3 tablespoonfuls flour 2 1/2 tablespoonfuls butter or substitute 1 teaspoonful salt 1 cupful milk Pepper 4 eggs 2 teaspoonfuls butter or substitute

Make a White Sauce of the milk, fat, flour, and seasoning. Separate the
whites and yolks of the eggs, and beat them until light. When the White
Sauce is cool, stir in the yolks and fold in the whites. Cook and serve as
Foamy Omelet.

BAKED OMELET

Prepare a White Sauce Omelet. Instead of turning it into a frying pan, pour it into an oiled baking-dish. Bake in a hot oven (375 degrees F.) for 30 to 40 minutes, or until it is "puffed" in appearance and golden brown in color. Serve at once from the dish in which it was baked.

MODIFICATION OF FOAMY AND WHITE SAUCE OMELETS.—Mix and cook a Foamy or White Sauce Omelet. As soon as the omelet begins to set, spread it while cooking with finely chopped cooked ham, veal, or chicken. Continue to cook and then dry, fold, and serve as with the usual omelet.

Cooked peas, asparagus, cauliflower, or flaked fish may be added to the sauce of White Sauce Omelet. Cheese may be used in place of meat with either omelet.

Foamy Omelet may be varied by using tomato juice instead of milk. Tomato sauce may be served with either of these omelets.

Sweet Omelet may be made as follows: Add 4 tablespoonfuls of powdered sugar to the Foamy Omelet mixture; after cooking, spread with softened jelly; after folding, sprinkle with powdered sugar. Use 1/2 cupful of jelly for the Foamy Omelet recipe.

QUESTIONS

Why is the White Sauce cooled before adding the egg yolks in White Sauce
Omelet?

Point out the most important differences between a Foamy and a White Sauce
Omelet.

What is the purpose of cutting and folding in the whites of eggs in omelets?

What is the purpose of beating eggs?

What are the tests that show when egg white is beaten stiff and when dry?

What are the tests for thoroughly beaten egg yolk?