PUFF OMELET. The whites of the eggs must not be over-beaten, as too much beating will cause the loss of air and will not permit the omelet to become sufficiently light. Another precaution is that the mixture should not be overcooked, for the application of heat after it has been sufficiently cooked will cause it to shrink. How a puff omelet made according to the recipe here given should look, is shown in Fig. 13. This is a very pleasing dish and never fails to appeal to those persons who are fond of eggs.

• 2 Tb. bread crumbs
• 4 Tb. milk
• 4 eggs
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 3 Tb. fat

Soak the bread crumbs in the milk. Separate the yolks and whites of the eggs. Beat the egg yolks and add them to the crumbs and milk. Add the salt and pepper. Beat the egg whites until stiff and fold them carefully into the yolk mixture. Heat the fat in an omelet pan or a frying pan, and when it is hot pour the mixture into it. Cook over a very slow fire, being careful not to burn the mixture, until a knife can be slipped under and the whole mixture raised. By this time the top should be quite puffed up. Place the pan in a hot oven, where the omelet should puff still more, and cook until it is no longer raw. With a knife, score across through the center on a straight line with the handle. Then carefully fold the omelet double, roll it out on a hot platter or plate, garnish with parsley, and serve at once. If an omelet of this kind stands for any length of time after it is served, it will shrink and be much less appetizing.

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