2 1/2 Tbsp. flour
3/4 tsp. salt
Dash pepper
1 cup milk
3 eggs, well beaten
3 Tbsp. butter or margarine

Combine the flour, salt and pepper. Gradually add and stir in milk; stir until mixture is smooth. Add eggs; stir to mix well.

Melt butter in a skillet. Pour in egg mixture. As mixture cooks, gently lift the cooked portions from edge of the pan with a spatula or wooden spoon and draw them toward center of the pan. Continue cooking until entire mixture is firm.

Turn out on a warm platter. Serve with hot, cooked chicken livers, if desired. Makes 2 to 4 servings.

FRENCH OMELET

3 eggs, slightly beaten
3 Tbsp. milk or water
1/4 tsp. salt
1/5 tsp. pepper
1 Tbsp. butter or margarine

Combine the eggs, milk, salt and pepper in a small bowl; stir to mix well.

Heat butter in a skillet. Pour in egg mixture; reduce heat to low. As mixture begins to cook at edges, draw cooked portions toward the center so uncooked portions flow toward bottom; tip skillet, if necessary. Shake skillet often to keep omelet from sticking. Cook 5 minutes or, until eggs are set and surface is still moist. Increase heat to brown bottom of omelet slightly. Loosen edge and carefully lift out omelet; fold in half or roll. Makes 2 servings.

Published by –COOKINDEX–Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Instituted, Inc., New York