Cheese Omelet Recipe

Four eggs, four tablespoonfuls cold water, one-fourth teaspoonful salt,

three level tablespoonfuls grated cheese, two level tablespoonfuls

melted butter. Put butter in saucepan, separate whites from yolks. For

omelet do not beat yolks too long, only until lemon color. To yolks add

water and salt. Beat whites and pour yolks over whites; fold and cut

with a spoon. Do not beat. Pour in saucepan, loosen with a knife

around edges, cook until it sets. Sprinkle grated cheese on top and put

in oven for two or three minutes. Serve very hot. Old English dairy

cheese is the best.

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