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Everyday Luncheons
SHRIMP OMELET
One cupful of cooked and shredded shrimps. Prepare according to directions given for oyster omelet.
CRAB OMELET
One cupful of minced, cooked crab meat. Prepare according to directions given for oyster omelet.
LOBSTER OMELET
One cupful of cooked and shredded lobster. Prepare according to directions given for oyster omelet.
TOMATO OMELET
One half cupful of stewed and strained tomatoes, or fresh tomatoes peeled and rubbed through a sieve. Spread on the outermost half of the omelet, sprinkle with salt and pepper, and fold.
SARDINE OMELET
Rub to a paste with melted butter and lemon-juice enough sardines to make half a cupful. Spread thinly on the outer half of an omelet and fold.
