Plain Omelet
4 eggs, whites and yolks beaten separately, 2 tablespoonfuls of milk; 1 teaspoonful cornstarch. Dissolve the cornstarch in the milk, season with pepper and salt. Turn into a buttered frying-pan. When browned on the underside place a plate over the pan and turn the omelet out. May be baked instead. A cream sauce may be turned over it.