1906 Jelly Omelet

Jelly Omelet

4 eggs.
4 tablespoons milk.
1/2 teaspoon salt.
1/8 teaspoon pepper.
2 tablespoons butter.
Currant or grape jelly

Beat eggs slightly, just enough to blend yolks and whites, add the milk and seasonings. Put butter in hot omelet pan; when melted turn in the mixture; as it cooks, prick and pick up with a fork, until the whole is of a creamy consistency. Place on hot part of range that it may brown quickly underneath. Spread currant or grape jelly lightly upon half of the omelet. Fold and turn upon a hot platter.

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