Fry 1/2 dozen bacon slices crisp and keep hot while frying a cup of diced, boiled potatoes in the bacon fat, to equal crispness.  Meanwhile make your omelet mixture of 3 eggs, beaten, and 1-1/2 tablespoons of shredded Emmentaler (or domestic Swiss) with 1 tablespoon of chopped chives and salt and pepper to taste.

 Tomato and

     Make plain omelet, cover with thin rounds of fresh tomato and
     dust well with any grated cheese you like.  Put under broiler
     until cheese melts to a golden brown.

 Omelet with Cheese Sauce

Make a plain French, fluffy or puffy omelet and when finished, cover with a hot, seasoned, reinforced white sauce in which 1/4 pound of shredded cheese has been melted, and mixed well with 1/2 cup cooked, diced celery and 1 tablespoon of pimiento, minced.

The French use grated Gruyere for this with all sorts of sauces, such as the Savoyar de Savoie, with potatoes, chervil, tarragon and cream.  A delicious appearance and added flavor can be had by browning with a salamander.

 Spanish Flan—­Quesillo

FOR THE CARAMEL:  1/2 cup sugar 4 tablespoons water

FOR THE FLAN:  4 eggs, beaten separately 2 cups hot milk 1/2 cup sugar Salt

     Brown sugar and mix with water to make the caramel.  Pour it into
     a baking mold.

     Make Flan by mixing together all the ingredients.  Add to
     carameled mold and bake in pan of water in moderate oven about
     3/4 hour.

 Italian Fritto Misto

The distinctive Italian Mixed Fry, Fritto Misto, is made with whatever fish, sweetbreads, brains, kidneys, or tidbits of meat are at hand, say a half dozen different cubes of meat and giblets, with as many hearts of artichokes, finocchi, tomato, and different vegetables as you can find, but always with a hunk of melting cheese, to fork out in golden threads with each mouthful of the mixture.

 Polish Piroghs (a pocketful of cheese)

     Make noodle dough with 2 eggs and 2 cups of flour, roll out very
     thin and cut in 2-inch squares.

     Cream a cupful of cottage cheese with a tablespoon of melted
     butter, flavor with cinnamon and toss in a handful of seedless
     currents.

     Fill pastry squares with this and pinch edges tight together to
     make little pockets.

     Drop into a lot of fast-boiling water, lightly salted, and boil
     steadily 30 minutes, lowering the heat so the pockets won’t burst
     open.

     Drain and serve on a piping hot platter with melted butter and a
     sprinkling of bread crumbs.

     This is a cross between ravioli and blintzes.

 Cheesed Mashed Potatoes

     Whip into a steaming hot dish of creamily mashed potatoes some
     old Cheddar with melted butter and a crumbling of crisp, cooked
     bacon.