Ingredients:
3 large eggs
1 Tbs milk
salt, pepper
2 Tbs butter

Preparation:

1. Beat the eggs (with a fork) together with milk, salt and pepper until just mixed. Don’t whisk the eggs or mix for more than about 30 seconds.
2. Heat the butter in the frying pan. Pour the egg mixture into the centre of the pan. Cook the omelette until the top has started to firm up.
3. Flip the omelette over in half. Cook each side until each side is very light golden brown.
4. Gently slide the omelette onto the warm plate.

Yield: 1 serving.

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CORN ON THE COB

1. Free the corn from husks and silk; have a kettle of water boiling hard.
2. Drop the corn into it and cook ten minutes (or longer if the corn is not young). If a very large number of ears are put into the water they will so reduce the temperature that a longer time will be needed. In no case, however, should the corn be left too long in the water, as overcooking spoils the delicate flavor.

CORN OFF THE COB

1. Corn is frequently cut from the cob after it is cooked and served in milk or butter; but by this method much of the flavor and juice of the corn itself is wasted. It is better to cut the corn from the cob before cooking. With a sharp knife cut off the grains, not cutting closely enough to remove any of the woody portion of the skins.
2. Then with a knife press out all the pulp and milk remaining in the cob; add this to the corn; season well with salt, pepper and butter; add a little more milk if the corn is dry; cook, preferably in the oven, for about ten minutes, stirring occasionally. If the oven is not hot, cook over the fire.

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