Oyster Omelet, (very fine.) Take twelve large oysters chopped fine. Mix the beaten yolks of six eggs into a tea-cupful of milk, and add the oysters. Then put in a spoonful of melted butter, and lastly add the whites of the eggs beaten to a stiff froth. Fry this in hot butter or salted lard and do not stir it while cooking. Slip a knife around the edges while cooking, that the centre may cook equally, and turn it out so that the brown side be uppermost.