1 onion, 1/2 saltspoon of salt, 6 tablespoons of water, 1/4 lb. of bacon. Cut the bacon into very thin slices, put into a frying pan, add a 1/2 cup of water, cook until the water evaporates; then fry the bacon carefully. Remove the crisp bacon, add the onion, chopped fine; cook on the back part of the stove for 15 minutes. Break the egg into a bowl; beat until mixed; add the water, salt, and pepper. Draw the pan with the onions over the fire; when hot, turn in the egg; shake and lift, drawing the soft part underneath until the omelette is "set." Fold and serve at once. - Mrs. Jane Andrews, Mayfair, Ill.