Separate yolks from whites of 4 eggs. To yolks add 1/2 teaspoon salt, few grains of pepper, and 4 tablespoons hot milk or hot water; beat until thick and lemon-colored. Beat whites until stiff, cutting and folding them into first mixture until well blended.

Heat omelet pan; butter sides and bottom. Turn in mixture, spread evenly, place over heat where it will cook slowly, occasionally turning pan to brown omelet evenly. When well "puffed" and delicately browned underneath, place pan on center grate of oven to finish cooking on top.

Note: The omelet is cooked if it is firm to the touch when pressed by the finger.

Cover with slices of jellied cranberry sauce, or with whole berry cranberry sauce. Fold and serve.