EGGS.

Omelets.

There is no better form in which to serve eggs than as an omelet, but

so few people make a good omelet that that is one of the last things

the inexperienced housekeeper or cook will attempt. Yet the making is

a simple operation, the cause of failure usually being that the pan

for cooking is not hot enough, and too much egg is put in at one time.

When there is too much egg in the pan, one part will be cooked hard

before the other is heated through. A pan measuring eight inches in

diameter will cook an omelet made with four eggs; if more eggs are

used, a larger pan is necessary.

Plain Omelet.

Four eggs, one teaspoonful of salt, two table-spoonfuls of milk, one

table-spoonful of butter. Beat the eggs with a Dover, or any other

good egg beater, and add the salt and milk. Have the pan _very

hot_. Put in the spoonful of butter and pour in the beaten egg.

Shake vigorously on the hottest part of the stove until the egg begins

to thicken; then let it stand a few seconds to brown. Run the knife

between the sides of the omelet and the pan, fold, and turn on a

_hot_ dish. Serve without delay.

Quaker Omelet.

A Quaker omelet is a handsome and sure dish when care is taken in the

preparation. Three eggs, half a cupful of milk, one and a half table-

spoonfuls of corn-starch, one tea-spoonful of salt, one table-

spoonful of butter. Put the omelet pan, and a cover that will fit

closely, on to heat. Beat well together the yolks of the eggs, the

corn-starch and the salt. Beat the whites to a stiff froth. Add to the

well-beaten yolks and corn-starch. Stir all together very thoroughly,

and add the milk. Put the butter in the hot pan. When melted, pour in

the mixture. Cover, and place on the stove where it will brown, but

not burn. Cook about seven minutes. Fold, turn on a hot dish, and

serve with cream sauce poured around it. If the yolks and corn-starch

are thoroughly beaten, and if, when the stiff whites are added, they

are well mixed, and the pan and cover are very hot, there can hardly

be failure.

Cheese Omelet.

Make the same as plain omelet, and as soon as it begins to thicken,

sprinkle in three table-spoonfuls of grated cheese.

Ham Omelet.

The same as plain omelet, and add three tablespoonfuls of cooked ham,

chopped rather fine, as soon as it begins to thicken.

Chicken Omelet.

The same as plain omelet, and, just before folding, add one cupful of

cooked chicken, cut rather fine, and warmed in cream sauce.

Jelly Omelet.

A jelly omelet is made like the others, and, just before folding,

spread with any kind of jelly (currant or grape is the best, however).

Fold quickly, and serve.

Savory Omelet.

This is made like a plain omelet, with the addition of salt and one

table-spoonful of chopped parsley. A little grated onion may be used

also, if you like it.

Fish Omelet.

Boil a shad roe twenty minutes in salt and water. Chop it fine, and

add to it a cupful of any kind of cold fish, broken fine. Season with

salt and pepper, and warm in a cupful of cream sauce. Make a plain

omelet with six eggs. When ready to fold, spread the prepared fish on

it. Roll up, dish, and serve immediately.

Corn Omelet.

One pint of cold boiled corn, four eggs, half a cupful of milk, one

teaspoonful and a half of salt, a little pepper, three table-spoonfuls

of butter. Beat the eggs, and add to them the salt, pepper, milk and

corn. Fry like a plain omelet.

Baked Omelet.

One pint and a half of milk, four eggs, one table-spoonful of flour,

one of butter, one teaspoonful of salt. Let the milk come to a boil.

Mix the butter and flour together. Pour the boiling milk on the

mixture, which then cook five minutes, stirring all the while. Put

away to cool. When cooled, add the salt and the eggs, the yolks and

whites having been beaten separately. Pour into a buttered dish, and

bake twenty minutes in a quick oven. Serve at once. The dish should

hold a little more than a quart.

Dropped Eggs,

Have one quart of boiling water and one table-spoonful of salt in a

frying-pan. Break the eggs, one by one, into a saucer, and slide

carefully into the salted water. Cook until the white is firm, and

lift out with a griddle-cake turner and place on toasted bread. Serve

immediately.

Scrambled Eggs.

Four eggs, one table-spoonful of butter, half a teaspoonful of salt.

Beat the eggs, and add the salt to them. Melt the butter in a sauce-

pan. Turn in the beaten eggs, stir quickly over a hot fire for one

minute, and serve.

Poached Eggs.

Two eggs, two table-spoonfuls of milk, half a teaspoonful of salt,

half a teaspoonful of butter. Beat the eggs, and add the salt and

milk. Put the butter in a small sauce-pan, and when it melts, add the

eggs. Stir over the fire until the mixture thickens, being careful not

to let it cook hard. About two minutes will cook it. The eggs, when

done, should be soft and creamy. Serve immediately.

Soft-boiled Eggs.

Place the eggs in a warm saucepan, and cover with _boiling_

water. Let them stand where they will keep hot, but _not_ boil,

for ten minutes. This method will cook both whites and yolks.

Soft-boiled Eggs, No. 2.

Put the eggs in boiling water, and boil three minutes and a half. By

this method the white of the egg is hardened so quickly that the heat

does not penetrate to the yolk until the last minute, and consequently

the white is hard and the yolk hardly cooked enough. The first method

is, therefore, the more healthful.

Hard-boiled Eggs.

Put the eggs in hot water to cover, and boil twenty minutes. Ten

minutes will boil them hard, but they are not so digestible as when

boiled twenty. Ten minutes makes the yolks hard and soggy; twenty

makes them light and mealy.

Spanish Eggs.

Cook one cupful of rice thirty minutes in two quarts of boiling water,

to which has been added one table-spoonful of salt. Drain through a

colander, and add one table-spoonful of butter. Spread very lightly on

a hot platter. On the rice place six dropped eggs, and serve.

Eggs Sur Le Plat.

Little stone china dishes come expressly for this mode of serving

eggs. Heat and butter the dish, and break into it two eggs, being

careful not to break the yolks. Sprinkle lightly with salt and pepper,

and drop on them half a teaspoonful of butter, broken in small pieces.

Place in a moderately-hot oven until the white is set, which will be

in about five minutes. There should be a dish for each person. The

flavor can be changed by sprinkling a little finely-chopped ham or

parsley on the plate before putting in the eggs.

Creamed Eggs.

Boil six eggs twenty minutes. Make one pint of cream sauce. Have six

slices of toast on a hot dish. Put a layer of sauce on each one, and

then part of the whites of the eggs, cut in thin strips; and rub part

of the yolks through a sieve on to the toast. Repeat this, and finish

with a third layer of sauce. Place in the oven for about three

minutes. Garnish with parsley, and serve.

Stuffed Eggs.

Cut six hard-boiled eggs in two. Take out the yolks and mash them

fine. Add two teaspoonfuls of butter, one of cream, two or three drops

of onion juice, and salt and pepper to taste. Mix all thoroughly. Fill

the eggs from the mixture, and put them together. There will be a

little filling left, to which add a well-beaten egg. Cover the other

eggs with this last preparation, and roll in cracker crumbs. Fry in

_boiling_ lard till a light brown.

Scotch Eggs.

One cupful of cooked lean ham, chopped very fine; one-third of a

cupful of stale bread crumbs, one-third of a cupful of milk, half a

teaspoonful of mixed mustard, cayenne enough to cover a silver five-

cent piece, one raw egg, and six hard-boiled. Cook the bread and milk

together until a smooth paste. Add to the ham, and add the seasoning

and raw egg. Mix thoroughly. Break the shells from the hard-boiled

eggs, and cover with this mixture. Put in a frying basket, and plunge

into boiling fat for two minutes. These are nice for lunch, tea, or

picnics.

Eggs, Brouillé.

Six eggs, half a cupful of milk, or, better still, of cream; two

mushrooms, one teaspoonful of salt, a little pepper, three table-

spoonfuls of butter, a slight grating of nutmeg. Cut the mushrooms

into dice, and fry them for one minute in one table-spoonful of the

butter. Beat the eggs, salt, pepper, and cream together, and put them

in a saucepan. Add the butter and mushrooms to these ingredients. Stir

over a moderate heat until the mixture begins to thicken. Take from

the fire and beat rapidly until the eggs become quite thick and

creamy. Have slices of toast on a hot dish. Heap the mixture on these,

and garnish with points of toast. Serve immediately.