Egg Vermicelli

2 hard boiled eggs

3 slices toast

1 cup white sauce

Chop the whites of the eggs and add to white sauce, season and pour over toast. Rub the yolks through a strainer over top of the toast. Garnish with parsley and serve hot. - Miss Clara Harris

Denver School of Domestic Science

Omelette

6 eggs - whites and yolks beaten separately and then put together

1 cup milk

1 teaspoon flour, wet with milk Salt and pepper to taste

Cook on top of the stove until done on the bottom, then brown in the oven. - Mrs. J. H. B. Howell

Spanish Omelette. Omelette

6 eggs

1 saltspoon cayenne pepper

3/4 teaspoon salt 6 tablespoons milk

Sauce

1/2 can tomatoes 1 clove garlic

1 tablespoon ham

2 tablespoons green peppers 2 tablespoons mushrooms

2 tablespoons butter

2 tablespoons flour

2 tablespoons capers

1/2 teaspoon salt

1/2 saltspoon cayenne pepper

Cook together tomatoes and garlic; melt butter and in it put green peppers and ham; add flour into which has been mixed salt and cayenne pepper. Pour in slowly the tomatoes, add mushrooms and capers. Beat eggs until a spoonful can be lifted, add salt, pepper and milk. Butter an omelette pan with 1 tablespoon butter and pour in eggs. With a fork lift the egg as it cooks, letting the uncooked portion run under. When creamy throughout let it brown on bottom. Turn part of tomato sauce on one side of omelette, fold and turn out on platter. Pour the rest of the sauce around the omelette.

Egg Omelette

4 eggs

4 tablespoons boiling water

Add pinch salt and water

Beat whites and yolks separately, then mix together

Butter frying pan and cook slowly over flame, then put under broiler to brown. A little beaten white of an egg saved out is nice folded in omelette before serving.

- Mrs. French