To Preserve Eggs

1 lb. of water glass to 1 gal. of water. Stir several times each day for several days, then add eggs.

To Preserve Eggs

Grease each egg with lard and stand on point and cover with lime water.

Time For Boiling Eggs

Poached eggs - four minutes. Soft-boiled eggs-2J to 3 minutes. Hard-boiled eggs - 6 to 8 minutes. To prepare soft-boiled eggs for invalid or weak stomach - make a pint of water boiling hot, put in the egg and remove from stove, let set for 10 minutes and serve. Mrs. C. E. Bortner.

Egg Fritters

Beat yolks of 4 eggs, 1 cup of cold water, 2 table-spoonfuls melted butter, 2 cups of flour, now add the well beaten whites of the eggs, and drop by spoonfuls into smoking hot lard. Brown on one side and then on the other. While hot dust with powder-ed sugar and serve.

Omelet

4 eggs, 1 tablespoonful flour or cornstarch, prefer-ably the latter, 3/4 cup milk, a pinch of salt. Separate whites and yolks of eggs. Mix yolks, slightly beaten, with milk and flour or cornstarch, add whites beaten to a stiff froth, and bake in a hot greased skillet for 15 minutes. Fold and serve at once.

Mrs. A. R. Mundorff.

Egg Omelet

4 eggs, 1 pint milk, 1/2 cup flour, salt to taste. Beat yolks of eggs thoroughly, mix flour and milk together until smooth, add to yolks and put on fire until it thickens, then pour over the beaten whites, pour into greased pans and bake about 30 minutes.

Mrs. L. H. Hoffacker.

Omelet

Six eggs, separate whites and yolks. Beat yolks with one spoonful of salt until light. Warm one cup of milk with a lump of butter size of a wal-nut until butter melts. Pour into beaten yolks, then add one tablespoonful of flour rubbed to a paste with milk. Add a pinch of salt to the whites of eggs and beat until stiff. Fold into the mixture. Have a pan larded on the side, and a tablespoonful of lard in it quite hot, pour in omelet and cook on top of stove until well set then put in a quick oven to brown. Serve on hot plate at once.

Mrs. H. D. Becker.

Omelet

3 eggs, 1 cup milk, pepper and salt, 1 cup bread crumbs. Heat pan, pour in 1 tablespoonful butter and lard, then put in the bread crumbs. Pour over this the well beaten eggs and milk, and bake in a moderate oven. Do not turn.

Ada Basehoar.

Omelet

4 eggs, 3 tablespoons flour. 1 cup milk. Beat eggs spearately until very light. Mix all together and pour into a pan with a little hot lard in it.

Mrs. E. F. Redding.

Omelet

Have fresh eggs, allowing one egg for each person. Break the eggs in a bowl and to every egg add a tablespoonful of cream or milk. Some cooks prefer hot water. Beat thoroughly. The omelet pan must be very hot, using a tablespoonful of butter to 6 eggs. Turn the mixture into the pan, run a thin bladed knife under the bottom so as to let that which is cooked get above. Begin at one side and carefully roll the edge over and over till it is all rolled up, then let it stand a moment to brown. Do not let it cook solid. Turn on a hot platter, season and garnish. Mrs. J. S. Moul.