Turnip Leaves

Select the leaves of young turnips, wash carefully and boil in salted water until tender. Drain, chop very fine, and season with salt, pepper and butter. Serve hot.

Turnips With Cheese

3 medium-sized white or yellow turnips 2 tablespoons fat 2 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1/8 teaspoon pepper

1/2 cup grated cheese

Peel the turnips, cut them in slices, and boil them for about fifteen minutes in boiling salted water. Make a white sauce with the fat, flour, milk, salt and pepper. Pour this over the turnips and sprinkle the grated cheese on top. Bake for ten minutes and serve hot.

Dandelion Omelet

1 cup dandelion hearts

4 eggs

Butter or other fat

Fry the hearts of very white dandelions in butter or other fat, and mix them with the well-beaten eggs. Cook like an ordinary French omelet'. The taste resembles an asparagus-tip omelet.

Eggs Florentine

2 quarts spinach 4 tablespoons butter 1/2 teaspoon pepper

1 teaspoon salt

6 hard-cooked eggs

1/2 cup tomato sauce

"Wash, cook and drain the spinach and add the butter and the seasonings. Arrange a nest of spinach at each end of a small platter. Put three eggs in each nest and pour the tomato sauce between the nests.

Eggs In French Style

6 eggs

2 tablespoons fat 4 tablespoons flour 1 cup milk

1/2 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon pepper Bread-crumbs

Boil the eggs for five minutes; make a thick white sauce, using fat, flour, milk and seasonings. Dip the eggs into the sauce; cool and dip into fine bread-crumbs. Fry in hot fat (375°-390° F.) until golden brown. Serve with tomato sauce.

Molded Eggs With Cheese

3 eggs

3 cups milk

1/2 pound grated cheese




Beat the eggs and milk together and add the grated cheese and seasonings. Pour the mixture into a greased baking-dish, set in hot water, and bake at 375 ° F. until it is firm. Turn out on a platter, and garnish with chopped parsley.

Mimosa Eggs

6 hard-cooked eggs Lettuce

3/4 cup boiled ham Mayonnaise

Cut the eggs in halves lengthwise. Remove the yolks and stuff the whites with chopped ham. Lay the eggs on a plate lined with lettuce leaves and cover with mayonnaise dressing. Decorate with sifted yolks of the eggs.

Eggs Au Gratin

1 1/2 cups milk 1 teaspoon salt 1/8 teaspoon pepper

1/2 cup grated Swiss cheese 4 eggs

Add milk, seasoning and cheese to slightly beaten eggs. Turn the mixture into a greased baking-dish, set the mold in a pan of water and bake (375° F.) twenty minutes, or until firm. Remove from the oven; let stand three minutes and unmold on a platter. Serve with tomato sauce.

Cheese Omelet Souffle

2 tablespoons butter or other fat 4 tablespoons flour 1 cup milk

Salt and pepper

1/4 pound grated cheese

3 eggs

Put the fat and flour into a pan and when blended add the hot milk, the salt and pepper, and the grated cheese, stirring quickly to melt the cheese. When the mixture is getting cool, add first the yolks, then the stiffly beaten whites of the eggs. Put the mixture into a greased baking-dish, set in a pan of hot water and bake in a moderate oven (350° F.) 45 to 50 minutes. Serve at once.