Timbals

Four eggs beaten slightly,¾ cupful milk. ½ teaspoon salt, 1/8 teaspoon pepper. Put. in buttered dishes and set in pan of hot water. Bake until firm. Surround timbals on platter with well cooked rice and pour over all a tomato sauce, madias follows: 2½ tablespoons batter with slice-of onion. 3'tablespoons flour. Stir until browned, then pour on gradually 1¼ cupfuls strained tomatoes. Season to taste.- Mrs. W. A. Davis.

Orange Omelet

Beat yolks of 6 eggs with 7 teaspoons powdered sugar. Whip whites to a stiff froth and pour eggs and sugar mixture over them. Mix lightly, and at the same time adding the juice and grated rind of 1 large orange. Melt tablespoonful of butter in pan. When hot pour in omelet and cook slowly. When firm and nicely browned set in hot oven two minutes and then fold it together and serve. - Mrs. W. J. Wade.

Picnic Eggs

Cut 4 hard-boiled eggs in halves crosswise. Remove yolks, mash, and add 2 tablespoons grated cheese, 1 teaspoonful vinegar, ¼ teaspoonful mustard, and salt and cayenne pepper to taste. Add melted butter to make of right consistency to shape. Make in balls size of original yolks and refill whites. Wrap in paraffin paper to carry for picnic. - Mrs. John E. Hill.

Scrambled Eggs With Onions

Fry 2 large sliced onions in 2 tablespoonfuls of butter until a rich brown, but do not burn them. Into this break 6 eggs and scramble. Add salt and serve at once on dainty slices of white bread which have been heated but not toasted in the oven. This is a very appetizing dish of a cool evening if one likes onions. - Mrs. Atkinson.

Escalloped Eggs

Into a well-buttered dish put a layer of bread crumbs, moisten with milk, season with salt and pepper and generous slices of butter. Carefully break eggs over this as many as required and season. Finish with layer of bread crumbs prepared as before. Or a can of salmon may be added before placing the eggs. - Mrs. W. A. Davis.

Beauregard Eggs

Foud hard-boiled eggs. White sauce: 1 cup milk, 1 tablespoon butter. 1 tablespoon flour, pinch of corn starch. Chop whites of eggs finely, stir into white sauce while still hot, spread on toast. Heap on yolks pressed through ricer. - Mrs. V. R. Ross.

Omelet

Six eggs, 2-3. cup sweet milk, 2 small tablespoons flour, salt, pepper. Beat whites separately. Add to beaten yolks and turn at once into hot, buttered spider. Fold over.

- Mrs. V. R. Ross.

Beauregard Eggs

Five eggs, 1 tablespoon cornstarch, ½ pint of milk, butter equal to ½ an egg, salt and pepper to taste. Boil eggs 30 minutes, remove shells, chop whites fine. Add to the sauce made from milk, butter and cornstarch. Put layer of sauce on toast and press yolks through a sieve over the top.

- A Philadelphia Nurse.

Foaming Eggs

Separate 2 eggs, beat the whites to a stiff froth, mold in an saucer, make a well in the middle and drop the yolks into it unbroken. Steam in a pan of hot water about 8 minutes.

- Presbyterian Hospital Nurse.

As pure and wholesome as California sunshine.

L. T. CHRISTOPHER

Ice Cream, Chocolate And Bon Bons

THREE STORES IN LOS ANGELES

321 So. Spring 241 So. Spring.

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