Six eggs boiled hard. Shell and force through a puree sieve. Mix with a cream sauce made by cooking 1 tablespoon of butter and 1 of flour together, seasoning and adding milk till thick. Let the mixture cook. Shape into croquettes, dip in beaten egg and crumbs and fry in deep fat. Serve with cheese sauce. Make a rich cream sauce and add 1/2 cup grated cheese. - Mrs. C.
Butter timbale cases well. Fill with 6 eggs well beaten, 1 teaspoon salt, 1 teaspoon chopped parsley, 20 drops onion juice, 1 1/2 cup milk. Place timbales in baking pan, surround with water and bake till mixture is firm. Serve with cream sauce. Nice for luncheon or supper.
Heat omelette pan. Put in 1 tablespoon butter; when melted, slip in an egg and cook until the white is firm. Turn it over once while cooking. Add more butter as needed, using just enough to keep each egg from sticking. Serve with tomatoes. Peel and cut tomatoes in 1/3 -inch slices. Sprinkle with salt and pepper, dredge with flour and fry in butter. Serve a buttered egg on each slice of tomato.
Make an omelette and fill with sauce, 3 green peppers (chop outside only), 4 olives and 1 can tomatoes. Make a sauce of 1 tablespoon butter and 1 of flour mixed with the tomatoes. Add the chopped pepper and chopped olives. Fill omelette when done with part of the sauce, fold and turn out on platter, pouring remaining sauce around it.
Slice Swiss cheese very thin and fit slice in pan. Mix 1 teaspoon dry mustard in 1 cup milk and add salt and pepper to taste. Pour half of this over the cheese; then break in 4 or 5 eggs, keeping the yolks whole; then add the rest of the milk. Bake in moderate oven or chafing dish until eggs set. - Mrs. H. L. S.
Two slices breakfast bacon, 1 green pepper (small size), 1 onion, 4 large ripe tomatoes. Seasoning - salt and paprika. Cut bacon into dice and fry. Add pepper and onion finely minced; then tomatoes and seasoning. Cook slowly 1/2 hour. Make plain omelette. When cooked cover half with tomato mixture and fold over. - L. E. X.
Beat the whites and yolks of 4 eggs separately. The whites dry and the yolks until light colored and thick. To the beaten whites add salt and pepper to taste, and cut in the beaten yolks, and then stir in lightly 4 tablespoon-fuls of boiling water. Melt butter in an omelette pan, pour in mixture, let stand a moment on hot plate of stove, then set in the oven until a knife cut down into the center comes out free of uncooked egg. Leave the top of omelette in the center at right angles to the handle of pan and fold the half nearest the handle over the other, and turn on to a hot serving dish. Garnish with parsley and serve. By adding a Spanish tomato sauce to the omelette you will have a delicious Spanish omelette. Sufficient for 4 persons. - Mrs. J. B.