Omelette

Three eggs, separate yolks and whites. Beat the yolks and add a pinch of salt: 1/4 teaspoon each of cornstarch and baking powder, and 3 tablespoons milk. Have the whites beaten very stiff. Then add the beaten yolks gradually to the whites, beating all the time. Pour into a buttered hot frying pan and put into hot oven, and when set fold over and serve immediately. - Mrs. G. F.

Cheese Fondue

One cup of stale bread crumbs or crackers, 1 egg, 1 cup of milk, butter the size of an egg, 1 cup of grated cheese. Season the bread crumbs with 1/4 of a teaspoon of salt, same of pepper, a speck of red pepper; then add melted butter and cheese, beaten egg and milk. Bake 20 minutes in small pudding dish. Serve immediately. - L. M. C.

Cheese Fondue

Chop or grate 1 pound soft cheese. Put in saucepan. Add 1/2 teaspoon salt, a dash of red pepper. Beat the yolks of three eggs with 1/2 cup of milk or cream. Add these to the cheese, stirring constantly over the fire until the cheese is melted. Pour over slices of toast or crackers. Serve immediately on hot plates. - Mrs. H. L. S.

Omelette

To the yolks of 3 eggs well beaten add 9 table-spoonfuls of sweet milk, a little baking powder and a pinch of salt, with a tablespoon of flour. Mix or beat this well together. Then beat the whites to a stiff froth, and when ready to fry fold it in the mixture. Fry quickly in a well buttered pan until a light brown underneath, then manipulate it in the pan with spoon (don't stir, just manipulate), till thickened. Fold over and serve. - O. D.

Baked Omelette

Six eggs (whites and yolks separate), 1 tablespoon flour. Dissolve flour in a little milk to which add a little butter, pepper and salt. Add this to yolks. Stir well, then add well beaten whites. Bake in buttered dish in hot oven 15 minutes. - Mrs. L. A. B.

Rice Omelette

One cup boiled rice, 4 teaspoons milk, 2 eggs, white and yolk beaten separately, 1/2 saltspoon salt. Heat a tablespoon butter very hot in frying pan, pour in mixture, cover and bake 10 minutes in moderate oven until smooth and stiff; double and turn out carefully on hot platter. - E. A. B.

Vermicelli Eggs

Take any number of eggs, boil hard, remove shells, chop up 1/2 the whites and add them to a thick cream sauce. Pour this over small pieces of hot toast and press the hot yolks through a hot fruit presser; sprinkle over the whites; garnish with parsley. - E. L. N.

Swedish Omelette

Beat 3 eggs together very light, then add 1 large heaping tablespoon flour, salt, and a pinch of sugar. Beat well. Add 1 pint rich milk that has been brought to a scald, mix thoroughly and turn into a shallow, buttered, earthen dish. Cook about 15 minutes in a moderately quick oven. - Miss F.

Ham Omelette

One cup chopped ham, 4 eggs beaten well together. Add 2/3 cup milk, pepper, and pour into well heated and buttered saucepan. When heated over gas, place in hot oven to stand until well puffed up and browned. Serve quickly on hot server. - Mrs. F. D.