Picnic Omelet

2 to 3 large eggs, beaten 2 tablespoons cream 1 teaspoon salt

1/2 teaspoon pepper

1/2 cup (4 ozs.) butter substitute

1 cup (4 ozs.) cooked meat

1/4 teaspoon mixed mustard

Beat up eggs until light and frothy, add cream and salt and pepper to taste. Melt one half of the butter substitute in small omelet pan or frying pan, when hot pour in mixture and cook until set. When ready, slide omelet (not fold over) on to a plate. Pound meat with remaining butter substitute, adding mustard, salt, and pepper to taste. Spread this on cold omelet, fold over like a pancake, wrap in waxed paper, and when required, cut in thick slices.

Salmon Omelet

2 cups (1 pt.) milk

1 1/2 cups (6 ozs.) bread crumbs

2 eggs, separated

1 can salmon

1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons (1 oz.) butter substitute

Heat milk and bread crumbs to boiling point, then stir in egg yolks well beaten, salmon, seasonings, and beaten egg whites. Melt butter substitute in a frying pan, pour in mixture, and cook until it boils., then bake in oven twelve to fifteen minutes.

Serve hot. The bones must be taken out of salmon, and salmon mashed with a fork before adding it to other ingredients.

Savory Omelet

2 eggs, separated

1 teaspoon chopped onion

2 teaspoons chopped parsley

1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons (1 oz.) butter substitute

Separate yolks from whites of eggs, add to yolks seasonings, onion, and parsley, then add stiffly beaten whites of eggs. Dissolve butter substitute in an omelet or small frying pan, but do not brown it; pour in the mixture, place over a gentle heat, and fry a light brown, drawing it on one side of the pan, turn over and brown the other side. Turn on a hot dish and serve at once.

Spinach Omelet

1 cup (1/2 pt.) spinach, cooked 1 teaspoon chopped parsley 1/2 teaspoon chopped onion 1/4 cup (2 ozs.) drippings, melted

2 eggs, beaten

4 tablespoons (1 oz.) flour

4 tablespoons milk

1 teaspoon salt

1/2 teaspoon pepper

Rub spinach through a sieve, add parsley, onion, drippings, eggs, flour, milk, and seasonings, and mix well together. Pour into a greased fireproof dish and bake in a hot oven ten minutes. Serve hot.

Bean Puree With Grated Cheese

1 cup (1/2 pt.) dried beans 1 large onion, sliced 6 cups (3 pts.) water 1 cup (1/2 pt.) milk

1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon meat extract Grated cheese

Wash beans and soak them overnight in plenty of cold water. Drain beans and put them into a soup pot with onion and water. Bring to the boil, and cook slowly until beans are soft. Rub through a sieve, add milk, return this puree to the pan, add seasonings, and boil up. Serve grated cheese with this soup.

Beef Soup With Savory Dumplings

1 bone, chopped in six pieces 3/4 pound beef, cut small 4 potatoes, sliced 12 cups (3 qts.) water

1 carrot, sliced 1 turnip, sliced 3 onions, sliced 1 beet, sliced

Put bone, meat, and water into soup pot, bring to the boil, then let it simmer one hour, add vegetables, salt and pepper to taste. Then cook two hours, remove bones, add dumplings, and sufficient hot water to make soup up to two quarts. Serve hot.