Jelly Omelets

Omelets spread with jelly, such as crabapple jelly, currant jelly, grape jelly, are all alike tasty and wholesome.

Meat Omelets

Chicken omelets are made by spreading minced chicken upon the lower half of the omelet before folding over. Tongue omelets, ham omelets, and oyster omelets are also prepared in the same way.

Omelet With Peas

Beat the yolks of two eggs lightly, add two tablespoons of cold water, fold in the whites, beaten dry, turn into a small omelet pan slightly greased with olive oil, and stand over the fire till set. Then dry in the oven, dust with salt, fold and turn out on a hot platter. Garnish with a rim of stewed peas. Do not overcook the omelet. The centre should be soft and creamy.

Spanish Omelet

Add a little finechopped onion, or onionjuice, to a plain omelet allowing four or five drops of juice to an egg.

Tomato Omelet

Make a plain omelet, and just before folding over spread hot cooked tomatoes on the lower half. Fold, pour hot tomatoes round the omelet and serve at once. If this dish is made for an invalid the tomatoes should be put through a colander or sieve, and freed from seeds.

How to Make Cream Cheese Rarebit

Cottage Cream Cheese

Having first skimmed the milk, set it in its pan upon the back of the stove, or over a kettle of boiling water. Stir the milk gently while it is getting hot. When the whey is too hot to hold the finger in as it heats the curd and whey separate pour into a cheesecloth bag or a strainer and let it drip till the curd is drained. Put the curd into a bowl and season with salt and cream, giving one teaspoon of salt and a small teacup of cream to a milk pan of milk, and stirring well. This cream cheese is prettily served piled high in a dark blue or green bowl, or in glass.

Pot Or Dutch Cheese

Put a panful of loppered milk on a slow fire, or over a kettle of hot water. Heat slowly, until the curd and whey separate. Stir, and do not scald or the curd will become tough. When the curd and whey entirely separate, pour into a cheesecloth bag and drain. Stir into the curd enough butter, sweet cream, and salt to make it moist. Add pepper, if you like, then mound on lettuce leaves, or make into tiny soft balls not much larger than an English walnut.

Fondue

Mix together seven ounces of cheese cut fine, two ounces of rolled cracker or bread crumbs, and two ounces of softened butter. Pour over this one pint of sweet milk, which has come to boil, and stir. Next, add the yolks of three beaten eggs and a little salt. Keep warm until all is dissolved, then add the whites of the eggs, which have been beaten to a stiff froth. Stir in lightly with a silver fork. Grease a pudding dish, pour the mixture into this, and bake twenty minutes in an upper oven, as the lower one melts the cheese. Serve hot as soon as done.

Welsh Rarebit

Into a saucepan or chafing dish put one tablespoon of butter, half a teaspoon of dry mustard, quarter of a teaspoon of cayenne, and a tablespoon of Worcestershire sauce. Melt and stir, and then add a small cup (one gill) of milk. When well blended, stir in a pound of soft American cheese which has been grated or cut in small dice. Let the cheese melt, stir all the time and blend well, and then pour over small pieces of golden brown toast, and serve at once. If the cheese should by some quality thicken too much, add a little more milk. Beer may be used in place of milk, but milk is here recommended.

Plain Welsh Rarebit

To one large cup of finely grated cheese, add one wellbeaten egg and enough milk to make the three a cream. If you like any other seasoning, add it. Pour into a saucepan, let it boil up once and then pour over hot buttered toast.

Welsh Rarebit For Sunday Supper

To a tablespoon of hot butter in a saucepan add four tablespoons of good American cream cheese. Stir till the cheese is melted, and then add a cup of cream, quarter of a teaspoon of salt, a dash of cayenne or paprika, and two eggs well beaten. Stir all thoroughly. Have crisp, hot toast, cut in triangles or fingers. Spread the cheese mixture over the toast, and serve at once.

Ramekins. A Jewish Receipt

Beat three eggs into an ounce of butter warmed, not to melt, but to be pliable. Then add two ounces of grated American cheese. Bake in small, individual pans little patty pans and serve hot in the pan.

Patty Pans.

The Science Of SandwichMaking

The oldfashioned sandwich two thick wedges of bread, erratically buttered, hard of crust, exuding mustard, and with frills of ham or corned beef about the edge has been relegated to the past by the arrival of the meatchopper. The only places where it seems to linger is at railroad lunch counters; occasionally, too, it reappears at a Sundayschool picnic.

The sandwiches of the past were of half a dozen varieties, the filling of a modern sandwich is limited only by what you have on hand. Fish, flesh, fowl, vegetables, eggs, nuts, fruit, cheese, and pickles may be utilized alone, or combined, and the result, when prepared by a skilful cook, is a dainty and delicious morsel.

The first subject, when one takes up sandwichmaking, is bread. If many sandwiches are required, as for a reception or picnic, I prefer to bake the bread specially for them; there is less waste and the work is so much easier. For this purpose I keep on hand plenty of baking powder cans, onepound and halfpound sizes, and also a few oblong tins which have held one pound of cocoa. Nothing can excel these as molds for baking bread for picnic sandwiches; it is tender, almost crustless, it needs no trimming to make two slices accord in size and it bakes or steams much more quickly than in larger tins.