Hominy Fritters

Two teacupfuls of cold boiled hominy; stir in one teaeupful of sweet milk and a little salt, four tablespoonfuls of sifted flour and one egg; beat the white separately and add last; drop the batter by spoonfuls into hot lard, and fry a nice brown.

Baked Cabbage

Cook as for boiled cabbage, after which drain and set aside until cold. Chop fine, add two beaten eggs, a tablespoonful of butter, pepper, salt, three tablespoonfuls rich cream; stir well and bake in a buttered dish until brown. Eat hot.

Beets

Wash thoroughly, being careful not to prick the skin, as that will destroy the color; put into boiling water, and boil five or six hours; if served hot, season with butter, pepper and salt; if cold, cover with vinegar.

How To Bake Eggs, Etc

Butter a clean, smooth saucepan, break as many eggs as will be needed into a saucer, one by one. If found good, slip it into the dish. No broken yolk allowed, nor must they crowd so as to risk breaking the yolk after put in. Put a small piece of butter on each, and sprinkle with pepper and salt. Set into a well-heated oven, and bake till the whites are set. If the oven is rightly heated, it will take but a few minutes, and is far more delicate than fried eggs.

Eggs A La Mode

Remove the skin from a dozen tomatoes, medium size, cut them up in a saucepan, add a little butter, pepper, and salt; when sufficiently boiled, beat up five or six eggs, and just before you serve, turn them into the saucepan with the tomato, and stir one way for two minutes, allowing them time to be well done.

Egg Baskets

Boil quite hard as many eggs as will be needed. Put into cold water till cold, then cut neatly into halves with a thin, sharp knife; remove the yolk and rub to a paste with some melted butter, adding pepper and salt. Cover up this paste and set aside till the filling is ready. Take cold roast duck, chicken, or turkey which may be on hand, chop fine and pound smooth, and while pounding mix in the paste prepared from the yolks. As you pound moisten with melted butter and some gravy which may have been left over from the fowls; set this paste when done over hot water till well heated. Cut off a small slice from the end of the empty halves of the whites, so they will stand firm, then fill them with this paste; place them close together on a fiat round dish, and pour over the rest of the gravy, if any remains, or make a little fresh. A few spoonfuls of cream or rich milk improves this dressing.

French Egg Cake

Beat up thoroughly six eggs, a teaspoonful of sweet cream or milk, and little salt. Fry in a pan in which there is one-half ounce of melted butter, over a quick fire. In order that the omelette may remain soft and juicy, it is necessary that the pan should be hot before the eggs are poured in. During the frying move the pan continually to and from continue this until a cake is formed, then let it remain still a moment to brown. Turn out and serve immediately.

Egg Toast

Beat four eggs, yolks and whites together, thoroughly; put two tablespoonfuls of butter into a saucepan and melt slowly; then pour in the eggs and heat, without boiling, over a slow fire, stirring constantly; add a little salt, and when hot spread on slices of nicely-browned toast, and serve at once.

Omelette

Beat the yolks and whites of eight eggs separately until light, then beat together; add a little salt and one tablespoonful of cream. Have in the omelette pan a piece of butter; when the butter is boiling-hot, pour in the omelette, and shake until it begins to stiffen, and then let it brown. Fold double and serve hot.

Apple Omelette

Eight large apples, four eggs, one cup of sugar, one tablespoonful of butter, nutmeg or cinnamon to taste. Stew the apples and mash fine, add butter and sugar; when cold, add the eggs, well beaten. Bake until brown, and eat while warm.

Baked Omelette

Set one-half pint of milk on the fire and stir in one-half cup of flour mixed with a little cold milk and salt; when scalding-hot, beat the yolks of six eggs and add them, stir in whites and set immediately in the oven; bake twenty minutes, and serve as soon as done.

Oyster Omelette

Allow for every six large oysters or twelve small ones, one egg; remove the hard part and mince the rest very fine; take the yolks of eight eggs and whites of four, beat till very light, then mix in the oysters, season and beat all up thoroughly; put into a skillet a gill of butter, let it melt; when the butter boils, skim it and turn in the omelette; stir until it stiffens, fry light brown; when the under side is brown, turn on to a hot platter. If wanted the upper side brown, hold a red-hot shovel over it.

Omelette Soufflee

Stir five tablespoonfuls of sifted flour into three pints of milk, strain through a sieve; add the yolks of eight eggs, beaten very light, and, just as it goes into the oven, the whites beaten stiff. Bake quickly.

French Omelette

One quart of milk, one pint of bread-crumbs, five eggs, one tablespoonful of flour, one onion chopped fine, chopped parsley, season with pepper and salt. Have butter melted in a spider; when the omelette is brown, turn it over. Double when served.

Omelette With Ham

Make a plain omelette, and just before turning one half over the other, sprinkle over it some finely-chopped ham. Garnish with small slices of ham. Jelly or marmalade may be added in the same manner.

To Poach Eggs

Have the water well salted, and not let it boil hard. Break the eggs separately into a saucer, and slip gently into the water; when nicely done, remove with a skimmer, trim neatly, and lay each egg upon a small thin square of buttered toast, then sprinkle with salt and pepper. Some persons prefer them poached, rather than fried, with ham; in which case substitute the ham for toast.

Stuffed Eggs

Boil the eggs hard, remove the shells, and then cut in two, either way as preferred. Remove the yolks, and mix with them pepper, salt, and a little dry mustard - some like cold chicken,ham, or tongue chopped very fine - and then stuff the cavities, smooth them, and put the halves together again. For picnics they can simply be wrapped in tissue paper to keep them together. If for home use, they can be egged, and bread-crumbed, and browned in boiling lard; drain and garnish with parsley.

Tomato Omelet

One quart of tomatoes, chopped finely (after the skin is removed), and put into a saucepan with two finely-chopped onions, a little butter, salt and pepper, one cracker pounded finely, cover tight, and let it simmer about an hour; beat five eggs to a froth; have your griddle hot; grease it well; stir your eggs into the tomato, beat together, and pour into the griddle; brown on one side, fold, and brown on the other. To be served hot.

Bread Omelet

One cup of bread-crumbs wet With a little milk, salt and pepper; let stand until soft; beat eight eggs light, heat the skillet, adding a large lump of butter, mix the bread and eggs, pour into the skillet, and after eggs harden divide in the middle.