Curried Eggs

6 hard-boiled eggs 1 cup curry sauce

V2 teaspoon salt 1/4 teaspoon pepper

Cut the eggs in half and slice enough of the white off the end of each to make them stand upright. Sprinkle with salt and pepper and serve on a hot platter with the sauce poured around them.

Plain Omelet

4 eggs

4 tablespoons milk or water

Salt and pepper

1/2 tablespoon butter

Beat the eggs very light, yolks and whites separately; then fold the whites into the yolks. Add the seasoning and milk. Melt the butter in a frying-pan; pour in the omelet; brown carefully; fold over and serve on a hot platter. Garnish with parsley or olives.

Ham Omelet

Make the same as plain omelet, adding one half cup of minced ham after the omelet is in the pan. When folded over and served the ham will be completely concealed.

Savory Omelet No. 1

6 eggs

2 teaspoons chopped parsley

2 teaspoons chopped onion Salt and red pepper

2 tablespoons grated cheese

Beat the yolks of the eggs thoroughly with the seasonings; beat the whites to a stiff froth and fold them into the yolks. Pour into a buttered pudding dish; sprinkle with grated cheese; bake for about fifteen minutes and serve at once.

Savory Omelet No. 2

6 eggs

1/2 teaspoon salt 1/2 saltspoon pepper 2 tablespoons gravy

1 tablespoon butter 1 tablespoon chopped parsley 1 tablespoon chopped onion 1 tablespoon lemon juice

Break the eggs into a bowl; add the salt and pepper and gravy and beat well. Put the butter in the pan and when hot pour in the egg mixture. Add the parsley and onion; cook until a light brown; fold over and serve, pouring on the lemon juice after the omelet is on the platter. Garnish with parsley or slices of lemon.

Rice Omelet

1 cup milk

1 cup cold boiled rice

3 eggs

2 tablespoons butter

1/2 teaspoon salt

Warm the milk in a double boiler; add the rice and one table spoon of butter; mix thoroughly; then add the eggs, well-beaten., and seasoning. Melt the other tablespoon of butter in a frying-pan and when hot turn into it the rice mixture. Let it brown slightly; put in the oven until it is "set"; fold over and serve garnished with parsley,

Sweet Omelet

4 eggs

4 tablespoons milk

4 teaspoons powdered sugar 1/2 tablespoon butter

4 tablespoons marmalade or jelly

Make the same as plain omelet, adding the marmalade or jelly just before the omelet is folded over. Sprinkle with sugar and serve garnished with preserved cherries or candied fruit.

Crumb Omelet

1/2 cup grated bread crumbs V2 cup cream 3 eggs

Salt and pepper

1/2 teaspoon chopped parsley

1/2 teaspoon chopped onion

1 tablespoon butter

Beat the eggs separately and then together; season and add the parsley and onion. Pour the cream over the bread crumbs and mix them with the eggs; empty all into a hot pan in which the butter has already been melted; spread evenly over the pan; brown carefully; fold one half over the other; lift to a hot platter and serve, garnished with parsley or slices of small white onion.