Shirred Eggs

Mrs. S. C. Hubbell.

Put a lump of butter in a tin plate or shallow pudding dish, and place on the stove till the butter is hissing hot; then put in the number of eggs desired, previously broken with care on a plate. Let them cook till the whites are partially set. Serve immediately, in the hot dish. They are to be seasoned to taste when eaten.

Omelet

Mrs. T. S. Stanway.

Break the eggs in one dish; stir rather than beat them. To each three eggs add a spoonful of cold water; salt and pepper to taste. Put two ounces of butter in the pan. When the butter is hot, put in the omelet. As soon as cooked on one side, turn over quickly and cook on the other side. Serve on a very hot plate, and sprinkle a little chopped parsley over the top. "Water makes an omelet light, tender, and moist."

Omelet

Mrs. H. K. S. O'Melveny.

Take six eggs, well beaten (the yolks and whites separately), a pint cupful of warm milk with a tablespoonful of butter melted in it, a tablespoonful of flour wet in a little cold milk, a teaspoonful of salt, and a little pepper. Mix all together, adding the whites of the eggs last. Cook immediately in a frying-pan on the top of the stove until baked on the bottom; then brown in the oven.

French Eggs

Mrs. E. Workman.

Boil hard five eggs; boil three onions; chop both fine; add a spoonful of butter, three biscuit, broken fine, and salt and pepper to taste. Stir well together and bake in a dish.

Baked Omelet

Mrs. M. Mclellan.

Heat three gills of milk with a dessert spoonful of butter in it. Beat four or five eggs thoroughly. Mix a table-spoonful of flour with a teaspoonful of salt; smooth in a little cold milk; mix the eggs with the flour and cold milk; then add the hot milk, stirring fast. Bake fifteen or twenty minutes in a buttered dish in a quick oven.

Omelet

Mrs. A. A. Dodsworth.

Six eggs, one cup of milk, one tablespoonful of flour, and a pinch of salt. Beat the whites and yolks separately; mix the flour, milk, and salt; add the yolks, and then the beaten whites. Have a buttered dish very hot; pour in; bake in a quick oven five minutes. A perfect omelet.

Curried Eggs

Mrs. M . E. J.

Slice an onion; fry brown; add a tablespoonful of curry powder, a pint of good broth, and a little salt; let it cook till the onion is tender. Thicken a half pint of milk with cornstarch, and stirin; let it simmer a few minutes; then add a dozen hard-boiled eggs, halved; warm through. Take the eggs up and arrange in a dish and pour the gravy over.

Omelet Souffle

Mrs. E. C. Starin.

One cup of flour, one pint of milk, one spoonful of sugar, and a lump of butter the size of a walnut. Scald the milk, flour and butter together. After the batter is cold stir in the yolks of five eggs. Stir in the whites of the eggs, well beaten, just before baking. Bake in a quick oven; eat with sauce. This is a splendid pudding.