Omelet

Take six eggs, beat them separately, add a little parsley chopped fine (some small pieces of ham also if desired). Fry in butter on one side only. Put the dish on the omelet, and turn the pan over so as not to break it. Serve immediately.

Egg Omelet

Six eggs, one teacup of milk, one tablespoonful of butter, and one teaspoonful of flour, one teaspoonful of salt. Beat the whites and yolks separately, warm the milk enough to melt the butter, add this to the yolks. Make the flour into a paste with a little of the milk. Add the whites last. Either bake in a deep dish or in shallow pans, and double it over after it browns.

Omelet (With Bread-Crumbs)

Soak a teacupful of bread-crumbs overnight in a cup of new milk. Beat separately the yolks and whites of three eggs. Mix the yolks with the bread and milk, stir in the whites, add salt and make as usual.

Devilled Eggs

Boil hard nine eggs, cut them lengthwise; take out all the yolks; mash it, add cupful of cream, tablespoonful of melted butter, little onion chopped fine or celery seed if you don't like onion, a little parsley chopped fine, pepper and salt. Mix all together, refill the whites with the mixture, add a little beaten cracker. Set in the stove in a pan with a little water to brown.

Omelet (With Parsley)

Beat two eggs, yolks and whites together, until very light. Mix one teaspoonful of corn starch, with a scant half teacupful of milk. When well stirred and smooth pour this over the eggs, and beat all well together for a few minutes; add a little chopped parsley.

Baked Eggs

Set in the oven until quite hot, a common white dish large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, and breaking the eggs carefully in a saucer, one at a time, slip them into the hot dish. Sprinkle over them a small quantity of salt and pepper, and allow them to cook four or five minutes. Add a tablespoonful of cream for every two eggs when the eggs are first slipped in the dish.

Dropped Eggs

Break the eggs in a saucer one at a time, being careful to keep the yolk from breaking. Have ready in a dripping-pan some boiling water or milk. Into this slide the eggs, letting them cook until set. Take them up in a skimmer, put them on a dish, season with butter, pepper and salt, and if preferred put them on buttered toast.

Egg Toast

Take two eggs, one and a half cups milk, and flour enough for a stiff batter. Cut stale bread thin, dip in the batter, and fry brown in butter.

Omelet Soufflee

Three tablespoonsful of sugar, beaten yolks of five eggs mixed together, flavored with teaspoonful of vanilla, and a very little salt; beat whites of four eggs stiff, and mix all together. Bake for ten minutes and eat while hot.

Omelet Soufflee

Separate the yolks of twelve eggs from the whites. Put the yolks of five in a deep dish with one-half pound sugar, one teaspoonful of vanilla; beat all together for ten minutes. Put the whites of your eggs in a large bowl, and beat them very stiff; then mix them with your yolks and sugar. Butter a dish into which pour the above. Put it in a moderate oven, about twelve minutes; sprinkle sugar on top and serve immediately.