Baked Bean Omelet

4 eggs, 1 cup milk, 2 tbsp. butter, 1/2 cup baked beans, parsley.

Fry beans in the butter until a light brown. Add well-beaten eggs, season, add parsley and let cook. When done, fold over. A little thyme may be added if liked.

- Mrs. Emil Nelson.

Creamed Eggs On Toast

4 hard boiled eggs, 2 cups white sauce. Cut the whites of the eggs into the sauce and serve on toast. Sprinkle with the grated yolks and add dash of paprika.

- Mrs. C. E. Johnson.

Corn Toast

1 1/2 tbsp. butter, 1/4 tbsp. finely-chopped onion, 1 1/2 cups canned corn, 1/2 tsp. salt, 1 pint cream or top milk, 1/4 tsp. paprika.

Cook onion and butter 2 minutes, stirring constantly. Add corn, milk and seasoning. Bring to boiling point and let simmer 5 minutes. Cut bread in 1/4 inch slices, remove crusts, cut in halves lengthwise, and toast. Arrange on a hot platter and pour corn mixture over it.

- Mrs. Emil Nelson.

Corn Meal Souffle

1 cup milk, 1 cup water, 2 tbsp. fat, 1 tsp. salt, 1 tsp. sugar, 1/2 cup cornmeal, 2 eggs, 1 tsp. baking powder.

Bring milk, water, sugar, salt and fat to boil, stir in cornmeal very slowly and boil 3 minutes. Cool a little and add the beaten yolks, baking powder dissolved in a little water and lastly the stiffly-beaten whites. Bake in moderate oven about 30 minutes. Serves 4 to 6 and makes a nice luncheon dish.

Egg Souffle

6 eggs, 1 cup milk, 1 tbsp. flour, 1 tbsp. melted butter, salt and pepper to taste. Blend the flour, butter and milk; stir until very smooth. Boil until it thickens and stir frequently. Beat the eggs separately (whites very stiff). Stir yolks into cooked flour while yet hot, add the salt and pepper and then fold in the whites. Put into greased baking dish and bake 1/2 hour.

- Mrs. N. H. Byam.

English Cottage Pie

Put through meat chopper any left over meats you may have. (Beef preferred.) Add a little salt, pepper and 1/2 can of tomatoes. Other seasonings may be used if preferred. Boil 5 or 6 potatoes and put through a rices; cover the meat with potatoes and cook in moderate oven 30 minutes. - Mrs. Thomas Savage.

Frijoles

1 lb. cheese, 1 can kidney beans, 1 tbsp. butter, 1 green pepper, 1 cut-up onion.

Make a very thick white sauce, add the cheese. Serve on toast. - Helen Evans.

Jungle Stew

Soak 1 pt. of red kidney beans over night. In the morning boil until tender. Brown 3 chopped onions in 1 tbsp. of butter and add to the beans with 1/2 can tomatoes and 1/4 lb. macaroni.

Simmer until the macaroni is tender and season to taste with salt and pepper.

Delicious and very nourishing.

- Mrs. C. M. Parrish.

Luncheon Dish

1/2 cup Post Toasties, 2 cups cooked potatoes, diced, 1/2 cup grated cheese, 2 cups milk, 2 tbsp. butter, 1/2 tsp. salt, 1/2 small onion, chopped fine, pepper to taste.

Mix together well and bake 30 minutes.

- Mrs. M. L. Wigginton.