Cheese and Egg Omelet

1 loaf stale bread 1/2 pound cheese 3 eggs

1 cup sweet milk Pinch salt

Butter pan well. Line with thin slices of bread, layer of cheese sliced thin, then alternate with layer of buttered bread. Beat the three eggs, salt and milk. Pour over the top and bake 10 minutes.

Chipped Beef in Scrambled Eggs

1/2 pound chipped dried beef

3 eggs

1/2 cup milk

Pour hot water over the beef and simmer for fifteen minutes. Pour off any remaining water. Mix milk and whole eggs and stir into the beef. Put one tablespoon butter in frying pan and scramble eggs and beef together.Serve hot on toast. No further seasoning is required as dried beef is very salty.

A Change from Scrambled Eggs

2 tablespoons flour 1 tablespoon butter 1 cup milk


1 egg for each person

Put milk on to boil. Moisten the flour and add it, with butter and seasoning, to milk. Cook gently for a few minutes. Gently break the eggs, and drop in one by one. When cooked serve on rounds of toast.

Poached Eggs au Gratin

Butter six sauce dishes, sprinkle salt, pepper and paprika in them and slide one egg in each. Sprinkle grated cheese over the egg. Place sauce dishes in a shallow pan of hot water and bake in the oven until the eggs set.

Brown for just a moment under the oven flame and serve hot on toast.

Eggs Scrambled with Tomato Sauce

Beat six eggs, add salt, pepper and one-half cup milk. Heat a spider, melt in it butter size of a walnut and pour in the egg mixture. Scramble and keep flame low to retain moisture. Stir in canned tomato and one-quarter pound grated American cheese.

Serve hot on toast.

Eggs Southern Style

6 eggs

1 cup tomato

1 tablespoon chopped onion

1 can mushrooms

1 tablespoon chopped red peppers

1 tablespoon chopped green peppers Butter

Stew the onions and chopped peppers in butter in a spider. Add the tomato and mushrooms. When heated, add the beaten eggs and scramble. Serve on toast as a lunch dish.

Cold Deviled Eggs

4 hard cooked eggs

Slice eggs in two lengthwise and remove yolk. Chill the whites. Cream yolks into one tablespoon butter, season with one-half teaspoon dry mustard, one-half teaspoon salt, one half teaspoon vinegar and one-half teaspoon Worcestershire sauce. Roll into balls and replace in each half egg white. Serve as a luncheon dish on lettuce leaves. For picnics, replace yolk with paste and cover over with white of egg. Fasten in original shape with toothpick. Wrap in waxed paper.

Eggs au Gratin

6 hard cooked eggs

3/4 cup grated cheese

1/4 cup bread crumbs or cracker crumbs

2 cups white sauce.

Shell the hard cooked eggs, cut in two and cut off a little from each tip so that the halves will stand up. Remove the yolks and rub to a smooth paste with butter, cheese and a little dry mustard. Refill the empty white with this paste; sprinkle on more grated cheese, seasoning and bread crumbs. Place in a shallow but- tered dish and pour over the white sauce. (Tomato sauce may be used instead.) Serve hot on toast. Rye bread toast is very agreeable.

Curried Eggs

1/2 teaspoon curry powder

6 hard boiled eggs

1 cup milk

2 tablespoons flour Salt and pepper.

Melt two tablespoons butter in a spider, add salt and pepper and curry powder. Brown the flour and pour in the milk slowly. Dice the hard eggs and baste with the hot sauce in the spider. Serve hot on toast.

Asparagus Omelet

(Chopped chicken, veal or ham may be used in place of asparagus).

1 can asparagus Make a plain omelet.

1 cup white sauce

Drain and wash the asparagus and add white sauce. Spread half this mixture in the center of the omelet, fold over and pour remaining half over as a sauce. Garnish with chopped parsley.

Cheese Omelet

When making the Plain Omelet, add two tablespoons grated American cheese to the yolks. Before folding over, sprinkle with one tablespoon cheese.

French Omelet

3 eggs

3 tablespoons milk

Salt and pepper

Beat yolks and whites separately. Add milk, salt and pepper to the beaten yolks.

Butter a hot spider. Fold white into yolk batter and turn in to hot spider. Cook until it sets and browns lightly. Place currant or strawberry jelly in center of omelet and fold over. Serve hot on a warmed platter.

Spanish Omelet

Follow directions for French omelet.

Make the following sauce heated in a greased spider. Simmer one tablespoon chopped onions, two tablespoons chopped green olives, one small green and one small red pepper chopped; when partially stewed, add one can tomatoes, two tablespoons chopped mushrooms, salt, paprika and a few capers. Cook this mixture until quite thick. Pour one-quarter cupful in center of omelet, fold over and pour rest of sauce over the omelet.

Milk Omelet

4 eggs

1/4 cup milk

1 teaspoon butter

1/2 teaspoon salt Pepper

Beat eggs well. Add the milk and seasoning. Melt the butter in the spider and turn in the egg mixture. As edges cook, draw them toward the center with a knife blade. When whole has set, fold once and serve on a hot platter.