Baked Omelet

1 cup milk.

1/2 teaspoon salt.

1 teaspoon butter.

1 rounded teaspoon.

Gold Medal flour 4 eggs.

Reserve two tablespoons cold milk; boil the remainder of milk add salt, butter, flour, rubbed smooth in the cold milk; pour this over the eggs beaten three minutes and stir very fast. Pour into hot buttered casserole and bake 20 minutes.

Mrs. D. A. Hayes.

Baked Cheese Omelet

1 tablespoon butter.

2 tablespoons flour 1 cup milk.

6 eggs.

1/2 lb. ground American cheese.

Make sauce of first four ingredients; stir in the cheese. Bake slowly 40 minutes in buttered baking dish. Serves four.

Unsigned.

Rice And Cheese Omelet

1 cup cooked rice.

2 eggs.

1 tablespoon water 1/2 teaspoon salt.

Pepper.

1 tablespoon melted butter.

Use whole grains rice; beat eggs separately; add water, salt and pepper; then add rice and mix carefully; add butter. Pour in hot skillet and cook slowly until "set"; then remove to oven until it can be cut with a knife without sticking. Fold over and remove to platter. Serve with cheese sauce.

Sauce

2 tablespoons flour.

1 cup milk.

1 cup grated cheese.

Cook butter, flour and milk together thoroughly; add grated cheese. A little curry powder improves flavor.

Mrs. W. S. Bovard.

Whole Grain Rice - Peanut Butter En Casserole

Place 1 tin Whole Grain Rice in a caserole and add about two tablespoons of peanut butter and 1/4 cup of milk. Add chopped onion and green peppers and bake covered in oven about twenty-minutes.

Whole Grain Wheat Co.