Baked Omelet

Milk, 1 pint. Eggs, 4.

Flour, 2 tablespoons. Salt and pepper.

Heat milk and stir in Hour blended with a little cold water, seasoning, yolks of eggs, beaten till thick, and lastly stiffly beaten whites. Bake about 15 minutes and serve immediately.

Coated Eggs

Cook as many eggs as desired until hard. Shell and coat each thickly with sausage meat. Roll in beaten egg, then in cracker crumbs and fry in deep hot fat till golden brown. Drain carefully and cut each one in half. Arrange on a platter with broiled bacon and parsley.

Scalloped Eggs

Eggs, 6.

Butter, 2 tablespoons.

Flour, 1 tablespoon.

Milk, 1/2 cup.

Chopped parsley, 1 teaspoon.

Salt and pepper.

Bread crumbs.

Boil the eggs for 20 minutes, shell and cut in slices crosswise. Make a white sauce of the butter, flour, milk, parsley and season-ing. In a buttered baking dish place a layer of bread crumbs, cover with a layer of the egg, and moisten with some of the white sauce. Continue till all the egg is used. Cover with crumbs, dot with bits of butter and bake in a hot oven for 20 minutes.

Eggs In Potato Cases

Large potatoes, 3. Cream, 1 tablespoon. Butter.

Pepper and salt. Chopped meat. Eggs, 6.

Buttered bread crumbs.

Wash potatoes, dry and bake until mealy, then cut each in half and scoop out the inside. Mash and mix well with the cream, add little butter, and seasoning. Line each potato case with a little chopped meat or sausage, drop in a poached egg, then cover and fill with mashed potato. Smooth over with a knife blade, sprinkle with buttered crumbs and put in oven till tops are browned. Chopped spinach may be used instead of the meat if desired.

Jelly Omelet

Eggs, 3.

Cold cooked rice, 1 cup.

Milk, 2 tablespoons. Salt, a pinch.

Currant jelly, 4 tablespoons.

Beat eggs separately till stiff, then fold whites into yolks, add the rice, milk and salt, Cook and when ready to fold spread with the jelly. Serve at once.

Vermicellied Eggs

Eggs, 3.

Butter, 1 tablespoon.

Flour, 1 tablespoon.

Milk, 1 cup. Salt and pepper. Buttered toast.

Cook the eggs for half an hour, shell and separate whites and yolks. Make a white sauce with the butter, flour, milk and season-ing. Cut the whites of the eggs in medium sized pieces and add to the sauce. Pour over triangles of buttered toast. Rub the egg yolks through a sieve over the top and place in the oven for a moment to heat through.

Tomato Omelet

Tomatoes, 2.

Eggs, 4.

Salt and pepper.

Skin the tomatoes, cut in slices or cubes, fry in butter and drain on unglazed paper. Beat the eggs, season with salt and pepper and turn into a buttered omelet pan. When set put the fried tomatoes in the center and fold.

Swedish Omelet

Eggs, 4. Milk, 1 cup. Salt, 1 teaspoon.

Pepper, a shake. Flour, 1 tablespoon. Butter, 1 tablespoon.

Grated cheese, 1/2 cup.

Blend together Hour, milk and seasonings. Beat eggs very light and combine mixtures. Melt butter in a frying pan and when very hot turn in the mixture. Place in the lower part of a hot oven and when puffed up and browned on the bottom, set on upper grate of oven to brown slightly. Spread cheese over top and when it has melted fold over omelet, turn onto a hot platter and serve at once.

Potato Omelet

Cold mashed potato, 2 cups. Salt and pepper.

Melted butter, 2 teaspoons. Milk, 1-3 cup.

Mix ingredients and beat with an egg beater till light and free from lumps, then turn into a hot, greased omelet pan, brown and fold. Serve very hot.

Cup Eggs

Butter six egg cups and dust into them some fine toasted bread crumbs. Drop a raw egg into each one and set the cups in a pan of boiling water till the whites are solid. Dust with hot crumbs, add a piece of butter the size of a pea to each and serve at once.

Baked Eggs And Bacon

Into a buttered baking dish break the desired number of eggs. Season with salt and pepper and sprinkle with coarse bread crumbs. Cut slices of bacon into little squares and sprinkle over the crumbs, add more crumbs and more bacon and bake for 10 minutes or until eggs are set.

Baked Cream Omelet

Eggs, 6.

Butter, 1 tablespoon.

Flour, 1 tablespoon. Salt, 1/2 teaspoon.

Milk, 1 cup.

Separate eggs and beat till yolks are very light and lemon-colored and whites are stiff and dry. Have ready a white sauce made from the butter, flour, milk and seasoning, simmered together, then allowed to cool. Fold in the egg yolks and then the whites and turn all into a buttered baking dish. Bake 20 minutes in a medium oven. Serve at once garnished with parsley.

Spanish Eggs

Tomatoes, 1 can. Bread crumbs. Green peppers, 2.

Onion, 1. Butter and salt. Eggs.

Heat tomatoes in a frying pan, thicken with bread crumbs and add chopped peppers and onion. Season to taste and let simmer gently for a few minutes. Carefully break on this the number of eggs desired. As the eggs cook baste them with the simmering tomato mixture until they are firm.