Foamy Omelet, 144 Calories

1 egg.

1 tablespoon milk.

2 teaspoons butter.

½ saltspoon salt. Speck pepper.

Separate egg and beat white to a stiff froth. Beat yolk till light, add milk, salt and pepper; lightly fold the yolk into the white. Put butter into saute pan, when it bubbles pour in the mixture. Gently shake pan so omelet will not adhere to it; lift up at sides with a knife to see when done, and when a delicate brown set pan in oven a minute to absorb moisture on top. Fold omelet half over, turn on a hot dish, and serve immediately.

Variations

Mix one tablespoon ham, or any meat, chopped fine, with foamy omelet, and cook as directed. Or when omelet is cooked, the chopped meat may be spread over before folding. A little chopped parsley may be added. Oysters either whole or chopped, or creamed chicken, stewed or sliced tomatoes, asparagus tips, peas or jelly may be used.

Baked Meat Omelet

Prepare Foamy Omelet and add to it the chopped meat. Put it into a buttered pudding-dish, set it in a pan of hot water and bake until firm.

Bread Omelet, 164 Calories

2 tablespoons bread crumbs. 2 tablespoons milk. Speck salt.

Speck pepper.

1 egg.

1 teaspoon butter.

Soak bread crumbs in the cold milk for ten minutes, add the salt and pepper. Separate egg and beat until light. Add the crumbs and milk to the yolk and fold in the white. Follow general directions as for Foamy Omelet.

Poached Or Dropped Eggs

Toast a square or round piece of bread and four toast points; put on hot plate with points at each side and garnish with a sprig of parsley. Have a shallow pan two-thirds full of boiling salted water, allowing one teaspoon salt to one pint water. Put a slightly buttered muffin ring on a buttered skimmer in the water. Break an egg into the ring. The water should cover the egg. When there is a film on top and the white is firm, carefully take up skimmer, remove ring, loosen egg with a knife and place on the toast; salt slightly. The toast may be buttered if desired.

Egg Poached In Mile, 470 Calories

1 egg.

1 ½ teaspoons butter.

½ cup thin cream.

Salt.

2 tablespoons grated cheese.

Melt butter in top of double boiler, add cream and when hot drop in carefully the egg. Cook until white is nearly firm, add salt and sprinkle with cheese. Serve an toast. Cheese may be omitted.

Coddles Or Scrambled Eggs, 180 Calories

1 egg.

½ cup milk.

1 teaspoon butter.

1 saltspoon salt. Speck pepper.

Beat egg in top of double boiler until light, add milk and rest of ingredients and stir over boiling water until it thickens; allow it to stand a few minutes without stirring, to set. Serve on toast or hot rice.

Egg Sandwiches, 96 Calories

1 hard-eooked egg. ¼ teaspoon salt. Speck paprika.

1/8 teaspoon mustard. 3 drops vinegar. 1 teaspoon butter.

Mince the egg very fine with a silver fork, add seasonings and butter, and mix thoroughly. Butter very thin slices of bread, spread with egg mixture, cover it with watercress leaves, or bits of nasturtium leaves, or lettuce. Cover with another slice of bread, and cut in triangles or rounds. Serve on small plate and doily.

Note

Minced ham may be added to egg mixture.