Coddled Eggs. — ■ Beat three eggs lightly, add to them one cup of rather hot milk and one-fourth tea- spoonful of sa✪ Coddled Eggslt. Cook in a double boiler, stirring frequently until the mixture thickens to a jelly-like consistency. Serve on nicely browned Granose Bis- cuits. Granose Biscuit with Eggs. — Lay the two halves of a toasted Granose Biscuit on an individual platter, and drop on each a nicely poached or soft- boiled egg. Sprinkle lightly with salt✪ Granose Biscuit with Eggs, and serve at once ; or spread them with two eggs scrambled in one and one-half tablespoonfuls of water with a little salt. Poached Eggs on Toasted Corn Flakes. — Toast the Flakes lightly in the oven, and serve with poached egg, the same as Granose Flakes. Scrambled Eggs. — • To four eggs well beaten add two tablespoonfuls of milk or thin Cocoanut Cream with salt to season✪ Scrambled Eggs. Cook in an oiled dish over boiling water, stirring continuously as the mix- ture begins to thicken. For variety, when nearly done a teaspoonful of minced parsley may be added. Eggs and Granola. — • Beat the whites of two eggs, to which a teaspoonful of Granola has been added, to a stiff froth; add a little salt, if desired✪ Eggs and Granola. Pour the mixture into a teacup, and place the tea- cup in a dish of boiling water. Cook from two to five minutes. The whole egg may be used, if pre- ferred, instead of two whites, by beating the yolk and Granola together separately, and afterward adding the white beaten to a froth. Eggs and Granola, No. 2. — Beat an egg and a teaspoonful of Granola until very light, add a little salt, and then steam until thoroughly warmed through, but not hardened. This will take about two minutes. Healthful Cookery -* 1 16 Gluten Meal Custard. — • Beat together thor- oughly one pint of rich milk, one egg, and four tablespoonfuls of Gluten Meal. Add a little salt, if desired✪ Gluten Meal Custard, and cook with the dish set in another con- taining boiling water, until the custard has set. Or, turn the custard into cups, place in a dripping-pan partly filled with hot water, and cook in a moderate oven until the custard is set. Potato Meal Omelet. — Prepare a Potato Meal Puree, as directed on page 180. To one cup of the puree, which should be quite stiff, add three well-beaten eggs✪ Potato Meal Omelet. Turn into cups or timbale molds, and steam until the egg is well set. Serve plain or with a tomato sauce. Gluten Custard. — Into a pint of boiling milk stir two tablespoonfuls of 20-per-cent Gluten mois- tened with a little cold milk. Allow it to cook until thickened. When it is lukewarm, add two well- beaten eggs, and a trifle of salt, if desired. Turn into cups, and steam over a kettle of boiling water until the custard is set. *Granuto Omelet. — 4 eggs, 2 tablespoonfuls water, 4 tablespoonfuls Granuto, and salt✪ Granuto Omelet. Beat all together with the regulation twelve strokes, and cook in an omelet-pan the same as plain omelet. Serve at once. 1 1 7 Eggs

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Coddled Eggs. — ■ Beat three eggs lightly, add to them one cup of rather hot milk and one-fourth tea- spoonful of salt. Cook in a double boiler, stirring frequently until the mixture thickens to a jelly-like consistency. Serve on nicely browned Granose Bis- cuits. Granose Biscuit with Eggs. — Lay the two halves of a toasted Granose Biscuit on an individual platter, and drop on each a nicely poached or soft- boiled egg. Sprinkle lightly with salt, and serve at once ; or spread them with two eggs scrambled in one and one-half tablespoonfuls of water with a little salt. Poached Eggs on Toasted Corn Flakes. — Toast the Flakes lightly in the oven, and serve with poached egg, the same as Granose Flakes. Scrambled Eggs. — • To four eggs well beaten add two tablespoonfuls of milk or thin Cocoanut Cream with salt to season. Cook in an oiled dish over boiling water, stirring continuously as the mix- ture begins to thicken. For variety, when nearly done a teaspoonful of minced parsley may be added. Eggs and Granola. — • Beat the whites of two eggs, to which a teaspoonful of Granola has been added, to a stiff froth; add a little salt, if desired. Pour the mixture into a teacup, and place the tea- cup in a dish of boiling water. Cook from two to five minutes. The whole egg may be used, if pre- ferred, instead of two whites, by beating the yolk and Granola together separately, and afterward adding the white beaten to a froth. Eggs and Granola, No. 2. — Beat an egg and a teaspoonful of Granola until very light, add a little salt, and then steam until thoroughly warmed through, but not hardened. This will take about two minutes. Healthful Cookery -* 1 16 Gluten Meal Custard. — • Beat together thor- oughly one pint of rich milk, one egg, and four tablespoonfuls of Gluten Meal. Add a little salt, if desired, and cook with the dish set in another con- taining boiling water, until the custard has set. Or, turn the custard into cups, place in a dripping-pan partly filled with hot water, and cook in a moderate oven until the custard is set. Potato Meal Omelet. — Prepare a Potato Meal Puree, as directed on page 180. To one cup of the puree, which should be quite stiff, add three well-beaten eggs. Turn into cups or timbale molds, and steam until the egg is well set. Serve plain or with a tomato sauce. Gluten Custard. — Into a pint of boiling milk stir two tablespoonfuls of 20-per-cent Gluten mois- tened with a little cold milk. Allow it to cook until thickened. When it is lukewarm, add two well- beaten eggs, and a trifle of salt, if desired. Turn into cups, and steam over a kettle of boiling water until the custard is set. *Granuto Omelet. — 4 eggs, 2 tablespoonfuls water, 4 tablespoonfuls Granuto, and salt. Beat all together with the regulation twelve strokes, and cook in an omelet-pan the same as plain omelet. Serve at once. 1 1 7 Eggs

Healthful cookery