The Central cook book

Baked Eggs on Toast Slice bread one and a half inches thick and toast one side. Scoop out untoasted side of bread and break an egg into this . hollow, season with salt, butter and a dash of pepper. Place in oven and bake until eggs are set. Serve at once. Mrs. Epaar J. Wicker. Tomato Omelet 1 medium size tomato. 3 eggs. Salt and pepper. Cut up tomato and cook in butter until thoroughly tender. Put butter in another pan and pour in beaten eggs, with salt and pepper added. When egg begins to set, pour tomatoes on top of half of it and turn other half over the tomatoes and let it remain in the pan just enough for edges to seal, and serve hot. Mrs. A. P. Heprick. Pink Pickled Eggs Shell hard-boiled eggs, then drop into the vinegar in which beets have been pickled. Remove when colored a deep pink. These are pretty for a picnic lunch, or they may be cut lengthwise and served on lettuce leaves, with mayonnaise dressing as a salad. Mrs. H. E. Guoren. t & H ' i pe 5 miei PES * Res a ry ¢ t ‘ ‘ i) FA uJ in r ¥ PAY A ut t . a : ae “ vie ¥ ) i bile ie * > ¥ as ee ee ieee eet aera i é F, P bs ur we r ayy + Tk eae! ; 4 em Soe Sa AS ; ‘ 4 : “ei > ’ , ‘i 4 Ly rR 4 . i 4 PaL eX i ( ‘ 4 a , i af \e ‘ao i s ett RY! f ; if . 4 ra ; an : ‘ ah af Pi ‘ 7 “ 5 Pa et a Pui sieaer, >. Hee be Chicky at as ‘ , ; A, TheMtt : et my 7 no ae 5 I Si ; tobe’ ‘ aby MO a bee ni wit’ wurenaie pale " Mi —" i ” * , ™ 4 “Rt ‘. 7 ry " * ¥ . 1 lay . ; ¥ s % eT Ld _ bs . » | o “AP tsp Nea RS LOND ee tn Et cass ethene Ps OUUCITORRRORL Pr Gedy! ARES AY Pat MRR? + A rar ' ‘ Goer a BY an yi 5 ’ ch aw M4 hy iydutinge .- ‘eet a AOS ane te ds Li asaraile a 1M es en ee 4 Px rf eh aehs be be ive . a sy ° ae Da Waree cane a et Tae any fet Bes ii AR yt Lt hte 23 Be BE eh a, diy pi ts a i 7 th Healy ther aie We ; Mae nex LM , et Where recipes call for Gelatine, use KNOX SPARKLING Cheese and Egg Dish To one pound of cheese add six eggs. Cut up cheese, add eggs, scramble well together, serve while hot. Mrs. W. I. Wettons. Plain Omelet 1 egg for each serving. 2 tablespoons milk. Salt and pepper to taste. 14 teaspoon of baking powder. 1 teaspoon butter. Beat eggs slightly, add milk, baking powder, pepper and salt, and beat until ight. Put batter in pan. Let run evenly, pour in, and when puffed up, fold. Mrs. W. P. Berts. Egg Omelet Six eggs, beaten separately; to the yolks add salt and pepper and six tablespoonfuls of sweet milk; heat a tablespoonful of butter in a frying-pan, and when hot mix the whites with the yolks and cook.gently from five to ten minutes, or until a nice brown, and turn, or lap. Serve at once on a hot dish. 3 Mrs. U. B. Atexanper. Hard-Boiled Eggs Put eggs in kettle or covered pan, and boil rapidly three minutes. Then remove to back of stove and let set in the water, which they were boiled in, for twenty minutes. Miss Ava CrowbeEr. Golden Rod Eggs 3 eggs. Salt. 6 slices of toast. Rhepper as Butter. Mayonnaise. Hard-boil the eggs, put the yolks through potato ricer, slice whites of eggs on toast, sprinkle whites with yolks as they come through ricer, and cover with mayonnaise. : Mrs. H. Bratz STevicK. Stuffed Eggs, Spanish Style Cut hard-boiled eggs in halves, lengthwise. Remove yolks and mash. Add finely chopped onion, finely chopped celery and chopped green or red pepper, using one-fourth teaspoon of each to one egg. Moisten with salad dressing. Refill whites with mixture, and press halves together. Mrs. H. E. Georce. a ally