The Common sense recipe book

Boil six eggs twenty minutes. Remove shells. Separate yolks without breaking, or rub to smooth paste with olive oil, and shape into small balls. Cut whites in thin narrow slices, and mix with them an equal quantity of fine shredded chicken, ham or salmon, and a tablespoon of fine sprigs of parsley. Pile, heat, and pour enough of a pint of thick white sauce to half cover pile; leave remainder in sauce boat. SUBSTANTIAL OMELET: Miss Wister. Five eggs, one teacupful chopped cold veal or beef, two fried tomatoes, one small onion minced, one-half teaspoonful Worcestershire sauce, one teaspoonful flour, one-half cupful cream. Beat eggs, flour, cream, minced tomatoes and onion well together, and pput into a skillet covered with hot cottolene; let cook over slow fire till the mixture commences to brown; then let fall gently over the top of the chopped meat, which has in it the Worcestershire sauce. Let all cook slowly until the meat is thoroughly heated; then fold over once, and serve immediately on a well heated platter. SCRAMBLED EGGS. Miss Wister. Put one teacupful of milk to boil; take cottolene, the size of a walnut, and rub smooth with one teaspoonful of flour; add this to the boiling milk; then stir in four eggs well beaten; keep stirring until all commences to bubble; then pour over two slices of buttered toast, and serve at once. FOR PERFECTION IN COOKING USE Eagle Baking Powder in cases of exhaustion or of inability to retain other food, a little of HANSEN'S JUNKET Made with wine or brandy may prove very gratifying and nourishing, and will often be retained by the most delicate stomach. EVANS AND SONS, Ltd., Agents for Canada, Montreal and Toronto. FAIRY OMELET. Beat six eggs separately; to the yolks add six tablespoontuls of milk. Heat pan with a bit of butter, and pour in, slipping the whites last on top. Cover for a minute. Season with one-half teaspoon of salt and a dash of pepper. When done serve on platter, letting the whites and yellow parts alternate with a garnish of green. OMELET. Six eggs, one-half teaspoonful of salt, three tablespoonfuls of milk, one of butter. Separate the eggs, and beat very light, add the salt and milk; have the pan very hot, put in the butter, and pour in the egg. Shake on the hottest part of the stove till the egg begins to thicken, then place on the grate in the oven until set; run the knife between the sides of the omelet and pan, fold, and serve on a hot dish. OYSTER OMELET: Twelve oysters, six eggs, one cup of milk, one tablespoon of butter; pepper, salt and chopped parsley. Chop oysters very finely. Beat yolks and whites separately. Grease and heat the pan. Stir milk with the yolks, and season. Then add oysters gradually, beating vigorously. When well mixed, pour in the spoonful of melted butter, finally add the whites lightly with as few strokes as possible. Cook, and, as soon as the centre is fairly set, turn out into a hot dish. [illustration: A delicious egg dish] Melt one ounce butter with the same quantity of cheese, add to it two teaspooniuls parsley and leeks chopped finely. Beat three eggs thoroughly, and add to the other ingredients. Fry very lightly in butter. (laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Telephone 1807 JAMES M. AIRD.. ——= Our Success in BUSINESS is due in a great measure to the PURITY of our Goods. 70 Kinds of BREAD. and ROLLS. Telephones —_————S— — 1025, 1340, 6488, 5052 SWISS EGGS: (Miss Parloa. From the “Kitchen Companion.”’) Six eggs, one-quarter pound cheese, one-third cupful cream, two tablespoontuls butter, one teaspoonful mustard, one-half teaspoonful salt, one-tenth teaspoonful cayenne.