VARIATION I.— Take 6 eggs and beat the yolks and whites separately, put in 2 tablespoons of flour, 1 teaspoon baking pow- d-er, 1 teaspoon salt into a pudding dish. Pour both yolks and whites of eggs into the dish and beat. Next, add Yz cup of milk or white stock. Put, into a spider greased well with butter. Put into a quick oven, bake a light brown, when done spread with butter and roll. — Mrs. S. A. Christy, Arlington Heights. 111. VARIATION II.— Separate whites and yolks of 6 eggs. Add a pinch of salt to whites and beat until very light. Beat yolk? with a little salt, pepper, and 4 tablespoons cream. Pour yolk mixture into hot buttered pan, set on stove until it siets, then spread whites over it, and put it in oven until slig-htly browned. Remove, lift one side with a broad knife, roll it up and place on hot platter. Serve at once. — Mr^Mose Casey. Franklin. 111. BREAD OMELETTE.— Beat the yolks of 3 eggs and add ^ cup milk, a piece of butter the size of a walnut, 5^ cup bread crumbs, salt and pepper to taste. Stir into this carefully the beaten whites and mix very lightly. Have a very smooth frying pan, hot, turn in the mixture gently, and set it over a clear fire. being very careful not to burn, shake occasionally to see that the omelette does not stick. Stand the frying pan in the oven for a moment to set the middle. When done toss it over on a warm platter to bring the brown side of the omelette uppermost, or fold over half and turn out in the center of a platter. Serve immedi- ately or it will fall. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. BOILED OMELETTE.— Beat 5 eggs quite light. Add pep- per, salt, and a little minced parsley and a cup of cream or sweet milk✪ Boiled Omelette. Butter your cups or molds and pour them half full of the mixture. Set in a pan of boiling water, boil 15 minutes and serve hot. — Mrs. Nathan Morris, Glencoe, III. COOK COUNTY COOK BOOK 41 VARIATION I. — Soak 3 tablespoons of stale crumbs in a cup of milk for 2 hrs. Beat 6 eggs — ^whites and yolks separated— very light. Into the yolks stir the soaked crumbs and season the mixture with salt and pepper. Last of all, stir in with a few light strokes the stiffened whites. Butter a deep pudding dish, pour the mixture into this, set it on the lower grating of a quick oven and bake until light and brown. Sift brown crumbs over the top and serve the omelette as soon as it is removed frora oven. — Mrs. B. C. Moore, Bartlett, 111. VARIATION II.— Scald as follows: ^ cup milk, J^ cup bread crumbs, salt, and pepper and butter the size of a walnut. Then mix with the beaten yolks of 3 eggs. Beat whites stiff✪ Variation II Omelette and fold in just before putting in pan. Fry brown on both sides. Peas or corn may be added if wished. — Mrs. Phillip D. Moore, Kenil- worth. 111.

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VARIATION I.— Take 6 eggs and beat the yolks and whites separately, put in 2 tablespoons of flour, 1 teaspoon baking pow- d-er, 1 teaspoon salt into a pudding dish. Pour both yolks and whites of eggs into the dish and beat. Next, add Yz cup of milk or white stock. Put, into a spider greased well with butter. Put into a quick oven, bake a light brown, when done spread with butter and roll. — Mrs. S. A. Christy, Arlington Heights. 111. VARIATION II.— Separate whites and yolks of 6 eggs. Add a pinch of salt to whites and beat until very light. Beat yolk? with a little salt, pepper, and 4 tablespoons cream. Pour yolk mixture into hot buttered pan, set on stove until it siets, then spread whites over it, and put it in oven until slig-htly browned. Remove, lift one side with a broad knife, roll it up and place on hot platter. Serve at once. — Mr^Mose Casey. Franklin. 111. BREAD OMELETTE.— Beat the yolks of 3 eggs and add ^ cup milk, a piece of butter the size of a walnut, 5^ cup bread crumbs, salt and pepper to taste. Stir into this carefully the beaten whites and mix very lightly. Have a very smooth frying pan, hot, turn in the mixture gently, and set it over a clear fire. being very careful not to burn, shake occasionally to see that the omelette does not stick. Stand the frying pan in the oven for a moment to set the middle. When done toss it over on a warm platter to bring the brown side of the omelette uppermost, or fold over half and turn out in the center of a platter. Serve immedi- ately or it will fall. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. BOILED OMELETTE.— Beat 5 eggs quite light. Add pep- per, salt, and a little minced parsley and a cup of cream or sweet milk. Butter your cups or molds and pour them half full of the mixture. Set in a pan of boiling water, boil 15 minutes and serve hot. — Mrs. Nathan Morris, Glencoe, III. COOK COUNTY COOK BOOK 41 VARIATION I. — Soak 3 tablespoons of stale crumbs in a cup of milk for 2 hrs. Beat 6 eggs — ^whites and yolks separated— very light. Into the yolks stir the soaked crumbs and season the mixture with salt and pepper. Last of all, stir in with a few light strokes the stiffened whites. Butter a deep pudding dish, pour the mixture into this, set it on the lower grating of a quick oven and bake until light and brown. Sift brown crumbs over the top and serve the omelette as soon as it is removed frora oven. — Mrs. B. C. Moore, Bartlett, 111. VARIATION II.— Scald as follows: ^ cup milk, J^ cup bread crumbs, salt, and pepper and butter the size of a walnut. Then mix with the beaten yolks of 3 eggs. Beat whites stiff and fold in just before putting in pan. Fry brown on both sides. Peas or corn may be added if wished. — Mrs. Phillip D. Moore, Kenil- worth. 111.

The Cook County cook book