Use a large saucepan and have it two thirds full of water. Add a tablespoonful of vinegar. When the water l)oils stir it with the handle of a wooden spoon until it whirls, then drop quickly a fresh egg into the depression or eddy of the whirli)ig ^\'ater. This will give the egg a rounded shape. AYhen the white is set and before the yolk has hai'd- ened, remove the egg with a skimmer and place it on a dish to drain. Onlj' one egg at a time can be cooked in this way. Trim the eggs carefully, cutting away all the ragged white. TO SCRAMBLE EGGS Add a tablespoonful of milk, a saltspoonful of salt, and a dash of pepper for every two eggs. Beat them just enough to break them, but not enough to make them smooth or 51 52 LUNCHEONS frothy. Put a tablespoonful of butter into a saute-pan, and when it bubbles turn in the eggs. With a forl< scrape the cooked eggs from the bottom of the pan, giving flakes of cooked egg. If the butter is not allowed to brown, the eggs will have a clean, bright yellow color. PLAIN FRENCH OMELET Add a tablespoonful of milk, a half teaspoonful of salt, and a dash of pepper to three or four eggs✪ Plain French Omelet. Beat them just enough to break them. Put a tablespoonful of butter into a clean, smooth saute-pan. AVhen the butter bubbles turn in the eggs. AVlien the eggs are a little set on the bottom, tip the pan a little towards the handle, and with a fork stir the mixture on the handle half of the pan, lifting the cooked portion off the bottom in large flakes. AVhen the mixture is all cooked, but still soft, pile the scrambled part on to the smooth half, making it high in the center. Turn the omelet on to a hot dish. This should give a smooth outside surface of egg, covering the softer inside portion, which is scrambled in large flakes. It is not well to make an omelet of more than three or four eggs. If more is needed, make a second omelet. BEATEN OMELET Beat the whites of three or four eggs to a stiff froth. Add to the yolks a half teaspoonful of salt, a dash of pepper, and a tablespoonful of milk. Beat them well together, then fold in lightly the whipped whites. Put a teaspoonful of butter in a saute-pan and let it run all over the bottom. When it bubbles turn in the egg mixture and spread it evenly over the pan. Let it cook slowly without stirring until it seems cooked through, then place it in the oven for a few minutes NO. 27. EUIILLOS CrP WITH SII'PET.S OF TOA.ST .\NI> IT.\LIA\ BKEAD STKKti. NO. 28. OMELET CHASSEUR. NO. 29. 1. EGGS k LA KOJIAINE. 2. EGGS BAKED IN TOMATOES. 3. EGGS BAKED IN GREEN PEPPERS, i. SCKAJIBLEI) EGGS WITH TOMATOES. EGGS 53 to harden the top surface. Fold one half over the other and turn the omelet on to a hot dish. OMELET CHASSEUR Make either a French or a beaten omelet. Before foIdin>; it, place in the center some well-seasoned or creamed minced chicken, or other meat. Fold the omelet and tirrn it on to a dish. Cover the top with well-seasoned tomato. The tomato should be dry enough to hold its place, lea%'iug' a border of yellow egg between the tomato and the meat. No. 1. Eggs k la romaine. Cut sliced bread into rounds and saute them in butter. Place on each one an arti- choke bottom which has been heated in hot water. On the artichoke place an egg poached in the French style (see page 51). Arrange the eggs around a mound of green peas, and pour over the eggs a white sauce made partly of chicken stock, with the yolk of an egg beaten in the last thing.

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Use a large saucepan and have it two thirds full of water. Add a tablespoonful of vinegar. When the water l)oils stir it with the handle of a wooden spoon until it whirls, then drop quickly a fresh egg into the depression or eddy of the whirli)ig ^\'ater. This will give the egg a rounded shape. AYhen the white is set and before the yolk has hai'd- ened, remove the egg with a skimmer and place it on a dish to drain. Onlj' one egg at a time can be cooked in this way. Trim the eggs carefully, cutting away all the ragged white. TO SCRAMBLE EGGS Add a tablespoonful of milk, a saltspoonful of salt, and a dash of pepper for every two eggs. Beat them just enough to break them, but not enough to make them smooth or 51 52 LUNCHEONS frothy. Put a tablespoonful of butter into a saute-pan, and when it bubbles turn in the eggs. With a forl< scrape the cooked eggs from the bottom of the pan, giving flakes of cooked egg. If the butter is not allowed to brown, the eggs will have a clean, bright yellow color. PLAIN FRENCH OMELET Add a tablespoonful of milk, a half teaspoonful of salt, and a dash of pepper to three or four eggs. Beat them just enough to break them. Put a tablespoonful of butter into a clean, smooth saute-pan. AVhen the butter bubbles turn in the eggs. AVlien the eggs are a little set on the bottom, tip the pan a little towards the handle, and with a fork stir the mixture on the handle half of the pan, lifting the cooked portion off the bottom in large flakes. AVhen the mixture is all cooked, but still soft, pile the scrambled part on to the smooth half, making it high in the center. Turn the omelet on to a hot dish. This should give a smooth outside surface of egg, covering the softer inside portion, which is scrambled in large flakes. It is not well to make an omelet of more than three or four eggs. If more is needed, make a second omelet. BEATEN OMELET Beat the whites of three or four eggs to a stiff froth. Add to the yolks a half teaspoonful of salt, a dash of pepper, and a tablespoonful of milk. Beat them well together, then fold in lightly the whipped whites. Put a teaspoonful of butter in a saute-pan and let it run all over the bottom. When it bubbles turn in the egg mixture and spread it evenly over the pan. Let it cook slowly without stirring until it seems cooked through, then place it in the oven for a few minutes NO. 27. EUIILLOS CrP WITH SII'PET.S OF TOA.ST .\NI> IT.\LIA\ BKEAD STKKti. NO. 28. OMELET CHASSEUR. NO. 29. 1. EGGS k LA KOJIAINE. 2. EGGS BAKED IN TOMATOES. 3. EGGS BAKED IN GREEN PEPPERS, i. SCKAJIBLEI) EGGS WITH TOMATOES. EGGS 53 to harden the top surface. Fold one half over the other and turn the omelet on to a hot dish. OMELET CHASSEUR Make either a French or a beaten omelet. Before foIdin>; it, place in the center some well-seasoned or creamed minced chicken, or other meat. Fold the omelet and tirrn it on to a dish. Cover the top with well-seasoned tomato. The tomato should be dry enough to hold its place, lea%'iug' a border of yellow egg between the tomato and the meat. No. 1. Eggs k la romaine. Cut sliced bread into rounds and saute them in butter. Place on each one an arti- choke bottom which has been heated in hot water. On the artichoke place an egg poached in the French style (see page 51). Arrange the eggs around a mound of green peas, and pour over the eggs a white sauce made partly of chicken stock, with the yolk of an egg beaten in the last thing.

Luncheons