Delicate dishes

TOMATOES WITH EGGS, SPANISH STYLE. Put 3 tablespoonfuls of tomatoes in pan, add an onion, cut fine, a little parsley, salt and pepper, let it simmer. Fry eggs in another pan, basting them with the butter. Place the eggs on a platter and pour the sauce over. Mrs. F. H. Wait. SCALLOPED SWEET POTATOES. A SOUTHERN RECIPE. Parboil sweet potatoes (yams preferred) and cut in transverse slices; cover the bottom of a pudding dish l[illustration: VALENTINE & COMPANY advertisement for Coach and Car Varnishes and Colors] with these. Add a little butter, a little sugar and nutmeg. Strew over this a very few bits of orange peel, and add a little juice of the orange. Fill the dish in this manner. Bake about half an hour. A dish fit for an epicure. Mrs. A. W. Knight. BAKED CORN OR CORN PUDDING. Cut kernels off 12 ears of tender uncooked corn, add yolks and whites, beaten separately, of 4 eggs, i teaspoonful of sugar, same of flour, mixed with tablespoonful butter, salt and pepper and i pint milk. Bake about ^ or ^ of an hour. Mrs. Florence Chapman. BAKED SALMON. Add to I pint salmon 2 beaten eggs, 3 tablespoonfuls of cream, salt and pepper. Put in a dish, set in a pan of water and bake 20 minutes. Turn out on a hot platter, garnish with potato balls and pour around it a sauce made of i tablespoonful of butter, i of fiour and I cup of boiling milk; add a tablespoon of chopped parsley. SANDWICHES. Yolks of 4 hard boiled eggs powdered very fine with a fork, ^ cup of butter warmed just enough to pour, i A. N. W3rnGr06 LO.l5:MSUlakeAve.,(;iib<;o teaspoonful of mustard. Mix thoroughly and spread the bread with this mixture. Have the whites chopped very fine and well mixed with i can of potted ham. Put this between the slices. Very fine for parties. Mrs. Anna W. Knight. EGG TIMBALES. Beat 6 eggs, i teaspoonful of chopped parsley, i of salt, i^ of onion juice, pepper to taste, mix thoroughly together, and add 3 gills of milk. Pour the mixture into buttered moulds and stand them in pan of boiling water, up to the edge. Bake 20 minutes, or until firm in middle. SAUCE FOR ABOVE. Put 3 tablespoonfuls of butter in saucepan, add 2 tablespoonfuls of flour, stir until smooth, gradually add I pint of milk, stir until it boils, add i teaspoonful of salt, ^ of pepper, 4 drops of onion juice and i tablespoonful of minced parsley. Mrs. J. E. Hayes. CORN OMELET. Beat the yolks of 5 eggs until thick and add i gill of milk or cream, stir into i pint of grated corn, season with salt, beat the whites well, and stir in lightly. Put [illustration: VALENTINE & COMPANY advertisement for Coach and Car Varnishes and Colors] 3 tablespoonfuls of butter in a fry pan and when hot, add the mixture; fry light brown and turn over. Mrs. D.' H. Champlin. EGG NESTS. Beat the whites of as many eggs as you wish to serve and put the beaten white of each egg on a slice of toast, leaving a hole in the center. Into this, put butter, salt and pepper, with the yolk of an egg on top. Set in the oven until brown. Garnish with parsley. Mrs. R. p. Lamont. EGG VERMICELLI.