yoke and the white is firm. Replace ring in water for another egg. It is possible to poach eggs with¬ out the muffin rings, but they spread so much that it is difficult to pick them up when done. Serve poached eggs on hot buttered toast. Add pepper and salt to taste. 210 — Plain Omelet. For each 3 eggs : 3 tablespoons milk or water, }4 teaspoon salt and teaspoon pepper. Beat the eggs with a fork, add liquid salt and pepper and mix well. Melt 1 teaspoon fat or butter✪ Plain Omelet in hot frying pan or omelet pan for each 3 eggs ; pour in the mixed eggs and while cooking lift the edges of the omelet to allow thin portions to run underneath, shaking the pan until eggs are set to prevent sticking. When brown underneath fold the omelet over with a lifter and serve. If a hinged omelet pan is used to fold, after the pan is folded knock top and bottom of the pan sharply to free the omelet before dumping on platter. 21 1 — Tomato Omelet. Heat in a saucepan 1 can of tomatoes, stirring to prevent scorching ; add salt and pepper to taste. Pour tomatoes over lower half of omelet before folding. (See Recipe No. 210 for omelet.) 212 — Rice Omelet. To 1 cup cold boiled rice add 1 cup milk, 3 well- beaten eggs, >4 teaspoon salt, T/$ teaspoon pepper and 1 teaspoon butter. Mix well and cookhill brown in a well-greased frying pan or omelet pan. THE GALLEY GUIDE 44 213 — Potato Omelet. Fry several slices of bacon brown; take them out, leaving the fat in the frying pan. Chop fine 2 cups cold boiled potatoes✪ Potato Omelet and cook till brown in the bacon fat. Serve with the bacon, placing fried eggs or poached eggs on top if desired. 214 — Shirred (Baked) Eggs. Butter the inside of as many cups as there are eggs to be cooked, or the inside of partitioned baking tin. Break one egg into each cup or partition, place dab of butter and pinch of salt✪ Shirred (Baked) Eggs and pepper on each. Bake in hot oven until whites are set. If cups are used place them on a tin plate to facilitate handling. 215 — Eggs Benedict. Cut slices of ham to size of toast, fry the ham (Recipe No. 605) and place on pieces of hot buttered toast cut thick. Place dropped egg (Recipe No. 209) on each piece of ham. Make Hollandaise Sauce✪ Eggs Benedict (Recipe No. 1114) and dilute with cream or milk just enough to pour. Smother the eggs in the sauce and serve. 216 — Cheese Eggs. 4 eggs y2 cup cream or undiluted evap¬ orated milk I tablespoon grated cheese salt, pepper and cayenne Put butter in a hot frying pan ; when melted add cream. Break the eggs in a saucer and slip them RECIPES 45 into the pan one at a time, sprinkling with salt, pepper and cayenne to taste. When whites are nearly firm sprinkle with cheese. Cook till firm- and place on buttered toast over which has been poured the liquid remaining in the pan. 217 — Devilled Eggs. Remove shells from 6 hard boiled eggs and cut in halves. Remove yolks and mash them in a mixing bowl, adding 1 teaspoon prepared mustard, y2 tea¬ spoon salt and y2 teaspoon sugar. ✪ Devilled Eggs Mix well and form into balls, putting one into each half of the white of the egg. Serve on slices of fried hominy (Recipe No. 902) or on hot buttered toast with Cream Sauce (Recipe No. 1103). 218 — Omelet with Green Vegetables. ✪ Omelet with Green Vegetables

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yoke and the white is firm. Replace ring in water for another egg. It is possible to poach eggs with¬ out the muffin rings, but they spread so much that it is difficult to pick them up when done. Serve poached eggs on hot buttered toast. Add pepper and salt to taste. 210 — Plain Omelet. For each 3 eggs : 3 tablespoons milk or water, }4 teaspoon salt and teaspoon pepper. Beat the eggs with a fork, add liquid salt and pepper and mix well. Melt 1 teaspoon fat or butter in hot frying pan or omelet pan for each 3 eggs ; pour in the mixed eggs and while cooking lift the edges of the omelet to allow thin portions to run underneath, shaking the pan until eggs are set to prevent sticking. When brown underneath fold the omelet over with a lifter and serve. If a hinged omelet pan is used to fold, after the pan is folded knock top and bottom of the pan sharply to free the omelet before dumping on platter. 21 1 — Tomato Omelet. Heat in a saucepan 1 can of tomatoes, stirring to prevent scorching ; add salt and pepper to taste. Pour tomatoes over lower half of omelet before folding. (See Recipe No. 210 for omelet.) 212 — Rice Omelet. To 1 cup cold boiled rice add 1 cup milk, 3 well- beaten eggs, >4 teaspoon salt, T/$ teaspoon pepper and 1 teaspoon butter. Mix well and cookhill brown in a well-greased frying pan or omelet pan. THE GALLEY GUIDE 44 213 — Potato Omelet. Fry several slices of bacon brown; take them out, leaving the fat in the frying pan. Chop fine 2 cups cold boiled potatoes and cook till brown in the bacon fat. Serve with the bacon, placing fried eggs or poached eggs on top if desired. 214 — Shirred (Baked) Eggs. Butter the inside of as many cups as there are eggs to be cooked, or the inside of partitioned baking tin. Break one egg into each cup or partition, place dab of butter and pinch of salt and pepper on each. Bake in hot oven until whites are set. If cups are used place them on a tin plate to facilitate handling. 215 — Eggs Benedict. Cut slices of ham to size of toast, fry the ham (Recipe No. 605) and place on pieces of hot buttered toast cut thick. Place dropped egg (Recipe No. 209) on each piece of ham. Make Hollandaise Sauce (Recipe No. 1114) and dilute with cream or milk just enough to pour. Smother the eggs in the sauce and serve. 216 — Cheese Eggs. 4 eggs y2 cup cream or undiluted evap¬ orated milk I tablespoon grated cheese salt, pepper and cayenne Put butter in a hot frying pan ; when melted add cream. Break the eggs in a saucer and slip them RECIPES 45 into the pan one at a time, sprinkling with salt, pepper and cayenne to taste. When whites are nearly firm sprinkle with cheese. Cook till firm- and place on buttered toast over which has been poured the liquid remaining in the pan. 217 — Devilled Eggs. Remove shells from 6 hard boiled eggs and cut in halves. Remove yolks and mash them in a mixing bowl, adding 1 teaspoon prepared mustard, y2 tea¬ spoon salt and y2 teaspoon sugar. Mix well and form into balls, putting one into each half of the white of the egg. Serve on slices of fried hominy (Recipe No. 902) or on hot buttered toast with Cream Sauce (Recipe No. 1103). 218 — Omelet with Green Vegetables.

The galley guide