The Gertrude Bobbitt Circle cook book

Beat the whites and yolks of 3 eggs separately very light. Into the yolks fold 3 tablespoonfuls of water and % teaspoonful each of salt and pepper then fold in the whites. Melt a teaspoonful of fat in a hot omelet pan, turn in the egg mixture and make it smooth on the top. Let .stand a moment on the top of the range to set the egg on the bottom, then put the omelet pan into a very moderate oven to cook until a knife thrust into the center of the omelet comes out without uncooked egg adhering to it. Score the top of the omelet from one side to the other, in the center and at right angles to the handle of the pan; spread some of the asparagus and sauce on one side of the omelet, fold at the scoring, and turn on to a hot platter pour the rest of the asparagus and sauce around the omelet and serve at once. Mrs. Henry Peterson CHICKEN OMELET 1 pint of chopped chicken, 1 tablespoon butter, 1 tablespoon of parsley, chopped fine, 1 pint of milk, 1/2 teaspoon salt, and pepper, V-2 cup of stale bread crumbs, 3 eggs. Make white sauce of milk and butter with a level tablespoon of flour rubbed into it; add bread crumbs, salt, pepper, chicken, parsley and yolks. Beat whites and stir into the mixture. Put into a hot greased pan, cook 20 minutes and serve immediately. Mrs. Henry Peterson CHEESE BALLS Mix together iy2 cups grated cheese, 1/4 teaspoon salt, pinch of red pepper, 1 tablespoon flour, stiff whites of 3 eggs. Roll in cracker crumbs and fry in deep fat. Mrs. Henry Peterson CHEESE SOUFFLE 4 tablespoons butter 6 eggs 2 heaping tablespoons flour 1 teaspoon salt 1 cup milk 1 pinch cayenne pepper 2 cups ygrated plain cheese Melt butter, add flour sifted with seasoning, then the milk. When thick add yolks of eggs then grated cheese. Set away to cool. When ready for cooking — any time — add beaten whites of eggs, turn into buttered baking dish and bake slowly 20 to 25 minutes. Serve from oven to table. Mrs. E. D. McCall CHEESE BISCUITS 1 cup grated yellow cheese 1/3 cup butter 1 cup flour Salt, pepper, and paprika Make into dough and place in refrigerator for 2 hours. Roll out very thin — cut with small biscuit cutter. Place pecan on top of each biscuit and bake in slow oven. Mrs. Joe L. Wright DESSERTS 'Gets many a lump of sweetness, too, Who comes to eat salt with you." ZWIBACK CAKE 1/2 box Zwiback rolled to crumbs 1 cup broken pecan meats 1 teaspoon baking powder 1 teaspoon cinnamon 6 eggs 1 cup sugar Use whipped cream filling and ice all over with the whipped cream. Serve with hot brandy flavoring sauce. Beat whites and yolks separately with the sugar.. Mrs. Hayden Clement TANGERINE TAPIOCA 9 tablespoons quick cooking tapioca 1 cup tangerine juice (can use 2 2|3 cups boiling water canned juice) 1 cup orange juice (not canned) Grated rind of 1 orange 1 cup whipped cream 1 cup sugar V2 teaspoon salt Add tapioca and salt to water and cook in double boiler 15 minutes or until tapioca is clear, stirring frequently. Add sugar, juices and rind. Cool. Fold in whipped cream. Pile lightly in sherbert glasses. Chill. Garnish with tangerine shreds (if in season). Mrs. Roy Burdette, Jr. BAVARIAN CREAM 1 large can crushed pineapple 2 packages cherry jello beaten after cooled. 1/2 pint cream beaten Mix altogether and sit on ice. Serve with whipped cream.