The home cook book

Boil six eggs hard. Some hours after, when cold, cut them neatly in half and take out the yolks. Cut a small piece from the bottom of the whites so they will stand. Put the yolks in an earthenware dish or bowl, mash and make them into a stiff paste, seasoning with salt, a little red pepper, a pinch of mustard, a little sugar, vinegar, cream, and olive oil, being careful not to add too much vinegar. No rule as to quantity can be given, as the size of eggs varies. The seasoning must be guided by the taste. Fill the whites and pile on top. These are nice as a relish and very good laid on two or three crisp lettuce leaves which have been moistened with French dressing. SWISS EGGS Rub butter over the bottom of an earthen baking dish or plate and lay in the dish as many thin slices of cheese as you use eggs, upon each slice of cheese placing an egg which you have broken as if for poaching. Sprinkle the eggs with a seasoning of salt and pepper ; then sprinkle with grated cheese, and bake till the whites are set. WHIRLED EGGS Have crisp, buttered toast, brown and hot. Have also a quart of salted boiling water in a deep saucepan or kettle. Have the water boiling hard. Stir it one way round and round with a large spoon till it whirls rapidly. One by one break eggs in a cup and drop in the centre of the whirling water. Keep the water whirling and the egg will roll up in a round ball. Take the egg from the water with a perforated spoon or ladle and lay on a piece of toast. Salt, pepper, and serve hot. TO MAKE OMELETS Use an iron, not a tin or earthen saucepan, and have it scoured perfectly clean and smooth. Break in a bowl four eggs and beat them not more than fifteen beats, but these give with vigor. If you beat the eggs too much and have too many air cells, the air expands in the saucepan and contracts when the eggs are put on a cooler plate, and so the omelet is heavy. To the four eggs beaten fifteen strong strokes add lightly a tablespoon of hot water to each egg — four tablespoons of hot water. In the iron saucepan put a piece of butter as large as the yolk of an egg. In the four eggs drop a piece half as large. As soon as the butter in the saucepan melts and is hot pour in the eggs. Set over a hot fire and as the eggs stiffen slip carefully under them a thin pliable knife so that the liquid egg on top will run under and form another layer of set eggs. Sprinkle over all about half a teaspoon of salt and a dash of pepper, and if there is any more liquid egg lift again, let it run down to the hot saucepan and set. When the egg is set, cooked, but not hard and not brown, put your knife under the part of the omelet nearest you, and roll it over on the part furthest from you. Have ready a hot plate, slip the omelet on the plate and serve at once. Omelets should not stand, but should be eaten at once ; they should not be cooked till those to eat them are ready. Milk toughens omelets. Salt, except at the last, or flour for stiffening also toughens omelets. SWEET OMELETS Beat six eggs according to the foregoing directions "To Make Omelets." Have an omelet or frying pan hot, and melt