The home science cook book

Fry three slices of bacon crisp, remove it, and in the same fat cook one sliced onion until light brown. Beat three eggs slightly, season with cayenne, add three tablespoons of thick stewed tomato, the fried onions, and the crisp bacon, finely crumbled. Turn into a greased omelet pan, and pick it up with a fork as the egg thickens, then let it color slightly, roll over, and turn out on a hot platter. Other recipes for dishes suitable for breakfast will be found under " Luncheon " and under " Dinner.' Luncheon. Luncheon. Luncheon is the meal at which to use up left-overs. Ability to use left-overs wisely indicates wide culinary knowledge on the part of housekeeper or cook. The second appearance of any article of food should not suggest the first, nor should much time or new material be expended in its preparation. It is not necessary to have a different recipe for each special kind of meat, fish, or vegetable, but rather to classify all recipes under a few heads, and then adapt the material at hand to the general process. Soups, stews, hashes, scallops, croquettes, fritters, salads, timbales, and souffles are standard processes, and once the general formula is learned almost any material may be used for each. It is seldom wise for a household employing few helpers to buy new material to convert into elaborate "made dishes," but often from several bits an attractive entree may be evolved with little labor. If the material is limited it may be extended marvelously by the judicious use of milk, eggs, crumbs, and seasoning. Unless there is milk or stock, few soups are possible. Stews require time for preparation, salads imply the use of something green, fritters and croquettes mean frying, and souffles are undesirable when eggs are four cents apiece. Thus we may select the one dish best adapted to our conditions. 58 Home Science Cook Book. Emergency Luncheons. SOMETIMES we read of menus evolved under pressure, or at short notice, from the contents of cupboards which rival Mother Hubbard's in barrenness. Many of these feasts would be impossible without the lamp of a genie or the aid of a fairy godmother. A cold chicken or a portion of a leg of mutton is usually an essential upon which to build such repasts, but there may be occasions when even such viands are wanting. For her own peace of mind every housekeeper should be prepared to meet the common emergencies which may be the result of heavy storms, sudden company, or the failure of expected supplies. One shelf of the storeroom (not too easily accessible) should contain a dozen or more assorted cans, chosen with special reference to the preparation of a full meal on short order. With these should be kept a card of plain directions, for one's ideas sometimes vanish on such occasions. This shelf should be kept strictly for emergency use, and restocked as soon as exhausted. Such a resort is not essential for the city housekeeper, for the corner grocery will supply her needs at short notice ; but it is a great comfort in the country house, where the nearest grocery may be miles away, and its supplies not of the best. Some housekeepers pride themselves on never serving canned foods, considering their use an indication of inefficiency. Others are not yet convinced of the wholesomeness of canned foods, and therefore decry their continual use. The cost of such foods of