The junior cook book

1/4 teaspoonful pepper to the yellows and beat till smooth. Put 1 tablespoonful of meat drippings in a frying pan and melt till the bottom and sides of pan are well greased. Pour yellows onto stiff whites and beat gently till mixed. Put the pan over a slow fire and pour the eggs onto it when it is warm. Cook 5 minutes over a moderate fire. During this five minutes, slice 3 oz. of cream cheese into thin slices. When omelet has cooked 5 minutes lay the slices of cheese over the top. The whole omelet should be fairly well covered. Put the frying pan into the oven and bake the omelet till the cheese is melted to a tempting brown. This should take 12 or 15 minutes. CHEESE OMELET Take from the oven. Be very careful to protect your hands as the handle of the pan will be veiy hot. With a spatula, loosen the omelet around the edges. Slide it gently onto a hot platter ; garnish with a bit of parsley and serve immediately. Notice that the omelet should slide onto the platter ; do not attempt to turn it over as that will make it heavy. CREAMED CHEESE ON TOAST Grate enough dry cheese to make a level tablespoonful. (Fresh cheese will do just as well but this is a good way to use up the dried bits that may be left over.) Put 4 tablespoonsful of butter (or substitute) into a saucepan with 4 tablespoonsful of flour. Stir carefully and cook till a smooth paste is made. Stir in very gradually 2 cupsful of milk. Cook till smooth and creamy. If milk has been added gradually there will be no lumps. Add the grated cheese and cook slowly 3 minutes. Draw pan away from the heat to where it will keep warm but will not cook any more. A good plan is to set the pan over a second pan filled with boiling water. Make six slices of toast. Put each piece of toast on a hot plate. Ladle the creamed cheese over the -hot toast and serve immediately. This amount of cheese could be made to serve 8 pieces of toast if desired. This is a very good luncheon or breakfast dish. CORN OYSTERS Cut the com off of 2 medium sized ears. (1 cupful of canned com or the com cut off 2 left over ears of boiled corn will be almost as nice, in case fresh, uncooked ears are not available.) Break 2 eggs into a bowl. Measure 1 teaspoonful of salt and 4 level tablespoonsful of flour and beat in with the whole eggs till the mixture is smooth and creamy. Drop the cut off corn into the egg mixture and beat lightly again. Use a large fork for beating. Put two tablespoonsful of meat drippings into a frying pan and heat. When grease is very hot put in the egg and com mixture, 1 tablespoonful at a time. Brown lightly on one side and then turn with pancake turner and brown on the other. It is better to cook about 5 ''oysters" at a time so that you can watch each one and cook it a perfect and even brown. Take these up onto a hot platter. Put 1 tablespoonful more fat into the pan CORN OYSTERS and cook five more. The recipe makes about 10 "oysters." This is a delicious dish for breakfast or luncheon during the season of fresh com and, by using canned com, can be made at any time of year. BROILED OYSTERS ON TOAST This is a fine recipe for Sunday evening tea. Have ready 1 pint of oysters, 6 large or 12 small pieces of bread, 2 tablespoonsful of butter, salt and pepper.