Kirmess cook book

Mrs. Seely's Cook Book. Take one teaspoonful of chopped onion and one tablespoonful of green peper. Be sure both are chopped very fine and cook them until they are a delicate brown. Scald and remove the skins of three tomatoes, cut up and add to the mixture. Cook all for ten minutes, or until the tomatoes are done. Break six eggs in a bowl, beat them well and season. Mix in about one-half of the tomato, pepper, and onion. Put one tablespoonful of butter in an omelette pan and let it come to a boil. Put in the egg mixture; and when it begins to set, put in vegetables. Turn and serve. SPANISH OMELETTE. Kyrle Bellew. The omelet Espanol is constructed as follows : Make a sauce of one tablespoon of butter and the same of browned flour in a deep frying pan. When piping hot, stir in a cup of canned tomato, half a cup of mushrooms, sliced fine, and the same quantity of minced ham. Season with red pepper, onion juice and salt. Let it simmer about eight minutes, then stir in four beaten eggs. Stir carefully as it thickens, and when eggs are set, serve on buttered toast. FISH OMELETTE. Contributed. Make about a half pint of white roux, add a piece of butter about the size of an egg, twelve shelled and cooked shrimps; season with salt and pepper; let it cook for two or three minutes, stirring all the time, then add half of a green sweet pepper, chopped fine, and cook for one minute. Make an omelet of six eggs; when brown, turn up and fill with this mixture. Serve at once on a hot platter. FRIZZLED BEEF AND EGGS. Contributed. To every half pound of chipped beef allow half a pint of milk, one tablespoonful of butter and one tablespoonful of flour. Put the butter into a fryingpan; when hot add the beef and stir for about two minutes, or until the butter begins to brown, then dredge in the flour. Stir well, add the milk and a little pepper, and just before taking from the fire whip in two well-beaten eggs. HAM OMELET. Contributed. Make an omelet in the usual way; pour into an omelet pan and before the egg sets sprinkle over the top one teacupful of finely minced, cold, cooked ham. RUM OMELETTE. Mrs. T. K. Egbert. To two eggs, beaten thoroughly with two ounces of sugar, add one glass of Jamaica rum. Melt four ounces of butter in a saucepan and pour in the egg mixture. Stir on the fire and cook. When done, roll the omelette, turn it on a dish, sprinkle with powdered sugar, and send to the table. Have a glass of Jamaica rum at hand, pour it on each side of the dish, apply a lighted match, and serve when the alcohol has almost burned itself out. EGGS A LA BECHAMEL. Mrs. C. H. Hamilton. Six eggs, one tablespoon flour, one gill cream, one gill white or veal stock, yolk of one egg; boil the eggs fifteen minutes, while they are boiling prepare the sauce as follows: Melt the butter in a frying pan,- being careful not to brown it, add to it the flour, mix until smooth, add the stock and cream, and stir constantly until it boils, add salt and pepper and stand it over the kettle to keep warm. Shell the eggs, cut the whites into thin shreds, cut the yolks into tiny squares, then pile them in the center of a shallow, heated dish, and arrange the whites around them. Give the sauce a stir and pour it around the eggs and serve. BAKED EGGS. Mrs. Walter Jones.