Mary Jane's cook book

Egg, 1. Whipped cream, i/2 cup. Powdered sugar, i/2 cup. Chocolate, 1 square. Add sugar to well beaten egg yolk, then chocolate melted over hot water. Beat egg white till stiff and add with whipped cream. CHERRY SAUCE. Flour, 2 tablespoons. Egg, 1. Sugar, 1/2 cup. Cherry juice, i/2 cup. Boiling water, 1 cup. Chopped cherries, y2 cup. Mix flour and sugar and pour on boiling water. Stir and let boil a moment, then pour slowly over the beaten egg. Beat a moment then add cherry juice and cherries chopped fine. f • £0T^<- ltU^*f * •» ' /K±y; Jl^*'*^.^ ...' *+- , •* *•'• w •«* A BAKED OMELET. Milk, 1 pint. Flour, "2 tablespoons. Eggs, 4. Salt and pepper. Heat milk and stir in flour blended with a little cold water, seasoning, yolks of eggs, beaten till thick, and lastly stiffly beaten whites. Bake about 15 minutes and serve immediately. COATED EGGS. Cook as many eggs as desired until hard. Shell and coat each thickly with sausage meat. Roll in beaten egg, then in cracker crumbs and fry in deep hot fat till golden brown. Drain carefully and cut each one in half. Arrange on a platter with broiled bacon and parsley. SCALLOPED EGGS. Eggs, 6. Milk, y2 cup. Butter, 2 tablespoons. Chopped parsley, 1 teaspoon. Flour, 1 tablespoon. Salt and pepper. Bread crumbs. Boil the eggs for 20 minutes, shell and cut in slices crosswise. Make a white sauce of the butter, flour, milk, parsley and seasoning. In a buttered baking dish place a layer of bread crumbs, cover with a layer of the egg, and moisten with some of the white sauce. Continue till all the egg is used. Cover with crumbs, dot with bits of butter and bake in a hot oven for 20 minutes. EGGS IN POTATO CASES. Large potatoes, 3. Pepper and salt. Cream, 1 tablespoon. Chopped meat. Butter. Eggs, 6. Buttered bread crumbs. Wash potatoes, dry and bake until mealy, then cut each in half and scoop out the inside. Mash and mix well with the cream, add little butter, and seasoning. Line each potato case with a little chopped meat or sausage, drop in a poached egg, then cover and fill with mashed potato. Smooth over with a knife blade, sprinkle with buttered crumbs and put in oven till tops are browned. Chopped spinach may be used instead of the meat if desired. JELLY OMELET. Eggs, 3. Milk, 2 tablespoons. Cold cooked rice, 1 cup. Salt, a pinch. Currant jelly, 4 tablespoons. Beat eggs separately till stiff, then fold whites into yolks, add the rice, milk and salt, Cook and when ready to fold spread with the jelly. Serve at once. VERMICELLIED EGGS. Eggs, 3. Milk, 1 cup. Butter, 1 tablespoon. Salt and pepper. Flour, 1 tablespoon. Buttered toast. Cook the eggs for half an hour, shell and separate whites and yolks. Make a white sauce with the butter, Hour, milk and seasoning. Cut the whites of the eggs in medium sized pieces and add to the sauce. Pour over triangles of buttered toast. Rub the egg yolks through a sieve over the top and place in the oven for a moment to heat through. TOMATO OMELET. Tomatoes, 2. Eggs, 4. Salt and pepper. Skin the tomatoes, cut in slices or cubes, fry in butter and drain on unglazed paper. Beat the eggs, season with salt and pepper and turn into a buttered omelet pan. When set put the fried tomatoes in the center and fold. SWEDISH OMELET.