Mary Jane's cook book

Eggs, 4. Pepper, a shake. Milk, 1 cup. Flour, 1 tablespoon. Salt, 1 teaspoon. Butter, 1 tablespoon. Grated cheese, y2 cup. Blend together Hour, milk and seasonings. Beat eggs very light and combine mixtures. Melt butter in a frying pan and wrhen very hot turn in the mixture. Place in the lower part of a hot oven and when puffed up and browned on the bottom, set on upper grate of oven to brown slightly. Spread cheese over top and when it has melted fold over omelet, turn onto a hot platter and serve at once. POTATO OMELET. Cold mashed potato, 2 cups. Melted butter, 2 teaspoons. Salt and pepper. Milk, 1-3 cup. Mix ingredients and beat with an egg beater till light and free from lumps, then turn into a hot, greased omelet pan, brown and fold. Serve very hot. CUP EGGS. Butter six egg cups and dust into them some fine toasted bread crumbs. Drop a raw egg into each one and set the cups in a pan of boiling water till the whites are solid. Dust with hot crumbs, add a piece of butter the size of a pea to each and serve at once. BAKED EGGS AND BACON. Into a buttered baking dish break the desired number of eggs. Season with salt and pepper and sprinkle with coarse bread crumbs. Cut slices of bacon into little squares and sprinkle over the crumbs, add more crumbs and more bacon and bake for 10 minutes or until eggs are set. BAKED CREAM OMELET. Eggs, 6. Flour, 1 tablespoon. Butter, 1 tablespoon. Salt, y2 teaspoon. Milk, 1 cup. Separate eggs and beat till yolks are very light and lemon-colored and whites are stiff and dry. Have ready a white sauce made from the butter, llour, milk and seasoning, simmered together, then allowed to cool. Fold in the egg yolks and then the whites and turn all into a buttered baking dish. Bake 20 minutes in a medium oven. Serve at once garnished with parsley. SPANISH EGGS. Tomatoes, 1 can. Onion, 1. Bread crumbs. Butter and salt. < i reen peppers, 2. Eggs. Heat tomatoes in a frying pan, thicken with bread crumbs and add chopped peppers and onion. Season to taste and let simmer gently for a few minutes. Carefully break on this the number of eggs desired. As the eggs cook baste them with the simmering tomato mixture until they are firm. CHEESE BALLS. American fairy cheese, iy2 Parmesan cheese, 1 tablespoon. cups. Salt and pepper. Flour, 1 tablespoon. Egg whites, 3. Mix cheeses, flour and seasoning thoroughly and fold in stiffly beaten egg whites. Roll in crumbs and fry in deep hot fat. Serve at once. CHEESE SOUFFLE. Milk, 1/2 pint. Eggs, 2. Bread crumbs, i/2 cup. Grated cheese, 14 pound. Flour, 3 tablespoons. Salt. i/2 teaspoon. Pepper, 1 shake. Put milk in double boiler, add bread crumbs and flour moistened with a little cold milk. Stir and cook till it becomes a smooth paste, take from fire and add egg yolks, beaten, cheese, salt and pepper. Mix and fold in well-beaten egg whites. Bake in a quick oven 20 minutes. BAKED WELSH RABBIT. Mild cheese, 1 pound. Paprika. Bread crumbs. Butter. Salt. Milk, iy2 cups. Eggs, 3.