The Monmouth Baptist ladies' cook book

Mrs. W. H. Woods. Mrs. Harriet Dryden Boulson, Los Angeles, Cal Boil three eggs twenty minutes, separate the yolks and white and chop whites fine. Toast four slices of bread and cut into triangles. Make a white sauce. Stir the chopped whites into it and when hot pour over part of the toast. Put yolks through a fine strainer over the whole and garnish with a border of toast points and parsley. LUNCHEON EGGS. One-half cup stale bread crumbs cooked in one-half cup milk. When soft stir in one cup minced boiled ham, highly seasoned with cayenne and mustard. When cold add beaten raw egg. Roll hard boiled eggs in this mixture, rolling around till well covered. Then roll in dry bread crumbs and fry delicate brown in deep fat. Garnish. Fine for picnics. LUNCHEON EGGS NO. 2. Put eggs on to boil in cold water. Boil ten minutes. Remove shell, cut in two lengthwise. Pour over these a cream sauce made of one tablespoon flour, two tablespoons of butter and one cup milk. Garnish with thin slices of crisp bacon. EGG NESTS ON TOAST. Prepare eggs as above and serve on plain toast or toast spread with minced ham. EGG MUFFINS. Laura B. Hamilton. Two eggs, two cups milk, two cups flour, one tea- spoon salt. Bake in a quick oven so that a crisp brown crust is formed on ail sides. No baking powder needed. Make the batter thinner than for cake and bake in gem pans. These muffins are easily digested and so are recommended for invalids. OMELET. Beat four eggs separately, into the volks put one cup of milk, one tablespoon of flour, salt and pepper last; add the whites of eggs, bake in a deep dish about ten minutes in a hot oven. Or — have ready a piece of butter in frying pan. When hot turn in the egg mixture, well beaten. As soon as it sets raise from the edge of the pan with a knife. Let it brown a little, then lap it over. Slip on a platter and brown a little more in the oven. Serve hot. Schrimps or chopped parsley or jelly may be added just before serving. BAKED OMELET. Three eggs beaten separately, one cup milk, teaspoon melted butter, pepper and salt, stirring in beaten whites last. Turn into a hot buttered baking dish and bake for about five or ten minutes. HAM OMELET. Chop or grind scraps and small bits of cold ham. Put in a spider with very little water and some butter ; when warmed through pour over them three slightly beaten eggs and lift and stir with a knife until the egg is set, but not dry. MRS. PRESIDENT McKINLEY'S OMELET. Separate the whites and yolks of four eggs, beat both well. To the yoiks add six tablespoons of milk, a pinch of salt, a dash of pepper, one-half teaspoon corn starch, one-half teaspoon baking powder. Add the whites. Have a bowl of gravy — any kind, turkey, roast beef, chicken or pork warming — put the omelet in a buttered pan, bake in a hot oven. When done, put on a warm platter and pour gravy over it. SAVORY OMELET. Cut tender corn from two or three small ears. Take the seeds from a green sweet pepper. Mince finely half a cup boiled ham or the same of dried beef, which previously has been fried to a crisp ; add a pinch of mixed herbs ; salt to taste. Beat four eggs well and add a pint of sweet milk. Mix all together and fry in oil or butter or bake ten minutes in the oven. A tablespoon of corn starch dissolved in milk gives body to it.