5 muslnooms, chopped fine. 1 small onion, chopped fine. 1 tomato chopped fine. Cut the hacon in thin slices and then into ^-inch squares. Fry gently until crisp and add the chopped vec^etables Cook for 15 minutes. Eub into a bowl, add seasonings, give them a dozen s rong strokes and Iu?n Into a frying pan in which a teaspoon of bacon dripping or butter has been melted Bake as usua nndl nearly set! S^ead the bacon and ^'getables quickly over, fold, set it in the oven for 1 minute, turn it upon a hot platter and serve with tomato sauce. SCRAMBLED EGGS Beat the e-crs lightly with a fo'rk, just enough to break the yolks. To 4 eggs add ^ tablespoons of and stir till they are of the right consistency. BREAD OMELET T f 1 foomiT. of milk come to a boil, pour it over 1 teacup of bread crumbs and let soak a few minutes. Ereaki It So a bowl sfa not beat') till well mixed, then add the milk and bread, seaso;i with pep- per and saU mix al^oW cor^^nu.^ a large ^V^on oi huiier hoAr.^ hot. Cook th^omelet slowly, and when brown on the bottom set m the oven under top heat to set the top. Fold and serve. Page One Hundred and Twenty-one POACHED EGGS For this the eggs should be new-laid and cold. Pour 1 quart of water, 1 teaspoon salt✪ Spanish Omelet and 1 teaspoon vinegar in a shallow pan, arrange in it as many muffin rings as there are eggs to be cooked, and set the pan where the water will bubble at one side only. Break the eggs 1 at a time and slide them into the rings. If the water does not cover them, gently pour on a little more boiling water till it does. Cook till the whites are set over the yolks, then pour off most of the water and with a cake-turner lift each egg and lay on a buttered slice of toast, removing the ring after it is in place. Poached eggs may be done in milk, stock, gravy or tomato juice, which can be poured over the toast on which they are served. Th.-^y may be used with various arrangements of hashed meat or cold fish reheated in white sauce. Tlie, are a favorite accompaniment to ham and bacon. SAVORY EGGS Simmer some eggs hard, take off their shells and cut them in half, cut off a little piece of each end of the halves to make them stand upright. Take out the yolks, pound them and mix them with a little finely minced hot chicken and ham, fill the white again with the mixture and pour round, but not over, the eggs, a rich gravy. If liked, these may be served cold, surrounded by finely cut endive and small let- tuce leaves, garnished with beetroot✪ Savory Eggs. DEVILED EGGS Simmer eggs 30 minutes, take from water and remove shells, cutting the eggs into halves lengthwise, and remove yolks while eggs are hot and add butter size of a walnut, a pinch of salt, | teaspoon of mus- tard mixed in vinegar. Mix together and press back into the white part smoothly, and serve on lettuce leaves✪ Deviled Eggs. These are nice for a picnic lunch. SCALLOPED EGGS Make a mincemeat of chopped ham, fine bread crumbs, pepper, salt and some melted butter. Moisten with milk to a soft paste. Half fill patty-pans with the mixture, break an egg✪ Scalloped Eggs carefully upon the top of each, dust with pepper and salt, sprinkle finely-powdered, buttered crumbs over all. Set in the oven and bake 8 minutes. Page One Hundred and Twenty =9 PURITY iB FtOUR More Bread and Better Bread PLAIN OMELET ✪ Plain Omelet

AI-modernized reading of the original text

5 muslnooms, chopped fine. 1 small onion, chopped fine. 1 tomato chopped fine. Cut the bacon in thin slices and then into ^-inch squares. Fry gently until crisp and add the chopped vegetables Cook for 15 minutes. Eub into a bowl, add seasonings, give them a dozen s rong strokes and Iu?n Into a frying pan in which a teaspoon of bacon dripping or butter has been melted Bake as usua nndl nearly set! S^ead the bacon and ^'getables quickly over, fold, set it in the oven for 1 minute, turn it upon a hot platter and serve with tomato sauce. SCRAMBLED EGGS Beat the eggs lightly with a fo'rk, just enough to break the yolks. To 4 eggs add ^ tablespoons of and stir till they are of the right consistency. BREAD OMELET If 1 teaspoon of milk come to a boil, pour it over 1 teacup of bread crumbs and let soak a few minutes. Break 8 eggs in a bowl (do not beat) till well mixed, then add the milk and bread, seaso;i with pepper and saU mix al^oW cor^^nu.^ a large spoon of butter heated hot. Cook th^omelet slowly, and when brown on the bottom set m the oven under top heat to set the top. Fold and serve. Page One Hundred and Twenty-one POACHED EGGS For this the eggs should be new-laid and cold. Pour 1 quart of water, 1 teaspoon salt and 1 teaspoon vinegar in a shallow pan, arrange in it as many muffin rings as there are eggs to be cooked, and set the pan where the water will bubble at one side only. Break the eggs 1 at a time and slide them into the rings. If the water does not cover them, gently pour on a little more boiling water till it does. Cook till the whites are set over the yolks, then pour off most of the water and with a cake-turner lift each egg and lay on a buttered slice of toast, removing the ring after it is in place. Poached eggs may be done in milk, stock, gravy or tomato juice, which can be poured over the toast on which they are served. Th.-^y may be used with various arrangements of hashed meat or cold fish reheated in white sauce. Tlie, are a favorite accompaniment to ham and bacon. SAVORY EGGS Simmer some eggs hard, take off their shells and cut them in half, cut off a little piece of each end of the halves to make them stand upright. Take out the yolks, pound them and mix them with a little finely minced hot chicken and ham, fill the white again with the mixture and pour round, but not over, the eggs, a rich gravy. If liked, these may be served cold, surrounded by finely cut endive and small lettuce leaves, garnished with beetroot. DEVILED EGGS Simmer eggs 30 minutes, take from water and remove shells, cutting the eggs into halves lengthwise, and remove yolks while eggs are hot and add butter size of a walnut, a pinch of salt, | teaspoon of mustard mixed in vinegar. Mix together and press back into the white part smoothly, and serve on lettuce leaves. These are nice for a picnic lunch. SCALLOPED EGGS Make a mincemeat of chopped ham, fine bread crumbs, pepper, salt and some melted butter. Moisten with milk to a soft paste. Half fill patty-pans with the mixture, break an egg carefully upon the top of each, dust with pepper and salt, sprinkle finely-powdered, buttered crumbs over all. Set in the oven and bake 8 minutes. Page One Hundred and Twenty =9 PURITY iB FtOUR More Bread and Better Bread PLAIN OMELET

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Spanish OmeletScrambled EggsSavory EggsDeviled EggsScalloped EggsPlain Omelet

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