Purity flour cookbook

Beat the whites of 5 eggs to a stiff froth. Beat the yolks light and add a spoonful of the beaten whites to make them frothy; add 1 teaspoon of salt and a little pepper -f^/^^^. ^^^ jf/^^^^^^^^^ whites. Put a tablespoon of butter in a frying-pan, and when quite hot turn in the eggs. Let cook 3 or 4 minutes on the stove and then for about 5 minutes m the oven. Take the pan out and si p a knife under thromelet to loosen it, and fold over and send to the table at once. A little chopped parsley may be used in this. SPANISH OMELET 6 eggs. i teaspoon salt. i teaspoon pepper. 4 ounces bacon. 5 mushrooms, chopped fine. 1 small onion, chopped fine. 1 tomato chopped fine. Cut the bacon in thin slices and then into 1-inch squares. Fry gently until crisp and add the chopped vegetables Cook for 15 minutes. Rub into a bowl, add seasonings, give them a dozen strong strokes and turn into a frying-pan in which a teaspoon of bacon dripping or butter has been melted Bake as usual until nearly set. Spread the bacon and vegetables quickly over, fold, set it m the oven for 1 minute, turn it upon a hot platter and serve with tomato sauce. SCRAMBLED EGGS Beat the eggs lightly with a fork, just enough to break the yolks. To 4 eggs add 2 tablespoons _ of milk 1 saltspoon of salt,\ dash of pepper. Put into a frying-pan i teaspoon of butter. When it begins S bubble! tiL in the eggs, stir gently over a slow fire until they begin to set, then remove from the fire and stir till they are of the right consistency. BREAD OMELET Let 1 teacup of milk come to a boil, pour it over 1 teacup of bread crumbs and let soak a few minutes. Break 6 eggs into a bowl, stir (not beat) till well mixed, then add the milk and bread, season with pepper and salt mix all together and turn into a hot frying-pan containing a large spoon of butter boiling hot. Cook the omelet slowly, and when brown on the bottom set in the oven under top heat to set the top. Fold and serve. Page One Hundred and Twenty-one More Bread and BettEr Bread CHEESE OMELET Beat well 3 eggs and mix with a little milk, salt and pepper. Set on the stove in a well-buttered spider until the edges begin to spread, then sprinkle a little grated cheese over the top aud put in the oven until set and the cheese melted. Serve. EGG TOASTETTE Take a slice of toast, well browned, place on a granite pie tin and pour sufficient hot milk over it to soften it. Take 1 or 2 eggs and separate the yolks and whites, beat the whites stiffly and pile over the toast and put the yolk in the centre. Sprinkle salt and pepper, put in ;i moderate oven to set and delicately brown. Serve immediately. Garnish with small sprigs of parsley. RICE OMELET To 1 cup of cold boiled rice add 1 cup of milk, 3 well-beaten eggs. salt, pepper and a teaspoon of butter. Pour into a hot, well-greased omelet pan. Cook until set and a light brown on tlie bottom. Garnish with parsley. SCRAMBLED EGGS WITH ASPARAGUS Boil the asparagus in salted water for 10 minutes, using the tender tops — canned may be used. Have a platter heated hot and put slices of buttered toast down the centre; on this put the boiled asparagus in a neat row. Scramble 6 or 8 eggs and make a border of them around the asparagus. NUN'S TOAST