Royal baker and pastry cook

Omelet. — Break 3 eggs in bowl ; add 1 tea¬ spoon cold water. Beat with fork till mixed. Add A teaspoon salt. Turn into very hot buttered pan, shake and stir till eggs begin to set. Let form, fold and turn out on hot platter. Fancy Omelets. — Finely chopped cooked meats, vegetables cut fine, chopped parsley, etc., may be added to plain omelet and dish named according to what is added, as ham omelet, omelet with peas, etc. Omelet Souffle. — Break 6 eggs into sep¬ arate cups; beat 4 of the yolks, mix with them teaspoon flour, 3 tablespoons powdered sugar, very little salt; flavor with extract lemon or any other flavors that may be pre¬ ferred. Whisk the whites of the 6 eggs to firm froth; mix them lightly with yolks ; pour the mixture into a greased pan or dish ; bake in quick oven. When well risen and lightly browned on the top it is done; roll out in dish, sift pulverized sugar over and send to table. You can also pour some rum over it and set it on fire, as for an omelet au rhum. Plain and Fancy Baked Eggs. — Butter small stoneware dishes. Carefully break egg in each. Add salt, pepper, and bit of butter. Bake in oven till white is set. May be varied by buttering dish and add¬ ing chopped parsley or ham, soaked bread crumbs, chopped onions, or a little stewed tomato. Scotch Woodcock. — Make a white sauce of 1 tablespoon of flour and 1 of butter blended with a cup of milk and a little salt. When smooth add 6 hard boiled eggs chopped fine, a dash of cayenne, a little mustard, and three tablespoons of bloater paste, deviled ham or minced ham. Vegetables Hints on Cooking Vegetables.— First — Have them fresh as possible. Summer vegetables should be cooked on same day they are gathered. Second — Look them over and wash well, cutting out all decayed or unripe parts. Third — Lay them, when peeled, in cold water, for some time before using. Fourth — Always let water boil before putting them in, and con¬ tinue to boil until done. Turnips — Should be peeled, and boiled from 40 minutes to an hour. Beets. — Boil from 1 to 2 hours ; then put in cold water and slip skin off. Spinach. — Boil 20 minutes. Parsnips. — Boil from 20 to 30 minutes. Onions. — Best boiled in 2 or 3 waters, add¬ ing milk the last time. String Beans. — Should be boiled 1\u00bd hours. Shell Beans. — Require an hour. Green Corn. — Steam covered 10 or 15 min¬ utes. Green Peas — Should be boiled in little water as possible; boil 20 minutes. Asparagus. — Same as peas; serve on toast with cream gravy. Winter Squash. — Cut in pieces and boil 20 to 40 minutes in small quantity of water; when done, press water out, mash smooth, season with butter, pepper, and salt. Cabbage. — Should be boiled from 1 to 2 hours in plenty of water; salt while boiling. Asparagus on Toast. — Have stalks of equal length; scrape lower ends; tie in small bunches with tape. Cook 20 to 30 minutes, according to size. Dip 6 or 8 slices dry toast in asparagus liquor, lay on hot platter, place asparagus on them, and cover with a white or drawn butter sauce; in making sauce use asparagus liquor and water or milk in equal quantities. String Beans. — Top and tail the beans, and strip off all strings carefully; break into short lengths and wash. Boil in salted water until tender — from 1½ to 3 hours. Drain, season with butter, salt, and pepper.