The Relief Societ Cookbook

4 slices of toast Make a white sauce of the milk, flour, butter, pepper and salt. Boil eggs hard and pile on toast. Cover with white sauce. — Mary A. Neibaur. PLAIN OMELET 4 eggs beaten just enough to mix iy2 Tbsp. milk for each egg Salt and pepper to taste. Melt 1 Tbsp. butter or bacon fat in hot frying pan, pour in omelet and cook on top of stove until partly set, then finish in oven until top is delicate brown. Cheese, peppers, ground meat, salmon or any favorite addition may be used with success. BREAD OMELET Mix equal quantities of fine bread crumbs and cream (about 1 c.) Add a piece of butter and 1 tsp. salt and dash of pepper, and a very little nutmeg. When the cream has been absorbed by the bread beat it smooth with a fork. Mix in the butter and 3 well beaten eggs. Fry like any ordinary omelet. OX EYES Cut bread into rings with biscuit cutters of two sizes and toast them. Then moisten rings with milk, put an egg in center and set in the oven until firm and brown. MINUTE TAPIOCA OMELET y2 tsp. salt 4 egg yolks (beaten) Vs tsp. pepper 4 egg whites (beaten) 2 Tbsp minute tapioca % c. milk 1 Tbsp. butter Add seasoning and tapioca to milk, cook in double boiler 10 minutes, add butter. Pour over beaten yolks and fold in egg whites. Pour in hot buttered frying pan. Cook over low fire 17 minutes, dry out top of omelet in slow oven (275 for 5 minutes) Cut across omelet at right angles to handle. Fold carefully from handle to opposite side. Serve on hot plate. — Mrs. H. B. Rigby. FISH 33 FISH FISH CHOWDER 1 lb. fish, cod is good. Cut in small pieces and boil in 2 qts. water 3 potatoes, cubed 2 onions, sliced fine lA c. fat pork, tried out before adding 1 tbsp. flour. Add the fish stock, potatoes and onions and let it cook until the vegetables are done. Clams or any other fish may be used. BAKED SALMON iy2 c. milk Salt and pepper to taste 1-3 c. flour 1 large can Salmon 1 small onion 1 egg 1-3 c. butter Make cream sauce of the milk, butter, egg, salt, pepper ana flour. Let the onion remain in the sauce for just a few minutes and then remove it. Remove the bones from the Salmon and flake it. Add y2 of the sauce to the salmon and place it in a baking dish, pour the remaining sauce over the top and sprinkle with bread or crackercrumbs. Bake slowly for l/2 hour. SALMON CROQUETTES 1 can Salmon Equal amount of hot, mashed potato Add 2 eggs. Season with salt and pepper. Make into cakes and fry in butter until brown. — Mrs. Glen Herdti. SALMON PATTIES 1 can Salmon chopped 3 eggs beaten 1 c. bread crumbs 2 tbsp. flour Season with salt and pepper and fry in butter. —Mrs. Thos. X. Smith. SALMON MOLD 1 lb. can Salmon 2 tbsp. melted butter 4 eggs Vz c. fine cracker crumbs Season with salt and cayenne pepper Drain the oil from the fish and do not use. Mix all thoroughly and cook in a double boiler or steam in can 1 hour. Use diced for salad or sliced for sandwiches. — Mrs. Effie Merrill DEVILED CRAB