First bake 1 large, mealy potato, renioxe the inside and rnb throngh a wire sie\e. ]\Iix in the beaten yolks of .'! eggs, a \r\\ dro]is of lemon juice. hea])ing salt- spoon of salt and a shake of pepper; last thing, stir in lightly the whi]:)ped whites of the eggs'. Heat 11/2 ozs. of Imtter✪ Potato Omelet in omelet ])an; pour in the mixtiire. Fry gently nntil the bottom is a pale brown, then, in a quick oven in a Jew^el Range, brown the to]). Turn it onto paper, sprinkle with chopped parsley, tnrn over half. ])lace on a dish and serve at once. Baked Eggs. Sprinkle fine dried bread crumbs into buttered baking dish. |)ut in a layer of hard-boiled eggs, cut into slices and a layer of cream sauce✪ Baked Eggs. Altei'iiate cruml)s. Qgg and sauce, having crumbs on top nntil you have desired quantity, and bake a short time in hot oven in a Jewel range. A good luncheon dish. Mrs. E. C. C'oolhy. Pressed Eggs. Boil eggs 15 to ">?() minutes, then dro|» in cold water and shell ([uickly. Cho]) fine and season to taste with salt, mustard and cayenne pepper✪ Pressed Eggs. Press in a sipiare tin while warm and set away in a cold place. Serve in slices on lettuce lea\es. Miss Edith Buoad. Egg Croquettes. ^Fake a sanee of a 14 ^^^ ''^ cupful of buttei'. ' ^. cupful T)ousinan\s Best Patent Hour. 1 cupfid chicken stock and 14 cu])rid ()\ cream; add salt. ])ep])er and 13 hard- boiled eggs, chojiped, and ])arsley chopped line. Form into e-ro(piettes : Qgg and bread crumb and fry in hot fat. Serve in nest of parsley. Gurtrudi-; Kruse. Japanese Eggs. lfard-l)oil (i eggs, remove the shells, cut them into hahes lengthwise ; take (_)ut the SUPKKIOK COOK' BOOK 77 volks aud iiia8li thcni ; add a tal)lcspoonful of incited Inittcr and .'5 sardint's rubbed to a paste, a dasli of red pe]i]ier. V^ a teaspoonful of salt; mix, form into l)alls, and till into the space in each white. Have ready 1 cuj) of carefully boiled rice, form it into a mould in the center of a phitter. sink the e<i-<;:s down into the rice, and stand the platter (i\cr hot water while you rub together ".' roundinji' tablesijoonfuls of butter and 2 of Dousinan's Best Patent lloui". Add i/o a pt. of stock and i/j fi pt- <>!' milk: stir nntil boiling; add a level teaspoonful of salt and a dash of red pepper. Strain this over the egi^'s and rice, dust with c]io])pe(l parsh-y. and serve very hot. Fritters. Three t^g.i^, 2 teaspoons of baking )i(>\v(h'r, 1 cup of milk, ])ineli of salt. 2 cu])s of Donsman's Best Patent flour. Drop from s[)oon in hot lard. :\ri{s. A. W. llAiuLK. Plain Fritters. One cup sweet milk. 1 pt. Dousman's Best Patent flour, 2 eggs, IV^ teaspoon- fuls baking powdei'. Drop Ijy the tablespoon into the smoking hot lard. Serve with maple syrup hot. Mi;s. A. W. Mvi:i;s. Hominy Fritters. One ])t. cooked honn'ny grits, 2 eggs, and a little salt, 1 tablespoonful Dous- man's Best Patent iiour. Drop in hot fat and serve with maple syrup. ^fliS. TllO.MAS \V.\LTEUS. Cheese Fritters. Three tablespoons I)ousman"s Best Patent Hour. 1 tal)lespoon butter, i/, tea- spoon salt, dasli of cayenne. Bub well together and stir in by degrees i^ cup nf tepid water. Then 3 tablespoons of grated cheese with yolk of 1 ogg. Lastly the white beateii^to a stiff froth; di'op into hot fat in spoonfuls and cook 3 minutes. Gi:RTi;ri)i: Iviu'se. Corn Fritters. ✪ Chicken Croquettes

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First bake 1 large, mealy potato, renioxe the inside and rnb throngh a wire sie\e. ]\Iix in the beaten yolks of .'! eggs, a \r\\ dro]is of lemon juice. hea])ing salt- spoon of salt and a shake of pepper; last thing, stir in lightly the whi]:)ped whites of the eggs'. Heat 11/2 ozs. of Imtter in omelet ])an; pour in the mixtiire. Fry gently nntil the bottom is a pale brown, then, in a quick oven in a Jew^el Range, brown the to]). Turn it onto paper, sprinkle with chopped parsley, tnrn over half. ])lace on a dish and serve at once. Baked Eggs. Sprinkle fine dried bread crumbs into buttered baking dish. |)ut in a layer of hard-boiled eggs, cut into slices and a layer of cream sauce. Altei'iiate cruml)s. Qgg and sauce, having crumbs on top nntil you have desired quantity, and bake a short time in hot oven in a Jewel range. A good luncheon dish. Mrs. E. C. C'oolhy. Pressed Eggs. Boil eggs 15 to ">?() minutes, then dro|» in cold water and shell ([uickly. Cho]) fine and season to taste with salt, mustard and cayenne pepper. Press in a sipiare tin while warm and set away in a cold place. Serve in slices on lettuce lea\es. Miss Edith Buoad. Egg Croquettes. ^Fake a sanee of a 14 ^^^ ''^ cupful of buttei'. ' ^. cupful T)ousinan\s Best Patent Hour. 1 cupfid chicken stock and 14 cu])rid ()\ cream; add salt. ])ep])er and 13 hard- boiled eggs, chojiped, and ])arsley chopped line. Form into e-ro(piettes : Qgg and bread crumb and fry in hot fat. Serve in nest of parsley. Gurtrudi-; Kruse. Japanese Eggs. lfard-l)oil (i eggs, remove the shells, cut them into hahes lengthwise ; take (_)ut the SUPKKIOK COOK' BOOK 77 volks aud iiia8li thcni ; add a tal)lcspoonful of incited Inittcr and .'5 sardint's rubbed to a paste, a dasli of red pe]i]ier. V^ a teaspoonful of salt; mix, form into l)alls, and till into the space in each white. Have ready 1 cuj) of carefully boiled rice, form it into a mould in the center of a phitter. sink the e<i-<;:s down into the rice, and stand the platter (i\cr hot water while you rub together ".' roundinji' tablesijoonfuls of butter and 2 of Dousinan's Best Patent lloui". Add i/o a pt. of stock and i/j fi pt- <>!' milk: stir nntil boiling; add a level teaspoonful of salt and a dash of red pepper. Strain this over the egi^'s and rice, dust with c]io])pe(l parsh-y. and serve very hot. Fritters. Three t^g.i^, 2 teaspoons of baking )i(>\v(h'r, 1 cup of milk, ])ineli of salt. 2 cu])s of Donsman's Best Patent flour. Drop from s[)oon in hot lard. :\ri{s. A. W. llAiuLK. Plain Fritters. One cup sweet milk. 1 pt. Dousman's Best Patent flour, 2 eggs, IV^ teaspoon- fuls baking powdei'. Drop Ijy the tablespoon into the smoking hot lard. Serve with maple syrup hot. Mi;s. A. W. Mvi:i;s. Hominy Fritters. One ])t. cooked honn'ny grits, 2 eggs, and a little salt, 1 tablespoonful Dous- man's Best Patent iiour. Drop in hot fat and serve with maple syrup. ^fliS. TllO.MAS \V.\LTEUS. Cheese Fritters. Three tablespoons I)ousman"s Best Patent Hour. 1 tal)lespoon butter, i/, tea- spoon salt, dasli of cayenne. Bub well together and stir in by degrees i^ cup nf tepid water. Then 3 tablespoons of grated cheese with yolk of 1 ogg. Lastly the white beateii^to a stiff froth; di'op into hot fat in spoonfuls and cook 3 minutes. Gi:RTi;ri)i: Iviu'se. Corn Fritters.

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