The Toronto Cook Book

Ten eggs, one tablespoon lemon juice, four tablespoons salad dressing, three-quarters cup chopped ham or tongue, little salt and cayenne pepper; cook the eggs hard, remove yolk to smooth paste with salad dressing, adding chopped ham or tongue and mix thoroughly, filling the space in the whites with mixture. Serve on a lettuce leaf with French dressing. Light Omelet Take as many eggs as you wish to use, beat whites and yolks separately, beat whites very stiff; beat yolks and add milk to yolks, a scant tablespoon for each egg used. Beat the milk and yolks a little, then pour whites over yolks and just fold or mix all carefully together. Don't beat. Heat your frying-pan, put in a small piece of butter, only just enough to keep omelet from sticking to pan. Be careful it does not burn. Run knife around edge to loosen, and when it is brown underneath set frying pan in oven a minute or two to dry off the top, then fold over and serve at once. You have a nice, light plain omelet. If you want a cheese omelet, grate cheese over before folding, or sprinkle with chopped cold boiled ham or chicken, or spread with jelly before folding; in fact, you can make almost any kind of an omelet you desire. Omelet Six eggs, beat the yolks and whites separately; one tablespoon flour, mixed smooth with a little milk, a little salt, one small teacup sweet milk. Beat all thoroughly together, adding the whites last. Pour it into a buttered frying-pan; when partly done, double it like a turn-over. Scrambled Eggs Beat up six eggs, season with a little pepper and salt ; put a little piece of butter into the frying pan when it is hot, turn in the eggs, stir till it thickens, and eat hot. The Toronto Cook Book Tomato Omelet One quart tomatoes chopped fine after the skin is removed, two chopped onions, a little butter, salt and pepper, one soda biscuit pounded fine, cover tight and let it simmer one hour. Beat five eggs to a froth, have your griddle hot, pour over the eggs into the tomato; brown on one side, fold, brown on the other; eat hot. Omelet Soufflee One pint sweet milk, made boiling hot, one cup flour mixed very smoothly in a little cold milk, one spoon sugar, piece of butter size of a walnut. Stir all into the boiling milk till it is quite stiff. This can be done early in the morning. When cool, stir in the yolks of five eggs thoroughly beaten, adding the whites last, also thoroughly beaten. Bake half an hour. SANDWICHES Cheese-and-Nut Sandwiches Chop pecan, hickory or English walnuts, mix the nuts into an equal amount of cream or Neuchatel cheese; add a dash of paprika and use in spreading bread prepared for sandwiches. A heart of leaf of lettuce, dipped in French dressing, may be placed between the two pieces of bread. Club Sandwiches Take two slices well-buttered toast, cut two slices bacon, fry and place on toast over lettuce leaf with fried egg, well done, and slices of any kind of cold meat, chicken preferably; season and spread with salad dressing; then place another lettuce leaf, and lastly the other slice of toast. Cut in diamond shape and serve. Chopped Chicken Sandwiches