The Twin-city housewife

Beat separately the white and yolk of one egg. To the yolk add one tablespoon of milk, salt and pepper to taste. Into this fold lightly the well-beaten white. Into a heated pan put two teasponos of butter. When it melts pour in the egg mixture. Shake pan gently so omelet will not adhere to it. Lift up sides with a knife and when a delicate brown, set pan in oven a minute to absorb moisture on top. Fold omelet half over, turn on a hot dish and serve immediately—Miss L. E. H. Bread Omelet Soak two tablespoons of bread crumbs in two tablespoons of milk for ten minutes, add salt and pepper to taste. To this add the beaten yolk of one egg, and last the stiffly-beaten white. Cook same as omelet above. one hundred and two THE TWIN-CITY HOUSEWIFE Baked Banana Cut banana in halves, put in shallow pan, sprinkle with sugar and a little lemon juice and bake until soft. Chocolate Custard Mix two tablespoons grated chocolate with two tablespoons sweet milk. Cook until smooth and add six tablespoons of cream, the wellbeaten yolks of two eggs, two teaspoons of sugar and a pinch of salt. Cook in custard cups set in hot water. Serve hot or cold.—Miss Taylor. r Custard Beat well one egg with one tablespoon of sugar and a pinch of salt. To this add one cup of scalded milk. Flavor to taste and pour | into custard cup. Place in pan of boiling water and bake in moderate oven until set. If cooked too long it will curdle.—Mrs. Estelle Johnson. Stewed Figs Wash and cut in small pieces one-half pound of figs and stew with one cup of cold water and one-fourth cup of sugar. Cook two and one-half hours very slowly. Flavor with lemon juice. Strawberry Float Beat whites of two eggs to a stiff froth with one-third cup powdered sugar. To this add one cup of mashed berries. Pile lightly in a glass dish and Serve. Other fruits may be served in the same way.— Miss Alice Gray. Grape Whip Beat the white of an egg until it foams, to it add three-fourths of a cup of grape juice in which five tablespoons of sugar have been dissolved, and one cup of thick sweet cream. Beat with a whip churn. Take off the froth as it rises and drain on a sieve. Pour the unwhipped part into a glass and pile the whip on top.—Miss Broughton. Snow Custard Beat white of one egg very stiff, add one tablespoon of sugar, a pinch of salt, and one-half cup of rich milk. Flavor to taste and bake in cups set in a pan of boiling water in a moderate oven about twenty minutes. When firm set on ice and serve cold. Tapioca Cream Mix one and one-half tablespoons of granulated tapioca, three tablespoons of sugar, and a pinch of salt. Add one cup of scalded milk and cook fifteen minutes. Add the yolk and white of one egg beaten separately. Remove from fire and flavor to taste. Serve plain or with fresh fruit—Miss Butner. THE TWIN-CITY HOUSEWIFE one hundred and three AHeberages Cafe au Lait Prepare one quart of very strong coffee, strain into a hot urn or coffee pot. Add an equal amount of boiling milk. Cover closely before serving. Sweeten to taste. Chocolate Use one teaspoon of cocoa and two of sugar to each cup. Mix well and add small quantity of hot water and rub to a paste. Heat milk, add chocolate and sugar, stir until thoroughly dissolved and let come to a boil.—Miss Evabelle Covington. Cocoa _ One-half teaspoon cocoa to each cup, one teaspoon sugar; mix well and add nearly one-third of a cup boiling water. Stir well to dissolve the cocoa and fill the cup with boiling milk.. Coffee