Use and preparation of food

Break eggs into a buttered platter or shallow baking dish. Sprinkle cracker crumbs and grated cheese over the top; then moisten with a few tablespoons of cream. Bake in a moderate oven until the egg white is done but tender. FOAMY OMELETTE. 4 eggs. Salt, 1 teaspoon. Butter, 1 tablespoon. Pepper, i teaspoon. Water, 4 tablespoons. Separate yolks from whites. Beat whites until stiff. Beat yolks in a bowl with a Dover beater until thick ; add salt, pepper, and water. Cut and fold the yolks into whites until the mixture is blended. Melt butter in omelette pan and when moderately hot, turn in mixture ; spread evenly a little thinner in center where fold will come; place on range where it will cook slowly (about 12 minutes). Keep the temperature low until the last minute, when it may be raised to brown the bottom. When "well puffed," put pan in a moderate oven to cook the top; that is, until omelette is firm to the touch. Crease across top and fold. Serve at once. This may be served with tomato sauce, white sauce, onion, minced ham or other meat, and garnished with parsley or with jelly. CREOLE OMELETTE. Tomatoes, 2 (thinly sliced). Sugar, l teaspoon. .Onions, 2 (finely chopped). Pepper, i teaspoon. Butter, 3 tablespoons. Salt, i teaspoon. Melt the butter; add the other ingredients. Cook 20 minutes. Spread half the mixture over half of a foamy omelette. Food, place on platter, and garnish with the remainder of the tomato and onion mixture. SHIRRED EGGS WITH RICE. Line a shallow buttered dish with hot boiled rice. Break 6 eggs and carefully drop them one by one into the rice. Cover with 1 cup or more of white sauce to which ^ cup of grated cheese and ^ cup of bread crumbs have been added. Set baking dish in pan of hot water and cook in slow oven until the whites of the eggs are jellylike. CREAMED EGGS. Prepare white sauce and add hard-cooked eggs, cut in halves, slices, or chopped, and when hot serve on toast. A little cheese may be added for seasoning if desired. • EGGS A LA GOLDEN ROD. Separate whites and yolks of hard-cooked eggs, chop whites fine, add to white sauce, and when hot serve on toast and garnish with yolks run through a sieve or ricer. Season with salt and pepper. The eggs may be mixed with the white sauce poured into a baking dish, covered with buttered crumbs, and baked until crumbs are a delicate brown, EGGS A LA KING. 4 hard-cooked eggs. Egg yolks, 2. Cream or milk, 2 cups. Canned pimentos cut in stripes, ^ can. Flour, 4 tablespoons. Sauteed sliced mushrooms, i cup. Butter, 2 tablespoons. Salt, 1 teaspoon. Cut eggs in quarters and arrange on slices of toast. Melt butter, add dry ingredients, blend, and cook thoroughly. Add cream gradually. Cook until slightly thickened. Add remaining ingredients and pour over eggs. CHEESE SOUFFLE. Butter, 2 tablespoons. Few grains cayenne pepper. Flour, 4 tablespoons. Cheese grated, i cup. Milk, 1 cup, scalded. Yolks 3 eggs. Salt, i teaspoon. Whites 3 eggs. Melt butter, add flour, and when well mixed gradually add scalded milk. Then add salt, cayenne, and cheese. Remove from fire ; add yolks of eggs beaten until lemon colored. Cool mixture, and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered baking dish and bake 20 minutes in a slow oven. Lesson 3. Custards and Custard Puddings. AIM.