War cook book

J4 cup grated cheese 3 eggs Cayenne pepper Yz teaspoon salt Make white sauce of butter, flour, milk and seasonings. Remove from fire, cool and stir in beaten 3 yolks. Then fold in stiffly beaten whites. Pour into a buttered baking dish, place in pan of hot water, and bake 30 minutes in a moderate oven. Serve at once. SCRAMBLED EGGS. 5 eggs ^ cup milk I Yz teaspoon salt Yz teaspoon pepper 2 tablespoons butter Beat eggs slightly with fork, add salt, pepper and milk. Heat omelet pan. Pour in butter and when melted turn in the mixture. Cook until of creamy consistency, stirring and scraping from bottom of pan. SCRAMBLED EGG WITH TOMATO SAUCE 6 eggs 1% cups tomatoes 2 teaspoons sugar 4 tablespoons butter 1 slice onion Yi teaspoon salt Y^ teaspoon pepper Simmer tomatoes and sugar 5 minutes, fry butter and onions 3 minutes. Remove onion and add tomatoes, seasonings and eggs slightly beaten. Cook same as scrambled eggs. PLAIN OMELET. 4 eggs yi cup water 1 tablespoonful butter substitute salt pepper To the eggs, well beaten, add water, salt and pepper. Put the fat in an omelet pan; when hot, pour in the mixture. As it cooks, prick and pick up with fork until the whole is of a creamy consistency. Brown, fold and serve on a hot platter. CHEESE OMELET. Make as directed for plain omelet. Just before folding, sprinkle over the top with grated cheese, allow the cheese to melt slightly, fold and serve. BREAD OMELET. ) 4 eggs ^ cup milk ^ cup stale bread crumbs 1 tablespoon butter substitute salt pepper Soak bread crumbs in milk until soft, add to eggs well soaked and beaten. Add salt and pepper, cook and serve as directed for plain omelet. OMELETTE WITH MEAT OR VEGETABLES. Small amounts of left-over chicken, fish, ham or bacon may be cut finely and added to a plain omelet. Vegetables, such as peas, asparagus, potatoes or cauliflower, may also be used. A plain omelet may also be turned out on a platter covered with seasoned cooked spinach. BAKED OR SHIRRED EGGS. Butter an egg-shirrer. Cover bottom and sides with fine cracker crumbs. Break an egg into a cup and carefully slip into shirrer. Cover with seasoned bread crumbs and bake in moderate oven until white is firm and crumbs brown. Eggs may be baked in small tomatoes. Cut in slice from stem end of tomato, scrape out the pulp, slip in an egg, sprinkle with salt and pepper, cover with buttered crumbs, and bake. PRESERVING EGGS IN WATER-GLASS SOLUTION. During the spring and early summer, when eggs are abundant and reasonable in price, attention should be given to preserving them for winter use. Fresh eggs properly preserved may be kept for 8 to 12 months in excellent condition and used with good results. Eggs laid during April, May and early June have been found to keep better than those laid later in the season. If satisfactory results are to be obtained, the eggs should be fresh and clean, and if possible, infertile. Eggs that float when placed in the solution are not fresh and, therefore, can not be preserved. When an egg is only slightly soiled, a cloth dampened with vinegar can be used to remove such stains. Under no circumstances should badly soiled eggs be used for preserving; if put in the jar while dirty they will spoil, and washing removes a protective coating which prevents spoiling.