Potato Omelet
| 3 medium potatoes 1 large spoon butter ½ tablespoon lard 5 eggs ½ onion minced season to taste |
Scrape the potatoes into cold water to keep from discoloring. Put butter and lard in skillet, and brown carefully, add potato squeezed out of the water also onion, cook slowly and then beat the eggs and add.
When done on one side put a plate over the skillet and turn the omelet, now slip in the pan and brown the other side. Serve at once.
"Well, Marie" said Jiggles after the town election "for whom did you vote this morning?"
"I crossed off the names of all the candidates," returned Mrs. Jiggles, "and wrote out my principles on the back of my ballot. This is no time to consider individuals and their little personal ambitions."—New York Times.
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Northampton, Mass. Dec. 22, 1914. Editress Suffrage Cook Book: As to a sentiment on equal suffrage, let me say that if I had no more generous reason for approving it, I should do so on the ground of my opposition to seeing any element of our people enjoying large liberty and influence without the restraints of a corresponding responsibility in the suffrage. Ever yours truly, G. W. Cable. |