Grate twelve ears of boiled corn. Beat five eggs until light and stir into the corn; season with pepper and salt, and one tablespoon butter; fry until brown. If fried in small cakes with a little flour and milk stirred in to make a batter, it will be found excellent.
OMELET WITH HAM.
From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.
Have a teacupful of very finely minced ham prepared for use as soon as the eggs are ready. Beat the whites of eight eggs separately and have the yolks beaten the same length of time as the whites. We always put the eggs in the refrigerator over night if the omelet is to be used for breakfast, for the eggs will beat much better if thoroughly cold. We use the same amount of flour and milk as of ham, but moisten the flour with milk until it is of the consistency of cream, pouring in the milk and flour with the yolks of the eggs. Add lastly the whites, beaten stiff, alternating with the finely minced ham and whites, until all are combined. Do not stir around in one direction, but lift the yellow mixture up through and into the white. Get it into the oven as soon as possible, which must be blazing hot. If baked in a bread tin it will usually rise to double the amount. If you prefer baking on the top of a stove, have your frying pan hot, with plenty of butter, and turn the omelet as soon as the edges are cooked. Great care must be taken not to have the pan keep too hot after the cooking begins, for nothing burns so quickly as egg, and if scorched the delicate flavor is lost. Plain flour can be used with the proper proportions of baking powder.
Omelet must be eaten directly after it comes from the fire to be tasted at its best. A little chopped parsley may be added as a flavoring, but it need not he chopped so finely as the ham.
OMELET—PLAIN.
From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.
Four eggs, well beaten; four tablespoons milk; two tablespoons melted butter. Bake in a quick oven, in buttered round jelly tins, and when browned, turn half over and send to the table hot.
STUFFED EGGS.
From MRS. RALPH TRAUTMANN, of New York City, First Vice-President
Board of Lady Managers.