FRIED ONIONS.
Chop the onions very fine in a wooden bowl. Then heat some butter and oil and fry them until light brown and pour over steak or mix with potatoes.
PARSLEY.
Chop enough to last for several days. Melt some butter and add the parsley, and let boil up once. When cold put on ice. This saves time, though it is best to prepare the parsley fresh for each meal.
MUSHROOMS.
Wash and dry them, then roll in flour and fry in fat until brown. Add some soup stock and steep until done. Cover well. If the stock is too thin, add a little browned flour; season and serve on toast.
COOKED CORN.
Steam the ears until tender. Serve with tomato or with potato and apple puree.
Mushrooms prepared in any style form a good combination with egg foods. Honey and sweet dried fruits are too rich in carbon to serve at the same meal with egg foods. Oranges, cherries, green grapes, dried apricots, cranberries, or rhubarb compote are suitable for dessert when egg foods are used. If raw berries are desired they should be eaten at the beginning of the meal.