Mix together seven ounces of cheese cut fine, two ounces of rolled cracker or bread crumbs, two ounces of softened butter. Pour over this one pint of sweet milk which has come to a boil, and stir. Next add yolks of three eggs beaten and a little salt. Keep warm till dissolved, then add beaten whites of eggs stirred in lightly with a fork. Grease a pudding-dish, pour the mixture into this. Bake twenty minutes in an upper oven. Serve at once.
Mrs. J. Bauman
RAMEQUINS
Beat three eggs into an ounce of melted butter, that is, butter should be soft, not brown. Then add two ounces of grated American cheese. Bake in small individuals and serve hot in ramequins.
Mrs. R. De Lue
SPANISH OMELET
Add a little finely chopped onion, squares of tomatoes, and Chili peppers cut in small pieces. Use as many eggs as wanted. Season to taste.
Mrs. H. H. Dittenhoefer
JELLY OMELET
Omelets spread with jelly, currant, grape, or crab apple are all tasty and wholesome.