HONEYCOMB EGGS.—Set a granite pan with a tablespoon of butter in the oven to heat. Beat five eggs with one third cup of milk and salt and pepper exactly one minute. Pour into the hot pan and bake in a quick oven until eggs rise to the top. Serve immediately.
OMELET, NEWPORT STYLE.—Soak a pint of bread crumbs in one pint of milk. Beat eight eggs very light and stir with the crumbs, beating five minutes. Heat two tablespoons of butter in a pan, pour in the mixture, season with salt and pepper and stir and scramble the mixture quickly with the point of a knife, tossing it lightly. Cook about three minutes and serve on toast.
PLAIN OMELET.—Separate four eggs. Beat the yolks with half a cup of milk or water, season with salt and pepper. Beat the whites in a bowl very light or until the bowl can be inverted and retain the whites of eggs. Cut the whites into the yolks and turn into a hot frying pan with melted butter. Let it stand over the fire undisturbed until it is nicely browned on the bottom. Then run the pan into a hot oven and brown on top. Serve immediately with or without sauce. Vegetable omelet is made by spreading hot thickened creamed vegetables over the omelet just before serving. Asparagus omelet is excellent. Fruit omelets are made by spreading with stewed fruit or jelly or crushed sweetened fresh fruit like strawberries, raspberries or peaches, or jams made of these fruits. Fruit omelets are spread with powdered sugar usually. Rice, macaroni or hominy are often seasoned in a favorite way with cheese or gravy and spread on the omelet before serving. Macaroni cooked with tomatoes and cheese makes an excellent omelet filling. Thickened, stewed tomatoes are nice, and mushrooms may be added with green peas to the tomatoes for Spanish omelet. In fact there are a thousand good combinations and there isn't a nicer way to use a small portion of any left over than to use it for an omelet filling if it will harmonize with eggs at all. Four eggs in an omelet combination of this kind will do nicely for a meal for a family of six people.—Contributed.
BREAD OMELET.—Soak one half cup of bread crumbs in one half cup of milk. Separate four eggs, beat separately. Beat bread crumbs into the yolks, add salt and pepper, beat whites till stiff. Add them to yolks stirring with a spoon and pour into a hot spider at once. Cook on top of stove till the bottom is browned then place in the oven till it is cooked through.—Mrs. Creaser.
HAM OR MEAT OMELETS.—Soak one cupful of bread crumbs in one cup of milk; add one cupful of minced cold boiled ham, veal, beef, corned beef, tongue, fish or chicken; season with salt and pepper. Beat two eggs very light, stir in lightly. Turn into a buttered hot frying pan, brown on the bottom well, then run the pan into a hot oven and brown on top. Or they may be fried in deep lard by dipping a spoonful of the mixture into the smoking hot grease.—Contributed.
CODFISH OMELET.—Cook one tablespoon of flour with one of butter, add one half cup hot milk. Add one cup of shredded codfish that has been parboiled until tender, and drained. Add two cups cold boiled potatoes that have been chopped fine. Mix well. Brown butter in a hot frying pan, turn in the mixture, brown on the bottom, then fold over and serve.—Contributed.
BAKED EGGS.—Break eight eggs into a well buttered dish; salt and pepper them, add bits of butter and four tablespoons of cream; cover top with grated cheese. Bake about twenty minutes.—Contributed.
EGGS WITH MUSHROOMS ON TOAST.—Break one cupful of mushrooms into small pieces, dredge them with flour and put them into the saucepan with three tablespoonfuls of butter, a few drops of onion juice, salt and paprika. Cook for ten minutes. Beat three eggs slightly, not separating them, and season them with salt and pepper. Add them to the mushrooms and scrape them from the bottom as they cook until the mixture is thick and creamy. Serve on hot buttered toast.
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