Miss Ella I. Gould.
VEAL OMELETTE.
Two pounds veal, and one-quarter pound salt pork, chopped fine; one teaspoon salt, one teaspoon pepper, two crackers, rolled fine; two eggs, eight tablespoons cream. Mix crackers and meat; add the eggs and other ingredients. Bake two hours, covered with a pan.
If you have not cream use six tablespoons of melted butter.
Miss Jennie Morgan.
BAKED OMELETTE.
Four or six eggs; beat whites separate; small teacup milk, piece butter, size of a walnut; one tablespoon flour, a little salt. Beat yolks; add butter, milk, flour and salt, lastly the beaten whites. Butter a dish just the right size to hold it and bake in quick oven.
Jennie Morgan.