OMELETTE. MRS. H. T. VAN FLEET.
To the well beaten yolks of five eggs add two teaspoonfuls of corn starch, and a little salt dissolved in one-half cup of milk. Beat whites to a stiff froth, and stir lightly into mixture. Have ready a hot buttered spider, into which turn the whole, and bake to a light brown in a quick oven.
PLAIN OMELETTE. MRS. C. H. WILLIAMS.
Stir into the well beaten yolks of four eggs one-half tablespoonful of melted butter, a little salt, one tablespoonful of flour mixed smooth in one cup of milk; beat together well, and then stir in lightly the whites, beaten stiff; pour into buttered skillet; cook on top stove for ten minutes, and then place in oven to brown.
EGG FOR AN INVALID.
Put two tablespoonfuls of boiling water in a sauce pan on the stove; break a fresh egg into it; stir briskly until the egg is slightly set, but not at all stiff; season with salt, and a little pepper. Serve at once on a thin slice of buttered toast.
SARDELLED EGGS. JENNIE MARTIN HERSHBERGER, TIFFIN, OHIO.
Boil some eggs hard; remote shells, and cut the eggs oblong; take out yolks, and cream, or mash fine. Then take sardells, and remove the backbone; mash fine, and mix with the yolks of eggs and a little red pepper, and fill the whites of eggs with the mixture. They are fine for an appetizer. Sardells are a small fish from three to four inches long, and come in small kegs, like mackerel.
STUFFED EGGS.
Boil eggs for twenty minutes; then drop in cold water. Remove the shells, and cut lengthwise. Remove the yolks, and cream them with a good salad dressing. Mix with chopped ham, or chicken, or any cold meat, if you choose. Make mixture into balls, and fill in the hollows of your whites. If you have not the salad dressing mix the yolks from six eggs with a teaspoonful of melted butter, a dash of cayenne pepper, a little prepared mustard, salt, vinegar and sugar to taste.