3 tablespoonfuls grated cheese.
Cook in a frying-pan with butter. Some persons add chopped thyme and parsley.—Mrs. P.
German Omelette.
3 eggs (yolks and whites beaten separately).
Mix thoroughly one-half teacup milk and one teaspoonful of flour. Then add it to the yolks (well beaten) together with a little salt. Pour this mixture into a moderately hot pan, greased with butter. When this is nearly done (which will be in about five minutes), add the whites, stiffly frothed and slightly salted, spreading them over the whole surface. Run a knife carefully around the edges, and turn into a heated dish when done. It is an improvement to mix one-third of the frothed whites with the yolks before pouring into the pan.—Mrs. M. C. C.
Poached Eggs.
Let the eggs be perfectly fresh, and the pan at least two inches deep in boiling water. Break the eggs carefully, just over the water or in a spoon, so that they may be slipped into the water with their shape preserved. Take them up in a large perforated spoon, cover with fresh melted butter and sprinkle with salt—never pepper, as some persons do not use it, and it mars the appearance of the dish.—Mrs. S. T.
Eggs with Toast. (A Spring Dish.)
Cut bread in squares, and toast a light brown. Poach eggs nicely, place each one on a piece of toast. Pour melted butter over them, and serve.—Mrs. S. T.
Rumble Eggs.