ESCALLOPED EGGS Mrs. Ben Craycroft
Six eggs; two tablespoonfuls of cream to each egg; season with pepper, butter and salt and sprinkle cracker or bread crumbs over the top. Bake in rather quick oven.
ESCALLOPED EGGS
Make a force meat of chopped ham, fine bread crumbs, pepper, salt, a little minced parsley and some melted butter. Moisten it with milk to a soft paste and half fill patty pans with the mixture. Break an egg carefully upon the top of each, dust with pepper, salt and sift some very finely powdered cracker over it all. Set in hot oven and bake until the eggs are well set (about eight minutes), and serve hot.
A SITTING OF EGGS Mrs. Ben Craycroft
Take the number of eggs to be cooked and separate the whites and yolks. Beat the whites to a froth, add a little salt. Butter a pan; then pour in the whites; then dip the yolks around in the whites; put in oven, bake two or three minutes and serve.
HAM OMELET Mrs. Gorham
Chop fine cold boiled ham. Beat four eggs; add two tablespoonfuls milk, salt and pepper to taste. Mix with ham and fry on hot griddle, dropping a spoonful at a time. Serve hot. Any cold meat may be utilized in the same way.
OMELET Mrs. Edward E. Swadener
Four eggs; one-half cupful milk. Separate the whites of the eggs, beat to a stiff froth; beat the yolks well and add salt, pepper and one-half cupful milk. Fold in the beaten whites. Have the oven hot; have the spider hot, put in a generous tablespoonful butter (bacon or ham drippings may be used), and when it melts add eggs. Let the omelet "set," then put it into the hot oven to brown. It should slip out of the spider without breaking if enough butter (or substitute) has been used. Have platter heated on which the omelet is to be served.