SCALLOPED EGGS

Eight eggs boiled hard and chopped fine, half onion grated, an equal amount of fine bread crumbs as chopped eggs. Mix and season with salt and pepper. Put in baking dish, cover with milk, bits of butter on top. Bake twenty minutes.

Mrs. Jerry Conroy. SCRAMBLED EGGS AND MUSHROOMS.

After scrambling the eggs, which have been seasoned with cream, salt and pepper, add the mushrooms. The quantity of mushrooms should equal that of the eggs — half and half. Cook all together a moment longer; season to taste, and serve hot on toast.

Mrs. Von Schmidt. CHEESE OMELET.

Four eggs, six soda crackers, half a cup of grated cheese. Break the crackers into small pieces, pour enough boiling wa- ter or milk over them to soften them ; beat the eggs well, sepa- rating whites from yolks if you like the omelet very light; put in the crackers; lastly add the cheese. Have the butter or other fat very hot and fry light brown ; turn over and fry the other side. It can be baked in hot oven also. Stale bread, soaked in cold water and crumbled up, may be substituted for crackers.

Miss Flora Golsh. OMELET WITH KIDNEY.

Boil a mutton or other kidney, and when cooked, cut it into thin slices. Beat six eggs together with one tablespoonful of flour and one teacupful of milk, seasoning with a little grated nutmeg and salt. Melt a piece of but- ter in a frying pan, pour in the omelet mixture, and stir it over the fire until it is firm; then lay the slices of kidney on top, and fold it over. When cooked, slip the ome- let on to a hot dish, over which has been spread a folded nap- kin, and serve at once.

Mrs. M. J. Connell. RUM OMELET.

Break six eggs into a bowl, and add two tablespoonfuls of powdered sugar and one-fourth a teaspoonful of salt; beat with a fork for a moment only. Put two tablespoonfuls of

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butter into an omelet-pan; melt the butter without burning it, pour in the eggs, and shake the pan (or use a fork) to detach the cooking egg from the side of the pan. Continue until all the egg is partly set, then fold the omelet ; let stand a moment to brown delicately, then turn on to a serving-dish. Pour half a cup of hot Jamaica rum over the omelet; set on fire and serve at once.

Miss M. T. Etchemendy. CHERRY OR APPLE OMELET.

One cup of flour, with milk, beaten stiff; then add two or three eggs (according to quantity) ; then thin batter with milk like tender pancake dough. Into this put a little salt and quarter cup sugar. Prepare pint seeded cherries or fine chopped apples. Put half tablespoon lard and half tablespoon butter in a shallow skillet, and heat. Into this pour cherries or apples, and quickly pour batter over. This will get nicely done in a few minutes. If necessary to brown on top, throw on plate and back into hot fat, or put in oven for a few min- utes. Serve with fruit on top and sprinkle generously with sugar. Nice luncheon dessert, and very quickly made with apples.

Mrs. Koepfli. TORTAS DE HUEVOS.

Six eggs, one onion chopped very fine, half cup flour, one level teaspoonful baking powder, half pound mild cream cheese. Cut the cheese in thin squares ; beat the eggs as for omelet, add flour and onion, beat lightly, then add baking powder and salt ; drop in piece of cheese. Have ready a pot of hot lard, as for croquettes ; use a large kitchen spoon. Take up one piece of cheese at a time with as much of the egg mix- ture as the spoon will hold ; drop into fat. When all are cooked, pour over chile sauce, as given below.