EGGS, CHEESE, AND OMELETS

Stuffed Eggs. Boil 6 eggs twenty minutes. Remove the shells and cut carefully lengthwise. Remove the yolks, mash and add i teaspoon soft butter, a few drops of onion juice, and half the quan- tity of potted or deviled ham. Fill the whites with the mixture, smooth them, and press the two whites together, being careful to fit them just as they were cut. Spread the remainder of the yolk mix- ture on a shallow dish and place the eggs on it. Cover with a thin white sauce, or any chicken or veal gravy ; sprinkle buttered crumbs over the whole, and bake till the crumbs are a delicate brown, or — also, after the eggs are filled with the above mixture and put together as above, roll each egg in fine bread crumbs and beaten egg and in bread crumbs again, then repeat the process, and fry in smoking hot lard. Drain and serve hot with tomato sauce or garnished with parsley.

Filled Eggs — With Sauce. Boil hard i dozen eggs ; take off the shell and cut lengthwise. Take out the yolks, chop up with a handful of lobster meat, a few capers, and season ; add a little bread, fill the eggs, place in pan and bake. Serve with thickened cream sauce. Mrs. Cora Brozvn.

Baked Eggs. Soak a cupful of bread crumbs in % cup hot milk for twenty minutes, stir in i teaspoon butter, the yolk of an egg, i tablespoon grated cheese, 2 tablespoons savory broth, a little minced onion, and a teaspoon of minced parsley. Pour the mixture in a neat pie plate and set, covered, in a quick oven. In six minutes lift the cover, break as many eggs on the bubbling surface as the dish will hold, sift fine crumbs on top and leave in the oven for three minutes longer. Serve in the dish. Mrs. Cora Brozvn.

Deviled Eggs. Boil i dozen eggs hard ; cut in two, lengthwise, take out the yolks and mash them. Prepare 2 teaspoons mustard by pouring a very little boiling water on, and mix smooth, add a small teaspoon of butter, i of sugar, a little salt and a few drops of vine- gar. Mix some of the prepared mustard with the yolks and refill the white part of eggs with the dressing.

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Creamed Eggs. Remove the shells from 6 hard boiled eggs, cut them in halves, and cut a slice off the round end, enough to make them stand. Put i tablespoon butter in a saucepan to melt, add i tablespoon flour, mix till smooth, add i teacup milk or cream, and stir until it boils ; season with salt and pepper. Stand the eggs on a heated dish, pour the sauce over, and serve.

Scrambled Eggs. Beat the eggs thoroughly, adding i table- spoon sweet milk for each egg, season with salt and melt i teaspoon butter in frying pan, turn the eggs in, stir constantly until a light yellow mass, serve quickly. Mrs. T. K. Nickers on.

Egg Sandwiches. Cut slices of bread and butter, slice hard boiled eggs, cover a slice with them, lay a few water cress tips or chopped celery over them with salt and pepper, lay another slice over them and cut in shape. Mrs. E. W . Woods.

A Delicious Omelet. 4 eggs well beaten, 1 cup milk, ^2 cup bread crumbs. Put a generous piece of butter in the frying pan, pour in the mixture and cook slowly for ten minutes. Slip a knife around the edge, and if done just right, it can be turned or rolled as it is placed upon the hot platter. This is more light and delicate than if made of all eggs. Mrs. T. A. Lane, Victor, la.

Omelet. 4 eggs, 1 teaspoon flour to each egg, 4 tablespoons milk, add salt and pepper and bake in oven. Mrs. Emma Faulkner.

Omelet. 1 cup bread crumbs, pour over these 1 cup milk, 4 eggs well beaten, (yolks and whites separately) pepper and salt. Pour on greased pan and brown on both sides. Mrs. E. B. Allen.

Mexican Omelet. 1 quart tomatoes, 2 tablespoons butter, y2 teaspoon cayenne pepper, 3 tablespoons flour, salt, 2 or 3 eggs. Melt butter, rub in the flour and a little mustard, salt and pepper; add tomatoes. Heat all to boiling point, add eggs and stir till thick. Serve on crackers or salted wafers. Mrs. F. W . Myatt.

Various Omelets. Any sort of an omelet can be made by fold- ing into the omelet either sardines, tomatoes, ham, oysters, cheese, mushrooms, macaroni, or whatever one desires or has on hand.

Chafiing Dish Eggs. Slice an onion into frying pan with large lump of butter. When onion is brown add four or six eggs with 1

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teaspoon sweet cream for each egg. Add Yi pint canned tomatoes and serve on buttered toast. Grace Crane Keck.

Scalloped Eggs. Fill a shallow baking dish half way with stale bread crumbs, break eggs on the crumbs, pour on enough sweet milk to almost reach the eggs, pepper, salt and butter on top and bake until eggs are as hard as desired. Mrs. L. T. Martensen.

Omelet. Over i cup soft bread crumbs, pour cream or milk to cover, salt and pepper and beat with fork. Beat yolks of six eggs light, also whites, separately. Drain cream from the bread crumbs and mix crumbs with yolks, beat well. Fold in whites and pour into buttered skillet and set on gas for 2 minutes, then for 12 minutes in hot oven. Turn out on hot dish and surround with fresh or pre- served strawberries.

Washington Omelet. Pour cup of boiling milk over 1 cup of bread crumbs; break 5 eggs into a bowl, stir well, add milk and bread crumbs, salt and pepper. Fry slowly in tablespoon of butter ; turn; serve at once. Mrs. Geo. M. Wendell.

Egg Canape. Make a white sauce and add the chopped whites of three hard boiled eggs. Pour this over thin slices of buttered toast. Put the egg yolks through a vegetable press and sprinkle over the top. Squares of rich pie crust may be used in place of toast.

Edith Morden.

Welsh Rarebit. 1 lb. cream cheese, 1 heaping dessert-spoon cornstarch, 1 egg, cup cream. Dissolve cornstarch in cream. Beat egg and add to mixture. Cut up cheese and pour in mixture. Put in double boiler and stir until melted and about to thicken.

Welsh Rarebit, au Gratin. y2 lb. cheese, 6 slices thin toast, salt and pepper, mustard sauce. Cut the cheese into slices one inch thick : lay the toast in a dripping pan, cover each with slices of cheese, spread with a made mustard and dust lightly with salt and pepper. Set in a hot oven till well melted, about ten minutes. The addition of a dropped egg to each slice makes what is called a Golden Buck.

Cheese Souffle. 1 cup of bread crumbs, 1 cup of cheese, 1 cup of milk and the yolks of 3 eggs. Cook in double boiler. Add the stiffly beaten whites of three eggs and bake.

Bernice Banghart Grant, Omaha, Neb.

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Cheese Canapes, i cup grated cheese, teaspoon salt, few grains cayenne, 6 slices of bread. Cut the bread into circular pieces, sprinkle with a thick layer of grated cheese, season with salt and pepper ; place on a baking sheet and bake in the oven or under the gas flame until cheese is melted. Serve at once.

Cheese. i lb. cream cheese grated, i pimento, i small onion, grated. Sauce : — i egg beaten light, 4 tablespoons cream, 2 table- spoons vinegar, little red pepper, salt and mustard. Put on fire, cook until stiff. Pour this sauce while hot over the cheese and beat, add- ing pimento and onion. Mold and keep in cool place.

Cheese Dreams. Round slices of bread. Whites of 2 eggs beaten stiff. Fold into egg white, grated cheese till of spreading consistency. Add salt and paprika. Spread on bread inch thick. Place in medium oven and brown. Serve hot.

Appetizer. Cut round pieces of bread, toast on one side, turn toasted side down, and butter top side. Take boneless and skinless sardines, split and place on buttered side. Put slice of fresh tomato on sardines. Cover tomato with grated American cheese about one inch thick. Bake in medium oven until cheese is melted.

Strawberry Cocktail. Add to the juice of 3 oranges the juice of 1 lemon, and powdered sugar to taste. Make the mixture rather tart. Wash, drain and chill some choice strawberries. At serving time cut the berries in halves, dispose them in cocktail glasses, cover with the fruit juice and add a tablespoon of finely shaved or cracked ice. This is a novel dainty to serve as first course at a luncheon.

Mrs. L. T. Mar tens en.

Kimona Sandwiches. 3 Spanish peppers, 2 hard boiled eggs, 1 cream cheese, 1 tablespoon chopped onion, red pepper and salt. Chop peppers fine, put eggs through potato ricer, mix cheese with mayonnaise dressing until the right consistency to spread, then add peppers, eggs and onions.

Ribbon Sandwiches. Remove all the crust from a large loaf of bread, and cut the loaf lengthwise in 5 equal slices. Butter very slightly each slice with the following mixture : First, minced ham. Second, hard boiled eggs, lettuce and pimentos, chopped together. Third, minced veal and nuts, put through chopper. Fourth, figs and preserved ginger chopped together. If ingredients do not spread

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easily, moisten with thick sweet cream. Press together, cover with the fifth buttered slice, cover with oiled paper and weight it down until ready for use. Cut in slices crosswise about an inch in thick- ness.

Buttered Dates. Stone dates, insert a pecan and a very small piece of butter. Place on buttered tin and warm in oven. Delicious served at afternoon teas. Marion Jane Kucheman.

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French Toast. Make a batter of 2 eggs, 2 tablespoons flour,

1 cup of sweet milk and a pinch of salt ; dip slices of bread in and fry brown in well buttered frying pan ; can use dry bread.

Corn Gems. I CUPS sweet milk, I cup corn meal, I cup flour, 2 tablespoons melted butter ; 2 tablespoons sugar, 2 eggs, 2 tea- spoons baking powder, y2 teaspoon salt. Bake in gem tins.

Mrs. Pierce Mitchell.

Gems. i egg, 2 cups flour, 2 teaspoons baking powder, cup milk, pinch of salt, i tablespoon sugar, small piece butter. Mix flour, baking powder and butter together. Quickly stir in the sugar, beaten eggs and milk. Bake twenty minutes.

Mrs. Franc Bozven Myatt.

Muffins for Two. i cup flour, y2 cup milk, i egg, tablespoon sugar, tablespoon butter, y teaspoon salt, i teaspoon baking pow- der. Sift salt, sugar, flour and baking powder, into these rub butter, add well beaten egg and milk. Beat all thoroughly and bake in muffin tins. Lura Hicks.

Muffins. 2 cups sifted flour, 2 level teaspoons baking powder,

2 tablespoons sugar, i egg, 3 tablespoons melted butter, about 1 cup milk, y2 teaspoon salt. Sift together three times the flour, baking powder, sugar and salt ; beat the eggs, add the milk and melted but- ter, and stir into the dry ingredients to make a drop batter, bake in hot, well buttered gem pans about 25 minutes.

Mrs. Isa J. Kucheman.

Cream Muffins. 1 cup sweet cream, y2 teaspoon salt, 2 heap- ing teaspoons baking powder, flour enough to make batter to drop from spoon. Makes 1 doz. Mrs. Levi Keck.

Graham Muffins. 1 cup graham flour, 1 cup white flour, 1 cup milk, y± cup sugar, 1 egg, y2 tablespoon salt, 2 tablespoons butter, 3 teaspoons baking powder. Mix and sift dry ingredients. Add milk gradually. Add melted butter, beat well. Add beaten egg. Bake 25 minutes in a hot oven in greased pans. Myrl Ristine.

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Whole Wheat Muffins. 2 eggs, i tablespoon melted butter, y2 teaspoon salt, pint milk and 2 heaping teaspoons Royal baking powder. Flour enough to make stiff batter. Bake twenty minutes.

Date Muffins. 2 tablespoons butter, ^ cup of sugar, 2 eggs, i cup milk, 2 cups flour, 2 teaspoons baking powder, a pi, -:h of salt, i cup dates chopped fine. Cream the butter and sugar. Add eggs well beaten. Add milk, then flour and baking powder sifted. Beat thoroughly and add salt and dates floured and cut fine. Bake in a quick oven.

Bran Gems. y2 cup sugar, i egg, i cup sweet milk, i cup flour, 2 cups Bran, i teaspoon baking powder. Bake 30 minutes in a slow oven. Mrs. Sam Wing.

Blueberry Souffine. Melted butter size of 1 egg, 1 cup sugar, 1 cup sweet milk, 1 egg, 2 cups flour, 2 teaspoons baking powder, y> can blueberries not floured. Directions for making: — Sift sugar, baking powder and flour together, add egg well beaten, melted but- ter, milk and the blueberries. Bake in buttered gem pans in a hot oven thirty minutes. Camilla Stephens Cook.

Johnny Cake. 2 tablespoons sugar, 2 tablespoons butter, 1 egg, 1 cup sweet milk, 1 cup flour, 2 teaspoons baking powder, 1 cup corn meal, salt. Mrs. Alf. Butterworth.

Never Fail Corn Bread. 1 cup corn meal, 1 cup white flour, 4 teaspoons baking powder, % CUP sugar, y2 teaspoon salt, 1 scant cup milk, 2 eggs, ^4 CUP melted butter. Mix and sift dry ingre- dients. Add milk gradually, eggs well beaten and butter. Bake in a hot oven 20 minutes. Camilla Stephens Cook.

Johnny Cake. 1 CUP sweet milk, 2 teaspoons baking pow- der, 1 egg, 2 tablespoons sugar, 1 tablespoon melted butter, 1 cup flour, 1 cup corn meal. Excellent. Mrs. D. A. Fletcher.

Johnny Cake. 2 tablespoons sugar, 2 tablespoons butter, 1 egg, 1 cup sweet milk, 1 cup flour, 1 cup corn meal, 2 teaspoons baking powder, salt. Mrs. Alf. Butterworth.

Corn Meal Gems. Beat together y2 cup butter, y2 cup sugar and two eggs. When smooth add 2 cups sweet milk and 2 cups each of corn meal and flour. Lastly add 3 teaspoons baking powder and bake in gem pans. Edith Morden.

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Corn Meal Gems. 1*4 CUP sweet milk, 2 tablespoons sugar,

1 egg, i tablespoon melted butter, i cup flour, i cup corn meal,

2 teaspoons baking powder.

Mrs. Earl B. Avery, Custer City, Okla.

Che jib Toast. Have ready slices of toast made from white bread. Put into a pan one pint of cream and a cup of grated cheese, a lump of butter and a little salt ; allow this to come to a simmer on the stove, and turn over the slices of toast in the mixture. This is delicious. Mrs. C.

Rice Toast. Boil a cup of rice the previous night, turn it into a square, narrow pan, set in the ice box; in the morning cut it into half-inch slices, rub over each a little warm butter, and toast on a broiler to a delicate brown.

Batter Cakes Without Eggs, i pint buttermilk, teaspoon soda, little salt, i pint flour, i teaspoon melted butter. Beat to a perfect foam, as the perfection of your cakes depend largely upon this. Bake on hot griddle.

Waffles. 2 cups flour, 2 cups milk, 3 eggs, 2 teaspoons baking powder, scant teaspoon salt. To mix, separate the whites and yolks of eggs, beating separately, add milk to yolks, add baking powder, and salt to flour. Mix together and fold in whites of eggs.

Chas. A. Gallagher.

Waffles for Two. 6 tablespoons flour, 1 tablespoon sugar, 1 teaspoon salt, 1 heaping teaspoon baking powder, 2 eggs. Make soft batter with milk.

Crumb Pan Cakes. 1 1/2 cups coarse bread crumbs, 2 cups milk, 1 tablespoon butter, 2 eggs, 1 cup flour, 2 teaspoons baking powder, % teaspoon salt. Cook the crumbs in a double boiler for fifteen minutes, rub through a sieve. When cool add the beaten yolks of 2 eggs and the flour sifted with baking powder and salt. Then fold in the whites beaten very stiff and bake slowly as ordinary griddle cakes.

Rice Breakfast Cakes. 1 teacup soft boiled rice, yolk of 1 egg, a pinch of salt, two tablespoons sifted flour. Beat well together, add sweet milk until it is about the consistency of thick cream and just before baking stir in lightly white of egg well beaten.

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Corn Cakes, i egg well beaten, add i heaping tablespoon flour and mix well, add one cup sour milk, i scant teaspoon soda, salt, and four handfuls corn meal. Bake on a hot griddle.

Pan Cakes. i pint sour milk, i teaspoon soda, Y/i teaspoon salt, i egg, i tablespoon melted butter, flour to make a smooth firm batter.

Buckwheat Cakes. Dissolve a cake of Fleischman's yeast in

y2 cup of tepid water. Put 2 quarts of warm water in a large crock and add yeast, 2 tablespoons sugar, one tablespoon salt and stir in 2 quarts of buckwheat flour. Let stand in a warm place till morning and add y> teaspoon soda dissolved in ]/2 cup of boiling water. Stir and bake on h%t, griddle greased with good lard. The batter should be stirre^a* little too thick at night rather than too thin as more hot water can be added in the morning. Save the batter left over, and in the evening add 1 quart of tepid water, 1 quart of buckwheat flour, 1 tablespoon sugar and half as much salt. Beat well and set away to rise fp'ft morning when soda and hot water should be added as before. This'^process may be continued for weeks. y2 cake of new yeast should be added every week or ten days and a little more soda will be needed for a few days before addition of new yeast.

German Potato Cakes. 1 pint graded raw potatoes, 1 egg, 1 cup milk 1 teaspoon baking powder, a little salf, and flour^to make good batter. Fry on well oiled griddle. Fine with sausage.

Canned Corn Griddle Cakes. 3 cups sifted flour, 3 level tea- spoons baking powder, 1 teaspoon salt, 3 eggs, 1 can corn, iy2 cups milk. Bake on a well greased griddle.

Corn Fritters. 1 can of corn or corn from 6 cobs, 3 eggs, 1 teaspoon salt, 2 tablespoons flour. Drop spoonful of batter into a greased pan and fry light brown. Delicious with syrup or can be eaten with pork chops and gravy. Agnes Staack.

Corn Fritters. Green corn off cob or one can corn, 1 table- spoon melted butter, 1 cup flour, 1 teaspoon baking powder, 1 egg, salt, y2 cup sweet milk. Melt butter, add corn, flour, and slightly beaten egg, then baking powder and milk. Drop by spoonfuls in hot fat and fry until brown. Mrs. Harvey N. Dilley.

L. T. Martensen Dry Goods Co.

All goods are sold on the quality value basis at Martensen's 27

Strawberry Fritters. Crush and sieve fresh berries to make i cup of pulp, add 3 beaten eggs, 1 teaspoon sugar, 1 cup flour, mixed with 1 teaspoon baking powder and enough more flour to make thick drop batter, fry in deep kettle of smoking fat and serve with plenty of mashed berries. Mrs. Owen McCaffrey.

Fritters. 4 well beaten eggs, 1 quart flour, 2 heaping tea- spoons baking powder, teaspoon salt, milk to make a batter; fry in hot lard and sprinkle with sugar or eat with syrup.

Mrs. John Collamer.

Pineapple Fritters. Slice pineapple in cubes or crescents, sugar them and put away to draw while a batter is being made of 2 eggs, 1 pint milk, flour to make proper consistency, having 1 teaspoon baking powder mixed into the flour. Dip each piece of fruit into flour, then in batter, and fry in hot deep fat; drain and sprinkle with chopped almonds, season with a little lemon juice.

Mrs. C. D. Krepps.

Apple Fritters. 1 egg, 1 cup sugar, 1 level teaspoon of soda dissolved in 1 cup buttermilk or sour milk; nutmeg to flavor. Flour to make a drop batter. Add to this 1 tart apple thinly sliced. Drop by tablespoon into hot lard.

Mrs. E. B. Staman, Elwood, Iowa.

Scotch Scones. Sift iy2 pints of flour, a pinch of salt, a tea- spoonful of soda and mix with a pint of sour milk. Mix to a soft dough. Lay on a well floured baking board and roll one inch thick. Cut with a round biscuit cutter and bake on a hot griddle until brown on both sides. Bernice Banghart Grant, Omaha, Neb.

Never Fail Dumplings. 2 cups flour, 4 teaspoons baking pow- der, 1 teaspoon salt, 1 cup milk, mix dry ingredients then add milk to make a stiff batter. Drop by spoonful into the boiling stock. Boil with cover of kettle off 15 minutes, then cover and boil 5 minutes. The boiling is the important part. Enough for a small family. Mrs. L. W. Clark, Chester, Iowa.

Soup Dumplings. 1 quart flour, 2 teaspoons of cream tartar or baking powder, 1 of soda, pinch of salt, milk sufficient to wet the flour. Drop by spoonfuls into boiling soup, boil half an hour.

Mrs. Stephen Palmer.

L. T. Martensen Dry Goods Co.

28 Martensen's are originators of better quality at lower prices

Dumplings. i cup sweet milk, i cup flour, 2 heaping tea- spoons baking powder, pinch salt, boil 20 minutes in meat stock.

Hat tie DePew.

Dumplings. 2 eggs, 1 pint of flour, 2 heaping teaspoons of baking powder, pinch of salt, milk enough to make stiff batter, boil 20 minutes and don't cover. Mrs. N. E. Butterzvorth.

L. T. Martensen Dry Goods Co.

Linens ! yes you get better linens at Martensen's 31

BREAD, ROLLS, AND BISCUITS.