Atlanta women's club cook book

an omelet is to have just the right amount of grease, or else it will stick if too little is used or be watery if too much. Bread may be omitted, if a smaller omelet is desired, and more milk may be used. Mrs, Newton C. Wing, Chairman Home Economics. TOMATO OMELET. 5 eggs. 1/^ cup canned tomatoes. 1/2 cup bread pieces. 2 tbls. fat. If possible, use regular omelet pan for this, i. e., one that is hinged in center. Divide amount of bacon grease, butter, lard or butter substitute, putting half in each side of omelet pan. When bubbling hot, pour in an equal amount on each side, of the eggs, beaten ; the tomatoes, in which have been soaked the small pieces of bread for several minutes and salt and pepper to taste. As soon as the mixture is in it requires less heat. With a silver knife, keep it from sticking to the sides and also tilt pan slightly, to allow the more liquid parts to get underneath. While still soft, turn one half of the omelet over on top of the other half, then turn out on hot platter and garnish with parsley ; serve. Mrs. Newton C. Wing, Chairman Home Economics. FLUFFY OMELET. 4 eggs. 4 tbls. water. 2 tbls. butter. Salt and pepper to taste. Separate eggs, beat yolks, add salt, pepper and water. Fold in the beaten egg whites, to which a little salt has been added. Melt butter in hot omelet pan — turn in egg and spread evenly over pan. Shake gently just above the flame until the omelet is slightly brown. Set in the oven and cook top. It is done when knife thrust into the center, comes out without the egg adhering. Fold together and turn out on a hot plate. Garnish with parsley. Serve at once. Mrs. J. B. Dinwiddle. EGGS BENEDICTINE. On rounds of toast put thin slice of baked ham, cut to match. Upon this place one whole boiled egg and over this pour a rich cream sauce. Serve hot. Mrs. J. E. McRee, (The Daffodil). SCRAMBLED EGGS. 6 eggs. 6 t-spoons milk. 1 tbls. butter. Season with salt and pepper. Beat the yolks until light, add the milk, beat again. Put the butter in a warm pan, pouring the yolks in the pan first, then the unbeaten whites, adding a pinch of salt and white pepper. Cook until the whites are opaque. Serve hot. Mrs. J. N. Bateman. STUFFED EGGS. 1 dozen hard boiled eggs. 2 tbls. butter. 1/4 t-spoon salt. l^ t-spoon pepper. 1/2 cup mayonnaise. Cut eggs in half — remove yolks. Mix with the butter, salt, pepper and mayonnaise. Stuff the whites with the mixture Sprinkle paprika over them, serve cold. Garnish with parsley. Mrs. Lee Hagan. CHEESE SOUFFLE. 1 cup hot milk. 3 eggs. 1 tbls. butter. 1 cup grated cheese. 3 level tbls. flour. Make white sauce of the milk, butter and flour; while it is still hot on the stove, add grated cheese, stir until well blended, then add beaten of yolks and pinch of salt. Fold in stiffly beaten whites and bake in moderate oven 20 minutes, using only one burner. Mrs. L. G. Neal. CHEESE MOUSSE. 1 pt. cream. 1 pkg. gelatine. 1 lemon (juice). Salt to taste. 1 cup grated cheese. Cayenne pepper to taste. 2 green peppers.