The Institute cook book

Break the eggs in a bowl and beat them thoroughly; add the milk and seasoning and beat again. Melt the butter in a fryingpan over the fire; pour in the eggs; stir occasionally but not constantly until they thicken; then serve at once. GRIDDLED EGGS Heat a griddle as if for baking cakes; butter it lightly and arrange small muffin rings on it. Drop an egg in each and turn as soon "as lightly browned. Griddled eggs resemble fried eggs but are far more delicate. CURRIED EGGS 6 hard-boiled eggs 1/2 teaspoon salt 1 cup curry sauce V4 teaspoon pepper Cut the eggs in half and slice enough of the white off the end of each to make them stand upright. Sprinkle with salt and pepper and serve on a hot platter with the sauce poured around them. , PLAIN OMELET 4 eggs Salt and pepper 4 tablespoons milk or water Vi tablespoon butter Beat the eggs very light, yolks and whites separately; then fold the whites into the yolks. Add the seasoning and milk. Melt [illustration: Planned for a EGGS, Family of Four]O the butter in a frying-pan; pour in the omelet; brown carefully; fold over and serve on a hot platter. Garnish with parsley or olives. HAM OMELET Make the same as plain omelet, adding one half cup of minced ham after the omelet is in the pan. When folded over and served the ham will be completely concealed. SAVORY OMELET No. 1 6 eggs 2 teaspoons chopped onion 2 teaspoons chopped parsley Salt and red pepper 2 tablespoons grated cheese Beat the yolks of the eggs thoroughly with the seasonings ; beat the whites to a stiff froth and fold them into the yolks. Pour into a buttered pudding dish; sprinkle with grated cheese; bake for about fifteen minutes and serve at once. SAVORY OMELET No. 2 6 eggs 1 tablespoon butter Vi teaspoon salt 1 tablespoon chopped parsley 1/2 saltspoon pepper 1 tablespoon chopped onion 2 tablespoons gravy 1 tablespoon lemon juice Break the eggs into a bowl; add the salt and pepper and gravy and beat well. Put the butter in the pan and when hot pour in the egg mixture. Add the parsley and onion; cook until a light brown; fold over and serve, pouring on the lemon juice after the omelet is on the platter. Garnish with parsley or slices of lemon. RICE OMELET u- 1 cup milk 3 eggs I cup cold boiled rice 2 tablespoons butter 1/2 teaspoon salt Warm the milk in a double boiler; add the rice and one tablespoon of butter; mix thoroughly; then add the eggs, well-beaten, and seasoning. Melt the other tablespoon of butter in a fryingpan and when hot turn into it the rice mixture. Lei it brown slightly; put in the oven until it is "set"; fold over and serve garnished with parsley. [illustration: Planned for a EGGS, Family of Four] SWEET OMELET 4 eggs 4 teaspoons powdered sugar 4 tablespoons milk Vz tablespoon butter 4 tablespoons marmalade or jelly Make the same as plain omelet, adding the marmalade or jelly just before the omelet is folded over. Sprinkle with sugar and serve garnished with preserved cherries or candied fruit. CRUMB OMELET 1/2 cup grated bread crumbs Salt and pepper 1/2 cup cream 1/2 teaspoon chopped parsley 3 eggs 1/2 teaspoon chopped onion 1 tablespoon butter