The farm cook & rule book

Take 1 cupful of stale cheese, cut in thin slices and arrange % cupful of it in the bottom of a greased baking dish. Break 6 eggs, taking care not to break the yolks, on top of the cheese, sprinkle with salt and pepper and dot with 3 tablespoonfuls of butter and the rest of the cheese. Bake in a moderate oven 15 minutes and serve hot from the baking dish. EGGS AND CHEESE 115 Coddled Eggs 6 eggs 3 tablespoonfuls butter 2^4 cupfuls milk V2 teaspoonful salt % teaspoonful pepper Scald the milk in a saucepan and add the slightly beaten eggs. Cook over hot water, stirring constantly until of a soft, creamy consistency. Add the seasonings and serve with buttered toast. Plain Omelet 5 eggs ^ teaspoonful pepper 4 tablespoonfuls water IV2 teaspoonfuls salt 1 tablespoonful butter Beat the egg yolks until light and lemon colored. Add the salt, pepper and water. Heat a large frying pan and melt the butter in it. Fold the stiffly beaten egg whites into the yolk mixture and pour it into the frying pan. Cook gently, lifting the omelet around the edges with a knife. When it is set, brown on the bottom and then place in an oven so it will dry on top. Fold over and turn on a hot platter. Fancy Omelets Before folding the omelet various foods may be spread on top. Among them are these : 4 tablespoonfuls chopped ham or other cooked meat, slightly thickened canned tomatoes, creamed chicken or dried beef, creamed peas, creamed asparagus or creamed onions. Cheese sauce may be used in the fold or the plain omelet may be served on a bed of creamed vegetables. Potato Omelet 1% cupfuls boiled potatoes 4 eggs % teaspoonful onion juice 4 tablespoonfuls water 2 tablespoonfuls butter % teaspoonful salt % teaspoonful salt % teaspoonful pepper Cut the cold boiled potatoes in small cubes, add the onion juice and turn into a frying pan in which the butter has been melted. Cook the potatoes, stirring constantly, until they are hot and slightly browned. Beat the eggs until light, add water, salt and pepper and pour over the potatoes. Let stand a few minutes; then move the pan to distribute the uncooked egg. When all the egg is cooked, roll and turn on a hot dish. Bread and Jelly Omelet 4 eggs 1 tablespoonful butter % cupful milk V2 cupful bread crumbs 1 teaspoonful salt % teaspoonful pepper jelly Soak the bread crumbs in the milk until the milk is absorbed. Add the beaten egg yolks, salt and pepper and fold in the stiffly beaten egg whites. Cook as a plain omelet. Spread with jelly before folding and sprinkle with sugar. Rice Omelet 1 cupful boiled rice 3 eggs 1 cupful milk 1 teaspoonful salt 1 tablespoonful butter % teaspoonful pepper Beat the eggs until light and add to them the warm rice, heated milk, melted butter and the seasonings. Pour in an oiled baking dish and bake in a hot oven, folding over once. Shirred Eggs Break eggs into oiled individual molds or ramekins, sprinkle lightly with salt and pepper and generously with coarse bread crumbs. Place a few dots of butter or a thin slice of bacon on top of every egg. Set the ramekins in a pan of warm water, place in the oven and bake until the eggs are set and the crumbs are delicately browned. Tomato Eggs