The new Annie Dennis cook book

One egg, half teacupful sweet milk, one tablespoonful of sugar and vanilla to taste. Beat the sugar with the yolks until light. Beat the whites and stir in fast. In case of sickness, one tablespoonful of brandy or whiskey may be substituted for the vanilla. Curried Eggs 6 hard boiled eggs V2 teaspoonful salt 1 cup curry sauce */4 teaspoonful pepper Cut the eggs in halves, slice enough of the white off the end of each to make them stand upright. Sprinkle with salt and pepper. Serve on a hot platter with the sauce poured around them. OMELETS Plain Omelet 5 eggs 1^/^ teaspoonfuls salt 1-3 cupful boiling water 1 tablespoonful snowdrift Vs teaspoonful pepper Separate the eggs, beat the yolks until lemon colored, and add the seasonings and boiling water. Whip the egg whites until stiff and fold the yolk mixture into them. In the meantime, heat a good-sized frying pan and melt the butter in it. Turn the omelet mixture into this and cook it gently, lifting it around the edges with a knife to allow the uncooked portions to precipitate. When the omelet seems solidified, allow it to brown on the bottom, then place it in the oven to **set" the top. Cut at right angles to the handle, fold over and transfer to a platter by means of a pancake turner. Plain Omelet Six eggs, half a teacupful of bread crumbs, a little melted butter, one pint of fresh sweet milk; salt and pepper to taste. Break eggs separately, beat yolks light; add bread crumbs to the milk, salt and pepper. Beat whites, stir in, and cook immediately on a long, hot griddle, lightly, but well greased. When brown on one side, cut through the middle, roll in two pieces. Place in a warm, covered dish ; butter and serve. Six eggs should make four rolls. Variations of Omelet No. 1. Spread well-seasoned, slightly thickened, canned tomatoes in the fold of the omelet. No. 2. Put the omelet together with creamed oysters or creamed chicken. No. 3. Put the omelet together with creamed cheese, creamed spinach, peas, asparagus, or onions. Chicken, Ham or Other Meat Omelets Proceed as for plain omelet, adding one-half cupful of tender chicken, cut fine, or a light teacupful of grated ham. Baked Omelet Put a pint of new milk on the stove in a pan in which it is to be baked; put in this a slice of baker's bread and when it has dissolved nicely, stir, and then add a lump of butter the size of a small egg, with salt and pepper to taste. Beat until light the yolks of six eggs and stir into the milk ; let simmer slowly, stirring often until the whites have been beaten to a stiff froth, and then stir them into the other ingredients and set the pan in the oven for ten minutes. It should rise and brown nicely. Serve at once. Tomato Omelet Beat six eggs separately; add a tablespoonful of bread crumbs to the yolks, then a half teacupful of sweet milk, and salt and pepper to taste. Cut two or three fine, ripe tomatoes in half inch blocks; add the whites, then the tomatoes. Cook quickly; butter and serve immediately. French Omelet