The New century cook book

Stir into the yolks of six eggs the whites of three beaten very light, one tablespoon of flour mixed into a teacup of cream or milk, salt and pepper to taste, melt a tablespoon of butter in a pan, pour in the mixture and set the pan into a hot oven, when it thickens, pour over the remaining whites of eggs well beaten, return it to the oven and let it bake a delicate brown. Slip off on large plate and eat as soon as done. Mrs. E. M. Spoentgen. A Delicious Omelet. Four eggs well beaten, one cup of milk, half a cup of 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, L. B. Millman, New Century Cook Book. French Omelet. One-half cup of boiling milk, three eggs, one-half cup of bread crumbs, salt and pepper. Pour boiling milk on bread crumbs. Separate yolks from whites, beat each yolk into bread and milk as broken, add salt and pepper, and lastly the whites beaten to a stiff froth. Have frying-pan hot, put in thimbleful of butter, pour in omelet, cook carefully over slow fire, when set and brown on bottom, put in oven for a few minutes to brown on top, then turn carefully in half and send to table. Cheese Omelet. To six or seven eggs well beaten, add a tea cup of water, salt and pepper. If cheese is hard, grate a cupful and stir in, put a tablespoonful of lard in skillet and when hot add the prepared omelet; as it hardens loosen it up gently until it all is cooked, then turn up the sides right and left, taking hold of the handle of the skillet turn out on platter and garnish with watercress or parsley. If cheese is soft use instead of grated, one-half or three-fourth cups of cheese. Put in a pan with a little water and melt, then into eggs; cook as before. Mrs. G. M. Dugan. Plain Omelet. Six or seven eggs beaten well, one-half spoonful salt, a dash of pepper, small cup of water. Put small tablespoonful lard in skillet and when hot pour in omelet and as it bubbles up and hardens, raise it gently and let the soft part run under. When hard enough fold over the sides. Take hold of handle of skillet and turn out on platter. Garnish with water cress or parsley. Mrs. G. M. Dugan. New Century Cook Book. New Century Cook Book. "Then he slept,— And dreamed, as appetite is wont to dream, Of meats and drinks. Nature's refreshment sweet.-' — Milton. — ■ "H^m ■ — Miscellaneous. -..Hl^ll Hermits. Two cups of brown sugar, one heaping cup of butter, one and one-half cups of chopped raisins, one and one-half cups of hickory nuts, four eggs, one teaspoonful of soda, dissolved in two tablespoons of sour milk, one teaspoonful of cinnamon, a little cloves and nutmeg, and flour enough to roll. Mrs. A. H. McLain. Hermits. One cup brown sugar, one-half cup butter, one cup stoned and chopped raisins or currants, one teaspoon soda, two eggs. Mix sugar and butter together, then add eggs, put soda in flour, roll, and bake same as cookies. Mrs. Thomas G. Roberts. Hermits.