Plain Omelet. — Beat two eggs, add two tablespoonfuls milk or water, and one quarter teaspoonful salt. Heat the pan, put in one teaspoonful butter, and when it melts pour in the mixture. Cook the omelet slowly. As it hardens beneath, raise it with a broad knife and let the liquid portion run under ; do this at different sides of the pan. When dry, roll the omelet away from the handle of the pan. Serve on a hot platter. Foamy Omelet. — Separate the eggs. Beat the yolks and add salt✪ Mustard Eggs and one table- THE MODEL COOK BOOK 27 spoonful milk for each 3^olk. Beat the whites until stiff and fold lightly into the liquid. Melt some butter in a frying-pan, when hot pour in the mixture and brown. Then place the omelet in the oven to dry the top. Fold and serve immediately. Foamy Omelet with Jelly. — Separate the eggs ; beat the yolks and add one table- spoonful milk for each ^z^, a saltspoonful of salt, a dash of pepper and a teaspoonful of flour. Put a teaspoonful of butter in a skillet and when it begins to bubble turn in the omelet. Fry to a golden browm, remove carefully from the skillet, spread with an acid jelly, fold over, and place in lettuce leaves. Beat the w^hites of the eggs stiff, sweeten slightly✪ Foamy Omelet with Jelly and put a thick coating on top the omelet. Meat Omelet. — Mix two tablespoonfuls of chopped meat wdth the plain omelet and cook as directed. A little chopped parsley✪ Meat Omelet may be added. When the omelet is cook- ing, spread chopped meat over half the top and fold double. Oysters, w^hole or chopped, or stewed tomatoes, ma}^ replace the meat. Ham and Eggs. — Fry the eggs in lard, and, after draining off all grease, lay them on a hot dish, with neat slices of fried ham around the edges. Trim the eggs to smooth edges, and cut the ham evenly in oblong pieces. Garnish with parsley✪ Ham and Eggs. Vegetables and Their Preparation. In the cooking of vegetables it should be borne in mind that all woody tissues, whether in the roots ot stalks, the husks or skins, are nearly devoid of nutriment and quite indigestible ; they should, therefore, be removed. Vegetables should generally be boiled, this being continued long enough to disintegrate the tissues and allow the starch granules to break up. The saline and saccharine constituents being extracted by the w^ater, vegetables lose some of their main elements — especially if the water be soft. This renders it advisable to add a little salt to the water. The salt also acts to preserve the color of green vegetables. The garden vegetables of this country are numerous and varied in character, and may be served in many ways. Chief among them are potatoes and tomatoes, which rank amid the most constant constituents of meals. Boiled Potatoes {with the skins)✪ Boiled Potatoes (with the skins) . — Select potatoes of uniform size, wash well in salted water and boil till a fork will penetrate with ease to the center of the largest. Then pour off the water, sprinkle with salt, and dr}' over the fire. Peel quickly and serve in an open dish. Without the Skins. — Pare very thin, so as to preserve the starch, much of which lies next the skin. To this the mealiness of the potato is due. Leave them half an hour in cold water, then put in slightly salted boiling w^ater and boil gently till tender. Drain, salt, and dry as above. Some varieties of potatoes cook best b}^ putting on in cold w^ater and bringing to a boil; others best as above directed.

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Plain Omelet. — Beat two eggs, add two tablespoonfuls milk or water, and one quarter teaspoonful salt. Heat the pan, put in one teaspoonful butter, and when it melts pour in the mixture. Cook the omelet slowly. As it hardens beneath, raise it with a broad knife and let the liquid portion run under ; do this at different sides of the pan. When dry, roll the omelet away from the handle of the pan. Serve on a hot platter. Foamy Omelet. — Separate the eggs. Beat the yolks and add salt and one table- THE MODEL COOK BOOK 27 spoonful milk for each 3^olk. Beat the whites until stiff and fold lightly into the liquid. Melt some butter in a frying-pan, when hot pour in the mixture and brown. Then place the omelet in the oven to dry the top. Fold and serve immediately. Foamy Omelet with Jelly. — Separate the eggs ; beat the yolks and add one table- spoonful milk for each ^z^, a saltspoonful of salt, a dash of pepper and a teaspoonful of flour. Put a teaspoonful of butter in a skillet and when it begins to bubble turn in the omelet. Fry to a golden browm, remove carefully from the skillet, spread with an acid jelly, fold over, and place in lettuce leaves. Beat the w^hites of the eggs stiff, sweeten slightly and put a thick coating on top the omelet. Meat Omelet. — Mix two tablespoonfuls of chopped meat wdth the plain omelet and cook as directed. A little chopped parsley may be added. When the omelet is cook- ing, spread chopped meat over half the top and fold double. Oysters, w^hole or chopped, or stewed tomatoes, ma}^ replace the meat. Ham and Eggs. — Fry the eggs in lard, and, after draining off all grease, lay them on a hot dish, with neat slices of fried ham around the edges. Trim the eggs to smooth edges, and cut the ham evenly in oblong pieces. Garnish with parsley. Vegetables and Their Preparation. In the cooking of vegetables it should be borne in mind that all woody tissues, whether in the roots ot stalks, the husks or skins, are nearly devoid of nutriment and quite indigestible ; they should, therefore, be removed. Vegetables should generally be boiled, this being continued long enough to disintegrate the tissues and allow the starch granules to break up. The saline and saccharine constituents being extracted by the w^ater, vegetables lose some of their main elements — especially if the water be soft. This renders it advisable to add a little salt to the water. The salt also acts to preserve the color of green vegetables. The garden vegetables of this country are numerous and varied in character, and may be served in many ways. Chief among them are potatoes and tomatoes, which rank amid the most constant constituents of meals. Boiled Potatoes {with the skins) . — Select potatoes of uniform size, wash well in salted water and boil till a fork will penetrate with ease to the center of the largest. Then pour off the water, sprinkle with salt, and dr}' over the fire. Peel quickly and serve in an open dish. Without the Skins. — Pare very thin, so as to preserve the starch, much of which lies next the skin. To this the mealiness of the potato is due. Leave them half an hour in cold water, then put in slightly salted boiling w^ater and boil gently till tender. Drain, salt, and dry as above. Some varieties of potatoes cook best b}^ putting on in cold w^ater and bringing to a boil; others best as above directed.

The standard book of recipes and housewife's guide, comprising as complete cook book