SUPERIOR COOK BOOK 75 Breakfast and Luncheon Dishes. •'Aiul ilicn to lircakl'asi wiili wiiat aiipct ilc you liavo.'" — Shakespkahk. ■'<;i\ (• IK) more to every truest Tlian lie is able to (lisrest. (;ive him always of tlie Di-iine. And liul mile al a lime." I'OI'K. How to Prepare Grape Fruit. Cut the fruit in half. Witli a sharp knilV ivin.nc the while pulp froin the center, and loosen carli section, so that tlie fruit can easily be remove.! with a spoon Si)rinklr with i.ow.hMv.l suoar. Tliis shonh! he i)repare(l several hours he- fire using! Miss Edith (ii.-Av. Plain Hominy. Take 2 eupfuls of lioniiny gri✪ Plain Hominyts and wash wcM. Cook in douhle-hoih'r witli 4 cups water Cook until sol't\viien water will he mostly al)Sorbed. Mks. Thomas llAitXKV. Washington. D. C. Egg Omelet. Beat the volks and wiutcs of G eggs until wry light. To the volks add 12 tablespoonf uls of milk, some salt, then add wliitcs. Melt a piece of butter✪ Egg Omelet m the frvin^ pan, add eggs and lu.ld ovor Wvo f.u- a few minutes, sliaking pan constantly to prevent pan stickino-. Plaee in hot oven in a Jewel Kange until slightly brown, fold ov.T ami serve iin.ue.liately. or ,1 will fall. Mk«. E. C. Cooley. Foamy Omelet. Separate the whites and volks ..f I eggs, to \hv yolks add i/:, a teaspoon of salt and a saltsp,.on of pepper ami heat until suinnth. Add 4 tablespoons of milk, sliu-hilv wanue.J. l^<'at the whil.'s until stilT and told them into the yolks so that tlu^whole slu^ll shall he pulTv and li-ht. Have in a trying pan a tablespoon of melted butter✪ Foamy Omelet i)our the mixture in and eook sh.wlv until the underside becomes brown, shakin*.- the pan to prevent sticking. This will lake prohably :5 or 4 minutes Ihen put the pan on the grate in a hot oven in a Jewel Range about a moment to cook the ui)iK"r surface, fold doidde and serve immediately. Either chopped parsley, ham, cheese toimue ehiekeii (U' tnmatoes luav he a.hle.l to any plain omelet before turning. :\[l!S. E. E. SCKIBXKI!. Omelet with Peas. I'.reak S eo-s in a Im.wI. heal sliuiitlv, add saU and pepjier and 4 tablespoonfnls of milk or water. Put a pi.ve of hntter si/.e of a walnut in frying pan, when 76 SUPERIOR COOK BOOK =lshpenimg Steam Laimdry= AND DYE IVORKS. JNTEKDHAM BROS., I^kopkiktoks. !ii('lt(_'(l ]i()iir ill tlic (\ug. A\'li('n tlic (\u-,ii' li(\L;iiis to cook loosen it around the cd^ux' willi a knife. Wlien set fold o\('r and tui'ii u|ioii a Iiot ))lattev. Have ready 1 ean of ])eas✪ Omelet with Peas, well drained and st'asoned witii sail. )ie|i|)ei- and hntter. Pour these liot over the omelet and siM've a1 once. M its. \\ . K. I'owkk'S. Baked Omelet. P)oil 1 ]it. of milk, melt in it 1 tahlespoon of hntter. a teaspoonfiil of corn- starch and a tahlespoonfnl of Donsnian's Best Patent tlonr, mixed smoothly in a little nnlk; ])our th.is slowly on the yolks of 8 eggs✪ Baked Omelet, which have been beaten ;3 or 4 ndiiiites. and stir vei'y fast nntil well mixed, then add the whites of the Q-gg,?, beaten to a fi-oth. and ])oiir all into a hot buttered dish, l^ake 20 minutes in a Jewel JJange until it has I'isen very liigh and is of a rich brown color. Serve directly. Mrs. p]. E. Scrtbnrr. Potato Omelet. ✪ Potato Omelet

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SUPERIOR COOK BOOK 75 Breakfast and Luncheon Dishes. •'Aiul ilicn to lircakl'asi wiili wiiat aiipct ilc you liavo.'" — Shakespkahk. ■'<;i\ (• IK) more to every truest Tlian lie is able to (lisrest. (;ive him always of tlie Di-iine. And liul mile al a lime." I'OI'K. How to Prepare Grape Fruit. Cut the fruit in half. Witli a sharp knilV ivin.nc the while pulp froin the center, and loosen carli section, so that tlie fruit can easily be remove.! with a spoon Si)rinklr with i.ow.hMv.l suoar. Tliis shonh! he i)repare(l several hours he- fire using! Miss Edith (ii.-Av. Plain Hominy. Take 2 eupfuls of lioniiny grits and wash wcM. Cook in douhle-hoih'r witli 4 cups water Cook until sol't\viien water will he mostly al)Sorbed. Mks. Thomas llAitXKV. Washington. D. C. Egg Omelet. Beat the volks and wiutcs of G eggs until wry light. To the volks add 12 tablespoonf uls of milk, some salt, then add wliitcs. Melt a piece of butter m the frvin^ pan, add eggs and lu.ld ovor Wvo f.u- a few minutes, sliaking pan constantly to prevent pan stickino-. Plaee in hot oven in a Jewel Kange until slightly brown, fold ov.T ami serve iin.ue.liately. or ,1 will fall. Mk«. E. C. Cooley. Foamy Omelet. Separate the whites and volks ..f I eggs, to \hv yolks add i/:, a teaspoon of salt and a saltsp,.on of pepper ami heat until suinnth. Add 4 tablespoons of milk, sliu-hilv wanue.J. l^<'at the whil.'s until stilT and told them into the yolks so that tlu^whole slu^ll shall he pulTv and li-ht. Have in a trying pan a tablespoon of melted butter i)our the mixture in and eook sh.wlv until the underside becomes brown, shakin*.- the pan to prevent sticking. This will lake prohably :5 or 4 minutes Ihen put the pan on the grate in a hot oven in a Jewel Range about a moment to cook the ui)iK"r surface, fold doidde and serve immediately. Either chopped parsley, ham, cheese toimue ehiekeii (U' tnmatoes luav he a.hle.l to any plain omelet before turning. :\[l!S. E. E. SCKIBXKI!. Omelet with Peas. I'.reak S eo-s in a Im.wI. heal sliuiitlv, add saU and pepjier and 4 tablespoonfnls of milk or water. Put a pi.ve of hntter si/.e of a walnut in frying pan, when 76 SUPERIOR COOK BOOK =lshpenimg Steam Laimdry= AND DYE IVORKS. JNTEKDHAM BROS., I^kopkiktoks. !ii('lt(_'(l ]i()iir ill tlic (\ug. A\'li('n tlic (\u-,ii' li(\L;iiis to cook loosen it around the cd^ux' willi a knife. Wlien set fold o\('r and tui'ii u|ioii a Iiot ))lattev. Have ready 1 ean of ])eas, well drained and st'asoned witii sail. )ie|i|)ei- and hntter. Pour these liot over the omelet and siM've a1 once. M its. \\ . K. I'owkk'S. Baked Omelet. P)oil 1 ]it. of milk, melt in it 1 tahlespoon of hntter. a teaspoonfiil of corn- starch and a tahlespoonfnl of Donsnian's Best Patent tlonr, mixed smoothly in a little nnlk; ])our th.is slowly on the yolks of 8 eggs, which have been beaten ;3 or 4 ndiiiites. and stir vei'y fast nntil well mixed, then add the whites of the Q-gg,?, beaten to a fi-oth. and ])oiir all into a hot buttered dish, l^ake 20 minutes in a Jewel JJange until it has I'isen very liigh and is of a rich brown color. Serve directly. Mrs. p]. E. Scrtbnrr. Potato Omelet.

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