The Twin-city housewife

Crumble three thick slices of light bread in stewpan, without a particle of crust. Boil soft in one cup of sweet milk, stir while cooking. Add one-half teaspoon of mustard, some red pepper and salt. Have ready one and one-half cups grated cheese mixed with yolks of three eggs and piece of butter size of walnut. Stir that in mixture over fire until smooth, then remove from stove and stir in the wellbeaten whites of three eggs. Bake in individual baking dishes until brown on top.—Miss Mary Bailey. Cheese Souffle, No. 2 Rub together three tablespoons each of flour and butter until well mixed. Add one cup of milk and cook, stirring until it boils. Add one cup grated cheese, salt and pepper to taste and let cool. Beat three eggs, whites and yolks separately. Add yolks to the mixture in the saucepan and blend thoroughly. Lastly fold in the beaten whites, turn into a deep well-greased dish. Bake in a moderate oven about twenty-five minutes and serve at once.—Mrs. J. Conrad Watkins. Hominy and Cheese Souffle To one cup of cold cooked hominy or grits add one-fourth cup hot milk and, with a fork, beat until very smooth. Season to taste with salt and paprika and add one cup grated cheese and the grated rind of half a lemon. Stir into the mixture the well-beaten yolks of two eggs, then fold in the stiffly beaten whites. Pour into buttered baking dish or ramekins and bake in a hot oven until firm in center, about twenty minutes. Serve at once.—Miss L. J. Willson. Dressed Eggs Boil egg one hour, peel, cut in half, remove the yolks; grate the yolks, season with butter, salt, pepper, a little vinegar, mustard a pinch of sugar and some celery seed. Pack into the whites and dress the dish with parsley or nasturtium flowers.—Miss Augusta Watkins. Eggs a La Creme Six eggs boiled hard and chopped fine. Put in a dish alternate layers of the chopped eggs and grated bread crumbs. When the dish is full pour on one pint of boiling milk, seasoned with butter, pep: per and salt. Bake a light brown. THE TWIN-CITY HOUSEWIFE twenty-one Eggs in Ramekins Butter ramekins, cover bottom and sides with bread crumbs, break an egg into it, season with bits of butter, salt and pepper, cover with buttered crumbs and place in oven until egg white is firm and crumbs brown. Egg Pie Line a pie pan with nice pastry and if eggs are liked very soft, partly cook the bottom crust before putting in the eggs. Break as many eggs as will cover the bottom of the pan, scatter bits of butter over the eggs, sprinkle lightly with black pepper and if butter is not very salty add a small pinch of salt. Put on top crust and bake quickly. Serve hot. Egg Rings One cup each cold chopped meat and fine bread crumbs, onefourth teaspoon each salt and pepper. Put into well-greased gem pans making rings about half the depth of the pans, and covering the sides. Break one egg into the center of each, season with salt, pepper and a little butter. Bake.—Mrs. Ernest Dalton. Goldenrod Eggs Make a thin cream sauce and add to it the finely chopped whites of hard boiled eggs. Arrange slices of toast on a platter, pour over ‘them the sauce and sprinkle over it the hard boiled yolks which have been forced through a potato ricer. Garnish with parsley. Serve very hot. Mock Brains Boil one cup of oatmeal. While this is cooking fry one or two slices of bacon until well done. Pour in the oatmeal and scramble with six or eight eggs. Salt and pepper to taste—Mrs. Ernest Dalton. Poached Eggs Carefully break eggs into a shallow pan of boiling water to which a little salt has been added. When done take them up and lay each one on a slice of toast. Sprinkle with pepper and bits of butter. Serve very hot. Scrambled Eggs