The Twin-city housewife

Beat eggs a little so as to partly mix whites and yolks, season with salt and pepper. Have hot lard in a frying pan, pour in eggs, stirring constantly until cooked well but not hard. A few fine bread crumbs may be added to increase quantity when eggs are scarce, without detracting from the taste. Milk used instead of lard in the frying pan makes the dish more delicate and suitable for invalids or children. A little grated cheese added to eggs while cooking is nice for a change. Swiss Eggs Six eggs, one-fourth pound of cheese, one-third cup of cream, two tablespoons of butter, one teaspoon of mustard, one-half teaspoon of salt, a pinch of cayenne. Cut the cheese into thin shavings; butter a dish and spread the cheese in it, upon the cheese distributing in small portions the remainder of the butter. Mix the salt, cayenne, mustard and cream, and pour half of the mixture over the cheese. Break the eggs in the dish and after pouring over them the remaining liquid, place in the oven and cook for eight minutes.—Mrs. H. V. Horton. ‘ligt twenty-two THE TWIN-CITY HOUSEWIFE Welsh Rarebits Welsh Rarebit, No. 1 One pound cheese, one tablespoon butter. Melt butter and to it add cheese which has been cut into little pieces. Stir constantly and as it grows smooth add ale or beer by spoonfuls until it is of the desired consistency. Season with salt, a little cayenne and serve on crackers or toast at once. Welsh Rarebit, No. 2 One cup grated cheese, one-fourth cup milk, one egg, one-fourth teaspoon mustard, a pinch of cayenne pepper. Heat cheese and milk over hot water until cheese is melted; add dry ingredients mixed with beaten egg, stirring until mixture thickens. Serve on toast or crackers.—Miss Gash, Brevard. THE TWIN-CITY HOUSEWIFE twenty-three ®melets A general rule for omelets is to allow one egg for each person to be served, and one tablespoon of liquid for each egg. Hot water makes a more tender omelet than milk. If a few grains of baking powder are added to an omelet it will not be so likely to fall. When brown underneath it is well to place pan containing omelet on rack in oven for a few minutes before attempting to fold over, especially if it is a thick one. Cheese Omelet Beat four eggs very light and to them add one-half cup milk, one teaspoon flour, a little parsley, pepper, salt, a tablespoon butter and one-half cup grated cheese. Beat all well together and pour into a pan in which a large tablespoon of butter has been heated. Let cook until a light brown, fold over, and dish for table. Shake pan while omelet is cooking. It should be eaten at once.—Mrs. C. L. Carroll. Corn Omelet Beat the yolks of five eggs until light, add one-half of a cupful of cream and one pint of new corn scraped from the ear. When mixed add one scant teaspoonful of salt, one-quarter of teaspoon of white pepper and the whites whipped to a stiff dry froth. Melt one teaspoon of butter in a hot frying pan and when hissing hot pour in onehalf of the mixture, shake and stir until set, then roll and turn out on a hot platter. Cook the remainder in the same way and serve at once. Cuban Omelet Beat eggs slightly together, add one tablespoon milk to each egg, season to taste and pour into a frying pan containing hot fat. Cook until the consistency of whipped cream, stirring constantly. Put directly over fire for a few moments to brown under side. Fold, and turn on hot dish, pouring around it thick tomato sauce highly seasoned with onion. Puff Omelet