Seed and stew cherries; sweeten, and slightly thicken; serve on moistened zwieback. PEACH TOAST Stew peaches, press through a colander, reheat, and serve on moistened zwieback. FANCY FRUIT TOAST From a two-pound loaf of white bread, cut slices. With a cutter made by having the rough edges melted from a quart tin can, cut a circle, and remove its center by means of a small cookie cutter. Toast these in a slow oven, and serve with whole fruit, the juice of which hgis been thick- ened with corn-starch. In serving this, place the toasted bread on the dish, and pour the fruit into the hollow center, and the juice around the outside. 18 EGGS OMELET SOUFPLi: Beat the whites of two eggs very stiff, salt, and add the yolks, beating just enough to mix the yoUcs with the whites. Turn into a hot oiled omelet pan, put in a medium hot oven, and bake till done, or to a rich brown. Serve quickly on being removed from the oven. SWEET OMELET S0UFFL:E3 Eggs, 4. Powdered sugar, 2 tablespoons.✪ Prune Whipped Toast Flavoring. Beat the yolks of the eggs as light as possible, and add the sugar and a few drops of flavoring. Beat the whites until you can turn the plate bottom side up with- out their falling. Pour the beaten whites and yolks to- gether, and mix thoroughly. Put into an oiled baking dish, and dust with powdered sugar. Bake in a moderate oven till a golden brown. Serve at once. CARROT SOUFFLE! Carrots, mashed, II/2 cups. Stale bread, 2 slices. Milk. Onion, 1 tablespoon. Eggs, 3. Salt. Crumb the bread into cold milk, and let soak a few minutes ; squeeze out most of the milk, and add the soaked (277) 278 VEGETARIAN COOK BOOK bread to the egg yolks, carrots, salt, and onion. Beat the whites of the eggs very stiff, and fold in. Put into an oiled pan, and bake in a moderate oven. FRUIT SOUFFLE A very delicate souffle is made of whites of eggs beaten stiff, adding a tablespoonful of sugar to two whites, and chopped apricots or peaches. Any kind of marmalade may be used in place of fruit. PLAIN FRENCH OMELET Break the eggs into a dish, whip lightly with an egg whip or fork, turn into a hot oiled skillet, and place on range. As soon as they begin to set, lift the edges of the omelet, so that the uncooked part can run under next to the bottom of the skillet. When light brown, turn, and cook till light brown on the other side. Fold about one third over with knife, then toss out on hot platter, so that the one third fold will be underneath. Garnish with pars- ley or watercress. Serve at once. PLAIN OMELET ^ Eggs, 4. Salt. "Water, milk, or cream, 4 tablespoons. Add the liquid and the salt to the eggs, beat lightly, and pour enough of this to make one omelet, into a hot, greased omelet pan ; cook on hot stove ; run knife or spatula EGGS 279 under first one side, and then another, of the omelet, at the same time tilting the pan to the side where the knife is inserted, thus allowing the uncooked portion to run underneath. Double one third part over, invert on hot plate, and serve. LEMON OMELET Eggs, 4. Cream, % cup. Corn-starch, 1 dessert-spoon. Flour, 1 teaspoon. Butter. Sugar. Salt. Boiling milk. Lemon honey.✪ Lemon Omelet

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Seed and stew cherries; sweeten, and slightly thicken; serve on moistened zwieback. PEACH TOAST Stew peaches, press through a colander, reheat, and serve on moistened zwieback. FANCY FRUIT TOAST From a two-pound loaf of white bread, cut slices. With a cutter made by having the rough edges melted from a quart tin can, cut a circle, and remove its center by means of a small cookie cutter. Toast these in a slow oven, and serve with whole fruit, the juice of which hgis been thick- ened with corn-starch. In serving this, place the toasted bread on the dish, and pour the fruit into the hollow center, and the juice around the outside. 18 EGGS OMELET SOUFPLi: Beat the whites of two eggs very stiff, salt, and add the yolks, beating just enough to mix the yoUcs with the whites. Turn into a hot oiled omelet pan, put in a medium hot oven, and bake till done, or to a rich brown. Serve quickly on being removed from the oven. SWEET OMELET S0UFFL:E3 Eggs, 4. Powdered sugar, 2 tablespoons. Flavoring. Beat the yolks of the eggs as light as possible, and add the sugar and a few drops of flavoring. Beat the whites until you can turn the plate bottom side up with- out their falling. Pour the beaten whites and yolks to- gether, and mix thoroughly. Put into an oiled baking dish, and dust with powdered sugar. Bake in a moderate oven till a golden brown. Serve at once. CARROT SOUFFLE! Carrots, mashed, II/2 cups. Stale bread, 2 slices. Milk. Onion, 1 tablespoon. Eggs, 3. Salt. Crumb the bread into cold milk, and let soak a few minutes ; squeeze out most of the milk, and add the soaked (277) 278 VEGETARIAN COOK BOOK bread to the egg yolks, carrots, salt, and onion. Beat the whites of the eggs very stiff, and fold in. Put into an oiled pan, and bake in a moderate oven. FRUIT SOUFFLE A very delicate souffle is made of whites of eggs beaten stiff, adding a tablespoonful of sugar to two whites, and chopped apricots or peaches. Any kind of marmalade may be used in place of fruit. PLAIN FRENCH OMELET Break the eggs into a dish, whip lightly with an egg whip or fork, turn into a hot oiled skillet, and place on range. As soon as they begin to set, lift the edges of the omelet, so that the uncooked part can run under next to the bottom of the skillet. When light brown, turn, and cook till light brown on the other side. Fold about one third over with knife, then toss out on hot platter, so that the one third fold will be underneath. Garnish with pars- ley or watercress. Serve at once. PLAIN OMELET ^ Eggs, 4. Salt. "Water, milk, or cream, 4 tablespoons. Add the liquid and the salt to the eggs, beat lightly, and pour enough of this to make one omelet, into a hot, greased omelet pan ; cook on hot stove ; run knife or spatula EGGS 279 under first one side, and then another, of the omelet, at the same time tilting the pan to the side where the knife is inserted, thus allowing the uncooked portion to run underneath. Double one third part over, invert on hot plate, and serve. LEMON OMELET Eggs, 4. Cream, % cup. Corn-starch, 1 dessert-spoon. Flour, 1 teaspoon. Butter. Sugar. Salt. Boiling milk. Lemon honey.

Vegetarian Cook Book