EGGS AND OMELETS

Pickled Eggs. Boil one dozen eggs nfteen minutes, throw Into cold water and shell them. Boil several red beets, slice and put them into the jar with the eggs. Heat enough viengar to cover the eggs, add salt, pepper and all kinds of spices and pour over the eggs. Keep them tightly covered.

MRS. JAMES BARR.

Ecoiioniical Omelet. No. 1. — Many delicious omelets can be made, by the addition of cold fish or minced and cooked vege- tables. Take a cup of any cold fish, free it from bones, and heat in white sauce made from half a pint of milk and a table- spoon each of butter and flour; break into this three eggs, and stir until they are properly cooked. Serve all on toast.

No. 2. — Another way of combining eggs and fish is to spread the fish, heated in the sauce, on a buttered dish that has been v/ell sprinkled with bread crumbs; break on top an egg for each person, and set in oven until whites are set. These, are good for breakfast dishes. MISS DOROTHY E. HIGBY.

Baked Omelet. Four or six eggs; beat whites separately, small teacup milk, butter size of walnut, one tablespoon flour.

EGGS AND OMELETS 43

V. little salt; beat yolks, add butter, milk, flour and salt, lastly the beaten whites. Butter a dish just the size to hold it; bake in quick oven. MRS. D. B. SNODGRASS.

Ham Omelet. Make an ordinary omelet, allowing one egg to two tablespoons milk for each person; when it is put in a hot frying pan and well set, add one cup of ham chopped very fine; roll the omelet over once, and serve with a few sprigs of parsley to garnish. MRS. W. D. MEAD, Jr.

Stuffed Eggs With Vinegar. Boil hard as many eggs as de- sired, cut in two lengthwise, remove the yolks, season with salt, pepper, mustard and as much vinegar as needed to make a stiff paste. Fill each half white with this mixture.

Develed Eggs With Cream. Boil Eggs hard and season as above using cream in place of vinegar. MRS. JAY SERVISS.

SALADS AND SALAD DRESSINGS.

Bean Salad. Use canned stringed beans, or string young beans; cook tender in salt water, drain, add to one quart of beans one finely chopped onion and three hard boiled eggs, alternate layers of beans, onions and sliced eggs, using a little pepper and salt. Pour over all the following dressing: one half cup vinegar, butter the. size of an egg, and half teaspoon mustard; set on to cook. Beat yolks of two eggs, three table- spoons sugar and one cup sour cream, stir into the vinegar and let boil until it thickens. This dressing is also used for potato salad. , MRS. W. S. WALLARD.

Cabbage Salad. One finely chopped cabbage sprinkled with salt; let it stand one hour, then drain. Take one pint vinegar one tea spoon mustard (as prepared for the table), a small piece of butter one half cup sugar, pepper to taste, boil all together; beat two eggs and stir into this after it has been taken from the stove, and pour on cabbage while hot; set away to cool. MRS. LEVI MAPPS.

4 4 THE YORK COOK BOOK.

Cabbage Salad. Beat two eggs with two tablespoons sugar, add a piece of butter size of an egg, teaspoon ground mustard, little pepper, half cup thick, sweet cream, lastly teacup good vinegar. Put these ingredients into a dish over the fire, and cook like a soft custard; pour over the cabbage, previously cut fine and seasoned with salt.

MRS. AMERICA DOAK.

Cabbage Salad. One solid head of cabbage, cut fine, one cup sour cream, three fourths cup sugar, salt to taste, one half cup vinegar; beat all together, including cabbage, until it foams. MRS. G. F. BURR.

Cabbage Salad. One small firm head of cabbage. Put in a granite dish one half cup vinegar, butter the size of walnut, two heaping tablespoons sugar. When hot stir in one cup sweet cream, one egg and one tablespoonful flour well beaten togeth- er. When cooked pour over the chopped cabbage and cover closely until cold. MRS. M. BURNS.

Celery Salad. Boil a cup of milk and thicken it with table- spoon corn starch dissolved in a little milk; mix well tegether one beaten egg two teaspoons sugar, one of salt, half teaspoon- ful dry mustard and a small pinch of cayenne pepper; pour this into the hot milk a little at a time, stirring constantly; when smooth, take from the fire and add a tablesijoon (or more) olive oil and the same quantity of vinegar; mix well together and when cool pour over celery cut in very small pieces.

MRS. W. C. BUCHANAN.

Choice Celery S:ilad. A nice and cheap salad is made by taking five cold boiled potatoes and chopping them, an equal amount of finely chopped celery and mix. Make a sauce or (•ressing of half cup vinegar, one egg, half tablespoon butter, a little mustard, pepper and salt to taste; boil, stirring gently to keep from burning, till nearly as chick as custard, pour over the celery and potatoes and mix thoroughly, when it is ready for the table. MRS. LOIUSE ROBERTS NEWMAN.

Cliieken Salad. One chicken weighing two and one half- pounds, one cup chopped celery, four hard boiled e^gs, three tablespoon melted butter, one teaspoon each mustard and salt one cup vinegar. Salad dressing: One egg well beaten, one

SALADS 45

tablespoon melted butter one tablespoon sugar, a pinch of mus- tard, a little salt, half cup vinegar, one cup sour cream.