NATIONAL GROCERY GO

Egg With Cream. Boil eggs hard, take the yolks and mix with some chopped parsley and onions fried in butter, seasoned with pepper and salt. Mix with milk and stuff eggs. Cover with cream and make y2 hour.

MRS. D. COBLENTZ. Baked Eggs. Remove hard boiled eggs from shell, slice and add to thick cream sauce. Add parmesan cheese to taste, salt and pepper. Cover with grated bread crumbs and dots of butter and bake in oven a few min- utes to brown the crumbs. JULIET ARONSON.

Eggs a la York. Make toast and cover with anchovy paste. Over this pour a little poulette sauce. Then put all around the toast the whites of eggs beaten stiff. Leave the center space in which you drop the yolks of the eggs. Bake in oven. MRS. N. ECKSTEIN.

Eggs en Casserole.

Scramble eggs with cream and grated American cheese, salt and pepper, chopped green peppers, tomato catsup and paprika. Serve en casserole. Before serving cover with parmesan cheese.

MRS. S. ARONSON. Fried Stuffed Eggs.

Boil hard 10 eggs. Remove from shells and cut lengthwise. Re- move yolks and mash them with spoon. Add salt and pepper to taste, and piece of butter size of half an egg. Soak 2 slices of white bread in milk and drain. Mix with egg yolks and add 1 raw egg. Pill whites with this mixture. Dip in beaten egg and then in cracker meal and fry a light brown. Serve with tomato sauce made as follows: y2 cup water, 2 tablespoons tomato catsup, y2 teaspoon Worcestershire sauce, y2 teaspoon vinegar, salt, pepper, small piece of butter, 1 tea- spoon cracker meal. Boil up well. MRS. S. ARONSON.

Hungarian Eggs. A piece of butter size of a walnut, small onion chopped fine, pint of tomato strained, y2 pound mild cheese, 3 eggs, salt, cayenne. Place the butter in a pan (after having the water boil to heat the pan). Let it melt, add onion and cook until soft. Now add the tomato and let it come to a boil. Add cheese cut fine and stir until smooth. Break in the eggs and stir hard until eggs are done. Serve on buttered toast.

MRS. W. S. ROSENBLATT

Omelette Souffle. One egg for each person, separate whites and yolks. Beat yolks first, then whites, and put together. Then add 1 tablespoon hot water for each egg. Stir as little as possible after adding water. Put in oven and bake until you try with straw and it does not stick. Sauce: 1 pint tomatoes, add 2 tablespoons Devil Hot, a little cayenne, salt, then thicken with butter rubbed with flour. Pour sauce over omelette and serve. MRS. A. E. WILZIN.

You can not make a mistake if yon use a Great Majestic Rang-e.

ONE THOUSAND FAVORITE RECIPES

Spanish Omelette. Pat finely shred onion, 1 ounce butter, 1 chopped green pepper, 6 minced mushrooms, 1 large tomato cut fine into a skillet. Add 1 spoon- ful of tomato sauce, little salt and pepper. Cook 15 minutes. Make a plain omelette with 12 eggs, fold the farther side toward the center. Put % of the sauce inside of it. Fold the other side over. Turn out on a long dish. Pour the rest of the sauce around and serve.

Spanish Omelet. Mince very fine enough ham fat as well as lean, as will fill a small teacup and add two finely chopped tiny onions. Beat six eggs, stir the ham into them and fry the omelet, folding over when done.

Seattle Omelet. Let one teacup milk come to a boil, pour it over one teacup bread crumbs and let stand a few minutes. Break six eggs into a bowl, stir (not beat) till well mixed, then add the milk and bread. Mix, season with salt and pepper and pour into a hot skillet in which a large tablespoon of butter has been melted. Fry slowly, cut in squares; turn, fry to a delicate brown and serve at once.

Deviled Eggs. One dozen eggs boiled hard, shelled and cut lengthwise. Mash yolks, add % teaspoon French mustard, 2 large tablespoons cold boiled ham minced. 1 spoonful melted butter, salt and pepper to taste. Fill whites of eggs and serve on water cress. MRS. S. ARONSON.

Tripe a la Creole.

Boil tripe until tender with onion, parsley, celery, and season well. Take 1 spoonful fat, brown it with 2 tablespoons flour, then add 1 can tomatoes strained, 1 can mushrooms, paprika, parsley; cut tripe small and add to sauce. MRS. S. ARONSON.

Tripe Lyonnaise.

Fry 2 onions, brown in butter, add the boiled tripe cut in strips, 1 spoon flour, season with salt and paprika. Add a little soup stock, chopped parsley and lime juice. MRS. A. DINKELSPIEL.

Spaghetti Italian. One can tomatoes, 1 small onion, cut very fine, 3 cloves of garlic, 3 chili peppers, little salt. Let same cook slowly for about three hours. After same has cooked for about an hour, add a heaping teaspoon of beef extract and iy2 cups soup stock. Cook spaghetti in salt water and drain; then add a soup plate of grated American cheese. Add a can of mushrooms to tomatoes aiter they are cooked and strained, and about a dozen pimento olives. Then add same to spaghetti and when ready to serve add grated cheese over same. MRS. FRED BORIES.

RELIANCE SS