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WATKINS COOK BOOK 33

Egg Souffle Ring

1 tablespoon flour 4 egg yolks

2 tablespoons 4 ess whites
butter Pinch salt

3 cup milk Watkins Pepper

Make white sauce, not too thick, of
flour, butter, and milk. Separate
eges, beat yolks, add white sauce;
fold in stiffly beaten whites. Bake
35 minutes in moderate oven. Put
wax paper over ring mold, set in
hot water. Serve with creamed
mushrooms.

Foamy Omelet

4 eggs

45 teaspoon salt

Watkins Pepper

4 tablespoons
top milk

2 tablespoons
butter, melted
over hot water

Beat yolks until creamy, add sea-
soning and milk. Beat whites of
eggs until stiff, cut and fold into
egg mixture. Put butter in frying
pan, pour in omelet and cook
slowly. When set and slightly
brown place in broiler to dry top.
Fold and serve immediately. Gar-
nish with parsley and currant jelly.

Plain Fluffy Omelet

Beat yolks light, add salt, Watkins
Pepper, tapioca. Fold in stiffly
beaten whites. Melt butter in bot-
tom and sides of omelet pan, turn
in mixture, cook over slow fire
until light brown underneath.
Place in oven to dry top. Do not
overcook or omelet will shrink.
Loosen edge of omelet, fold, serve
immediately on hot platter.

Minced fish, ham or grated cheese
may be added to beaten omelet to
give variety. Garnish with parsley.

4 eggs Salt
4 tablespoons Watkins Pepper
hot water Watkins Paprika
2 tablespoons Butter
cooked minute
tapioca
Shirred Eggs
2 eggs 1 teaspoon
Salt cream
Watkins Pepper Watkins Paprika

Butter individual ramekin cups,
cover bottom and sides with but-
tered cracker crumbs. Drop in
eggs, little salt, Watkins Black Pep-
per, cream. Set in pan with little
hot water. Bake in moderate oven.
Add Watkins Paprika.

Southern Egg Dish

4 cups chicken 144 teaspoons
stock salt

2 cups rice 6 eggs
16 cup butter Watkins Pepper
to taste

Wash rice carefully, stir into boil-
ing stock. Cover kettle and in
about 20 to 25 minutes rice will
absorb the liquid. Turn fire low.
Stir well-beaten eggs into mixture
add butter, seasoning, serve at once.