it BOOS AND OMELET | 2 J 4 EGG DISHES and OMELETS (Continued) : OMELETS.. is - Omelets aré one of the most tasty. atid most _ popular of egg dishes. When made with fruit juices or vegetables they are particulatly aecept- able. Omelets are madé of beaten eggs, seasehing _ and some liquid, such as watér, milk or juiess o + fruits or vegetables, in the proportion of one tablé- spoon of liquid for each egg. BOMBAY OMELETTE 3 eggs 1 T. chopped parsley oe 44 ¢e, milk % e. minced ham re, 1% ¢@. cooked rice y% t. salt 1 T. butter 4% t. pepper | Beat whites and yolks stparately. Mix all the . ingredients, folding in the whites of eggs last. Pour _ into a hot, well buttered frying.pan. When it is brown fold over. Turn out on a warm platter. : ORANGE OMELET Grated find of 1-3 1 egg of an orange 2 teaspoons pow- 1 tablespoon orange dered: sugar juice 1% cup butter Beat the yolk of the egg and add the orange rind and juice. Add the stigar. Fold in the | beaten white and cook as 4 plain omelet. Fold _ the omelet. Sprinkle thickly. with powdered sugar. _. APPLES BAKED WITH Fics Bélect the plumpiest and juciest dried figs you -* > ean get and wash them carefully, pifiéhing them into their natural shape. ‘ Then select, good, firm apples, and wash theth. Scoop oyt the corts and - into each of these holes pack two or three whole , figs. Place thern ih a baking pan and bake in a _« hot oven. While they are baking, baste thém with syrup made from the juice of half a lemon, two tablespoons of sugar and half'a cup of water, The sectet of making good baked apples is to have them thoroughly bakéd, but not baked to pieces. Tf, when they look done, they are not soft to the core, place a cover over the. baking dish and let them steam for a few minutes. Then rémove the *cover and brown the fruit slightly. These apples may be servéd éithér aloné with créam for des- | ah or with farina, hominy or othtr bréakfast food. BAKED PEARS _ Péel, cut\in halves and core twelve large pears, ge put them into a pan with two dozen cloyes, one - pound of hinge and nearly enough water to cover _. them. Bake them in a moderate oven until ten- der, keeping the pan covered; then ogy Fee over & Slow fire and let them stew gently. Grate a littlé lemon péel over thém 4nd add more sugar if required. | | . -PRENCH OMELET 4 egas : Cayenne 4 tablespoons water 1 tablespoon butter ‘Bale {sao _.. Beat the eggs and seasonings thoroughly. Meli the butter in a hot pan and pour the mixture into the pan. When the mixture begins to cook next to the pan, lift it with a fork so that the un- eookéd portion may flow underneath and he cooked. Repeat until it is all of a creainy con- sistency. Brown thé bottém,; fold or roll onto a hot platter; FLUFFY OMELET Separate the eggs and beat the whites until stiff. Beat the yolks; add water; salt; and fold in the beaten whites, Melt thé buttér in the pan, turn the mixtute into thé pan and follow pro- éeduiré—-1, 2 or 3. When brown on top crease it through thé céntre; fold it ovér with 4 spatula, and turn it on a hot platter. PROCEDURE—Cook slowly on top of stove until browned underneath, puffed, and beginning to shrink from sides of pan, Finish in oven until top is driéd and browned, -- ‘MISCELLANEOUS HEAVENLY BHLISS Six eggs, 1 ctip granulated sugar, 2 tabléspéons gelatine, 1 cun cold water, 1 cup grape juicé; 1 cup blahehed and shreddéd almonds, 1% pound macaroons, %% pound candied cherries; 1 cup whipping cream, Separate whiteS from yolks of @ggs atid beat séparately. Beat yolkS until thineck atid lémon eolofed with sugar. Heat grape juice and add to yolks of eggs. Heat over hot water uutil mixture thickens. Soften gelatine in cold water, stirring over boiling water until perfectly dissolved. Beat white of eggs untilstiff and dry, beating in dis- solved gelatine and almonds. Add hot grapé juice mixture and pour into a mold lined. with maca- roons and a few cherries cut in halvés. Let stand on ice 12 hours or longer. When ready to serve un- mold and cover with cream whippéd wnhtil firm. Garnish with rémaining cherfies cut in halves. Apricot souffle adds fruit in an appetizing fash- ion to & hot custard souffle. Canned peaches or pears can bé uséd in place of apricots. RHUBARB SHERBET Two pounds rhubarb, 1 cup water, 2 cups sugar, whités 2 eggs Wash rhubarb and cut in small pieces. Put - ante a baking dish with sugar and water, cover and bake in a slow ovéh until tehdér. Strain throligh cheésééloth. Thefé shotild be about 4 cups. Pour inte freezer aud freeze to &, mush. Stir in whites of eggs beaten until stiff and freeze until firm, .. Whe frying bacon do Het let the meat simmer in quantities of fat. ‘tio ee Ba Eg Zn ie SA eT eS ee!