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2¥eS TESTED HOUSEHOLD RECIPES 23@Q

EGGS

Eggs Bonne Femme

PEEL two onions, slice and fry them brown in butter; add a dessertspoon of vinegar.

Butter a shallow baking dish and spread the onions over it. Break over them the
required number of eggs and place in a brisk oven. When the eggs are cooked, sprinkle
them with fine bread crumbs which have been fried crisp in butter and serve.

Cheese Soufflé

1 cup milk small lump of butter
1 cup grated cheese salt, pepper
1 tablespoon cornstarch (scant) 2 or 3 eggs

MAKE a white sauce with milk, cornstarch, butter, etc. Add cheese, stirring until
it melts, and lastly put in yolks of eggs.
Have the whites of eggs beaten very stiff and pour mixture into them, mixing well
together. Bake in a moderate oven for twenty minutes.

Eggs in Tomato Cups

POUR boiling water over firm ripe tomatoes; remove the skins and scoop out the in-
sides. Drain, salt and pepper the inside, and break a raw egg into each tomato
cup; place them in a baking dish, and bake slowly until the eggs are set. Serve with

crisp strips of bacon.
Devilled Eggs

3 tablespoons olive oil 14 cup cold boiled chicken or ham
as many fresh eggs as (finely chopped)
desired 2 teaspoons French mustard
1 tablespoon lemon juice salt and cayenne

PREPARE the eggs as for hard boiled eggs; when ready, cool, remove the shells, cut

the eggs in halves lengthwise, remove the yolks and rub through a sieve, then to
a smooth paste with olive oil; add lemon juice, mustard, minced chicken or ham, salt
and cayenne; mix well. Roll this mixture into balls the original size of the yolks, and
replace in halves of the whites. Arrange three halves in individual nests of head lettuce
leaves and serve with mayonnaise or cooked salad dressing.

Excellent French Omelet

BECAUSE of the generously used good materials in it, this omelet is an excellent
meat substitute or nourishing main dish for any meal. It calls for the following:

6 eggs 1 cup cold milk
14 cup butter 14, teaspoon salt
1 tablespoon flour

Melt the butter and blend in the flour gradually. Cook a few minutes without
allowing it to brown, then add the milk, stirring it in slowly to avoid lumping. When
smooth, set aside to cool. Separate the eggs, and beat the whites quite stiff and the
yolks lightly. Add the salt'to the milk, etc., and fold in first the yolks, then the whites.
Turn into a buttered baking dish and bake in a moderate oven for 15 or 20 minutes.

PEI LS te BN ee ae Sv a MR ee LE ana RR ee RA MICO Ri ONUN k ER OP
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