Royal Baking Powder Leaves No Bitter Taste a

Scalloped Eggs with Ham

- 4hard-cooked eggs
2 cups cold boiled ham chopped fine
1cup cream sauce
2 cups bread crumbs
2 tablespoons milk
Cut eggs into slices; cover bottom of
greased baking dish with one-third of
bread crumbs; then add in layers eggs,
ham, cream sauce, crumbs, being sure to
save bread crumbs to cover top. Add milk
and bake in moderate oven 20 minutes.

Plain Omelet

Beat 3 eggs with 3 tablespoons milk;
add 1% teaspoon salt and 1% teaspoon
pepper, and mix. Melt 1 teaspoon fat in
hot frying pan; pour in eggs; lift edges
of omelet, allowing thin portions to
run underneath, shaking pan until egg
is set; when brown underneath, fold over
and serve on hot platter.

Puffy Omelet -
4 eggs

14 teaspoon salt

14 teaspoon pepper

2 teaspoons Royal Baking Powder

1 tablespoon corn starch

% cup milk or half milk and half water

Separate eggs; mix salt, pepper, bak-
ing powder, corn starch and milk with
yolks of eggs. Beat whites until light
though not dry and mix in well with
yolks. Put into greased hot frying pan
and cook slowly until well puffed up.
Dry out in oven, fold over in half and
serve immediately on hot platter. If
desired serve with tomato sauce, page
85 added before omelet is folded.

Fancy Omelets

A great variety of omelets can be made
by either mixing chopped vegetables,
fruits, meats, or shellfish with plain ome-
let before. cooking, or folding them in
after cooking.

Croquettes

Salmon Croquettes

1 cup cooked salmon
1 tablespoon butter
1 tablespoon flour
14 cup milk
% teaspoon salt
_¥ teaspoon pepper
1 teaspoon lemon juice

Make a cream sauce with the butter,

and add the sauce, lemon juice and sea-
soning; mix with fork until salmon is
well breken. Set aside and when cold
mold into desired shapes; roll in bread
crumbs, then in egg beaten with 1 table-
spoon cold milk, then in bread crumbs.
Fry in deep hot fat.

Rice Croquettes
1 cup rice
2eggs
3 tablespoons milk
1 teaspoon salt
1 tablespoon sugar
1 tablespoon butter
1 teaspoon chopped parsley
Wash rice several times and boil with
2 quarts boiling water 30 minutes. Drain
well and put into top of double boiler.
Add 1 egg beaten with 2 tablespoons
milk, salt, sugar, butter and parsley; cook
until egg thickens. Cool and shape into
cones, balls or oval cakes. Dip into egg
beaten up with 1 tablespoon milk. Roll
in bread crumbs and fry in deep hot fat
until brown.

Nut and Potato Croquettes

2 cups hot riced potatoes

4% cup cream or milk

1% teaspoon salt

¥g teaspoon pepper

few grains cayenne

yolk of legg

% cup chopped pecan nut meats
% teaspoon Royal Baking Powder

Mix all ingredients with fork until
light. Shape as for croquettes. Roll in
bread crumbs. Dip in egg which has
been mixed with a little cold water. Roll
in bread crumbs again and fry in deep
hot fat until brown. Drain on unglazed
paper and serve.

Chicken Croquettes

2 tablespoons butter

2 tablespoons flour

1 cup milk

2 teaspoons salt

1 teaspoon Worcestershire sauce

¥% teaspoon paprika

¥ teaspoon pepper

1 tablespoon chopped parsley

2 cups chopped chicken

2 eggs

Melt butter in saucepan; add flour and

cold milk slowly, stirring until smooth
and creamy; add seasoning and parsley.
Boil 3 minutes. Add chicken; mix well
and pour out on platter to cool. When
cool enough to handle take a large spoon
of the mixture in floured hands; shape

flour and milk. Put salmon into bowl

into balls, cones or oval cakes and put

All measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used.

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