One pint of flour, 1/2 pt. of milk, 1/2 teaspoonful melted
butter, 3 teaspoonfuls baking powder, 1/3 teaspoonful salt,
5 eggs, whites and yolks beaten separately. Add the whites
last and beat hard.

Two eggs, 2 cupfuls of sweet milk, 1 tablespoonful melted
butter, 2 cupfuls of flour. Beat well together and bake in hot.
buttered gem pans.

Beat 1 egg in a shallow dish, add 1 teaspoon of sugar, a
pinch of salt and 1 cup of milk. Soak 6 slices of stale bread in
the custard, drain them and brown on each side on a well-buttered
griddle. Spread them with orange marmalade and pile lightly
on a dish, serve immediately.

Break half a dozen eggs into a teacupful of sweet cream,
simmer gently ten minutes, season with pepper and salt, and pour
over slices of brown bread. Serve hot.

When eggs are scarce, put away at night, a teacup of mashed
potatoes in which has been strained a tablespoonful of sugar and
mix it in the corn batter next morning. You will find the cakes
light and sweet.

Chop onions. Saute in oleo or butter. When onions start to get brown, add lox, cut up fine, and fry until lox is crisp. Beat eggs well, add to onions and lox. Fry until eggs are desired consistency. Serves 3-4. (Lox may be soaked in milk overnight or for several hours to make it less salty and more tender).

An economical way of using ham, or bacon and eggs that
have been left from a previous meal, is to put them in a wooden
bowl and chop them quite fine, adding a little mashed or cold
chopped potato, and a little bacon gravy, if there was any left.
Mix and form into flat cakes, dip in raw egg and cracker crumbs,
and fry in a spider, a light brown on both sides; serve hot.

(An excellent breakfast dish.)
One cupful and a half of boiled ham minced very fine and a
cupful and a half of potatoes sliced thin. Arrange the ham and
potatoes in alternate layers, seasoning the ham with a pinch of
pepper. When the dish is full pour over it a pint of cream sauce
made as follows: Melt a tablespoonful of butter in a saucepan,
stir in a heaping teaspoonful of flour, add very slowly a pint of
rich milk and a pinch of pepper. Let the same boil up once.
Pour a heaping tablespoonful of it over 2 beaten eggs; stir it in
and then add the eggs to rest of the sauce. Sprinkle a tablespoonful
of bread crumbs over the dish of ham and potatoes after adding the
sauce and set it in a hot oven to brown for 15 minutes. Serve with
the flakiest biscuit, the best of coffee, the freshest of boiled eggs
and you have an ideal rural breakfast.

Dear Miss Hathaway: Kindly give me a recipe for pecan waffles. T. O. B.
For crisp, light waffles beat two eggs yolks with one and one-fourth cups of milk. Add two cups of pastry flour, or one and six-eights cups of bread flour, mixed and sifted with one-half teaspoon of salt. Beat until mixed, add six tablespoons of melted fat and fold in the stiffly beaten egg whites. Pour the batter in a lightly greased, hissing hot waffle iron, turn the iron and bake until a golden brown. Add as many pecans meats as you
wish broken or ground, to the batter before folding in the egg whites.
Or scatter them over the waffles before serving. For each half cup of nut meats added to the batter use one tablespoon less of melted fat.

8 cups boiling water
2 cups cornmeal
1 cup hominy
1 tablespoon salt
1 cup nuts, chopped
Moisten carnmeal with cold water. Cook cornmeal and hominy together in boiling water until very thick. Add chopped nuts and pour into dish. Cool. Cut into slices and fry. Serve with maple syrup. A good luncheon dish.