Four eggs well beaten, 1 tablespoon of milk to each egg. Stir in 1 tablespoon of grated cheese. Omelets may be varied by adding a little finely chopped ham or chicken, or for an omelet of 4 eggs add 6 or 8 chopped oysters.

Six eggs, yolks and whites beaten separately, 1 cup of rich milk, with 1 tablespoon of flour stirred in and a pinch of salt. Beat well together and pour into a hot, buttered frying pan. When cooked on bottom set in hot oven on upper grate to brown. Roll over on to platter and serve.

Two tablespoonfuls of butter, 2 tablespoonfuls of flour, 1/2 teaspoonful of salt, 1 cup of milk, 4 eggs. Put the milk on to boil; rub the butter and flour together and add to the boiling milk. Stir over the fire for 10 minutes. Beat the yolks and salt together, add to the milk and turn the mixture out to cool. When cold beat the whites to a stiff froth and add them to the mixture. Turn into a buttered dish and bake in a quick oven for 10 minutes. Serve at once.

Four eggs, 4 tablespoons milk. Salt to taste. Beat whites very stiff, and yolks until light. Mix together the milk, yolks and salt. Stir in the whites, last, mixing all together very lightly. Have ready a hot frying pan with a piece of butter the size of a walnut. Pour in the omelet and bake over a slow fire for 10 minutes. Fold together and slip on to a hot platter. Serve at once. This will serve 5 persons.

Cook 12 tart apples as for sauce, then stir in 1 cupful of sugar and 1/4 cup of butter. Let cool and add 4 well beaten eggs. Butter the side and bottom of a baking dish and strew thickly with dry bread crumbs. Turn in the apple mixture, cover the top with crumbs and bake until the top is brown. Mrs. D. M. Lichty.

Two eggs
2 tablespoonfuls milk
1 saltspoon salt
1/4 salt-spoon pepper
1 level teaspoon butter

Beat yolks until creamy, add milk and season. Beat whites stiff and dry. Cut and fold lightly into yolks until just covered. Have a clean, smooth frying pan. When hot rub around the edge 1 teaspoon butter, letting butter run into pan. Turn the omelet into the pan. Lift the pan from hot fire and cook carefully until slightly browned underneath. Put on oven grate to dry and brown a minute. Fold over and invert on hot platter.

Soak a slice of bread in milk till it will not absorb any more. Crush it with a fork and add the beaten yolks of 4 eggs, and salt. Just before cooking add the beaten whites of 4 eggs. Cook on a hot buttered griddle. When nearly done turn one half over on to the other half. Serve immediately.

Eight eggs beaten together, salt, pepper, 1 grated onion, a little chopped parsely, 1 large cup milk. Stir all together. Bake in timbale cups set into a pan of hot water. Serve on toast with sauce.

Sauce: Three spoons butter, 1 spoon flour, 1 cup milk and salt. Melt the butter in a sauce pan, add the flour and stir. When mixed add the milk a little at a time, stirring continually until it creams.

One qt. of milk
6 eggs (yolks only)
1 teaspoonful chopped parsley
salt to taste

Pour the quart of boiling milk on the beaten yolks of the eggs. Have custard cups or ordinary cups with a little chopped parsley sprinkled in the bottom, fill these with the custard; stand the cups in a pan of hot water and boil until solid, about 10 minutes. Turn them out on a platter or serve on separate plates with tomato sauce poured around them.

1 qt. tomatoes strained, 1 onion, 1 heaping tablespoonful of butter, 1 heaping tablespoonful of flour, 6 whole cloves. Fry the onion, butter, cloves and flour until a golden brown, add tomatoes and cook 10 minutes, season with salt and pepper and strain over the timbales.

Cut bread into large rounds with a biscuit cutter or large cutter if possible. Toast the bread rounds; make a cream sauce with a pint of milk thickened with flour and seasoned with butter, salt and pepper. Have ready several hard boiled eggs, cut the yolks in slices. Pour the hot sauce over the rounds of bread, or dip them into the sauce so that they may be well covered; place on a platter and put a disc of egg in the center of each, to make the daisy. Garnish with parsley.