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Show KHcben and Cable. I f j Breakfast Menu. BREAKFAST. White Grapes,. Malted Biscuits and Cream Sausage - Lyonnaise Potatoes. Orange . Marmalade. Waffles and Maple Syrup. Coffee. -DINNER. Cream of Celery Soup. Fried Chicken, Giblet Gravy. Glazed Turnips. Mashed Potatoes. Pickles. Spinach. Watercress 'Salad. Caramel Custard. SUPPER. Black Coffee. Welsh Rarebit. Sardines. Pimolas. Lemon Jelly. Wafers. Ginger Ale. Chapter On Eggs. (Chicago Record Herald.) Lent with all its fast days is a difficult dif-ficult season for the housewife, and if it were not for the possibilities of eggs, the numerous and various ways of preparing them, life would indeed become most complicated. Omelets plain and those combined with vegetables veget-ables or sweets are always delicious, and they can be served either for luncheon or as a substantial dinner course. What is known as a plain ! French omelet is deemed by most cooks a difficult thing to prepare, but a little practice in this case, as in all others, will promote perfection. A perfect omelet should be high in the center and pointed at the ends. The first essential in making it is to have a perfectly clean and smooth pan. Before Be-fore the pan is used it should be scoured with dry salt to give it an added smoothness. It is better to make several small omelets than one large one, using not more than three or four eggs for each one. Beat the eggs just enough to break them. To three eggs add a teaspoonful of salt a dash of pepper and half a teaspoonful teaspoon-ful of butter broken into, small bits Have the pan evenly heated and hot' but not scorching. , Put In a half a tea-spoonful tea-spoonful of butter and let it run evenly over the pan. but not brown; turn in the eggs; with a knife or fork break t he cooked surface in several places quickly so the egg from the top may run to the bottom and cook. When the egg is cooked but yet quite soft on the top lift the pan on one side, stick the knife under and carefully roll it to the center. Let it cook a moment to set any egg that has run out. Place a hot dish over the pan and turn them together to-gether so the omelet will fall in the right place; press it into good shape, garnish with parsley and serve at once. fi The above recipe may be varied by sprinkling a little parsley chopped fine the top, or turning over it a tomato or mushroom sauce. Peas, tomatoes, asparagus or any other vegetable may be used by placing them respectively In the omelet befoie it is turned. Many people prefer what is known as a beaten omelet. This is made by .beating .beat-ing very light the yolk and whites of three eggs separately. Season the yolks with salt and pepper and one tablespoonful of milk; then fold iV lightly the whipped whites. Put a half a teaspoonful of butter in a frying jr omelet pan, let it run over the bottom and sides of the pan. but do not let it brown; turn in the egg mixture, spread it lightly and evenly over the pan and let it cook until it forms a very light crust on the bottom. Then place it in the oven about three minutes min-utes until the egg is cooked through, but not hard; fold at once and turn it onto a hot dish. This omelet may be used the same as the French omelet in combination with other things. Eggs a la Josephine Six eggs, half a cupful of milk or cream, two mushrooms, mush-rooms, one teaspoonful of salt, a little J pepper, three tablespoonfuls of butter. Cut the mushrooms into dice and fry them for one minute in one tablespoonful tablespoon-ful of butter. Beat the eggs, salt ana pepper and cream together and put them in a saucepan. Add the butter and mushrooms to these ingredients. Stir over a moderate heat until tne mixture begins to thicken; take from the fire and beat rapidly until the eggs become thick and creamy. Place slices of toast on a hot dish, heap the mixture mix-ture on this and garnish with points j of toast. The Germans serve what i3 known as a crumb omelet. It consists of the yolks and whites of six eggs beaten separately. Add to the yolks one cup of cream blended with a tablespoonful of corn starch and a cup of bread crumbs. Stir and season with salt, pepper, parsley and a little chopped onion. Pour into a buttered pan and cook until brown before folding. This can be served with good results with a puree of spinach or any other vegetable veg-etable made with cvream. , Eggs a la Aurora Take six hard boiled eggs, cooked twenty minutes, and press the yolks through a colonder. Cut the whites into half-dice, mix them with well reduced white sauce and turn them into a baking dish. Cover the top with the mashed volks, dot with small bits of butter and place in a hot oven for a few minutes to heat, but not brown; chopped mushrooms added to the mixture give it a good flavor. Another way of serving is to cut the whites in quarters or eighths and place them in a circle on a dish; pour the sauce in the center, leav ing tne points of one end uncovered, and sprinkle over the sauce the mashed yolks. In order not to have the dish cold when served in this way keep the cut whites in hot water until ready to serve and have the dish very hot upon which the eggs are to be placed. Stuffed Eggs CuTsix hard boiled eergs in two. take out the yolks and mash them fine; Add two teaspoon-fuls-of butter, one of cream, two or three drops of onion juice and salt and pepper, to taste. Mix all thoroughly. Fill the eggs with the mixture and put them together. There will be a little filling left, to which add a well beaten egg; cover the other eggs with this preparation and roll in cracker crumbs; fry in boiling lard until a light brown and serve with a cream sauce. ... ,r, ; ''. An unuual way of preparing eggs is to chop four anchoives and dissolve them free from bones and skin in a half.pint of milk. .Add the yolks of six eggs and the beaten whites of two, salt and pepper, and a little chopped parsley. Stir over , the fire until smooth; pour the mixtures over slices of toast which have been arranged in a shallow baking dish, sprinkle some grated cheese over all and bake ten minutes in a hot oven. Eggs a la Suisse Spread the bottom of a flat earthen baking dish with a large piece of butter broken into bits. Cover with a layer of grated cheese; make it perfectly level; then break on it five or six eggs, being careful to keep them whole. Dust lightly with salt and pepper and sprinkle a thick layer of cheese over the top. Set the eggs in a moderately hote oven for fifteen minutes. An excellent; luncheon dish is made of left-over mashed potatoes. If they have been well seasoned add a litflV hot cream and one egg yolk to each cupful of potatoes to soften them When whipped light with a fork and the egg white beaten to a stiff froth mix thoroughly and form in a mound in a buttered pudding dish. Take a clean egg and make a little pot-shaped hollow in the potato mound. In each ' hollow drop a . raw egg. Dust with ! salt and pepper, dot the top with but- i ter, set in the oven and cook until the ( eggs resemble soft poached eggs. Serve at once. Household Hints. Bits of cold vegetables may be converted con-verted into a palatable vegetable hash. Drain off all dressing and cut the veg- ' etables into small pieces. Melt a lump of butter into a frying pan, add a little lit-tle boiling water, pour in the vegetables vege-tables and heat through. i Delicate ginghams should be soaked for half an hour in salt water before washing to prevent their fading. A substitute for cream may be made by beating the white of an egg with a teaspoonful of sugar and a . verf I little water; put it into the cups before the coffee is poured into them. A very delicious salad dressing ?or I those who do not like the taste of oil is: One beaten egg and one teaspoonful tea-spoonful each of sugar and mustard, rubbed smooth. Add eight teaspoon-fuls teaspoon-fuls of vinegar and cook in a double boiler to a thick custard. After taking tak-ing from the fire thin to the proper consistency of cream. The disagreeable small produced by-cabbage by-cabbage in the process of cooking may be got rid of if a piece of breadcrumb (the soft part of a loaf of bread) tied in a fine white rag, is placed i a saucepan with the water. After thi has been on the fire a quarter of an hour it should be taken out and thrown into the fire. In making a hard pudding sauce add sugar gradually to butter, and It will get smooth much quicker. Use five times the amount of butter to sugar. Add at the last one teaspoonful teaspoon-ful of white of egg or a little cream If a pink sauce is desired, a little currant jelly or strawberry juice may also be beaten in with the butter and sugar. In choosing celery for salad select the solid, close, clean and white stalks, ltn a large, close, heart. For soups inferior stalks, the leaves and even the seeds, answer every purpose. Before Be-fore sending to. the table reject any stalks that are green and tough Let the white, tender leaves nearest the heart remain. Peppermint For Sleeplessness. A physician declares that he finds peppermint water an efficient remedy for sleeplessness. This is a very simnle cure, and it will not bring forth from : the organs of professional opinion any declaration of unsafeness. It is added that a mixture of spirits of chloroform j i and peppermint water given in hot wa-1 wa-1 ter to the victim of insomnia will produce pro-duce sleep, but perhaps in the case of the admixture of chloroform water may claim a decided share in relieving reliev-ing the trouble. It is at least easy ' to try peppermint water, and the theory of its action is believed to be founded on its effect in withdrawing blood from the brain by attracting a fuller flow to the stomach. |