• Put one tablespoonful of butter in a chaffing dish, and when bubbling add one tablespoonful of flour, one half teaspoonful of salt, one half saltspoonful of pepper, and, gradually, one cupful of milk.
• Add the whites of three hard boiled eggs, chopped fine.
• When hot, pour over three slices of toast.
• Rub the yolks through a strainer over all and garnish with parsley.

• Boil the eggs for twenty minutes, remove the shells, cut each egg in half without breaking the whites; take out the yolks and pound them in a mortar, adding cayenne, salt and curry powder.
• Stuff the whites with this paste and join the eggs to their original shape.
• Cut off just sufficient of each broad end to enable them to stand, and arrange them thus on a dish in a bed of cress or parsley.

• Cut about two dozen stalks of asparagus into inch lengths and boil tender.
• Drain, pour over a cupful of drawn butter; stir until hot, turn into a baking dish.
• Break about six eggs on top, put a bit of butter on each, with salt, and pepper; put into a quick oven until the eggs are “set.
• “

• Mix to a smooth batter three tablespoonfuls of flour with half a pint of milk.
• Beat together four eggs, a little salt and one fourth of a pound of old cheese grated.
• Add these to the flour and milk and mix all, beating briskly for several minutes.
• Put three ounces of butter on a frying pan, and when it is boiling hot pour in the mixture and cook to a nice brown on both sides, turning carefully.
• Serve on a hot dish.

• Break three eggs into a basin; whip them till well mixed; add pepper and salt, and two ounces of grated cheese; melt one tablespoonful of butter in frying pan: when the butter is quite hot pour the mixture into the pan; as soon as it begins to set, draw the thickening portion from the bottom of pan with a silver fork, letting the liquid substance cover the pan, do not stir; repeat this operation until it is all sufficiently cooked; then turn onto a heated platter, garnished with parsley, or cress.

• Chop an onion finely, together with two crisp heads of lettuce, season with salt and pepper, and stir in six well beaten eggs, add three tablespoonfuls of cream.
• Pour into hot, buttered spider, and when thickened, but not hardened, fold over and serve on hot platter.
• Parsley may be used, if preferred, in place of lettuce

• Crumble a cupful of stale bread and soak in half a teacupful of milk.
• Then beat quite smooth, and add half a teaspoonful of salt and five beaten eggs.
• Butter a shallow pudding dish well, pour in the mixture, and bake in an oven about ten minutes, serving at once in the same dish, as it falls quickly.

• Beat the yolks of six eggs to a cream, add one half cupful of cream, one tablespoonful of sugar.
• Whip the whites to a stiff froth, and add one half to the mixture; have frying pan moderately hot, melt one teaspoonful of butter in pan; be careful not to brown, and pour in the mixture.
• Cook carefully, lifting pan from fire frequently so it will not scorch on the bottom; when nearly set, pour over the rest of whites of eggs, and sprinkle with powdered sugar, flam set in oven until whites of eggs set; have ready a hot platter, slip omelet on to platter, lay spoonfuls of jelly on omelet and double quickly.
• Serve at once.
• This omelet without sweetening is very nice with savory dressing, such as minced herbs heated in butter.

Tomato Dressing

• Five tomatoes stewed down, and seasoned with salt, pepper and butter.
• Spread on omelet just before folding.

Omelet, With French Peas

• Heat and drain one can of peas, season with salt, pepper and butter.
• Cover the platter and serve omelet on peas.

Mushroom Filling

• If fresh mushrooms are used, select the small variety; peel and slice them, stew until tender in butter; season to taste and spread on omelet before folding.

• Beat the yolks of six eggs to a cream, and beat whites to a stiff froth, add two tablespoonfuls of cream, or rich milk, to the yolks, season to taste, whip in the beaten whites lightly.
• Have omelet pan well oiled with butter and moderately hot; cook slowly until browned slightly on the bottom, then set pan in upper grate in hot oven.
• Serve on a platter garnished with parsley.