ly beaten whites of three eggs
and then place four tablespoons of shortening in a frying pan. When
fat is smoking hot pour in the omelet and cook gently until firm, then
turn either by lifting or rolling, using the cake-turner or a spatula,
or it can be turned into another hot pan, containing one tablespoon of
shortening, then fold and roll.

How to prepare the bread: Soak stale bread in hot water to soften and
then place in a cloth and squeeze very dry.

DEVILED EGGS, PARISIENNE

Boil one egg hard for each person, cut in half, cutting the length of
the egg. Rub the yolks through a fine sieve into a bowl and then add
to every six eggs

One-half cup of finely chopped ham,
One onion, grated,
One green pepper, chopped fine,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Six tablespoons of mayonnaise dressing.

Mix and then fill back into the whites of the eggs. Mould up very high
and then roll in finely grated cheese and dust with paprika. Roll in
wax-paper. Set in ice-box until ready to serve.

BAKED OMELET

Place in a bowl

Yolks of four eggs,
One cup of thick cream sauce,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of finely chopped parsley.

Beat to mix thoroughly and then cut and fold in the stiffly beaten
whites of four eggs. Pour in a baking or casserole dish and bake in a
moderate oven until firm in the centre. Garnish with strips of bacon
and serve with cheese sauce.

To make cheese sauce: Place three tablespoons of grated cheese in a
cup of cream sauce.

MORAVIAN OMELET

Soak one-half cup of sifted stale bread crumbs in one-half cup of
milk, adding

One-half teaspoon of salt,
One-quarter teaspoon of pepper,
One teaspoon of grated onion,
One tablespoon of finely minced parsley,
Three well-beaten eggs.

Mix thoroughly and then heat four tablespoons of shortening in a
frying pan until smoking hot and then pour in the mixture. Reduce the
heat and cook until set. Fold and turn and then roll. Turn on a hot
platter. This amount will serve two persons.

CHEESE CUTLETS

Place in a saucepan

One and one-half cups of milk,
Nine level tablespoons of flour.

Stir to dissolve the flour and then bring to a boil. Cook for two
minutes and then add

One-quarter pound of cheese, cut fine.

Stir until the cheese is melted and then remove from the fire and add

One small onion gr