our
in eggs; cook slowly until egg is set; lift edges of omelet allowing
thin portions to run underneath; when brown underneath, fold over and
serve on hot platter. Sprinkle with 1 teaspoon chopped parsley.

PUFFY OMELET

4 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Dr. Price's Baking Powder
1 tablespoon corn starch
1/2 cup milk or half milk and half water

Separate eggs; mix salt, pepper, baking powder, corn starch and milk
with yolks of eggs. Beat whites until light and mix in well with
yolks. Put into greased hot frying pan and cook slowly until well
puffed up. Dry out in oven, fold over in half and serve immediately on
hot platter, or if desired serve with tomato sauce page 36 added
before omelet is folded.

FANCY OMELETS

A great variety of omelets can be made by either mixing chopped
vegetables, fruits, meats, or shellfish with plain omelet before
cooking, or folding them in after cooking.

CROQUETTES

CHICKEN CROQUETTES

2 cups chopped chicken
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/8 teaspoon paprika
1/8 teaspoon pepper
1 tablespoon chopped parsley
2 eggs
bread crumbs

Melt butter in saucepan; add flour and add cold milk slowly, stirring
until smooth and creamy; add seasoning and parsley. Boil 3 minutes.
Add chicken; mix well and pour out on platter to cool. When cool
enough to handle take a large spoon of the mixture in floured hands;
shape into balls, cones, or oval cakes and put into cold place until
firm. Roll in bread crumbs, then dip in eggs beaten with 2 tablespoons
milk, then in bread crumbs. Lay on plate which has been sprinkled with
bread crumbs. Fry in deep hot fat until brown. Drain and serve.

RICE CROQUETTES

1 cup rice
2 eggs
3 tablespoons milk
1 teaspoon salt
1 tablespoon sugar
1 tablespoon butter
1 teaspoon chopped parsley
bread crumbs

Wash rice several times and boil with 2 quarts boiling water 30
minutes. Drain well and put into top of double boiler. Add 1 egg
beaten with 2 tablespoons milk; add salt, sugar, butter and parsley;
cook until egg thickens. Cool and shape into cones, balls or oval
cakes. Roll in bread crumbs, then in egg beaten up with 1 tablespoon
milk. Roll in bread crumbs and fry in deep hot fat until brown.

SALMON CROQUETTES

1 cup boned salmon
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon le