hick
sweet cream. Spread on slices of brown bread and white bread.

DATE AND NUT SANDWICHES

Remove the stones and scales from the dates and break them up with a
fork. Chop pecan meats fine and use twice as many dates as nuts. Mix
together and moisten with creamed butter, add a dash of salt. Spread
between thin slices of bread.

CARROT AND NUT SANDWICH

Peel and chop carrots very fine; allow a cup of minced nut meats to each
cup of carrots and mix with mayonnaise.

EGG DISHES

BAKED EGGS

Mrs. C. A. Bowman

Cover bottom of pan with fresh bread crumbs; drop eggs on them, being
careful not to break them; dot with butter and seasoning and bake.

OMELET

Mrs. E. Lewis Phelps

One and one-half tablespoonful flour; one and one-half tablespoonful
butter; blend over fire and add one cup of milk. (This should be thick
and stiff when cooked.) When about cold, add one cup grated cheese
(yellow American preferred); beat the yolks of seven eggs stiff, and
when cold fold in the beaten whites; add a little salt. Mince some cold
boiled ham, onion and green pepper for a center filling. Set the dish in
pan of water and bake.

EGG BALLS

Mrs. Ben Craycroft

Serve with salad. Rub the yolks of four hard boiled eggs to a paste; add
a dash of salt, same of pepper; six drops of Worcestershire sauce, and
one teaspoonful melted butter. Moisten with the beaten yolk of one egg
and shape in small balls. Roll in flour and saute in butter. Fry to a
delicate brown.

ESCALLOPED EGGS

Mrs. Ben Craycroft

Six eggs; two tablespoonfuls of cream to each egg; season with pepper,
butter and salt and sprinkle cracker or bread crumbs over the top. Bake
in rather quick oven.

ESCALLOPED EGGS

Make a force meat of chopped ham, fine bread crumbs, pepper, salt, a
little minced parsley and some melted butter. Moisten it with milk to a
soft paste and half fill patty pans with the mixture. Break an egg
carefully upon the top of each, dust with pepper, salt and sift some
very finely powdered cracker over it all. Set in hot oven and bake until
the eggs are well set (about eight minutes), and serve hot.

A SITTING OF EGGS

Mrs. Ben Craycroft

Take the number of eggs to be cooked and separate the whites and yolks.
Beat the whites to a froth, add a little salt. Butter a pan; then pour
in the whites; then dip the yolks around in the whites; put in oven,
bake two or three minutes and serve.

HAM OMELET

Mrs. Gorham