Chop fine cold boiled ham. Beat four eggs; add two tablespoonfuls milk,
salt and pepper to taste. Mix with ham and fry on hot griddle, dropping
a spoonful at a time. Serve hot. Any cold meat may be utilized in the
same way.

OMELET

Mrs. Edward E. Swadener

Four eggs; one-half cupful milk. Separate the whites of the eggs, beat
to a stiff froth; beat the yolks well and add salt, pepper and one-half
cupful milk. Fold in the beaten whites. Have the oven hot; have the
spider hot, put in a generous tablespoonful butter (bacon or ham
drippings may be used), and when it melts add eggs. Let the omelet
"set," then put it into the hot oven to brown. It should slip out of the
spider without breaking if enough butter (or substitute) has been used.
Have platter heated on which the omelet is to be served.

EGGS POACHED WITH ARTICHOKES

Mrs. Francis A. Sieber

Cover eight rounds of toast with eight artichoke fonds (cooked or
canned). Put a whole poached egg in center of each, and cover with brown
sauce seasoned with ham. Dust eggs with powdered parsley.

EGGS IN GREEN PEPPERS

Mrs. Louis Geyler

Chop one-half dozen hard boiled eggs; add one-half cup minced ham, and
fill a buttered dish lined with crumbs with alternate layers of eggs and
cream sauce, seasoned with salt, minced green peppers, parsley and
chives. Spread crumbs on top, dot with butter, and bake; or bake in
green peppers.

SPANISH EGG

Mrs. Harry H. Small

Blend two tablespoonfuls of melted butter and one tablespoonful of flour
in a chafing dish. Add one pint of milk and cook to a thick cream. Add
salt and paprika and a dash of cayenne pepper. Then add half a pound of
American cheese cut in very small pieces and cook until well blended
together. Have one large onion and one green pepper cut in chips and
fried as tender as butter, taking care not to brown the onion. Add to
the onion and pepper one-half can of tomatoes, cook for five minutes
together, and add to the cream sauce. Have six eggs boiled hard, slice
and add to the mixture. Serve on toast on hot plates.

EGGS IN BATTER

One egg; one and one-half tablespoonfuls thick cream; two tablespoonfuls
fine stale bread crumbs; one-fourth teaspoonful salt. Mix cream, bread
crumbs and salt. Put one-half tablespoonful of mixture in egg-shirrer.
Slip in egg and cover with remaining mixture. Bake six minutes in
moderate oven.

SCOTCH EGGS FOR BREAKFAST

Mrs. A. M. Studley

Boil six eggs tw