chop the whites rather fine; put a cupful of milk in a saucepan over the
fire, when hot stir into it a tablespoonful of butter rubbed smooth in
two tablespoonfuls of flour with one raw egg, first adding a little of
the warm milk, then pepper and salt to taste, and if liked a few drops
of onion juice. Stir constantly until thick and smooth, remove from the
fire, add the prepared eggs, mix well, and when cold form into the shape
of chops, dip in beaten egg and fine bread crumbs and fry in boiling fat
until a delicate brown; stick a sprig of parsley in the small end of
each chop, arrange in the middle of a platter and serve with a white
sauce around them, or green peas.

PLAIN OMELET.

Beat six eggs, the yolks to a cream, the whites to a stiff froth, add
three tablespoonfuls of warm milk to the yolks and then beat into the
whites of eggs. Put a small tablespoonful of butter in a spider, when it
is hot turn the eggs into it, stirring gently all the time until the
eggs are well set; let it brown, fold and turn out on a hot platter.

OMELET WITH CHEESE.

Follow the recipe for plain omelet; while it is cooking stir in three
tablespoonfuls of grated Parmesan cheese and finish as above.

OMELET WITH MUSHROOMS.

Make an omelet as in preceding recipe. Have a quarter of a pound of
fresh mushrooms chopped fine and cooked until tender in a little butter
and their own juice, seasoned with salt and pepper, and add hot to the
omelet just before folding it.

OMELET WITH TOMATOES.

A cup of tomatoes, the water drained from them, cooked and seasoned with
pepper and salt, a teaspoonful of onion juice, and one of green pepper
chopped very fine; have it hot and add to the omelet just before folding
it.

POACHED EGGS WITH TOMATO CATSUP.

Poach some eggs in boiling water, trim nicely and place each egg on a
round of toast buttered and moistened with a little hot milk. Have ready
a white sauce, pour it over them and put on the top of each egg a
teaspoonful of tomato catsup; garnish with parsley and serve.

EGGS POACHED IN CREAM.

Half a pint of cream, six eggs, salt and white pepper, and a small
teaspoonful of finely minced parsley. Bring the cream to a boil in a
chafing dish, break the eggs carefully, to keep the yolks whole, into
the cream and cook until the whites are set--about three minutes. Have a
delicate slice of toast for each egg on hot plates, lay an egg on each,
pour the cream over them, sprinkle with pepp