Bread Crumb Omelet

Beat all well together, pour into a buttered dish and bake in a slow oven until lightly browned.

Should be served at once, as it sinks down when cooling. This does not harm it only it does not look so pretty. If it browns too quickly—cover.

Egg Patties

Beat eggs lightly and add crushed cracker crumbs till it forms a thick paste, then thin with a little milk. Season with finely cut onion, pepper and salt. Fry in butter, like pancakes. Very good and something different.

Florentine Eggs in Casseroles

Chop cooked spinach very fine and season with butter and salt. Put 1 tablespoon spinach in each buttered individual casserole, sprinkle with 1 teaspoon grated Parmesan cheese, and slip into each an egg. Cover each egg with ½ teaspoon grated Parmesan cheese and 1 teaspoon Bechamel sauce.

Bake until the eggs are set, and serve immediately. This makes a delicious entree.

Cheese Souffle

Bake in a quick oven in buttered baking dish.

Oyster Omelet

Drain oysters. Put butter in pan and cook oysters until they curl. Beat eggs lightly and put over oysters; season and shake until done. Serve at once.

Potato Omelet

Scrape the potatoes into cold water to keep from discoloring. Put butter and lard in skillet, and brown carefully, add potato squeezed out of the water also onion, cook slowly and then beat the eggs and add.

When done on one side put a plate over the skillet and turn the omelet, now slip in the pan and brown the other side. Serve at once.