Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

bread tin it will usually rise to double the amount. If you prefer baking on the top of a stove, have your frying pan hot, with plenty of butter, and turn the omelet as soon as the edges are cooked. Great care must be taken not to have the pan keep too hot after the cooking begins, for nothing burns so quickly as egg, and if scorched the delicate flavor is lost. Plain flour can be used with the proper proportions of baking powder. Omelet must be eaten directly after it comes from the fire to be tasted at its best. A little chopped parsley may be added as a flavoring, but it need not he chopped so finely as the ham. OMELET--PLAIN. From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager. Four eggs, well beaten; four tablespoons milk; two tablespoons melted butter. Bake in a quick oven, in buttered round jelly tins, and when browned, turn half over and send to the table hot. STUFFED EGGS. From MRS. RALPH TRAUTMANN, of New York City, First Vice-President Board of Lady Managers. Boil twelve eggs for twenty minutes; cut in halves; take out the yolks and mash to a paste, adding one onion chopped fine, butter size of an egg, one-half cup of milk, a little chopped parsley, with salt and pepper to taste. Mix well; roll this paste into balls and refill the empty halves, joining the cut eggs together again with the white of a raw egg. Roll the stuffed eggs in beaten yolk and cracker crumbs, and brown in boiling lard, same as crullers. Drain well and serve on toast or lettuce leaves. DEVILED EGGS FOR LUNCHEON OR PICNICS. From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager. Boil any number of eggs very hard, turning over carefully in the water several times to prevent their being unevenly cooked; put into cold water a few moments and then take off shells; cut in halves carefully and take out the yolks; mash these fine with a silver spoon (use a _silver_ knife for cutting and filling) and