Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

lines of white shavings, and put a few spoonfuls of melted butter over both. Set in the oven until very hot. Pick to pieces a cupful of cold boiled or baked fish, and run the yolks of the eggs through the colander or vegetable press. Mix with the fish, moisten with drawn butter, and mold into egg-shaped balls. Dispose these neatly within the “nest,” and pour over them a cupful of drawn butter to give the desired whiteness. Shut up in the oven for a few minutes to get them heated through, and serve. This is a less elaborate dish than would seem at first reading. [Illustration: DAFFODILS SCALLOPED OYSTERS CHICKEN OMELET] If you have stewed celery left from yesterday’s dinner, and cold fish, the rest is easy enough. Chicken or other meat may be substituted for the fish. Cheese omelet Make a plain omelet, and when nearly done, strew powdered Parmesan cheese over it. Fold, transfer to a hot dish, strew more cheese on top, and hold a red-hot shovel near enough to scorch the cheese. Baked soufflé of eggs (No. 1) Scald a cup of milk, putting in a tiny pinch of soda. Beat the yolks of six eggs until light and creamy, and the whites till stiff enough to stand alone. Add one-half teaspoonful of salt, a dash of pepper and one rounded tablespoonful of butter to the milk and stir it into the yolks; then beat in the whites very quickly. Pour into a deep, buttered pudding dish and bake in a moderate oven ten minutes, or to a delicate brown. Serve immediately in the bake-dish. Baked eggs soufflé (No. 2) Beat six eggs light, whites and yolks separately. Heat one cupful of milk, add one teaspoonful of corn-starch, one-half teaspoonful of salt, and the whipped yolks of the eggs. Cook in a saucepan until as thick as cream, add the whites, beaten stiff, put into a well-buttered frying-pan, set in a hot oven and bake well until browned slightly, then slide off upon a hot platter. Eggs and tomatoes Cook a tablespoonful of butter and