Practical vegetarian cookery

POACHED EGGS, SPANISH STYLE. Heat an earthen pan slowly and melt in it a tablespoonful of butter; add a teaspoonful of salt, a smaller quantity of pepper and a small onion minced very fine; or in place of the onion, use parsley, and sweet herbs, or a combination of all together as you prefer. Drop in the eggs one at a time; do not stir, but let them brown a little; turn carefully and brown on the other side. In Spain and Mexico they are served in the dish in which they are cooked, and as hot as possible. SWISS EGGS. Cover the bottom of a dish with two ounces of fresh butter and on this scatter grated cheese; drop the eggs upon the cheese without breaking the yolks, season to taste. Pour over the eggs a little cream and sprinkle with about two ounces of grated cheese; set in a moderate oven for ten or fifteen minutes. FRENCH OMELET (PLAIN). Beat the yolks of six eggs to a cream, and beat whites to a stiff froth, add two tablespoonfuls of cream, or rich milk, to the yolks, season to taste, whip in the beaten whites lightly. Have omelet pan well oiled with butter and moderately hot; cook slowly until browned slightly on the bottom, then set pan in upper grate in hot oven. Serve on a platter garnished with parsley. DRESSED OMELETS. A nice variety can be given omelets by filling supplied just before folding. TOMATO DRESSING. Five tomatoes stewed down, and seasoned with salt, pepper and butter. Spread on omelet just before folding. OMELET, WITH FRENCH PEAS. Heat and drain one can of peas, season with salt, pepper and butter. Cover the platter and serve omelet on peas. MUSHROOM FILLING. If fresh mushrooms are used, select the small variety; peel and slice them, stew until tender in butter; season to taste and spread on omelet before folding. FOAMY OMELET (SWEET). Beat the yolks of six eggs to a cream, add one half cupful of cream, one tablespoonful of sugar. Whip the whites to a stiff froth, and add