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Baked Eggs

Break the eggs carefully into a dish, so the yelks will not be broken. Turn them into a granite-ware pan well buttered, season with pepper and salt, and drop a small piece of butter on each egg. Set in a hot oven and bake until the whites are set.

Omelettes. Eggs are not to be beaten for an omelette. If a soufflé is desired, they are beaten. For an omelette, they are stirred until the yolks and whites are properly mixed, one teaspoonful of cold water being used to each egg. The omelette takes its name from the flavoring used, parsley, ham, cheese, etc., either of which must be chopped fine; the material in which they are fried must be the sweetest butter. The butter being hot, pour the stirred eggs, and other material if used. into the omelette-pan, shaking the pan occasionally, as the mass sets, so it will not burn. If desired browned on both sides, turn; or when done, if fried only on one side, fold or roll together lightly, and garnish the top with bits of parsley. XXII. Steamed Dishes.

OYSTERS, many vegetables, especially potatoes, puddings and various prepared dishes are steamed. This is simply utilizing the action of steam instead of hot water to break down the tissue and render the substance palatable. The articles are placed in a vessel with a perforated bottom, and fitting tight upon a pot. The lid must also be tight so as to allow some pressure of steam. An excellent form of steamer wherein the cover fits down upon a projection instead of over the side is shown in the illustration.

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