ESCALLOPED EGGS
Make the cream sauce. Have ready eight hard-boiled eggs and some dry bread-crumbs. Butter ramekins. Put in a layer of crumbs, then sliced eggs, then butter in tiny dots, then sauce, and so on, until the dish is full, having crumbs and butter on top. A little grated cheese may be sprinkled over the top. If too dry, moisten with a little milk or cream. Bake until brown.
PLAIN OMELET
Beat six eggs well, yolks and whites together. Put two tablespoonfuls of butter into a frying-pan. When it is hot, pour in the beaten eggs, which have been seasoned with salt and pepper. With a fork, draw the cooked egg from the outside of the pan to the centre. As soon as it is all thick, lift half of the omelet onto a plate, and turn the other half over it. It should be turned while the centre is still soft, and the fire should not be too hot.
PEA OMELET
Prepare an omelet mixture according to directions given above. As soon as the eggs are in the frying-pan, add a cupful of cooked and drained peas, arranging carefully in the outer-most half, so that the other portion will fold over it. Finish as usual.
