butter, 1 level teaspoon mustard, 2 tablespoons vinegar, and 1 heaping teaspoon sugar. Mix with yolks and put back in the whites. Put a thin slice of sweet green or red pepper on top. Very good.—Mrs. Sodemann.
Stuffed Eggs.
Cut hard boiled eggs into halves. Rub yolks to a cream with melted butter; add minced ham, salt, pepper and a little mustard. Fill the whites with this mixture: Tongue, minced olives, minced mushrooms or capers may be used instead of ham.—Mrs. H. A. Zorn.
Omelet with Chicken Livers.
Scald 3 chicken livers, drain cover with fresh boiling water and simmer for 20 minutes. Drain and cut in tiny cubes. Put in a frying pan with 1 heaping teaspoon butter, 10 drops onion juice, and 1 tablespoon finely chopped mushrooms. Shake and turn until well colored. Beat 6 eggs slightly, add 3 tablespoons water, ¼ teaspoon salt and a dash of pepper. Melt 1 teaspoon butter in a frying pan, and when hot, turn in the beaten eggs. When set, spread the prepared livers in the center of the omelet, fold, turn out on a hot platter and serve at once.—Mrs. R. Albrecht.
Omelet with Fried Tomatoes.
Wipe and peel 2 tomatoes; cut in two slices; three if large. Sprinkle with salt and pepper and dredge with flour. Fry 1 teaspoon onion in 1 tablespoon butter, till yellow; draw it to one side and quickly fry the tomatoes, adding more butter if needed. Place on a hot platter and then make a plain omelet with 2 to 4 eggs, according to size desired. Beat the eggs slightly with a fork, add a dash of pepper and 1 tablespoon hot water to each egg. Turn into hot buttered frying pan, and as it thickens draw the cooked part to the center; when nearly all thick shake on a little salt. Let it color slightly, turn out on platter having the tomatoes arranged around it.—Mrs. H. G. Tischer.
