rately hot
oven until lightly browned on top. The omelette when cooked should be
light and puffy, and remain so while being served. Double the omelette
together on a hot platter and sprinkle finely chopped parsley over the
top. Serve immediately.

HARD BOILED EGGS

Eggs to be hard boiled should be carefully placed in boiling water
and cooked 15 minutes from the time the water commences to boil again.
If cooked a longer time, the white of egg will look dark and the outer
part of yolk will not be a clear yellow, as it should, to look
appetizing when served.

SOFT BOILED EGGS

The quicker way to prepare eggs is to drop them in a stew-pan
containing boiling water, and let boil 3-1/2 to 4 minutes, when the
white part of the egg should be "set" and the yolk soft, but a soft
boiled egg is said to be more easily digested if dropped into a
stew-pan of rapidly boiling water; remove the stew-pan of boiling
water the minute the eggs have been put in from the front part of the
range to a place where the water will keep hot, but not allow the eggs
to boil. Let the eggs remain in the hot water from 8 to 10 minutes. On
breaking the egg open, the yolk will be found soft, and the white of
the egg a soft, jelly-like consistency. This latter is the way Aunt
Sarah taught Mary.

AN EGG AND TOMATO OMELETTE

Beat the yolks of three eggs until light, then add three
tablespoonfuls of water. Beat the whites of the eggs separately. Turn
the stiffly-beaten whites of the eggs into the bowl containing the
yolks of eggs and water. Stir lightly together and add a pinch of
salt. Turn all into a small fry-pan containing a generous
tablespoonful of butter and cook on top of stove until the eggs are
set, then place the pan containing omelette in a hot oven and finish
cooking. When cooked, turn out on a hot platter and spread over the
top the following, which was prepared while the omelette was cooking.
In a small fry-pan place a tablespoonful of finely-chopped bacon. When
fried brown add half a small tomato, finely chopped, 1/4 of an onion,
chopped fine, and a little chopped green pepper. Cook all together for
a short time and season with salt and pepper. After spreading the
mixture on the omelette, fold over and serve on a hot platter. This
recipe had been given Frau Schmidt years before by a friend and she
used no other for making omelette. Always make small omelettes. They
are more satisfactory. Use a small pan no larger than a small tea