plate, and, if wished, make two small, rather than one large one.
Always serve immediately.

MUSHROOM OMELETTE

Place the yolks of three eggs in a bowl and beat until light. Add a
teaspoonful of cream and 1/2 teaspoonful of flour mixed together; 1/2
cup of chopped mushrooms, salt and pepper and a dust of baking powder.
Lastly, the stiffly-beaten whites of the eggs. Turn into a pan
containing two tablespoonfuls of melted butter, stand on range a few
minutes until eggs are set, then finish cooking in a hot oven. Serve
at once.

A few cold, steamed mushrooms (left-overs), if finely chopped, and
added to a plain omelette or roast, will improve the flavor.

A CLAM OMELETTE

Two eggs beaten separately, 1 scant cup of milk, 1 tablespoonful of
flour, 6 clams run through a food-chopper. Place in a bowl the
tablespoon of flour and mix smooth with a little of the milk. Then add
the two yolks of eggs and beat well together. Add the milk, salt and
pepper, the chopped clams, and lastly the stiffly-beaten whites of
eggs, and add a trifle more flour, if necessary. Drop a couple of
tablespoons at a time in a large fry-pan containing a couple of
tablespoons of butter or drippings. They spread out about the size of
a small saucer. Fry as many at a time as the pan will conveniently
hold without running together. Turn when browned lightly on one side,
and when the other side has cooked fold together and serve at once.
Garnish with parsley. These are very easily made for luncheon, and are
very nice served with fried chicken.

DEVILED EGGS

Boil half a dozen eggs until hard. Remove shells, cut in halves, mash
the yolks to a smooth paste with about 1/2 teaspoon mixed mustard, 1
teaspoon softened butter, pepper and salt to taste. Some like a small
quantity of cold boiled minced ham added. When ingredients are well
mixed, press enough of this mixture into the cup-shaped whites of eggs
to form a rounding top. Serve on a platter of parsley. To boil eggs
uniformly, they should be placed in a wire basket and plunged into
boiling water and boiled not longer than 15 to 20 minutes from time
water commences to boil, then pour cold water over and shell them.

EGGS IN CREAM SAUCE

Four eggs, boiled hard, cut in halves lengthwise, then across, each
egg cut in four pieces. A cream sauce was made using 1/2 cups sweet
milk, 1-1/2 tablespoons flour, 1 generous tablespoon of butter,
seasoned with salt. After letting milk come to a boil and