OMELET SOUFFLE

Yolks of six eggs and six tablespoons of powdered sugar, added gradually, and both beaten together until thick and smooth; juice of one lemon and a little grated rind; whites beaten as stiff as possible, stirred together.  Put into a warm well-buttered dish; bake in quick oven ten minutes.

WHITE SAUCE OMELET

Make a white sauce of one tablespoon of butter blended with two tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one teaspoon of sugar, adding one-half cup each of milk and cream.  Beat the yolks of five eggs and stir them into the sauce, then add the stiffly beaten whites of the eggs, folding them in carefully.  Melt two tablespoons of butter in the omelet pan, when it is hot put in the mixture and let it stand in a moderate heat for two minutes, place in a hot oven and cook until set.  Remove from the oven, turn on a hot platter and serve.

EGGS WITH CREAM DRESSING

Blend two tablespoons of butter with three tablespoons of flour.  Place on range and stir until the butter is melted.  Add one and one-half cups of milk, stirring all the time until the mixture is thick; season with one teaspoon of salt and a few grains of pepper.  Separate the whites of six hard-boiled eggs from the yolks.  Chop the whites fine and add to the dressing.  Arrange slices of toast on a hot platter, pour the dressing over them; force the yolks through a ricer onto the toast and dressing; serve hot.

SCALLOPED EGGS

Use above recipe and mix one cup of bread crumbs with one tablespoon of butter, sprinkle this over dish and bake fifteen minutes in a hot oven.

EGGS A LA MEXICANA

Boil six dried Spanish peppers twenty minutes.  Drain, remove the seeds, and chop fine.  Fry in butter half an onion and one clove of garlic.  Add one cup of uncooked rice, cover with one cup of water and cook till tender.  Add a lump of butter, salt, and, when done, cover with six eggs; then scramble all together.  Serve on a hot dish.

EGGS SPANISH

Boil eggs hard; after cooling, remove shells and halve lengthwise.  Cook for thirty minutes fresh or canned tomatoes with minced green onions, garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to taste.  Strain.  Melt a slice of butter, add a little flour, and then add sauce gradually.  Cook ten minutes; place eggs carefully in sauce and serve.

FRESH MUSHROOMS WITH EGGS

Peel nine good-sized mushrooms without using the stems and chop very fine; fry two tablespoons of butter and two finely chopped onions without browning.  Add the mushrooms and steam them by covering the pan after seasoning with salt, pepper and paprika.  Before serving, beat six whole eggs and scramble with the mushrooms.  Serve on hot buttered toast.