In beating eggs, a little salt added to the whites helps to bring them to a froth more quickly.  When frothed whites are to be mixed with a heavier or more solid substance, great care must be taken not to break down the froth.  The object of beating being to mix in air, rough handling afterwards would render the beating useless; the mixing must therefore be done very carefully.  They should be folded or wrapped up in the other substance, but the mixing also must be thorough, for any pieces of white separated from the rest will toughen and taste leathery, besides failing in the special purpose of giving lightness to the mixture.  After mixing lightly and perfectly all such preparations should be cooked at once.  The white “speck” always should be removed from a broken egg, as it is easily distinguished after cooking, and in anything of a liquid nature, such as custards, sauces, etc., it would be hard and unpleasant.

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Baked Omelet

1 tablespoonful melted Crisco 4 eggs 8 tablespoonfuls milk 1/2 teaspoonful cornstarch 2 tablespoonfuls water Salt and pepper to taste

Beat eggs well, add milk and beat again, add Crisco, seasonings, and cornstarch mixed with water.  Turn into a Criscoed fireproof dish and bake in moderate oven fifteen minutes.  Serve hot.

Creole Eggs

3 tablespoonfuls Crisco 2 tablespoonfuls flour 8 hard-cooked eggs 2 cupfuls tomato pulp Salt, pepper, and paprika to taste 1 small chopped onion 1 bay leaf 1 blade mace 2 cloves 2 tablespoonfuls chopped parsley Pinch of powdered thyme Slices of cooked ham Breadcrumbs

Fry onion, pepper, and parsley in Crisco till tender; add cloves, thyme, bay leaf, and mace, cook three minutes, then stir in flour, and tomato pulp.  Let mixture boil stirring all the time then strain.  Quarter the hard-cooked eggs.  Put layer of tomato sauce in Criscoed baking dish, then layer of ham, then eggs sprinkled with salt, pepper, and paprika, then sauce, ham, and eggs, last layer being sauce.  Cover with breadcrumbs, dot with Crisco and bake ten minutes in moderate oven.

Curried Eggs

2 tablespoonfuls Crisco 6 hard-cooked eggs 1 small chopped onion 1 chopped sour apple 2 teaspoonfuls curry powder 1 lemon 4 chopped butternuts, or 6 chopped almonds 3 tablespoonfuls cornstarch 2 cupfuls milk 1/2 teaspoonful salt Croutons

Boil eggs till hard, peel and place in cold water until required.  Fry onion in Crisco a few minutes, add curry powder, apple, nuts, and cornstarch moistened with milk.  Simmer fifteen minutes.  Stir from time to time.  If too thick add a little white stock or water.  Cut eggs in halves, and lay them in the sauce with the salt to get thoroughly hot through.  Put eggs into deep hot dish, strain sauce over them, garnish with croutons and lemon slices.