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 adding flour mixed smoothly with a little cold milk or water, add butter and cook until a thick creamy consistency, then add the quartered eggs to sauce.  Stand a few minutes until heated through.  Pour the creamed eggs over four or five slices of nicely-toasted bread.  Sprinkle a little finely-chopped parsley and a pinch of pepper over top and serve at once.  This is a delicious and quickly prepared luncheon dish.

A very wholesome and digestible way to prepare an egg is to put yolk and white of a fresh egg together in a bowl, beat lightly, pour over the egg a pint of rich milk, which has been heated to the boiling point.  Add a pinch of salt.  Stir constantly while slowly adding the milk.  The hot milk should slightly cook the egg.  Eat slowly with crackers or toasted bread.

AUNT SARAH’S METHOD OF PRESERVING EGGS WITH LIQUID WATER GLASS