RECIPES FOR HOME ECONOMICS CLASSES. 37

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CREAMED EGGS.

) hard-cooked eggs. 1% ec. medium white sauce.
1 ce. cooked macaroni. % c. bread-crumbs. ope
1% e. grated cheese. Salt and pepper.

1. Cut eggs into slices; make white sauce; add grated cheese and heat
until melted.

2,
3.
4,

Add macaroni, eggs, and seasonings to sauce.

Pour into buttered dish and cover with buttered crumbs.

Brown in a hot oven.

Notrr.—Marcaroni and cheese may be omitted if desired.

1.
2.

FOAMY OMELET.

4 eggs. 4 tbsp. milk.
1% tsp. salt. 2 tsp. butter.
f.g. pepper.
Beat yolks of eggs; add seasonings and milk.
Beat whites until stiff, but not dry.

3. Heat an omelet-pan; put in butter; have sides and bottom of pan well
buttered.

4. Cut and fold whites into yolk mixture.

D.

Have pan very hot; turn in the omelet; spread evenly and reduce heat.

6. Cook slowly until omelet is set; place in moderate oven to dry slightly
on top. Dad

‘2

Fold; turn out; garnish and serve at once.

Notr.—Finely chopped parsley may be folded into the mixture.

Variations. | Il. CHEESE OMELET.

1.
=?

3.

Make plain Foamy Omelet.
When cooked, sprinkle with grated cheese.
Fold, turn out, garnish, and serve.

If. TOMATO OMELET.

. Make plain Foamy Omelet.

2. When cooked, place canned tomatoes, drained of liquid, over top. —

. Fold, turn out, garnish, and serve.

CHEESE.

Cheese is a very concentrated food, particularly rich in protein and fat and
mineral salts. Cheese should be eaten in small quantities to avoid danger of
irritation to the stomach. It provides an inexpensive substitute for meats
and fish.

Because of its large protein content, cheese must be cooked at a low tempera-
ture, being heated only to the point of melting. Extreme heat toughens the
protein and makes it less easy of digestion.