Stuffed Omelet Roll

4 eggs
1/3 cup hot water
2 level tablespoons flour
Salt and pepper
Level teaspoon baking powder
Any desired filling
Cooking oil

Sift baking powder, and salt to taste with flour. Beat yolk and white of eggs until well-mixed but not frothy. Add the prepared flour and hot water. Put in iron skillet three tablespoons of cooking oil and whenit begins to smoke turn in the omelet.

The skillet should be large enough to let the egg mixture spread out as thin as for a pancake. If no large skillt is handy, use a baking dish and cook the omelet in the oven.

When cooked quite dry, spread with minced hamorother meat seasoned to taste, or minced onion mixed with buttered bread crumbs, and with two broad-blade knives carefully roll the omelet like a jelly roll, and transfer to a hot platter.

Serve with creamed potatoes. Any preferred shortening may be used, but oil, as it can be heated so hot without scorching, is fine for cooking omelets.

Egg Balls

4 hard-boiled eggs
1/2 cup fine bread crumbs
2 tablespoons grated cheese
1 cup thick cream sauce
Salt and pepper
1 raw egg

Chop eggs, yolks and whites, as fine as possible. Mix with half the crumbs, the cheese and the hot cream sauce. season to taste with the salt and pepper.

Let cool, then shape into small balls. Beat raw egg with tablespoon of cold water. Moisten balls with this, then gently roll in the remainder of the crumbs. Repeat until well-coated, then stand in refrigerator for an hour.

Fry till light brown in any preferred shortening. The cheese may be omitted, and minced ham or parsley substituted. This is an excellent way to make a few eggs serve six or seven people.

Submarine Eggs

6 eggs
2 tablespoons butter or substitute
2 tablespoons flour
1/4 cup grated cheese
1 1/4 cup milk
1/4 teaspoon salt
1/4 cup fine breadcrumbs

Make a white sauce of the butter, flour and milk, season with the salt, pepper and half the cheese.

Turn into shallow baking dish. Break the eggs first into a cup, then drop one by one into the hot sauce, being careful not to break the yolks, which will sink under the sauce. Sprinkle with the bread crumbs mixed with the remainder of the cheese and bake until top is well browned.

When serving be careful to slip a spoon under each egg which will come up a well poached yellow ball.

Eggs in Bread Baskets

Eggs
Large loaf of day-old bread
Melted butter or substitute
1 cup cream sauce
Tablespoon minced parsley
Salt and pepper

Cut the bread into pieces 4 inches long, 2 1/2 inches wide,2 inches thick, after shaving off the crust. Mark a line around the inside with the point of a knife, leaving a wall 1/2 inch thick, and scoop out the crumbs inside line. The bottom should be the same thickness as sides.

Brush with the melted butter and set in moderate oven until dry. Break an egg into each basket, cover with some of the cream sauce, then sprinkle with the crumbs scooped from inside mixed with a little of the melted butter. Bake until well-browned and egg is done. Sprinkle with the minced parsley and serve as soon as possible. A strip of celery, dipped in warm water to make it pliable, may be bend across the basket for a handle.

Stuffed Eggs on Fried Bread

Slices of bread
Eggs
1 tablespoon minced parsley
1 tablespoon melted butter
1 cup cream sauce
Salt, pepper

Cut bread in slices, then each slice into two triangles. Fry golden brown in any preferred shortening. boil hard an egg for each person. Shell, cut in half lengthwise. Remove yolk and mash fine with the butter, parsley, pepper and salt.

Turn each stuffed half, filled side down on a triangle of bread. Cover with cream sauce and set in oven until tinged with brown.

1 cup sugar
2 cups milk
3/4 teaspoon salt
3 eggs
1/2 cup seedless raisins
4 tablespoons cornstarch or flour
1 teaspoon vanilla or lemon extract

Put milk in top of double boiler. Mix cornstarch with a little cold milk, add salt and cook thoroughly until mixture thickens sufficiently to hold raisins. Then stir in the well-beaten eggs and add raisins, flavoring, and sugar. Turn into buttered pudding dish and bake in a moderate oven (350 degrees) 15 to 20 minutes.

Delicious served with flavored whipped cream.

1/2 cup freshly mashed boiled potatoes
3 teaspoons baking powder
1 1/2 cups sifted flour
1 teaspoon salt
1 1/2 pounds link sausage, fully-cooked
Water
1 tablespoon shortening

Sift together flour, salt, and baking powder. Rub in the potato and shortening. Add enough water to make a dough that can be rolled thin. Cut in small oblongs.

Wrap each sausage in the dough, lapping edges after wetting with cold water. Slightly grease a baking pan and lay in rolls, folded edges downward.

Bake in a quick oven (375 to 400 degrees) for 10 to 15 minutes. If hotdogs are used, serve with mustard sauce. With pork sausage, serve with fried apples or applesauce.

2 cups dried lima beans
4 tablespoons drippings
2 cups tomato, chopped
1 teaspoon grated horse-radish
1 tablespoon minced onion
2 teaspoons salt
1/2 green pepper, finely chopped
1 red pepper, finely chopped

Soak beans overnight. Cook until tender. Drain. Cook onion and green pepper in fat for three minutes. Add beans with other ingredients. Bake in buttered casserole dish for 2 hours.

Remove the skin and scrape off the outside fibers from bananas. Cut in slices length-wise, place in greased casserole, sprinkle with sugar and lemon juice. Pour in enough water to keep bananas from burning and bake in a moderate oven until tender and slightly brown, basting occasionally with syrup that accumulates.

2 tablespoons butter
1 tablespoon finely cut cooked salt pork
2 tablespoons finely cut cooked ham
2 tablespoons finely cut onion
2 tablespoons finely cut olives
1 tablespoon chopped pimiento
1 teaspoon capers
1 cup cooked chicken
1/2 cup washed rice
2 cups hot chicken stock
2 tablespoons tomato catsup

Melt butter, add salt pork, ham, onion, olives, and pimiento. Add capers. Stir and cook 2 minutes. Add chicken, cut in strips, and cook 5 minutes. Then add rice and cook until rice is lightly browned, stirring constantly.

Add hot chicken stock, stir with fork, put in casserole dish. Cover and bake until rice is tender and stock is absorbed. Add catsup, season to taste and serve, garnished with olives, pimiento, and parsley.