2 cups rolled oats
1/2 cup coconut
2 eggs
2 teaspoons baking powder
1 cup sugar
2 tablespoons melted butter or margarine
1/2 teaspoon lemon extract
Tiny pinch salt

Mix all together, adding well-beaten eggs last. Drop by teaspoonfuls on greased baking sheet and bake for 10 to 15 minutes in hot oven (400 degrees).

Do not try to remove from sheet till cool. A bit of candied fruit may be put on each just before baking.

4 cups bread dough that has risen twice
1/2 cup melted butter or margarine
1/2 cup brown sugar
1/2 teaspoon soda
1/2 teaspoon cinnamon
1 egg (may be omitted)
1/4 teaspoon nutmeg
1 cup chopped raisins

Cream sugar and shortening, beat with egg and work into dough. Add spice and fruit, and last stir in well the soda dissolved in a little warm milk.

Knead for 2 minutes, form into two small round loaves, let rise for 30 minutes. Then with a sharp knife, make two cross cuts on top of each loaf, brush with milk and bake in medium hot oven (375 – 400 degrees) for 40 to 45 minutes.

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.

1/2 cup shortening
1/2 cup butter
1 cup sugar
2 beaten eggs
1/2 cup milk
2 cups flour
1/4 teaspoon soda
3/4 cup currants
3/4 cup raisins
2 cups uncooked rolled oats

Cream the butter and shortening.  Add the sugar, eggs, milk, flour, soda, currants, raisins, and rolled oats.  Mix thoroughly, drop a teaspoonful at a time on unbuttered baking sheet.  Bake in a slow oven (about 300 degrees) till done.

Adapted from The Modern Priscilla, December 1912

At Christmas time the homemaker is anxious to introduce some new touch to the holiday feast. It wouldn’t seem quite like Christmas without the turkey; but a well-cooked bird, with a new stuffing, will appeal to all.

The secret of a perfect stuffing is to regulate the moisture to such a degree that there is no excess, yet the whole is not dry. This can be accomplished if the bread crumbs are soaked in milk or water and squeezed dry before the other ingredients are added. Here are 3 stuffing recipes. Read more »