CORN OYSTERS.

From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.

One teacup milk, three eggs, one pint green corn grated very fine, a little salt and as much flour as will make a slightly stiff batter; beat the eggs, the yolks and whites separately. To the yolks of the eggs add the milk, corn, salt and flour; beat the whole very hard, then stir in the whites of the eggs and the oysters; after having dredged them in a portion of the grated corn, drop this batter, a spoonful at a time, into hot lard and fry until done.

FRIED EGG PLANT.

From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.

Pare the egg plant and cut in very thin slices; sprinkle each slice with salt and pepper; pile them evenly; put a tin plate over them and on this stand a flatiron to press out the juice. Let stand one hour.

Beat an egg lightly and add to it a tablespoonful of boiling water; dip each slice first in this and then in bread crumbs. Put three tablespoonfuls of lard into a frying pan; when hot saute the slices, a few at a time; brown one side then turn and brown the other. As the fat is consumed add more, waiting each time for it to heat before putting in the egg plant. Drain on brown paper and serve very hot.

Tomato catsup should be served with it. (_Mrs. Rohrer's Cook Book._)

MACARONI--GOOD.

From MRS. SAM S. FIFIELD, of Wisconsin, Alternate Lady Manager.

Five tablespoons of grated cheese, one of flour, one of b.u.t.ter, one egg, one-half cup of cream, salt and pepper; put over the fire and stir until the cheese is dissolved. Boil one-fourth package of macaroni in suited water about fifteen minutes, drain, cover with milk and boil again. Stir all together and bake until brown.

RICE AS A VEGETABLE.

From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.

Wash and pick thoroughly one quart of rice; put in pot containing two quarts of boiling water; salt to taste; let the rice boil for fifteen minutes; then pour off all the water that has not been absorbed by the rice and place the pot on back of stove to steam; stir occasionally until grains of rice separate.

CRANBERRIES.

From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.

After removing all soft berries, wash thoroughly; place for about two minutes in scalding water, remove, and to every pound of fruit add three-quarters of a pound of granulated sugar and a half pint of water; stew together over a moderate but steady fire. Be careful to _cover_ and _not stir_ the fruit, but shake the vessel. If attention to these particulars be given the berries will retain their shape to quite an extent, which materially adds to their appearance on the table. Boil from five to seven minutes; remove from the fire; turn into a deep dish, and set aside to cool. If strained sauce be preferred, one and a half pounds of fruit should be stewed in one pint of water for ten or fifteen minutes or until quite soft; then strain through a colander or fine wire sieve; add three quarters of a pound of sugar and return to the fire and boil three minutes, stirring constantly; set away to cool, when it will be ready for use.

EGGS

PLAIN OMELET WITH EIGHT EGGS.

From MRS. L. BRACE SHATTUCK, of Chicago, Lady Manager.

Beat separately and very lightly the whites and yolks of eight eggs.

To one tablespoon of flour add one-half teaspoon of baking powder and one-half cup of sweet milk. Add the beaten yolks and lastly the beaten whites of the eggs. Have ready a hot frying pan, with a generous amount of melted b.u.t.ter, into which pour, a cupful at a time, the mixture. As soon as it _sets_, lift carefully the one half over upon the other, and when done remove to a hot plate and serve immediately. This omelet is exceedingly light and is sufficient for four or five persons.

GREEN CORN OMELET.

From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.

Grate twelve ears of boiled corn. Beat five eggs until light and stir into the corn; season with pepper and salt, and one tablespoon b.u.t.ter; fry until brown. If fried in small cakes with a little flour and milk stirred in to make a batter, it will be found excellent.

OMELET WITH HAM.

From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.

Have a teacupful of very finely minced ham prepared for use as soon as the eggs are ready. Beat the whites of eight eggs separately and have the yolks beaten the same length of time as the whites. We always put the eggs in the refrigerator over night if the omelet is to be used for breakfast, for the eggs will beat much better if thoroughly cold.

We use the same amount of flour and milk as of ham, but moisten the flour with milk until it is of the consistency of cream, pouring in the milk and flour with the yolks of the eggs. Add lastly the whites, beaten stiff, alternating with the finely minced ham and whites, until all are combined. Do not stir around in one direction, but lift the yellow mixture up through and into the white. Get it into the oven as soon as possible, which must be blazing hot. If baked in a bread tin it will usually rise to double the amount. If you prefer baking on the top of a stove, have your frying pan hot, with plenty of b.u.t.ter, and turn the omelet as soon as the edges are cooked. Great care must be taken not to have the pan keep too hot after the cooking begins, for nothing burns so quickly as egg, and if scorched the delicate flavor is lost. Plain flour can be used with the proper proportions of baking powder.

Omelet must be eaten directly after it comes from the fire to be tasted at its best. A little chopped parsley may be added as a flavoring, but it need not he chopped so finely as the ham.

OMELET--PLAIN.

From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.

Four eggs, well beaten; four tablespoons milk; two tablespoons melted b.u.t.ter. Bake in a quick oven, in b.u.t.tered round jelly tins, and when browned, turn half over and send to the table hot.

STUFFED EGGS.

From MRS. RALPH TRAUTMANN, of New York City, First Vice-President Board of Lady Managers.

Boil twelve eggs for twenty minutes; cut in halves; take out the yolks and mash to a paste, adding one onion chopped fine, b.u.t.ter size of an egg, one-half cup of milk, a little chopped parsley, with salt and pepper to taste. Mix well; roll this paste into b.a.l.l.s and refill the empty halves, joining the cut eggs together again with the white of a raw egg. Roll the stuffed eggs in beaten yolk and cracker crumbs, and brown in boiling lard, same as crullers. Drain well and serve on toast or lettuce leaves.

DEVILED EGGS FOR LUNCHEON OR PICNICS.

From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.

Boil any number of eggs very hard, turning over carefully in the water several times to prevent their being unevenly cooked; put into cold water a few moments and then take off sh.e.l.ls; cut in halves carefully and take out the yolks; mash these fine with a silver spoon (use a _silver_ knife for cutting and filling) and add to them as much good mayonnaise dressing as may be required to make a smooth paste with which fill the empty halves; put them evenly together, fasten with toothpicks, and wrap each egg in white tissue paper and put in the ice chest until ready to serve.

ESCALLOPED EGGS.

From MRS. HELEN A. PECK, of Missouri, Alternate Lady Manager-at- Large.

Escalloped eggs makes a savory dish and this is how to prepare them: Put half a dozen eggs into a sauce pan of boiling water and keep the pan where it will be hot for half an hour, but not where the water will boil. At the end of the prescribed time lay the eggs in cold water for five minutes, and then remove the sh.e.l.ls. Cut the whites into thin slices and rub the yolks through a coa.r.s.e sieve. Mix both parts lightly, and after putting the mixture into an escallop dish pour over it a sauce made as follows: Put two tablespoonfuls of b.u.t.ter into a frying pan, and when it has been melted add a heaping tablespoonful of flour. Stir until the mixture is smooth and frothy, then gradually add a pint of cold milk. Boil up once and season with salt and pepper. After pouring the sauce over the eggs spread a large cupful of grated bread crumbs on top of the dish and cook for fifteen minutes in a hot oven. If care be taken to prevent the eggs from boiling at any time during the thirty minutes the dish will be delicate and digestible.

HOW TO TAKE EGG.

From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.