The Montgomery advertiser., 1906-07-15

are to be stewed slowly in q liftie put ter for twenty minutes: in seasoning De careful not to over salt them as they rarely require as much as other foods' They can often be purchased Tn the markets of smaller towns; where not to be had 1t would be well to snpsttute fresh green peas. cooking them m Y little butter--a pint when shelled will suffice.
 For the omelet itself, unless the cook is very experienced, 1t will be advis- able to divide the eggs and make three omefets of four eggs eacn. az one containing large number Of eggs is very dificult to roll and turn out unhroken.
 To four eggs add two tabiespocnfuls of warm water, third of a teaspoon ful of salt and a dash of white pep- per. Melt a half teaspoonful of put ter In the hot pan. pour in the slight ly beaten eggs and shake and turn through with spatuia until me m.x ture begins to set we'll. In the centre place a spoonful of the cooked mush- rooms and tbeginning nearest the handle of the pan) roll the omelet carefully and turn out on hot plat ter When all are made pour round them the remainder of the mushrooms and scatter teaspoonful of finely cut .DHTSleY thin sandwiches of brown bread and butter. cut in finger lengths ana serve with this course.
 In the early morning bake six or eight potatoes. Carefully cut each m half iengthwisa when done and scoop out into a hot bowl Mash or put through a ricer, adding for each pota- to three tablespoonfuls of cream. Sea- son highly and whip until light then add the whites of three eggs whipped to a stiff froth. Heap this in the shells and stand on a flat pan. They are 10 be run in a quick oven Cor under the gas fiame) until heated through and pale brown on top.
 Allow one bird for each guest. Brush with soft butter and season them be- fore broiling; twenty minutes Cor less) will suffice for their cooking. Garnish them with watercress-
 Take one firm tomato and one small cucumber for each person; fashion the tomatoes as cases. putting the pulp aside for some other meal Pare and grate the cucumbcrs: drain and dis card about half of the watery part Measure the. remainder and for each half pint, take a half tablespoonful or granulated gelatine and soak 1t in two
  over hot water. add to the cucumber with salt, cayenne, few drops of on- ion juice and sufficient lemon juice or tarragon vinegar to make slightly acid Fill the drained tomato cases with this and place on ice. Tn serving arrange each tomato in a nest of let- tuce leaves and heap mayonnaise over the top. With the salad pass dish or mayonnaise and the wfers
 To make an old-fashioned sponge cake, separate the whites and yolks Of six eggs. Beat the yolks until thick and light: gradually add one cupfui of sifted powdered sugar and beat to spongy froth. Whip the whites to a stiff froth. mix together and sfft one cupful and a quarter of pastry flour and one quarter of a teaspoonfui of salt, grate the rind of ono lemon and add to 1t a tablespoonful of the juice TO the beaten yolks and sugar add the whipped whites; when partly mix ed add lemon ribd and juice then sprinkle over the flour and out and fold all lightly together. Turn Into a loaf pan lined with buttered paper and bake from fifty minutes to an hour (according to thickness) in moderate oven.