Norwich bulletin., 1916-11-04
RECIPES THAT WILL STAND THE
 TEST.

Dear Editor and Social Corner Sis ters: Eggs make nice breakfast dish this time of the year and are nour- ishing. Here are few breakfast sug- gestions:
 |. Frothed Eggs: Take the required number of eggs and separate the yolks from the whites. Add to the whites a pinch of salt and beat stiff Have ready buttered platter, spread the beaten whites on this, and with spoon make as many hollows in the froth as there are yolks. Into these hollows drop carefully the unbroken yolks, sprinkle with salt and pepper, and place in a hot oven until the eggs are set. Serve immediately.
 Breakfast Rolls: Scoop out the crumbs from the center of stale rolls, first cutting an even slice from the top of each. Toast or fry the shells thus formed. or rub freely with butter and place in a very hot oven until crisp and brown. Have ready some creamed fish-fnely shredded cooked halibut added to cream sauce is good fill the roll shells. sprinkle a little parsley over the top, heat in the oven, replace the covers, and serve imme- dtately.
 Mexican Relish: Split two or three sweet green peppers lengthwise, one For each person to be served, and take out the seeds. Fry for two minutes in very HUI UuIteT Fry 1OuT OT SIX Lnln slices of streaked bacon and place these on ovals of toast cut from slices of bread half an inch thick, and top with the prepared peppers. Serve at once.
 Sunset Eggs: Select nicely streaked bacon, sliced very thin. and sry until crisp. Cut the slices while hot into two or three pieces. and with a fork dispose on serving plate in circular form. Drop the required number of eggs carefully into the bacon fat, and enclose in rings to prevent spreading Cook until the eggs are done, but on one side only. and remove each egg and drop into the prepared bacon cups, which have been kept hot. Serve inn mediately.
 Mush Rings with Fruit: Make a cornmeal mush in the proportion of two cups of salted boiling water to little more than cup of cornmeal. to the depth of an inch or an inch and half. and set away to harden. When cold and solid cut with a doughnut cutter into rings. Fry the rings in hot fat until delfcate1y Drowned. Serve surrounding a mound of fresh or pre- served fruit. Serve ring or two with spoonful of the fruit to each person. Serve with cream.
 Oatmeal Outlets: In preparing the oatmeal, a double kettle should be used Fill the outer part, and in the inner kettle place three cups of water and a little salt Place the kettle on the fire. and when it comes to a brisk boil add to water in inner kettle one and half cups of oatmeal. This should be prepared the night before. Tn the morning form the oatmeal into outlet shapes, fry in fat, and insert in one end Q parsley stem.
 Crowded Eggs: Chop the whites of twelve hard boiled eggs, and mix the yoiks with . teaspoon and a half of melted butter and a cup and @ quarter of sweet milk. Season with onion, salt, pepper and mustard. Add to this mix ture the whites of tho eggs and one cup of soft-boiled rice, and bake to a light brown.
 6reakfast nth: Slice very .tf1in half a dozen good sis16 boiled potatoes. Put them in frying pan for a few minutes with butter: 1et them si41le until thoroughly heated. but do not let them really fry. Take six hard boiled eggs. sliced. and one and three quarters cups of finely chopped ham, moistened with a cup of cream, put potatoes. eggs and ham in a buttered baking dish; sprinkle bread crumbs with small pieces of butter and chop ped parsley on top. Brown in the oven.
 Steamed Eggs: Butter. a plate or an egg dish. break six eggs into 1t and sprinkle them with. salt. pepper. and