SOME EGG RECIPES. A Ibe 
fore or after cooking, in the proportion of from 
one to three tablespoonfuls. 
Anchovy. — The prepared paste is spread thinly 
over the omelet before folding. 
Apple. — The apples are cooked, sifted, sweet- 
ened, spiced ; one half cupful is then spread over 
the omelet, or the eggs are beaten with it and 
the mixture is baked. 
Asparagus. — Fold in the tips of cooked 
asparagus. 
Bacon. — Cut cooked bacon in strips or dice 
and mix with the eggs before frying. 
Bread. — Soak one half cup of crumbs in one 
half cup of milk, beat with two eggs, fry or bake. 
Caviare. — Use like anchovy. 
Cauliflower. — Like asparagus. 
Celery. — Cook and use in the same fashion. 
