Serve as soon as the egg thickens slightly.
[Illustration: Mushroom Cromeskies.
(_Ready for cooking._) (See page 197)] [Illustration: Prune Toast.
(See page 217)] =Curried Vegetables.= Make a sauce of one-fourth a cup, each, of butter and flour, one tablespoonful of curry powder, half a teaspoonful of salt, a dash of pepper and a pint of milk; add half a teaspoonful of onion juice, one cup of cooked peas, half a cup, each, of potato balls, turnips cut into cubes or fanciful shapes, and carrots cut into straws.
=Potatoes a la Maitre d'Hotel.= INGREDIENTS.
1 pint of potato balls, cut with French cutter, and cooked tender, may be used either hot or cold.
1 cup of milk.
2 tablespoonfuls of butter.
2 yolks of eggs.
1 tablespoonful of lemon juice.
1 tablespoonful of parsley, finely chopped.
1/2 a teaspoonful of salt.
A dash of pepper.
_Method._--Heat the milk and potatoes in the blazer over hot water.
Cream the butter and add the yolks of the eggs, beating them in well; add the parsley and seasonings, mix thoroughly, and, when the potatoes are hot and have absorbed part of the milk, stir the egg and butter into them; add the lemon juice and serve at once.
=White Hashed Potatoes.= Butter the blazer and put into it about three cups of cold chopped potato, salted during the chopping.

Pour over the potato a little hot stock, or water, and scatter some bits of butter over the top.

Cover, and cook slowly, without stirring or browning, until thoroughly heated.
=String Beans a la Lyonnaise.= Melt three tablespoonfuls of butter in the blazer; add a fine-sliced onion and saute to a delicate brown; add a quart of string beans, cooked, a dash of pepper, a grating of nutmeg and a little salt; heat thoroughly, tossing the beans occasionally; add a teaspoonful of chopped parsley, a tablespoonful of lemon juice and another tablespoonful of butter, in bits, and serve at once.
=Tomato Sandwich.= INGREDIENTS.
6 shredded-wheat biscuit.
4 medium-sized tomatoes.
1/2 a teaspoonful of salt.
8 teaspoonfuls of sugar, or 8 teaspoonfuls of mayonnaise dressing.
_Method._--Peel the tomatoes, cut in small pieces, add the salt, and sugar, if used, and set aside in a cool place.

Split the biscuits, dip the inside lightly into cold water without wetting the outside, put the halves together, and arrange in a buttered blazer; cover, and heat over hot water; then separate the halves, and, using a knife dipped in hot water, spread with butter.

Put a layer of tomatoes on the bottom half, if sugar has not been used, add the salad dressing, and cover with the top of the biscuit, pressing it down lightly.
=Kornlet Oysters.= To one cup of kornlet add two well-beaten eggs, two tablespoonfuls of flour, a scant half teaspoonful of salt and a dash of paprica.