1. Scramble 2 eggs per person and an exstra one for the pan. Serve at once on Buttered fresh toast.
2. Vermounth or herb or wine vinegar may be mixed with the eggs, 1 tablespoon to every 4 eggs.
3. For a 5-egg scramble add 1 tablespoon each finely chopped parsley and chives and a dash paprika to the eggs-and-cream mixture. Sprinkle the eggs with more chopped parsley when serving.
4. Or saute’ 1/2 cup button mushrooms in 3 tablespoons butter then add the egg-cream mixture.
5. Or saute’ 1 cup pickled-over crab meat in butter. Add the egg mixture with 1 tablespoon chopped parsley and 1 teaspoon chopped chives.

List of ingredients required:

• 2 Eggs per person and an exstra one for the pan.
• Vermounth or Herbm or Wine Vinegar.
• Finely chopped parsley.
• Chives.
• Paprika.

Or:

• 2 Eggs per person and an exstra one for the pan.
• Vermounth or Herbm or Wine Vinegar.
• 1/2 Cup button mushrooms.
• 3 Tablespoons butter.

Or:

• 2 Eggs per person and an exstra one for the pan.
• Vermounth or Herbm or Wine Vinegar.
• 1 Cup pickled-over crab meat in butter.
• Parsley.
• 1 Teaspoon chopped chives.

1. Beat 6 eggs until just blended and add 4 tablespoons cold water, mixing well.
2. Melt 1 and 1/2 tablespoons butter in the top pan of the chafing dish over a direct flame.
3. Add the egg mixture and cook over a medium flame, stirring the sides with a fork and tilting the pan so that the uncooked egg will run into the vacant place and reach the heat.
4. Sprinkle the omelet lightly with a little salt and turn it carefully.
5. When it is set, fold it and sift a little sugar over the top. Turn out the lights.
6. Pour 1/2 cup rum all around the omelet and set it on fire.
7. While the rum is burning, dip up some of it with a long-handled spoon and ladle it over the top of the omelet.
8. When the flame begins to flicker, put it out and serve the omelet immediately.
9. The sugar may be singed in strips with a hot iron rod. Or the omelet may be garnished with preserved fruits before the rum is added.

List of ingredients required:

• 6 Eggs.
• 4 Tablespoons cold water.
• 1 and 1/2 Tablespoons butter.
• Salt.
• Sugar.
• 1/2 Cup rum.
• Preserved fruits.

1. Soften 1 envelope or cake of yeast in 1 cup lukewarm water. Beat in 1 cup sifted rye flour to make a thick batter.
2. Beat until smooth, cover with a dry cloth and set it in a warm place to rise overnight.
3. In the morning blend together 1 cup hot water, 1/2 brown sugar, 2 teaspoons salt, 1 tablespoon lard butter and 1 tablespoon caraway seeds and beat thoroughly.
4. Cool this mixture to lukewarm add it to the prepared sponge and beat until well blended.
5. Add a little at a time 6 cups sifted white bread flour, blending well. Add more flour if necessery to make a soft dough which can be kneaded.
6. Turn onto a lightly floured board and let stand fot 10 minutes. Then knead the dough until it is smooth, elastic and not at all sticky.
7. Turn into a buttered mixing bowl and let in rise in a warm place to double in bulk.
8. Punch the dough down and shape into 4 small loaves. Put the loaves into buttered loaf pans and let them rise again to double in bulk.
9. Bake in a moderate oven until the tops of the loaves are well browned and the bread leaves the side of the pans. Cool before slicing.

Ingredients required:

• 1 Envelope or cake of yeast.
• 1 Cup lukewarm water.
• 1 Cup sifted rye flour.
• 1Cup hot water.
• 1/2 Brown sugar.
• 2 Teaspoons salt.
• 1 Tablespoon lard butter.
• 1 Tablespoon caraway seeds.
• 6 Cups sifted white bread flour.