1/2 c. butter (or margarine), melted
1/2 c. all-purpose flour, sifted
1 10-oz. pkg. frozen chopped spinach
1 4-oz. can green chiles, seeded and chopped
1 pt. small curd cottage cheese
1/2 lb. cheddar cheese, shredded
10 eggs
1 t. salt
1 t. baking powder
1/2 lb. jack cheese, shredded

Preheat oven to 400°. Melt butter in 13 x 9 x 2" pan in warm oven about 3 minutes. Beat eggs in large bowl; mix in flour, baking powder and salt. Squeeze thawed spinach very dry and add to egg mixture along with chiles, melted butter and cheeses. Pour mixture into pan and bake 15 minutes at 400°. Reduce heat to 350° and bake an additional 35-40 minutes. Let stand 15 minutes to set.

Can be served hot or cold.

Yield: Cut into as many as 60 squares

Four thick slices of bread buttered with crust removed,
1 pint milk, 3 eggs, almost 1/3 pound grated cheese, salt, spoonful
of mustard, pinch of cayenne pepper. Make custard of milk and
egg, adding a little salt. Place layer of bread cut in one inch
squares in a heated dish, sprinkle thickly with cheese seasoned
with mustard and pepper, add another layer of bread and cheese
and continue until you have used it all. Then pour the milk and
egg over all and bake in a moderate oven until brown and puffy.
This is delicious.

Slice 2 or 3 large onions very thin and fry till a nice brown. Have ready
5 or 6 hard-boiled eggs (boiled 30 minutes they are perfectly digestible), cut in slices, and a half bowl of good gravy. Add first the gravy, then the eggs, stirring gently to blend (do not break the eggs), cook a minute or two and serve very hot. Season the onions with pepper and salt.

Toast round slices of bread without crust. Butter well, then melt cheese in 1/3 cup of milk slightly salted. Just before taking from fire stir in yolk of 1 egg, thoroughly beaten, pour over the toast. Serve hot with poached egg on top.

One-fourth cup hot milk, 1 egg, 1 teaspoonful butter, salt, pepper. Beat the egg slightly, add butter, salt and pepper. Add hot milk gradually, pour into double boiler and stir until light. Serve on slices of toast.

Boil 1 cup of rice, pour on a platter. Poach 6 eggs, season well and lay on the rice. This makes a very dainty dish.

Boil 6 eggs hard, cut in slices, lay in a deep dish with bread
crumbs between each layer. Put 2 ozs. of butter with 1/2 tablespoonful of flour rubbed into it, in a sauce pan, add some parsley, a little onion, salt, pepper and nutmeg, 1/2 pt. of cream (a pt. is better), stir on the fire until it thickens, then pour it over the eggs; cover the top with bread crumbs and bits of butter. Bake a light brown.

Chop very fine 1 cup of ham. Boil 8 eggs until hard. Cover the bottom of a pudding dish with very fine bread or cracker crumbs. Cover this with a layer of the meat, then cut 4 eggs in slices, laying them on the meat, sprinkle with salt and pepper and pour over this enough drawn butter gravy to cover it. Then another layer of meat and eggs, covering again with the gravy. Spread over the top bread crumbs not too fine and bake until the
crumbs are brown.

Four eggs well beaten, 1 tablespoon of milk to each egg. Stir in
1 tablespoon of grated cheese.Omelets may be varied by adding a little finely chopped ham or chicken, or for an omelet of 4 eggs add 6 or 8 chopped oysters.

Six eggs, yolks and whites beaten separately, 1 cup of rich
milk, with one tablespoon of flour stirred in and a pinch of salt.
Beat well together and pour into a hot, buttered frying pan.
When cooked on bottom set in hot oven on upper grate to brown.
Roll over on to platter and serve.