Bread Omelet Recipe

Cut one cup of stale bread into tiny bits, beat the yolks of two eggs,

add a pint of milk and the crumbs. Season with a pinch of salt and

pepper and one half teaspoon of Armour's Extract of Beef. Let stand ten

minutes, and then saute in Armour's Simon Pure Leaf Lard until a nice

brown. Add the whites whipped just a moment before taking from the

fire.--ELLA R. STAHL, ROUNDUP, MONT.

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