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Out of Nothing

It is surprising what a good meal you can get up sometimes when "there's not a thing in the house to eat." Let us give you an example. One evening two of our young friends came over to tell us their sweet secret, and with them was another young lady. While we were talking it over and making plans for the wedding another friend dropped in because he said our "light looked inviting."

An hour or so of talk and then one of us signaled to the other and received the shocking signal back, "There's not a thing to eat in the house." This called for an investigation of the larder in which all joined with the following result: Item - two cans of reed birds from China, each containing twelve of the little birds as large as your thumb. Item - one egg. Other items - one onion, two slices of dry bread, one green pepper, rather small, one dozen crackers. Item - one case of imported Italian Vin d'Oro Spumanti. Item - six hearty appetites to be appeased.

The gentleman who saw our light saw another, and rushed off to a barber shop, and got four more eggs. Barbers use eggs, and they must be fresh ones, in shampooing, and our friend remembered it.

The two young ladies and the young man prepared the table, and the other lady and the two gentlemen set about getting a meal. One of us made an omelet of the five eggs, the onion and the green pepper, with crumbs of bread, and this is the recipe:

Omelet a la Peruquier

Take five eggs and beat until very light. Roll two slices of dried bread to crumbs and mix with the beaten eggs. Chop fine one onion and one green pepper, season with salt and pepper. Pour a tablespoonful of olive oil in an omelet pan and in this fry the peppers and onion to a light brown. When ready turn into this the beaten eggs, and cook until done. Follow the rule of never disturbing a cooking egg or a sleeping child. Serve on a hot dish.

Reed Birds a la Chinese

Take two cans of Chinese reed birds, open them and take therefrom the two dozen birds contained therein. In a hot frying pan place the birds in the grease that comes around them and heat them through. Toast twelve square crackers and on each place two reed birds, and serve two on each of six hot plates. With both the omelet and the reed birds serve Vin d'Oro.

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