Cassaroles, Soufflées, Eggs

This is a digitization of my great grandmother's cookbook. The original was written by Elizabeth M. McGinley some time before I was born. I hope that making the recipes herein easier to read and search will lead to them seeing more use.

Eggs combine superbly with almost any other food - especially cheese, for there seems to be some close kinship of the hens and cows generosity.

The modest egg is the most protein of foods - and the kitchen would be a sorry place without it.

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