Buckeye cookery

i‘ _ the eggs; others have water boiling, salt, then place it where it will stop boiling, drop in eggs, and let simmer gently till done. Always take great care in keeping the yolk whole. To preserve the egg round, muffin rings may be placed in the water, or stir witha _ ‘spoon and drop in the eddy thus made, stirring till egg is cooked. _ To serve them, toast squares of bread three-quarters of an inch © thick, put a very little melted butter upon each slice, place on a heated platter, lay an egg on each square, and sprinkle with pepper and salt. Some put a bit of butter on each egg. Serve with War- sester sauce if desired. Some poach eggs in milk, serving them m sauce anes THe some of the milk, ane seusoning with pepper and salts." | , Pickled Eggs. Pint strong vinegar, half pint cold water, tea-spoon each of cinnamon, allspice, and mace; boil the eggs till very hard and take off the shell; put on the’ spices tied in a white muslin bag, in the cold water, boil, and if the water wastes away, add enough so as to leave a half pint when done; add the vinegar, and pour over the eggs, _ putin as many eggs as the mixture will cover, and when they are used, the same will do for another lot. Or, after boiling (hard) and > nee shell, place in jar of beet pickles, and the white will become red; cut in two in serving. Scrambled Eggs. In a deepearthen pie-plate, warm sweet milk, allowing two table spoons to each egg (or less, with a large number of eggs), add a bit of butter size of a walnut, and a little salt and pepper. When nearly to boiling point drop in the eggs, broken one at a time in a saucer; with a spoon or thin-bladed knife gently cut the eggs, and scrape the mixture up from the bottom of the plate as it cooks. If it begins. to cook dry and fast at the bottom, move the dish back instantly, for success depends wholly on cooking gently and evenly, proportions being of secondary importance. Take from stove before it has quite | all thickened, and continue turning it up from bottom of dish a moment longer. If served in another dish (it keeps warmer served in same) have it well heated. The mixture should be in large flakes of mingled white and yellow, and as delicate as baked custard. Some prefer them scrambled without the milk.—Mrs. L. S. Williston, Jamestown, N. Y. Stuffed Eggs. Cut in two, hard-boiled eggs, remove yolks, chop, and mix with them chopped cold chicken, lamb, or veal (some add a little minced onion or parsley and a few soaked bread-crumbs), season, and add gravy or the uncooked yolk of an egg, form, fill in the cavities, level, put the two halves together, roll in beaten egg and bread-crumbs, put in wire egg-basket, and dip in boiling lard; when slightly brown, serve with celery or tomato sauce. _ CA al na LEON ROG: To Keep Eags. Put atwo inch layer of salt in bottom of stone jar, then a layer of fresh eggs, small end down; then salt, then eggs, and so on till jar is full, with a layer of salt at top; cover and put in a cool place, but not where they will freeze. This is a simple, easy, and inexpensive way, and has been tested for years. Or, dip the eggs in melted wax, or a weak solution of gum, or in flax-seed oil, or rub aver simply with lard, each of which renders the shell impervious to air, and pack away in oatsor bran. For one’s own use the latter is a good method, keeping the eggs perfectly, but it discolors the shells, and renders them unfit for market.