The household (of the Detroit free press)

Break all your eggs in one dish ; stir rather than beat up the yolks and whites ; to each three eggs you use put in a teaspoonful of cold water ; salt and pepper to taste ; put two ounces of butter in the pan ; when the butter is very hot pour in the eggs ; just as soon as cooked on one side turn quickly and cook on the other side ; double over and serve on a very hot plate. The cold water in the eggs makes the omelet light and moist. BREAD OMELET. Put into a stew-pan a teacup of bread crumbs, one teacup of cream, one tablespoonful of butter, with salt and pepper ; when the bread has absorbed the cream, work in two beaten eggs; beat them a little with the mixture ; fry in an omelet pan and roll up. HAM OMELET. Chop up fine one-half pound of cold boiled ham ; add to it four eggs, well beaten, with a little salt and pepper ; place in a pan a small piece of butter, then turn in the eggs and ham, and brown. BEEFSTEAK OMELET. Three pounds raw steak, and one slice salt pork, chopped fine; then soda crackers rolled, one egg, half a cup of milk, small piece of butter, two teaspoonfuls salt, one teaspoonful of sage, half teaspoonful of pepper ; mix with the hands ; pack in a tin and bake one hour and a half. When cold slice thin. TOMATO OMELET. Pour boiling water over the tomatoes, skin and cut fine. To one quart put two chopped onions, a lump of butter the size of an egg ; let them boil half an hour, then mash them ; put in two small cups of bread crumbs, pepper and salt, and the well beaten yolks of two eggs ; sprinkle a thick layer of crumbs on the top and bake until a light brown. If the given quantity of bread does not seem enough, add until it is thick enough. MEAT OMELET. Take one teacup lean cooked ham, chopped fine; put in a bowl and break in five or six eggs ; add a little pepper and beat all together. Have your frying-pan hot, with a good piece of butter in it ; put the mixture into it. When it is set, double one half on to the other and let it stand a few minutes, when it will be ready to serve. Any other kind of meat may be used, and different kinds of sweet herbs for flavoring. OATMEAL PORRIDGE. Clean, aromatic, coarse, dry meal must be got from some shop where they know what is good in the way of oatmeal. The meal must be stored as carefully as tea in a covered dry jar, so that neither must, mice nor beetles can defile it. The saucepan must be the pink of cleanliness, and must not have been used for anything other than milk and breadstuffs. Saucepans in which potatoes, greens or meats have been cooked are never pure enough for milk and breadstuffs. With such materials the making of delicious porridge is easy, but without them it is impossible. Bearing in mind the principle on which breadstuffs and milk are to be combined in food, we perceive that the meal must be cooked in water. Therefore, having clean boiling water in the saucepan, we take a small teacup of meal (two or three ounces) for each pint of water in the saucepan. Draw the saucepan of boiling water off the fire and then sift the meal through the fingers. The meal