The national course in home economics

Take six eggs, two tablespoonfuls of flour, one teacupful of milk, one tablespoonful of butter. Whip the whites of the eggs to a stiff froth; beat the yolks. Mix the flour smooth in a little milk and stir it into the remainder; add it with the butter to the yolks; mix the whites lightly with them. Pour into a well-greased omelet tin, and bake in a moderate oven for fifteen minutes. Sprinkle with powdered sugar and cinnamon, or with grated Parmesan cheese and serve immediately. Mrs. C. O. D. EGGS MEJIDOS. Six eggs, two tablespoonfuls of sugar. Beat the eggs well, add sugar and a small cupful of boiling water. Beat the whole together a second time. An excellent drink for an invalid. P. B. Smith, M. D. EGG RISSOLES WITH HAM. One-half of a pound of ham or salt pork or bacon should be cut into small dice and fried gently until cooked. Break in six eggs and stir once or twice. When the eggs are sufficiently cooked, place on a dish, and serve very hot. Marian Somers. HARD-BOILED EGGS SERVED COLD. Six eggs, salad oil, vinegar. Boil the eggs for ten minutes, throw them into cold water and take off the shells. Serve them whole, or cut into slices, with oil, vinegar, salt and pepper C. E. Lamb. HARD-BOILED EGGS AND GIBLET SAUCE. Eggs that have been boiled hard may be cut in two the long way of the egg. Place them on a platter and pour over them a sauce made of chicken giblets or else some left-over turkey gravy. J. E. Town. FRIED EGGS. Put a good quantity of oil or butter into a shallow pan, and when ii boils break the eggs carefully into it and fry till the whites are crisp; serve on a platter and trim with parsley. J. O. Roberts. PICKLED EGGS. Have the eggs hard boiled, and, after removing the shells, put them in pickled blood-beet juice until the whites become colored; cut lengthwise and serve as a relish. Lillie. PICKLED EQQS— No. 2. To a quart of vinegar add one ounce of whole ginger, one teaspoonful of cloves, one blade of mace, and one teaspoonful of whole pepper. Boil the spices for five minutes in the vinegar and let stand three days; then strain the vinegar; boil the eggs to be kept for ten minutes, throw them into cold water and take off the shells; when they are cold put them into jars and cover with the vinegar. C. E. Millington. OMELET SOUFFLE. Take three eggs, two ounces of butter, one dessert-spoonful of chopped parsley, one salt-spoonful of chopped onion, one pinch of dried herbs. Beat the whites of the eggs to a very stiff froth; mix the yolks with the parsley and a little salt and pepper. Stir the herbs gently into them and proceed as in a plain omelet. Double the omelet and serve immediately. Mrs. N. Heaton. SPANISH OMELET. Mince very fine enough ham, fat as well as lean, as will fill a small teacup and add two finely-chopped tiny onions, such as are used for pickling. Beat six eggs, stir the ham into them and fry the omelet the usual way, folding it over when done. Garlic can be used in place of the onions, but this would be too strong for most palates. Annie Thomas. ROYAL CREAMED EGGS.