The new practical housekeeping

Ringed Eggs.— Roughly chop yolks of half-dozen hard-boiled eggs ; cut whites into rings ; put yolks into middle of dish, with wnites round them; lightly sift some bread-crumbs over, sprinkle essence of anchovy upon the top and add a dessert-spoon salad oil and a little red pepper, place in an 'oven for five minutes and serve. Scalloped Eggs.— Moisten bread-crumbs with milk or meat broth and season with salt and pepper ; place a layer of this in a well-buttered dish ; slice some hard-boiled eggs, and dip each slice in a thick drawnbutter sauce to which a well-beaten egg nas been added ; put a laver of them upon the crumbs, then a slight layer of minced ham, veal or chicken, tnen bread, etc., finishing with dry, sifted bread-crumbs ; bake until well heated ; or, put upon the layer of bread-crumbs a layer of minced ham, seasoned with onion and parsley ; set in oven, closely covered, until smoking hot. Have four eggs stiffly beaten, season with pepper and salt, add two tablespoons cream or one of melted butter, and pour this evenly upon the layer of ham. Put the dish back into the oven uncovered and bake until the egg is set. Individual Scallops are made of lightly minced hard-boiled eggs, whites and yolks together, or yolks only. Butter Ascallop shells, or little tins made to resemble them in shape, strew in a portion of the egg, then sprinkle Scallop. some seasoned grated toast over the egg, and so on altemateljr until shells are filled ; sprinkle a little Chili vinegar on top. lay a piece of butter upon each, and place them in oven until sufficiently done. Grated Parmesan cheese, essence of shrimps or anchovies, chetnev sauce, catsup, or truffles, may be added to give them the flavor liked. Scrambled Eggs.— Warm sweet milk in a deep earthen pie plate, allowing two tablespoons to each egg (or less, with a large number of eggs), add a bit of butter size of walnut, or omit the butter and use cream in above proportion or only half as much, 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, shifting iti over the heat as needed, or even raising it, if cooking too fast, 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. Or for plain scrambled eggs omit the milk ; some beat eggs before scrambling, just enough to mix whites and yolks, and minced ham is sometimes added. Scrambled upon a plate that has been heated very, very hot and rubbed with a bit of Dutter, they are relished by those who like eggs but little cooked. Serve scrambled eggs hot over slices of moist buttered toast, or fried bread spread with anchovy paste, if liked, and the dish is called Rumbled Eggs.