Buckeye cookery

In making vegetable (asparagus, _ _ tomatoes, cauliflower, etc.) omelets, cook the vegetables as if for the table; place them in the center of the omelet just before folding. For a plain, easily-made omelet, take three table-spoons milk and EGGS. ee e Ne RAD fi) a pinch of salt for each egg; beat the eggs lightly for three or four minutes, pour them into a hot pan in which a piece of butter the size of a walnut has just been melted, cook three or four minutes, fold over and serve at once. Some scald a little parsley, pour off the water, chop it, and mix with the omelet just before pouring into the pan. Old cheese, grated and added to a plain omelet, is a favorite dish. To make a bread omelet, remove all crust from a> large slice of light, white bread, moisten with sweet milk, rub through a sieve, add to the yolks, beat very thoroughly, and season with salt and pepper to taste, adding beaten whites last. Bortep Eaas. Put.them on in cold water, and when it has boiled, the eggs will be done, the whites being soft and digestible, as they are not when put on in boiling water. \ \ BakeD Eeos. Break eight eggs into a well-buttered dish, put in pepper and salt, bits of butter, and three table-spoons cream; set in oven and bake about twenty minutes; serve very hot. Birps’ Nest. ; Boil eggs hard, remove shells, surround with force-meat; fry or | bake them till nicely browned, cut in halves, and place in the dish with gravy. | CuRRIED Kaas. | Slice two onions and fry in butter, add a table-spoon curry-powder and one pint good broth or stock, stew till onions are quite tender, add a cup of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard-boiled eggs, cut in slices, aud beat them well, but do not boil._— Mrs. E. L. Fay, Washington Heights. , EscALOPED Eaas. ; Moisten bread-crumbs with milk or meat broth; place a layer ot this in a well-buttered dish; slice some hard-boiled eggs, and dip each slice in a thick-drawn butter sauce to which a well-beaten egg has been added; put a layer of them upon the crumbs, then a slight layer of minced ham, veal or chicken, then bread, etc., fin- ' salt, pepper and melted butter, adding milk to moisten till quite on ‘soft; half fill buttered gem-pans or small patty-pans with this mix- ture, and break an egg carefully upon the top of each, dust with . salt and pepper, sprinkle finely powdered crackers over all, set in the oven and bake eight minutes; serve immediately. FRIZZLED Ham AND Eaas. Take bits of either boiled or fried ham, chop fine, and place in ; skillet prepared with butter or beef drippings; take four to six well- beaten eggs, pour over ham, and when heated through, season well with pepper and salt; stir together, cook until done es and turn ever without stirring. / Purr OMELET. Stir j into the yolks of six eggs, and the whites of three beaten very light, one table-spoon of flour mixed into a tea-cup of cream or milk, with salt and pepper to taste; melt a table-spoon butter in a pan, pour in the mixture and set the pan into a hot oven; when it thickens, pour over it the remaining whites of eggs well beaten, return it to the oven and let it bake a delicate brown. Slip off on large plate, and eat as soon as done.—Mrs. W. D. Hall, Hawley, Ca Minn. | PoacHED Eaceés. ‘ishing with dry, sifted bread- duane ; bake until well Pater or, ee mix equal parts minced ham and fine bread-crumbs, season with oe Break and drop them one at a time in salted water, to which | some add a small lump. of butter; some say drop 1 in when simmer- ing, others when boiling, not letting it boil again after putting in