Cooks in clover

Ham Omelette. — Three eggs, beaten very thoroughly ; three quarters of a cup of milk ; one table- - spoon of corn starch with half a teaspoon of baking i powder mixed in, and a little milk to wet it; half! a cup of chopped ham, cooked and cold. Grease a] frying pan on all sides, have it very hot, and turn | in the mixture. The fire should not be too hot. Keep cutting away from the sides, and when the ] Qgg is set, turn half of it over with a griddle turner. Mrs. M. L. Blizard. Marguerites. — Six hard boiled eggs, lettuce to make the shells, one scant tablespoon of mustard, half a teaspoon of salt, three tablespoons of oil, one tablespoon of vinegar or lemon juice, and half a teaspoon of pepper. Cut the whites carefully in two, mash all the yelks together, and grad- ally add the seasoning; fill in the whites with the prepared yelks, and place each half-egg in two leaves of lettuce. Miss A. Hesse. Stuffed Eggs. — Boil the eggs very hard ; when cold, remove the shells and cut in half, taking out the yelks and putting them in a bowl ; stir with a spoon, adding olive oil or butter, a little mustard, salt, pepper and vinegar to taste, and a little sugar if you like. Mix together and place back in the white half. A little chopped ham may be added. Mrs. J. Hcmion. Crumbed ECrumbed Eggs. — Cut six hard boiled eggs into slices, dip them into melted butter, then into fine cracker crumbs, and fry in good drippings; spread triangles of fried bread with anchovy paste, lay them in a hot platter and arrange the eggs on these; pour over all a cup of drawn butter, into which a raw egg has been stirred.. Poached Eggs. — Into a frying pan pour plenty of boiling water, and a teaspoon of salt. Let it boil steadily, but not violently. Break an egg into a cup and pour it very cautiously and quickly on the surface of the water. Do not put more than three eggs in the pan at a time. They should be cooked in three minutes, taken up with a skimmer, and laid on a hot flat dish, in which a teaspoon of butter has been melted. When all are done, pepper and salt lightly, put a bit of butter on each egg, and serve very hot. A square piece of toast, dipped for half a minute in hot water, may be placed under each egg, and is quite an addition. * * *_ ( eggs and stir them briskly, until you have a soft I mass just firm enough not to run over the bottom <! of the heated dish on which you turn it out. Make '■ it into a neat mound, and garnish the edge of the i dish with parsley. * * * ; Baked Eggs. — Break fresh eggs into a buttered I earthen dish and cover with sweet cream, allowing J two tablespoons of cream for each egg. Bake in a 5 hot oven for a few moments. Serve hot with but- I ter, pepper and salt. The most dainty way of serv- / ing, is to bake the number required for each person j in a separate saucer. Mrs. M. L. Bullock.