Cooks in clover

Scrambled Eggs. — Nine eggs, one tablespoon of ;' Egg Vermicelli.— Three eggs boiled twenty butter, half a teaspoon of salt, a little pepper, half a'! minutes, four slices of bread toasted and cut in teacup of milk. Break the eggs in a bowl with the ) squares and triangles, one cup of milk, one teaspoon milk, and beat them until light. Put the butter in \ of butter, and one heaping teaspoon of flour. Melt a frying pan and set it on the range ; as it melts \ the butter, and stir in the flour, boil the milk, and add pepper and salt. When it hisses, pour in the | mix the butter and flour with it, adding half a tea- spoon of salt, and one salt spoon of pepper. Chop the whites of the eggs, put them in the sauce, and pour this over the squares of bread; over this mash the yelks through a strainer. Garnish the edges with the squares and parsley. J/rs. £. C. Gin. Egg Toast. — Four hard boiled eggs, boiled twenty minutes; one pint of drawn butter; delicate toast with all the crust removed. Chop the whites of the eggs fine and add to the warm drawn butter; this is poured over half a dozen pieces of toast. Then through a wire basket sift the yelks of the eggs like ^gold dust, till it is all thoroughly covered. Edge I the dish with parsley. Mrs. P. E. Kipp. I Egg Nests. — Six eggs, one tablespoon of butter, ( one teaspoon of salt, and pepper if desired. Beat \ the whites to a stiff froth and put the salt into them. I Keep the yelks in the shell, being careful not to \ break them; form the whites on the toast, leaving a cavity in the center for the yelks ; before slipping in the yelks, place a little butter, and if wished, some chopped ham on the toast. Place in the oven and bake two and a half minutes. Serve on buttered toast. Miss Fannie Gray. Bread, Biscuit, &c. Wheat Bread, I. — Take three pints of lukewarm water, and sufficient flour to make a batter not quite stiff enough to allow a spoon to stand in it ; add two even teaspoons of salt. Dissolve one compressed yeast cake in a little warm water; mix thoroughly, and set to rise over night ; if the weather is cold, be sure to stand it in a warm place. In the morning add flour, and knead about twenty minutes; set it at one side to rise again for about one hour, and w'hen ready, knead fifteen minutes more; mould and put into pans ; when risen to the top, place in a moderate oven, and bake one hour. This will make three loaves. Mix the sponge about nine o'clock in the evening. Af. E. Wheat Bread, II. — About six o'clock in the even- |ing boil two potatoes in half a pint of water; put half ! a pint of flour in a bowl, pour the potatoes and I water through the colander, and mash them ; stir \ well, and let it get lukewarm. Dissolve one cake I of Baker's safe yeast in a little warm water, stir this 'into the batter, set in a warm place and cover. Place three pints of flour and one pint of water in a ibowl, stir well, pour it in the sponge, and set it in ; a warm place until morning. Then add a little lard, a teaspoon of sugar and a tablespoon of salt; ; stiffen with flour, turn out and knead for half an hour. Put it back in the bowl and allow it to rise ; until twice its size, then knead until it is round, and ' cut into loaves ; place them in the pans and let them