Dr. M'Millan's formulas and domestic guide

Take 6 eggs and beat separately, allow one table-spoonful of milk to each egg, stir in flour to make a batter, take a cupful of milk, put on the stove and stir in the batter until it is like starch, add a piece of butter the size of a walnut and a pinch of salt ; take this from the stove, pour into the dish in which you would serve, then stir in the yolks of the eggs which have been beaten, beat the whites until you can turn the platter bottom side up, then adding them, mixing thoroughly. Put in a quick oven and bake ten minutes. It should be eaten immediately. FRENCH EGGS. Boil hard, remove the shell and roll in cracker crumbs, and fry in butter until brown. Make a gravy of butter, crumbs and cream and pour over them. PICKLED EGGS. Select nice fresh ones, boil them hard and lift them directly from the hot water into cold. When cool, remove the shell, stick cloves in them and drop in cold vinegar. NO. 2. Put the eggs on the stove in cold water, let stand and boil for i hour; the heart is then mealy. Remove the shells, stick 4 or 5 cloves in each egg and pour hot vinegar over them ; (add other spices if you Uke); let stand a few days. They are very nice. TO KEEP EGGS. Pour I gallon of boiling water on i quart of quick hme; when cold, add I ounce of cream of tartar. The eggs must be covered with the pickle. FRENCH TOAST. For dessert : ^ of a pint of milk, i egg well beaten, and a little salt. Take 6 slices of bread, dip into the custard (uncooked) one by one, then fry in a little butter until a delicate brown. For sauce : Melted sugar with a little cinnamon added. This is very nice, and is a good way to use up stale bread. Try it. COFFEE. Take the best green coffee, roast to a dark brown, beat the white of i egg (so it won't hang together much), and stir it through the coffee while hot. Grind when you want to make your coffee, a table-spoon heaping full to each person, and as many cups of cold water as you think your family wil! drink. Put it in a hot place, let it just come to a boil, and put it back where it will keep hot till your meal is ready. Then put it off the stove 2 or 3 minutes before pouring out. If not strong enough put in more coffee next time. NO. 2. Take 2 or more egg shells, crush them with the requisite amount of ground Java. Add half-cup of cold water, beat it well together, pour on boiling water, and allow it to boil up once. Always wash eggs before breaking them, and save the shells for coffee, which will be, when so treated, as clear as when the white of an egg is used. NO. 3. One-half an egg to i cup of ground coffee. Stir well in a bowl, so that every ground is covered, then place in the coffee pot, and pour on cold water, shaking constantly till the lumps -of egg and coffee settles to a smooth mass. Add your boiling water. NO. 4. For each person allow i table-spoonful of coffee. Pour on boiling water sufficient for use, and boil from 3 to 5 minutes. After pour out half a cup, and replace in the pot, allowing it to stand about a minute. This settles the coffee nicely, when it is ready to serve. NO. 5.