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Take the yolks of six hard-boiled eggs, mash them on a plate, with one large tablespoon of flour and some pepper ; when mixed to a paste, use enough raw egg to make it sufficiently moist to roll into balls or cakes. Put the balls in a dish and pour over them some cream and butter heated together ; cut the whites in rings and garnish with them. M. SOFT-BOILED EGGS. Wash the shells clean, put them in cold water over a quick fire until it comes to a boil — when they will be just right for soft-boiled eggs — if desired hard, let them boil two or three minutes longer. The flavor is more delicious if put in cold water first, instead of hot water. When boiled in hot water, it should be boiling hot — four minutes for soft-boiled, six to seven minutes for hard-boiled. Eggs cook in the shell, after being taken from the water, if not removed from the shell at once. Serve boiled eggs in a napkin. EASTER EGGS. Easter morning would be incomplete, for the children at least, without the brightlycolored eggs typical of the day. There are many ways of coloring the eggs, the easiest being the boiling of them with various colored dyes sold in small packages at the chemists'. An old-fashioned method was to tie each egg in a piece of figured chintz or calico, which would leave its imprint on the egg after it was exposed to the action of boiling water. Another good way to produce a variegated reddish purple color was to boil with the eggs the skins of red onions. To color the eggs with original designs, a provincial method was to trace figures upon the shells of raw eggs with a bit of hard tallow candle, thus covering the part of the shell which was desired white, and then to put the eggs in boiling dye-water. Sometimes the eggs are entirely dyed, and then designs are engraved upon them with a sharp knife or a strong trussing or darning needle. When the prepared dye stuffs are not available, varied colors may be produced by using the following named chemicals, boiling a small quantity with the eggs : red, Brazil wood ; yellow, Persian berries, or a very little turmeric ; brown, a strong dye of turmeric ; claret color, logwood ; black, logwood and chromate of potash ; blue, a mixture of powdered indigo, crystals of sulphate of iron, and a little dry slacked lime. The eggs should always be boiled for ten minutes at least. POACHED EGGS. Have over the fire a large shallow frying-pan half full of boiling water, salted; put in half a cup of vinegar and a teaspoon of salt, and then drop in the eggs, which must previously be broken in cups ; small rings may be set in the pan, an egg being poured into each one without breaking the yolk, or an egg-poacher of perforated tin may be used ; when the eggs are done to the desired degree take each one up separately on a skimmer, trim off the uneven edges, and then serve on toasted bread. FRIED EGGS. After frying ham, drop the eggs one by one in the hot fat, and dip it over them until the white is set. They may be served alone, or on the ham ; or they may be fried in other fat and served on broiled ham. An egg on each piece of ham to be served together. SCRAMBLED EGGS.