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KIDNEY OMELETTES. Wipe half a beef kidney with a wet towel, cut it in small slices, rejecting all veins and membranes, put it over the fire in a frying-pan with two heaping tablespoons of butter and fry it quickly. Meantime break three eggs, beat them with a saltspoon of salt and a little pepper ; put a heaping dessertspoon of butter in a frying-pan over the fire, and when it is melted pour in the beaten egg ; break the omelette a little while it is cooking, so that the uncooked portion may run to the bottom of the pan; when the uncooked portion is sufficiently done, pour the kidney in the middle of it, fold it together, turn it out on a hot dish, and serve it hot. PARSLEY OMELETTE. A few sprigs of parsley chopped fine, add a little grated nutmeg, and mix with the beaten eggs, finish as directed. Parsley and chives prepared as above is called Omelette aux fines herbes. HAM OR BACON OMELETTE. If the ham is raw, cut in small pieces ; put it in the butter, when cooked, turn the beaten eggs over it ; finish as directed. If boiled ham is used, cut in small pieces and mix with the beaten eggs. Bacon may be used in the same manner. * CHEESE OMELETTE, A little cheese grated, or cut in thin square pieces ; mix it with the beaten eggs ; finish as directed. The best kind of cheese are Swiss cheese, Gruyere Parmesan and pine-apple cheese. JELLY, JAM, OR MARMALADE OMELETTE. Rub off the yellow part of the lemon with a piece of loaf sugar ; pound the sugar in a mortar and mix it with the beaten eggs. When the omelette is ready to double up place a few spoonfuls of apple jelly on the middle of the omelette, and double it so the jelly is concealed. Any kind of jams, or marmalades, and, in fact, any kind of sweetmeat, may be used in the same way. " Give us this day our daily bread." " In the English language there is no nobler word than lady. But go back to its origin, and what do we find that it means ? We find that it means she that looks after the loaf, — the guardian of the bread. And to look rightly after the loaf, must not the ' lady ' herself have been able to make it, and able to teach her maids how to make it ? Most certainly. " In our day ' lady ' has, indeed, a wider meaning than this its early sense. But there is not a lady in the land who would not add to her accomplishments in the ability to make good bread." Bread, good bread, is of pre-eminent importance and should receive our first consideration. If you have good bread other food can be added, very easily; but, without good bread everything else is as nothing, bread being the numeral, and all other adjuncts, units as it were. There need be no morsel of bread wasted, recipes will be given for using all that has become dry and stale. HOW. TO DISTINGUISH GOOD FLOUR. To make good bread you must have the best flour, which is far more satisfactory and economical in the end. The best flour is yellowish white ; when handled it is lively and will stick to the fingers. TO MAKE GOOD BREAD.