The household (of the Detroit free press)

Chop up fine one-half pound of cold boiled ham ; add to it four eggs, well beaten, with a little salt and pepper ; then place in a pan a small piece of butter, and then turn in the eggs and ham and brown. BAKED OR ROASTED HEART. Take an ox heart and wipe it dry, trim and clean it well ; fill the cavities with a stuffing made thus: Crumbs of bread (the quantity must depend upon the size of the heart), chopped suet or butter two ounces, parsley or sweet marjoram, or any herbs preferred, chopped ; lemon peel grated, pepper, salt and nutmeg, with the yolk of an egg ; mix and fill the cavities of the heart. Serve it with gravy, melted butter and currant jelly. It may be either baked or roasted (as preferred), in this way, and will require a quarter of an hour for each pound weight. Some people do not like herbs or nutmeg for seasoning, but they can easily be left out. Or, cut into pieces lengthwise, the pieces not being thicker than one inch. Broil with a piece of fat or bacon for ten minutes ; serve with a little currant jelly and butter under the slices. Or, wash in several waters, cut into pieces lengthwise ; take a baking dish and lay some slices of potatoes at the bottom, then a few slices of bacon, then the pieces of meat, another layer of bacon ; season each layer to liking, and fill up the spaces with veal stuffing made into balls ; add water and bake an hour. . Kidney and heart may be mixed. Calfs heart may be dressed in the same way, or be stuffed with veal stuffing and baked upon potatoes. Small hearts, as of sheep, lambs, may be stuffed, inclosed in paste with a bit of fat bacon wrapped around them and baked. Cold heart may be baked the same as beef, the dressing being mixed with the gravy. LAMB CHOPS. Trim off the flap from a fine loin of lamb and cut into chops about three-quarters of an inch in thickness. Have ready a bright, clear fire ; lay the chops on the gridiron and broil them to a nice pale brown, turning them when required. Season with pepper and salt. Or, sprinkle with vinegar, pepper and salt ; dip them in egg, roll in cracker or bread crumbs, and fry. Serve very hot and quickly, and garnish with crisp parsley, or place them on mashed potatoes. Asparagus, spinach or peas are the favorite accompaniments to lamb chops. LAMB STEWED WITH GREEN PEAS. Cut the scrag or breast of lamb in pieces and put into a stew pan with just enough water to cover it. Cover it closely and let it stew for twenty minutes. Take off the scum ; add a tablespoonful of salt and a quart of shelled peas ; cover and let them stew for half an hour ; mix a tablespoonful of flour and butter and stir in and let it simmer ten minutes ; then serve. If you mix the flour with cream it makes it better. Veal is nice cooked in the same way, with half a dozen small new potatoes added with the peas. ROAST FOREQUARTER OF LAMB.