The new Kentucky home cook book

tongue, poultry, or fish, minced fine, and placed as another layer on the eggs, is an improvement. Finish with a layer of bread crumbs. Set it in the oven, with a plate on top, until heated through, then remove the plate, and brown the top before serving. DEVILED EGGS. Take one dozen hard-boiled eggs; when cold, remove the shell, and cut lengthwise; take out the yelks, and mash them well, with two table-spoonfuls of butter, salt and pepper to taste, one heaping tea-spoonful of mustard, and one level tea-spoonful of celery-seed ; moisten well with vinegar ; replace the yelks, and press the two halves together. Place them in a dish, thin the rest of the yelks with more vinegar, and pour over the eggs. Grated cheese may be added to the filling, if desired. Mrs. Robert Ficklin. OMELET (PLAIN). Beat six eggs very light — the whites to a stiff froth, the yelks very smooth ; add to the yelks a tea-cupful of sweet milk and salt and pepper to taste; then add the whites lightly. Have ready in a hot frying-pan a lump of butter the size of a walnut ; when melted and very hot, pour in the mixture. It should cook in about ten minutes. Do not stir it, but slip a knife around the edge to prevent its sticking, at the same time shaking the skillet backward and forward for the same reason. When done, turn half of one side over the other with a spoon, then turn it over from the omelet-pan into a hot dish. Eat at once, or it will fall. OMELET WITH CHEESE. Prepare eggs the same as for plain omelet. Pour them into the hot skillet, in which the butter is hissing hot ; and when the eggs are partly cooked, strew grated cheese thickly over the top. When done, turn one half over the other, and serve at once.' The New Kentucky Home Cook Book. OMELET WITH HAM. Cut ham into small pieces, put it with the butter into the frying-pan, and cook it a few moments ; then toss in the prepared eggs, and proceed as for plain omelet. OMELET WITH VEGETABLES. Omelet may be served with tomatoes, cauliflower, asparagus, and other vegetables, which should be first cooked until they are done, then placed in the center of a plain omelet, one side lapped over the other, and served in a hot dish, with a border of the vegetables used around the omelet. WASHINGTON OMELET. Let a tea-cupful of milk come to a boiling; pour it over one tea-cupful of bread crumbs, and let it stand a few minutes. Break six eggs into a bowl, stir them well without beating ; add the milk and bread ; mix all together ; season with salt and pepper; pour into a hot skillet, on which a table-spoonful of butter has been melted ; fry slowly, cut into squares, turn, fry a delicate brown, and serve at once. Mrs. D. Buxton, in "Practical Housekeeping." EGGS WITH CHEESE. Pour into a hot dish half a pint of boiling milk, break into this six eggs, over which scatter half a tea-cupful of grated cheese; put six small squares of cheese upright between the eggs ; strew bits of butter and salt and pepper on the top ; place the dish on the grating of the stove, and let it remain about ten minutes, or until the cheese is crisp. Serve at once. Mary Cole. CHEESE. MACARONI WITH CHEESE.