The new practical housekeeping

Eggs with Vinegar. — Heat some butter in a frying-pan until of a good dark-brown color ; break six or eight eggs into a dish ; season any flavor desired, and slide gently into frying-pan. When done, turn carefully into a dish ; put a good tablespoon strong vinegar into the frving-pan, bring it quickly to a boil, pour upon the eggs, and serve hot as possible. Herring Nest. — Boil six or eight eggs hard and cut whites from yolks in long thin strips, or shavings, set aside to warm in very gentle oven, buttering them now and tnen while preparing the rest. Pound a cup minced meat or nsh very fine in a mortar, mixing in gradually the yolks of eggs, a teaspoon parsley and pepper and salt to taste. Herring Nest. When all are reduced to a smooth paste, mold with the hands into small, egg-shaped balls. Place in the center of a dish, arrange the shred eggs around them, in imitation of a nest, and send to table with small rounds of fried bread. A cup hot drawn butter sauce poured round the nest is an appetizing addition. Ox-Eye8. — Take slices, an inch thick, from good light bread or roll, and cut into circles with a paste-cutter three inches in diameter ; with a smaller cutter one and one-halfinches in diameter cut out the middle of each circle or cake, leaving the ring intact. Fry the rings in butter, a bright yellow color ; butter a dish well, lay the rings in, and pour over them enough sour cream to moisten well, and put, verv carefully, a raw egg into each ring. Dredge with a little salt, and put a very little sweet cream on top of eacn egg. Set in oven, and if pretty hot cover lightly with paper. WTien set, the yolks being soft, they are ready to serve. Send to table garnished with parsley or water-cresses. Temperance Egg-Nog. — Beat well the yolks of two fresh eggs, add two tablespoons each powdered loaf sugar, and orange flower OMELETS. 213 water. Stir quickly, and add a cup boiling water. Drink as hot as possible. Bread Omelet — Boil one cup milk or cream and pour over one cup bread crumbs and let stand a few minutes, pressing throuch a sieve if wished. Beat lightly the yolks of six eggs in a bowl, add milk and bread, season with salt and pepper, add well-frothed whites and pour into hot pan prepared with a tablespoon butter ; finish as in Plain Omelette. Some add a little grated nutmeg and also cut in squares, turn, fry to a delicate brown, and serve. Or add one tablespoon flour, one onion chopped fine, half pint chopped parsley, pepper and salt ; finish as above and serve as a French Omelette: or omit milk and flour and use only half cup bread crumbs and add three tablespoons soft butter and two of grated cold ham and a Savory Omelette will result. Less eggs may be used in any of the recipes. Cheese Omelet — Boil in pint new milk until dissolved a half Eound good rich cheese, sliced thin. Stir in four eggs beaten very ght. Toast some bread, butter evenly, putting on a little mustara, keep stirring the omelet and add a little salt; when thickened, which will be in nve minutes, if fire is good, pour the omelet over the dished toast and serve very hot. Com Cfmelet — Beat three eggs lightly, separatelv if wished extra nice, add third cup milk, three-quarters pint sliced cold boiled com, three tablespoons butter, season and finish as Plain Omelet.