The new practical housekeeping

or milk, and salt and pepper to taste ; melt a tablespoon butter in a pan, pour in the mixture and set the pan into a hot oven ; when it thickens, pour over it the remaining whites of eggs well beaten, return it to the oven and let it bake a delicate brown. Slip off on large plate, and eat as soon as done. Sweet Omelet — (Baked). Mix yolks of four eggs with four heaping teaspoons powdered sugar ; add teaspoon vanilla and carefully cut into this tne well-frothed whites ; pour it on a thick metal dish well buttered and bake till brown, about ten minutes. Place dish on a hot platter and serve at once. If liked, dust with sugar just before placing in oven, and the chopped rind of half a lemon may be added. This may be baked in an iron frying-pan and slipped carefully upon the hot platter. . Sweet Omelet. — (Fried). Mix with the beaten yolks of seven eggs two teaspoons powdered loaf-sugar, the grated rind of half a lemon, and a little cream ; add the beaten whites, whip up all together and fry quickly so as not to scorch it ; when set, turn in the ends, sift pounded loaf sugar upon it, and glaze with a red-hot salamander or shovel ; or use sugar with, any plain omelet recipe instead of pepper and salt. For a Fruit Omelet enclose in the center any kind of jelly, marmalade or jam — currant or grape jelly is best. To make a Chocolate Omelet, put over the eggs when slightly firm a tablespoon scraped chocolate mixed to a paste with two eggs ; fold as soon as set, sprinkle powdered sugar or cinnamon over and serve. Vegetable Omelet — Make a puree by mashing up ready-dressed vegetables together with a little milk, cream or gravy, and som& seasoning. Tne most suitable vegetables are cucumbers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms, asparagus tops, potatoes, truffles, or turnips. Prepare some eggs by slightly beating and straining them ; pour them into a nice hot frying-pan, well-buttered ; spread the puree in the center, and when perfectly hot, fold and serve. Or, cold vegetables may be merely chopped small, then fried in a little butter, and some beaten and seasoned eggs poured over. Water Omelet — Break eggs in a bowl, stir rather than beat, and to each three eggs add a teaspoon or so cold water, salt and pepper to taste, (or salt after cooking) and a little scalded and chopped parsley. Put tablespoon butter in a hot omelet pan, pour in eggs, cook as above in first recipe and serve. The water makes the omelet light and moist. As a food, fish ranks just below meat on the one hand and above .vegetables on the other. It is easier of digestion but less nutritious than meats, if salmon is excepted; which is extremely hearty food, and should be eaten feparingly by children and those whose digestion is not strong. But, though it is not recommended that fish should be the only animal food of which one partakes, its value as a part of the diet is indicated by the larger proportion of phosphorus which it contains, and which renders it especially fitted for the use of those who perform much brain work. There can be no doubt that fish might with advantage enter much more largely into our family diet than it does at present, as it would not only afford a pleasant variety in fare, but would also supply certain elements of blood which are not obtained in sufficient quantity from either meat o