Put one teacup of foiling milk on one cup of bread crumbs. Stir six eggs in another di.s✪ Washington Omeleth, then add the bread and milk, sea.son, and fry* in hot greased skillet. Turn and cut into quarters. M. L. SALT FISH OMELET. Soak two and one-half cups of crack¬ er crumbs and one cup of shreded coil fish in one quart of milk, then add three well beaten eggs✪ Salt Fish Omelet, salt. Hake in earthen dish and serve hot in .same di.sh. TOMATO OMELET. Peel and chop fine four large tomatoes add to them one-half cnp of bread or cracker crumbs and five well beaten eggs, .sea.son; Put into a hot frying pan a small piece of butter, turn in the mixture. Stir rapidly until it begins to thicken. Let It brown and fold it. THK P?:NXSYI.VAXr A GPJRMAXCOOK HOOK. CRESS OMELET. A delicious omelet maybe made with four eggs, the wliites lx ateu to a stiff froth. Add a pincli of salt and stir in lightly the yolks of tlie eggs. Have half a cupful of minced water cres-* slightly salted in readiness. Place a small tablespoon of butter in an omelet pan, when melted turn in the omelet and cook about five minutes taking care it does not burn. Slip omelet into a plat¬ ter, sprinkle the cress over it. Fold and searve at once. ORANGE OMELET. Take three eggs, three tablespoons a: sugar, three tablespoons orange juice, and grated rind of an orange✪ Orange Omelet. Beat yolks and whites separately, then mi.\ all together. Put in pan as other ome¬ let, set in oven and bake, when done fold and sprinkle with sugar. Score in lines with hot poker and serve DEVILED EGGS. Boil eggs hard, cut them in halves, remove yolks and mix them with vine¬ gar to moisten, add a teaspoon celery seed mustard, salt and pepper✪ Deviled Eggs, mixed. Re fill the halves with the mixture. Serve on lettuce leaves. VEGETABLES. PARSNIPS. Pare, slice and boil with a small piece of pork. Season. 4 few potatoes boiled with them are nice. Another way, boil in salt water until tender, then fry them in butter or drippings. PARSNIP BALLS. Take a pint of mashed parsnips, sea son with salt, pepper and cream. When heated through, add one well beaten egg✪ Parsnip Balls. set away to cool, then make into balls and fry as other croquettes. CARROTS. Boil with meat and potatoes, or cut into pieces the lengthwise, boil in .salt water and make a white sauce over tliem. They are nice pickled. ASPARAGUS. (Purifies the BIocxI) Break it, leave out the tough pieces, boil in enough water to let it get nearly boiled dowui, then when tender .season and add a white .<auce. Serve with toast. EGG PLANT. Pare and slice a little over half an inch thick. Put into a deep dish a lay¬ er of egg plant, then sprinkle of salt al¬ ternating, let them stand an hour or two then put them into a pan of cold w'ater, set them on the stove and let them boil until tender enough to stick a tooth pick through them. Xew drain them and let them get dry. hry them like crotjuettes. Stay by them and turn . .several times until they are fried a nice brown and your husband will say they are the nicest he ever ate. .Mrs. Holbin. SPINACH. ((jood For Kidney Complaint. )

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Put one teacup of foiling milk on one cup of bread crumbs. Stir six eggs in another di.sh, then add the bread and milk, sea.son, and fry* in hot greased skillet. Turn and cut into quarters. M. L. SALT FISH OMELET. Soak two and one-half cups of crack¬ er crumbs and one cup of shreded coil fish in one quart of milk, then add three well beaten eggs, salt. Hake in earthen dish and serve hot in .same di.sh. TOMATO OMELET. Peel and chop fine four large tomatoes add to them one-half cnp of bread or cracker crumbs and five well beaten eggs, .sea.son; Put into a hot frying pan a small piece of butter, turn in the mixture. Stir rapidly until it begins to thicken. Let It brown and fold it. THK P?:NXSYI.VAXr A GPJRMAXCOOK HOOK. CRESS OMELET. A delicious omelet maybe made with four eggs, the wliites lx ateu to a stiff froth. Add a pincli of salt and stir in lightly the yolks of tlie eggs. Have half a cupful of minced water cres-* slightly salted in readiness. Place a small tablespoon of butter in an omelet pan, when melted turn in the omelet and cook about five minutes taking care it does not burn. Slip omelet into a plat¬ ter, sprinkle the cress over it. Fold and searve at once. ORANGE OMELET. Take three eggs, three tablespoons a: sugar, three tablespoons orange juice, and grated rind of an orange. Beat yolks and whites separately, then mi.\ all together. Put in pan as other ome¬ let, set in oven and bake, when done fold and sprinkle with sugar. Score in lines with hot poker and serve DEVILED EGGS. Boil eggs hard, cut them in halves, remove yolks and mix them with vine¬ gar to moisten, add a teaspoon celery seed mustard, salt and pepper, mixed. Re fill the halves with the mixture. Serve on lettuce leaves. VEGETABLES. PARSNIPS. Pare, slice and boil with a small piece of pork. Season. 4 few potatoes boiled with them are nice. Another way, boil in salt water until tender, then fry them in butter or drippings. PARSNIP BALLS. Take a pint of mashed parsnips, sea son with salt, pepper and cream. When heated through, add one well beaten egg. set away to cool, then make into balls and fry as other croquettes. CARROTS. Boil with meat and potatoes, or cut into pieces the lengthwise, boil in .salt water and make a white sauce over tliem. They are nice pickled. ASPARAGUS. (Purifies the BIocxI) Break it, leave out the tough pieces, boil in enough water to let it get nearly boiled dowui, then when tender .season and add a white .<auce. Serve with toast. EGG PLANT. Pare and slice a little over half an inch thick. Put into a deep dish a lay¬ er of egg plant, then sprinkle of salt al¬ ternating, let them stand an hour or two then put them into a pan of cold w'ater, set them on the stove and let them boil until tender enough to stick a tooth pick through them. Xew drain them and let them get dry. hry them like crotjuettes. Stay by them and turn . .several times until they are fried a nice brown and your husband will say they are the nicest he ever ate. .Mrs. Holbin. SPINACH. ((jood For Kidney Complaint. )

The Pennsylvania German cook book