The way to the heart

Three eggs, 2 teaspoons of salt, i teaspoon of paprika or j4 saltspoon cayenne, 2 tablespoons of oil or melted butter, i cup of milk, y^ cup of vinegar. Beat yelks until light. Add seasoning to vinegar and bring to a boil. Scald milk and pour over the beaten yelks. Add vinegar and cook all until thick. Add oil and whites of eggs, well beaten, and whip the mixture until creamy. "A good digestion to you all ; and once more I shower a welcome on you : Welcome all." — Shakespeare. Deviled Crabs. One pint of crab meat, i tablespoon of melted butter, /2 cup of oil, dash ot cayenne, i teaspoon of black pepper, i teaspoon of salt, I teaspoon of mustard, /a cup of Worcestershire sauce, 2 tablespoons of celery seed, 2 cups of cracker dust, 2 eggs. Make a dressing of the ingredients and add to the crab meat Fill shells and dust the top of each one with cracker dust, and place a teaspoon of hard butter on them. Bake until brown and serve hot. Welsh Rarebit. One pound of cheese cut in dice, /4 bottle of beer, i even tablespoon of mustard, red pepper. Cook until cheese has melted, stirring constantly. When the rarebit is done, add i tablespoon of Worcestershire sauce. Place on hot salt crackers and serve at once. Omelette. Beat 6 eggs very light, yelks and whites separately. Add 1/10 pint of milk to the yelks, with a little salt and pepper, and a teaspoon of chopped parsley. Stir in the beaten whites, and fry with butter at once. This will make three small omelettes, and cook better than if made in a large one. Baked Eggs. Eight eggs, I cup of milk, i tablespoon of butter, i teaspoon of flour, Yi teaspoon of salt and a little pepper. Put the butter in a frying-pan, and when melted, put in the flour; stir until smooth and frothy, then draw to the back of the stove and slowly add the milk. Pour into a deep pan and break the eggs into the sauce. Bake in a moderate oven until the eggs have set. Stuffed Eggs. Hard boil i dozen eggs and slice them in half. Take out the yelks and mash to a powder. Rub into them ^ cup of oil, I teaspoon of pepper, 2 teaspoons of salt, i teaspoon of mustard, y2 cup of pickle vinegar, and ^ can of potted ham. Beat the mixture until creamy, and fill the whites. Add 2 tablespoons of celery seed to the prepared mixture before using. Codfish Balls. Boil fish until tender and pick from the bone. Measure and add equal parts of Irish potatoes or parsnips ; add butter, salt, pepper, onion and wine. Make in balls and fry. Jellied Tongue. Boil 2 tongues until tender, and pull off the skin. Cut in thin slices and arrange in a mould, having thin slices of lemon in the bottom. Make a jelly of i box of gelatine dissolved in 1 cup of cold water. Add i quart of boiling water, less the cup, then the juice of 4 lemons, 2 cups of sugar, ana i cup of sherry. Put a layer of jelly and allow it to set. Add another of tongue and one of jelly. Let each layer of jelly harden before putting in the next. Set away for 24 hours. Timbale of Cold Meat. One pint of cold meat, chicken or beef, freed from all fat and grisle. Chop fine and add Yz teaspoon of pepper, i tablespoon of salt, I onion, i tablespoon of chopped parsley, i cup of milk, 3 eggs, 2 tablespoons of butter, Yi cup of bread crumbs,