Pickled Eggs

Pint strong vinegar, half pint cold water, tea-spoon each of cinna, mon, allspice, and mace; boil the eggs till very hard and take off the shell; put on the spices tied in a white muslin bag, in the cold water, boil, and if the water wastes away, add enough so as to leavs a half pint when done; add the vinegar, and pour over the eggs, put in as many eggs as the mixture will cover, and when they are used, the same will do for another lot. Or, after boiling (hard) and removing shell, place in jar of beet pickles, and the white will become red; cut in two in serving.

Scrambled Eggs

In a deep earthen pie-plate, warm sweet milk, allowing two tablespoons to each egg (or less, with a large number of eggs), add a bit of butter size of a walnut, and a little salt and pepper. When nearly to boiling point drop in the eggs, broken one at a time in a saucer; with a spoon or thin-bladed knife gently cut the eggs, and scrape the mixture up from the bottom of the plate as it cooks. If it begins to cook dry and fast at the bottom, move the dish back instantly, for success depends wholly on cooking gently and evenly, proportions being of secondary importance. Take from stove before it has quite all thickened, and continue turning it up from bottom of dish a moment longer. If served in another dish (it keeps warmer served in same) have it well heated. The mixture should be in large flakes of mingled white and yellow, and as delicate as baked custard. Some prefer them scrambled without the milk. - Mrs. L. S. Willis ton, Jamestown, N. Y.

Stuffed Eggs

Cut in two, hard-boiled eggs, remove yolks, chop, and mix with them chopped cold chicken, lamb, or veal (some add a little minced onion or parsley and a few soaked bread-crumbs), season, and add gravy or the uncooked yolk of an egg, form, fill in the cavities, level, put the two halves together, roll in beaten egg and breadcrumbs, put in wire egg-basket, and dip in boiling lard; when slightly brown, serve with celery or tomato sauce

Washington Omelet

Let one tea-cup milk come to a boil, pour it over one tea-cup bread-crumbs and let stand a few minutes. Break six eggs into a bowl; stir (not beat) till well mixed; then add the milk and bread; mix; season with salt and pepper and pour into a hot skillet, in which a large tablespoon of butter had been melted; fry slowly,,. cut in squares, turn, fry to a delicate brown, and serve at once. - Mrs. D. Buxton.

How To Preserve Eggs

Make a solution of lime in rain-water, and allow the eggs to remain in it for several days. The lime will form a coating over the shells and in the pores. Pack the eggs thus prepared in sawdust or chopped straw.