Any cold meat, fish, fowl, or vegetables may be used up in this manner. Free it from the skin, gristle and fat; mince it or pound it to a paste in a mortar. Use 1 tablespoon of -meat to every 4 eggs; toss it in a buttered frying pan over a good fire till it begins to brown. Either pour the beaten eggs upon it or beat it in with the eggs, or spread it upon them after they have begun to set in the pan. Serve foot, with or without a sauce, and garnish with sprigs of crisp herbs, pickles, or lemon slices. In beating the eggs, a little milk gravy, white wine or water, may be added with advantage. left-over eggs prepared in any style, may be worked in this omelette. - Mrs. Mary Carpenter, Des Plaines, Ill.