You would eat chickens i' the shell" - Trolius and Cressida.

Perfectly Prepared Egg

To prepare a perfectly fresh egg, so an afflicted stomach can eat it. pour boiling water into a granite or tin cup, put in egg (in its shell) cover, stand on rear of stove for 5 minutes.

Mrs. W. X. Boyer.

Egg Omelet

To 1 egg add 1 tablespoon of milk, one-eighth teaspoon of salt, one-half teaspoon of butter. Separate yolks and whites beat thoroughly. Add salt and milk to yolks and add to the well beaten whites. Fry in very hot pan. When creamy fold and turn on a warm plate. Famie Dool.

Omelet

Separate 5 eggs. Beat the yolks, add 1 tablespoonful of sifted flour, salt, pepper and 1 teaspoonful baking powder. Blend until smooth; add gradually scant pint of milk, then the beaten whites. When "set"- and determine this by running broad bladed knife under it - place in hot oven until brown. Mrs. W. N. Boyer.

Creamy Omelet

Separate whites and yolks of six eggs, add to yolks onehalf teaspoon flour, one-half teaspoon salt, a little pepper, beat well, add 6 tablespoons sweet milk or cream; beat whites very stiff, adding one-fourth teaspoon cream tartar. Add yolks to whites and turn into skillet with 2 tablespoons of butter.

Lillian Merritt.

Mrs. H. E. Bigelow.

Omelet

Whites of 5 eggs beaten very stiff, then add the yolks one at a time beating a few seconds between, till all are added. Then add 1 teacup sweet milk, 1 teaspoon flour in which one-fourth teaspoon baking powder has been thoroughly mixed, 1 teaspoon salt and a dash of pepper. Turn into a warm skillet which has been well rubbed with butter. Let it cook slowly until nearly set, then put it in a hot oven for a few minutes, take it out and roll on a hot platter and serve.

Mrs. H. E. Bigelow.

Egg Baskets

Make these for lunch the day after you have had roast chicken, duck or turkey for dinner. Boil 6 eggs hard, cut neatly in half and extract the yolks; rub these to a paste with some melted butter, pepper and salt and set aside. Pound the minced meat of the cold fowl fine in the same manner and mix with the egg paste, moistening with melted butter as you proceed, or wit ha little gravy if you have it to spare. Cut a slice from the hollowed whites of the eggs to make them stand; fill in with the paste, arrange close together upon a flat dish and pour over them the gravy left from yesterday's roast heated boiling hot, and mellowed by a few spoons of cream or rich milk. Mrs. Stella L. Guthrie.

Creamed Eggs

Cook four eggs till hard. Make a white sauce by melting one heaping tablespoonful of butter and mixing with it one heaping tablespoonful of flour, then add slowly one cupful of milk. Season with salt and pepper and cook until thick. Chop the whites of the eggs and add to the sauce. When ready to serve pour the sauce and whites into a dish and press the yolks seasoned with salt and pepper, through a sieve over the sauce. This is nice served on buttered toast.

Bessie K. Bigelow.

Poached Whipped Eggs

Whip the whites of the eggs to a stiff froth and place the froth in individual cups. Drop the whole yolk in the center. Stand the cups in sauce pan of hot water over a hot fire. Cover the pan and poach five minutes. Season and serve in the cups. Mrs. Finch.