PLAIN OMELETTE. MRS. C. H. WILLIAMS.

Stir into the well beaten yolks of four eggs one-half tablespoonful of
melted butter, a little salt, one tablespoonful of flour mixed smooth
in one cup of milk; beat together well, and then stir in lightly the
whites, beaten stiff; pour into buttered skillet; cook on top stove
for ten minutes, and then place in oven to brown.



EGG FOR AN INVALID.

Put two tablespoonfuls of boiling water in a sauce pan on the stove;
break a fresh egg into it; stir briskly until the egg is slightly set,
but not at all stiff; season with salt, and a little pepper. Serve at
once on a thin slice of buttered toast.



SARDELLED EGGS. JENNIE MARTIN HERSHBERGER, TIFFIN, OHIO.

Boil some eggs hard; remote shells, and cut the eggs oblong; take out
yolks, and cream, or mash fine. Then take sardells, and remove the
backbone; mash fine, and mix with the yolks of eggs and a little red
pepper, and fill the whites of eggs with the mixture. They are fine
for an appetizer. Sardells are a small fish from three to four inches
long, and come in small kegs, like mackerel.