EGG OMELETTE.
Ten eggs, one large coffee-cup milk, a little salt. Beat the eggs very light, add the milk and salt. Pour into a hot skillet in which a large tablespoon of butter has been melted. When partly cooked, remove from fire and bake in oven until firm. Place a hot platter on top of omelette, invert quickly, and serve at once.
CHILI SAUCE.
Fifty large, ripe tomatoes, six green peppers, six red peppers, eight onions and six garlics, eight tablespoons salt, eight tablespoons sugar, twelve cups vinegar, celery, cloves, cinnamon and allspice to taste. Chop peppers and onions very fine. Peel and chop the tomatoes. Boil two hours; stir while boiling.
WATERMELON SWEET PICKLE.
Pare and cut the rind into thin pieces and place in a porcelain-lined kettle; to about five pounds of fruit, add two teaspoons salt, with sufficient water to cover, and boil until tender enough to pierce with a silver fork. Drain well, then take one quart of vinegar, two pounds sugar, and pour over the fruit. Scald the syrup and pour over the fruit for eight successive days, the ninth day add one ounce each stick cinnamon, whole cloves and allspice. Scald all together and seal up. Nicer if left to stand two or three months. — Mrs. L. A. Grover.