Six eggs, whites and yolks beaten separately and very light. Put on the stove a teacup milk with a piece of butter in it the size of a walnut. When the butter is melted, mix in one tablespoonful corn starch. Mix this with the yolks, add salt to the taste, then stir in slowly the whites. Bake in a buttered pudding dish, fifteen minutes, in a quick oven.—Mrs. M. E. L. W.
Mock Omelette.
Two cups bread crumbs soaked all night in one and one-half cup milk. Add, next morning, three eggs, whites lightly stirred in; pepper, one teaspoonful salt.—Mrs. E. W.
Ham Omelette.
1 ounce minced ham.
A little pepper.
Eggs beaten very light and fried in lard.—Miss E. W.
Cheese Omelette.
3 eggs beaten to a thick froth.
½ teacup grated cracker.