Eggs au Lit (in bed)+

Mince some cold fowl - chicken, turkey, or duck (or some cold boiled veal and ham in equal quantities - very fine, and rub in a Wedgewood mortar, adding by degrees some melted butter, pepper, salt, minced parsley, and two beaten eggs. Warm in a frying-pan when it is well mixed, stirring in a little hot water should it dry too fast. Cook five minutes, stirring to keep it from scorching or browning. Form, on a hot platter or flat dish, into a mound, flat on top, with a ridge of the mixture running all around. It is easily moulded with a broad-bladed knife. In the dish thus formed, on the top of the mince-meat, lay as many poached eggs as it will hold, sprinkling them with pepper and salt. Arrange triangles of buttered toast in such order, at the base of the mound, that they shall make a pointed wall against it.

Devilled Eggs

Boil six or eight eggs hard; leave in cold water until they are cold; cut in halves, slicing a bit off the bottoms to make them stand upright, a la Columbus. Extract the yolks, and rub to a smooth paste with a very little melted butter, some cayenne pepper, a touch of mustard, and just a dash of vinegar. Fill the hollowed whites with this, and send to table upon a bed of chopped cresses, seasoned with pepper, salt, vinegar, and a little sugar. The salad should be two inches thick, and an egg be served with a heaping tablespoonful of it. You may use lettuce or white cabbage instead of cresses.

Egg-Baskets+

Make these for breakfast the day after you have had roast chicken, duck, or turkey for dinner. Boil six 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 with a little gravy, if you have it to spare. Cut off a slice from the bottoms of the hollowed whites of the egg, to make them stand; fill 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 spoonfuls of cream or rich milk.

Omelette (plain)+

Beat six eggs very light, the whites to a stiff froth that will stand alone, the yolks to a smooth thick batter. Add to the yolks a small cupful of milk, pepper, and salt; lastly stir in the whites lightly. Have ready in a hot frying-pan a good lump of butter. When it hisses, pour in your mixture gently and set over a clear fire. It should cook in ten minutes at most. Do not stir, but contrive, as the eggs "set" to slip a broad-bladed knife under the omelette to guard against burning at the bottom. The instant "hiss " of the butter as it flows to the hottest part of the pan will prove the wisdom and efficacy of the precaution. If your oven is hot, you may put the frying-pan into it as soon as the middle of the omelette is set. When done, lay a hot dish bottom upward on the top of the pan, and dexterously upset the latter to bring the browned side of the omelette uppermost. Eat soon, or it will fall.

I know these directions to be worthy of note. I.have never seen lighter or better omelettes anywhere than in households where these have been the rule for years in the manufacture of this simple and delightful article of food.

Omelette with Ham, Tongue, or Chicken+

Make precisely as above; but when it is done, scatter thickly over the surface some minced ham, tongue, or seasoned chicken, slip your broad knife under one side of the omelette and double in half, enclosing the meat. Then upset the frying-pan upon a hot dish.

Or,

You can stir the minced meat into the omelette after all the ingredients are put together, adding, if you like, some chopped parsley.

Cauliflower Omelette

Chop some cold cauliflower very fine, and mix in when your omelette is ready to go into the pan. Season highly with cayenne pepper and salt.

Asparagus Omelette+

Is made of the tops only, minced and seasoned, and stirred in as is the cauliflower. Tomato omelette has stewed tomato spread over the surface, and is then doubled in half.

Egg-balls for Soup+

Rub the yolks of three or four hard-boiled eggs to a smooth paste with a very little melted butter, pepper, and salt. To these add two raw ones, beaten light, and enough flour to hold the paste together. Mince into balls with floured hands and set in a cool place until just before your soup comes off, when put in carefully and boil one minute.

Omelette Aux Fines Herbes

After the yolks and whites are mixed together with the milk, stir in, with two or three strokes of the spoon or whisk, two tablespoonfuls of chopped parsley, green thyme, and sweet marjoram, with pepper and salt. Fry instantly.

Cheese Omelettes

Grate some rich old cheese, and having mixed the omelette as usual, stir in the cheese with a swift turn or two of the whisk, and at the same time some chopped parsley and thyme. If you beat long the cheese will separate the milk from the eggs. Cook at once.

Or, Make the omelette in the usual way; grate cheese upon it and fold it over.