oached egg added
to it is quite acceptable.

=Tongue Toast.=--A very nice dish is prepared from cold boiled or potted
tongue. Slice the tongue, and cut each slice into small, fine pieces;
heat it in a pan with a little butter. To prevent burning, moisten with
warm water or clear soup; add salt and pepper; stir into it two beaten
eggs. When set, arrange neatly on toast.

Dainty bits of roast game, fowl, etc., minced, warmed over, and served
on toast are excellent, and show a way of using good material that
would otherwise be wasted.

EGGS AND OMELETS.

=To Test Eggs.=--Dissolve an ounce of salt in ten ounces of water; add the
eggs. Good ones will sink, indifferent eggs will swim, and bad eggs will
float, even in pure water.

Fresh eggs are more transparent in the centre.

Old eggs are transparent at the top.

Eggs may be kept a long time by covering them with beeswax dissolved in
warm olive or cotton-seed oil. Use one third wax to two thirds oil.

=Baked Eggs.=--Mince half a pound of lean boiled ham, add an equal
quantity of cracker crumbs. Moisten and spread the mixture over a
platter; scoop out four round holes as large as an egg, and drop an egg
from the shell into each hole; season with salt, cayenne, and butter;
put the dish in the oven, and serve when the eggs are cooked.

The crumbs should be moist enough to take almost a crust when baked.

=Omelets.=--As a rule, an omelet is a wholesome and inexpensive dish, yet
one in the preparation of which cooks frequently fail, owing to
carelessness of detail. With a little attention the housewife can easily
become the perfect cook in this branch, as well as others.

The flavoring and the ingredients used may be varied indefinitely; but
the principle is always the same. In making an omelet care should be
taken that the omelet pan is hot and dry. To insure this, put a small
quantity of lard into the pan; let it simmer a few minutes, and remove
it; wipe the pan dry with a towel, and put in a little fresh lard, in
which the omelet may be fried. Care should be taken that the lard does
not burn, as it would spoil the color of the omelet.

It is better to make two or three small omelets than one very large one,
as the latter cannot be well handled by a novice.

The omelet made of three eggs is the one recommended for beginners.
Break the eggs separately; put them into a bowl, and whisk them
thoroughly with a fork. (The longer they are beaten, the lighter wil