g well and adding
two cupfuls of boiling water. Serve over the toast as a sauce and you
will find it a very delicious dish.

SWEET OMELET. No. 1.

One tablespoonful of butter, two of sugar, one cupful of milk, four
eggs. Let the milk come to a boil. Beat the flour and butter together;
add to them gradually the boiling milk and cook eight minutes;
stirring often; beat the sugar and the yolks of the eggs together; add
to the cooked mixture and set away to cool. When cool, beat the whites
of the eggs to a stiff froth and add to the mixture. Bake in a
buttered pudding-dish for twenty minutes in a moderate oven. Serve
_immediately_ with creamy sauce.

SWEET OMELET. No. 2.

Four eggs, two tablespoonfuls of sugar, a pinch of salt, half a
teaspoonful of vanilla extract, one cupful of whipped cream. Beat the
whites of the eggs to a stiff froth and gradually beat the flavoring
and sugar into them. When well beaten add the yolks and, lastly, the
whipped cream. Have a dish holding about one quart slightly buttered.
Pour the mixture into this and bake just twelve minutes. Serve the
moment it is taken from the oven.

SALAD OF MIXED FRUITS.

Put in the centre of a dish a pineapple properly pared, cored and
sliced, yet retaining as near as practicable its original shape. Peel,
quarter and remove the seeds from four sweet oranges; arrange them in
a border around the pineapple. Select four fine bananas, peel and cut
into slices lengthwise; arrange these zigzag-fence fashion around the
border of the dish. In the V-shaped spaces around the dish put tiny
mounds of grapes of mixed colors. When complete, the dish should look
very appetizing. To half a pint of clear sugar syrup add half an ounce
of good brandy, pour over the fruit and serve.

ORANGE COCOANUT SALAD.

Peel and slice a dozen oranges, grate a cocoanut and slice a
pineapple. Put alternate layers of each until the dish is full. Then
pour over them sweetened wine. Served with small cakes.

When oranges are served whole, they should be peeled and prettily
arranged in a fruit dish. A small knife is best for this purpose.
Break the skin from the stem into six or eight even parts, peel each
section down half way, and tuck the point in next to the orange.

CRYSTALLIZED FRUIT.

Pick out the finest of any kind of fruit, leave on their stalks, beat
the whites of three eggs to a stiff froth, lay the fruit in the beaten
egg with the stalks upward, drain them and beat t