* * * * * A COMMON OMELETTE.--From four to eight very fresh eggs may be used for this, according to the sized dish required. Half a dozen will generally be sufficient. Break them singly and carefully; clear them, or, when they are sufficiently whisked, pour them through a sieve, and resume the beating until they are very light. Add to them from half to a whole teaspoonful of salt, and a seasoning of pepper. Dissolve in a small frying-pan a couple of ounces of butter; pour in the eggs, and as soon as the omelette is well risen and firm throughout, slide it on to a hot dish, fold it together like a turnover, and serve it immediately. From five to seven minutes will fry it. * * * * * A SWEET OMELETTE WITH PRESERVE.--Beat up four eggs with a little salt; add sugar; fry the omelette in fresh butter, make a half pound of preserve liquid by shaking it in a little water over the fire; spread half upon the omelette, double it up, and pour the remainder over the top. * * * * * FRENCH OMELETTE.--Beat up four eggs with a table-spoonful of milk, a little salt and pepper; put two ounces of fresh butter in the pan, and let it remain for five minutes; beat the eggs for the same time; pour them into the pan, and let them remain quiet for a few minutes, taking care to separate the omelette gently from the bottom of the pan with a fork; now shake it to keep it from burning at the bottom. It will not take more than five minutes in cooking. Chopped parsley, shallot, or grated ham may be added. * * * * * THE SICK ROOM AND NURSERY. FAINTING.--In cases of fainting, apply to the nostrils and temples some spirits of compound spirits of ammonia, and give a few drops in a wineglass of water inwardly. * * * * * LINSEED TEA.--Pour a quart of boiling water on one ounce of linseed, bruised, and half an ounce of sliced liquorice-root; let it stand in a covered vessel near the fire four or five hours; then strain. * * * * * CHILBLAIN LOTION.--Mix two ounces of sal-ammoniac with a pint of water. * * * * * TO MAKE BARLEY-WATER.--Well wash two ounces of pearl barley; boil it a few minutes in half a pint of water, which is to be thrown away; then add four pints of boiling water; keep it boiling till two only are left, and strain. A small quantity of lemon-juice may be added. * * * * * WORM POWDER.--Take of rhubarb and jalap, each fifteen grains, and mix with them four grains of calomel; take in honey. * * * * *