Put the eggs in a large tin cup or any tin vessel convenient. Pour boiling water over them, and let them remain near the fire, five minutes. Do not let them boil. Eggs cooked thus are slightly jellied throughout. They can be kept hot without becoming hard.--_Mrs. S. T._ SCRAMBLED EGGS. Beat four eggs very light. Add a teacup milk, thickened with a teaspoonful flour. Have the pan very hot, put in a tablespoonful butter, pour in the eggs, and scramble quickly.--_Mrs. E._ _Scrambled Eggs._ Wash the pan with hot water and soap. Wipe dry. Grease with a little lard. Break into this the eggs, adding a lump of butter and a little salt. Stir till done.--_Mrs. B._ EGGS FOR BREAKFAST. Heat in the oven a common white dish, large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, break the eggs, one at a time, carefully in a saucer, and slip them in the hot dish. Sprinkle over them pepper and salt, and let them cook four or five minutes. It is a great improvement to allow to every two eggs a tablespoonful of cream, adding it when the eggs are first put in.--_Mrs. A. M. D._ EGG CUPS--A BREAKFAST DISH. Boil some eggs perfectly hard. Halve them, take out the yolks, which mix smoothly with some finely chopped or ground ham or fowl, salt and pepper, and a few spoonfuls melted butter or salad oil. Cut a piece off the bottom of each white half, to make them stand, and fill each with a chopped mixture. Make a sauce of sweet cream, boiled within an inner saucepan, and pour over the eggs. Decorate the edges of the dish with sprigs of curled parsley.--_Mrs. A. M. D._ OMELETTE. Break six eggs in a pan, beat them well together, add half a gill of milk, pepper and salt to suit the taste, and a few sprigs of parsley chopped fine. Beat all well together. Have the cooking-pan hot enough to brown the butter. Put in half a tablespoonful of butter. Pour the mixture in the pan or skillet to cook. When sufficiently done, roll with a spoon and turn into the dish.--_Miss E. P._ _Omelette._ Boil one pint milk in a shallow vessel. Beat up four eggs very light; add salt, pepper, and a little flour, making it of the consistency of paste. Put this into the boiling milk. Have a pan well buttered, into which turn the mixture, and set inside an oven to bake a light brown. Serve immediately.--_Mrs. J. D._ _Omelette._ 6 eggs beaten very light. 2 ounces butter. Salt and pepper to the taste. Chopped parsley or celery. Fry a light brown in a well buttered pan. Some minced ham or oysters improve the flavor.--_Mrs. R._ _Omelette._ 4 eggs beaten separately. 3 tablespoonfuls cream. Salt and pepper to the taste.--_Mrs. G. W. P._ OMELETTE SOUFFLÉ.