Six eggs, whites and yolks beaten separately and very light. Put on the stove a teacup milk with a piece of butter in it the size of a walnut. When the butter is melted, mix in one tablespoonful corn starch. Mix this with the yolks, add salt to the taste, then stir in slowly the whites. Bake in a buttered pudding dish, fifteen minutes, in a quick oven.--_Mrs. M. E. L. W._ MOCK OMELETTE. Two cups bread crumbs soaked all night in one and one-half cup milk. Add, next morning, three eggs, whites lightly stirred in; pepper, one teaspoonful salt.--_Mrs. E. W._ HAM OMELETTE. 1 ounce minced ham. A little pepper. Eggs beaten very light and fried in lard.--_Miss E. W._ CHEESE OMELETTE. 3 eggs beaten to a thick froth. ½ teacup grated cracker. 3 tablespoonfuls grated cheese. Cook in a frying-pan with butter. Some persons add chopped thyme and parsley.--_Mrs. P._ GERMAN OMELETTE. 3 eggs (yolks and whites beaten separately). Mix thoroughly one-half teacup milk and one teaspoonful of flour. Then add it to the yolks (well beaten) together with a little salt. Pour this mixture into a moderately hot pan, greased with butter. When this is nearly done (which will be in about five minutes), add the whites, stiffly frothed and slightly salted, spreading them over the whole surface. Run a knife carefully around the edges, and turn into a heated dish when done. It is an improvement to mix one-third of the frothed whites with the yolks before pouring into the pan.--_Mrs. M. C. C._ POACHED EGGS. Let the eggs be perfectly fresh, and the pan at least two inches deep in boiling water. Break the eggs carefully, just over the water or in a spoon, so that they may be slipped into the water with their shape preserved. Take them up in a large perforated spoon, cover with fresh melted butter and sprinkle with salt--never pepper, as some persons do not use it, and it mars the appearance of the dish.--_Mrs. S. T._ EGGS WITH TOAST. (_A Spring Dish._) Cut bread in squares, and toast a light brown. Poach eggs nicely, place each one on a piece of toast. Pour melted butter over them, and serve.--_Mrs. S. T._ RUMBLE EGGS. Beat up three eggs with two ounces fresh butter or well washed salt butter. Add a teaspoonful cream or new milk. Put all in a saucepan and stir over the fire five minutes. When, it rises up, dish it immediately on toast.--_Mrs. S._ HAM AND EGGS. Slice the ham rather thick. Fry in a hot pan. Before it becomes hard, take from the pan and lay in a dish over a vessel of hot water. Let the pan remain on the fire, so as to keep the ham gravy hot, that it may cook the eggs nicely when dropped into it. Break the eggs carefully, drop them in whole, and do not let them touch each other. Cook a light brown, not allowing the yolks to get hard. Lay an egg on each slice of meat.--_Mrs. S. T._ HAM AND EGG PUDDING. (_A Spring Dish._)