6 eggs beaten very light. A light pint of flour. A pint of milk. A small piece of butter. Salt and pepper to the taste. Sprinkle some slices of boiled ham (both fat and lean) with pepper, and lay them across a deep dish that has been greased. Then pour the pudding batter over the bacon and bake quickly. _Mrs. V. P. M._ EGGS À LA CRÊME. Six eggs boiled hard and chopped fine, and stale bread. Put in a dish alternate layers of chopped egg and grated bread. When the dish is full, pour on one pint boiling milk seasoned with salt, pepper, and one tablespoonful butter. Bake a light brown.--_Miss N._ BAKED EGGS FOR DINNER. Have ready eight or ten hard-boiled eggs, a cup of light grated bread crumbs, butter, pepper and salt. Place in a buttered pudding dish a layer of sliced eggs, dotted with bits of butter, and sprinkled with salt and pepper; next a layer of bread crumbs, and so on to the top, being careful to let the top layer be of bread crumbs.--_Mrs. A. M. D._ EGG PIE. Take six hard-boiled eggs, slice, season with salt, pepper, and butter, bake in a paste, top and bottom. STUFFED EGGS. Boil six eggs very hard. Peel them, and after having sliced a bit off of each end to make them stand well, cut in halves and extract the yolks. Rub up the yolks with a pinch of pepper and salt, melted butter, bread crumbs, and finely chopped celery. Fill in the whites nicely, stand on end in the pan, lay bits of butter on each egg and bake.--_Mrs. D. P._ VEGETABLES. If possible, use vegetables gathered early in the morning, with the dew on them. It is even better to gather them late the evening before, with the evening dew on them (setting them in the ice-house or some cool place), than to gather them after the morning sun has grown hot. If you are living in the city, get your vegetables from market as early in the morning as possible. As soon as gathered or brought from market, all vegetables should be carefully picked over, washed, placed in fresh water, and set in a cool place till the cook is ready to put them on for dinner. Put them on in water neither cold nor boiling hot. The slow heating that takes place when you put them on in cold water deprives them of their flavor, to some extent, whilst too rapid heating toughens the vegetable fibre. Just before they are thoroughly done and tender, add sufficient salt to season them. Do not stir them and mutilate them with a spoon, but turn them into a colander and drain. Place them in a hot dish and put a large tablespoonful of fresh butter over them. In cooking dried peas and beans, as well as corn, put up in brine, always soak them the overnight. These vegetables should first be parboiled, whether they are to be used for soup or for side dishes. TO BOIL GREEN PEAS.