=Various Ways of cooking Eggs.=—Put eggs into boiling water from three to five minutes, according to taste. A hard-boiled egg is perfectly healthy if well masticated. Another way is to put them in a bowl or an egg-boiler, and pour on boiling water for two or three minutes, then pour off the water and add boiling water, and in five or six minutes the eggs will be cooked enough. To make a _plain omelet_, beat the yelks of six eggs, add a cup of milk, season with salt and pepper, and then stir in the whites cut to a stiff froth. Cook in a frying-pan or griddle, with as little butter or fat as possible. Let it cook about ten minutes, and then take up with a spad, or lay a hot dish over and turn the omelet on to it. This is improved by mixing in chopped ham or fowl. Some put sugar in, but it is more apt to burn. A _bread omelet_ is made as above, with bread-crumbs added, and is very good. An _apple omelet_ is made as above, with mashed apple-sauce added, and this also is very good. Jelly may be used instead of apple. CHAPTER XIII. FAMILY BREAD. The most important article of food is good family bread, and the most healthful kind of bread is that made of coarse flour and raised with yeast. All that is written against the healthfulness of yeast is owing to sheer ignorance, as the most learned physicians and chemists will affirm. Certain recent writers on hygiene are ultra and indiscriminating in regard to the use of unbolted flour. The simple facts about it are these: Every kernel of wheat contains nutriment for different parts of the body, and in about the right proportions. Thus, the outside part contains that which nourishes the bones, teeth, hair, nails, and the muscles. The germ, or eye, contains what nourishes the brain and nerves; and the central part (of which fine flour is chiefly made) consists of that which forms fat, and furnishes fuel to produce animal heat, while in gentle combustion it unites with oxygen in the capillaries. When first ground, the flour contains all the ingredients as in the kernel. The first bolting alters the proportions but very little, forming what is called _middlings_. The second bolting increases the carbonaceous proportion, making _fine_ flour. The third bolting makes the superfine flour, and removes nearly all except the carbonaceous portion, which is fitted only to form fat and generate animal heat. No animal could live on superfine flour alone but for a short time, as has been proved by experiments on dogs.