EGGS FOR SALLAD. Boil a couple of eggs for twelve minutes, and put them into a bason of cold water, to render the yolks firm and hard. Rub them through a sieve with a wooden spoon, and mix them with a spoonful of water, or fine double cream, and add two table-spoonfuls of oil or melted butter. When these are well mixed, add by degrees a tea-spoonful of salt, or powdered lump sugar, and the same of made mustard. Add very gradually three table-spoonfuls of vinegar, rub it with the other ingredients till thoroughly incorporated, and cut up the white of the egg to garnish the top of the sallad. Let the sauce remain at the bottom of the bowl, and do not stir up the sallad till it is to be eaten. This sauce is equally good with cold meat, cold fish, or for cucumbers, celery, and radishes. EGGS FOR THE SICK. Eggs very little boiled or poached, when taken in small quantities, convey much nourishment. The yolk only, when dressed, should be eaten by invalids. An egg divided, and the yolk and white beaten separately, then mixed with a glass of wine, will afford two very wholesome draughts, and prove lighter than when taken together. An egg broken into a cup of tea, or beaten and mixed with a bason of milk, makes a breakfast more supporting than tea only. EGGS FOR TURTLE. Beat in a mortar three yolks of eggs that have been boiled hard. Make it into a paste with the yolk of a raw one, roll it into small balls, and throw them into boiling water for two minutes to harden. EGG BALLS. Boil the eggs hard, and put them in cold water. Take out the yolks, and pound them fine in a mortar, wetting them with raw yolks, about one to three. Season them with salt and white pepper, dry them with flour, and roll them into small balls, as they swell very much in boiling. When dressed, boil them in gravy for a minute. EGG PIE. Boil twelve eggs hard, and chop them with one pound of marrow, or beef suet. Season with a little cinnamon and nutmeg finely beaten, adding one pound of currants clean washed and picked, two or three spoonfuls of cream, a little sweet wine, and rose water. Mix all together, and fill the pie: when it is baked, stir in half a pound of fresh butter, and the juice of a lemon. EGG MINCE PIES. Boil six eggs hard, shred them small, and double the quantity of shred suet. Then add a pound of currants washed and picked, or more if the eggs were large; the peel of one lemon shred very fine, and the juice; six spoonfuls of sweet wine, mace, nutmeg, sugar, a very little salt; orange, lemon, and citron, candied. Cover the pies with a light paste. EGG SAUCE. Boil the eggs hard, chop them fine, and put them into melted butter. If thrown into cold water after being boiled, the yolks will become firmer, will be easier to cut, and the surface be prevented from turning black. Egg sauce will be found an agreeable accompaniment to roast fowl, or salt fish.