* * * * * Nothing can replace salt.--From an advt. in _Punch_. Many food reformers advantageously replace salt with nothing. * * * * * The golf craze has been greater this autumn than in any previous year. Nobody is quite safe from the fever. It seizes those who mocked at it, and pays no respect to sex or age.--_British Weekly_. By the time the next Medical Congress comes round it is expected that at least three distinguished bacteriologists will have discovered the golf-fever microbe. They will probably agree to call it _Mashilococcus Caddes_. * * * * * Between lunch and dinner take another tumbler of water cold. Take a glass of cold water half-an-hour after lunch, half-an-hour after tea, half-an-hour after dinner, and before going to bed at night. Never drink between meals.--_Woman's Life_. All other methods failing, try putting your watch half-an-hour on after each meal. * * * * * I once got a circular from a man who grew potatoes containing his photograph, and, I think, an autobiography.--_Musical Standard_. Not nearly so convenient as one of those automatic egg-stamping hens. * * * * * _Stop-Press News._ A "pocket clipper" has been invented (according to a certain catalogue) which can be used for the beard or hair at back of neck. But surely people who can do anything so clever as grow a beard on the back of the neck ought not to be tempted to clip it off. PETER PIPER. HEALTHY LIFE RECIPES. MORE EGG DISHES. In our issue of May 1912 we published a number of special recipes for eggs. These were much appreciated. And even now this and other back numbers are asked for. We now give some further recipes. It should be remembered that eggs are a simple form of animal food and much purer than meat. They are also easily digested by most people. They therefore form a very useful substitute for flesh-foods, especially where the latter have only recently been discarded. The normal progress towards a more or less ideal diet involves, of course, the elimination of eggs as well as of other dairy products. But wise food reform proceeds always by steps. SAVOURY BAKED EGGS. Melt a little butter, or vegetable fat, in an open earthenware baking dish; break into this as many eggs as required. Cover thinly with grated cheese; add a knob of butter and bake till set. The dish can be placed direct on the table. EGG ON TOMATO.[13] One egg, two medium-sized tomatoes, butter. Skin the tomatoes; cut in halves and put them, with a small piece of butter, into a small stewpan. Close lightly, and cook slowly until reduced to a pulp. Break the egg into a cup, and slide it gently on to the tomato. Replace the pan lid and the egg will poach in the steam rising from the tomato.