Take one pint water, half a cup of sugar; when boiling, put in two pounds rhubarb cut in small pieces. Stew until done; when cold, pour over a platter of hot toasted graham bread, having a little butter upon it. This is an excellent breakfast dish, and as the toast absorbs the peculiar rhubarb flavor, can be eaten by those who usually dislike it. Gooseberries, tart apples, peaches and other acid fruits can be prepared in the same way. NOTE.--Never use white bread for toast when bread of the unbolted or entire wheat flour can be had. The latter never becomes doughy, and is much better flavored, besides being more nutritious. EGGS AS FOOD. Eggs, at average prices, are among the cheapest and most nutritious articles of diet. Like milk, an egg is a complete food in itself, as is manifested from the fact that from it a chick draws all the nourishment needed in its development. This is one of the mysteries of nature that the yolk and white of an egg can contain elements capable of producing so many and such varied parts as constitute a living fowl. An egg is easily digested if not damaged in cooking. Indeed, there is no more concentrated and nourishing food than eggs. The albumen, oil and saline matter are, as in milk, in the right proportion for sustaining animal life. Two or three boiled eggs, with the addition of a slice or two of toast, will make a breakfast sufficient for a man and good enough for a king. BOILED EGGS. An egg should never be boiled. Immersed in boiling water for a few moments the white part coagulates and becomes hard, and more or less indigestible. If cooked at a temperature of 165° for fifteen or twenty minutes the white part coagulates into a tender, delicate, jelly-like substance, which is not only very digestible but delicious, while at the same time the yolk becomes sufficiently hard. If placed in boiling water and set back for ten minutes it will cook to perfection. A little experience will enable any one to do it successfully. POACHED EGGS. In a skillet of salted boiling water, place muffin rings. Drop the egg in them and let them stand ten minutes without boiling. Remove the rings, and the eggs will be nicely moulded and evenly cooked. EGGS POACHED IN MILK. Take one cup of milk, half a cup of water, when boiling break in six eggs. Cook slowly and serve on toast. A lady told me she cured herself of nervous headaches by eating an egg every morning cooked in this way. The milk prevents the poisonous effect of the sulphur in the egg, and the nerves get decided nutriment. SCRAMBLED EGGS. Beat six eggs and one cup of milk together. Cook in a buttered skillet, stirring occasionally. Take up before it is quite thickened. STEAMED EGGS. Break into egg cups and steam ten minutes. BAKED EGGS. Put unbroken eggs in one dripping pan and cover with another the same size; bake in a quick oven twenty minutes. EGG OMELET.