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.

[13] This recipe is from _The Healthy Life Cook Book_, a new and
revised edition of which is in contemplation.

SAVOURY EGG FRITTERS.

Six eggs, two large tomatoes, half-teaspoon mixed dried herbs,
about three tablespoons ground biscuits ("Ixion"