MELETS.--Soak one cupful of bread crumbs in one cup of
milk; add one cupful of minced cold boiled ham, veal, beef, corned
beef, tongue, fish or chicken; season with salt and pepper. Beat two
eggs very light, stir in lightly. Turn into a buttered hot frying pan,
brown on the bottom well, then run the pan into a hot oven and brown on
top. Or they may be fried in deep lard by dipping a spoonful of the
mixture into the smoking hot grease.--Contributed.

CODFISH OMELET.--Cook one tablespoon of flour with one of butter, add
one half cup hot milk. Add one cup of shredded codfish that has been
parboiled until tender, and drained. Add two cups cold boiled potatoes
that have been chopped fine. Mix well. Brown butter in a hot frying
pan, turn in the mixture, brown on the bottom, then fold over and
serve.--Contributed.

BAKED EGGS.--Break eight eggs into a well buttered dish; salt and
pepper them, add bits of butter and four tablespoons of cream; cover
top with grated cheese. Bake about twenty minutes.--Contributed.

EGGS WITH MUSHROOMS ON TOAST.--Break one cupful of mushrooms into small
pieces, dredge them with flour and put them into the saucepan with
three tablespoonfuls of butter, a few drops of onion juice, salt and
paprika. Cook for ten minutes. Beat three eggs slightly, not separating
them, and season them with salt and pepper. Add them to the mushrooms
and scrape them from the bottom as they cook until the mixture is thick
and creamy. Serve on hot buttered toast.

Left Overs

"Beware of little extravagances; a small leak will sink a big
ship."--Benjamin Franklin.

Left Overs Roll Call Responses

BREAD AND POTATOES.--Break up scraps of bread into small pieces,
moisten with a little hot water; cover and steam a few moments. Add to
diced cold boiled potatoes, season, and fry in butter.--Mrs. A. McKay.

HASH.--Use twice as much cold boiled potatoes as you have cold cooked
meat. Chop fine, separately; mix until moist with hot water and season
with salt and cayenne pepper and a little onion, if liked. Spread on
baking pan, pour bacon drippings on top and bake brown.--Mrs. T. A.
McKay.

EIER BROD.--Cut scraps of bread into small dice and fry brown in plenty
of butter. To a pint of crumbs, beat five or six eggs lightly with two
or three tablespoons of milk; add a dash of salt and turn eggs over the
bread. Scramble all together until the eggs are cooked. Serve
hot.--Mrs. Paul Leonhardy.

BROILED BOILED H