To Test Eggs. Dissolve an ounce of salt in ten ounces of water; add the eggs. Good ones will sink, indifferent eggs will swim, and bad eggs will float, even in pure water.

Fresh eggs are more transparent in the centre.

Old eggs are transparent at the top.

Eggs may be kept a long time by covering them with beeswax dissolved in warm olive or cotton-seed oil. Use one third wax to two thirds oil.

Baked Eggs. Mince half a pound of lean boiled ham, add an equal quantity of cracker crumbs. Moisten and spread the mixture over a platter; scoop out four round holes as large as an egg, and drop an egg from the shell into each hole; season with salt, cayenne, and butter; put the dish in the oven, and serve when the eggs are cooked.

The crumbs should be moist enough to take almost a crust when baked.

Omelets. As a rule, an omelet is a wholesome and inexpensive dish, yet one in the preparation of which cooks frequently fail, owing to carelessness of detail. With a little attention the housewife can easily become the perfect cook in this branch, as well as others.

The flavoring and the ingredients used may be varied indefinitely; but the principle is always the same. In making an omelet care should be taken that the omelet pan is hot and dry. To insure this, put a small quantity of lard into the pan; let it simmer a few minutes, and remove it; wipe the pan dry with a towel, and put in a little fresh lard, in which the omelet may be fried. Care should be taken that the lard does not burn, as it would spoil the color of the omelet.

It is better to make two or three small omelets than one very large one, as the latter cannot be well handled by a novice.

The omelet made of three eggs is the one recommended for beginners. Break the eggs separately; put them into a bowl, and whisk them thoroughly with a fork. (The longer they are beaten, the lighter will be the omelet.) Add a teaspoonful of milk, and beat up with the eggs; beat until the last moment before pouring into the pan, which should be over a hot fire. As soon as the omelet sets, remove the pan from the hottest part of the fire, slip a knife under it to prevent sticking to the pan; when the centre is almost firm, slant the pan; work the omelet in shape to fold easily and neatly; and, when slightly browned, hold a platter against the edge of the pan, and deftly turn it out upon the hot dish.

Salt mixed with the eggs prevents them from rising, and when used the omelet will look flabby; yet without salt it will taste insipid. Add a little salt to it just before folding it and turning out on the dish.

Cheese Omelet. Beat up the eggs and add to them a tablespoonful of grated Parmesan cheese; add a little more cheese before folding, and turn out on a hot dish. Grate a little cheese over it before serving.

Omelet with Herbs. Beat up three eggs and add to them a teaspoonful of chopped parsley, mixed with a few chives. Pour into the pan, and before folding season with salt and pepper; fold, and turn out on a hot dish.

Onion Omelet. Cut up a small Spanish onion; fry it a light brown; before folding the omelet add the onion, and turn out on a hot dish.

Oyster Omelet. Stew six oysters in their own liquor for five minutes; remove the oysters, and thicken the liquid with a walnut of butter rolled in flour; season with salt and cayenne; whisk this to a cream. Chop the oysters, and add them to the sauce; simmer until the sauce thickens. Beat up four eggs lightly, and add a tablespoonful of cream; turn out into a hot pan, and fry a light gold color. Before folding the omelet entirely, place the oysters with part of the sauce within, and turn it over on a hot dish. The remainder of the sauce should be poured round it.

Omelet au Rhum. Prepare an omelet as has been directed, fold it, and turn out on a hot dish; dust a liberal quantity of powdered sugar over it, and singe the sugar into neat stripes with a hot iron rod, heated on the coals. Pour a wine-glassful of warmed Jamaica rum around it, and when on the table set fire to it. With a tablespoon dash the burning rum over the omelet, blow out the fire, and serve.

Spanish Omelet. Chop up half of a sweet Spanish pepper; peel and cut up a large tomato; cut two ounces of ham into dice; mince three button mushrooms and half an onion with a clove of garlic; season with salt, cayenne, and capers. Put the onion and ham in a pan, and fry; add the other ingredients, and simmer until a thick pulp; add this to an omelet just before folding it and turning out on a dish. Pour a well-made tomato sauce round it, and serve.

The ingredients may be varied to suite the taste.

Sweet Omelet. Beat up the eggs as usual, and, just before it is folded in the pan, add a heaping tablespoonful of jelly, preserves, or other ingredients that fancy may suggest.