Breaded Eggs. — Boil hard and cut m round thick slices ; pepper and salt, and dip each m beaten raw egg ; then m fine biead crumbs, and fry m butter hissing hot ; drain off every drop of grease and serve. Eggs A la Creme, — Boil hard 12 eggs ; slice them then m rings ; m the bottom of a large baking dish place a layer of bread-crumbs, then one of eggs, cover with bits of butter, and sprinkle with pepper and salt ; con tinue thus until the dish is full ; be sure that the bread-crumbs cover the eggs upon top ; over the whole pour one large teacupful of sweet cream, and brown nicely m a moderately heated oven. Savoury Eggs. — Six eggs and a half cupful of finely chopped sausage or ham are required. If the latter be used, mix with it a pinch of dry mustard and enough mixed parsley and sweet herbs to flavour it well ; and a half cupful of milk. Break the white oi four of the eggs and the yolks of all into a bowl, beat hard for two or three minutes with a whisk, add the milk and three-fourths of the minced meat, pour into a buttered pudding dish and heap on top the whites of two eggs whipped stiff and mixed with the re served mince. Bake covered for ten minutes m a steady oven ; uncover and brown. Serve immediately,

HINTS FOR HOME COMFORT.
