EGG CROQUETTES. 
Hard boil eight eggs and when cold chop very fine; mix in them one 
tablespoonful of butter, one teacupful of bread crumbs, one teacupful of 
milk, one teaspoonful of onion, chopped fine; make a white sauce with 
the butter and milk, thickened with a little flour; mix all together and 
mould; roll in cracker crumbs and bake. 
SCRAMBLED BRAINS. 
One pint or tray of brains; wash thoroughly and free them from all 
membranes, and sprinkle with salt and pepper; drop the brains in a spider 
on two tablespoonfuls of butter and stir constantly. When half cooked 
add from three to six eggs, slightly beaten, and continue to stir until 
done. 
EGGS WITH TOAST. 
Cut bread in squares and toast a light brown; poach eggs nicely, 
place each one on a piece of toast, pour melted butter over them and 
serve. 
STUFFED EGGS. 
Boil six eggs very hard, peel them, and after having sliced a bit off 
each end to make them stand well, cut in halves and extract the yolks. 
Rub up the yolks with a little pepper and salt, melted butter, bread 
crumbs and finely chopped celery; fill in the whites nicely, stand on end 
in a pan, lay bits of butter on each egg and bake. 
HAM AND EGG PUDDING. 
Six eggs, beaten light; a light pint of flour, a pint of milk, a small 
piece of butter, salt and pepper to taste. Sprinkle some slices of boiled 
ham with pepper and lay them in a deep dish that has been greased; 
then pour the pudding batter over the bacon and bake quickly. 
BILL OF FARE FOR THE SPRING. 
When the sun begins to grow warm in April, we begin to lose our 
appetite for meat and solid food, in general, and crave something light 
and delicate. As cheap as sugar is, and as plentiful as eggs are, at this 
season, I think a housekeeper may readily indulge her family in desserts 
during the spring. 
A bread pudding is a very nice and convenient thing to have. 
Take a half dozen cold rolls, or slices of light bread, break them up into 
crumbs, rejecting the crust, if it is at all hard. Put these crumbs to soak 
in a quart of fresh, sweet milk, immediately after breakfast, and they 
will be perfectly soft by the time you are ready to bake the pudding. 
Add two or three eggs, a'heaping tablespoonful of butter, a cup and a 
half of white sugar, and a cup of raisins or currants, if you have them. 
Flavor with either vanilla, cinnamon, or nutmeg, and bake a light 
brown. 
Rice pudding, too, is a great help in the spring, and is very nice, 
with the ingredients above directed for bread pudding. Rice cakes are 
