HOUSEKEEPING. 
DIFFERENT WAYS OF COOKING EGGS. 
Baked Eggs. 
UTTER muffin rings and lay them on a tin or dish 
having the bottom buttered. Break the eggs care¬ 
fully and put one into each muffin ring, sprinkle salt and 
pepper and put a bit of butter on the top of each and then 
bake them in a moderately hot oven until the whites are 
set. They are more delicate than fried eggs, and can be 
served on toast or otherwise. If it is not convenient to 
use muffin rings, the eggs must be broken into the but¬ 
tered dish with great care, so that the yolks will not be 
disturbed and too many must not be crowded in at once. 
When done, separate them with a knife and lift them into 
a platter with a pancake turner, or they can be served in 
the dish in which they were baked. 
Escalloped Eggs. 
For this dish there will be required a number of hard- 
boiled eggs, some bread or cracker crumbs, chopped meat, 
chicken, veal or ham, and some thick drawn butter (a 
half tea-cup will be sufficient for five eggs), to which must 
be added a well-beaten egg. Butter a pudding dish and 
put a layer of crumbs on the bottom; moisten them with 
milk or weak stock or even water in which is a little melted 
butter ; cut the eggs in slices and dip each one in the 
drawn butter ; make a layer of eggs, season with salt and 
pepper, then add a layer of chopped meat; if it is very dry 
add a little stock and continue with alternate layers until 
the dish is full. The last layer should be crumbs dotted 
with little bits of butter. Bake until thoroughly cooked 
through. 
Boiled Eggs. 
Pour boiling water into a pail or pan in sufficient quan¬ 
tity to cover the eggs and set it where it will keep an even 
temperature not quite up to the boiling point. Put the 
eggs in carefully so as not to crack the shells, cover the 
pan or pail and allow eight minutes for very soft, or 
twenty for hard-boiled eggs. When done the whites will 
be soft and much more digestible than if the eggs were 
cooked in boiling water. 
Poached Eggs. 
Butter the bottom of a frying-pan and fill it nearly full 
of boiling water slightly salted. The water should not 
boil, only simmer, and the eggs must be put in carefully 
one at a time lest the yolks should break. When the 
whites are thoroughly set, take them up with a small flat 
skimmer so the water will drain off, and serve on toast or 
alone. 
Fairy Omelet. 
The first thing to remember is to have a clean, smooth 
pan in which to make the omelet. A short-handled iron 
spider is best, as it is to be put into the oven. Omelet 
should be eaten as soon as cooked or it will become tough. 
The omelet must not be too large—four eggs will make 
as large an omelet as can be well cooked. Beat four 
fresh eggs separately; there will also be needed one cup 
of rich milk, one tablespoon of flour, and a pinch of salt. 
Beat the yolks with an egg-beater, moisten the flour in a 
little of the milk and stir it till smooth, then add it to the 
yolks and stir in very gently the whites beaten very stiff. 
Do not beat it, but turn it over with a spoon until the 
whites are mixed evenly with the yolks ; then add slowly 
the remainder of the milk. Have ready a deep spider 
well buttered and just hot enough not to brown the but¬ 
ter ; pour in the omelet and cover it. Let it cook on the 
top of the stove until it is set around the. edges and you 
think it is browned sufficiently on the bottom, then place 
it in the oven about five minutes to cook the top. If 
cooked just right it will, with the aid of a knife, easily 
slip on a platter, and should be folded together with the 
top inside. Mrs. C. G. Herbert. 
NOTES AND COMMENTS. 
Gladiolus “ Innocence.” —In noticing this new aspirant 
for public favor, in the March number of The Cabinet, 
we took occasion to say that “We beg to differ with 
Messrs. Vick as to its being the first pure white variety 
ever seen. It is probably the first they have ever seen, 
but had they visited one of the Long Island gladiolus 
farms during the flowering season of the past three years, 
they would have come to a different conclusion.” 
This does not seem to please our friends Vick, whom 
we had intended to compliment by a favorable notice of 
their seedling. They reply as follows : “ Doubtless, we 
should not have arrived at a different conclusion. We 
expressly stated that ‘ for a long time it has been under¬ 
stood that the term white applies to those varieties of the 
gladiolus that have but light pencilings of color at the 
lower part of the flowers.’ Many such varieties have been 
produced in numerous places, and it is unnecessary to in¬ 
form the public that they have been raised on Long Island. 
We also distinctly stated in our description that ‘by look¬ 
ing directly down into the flower some dark spots may be 
perceived at the base.’ These spots will not be noticed 
except by making a special effort to see them; as ordi¬ 
narily viewed no color can be seen, and as was stated, 
‘practically, this flower is a pure white.’ It is too late to 
make the claim now for Long Island ; there is little doubt 
that the world would have heard of it if any variety equal 
to “ Innocence” could have been shown.” 
Now, the facts of the case are that the writer produced 
a gladiolus from seed that is actually pure white—not 
“ practically pure white,” but white its entire length. No 
