Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar.

Separate the yolks from the whites of 2 hard-boiled eggs; chop the whites very fine, and rub the yolks through a sieve, and afterwards the coral from the inside.

Boil 3 eggs quite hard for about 1/4 hour, put them into cold water, and let them remain in it for a few minutes; strip off the shells, put the yolks in a mortar, and pound them very smoothly; add to them, very gradually, the mustard, seasoning, and vinegar, keeping all well stirred and rubbed down with the back of a wooden spoon.

Well mash yolks with a very little fresh butter, melted, and curry powder to taste.

Break the 7 eggs, putting the yolks into one basin and the whites into another.

Begin working the butter with the hand till it becomes of a cream-like consistency; stir in the sugar, and when the whites of the eggs are whisked to a solid froth, mix them with the butter and sugar; next, well beat up the yolks for 10 minutes, and, adding them to the flour, nutmegs, mace, and cloves, continue beating the whole together for 1/2 hour or longer, till wanted for the oven.

Separate the yolks from the whites of 2 hard-boiled eggs; chop the whites very fine, and rub the yolks through a sieve, and afterwards the coral from the inside.

Beat the yolks and whites of eight eggs separately, and add the beaten yolks to the butter and sugar.

CHICKEN TERRAPIN Mash Yolks of 3 hard-cooked eggs, add 5 tablespoons flour 1 teaspoon mustard 1 1/4 teaspoons salt 1/4 teaspoon white pepper and 3 tablespoons melted butter.

Thicken the gravy by adding the beaten yolks, add a tablespoon of cold water to the yolks before adding to the boiling sauce; stir, remove from the fire at once and pour over the fish.

In such a case, the egg itself divides into a number of portions: two, four, eight, or even twelve and sixteen individuals being normally developed from every egg, in consequence of this singular process of segmentation of the yolk,which takes place, indeed, in all eggs, but in those which produce but one individual is only a stage in the natural growth of the yolk during its transformation into a young embryo.

If the whites and yolks are to be used separately divide them as you break the eggs and beat both well before using; the yolks until light and the whites to a stiff froth, so stiff that you can turn the dish upside down and the eggs will adhere to the dish.

This is no fanciful simile: it is simply true that such is the actual appearance of the yolk at this time; and the idea cannot but suggest itself to the mind, that the thoughts which have been at work in the universe are collected and repeated here within this little egg, which offers us a miniature diagram of the firmament.