BAKED OMELET

Tills Is a very conyenlent omelet, because it does not engross the attention while cooking, like the ordinary omelet, and is a handsome as well as satisfying dish for breakfast. Beat four or live fresh eggs. Add two cupfuls of cream or milk, and stir thorouo-hly too'ether. Pour the omelet into a buttered earthen pudding-dish, and bake as you would a custard, till firm. When done, inyert the omelet on another dish suited to its conyeni- ence. Serye Cjuickly.