CUSTARDS WITHOUT EGGS.

One quart of new milk, four tablespoonfuls of flour, two of
sugar ; season with nutmeg or cinnamon, and add salt to your
liking. The milk should be placed over a quick fire, and, when
at a boiling point, the flour should be added, being previously
stirred up in cold milk. As soon as thoroughly scalded, add the
sugar, spices and salt. This is an excellent dish, and deservedly
prized by every one who has tried it.

PICKLED CUCUMBERS.

To picklo cucumbers to keep through the winter, steep in
strong brine for a week, then pour it off, heat it to boiling, and
pour it over the cucumbers. In twenty-four hours drain on a
eloth, pack in wide-mouthed bottles, fill these with strong hot
pickling vinegar, and seal at once. Various spices may be
added in the bottles.

PARMESAN OMELET.

Beat up three eggs, with pepper and salt to taste, and a table-
spoonful of grated Parmesan cheese ; put a piece of butter, the
size of an egg, into the omelet-pan ; as soon as it is melted, pour
in the eggs, and, holding the handle of the pan with one hand,
stir the omelet with the other by means of a flat spoon. The
moment the omelet begins to set, cease stirring, but keep shaking
the pan for a minute or so ; then, with the spoon, double up the
omelet, and keep on shaking the pan until the under side is of
a good color ; turn it out on a hot dish, colored side uppermost,
and serve.

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