Egg Balls.—These may be either fried or boiled, the process is the same, only using water or fat according to the kind you wish for. Have ready a deep pan three parts full of boiling water, or any frying fat to taste, and stir it with a long wooden spoon or skewer till it acquires a circular, whirling motion, then break an egg into the very centre of this miniature whirlpool, keeping up the steady circular action all the time till the egg is cooked, when, if the whirling has been steadily kept up, it will be a round ball. Now lift it out with a slice, drain for a minute, then place it in a warm dish by the fire till the rest of the eggs are cooked singly in the same way. A very little practice will enable the cook to prepare her eggs thus both rapidly and easily. They are very nice as a garnish for many dishes, and also served on a purée of mushrooms, spinach, endive, or tomatoes, etc., as you please.