Superintending the building of an irrigation ditch in the Big Horn Basin of Wyoming has been a young Norwegian civil engineer, one O. J. Midthun by name, and "Mid" for short. "Mid" is an epicure of the deepest dye, and patrons of the hotel Irma at Cody will not forget the sanguinary struggle between the clerk and the chef - and all because "Mid" inaugurated the custom of cognac with coffee after dinner in Buffalo Bill's big hotel. But this is digressing, for I was about to give "Mid's" recipe for buttered eggs as served in his Norwegian home at high tea, but which may be served as a luncheon dish or a snack after the play. Four new-laid eggs are required, and two ounces of butter, a small onion, and chopped parsley. The eggs, well beaten, are poured into the blazer, in which the butter has been melting, together with chopped onion and the parsley, salt, and pepper. Keep stirring one way until the mixture is thick, and serve hot - and there you have the favorite bonne bouchée from Christiania.

SAUSAGES AND SELERY. When Prince Henry was feted in New York nothing pleased him more than a breakfast dish of sausages and celery which was served him. His Prussian palate was tickled so delightfully by this dainty that it is doubtless still being served him on his Highness's royal yacht. To do them, prick as many small sausages as you think the appetites of your party demand. This prevents them from bursting. Put in the blazer and cover with a quarter-cup of boiling water, and cook until all the water is evaporated. Uncover and brown, adding a little butter, or better still, some bacon fat. Two or three minutes before they are done add two tablespoonfuls of chopped celery and cook just long enough to be tender, but not enough to lose the fresh celery taste. Serve either on slices of brown bread or toast.