Have enough fast boiling water in a saucepan to cover the number of eggs wanted and to allow the water to continue boiling as the eggs are dropped in. Lay the eggs you wish to boil in warm water, for the double purpose of warming and washing them. Drop the eggs carefully into the boiling water and time them as desired. Cook 3 minutes for a very thin boiled egg, 4 minutes for a set white and soft yolk, 5, 6 or 7 minutes for an egg to cook through in same ratio of solidity; 10 minutes for a crumbly hard egg. - Mrs. Joseph Dunlop, Barrett, Ill.

Variation I

Place the eggs in cold water. When they have come to a good boil which will require about 10 minutes, they are ready to serve. If a thin boiled egg is desired, let cook 2 minutes for set white and soft yolk, 4 minutes to cut through the same ratio and 8 minutes for a hard boiled egg. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, Ill.

Variation II

Heat a basin with boiling water till it is thoroughly hot; turn off the water and put in the eggs, moving them round so that every part shall receive the heat. Have ready a kettle of boiling water, pour this over the eggs, and cover the basin to prevent any steam from escaping. In 12 minutes they will be perfectly cooked. - Mrs. C. J. Jeffries, Winnetka, Ill.

Hard-Boiled Eggs And Giblet Sauce

eggs boiled hard may be cut in two lengthwise. Place them on a platter and pour a sauce made of chicken giblets or else some left-over turkey gravy. - 'Mrs. C. J. Jeffries, Winnetka, Ill.