Soft-Cooked Eggs

For two eggs allow one pint of water; for each additional egg, an extra cupful. Put the water in a saucepan, let it come to the boiling point, place the eggs in the water with a spoon, and cover the saucepan. Remove at once from the fire, and let stand, covered, about ten minutes, according to the size of eggs.

Hard-Boiled Eggs

Cook in the same manner as soft-cooked eggs, placing saucepan on back of stove, where the water will keep hot, but not boil for 30 minutes.

When eggs are hard boiled they should be placed in cold water for a few minutes, then the shells should be cracked open to allow the liberation of the sulphur.

Poached Eggs

Prepare a slice of buttered toast for each egg, and keep it hot. Have ready a shallow pan containing enough boiling, salted water to cover the eggs, allowing 1 teaspoon salt for one pint of water and 1/4 tsp. vinegar. Break egg into saucer, and slip it carefully into the water. Cook until the white is firm, and a film forms over the top of yolk Pour water over the yolk with a spoon, if necessary. Remove eggs from water with skimmer, drain, trim off rough edges, and place each egg on a slice of toast. Add salt, pepper and butter to taste. Muffin-rings or egg-poachers are often used to keep eggs in shape.

Poached Eggs In Cream

For each egg, allow 1/3 c. cream, 1/2 tsp. butter. Melt butter in shallow pan, then add cream. When cream is hot slip the egg carefully into it, cook very slowly, until yolk is firm, then salt and pepper to taste. Cover top with chopped parsley or grated cheese. Serve on toast.

This makes a very rich dish; it may be served for lunch or supper, as a meat substitute.

Scrambled Eggs

5 eggs.

1/2 cup milk.

1/2 tsp. salt.

1/8 tsp. pepper.

2 tbsp. butter.

Beat eggs slightly, add salt, pepper and milk. Put the butter into a hot, smooth omelet pan; when melted, pour in the mixture. Cook until of a creamy consistency, stirring from the bottom of the pan as it thickens. Serve on slices of hot buttered toast.

Omelet

1 tbsp. butter.

1 tbsp. flour.

1/4 c. milk.

1/2 tsp. salt.

1/8 tsp. pepper.

1 tsp. parsley.

4 eggs, or 3 large ones.

Melt butter, then add flour, when smooth add milk and stir till thick. Remove from fire, add salt, pepper and parsley and the yolks of eggs, slightly beaten. Allow this mixture to become perfectly cold, then beat the whites until stiff and fold in the mixture.

Put 2 tbsp. of butter or bacon fat in an omelet pan; when melted pour in the mixture; as it cooks prick with a fork to let the uncooked part run underneath. Place in a very hot oven for a few minutes to cook the top. Make an opening in top of omelet with a knife and if knife comes out without being coated the omelet is cooked. Fold in center and serve on a hot platter.

Spanish omelet is made in same manner by adding to the sauce a little grated onion, one chopped green pepper or two chopped pimentoes. When the omelet is cooked, before it is folded, cover with a layer of thinly sliced tomatoes which have been peeled and warmed through in the oven. The omelet is then folded and served. Instead of the tomatoes a cup of chopped chicken, veal or ham may be substituted.

Jelly omelet is made by the same method as plain omelet, omitting parsley; when omelet is cooked, before folding, spread over with jelly or jam, then fold.

One is sure of perfect success in making omelets by this formula.

Omelet No. 2

Mrs. C. H. Howard.

1/2 pt. warm milk.

1/2 c. flour (which has been moistened in a little cold milk).

6 eggs.

Salt and pepper to taste.

Add the warm milk to the moistened flour, pour into double boiler, add the salt and pepper. When well scalded add the beaten yolks of the eggs. Add next the whites beaten to a froth. Pour into a well-buttered baking dish and bake in moderate oven for 20 minutes. Serve immediately.

Stuffed Eggs

6 eggs.

1 tsp. butter.

1/4 tsp. mustard.

1/8 tsp. pepper.

1/2 tsp. salt.

A few drops of vinegar or 1 tbsp salad dressing.

Cook 6 eggs 30 minutes. Remove the shell and cut lengthwise. Remove the yolks, mash the yolks; add butter, salt, pepper and mustard. When smooth, add a few drops of vinegar. Fill the whites with the mixture. Smooth the top. Arrange each half on a bed of fine parsley or lettuce. If liked, add half the quantity of potted or deviled ham or tongue.

Cup Custard

1 qt scalded milk.

5 eggs.

3/4 c. sugar.

1/4 tsp. salt.

Spk. nutmeg.

Mix eggs slightly and stir in the sugar and salt, then slowly the hot milk. When sugar has dissolved, pour into cups (about six) and grate a little nutmeg over each custard. Set the cups in a pan of hot water and bake in a moderate oven till a pointed knife inserted in custard comes out clean. Do not let the water in the pan boil. Serve plain or with caramel sauce.

Egg Cutlets

(May be used as meat substitute.)

1 tbsp. butter.

1 tbsp. flour.

1/2 c. milk.

1 spk. grated onion.

1/2 tsp. chopped parsley.

1 tsp. salt.

1/8 tsp. pepper and a little paprika.

5 eggs (hard boiled).

Melt butter; add flour, then milk and cook till thick, stirring constantly; then add seasoning, onion and parsley; then the eggs chopped rather fine. Mix well together and spread on a plate to cool. When cool, form in shape of cutlets, roll in fine bread crumbs, then in beaten egg, and lastly in bread crumbs. Fry in deep fat till golden brown, drain on brown paper and serve with Hollandaise sauce.