[Season to taste, but use less and less of condiments].

Eggs being almost pure albumen, are easily digested and quickly appropriated for cell growth and repair. The customary very "soft-boiled" egg is not cooked at all, but only heated through, while the "hard-boiled" egg has its tissue building element destroyed if left long in boiling water. Both the white and yolk become tough and indigestible when boiled. By care it is possible to cook eggs hard in hot water below the boiling point yet retain all of their vital elements. They are more perfect when put into a stew pan of cold water in a double boiler, letting them raise gradually to a heat of 200 degrees. Both white and yolk are heated evenly, being gently coagulated for a soft egg, or becoming entirely firm if the hard egg is desired. Both white and yolk are kept tender in this way with the life germ of the cell uninjured. To peel nicely, eggs must be dropped into hot water at first. Let stand twenty minutes then put into cold water to cool quickly.

Eggs serve many purposes cold, as well as entering into numerous combinations, all of which must be cooked at a temperature of about 200 degrees for their perfect coagulation without becoming leathery, curdled or lifeless.

Poached Eggs

Into individual tin pans filled with boiling water break six eggs. Put the pans immediately over hot water or low heat, letting the eggs cook slowly until the white is firm, but not hard; lift each egg with a wire spoon onto a warm platter. Put a piece of butter on each yolk, garnish with tiny sprigs of parsley and serve immediately.

Scrambled Eggs

Eggs. Butter.

Break six eggs into a flat pan containing one tablespoon of melted butter. Cook slowly until the whites are slightly firm, slide a fork under each egg turning the top down, in a moment scramble all together with the fork and serve hot Scrambled eggs should be all coagulated yet soft and light, instead of being leathery. They cook more evenly over hot water.

French Poached Eggs

Milk. Eggs.

Butter. Flour.

Poach six eggs in three cups of milk in a flat pan over boiling water. Lift onto a platter with a wire spoon. Add one tablespoonful of butter to the hot milk, soften a tablespoonful of flour with cold milk and stir into the milk until it is creamy, and pour over the eggs. These may be served with toast or crackers if desired.

Escalloped Eggs

Eggs. Bread. Butter. Ground Peanuts.

Into a well buttered dish place a layer of bread crumbs moistened with milk. On this put a thick layer of sliced hard cooked eggs covered with melted butter and one raw beaten egg. Upon this put minced or ground peanuts and finish with bread crumbs. Put into a hot oven a few minutes to brown the top then lower the heat, allowing it to bake slowly for fifteen minutes. Serve hot in same dish.

Egg Cutlets

Eggs. Tomatoes. Onion. Milk.

Butter. Flour. Parsley. Water.

Split six hard cooked eggs lengthwise; sprinkle with bread crumbs, and lumps of butter. Heat through in a slow oven and serve with the following sauce. Heat three tablespoons of milk and one-half cup of water; cook in this over boiling water one minced onion, two tomatoes, and a sprig of parsley; season with butter, and a chopped green pepper. Strain and thicken with one heaping teaspoon of flour. Pour over the eggs and serve hot.

Stuffed Eggs

Eggs. Lemon Juice. Onion.

Remove the shells from six hard cooked eggs; cut them through the middle, removing the yolks. Press the yolks through a sieve then add to them one minced onion, one tablespoon lemon juice, butter and chopped green pepper. Fill the whites of the eggs with the mixture and fasten together with two toothpicks. Serve cold for luncheon or for picnics.

Fairy's Breath

Eggs. Milk. Butter.

Beat the whites of six eggs to a stiff froth; heat one pint of milk over hot water and drop six tablespoons of the frothed eggs into it to cook slowly; remove when done with a wire spoon. Into the remaining white beat two of the yolks, cooking them in the same manner and placing them upon the whites to form a golden center. Pour one-half cup of hot cream into which has been stirred a very little butter around each group and garnish with white apple blossoms or rose leaves. One tablespoon of powdered sugar may be added to the whites after they are well beaten if a sweet flavor is desired, for a dessert. Grated cheese, or ground nuts over the top makes it an attractive dinner dish for Sunday dinner.

Long-Life Beverage

Milk. Eggs.

Heat fresh milk over hot water as hot as can be taken into the mouth but not hot enough to entirely coagulate an egg before mixing with the milk. With a silver fork beat into each cup one tablespoon of the frothed white of an egg, or the whole egg. Serve immediately in the hot cups without sugar. This is a most nutritious beverage for weak or nervous people as the cell life is at a high degree of activity and can be quickly appropriated by the system. This beverage, like most others, should be sipped slowly with other well masticated food of similar nutritious value.

Omelet

Eggs. Milk or Water.

Butter. Flour.

Beat two eggs together quite thoroughly. Beat the white of another egg to a stiff froth, putting the yolk in with the two whole eggs. Moisten one round tablespoonful of flour with one tablespoon of cream, milk, or water and add slowly to the frothed whites. Take the eggs that have been beaten together and whip slowly into the white. Turn into two well buttered flat pans, allowing it to set without touching it over slow fire, or over hot water. The one frothed white will make the omelet light without being too fluffy, while flour and cream add body and nutriment as well as a better flavor than eggs alone. As soon as the omelet sets fold one-half lightly over the other by slipping a thin knife under the edge. Serve immediately.

Vegetable Omelet

Make a plain omelet as already described. Have prepared in another dish a minced onion, pepper, and fresh corn or peas which have been heating slightly in butter for about ten minutes. Just before folding the omelet put a layer of this on top and fold inside. Serve with hot cream into which a lump of butter has been melted.

Fruit Omelet

Fruit omelet is made in the same way except that minced fruit is inside and it is served with cream, with or without sugar.

One or two eggs at a meal as a steady article of diet serve a better purpose than eight or ten taken at a time for a spell, until the appetite turns against them. Too much of any one thing is not desirable. The soft egg should be in daily use, while the hard egg and fluffy mixtures are for luxuries.