Boiling Eggs

Unless quite sure the eggs are fresh, never boil them, as the well known remark that even to suspect an egg cooked in this style is undoubtedly well-founded. Hard boiled eggs, to be eaten either hot or cold, must never be boiled more than eight minutes, when they will be found tender and of a fine flavor, whereas, if boiled for a longer time, they will invariably prove leathery, tough, and almost tasteless, and dark-colored where the whites and yolk are joined, giving them an unsightly and anything but attractive appearance.

For soft boiled, three, and for medium, four minutes only, are necessary.

Scrambled Eggs

Beat well three eggs, with two tablespoonfuls of cream or milk; add salt and pepper; put in the pan a lump of fresh butter, and, as soon as melted, put in the eggs, stirring rapidly from the time they begin to set; as in order to be tender they must, be cooked quickly.

To Fry Eggs

Put butter or lard in a hot pan, and then as many small, deep muffin rings as eggs required. Drop the eggs in the rings. Cooked in this manner the eggs are less liable to burn, look far nicer, and preserve their fine flavor.

Oyster Omelette

Stew a few oysters in a little butter, adding pepper for seasoning, and when the omelette is cooked on the under side, put on the oysters, roll over, and turn carefully. A good omelette may be made of canned oysters treated in this way.

Ham Omelette

Take a thin slice of the best ham - fat and lean - fry well done, and chop fine. When the omelette is prepared, stir in the ham, and cook to a light brown.

Cream Omelette

Beat three eggs with two tablespoonfuls of cream, adding a little salt and pepper. Put a lump of butter in the pan, but do not let it get too hot before putting in the mixture. The pan should be about the temperature for baking batter cakes. Fold and turn over quite soon. The omelette should be a light brown, and be sent to the table hot. Should you have sausage for breakfast, the bright gravy from the sausage is preferable to butter in preparing the omelette.

Spanish Omelette

Make in the same manner as the cream omelette, but before putting in the pan have ready one-half an onion, chopped fine and fried brown, with a little pepper and salt. When the omelette is cooked on one side, put the mixture on, and turn the sides over until closed tight.

Omelette For Dessert

Beat eight eggs thoroughly, with a teacup of rich milk or cream, a tablespoonful of fine white sugar, and a very little salt. Stir well, and make in two omelettes; lay side by side, and sift over a thin coating of fine white sugar. In serving, pour over and around the omelette a wine-glass of good California brandy, and set on fire.