Wash eggs as soon as brought from the store. They are fresh if they sink to the bottom of a pan of water; a stale egg rises in the water.

They should be kept in a cool place.

The yolk of an egg may be kept from hardening by covering it with cold water if "unbroken, or with paraffine paper.

Soft Cooked Eggs

Place the egg in one pint boiling water, remove from the fire, cover and allow it to stand from five to eight minutes.

Hard Cooked Eggs

Place the egg in cold water, cover, and heat slowly to the boiling point. Remove from the fire and allow it to stand twenty minutes on the back of the range; then put into cold water.

Poached Egg

Break the egg into a saucer, slip the egg into boiling water, cover, remove to cooler part of the fire, and cook five minutes or until white is firm, and a film has formed over the yolk. Take up with a skimmer, drain, trim off the rough edges, and serve on a slice of toast. Season.

Omelet

1 egg.

1/16 tsp. salt.

White pepper. 1 tbsp. milk.

1/2 tsp. butter. 23

Beat the yolk of the egg until light and creamy, add the seasoning and milk; beat the white until stiff, but not dry, cut it into the yolk; heat an omelet pan and rub it all over with the butter, turn in the omelet, spread it evenly on the pan. When the omelet is set put it into a hot oven for a few minutes to dry slightly on top, fold and serve immediately.

Omelet Souffle

1/2 tbsp. butter. 1/2 tbsp. flour. 1/8 tsp. salt.

Pepper. 14 c. milk. 1 egg.

Make a white sauce; separate the yolk and white of the egg and beat them until light; when white sauce is cool add the yolk, and cut in the white. Place in a small buttered dish and bake in a pan of hot water until light brown.

Creamy Omelet

1 egg.

1 tbsp. milk.

1/8 tsp. salt. Pepper.

1/2 tsp. butter.

Beat egg slightly, add milk and seasonings; put butter in hot omelet pan, when melted turn in the mixture; as it cooks draw the edges toward the centre with a knife until the whole is of a creamy consistency. Place on hotter part of range that it may brown quickly underneath; fold and turn on hot platter.

Bread Omelet

2 tbsp. bread crumbs. 1/16 tsp. salt. Pepper.

2 tbsp. milk.

1 egg.

1/2 tsp. butter.

Soak the bread crumbs in the milk for fifteen minutes, then add the salt and pepper. Separate the yolk and white of the egg and beat until light. Add the yolk to the bread and milk and cut in the white. Cook as a plain omelet.

Orange Omelet

Rind of 1/3 of orange 1 egg.

1 tbsp. orange juice.

2 tsp. powd. sugar.

1/2 tsp. butter.

Beat the yolk of the egg and add the orange rind and juice. Add the sugar. Fold in the beaten white and cook as a plain omelet. Fold the omelet. Sprinkle thickly with powdered sugar. Score with a clean red-hot poker.

Creamy Egg

1 egg.

1/4 c. hot milk.

1/4 tsp. salt.

1/2 tbsp. butter.

Pepper.

Toast.

Beat the egg slightly, add the butter and seasoning. Pour the milk over the egg and cook in a double boiler. As it thickens scrape it away slowly with a spoon. Continue in this way until only a small amount of liquid remains. If overheated it will curdle. Serve on toast.

Egg Vermicelli

1 hard cooked egg. 1 tsp. butter. 1 tsp. flour.

Salt.

Pepper.

1/3 c. cream or milk.

Toast.

Separate the yolk and white of the egg and chop the white. Keep the yolk warm. Make a white sauce of the remaining ingredients. Add the white to the sauce, heat thoroughly, and pour the mixture upon the toast. Press the yolk over the whole through a strainer, and garnish with toast points and parsley. Both white and yolk may be mixed with the sauce.

Baked Egg

Butter slightly a saucer or small shallow dish, slip into this one or two eggs, being careful not to break the yolk. Place the dish in a pan of boiling water and cook in the oven until the white is set, season with salt and serve.

A Shirred Egg is prepared in the same manner and cooked on top of the range instead of in the oven.

Savory Custard

1/6 c. milk. 1/6 c. water.

1/6tsp. beef extract. 1/8 tsp. salt.

1/3 egg.

Dissolve the extract in the hot water, add the hot milk and salt, add this to the beaten egg. Strain and steam over hot water until firm.