There's a best way of doing everything; Even if it be but to cook an egg.

Cheese Fondue

One cup scalded milk; 1 cup soft stale bread crumbs; 1/4 pound mild cheese shaved thin; 1 tablespoon butter; pinch salt; 2 eggs. Mix all ingredients but eggs; add yolks then fold in beaten whites. Pour in buttered baking dish and bake 20 minutes. Serve at once.- Helen Northcraft.

Cheese Omelette

Two cups of grated cheese; 2 cups of cracker crumbs; chunks of melted butter; 6 eggs, yolks and whites beaten separately; milk to moisten; salt to taste. Bake in quick oven. Mrs. John D. Coss.

Egg Vermicelli

Three hard-boiled eggs; 1 cup hot milk; 2 tablespoons butter; 2 tablespoons flour; 1/2 teaspoon salt; 1/8 teaspoon pepper. Make white sauce. Add the chopped whites and serve on hot toast with egg yolks on top. Rub the yolks through a sieve and garnish all with parsley. May be used in chafing dish - Mrs. Fred Schmitt.