Soft-Cooked Eggs

Put eggs into boiling water to well cover them. Remove kettle from stove and place where it will keep warm. Leave the eggs in the water from six to eight minutes.

Hard-Cooked Eggs

Cook eggs in water just below the boiling point for twenty minutes. The yolks will then be dry and mealy and will be easily digested.

Creamed Eggs

Cut four hard-cooked eggs in halves or quarters and pour over them one cup white sauce.

Egg Toast

Add the chopped whites of 3 hard-cooked eggs to 1 c. thin white sauce and pour over three slices of toast. Rub the yolks through a strainer over the whole. Reheat in the oven, if necessary. Garnish with parsley and serve.

Poached Eggs

Have a shallow pan nearly full of boiling salted water. Reduce heat until the water is motionless. Break the eggs into a saucer, one by one, and slip into the hot water. When a film has formed over the yolks and the white is firm, take up with a skimmer and place on pieces of toast of uniform shape and size.

Baked Custard

2 c. milk 2 or 3 eggs

1/4 c. sugar Pinch of salt

Nutmeg

Beat eggs slightly, and add to them the sugar and salt. Pour on them the milk. Strain into a buttered mold, add nutmeg.

Set mold in a pan of hot water. Bake in a slow oven till firm and until a knife inserted will come out clean. Do not allow the water around the custard to boil, as egg and milk combinations must cookat at a low temperature or they will separate and become watery. Allow 2 eggs for cup custards and 3 if baked in a large mold.