Hard Boiled Eggs

Put eggs into warm water, bring to just below the boiling point, 200 degs. and keep at that temperature for about 30 m. Drop for a moment into cold water before removing the shells. Or, when necessary, boil rapidly for 10-20 m.

Hard eggs agree with some stomachs better than soft ones.

Italian Eggs

Cut hard boiled eggs in halves lengthwise, lay on to cutlets of corn meal porridge and pour Italian sauce around.

Creamed Eggs on Toast

Serve halves or quarters or slices of hard boiled eggs on toast with cream sauce, plain, or flavored with celery or onion, with chopped parsley sprinkled over. Plain or tomato drawn butter may be substituted for cream sauce.

Eggs With Sauce

Hard boiled eggs, whole or in halves, may be served with cream, cream of tomato or mint sauce, or with sauce Imperial or fruit sauces or jellies; with mint sauce on broiled nutmese.

Eggs with Ripe Olives

3 eggs French dressing

12 (or more) olives, chopped coarse chopped parsley

Cut eggs in halves crosswise, remove yolks and mix with olives and dressing, return to the whites, stand on leaves of lettuce and sprinkle with parsley. Pour dressing around. Improved Mayonnaise dressing is suitable also. May garnish with whole olives.

Pickled Eggs

Pickle-2 parts each of lemon juice and water, 1/3 part sugar, salt and a little celery salt. Heat to boiling, pour over hard boiled eggs with a few slices of red beet. Let stand 24 hours.

Eggs la Salade

Cut hard boiled eggs in halves lengthwise, remove yolks, rub through wire strainer and mix to a smooth paste with Improved Mayonnaise dressing (flavored with onion or garlic if desired), till the whites and press the halves together. Lay in nests of shredded lettuce dotted with the dressing.

Or, rub whites through strainer, place around the inside of nests of shredded lettuce; mix yolks with dressing, shape into small eggs and place in nests.

Shirred Eggs

Butter and crumb individual dishes, break 1 or 2 eggs into each, set over pan of hot water in oven and bake until eggs are set. The dish may be rubbed with a cut clove of garlic.

If preferred, sprinkle oiled griddle with crumbs, set buttered muffin rings on it, pressing them down firmly, and drop an egg into each ring. Bake. Sprinkle with chopped parsley, serve on toast with any desired sauce.