Boiled Eggs (A).

Have a saucepan of boiling water. Remove to the back of the stove where the water will not boil and add the eggs, being careful that there is sufficient water to cover them. Let them stand from seven to ten minutes if required soft—forty to forty-five minutes if wanted hard.

Boiled Eggs (B).

Cover the eggs with cold water and place over fire. When the water begins to boil they will be cooked properly for soft boiled eggs. If allowed to remain four or five minutes they will be hard boiled.

Mustard Eggs.

Remove shells from one dozen hard boiled eggs, cut in halves, take out yolks, add to them salt, ground mustard and pepper, mix all together, add vinegar to moisten; then fill whites with the yellow mixture and serve.

Pickled Eggs.

One pint of strong vinegar, one half pint cold water, a teaspoonful each of cinnamon, allspice and mace; boil eggs till very hard, remove shell; put on the spices tied in a white muslin bag in cold water, boil and, if water wastes away, add enough so as to have half a pint when done, add vinegar and pour over the eggs, put in as many eggs as the mixture will cover.

Poached Eggs.

Break eggs, one at a time, into a cup. Put a quart of boiling water and half teaspoonful salt into a saucepan. Let it boil, then move it back on the stove so that it will just cease to bubble. Place muffin rings in the pan. Drop the eggs into the rings one at a time, and cook until the white is firm. Serve them on toast, with a sprinkle of salt on each egg.