This section of the book is from the "Household Companion: The Model CookBook" book
Eggs form a valuable food and should be used as a substitute for meats and in combination with starchy foods. Fresh eggs should always be used, if obtainable.
If eggs are placed in boiling water and allowed to boil, the white becomes tough and indigestible and the yoke undercooked; therefore they should be cooked at a temperature below boiling point.
Boil six eggs hard and make a sauce of one lump of butter, one tablespoonful of flour and one pint of milk, mix the butter, milk and flour together and boil. Slice the eggs and pour the sauce over them.