Boiled Eggs

Have ready a saucepan containing boiling water. Carefully put in with a spoon the number of eggs desired. Remove pan to back of stove where the water will not boil, and cook eggs for 6 or 8 minutes if liked "soft boiled," or from 40 to 45 minutes if liked "hard boiled".

After removing "hard boiled" eggs from pan, they should be immediately plunged into cold water to prevent discoloration of yolks.

Poached Eggs

Have ready a shallow pan about 2/3 full of boiling water. Allow 1/2 tablespoon salt to 1 quart of water. Put two or three greased muffin rings in the water. Break each egg separately into a cup, and carefully slip into a muffin ring. The water should cover the egg. When there is a film over the top, and the white is firm, carefully remove with a greased skimmer. Serve and allow eggs to be seasoned at the table. They may be garnished with parsley.

Scrambled Eggs

2 Eggs.

2 Tablespoons of Milk 1/2 Teaspoon Salt 1/2 Teaspoon Batter.

Beat the eggs and add the salt and milk. Put the butter in a small saucepan and when it melts, add the eggs. Stir over the fire until the mixture thickens, being careful not to let it cook hard; about two minutes will cook it. The eggs when done should be white and creamy. Serve immediately.

Curried Eggs

1 Slice Onion.

2 Tablespoons Melted Butter 1 1/2 Tablespoons Cornstarch.

1/2 Tablespoon Flour (Barley) 1 Teaspoon Curry Powder 1/4 Teaspoon Salt 1 1/4 Cups Milk.

5 Hard-boiled Eggs, Cut Lengthwise in.

Quarters.

Brown the onion in the butter and add the flour and cornstarch; stir in the milk, stirring till it thickens, and season. Add the eggs and cook long enough to heat thoroughly. Serve at once with hot boiled rice.

Creamed Poached Eggs

Poach Eggs in Hot Salted Water Place on Platter and Cover with Sauce Made as Follows: 1/2 Cup Rich Milk 1 Tablespoon Butter.

1/2 Tablespoon Cornstarch Salt and Pepper to Taste.

Combine as white sauce. Pour over poached eggs.

Eggs In Tomato Cups

Eggs.

Tomatoes Cream Sauce.

Cut a slice from stem end of tomato, scrape out the center and sprinkle the cavity with a few drops of vinegar. Break and carefully drop a raw egg in each. Place apart on a buttered pan and bake in a moderate oven until the eggs are set. Serve with cream sauce.

Eggs A La Suisse

4 Eggs 1/2 Cup Cream.

Tablespoon Butter or Butter Substitute 3 Tablespoons Grated Cheese.

Salt.

Pepper.

Cayenne.

Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm, sprinkle with cheese. Finish cooking, and serve. (Good with rice).

Eggs A La Goldenrod

Hard Boiled Eggs.

Cream Sauce.

Parsley.

Salt and Pepper to Taste.

Prepare cream sauce. Remove the yolks from the whites of the eggs. Slice the whites and add them to the cream sauce. Force the yolks through a potato ricer or strainer, and sprinkle them over the top of cream sauce and whites, which have been arranged on a platter. Season and garnish with parsley.