Have enough clear boiling fat in a frying pan to cover an egg broken in, if dripping is used strain the fat and return it to the clean pan. Break the eggs separately into a cup; drop each carefully into the fat, which should be piping hot to prevent running together. Dip up the fat with a spoon and pour it gently over the eggs as they cook until a delicate white coating forms, through which the yolk blushes. Fry a longer or shorter time, as desired, soft or hard. You need no test but eye and touch. - Mrs. Ernest D. Dean, Clen View, Ill.

Variation I

Put a tablespoon of fat in a frying pan and when hot break in eggs carefully. Season to taste and then add 1 teaspoon of water and cover pan tightly. The eggs both steam and fry and are very tender. - Mrs. Frank Ferguson, Franklin, Ill.

Variation II

Heat omelet pan. Put in 1 tablespoon butter; when melted, slip in an egg, and cook until the white is firm.

Turn it over once while cooking. Add more butter as needed, using just enough to keep egg from sticking. - Mrs. C. Buttercup. Bensen, Ill.

Fried Eggs And Bacon

Fry 12 thin slices of bacon until crisp; take them out and keep hot in the oven. Break 6 eggs separately into the boiling fat and fry until brown. Serve with the eggs laid over the bacon, and small fried squares of bread placed around. Hash can be used instead of bacon. - Mrs. C. J. Jeffries, Winnetka, Ill.

Poached Eggs, Spanish Style

Heat an earthen pan slowly and melt in it a tablespoon of butter; add a teaspoon of salt, a little pepper and a small onion minced very fine; parsley and sweet herbs may be substituted instead of the onion. Drop in the eggs one at a time; do not stir, but let them brown a little; turn carefully and brown the other side. Serve in the same dish as hot as possible. - Mrs. C. J. Jeffries, Winnetka, Ill.

Fried Eggs With Brown Sauce

Put a lump of butter into the frying pan, and when it hisses sharply, fry the eggs. When done, dish and keep them hot over boiling water. Melt 2 tablespoons of butter, add 1 tablespoon of flour; fry brown, then add 1 tablespoon of vinegar and a little onion juice with pepper and salt. Boil the whole together for 2 minutes; pour it over the eggs and serve. - Mrs. Alex. Drexel, Park Ridge, Ill.

Fried Eggs With Veal

Chop veal fine and mix with white sauce; season highly, bring to a boil and mold in the middle of a hot platter. Against this hillock of mince lay fried eggs, neatly trimmed, and outside of these curled strips of fried breakfast bacon. This dish will be much improved by the addition of half a can of mushrooms, minced fine. - Mrs. Tom Bell, Bartlett, Ill.

Fried Eggs With Potatoes

Slice cold boiled potatoes and fry in butter till nicely brown; in the meantime beat 1 or 2 eggs and stir into the potatoes nicely, and take up at once so as not to harden the egg, but merely to cook slightly. One egg is enough for 3 or 4 persons. - Mrs. Martha Barber, Mayfair, Ill.