The food value of eggs is so great that even when the price is high, they are less expensive than good meat. The ways of cooking eggs are practically without end. The following are some of the most appetizing.

Beauregarde Eggs

Boil five eggs hard. Remove whites from yolks. Chop whites fine and stir into 1 cup of white sauce. Mash the yolks with a fork and add 1/4 teaspoon salt. Arrange slices of buttered toast upon a flat dish. On each slice pour 2 spoonfuls of sauce containing the egg whites. Sprinkle the mashed yolks upon the top.

Egg Surprise

Bake large white potatoes. When done, remove from oven. Cut a portion of the skin from the side of each potato and, without splitting the remaining skin, take out a large spoonful of the potato. Into the cavity drop 1 raw egg. Return to oven and cook until egg is "set."

Health Eggs

Allow 1 egg for each person to be served. Drop the whites into a bowl and place each yolk in a separate saucer. Whip the whites until stiff, adding a pinch of salt. Pile the whites lightly into a buttered baking dish, making a slight depression in the mass with a spoon, one cavity for each egg yolk. Drop an egg yolk, unbroken, into each depression. Place dish in a moderate oven and brown.

Coddled Eggs

Eggs are considered more digestible if cooked in water which has just boiled, but does not boil during the cooking of them. Eggs cooked this way are called soft or hard coddled eggs. A longer time is required for cooking, naturally.

Eggs Japanese

Boil 1/4 cup of rice in 1 quart of boiling salted water until tender. Drain off the water at once. Pile rice on a platter, to resemble nests. In each nest place a soft poached egg.

Tomato Scramble

Allow 1 egg for each person to be served. Beat yolks and whites together until the mass can be picked up in spoonfuls. For each egg used add 1 tablespoon thick tomato sauce. Turn into a hot skillet in which 1 or 2 teaspoons of butter have been melted, and scramble. Serve on hot toast.

Eggs With Spaghetti

Boil 1 cup spaghetti in salted water 25 minutes. Drain and dispose on a platter. Sprinkle with salt and tiny pieces of butter. Poach 4 eggs. Lift carefully and arrange on the spaghetti.

Egg Timbales

Beat 6 eggs, whites and yolks together, until well blended. Add 3 tablespoons of milk, 1 onion chopped fine, 1 chopped tomato, or 1/4 cup of canned tomatoes, 1 teaspoon chopped parsley, 1/4 teaspoon of salt. Pour into buttered timbale moulds and bake until firm, setting the moulds in a pan of boiling water while they cook. When brown, turn out of the moulds on a serving platter and serve with tomato sauce.

Nut Scramble

Pecan meats make the best scramble. Allow 1/2 cup of nuts to 6 eggs. Beat the eggs, whites and yolks together, until well blended. For each 6 eggs add 3 tablespoons of water, 1/4 teaspoon salt.

Stir in nut meats, turn into a hot greased frying pan, and scramble quickly. Serve at once on hot buttered toast.