That is, hen's eggs as most generally used in cookery (other birds' eggs will be found under their respective headings) are very nutritious, easily digested, and are used in a multitude of ways, but the following recipes will be found to be those most applicable to ordinary hotel, restaurant and club patronage. [Inexperienced hotel butchers have spoiled much meat through their brine, by using the egg test for strength, the test being that when the brine will float an egg it is just right. If he used a potato the same size as an egg he would be more sure, for a new laid egg will sink to the bottom of a brine and stay there; while a bad egg will float and every day's age to the egg from the newly laid brings it more to the surface of the same strength of brine. MORAL: weigh and measure your salt, saltpetre and water] (see heading of brine).

Shirred Eggs

Shirred egg dish buttered, eggs broken into it, two or three drops of clear melted butter dripped over the eggs, placed in oven till set.

Scrambled Eggs

Four-fifths broken eggs (not beaten), one fifth cream, seasoned with salt and little melted butter, ladleful (made to hold three eggs) poured into hot buttered frying pan, stirred about or shook till softly set; served either plain or on buttered toast.

Poached Eggs

Eggs removed from shell, dropped into simmering salted water containing a dash of vinegar; when set, taken up drained; served plain or on buttered toast.

Curried Eggs

Hard boiled eggs with their shells removed, reheated in a curry sauce made from poultry stock; bed of rice in centre of dish sprinkled with finely chopped parsley; with the back of a spoon indentures made to receive the eggs; served with the sauce poured around the base.

Stuffed Eggs

Hard boiled eggs with their shells removed, split lengthwise, yolks removed and pounded with anchovy meat and butter, filled back into the whites, smoothed over, decorated and served.

Devilled Eggs

Hard boiled eggs with their shells removed, split in halves lengthwise, dipped in beaten egg, then in oil, sprinkled with salt and red pepper, arranged in baking pan on a sheet of oiled paper, thoroughly heated; served on toast with sauce Diable poured over, into which has been mixed some Bengal chutney.

Masked Eggs, Madeira Sauce

Hard boiled eggs with the shells removed, coated with chicken forcemeat, then dipped into beaten egg, baked; served with Madeira sauce poured over, garnished with fancy croutons.

Egg Rarebit

Hard boiled eggs with the shells removed, cut lengthwise in slices, arranged on serving platter, seasoned with salt and pepper, covered with a mixture of grated cheese mixed with butter, browned off in oven; served very hot.

Molded Eggs, Provencale Sauce

Timbale molds brushed with butter, bottoms sprinkled with minced fried shallots, eggs then broken in, a little Creole garniture placed on top. Baked till set, turned out on serving dish; served with Provencale sauce poured over and around.

Eggs, Au Gratin

Slices of hard boiled eggs in a gratin dish covered with white sauce, then sprinkled with cheese and sifted breadcrumbs, baked and served.

Egg Patties

Small squares of hard boiled eggs mixed into a rich Supreme sauce with a few mushrooms, filled into hot puff paste patty shells.

Salpicon Of Eggs

Yolks and whites of eggs steamed separately till set; when cold, cut in slices, then stamped out with column cutter together with tongue, truffles and mushrooms, the whole then mixed into a rich Veloute sauce; served garnished with fancy buttered toast.

Indian Style Eggs

Into a soubise sauce is worked enough curry powder to lightly color it, brought to a simmer, eggs poached in it; served on circular slices of toast with some sauce poured around.

Eggs Breaded, Creole Sauce

Eggs boiled five minutes, shelled, dipped in thick Hollandaise sauce, then in breadcrumbs, then breaded and fried; served with Creole sauce or garniture.

Eggs With Brown Butter

Eggs fried with plenty of butter that is hot enough to turn a nice brown color and froth up; when set, taken up on toast; to the frothing butter is then added a little tarragon vinegar, poured over the eggs and served immediately.

Fricassee Of Eggs

Yolks and whites steamed separately till set; when cold scooped out with oval cutter, made hot in an onion cream sauce and served.

Eggs With Caviare

Slices of hard boiled eggs on buttered toast, the yolk covered with caviare forced through a bag and star tube.

Eggs In Croustade

Whites and yolks of eggs steamed till set; when cold, cut in form of dice with equal quantities of ham, tongue and button mushrooms, reheated in Supreme sauce, filled into hot paste croustades and served.

Eggs Scrambled With Tomatoes

One cupful of minced onions, 12 medium sized tomatoes rubbed through a sieve, mixed, seasoned with salt, pepper and butter, simmered till onion is done, 12 eggs then broken into the simmering mixture, tossed about till set; served in cases.

Scrambled Eggs In Cases

Eggs beaten with minced green herbs, salt and pepper, scrambled with plenty of butter; served in fancy paper cases.

Eggs With Onion Puree

Slices of hot hard boiled eggs arranged around a centre of thick puree of onions in Veloute sauce.