Scrambled Eggs

Break eight or ten eggs into a large bowl; do not beat them; stir in them a little chopped parsley and some pepper and salt; melt in a frying-pan a piece of butter the size of a walnut; when hot, pour in the eggs, stir them until they thicken; serve in a covered dish.

Baked Eggs

Melt in a small pan or tin pie-dish a piece of butter the size of a walnut, open six eggs without breaking them, and pour them gently on the butter; season with pepper and salt, and bake in a hot oven until the whites are firm and set; put a few little pieces of butter on top of the eggs before putting them in the oven.

Boiled Eggs

If you use an egg-boiler, put the eggs in it just as breakfast is served, pour full of boiling water, and send to table; they will cook sufficiently in five or six minutes. If boiled in the kitchen, put them carefully with a spoon into boiling water, so as not to crack the shells, and boil them three minutes and serve. To poach them, drop them carefully, one at a time, into muffin-rings, which you have set in the boiling water; as soon as the whites are set they are done. Serve on a shallow dish.

Fried Eggs

Melt in a frying-pan a piece of butter the size of a walnut, or use the fat of ham; when hot, drop in the eggs, one at a time, being careful not to break the yolk; when the white of the egg is set, they are done. Take them up with a buckwheat-cake turner, or an " egg-slice," which comes for the purpose, and serve them on a warm shallow dish.

Eggs On Toast

Cut slices of bread half an inch thick, toast evenly on both sides, butter quite plentifully the side you will put the eggs on. Poach the eggs and lay them on the toast, sprinkle them over with pepper and salt; serve quickly. You may scramble the eggs and pour over for variety. They are very nice prepared either way, for a breakfast relish.

Stewed Ham

Cut a slice of ham half an inch thick, pare off the rind and all the smoked parts, cut it into small pieces, pour boiling water over it and let it stand until nearly cold; then pour off the water and put it over the fire in a small stew-pan, with boiling water to half cover it; let it simmer for five minutes; add a teaspoonful of flour, the same of chopped parsley and half a teacup of rich cream; give a boil up and serve. A nice relish for breakfast.

Ham With Eggs

Cut in slices half an inch thick, pare off the rind and fry slightly in a pan; take it from the fire, cut it in small pieces, return it to the pan, and stir in it four or five eggs, until it begins to thicken; then serve in a covered dish.