"There is a best way of doing everything, even to poaching an egg." - Emerson.

Baked Eggs

Slightly warm a shallow dish, butter generously, and then break the number of eggs desired. Season with salt and red pepper and add a little rich cream, about three or four table-spoonfuls to five or six eggs. Bake in cooker oven one-half hour.

Perfection Omelet

Beat separately the whites and yolks of six eggs; mix six teaspoonfuls of corn starch and one tablespoon of baking powder. To a half pint of milk add the yolks of eggs and corn starch with a little salt. Lastly add the whites of eggs beaten stiff. Cook in a little butter in a baking dish one-half hour.

Steamed Eggs

Break fresh eggs into individual dishes which have been well buttered. To each egg add a tablespoon of cream, salt, and a dash of pepper. Set in a pan of hot water. Cover. Place in cooker twenty minutes. They will be tender and delicate, and will cook for breakfast while the oatmeal or fruit is being eaten. Swiss Eggs.

Use a porcelain lined dish, at the bottom of which put one-fourth of a pound of finely sliced cheese. Then mix together one tablespoon of flour and one tablespoon of butter; thin it with one-half cup of cream. Add pepper and salt to taste, and a little mustard.

Pour half the quantity over the cheese, then break six eggs into the dish and pour over them the remainder of the mixture and bake in the oven half an hour. Serve hot.

Eggs For Tea

Take a deep circular platter. Cover its surface with cold cooked and seasoned rice. Make hollows in this rice with the bowl of a spoon, and break one egg into each hollow. Season with salt, white pepper, and a teaspoon of thick cream on each egg. Fit the platter over a pan of boiling water. Cover. Set it in the cooker half an hour or until the rice is heated through and the eggs cooked to your liking. Garnish with parsley. Hash may be substituted for the rice.