EGGS and the foods into which they enter are favorite articles of diet in the majority of households. They are an agreeable substitute for meat, and, judged by their composition and digestibility, are worthy of the high esteem in which they are held. They are also valuable from an economical standpoint, for even when high in price they usually make a cheaper dish than meat.

Boiled Eggs

Soft-boiled eggs may be prepared in two ways. The eggs may be dropped carefully into boiling water and boiled three minutes, or they may be placed in a covered vessel of boiling water and allowed to stand in a warm place (but not on the stove) for ten minutes. Eggs prepared in this way are sometimes called "Coddled Eggs." They are much more delicate and digestible than the usual "Boiled Eggs."

Hard-boiled eggs should be cooked in boiling water for fifteen or twenty minutes and then dropped in cold water to prevent the yolk from turning dark.

Poached Eggs

Bring salted water to a boil in a shallow vessel; remove from the fire and slip the eggs carefully into it, breaking each into a small saucer first. Place the pan over a moderate fire and let the water come slowly to a boil. By this time the whites of the eggs should be delicately set Lift the eggs carefully; trim off the ragged edges and serve on slices of buttered toast.

Fried Eggs

Melt in a frying-pan a large piece of butter; or use the fat of ham or bacon. When hot, drop in the eggs, one at a time, being careful not to break the yolk. When the white of the egg


Planned for 3 Family of Four is set they are done, though some persons like them turned over and cooked on the other side. Remove from the pan with a cake-turner and serve at once.

Shirred Eggs

Eggs may be shirred in one large baking dish or pan, but are better and look more tempting in individual ramekins or custard cups. Place a small piece of butter in the bottom of each; break the egg; drop it in without breaking the yolk; season with pepper and salt and put another small piece of butter on the top. Bake in a hot oven until the white is set, and serve immediately.

Scrambled Eggs

4 eggs tablespoon butter

4 tablespoons milk or water Salt and pepper

Break the eggs in a bowl and beat them thoroughly; add the milk and seasoning and beat again. Melt the butter in a frying-pan over the fire; pour in the eggs; stir occasionally but not constantly until they thicken; then serve at once.

Griddled Eggs

Heat a griddle as if for baking cakes; butter it lightly and arrange small muffin rings on it. Drop an egg in each and turn as soon "as lightly browned. Griddled eggs resemble fried eggs but are far more delicate.

Curried Eggs

6 hard-boiled eggs teaspoon salt

1 cup curry sauce teaspoon pepper

Cut the eggs in half and slice enough of the white off the end of each to make them stand upright. Sprinkle with salt and pepper and serve on a hot platter with the sauce poured around them.