Boiled Eggs

To try the freshness of eggs, put them into cold water; those that sink are the best. Always let the water boil before putting the eggs in. Three minutes will boil them soft. In four minutes the whites will be completely done, and in eight they will be all hard boiled.

Breakfast Dish Of Eggs

Boil six eggs hard, chop them up in a dish; add breadcrumbs, a good-sized lump of butter, pepper and salt; pour over it half a pint of boiled milk and bake in the dish.

Another Nice Dish Of Eggs

Take six raw eggs. Beat the whites and yolks separately very light; then mix them together. Add a teacup of rich milk (cream is better), a lump of butter, pepper and salt and a little parsley cut fine. Put them in a baking dish. Now place a spider on top of the stove. Put sufficient hot water in it to cook the eggs. Stir it all the time. As soon as they are thick send at once to the table, as they are not good if allowed to stand.

Fried Eggs

Melt some butter in a frying-pan, and when it hisses drop in the eggs carefully. Fry three minutes. Dust them with pepper and salt, and put them on a hot dish.

Breaded Eggs

Boil them hard and cut them in round thick slices. Sprinkle with pepper and salt; dip each in beaten egg, then in fine bread-crumbs or powdered cracker, and fry in nice dripping or butter hissing hot. Drain off every drop of grease, and serve on a hot dish with sauce like that for fricasseed eggs, poured over them.

Omelet With Chipped Beef. (Very Nice.)

Beat the yolks and whites of eight eggs separately. Put two and a half tablespoonsful of smoked beef chipped fine in a frying pan, with two tablespoonsful of butter. Let them cook a few moments; season the eggs with pepper and salt; mix together. Pour in the beef; turn them as plain omelet. When brown, serve hot, garnished with parsley.

Cheese Omelet, No. 1

One cup of bread-crumbs, one cup of grated cheese, two cups of milk, pinch of salt, little red pepper, two eggs beaten light, and added last. Bake five or six minutes in a quick oven.

Plain Omelet. (Very Fine.)

Six eggs, whites and yolks beaten very light separately, half pint sweet milk, six teaspoonsful of corn starch, dissolved in milk very smoothly, one teaspoon of baking powder, salt and pepper, add the whites last, cook in butter. When nicely browned, roll over on a hot dish. Serve at once.

Rum Omelet

Prepare a nice plain omelet, adding a little sugar; take half teacup of good rum, light it, and pour it while burning over the omelet. Serve at once.

Egg Timbales

Six eggs, one gill of milk, salt and pepper to taste, two tablespoonsful of grated cheese; beat the eggs well. Add the milk and seasoning. Stir in the cheese. Pour into a well greased tin -pan. Set them in a pan of hot water and bake. When the eggs look firm, turn them out on a flat dish, and pour white sauce over them.

Omelet Soufflee

Whites of six eggs, yolks of three, juice of half lemon, three tablespoonsful powdered sugar. Grease the dish about one quarter size with butter; have the oven hot. Beat the whites to a stiff froth; beat the yolks separately. Add them to the whites, then the sugar and lemon. Stir carefully, and heap into the baking dish; dredge with powdered sugar and put in the oven. Bake about fifteen minutes until light brown. Serve at once. It may be baked in paper cases.

Poached Eggs

Break as many eggs as you wish to use, one at a time, and drop carefully into a spider filled with boiling water. When the whites of the eggs are well set, slip a spoon carefully under and take out, laying each egg on a piece of buttered toast. Put small piece of butter on each egg, and little salt and pepper.