Proper Way To Cook Eggs

Butter a tin plate and break in your eggs; set in a steamer; place over a kettle of boiling water, and steam until the whites are cooked; they are more ornamental when broken into patty-tins, as they keep their form better; the whites of the eggs, when cooked in this manner, are tender and light, and not tough and leathery, as if cooked by any other process; they can be eaten by invalids, and they certainly are very much richer than by any other method; if cooked in the shell, they taste of the lime contained in them, and, if broken into boiling water, it destroys their flavor.

How To Preserve Eggs

Pack them when perfectly fresh, in wheat bran, the small ends down, and so loosely as to prevent their coming in contact with each other, or the sides or bottom of the vessel which contains them. Cover carefully with bran, well pressed down.

A Nice Cheese Relish

Four ounces of flour, four ounces of cheese, and three of butter, salt, pepper, and a dash of cayenne pepper; knead it all together, roll thin, cut in strips like ladies' fingers, and bake a delicate brown.

Scrambled Eggs With Ham

Put into a pan, butter, a little pepper and salt and a little milk; when hot drop in the eggs, and with a knife cut the eggs and scrape them from the bottom; add some cold ham chopped fine, and when done serve in a hot dish.

How To Poach Eggs

Have the water well salted, and not let it boil hard. Break the eggs separately into a saucer, and slip gently into the water; when nicely done, remove with a skimmer, trim neatly, and lay each egg upon a small, thin square of buttered toast, then sprinkle with salt and pepper. Some persons prefer them poached, rather than fried, with ham, in which case, substitute the ham for toast.

Stuffed Eggs

Boil the eggs hard, remove the shells, and then cut in two, either way, as preferred. Remove the yolks, and mix with them pepper, salt, and a little dry mustard - some like cold chicken, ham, or tongue, chopped very fine - and then stuff the cavities, smooth them, and put the halves together again. For picnics, they can simply be wrapped in tissue paper to keep them together. If for home use, they can be egged and bread-crumbed, and browned in boiling lard; drain, and garnish with parsley.

Egg Toast

Beat four eggs, yolks and whites together, thoroughly; put two tablespoonfuls of butter into a saucepan, and melt slowly; then pour in the eggs, and heat without boiling over a slow fire, stirring constantly; add a little salt, and when hot, spread on slices of nicely-browned toast, and serve at once.

Boiled Eggs, With Sauce

Boil hard, remove the shell, set in a hot dish, and serve with piquante sauce.

Baked Eggs

1. Mix some finely chopped ham and bread crumbs in about equal proportions, and season with salt and pepper, and moisten with milk and a little melted butter; half fill some patty pans with the mixture, break over the top of each an egg, sprinkle with fine bread-crumbs, and bake; serve hot.

2. Break the eggs into a buttered dish and season; add small bits of butter and a little cream; bake fifteen minutes.

3. Butter a clean, smooth saucepan, break as many eggs as will be needed into a saucer, one by one. If found good, slip it into the dish. No broken yolk allowed, nor must they crowd so as to risk breaking the yolk after put in. Put a small piece of butter on each, and sprinkle with pepper and salt. Set into a well-heated oven, and bake till the whites are set. If the oven is rightly heated, it will take but a few minutes, and is far more delicate than fried eggs.

Hominy Fritters

Two teacupfuls. of cold boiled hominy; stir in one teacupful of sweet milk and a little salt; four tablespoonfuls of sifted flour and one egg; beat the white separately and add last; drop the batter by spoonfuls into hot lard, and fry a nice brown.

Egg A-La-Mode

Remove the skin from a dozen tomatoes, medium size, cut them up in a saucepan, add a little butter, pepper, and salt; when sufficiently boiled, beat up five or six eggs, and just before you serve, turn them into the saucepan with the tomato and stir one way for two minutes, allowing them time to be well done.

Egg Baskets

Boil quite hard as many eggs as will be needed. Put into cold water till cold, then cut neatly into halves with a thin, sharp knife; remove the yolk and rub to a paste with some melted butter, adding pepper and salt. Cover up this paste and set aside till the filling is ready. Take cold roast duck, chicken, or turkey, which may be on hand, chop fine and pound smooth, and while pounding mix in the paste prepared from the yolks. As you pound moisten with melted butter and some gravy which may have been left over from the fowls; set this paste when done over hot water till well heated. Cut off a small slice from the end of the empty halves of the whites, so they will stand firm, then fill them with this paste; place them close together on a flat round dish, and pour over the rest of the gravy, if any remains, or make a little fresh. A few spoonfuls of cream or rich milk improves this dressing.

French Egg Cake

Beat up thoroughly six eggs, a teaspoonful of sweet cream or milk, and a little salt. Fry in a pan in which there is one-half ounce of melted butter, over a quick fire. In order that the omelet may remain soft and juicy, it is necessary that the pan should be hot before the eggs are poured in. During the frying move the pan continually to and fro; continue this until a cake is formed, then let it remain still a moment to brown. Turn out and serve immediately.