The warmest hearted hen cannot lay a boiled egg. - The Foolish Almanack.

Hard And Soft Boiled Eggs

To cook eggs so that they will be firm all the way through and yet not tough or indigestible, put them in a saucepan of boiling water, cover closely and place on a part of the stove where the water will remain very hot but not boil, and let stand for twenty minutes.

To cook eggs so that they will be soft, follow the above directions, but let the eggs remain only ten minutes.

Baked Eggs

Butter muffin tins and dust with bread crumbs. Break an egg in each, salt and pepper and sprinkle with crumbs which have been mixed with melted butter. Bake in hot oven until crumbs are brown.

Mrs. M. J. Grieves.

Creamed Eggs

Make white sauce, using 2 level tablespoons flour, an equal quantity of butter and 1 cup milk. Have ready about 6 hard cooked eggs. Into a buttered bake dish alternate layers of sliced egg, (with salt and pepper) and cream sauce. Cover with buttered bread crumbs and set in oven to brown. - Mrs. H. B. Huey, Gibson City, Ill.

Egg Cutlets

8 hard boiled eggs, minced,

1 heaping tablespoon minced parsley,

1 heaping teaspoon onion, salt and pepper to taste.

Make a thick sauce of 3 tablespoons of butter, 3 of flour and enough milk to make thick. Mix all with eggs, etc., and spread on platter to cool. When cool cut in squares, roll in egg and cracker crumbs and fry in deep fat. (Will serve 14).-Jenny Rough.

Eggs A La Creole

Boil hard as many eggs as there are persons to serve, when hard, shell and leaving them whole, roll in seasoned cracker crumbs, and fry golden brown in deep fat. Serve hot (individually) with a sauce made of a pint of tomatoes, 1 green pepper, and any scraps of pimentoes, chicken, bacon, mushrooms, and peas, and season to taste. This can be served as an entree or a luncheon dish. - Mrs. M. G. Newman.

Scrambled Eggs

Cut about a cupful of bread in small dice fry it in chafing dish in butter until brown, not too brown. Add six fresh eggs and scramble them soft or hard as you desire. Season with salt and pepper. Also small dice of ham or bacon can be fried with the bread. - Mrs. L. E. Sutherland.

Japanese Eggs

Boil 6 eggs until hard. Boil 1 cup rice until tender; drain and dry, then turn into mound in center of platter. Remove shells from eggs, cut into halves and press whites down into rice. (This leaves yolks showing on white rice.) Pour over white sauce, to which has been added 1 teaspoon onion juice and 1 teaspoon Worcestershire sauce.

Mrs. Will Rose, Warren, Ohio.

Egg Timbles

Beat 6 eggs thoroughly and add 8 teaspoons salt, ½ teaspoon pepper, then stir 1½ cups milk into the eggs. Do not beat, but stir well. Place in buttered ramekins and place in pan boiling water, the water should come about half way up on the cups. Bake in medium oven for 25 minutes. These served with crisp bacon and cream sauce make an appetizing dish for luncheon. - Mrs. M. J. Grieves.

Cheese Omelet

6 eggs,

2 heaping tablespoons butter,

2 heaping tablespoons grated cheese,

2 heaping tablespoons flour, 2 cups milk, 1 teaspoon salt.

Melt the butter, stir in flour and add milk slowly, stir until smooth and let come to a boil. Pour this over the beaten yolks of eggs and add cheese. Add whites of eggs, beaten very stiff. Mix well and pour in a buttered omelet pan. Bake 12 minutes. - Mrs. W. M. Cooley.

Baked Omelet

6 eggs,

] cup hot milk,

3 tablespoons cold milk,

1 tablespoon corn starch, 1 tablespoon butter, 1 teaspoon salt.

Beat yolks of eggs and salt. Boil milk and slowly stir in corn starch which has been mixed with the cold milk. Add butter and beat. Stir this into the yolks and lightly fold in whites of eggs beaten stiff. Pour into a buttered pan and bake in slow oven 25 minutes. - Mrs. W. B. Reed.