Eggs are very valuable food, being highly nutritious and easily digested. Almost any of the following receipts can be prepared in the chafing dish on the table.

Eggs Cooked In The Shell (No. 1)

To cook the eggs soft, place in boiling water. Set on the back of the stove where it will not boil, for eight minutes, at a high altitude, one minute less for sea level.

Eggs Cooked In The Shell (No. 2)

Another way of cooking the egg soft is to place it in cold water on the stove, remove as soon as they reach the boiling point. Cooking eggs either by No. 1 or No. 2, you will find the albumen is creamy and easily digested. Boiling eggs makes the albumen hard and horny, not easily digested.

Eggs Cooked In The Shell (No. 3)

To cook an egg hard, place in boiling water, set on the back of the stove from twenty minutes to a half hour.

Fried Eggs

Put a little butter in a frying pan, when it is hot break in the eggs; cook slowly. If they are to be served hard, turn them and cook on the other side.

Scrambled Eggs

Beat the eggs lightly, just enough to mix them. To each egg add two tablespoonfuls of milk, or half milk and half cream, a little salt and pepper. Put in a sauce pan a tablespoonful of butter; when it bubbles add the eggs and stir constantly until they set. They should be just a little firm, but not hard. They can be mixed with chopped meats, chives, tomato that has been cooked, parsley, or anything that one has, to give a good flavor.

Shirred Eggs

Individual baking dishes are generally used, although several can be cooked in one large dish. Butter the dish, break into it an egg, sprinkle a little salt on the whites, cover with a tablespoonful of thick cream, or baste several times while baking with melted butter. Set the dish in a pan of hot water, cook until quite firm to the touch.

Eggs Cocotte

Butter individual baking dishes, and line with a paste of fine bread crumbs mixed with cream, or sprinkle the dish over with finely chopped ham, chicken or mushrooms mixed to a paste, with a little cream, or sauce, and seasoned. Lining with a thin layer, break in the egg and cook the same as shirred eggs. When done cover the top with a little cream, tomato, or bechamel sauce, and sprinkle with chopped parsley.

Eggs Cooked In Whole Tomatoes

With a pointed knife take out the center of the tomato, season with salt and pepper, drop into it a whole egg, cover the top of the egg with a little cream sauce, set in a buttered pan and bake in the oven until the egg is firm; remove to a platter, garnish around them with a cream sauce. The sauce can be omitted entirely, covering the top of the egg with a piece of butter.

Eggs In Green Peppers

Parboil the peppers in boiling water for five minutes; when cool cut about an inch from the pointed end, take out the seeds, and cut off the stem; sprinkle the inside with salt and pepper, and break an egg into each; put a little piece of butter on top and place in an agate plate; bake in the oven twenty minutes, or until the egg is firm. Serve on a slice of toast, surrounded with white or tomato sauce.

Eggs En Coquille (Mrs. Lincoln)

Cut slices of stale bread in large rounds; with a smaller cutter, cut half way through and scoop out the center, leaving a cavity large enough to hold an egg; dip the bread shells in egg beaten with a little milk, and saute or fry in deep fat a delicate brown. Place them on a platter, cover with hot cream sauce, or poultry gravy. Serve a poached egg in each shell. The shells may be covered with melted butter and browned in the oven.

Egg Balls To Serve In Soup

Mash the cooked yolks of four hard-boiled eggs through a sieve, season with a little salt and pepper, one-half teaspoonful of melted butter and enough raw yolk of an egg to make the mixture the right consistency to mould in little balls. Then poach them in hot water, or dip in white of egg and flour and saute in butter. It takes about three minutes to cook them.

Egg Timbales (Miss Barrows)

Beat four eggs slightly, add one cup of milk, chicken or veal stock, season with salt and pepper., and if desired onion juice and chopped parsley. Turn into buttered small moulds, and steam or bake in a pan of hot water till firm in the center. Turn out and serve hot with a cream or tomato sauce, or garnish with sliced cucumbers or olives.

Eggs With Cheese

Cut cold, hard-boiled eggs into slices. Butter a baking dish, cover the bottom with a layer of the egg, then a layer of grated cheese sprinkled over with paprica and a covering of cream sauce, and so on until the dish is full, having the cheese on top. Cook in a hot oven till the cheese is brown. This can be baked in individual dishes and makes a very good luncheon dish.

Japanese Eggs

Boil as many eggs as you wish to use until hard, drop in cold water, remove the shell; boil one cup of rice, when full and flaky drain and heap on a platter, cut the eggs in halves and press down in the rice; pour over all a cream or tomato sauce.

Eggs And Asparagus

Rounds of hot toast covered with tips of asparagus. On these place a poached egg. Pour over the whole a cheese sauce.