Soft Boiled Eggs

Put two eggs in a saucepan; cover with boiling water; cover and let stand eight minutes. This method will cook both white and yolk. If you are cooking a large number of eggs cover with boiling water and let stand five minutes; pour off and add more boiling water; let stand five minutes longer.

Hard Boiled Eggs

Cover the eggs with boiling water and boil twenty minutes. Cooking eggs ten minutes makes the yolks leatherly and indigestible; cooking twenty minutes makes them light and mealy.

Shirred Eggs

Butter a sauce plate; separate two eggs, taking care not to break the yolks; beat the whites stiff; pile up irregularly upon the sauce plate; make two nests in the whites; slip in the yolks; bake in cool oven until the white is lightly browned; season with pepper, salt and a bit of butter, and serve.

Shirred Eggs, No. 2

Butter individual plates; break carefully two eggs into each; season with pepper, salt and bits of butter; bake in a moderate oven until the white is set.

Poached Eggs

To one quart of water add one tablespoonful of salt and boil slowly; break the eggs carefully and slip into the water; dip the water over the eggs; loosen carefully from the bottom of the pan; when the white is set lift on a skimmer; trim the edges and slip onto toast.

Scrambled Eggs

Four eggs,

One tablespoonful of butter,

One-half teaspoonful of salt.

Break the eggs with a fork; add the salt; melt the butter in omelet pan; pour in the beaten eggs; stir for two minutes over a hot fire, and serve.