Boiled Eggs. (No. 1.)

Put them on in cold water, and when it has boiled the eggs will be done, the whites being soft and digestible, as they are not when put on in boiling water.

Boiled Eggs. (No. 2.)

Put the eggs in a dish without breaking the shells, pour boiling water over them and let them stand in it away from the fire for from five to eight minutes; this is better than boiling rapidly on the stove, as it cooks them through without hardening the whites too much.

Poached Eggs

Eggs which are to be broken into water, should not be broken into boiling water, as the motion destroys their shape, but let the water be hot as possible, without boiling, and let them stand several minutes on the back of the stove; they will then be soft but firm all through. Season with salt, pepper and butter.

Baked Eggs

Break eight eggs into a well buttered dish, put in pepper and salt, bits of butter, and about four tablespoonfuls of sweet cream; set it in the oven and bake about fifteen minutes; serve very hot.

Rumbled Eggs

Beat up three eggs with a spoonful of fresh or washed butter; add a tablespoonful of cream or fresh milk; put in a sauce-pan and keep stirring over the fire for five minutes; serve on toast.

Scrambled Eggs

Beat eight eggs very light, prepare a skillet with one tablespoonful butter, and when hot, pour in the eggs; season with salt and pepper; stir constantly until done, and serve.

Puff Omelet

Stir into the yolks of six eggs, and the whites of three, beaten very light, one tablespoonful of flour mixed into a teacupful milk, with salt and pepper to taste; melt a tablespoonful of butter in a pan, pour in the mixture and set the pan into a hot oven; when it thickens, pour over it the remaining whites of eggs well beaten, return it to the oven and let it bake a delicate brown. Slip off on a large plate and eat as soon as done.

Nice Omelet

Four eggs, six soda crackers, teaspoonful of salt. Roll the crackers very fine, add enough milk to moisten nicely, add the well beaten yolks, and the whites of eggs, beaten to a stiff froth, just before cooking; fry on a buttered griddle, spread on in thin cakes; when the under side is brown, then roll up.

Omelet

Six eggs, whites and yolks beaten separately, one tablespoonful of sweet milk to each egg. Do not salt and pepper until done. If you like you can add chopped ham or finely chopped parsley.

A Fine Omelet

One teacupful of bread crumbs, soak it in all the milk it will absorb, no more, mix into a smooth paste, then add the yolks of four well beaten eggs with a little salt, add the whites last, beaten to a stiff froth, set the pan on the fire, put in a tablespoonful of butter, let it get very hot, pour in the pan and move about for a moment; if the oven is hot when the omelet is formed underneath, set the pan in the oven for five minutes, or until the top is set; then double half over, and serve. The advantage of this omelet is, that it keeps plump and tender till cold, so that five minutes of waiting does not turn it into leather, the great objection to omelets generally.