Boiled Eggs

New laid eggs require half a minute longer to cook than others. The fresher they are the better, and the more healthful. Eggs over a week old should never be boiled; they will do to fry. Put them into water that boils, but not furiously, as it will crack them. If you like them very soft, boil them three minutes. If you wish the yolk hard, boil them five minutes. To be served with salad, they should be boiled twelve minutes.

Fried Eggs

After you have fried ham, drop in the eggs one at a time. In about a minute dip the boiling fat with a spoon over them again and again. This will prevent the necessity of turning them, which it is difficult to do without breaking the yolks. Take them up in about two minutes and a half, with a skimmer. The fat that roasts out of a ham that is browned in an oven, is good for frying eggs.

Poached Eggs

Set a tin pan or pail on the range, containing a pint of milk; then beat six eggs well. When the milk is very nearly boiling, put in a teaspoonfulof salt, and half a table-spoonful of butter; then add the eggs, and stir steadily, until it thickens, which will be in a minute or two. Set it off before it becomes very thick, and continue to stir it a minute more. Have ready, in a warm dish, two slices of toasted bread, spread with butter, and pour the egg over them. It should be a little thicker than boiled custard. This is an ample breakfast for six or seven persons.

Dropped Eggs

Drop fresh eggs into a saucepan of boiling water with salt in it. Put them in gently, so as not to break the yolks. Have ready slices of buttered toast, and either take up the eggs with a skimmer or pour off the water, and then turn them out of the saucepan upon the toast. Add more salt, if they are not sea-Boned enough by that which is in the water.

Scrambled Eggs

Separate the yolks and whites of six eggs. Beat the yolks about two minutes; then add to them six tablespoonfuls of milk, and a teaspoonful of salt, and beat a little more. Melt half a tablespoonful of butter in a spider or saucepan. Pour in the yolks, and, when they thicken slightly, pour the whites in, without beating them at all. Let them be until they begin to look like the white of a boiled egg; then gently mix them in with the yolks with a fork, and serve in a hot dish, with or without pieces of buttered toast underneath. Do not let them remain in the spider till stiff. This will make a sufficient quantity for a small family; but it is easy to increase it to any desired amount.

A Fraise Of Ham

Cut cold ham in small thin bits. Make a batter of one pint of milk, a spoonful of flour rubbed smooth in a little of the milk, five or six beaten eggs, and a small teaspoonful of salt. Have ready a spider, not very hot. Drop into it a large teaspoonful of butter. When melted, pour in half the batter, and strew over this the bits of ham; then pour over the rest of the batter. Let it cook moderately, and, as the batter thickens, turn over one-half like an omelet, and serve very hot. Make half the quantity for two or three persons.

Welsh Rarebit

Melt a heaping teaspoonful of butter in a saucepan. Then put in a teacup of cheese cut small, and two or three spoonfuls of milk or cream. Let it remain about five minutes, and stir repeatedly. Mix with this a beaten egg and a little pepper and salt. Have a hot dish ready, with a few slices of buttered toast in it, and pour a part of the mixture on each slice. Serve at once, as hot as possible.