You cannot make omelettes without breaking eggs.

Spanish Proverb.

Soft Boiled Eggs No. 1

With a spoon put the eggs in a saucepan of boiling water to cover. Remove to back, of stove, or where the water will keep very hot, but not boil. Let the eggs remain in the water for five minutes always covered. Break into warm egg cups and season with salt, pepper, butter and a few drops of vinegar.

Soft Boiled Eggs No. 2

Or put the eggs in a saucepan of cold water to cover and remove as soon as the water boils.

Hard Boiled Eggs

Follow the directions for soft boiled eggs No. 1, letting the eggs remain in water forty-five minutes. Chop fine, and add one-half teaspoon of butter and a few grains of salt and paprika to each egg.

Steamed Eggs

Butter an individual baking dish generously and put in the egg. Season, place in a steamer over boiling water, and cook until the white is firm. Put a small piece of butter on the top and serve very hot.

Baked Eggs

Spread a baking dish with butter, bread crumbs and chopped parsley and break the eggs into it, being careful to keep the yolks whole. Sprinkle with salt and pepper, pour over a little cream and dot with butter. Bake in the oven until the whites are set.

Baked Eggs With Cheese

Break the eggs into a baking dish. Pour gently over them two tablespoons of melted butter, half a cup of grated cheese, and sprinkle with salt and paprika.

Put in the oven and bake until the egg is set, and serve at once.

Golden-Rod Eggs

2 tablespoons butter 1 tablespoon flour Chopped parsley

Salt, pepper

1 1/2 cups of milk

4 hard boiled eggs

Make a sauce of the butter, flour, parsley, milk and seasoning. Chop the eggs and add them to the sauce. When well blended pour over buttered toast and serve hot.

Stuffed Eggs

4 hard boiled eggs 1 tablespoon butter 1 tablespoon olive oil

1 teaspoon mustard

Paprika

Salt

Chopped parsley

Remove the shell, and cut the eggs in halves lengthwise. Carefully remove the yolks and rub them to a smooth paste with the butter, oil, mustard, parsley and seasoning. Fill the whites and serve with a white sauce, flavored with capers.

Spanish Eggs

6 eggs

2 tablespoons condensed tomato or 1/3 cup stewed tomato 1 teaspoon celery salt

1 tablespoon lemon juice

1 small onion

2 dozen ripe olives 1 teaspoon salt

Beat the eggs slightly; put the tomato through a colander, and add to the beaten eggs; add the lemon juice, salt, celery salt, and the grated onion. Cut the olives from the stones, and add to the mixture. Turn into a double boiler, and cook until thickened, stirring constantly. This may be served on toast if desired.

Escalloped Eggs

6 hard cooked eggs 1/3 cup ripe olives 2 cups bread crumbs

1 1/2 cups milk

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

Cook the eggs by putting them on in cold water. When the boiling point is reached, cover, and let simmer for about twenty minutes. Make a white sauce by rubbing together the flour and butter and one-half teaspoon salt. Add a little of the warm milk slowly; then add the remainder. Cook the sauce in a double boiler fifteen to twenty minutes. Cut sufficient ripe olives from the stones to make one-third cup.

Butter a baking dish, place in the bottom one-fourth of the bread -crumbs; then over the crumbs slice thinly three of the hard cooked eggs. Add half of the chopped olives and half of the white sauce. Then spread another fourth of the bread crumbs, adding the remainder of the egg, the olives and the white sauce. Finish by spreading the remaining half of the buttered crumbs on top. Bake twenty minutes in a moderate oven or until nicely browned.

Any of the White of Egg Recipes may be used by substituting the whole egg for the white.