Boiled Eggs

Mrs. Lincoln

In a covered stew-pan, have sufficient boiling water to more than cover the eggs. Drop them in when the water boils, using a spoon to prevent cracking. When boiling resums, cover them, remove from heat, and let them stand - six to eight minutes for soft texture, ten for medium, boil gently twenty minutes for hard. Fresh eggs are fuller, and take a longer time cooking. Eggs cooked six minutes in an uncovered pan with water bubbling gently all over will have a firm but not hard texture to the white, and the yolk will be like thick cream, not running over the white when cut.

Fried Eggs

Mrs. Lincoln

Boil six eggs twenty minutes, and remove shells. Cook one-half cup of stale bread crumbs in one-half cup of milk to make a smooth paste; mix with one cup fine chopped tongue, ham, or chicken, and season with salt and pepper. Add one raw egg, and when well mixed, take a one-sixth portion and roll it to about half an inch thick. Tuck an egg into this, and roll until covered. Roll this in crushed bread crumbs, and deep fry.

Poached Eggs

Mrs. Rorer

Drop perfect eggs in a sufficient amount of boiling water to cover. Do not allow them to boil, but let them steam until the white is jelly-like and the yolk entirely covered. Serve on toast.

Scrambled Eggs

Miss Willis

Take a small piece of butter and a little cream, warmed together in a frying pan. Break six eggs into it and stir until slightly cooked; serve hot.

Cream Omelet

Mrs. Lincoln

Allow one or two tablespoons of cream fo each egg. Beat until mixed but not frothy, season lightly with salt and pepper, and cook in portions of not more than two eggs at a time in a hot pan greased with butter. Tilt the pan to keep the egg in the middle as it thickens. When set, add seasonings like ham, parsley, cheese, oysters, etc., flip omelet in half closed, and serve immediately.

Omelet With Cheese

Miss Willis

Four eggs, one half-cup milk, one teaspoon flour, a little parsley, pepper and salt, one-half teaspoon grated cheese, one tablespoon butter. Beat the eggs until they are very light, and add flour, parsley, pepper, salt, milk, and cheese. Pour into a pan greased with the butter. Let cook until light brown, then fold and dish for the table.