estion.

HOW TO COOK EGGS

Eggs boiled are eggs spoiled; the physicians tell us that hard-boiled
eggs require three and a half hours to digest. Keep this in mind when
cooking eggs. Water boils at a temperature of 212 degrees Fahrenheit.
Eggs should be cooked at a temperature between 165 and 185 degrees
Fahrenheit.

Place water in a saucepan and bring to a boil; boil for three minutes
and add the eggs. Place on the back of the stove and let the eggs
stand for eight minutes for a very soft boil and twenty-five minutes
for hard boiled. The water should be kept hot--that is, just below the
boiling point.

FRIED EGGS

Place the fat in the pan and heat until very hot and then place where
the pan will maintain this heat without getting any hotter; if you use
the gas turn down the burner. Add the eggs. Let them cook very slowly
until set and then turn if desired. Eggs cooked in this way will not
absorb the fat and will be tender and delicate, and not have a crust
of crisped egg around the edge.

EGGS CARTHEOTH

Tomatoes, peppers and pimentoes are generally used for this dish.
Prepare the tomatoes or peppers by cutting a slice from the top and
then hollowing out the centers. Break in an egg and then season with
salt and pepper and a little finely minced parsley. Cover with
two tablespoons of cream sauce. Place in the oven and bake for ten
minutes. Finely minced ham or bacon may be sprinkled over the egg
before adding the cream sauce.

Cold cooked or left-over vegetables, such as corn, peas, asparagus,
onions or cauliflower, may be used also. Cold boiled potatoes, beets,
turnips, etc., may be made to do duty in place of tomatoes, peppers or
pimentos for the sake of variety. Serve with a thick, highly seasoned
sauce.

POACHED EGGS

To prepare poached eggs place water in a saucepan and add one
tablespoon of vinegar to each pint of water. Bring to a boil and then
open the egg on a saucer and slide into the boiling water, let simmer
slowly until it forms and then lift with a skimmer on to a napkin to
drain. Then roll gently on a slice of buttered toast.

If you have any old-fashioned muffin rings place them flat in the
bottom of the saucepan and then pour the eggs in and poach. Or you may
use any of the poachers, that are sold in any of the house-furnishing
stores.

OMELET

Plain and fluffy omelets are cooked in the same manner as the fried
eggs.

PLAIN OMELET

Place three tablespoons of shortening