gs.

POACHED EGGS WITH CREAM SAUCE.--Poach eggs as in the foregoing, and
pour over them a sauce made according to direction on page 351.

QUICKLY PREPARED EGGS.--A good way to cook quickly a large number
of eggs, is to use a large-bottomed earthen dish, which will stand the
heat and in which the eggs may be served. Oil it well; break the
requisite number of eggs separately, and turn each carefully into the
dish; sprinkle lightly with salt; set the dish in the oven or in a
steamer over a kettle of boiling water for a few minutes until the eggs
are set, then serve.

SCRAMBLED EGGS.--Beat four eggs lightly, add a little salt if
desired, and half a cup of milk or cream. Have ready a hot, oiled
saucepan; turn the eggs in and cook quickly, stirring constantly until
firm, but soft.

STEAMED EGGS.--Break eggs into egg or vegetable dishes or
patty-pans, salt very lightly, and set in a steamer over a kettle of
boiling water until the whites are set and a film has formed over the
yolk. Serve the same as poached eggs, with or without toast.

WHIRLED EGGS.--Have a small kettle of water heated almost to
boiling, and with a wooden spoon, stir it rapidly round and round in the
same direction until a miniature whirlpool is produced. Have ready some
eggs broken in separate cups, and drop them carefully one at a time into
the whirling water, the stirring of which must be kept up until the egg
is a soft round ball. Remove with a skimmer, and serve on cream toast.

OMELETS.

_RECIPES._

PLAIN OMELET.--Beat the yolks of three eggs to a cream and beat the
whites to a stiff froth. Add to the yolks three tablespoonfuls of milk
or cream, one tablespoonful of finely grated bread crumbs, and season
lightly with salt; lastly, fold, not stir, the whites lightly in. An
omelet pan is the best utensil for cooking, but if that is not to be
had, an earthen-ware pudding dish which will stand the heat is good; an
iron spider will do, but a larger omelet would need to be prepared. A
tin saucepan is apt to cook the omelet so rapidly as to burn it in
spots. Whatever the utensil used, it should be hot, the fire clear and
steady, and all in readiness by the time the eggs are beaten.

Oil the dish well and gently pour in the omelet mixture; cover, and
place the pan on the range where the heat will be continuous. Do not
stir, but carefully, as the egg sets, lift the omelet occasionally by
slipping a broad-bladed knife under it, or with a fork by di