oid mixing the white and yolk,
which causes the egg to spoil quickly.

BOILED EGGS.

Have the water boiling in a saucepan. Put in the eggs and move to the
back of the stove where the water will keep hot, about 175 or 180 F.,
for from 8 to 10 minutes. If the back of the stove is too hot, move to
the hearth. The white should be of a soft, jelly-like consistency, the
yolks soft but not liquid. An egg to be cooked soft should never be
cooked in boiling water.

HARD BOILED EGGS.

Cook eggs for 20 minutes in water just below the boiling point. The
yolk of an egg cooked 10 minutes is tough and indigestible; 20 minutes
will make it dry and mealy, when it is more easily penetrated by the
gastric fluid.

POACHED EGGS.

Have a clean, shallow pan nearly full of salted and boiling water.
Remove the scum and let the water just simmer. Break each egg
carefully into a saucer and slip it gently into the water. Dip the
water over it with the end of the spoon, and when a film has formed
over the yolk and the white is like a soft jelly, take up with a
skimmer and place on a piece of neatly trimmed toast. This is the most
wholesome way of cooking eggs for serving with ham or bacon.

OMELET.

Beat the yolks of two eggs, add two tbsps. of milk, 1 ssp. of salt and
1/4 of a ssp. of pepper. Beat the whites till stiff and dry. Cut and
fold them into the yolks till just covered. Have a clean, smooth
omelet pan (or spider). When hot, rub well with a teaspoonful of
butter; see that the butter is all over the pan, turn in the omelet
and spread evenly on the pan. Cook until slightly browned underneath,
being careful not to let it burn; set in a hot oven until dry on top.
When dry throughout, run a knife round the edge, tip the pan to one
side, fold the omelet and turn out on a hot platter. This may be made
by beating the whites and yolks together for a plain omelet. A little
chopped parsley, a little fine grated onion, a tbsp. or two of chopped
ham, veal or chicken may be spread on the omelet before folding.

CUP CUSTARDS.

1 pt. of milk.
1/4 cup of sugar.
2 eggs.
1/2 ssp. grated nutmeg.

Beat the eggs until light, then add the sugar; beat again, add the
milk and nutmeg, stir until the sugar is dissolved. Pour into custard
cups, stand the cups in a pan of boiling water and then put the pan in
the oven. Bake until the custards are set, or until a knife may be
slipped into the centre without anything adhering