gs are not desired.

POACHED EGGS

_75 calories_

Have small, shallow saucepan half filled with boiling water or
milk--if an egg poacher is at hand, use that; otherwise, lower a flat
perforated spoon into water and place where the water cannot boil.
Break the egg carefully into the spoon, taking care not to break the
yolk; allow to stand in hot water until the white is of the
consistency of jelly; lift out--slide egg on to hot toast, taking care
not to break. (A broken poached egg is very unappetizing, as well as
untidy in appearance.)

CREAMED EGG ON TOAST

_With milk 131 calories_
_With cream 170 calories_

Cut the crust from one slice of bread and cut bread in one-inch cubes;
toast while preparing egg. Beat egg with egg beater until light
colored; stir into it 2 tablespoonfuls of rich milk; pour into a
double boiler, over hot water; add 1 teaspoonful butter, a little salt
and pepper; stir until like thick boiled custard. Pour over toasted
cubes of bread and serve at once.

EGG NEST

_204 calories_

1 egg
1/2 tbs. butter
1 slice of bread (3/4 in. thick)
Salt and pepper to taste

Toast the bread on one side, butter and place on a plate (one which
will not break in the oven).

Beat egg white stiff, and pile roughly upon the toast, leaving a
slight depression in the center. Slip the unbroken yolk into the
depression (take care not to break the egg yolk or the appearance and
significance of the dish will be ruined). Set plate in oven to brown
the white (the oven must not be too hot or the white will brown before
the yolk is sufficiently cooked to be palatable). Place the remaining
butter on the yolk, dust with salt and pepper and serve at once.

SOFT CUSTARD

_289 to 329 calories_

1 egg (or 2 yolks)
1 tbs. sugar
1 cup milk
A few drops of vanilla

Heat milk in double boiler. Beat egg and sugar together. When milk has
reached the scalding point (small bubbles form around the edge of the
saucepan), stir in the egg. Care must be taken not to allow the water
under the saucepan to become too hot, as the custard will curdle if
the egg is cooked at too high a degree of temperature. The custard
must be stirred constantly in the beginning until it begins to
thicken, then several times a minute until it is of the desired
consistency and the raw taste is cooked out of the egg. This mixture
is done when it will form a coating upon the spoon. Serve with whipped
cream on top (57 calor