.

EGGS--Eggs may be prepared in countless ways, and the ambitious cook
will find much amusement in trying some of the suggestions in the cook
books. Eggs are an entirely satisfactory substitute for meat and fish,
and are therefore often served for the main dish at dinner or supper.
Many people like an egg every morning for breakfast, but this is a
rather extravagant habit. If eggs are served for breakfast they are
usually cooked in the shell, poached or scrambled. The men of the family
sometimes prefer their eggs fried, but this is not a good method for the
children. Only fresh eggs can be poached successfully, so that this is a
good test for freshness.

_Poached Eggs_--Oil the skillet and fill it to within a half inch of the
top with water. Break each egg into a saucer and let the water boil
after the egg is placed in it. The egg is done when the white is
jelly-like and a slight film is formed over the yolk. Remove the egg
with a griddle cake turner to a piece of buttered toast. Sprinkle
lightly with salt. If the eggs are not absolutely fresh, the white will
scatter in the water. If the first egg to be cooked shows this tendency
oiled muffin rings may be put in the pan to keep the rest of them in
shape.

_Soft Boiled Eggs_--A soft boiled egg has much the same consistency as a
poached egg. It is easier to manage because the shell is unbroken, but
it is harder to get it of just the right consistency because the
contents of the egg are invisible. Most people are very particular to
have the egg just hard or soft enough to suit them, and it is necessary
for the cook to practice to be sure of uniform results. Drop the eggs
carefully into a kettle of boiling water, draw the kettle back on the
stove so that the water does not boil again and (for a soft egg) allow
the eggs to remain for five minutes. If the eggs are very cold they
should remain longer.

USE OF LEFT-OVERS FOR BREAKFAST--If the family likes a hearty breakfast
this is a good meal at which to use bits of left-over meat which might
otherwise be wasted. Meat may be chopped or ground, reheated in the
gravy which was served with it, and served on toast. Lamb is especially
good minced on toast. To make hash mix equal quantities of meat and
chopped potato and brown nicely in a greased frying pan. Such mixtures
should be tasted to make sure that they are salted enough. Some people
like a very small amount of onion with any of these made-over meat
dishes.

DINNER