A FRESH egg sinks when immersed in water. A stale egg, owing to evaporation which has taken place through the pores of the shell, floats.

Soft-Cooked Eggs No. 1

Place eggs in saucepan, cover with boiling water, and let them stand in saucepan on the back of the range three minutes; in this way the white and the yolk are slightly coagulated.

Soft-Cooked Eggs No. 2

Fill saucepan one half full of boiling water; when boiling violently, place eggs in gently with a tablespoon; when water bubbles, remove saucepan from fire and let the eggs remain in water five minutes. Eggs cooked in this way have the albumen delicately hardened throughout.

Soft-Cooked Eggs No. 3

Place eggs in saucepan, cover with cold water, bring to the boiling point, when they will be soft-cooked.

Hard-Cooked Eggs

Cover eggs with boiling water and cook below the boiling point for forty minutes. Remove from pan, cover with cold water, and wipe before serving.

Baked Eggs

Butter baking dish or platter, or individual ramekin dishes. Break each egg into a cup and drop into baking dish, sprinkle with salt and pepper, and bake in a moderate oven - five minutes for soft-cooked and ten for hard-cooked. Eggs are more delicately cooked if dish is placed in a pan of hot water in the oven, and water kept below the boiling point during cooking.

Chopped red or green pepper sprinkled over top of baked eggs is delicious.

Poached Eggs

Break eggs in cup; butter muffin rings. Place in shallow pan and cover with boiling water. Allow two teaspoons of salt to each pint of water. Drop eggs into rings, and cook from five to eight minutes, keeping water below the boiling point during cooking.

Remove the eggs on a buttered skimmer or pancake turner, and place on a round of buttered toast, sprinkle with salt and pepper, and garnish with parsley.

Fluffed Eggs

Beat the white until stiff; add a few grains of salt; place in a buttered ramekin dish or saucer; put a piece of butter in center of white, and place unbroken yolk on top. Set the egg dish in pan of boiling water; cover and cook three minutes. Serve immediately.

Poached Eggs A La Francaise

Fill a saucepan three fourths full of boiling water; add salt and vinegar, stir the boiling water vigorously with a spoon. Break egg in cup and drop deftly into eddy formed by swift stirring of water. When white is firm, remove with buttered skimmer, trim, and serve.

Poached Egg In Tomato

Cut a piece from the stem end of a tomato; remove pulp; set in ramekin dish; sprinkle with salt and pepper, drop egg into tomato cup; cover with buttered paper. Set in a pan of water and bake in a moderate oven until firm.

Scrambled Eggs No. 1

4 eggs.

4 tablespoons milk or cream.

¼ teaspoon salt.

⅛ teaspoon pepper.

1 teaspoon chopped parsley.

2 tablespoons butter.

Beat egg slightly, enough to blend yolks and whites; add seasonings, parsley and milk. Melt butter in frying pan, add egg mixture, and cook slowly, lifting carefully with a spoon to keep mixture uniformly delicate.

Scrambled Eggs No. 2

Prepare the same as Scrambled Eggs No. 1, beating yolks and whites separately. Many persons have better success scrambling eggs in a double boiler instead of in a frying pan.

Scrambled eggs can be varied in appearance and flavor by adding various chopped meats, condiments, vegetables, cheese, or mushrooms.

Fried Eggs

Melt butter, bacon fat or pork fat in frying pan; when it bubbles, turn in egg, which has been previously broken into a cup; when white is set, baste with liquid fat. If desired hard, turn and cook on both sides.

Goldenrod Eggs

6 slices butter toast 6 hard-cooked eggs 2 cups White Sauce.

¼ teaspoon salt few grains cayenne ⅛ teaspoon pepper.

Remove shell from eggs; chop whites finely; add to White Sauce. Press yolks through sieve and add seasonings. Pour White Sauce over toast arranged on a platter, and garnish with yolks of eggs and parsley.

This dish may be very attractively arranged by placing spoonfuls of finely chopped ham around the toast.

Stuffed Eggs

6 eggs hard-cooked ½ cup White Sauce 1 tablespoon chopped red pepper.

½ cup finely minced chicken or other meat salt, pepper, Worcestershire sauce.

Cut eggs in halves lengthwise, remove yolks, and mash. Add meat and seasonings; moisten with White Sauce; press in shape of ball and return to white. These eggs may be placed in a dish, covered with White Sauce and buttered crumbs, and baked; or covered with a small square of paraf-fine paper daintily twisted at the ends, for a picnic dish.