1. Boiled Eggs

The proper way to cook eggs, especially for invalids or persons of weak digestion, is to keep them in water at 1600 to 1700 F., rather than at 2120, or boiling, since the white, or albumen, of this egg is rendered much less soluble by this high temperature. A simple way of cooking them properly is to let the water boil, then set it back off the stove and drop in the eggs, leaving them for four to six minutes. Serve with fruit, toast and chocolate and you will have a perfect breakfast. One can also put the eggs in a vessel and pour the hot water on them.

If left in long enough they will become hard-boiled, but tender.

2. Poached Eggs

Have a pan of salted water boiling. Drop in the eggs carefully and set where they will keep hot but not boil, until the white sets. Serve on toast. It is a good plan to set muffin rings in this pan and drop an egg in each.

3. Moulded Eggs

On the bottom of well-buttered patty pans with straight sides sprinkle finely minced parsley and a little pepper and salt. Break an egg into each pan, set them in a large pan filled with boiling water, and bake until set. Turn out on a flat dish, and pour a white sauce over them.

4. Scrambled Eggs

Beat six eggs slightly and salt. Put a piece of butter in the frying pan, and when hot pour in the eggs. Stir constantly until done. To make this dish light and juicy beat two tablespoonfuls milk with each egg.

Plain Omelet (No. 1)

Beat the whites of four eggs to a froth; to the four yolks add one tablespoonful of cold milk or water, salt to taste, and beat until light.

Mix the beaten whites and yolks together with a spoon. Put a spoonful of butter in an omelet pan, let the butter get hot but not brown, then put the eggs in, and be sure to cover with a lid. Take the pan immediately off the fire and set it on the top of a hot stove. In four or five minutes, when sufficiently done, loosen the omelet around the edge of the pan with a palette knife, fold one-half of the omelet over the other half and serve hot on a warm dish.

To make omelets light and delicious, strictly fresh eggs must be used, and the skillet in which they are made should be used exclusively for that purpose.

In making savory omelets, the savory ingredients should always be beaten in with the yolks.

The savory ingredient may be grated cheese or raw apples; or finely chopped onions or ham, one heaping teaspoonful to each egg; or the amount may be varied to suit.

5. Omelet (No. 2)

Beat four eggs slightly and add one tablespoonful of cold water and a little salt. Heat a little butter in a pan, pour in the eggs. Shake over the fire until it begins to thicken, fold and serve immediately.

6. Ham Omelet

Mix an omelet as above; add three-quarters of a cup of minced ham and proceed as before.

7. Cheese Omelet

Proceed as for plain omelet, only add one tablespoonful grated cheese.

8. Apple Omelet

Stew apples as for apple sauce. Beat well with one tablespoonful butter, sugar to sweeten and a little cinnamon. When perfectly cold add five eggs, beaten well. Bake until brown. Eat warm, for tea, with whole-wheat bread. Grated raw apples are preferable to stewed.

9. Baked Eggs

Thicken one scant pint milk with one and a half tablespoonful butter blended with one and a half tablespoonfuls flour and add a few drops onion juice; cut ten hard-boiled eggs in halves and arrange in a baking dish in layers, grating cheese lightly over each layer and seasoning with salt. Pour over the sauce, cover slightly with bread crumbs and brown in the oven.

10. Devilled Or Stuffed Eggs

Boil five eggs hard and put in cold water a moment to cool; cut in halves and remove the yolks; mix the yolks with one tablespoonful olive oil; salt, to taste, and a little vinegar. Fill the whites with the mixture and serve on lettuce leaves; finely chopped ham or tongue may be added if desired.

11. Egg Timbales

Make a custard without sugar, using salt and a little onion juice instead; put into timbale tins, or small cups will do, and bake in a moderate oven. Serve with drawn butter sauce No. 2.

12. Egg Timbales With Cheese

Six eggs, one gill milk, salt to taste, two tablespoonfuls grated cheese; beat the eggs well without separating the yolks and whites, add the milk and seasoning, stir in the cheese and pour into well-greased little tin pans with straight sides; set these in a pan of hot water and bake in the oven; when the egg is firm turn out on a flat dish, and pour a white sauce over them.

13. Eggs With Bread Sauce

Put one cupful bread crumbs into a pan with one and a half cupfuls milk, one-half teaspoonful salt and one-half teaspoonful onion juice and simmer until thick and smooth, stirring to prevent burning. Pour the sauce into shallow dish and break in carefully one-half dozen eggs. Place in a hot oven until the eggs are set and serve at once.