EGGS.

BE sure the eggs are fresh before you attempt to boil them. Have ready a stew-pan of boiling water; put in the eggs carefully with a tablespoon, so as not to crack them. If you want them soft, boil steadily for three minutes; if hard, eight or ten minutes. Another way is to put them in a dish and pour boiling water over them; cover up, and in fifteen minutes they are ready to be served. Still another way to boil eggs is to put the eggs on in cold water and let them just come to a boil. Hard-boiled eggs should be thrown into cold water as soon as they are taken from the fire, as that will prevent the yellow from turning color.

One egg, one teaspoonful of corn starch, four tablespoonfuls of milk and a pinch of salt. Separate the yelk from the white and beat the yelk. Wet the corn-starch with the milk and add the milk to the beaten yelk, and add a pinch of salt. Beat the white of the egg with a fork until it is perfectly stiff. Heat butter in griddle and pour in the omelet and bake. When done on both sides sprinkle well with powdered sugar; roll and serve immediately. You may pour a tablespoonful of brandy over it and light it. Send to the table in flames.

Six eggs, two tablespoonfuls of flour, a pinch of salt, one cup of cold milk. Wet the flour with a little of the milk, then add the rest of the milk and the yelks of the eggs. Beat the whites of the eggs to a stiff froth and pour into the flour, milk and yelks. Put a piece of butter into a spider and let it get hot, but not so hot that the butter will burn. Then pour the mixture in and put in a moderate oven to bake in the spider. It takes about ten minutes to bake. Then slip a knife under it and loosen it and slip off on a large plate. Sift powdered sugar on top and serve with a slice of lemon.

One egg, beat white separately, one teaspoonful of corn-starch dissolved in four tablespoonfuls of cold sweet milk, a pinch of salt. You may brown on both sides or roll, spread with compote, or sprinkle powdered sugar thickly over it. Serve at once.

Take six eggs, beat whites and yelks well, add a pinch of salt and a teaspoonful of brandy. Fry in a spider quickly and spread with a compote of huckleberries or any other fruit. Roll up the omelet, pour a very small wineglassful of rum over it, light it and serve at once. You may omit the fruit and just use pulverized sugar over and between.

Take six eggs, and beat well in a bowl. Add two tablespoonfuls of cold water and a quarter of a teaspoonful of salt, a pinch of pepper, a teaspoonful of chopped parsley a quarter of a teaspoonful of grated onion and a teaspoonful of fine butter, shaved in little pieces. Mix well with a wooden spoon. Dissolve in the spider two ounces of butter and add at once the beaten eggs, etc., inclining the spider to the handle for an instant and then shaking the omelet into the center and turn up the right edge, then the left and fry briskly five minutes and serve.

Beat up the whites of four eggs and the yelks of six and add salt. Heat a lump of butter in a spider and as soon as hot pour in the mixture. As soon as it has set spread with preserves of any kind and fold. Serve with powdered sugar.

Butter a shallow baking-dish and break the eggs on it, one at a time being careful not to break the yelks. Put on each egg a bit of butter, a little pepper and salt. Bake in the oven from four to six minutes.

Set to boil the following mixture in a porcelain-lined kettle: Pour into the kettle water to the depth of about one inch, adding a little salt and half a cup of vinegar. When this boils, break in as many fresh eggs, one at a time, as you desire to have. Do this carefully so as not to break the yelks. As soon as the whites of the eggs are boiled, take up carefully with a perforated skimmer and lay in cold water. Then remove to a large platter and pour over the following sauce: Strain the sauce the eggs were boiled in, and set away until you have rubbed or grated two hard-boiled eggs, yelks only. Add a tablespoonful of butter, rubbed very hard and add also some sugar and part of the strained sauce. Boil up once and pour over the eggs. Garnish with parsley.

Heat water in a deep, clean frying-pan. When the water boils, break the eggs, one at a time, in a saucer and slip into the boiling water. Salt the water and pour the boiling water over the eggs. Boil about four minutes. Take up with a perforated skimmer, drain and lay upon nicely buttered toast, sprinkle with salt and pepper. Put two eggs on each piece of toast, unless you have cut the toast into round pieces, then one egg will answer.

Make just as you would a noodle dough, only stiffer, by adding and working in as much flour as possible and then grate on a coarse grater. Spread on a large platter to dry; boil in salt water or milk, which must boil before you put in the egg barley and boil until thick. Serve with melted butter poured over them. A simpler and much quicker way is to sift a few handfuls of flour on a board; break in two or more eggs, and work the dough by rubbing it through your hands until it is as fine as barley grains.