Eggs should be kept in cool places. If a recipe calls for just the white of an egg, the yolk may be kept from hardening by putting in a cup of cold water. Eggs may be cooked soft in two ways: Pour boiling water over the egg and cover them from five to ten minutes. Second method: Put eggs into cold water, and when water bubbles they are cooked.

BAKED EGGS.

Twelve hard-boiled eggs, one-half pint cream, butter size of an egg, one teaspoonful fine chopped parsley, one tablespoonful flour, salt and pepper. Mix cream, butter, flour and parsley. Cook till thick. Slice eggs, after each layer of eggs one of bread crumbs; cover with sauce, then bread crumbs, and bake till brown.

CHEESE OMELET.

Four eggs, four tablespoonfuls cold water, one-fourth teaspoonful salt, three level tablespoonfuls grated cheese, two level tablespoonfuls melted butter. Put butter in saucepan, separate whites from yolks. For omelet do not beat yolks too long, only until lemon color. To yolks add water and salt. Beat whites and pour yolks over whites; fold and cut with a spoon. Do not beat. Pour in saucepan, loosen with a knife around edges, cook until it sets. Sprinkle grated cheese on top and put in oven for two or three minutes. Serve very hot. Old English dairy cheese is the best.

EGG CUTLETS.

Heaping tablespoonful of butter. When hot, stir in two heaping tablespoonfuls flour, one-half pint of milk, and stir until smooth and well cooked; chop three hard-boiled eggs, and stir in after taking from the fire. Season with salt, pepper and one-half teaspoonful of onion juice; also add parsley. Put away until cold, mold and roll in cracker crumbs, and fry in abundance of hot fat. This may be used for meat croquettes, substituting chopped meat, cooked, for eggs.

EGGS SHIRRED IN TOMATOES.

Cut circular pieces out from the stem end of round tomato and remove part of the pulp. Season with salt and pepper; also with onion, juice and parsley, if liked. Break an egg into each tomato and put in a slow oven until each egg is set. Serve on hot buttered toast.

POACHED EGGS.

Partly fill a shallow pan with boiling water. Break eggs singly into a saucer, sliding each as broken into the boiling water. Keep pan where water will not quite boil. With a spoon baste the water over the yolk until it is covered thinly with white. Remove each egg with a skimmer, trim off ragged edges, and serve on buttered toast.

SHIRRED EGGS.

Shirred eggs are a pleasant change from the usual boiled eggs for breakfast. Drop each egg carefully into a buttered ramikin, season with pepper, salt and a small lump of butter. Set ramikin in a shallow pan filled with water, place in moderate oven and cook until whites are firm.

SOFT BOILED, OR STEAMED EGGS.

Put the desired number of eggs into a kettle and cover with boiling water. Cover the kettle and let stand ten minutes. Drain off the water, put eggs into a bowl, cover again with boiling water and send to the table.

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