Boiled.

New laid eggs require half a minute longer to cook than others. The fresher they are the better, and the more healthful. Eggs over a week old should never be boiled; they will do to fry. Put them into water that boils, but not furiously, as it will crack them. If you like them very soft, boil them three minutes. If you wish the yolk hard, boil them five minutes. To be served with salad, they should be boiled twelve minutes.

Fried.

After you have fried ham, drop in the eggs one at a time. In about a minute dip the boiling fat with a spoon over them again and again. This will prevent the necessity of turning them, which it is difficult to do without breaking the yolks. Take them up in about two minutes and a half, with a skimmer. The fat that roasts out of a ham that is browned in an oven, is good for frying eggs.

Poached.

Set a tin pan or pail on the range, containing a pint of milk; then beat six eggs well. When the milk is very nearly boiling, put in a teaspoonful of salt, and half a table-spoonful of butter; then add the eggs, and stir steadily, until it thickens, which will be in a minute or two. Set it off before it becomes very thick, and continue to stir it a minute more. Have ready, in a warm dish, two slices of toasted bread, spread with butter, and pour the egg over them. It should be a little thicker than boiled custard. This is an ample breakfast for six or seven persons.

Dropped.

Drop fresh eggs into a saucepan of boiling water with salt in it. Put them in gently, so as not to break the yolks. Have ready slices of buttered toast, and either take up the eggs with a skimmer or pour off the water, and then turn them out of the saucepan upon the toast. Add more salt, if they were not seasoned enough by that which was in the water.

Omelet (baked, and very simple).

Heat three gills of milk with a dessert spoonful of butter in it; beat four or five eggs thoroughly, wet a table-spoonful of flour with a teaspoonful of salt, smooth, in a little cold milk. Mix the eggs with the flour and cold milk, then add the hot milk, stirring very fast. Put the mixture into a buttered dish just large enough to contain it. It will bake in a quick oven in fifteen or twenty minutes. Besides being very palatable, it is a beautiful-looking dish for the breakfast-table, and a very convenient addition to a small dinner.

The old rule is, eight eggs to a pint of milk; but six is enough.

Omelet (Fried).

Make a batter of three eggs, two gills of milk, and two table-spoonfuls of flour. Beat it well, and add chopped onion, parsley, salt, and nutmeg. Fry brown in nice drippings or butter.

Another.

Make a batter in the same way, and add a gill of grated ham. Fry in nice fat, or the drippings of a roasted ham.

Another.

Wash a piece of salt cod as large as your hand, and soak it in warm water over night. In the morning take out the bones and chop it very fine; then put it into two or three gills of milk and boil it up. Stir in a piece of butter half the size of an egg, and a table-spoonful of flour wet smooth in cold milk; then add three eggs well beaten, and boil it half a minute more.