The century cook book

a bowl and rub fine; season with pepper, salt, a little cayenne, a tablespoonful of prepared mustard, and three tablespoonsful of melted butter, mix all thoroughly together and fill the eggs with the mixture. Put the halves together and tie with thread or skewer together with short toothpicks; this is for ordinary use. For picnics, or cold spreads, a pleasing effect is produced by tying them with narrow colored ribbon, or gilt cord. If it is desirable to serve them hot, prepare as above, dip in beaten egg, roll in cracker dust, and fry in hot lard. Eggs on a Plate. Put a lump of butter the size of an egg in a deep earthen plate, put in the oven, and when the butter is melted and the plate hot, break in half a dozen eggs, season with salt and pepper, and put back in the oven until the whites are set. Serve on the plate on which they are cooked. Poached Eggs. Have enough boiling hot water in a pan to cover the eggs, but do not let it boil while putting in the eggs, as it will Poached Eggs. render the whites ragged and broken; break each egg separately, and slip carefully into the water, and when the whites are beginning to set, bring to a boil and begin to dip off the water until the tops are bare; boil until the whites are firm, take up carefully, put a small lump of butter, a little salt, and one shake of pepper on each egg and serve. Egg Baskets. Boil eggs for twenty minutes, take off the shells, and with a sharp knife cut in two crosswise; take out the yolks, rub fine, season with salt, pepper, melted butter and a little prepared mustard; put this mixture in the whites, cut a small slice from the bottom, so they will stand upright, arrange on the dish on which they are to be served and pour over them hot Old Zealand sauce (see sauces) as a dressing. Serve at once. 88 Eggs Scrambled Eggs. Put in a hot frying pan, two or three tablespoonfuls of butter; when hot, break in six or eight eggs and commence stirring at once, and continue until the eggs are cooked; turn into a dish, season with salt and pepper, and serve hot. Scrambled Eggs No. 3. Have the frying pan hot, and put in two tablespoonfuls of butter ; beat six eggs with half a cupful of milk, just enough to mix them, pour into the pan, commence stirring at once, and when done take up in a dish and serve at once. Eggs with Creamed Beef or Codfish. Just before dishing the beef or fish, poach as many eggs as there are persons to be served, and place in the dish, pour the creamed meat over them and serve. Another way is to drop the eggs into the pan with the meat and let them cook until done; care must be used not to break the eggs in transferring from the pan in which they are cooked to the dish in which they are to be served. Have a smooth frying pan, heat it, and put in a tablespoonful of butter; beat six eggs until light, and pour into the frying pan. Let it cook until almost done through, Omelet. then with a knife, double one-half over