Put one egg✪ Boiled Eggs at a time from a tablespoon into boiling water. Allow the water to boil for three or four minutes, depending upon the preference of those served. Remove the eggs, and serve at once. The hard-boiled egg should remain in the boiling water half an hour. Poached eggs. Make ready a frying pan by setting muffin rings in it and filling it about half full of gently simmering water, with a THE HOME BREAKFAST 175 teaspoonful of salt dissolved in it. Break the eggs one at a time into a saucer, and slip each egg✪ Poached Eggs carefully into a muffin ring. See that the pan stands where the water is just below » the boiling point, for rapidly bubbling water breaks the eggs. When the white begins to set, pour the hot water gently over the tops of the eggs from a spoon. Cook until the white is firm. Slip a griddlecake turner under the egg, lift it gently, and place it upon a piece of buttered toast which you have ready on a hot plate or platter, and remove the ring. An easier method, resembling the poached egg, is to break the egg raw into a small buttered cup or "patty," standing the cups in a pan of water just below the boiling point, the pan being on the top of the stove or in the oven. Each egg should have a sprinkling of salt, and may have a bit of butter, and a shake of pepper. Cover the pan. This process is longer than the other, and the eggs must be watched to see when the process is complete. Baked eggs. This has already been suggested with chopped meat. The eggs can be baked with bread crumbs only, in a buttered baking dish with crumbs underneath and above. Sprinkle on some grated cheese✪ Baked Eggs before baking, or lay on thin slices of cheese, and you have a "hearty" breakfast dish. , Preserving eggs for winter use. When the hens are laying well, and eggs are cheap, it is a good plan to store away some for use later. Since the shells are porous, eggs take the taste of sawdust or of any- thing in which they are placed that has a taste or a smell. For this reason we must coat eggs to keep them. 176 FOOD AND HEALTH Even in cold storage, eggs change flavor after a while ; and, of course, we never sell preserved eggs as fresh eggs. The easiest way is to pack the eggs down in coarse salt, but water glass is the better pre- servative. Buy the water glass at the druggist's. With it make a mixture with water, one tenth water glass to nine Courtesy of Katherine E. BraUhwaUe. Fig. 79. — Sallie and her White Wyandotte babies. tenths water. Use large stone jars. Fill the jars with the eggs, selecting those without cracks ; pour the solu- tion over them ; cover the jar, and set it away in a cool place. This costs only a fraction of a cent for each egg. The eggs when taken out must be thoroughly washed before cooking. The flavor is good, but it is dishonest to sell them as fresh-laid eggs. THE HOME BREAKFAST 177 EXERCISES AND PROBLEMS 1. What do you know to be good for your poultry at home ? 2. Why is it necessary to coat or cover eggs in order to preserve them ? 3. Compare the cost of eggs and meat in your town, and see which is more economical to use. 4. Do you know how to "candle" eggs, and what does the can- dling show ? 5. Can you explain to any one who asks you the difference in digestibility between a raw egg and a hard-boiled egg ? Lesson 20 quick breads How can we make and serve quick breads ? " Quick " breads may be mixed and baked the day before, and warmed over for breakfast.

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Put one egg at a time from a tablespoon into boiling water. Allow the water to boil for three or four minutes, depending upon the preference of those served. Remove the eggs, and serve at once. The hard-boiled egg should remain in the boiling water half an hour. Poached eggs. Make ready a frying pan by setting muffin rings in it and filling it about half full of gently simmering water, with a teaspoonful of salt dissolved in it. Break the eggs one at a time into a saucer, and slip each egg carefully into a muffin ring. See that the pan stands where the water is just below » the boiling point, for rapidly bubbling water breaks the eggs. When the white begins to set, pour the hot water gently over the tops of the eggs from a spoon. Cook until the white is firm. Slip a griddlecake turner under the egg, lift it gently, and place it upon a piece of buttered toast which you have ready on a hot plate or platter, and remove the ring. An easier method, resembling the poached egg, is to break the egg raw into a small buttered cup or "patty," standing the cups in a pan of water just below the boiling point, the pan being on the top of the stove or in the oven. Each egg should have a sprinkling of salt, and may have a bit of butter, and a shake of pepper. Cover the pan. This process is longer than the other, and the eggs must be watched to see when the process is complete. Baked eggs. This has already been suggested with chopped meat. The eggs can be baked with bread crumbs only, in a buttered baking dish with crumbs underneath and above. Sprinkle on some grated cheese before baking, or lay on thin slices of cheese, and you have a "hearty" breakfast dish. , Preserving eggs for winter use. When the hens are laying well, and eggs are cheap, it is a good plan to store away some for use later. Since the shells are porous, eggs take the taste of sawdust or of anything in which they are placed that has a taste or a smell. For this reason we must coat eggs to keep them. Even in cold storage, eggs change flavor after a while ; and, of course, we never sell preserved eggs as fresh eggs. The easiest way is to pack the eggs down in coarse salt, but water glass is the better preservative. Buy the water glass at the druggist's. With it make a mixture with water, one tenth water glass to nine Courtesy of Katherine E. BraUhwaUe. Fig. 79. — Sallie and her White Wyandotte babies. tenths water. Use large stone jars. Fill the jars with the eggs, selecting those without cracks ; pour the solution over them ; cover the jar, and set it away in a cool place. This costs only a fraction of a cent for each egg. The eggs when taken out must be thoroughly washed before cooking. The flavor is good, but it is dishonest to sell them as fresh-laid eggs. 1. What do you know to be good for your poultry at home ? 2. Why is it necessary to coat or cover eggs in order to preserve them ? 3. Compare the cost of eggs and meat in your town, and see which is more economical to use. 4. Do you know how to "candle" eggs, and what does the candling show ? 5. Can you explain to any one who asks you the difference in digestibility between a raw egg and a hard-boiled egg ? Lesson 20 quick breads How can we make and serve quick breads ? " Quick " breads may be mixed and baked the day before, and warmed over for breakfast.

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