Metropolitan cook book

Have ready a saucepan containing boiling water. A general rule is to allow 1 pint of water to 2 eggs, and an extra cupful for each additional egg. Place the eggs in the water with a spoon and cover the saucepan. For hard-cooked eggs, let them stand on the back of the range or over a low flame from 40 to 45 minutes. For soft-cooked eggs, place the eggs in a saucepan containing boiling water. Let them stand on back of range or over a low flame from 8 to 10 minutes. POACHED EGGS Prepare a slice of buttered toast for each egg, and keep ft hot. Have ready a shallow greased pan containing boiling, salted water to cover the eggs. Break each egg separately into a saucer and slip it gently into the water, being careful that water does not reach the boiling point. (If eggs are slipped into muffin rings in the water, the shape will be better.) Cook until the white is firm and a film forms over the top of the yolk. Remove the eggs from the water with a skimmer or griddle-cake turner. Drain, trim off rough edges and place each egg on a slice of toast. POACHED EGGS AND CREAMED FISH Poached eggs may be served on creamed fish or vegetables on toast. BAKED EGGS Toast circular pieces of bread from which a little of the centers have been removed. Place pieces on a buttered dish. Break an egg and drop contents in the center of each. Sprinkle with salt and pepper, dot with butter, pour on a little milk or cream and bake in a moderate oven until eggs are cooked. BAKED EGGS WITH CHEESE Follow directions for baked eggs, sprinkling slices of toast with cheese before eggs are dropped onto them, or slip eggs into buttered egg shirrers. Cover with white sauce, sprinkle with grated cheese and buttered crumbs. Bake until eggs are set. BAKED EGGS IN HAM CASES To 1 measure of crumbs add f measure scalded milk and 1 measure of finely-chopped, cooked ham. Line greased custard cups with mixture. Break eggs into the centers and bake until set. Serve with white sauce. Mashed potato may be used instead of the bread and milk mixture. Cheese may be used instead of ham. Note: Baked eggs may b« •ovared with buttered bread crumbs. Eggs maybe baked in tomato shells. CODDLED EGGS Allow \ cup milk for each slightly beaten egg. Cook mixture in a double boiler until thickened. Season with salt and pepper and serve on buttered toast. SCRAMBLED EGGS 2 tablespoons fat I cup milk Few grains pepper 5 eggs 1 1 teaspoons salt Beat eggs slightly; add salt, pepper and milk. Melt the fat in a frying pan, pour in the egg mixture and cook slowly, continually scraping from bottom of pan. When creamy, turn into a hot dish and serve at once. Serve with ham or bacon, etc. SCALLOPED EGGS AND HAM 4 hard-cooked eggs 1| cups buttered hard 1 pint white sauce J cup or 1 cup cold crumbs chopped ham or meat Chop the eggs, and follow the rule, alternating the eggs and meat, or add chopped eggs and meat to the sauce. BREAD OMELET 4 egg yolks | teaspoon salt 4 egg whites, beaten 1 cup bread crumbs j teaspoon pepper 2 tablespoons fat 1 cup milk