Put the eggs into cold water, place on the stove, and when the water begins to boil, the eggs will be done. BOILED EGGS. No. 2. Pour boiling water over them and let stand on a hot stove for 10 minutes. BOILED EGGS. No. 3. Pour boiling water over the eggs and let them stand on a hot stove for 15 to 30 minutes. SCALLOPED EGGS. Prepare a plain white sauce, mustard or horse-radish sauce. Cut some hard boiled eggs in halves, pour the sauce over them. Serve with potatoes. OMELET. Mix a tablespoonful of flour with a half cup of warm milk or water, and a little salt. Beat up two eggs, mix well with flour and water, then pour into a hot pan in which some butter has been melted. Cover and bake on the stove with moderate heat for eight or ten minutes. Turn if desired. Serve with lettuce and fruit sauce. SCRAMBLED EGGS. Beat together one-half cup of soup stock, milk or water, and 3 eggs. Add one-half tablespoonful of flour and mix well. A little chopped, cold, salted meat may be added. Pour all into a hot pan with melted butter, and stir until it is stiff. CHAPTER IV. SOUPS. LEGUME SOUPS. Soups prepared from legumes, fruits or cereals require an addition of fat in the form of butter, oil, the yolk of an egg, cream, or fat meat. A soup of peas, beans, corn or lentils may be prepared from left-over food or fresh cooked legumes. To one cup of cooked legumes add three to five cups of hot water or weak soup stock, boil or mix well, then strain. Heat one or two tablespoonsful of butter or half butter and half cooking oil, add to this one or two tablespoonsful of mixed flour, let boil, then add the hot broth at short intervals, stirring to prevent lumps. When all the broth is used, let the whole boil a few minutes. Remove from the fire, flavor with lemon juice, pepper, bay leaves, chopped fresh thyme, sage or parsley, and serve. To these soups an addition of hot cream may be made before serving, if desired. They form a perfect and an economical meal without the addition of meat, eggs, fish or other protein foods. Celery, lettuce, raw apples and crackers with butter are a good addition. They should be well masticated, and the soup eaten with them very slowly. BEAN SOUP.