Preparation: The eggs are washed well, then carefully put into boiling water with a spoon and cooked 3 minutes. Take from the stove and let stand 1 more minute. No. 2—HARD-BOILED EGGS. Quantity for 6 Persons. 12 eggs 3 qts. of water Preparation: The eggs are washed well and carefully put into boiling water to boil 20 minutes. These hard-boiled eggs are easily digested. No. 3—HARD-BOILED EGGS FOR GARNISHING. Quantity for 6 Persons. 4–5 eggs 2 qts. of water Preparation: The eggs are boiled 20 minutes in 2 qts. of boiling water, then shelled and either sliced or quartered and used for garnishing spinage and ragout. No. 4—FRIED EGGS. Quantity for 6 Persons. 12 eggs Salt and pepper 1 tbsp. of butter Preparation: The butter is heated in a clean spider and each egg carefully put in and fried until the white around the yolk has become opaque or firm. Sprinkle with salt and pepper and take out with a cake turner, place on platter and garnish with parsley. No. 5—POACHED EGGS. Quantity for 6 Persons. 12 eggs 1½ qts. of water 1 tsp. of vinegar 6 slices of toast Salt to taste Preparation: Add salt and vinegar to the water, boil it and put each egg in on a ladle, hold it there until the white has become firm, then put it on a skimmer to let the water drip off, place it on the warm buttered toast and put into oven until all eggs are poached. No. 6—FRIED EGGS IN TOMATO SAUCE. Quantity for 6 Persons. 10–12 eggs 1 cup of fine oil Tomato Sauce or Dressing. 6 very ripe tomatoes ¼ lb. of raw ham Salt to taste 1 pinch of pepper 1 tsp. of sugar 1 tbsp. of butter 1 tbsp. of flour ¼ medium-sized onion Preparation; The tomatoes are sliced and the ham cut into small pieces. Melt the butter, stew the sliced onion and ham in it for 10 minutes, then stir in the flour, 1 pt. of water, tomatoes, salt, pepper and sugar and cook ½ hour, then strain through a fine sieve. Sprinkle each egg with salt and pepper and fry in the salad oil, which should be very hot. Tip the pan or dish a little so the oil covers the egg. When the white of egg is firm, take it out and put it into the hot tomato dressing which is set where it will remain hot. No. 7—BOILED EGGS IN BRINE. Quantity for 6 Persons. 6 eggs ½ lb. of salt 2 qts. of water Preparation: The eggs are boiled five minutes in boiling water. If you wish them hard, cook them 15 minutes, then crush the points of the egg shells and put the eggs into 2 qts. of salt water. No. 8—BRINE EGGS IN CREAM SAUCE. Quantity for 6 Persons. 6 eggs ¼ lb. of salt 2 qts. of water 2 tbsps. of butter 1½ tbsps. of flour 1 pt. cream Juice of ½ lemon, or 2 tbsps. of vinegar Salt to taste 1 pinch of pepper Preparation: The eggs are boiled 15 minutes, the shells crushed and the eggs placed into strong salt water for 4 hours. The butter is heated, flour stirred in, cream, lemon juice, salt and pepper added and this cooked, stirring continually.