The home cook book

First boil the eggs half an hour. Drop them in cold water to cool, remove the shells and put the eggs in an earthen or glass jar. Cover them with hot vinegar. Or if you wish to give them a spiced flavor pour over them vinegar in which peppers, allspice, cardamom seeds, and cloves have been boiled. But the plain pickled eggs are to most tastes the best. Let them stand twenty-four hours before serving. POACHED EGGS Cook in a utensil that comes for poaching eggs (which keep the shape better), or in a granite saucepan. Break the eggs, one at a time, in a small saucer, and slip them carefully into the poacher. Then set the poacher in a pan of salted water which has come to boil. Boil gently until the eggs are set, which will be about three minutes. If you poach in a saucepan, salt the water, let it boil, and keep it hot. Break the eggs in a saucer, and slip them carefully in the water. Then set the saucepan forward, and boil gently until done. Take the eggs out with a perforated ladle. Have ready toast that has been browned, buttered, and covered for a short time with a pan so that it will be moist. Lay A Perforated Ladle each egg on a slice of toast. Pour melted butter over the eggs. Serve on separate plates, or all on one dish, very hot. SCRAMBLED EGGS Beat six eggs very light. When beaten add about one-quarter of an even teaspoon of salt and one-third of a cup of sweet milk. Stir together. Melt butter enough in a granite saucepan to prevent the egg sticking. When hot pour in the eggs. When they are set about the edge and begin to cook, take an iron spoon (it requires a large spoon), slip it under and pile up the egg toward the middle. Never stir the eggs, and break them as little as possible. Cook to look soft on the top, and cook over a very moderate fire. When done, slip a cake turner under the eggs, and slide them into a hot vegetable dish. Serve hot and immediately, as they become heavy by standing. SCRAMBLED EGGS WITH CHEESE The mixture for scrambling is made by allowing to one egg one tablespoon of milk and one tablespoon of grated cheese. Salt and pepper to taste. Beat the eggs, add the other ingredients and scramble quickly in a hot saucepan. Do not cook until hard and dry, but take from the fire while still soft and serve in a hot dish. SCRAMBLED EGGS AND DRIED BEEF See that the beef is broken or cut in small pieces. Freshen it by letting it stand in boiling hot water a minute. Take about a quarter of a pound of the meat. Beat slightly four eggs, add quarter of a cup of milk and tip in the dried beef from which you have pressed the water. In a saucepan melt a couple of tablespoons of butter ; when the butter is hot put in the eggs and meat, stir lightly, and keep the eggs from sticking to the saucepan. Do not cook till the eggs are hard and dry, but take from the fire while soft and serve at once in a hot dish. STUFFED EGGS