The national course in home economics

By this simple process eggs are lighter for delicate stomachs than by plunging them into boiling water. Heat a basin with boiling water till it is thoroughly hot ; then turn off the water and put the eggs to be cooked into it, moving them round so that every part shall receive the heat. Have ready a kettle of boiling water, pour this over the eggs, and cover the basin to prevent any steam from escaping. In twelve minutes they will be perfectly cooked. B. A. Cook. STEAMED EGGS. Break one-half dozen eggs into separate cups, and have ready a well-buttered dish, into which each egg should be placed carefully. Cover the dish to prevent the heat from escaping, and set it over a pan of boiling water, first putting small bits of butter lightly over the top of the eggs. When they are set sufficiently, sprinkle them with a little salt, and serve with fried ham or sausages. It takes four minutes to set. Mrs. Lyell. SOFT-BOILED EGGS. Put the eggs in boiling water and let boil for three minutes. Take them from the fire, and let stand in the water one minute to set the whites. Another way is to put the eggs into cold water, and leave them over the fire until the water boils, when the whites will be set. Nellie Sammons. EGGS A LA HAVANA. Take eight eggs, two ounces of butter, two small Spanish onions, six tomatoes, one-half teacupful of bread-crumbs, one-half pint of stock. Boil the eggs ten minutes, cut them into slices, chop the onions and tomatoes, season with pepper and salt, and fry them with the crumbs in the butter. Add the stock and stir for ten minutes after it boils. Place the slices of eggs in the liquid and warm them through. Mrs. Charlotte May. EGGS BAKED WITH ASPARAGUS. Cut two dozen stalks into inch pieces, using care in removing all the hard part; boil until tender in salted water, drain and put into a bakingdish; pour over them one cupful of drawn butter, break six eggs on the top, put a piece of butter on each one, and a light sprinkle of salt and pepper, put in a quick oven and cook until the eggs are firm; serve at once. Mrs. Alice Heaton. DEVILED EGGS. Cut in two, crosswise, one dozen hard-boiled eggs. Remove the yolks carefully, mash them very fine and season sparely with mustard, vinegar, salt, pepper and a tablespoonful of melted butter. Chicken minced very fine may be added if desired. Be sure that the mixture is sufficiently moist and that it is not "lumpy." Fill the spaces in the whites of the eggs with the spiced yolks; smooth it even with top; sprinkle with chopped parsley; garnish with the same and serve cold. Excellent dish for picnic. Jane Bradley. EGGS SERVED IN CUPS. Butter the required number of cups, break an egg or two, as desired, into each one, salt to taste, then cover and place over the fire in a pan of boiling water. Let water boil until the eggs are sufficiently cooked. Serve in same cup. Teacups will answer the place of regular poachers if one has not the poachers at hand. Mrs, L. H. Roether. EGG BUTTER. To three well-beaten eggs add one pint of molasses, Orleans or sorghum. Boil until it thickens. Excellent Harriet Malott. EGGS EN MARINADE.