FRIED EGGS

Melt in a frying-pan a piece of butter, or fat for a meat meal.  When hot, drop in the eggs, one at a time, being careful not to break the yolk.  When the white of the egg is set they are done, though some persons like them turned over and cooked on the other side.  Remove from the pan with a cake turner.

BAKED EGGS

Butter individual baking dishes and break an egg in each, being careful to keep the yolk whole.  Put on each egg a bit of butter, a little pepper and salt.  Bake in moderate oven from four to six minutes.

BAKED EGGS WITH CHEESE

Butter a baking dish of a size necessary for number of eggs desired, break eggs into dish, add salt, paprika, pepper to taste, one tablespoon of cream, and two tablespoons of grated cheese.

Place dish in a pan of hot water in moderate oven for five minutes until eggs are set.

TOMATO WITH EGG

Cut top from tomatoes, remove seeds, put a raw egg in each tomato, dust with salt, pepper, and finely chopped parsley.  Place in moderate oven until egg is set.  Serve with cream sauce.

BAKED EGG WITH TOMATOES

Remove the skin from six fresh tomatoes or take one-half can of tomatoes, chop them and put them on stove and cook for twenty minutes; season with one tablespoon of chopped parsley, half an onion chopped, salt and pepper; thicken at the end of that time with one teaspoon of melted butter mixed with one tablespoon of flour.  Put aside to cool.  Then mix in the yolks of four eggs well beaten, and lastly cut and fold in the four whites.  Butter a pudding dish and set this mixture in the oven in a pan of lukewarm water and bake in a moderate oven until a golden brown.

PLAIN OMELET

To make an omelet for breakfast or luncheon for two persons, take three eggs, three tablespoons of sweet milk and a saltspoon of salt.  Whip the yolks of the eggs, the milk and salt to a light foam with an egg whip.  Slowly add the yolk mixture to the whites of the eggs, which should be beaten to a stiff froth in a big bowl.  After the yolks and milk are well whipped through the whites, beat the whole together for a few minutes with the egg-beater.

In an omelet pan or a large frying-pan put a tablespoon of good butter.  When the butter is bubbling hot, pour in the omelet mixture.  Stir it lightly for the first minute with a broad-bladed knife, then stop stirring it; and, as the mixture begins to stiffen around the edge, fold the omelet toward the centre with the knife.  As soon as it is properly folded, turn it over on a hot platter.  Decorate with sprigs of parsley and serve.

SWEET OMELET