Boiled Eggs.
THE white and yolk should be equally well cooked in a boiled egg, the white being soft and creamy. Put the eggs in a deep saucepan, and pour over them a generous amount of boiling water,—one quart or more of water for four eggs. Cover the saucepan, and set on a part of the range where it is so cool that the hand can rest on it comfortably. At the end of ten minutes the eggs will be cooked to a soft creamy consistency. If the eggs be liked medium well done, cook for five minutes longer; if to be hard, they may remain in the water for twenty minutes.