SOFT-BOILED EGG.
Place egg in a vessel of boiling water, then withdraw at once to the back of the stove. Remove egg in nine minutes.
HARD-BOILED EGG.
Boil slowly for one half-hour.
POACHED EGG.
Pour hot water (or milk) into a saucepan, using salt-spoonful of salt to each cup of water. Bring to boiling-point. Break egg into a saucer and slip into the pan. Withdraw the pan to a cooler part of the stove and cook till white of egg is set.
OMELET.
Separate 3 eggs. Beat whites to a stiff froth; beat yolks. Heat half-cup of milk; to it add 1 teaspoonful of cornstarch or flour; then stir in the yolks and add lightly the whites of the eggs. Put a good-sized piece of butter into the frying-pan. When hot pour in the mixture, cover, and cook from five to seven minutes. When set, remove the cover, and place pan into the oven to brown the omelet. Serve on a hot platter.
BAKED-FLOUR PORRIDGE.
Pound of flour, packed lightly in a muslin cloth; place in boiling water; boil from six to eight hours. Cut off the outer portion and grate the hard one. Blend with a little milk; stir into boiling milk to desired thickness.