HARD BOILED EGGS
Eggs to be hard boiled should be carefully placed in boiling water and cooked 15 minutes from the time the water commences to boil again. If cooked a longer time, the white of egg will look dark and the outer part of yolk will not be a clear yellow, as it should, to look appetizing when served.
SOFT BOILED EGGS
The quicker way to prepare eggs is to drop them in a stew-pan containing boiling water, and let boil 3½ to 4 minutes, when the white part of the egg should be "set" and the yolk soft, but a soft boiled egg is said to be more easily digested if dropped into a stew-pan of rapidly boiling water; remove the stew-pan of boiling water the minute the eggs have been put in from the front part of the range to a place where the water will keep hot, but not allow the eggs to boil. Let the eggs remain in the hot water from 8 to 10 minutes. On breaking the egg open, the yolk will be found soft, and the white of the egg a soft, jelly-like consistency. This latter is the way Aunt Sarah taught Mary.
AN EGG AND TOMATO OMELETTE