EGGS
Boiled
Raise water to boiling point. Place eggs in carefully. Boil steadily for three minutes if you prefer them soft. If you want them hard-boiled, put them in cold water, bring to a boil, and keep it up for twenty minutes. The yolk will then be mealy and wholesome.
Fried
Melt some butter or fat in frying pan, when it hisses drop in eggs carefully. Fry them three minutes.
Scrambled
First stir the eggs up with a little condensed cream and a pinch of salt and after putting some butter in the frying pan, stir the eggs in it, being careful not to cook them too long.
Poached
First put in the frying pan sufficient diluted condensed milk which has been thinned with enough water to float the eggs when the milk is hot; drop in the carefully opened eggs and let them simmer three or four minutes. Serve the eggs on slices of buttered toast, pouring on enough of the milk to moisten the toast.
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