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The Table 
How To Prepare Eggs 
By Lydia Westcott 
Photographs by Mary H. Northend 
2 CONOMICAL “kinks” in serving eggs, 
: combined with picturesque arrangement, 
and the ringing of frequent changes on 
old and well-tried recipes, will form 
many tempting dishes for summer, when 
eggs will largely take the place of the 
more heating meat-dishes. 
The hot egg dishes, the soft-boiled and poached and 
baked and scrambled eggs, and the numerous forms of 
omelets may be offered in many appetizing changes; but the 
salads and sauces, the hard-boiled eggs with various ‘“‘stuf- 
fings,’’ the canapes, and the numerous ‘‘egg-nests’”’ appeal 
especially to the ambitious housewife who delights in 
picturesque cold dishes for hot weather serving; and still 
more especially to the ingenious hostess for serving at her 
porch teas and luncheons. 
Samples of both hot and cold egg dishes are shown in 
the illustrations; and the other recipes here given can be 
quite as deftly and attractively arranged, to please the eye 
as well as the palate. In fact the plainest egg dishes may 
be made picturesque with little extra work on the part of 
the cook. 
EGGS POACHED IN MILK 
I will claim the invention of this dish until another comes 
forward to testify that she has given it a previous trialee in 
all my wide experience in studying and testing egg recipes 
and demonstrating them to the usual routine of changing 
cooks, and eager young housewives, I have invariably found 
that the only method followed was poaching in hot water. 
Some housewives find it satisfactory to simply break the egg 
in a cup and then slip it gently into a pan of boiling water. 
Fig. 1—Eggs a la Bonne Femme 
Others use muffin rings; and still others the patent egg 
poachers; but hot water is used for the cooking. I find 
them much more delicious poached in hot milk, and every 
particle of the egg is saved, as the milk in which they are 
cooked is all utilized, while the water is thrown away. Milk 
toast or creamed toast with poached eggs forms a “‘hearty” 
summer breakfast dish, that makes meat unnecessary. Have 
the slices of toast delicately browned, salted, and slightly 
buttered; poach the eggs in muffin rings set in the frying 
pan of hot milk. When poached until the whites are set and 
the yolks still soft, remove the rings, slip each egg gently 
en a slice of toast arranged in an individual saucer (or ar- 
range all the toast on a platter) and after placing an egg 
on each slice, pour the milk over the whole—sufficient to 
thoroughly soak the hot toast. 
POSSIBILITIES OF HARD-BOILED EGGS 
To convert the commonplace hard-boiled egg into a dis- 
tinguished dish with a French name and unique flavor, 1s an 
art that appeals to the hostess contemplating an open-air 
luncheon. It is possible to have these dishes distinctly 
picturesque, as shown in the illustrations supplied by Mary 
H. Northend, with their practical and “‘tasty” recipes 
proving well worth trying. For the “Eggs a la Bonne 
Femme,” Fig. 1, remove the shells from the required num- 
ber of eggs, which have been hard boiled, cut off the tops 
and take out the yolks, being careful not to break the 
whites. Mince the yolks fine, and mix with equal parts of 
cold diced chicken and cooked ham. Season to taste, and fill 
the eggs with this mixture. Arrange around a mold of 
boiled rice and garnish with parsley. 
Fig. 2—Egg Timbales 
