138 
SCOUTING FOR GIRLS 
times skimmed to give cream for use in coffee and on 
desserts. The cream contains most of the fat in the 
milk, but the skimmed milk which is left is still a very 
valuable food, containing the substances which make 
muscle and bone, and every bit of it should be used in 
the cooking or for making cottage cheese. The waste 
of milk is the worst possible extravagance. 
Eggs — Eggs may be prepared in countless ways, and 
the ambitious cook will find much amusement in trying 
some of the suggestions in the cook books. Eggs are 
an entirely satisfactory substitute for meat and fish, 
and are therefore often served for the main dish at 
dinner or supper. Many people like an egg every morn- 
ing for breakfast, but this is a rather extravagant 
habit. If eggs are served for breakfast they are usually 
cooked in the shell, poached or scrambled. The men of 
the family sometimes prefer their eggs fried, but this 
is not a good method for the children. Only fresh eggs 
can be poached successfully, so that this is a good test 
for freshness. 
Poached Eggs — Oil the skillet and fill it within a half 
inch of the top with water. Break each egg into a saucer 
and let the water boil after the egg is placed in it. The 
egg is done when the white is jelly-like and a slight film 
is formed over the yolk. Remove the egg with a griddle 
cake turner to a piece of buttered toast. Sprinkle light- 
ly with salt. If the eggs are not absolutely fresh, the 
white will scatter in the water. If the first egg to be 
cooked shows this tendency oiled muffin rings may be 
put in the pan to keep the rest of them in shape. 
Soft Boiled Eggs — A soft boiled egg has much the 
same consistency as a poached egg. It is easier to man- 
age because the shell is unbroken, but it is harder to get 
it of just the right consistency because the contents 
of the egg are invisible. Most people are very partic- 
