Eggs

Achapter on eggs would be superfluous in any cook book, were it not for the fact that there are many, many women who cannot tell for a certainty just how long to boil an Egg soft or hard, just when the exact point is reached when the Omelette is cooked to a nicety, and how to send to the table in all the perfection of good cooking that most delicate and palatable dish, the “Scrambled Egg.” This book will not deal with the many new and more or less unpalatable and indigestible methods of cooking Eggs, methods which, under high-sounding names, nevertheless rob the Egg of all possible beneficial effects by “cooking it to death, ” for an Egg that has been cooked or boiled twenty or twenty-five minutes is about as indigestible an article of food as can be conceived. And as for the flavor of the Egg, it has disappeared.