are, of course, invaluable in many ways besides the more familiar boiled,
poached, and scrambled.
Buttered Eggs.
Break number of eggs required in a bowl, melt a nut of butter to each egg in
saucepan, pour in the eggs, seasoning, &c., and stir one way over gentle
heat till set. About 2 minutes should do. Serve on toast or bread cutlets.
Tomato Eggs.
Have a quantity of tomato pulp made hot in frying pan, and slip in as many
eggs as required, gently, so as not to scatter. Allow to poach for about 3
minutes or till the whites are just set. Serve on toast or shredded wheat
biscuits. Another way is to cook the tomatoes, and put, with the eggs, on a
flat dish, in the oven till set. Serve on same dish, garnished with sippets
of toast or toasted triscuits.