ut six into a vessel that will hold two quarts. Fill with boiling water,
cover closely, and let it stand in a warm place for ten minutes. If you
desire them better cooked let them stay in the water longer. If you want
to do but one egg, put it in a quart of boiling water, cover and let
stand five minutes.

_Shirred Eggs._--To shirr an egg break it into a saucer or any small dish
that has been well greased. Put into a hot oven and leave until glazed.
Season and serve at once.

_Scrambled Eggs._--Heat a teaspoonful of milk to each egg in a sauce-pan
not more than a quarter of an inch deep and about the right size to hold
the quantity of eggs desired. Add a little salt, pepper, and butter. When
hot put in the eggs, and as they lie on the bottom of the pan, scrape off
with a spoon letting the raw part take the place of those portions
already cooked, and continue this until a creamy custard is formed. Be
careful not to cook the eggs so long that this custard is changed to a
hard mass.

PROPER COOKING OF VEGETABLES.

The general tendency in cooking vegetables is to use altogether too much
water so that they become soaked and tasteless. The ideal way to cook
most vegetables is to use as little water as possible; just a little in
the bottom of the pot so that the vegetables will not stick and burn, but
steam through in their own juices until thoroughly tender and full of
their own flavor. The fire should not be too hot; the pot should be
tightly covered; a sufficient amount of butter must be added when the
vegetable is about half done; and plenty of time given to allow it to
simmer and steam until thoroughly flavored. Onions, beans, carrots, and
cabbage are most delicate when chopped fine, cooked until tender in a
very little water, seasoned with salt, pepper, and butter, covered with
milk, and allowed to stand on the back of the stove for twenty minutes
until the flavor is thoroughly developed.

_Boiled Potatoes._--Potatoes should not be peeled before boiling, but
should be thoroughly washed and rinsed. They should be put in an
abundance of boiling water, well salted, and covered tightly. When tender
pour off all the water, cover the pot with a towel and let it stand on
the back of the stove for ten minutes.

_Baked Potatoes._--If baked potatoes stand they lose their flavor. A
baked potato, eaten as soon as done, is sweet, dry and mealy. Allow them
to stand even for ten minutes and the flavor is lost, and they become w