Eggs_: These most nearly approximate the flavor of roasted ones.
Break fresh eggs at the small ends, drain away the whites, break down
the shells to deepish cups, each with a yolk at bottom, sprinkle yolks
lightly with salt and pepper, add a bit of butter to each, then set
shells upright, close over the bottom of a pan, pop the pan into a hot
oven, bake twenty minutes, and serve piping hot. This Mammy gave us to
keep from wasting yolks when wedding or Christmas cake demanded many
whites for frosting.

_Potato Egg Puffs_: Into a quart of rich and highly seasoned mashed
potatoes, beat two eggs, then divide into equal portions--six or eight.
With lightly floured hands make each portion into a ball, set the balls
in a baking dish, then press into each a hard-boiled egg. Lay a bit of
butter on each egg, and dredge lightly with salt and pepper. Bake in a
quick oven until the potato is brown and light--it ought to rise up like
a fat apple.

_Egg Dumplings_: Cousins-germane to the puffs but richer--will serve
indeed for the meat course of a plain dinner. Mix the potato well with
half its bulk of finely chopped cold meat, the leaner the better, bind
with beaten eggs, then divide and roll each portion around a hard-boiled
egg, lay the dumplings in a greased and floured pan, giving them plenty
of room, pour around them a good gravy, or else a rich tomato sauce,
then bake ten to twenty minutes in a hot oven.

_Egg Spread_: Spread a flat pan an inch deep with rich mashed potato,
sprinkle with pepper and salt, then cover the top with eggs hard boiled,
and cut in half. Set them yolk up. Put salt, pepper and butter on each
yolk, and bake ten minutes in a warm oven. Or if soft eggs are
preferred, make depressions in the potato with the back of a spoon,
break an egg in each, dust with pepper and salt, add a dot of butter and
bake five minutes. If the potatoes are wanted brown, bake them ten
minutes after making the depressions, then put in the eggs and bake soft
or hard at will.

_Poached Eggs_: These require a deep skillet, three parts full of water
on the bubbling boil, which is slightly salted and well dashed with
vinegar. Break all the eggs separately before putting one in. Slip them
in, one after the other, quickly, taking care not to break yolks, keep
the boiling hard, and use a knife or spoon to prevent the whites from
cooking together. Take out in six to seven minutes, using a skimmer and
draining well, trim rags off white, l