e. For
fried eggs, see _Ham and Eggs_, p. 158.

SCRAMBLED EGGS.

Break half a dozen eggs into a bowl, and beat for a minute. Have the
frying-pan hot. Melt a tablespoonful of butter, with an even teaspoonful
of salt and a saltspoonful of pepper, and turn in the eggs. Stir them
constantly as they harden, until they are a firm yet delicate mixture of
white and yellow, and turn into a hot dish, serving at once. A cup of milk
may be added if liked. The whole operation should not exceed five minutes.

BAKED EGGS.

Break the eggs into a buttered pudding-dish. Salt and pepper them very
lightly, and bake in a quick oven till set. Or turn over them a cupful of
good gravy, that of veal or poultry being especially nice, and bake in
the same way. Serve in the dish they were baked in.

STUFFED EGGS.

Boil eggs for twenty minutes. Drop them in cold water, and when cold, take
off the shells, and cut the egg in two lengthwise. Take out the yolks
carefully; rub them fine on a plate, and add an equal amount of deviled
ham, or of cold tongue or chicken, minced very fine. If chicken is used,
add a saltspoonful of salt and a pinch of cayenne. Roll the mixture into
little balls the size of the yolk; fill each white with it; arrange on a
dish with sprigs of parsley, and use cold as a lunch dish. They can also
be served hot by laying them in a deep buttered pie-plate, covering with a
cream _roux_, dusting thickly with bread-crumbs, and browning in a quick
oven.

PLAIN OMELET.

The pan for frying an omelet should be clean and very smooth. Break the
eggs one by one into a cup, to avoid the risk of a spoiled one. Allow from
three to five, but never _over_ five, for a single omelet. Turn them into
a bowl, and give them twelve beats with whisk or fork. Put butter the size
of an egg into the frying-pan, and let it run over the entire surface. As
it begins to boil, turn in the eggs. Hold the handle of the pan in one
hand, and with the other draw the egg constantly up from the edges as it
sets, passing a knife underneath to let the butter run under. Shake the
pan now and then to keep the omelet from scorching. It should be firm at
the edges, and creamy in the middle. When done, either fold over one-half
on the other, and turn on to a hot platter to serve at once, or set in the
oven a minute to brown the top, turning it out in a round. A little
chopped ham or parsley may be added. The myriad forms of omelet to be
found in large cook-bo