milk, five eggs. Heat the milk in
a saucepan and when it is just at the boiling point stir in the eggs,
which should have been beaten enough to mix them thoroughly. Stir
steadily until they thicken, add a half teaspoonful of salt and serve at
once.

~EGG WITH WHITE SAUCE FOR LUNCHEON~--Cut stale bread into one-fourth
slices and shape into rounds, then saute in olive oil. Arrange on a hot
platter and on each place a French poached egg. Cover with Marnay sauce,
sprinkle with buttered breadcrumbs and put in oven just long enough to
brown crumbs. For the Marnay sauce, cook one and one-half cups of
chicken stock with one slice of onion, one slice carrot, bit of bay
leaf, a sprig of parsley and six peppercorns until reduced to one cup,
then strain. Melt one-fourth cup of butter, add one-fourth cup flour,
and stir until well blended, then pour on gradually while constantly
heating the chicken stock and three-fourths cup scalded milk. Bring to
the boiling point and add one-half teaspoon salt, one-eighth teaspoon
paprika, two tablespoons of Parmesean cheese and one-half cup goose or
duck liver, cut in one-third inch cubes.

~LIGHT OMELET~--Separate your eggs and beat the yolks until thick and
light colored, adding a tablespoonful cold water for each yolk and a
seasoning of salt and pepper. Beat the whites until they are dry and
will not slip from the dish, then turn into them the beaten yolks,
folding carefully until thoroughly blended. Have the pan hot and butter
melted, turn in the mixture, smothering it over the top, cover and place
on asbestos mat on top of stove until well risen, then uncover and set
in the oven to dry. Try it with a heated silver knife thrust in the
middle. When done, cut across the middle, fold and turn out, dust with
sugar, glaze and serve quickly.

~OMELET FOR ONE~--Beat the yolks of two eggs until creamy, add four
tablespoons of milk and saltspoon of salt. Add the whites beaten stiff
and put into a hot pan in which a rounding teaspoon of butter is melted.
The mixture should begin to bubble almost at once; cook three or four
minutes, slipping a knife under now and then to keep the under side from
burning. When the top begins to set, fold it over and turn on a hot
platter.

~SCRAMBLED EGGS WITH MUSHROOMS~--Pare, wash and slice half a pound of
fresh mushrooms, put them in a sautoir; cover, shake the sautoir once in
awhile and cook ten minutes. Break and beat five or six eggs in a
saucepan, a