r foods.

PRELIMINARY PLAN

The lesson on eggs furnishes one of the best opportunities to teach the
muscle-building foods. If eggs are scarce, it may be well to give this
lesson at some other time. Each pupil should be asked to bring an egg;
one or two should bring a little milk; and sufficient bread should be
provided to toast for the poached eggs. The teacher should not undertake
to give too many recipes in this lesson, but should try to make the
pupils familiar with a sufficient variety of ways of using eggs to make
egg cookery interesting. The necessity of having a moderate temperature
for the cooking of eggs should be emphasized.

RECIPES

_Soft-cooked Eggs_

Put the eggs in boiling water sufficient to cover them, remove from the
fire, cover, and allow them to stand from 5 to 8 minutes.

_Hard-cooked Eggs_

Put the eggs in cold water, heat, and, when the water boils, reduce the
heat, and let them stand for 20 minutes with water just below the
boiling-point, then put them into cold water.

_Poached Eggs_

Break each egg into a saucer carefully, slip the egg into boiling water,
decrease the heat, and cook for 5 minutes, or until the white is firm
and a film has formed over the yolk. Take up with a skimmer, drain, trim
off the rough edges, and serve on slices of toast. Season.

Poached eggs are attractive when covered with white sauce to which
chopped parsley has been added.

_Baked Eggs_

Line a buttered baking-dish with buttered bread crumbs or with cold
mashed potatoes. Break the eggs in the dish without separating and add
one tablespoon of milk or cream for each egg. Season with salt and
pepper and sprinkle with grated cheese, if desired. Bake in a moderate
oven until the eggs are set.

_Creamed Eggs_

3 hard-boiled eggs
6 slices toast
1 c. medium white sauce

Prepare a white sauce. Add hard-boiled eggs cut in halves, sliced, or
chopped and, when hot, serve on toast.

Or separate the whites and yolks, chop the whites fine, add to the white
sauce and, when hot, serve on toast and garnish with yolks run through a
sieve or ricer. Season with salt and pepper. Serves four to six.

_Creamy Omelet_

1 egg
1/4 tsp. salt
Pepper
1/2 tsp. butter
1 tbsp. milk

Beat the egg slightly, add the milk and seasonings, put the butter in
the hot omelet pan and, when melted, turn in the mixture. As it cooks,
draw the edges toward the centre until the whole is of a creamy
con