How We Cook in Tennessee

Ingredients

• one quart boiling water
• one table- spoon salt in frying pan

Directions

1. Eggs take the place of meat and are easily digested. They contain all the elements of the body and are capable of sup- porting life, which makes them quite a perfect food for lunch- eon, breakfast or supper.

2. To Test Eggs. — Put them in water ; if the large end turns up they are not fresh. You can depend on any egg that will lay on the side in water and not float.

3. Soft-Boiled Eggs. — Put the eggs in a large tin cup or any tin vessel. Pour boiling water over them and let them remain near the fire ten minutes. Do not let them boil. Eggs cooked this way are jellied throughout.

4. Boiled Eggs. — Put eggs into boiling water. If you wish the whites set, boil two minutes; if you wish the yolks set, boil three minutes; if for a salad it will require ten minutes.

5. Steamed Eggs. — Break an egg into an egg saucer, saucedish, or patty pan, salt very slightly, and steam until the white has just set. In this way, it will retain its shape perfectly, and not be mixed wih the few drops of water so annoying to invalids, and -so hard to avoid in dishing a poached egg from water. — Battle Creek.

6. To Poach Eggs. — Break into a vessel of boiling water as many eggs as will cover the bottom; best not to touch. Let them cook until the whites are set. Take up with a perforated skimmer, pour melted butter over them, and dust with pepper and salt. They are nice served on toast.

7. Poached Eggs. — Have one quart boiling water and one table- spoon salt in frying pan. Break eggs, one by one, into a saucer, and slide carefully into the water. Dash with a spoon a little water over the egg to keep the top white. Cook until