Show COOKING EGGS IN INDIFFERENT INDIFFERENT INDIFFERENT DIFFERENT W WAYS Never Boiled but Hard o or orS S Soft by Easy Method Prepared by the United States Department of ot Agriculture As eggs become abundant the housekeeper naturally discovers ers many unusual ways In whIch to tn rr cook r t and serve them If It she Is a practiced homemaker home homemaker homemaker maker she knows that when she sheIn Increases In in increases Increases creases the number of eggs eaten enten by the the- family she is adding to the total iron calcium phosphorus and other valuable food elements its members are aie getting In their diet Soft-cooked Soft eggs properly prepared are sometimes sometimes some some- times called coddled and are al always w ways ys s recommended for little children especially when they are beginning to take solid soUd foods By Dy simply prolonging the time eggs may be similarly hard cooLed forthe for forthe the school lunch box or spring picnic and they will be much better than boiled bard eggs In which the whites usually become tough and I leathery If the yolks are cooked long enough to tobe tobe tobe be firm The bureau of home economics economics of the United States Department of Agriculture gives the following til for cooking eggs properly In their shells The best method is to use a double boiler In the top part put the eggs gg and a cupful of boiling water for each egg to be cooked Cover er closely and keep warm over hot water in the lower part of the double boiler Leave the eggs in the hot water for 6 C to 8 minutes If they are to be soft-cooked soft or for 30 minutes if they are to he be hard Eggs prepared In this way are then ready for use in salads for stuffed or deviled eggs or for sandwich mixtures I |