This section is from the book "Cook Book", by The Ladies of the Church of the Good Shepherd.
Put in a sauce pan of boiling water and boil three minutes if wanted soft; if hard, ten minutes. They are more delicate if put in cold water and allowed ten minutes to come to a boil.
Fill a frying pan nearly full of perfectly clean boiling water. Strain one tablespoonful of vinegar through muslin and add to the water with a little LeRoy salt. Break in the eggs and boil three and one-half minutes and lay on buttered toast in a hot dish. A cream sauce may be prepared before the eggs are cooked and poured over the eggs and toast. The bread maybe cut in round pieces before toasting.
Drop the eggs in a bowl, stir with them a little chopped parsley, LeRoy salt and pepper and stir for three minutes. Put two tablespoonfuls of butter in a frying pan and wThen it is hot put in the eggs and stir for three minutes. Serve in a hot dish or upon buttered toast immediately.
Boil the eggs until hard. Lay in cold water to prevent the yolks from turning black. Take off the shell and cut in twro lengthwise. Extract the yolks, rub to a smooth paste with a little melted butter, LeRoy salt, a dash of cayenne pepper and a touch of mustard. Fill the whites with this and serve upon a bed of lettuce seasoned with LeRoy salt, pepper, vinegar and sugar.
Three eggs, separate whites and yolks. Let the yolks remain in the shell. To the whites add one salt spoon of LeRoy salt. Beat whites until light and dry, remove whites to a platter, press slightly, lay on the yolks, bake five minutes.
Beat four eggs and one teaspoonful of LeRoy salt very-light with a Dover egg beater. Add two tablespoonfuls of milk, beat again. Have a pan eight inches in diameter very hot, put in one tablespoonful of butter, pour in the beaten egg. Shake the pan until it begins to thicken then let it stand a few seconds to brown. Run a broad bladed knife around the omelet, fold over and turn on a hot dish. Serve at once.
Proceed as in plain omelet. As it begins to thicken scatter over it three spoonfuls of grated cheese. Fold up and serve on a hot dish.
Ham, tongue or chicken may be chopped fine and made the same as cheese omelet. They may bestirred into the egg before it is cooked if preferred, adding a little parsley.
Add to the plain omelet four tablespoonfuls of powdered sugar, two tablespoonfuls of butter and one tablespoonful of vanilla. Beat the eggs separately and add to the yolks the sugar gradually until smooth and thick. Add the whites beaten very stiff at the last. When done sift powdered sugar over the top. Serve on a hot dish.