Chop fine the cooked white meat of a piece of chicken, season with salt and pepper and sprinkle it over the omelet, or stir it into the egg before cooking, in the proportion of 1 teaspoon to 1 egg, as is done with ham.

One egg, 1 cup of milk or cream, 1 salt spoon of salt, 3 slices of bread. Break the egg on a plate and beat with a fork for a minute or until the viscousness is destroyed. Then mix in the milk and salt. In this mixture soak the slices of bread until they are soft, lay them in a buttered omelet pan and fry slowly until a golden brown. Then place a bit of butter on the upper side of each slice, turn and brown that side. Spread a little butter, powdered cinnamon and sugar on each slice and arrange one above the other in a covered dish. Serve very hot.

From a thin slice of bread cut out a round piece with a biscuit cutter, toast a delicate brown. Pour some boiling water into a small saucepan, salt it well, place on the stove to boil. Drop 1 egg gently into the pan. At first the egg will cool the water below boiling point, and should it again begin to boil move to a cooler part of stove. When the white is firm, or at the end of about 2 minutes, lift out the egg and place on the round of toast. The egg should not be trimmed. Season with a speck of salt, a little pepper and bit of butter, and serve.

Put 2 tablespoonfuls butter in chafing dish; when melted, add 1/2 lb. lean boiled ham, cut in small dice, a little pepper, a tablespoonful of chopped chives or onions, 6, 8 or 10 eggs. Stir constantly until the eggs are cooked.

Four eggs, 1/2 cup milk, 1 large tablespoon butter, little salt and pepper.
Place milk and butter in chafing dish. When it is cooking add the eggs beaten lightly together; stir all the time until there is no longer any liquid, add pepper and salt and serve at once on dainty pieces of toast or small crisp crackers.

Put 3 eggs in chafing dish. When they begin to harden slightly add 1 pt. good rich cream. Season with pepper and salt. Stir a little until eggs and cream are mixed. Let this just come to the boil, but not boil.

One tablespoonful butter (small), 1/2 cup thin cream, 6 eggs, 6 slices toast (small), 2 tablespoonfuls grated cheese, salt, pepper, cayenne to taste.
Melt the butter, add the cream, and when hot break each egg into a cup and slip into the chafing dish or pan, being careful not to break the yolks. Season with salt, pepper and cayenne. When the eggs are about half done sprinkle with cheese, finish cooking and serve on toast. This dish is better cooked over hot water, and also covered.

Beat 3 eggs lightly. Melt a piece of butter and pour in the eggs. Sprinkle with salt and pepper and 3 teaspoonfuls of grated cheese. When it begins to thicken, roll and turn out.

Cook spaghetti in salted water until tender, keeping it in as long pieces as possible. When ready to serve, coil spaghetti on a platter to form rings or nests, drop a poached egg in center of nest, and if desired, pour over all a tomato sauce.

Take thick slices of stale bread about 3 inches square, cut off corners and take out the center (using waste bread to roll and dry for other things). Toast nice and brown in the oven. Before taking out of oven drop a whole egg in and cook for a few minutes.