About Boiling Eggs

There is an objection to the couiuion way of boiliag eggs wliich people do not understand ; it is this: Tbe hile, under threc ninutes' rapid cookinfj, becotuoH tough and ndigestible, while the yolk is lef't out. When properlycooked, eggs are dono eveny through like any other food. This result tuay bc obtained by putting the eggs into a dish with a cover, as a tin pail, and then KiuriiiK upon tliciii boiling hot water, two quarls or more to a dozen eggs, and cover and set them away trom the stove for fifteen minutos. Tbe heat of the water cooks the egiis ílowly, evenly and sufficiently, mul to a jelly-like consistency, leaving the center, or yolk, harder than tbe white, and the egg tastos as much ricber and nicer as a f'ro.-íi egg is uicer than a stale ogg. No erson will want to eat them boiled after rying this method once.