the center of each, and send to the table.


EGGS EN COCOTTE

Chop fine one good-sized onion. Cook it, over hot water, in two level
tablespoonfuls of butter. When the onion is soft add a quarter of a
can of mushrooms, chopped fine, two level tablespoonfuls of flour and
one cupful of stock. Stir until boiling. Add a tablespoonful of
chopped parsley, a half teaspoonful of salt and a saltspoonful of
pepper. Put a tablespoonful of this sauce in the bottom of individual
cups. Break into each cup one egg. Pour over the remaining mixture.
Stand the cups in a pan of hot water and bake in a moderate oven about
five minutes.


EGGS STEAMED IN THE SHELL

Eggs put into hot water and kept away from the fire are much better
than eggs actually boiled for only a short time. The greater the
number of eggs to be cooked, the greater the amount of water that must
be used. To cook four eggs, put them into a kettle, pour over them two
quarts of water, cover the kettle and allow them to stand for ten
minutes. Lift them from the water, put them into a large bowl, cover
with boiling water, and send at once to the table. The whites will be
coagulated, but should be soft and creamy, while the yolks will be
perfectly cooked. If you should add six eggs to this volume of water,
lengthen the time of standing. A single egg, dropped into a quart of
water, must stand five minutes.