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“Give me half-a-dozen eggs, a few spoonfuls of gravy and as much cream, with a spoonful of butter and a handful of bread crumbs, and I can get up a good breakfast or luncheon,” said a housekeeper to me once, in a modest boastfulness that became her well, in my eyes.

For I had sat often at her elegant, but frugal board, and I knew she spoke the truth.

“Elegant and frugal!” I shall have more hope of American housewives when they learn to have faith in this combination of adjectives. Nothing has moved me more strongly to the preparation of this work than the desire to convert them to the belief that the two are not incompatible or inharmonious. Under no head can practice in the endeavor to conform these, the one to the other, be more easily and successfully pursued than under that which begins this section.

Eggs at sixty cents per dozen (and they are seldom higher than this price) are the cheapest food for the breakfast or lunch-table of a private family. They are nutritious, popular, and never (if we except the cases of omelettes, thickened with uncooked flour, and fried eggs, drenched with fat) an unelegant or homely dish.