Here are pages 11 and 12 of the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). If you’d like to follow along and browse through more pages of the book, I’m filing them in the Enterprising Housekeeper Category.

Eggs

For Boiling

Put the eggs in a saucepan of boiling water and let them stand where they will keep hot, but the water will not boil, for ten minutes. This gives an evenly cooked, but soft-boiled egg, and the process simply has to be lengthened or shortened to produce a harder or softer degree.

Poached Eggs

Fill a shallow pan nearly full of salted, boiling water. As soon as the water simmers, not boils, slip in the eggs, one by one, from a cup or saucer into which they have previously been broken. Dip the water over them with a spoon, that the yolk may be cooked. When the white is firm and a film has formed over the yolk, take out each egg with a skimmer. Drain well; trim the edges, place on even rounds of toast, sprinkle with salt, pepper and melted butter, and serve at once.

Omelets

Break four eggs into a bowl; beat until broken only. Add to four eggs three tablespoonfuls of cream or four teaspoonfuls of warm water and one teaspoonful of butter. Put the pan over the fire, and when it is hot put in one teaspoonful of butter, tipping the pan that the butter may melt and run over it quickly. As soon as the butter is melted turn the eggs into the pan, shaking it gently to keep the eggs from cooking too rapidly on the bottom. As the lower part cooks, lift with a spatula, allowing the uncooked upper portion to run on to the hot pan. When the omelet is of a soft, creamy consistency, season with salt and pepper, tip the pan, slip the knife under the omelet and carefully roll it to the center. Let it cook a moment longer to brown. Should it not brown quickly, add a little butter, letting it run under the omelet. Turn out on a hot dish and serve at once.

Parsley Omelet.–Add one teaspoonful of finely-chopped parsley just before the omelet is turned or at the same time the seasoning is added.

Scrambled Eggs

4 eggs
2 tablespoonfuls of cream
1 tablespoonful of butter
Salt and pepper to taste.

Break the eggs into a bowl, add the cream and beat only enough to blend the yolks and whites. Melt the butter in the frying pan, and when hot turn in the eggs. Do not stir until they begin to form, and then gently, lifting them up and over that the flakes may be large and the eggs tender and well cooked. As soon as the eggs are sufficiently set, remove from the fire and stir until dry. Season and serve.

Scrambled eggs may be varied in the same way as omelets, adding chopped ham, parsley, mushrooms, minced chicken, veal or sweetbreads.

Stuffed Eggs

For six hard-boiled eggs take

1 cupful of finely chopped cooked meat
1/4 cupful of cream
1 tablespoonful of butter, melted
Seasoning to taste.

Cut the eggs in halves. Carefully take out the yolks, put them through a press and mix to a smooth paste with the melted butter. Add the meat and the seasoning; mix with the cream gradually, as it may not all be needed. When the mixture is of the proper consistency to stuff the eggs, season, fill each half carefully and make it even on top. Rub a little raw white of eggs over the pieces and press them together. Roll in egg and bread crumbs and fry in smoking-hot fat. Serve with a cream sauce.

Use the “Enterprise” Meat and Food Chopper.