Eggs may be served at any meal and in a variety of ways. There is likely no other single item of food that can be utilized in a greater number of dishes. Whether alone or with ham, bacon or in omelets, soufflés or croquettes, eggs will be called for in recipes you are following. Many quick breads, cakes, salad dressings, sauces, desserts and beverages not only taste better and look more attractive when made with a liberal proportion of eggs, but they are also higher in food value. In whatever way they are served, eggs are a good source of efficient protein and some of the minerals and vitamins for building the body and keeping it healthy. The secret of success in cooking eggs and dishes in which eggs predominate, is to cook them slowly and at a moderate, even heat. These recipes are old and tested by many a grandmother standing in her kitchen cooking over a hot stove for the family. What makes them great is not only the ingredients included but the special touch of love that was always put into the preparation of these great meals.