A  deep  spider  is  the  best  utensil  in
which  to  poach  eggs.  Fill  it  nearly
full  of  boiling  water  which  has  been
slightly  salted.  Add  a  few  table-
spoonfuls  of  vinegar,  which  will  pre-
serve the  color  of  the  white  of  the
egg,  break  in  a  saucer,  and  drop  into
boiling  water,  cooking  slowly,  until
the  whites  are  like  jelly.
Poached  Eggs  Ball-Shaped.
Have  a  shallow  saucepan  half  full
of  water;  add  salt  and  a  few  table-
spoonfuls  of  vinegar.  When  the
water  is  boiling,  stir  with  a  wooden
spoon  until  you  start  a  sort  of  whirl-
pool, then  into  the  center  of  it  drop
an  egg  from  a  cup.  The  egg  will
cook  in  a  rounded  form.     When  the


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EGGS


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white  is  set  and  before  the  yolk  is
cooked,  lift  it  from  the  water  and  set
it  on  a  slice  of  toast.
Eggs  Poached  in  Milk.
Instead  of  using  water  to  poach
eggs,  drop  them  into  boiling  milk;
as  soon  as  the  egg  is  set,  lay  it  on  a
slice  of  toast.  Thicken  the  milk  with
a  little  cornstarch,  add  butter,  salt,
pepper,  and  a  dash  of  celery  salt;
pour  it  over  the  eggs  and  around  the
toast.
Frizzled  Beef  with  Poached  Eggs.
i  pound  finely  chipped  beef,

1  cupful  milk,

1  tablespoonful  butter,

1  tablespoonful  flour.
Put  the  butter  to  melt  in  a  sauce-
pan, add  the  flour  and  stir  it  to  a
paste,  then  put  in  the  milk,  scalding
hot,  and  beat  with  a  wire  whisk  un-
til creamy.  Add  the  beef  and  stir
for  a  few  minutes.  Turn  into  a  deep
platter  and  cover  the  top  with
poached  eggs.
Eggs  in  Ramequins.
