The white of a poached egg should be a white, translucent, jelly-like mass. To obtain this result, which makes it an easily digested food, it must cook very slowly, the water never reaching the boiling-point. Place in a shallow pan as many muffin-rings as you have eggs to poach. Turn in enough boiling water to just cover the rings; add a little salt. When the water boils, draw the pan to the side of the range, and break an egg into each ring. It should take at least ten to fifteen minutes to cook the eggs to the translucent state desired. Have ready even pieces of toast one half inch thick, cut into rounds a trifle larger than the muffin-rings. Moisten them with hot water, and spread with a little butter. Remove the eggs carefully on a skimmer or pancake turner, and place one on each round of toast; then lift off carefully the rings, and place a spot of pepper in the center of each yolk. Arrange them symmetrically on a dish, and garnish with parsley.

French Poached Eggs, No. 2

These eggs, when properly cooked, are in the shape of balls, and are used for fancy egg-dishes. Have in a deep saucepan a generous amount of water; add a little salt and vinegar; the salt to raise the heat of the water, the vinegar to harden the white of the egg. When the water is violently boiling, crack the shell of the egg, and holding it close to the water, drop the contents quickly on the point of greatest ebullition. The egg should drop all at once, not drain into the water. The mass will then be whole, and the violently agitated water will toss it about, giving it a round form. When sufficiently firm to hold, remove with a skimmer and place carefully on the bottom of an inverted tin to drain. Poach but one egg at a time, and remove it before the yolk hardens.

Poached Egg, No. 3

Add a dash of salt to the white of an egg and whip it to a froth. Place this in a deep saucer or cup, and place in the center the whole unbroken yolk. Set the dish in a pan of boiling water; cover and let cook for two minuets. This is a good way to serve an egg to an invalid.

Poached Eggs

POACHED EGG. NO. 3. (SEE PAGE 263).

Poached Eggs On Anchovy Toast

(A Supper Dish)

Cut toasted bread into circles; spread them with anchovy paste, and place on each piece a poached egg prepared as directed in receipt No. 1.

Poached Eggs With Anchovy

(An Entree For Luncheon)

Cut bread into circles and toast them; spread them lightly first with anchovy paste, then with a layer of ham or tongue chopped very fine, seasoned well, and a little moistened with stock or white sauce. Cover the top with whipped white of egg; place a raw yolk in the center of each one. Bake them in the oven for one minute, or just long enough to well heat the egg.

Poached Egg With Tomato

Cut bread into slices three quarters of an inch thick, then into circles. With a smaller cutter cut half way through the bread, and remove the center, leaving a form like a patty case. Fry them in hot fat to an amber color; fill the centers with well seasoned tomato puree, and place on the top of each one a French poached egg.