Place in a frying pan as many muffin rings as you have eggs to poach, drop an egg in each ring, then turn in enough boiling water to cover them. Add a little salt, cook slowly on the side of the range. It should take from ten to fifteen minutes to cook them.

Remove carefully, using a pancake turner, or a wide-bladed knife, onto a round piece of toast; remove the rings. Season with a little salt, pepper and a piece of butter. Serve on a platter. Garnish with watercress or parsley. Before toasting the bread cut the slices into rounds with a large sized biscuit cutter. To poach the eggs without rings break carefully in the boiling salted water.

Poached Eggs (No. 2)

Add a little salt to the white of the egg, and beat to a stiff froth, place in a cup, and carefully drop the yolk (so as not to break it) into the center. Set the cup in a dish of boiling water, cover and boil four minutes. At sea level three minutes would be long enough. Season with a little butter, salt and pepper. Serve in the cup. A good way to serve an egg to an invalid.

Poached Eggs (No. 3)

Spread the toast with creamed chicken, minced ham, anchovy or sardine paste, and place a poached egg on top. Or, serve poached eggs with boiled ham or bacon.

Poached Eggs A La Hollandaise

Split and toast some round muffins; put on each a round, thin slice of broiled ham, and on the ham a poached egg. Pour over the top of each some Hol-landaise sauce.

Poached Eggs With Celery Sauce

Place a poached egg on a round slice of toast and surround it with celery sauce. Take one cup of celery cut in half-inch pieces and cook in boiling salted water till tender. Make a white sauce by using two tablespoonfuls of flour and butter, one-half cup of cream and the same amount of the water the celery was cooked in (letting the water cook down to that amount), one-fourth teaspoonful salt, a little pepper. After the sauce has cooked over hot water ten minutes, add the cooked celery, reheat and serve.