SOME EGG RECIPES. eee 
sopping his bread in the water where they had 
been boiled.” 
Have ready a shallow pan nearly full of boil- 
ing salted water. A little vinegar or lemon 
juice and salt in the water help to harden the 
albumen and keep the egg in good shape. 
Muffin rings set in the water tend to the same 
. results, and there are egg-poachers with per- 
forated cups of fancy shapes. 
Break the eggs singly; if the yolk breaks 
reserve for other uses. Stir the water briskly 
and slip the egg quickly into the eddy thus 
made, and continue to stir till the outside of 
the egg has hardened. 
Dip the water up with a spoon and pour over 
the egg until a film forms over the yolk. Let 
the pan stand for two minutes where the water 
will simmer but not boil; when the white is firm 
drain carefully on a skimmer, and serve hot. 
Poached eggs should not be cooked until 
hard. If rightly done, this is the most delicate 
way to cook eggs, as there will be none of the 
taste of ime sometimes noticed when they are 
