The new practical housekeeping

Poached Eggs.— Break the eggs into the egg poacher or drop one at a time in salted water, to which a small lump of butter may be added, or a little lemon juice, or vinegar, using a teaspoon to a pint water ; some say drop m when simmering, others when boiling, not letting it boil again after putting in the eggs ; others have water boiling, salt, then place it where it will stop boiling, drop in eggs, and let simmer gently till done. It is even said they will be more tender if put on in cold water and left until the water comes to a boil. Always take great care in keeping the yolk whole. Use an egg poacher if possible. Break the egg carefully into the little cups and place them on the stand. Dip the stand into well-salted water, which has been brought to simmering point. When done each cup in shape of a shell is taken off the stand and carefully tipped over a piece of buttered toast, leaving the egg in the pretty form of the cup. If one has not a poacher, muffin rings may be placed in the water, or the cup in which the egg is broken may be turned over it, after it is dropped in the water ; and some cook the eggs in cups set in the hot water ; others stir with a spoon and drop in the eddy thus made, stirring till egg is cooked. The yolk should only be just so much done as to fix itself firmly in the center of the white ; if the yolk is allowed to harden the egg is quite spoiled ; if the yolks are liked whitened or filmed over, cover the pan in which the eggs are poached. are poached, or dip the hot water on them with a spoon, as the fat is dipped over fried eggs. Take up with a perforated skimmer, when not cooked in egg poacher or cups. To serve them, toast squares of bread three-quarters of an inch thick, moisten with a little water, put a very little melted butter upon each slice, place on a heated platter, lay an egg on each square, sprinkle with pepper and salt, and if liked, a few drops vinegar or essence of anchovy. Or drain nicely and serve in individual dishes alone or over broiled ham or boiled spinach. Some put a bit of butter on each egg. Serve with Worcester sauce if desired ; or pour hot cream over them, seasoned with butter, pepper and salt. Some poach eggs in milk, serving them in sauce dishes with some oi the milk, and seasoning with pepper and salt. For Egg Vol Au Vents, fly rounds of bread from which an inner round has been cut, but not quite through, trim the poached eggs to fit the cavities thus made, and pour over them a cup of hot gravy or chicken broth. A very handsome dish is made by trimming and serving poached eggs around slices of fried beets, squeezing a little lemon juice over. For Poached Eggs with Mushrooms, mince some cold chicken and stir over the fire with a beaten egg and pepper and salt, place this first in the rounds of bread, and on top of this the poached. eggs, carefully trimmed, then pour over them some slicea mushrooms that have been cooked in highly seasoned veal or poultry gravy. Spanish Egqs are poached eggs served on boiled rice, flavorea with cinnamon, and seasoned with a little butter and salt.