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Whites of Eggs, Poached

Butter a plain white jar, such as is used for jam, or a plain tin mould, and put in whites of eggs to an inch or so in depth; then set the jar in a saucepan containing boiling water, or place it in a potato steamer. Lay a buttered paper over, and cook the eggs until firm; then set by to get cold, and turn out. From the whites thus treated various shapes, such as strips, stars, etc., may be cut for garnishing.