Poached Eggs
Let the eggs be perfectly fresh, and the pan at least two inches deep in boiling water. Break the eggs carefully, just over the water on in a spoon, so that they may be slipped into the water with their shape preserved. Take them up in a large perforated spoon, cover with fresh melted butter and sprinkle with salt--never pepper, as some persons do not use it, and it mars the appearance of the dish.--Mrs. S. T.
EGGS WITH TOAST. (A Spring Dish.) Cut bread in squares, and toast a light brown. Poach eggs nicely, place each one on a piece of toast. Pour melted butter over them, and serve.--Mrs. S. T.