Poached Eggs
Have ready a shallow pan about 2/3 full of boiling water. Allow 1/2 tablespoon salt to 1 quart of water. Put two or three greased muffin rings in the water. Break each egg separately into a cup, and carefully slip into a muffin ring. The water should cover the egg.
When there is a film over the top, and the white is firm, carefully remove with a greased skimmer. Serve and allow eggs to be seasoned at the table . They may be garnished with parsley.