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Poached Eggs

Break as many eggs as you wish to use, one at a time, and drop carefully into a spider filled with boiling water. When the whites of the eggs are well set, slip a spoon carefully under and take out, laying each upon a small piece of buttered toast on the platter. Put a very small piece of butter on each egg, a slight dash of pepper, and serve immediately.

OMELET-(SPLENDID).

Six eggs, whites and yolks beaten separately; half pint milk, six teaspoons corn starch, one teaspoon of baking powder, and a little salt; add the whites, beaten to a stiff froth, last; cook in a little butter.