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Add a little vinegar to the water in which you poach eggs, to prevent the whites from spreading. Breaking each one into a shallow cup about a quarter of an hour before it is to be cooked is also a good plan.

EGGS

OMELET

BAKED EGGS

Be sure the water is boiling and free from specks. If you have no egg-poacher, use a clean frying-pan. Fill with boiling water; draw to the side of the range, slip the eggs, one by one, upon the surface, set carefully back over the fire and boil gently three minutes, or until the whites are firm. Take up with a flat perforated spoon, lay upon rounds of buttered toast, trim off ragged edges and dust lightly with salt and white pepper. Celery salt gives a pleasant flavor to poached eggs, and some relish a drop of onion juice upon each.