Put a quart of hot water, a tablespoonful of vinegar and a teaspoonful of salt into a frying pan, and break each egg separately into a saucer; slip the egg carefully into the hot water, simmer three or four minutes until the white is set, then with a skimmer lift them out into a hot dish.  Empty the pan of its contents, put in half a cup of cream, or rich milk; if milk, a large spoonful of butter; pepper and salt to taste, thicken with a very little cornstarch; let it boil up once, and turn it over the dish of poached eggs.  It can be served on toast or without.

It is a better plan to warm the cream in butter in a separate dish, that the eggs may not have to stand.

EGGS IN CASES.

Make little paper cases of buttered writing paper; put a small piece of butter in each, and a little chopped parsley or onion, pepper and salt.  Place the cases upon a gridiron over a moderate fire of bright coals, and when the butter melts, break a fresh egg into each case.  Strew in upon them a few seasoned bread crumbs, and when nearly done, glaze the tops with a hot shovel.  Serve in the paper cases.

MINCED EGGS.

Chop up four or five hard-boiled eggs; do not mince them too fine.  Put over the fire in a suitable dish a cupful of milk, a tablespoonful of butter, salt and pepper, and some savory chopped small.  When this comes to a boil stir into it a tablespoonful of flour, dissolved in a little cold milk.  When it cooks thick like cream put in the minced eggs.  Stir it gently around and around for a few moments and serve, garnished with sippets of toast.  Any particular flavor may be given to this dish, such as that of mushrooms, truffles, catsup, essence of shrimps, etc., or some shred anchovy may be added to the mince.

MIXED EGGS AND BACON.

Take a nice rasher of mild bacon; cut it into squares no larger than dice; fry it quickly until nicely browned; but on no account burn it.  Break half a dozen eggs into a basin, strain and season them with pepper, add them to the bacon, stir the whole about and, when sufficiently firm, turn it out into a dish.  Decorate with hot pickles.

MIXED EGGS GENERALLY—­SAVORY OR SWEET.

Much the same method is followed in mixed eggs generally, whatever may be added to them; really it is nothing more than an omelet which is stirred about in the pan while it is being dressed, instead of being allowed to set as a pancake.  Chopped tongue, oysters, shrimps, sardines, dried salmon, anchovies, herbs, may be used.

COLD EGGS FOR A PICNIC.