POACHED EGGS.

Have a deep frying-pan full of boiling water,—­simmering, not boiling furiously.  Put in two teaspoonfuls of vinegar and a teaspoonful of salt.  Break each egg into a cup or saucer, allowing one for each person; slide gently into the water, and let them stand five minutes, but without boiling.  Have ready small slices of buttered toast which have been previously dipped quickly into hot water.  Take up the eggs on a skimmer; trim the edges evenly, and slip off upon the toast, serving at once.  For fried eggs, see Ham and Eggs, p. 158.

SCRAMBLED EGGS.

Break half a dozen eggs into a bowl, and beat for a minute.  Have the frying-pan hot.  Melt a tablespoonful of butter, with an even teaspoonful of salt and a saltspoonful of pepper, and turn in the eggs.  Stir them constantly as they harden, until they are a firm yet delicate mixture of white and yellow, and turn into a hot dish, serving at once.  A cup of milk may be added if liked.  The whole operation should not exceed five minutes.

BAKED EGGS.

Break the eggs into a buttered pudding-dish.  Salt and pepper them very lightly, and bake in a quick oven till set.  Or turn over them a cupful of good gravy, that of veal or poultry being especially nice, and bake in the same way.  Serve in the dish they were baked in.

STUFFED EGGS.

Boil eggs for twenty minutes.  Drop them in cold water, and when cold, take off the shells, and cut the egg in two lengthwise.  Take out the yolks carefully; rub them fine on a plate, and add an equal amount of deviled ham, or of cold tongue or chicken, minced very fine.  If chicken is used, add a saltspoonful of salt and a pinch of cayenne.  Roll the mixture into little balls the size of the yolk; fill each white with it; arrange on a dish with sprigs of parsley, and use cold as a lunch dish.  They can also be served hot by laying them in a deep buttered pie-plate, covering with a cream roux, dusting thickly with bread-crumbs, and browning in a quick oven.

PLAIN OMELET.

The pan for frying an omelet should be clean and very smooth.  Break the eggs one by one into a cup, to avoid the risk of a spoiled one.  Allow from three to five, but never over five, for a single omelet.  Turn them into a bowl, and give them twelve beats with whisk or fork.  Put butter the size of an egg into the frying-pan, and let it run over the entire surface.  As it begins to boil, turn in the eggs.  Hold the handle of the pan in one hand, and with the other draw the egg constantly up from the edges as it sets, passing a knife underneath to let the butter run under.  Shake the pan now and then to keep the omelet from scorching.  It