Poached Eggs
Take a pan which is not more than three inches deep, and put in as many muffin−rings as you wish to cook
eggs. Pour in boiling water till the rings are half covered, and scatter half a teaspoonful of salt in the water.
Let it boil up once, and then draw the pan to the edge of the stove, where the water will not boil again. Take a
cup, break one egg in it, and gently slide this into a ring, and so on till all are full. While they are cooking,
take some toast and cut it into round pieces with the biscuit cutter; wet these a very little with boiling water,
and butter them. When the eggs have cooked twelve minutes, take a cake−turner and slip it under one egg
with its ring, and lift the two together on to a piece of toast, and then take off the ring; and so on with all the
eggs. Shake a very little salt and pepper over the dish, and put parsley around the edge. Sometimes a little
chopped parsley is nice to put over the eggs, too.
Poached Eggs with Potted Ham
Make the rounds of toast and poach the eggs as before. Make a white sauce in this way: melt a tablespoonful
of butter, and when it bubbles put in a tablespoonful of flour; shake well, and add a cup of hot milk and a
small half−teaspoonful of salt; cook till smooth. Moisten each round of toast with a very little boiling water,
and spread with some of the potted ham which comes in little tin cans; lay a poached egg on each round, and
put a teaspoonful of white sauce on each egg.
If you have no potted ham in the house, but have plain boiled ham, put this through the meat−chopper till you
have half a cupful, put in a heaping teaspoonful of the sauce, a saltspoonful of dry mustard, and a pinch of red
pepper, and it will do just as well.
