Hygienic Poached Eggs

Add a few grains of salt to the white of an egg, beat until dry and turn into a buttered glass, or a china bowl; form a nest on the top for the yolk. Set the glass on a trivet in a curved dish of lukewarm water and let cook until the egg is set and rises in the glass. Do not let the water boil round the glass. - Mrs. Chris. Anderson, Kenilworth, 111.

Poached Eggs On Kidney

Boil a fresh kidney, let it get cold and mince fine. Heat a 1/2 pt. of soup stock, and cook together in a frying-pan a tablespoon of butter and 1 of browned flour. On this pour the hot soup stock and cook until you have a thick brown sauce. Into this turn the chopped tongue and stir until smoking hot. Season with a teaspoon of tomato catsup, a teaspoon of onion juice, salt and pepper. Have ready slices of toast on a heated platter, pour the hot mixture over these; put a poached egg in the center of eachislice of toast, and serve. - Mrs. May C. May, Mayfair, 111.

Poached Eggs On Macaroni

Take left-over macaroni and form in patties with bread or cracker crumbs. Sprinkle a little grated cheese over the top and place in a pudding pan and set in the oven to heat through and brown. Poach as many eggs as desired and serve on the macaroni in the diish in which macaroni was browned. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Steam Poached Eggs And Meat

Grease poaching cups or ordinary teacups with butter or vegetable oil, 1/2 teaspoon to the cup. Chop or mince up ham or any left-over meat, fowl or wild game. Put a teaspoonful or more in each cup and break in egg carefully. Set in dish containing some water or in a steamer and steam 2 to 4 minutes. Serve on toast or any other desired base. Yolks will never break when cooked in this manner. - E. G. Harris, Winnetka, 111.

Poached Eggs On Mush

Take any kind of cold mush as corn, rye, barley, peas, meal or any of the flour or meal mixtures and slice. Dip in flour or egg and cracker crumbs and fry a golden brown. Place on a hot platter and cover with poached eggs. Serve. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Poached Eggs On Oysters

3 oysters for each egg. Make a cream sauce of oyster liquor and milk, add oysters and fill puff paste cases or tart shells or hollowed rounds of toasted bread with this mixture and place a poached egg on each one. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Poached Eggs On Parsnips

Mash parsnips fine and form into ball with flour and seasoning. Fry in lard, butter or vegetable oil or set in the oven to brown. Put a small piece of butter in each one and serve with poached eggs on top. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Poached Eggs On Potato Balls

Make good sized balls with left-over mashed potatoes moistened with an egg stirred and seasoned with salt and pepper. Have 3 balls for every 2 eggs. Fry the ball in deep fat and place on a hot platter where they will keep warm. Poach eggs and place on balls; cream sauce or brown butter sauce may be poured over if desired, but very good without. - Mrs. T. R. Barker, Kenilworth, 111.