eggs for this purpose are best when two days old. The whites of new-laid eggs are milky, easily dissolved, and separated in water, but on the other hand, if too stale, the cell walls do not remain firm. Brush the bottom of an iron frying pan with butter or oil, then partly fill with boiling water, adding salt or a little lemon juice or vinegar; break the eggs, one after another into a cup and turn them into the water, which should not boil or even simmer. The top of the yolk should slightly emerge from the water; if the yolk be covered, carefully dip out some of the water; if too much is visible, add more, very carefully, so as not to disturb the eggs. Let stand till the egg is cooked to the proper consistency. When cooked to perfection, the egg throughout is jelly-like, the golden brown just showing through a transparent veil of white. Then remove with a skimmer, and arrange on slices of toasted bread. Add a few bits of water-cress or parsley to complete the dish. Celery salt gives a pleasant flavor to poached eggs, and some people relish a drop of onion juice on each. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation I

Break the eggs separately into a cup, let them slide gently into boiling water; take them out. May be served on hot buttered toast or plain. They are often conveniently poached in a frying-pan. When poached in quantities, they are apt to run together. A few drops of lemon juice or vinegar in the water keeps the whites from spreading. - Mrs. P. F. McLaren, Mayfair, 111.

Variation II

Put as much milk in a saucepan as will just cover the number of eggs needed; when on the point of boiling, drop the eggs, and let cook 5 minutes; take out and put each egg on a slice of freshly made toast, lightly buttered; thicken the milk with a little flour, add pepper and salt. Pour over toast and serve hot. Chicken stock is exceedingly nice for pouching eggs this way. - Mrs. Martin Miller, Wheeling, 111.

Poached Eggs With Anchovy Toast

Toast rounds of bread, spread with anchovy paste and place a poached tgg on top of each round. - Mrs. Edith Mosely, Palatine, 111.

Poached Eggs On Beans Or Peas

Mash left-over baked beans or peas and season to taste, form into balls or patties. Set in oven to heat through, or may be used cold. Poach eggs and place on the patties and serve. - E. G. Harris, Winnetka, 111.

Poached Eggs With Creamed Celery

Arrange poached eggs in a circle on rounds of hot buttered toast; fill in the center of the circle with a pt. of celery, cut into inch lengths and cooked about 2 hrs. in boiling water, then stirred with 1/2 cups of cream sauce made of 1/2 water in which celery was cooked and 1/2 cream or milk with a lump of butter added. - Mrs. John Masteri, Park Ridge, 111.

Poached Eggs On Cereal

Any left-over cereal or meal mush, porridge, cream of wheat may be sliced when cold or made into patties and fried until nicely browned in butter, lard or vegetable oil and served with a poached egg on each one. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.