Take 2 level tablespoons of sugar to each white of egg. Beat the whites until nearly dry, then continue beating, adding the sugar meanwhile, until half has been used; beat until the mixture is very firm, then gently fold in the other half of the sugar. Dip a tablespoon in boiling water, then fill it with meringue and shape around the mixture in such a manner that there will be as much meringue above as below the level of the spoon. Remove the mixture to the saucepan of gently boiling water and let stand where the water will keep hot, but not boil, and poach the eggs until firm throughout, turning occasionally. It will take from 6 to 10, possibly 14 minutes, to poach each egg. Remove with a skimmer and drain on a cloth, spread over a sieve. Snow eggs may be poached in milk, and the milk be used afterward in making a custard. - Mrs. Ben Dunn, Palatine, 111.