1 qt. of boiling water, salted with a dessertspoon of salt; keep the water at a fast boil, stirring with a ladle or spoon in one direction until it whirls rapidly. Break the eggs one at a time, into a cup and drop into the Center or vortex of the whirlpool, which must be kept in motion until the egg is a round ball. Remove carefully with a perforated spoon, put it on a slice of buttered toast and place the dish in the oven to keep warm. Proceed in same way with each egg, when the desired number are cooked, add a dash of pepper, a bit of 'butter and send hot to the table. - Naomi T. Compton, Kenilworth, 111.

Variation I

The Egyptian shepherds placed eggs in a sling and whirled them around so rapidly that the friction of the air heated them to the exact degree required to cook them. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.