gg-poacher may be purchased, which greatly facilitates this manner of
dressing ecgs. Our illustration clearly shows what it is: it consists of
a tin plate with a handle, with a space for three perforated cups. An
egg should be broken into each cup, and the machine then placed in a
stewpan of boiling water, which has been previously strained. When the
whites of the eggs appear set, they are done, and should then be
carefully slipped on to the toast or spinach, or with whatever they are
served. In poaching eggs in a frying-pan, never do more than four at a
time; and, when a little vinegar is liked mixed with the water in which
the eggs are done, use the above proportion.

_Time_.--2-1/2 to 3-1/2 minutes, according to the size of the egg.

_Sufficient_.--Allow 2 eggs to each person.

_Seasonable_ at any time, but less plentiful in winter.

POACHED EGGS, WITH CREAM.

1664. INGREDIENTS.--1 pint of water, 1 teaspoonful of salt, 4
teaspoonfuls of vinegar, 4 fresh eggs, 1/2 gill of cream, salt, pepper,
and pounded sugar to taste, 1 oz. of butter.

_Mode_.--Put the water, vinegar, and salt into a frying-pan, and break
each egg into a separate cup; bring the water, &c. to boil, and slip the
eggs gently into it without breaking the yolks. Simmer them from 3 to 4
minutes, but not longer, and, with a slice, lift them out on to a hot
dish, and trim the edges. Empty the pan of its contents, put in the
cream, add a seasoning to taste of pepper, salt, and pounded sugar;
bring the whole to the boiling-point; then add the butter, broken into
small pieces; toss the pan round and round till the butter is melted;
pour it over the eggs, and serve. To insure the eggs not being spoiled
whilst the cream, &c., is preparing, it is a good plan to warm the cream
with the butter, &c., before the eggs are poached, so that it may be
poured over them immediately after they are dished.

_Time_.--3 to 4 minutes to poach the eggs, 5 minutes to warm the cream.

_Average cost_ for the above quantity, 9d.

_Sufficient_ for 2 persons. _Seasonable_ at any time.

1665. COMPARATIVE SIZES OF EGGS.

[Illustration: 1 SWAN'S EGG. 2 TURKEY'S EGG. 3 DUCK'S EGG. 4 PLOVER'S
EGG.]

SCOTCH EGGS.

1666. INGREDIENTS.--6 eggs, 6 tablespoonfuls of forcemeat No. 417, hot
lard, 1/2 pint of good brown gravy.

_Mode_.--Boil the eggs for 10 minutes; strip them from the shells, and
cover them with forcemeat made by recipe No. 417; or substitute pounded
anchovies f