POACHED EGGS.
Have a flat sauce-pan with one quart of water boiling; put in a tea-spoonful of salt, and four drops of vinegar. Break the eggs into a cup, one by one; drop them into the pan with a table-spoon. See that the water is poured over the eggs. When the white is set over the egg it is ready. Have a round slice of toast buttered; place the eggs on it.