S. M. W.
Poached Eggs.
Have boiling, salted milk in the skillet and poach as in water.
S. M. W.
French Eggs.
Boil 4 eggs twenty minutes, remove shells, separate the whites and yolks, chop the whites fine. Make a nice cream sauce and into this stir the chopped whites. Have ready on a platter six half slices of bread, toasted and buttered, pour the cream sauce over the toast, and over all grate the yolks of the eggs. Serve very hot.
W. W. MacFarland.
Cheese Souffle.
1 large cup of sweet milk, 1 even tablespoonful of corn starch, 1 large cup of grated cheese, 3 eggs beaten separately, salt and pepper. Put milk and corn starch on stove and stir until like gravy, add cheese, pepper, salt and eggs, stirring in the beaten whites last. Put in buttered dish and bake in a quick oven.
Mrs. W. J. Pollock.