No. 23.—Poached Eggs.
1. Put a pint (2 cups) boiling water into a shallow pan. Add ½ teaspoon salt.
2. Break egg in a saucer.
3. Whirl the water 'round and 'round with a spoon, and draw pan back on stove where it will simmer, but not boil hard.
4. Slip the egg into the whirling water.
5. Cook until the white is coated over the top.
6. Serve on toast.
Note.—It is best to cook only one egg at a time.
"Ready!" hummed Tea Kettle.