Poached Eggs
To 8 pints of water add 1 tablespoonful of vinegar, and 1/4 teaspoonful salt. Use a shallow saucepan with muffin rings laid on the bottom. Break one egg into each ring, as this keeps the shape of the egg. Poach from three to five minutes. Take up carefully and serve on delicately toasted slices of bread that have been dipped in hot water and buttered. The vinegar and salt sets the whites of the egg quickly. Instead of toast, the eggs may be served carefully on a platter. Sprinkle with salt and pepper and dot with bits of butter. The water should be boiling.