takes a little practice to gather the curd as it should be done.

POACHED EGGS.

The best way of cooking for an invalid. Slip the egg, previously
broken into a saucer (the fresher the egg the better), carefully
into salted water which is boiling in a frying pan, then
immediately set the pan at the side of the stove so that the water
does not boil, keep it there for about five minutes. Let the water
be about two inches deep in the iron frying pan. Each egg must be
broken separately and slipped carefully into the water. When
cooked so that the white is firm but jelly like, no part being raw
or hard, take it out with a skimmer and slip it on a piece of thin
buttered toast, sprinkle a little salt and pepper on top, serve
immediately. Garnish with parsley.

SCRAMBLED EGGS.

Beat two eggs until thoroughly mixed, add two tablespoonfuls of
milk, salt and pepper. Pour into a very hot frying pan, buttered,
and stir constantly for about two minutes. Pour over buttered
toast.

SHIRRED EGGS.

Heat the shirring cup very hot. Put in a piece of butter as big as
a large pea. Shake it about and break in the egg. Let it remain on
the stove a few moments and serve in the shirring cup. Sprinkle
salt and pepper on it.