Unless an egg-poacher is used, eggs are best poached in a large frying-pan nearly filled with water.  A little vinegar and salt should be added to the water, as the eggs will then set more quickly.  Each egg should first be broken into a separate cup, and then slipped into the rapidly boiling water; cover them up and allow them to boil only just long enough to have the whites set, which will take about 2 minutes.  Quite newly laid eggs take a little longer.  Have ready hot buttered toast, remove the eggs from the water with an egg-slice, and slip them on the toast.  Always have plates and dishes very hot for all kinds of egg dishes.  Poached eggs are also a very nice accompaniment to vegetables, like spinach, Scotch kale, &c., when they are served laid on the vegetables.

POTATO SOUFFLE.

2 oz. of butter, 4 eggs, 1/4 lb. of castor sugar, 1/2 oz. of ground almonds (half bitter and half sweet), 6 oz. of cold boiled and grated potatoes, and 1-1/2 oz. of sifted breadcrumbs.  Cream the butter in a basin, which is done by stirring it round the sides of the basin until soft and creamy, when it will make a slight crackling noise.  Stir in the yolks of the eggs, the sugar, and almonds; beat for 10 minutes, then stir in the potatoes and breadcrumbs, and last of all the whites of the eggs whipped to a stiff froth.  Turn the mixture into a well-buttered dish, and bake in a moderately hot oven from 3/4 of an hour to 1 hour.

RATAFIA SOUFFLE.

6 eggs, 2 oz. of Allinson fine wheatmeal, 2 oz. of butter, 2 oz. of castor sugar, the grated rind of 1/2 lemon, 1/2 pint of milk, 3 oz. of ratafias.  Melt the butter in a saucepan, stir in the flour, mix well, and then add the milk, stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan.  Let it cool a little, then stir in the yolks of the eggs well beaten, the lemon rind, the sugar, and lastly, the whites of the eggs whipped to a stiff froth.  Turn the mixture into a buttered pie-dish or cake tin, with alternate layers of ratafias.  Bake from 1/2 an hour to 3/4 of an hour in a moderately hot oven, and serve immediately with stewed fruit.

RICE SOUFFLE.

6 eggs, 2 oz. of rice, 1 pint of milk, sugar to taste, vanilla essence or the peel of 1/2 a lemon, and 1 oz. of butter.  Stew the rice in the milk with the butter, sugar, and the lemon peel, if the latter is used for flavouring.  When the rice is tender remove the peel; or flavour with vanilla essence, and let all cool.  Separate the yolks of the eggs from the whites, and beat each separately into the rice for 2 or 3 minutes.  Whip the whites of the eggs to a stiff froth, and stir them lightly into the mixture.  Have ready a buttered souffle tin, pour the mixture into it, and bake the souffle for 20 minutes in a hot oven.  Sprinkle with castor sugar, and serve at once.