Poached Eggs.—Put into a pan some water and vinegar in the proportion of a tablespoonful of best vinegar to each quart of water, bring this to the boil, then break one egg into a cup, and from this slip it gently into the water; pour a little of the acidulated water over the egg with a spoon, gathering the white lightly round it; repeat this with each egg, and let them cook for three minutes or so till the white is nicely set; now lift each separately with a delicately clean fish slice, let it drain over the pan for a minute, then lift it on to a slice of buttered toast, bacon, etc., or simply on to a hot dish, as preferred, and serve.