Pour some boiling water into a small saucepan and salt it, using a saltspoon of salt to a cup of water; place it on the stove to boil. Break a fresh egg into a cup, and when the water is boiling slip it gently into the pan. At first the egg will cool the water below the boiling-point, but should the water again begin to boil, withdraw the pan to a cooler part of the stove. When the white is firm, or at the end of about two minutes, lift out the egg by means of two spoons or a skimmer (being careful not to break the yolk), and place it on the round of toast. The egg should not be trimmed. Season it with a speck of salt, a little pepper, and a bit of butter placed on the middle of the yolk. This is a dainty and easy way of preparing eggs for the sick, and one is always sure of the condition of the eggs, which is not the case when they are cooked in the shell. A layer of minced ham or of minced chicken laid on the toast makes a palatable variation. Egg-poachers, or little tin cups with perforated bottoms set in a frame, may be bought for poaching eggs, but in those that the author has seen the raw albumen runs into the little holes and makes it difficult to remove the egg after it is done without breaking it. Muffin-rings may also be used. SCRAMBLED EGGS. No. 1 Break two eggs into a plate, and sprinkle on a little pepper and a saltspoon of salt; beat them with a fork for one minute, add two tablespoons of milk or, better, thin sweet cream; beat again and pour the mixture into a buttered pan; stir it gently, letting it cook slowly for about two minutes, or until the albumen of the egg is coagulated. It should be soft and tender, not hardened. Serve it on toast, or in a small, square covered dish. SCRAMBLED EGGS. No. 2 Beat two eggs, a saltspoon of salt, and a sprinkle of white pepper in a bowl with a Dover egg-beater until quite light; add two tablespoons of sweet cream or of milk, and turn the mixture into a double boiler to cook, stirring it constantly until the albumen is just coagulated. A delicate and easily digested dish is the result. It is a safer way to use the double boiler rather than an omelet-pan. If no double boiler is at hand, one may be improvised with a bowl or dish set into a kettle of hot water. OMELETS Omelets may be made in a great variety of ways, the kind depending not upon a difference in mixing the eggs, but upon the ingredients which are added. _Spanish_ omelet is ordinary omelet with onion. _Truffles_, _mushrooms_, _chopped oysters_, _rum_, and _tomato_ make other varieties. Flour should never be used in them, as it cannot be properly cooked in the short time that should be given to the eggs. If it should happen that an omelet is to be made, and there is no milk at hand, water may be substituted, but an omelet should never be made without one or the other. CREAMY OMELET