TO POACH EGGS IN THE FRYING-PAN.--Put very little butter, oil, or top-pot into the frying-pan; break the eggs gently into a deep cup, of the size the egg is to be of, sometimes smaller, sometimes larger; with a quick slight turn of the hand, turn the cup over with the egg into the pan, and leave the cup upon it, and continue to turn over the cups till all the eggs are put in; the fire must be very slow. When the first egg has taken, raise the cup a little to ascertain it. They must be done very slowly, otherwise the under part will be overdone. Dress them over parsley, spinach, or on toasted bread. * * * * * CUPPED EGGS.--Put a spoonful of very nice high-seasoned brown gravy into each cup; set the cups in a saucepan of boiling water, and, when the gravy heats, drop a fresh egg into each cup; take off the saucepan, and cover it close till the eggs are nicely and tenderly cooked; dredge them with very fine mace, or nutmeg and salt. Serve them in a hot-water plate, covered with a napkin. * * * * * ŒUFS BROUILLES.--Break four or six eggs; beat them and put them into a saucepan with a piece of butter, a little salt, and a spoonful of sauce or gravy, which makes the eggs softer; stir them over the fire until sufficiently thick; serve on a plate garnished with toasted bread. To eggs dressed in this way, ham, mushrooms, &c., minced, may be added. The difference between this and an omelette is, that an omelette is compact and turns out smooth, whereas _œufs brouillés_ are less done, and are, therefore, broken. In Ireland, where it is in general use, it is usually served upon hot buttered toast, and is there called "buttered eggs." It is also very common in France, where it is usually served for breakfast. * * * * * _Or_: Butter a dish well, and sprinkle it with salt; then break the eggs very carefully, so as not to disturb the yolk; add a little more salt, and some white pepper; melt a small quantity of butter, and pour it gently over, with one or two spoonfuls of cream. Put the dish over a slow fire, and finish the eggs by covering them with a red-hot shovel. * * * * * SOUFFLE FRANCAISE.--Put into a stewpan one ounce of butter; when melted, add two table-spoonfuls of flour; stir them well over the fire, so that the flour be thoroughly cooked, but not colored; add by degrees a wineglass of boiling cream, and four times that quantity of boiling milk; work it quite smooth, take it off the fire, add four yolks of eggs, sugar to palate, a grain of salt, and a table-spoonful of orange-flower water; whip up strongly the whites of eight eggs, mix them lightly in the batter, put the whole into a soufflé-dish, and bake for an hour. The flavor of this souffle may be varied according to fancy, omitting the orange-flower water, and substituting either vanilla, curacoa, noyeau, maraschino, chocolate, coffee, &c.