it the wheatmeal, and when this is well mixed with the butter, add the
mushroom liquor, stirring the mixture well until quite smooth and
thick and coming away from the sides of the saucepan. Then stir in the
mushrooms, and turn all into a basin and let it cool a little.
Separate the yolks from the whites of the eggs, and stir each yolk
separately into the mixture in the basin. Season to taste. Whip up the
whites of the eggs to a stiff froth, and mix them lightly with the
rest. Turn the mixture into a buttered pie-dish or souffle tin, and
bake the souffle 15 minutes.

POACHED EGGS.

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 lem