To prepare poached EGGS place water in a Saucepan and add one tablespoon of vinegar to each pint of water. Bring to a boil and then open the egg on a Saucer and slide into the boiling water, let simmer slowly until it forms and then lift with a skimmer on to a napkin to drain. Then roll gently on a slice of buttered toast.
If you have any old-fashioned muffin rings place them flat in the bottom of the Saucepan and then pour the EGGS in and poach. Or you may use any of the poachers, that are sold in any of the house-furnishing stores.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss