Set the blazer into the bath and put on the cover.

When the eggs are nicely poached, remove the eggs, with the asparagus below, on to rounds of toasted and buttered bread.
=Eggs with Spinach.= Prepare in the same manner, using for one cup of chopped spinach one-third the quantity of sauce given above.

If convenient, the eggs may be poached in a second dish, and in milk, water or stock.
=Eggs.= (_Italian Style._) Cut six cold, hard-boiled eggs into eighths lengthwise; add these, with a cup of cooked macaroni and half a cup of grated Parmesan cheese, to two cups of white sauce, at the boiling-point, in the blazer.

Set over hot water, add a teaspoonful of onion juice, a teaspoonful of chopped parsley, salt and anchovy essence to taste, and serve very hot.
DISHES LARGELY VEGETARIAN.
Although the cheer be poor, 'Twill fill your stomachs.
-- _Titus Andronicus._ =Macaroni a la Italienne.= Have ready one-fourth a pound of macaroni, cooked until tender, but not broken, in boiling salted water, and then drained, and rinsed in cold water.
Make a sauce of two tablespoonfuls of butter, one tablespoonful of flour, one-fourth a teaspoonful, each, of salt and paprica, half a cup of well-seasoned stock and half a cup of well-reduced tomato pulp.

Add the drained macaroni and stir occasionally, while it becomes thoroughly heated, then add one-fourth a cup of grated Parmesan cheese.