This section is from the book "A Manual Of Home-Making", by Martha Van Rensselaer. Also available from Amazon: A Manual of Home-Making.
Eggs are one of the best meat substitutes, since they furnish animal protein and are easily prepared for the table. Moreover, they are especially valuable in the diet because of their high iron-content. Methods of preparing eggs are practically unlimited for almost any course in a menu.
In keeping eggs and in using them economically, the following suggestions may be useful:
Eggs should be kept in a cool dry place; they should always be washed just before being used; left-over egg-whites should be kept in a cool place in a covered dish; left-over egg-yolks may be beaten and kept in a covered dish; left-over egg-yolks may be dropped whole into hot water, cooked until they are solid, and set aside to serve in soup; cooked egg-yolk may be rubbed through a sieve as a garnish for a salad, or for the top of a dish of cream toast or of meat warmed in a sauce; the clean shells from uncooked eggs may be used to settle coffee, or to aid in clarifying fat or soups.
All egg dishes should be rinsed with cold water before they are washed. Hot water hardens albumen.