How To Keep Eggs

Four quarts air-slacked lime, 2 tablespoons cream tartar, 2 tablespoons salt, 4 quarts cold water. Mix and let stand over night. Pack eggs, large end down, and cover with the pickle. Cover closely and put in cool place. Eggs put away in this way will keep perfectly fresh for months. Do not wash eggs before putting down.

Boiled Eggs

Cover completely with cold water the required number of eggs; let them come to a boil and stay for about 1/2 minute, then remove. This makes an even soft boiled egg. Another way is to place the eggs in boiling water; cover tightly and set on back of stove and leave 10 minutes. For the ordinary quick soft boiled egg, place in boiling water and boil 3 minutes.

Poached Eggs

Break carefully into a cup; have the water salted and boiling. Slide the egg carefully into the boiling water. Cover and remove to back of the stove until the egg sets. Serve on slices of toast.

Baked Eggs

Break eggs carefully into a greased pie tin until the bottom of tin is covered (crowding a little does not injure them). On top of each egg place a bit of butter, pepper and salt and place in oven until the whites are set. Serve in the same dish.