To ascertain the freshness of an egg without breaking it, hold it before a strong light, or toward the sun, and if the yolk appears round, and the white surrounding it clear, the chances are it is good.

Or, put them in a bucket of water; the fresh ones will sink immediately, those that float are doubtful. The shell of a fresh egg looks dull and porous.

To preserve eggs, it is only necessary to close the pores of the shell. This may be done by varnishing, or by dipping in melted suet, and then packing them in salt with the small end downward.

Or, make a lime water by pouring one gallon of boiling water over one pound of lime; when cold and settled, pour it off carefully into a stone jar over the eggs, which must be packed with the small ends downward; keep in a cool, dark place. I have used this recipe myself with perfect success, the eggs being fresh and sweet at the end of three months.

Baked Eggs

6 eggs

2 tablespoonfuls of finely-chopped chicken

2 mushrooms, chopped fine

1 tablespoonful of chopped parsley

1/8 teaspoonful of ground mace Dash of cayenne Salt to taste Boil the eggs fifteen minutes, throw them into cold water, shell them, cut them into halves crosswise, cut a little slice from the bottom to make them stand. Take out the yolks, mash them fine, add to them all the other ingredients, mix thoroughly. Fill the hollowed whites and heap up in a tiny pyramid, brush over with the yolk of a raw egg, and put in the oven to brown; while they are browning, broil a slice of ham, cut it into as many squares as there are eggs.

Make a Cream Sauce (see recipe). Serve the eggs on the squares of ham, and pour the cream sauce around them.

Beauregard Eggs

5 eggs

1 tablespoonful of corn starch

5 squares of toast

1/2 pint of milk Lump of butter, size of a walnut

Salt and pepper to taste

Cover the eggs with boiling water and boil for twenty minutes. Take off their shells, chop the whites fine and rub the yolks through a sieve. Do not mix them. Now put the milk on to boil, rub the butter and corn starch together, and add to the boiling milk. Now add the whites, salt and pepper. Put the toast on a hot dish, cover it with a layer of this white sauce, then a layer of the yolks, then the remainder of the whites, and then the remainder of the yolks. Sprinkle the top with a little salt and pepper, stand in the oven for a minute or two, and serve. This is good and sightly.

Eggs A La Bechamel

6 eggs

1 tablespoonful of flour gill of cream

1 tablespoonful of butter 1 gill of white or veal stock Yolk of one egg

Salt and pepper to taste

Boil the eggs fifteen minutes; while they are boiling, prepare the sauce as follows: Melt the butter in a frying-pan, being careful not to brown it; add to it the flour, mix until smooth; add the stock and cream, and stir continually until it boils; add salt and pepper, and stand it over the tea kettle to keep warm while you shell the eggs. Cut the whites into thin shreds, chop the yolks into tiny squares, then pile them in the centre of a shallow, heated dish, and arrange the whites around them. Give the sauce a stir and pour it around the eggs.