EGGS. In new-laid eggs there is a small division of the skin at the end
of the shell, which is filled with air, and is perceptible to the eye.
On looking through them against the sun or a candle, they will be
tolerably clear; but if they shake in the shell, they are not fresh.
Another way to distinguish fresh eggs, is to put the large end to the
tongue; if it feels warm, it is new and good. Eggs may be bought
cheapest in the spring, when the hens first begin to lay, before they
set: in Lent and at Easter they become dear. They may be preserved fresh
for some time by dipping them in boiling water, and instantly taking
them out, or by oiling the shell, either of which will prevent the air
from passing through. They may also be kept on shelves with small holes
to receive one in each, and be turned every other day; or close packed
in a keg, and covered with strong lime water. A still better way of
preserving eggs in a fresh state is to dip them in a solution of
gum-arabic in water, and then imbed them in powdered charcoal. The
gum-arabic answers the purpose of a varnish for the eggs, much better
than any resinous gum, as it can easily be removed by washing them in
water, and is a much cheaper preparation than any other. If eggs are
greased the oily matter becomes rancid, and infallibly hastens the
putrefaction of the eggs. But being varnished with gum water, and
imbedded in charcoal, they will keep for many years, and may be removed
from one climate to another.

EGGS AND BACON. Lay some slices of fine streaked bacon in a clean dish,
and toast them before the fire in a cheese-toaster, turning them when
the upper side is browned; or if it be wished to have them mellow and
soft, rather than curled and crisp, parboil the slices before they are
toasted and do them lightly. Clear dripping or lard is to be preferred
to butter for frying the eggs, and be sure that the fryingpan is quite
clean before it is put in. When the fat is hot, break two or three eggs
into it. Do not turn them; but while they are frying, keep pouring some
of the fat over them with a spoon. When the yolk just begins to look
white, which it will in about two minutes, they are enough, and the
white must not be suffered to lose its transparency. Take up the eggs
with a tin slice, drain the fat from them, trim them neatly, and send
them up with the bacon round them.

EGGS AND ONIONS. Boil some eggs hard, take out the yolks whole, and cut
the whites in sli