at resistance to
digestion.

TO BEAT EGGS.--This may seem trivial, but no dish requiring eggs
can be prepared in perfection, unless they are properly beaten, even if
every other ingredient is the best. An egg-beater or an egg-whip is the
most convenient utensil for the purpose; but if either of these is not
to be had, a silver fork will do very well, and with this the beating
should be done in sharp, quick strokes, dipping the fork in and out in
rapid succession, while the egg should grow firmer and stiffer with
every stroke. When carelessly beaten, the result will be a coarse and
frothy instead of a thick and cream-like mass. Use a bowl in beating
eggs with an egg-beater, and a plate when a fork or egg-whip is
employed.

If the white and yolk are used separately, break the shells gently about
the middle, opening slowly so as to let the white fall into the dish,
while retaining the yolk in one half of the shell. If part of the white
remains, turn the yolk from the one half to the other till the white has
fallen. Beat the yolks until they change from their natural orange color
to a much lighter yellow. The whites should be beaten until firm and dry
enough not to fall from the bowl if turned upside down. The yolk should
always be beaten first, since, if the white is left to stand after being
beaten, a portion of the air, which its viscous nature allows it to
catch up, escapes and no amount of beating will render it so firm a
second time. Eggs which need to be washed before breaking should always
be wiped perfectly dry, that no water may become mingled with the egg,
as the water may dilute the albumen sufficiently to prevent the white
from becoming firm and stiff when beaten.

In cold weather, it is sometimes difficult to beat the whites as stiff
as desirable. Albumen is quite susceptible to temperature, and this
difficulty may be overcome by setting the dish in which the eggs are
beaten into warm water--not hot by any means--during the process of
beating. In very hot weather it is often advantageous to leave the eggs
in cold or ice water for a short time before beating. When a number of
eggs are to be used, always break each by itself into a saucer, so that
any chance stale egg may not spoil the whole. If the white or yolk of an
egg--is left over, it may be kept for a day or two if put in a cool
place, the yolk thoroughly beaten, the white unbeaten.

_RECIPES._

EGGS IN SHELL.--The usual method of preparing eggs f