EGGS may be packed and preserved in several ways.

Brine For Eggs

1 pint of slaked lime.

1 pint of salt.

2 ounces cream-tartar. 4 gallons of water.

Dip the eggs in melted tallow and cover with this brine. This rule is sufficient for 200 eggs. Pack them with small end down.

Packing Eggs

Dip in warm linseed oil. Dry and pack in a cool place. Pack in old oats, new ones will heat and spoil the eggs. Kegs or wooden boxes may be used. Set them upon sticks that there may be a free circulation of air. Begin about August 1 to pack the freshly-gathered eggs, Using those packed first when any are needed.

A coating of sweet oil and beeswax, 2 parts of oil to 1 of beeswax, is highly recommended.

In breaking eggs, break them separately over a cup to be sure they are perfect.

Egg shells may be used to settle coffee.

Three minutes will boil eggs very soft. Five minutes will cook all hard except the yolk. New-laid eggs need one-half minute longer. Eight or ten minutes will boil perfectly hard for slicing.

Eggs dropped in a dish of cold water will lie upon the side if fresh.

Eggs broken in water may be prevented from "sticking" to the pan by keeping the pan in motion until nearly cooked.

There is no more wholesome article of food than eggs properly prepared, and it is impossible not to consider a raw egg far more indigestible than a cooked one. A large proportion of albumen is the most important single element of food in their composition.

Smothered Eggs

Put not quite as much hot butter and lard, or ham dripping in a pan as for frying eggs in the ordinary way. Break the eggs to be used on a plate, and when the fat is hot slip them into the frying pan evenly, not on one side, or the grease will slip out from under and they will stick to the pan. Sprinkle with pepper and salt. Pour over them a teacupful of boiling water. Cover quickly with a closely fitting lid. Let them steam four or five minutes, or more, according to the degree of hardness required. They will be found nicely whitened over the top like eggs that have been dropped in boiling water, and much more palatable than those poached without fat.

Poached Eggs

To 3 pints of water add 1 tablespoonful of vinegar, and ½ teaspoonful salt. Use a shallow saucepan with muffin rings laid on the bottom. Break one egg into each ring, as this keeps the shape of the egg. Poach from three to five minutes. Take up carefully and serve on delicately toasted shoes of bread that have been dipped in hot water and buttered. The vinegar and salt sets the whites of the egg quickly. Instead of toast, the eggs may be served carefully on a platter. Sprinkle with salt and pepper and dot with bits of butter. The water should be boiling.

German Style Soar Eggs

1 tablespoonful butter, 1 tablespoonful flour stirred into the butter in a hot saucepan until well browned, ½ teacup vinegar filled up with water. Salt and pepper to taste. Pour into the browned flour and let boil up. Break the eggs in, one at a time, until the pan is full. Baste the top with this gravy until the eggs are cooked, either hard or soft, according to the taste.