The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

in it, is a great improvement. 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