adding flour
mixed smoothly with a little cold milk or water, add butter and cook
until a thick creamy consistency, then add the quartered eggs to
sauce. Stand a few minutes until heated through. Pour the creamed eggs
over four or five slices of nicely-toasted bread. Sprinkle a little
finely-chopped parsley and a pinch of pepper over top and serve at
once. This is a delicious and quickly prepared luncheon dish.

A very wholesome and digestible way to prepare an egg is to put yolk
and white of a fresh egg together in a bowl, beat lightly, pour over
the egg a pint of rich milk, which has been heated to the boiling
point. Add a pinch of salt. Stir constantly while slowly adding the
milk. The hot milk should slightly cook the egg. Eat slowly with
crackers or toasted bread.

AUNT SARAH'S METHOD OF PRESERVING EGGS WITH LIQUID WATER GLASS

Aunt Sarah for many years preserved eggs in water glass, or soluble
glass, also known as "Sodium Silicate," a thick liquid about the
consistency of molasses. It is not expensive and may easily be
procured at any drug store. She used the water glass in the proportion
of 10 quarts of water to one pint of the water glass. The water glass,
although in liquid form, is usually sold by the pound, and 1-1/2
pounds equals one pint. The water should always he boiled and allowed
to cool before combining with the water glass.

She was particular to use none but perfectly clean, fresh eggs. She
placed the eggs, narrow end down, in an earthenware crock which had
been well scalded and cooled. When the water glass had been thoroughly
mixed through the water she poured the mixture over the eggs in the
crock.

A stronger solution might be used to preserve the eggs, but Aunt Sarah
declared she used eggs for baking cake which were good at the
expiration of a year, which had been preserved in a mixture of 10
quarts of water to a pint of water glass, and she considered this
proportion perfectly reliable. So I do not see the need of using a
large quantity of the water glass, although many recipes call for a
mixture of one pint of water glass to only 8 quarts of water.

Fresh eggs may be added daily until the crock is filled, having the
mixture at least one inch above the last layer of eggs. It is best not
to wash the eggs before packing, as this removes the natural
mucilaginous coating on the outside of the shell. Place clean, fresh
eggs carefully into the crock containing the water glass and water,
with