y points. There are many persons who
cannot digest eggs, however cooked. It is said, however, that
their digestibility decreases in proportion to the degree in
which they are hardened by boiling.

TO KEEP EGGS FRESH FOR SEVERAL WEEKS.

1655. Have ready a large saucepan, capable of holding 3 or 4 quarts,
full of boiling water. Put the eggs into a cabbage-net, say 20 at a
time, and hold them in the water (which must be kept boiling) _for_ 20
_seconds_. Proceed in this manner till you have done as many eggs as you
wish to preserve; then pack them away in sawdust. We have tried this
method of preserving eggs, and can vouch for its excellence: they will
be found, at the end of 2 or 3 months, quite good enough for culinary
purposes; and although the white may be a little tougher than that of a
new-laid egg, the yolk will be nearly the same. Many persons keep eggs
for a long time by smearing the shells with butter or sweet oil: they
should then be packed in plenty of bran or sawdust, and the eggs not
allowed to touch each other. Eggs for storing should be collected in
fine weather, and should not be more than 24 hours old when they are
packed away, or their flavour, when used, cannot be relied on. Another
simple way of preserving eggs is to immerse them in lime-water soon
after they have been laid, and then to put the vessel containing the
lime-water in a cellar or cool outhouse.

_Seasonable_.--The best time for preserving eggs is from July to
September.

EGGS.--The quality of eggs is said to be very much affected by
the food of the fowls who lay them. Herbs and grain together
make a better food than grain only. When the hens eat too many
insects, the eggs have a disagreeable flavour.

TO BOIL EGGS FOR BREAKFAST, SALADS, &c.

[Illustration: EGG-STAND FOR THE BREAKFAST-TABLE.]

1656. Eggs for boiling cannot be too fresh, or boiled too soon after
they are laid; but rather a longer time should be allowed for boiling a
new-laid egg than for one that is three or four days old. Have ready a
saucepan of boiling water; put the eggs into it gently with a spoon,
letting the spoon touch the bottom of the saucepan before it is
withdrawn, that the egg may not fall, and consequently crack. For those
who like eggs lightly boiled, 3 minutes will be found sufficient; 3-3/4
to 4 minutes will be ample time to set the white nicely; and, if liked
hard, 6 to 7 minutes will not be found too long. Should the eggs