TO CHOOSE EGGS.--In choosing eggs, hold them to the light; if they are clear, they are fresh; if they are thick, they are stale; if they have a black spot attached to the shell, they are worthless. Eggs should be new, or not more than twenty-four hours old, when they are stored, else their flavor cannot be relied on. The safest mode of choosing them is by holding them to the light of a candle. Unless an egg is perfectly fresh, it is unfit for any purpose. Bought eggs ought always to be suspected; therefore, let an earthen pan be kept with charcoal or lime-water to put them in. The longer they are kept in it the better they will be, as these waters destroy must, and even corruption. You may try the freshness of eggs by putting them in a pan of cold water. Those that sink the soonest are the freshest. Eggs may be preserved a short time by putting them in a jar of salt or lime-water, with the small ends downwards. The salt should not afterwards be used. They may be preserved several months by greasing them all over with melted mutton suet, and wedging them close together in a box of bran. The small ends always downwards. * * * * * TO KEEP EGGS FOR WINTER USE.--Pour a full gallon of boiling water on two quarts of quicklime and half a pound of salt; when cold, mix it into an ounce of cream of tartar. The day following put in the eggs. After the lime has been stirred well into the boiling water, a large part of it will settle at the bottom of the vessel, on which the eggs will remain. Keep them covered with the liquor, and they will keep for two years. * * * * * TO BOIL EGGS TO EAT IN THE SHELLS, OR FOR SALADS.--The fresher laid the better; put them into boiling water; if you like the white just set, about two minutes' boiling is long enough; a new-laid egg will take a little longer; if you wish the yolk to be set, it will take three, and to boil it hard for a salad, ten minutes. A new-laid egg will require boiling longer than a stale one, by half a minute. * * * * * POACHED EGGS.--The beauty of a poached egg is for the yolk to be seen blushing through the white, which should only be just sufficiently hardened to form a transparent veil for the egg. Have some boiling water in a teakettle; pass as much of it through a clean cloth as will half fill a stewpan; break the egg into a cup, and when the water boils, remove the stewpan from the stove, and gently slip the egg into it; it must stand till the white is set; then put it over a very moderate fire, and as soon as the water boils, the egg is ready; take it up with a slice, and neatly round off the raged edges of the white; send it to table on bread toasted on one side only, with or without butter. * * * * *