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 be preferred to butter for frying the eggs, and be sure that the fryingpan is quite clean before it is put in. When the fat is hot, break two or three eggs into it. Do not turn them; but while they are frying, keep pouring some of the fat over them with a spoon. When the yolk just begins to look white, which it will in about two minutes, they are enough, and the white must not be suffered to lose its transparency. Take up the eggs with a tin slice, drain the fat from them, trim them neatly, and send them up with the bacon round them. EGGS AND ONIONS. Boil some eggs hard, take out the yolks whole, and cut the whites in slices. Fry some onions and mushrooms, put in the whites, and keep them turning. Pour off the fat, flour the onions, and add a little gravy. Boil them up, then put in the yolks, with a little pepper and salt. Simmer the whole about a minute, and serve it up.