And gallant fame have I;
Yet my humanity's a sham,
For I neither live nor die.
DOMESTIC RECEIPTS.
EGGS AND OMELETTES.
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.