About one-third of the entire weight of an egg may be regarded as nitrogenous and nutritious matter; a greater proportion than that of meat, which is rated at only from 25 to 28 per cent. The lightest way of cooking eggs is by poaching. The yolk of an egg alone is better for invalids and will be frequently relished when the white would be rejected. When cream cannot be procured for coffee the yolk of a soft-boiled egg is a very good substitute. To prevent the juice of fruit pies from soaking into the bottom crust wash the crust over with beaten egg before putting in the fruit. When making frosting in warm weather, set the whites of the eggs on ice a short time before using. If the eggs you have to use for frosting are not quite as fresh as you could desire, a pinch of salt will make them beat stiffer. The white of an egg, an equal quantity of cold water and confectioners' sugar sufficient to make the required consistency, make a nice frosting which, as it requires no beating, is very easily made. When beaten eggs are to be mixed with hot milk, as in making gravies or custards, dip the hot milk into the beaten eggs a spoonful at a time, stirring well each time until the eggs are well thinned, then add both together. This will prevent the eggs from curdling.

The whites or yolks of eggs which are left after making cake, etc., will keep well for a day or two if set in a cool place-the yolks well beaten and the whites unbeaten. Whites or yolks of eggs may be used with whole eggs in any cake or other recipe calling for eggs, counting two yolks or two whites as one egg. When eggs are cheap and plentiful in summer, wash all those used in cooking before breaking, save the shells, and when a quantity are dry, crush them fine; beat half a dozen eggs well and stir them into the shells. Spread them where they will dry quickly, and when thoroughly dry, put in a thin cotton bag and hang in a dry place. In the winter, when eggs are dear, a tablespoonful of this mixture put in a cup, a little cold water poured over it and left to stand over night, or for half an hour or so in the morning before breakfast, will answer every purpose of a whole egg in settling coffee.

It is a good plan in testing eggs to apply the tongue to the large end of the egg, and if perfectly fresh the egg will feel warm, or they can be held to the light and if perfectly clear will be good; or try them in water-the freshest will sink first. Always keep them in a cool place.