A mode of ascertaining the freshness of eggs is to hold them before a
lighted candle or to the light, and if the egg looks clear, it will
be tolerably good; if thick, it is stale; and if there is a black
spot attached to the shell, it is worthless. No egg should be used for
culinary purposes with the slightest taint in it, as it will render
perfectly useless those with which it has been mixed. Eggs may be
preserved, however, for a considerable time without any further
special precaution than that of keeping them in a cool place. A very
effective method of preserving eggs for winter use is to rub a little
melted Crisco over each to close the pores, and then to pack the eggs
in bran, salt or sawdust, not allowing them to touch each other.
[Illustration]
_Methods of Cooking_
There are seven chief methods of cooking meat--roasting, boiling,
baking, stewing, frying, broiling and poaching.
The first three are most suitable for joints weighing four pounds
or more, but not satisfactory for smaller pieces which are liable to
become hard and flavorless by the drying up or loss of their juices.
Of the other three methods, stewing may be applied to fairly large and
solid pieces, but it is better for smaller thin ones, while frying and
broiling can be used only for steaks, chops, and similar cuts.
Braising and steaming are combinations and modifications of these
methods.