(In case there are any new readers who don't know what the Woman's Exchange Cook Book is... it's a book I inherited from my great-grandmother. Published in 1901, it is the key to all things fine and elegant. If you happened to live in 1901.)
So, here we go.
There are many ways of cooking and dressing eggs, and there is no more wholesome article of food when properly prepared. To ascertain the freshness of an egg without breaking it, hold it before a strong light, or toward the sun, and if the yolk appears round, and the white surrounding it clear, the chances are it is good.
Or, put them in a bucket of water; the fresh ones will sink immediately, those that float are doubtful. The shell of a fresh egg looks dull and porous.
TO PRESERVE EGGS.
All it is necessary to do to keep eggs from August until spring is to procure small, clean wooden or tin vessels, holding from ten to twenty gallons, and a barrel, more or less, of common, fine-ground land plaster. Begin by putting on the bottom of the vessel two or three inches of plaster, and then, having fresh eggs, with the yolks unbroken, set them up, small end down, close to each other but not crowding, and make the first layer. Then add more plaster and enough so the eggs will stand upright, and set up the second layer; then another deposit of plaster, followed by a layer of eggs, till the vessel is full, and finish by covering the top layer with plaster.
TO PRESERVE EGGS NO. 2.
Put a layer of coarse salt in the bottom of box or stone jar, then the eggs small end down-- then a layer of salt, then eggs-- until the jar is full, making salt the last layer.
There are two ways of preparing boiled eggs. One is considerably more healthful than the other, but as it takes longer time is not frequently resorted to. Is excellent for invalids. The following is the method: Place boiling water in a granite kettle, set on back of the range where it will keep hot, but not boil. Put into it carefully as many eggs as needed, and let stand ten minutes; all becomes cooked, but not hard. The other method is to place the eggs into boiling water. For those who like eggs lightly boiled, three to four minutes will be found sufficient; three to four minutes will be ample time to set the whites nicely, and if like hard, six or seven minutes will not be found too long.
There you go, Christi. More stuff for invalids!