The new practical housekeeping

The eggs of the turkey are almost as mild as those of the hen ; the egg of the goose is large, but well-tasted. Ducks' eggs have a rich flavor ; the albumen is slightly transparent, or bluish,' when set or coagulated by boiling, which requires less time than hens' eggs. Guinea-fowl eggs are smaller and more delicate than those of the hen. Eggs of wild fowl are generally colcrred, often spotted, and the taste usually partakes somewhat of the flavor of the bird they belong to. Those of land birds that are eaten, as the plover, lapwing, ruff, etc., are in general much esteemed ; but those of sea-fowl have, more or less, a strong fishy taste. The eggs V • of the turtle are very numerous ; they consist of yolk only, without shell, and are delicious. Those of the common hen are most esteemed as delicate food, particularly when "new-laid," and those of the bantam have a peculiar, delicate flavor. The quality of eggs depends much upon the food given to the hen. Herbs and grain make a much better food than grain only ; when the hens eat too many insects the eggs have a disagreeable flavor. The eggs of ducks and geese are often used in cooking, but are of too coarse a nature to be eaten alone ; those of the turkey and pea-hen are highly esteemed for some purposes, and plovers' eggs are considered a rare table delicacy. Eggs are employed in a great many articles of cookery, entrees, and entremets, forming an essential ingredient in pastry, creams, custards, etc., but are considered most easily digestible when little subjected to the art of cooking. The lightest way of dressing eggs is by poaching. The fresher they are the better and more wholesome, though new-laid eggs require to be cooked longer than others. Eggs over a week old will do to fry but not to boil. Do not mix eggs in tin ; always use earthenware. When eggs are wanted for boiling or packing, test them by putting in water in a vessel with a smooth level bottom ; the fresh eggs will sink quickly to the bottom, those that sink slowly are suspicious, and those that float are very likely to be bad ; or, those which lie on the side are good, but reject those which stand on end as bad. Still another test is to look through each egg separately toward the sun, or toward a lamp in a darkened room ; if the white looks clear, and the yolk can be easily distinguished, the egg is good ; if a dark spot appears in either white or yolk, it is stale ; if they appear heavy and dark, or if they gurgle when shaken gently, they are "totally depraved." The best and safest plan is to break each egg in a saucer before using in cooking, and never use one the least spoiled, as if only one egg is slightly tainted it will " leaven" the whole. MAKING OMELETS. There are numerous kinds of omelets, and, if properly made, they generally give satisfaction. As a rule an omelet is a wholesome, inexpensive dish, but yet one in the preparation of which cooks frequently fail, owing to ignorance of detail. The ingredients used iasy be varied indefinitely, but the process is always the same. Beat