304 MORE POT-POURRI 



stantly the egg goes bad. By putting the eggs end 

 downwards, and turning them daily, the germ dies at 

 once and never grows, and the egg remains good. Many 

 will not believe this. I can only say, 'Try it.' If you 

 either turn the box yourself, or have anyone you can 

 depend upon to do it for you, you will not find that it 

 fails. 



If you rub perfectly fresh-laid eggs with butter, they 

 keep for a long time. If they have been laid twelve 

 hours before the butter is applied it is no good. Mrs. 

 Roundell says this receipt is of no use : perhaps because 

 she has not tried it with fresh enough eggs. 



The word 'egg ' reminds me of such an extremely 

 funny anecdote in Mr. Max Miiller's 'Auld Lang Syne' 



that I must crib it. A certain Duke of M , being 



very fond of natural history, was much interested in 

 some emus which he possessed. Having occasion to go 

 to town, his agent wired to him : ' The emu has laid an 

 egg. In your Grace's absence we have taken the largest 

 goose we could find to hatch it.' 



I am told that the receipts both in my former book 

 and those in ' Dainty Dishes ' were considered extrava- 

 gant. I have now found a cheap little book, called 

 'Economical Cookery,' by Kate Addison, which meets 

 the want and is true to its name. At the end are two 

 or three most useful hints. If you want your onions to 

 fry a good colour, do not peel them. Another hint is 

 that if you boil corks for five minutes before using them, 

 they fit in the bottles much tighter, and so preserve 

 what is inside much better. 



There is a French confectioner named De Bry (45 

 Southampton Row, and New Oxford street, London), 

 whom I have only lately got to know, and who has the 

 excellent device : 'Vendre bon pour vendre beaucoup.' 

 He sells jams which will be highly appreciated by that 



