home bookshop feed the hungry   earthly pursuits logo
what's new old book library safe seed pledge  
contact about books about food & recipes  
links I  II   garden tips  
search flower language blether  
  alphabetized flowers     flowers by meaning companion planting  
    click here to make a
"free" contribution to earthly pursuits


How to Choose Eggs

  How to Choose Eggs 
  To Tell Good Eggs and Keeping Eggs Fresh

   Eggs A La Suisse


   How to Cook

   Potato Recipes
   more Potato Recipes
   Sweet Potato Recipes

   more Sweet Potato Recipes

   Easy, Moist & Tender Roast Turkey or Chicken

  Sandwiches & Such

   Good, Strong, Cold and Sweet Tea

  Almost has a flavor canned Green Beans
  Fried Carrots

Cooking Terms & Tips

Household Weights & Measures
Table of Weights & Measures
Time Required for Cooking
Bread, Pastries, Puddings
Sea Foods, Game & Poultry
Beef, Pork, Lamb, Mutton, Veal,

Table of Proportions

Kitchen Tips

Rules for Eating

Eat the Best Food Possible

Food and Clothing in a Lifetime

Vintage Recipes from old Newspapers:
visit theoldentimes.com

Have a recipe or cooking tips and tricks you'd like to share? email your advice and recipe



From: The Every-Day Cook-Book and Encyclopedia of Practical Recipes, For Family Use - Miss E. Neill - nd (circa 1890)

     In putting the hand round the egg, and presenting to the light, the end which is not covered, it should be transparent. If you can detect some tiny spots, it is not newly laid, but may be very good for all ordinary purposes except boiling soft. If you see a large spot near the shell, it is bad, and should not be used on any account. The white of a newly-laid egg boiled soft is like milk; that of an egg a day old, is like rice boiled in milk; and that of an old egg, compact, tough, and difficult to digest. A cook ought not to give eggs two or three days old to people who really care for fresh eggs, under the delusion that they will not find any difference; for an amateur will find it out in a moment, not only by the appearance, but also by the taste.