CHAPTER IX

THE GOVERNMENT WAY OF PRESERVING EGGS

A FRIEND hearing of Adelaide's "Preserving efforts," said laughingly to the little girl, "I hope, dear, you have not forgotten eggs." "Oh, no," replied Adelaide, "we've already done those. Mother ordered a whole crate of thirty dozen and we preserved them in 'water glass,' just as the government told us, although we could have preserved them by the 'Lime Method' if we had wished."

The friend's face was a study, while Adelaide's mother shook with silent laughter, exulting at her little daughter's instant reply. All unconsciously she had commanded a feeling of profound respect, instead of the desire for gentle teasing which the friend had at first intended.

"Suppose you read what the government says about eggs," said mother, thus giving the friend a chance to recover from her surprise. Adelaide at once went for her little "wooden box," and this is what she read from its proper card:

During the spring and early summer, when eggs are abundant and reasonable in price, attention should be given to preserving them for winter use. Fresh eggs properly preserved may be kept for 8 to 12 months in excellent condition and used with good results.

Eggs laid during April, May, and early June have been found to keep better than those laid later in the season.

If satisfactory results are to be obtained, the eggs should be _fresh_ and _clean_ and, if possible, infertile. Eggs that float when placed in the solution are not fresh and therefore cannot be preserved. When an egg is only slightly soiled, a cloth dampened with vinegar can be used to remove such stains. Under no circumstances should badly soiled eggs be used for preserving; if put into the jar while dirty they will spoil, and washing removes a protective coating which prevents spoiling.

Water-Glass Method

A good method for the preservation of eggs is the use of sodium silicate, or water glass. If the price of sodium silicate is about 30 cents a quart, eggs may be preserved at a cost of approximately 2 cents a dozen. It is not desirable to use the water-glass solution a second time.

Use 1 quart of sodium silicate to 9 quarts of water that has been boiled and cooled. Place the mixture in a 5-gallon crock or jar. This will be sufficient to preserve 15 dozen eggs and will serve as a guide for the quantity needed to preserve larger numbers of eggs.

(1) Select a 5-gallon crock and clean it thoroughly, after which it should be scalded and allowed to dry.

(2) Heat a quantity of water to the boiling point and allow it to cool.

(3) When cool, measure out 9 quarts of water, place it in the crock, and add 1 quart of sodium silicate, stirring the mixture thoroughly.

(4) The eggs should be placed in the solution. If sufficient eggs are not obtainable when the solution is first made, additional eggs may be added from time to time. Be very careful to allow at least two inches of the solution to cover the eggs at all times.

(5) Place the crock containing the preserved eggs in a cool, dry place, well covered to prevent evaporation. Waxed paper covered over and tied around the top of the crock will answer this purpose.

Lime Method

When water glass cannot be obtained, the following method may be used in its stead. Many consider this method entirely satisfactory, though instances are known where eggs so preserved have tasted slightly of lime.

Dissolve 2 or 3 pounds of unslaked lime in 5 gallons of water that has previously been boiled and allowed to cool, and allow the mixture to stand until the lime settles and the liquid is clear. Place _clean_, _fresh_ eggs in a clean earthenware crock or jar and pour the clear limewater into the vessel until the eggs are covered. At least 2 inches of the solution should cover the top layer of eggs. Sometimes a pound of salt is used with the lime, but experience has shown that in general the lime without the salt is more satisfactory.

Using Preserved Eggs

Fresh, clean eggs, properly preserved, can be used satisfactorily for all purposes in cooking and for the table. When eggs preserved in water glass are to be boiled, a small hole should be made in the shell with a pin at the large end before placing them in the water. This is done to allow the air in the egg to escape when heated so as to prevent cracking.

"Well, well," said the friend, "I shall certainly know where to come when I need any new hints on preserving."

"When these recipes (touching the cards in the little 'wooden box' lovingly) are made into a little book--an idea that has been suggested to mother--perhaps you could buy one," suggested Adelaide innocently.

"I most certainly shall," answered the friend.

And she (the friend) did.

Jessie May could hardly wait for her copy of the "little book," and you will be interested to know that she was just as successful in her efforts at "preserving" as was Adelaide, and also found it very interesting work.

THE END

INDEX

CONSERVES

Apricot Conserve, 109 Peach Conserve, 110 Plum Conserve, 111 Rhubarb Conserve, 107

JAMS

Barberry Jam, 38 Blackberry Jam, 32 Black Currant Jam, 31 Damson Plum Jam, 36 Gooseberry Jam, 33 Green-Gage Plum Jam, 35 Large Blue Plum Jam, 34 Raspberry Jam, 27 Raspberry and Red Currant Jam, 29 Red Currant Jam, 30 Rhubarb and Fig Jam, 39 Strawberry Jam, 25

JELLIES

Apple Jelly, 59 Barberry Jelly, 62 Blackberry Jelly, 47 Black Currant Jelly, 50 Crab Apple Jelly, 60 Cranberry Jelly, 66 Cranberry and Apple Jelly, 68 Damson Plum Jelly, 58 Green Gooseberry Jelly, 52 Quince Jelly, 63 Quince and Apple Jelly, 65 Red Currant Jelly, 42 Red Currant and Raspberry Jelly, 46 Red Currant and White Currant Jelly, 44 Spiced Blackberry Jelly, 49 Wild Cherry Jelly, 53 Wild Grape Jelly, 55 Wild Plum Jelly, 56

MARMALADES

Apple Marmalade, 23 Apricot Marmalade, 19 Orange Marmalade, 8 Orange and Grapefruit Marmalade, 13 Orange and Rhubarb Marmalade, 15 Peach Marmalade, 17 Peach Marmalade No. 2, 18 Plum Marmalade, 21 Prune Marmalade, 22 Quince Marmalade, 20

MISCELLANEOUS

Blanching and Cold-Dipping, 158 Canning of Fruits, 172 Caution against Freezing, 163 Containers, 156 Directions for Jelly Making, 183 Grading, 157 Jelly Making without Test, 181 Principles of Jelly Making, 179 Single Period Cold-Pack Equipment, 155 Steps in the Single Period Cold-Pack Method, 159 Syrups, 173 Test for Pectin, 179 Tests for Jars and Rubbers, 156 Time Table for Blanching and Sterilizing, 164-165 Winter Jelly Making, 183

PRESERVING AND CANNING

Canned Apples, 90, 174 Canned Apples (without sugar), 92 Canned Apricots, 84, 174 Canned Asparagus, 166 Canned Beets, 166 Canned Blackberries, 76, 175 Canned Blueberries, 77, 175 Canned Blueberries (without sugar), 79 Canned Cabbage and Brussels Sprouts, 167 Canned Carrots, 167 Canned Cauliflower, 167 Canned Cherries, 75, 175 Canned Corn, 168 Canned Crab Apples, 87 Canned Currants, 175 Canned Greens, 168 Canned Lima Beans, 169 Canned Loganberries, 175 Canned Okra, 169 Canned Parsnips, 169 Canned Peaches No. 1, 80 Canned Peaches No. 2, 81 Canned Peaches--Government Recipe, 176 Canned Peaches (without sugar), 82 Canned Pears, 85, 176 Canned Peas, 170 Canned Peppers, 170 Canned Pineapples No. 1, 93 Canned Pineapples No. 2, 94 Canned Pineapples--Government Recipe, 177 Canned Plums, 95 Canned Plums--Government Recipe, 176 Canned Pumpkin, Winter Squash, 170 Canned Quinces, 88, 177 Canned Raspberries, 72, 175 Canned Raspberries and Currants, 74 Canned Rhubarb, 97, 177 Canned Rhubarb (without sugar), 98 Canned Salsify, 171 Canned Strawberries, 71, 178 Canned String Beans, 171 Canned Summer Squash, 171 Canned Tomatoes, 172 Damson Plum Preserves, 99 Preserved Blackberries, 104 Preserved Cherries, 105 Preserved Currants, 100 Preserved Currants and Raspberries, 101 Preserved Eggs, 187 Preserved Eggs--Lime Method, 190 Preserved Eggs, Use of, 190 Preserved Eggs--Water-Glass Method, 188 Preserved Strawberries, 102 Special Instructions for Canning Fruits, 174

PICKLES

Chili Sauce, 132 Chopped Pickles, 144 Chow Chow, 145 Cucumber Pickles, 149 Mustard Pickles No. 1, 137 Mustard Pickles No. 2, 140 Pepper Relish, 136 Piccalilli, 134 Pickled Beets, 128 Pickled Onions No. 1, 129 Pickled Onions No. 2, 131 Pickled Red Cabbage, 147 Plum Tomato Pickles, 105 Ripe Cucumber Pickles, 142 Tomato Catsup, 151 Tomatoes, 153

SPICED FRUITS

Spiced Blackberries, 125 Spiced Cherries, 116 Spiced Currants, 114 Spiced Gooseberries, 117 Spiced Grapes, 123 Spiced Peaches, 120 Spiced Pears, 119 Spiced Watermelon Rind, 122

Fruit Butters, 184 Apple Butter with Cider, 185 Apple Butter with Grape Juice, 186 Dried Peach Butter, 186 Peach Butter, 185

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Transcriber's Notes:

Obvious punctuation errors repaired.

Page 165, "145" changed to "144" (2,000 feet, 144)

Page 183, "cotten" changed to "cotton" (Put absorbent cotton)