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
* * * * *
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)