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Show PRESERVING EGGS. Preserved -eggs may be substituted for fresh ones in many cases with profit. They may be scrambled and used in omelets; also for baking various var-ious cakes which do not require beaten beat-en eggs in any food where the yolk is broken; but only when specially preserved and when kept not too long arc they suitable to serve fried. The preserving material seals ui the pores in the shell and thus p're-vents p're-vents the entrance of bacteria and air, as well as evaporation and consequent con-sequent shrinkage of the egg contents. con-tents. The old method of greasing thq shell to make eggs keep better depended upon this fact. Such eggs cannot be boiled because the impervious imper-vious shells do not permit the escape of the enclosed air, which expands when heated and bursts open the egg. By serving the commoner purposes the preserved egg economises the fresh egg for which there is an ever-j ever-j increasing demand for use as raw food in the treatment of certain di- 1 seascs. The high prices for fresh eggs prevailing in the Southwest dur.- Iing the fall and winter months make Lvthjftfl an especially profitable locality for preserving eggs for family use. When eggs arc to be kept for a short time only, one of the usual methods of packing is sufficient. For this purpose they arc imbedded in some fine material such as dry bra'i. oats, sawdust, or salt. Care must bo taken that the packing material is perfectly dry and free from mint. There is always danger of losing the eggs by the growth of mould on the inside of the shell, as the writer has frequently observed. A better way is said to .be the use of egg shelves. These arc arranged in a cool dry place and arc provided with holes so that the eggs may be stood on en 1. Handled in this way, eggs arc said to keep better than when packed. Preserving in some chemical solution is, however a much safer method for general use. Before recommending any formulas to ' the public the writer has given several of them a critical study to determine exactly what can be expected ex-pected under our conditions. The various lots of eggs were preserved in June when they could be purchased purchas-ed at about thirty ccnts a dozen, and were used in November when fresh eggs were selling at seventy cents. Thus they were carried through the excessive heat of June and July and found to bcusablc in the fall. There arc two solutions commonly used for preserving eggs, each v I which has its advantages and disadvantages. disad-vantages. Limewatcr Method. The commonest and oldest preservative preser-vative is limewatcr. A few lumps of quicklime arc slaked in a large vessel of water, and after the excess of lime has settled out the clear liquid liq-uid is poured over perfectly fresh eggs in a clean jar. A very small amount of the slaked lime may then be added to replace the lime which will be separated out by the action of the air. After a few days a thick -crust will form on the surface, which should not be disturbed, for it prevents pre-vents evaporation and excludes the air. Some add salt to the lime-water and claim it improves the quality of the eggs. Limewatcr preserved eggs will keep well and arc serviceable for all purposes excepting to fry, tin yolks ;fot holding up well and tin eggs being apt to become mussy. There is a great tendency for the white to become watery, but this does not render the egg unwholesome. They arc just as serviceable for baking bak-ing and for other purposes as fresh eggs, excepting that the whites cannot can-not be beaten. The great advantage ofthis -method is the ease with which ''"Time may be obtained, as it is readily accessible in the most .w.notc places. Water Glass Method. The other common preservative is water glass. This is diluted with from ten to twenty parts of water, but even greater dilutions will serve when the eggs are to be kept for a short time only. Wc have observed observ-ed that the stronger the water glass solution the less apt the yolks arc to break when fried. Water glass gives better results than limewatcr but is difficult to obtain and quite expensive away from commercial centers. cen-ters. It should be given the preference prefer-ence wherever available, although very fair results can be obtained with limewatcr. One lot preserved in five per cent water glass solution was still in very good condition the following fol-lowing March. It is absolutely essential that eggs for preserving be perfectly fresh. They should be preserved within twenty-four to thirty-six hours after being laid. It is not safe to preserve eggs whose history is not known, such as those obtained from dealers. By following one of these formulas a fall and winter supply of cheap eggs may be had which is fully as serviceable for most purposes as high priced fresh eggs, and which will not have that peculiar stale taste so characteristic char-acteristic of shipped cold-storago eggs. A. E. VINSON. |
