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Show MANNER OF PRESERVING EGGS Solution of Salt, Air-Slaked Lime and Water Will Be Found Satisfactory Satisfac-tory and Profitable. (By MRS. J. O. BARCLAY.) One cup of coarse salt, one cup of air slaked lime, five quarts of water. Mix thoroughly and let stand 24 hours, pouring off the liquid Into a clean Jar. Into this drop fresh eggs, which in country communities at certain cer-tain seasons of the year can be bought in any quantity as low as 12 to 15 cents a dozen. These are not packed eggs nor cold storage eggs. They can be used at once, and will be good for months if kept covered by the liquid. I have used eggs that had been so preserved over a year. They are good for any purpose to fry, poach, in baking or custards, though violent boiling In the shell sometimes causes the shell to crack. When cooked with gentle heat at back of stove the shell does not crack. When eggs on ehe market are soaring soar-ing in price a good return can be realized real-ized on this Investment. |