The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1867-04-27
RECIPES.

Preservation Of Eggs AT a late meeting
Of the Farmers Institute, in New York, a
note was received from Mr. W. NJ Brown,
Of Indiana. inqu.ring whether there is any
way to pack eggs so as to keep them good
from spring until the winter months. Upon
this question the following discussion took
place. The name OF the first speaker is not
given: There are various modes of keep.
ing eggs, none OF which are quite success.
tui. Sometimes eggs packed in water satu.
rated with. lime, keep perfectly well, and
sometimes they do not. Some persons say
they can keep them in water saturated with
salt others keep them packed in fine dry
salt, others in charcoal dust. If packed in
sand and kept in very cool cellar, they
will remain through the year. They should
always be packed small end up. The best
way to rrs5erve eggs is to store them in one
of Professor t'""a's preservatories. Pro
fessor Smith, Columbia .."Iiege, said that
the common way of preserving eggs !. Inc
north of Europe, and which appeared to be
more effectual than any other mode he had
ever seen, was this: The eggs are placed
in barrel, key, earthen jar, or any other
suitable vessel, and then melted tallow,
only just warm enough to flow, ia pouredin.
filing the interstices, and thus Theoretically
sealing the eggs from the air, which appears
to be all that is necessary for their perfect
preservation. When wanted for use, they
are easily obtained by warming the open
end of the vessel to soften the tallow. Mr..
Scion Robinson said he thought lard or oil
would answer the purpose; itwould be more
convenient. He had heard moasses recon.
mended, and did not see why it would not an,
swer perfectly. Mr.. Carpenter said he had
found no difficulty in preserving eggs in fine
dry salt. He packs them endwise, and
about once a month reverses the ends of the
casks, or rather box with straight sides, so
that board and cloth or paper fits down
ard holds the contents in their place when
reversed. Professor Tillman gave it as his
opinion thai anything which would exclude
air would preserve eggs Recent expert
ments IN France have developed the fact
that vanishing the shell destroys the value
Of the egg for incubation. Mr.. Z. Williams
said he had seen eggs perfectly preserved by
packing in meal.
Cream Cheese. The best way of making
cream cheese at home is to put about tea.
cup full of thick cream on folded napkin,
placed on tea saucer. AS soon as il is
irm enough, turn it over upon another nap
kin. 1t generally requires to be turned three
'i"cof OuIC C'tiy sIA uOuicI dhu VIII buttl
be fit to eat. Serve with parsley, and rub
little salt outside.
Rice Pie.-One cup we'll cooked rise, two
eggs, half cup sugar, one pint new milk !;
llavor with mace or nutmeg.
TO Rcmoue Stains. Boiling water poured
through the stains Of fruit, tea or coffee
upon tablecloths, will Immediately remove
them, if not dried in too long.
To Cleanse Kettles lump Of saleratus
the size of a walnut, dissolved in hot water,
will remove greese from cooking vessels,
and also take out the taste Of onions or other
highly. favored food.
Ink and Iron Rust removed by dipping
the article IN sweet milk, then covering Il
With sslt,