The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-05-02
Cuts 35 to 80 Per Cent off
Winter Prices Asserts Gull
inry Expert.

Many housewives are making
preparations 10 have good eggs next
winter at cost of 20 to IS cents a
Dozen says Mrs. Anna B. Scott
cookery expert of the Philadelphia
North American
They are doing this BY pTeserv-
ing putting down-fresh laid
eggs right now.
Then around next Christmas and
New Years, when even storage eggs
are being sold for So and 10 cents
aud strictly fresh are bringing 50
cents, and in some instances more.
these wise housewives viii reap big
dividends.
They will have good eggs-many
have told me they are hardly dis
tinguisha bic from the best average
eggs bought in the stores. even for
eating Boiled. fried, scrambled or
poachnd-and they Will be saving
from So TO SO per cent by their fore
light.
our mild late winter caused the
hens to lay at an unusually good rate
during February and March, and
egg prices were low at that time
For the last three weeks they have
been lower stiIl-really fresh laid
eggs have been IS cents dozen in
the city. and in nearby towns the
price has nos got higher than Is
cents. with an occasional opportun-
For the next three weeks We may
expect a large supply of eggs al low
prices. but this week may be said
TO mark the height of The season
Now is Time TO Preserve Them.
IF YOU are planning to put down
eggs for next winters use. do, II now
III. like myself. you never tried
this plan. why not experiment with
ii this year-as am doing?
IN all my years of Housekeeping.
| never tried 10 preserve eggs. There
is a reason for this Many OF my
friends and acquaintances nave toic
me how successful they have been
in this Ifae. but / always have an
swered that | try T. attune my menus
10 the season and the state OF the
market. and when eggs are heir
hish mark. / have used SO few OF
hem that price made small clher-
ence-that is, it used to-
In these days. however. egg prices
mount so high in the winter that
can well see the wisdom in expert
menting with any plan that might
effect such q saving as ALREADY men
toned.
Among these women who have
who does not have 70 do so for reas-
or of economy-though she believes
in economizing, even though she IS
well of. and thus having more mon
ey TO put into better causes
This woman for several years has.
put down eggs IN so-called water
glass.
buys for % cents a quart OF slIcate
enough to make nine quarts OF
pickle others claim it is best TO
dilute the solution more and make
double this amount. My acouaint-
ance takes q middle course and uses
the quart of silcate of soda for
about twelve quarts of the preserving
fluid.
10 use and allows il to cool Then
she mixes the soda with II IN the
prcportf.Bl mentioned and fills large
crock or a big tin lard pail with The
Nearly every family has big
crock or a large empty can that IS
not being used at this time OF year
OF course. to 20 ard buy these Things
one intended making 4
yearly practice of egg PICKING
would not be very economical But
IN most cases IT " III lOt oe ISSSe7>7e@-
70 make additional purchases.
Eggs One Day Oid Are Best.
Now the pickle is ready for the
eggs. which must be absolutely fresh
Though none ever should be put
in until the animal heat is out OF
them. The ideal eggs for preserving
are those one day old The nearer
YOU can come 10 this standard the
better. And before putting them IN
the LIQUID. be sure they are clean
and that no small cracks are in the
Then. with long handled spoon
or any utensiI ttNt is long enough,
lover The eggs into the LIQUID one at
time. being careful not 10 crack
them. Try also TO arrange them IN
snch a manner as 10 make all the
room possible for large number
The eggs may be Fat in q few
NJ a time-a dozen today and a doz-
en- tomorrow and so Oh until the Jar
or can is filled to within about two
inches of the TOP. There must be a
laver or liquid about this deep above
the topmost layer OF eggs in order
-, make sure the eggs VIII be kept