The Hartford republican. (Hartford, Ky.) 18??-1926, 1917-05-04
Preserve Eggs.

country produce about so per cent
Of the lay OF the whole year. These
are the months. also, when the
thrifty housewife who has her own
hens or who can draw upon the sur
MUS supply of nearby neighbor
puts away in water glass ore lime
water eggs for next autumn and
winter. To insure success, care must
he exercised in this operation. The
following directions are from the
United States Department of Agri-
cultsre.
In the first place, the eggs must
be fresh, preferably not more than
two or three days old. This is the
reason why il is much more satistac-
tory to put away eggs produced in
ones own chicken yard.
Infertilc eggs are best if they can
be obtained; so, after the Matching.
exclude roosters from the flock and
kill them for the table as needed.
The shells must be clean. Wash
ing an egg with a sill oedehsll,nf
rac an egg with a soiled shell lessons
its keeping quality. The protective
gelatinous covering over the she'll is
removed by water, and when this is
gone the egg spoils more rapidly.
The shells also must be free from
even the tiniest crack. One cracked
egg will spoil a large number OF
sound eggs when packed in water
glass.
Earthenware crooks are good con-
tanners. The crooks must he clean
and sound. Scald them and let them
cool completely before use. A
crock holding 6 gallons will accom-
modate IS dozens of eggs and about
22 pints of solution. Too large
crooks are not desirable. since they
increase the liability of breaking
some of the. eggs and spelling the
entire batch.
1t must be remembered that the
eggs on the bottom crack first and
that those in the bottom of the
crooks are the last to be removed
for use. Eggs can be put up in small
er crooks and the eggs put up in the
crock first should be used first in the
household.
Water-Glass Method.
rla &c he
chemist as sodium silicate. 1t can
be purchased by the quart from
from druggists or poultry supply
men. 1t is a pale yellow, odorless,
sirupy liquid. 1t is diluted in the
proportion of part OF silicate to 8
parts of distilled water, rain water,
or other water. In any case, the
water should be boiled and then al
lowed to cool. Half fill the vessel
with this solution and place the eggs
in it, being careful not to crack them.
The eggs can be added a few at
time until the container is filed. Be
sure to keep about inches of water
glass above the eggs. Cover the
crock and place it in the coolest
place available from which the crock
will not have to be moved. Inspect
the crock from time to time and re-
place any water that has evaporated
with cool boiled water.
How to Use the Preserved Eggs
When the eggs are to be used, re-
move them as desired, rinse in clean,
cold water. and use Immediately.
Eggs preserved in water glass can
be used for soft boiling or poaching
up TO November. Before boiling
such eggs prick a tiny hole in the
large end OF the shell with a needle
to keep them from cracking. They I,
are satisfactory Tor frying uItil +,
about December From that time .
until the end Of the usual storage !
period-that is until March-they /
can be used for umeiettes, scrambled !,
eggs, custards, cakes, and general |
cookery. AS the eggs age, the white !
becomes thinner and is harder TO
beat. The yoke membrane becomes
more delicate and is is correspond /,
ingly difficult to separate the whites
from the yolks, Sometimes the white
Of the egg is tinged pink after very
long keeping in water glass. This is
due, probably, to little iron which
is in the sodium silicate, but which
apparently does not injure the egg
for food purposes.
Limewater Method.
Limewater is also satisfactory for
preserving egg and is slightly less
expensive than water glass. A So
luton is made by placing . or 3
pounds of unslacked lime in gall
ons OF water, which has been boiled
and allowed TO cool, and allowing the
mixture to stand until the lime set
ties and the liquid is clear. The eggs
should be placed in clean earthen-
ware Jar or other suitable vessel and