Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1917-05-04
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!. HOME STORAGE OF EGGS
BY X. b. COglOn. Washington
State College.

= State College. =
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In the spring and early summer
good eggs are plentiful and compare
lively cheap. Any other time eggs
are approached with a certain degree
of suspicion. Most folks like eggs,
whether fried, boiled, scrambled or
otherwise prepared, but they want
them ''in season" all times of the
year.
Wholesome eggs can be had the
year round by practicing reasonable
thrift at the time they are plentiful
and cheap. Estimate the require
ments of the family for the next 10
months and help beat the high cost
of living by packing down a liberal
supply.
Preserve them by storing in a So
luton of waterglass. Cold storage
eggs are not necessarily Of poor quail
ity; they are often much more whole
some when properly stored than
fresh country" eggs, so-called, when
these are kept in unsanitary condi-
tions. A home cold storage plant is
impractical; a home-preserving meth.
cd is within the reach of every fam
lily in the state.
Tells How to Do 1t.
Prepare the solution by adding
one part of waterglass to 10 parts OF
water. The waterglass can be pur-
chased from the local drug store
The water should be boiled, then
cooled, before adding the waterglass
A five-gallon vessel will hold abou,
sixteen dozen eggs. Use either wood
en- or earthenware vessels. A small
pickle or olive barrel can usually be
purchased from your local grocery.
man. Cleanse, air and scald 1t thor.
oughly before using.
Select the eggs so that no cracked
or very thin-shelled, easily broken
eggs will be packed. Don't wash
them. Soiled eggs may be improved
by means of slightly moistened
cloth, used very lightly; fresh eggs
are coated with natural protection
against evaporation, which should
not be removed by washing. Buy in.
fertile eggs, If possible. Poultrymen
should separate the male birds from
their flocks as soon as the Matching
season is over. Infertile eggs keep
better than fertile eggs.
Store the preserved eggs in a cool
place where they will not be exposed
to sunlight. Keep them covered
otherwise the water will evaporate
the solution will become too concen.
trated, and the top layer of eggs may
be exposed to the air.
Best First Six Months.
Eggs preserved in this way ara al
their best during the first six months
Gradually the whites become thinner
and more difficult to separate from
the yolks. Their food value is not
impaired but they may be used best
for boiling, making omelets, custards
and for other general cookery. If
they are to be boiled prick a hole in
the shell to keep them from cracking.
Methods not to use are, packing in
bran, ground oats or other dry mate
rial. These substances become musty
and impart their odors to the eggs.
Strictly fresh eggs only should be
used. Many housewives have been
disappointed in preserving eggs be-
cause they used partially stale eggs.
Candle every one before putting it in
the solution. If it shows an air space
larger than a dime, or If it shows dis
celebrations, it should not be packed.
One stale egg, II 1t becomes broken,
may spoil the whole batch.