The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1919-04-16

housekeepers serve eggs, because they
are cheap, until their families are
tired of an egg cooked in any form
Later, when eggs soar to so cents
80 cents and ST dozen, few are found
on the table of the average family
Properly cooked and served, eggs
lend themselves to an almost unlimit.
ed number of dishes, and it is much
wiser to use them in moderation for
twelve months than to serve them SO
often in the spring that they cease to
tempt the appetite.
When the hens are laying freely
and eggs are abundant and cheap the
thrifty housewife males provision for
the future by preserving some for the
winter months
Fresh clean eggs properly preserv-
ed can be used satisfactorily for all
purposes in cooking and for the
table When eggs preserved in water
glass are to be boiled, a small hole
should be made in the shell with pin
at the large end before placing them
in the water. This is done to allow
the air in the egg to escape, when
heated, and it prevents cracking.
How To Preserve Eggs.
Fresh eggs properly preserved may
be kept from eight to twelve months
in excellent condition and uesd with
good results. Eggs laid during April
May and early June have been found
to keep better than those laid later in
the season. If satisfactory results are
to be obtained the eggs should be
fresh and clean and, if possible, infer
tile. Eggs that float when placed in the
solution are not fresh and therefore
cannot be preserved. When an egg is
only slightly soiled, a cloth dainpen-
ed with vinegar can be used to re-
move such stains. Under no circum-
stances should badly soiled eggs be
used for preserving; if put int the
jar while dirty they will spoil, and
weshing removes protective coating
which prevents spelling.
Water Glass Method Explained.
A good method for the preserva-
ton of eggs is the use of sodium
silicate, or water glass. If the price
of sodium silicate is about 80 cents a
quart, eggs may be preserved at a
cost of approximately two cents a
dozen. 1t is not desirable to use the
water-glass solution a second time.
Use one quart of sodium silicate to
nine quarts of water, that has been
boiled and cooled. Place the mixture
in fve-gallon crock or jar. This will
be sufficient to preserve fifteen dozen
eggs, and will serve as guide for the
quantity needed to preserve larger
amounts of eggs.
First select 6ve-gallon crock and
clean it thoroughly, after which it
should be scalded and allowed to dry.
Second, heat quantity of water to
the boiling point and allow it to cool.
Third, when cool, measure out nine
quarts of water, place it in the crock,
and add one quart of sodium silicate,
stirring the mixture thoroughly.
Fourth, the eggs should be placed
in the solution. Be careful to allow
at least two inches of the solution to
cover the eggs.
Fifth, place the crock containing
the preserved eggs in a cool, dry place
well covered to prevent evaporation.
Waxed paper covered over and tied
around the top of the crock will an
swer this purpose.
Use OF Lime Method.
When water glass can not be OBJ
tanned, the following method may be
used in its stead. Many consider this
method entirely satisfactory, though
instances are known where eggs SO
preserved have tasted slightly of lime.
Dissolve two or three pounds OF I'M
slaked lime in FIVE gallons of water
that has previously been boiled and
allowed to cool. and allow the mix
ture to stand until the lime settles and
the liquid is clear, Place clean, fresh
eggs in a. clean eartherenware jug or