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Eggs, To Preserve.
Select perfectly fresh eggs (this must always be done, as old eggs or those exposed to heat or cold can not be preserved), put them, a dozen or more, into a small basket and dip for 5 seconds (20, as above, I consider not too long a time, ) into boiling water, having 5 lbs. of sugar to 1 gal. of water. NexT place them immediately on trays to dry. The scalding water causes the formation of a thin skin of albumen next the inner surface of the shell, the sugar effectually closing the pores of the latter. The cold eggs are then packed, small end down, in t, mixture of 1 part charcoal finely powdered and 2 parts of dry bran. Eggs so treated have been found perfectly fresh and unaltered after six months. —Mrs. A. Noyes, Volga County, Iowa, in Blade.
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