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Classic
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page 216
Grease each egg with sweet lard, and as you do so, lay them in a keg or jar, or
old tin vessels that are out of use; put them in a dry closet and keep them
covered over; if they are put in the cellar, they are liable to mould, which
spoils them entirely. Do not put in any cracked ones, or they will injure the
rest.
In this way they have been known to keep a year, and were nearly as good for
puddings, or batter cakes, as fresh eggs. They do not do to boil, or make pound
or sponge cake, as they lose part of their lightening property.
To Keep Eggs in Lime Water.
Pour two gallons of hot water on a pint of lime and half a pint of salt; put the
eggs in a jar or keg, and when it is cold, pour it over them, and put them in a
cellar to keep; be sure that there are no cracked ones. Eggs may be kept a month
or longer, spread out separately on dishes, so as one will not lay on another.
They will keep best in a dark closet.
To Clean Soiled Eggs.
When eggs are discolored from laying on the ground, wash them first in strong
vinegar, and then in cold water, and wipe them dry on a soft towel.
Chloride of Lime.
A few spoonsful of chloride of lime dissolved in some water in a bowl or saucer,
is very useful to purify the apartment of an invalid, or in any case where there
is an unpleasant smell, of any kind. It is a cheap article, and should always be
kept convenient where there is sickness in the house.
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