Wrap each separately in tissue paper, and lay so as not to touch each other, in a cool, dry place.
TO KEEP EGGS
To twelve quarts of water add two pints of fresh, slaked lime and one pint of common salt; mix well, immerse newly-laid eggs, and set in a cool place. Or, dip the eggs into a solution of gum arabic—equal parts gum and water—let dry, then dip again. When dry, wrap separately in paper, and pack in sawdust, bran, or salt.
TO PRESERVE LEMON-JUICE
When lemons are cheap, purchase several dozen at once. With the hand press each lemon on the table, rolling it back and forth briskly a few times; cut into halves, and extract the juice with a lemon drill into a bowl or tumbler,—never into a tin; strain the juice through a wire strainer, colander, or coarse cloth to remove the seeds and pulp; add a pint of water and a pound of white sugar to the juice of each dozen lemons, and boil in an enameled saucepan for about ten minutes; then bottle and set in a cool place, and it is ready for use. A tablespoonful or two of the sirup in a glass of water makes a cooling, healthful drink.
COOKED PINEAPPLE
Pare with a sharp knife, cut into thin slices, divide the slices into quarters, put into a saucepan with one-half cup of water, and a very little sugar for each pineapple; cover with a china plate or enameled lid, and cook slowly for about two hours.
TO FROST FRUITS
Secure nice bunches of cherries, currants, grapes, or berries with the stems on; dip them into the stiffly beaten white of an egg, then into powdered sugar, and place on a plate or clean white paper so as not to touch each other, to dry. Then place the fruit on a glass dish, chill, and serve.