Preserve only fresh clean eggs in the spring and early summer when they are cheap and plentiful. They may be preserved in any of the following ways:
1 Commercial cold storage is the most satisfactory method of preserving eggs.
2 Pack in sawdust, salt, bran or sand, with small end down.
3 Cover with salt brine, limewater or water glass.
4 Coat with lard, oil or paraffin.
CHEESE
PRINCIPLES OF COOKERY
Cheese is sufficiently cooked when melted. Protein is toughened by a high temperature, therefore a low temperature process should always be used in preparing cooked cheese dishes.
Cheese should be kept dry and covered, but never wholly exclude the air. If spread with melted paraffin, it will keep moist. Soft cheese should be kept in the ice box. The receptacle for cheese should be thoroughly sterilized before new cheese is placed in it.
Cheese gives character to many nourishing but indistinct-flavored foods.