Lime Method
When water glass cannot be obtained, 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 2 or 3 pounds of unslaked lime in 5 gallons of water that has previously been boiled and allowed to cool, and allow the mixture to stand until the lime settles and the liquid is clear. Place clean, fresh eggs in a clean earthenware crock or jar and pour the clear limewater into the vessel until the eggs are covered. At least 2 inches of the solution should cover the top layer of eggs. Sometimes a pound of salt is used with the lime, but experience has shown that in general the lime without the salt is more satisfactory.
Using Preserved Eggs
Fresh, clean eggs, properly preserved, 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 a 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 so as to prevent cracking.
"Well, well," said the friend, "I shall certainly know where to come when I need any new hints on preserving."
"When these recipes (touching the cards in the little 'wooden box' lovingly) are made into a little book—an idea that has been suggested to mother—perhaps you could buy one," suggested Adelaide innocently.
"I most certainly shall," answered the friend.
And she (the friend) did.
Jessie May could hardly wait for her copy of the "little book," and you will be interested to know that she was just as successful in her efforts at "preserving" as was Adelaide, and also found it very interesting work.