Melt on the water bath and gradually add 9 parts of olive oil.
Egg Powder.—
| Sodium bicarbonate | 8 ounces |
| Tartaric acid | 3 ounces |
| Cream tartar | 5 ounces |
| Turmeric, powdered | 3 drachms |
| Ground rice | 16 ounces |
Mix and pass through a fine sieve. One teaspoonful to a dessertspoonful (according to article to be made), to be mixed with each half pound of flour.
The Preservation Of Eggs.
Eggs are often packed in lime, salt, or other products, or are put in cold storage for winter use, but such eggs are very far from being perfect when they come upon the market. German authorities declare that water glass more closely conforms to the requirements of a good preservative than any of the substances commonly employed. A 10 per cent solution of water glass is said to preserve eggs so effectually that at the end of three and one-half months eggs still appeared to be perfectly fresh. In most packed eggs the yolk settles to one side, and the egg is then inferior in quality. In eggs preserved in water glass the yolk retained its normal position in the egg, and in taste they were not to be distinguished from fresh, unpacked store eggs.
Of twenty methods tested in Germany, the three which proved most effective were coating the eggs with vaseline, preserving them in limewater, and preserving them in water glass. The conclusion was reached that the last is preferable, because varnishing the eggs with vaseline takes considerable time, and treating them with limewater is likely to give the eggs a limy flavor. {285}
Other methods follow:
I.—Eggs can be preserved for winter use by coating them, when perfectly fresh, with paraffine. As the spores of fungi get into eggs almost as soon as they are laid, it is necessary to rub every egg with chloroform or wrap it a few minutes in a chloroform soaked rag before dipping it into the melted paraffine. If only a trace of the chloroform enters the shell the development of such germs as may have gained access to freshly laid eggs is prevented. The paraffine coating excludes all future contamination from germ-laden air, and with no fungi growing within, they retain their freshness and natural taste.
II.—Preserving with Lime.—Dissolve in each gallon of water 12 ounces of quicklime, 6 ounces of common salt, 1 drachm of soda, 1/2 drachm saltpeter, 1/2 drachm tartar, and 1 1/2 drachms of borax. The fluid is brought into a barrel and sufficient quicklime to cover the bottom is then poured in. Upon this is placed a layer of eggs, quicklime is again thrown in and so on until the barrel is filled so that the liquor stands about 10 inches deep over the last layer of eggs. The barrel is then covered with a cloth, upon which is scattered some lime.