PRESERVING EGGS

Evening Post, Volume CXVI, Issue 60, 8 September 1933, Page 12

PRESERVING EGGS

Clean fresh eggs are now in demand for preserving purposes. , Those with strong shells aru preferred, and if they are from a flock without male birds,1 so much the better. Every egg preserved will help to keep up the price of eggs in the glut period and reduce the high autumn prices. A 'more even, all-the-year-round price is desirable, as price fluctuations-only upset buyers. As a rule pastrycooks and hotels do most ot the preserving, but every householder should "put down" sufficient eggs now to cover those required for cooking purposes during next winter. Par more escs would be preserved if suitable c Sgs were obtainable. Methods of proserving have improved, and it is difficult to tell a preserved egg from a fresh one, provided that tho eggs preserved arc quite fresh and clean. AVashed eggs should not be used. Keep the nests clean and ■ dry, and' collect the eggs as often ,as possible. The shells are usually stronger at this time of the year than they are closer to Christmas, "which is a point worth consideration by those intending to buy. Keep in mind that one cracked egc in a tin or box will taint the remainder, so t)ike special care when selecting your pcrserving eggs.