ANSWERS TO CORRESPONDENTS.
“ Housewife.”—Curiously enoughs a friend of mine gave mo the information you require about preserving eggs. There are different commodities on the market, but this method is not generally known out here. It is commonly used in Switzerland, and is guaranteed not to spoil the fresh flavor of the egg:—Thinly smear each egg over '.vith butter (Jib will do 200 or 300); then cover with bran and put it in a jar or kerosene tin that is filled with bran. The egg must be well tucked in. Take out and wash as wanted.
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Bibliographic details
Evening Star, Issue 19197, 13 March 1926, Page 20
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95ANSWERS TO CORRESPONDENTS. Evening Star, Issue 19197, 13 March 1926, Page 20
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