

THE HYGIENE OF THE DINING ROOM 77 



Only fresh, clean eggs should be used. The container should 

 be covered and stored in a cool, dry cellar. 



These eggs, of course, do not compare with fresh eggs for 

 table use, but they are very satisfactory for cooking pur- 

 poses. They compare favorably with the average egg 

 bought at the store during the winter. It has been found 

 that they keep in good condition for six or eight months. 

 When the eggs are to be boiled, stick a needle through the 

 shell at the large end of the egg to prevent the shell from 

 breaking. 



HOME PROJECT 8 



Purpose. To store eggs for winter use. 



Directions. Consult with your parents about the matter 

 and if they are willing, try storing some eggs at your home as. 

 explained above. A pint of water glass (costing about 25 cents) 

 will preserve from 8 to 10 dozen eggs. 



HOME PROJECT 9 



Purpose. To distinguish fresh from stale eggs. 



Directions. I. By candling. Secure a large shoe box and 

 remove the ends. Cut a hole about the size of a half dollar 

 in one side. Place the box 

 over a lamp or electric bulb 

 and darken the room. Hold 

 the egg with the large end 

 up, before the opening in 

 the box. Good eggs look 

 clear and firm. The air cell 

 should not be larger than a 

 dime, and the yolk may be 

 seen dimly. If the air cell m : ,- ami!ssiA! 



is large and the yolk looks 



FIG. 29. Candling eggs, 

 dark, the egg is stale. If 



the shell contents appear very dark, the egg is unfit for food. 



