EGGS AND THEIR VALUE AS FOOD. 21 



number. Obviously, such a plan is actually, though not relatively, 

 more economical when large recipes are used, as in boarding houses, 

 hotels, or public institutions, than it is in a home where the family 

 is small. 



PRESERVING EGGS AND ITS EFFECT ON THE HOUSEHOLD SUPPLY. 



Preserving eggs in one way or another seems to be almost universal 

 and to have been practiced for a very long time, and presumably, like 

 many other everyday things, owes its origin to the observation and 

 experience of generations. The object usually sought is to keep 

 eggs as nearly as possible as they are when new laid. It is not with- 

 out interest to note that in some regions, notably* the Orient, ripening 

 is sought as well as preservation. To insure this the eggs are buried 

 or coated with earth, brick dust, clay, or some other substance, and 

 kept for weeks or months, when they undergo a fermentation or 

 ripening and acquire such a texture and flavor that they are often 

 compared with " ripe " cheese. Egg preservation such as we are 

 familiar with is the opposite of this and attempts not only to prevent 

 such ripening processes, as well as putrefactive changes, but also to 

 hinder or prevent any bacterial or other changes which lessen original 

 quality. 



The whole matter of preserving eggs is of importance to the 

 teacher of home economics and the housekeeper, for not only does the 

 housewife preserve eggs for her own use, but the available supply of 

 those she purchases and their cost are directly influenced by such 

 factors. 



As regards home storage, housekeepers under most circumstances 

 must keep eggs on hand for short periods for present use, and fre- 

 quently preserve them when the supply is abundant for use later when 

 fresh eggs are less plentiful. Eggs for present use, that is, those 

 stored for a short time only, should be kept where it is cool and mod- 

 erately dry — in a refrigerator, for instance, a dry cellar or some simi- 

 lar place. Since they will absorb odors they should be kept away 

 from strong-smelling substances. With such precautions eggs fresh 

 at the start will keep in good condition for use in cookery, as most 

 housekeepers know, for at least tAvo or three weeks. If infertile, they 

 keep longer and in better condition. When one wishes to keep them 

 for a still longer period there are methods of preserving them which 

 can be followed at home with good results. 



In general household methods of preserving eggs depend upon the 

 fact that when the pores of the shell are closed, decay is hindered. The 

 reason is that this prevents the entrance of molds and bacteria and 

 hinders the growth of any that may be already present. Among 

 methods often used with more or less success to stop the pores are 



