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 two 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 
