How To Preserve Eggs To Keep For Twelve Months

Put two lumps of unslacked lime, about the size of your hand, into an earthenware pan. Pour on by degrees two gallons of boiling water. Soon after you begin to pour the water on to the lime, the latter will make a slight explosive noise; stand aside until it is quiet, and by degrees add the remainder of the water. Let the lime-water stand until the next day, stir it up with a stick, drop the eggs in one by one gently, and cover the pan over either with its own lid or a piece of board. The eggs should be put into the lime within four days of being laid, and can be added as you get them until the pan is full. If too many eggs are put into one pan, those at the bottom will probably get embedded in the lime and be difficult to get out. It is a good plan, gently to stir up the lime with the hand occasionally (there is no fear of hurting the skin), as this prevents the eggs at the bottom getting embedded. Take care that the shells of the eggs are perfect; and if the liquid in the pan evaporates, add, from time to time, a little cold water so that the eggs are always covered. Eggs thus preserved will be found perfectly fresh at the end of a year, or even a longer period.

How To Pickle Red Cabbage

Choose the cabbage of a deep red colour, take off the outer leaves and cut the heart into strips. Put a layer of the cabbage into a sieve, sprinkle it with salt, then another layer of cabbage and of salt until all is used; when it has stood twenty-four hours squeeze and put it into a jar. If convenient add a beetroot sliced; it may be used raw, but is better if baked or boiled. For a large cabbage, boil an ounce of whole ginger crushed, an ounce of black peppercorns, and half an ounce of allspice in a pint of vinegar for ten minutes. Mix this with the cabbage and fill up the jar with vinegar. Let this stand for a day, then fasten down and keep as air-tight as possible.

Lemon Pickle

Grate the peel lightly from a dozen lemons; let them remain in salt and water for nine days, rubbing them with fresh salt every day. When taken out wipe them with a cloth, then put them in a stewpan, with three pints of vinegar, two ounces of mixed spice, and half an ounce of turmeric. Let the lemons boil in the pickle for fifteen minutes, put them in a jar, pour the pickle over, and when cold tie down with a bladder. The peel which has been orated from the lemons should be mixed with double its weight of sifted sugar, and will be useful for flavouring puddings. It should be kept in a bottle closely corked, or the grated peel may be dried quickly on the hot plate and be put away in a bottle for future use.