Preserving Eggs Recipe

MRS. FARQUHARSON SMITH.



(Which keeps them from June to June.)



Half a gallon of fresh lime to five gallons of water added by degrees,

two and one half gallons the first day, the rest next, then add one half

gallon coarse salt, stir two or three times a day for three days, after

this drop in four eggs gently. To test the strength of the lime-water

drop in an egg that you know to be fresh, and if it floats the lime is

too strong, add another gallon or more of water until you find the egg

dropping to the bottom.

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