The eggs should be placed direct from the nest into
convenient sized jai's, tubs or barrels, and com-
pletely immersed in lime water made thus : Mix four
quarts of fine slacked lime with one quart of common
salt in five gallons of water. Allow this to stand for a
day or two, stirring the mixture from time to time
until the water has absorbed the lime to saturation.
TTien pour off the clear liquid, and to this add one
ounce of borsuiic, and this is the pickle. The eggs
should not be within two inches of the top of the lime
water pickle. If kept a long time add a little more
lime from time to time to keep up the strength. If
required, eggs can be put in day by day as laid. When
taking them out to boil thrust a needle point in one
end to prevent cracking. It is essential that the keep-
ing place should be cool — the colder the better — short
of freezing. In putting in the eggs to preserve be
careful to ascertain that none are cracked, or they will
spoil the others.
246
HOUSEKEEPER’S AND TOILET RECIPES
RECIPE FOR PRESERVING EGGS
IN WATER GLASS
PUT a shilling tin of water glass into a quart of
boiling water — when dissolved add five quarts
of water and let get cold. Put your eggs✪ Recipe for Preserving Eggs in Water Glass into a tub
and cover them with the mixture. Water glass is sold in
shilling and in sixpenny tins, in either case the same
quantity of water will dissolve it, and more water can
be added to it. I may add that the water glass must be
kept stirred while in the boiling water, or it will settle
into a solid mass in the bottom of the vessel. It is essen-
tial that all eggs to be preserved in the glass are new
laid and collected daily.
TO SALT SMALL HAMS
rilWO ounces of salt prunel, two ounces of saltpetre^
one gill of juniper juice, one quart of beer, a little
brown sugar✪ To Salt Small Hams. Mix all these ingredients together and
set on the fire to boil. Pour the liquid hot over the
hams, and let them soak for three weeks or a month,
according to the size of the hams. This is sufficient
quantity of liquor for two hams of ten pounds each. The
liquid should be tasted every day to see that it is all
right. ^
FOR CURING BACON
First rub the hams thoroughly with ground nitre^
then mix two or three pounds weight of Demerara
sugar with a good quantity of salt✪ For Curing Bacon, and rub thoroughly
247
THE DUDLEY RECIPES
with that mixture. Every second and third day rub
again slightly. Let them lie for three weeks on clean
wheat straw on pavement, and then get them smoked.
¥
OLD FASHIONED RECIPE FOR
BOTTLING FRUIT
PUT the fruit into wide-necked bottles. Shake it
well down and fill three parts with water or thin
syrup. Fasten the bottles down tightly, put them into a
fish-kettle✪ Old Fashioned Recipe for Bottling Fruit, with hay between the bottles to prevent them
from touching one another. Fill the kettle with cold
water nearly to the necks of the bottles, and let simmer
from two to three hours, but it must not be allowed to
boil. Cork the bottles up tightly and keep in a cool
place.
TO CANDY ORANGES AND LEMONS ✪ To Candy Oranges and Lemons
Page 72 · 5 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The eggs should be placed direct from the nest into convenient sized jai's, tubs or barrels, and completely immersed in lime water made thus : Mix four quarts of fine slacked lime with one quart of common salt in five gallons of water. Allow this to stand for a day or two, stirring the mixture from time to time until the water has absorbed the lime to saturation. Then pour off the clear liquid, and to this add one ounce of boric acid, and this is the pickle. The eggs should not be within two inches of the top of the lime water pickle. If kept a long time add a little more lime from time to time to keep up the strength. If required, eggs can be put in day by day as laid. When taking them out to boil thrust a needle point in one end to prevent cracking. It is essential that the keeping place should be cool — the colder the better — short of freezing. In putting in the eggs to preserve be careful to ascertain that none are cracked, or they will spoil the others.
RECIPE FOR PRESERVING EGGS IN WATER GLASS
PUT a shilling tin of water glass into a quart of boiling water — when dissolved add five quarts of water and let get cold. Put your eggs into a tub and cover them with the mixture. Water glass is sold in shilling and in sixpenny tins, in either case the same quantity of water will dissolve it, and more water can be added to it. I may add that the water glass must be kept stirred while in the boiling water, or it will settle into a solid mass in the bottom of the vessel. It is essential that all eggs to be preserved in the glass are new laid and collected daily.
TO SALT SMALL HAMS
Two ounces of salt prunella, two ounces of saltpetre, one gill of juniper juice, one quart of beer, a little brown sugar. Mix all these ingredients together and set on the fire to boil. Pour the liquid hot over the hams, and let them soak for three weeks or a month, according to the size of the hams. This is sufficient quantity of liquor for two hams of ten pounds each. The liquid should be tasted every day to see that it is all right. ^
FOR CURING BACON
First rub the hams thoroughly with ground niter, then mix two or three pounds weight of Demerara sugar with a good quantity of salt, and rub thoroughly
with that mixture. Every second and third day rub again slightly. Let them lie for three weeks on clean wheat straw on pavement, and then get them smoked.
¥
OLD FASHIONED RECIPE FOR BOTTLING FRUIT
PUT the fruit into wide-necked bottles. Shake it well down and fill three parts with water or thin syrup. Fasten the bottles down tightly, put them into a fish-kettle, with hay between the bottles to prevent them from touching one another. Fill the kettle with cold water nearly to the necks of the bottles, and let simmer from two to three hours, but it must not be allowed to boil. Cork the bottles up tightly and keep in a cool place.
TO CANDY ORANGES AND LEMONS
Records on this page
Recipe for Preserving Eggs in Water GlassTo Salt Small HamsFor Curing BaconOld Fashioned Recipe for Bottling FruitTo Candy Oranges and Lemons