(4) Spring eggs keep better than summer or fall eggs. In-
fertile eggs are better than fertile eggs for preserving.
C. Preservation of eggs in water glass. — Water glass may be ob-
tained in the form of a powder. It should be dissolved in an amount
of water as stated in directions on the package. Commercial water-
glass solution may be obtained from any drug store but is less re-
liable since it varies in concentration more than the other form. If
the commercial water-glass solution is to be used, mix 1| quarts with
18 quarts of pure water; water that has been boiled is preferable.
Stir the mixture until the ingredients are thoroughly mixed. A stone
jar is the most suitable vessel for the mixture. Two 8-gallon jars are
sufficient for 30 dozen eggs✪ Preservation of Eggs in Water Glass, using amount of solution just prescribed.
After the water glass is thoroughh' mixed pour it into the vessels to
be used, being sure tliat the vessels are absolutely clean. Place the
eggs in the water glass, see that those at the top are submerged under
at least 2 inches of the liquid, and cover the jars in order to prevent
evaporation. Put the jars in a cool place where the}^ will be undis-
turbed during the year. Do not use the same liquid preservative
more than one 3"ear.
D. Use of eggs preserved in water glass :
(1) Eggs should not be left in the preservative more than one
year.
(2) Rinse the eggs with water after removing from the pre-
servative.
(3) Eggs that are in good condition when removed from
water-glass solution will remain good for at least two weeks.
(4) If eggs are to be boiled prick a small hole through the
large end of the shell before placing them in the water. The
pores of the shell have been sealed by the water-glass solution,
and without the pinhole the expanding air within the shell would
burst it.
METHCH) or DEVELOPING LABORATORY WORK.
This lesson may oe used as a lecture and class discussion, with a
demonstration by the teacher on the preservation of eggs in water
glass. If it is possible to obtain eggs that have been preserved by
this method for some months one should be broken and compared
with a fresh egg, then cooked and compared with the cooked fresh
egg. The class may be asked to calculate the cost per dozen of eggs
stored by this method as compared to the cost of fresh eggs during
December and January.
196 USE AND PREPAKATION OF FOOD.
Lesson 10. Preservation of Meat.
AIM.
To give methods suitable for use in tlie liome preservation of meat.
points to be brought out.
1. Reasons for home preservation of meat :
A. Takes care of a surpkis and avoids waste.
B. The home-preserved product, if carefully handled, has a
superior flavor.
C. Saves transportation. Families selling fresh meat and then
buying cured meat for home use are putting a double burden on
transportation.
2. Methods of preservation :
A. Canning —
(1) Method. — Meat may be canned by the same process that
is used for vegetables. (Lesson 2.) Either of the following
methods may be used :
(a) Cut into convenient pieces and pack raw into the jar.
Add one teaspoon salt to each quart, and fill jar with boiling
water✪ Canning Meat. Sterilize four hours in water-bath canner or one
hour under 10 pounds pressure.
(2) Adapted to any fresh meat, poultry, fish, or game. May
be used also for left-over meats or meat soups.
Page 129 · 2 recipe records on this page
Presented as published in 1919. 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
(4) Spring eggs keep better than summer or fall eggs. Infertile eggs are better than fertile eggs for preserving.
C. Preservation of eggs in water glass. — Water glass may be obtained in the form of a powder. It should be dissolved in an amount of water as stated in directions on the package. Commercial water glass solution may be obtained from any drug store but is less reliable since it varies in concentration more than the other form. If the commercial water-glass solution is to be used, mix 1| quarts with 18 quarts of pure water; water that has been boiled is preferable. Stir the mixture until the ingredients are thoroughly mixed. A stone jar is the most suitable vessel for the mixture. Two 8-gallon jars are sufficient for 30 dozen eggs, using amount of solution just prescribed. After the water glass is thoroughly mixed pour it into the vessels to be used, being sure tliat the vessels are absolutely clean. Place the eggs in the water glass, see that those at the top are submerged under at least 2 inches of the liquid, and cover the jars in order to prevent evaporation. Put the jars in a cool place where the}^ will be undisturbed during the year. Do not use the same liquid preservative more than one year.
D. Use of eggs preserved in water glass :
(1) Eggs should not be left in the preservative more than one year.
(2) Rinse the eggs with water after removing from the preservative.
(3) Eggs that are in good condition when removed from water-glass solution will remain good for at least two weeks.
(4) If eggs are to be boiled prick a small hole through the large end of the shell before placing them in the water. The pores of the shell have been sealed by the water-glass solution, and without the pinhole the expanding air within the shell would burst it.
This lesson may be used as a lecture and class discussion, with a demonstration by the teacher on the preservation of eggs in water glass. If it is possible to obtain eggs that have been preserved by this method for some months one should be broken and compared with a fresh egg, then cooked and compared with the cooked fresh egg. The class may be asked to calculate the cost per dozen of eggs stored by this method as compared to the cost of fresh eggs during December and January.
Lesson 10. Preservation of Meat.
AIM.
To give methods suitable for use in the home preservation of meat.
points to be brought out.
1. Reasons for home preservation of meat :
A. Takes care of a surplus and avoids waste.
B. The home-preserved product, if carefully handled, has a superior flavor.
C. Saves transportation. Families selling fresh meat and then buying cured meat for home use are putting a double burden on transportation.
2. Methods of preservation :
A. Canning —
(1) Method. — Meat may be canned by the same process that is used for vegetables. (Lesson 2.) Either of the following methods may be used :
(a) Cut into convenient pieces and pack raw into the jar. Add one teaspoon salt to each quart, and fill jar with boiling water. Sterilize four hours in water-bath canner or one hour under 10 pounds pressure.
(2) Adapted to any fresh meat, poultry, fish, or game. May be used also for left-over meats or meat soups.
Records on this page
Preservation of Eggs in Water GlassCanning Meat