HOUSEHOLD NOTES April 2010

Putting down eggs

In our January/February issue we ran a request from Phyllis Moorehouse looking for someone who might remember how to put fresh eggs down in coarse salt. We received a letter from Bea Sanford in Bridgewater, N.S., in answer. Here is what Bea has to say.
"In reply to Phyllis Moorehouse asking about keeping eggs in coarse salt.
"Yes, I helped my mother do eggs and I have done them myself when I had hens. We used wooden boxes and they were untreated back then. First a layer of coarse salt, deep enough that it covered half the egg. Make a space to place the egg in, but not deep enough to touch the wood. Then another layer of salt deep enough that the eggs do not touch one another. You can do this as often as you wish.
"Keep the box in a cool place. The coarse salt was coarse - not what you get off the store shelves today, I suppose you can get it in some places.
"I haven't done eggs this way for 20 years."
Another response we received was from Marie E. Amero, Route 3 Granville Ferry, N.S.
"Hi! Some info for Phyllis Moorehouse about eggs - this also was another thing that was made ready for the winter months in our home for when the hens went on strike in cold weather.
"I have no idea what the liquid mixture was that the eggs were put in (it was always said the eggs were 'under glass' as they were placed in an extra large glass container or crock) My Dad made a wooden lid that floated on top of water to keep the eggs under. I always helped my Mom with the baking etc. on Saturday and I remember a small strainer, the size of an egg, that I would use to get each egg out of the container. If we needed two eggs, I would fish around to choose the ones I wanted - but was told to take from top! And to be sure and place the wooden cover back on.
"These were stored in our cool dirt cellar on a wooden shelf and my Dad nailed a lip on the front of shelf so the container would not fall off.
"Oh, the memories of those good times. I think about it and it's so great to share them. I never asked then what the eggs were in - to me was just water!"

We spent some time searching old books, and yes, even the Internet, for more information. Here is some of what we came up with:
As many as 20 household methods have been tried out for the preserving of eggs, but each is based on the theory that decay is hindered when the shell is covered with some substance that renders it air-tight and prevents evaporation or the entrance of bacteria and mold. Among the methods that have met with the most success are burying eggs in oats, bran, or salt; rubbing them with fat; dipping them in melted paraffin; covering them with varnish or shellac; and putting them down in lime water or in a solution of water glass.
The eggs should always be packed with the small end down, because the yolk will not settle toward the small end so readily as toward the large end or the side.

PRESERVATION
WITH COARSE SALT
Of these various ways of preserving eggs in the home, probably the oldest method is that of packing the eggs in oats, bran, or salt. This method is fairly effective, but the eggs preserved by it do not keep so long as eggs preserved by other methods, nor is their quality so good. To assist in their preservation, eggs are sometimes immersed in boiling water for 12 to 15 seconds. This process, which causes the white to harden slightly just inside of the shell, keeps the eggs fairly well, but it is rather difficult to accomplish, as the least overcooking renders the egg unfit for use as a raw egg.

PRESERVATION
WITH WATER GLASS
Putting eggs down in a solution of water glass is without doubt the most satisfactory method of storing them in the home. The commercial form of water glass is usually a mixture of potassium and sodium silicate, which, besides being cheaper than that which is chemically pure, is the kind that is preferred for the purpose of preserving eggs. A good quality of it either in a syrup-like solution or in the form of a powder can be obtained in drugstores. To make a solution of the desired strength to preserve eggs satisfactorily, dissolve one part of water glass in seven parts of warm water that has first been boiled. One quart of water glass will make sufficient solution to cover about 12 dozen eggs. With the solution thoroughly mixed, it is ready to pour over the eggs.
In selecting eggs for the purpose of storing, be careful to choose only those that are clean, fresh, and perfectly sound, and, if possible, infertile. It is advisable not to wash them before they are put into the preservative, for they will keep better if their bloom is not removed. Place the eggs in tall stone crocks or glass jars with their pointed ends turned down, filling the receptacles to within a few inches of the top. Pour the water glass solution over the eggs, to a level of an inch or two above the top layer. Then stand the vessel in a cool place where the temperature will not exceed 50 degrees Fahrenheit.

Calling all cooks
We have a couple of recipes that we are hoping to find. I'm sure at least one of our readers will have these tucked away. Joan Currie from Lawrencetown, N.S., has requested the recipe for Ginger Snaps that used to appear on the Crosby Molasses box. Does anyone have a copy to share?
And, we are still looking for Dutch Meat Rolls with sauce. Leon Marchand from Petit de Grat, N.S., is waiting for this one, and so am I!
BREAD EXCHANGE

PATRICK'S
MULTI-GRAIN BREAD
Patrick Henry,
Mosher's Corner, N.S.

"This recipe makes five two-pound loaves."

3 tablespoons sugar
2 tablespoons salt
1/4 cup molasses
1/3 cup oil
2 tablespoons yeast
1 teaspoon sesame oil
3 cups boiling water
2 cups cold water
1 cup milk
1 cup warm water with
1 teaspoon sugar
8 cups multi-grain flour
8 cups white flour

Put the yeast in a small bowl or measuring cup with one cup warm water and one teaspoon sugar. Let rise. Put the sugar, molasses, salt, and oil into a large bowl. Add three cups boiling water to dissolve. Add two cups cold water and one cup milk. When cool, add the yeast mixture. In a bread bowl, put eight cups multi-grain and four cups white flour and mix well. Add the water mixture. Stir well and add the remaining flour one cup at a time until the dough is no longer sticky. Knead for 10 minutes. Put the dough in a ball into the bowl and rub with the sesame oil. Let rise until doubled. Knead the dough for five minutes, and then divide into five parts. Shape the loaves and let rise in a warm place until they are the size you want.
Bake in a 375 degrees F oven for 25 to 30 minutes. Remove from the pans and cool on racks, covered with a damp tea towel. This bread freezes well.


Mail your recipes, household hints, and requests to Household Notes, care of Rural Delivery, Box 1509, Liverpool, NS B0T 1K0.