2 gallon jar—­80 eggs, 8 pints of solution or 2 quarts.

3 gallon jar—­120 eggs, 11 pints of solution or 51/2 quarts.

4 gallon jar—­160 eggs, 141/2 pints of solution or 71/4 quarts.

5 gallon jar—­200 eggs, 18 pints of solution or 9 quarts.

6 gallon jar—­216 eggs, 22 pints of solution or 11 quarts.

10 gallon jar—­400 eggs, 36 pints of solution or 18 quarts.

HOW TO USE PRESERVED EGGS

When the eggs are to be used, remove them as desired, rinse in clean, cold water, and use immediately.

Eggs preserved in water glass can be used for soft boiling or poaching up to November.  Before boiling such eggs prick a tiny hole in the large end of the shell with a needle to keep them from cracking, as the preservative seals the pores of the shell and prevents the escape of gases, which is possible in the strictly fresh egg.

They are satisfactory for frying until about December.  From that time until the end of the usual storage period—­that is until March—­they can be used for omelettes, scrambled eggs, custards, cakes and general cookery.  As the eggs age, the white becomes thinner and is harder to beat.  The yolk membrane becomes more delicate and it is correspondingly difficult to separate the whites from the yolks.  Sometimes the white of the egg is tinged pink after very long keeping in water glass.  This is due, probably, to a little iron which is in the sodium silicate, but which apparently does not injure the eggs for food purposes.

CHAPTER XVIII

HOME STORAGE OF VEGETABLES

Towards the end of the canning season most housewives have used every available glass jar and tin can and hesitate about purchasing a new supply.  They have dried and brined many products and yet they feel, and rightly so, that they would like still more vegetables for winter use.  There still remains another method that they may employ to provide themselves with a plentiful supply of vegetables and these vegetables can be in the fresh state too.  Neither canned, dried, pickled or salted but fresh.

Canning, drying, pickling and salting are essential and necessary but they can not take the place of storage.  To keep vegetables in their natural state is the easiest and simplest form of food preservation.  Of course, you must take proper precautions against freezing and decay.  If you do this you can have an abundant supply of many kinds of fresh vegetables all winter, where climatic and living conditions will permit.  Storage costs but little money and little effort and yet it is very satisfactory.

There are many vegetables that can be stored to good advantage.  They are:  Beets, Brussels Sprouts, Beans, Celery, Carrots, Chicory or Endive, Cabbage, Cauliflower, Kohl-rabi, Lima Beans, Onions, Sweet Potatoes, Squash (Winter), Salsify or Vegetable Oyster, Tomatoes, Turnips.