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110 DOMESTIC COOKERY AND

Grease each egg with sweet lard, and as you do so,
lay them in a keg or jar, or old tin vessels that are out
of use, put them in a dry closet and keep them covered
over; if they are put in the cellar, they are liable to
mould, which spoils them entirely; do not put in any
cracked ones, or they will injure the rest.

In this way they have been known to keep a year, and
were nearly as good for puddings, or batter cakes, as
fresh eggs; they do not do to boil, or make pound or
sponge cake, as they lose part of their lightening property.

To Keep Eggs in Lime Water.

Pour two gallons of hot water on a pint of lime and
half a pint of salt; put the eggs in a jar or keg, and
when it is cold, pour it over them, and put them in a cellar
to keep; be sure that there are no cracked ones.
Eggs may be kept a month or longer, spread out separately
on dishes, so as one will not lay on another; they
will keep best in a dark closet.

Clean Soiled Eggs.

When eggs are discolored from laying on the ground,
wash them first in strong vinegar, and then in cold water,
and wipe them dry on a soft towel.

Roasting Coffee.

Pick out the stones and black grains from the coffee,
and if it is green, let it dry in an oven or on a stove;
then roast it till it is a light brown color; be careful that
it does not burn, as a few burnt grains will spoil the
flavor of the whole.

White coffee need not be dried before roasting, and
will do in less time. Two pounds is a good quantity to
roast for a small family; the whites of one or two eggs,
well beaten, and stirred in the coffee when half cold,
and well mixed through it, is sufficient to clear two
pounds, and is the most economical way of using eggs;
it will answer either for summer or winter. Some persons
save egg shells for clearing coffee.