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Candied Citron

Peel and cut in sections, removing all seeds; let stand over night in brine made of half a cup of salt to a gallon of water. Drain, rinse, and cook until tender in fresh water. Let cool in the water. Take sugar equal to the weight of the citron before cooking and a cup of water to each pound of sugar; let boil, and skim. In this syrup cook the citron until transparent; remove and let the syrup simmer until quite thick; put in the pieces of citron and let stand over night. Take out the citron, reheat the syrup, pour it over the citron, and let stand again. Repeat till the citron will take up no more syrup. Then let dry off and store.

How to Preserve Eggs To preserve eggs for any length of time, exclude the air by covering them with fat, wax, strong brine, or lime-water; or pack them in sawdust, or meal.

Eggs may be kept fresh in a cool, dry place for months by packing them, small ends down, in a bed of ordinary coarse salt. The shells should not come in contact, and each egg should stand upright. The salt holds the egg firmly in position and excludes the air. Fine rock salt, such as is often used in freezing, is adapted to this purpose.

Solution for Preserving Eggs (United States Agricultural Department) Fill an earthen or water-tight wooden vessel with eggs. To one part of water glass, also known as soluble glass and silicate of soda, add ten parts of tepid water, stirring the water thoroughly and slowly into the water glass.

When the resultant mixture is cold, pour it gently over the eggs, using sufficient to immerse them. Three pints of water glass and thirty pints, or fifteen quarts, of water will generally cover fifty dozen eggs. Keep the vessel covered and in a cool place.

To Preserve Eggs for Use in Winter Into each three gallons of water mix one pint of freshly-slacked lime and one half pint of common salt; put in the eggs and cover with a board sprinkled with lime and salt.

I quart salt I ounce saltpetre