rage 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.

To get good results in any kind of storage, you must observe four
things:

1. Proper ventilation.
2. Proper regulation of temperature.
3. Sufficient moisture.
4. Good condition of vegetables when stored.

There are six different ways to store vegetables. They are: cellar
storage, pit storage, outdoor cellar or cave storage, attic storage,
sand boxes and pantry storage.

CELLAR STORAGE

We will first of all consider cellar or basement storage. One of the
most convenient places for the storage of vegetables is a cool,
well-ventilated and reasonably dry cellar undernea