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Updated: May 21, 2025
"I say, Molly, look at the frog I bringed you!" he exclaimed as he came close under the sill, which is not high from the ground. "If you put your face down to the mud and sing something to 'em, they'll come out of their holes. A beetle comed, too, but I couldn't ketch 'em both. Lift me up, and I can put him in the waterglass on your table."
Waterglass eggs are good enough for cooking purposes, but when boiled anyone that knows the taste of a strictly fresh egg can tell the difference in an instant; when fried the taste is not so pronounced, but it is there just the same; besides, when broken, they are a little watery. This watery condition passes off if left to stand for a few minutes.
The best way is to use the waterglass method, is one quart of waterglass to ten quarts of water. Boil the water and put away to cool, when cold add the waterglass, mixing well, and store in 3 or 5-gallon crocks in a cool place. They will keep six months if good when put in. In all cases the eggs must be gathered very fresh, for one stale egg will spoil the whole lot, so great care is needed.
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