Another Good Thing Martha Shares Tips About Using A Decorative Bottle To Hold Dishwashing Liquid

Q. I’ve heard about your idea for using a decorative bottle for dishwashing liquid. I tried it, but the spout will not stay in the bottle. My wife is having great fun with this at my expense. What did I do wrong? Michael Zukowski, Kansas City, Mo.

A: Easy, inexpensive, useful and attractive, this idea - one of my very favorites - is a perfect example of what I call “a good thing.” In a pretty glass bottle, dishwashing liquid actually becomes a decorative addition to the kitchen, instead of something you want to hide under the sink.

All you need is a good-looking bottle (I like cruet bottles) and a pour spout, like the ones used in restaurants for liquor bottles. There are a few different kinds: Some are all plastic, others have a metal pourer with a rubber stopper. You’ll find them for just a few dollars at housewares stores, where you can also buy attractive new bottles. But wonderful old bottles can be found at flea markets for a dollar or two apiece.

In your case, it sounds like the spout you used just didn’t fit the bottle. It might be too small or, if it keeps working its way out of the bottle, it might be too big. Try again with another bottle or spout until you get a good fit.

Q: I’m confused about eggs. What is the difference between white-shelled eggs and brown-shelled eggs? - Jesse Kovach, Iselin, N.J.

A: The difference, quite simply, is in the hens that lay the eggs: Some breeds lay white eggs, others lay brown eggs. And some hens, such as the Araucanas and Ameraucanas that I keep, are prized for the exquisite pale-blue and pale-green eggs they lay.

There is no difference between white and brown eggs in taste, quality, nutrition or in how the eggs will cook. You will, however, notice a difference in the price: Brown eggs are usually more expensive. According to the American Egg Board, this is because the breeds that lay brown eggs, such as the Rhode Island Red, New Hampshire and Plymouth Rock, are usually larger birds, and therefore require more food.

Here are a few more interesting egg facts:

Eggs sizes are determined by weight and range from “jumbo” (30 ounces per dozen) “to peewee” (15 ounces). Most recipes call for large eggs (24 ounces).

Quality ratings - AA, A and B - are determined by both the exterior and the interior of an egg. Factors considered for the exterior are shape, shell texture and cleanliness; for the interior, the shape of the yolk, consistency of the white and the size of the air pocket at the large end of the egg (called an air cell).

Grades AA and A eggs have high, round yolks, thick whites and small air cells; grade B eggs have slightly flatter yolks, thinner whites and larger air cells. You won’t often see grade B eggs in stores, and grades AA and A can be used interchangeably.

An egg straight from the henhouse is a real treat: The fresher the egg, the better it tastes. Having said that, eggs do keep well - they can be stored in the refrigerator for up to a month.

Eggs absorb odors easily. To keep them from picking up a new aroma in the refrigerator, always store them in the carton they come in.

Q: I recently tried my hand at making herbal vinegars. After the first four or five days, they take on a murky appearance. Do you have any tip on maintaining the clarity? - Stacey Moore, Bailey, N.C.

A: The additions used to flavor vinegar, such as fresh herbs, spices, garlic, chili peppers, berries and citrus zest, do look lovely suspended in the liquid. But for the best clarity, it’s a good idea to strain them out after they’ve transferred their flavor to the vinegar. This will also help the vinegar last longer.

Here’s the basic technique for making flavored vinegars.

Start by sterilizing glass bottles (they must be in good condition, free of chips and cracks). Wash with hot soapy water and rinse well. Place on a wire rack in a large pot, and add water to cover the bottles. Bring to a boil, and boil for 15 minutes. Transfer the bottles to a clean towel.

Use a chopstick or skewer to poke the flavorings you’re using into the bottle, then use a funnel to add good-quality vinegar. Seal tightly with clean new corks, plastic stoppers or screw-on tops.

Set aside in a cool, dark place for one to two weeks for the flavors to develop. Strain the vinegar through a cheesecloth-lined sieve, strain again if necessary, and return the vinegar to the bottle. It will keep for up to a year.

MEMO: Questions should be addressed to Martha Stewart, care of The New York Times Syndication Sales Corp., 122 E. 42nd St., New York, N.Y. 10168. Questions may also be sent to Stewart by electronic mail. Her address is: mstewart@marthastewart.com.