Butter in a tub or jar. The folks in India call it ghee. The Chefs call it clarifed butter. Same thing. Heat til a liquid. Remove the stuff floating on top. Leaves a clear liquid. Let gel in a (sterilized) jar.

Also it does not burn when used for cooking.

Eggs. You want to coat with vaseline or something called waterglass. Turn the eggs top for bottom once a week. On the farm in our cool celler they would last all winter.

Michael