The National tribune., 1909-05-06

You doubtless remember the old lady
who said she could always tell fresh
eggs from old ones because they would
either sink or swim, but she disremem-
bered which. Now, here is a reaiiy
tnfallible rule truly fresh egg Will
Immediately sink to the bottom OF
vessel of fresh water and rest there
If not quite fresh, 1t will rest with the
big end raised higher than the small
end. and the higher the big END is
raised the older is the egg.
AS the egg gets older, the water CON
tanned In the white -eyaporates, and TINS
causes the empty space at the thlck
end of the egg to become enlarged
The larger that empty space becomes
the more the egg rises in the water
till in course of time it floats.
Make mclasses candy by boiling to-
rether two cupfuls of molasses, one
cupful of white sugar, three-quarters
of a, cupful of water, rounded tapie-
spoonful of butter and scant half tea
spoonful Of cream of tartar AS soon as
this begins to boil, cover with TIN nd,
which keeps in the steam and washes
the candy from the sides of the pafs.
When the candy has been cooked long
enough so that little dropped III
cold water may be rolled into pan
of iellylike consistency between the
fingers. take from the fire and pour
on oiled marble or a buttered platter.
When cool enough to handle get the
mass into good shape, hold over the
stove and pull briskly for few mo-
ments The heat and the stretching
will whiten it in short time. When
light colored enough divide into Two
parts. place on slightly Toured boaro,
stretch II out into long, narrow shapes
about half an inch thick. Have ready
some French fondant, knead until sofl
and creamy and work into IL oozeh
almonds chopped rather hne- race
this fondant on top one cake Oh the
taffv. then cover with the remainder
of the taffy. thus having the fondant
between the layers of taffy. Press the
layers firmly together and cut into
strips half an inch wide, then with
scissors cut into kisses.
Glazed nuts when purchased at the
shop cost a great deal. They are no,
at all difficult to prepare at nome ana
the cost will be about half as much.
Put two cupfuls of sugar, one cup
boiling water and an eighth teaspoon
full cream of tartar into saucepan
stir until the sugar is dissolved, place
on the stove and heat without stirring
to the boiling point. Cook until the
sirup begins to color, take at once
from the fire and set in a large vessel
OF colo wafer 10 dIlcSl tHS bS''A'o'
AS soon as lowered little in tempera-
ture take from the cold water and Sc,
in a pan of hot water, to keep at the
same temperature while dipping the
nuts Take the nuts separately on
long pin, dip into the sirup, take from
the sirup and lay on oiled paper to
dry.
The Agricultural Department has
issued a bulletin telling how old field
mushrooms may be preserved by dry
ing, and how they may be used whole
in the way fresh mushrooms are. after
a preliminary soaking.
Peel, but do not wash, as mush
rooms that have been wet cannot bf
successfully dried
The mushrooms that keep best are
those gathered dry. Wipe over with
flannel cloth dipped in dry salt, then
place on boards or dry in racks only
one deep and expose to sun and air.
Beginning with the cup side down.
they should be turned every day They
must not be left out during the night,
as they absorb moisture. They may
also be dried on wooden trays In a
warm room. When dried by either
method they must feel dry to the touch
Finish in the oven and while brittle
grind into fine powder in spice or
- coffee mill II desired. Put the dried
mushrooms or the powdered ones Into
well stopperef dry bottles or fruit jars
tightly sSdIed, and keep in cool, dry
place.