The Holbrook news., 1909-05-21

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 Novel EEg-Breaker.
 A Colorado man has invented an which reduces to a science tie breaking of an egg aud makes
 M what was sometimes pain WUA full operation an interesting
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 @ bit of work. This device YIN consists of an apparatus EM much like a pair of pincers. TH with long wire handles and semi-circular jaws, each H9 equipped with tiny teeth at
 U the end. Above and below
 the jaws are conical springs, forming receptacle the shape of an egg, The egg is placed in these springs and by gripping the handles of the device the jaws press upon 1t, cut ting through the shell as neatly as & nan might cut piece of fruit with . knife. The egg is thus opened not only without soiling the cloth, but without burning the hands, which was the inevitable experience in the old way.
 Dainty Potatoes.
 Boil potatoes until thoroughly cook ed, mash and stir in egg and one cup of milk, a teaspoonful of salt and pinch of pepper. Roll potatoes into balls the size of q tennis ball. Make l cup out of & lettuce leaf twisted and put in one ball. Arrange leaves and balls in fiat dish with slices of hard boiled eggs around edge and a sprig 'f parsley. Serve with roast beef.
 Eggs and Oysters.
 Beat up three eggs, add one table spoonful of cream and a seasoning ot 'alt and pepper. Melt one tablespoon 'ul of butter ir a saucepan. When 1t Is hot pour in the egg mixture and stis over a slow Ire. When 1t is just be- ginning to thicken add twelve oysters md continue cooking the mixture till t Is soft, creamy mass. Serve ss luickly as possible on toast.
 Sponge Candy.
 Put together in a saucepan two cups ,f granulated sugar. one cup of New Orleans molasses, a half cup of water, l tablespoonful of vinegar and a small ,it of butter. Boil until little dropped nto cold water is brittle, then taken rom the fire, stir in a spoonful of 'aking soda and. while foaming. turn nto greased dishes to cool. Do not pull.
 Pumpkin Bread.
 Stew a good-sized pumpkin as for ,ies, mash fine and make stinf with lour. Add a teaspoonful of salt. Mix yell and turn into a greased bread ,an, and bake In a slow oven for three tours or more. This may be eaten hos IT cold. but is best when cold; 1t is ut into thick slices and fried, then erved with jelly or a sweet sauce.
 Stewed Beets.
 Cook six medium-sized beets. When oft peel and chop in dice. Take water nd vinegar, salt and pepper to taste. ne dessertspoonful of sugar, butter the lze of a walnut. Cook all together fteen minutes, then thicken with four , the consistency of cream. Serve In Ide dish as a vegetable.
 To Prepare Vegetables. Place all long vegetables, such as sparagus, carrots, parsnips and salsify, l cold water to make them crisp. then ut on board and scrape from you. A reat quantity of vegetables can be repared in short space of time. be- des leaving the hands absolutely .ainless.
 How to Use Sage.
 When preparing dressing for poultr, lge is generally used. and the stems nd leaves are found so disagreeable the dressing. A good way of pre- enting this is to steep a tablespoon of lge in half cup of boiling water. This m be strained right into the dressing
 Candied Feelings.
 Cut into strips after removing the hite membrane. Soak in cold water IT two hours, then wipe dry. Boil two IDS sugar with one of water until le syrup threads. Dip the strips of eel In this and lay on oiled paper tp le sun or warming oven to dry.
 To Keep EgEs from Bursting. Eggs when boiling frequently burs> |, hxr hofrO full