New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-09-25
Recipes Tested and
Found Good

Found GOOd
All recipes appearing in these columns have
been tested. 49, 49,
This department viii be glad 20 answer any
culinary question submitted by readers anu
ADDRESS Culinary Editor. Nev-York Tribune.
80. l54 Nassau street.
Ttis department Will not BE- resporsi;6.s I t'
manuscript which is not aGc1,npa' .a,,,r.
ri'h questions requiring an answer bS Istttl.
u ITO on ouiy one side or tho paper SNq
that name and address accompany each "S''''
NOI,ASSEs CANDY TO make Uoias-
ses candy without long boiling use TWO
cupfuls of brown sugar. one cupIuI o.
molayses. one tablespoonful OF vinegar
End piece Of butter the size OF large
walnut. Let the sugar, molasses a"N
vinerar boil together for few plhu'eS
before putting In the butter and JUST u
,ore talSing the candy of the IRE aod
generous pinch OF soda. Ii is ready 10
take of when little dropped In colo
water hardens but does not become Dit
tie. This will pull beautlfuHy Hs"'
color 5. G. T., Rochester.
SMALL, ORNAMENTAL CAKES-lo
make small ornamental cakes bake pouhu
cake mixture little more than an inc''
thick in shallow pans. and wheh cooi GU
into SQUARES. diamonds. triangles' circles
crescents. etc These must no giaZed DC
fore frosting For the glazing peat inc
white OF an egg slightly and add one Ia
bIespoonful Of powdered sugar Apply
this with a brush TO the top and sides OF
rho cakes. After glazing the cakes should
stand overnight before being dipped In the
Crosting Fondant is used for inc lros'-
ing. Melt the fondant over hot water,
coloring AZ and favoring II as DESIRED ana
stirring II 10 prevent crust forming on
the top Lift tho cake 10 be dipped WIN
n three-tined fork and lower 1t for three
fourths OF lts depth into the fondant: re
move from the fondant, invert ana SIP
from the fork 10 board Decorate with
oyna mental fruits and nut meats. candied
cherries, angelica or candied violets.
CHICKEN TERRAPIN.-Boil one pair
OF chickens until tender. Chop the whites
OF six hard-boie eggs and mash the
yolks with q seasoning OF pepper, mustard
and salt. Season two cuptuls OF tho liquor
IN which the chickens were boiled with
pepper, salt and mace; bring to the boil
and thicken with two tablespoonfuis OF
-four rubbed into quarter OF pound
OF butter. Let It boil IA few minutes ana
then put In the chicken To DO made hot
Add n little vinegar and serve. quite old
fowls, II hot, can be successfully treat
cd In this way.--Mary Holmes Taylor.
Mlddletown, y. j.
HIDDEN EGGS.-Butter some ramekin
CUBS and sprinkle them evenly with
chopped parsley, mixed with very small
PROPORTION OF finely minced shallot and
some salt and freshly ground black pep
per. Break one new laid egg at time
INTO n cup, remove about teaspoonfuI Of
the white OF the egg for future use ana
slip n carefully into one or the buttereo
ramekn cups, so that the yolk may ue
kept whole; when the required NUMBER
have been allied put little piece OF butter
on the top OF each and set the cups in
shallow dish OF boiling water, which has
been placed in O we'll heated oven. AT the
end OF six minutes tho eggs should be
quite Arm, but this will depend on the
heat. and they may require a few minutes
longer. Leave them in the cups until they
are cold and then turn them out ON TO
Toured board. Have In readiness a savory
rnince made OF veal and ham and prepared
I'm the same way az II II was intended Tor
rissoles. Dust the eggs lightly with houT
and cover them evenly with tho mincei
then mould them neatly with fioured
hands. II convenient, put them aside Tor
nm hour after they are ready; then brush
them over with beaten egg, cover them
thickly with finely sifted bread crumbs
and fry quickly until they are crisp and
golden in color In bath of clear, boiling
fat. The eggs take some time TO get cold,
and II is important that they should not
be packed as long as any heat is left In
them. or It will take ali the crispness from
the outside.