a long-handled spoon to avoid cracking the shell. Stand the crock
containing eggs in a cool place, cover with a cloth tied over top of
crock, avoiding frequent change of temperature; they should keep one
year. The water glass solution may become cloudy, and resemble a
soft-soap mixture, but this is a natural condition and does not affect
the eggs.

April is considered the best month for packing eggs. Infertile eggs
are to be preferred to others. Carefully remove the eggs from the
water glass mixture with a long-handled spoon when wanted to use, as
the shells are sometimes not quite as hard as when placed in the
crock. The eggs may be used for cooking, baking, in fact, for any
purpose except soft-boiled but should you wish to boil them, a tiny
puncture should be made in the shell of these eggs before boiling.

Ten quarts of water to one pint of water glass will cover about 12 or
13 dozen eggs.

TO TEST FRESH EGGS.

Place an egg in a tumbler, fill tumbler with cold water. If eggs are
fresh they will remain in the bottom of tumbler. If not strictly fresh
the egg will float on the top, or near the top of tumbler of water.

SALADS--AUNT SARAH'S SALAD DRESSING

For this she used 1 pint of sour cream, 1-1/2 tablespoonfuls of flour,
1-1/2 tablespoonfuls of mustard (pulverized dry mustard), 3 eggs, 1/4
cup butter (or 1/4 cup of olive oil may be used instead, if liked),
1/2 cup good sour vinegar, 1/2 teaspoonful of black pepper and a pinch
of red pepper (cayenne), salt to taste, 1/2 teaspoonful of sugar.
Place in a bowl the 1-1/2 tablespoonfuls of flour with the same
quantity of mustard; mix smoothly with a little of the sour cream.
Then add the eggs, beaten in one at a time, or use, instead, the yolks
of five eggs. When using the whites for angel cake or any white cake
Aunt Sarah usually made salad dressing from the remaining yolks of
eggs. Add the sour cream and vinegar, salt and pepper. Mix all well
together and strain through a fine sieve and cook in a double boiler
over hot water until a creamy consistency. Pour in glass jars. This
dressing will keep well on ice or in a cool place for two weeks. If
too thick, thin with a little vinegar, water or milk when using it.
About 3/4 of a cup of this dressing was used for mixing with 1 cup of
the meat of cold, cooked chicken in making chicken salad. The white
meat of chicken was cut in dice and 3/4 cup of celery was also cut in
small pieces, a couple of hard boiled eggs,