The WILLIAM L. CLEMENTS LIBRARY University of Michigan Gift of Janice B. Longone اسم No /22 4 Whatsoever is set before you, eat, asking no questions for con- science sake, 1 Corinthians 10:27. MENUS LUNCHEON. Cantaloupe Mutton Broth Crackers Broiled Chicken Mashed Potatoes Green Peas Fruit Salad Vanilla Ice Cream Chocolate Sauce Lady Fingers Coffee LUNCHEON. Grapefruit Bouillon Toasted Firigers Chicken En Casserole Rice Croquettes Cauliflower Hollandaise Sauce Lettuce Hearts Russian Dressing Strawberry Mousse Meringues Tea LUNCHEON. Chicken Broth Buttered Crackers Olives Celery Oyster Patties Broiled Lamb Chops Creamed Potatoes Green Peas Stuffed Tomato Salad Cheese Wafers Chocolate Souffle Whipped Cream Tea .. LUNCHEON. Cream of Spinach Soup Radishes Chicken Pie Sweet Potato Croquettes Corn Oysters Rolls Waldorf Salad Ice Cream Devils Cake Tea 7 Compliments of Horton & Lewis Cream Co. XOXOXOXOXO DOO Compliments of S. W. PAYNE 8 When in Sussex. You are invited to inspect SUSSEX MILLS We manufacture Fancy Jacquard Towels and Corset Cloth 13 I will be with you in the squeezing of a lemon-Goldsmith. FISH AND OYSTERS CLAM OR OYSTER COCKTAILS. 1 tablespconful tomato catsup. 12 tablespoonful grated horseradish. 12 tablespoonful Worcestershire Sauce. 1 tablespoonful lemon juice. 44 teaspoonful Tobasco Sauce 14 teaspoonful salt. 42 tablespoonful vinegar. Mix all together. This is enough for 5 oysters. Pour over oysters about 5 minutes before serving. Mrs. C. E. Brown SCALLOPED OYSTERS. 1 pint oysters. Into the dish put a layer of cracker crumbs, then a layer of oysters. On each layer put bits of butter and cheese, seasoning with pepper and salt. Cover with milk. Mrs. Benjamin H. Smith. OYSTER PATTIES. Scald 1 dozen oysters in their own liquor, drain and cut each into 4 pieces with a silver knife. Melt 1 tablespoonful of butter in a sauce- pan, add 1 tablespoonful flour, cook but do not brown. Add 1 cup cream or milk, stir until smooth, add seasoning and remove from fire. Add 2 beaten egg yolks and stir. This mixture is improved by adding an equal amount of mushrooms. Sweetbreads and mushrooms are nice treated the same way. Serve in patty shells. Mrs. C. E. Brown OYSTER OMELET. 12 oysters if large, double the number if small. 6 eggs, 1 cup milk, 1 tablespoonful butter, salt and pepper. Chop the oysters very fine; beat yolks and whites of eggs separately, as for cake; put three tablespoonfuls butter in pan, let heat well but not to scorch; stir milk into dish with yolks and season; next put in the chopped oysters, beat well, then add the whites of eggs beaten lightly. Then pour all into hot pan. It will begin to cook at once. Take knife and loosen around edge so as to cook all evenly. Turn on hot dish and serve. Mrs. Benj. H. Smith. SALMON SOUFFLE. Separate 1 can salmon into flakes, season with salt, paprika and iemon juice. Cook 1/2 cup soft stale bread crumbs in 2 cup milk 10 minutes and add to salmon, then add the yolks of 3 eggs beaten until thick and fold in the whites beaten stiff and dry. Turn into a buttered baking dish and bake until firm. Mrs. C. E. Brown. 14 - FISH CROQUETTES. 1 pint cold fish, remove bones and run through food chopper. 1 pint hot boiled potatoes. 1 teaspoonful butter. 12 cup hot milk. 1 egg well beaten. Pepper and salt to taste, a little parsley cut fine. Mix thoroughly and when cold make into balls, dip into beaten egg and roll in cracker crumbs. Fry in hot lard. Mrs. S. R. Mills. SHRIMP WIGGLE. 1 pint or 2 small cans of shrimps. 3 tablespoonfuls butter. 1 teaspoonful salt. 1 teaspoonful lemon juice. 1 teaspoonful onion juice (if desired.) dash red pepper. 1/2 cup cream. 1/2 cup milk. 1 teaspoonful fiour. 2 eggs. 1 grating of nutmeg. 1 can French Peas. Wash shrimps and break them in pieces. Put butter in pan, add shrimps and cook 3 minutes. Add salt, pepper onion- juice, lemon juice. When it boils add cream and milk, then eggs and flour beaten together, then peas. Last the nutmeg. Serve on saltines or toast. Very nice for chafing-dish. Frances S. Dunning. 11 15 Compliments of The McBee Binder Co. Sikkerhet sobre o contro SCHOOLS CONTINUATU VAS RASTRO STATIONARIES Compliments of AMZI WOLFE om 16 FOR BEST RESULTS With these recipes, get your Flavoring Extracts, Spices, Cream Tartar, Soda and other culinary articles at Rust's Drug Store Main Street Sussex, N. J. Dr. I. B. LOWE DENTIST SUSSEX NEW JERSEY Wolfe Bldg. *Phone 1-17 17 Some ha'e meat that canna eat And some would eat that want'it, But we ha'e meat and we can eat Sae let the Lord be thankit. Burns. MEATS CHICKEN FRICASSEE. Cut the chicken at the joints, breast and back in two pieces, cover with cold water, add salt, two sliced onions, chopped parsley, few stalks celery, bay leaf. Cook until tender. When tender take out the msat and put white meat at one end of platter, dark meat other end. Strain gravy into bowl set in ice water to make fat rise. Return to pct, add a cup hot cream or milk thickened with two level tablespoon- fuls butter and two of flour; boil together until smooth. Have ready 3 beaten egg yolks, take boiling gravy from fire and add to eggs. Serve with boiled rice. Mrs. C. E. Brown CHICKEN SOUTHERN STYLE. Cut up a stewing fowl as for frying, dip in beaten egg, season with salt and pepper, then roll in cracker crumbs. Place in a buttered baking dish and half cover with milk. Put bits of butter over the chicken and cover tightly. Bake until tender, from 2 to 3 hours. The last 12 hour remove the cover and let chicken brown. Mrs. D. Tully Dunning. CHICKEN A LA KING. Cook 3 tablespoonfuls minced green pepper in 4 tablespoonfuls butter until soft, then stir in 3 tablespoonfuls flour, 1 tablespoonful minced canned pimento and 34 teaspoonful salt. Add gradually cups thin cream. Stir constantly until sauce thickens and boils. Add 242 cups diced chicken, 44 lb. sauted mushrooms. Stand over hot water ur:til chicken and mushrooms are heated through. Mrs. W. L. Geddes. CHICKEN A LA KING. Boil chicken until tender in enough water to cover, cool in liquor, drain, cut meat iri rather small pieces, make a white thick sauce using 1 cup chickeri broth. 1 cup milk. Add to sauce. 1 tablesponful chopped green peppers and pimento. 1 small can button mushrooms. White of 1 hard boiled egg, cut in bits, mash yolks and stir in sauce. Season more highly than usual, add chicken and simmer 20 minutes. Clara Luke Lowry. 18 CHICKEN CASSEROLE. Cut up a tender chicken at the joints, season with pepper and salt, dip in flour and fry brown on both sides. Put chicken in casserole or covered baking dish—first a layer of chicken a few slices of onion a few slices of green peppers, chopped celery or some celery seed, one small bay leaf, one alspice, one clove, a few slices of carrots; add the rest of the chicken and two cups hot water or stock and bake in casserole or covered earthen dish in oven until chicken is terder. If water boils away add some from time to time. If desired a can or 1 dozen fresh mushrooms may be added a half hour before it is done. Mrs. C. E. Brown. CHICKEN PIE. Stew a fowl and season to taste. Line a pie dish with biscuit crust made of 1 quart flour. 34 cup lard or Crisco. 4 teaspoonfuls baking powder. 1 teaspoonful salt. Milk enough to mix so it can be rolled, Have under crust thinrer than upper one. Remove all bones from chicken, thicken the liquor like gravy and fill the dish. Bake in a quick oven. Serve at once with plenty of gravy. Mrs. James H. Dunring. CHICKEN POT ROAST. Select a young fowl and use if possible a porcelain lined or aluminum lzettle large enough to take it whole. Prepare the chicken as for roasting, dredging it lightly with flour but rubbing the season- ing in thoroughly. Melt 2 tablespoonfuls butter in the pot and put the chicken into it. Brown, turning it constantly. In about 15 minutes, when a nice brown all over add not more than 1/2 cup water to the gravy, cover closely and cook over a moderate fire. Watch carefully for the water cooks away and must be renewed frequently. Baste every 5 minutes and keep turning the chicken, allowing about 15 minutes to the pound. Serve hot with the gravy made from the final dripping in the pan. Mrs. Lewis Green. CHICKEN SOUFFLE. (For Left Over Meat or Fish) 34 cup milk and 1/2 cup water heated in double boiler. Add 3 heaping teaspoonfuls minute tapioca, cook 10 minutes stirring frequently. Add 34 cup chicken or fish, chopped. Cook 5 minutes. Add 1 well-beaten egg, pepper salt to taste. Put in baking dish, cover with bread crumbs and bits of butter. Bake until brown and serve hot. Gladys, S. Baldwin. 19 CHICKEN PATTIES. 1 cup cold diced chicken. 2 tablespoonfuls butter, 2 tablespoonfuls flour. 1 cup chicken stock. 1/2 teaspoonful salt. Cayene pepper to taste. Melt butter in saucepan, stir in flour, add chicken stock, season and bring to a boil, add chicken and cook slowly 5 minutes. Fill patty shells and serve at once. Patty Shells 2 cups flour. 4 tablespoonfuls shortening. 12 teaspoor:ful salt. Ice water. 2 level teaspoonfuls baking powder. Sift flour, baking powder and salt together, add shortening and rub in very lightly with finger tips, add cold water slowly enough to make stiff dough. Roll out thin, cut into circles and form on the outside of greased patty or muffin tins; bake in hot oven open side down until light brown. Remove carefully from tins and return to oven and bake 5 minutes open side up. Mrs. C. E. Brown. CHICKEN CROQUETTES ALSO VEAL, OYSTER, FISH AND MEAT. Chop chicken very fine, season with salt, pepper, onion juice. Chopped mushrooms, sweetbreads, tongue or ham are used with chicken, a combination of two improves the quality. Sauce for Crouquette Mixture. 1 tablespoonful butter. 1 teaspoonful onion juice. 2 tablespoonfuls flour. 1 teaspoonful salt. 1 cup cream or milk. 14 teaspoonful pepper. Dash cayene. Dash nutmeg. 1 egg Two cups meat to this amount of sauce. Melt butter, add flour, cook, add cream or milk cook until thick, add seasoning, take from fire and add egg then meat. Put mixture in ice box for two hours or more. When cold and stiff take a large table- spoonful, roll lightly between the hands into a ball, dip and roll in bread crumbs on board into shape of a cylinder. F'latten each end and put in egg. (To each egg add one tablespooriful of water or milk.) Mcisten completely in egg and again roll lightly in crumbs. Put on platter in ice box for an hour or more before frying in deep fat. Mrs. C. E. Brown. 20 CHICKEN OR TURKEY IN CHAFING DISH. 1 cari mushrooms each cut in half. 1 cup cream or milk. 12 cup chicken or turkey stock. Butter size of an egg. Yolks of six eggs. 1/2 cups white meat of chicken or turkey cut in cubes. Salt, pepper, celery salt, to taste. Heat cream, add butter, stock, seasoning, mushrooms, chicken, stir add egg yolks stirred together and cook about 5 minutes until it thickens—no loriger or it will curdle. Serve on buttered toaast. Mrs. C. E. Brown. BROILED STEAK. Trim and wipe steak which should be at least 1 inch thick. Rub broiler with fat, arrange steak with thickest part in center of broiler. Have fire clear and very hot, but without blaze. Hold steak close to fire. Turn every half minute that it may sear quickly. When half done season with salt and pepper. Steak 1 inch thick will broil in 4 minutes. Mrs. Charles Garris. BAKED HAM. Take 1 slice ham 144 inch thick, put in baking pan, cover with milk, bake until brown on one side, then turn over arid brown on other side. Take about 12 to 34 hour or according to thickness of ham. Mrs. Allatheair Simmons. BAKED HAM. Place quite a thick slice of ham in a baking dish and arrarige as many raw potatoes as needed on the meat. Pour over this a liberal quantity of white sauce and bake about two hours—until ham and potatoes are tender. M. L. C. BAKED HAM. 1 slice ham 14 inch thick. Put in baking pan cover with layer of sliced onion and layer of sliced tomatoes, sprinkle with pepper and sugar, pour enough hot water in the pan to baste. Bake about 3/4 hour. Mrs. Allatheair Simmons. BAKED HAM. Line baking dish with sliced raw potatoes. Lay strips of cottage ham oveer potatoes, and alternate with potatoes on top. Pepper enough milk to cover. Bake slowly 172 hours. Mrs. Ford Margarum. 21 HAM SOUFFLE. 2 tablespoonfuls butter. 3 tablespoonfuls flour. 1 cup sweet milk. 2 eggs. 12 teaspoonful salt. Speck cayene. 1 cup ground ham. Make cream dressing of flour, butter, and milk. Remove from fire adding yolks one at a time beating until well blended. When mix- ture is cold stir stiffly beaten whites of eggs and fold in ham. Pour into a buttered baking dish and bake 1/2 hour or uritil firm in center. 1 cup corn may be used instead of ham. A. C. H. IRISH STEW. Boil two pounds of shoulder of lamb cut into two inch squares when half cooked add six small potatoes, six small carrots, three small onions, parsley, few stalks celery, 1 clove, 1 alspice, small bay leaf, half can tomatoes, salt and pepper and when all is done stir in one tablespoonful flour dissolved in cold water and thicken. Mrs. C. E. Brown. YORKSHIRE PUDDING. To serve with hot roast beef. Ingredients:—142 pints milk, 6 tablespoonfuls flour, 3 eggs, 1 small teaspoonful salt. Put the flour into basin with salt. Stir radually. To this add enough milk to malze into a stiff batter. When perfectly smooth add remainder of the milk and the eggs well beaten. Beat the mixture for a few minutes and pour into a shallow tin. (previcusly well rubbed with beef drippings.) Put pudding in oven and bake for half hour. Then for another half hour place it under the meat to catch a little gravy. If the meat is roasted the pudding may at once be placed under it, resting the former on a three cornered stand. Time one hour to hour and half. Sufficient for five or six persons. Mrs. Edward Feakes. VEAL BIRDS. Thin slices of loin veal, wipe, remove bore, fat and skin, pound out until it is 44 inch thick then trim into pieces 212 by 4 inches. Chop trimmings and 1 square inch salt pork, for each bird, add 1 as much fine cra!ker crumbs as you have of meat, season highly with salt, pepper, lemon juice (onion juice if not objectionable) moisten with a little hot water, spread a thin layer over each piece of veal, roll up and tie; dredge with flour, salt and pepper, fry slowly in hot butter about 5 minutes to brown. Put in stew pan half cover with cream, cover and cook until tender 34 of an hour or more. Take out, remove strings carefully and place on small pieces of buttered toast. Pour gravy over it. Mrs. D. M!. Curtiss. 23 VEAL LOAF. 2 pounds veal. 142 pounds salt pork. 1 dozen soda crackers (rolled fine.) 12 cup sweet milk. 2 eggs—beaten. Mix all together, season with salt, pepper and nutmeg and lemon ju ce. Bake about 142 hours. When done pour off grease. S. C. H. VEAL LOAF. 1 pound veal, off shoulder. 1 pound pork, cut in small pieces. Cover with cold water and simmer until tender. Take out and chop fine. Add 2 tablespoonfuls gelatine, to a large cup broth, add to meat, season and put in mould. Garnish to suit. Mrs. George. MEAT CAKES. Take any left over meat, beef, ham, pork, veal, lamb, chop, add two or three small onions chopped fine, two or three slices of bread moistened with milk or water, three well beaten eggs, a little chopped parsley, grated nutmeg, salt and pepper to taste. Mix and make into balls or cakes and fry in hot lard until brown. Serve tomato sauce with them. Mrs. C. E. Brown. SPANISH DISH (FOR LEFT OVER PORK.) 2 cups chopped pork. 3 cups cold cooked rice. 1 good cup tomatoes, stewed. 1 onion, chopped with meat. Salt ard pepper to taste. Cook 12 hour in casserole. Serve hot. Gladys S. Baldwin. AMERICAN CHOP SUEY. 1/2 package macaroni (cooked. ) 1 pound round steak (chopped.) 6 onions sliced on steak. 1 can Campbell's Tomato Soup. 1 can water, salt and pepper, bake 1 hour in casserole. Mrs. Stanley Payne. GOULASH. 142 pound roundsteak. 1 chopped onion. 1 spoonful butter. Salt and pepper, a little paprika and 1 bay leaf. Melt butter, add oricns and steak cut up in small pieces, add salt. Let simmer till brown, add 1 cup of water, bay leaf, pepper and paprika. Thicken with one spoonful of flour, brown in oven, cook until meat is tender. Serve with new potatoes a-la-Poullette. Mrs. Emma Nass. 25 “Work all you can Save all you can Give all you can." - JOHN WESLEY Sussex County Trust Company Franklin, New Jersey 26 HAGGERTY Sales and Service SUSSEX : New Jersey Ford and Fordson Tractors Telephone 64 Night Call 4-3-4 JOHN S. ELSTON Successor to FRANK WILSON Fine Groceries Newton Avenue Sussex, N. J. 27 Two Shaban ni AS PARA SA MG CALL AT Van Diae & Co.'s New Store Cor. Fountain Square and Newton Ave. DEALERS IN Newspapers Tobacco Cigars – Candy THE BEST ICE CREAM SODAS WITH STULL'S ICE CREAM FIRST - CLASS RESTAURANT Pool and Billiard Parlor oblem A. C. TULLY GENERAL FIRE INSURANCE Stock and Mutual Companies Employers' Liability, Accident And Automobile Insurance Farms, and Dwellings FOR SALE or RENT P. O. Box 517. Telephone Communication 28 MORRIS DAVIS Clothing and Furnishings SUSSEX : N. J. Best makes of Clothing for men and young men, youths and boys-all kinds, all prices. Furnishings, Collars, Neckwear, Shirts, Half Hose, Underwear, Hats and Caps, Bath Robes, etc. Everything in Men's and Boys' Wear Oldest Established. 36 Years in Sussex. The Charm of a Beautiful Bath Room Of to-day is the center of home, health and comfort. No other part of the home possesses the charm peculiar to the ideally equipped BATH ROOM. Every modern home should have one. Present reduction in prices make it possible to install one at a reasonable figure. Let us quote you prices, and if we are successful in receiving your order, we are sure to please. Take a look at the Buckwalter Apollo Range Our remarkable success in selling this line of Ranges is due to the fact that they have satisfied our customers in every par- ticular, guaranteed to bake or your money refunded. Can fur- nish in all styles--ordinary black, or enamelled black, blue, green or brown. Buy the genuine, accept no other. S. F. QUINCE CO., Inc. BOTH 'PHONES Loomis Ave, and Mill St. Sussex, New Jersey 29 SAUCES MINT SAUCE. 44 cup chopped mint leaves. 12 cup vinegar. 1 tablespoonful powdered sugar. Add sugar to vinegar; when dissolved pour over mint and stand 30 minutes to infuse. Pearl W. Rust. TOMATO SAUCE. Blend on stove 1 teaspoonful each of flour and butter. Add gradually 1 cup strained tomatoes, 42 teaspoonful salt and sugar each 14 teasponful white pepper, 1 clove. Pearl W. Rust. PREPARED MUSTARD. Into a large bowl put 3 slightly heaped tablespoonfuls of ground mustard, stir in slowly enough luke warm water to make a stiff paste. Beat until smooth, then add 12 teacup of good vinegar, a very little salt and the beaten yolks of 2 eggs. Set the mixture in boiling water and stir constantly until it thickens, then add butter the size of an egg and stir until dissolved and well incorporated. Mrs. Naaman Sutton. HORSERADISH SAUCE. 2 eggs. 2 tablespoonfuls sugar. 1 tablespoonful flour, 1 teaspoonful salt. 142 cups vinegar. Small piece butter. Caok until thick, remove from fire add 2 cups dry grated horse- radish. Mrs. J. M. Adams. TOMATO SAUCE. 2 tablespoonfuls butter. parsley. 1 tablespoonful flour. 1 bay leaf. i tablespoonful carrot. 3 cloves. 1 tablespoonful onion. 12 teaspoonful salt. 12 can tomatoes. 14 teaspoonful pepper. Put butter in pan add chopped onion and carrot let brown slightly add flour and cook 5 minutes stirring constantly. Then add other ingredients, cook half hour and strain. Use for meats, croquettes and entrees. TARTAR SAUCE. To a cupful of mayonaise add one tablespoonful of capers, three olives and two pickles chopped fine, one teaspoonful onion juice. Use for fish and cold meats. Mrs. C. E. Brown. 31 At Your Service- Our “up-stair" Floor Covering De- partment is at your service every business day in the year. If you are in need of a new rug for the parlor, dining-room or bed. chamber, or linoleum for the kitchen, why “get it at Willson's.” J. M. WILLSON, Hornbeck Block Sussex, N. J. Union Phone 2 F 15 Mutual Phone 2-4 MAUL'S, GEORGE MAUL, Prop. XOOPXOXOXOX L The Store for You to Trade in LADIES' and CHILDREN'S OOOO DOO Ready-to-Wear Garments Newton Avenue Sussex, New Jersey 32 BUY BY THE CANNED DAISE. DAISEE GOODS . PEAS CHEAPER CASE 2 ¢ TIN What Shall I Have For DINNER SUPPER Daisee Fancy Peas Daisee Fancy Tomatoes Daisee Fancy Corn Daisee Fancy Succotash Daisee Fancy Beets Daisee Fancy Spinach Daisee Fancy Stringless Beans Daisee FancyLima Beans Daisee Fancy Asparagus Daisee 12 lb tins Tea Daisee Fancy Apricots Daisee Fancy Cherries Daisee Fancy Pears Daisee Fancy Peaches Daisee Fancy Pineapple Daisee Fancy Salmon Daisee Fancy Tupa Fish Daisee 1 lb Finest Cocoa I Daisee 1 lb pkg. Rice Daisee i lb. Male Bean Coffee 33 VEGETABLES . STUFFED BAKED TOMATOES. 2 cups bread crumbs. 2 eggs. Pepper and salt to taste. Little grated cheese. Few sprigs parsley. Mold above ingredients and if not right consistency add milk, 1 dozen tomatoes with tops removed and pulp removed. Fill with above stuffing. Place some butter in dripping pan place in the tomatoes and bake in oven or fry on the stove. This stuffing may be used for peppers. Mrs. B. Botti. SCALLOPED TOMATOES. Butter a baking dish then put in a layer of tomatoes, grated cheese and grated onions, pepper and salt and cover with bread crumbs, bits of butter; repeat until dish is filled. Cover top with bread crumbs, cheese and bits of butter and bake. Mrs. C. E. Brown. BAKED STUFFED TOMATOES. Take out seeds and pulp from whole tomatoes add to this an equal amount of cracker or bread crumbs, season with salt, pepper, few drops onion juice and refill tomatoes with mixture. Place in buttered pan, sprinkle with crumbs and butter and cheese if desired and bake in hot oven. Mrs. C. E. Brown, FRENCH FRIED ONIONS. Peel three Spanish onions. Cut in 12 inch slices cross wise separate the rings, cover with cold water, let stand until crisp; drain and dry between towels. Cover a few ring's at a time with cold milk and dredge them with flour. Fry in deep fat until a delicate brown. Drain on brown paper, sprinkle with salt and serve with roast pork, roast goose, etc. Mrs. C. W. Brownell SPANISH RICE. 1 cup boiled rice. 1 cup chopped meat. Small can tomatoes. 1 chopped onion-salt. Mix and put suet on top. Bake 34 hour. Mrs. Harry R. Edsall LOMBARDY RICE. 1 cup boiled rice. 2 tablespoonful butter. 1 cup tomato sauce (or straired tomatoes) and stir in 12 cup grated cheese, salt and pepper to taste. Serve very hot. A. C. T. 34 BAKED PEPPERS. 1 cup cold cooked meat, chopped. 12 teaspoonful salt. 1 cup cooked rice. 1 large tomato. 1 tablespoonful melted butter. Peel, dice and drain tomatoes. Mix all together and nearly fill six peppers which have had seeds removed and stood in boiling water for 5 minutes. Stand them in a baking pan and add 1 slice onion, 1 tablespoonful butter, juice from draining tomato, and enough water to reach half the height of the peppers. Bake 1 hour in a slow oven basting every 15 minutes. Lift peppers from pan to serving dish, thicken juice in pan, pour over peppers and serve. Ellen M. Dunning. BAKED STUFFED PEPPERS. Cut top off or cut them in two lenghtwise and remove seeds and pulp. Plunge them in boiling water for 3 minutes, take out and plunge in cold water. Fill each one with a stuffing made of equal parts of bread crumbs (that have been soaked in milk) and cold chopped ham, chicken, veal, lamb or beef, season with salt, pepper, butter, onion juice. Place in a baking dish with water or stock, bake in moderate oven half hour. Mrs. C. E. Brown. CAULIFLOWER AU GRATIN. Break the. boiled cauliflower into small flowerets. Place in baking dish in alternate layers with white sauce and grated cheese. Cover the top with crumbs and butter and bake until the sauce bubbles through the crumbs. Potatoes Au Gratin are cooked the same way after being boiled and cut in dice. Mrs. C. E. Brown. ONIONS AU GRATIN. Place boiled onions in baking dish, cover with cream sauce well seasoned and cover top with bread crumbs, grated cheese and bits of butter. Bake twenty minutes in hot oven. Mrs. C. E. Brown.; CORN SOUFFLE. Melt 1 tablespoonful butter and add 1 tablespoonful sifted flour: i Stir until smooth and add one by one the beaten yolks of three eggs, beat well and stir in slowly 1/2 pint boiling milk and cook gently till smooth, add 1 cup of grated fresh corn, salt and pepper, and fold in stiff whites of eggs. Bake 20 minutes in hot oven. BAKED CORN. 1 can corn. 2 eggs. 1 cup milk. Salt and pepper. Bread crumbs. Butter. Add beaten eggs, milk and seasoning to corn, pour in baking dish, sprinkle over with bread crumbs and pieces of butter. Mrs. Linn. 36 CHEESE SOUFFLE. To 2 tablespoonfuls of melted butter add: 3 tablespoonfuls of flour. 142 teaspoonful salt, pinch mustard. Little paprika, stir to a smooth paste. Add 34 cup milk, cook till thick, then add 12 cup grated cheese and stir well. Beat 2 eggs separately very light and add to first mix- ture. Turn into buttered pudding dish, put small thin buttered squares of bread on top, bake 20 minutes in quick oven and serve at once. Ellen M. Dunning. 37 SALADS AND SALAD DRESSINGS BANANA SALAD. Remove skins and cut in half lengthwise as many bananas as are rieeded, allowing one half banana for each person, mix salad dressing with whipped cream, roll bananas in the dressing then in chopped nuts. Walnuts, peanuts or pecans may be used. Serve on a lettuce leaf. E. H. PINEAPPLE SALAD. Ore pineapple, shredded. Add same amount of white grapes after they have been skinned and seeded. Equal parts of celery cut in small pieces. Moisten with cream mayonnaise. Mrs. I. B. Lowe. PINEAPPLE SALAD. 1 package of Knox envelope gelatine soaked in 1 cup water. Scald juice of 1 can of pineapple. Add enough water to juice to make 3 cups. Chop pineapple. 1 bottle small white onions. Put over the fire, add One cup sugar, stir the dissolved gelatine in boiling juice. Put the chopped fruits in molds and pour over the liquid. Serve on lettuce leaves with a boiled dressing. Clara Luke Lowery. CANDLE SALAD. Arrange a lettuce leaf cn small plate with slice of pineapple on top and half a large banana in center of pineapple. Fasten with piece of toothpick, a marachino cherry on top of banana and pile salad dress- ing around banana on top of pineapple. For dressing use equal parts of boiled dressing and whipped cream, or one-third dressing and two- thirds cream, according to taste. Mrs. Ora Harden. QUICK APPLE SALAD. Pare whole smooth apples, remove core and slice crosswise, making slices thin but not to break, lay on lettuce leaves, cover with mayonnaise and sprinkle with nut meats. Anna Prusha. POTATO SALAD. Cut cold boiled potatoes into slices or dice. Soak for two hours or longer in French Dressing into which a large onion has been grated or sliced. Pour off French Dressing and add Mayonnaise or boiled salad dressing and chopped hard boiled eggs. Mrs. C. E. Brown. ITALIAN SALAD. 1 head lettuce. 1 cup cooked rice. 1 cup beets. Arrange nests of lettuce. Place cold boiled rice on lettuce in cur shape. Into cups drop diced beets. Across the top place chopped parsley. Serve with boiled salad dressing. Mrs. C. E. Brown, 38 GREEN PEPPER AND COTTAGE CHEESE SALAD. Cut off end and stem of pepper, remove seeds and wash in cold water. Drain, fill with cheese mixed with chopped English walnuts. Press mixture in pepper, set aside until firm. When ready to serve cut in slices and lay on lettuce leaves. Serve with mayonnaise. It is also good to serve in combination with tomatoes. Mrs. C. D, Wolfe. FRUIT SALAD. 3 grapefruit, peel and remove pulp. 4 oranges, peel and remove pulp. 4 bananas, sliced, 1 can pineapple or 8 slices of fresh fruit. Mix with a good thick salad dressing. This will serve 12 generous portions. Mrs. W. H. Dailey. FRENCH FRUIT SALAD, 2 oranges. 3 bananas. 1/2 pound Malaga grapes. 12 English walnut meats. 1 head lettuce. French Dressing: Peel oranges and remove pulp separately from each section. Peel bananas and cut in 14 inch slices. Remove seeds from grapes. Break walnut meats in pieces. Mix prepared ingredients and arrange on lettuce leaves and serve with French dressing: Alice Decker. JELLIED CHICKEN SALAD. Cut up a fowl, cover with water add two small sliced onions, bay leaf, few stalks celery, green pepper and boil until meat fails from bones. When half cooked add one half tablespoonful salt. Strain, reduce stock to two cups, skim off fat and add one tablesponful gelatine soaked in four tablespoonfuls cold water. Decorate bottom of mold with chopped parsley and slices of hard boiled eggs, add a layer of chicken cut in pieces, sprinkle with salt and pepper, cover with stock. When cold and thick add another layer of chicken and eggs and more stock until all are in. When firm serve with Mayonnaise Dressing. PLAIN CHICKEN SALAD. For Chicken Salad cook chicken same way. Cut in pieces and soak. several hours in French dressing and part of stock then add two. thirds as much celery cut up to chicken after draining and mix with Mayonnaise. Garnish with chopped hard boiled eggs and capers. Mrs. C. E. Brown. OLIVE AND SHRIMP SALAD. Two cups shrimps are mixed with two cups stuffed olives and seasoried with celery salt and paprika. Serve with mayonnaise dress- ing 39 TOMATO JELLY SALAD. 1 envelope gelatine. Stalk celery. 12 cup cold water. 2 cloves. 342 cups tomotoes. Few grains cayenne. 1/2 onion. 2 tablespoonfuls vinegar. % bay leaf. Pirch of salt. Scak gelatine in cold water five minutes. Mix remaining ingre- dients except vinegar, boil ten minutes, add vinegar and soaked gelatine. When gelatine is dissolved strain, turn into mould or line mould with sliced hard boiled eggs. Serve with mayonnaise dressing. Mrs. C. E. Brown. JELLIED CHICKEN SALAD. Soak 12 box gelatine in 12 cup of water, add 2 cups (72 of boiling water) and 3 teaspoonfuls of beef extract, a teaspoonful of onion juice and a pinch of salt. When half cooked add a cup of minced chicken, 1/2 cup nut meats, about a dozen olives cut in pieces and 12 cup canned tomatoes, pressed through a sieve. This can be prepared the day before. Mrs. C. D. Wolfe. PRUNE SALAD. Drain stewed and sweetened prunes ard remove pits. Fill cavaties with nut meats. Serve on lettuce leaves with mayonnaise dressing to which whipped cream has been added. Mrs. C. D. Wolfe. WALNUT SALAD. Use English walruts, crack, remove the meat in perfect halves. Mix with an equal quantity of celery cut into small cubes. Place on lettuce leaves and cover with mayonnaise . For Waldorf Salad use chopped apples with celery and nuts. Mrs. C. E. Brown OLIVE OIL SALAD DRESSING. Blerid 2 tablespoonfuls of oil, 2 heaping tablesponfuls flour, add 1 cup boiling water, 1/2 teaspoonful mustard, 1/2 teaspoonful salt, dasin cf cayenne, 44 cup lemon juice or vinegar, 1 egg yolk, cook until thick. Cool, but not cold, then add 1 cup oil, beating all the time, last ada' white of 1 egg beaten stiff. Mrs. R. V. Armstrong. SALAD DRESSING WITHOUT OIL. Yolks of 2 eggs, to them add 3 tablespoonfuls sugar, 1 hearing tablespoonful salt, 3 tablespoonfuls melted butter, 1 heaping table- spoonful mustard, 2 tablespoonfuls of flour, dash of cayenne pepper and rub together until smooth; thin gradually with a cup of sweet: milk. Stir this into 1 cup boiling vinegar, stirring constantly until it thickens, then add whites of 2 eggs—well beaten. If to be used at once do not put in whites until cold. Olive oil may be added when cold if · desired. Mrs. R. V. Armstrong. 41 SALAD DRESSING. One cup vinegar put on the stove and heat. Make a paste of 1 tablespoonful flour, 1 tablespoonful sugar, 1 teaspoonful of mustard salt and the yolk of 1 egg or more if desired. Stir vinegar in this mixture slowly and then put back on the stove to thicken stirring continually. Mrs. Harry Runyon. SALAD DRESSING. 3 tablespoonfuls sugar. 1 tablespoonful salt. 3 tablespoonfuls melted butter. Yolks of two eggs. 2 tablespoonfuls flour. 1 tablespoonful mustard. Dash of cayenne. 1 cup sweet milk. 1 cup boiling vinegar. Whites of 2 eggs. Mix sugar, salt, butter, flour, mustard, cayenne, yolks of eggs with milk-cooking in a double boiler to make a cream sauce. While hot add the boiling vinegar, stirring until blended. Remove from fire and when slightly cooled add the stiffly beaten egg whites. Oil may be added if desired. Mrs. Robert Armstrong. FRUIT SALAD DRESSING. Juice of 2 oranges. Juice of 3 lemons. 2 eggs. 1/2 cup sugar. 1 cup whipped cream. Beat juice of oranges and lemons with eggs, add sugar and boil until clear. When dressing is cool add whipped cream. This dressing may be used with any combination of fruit. Mrs. H. J. Harp. 4 eggs. BOILED SALAD DRESSING. 12 cup weak vinegar. Two-thirds cup of milk. 3 tablespoonfuls flour. Lump of butter. 3 tablespoonfuls sugar. 1 tablespoonful mustard. 1 tablespoonful salt. Mrs. F. P. VanInwegen. SALAD DRESSING. 3 tablespoonfuls sugar. 1 tablespoonful mustard. 1 tablesponful butter. 1 whole egg. 1/2 cup vinegar. Pinch salt. Mrs. Fannie R. Pinkel. 42 FRENCH DRESSING. 6 tablespoonfuls olive oil. 2 tablespoonfuls vinegar or lemon juice. One-third teaspoonful salt. 12 teaspoonful dry mustard. Dash of cayenne. Dash of paprika. 1/2 teasponful onion juice if liked. Pour vinegar over salt, pepper and mustard. adding oil last. A large amount of this be made and bottled and kept in ice box ready for use. Mrs. C. E. Brown. MAYONNAISE DRESSING. 1 or 2 egg yolks. 1 cup olive oil. 1/2 teaspoonful salt. 12 teaspoonful dry mustard. 2 tablespoonfuls lemon juice. Dash of cayenne or paprika. To egg yolks and mustard add a few drops of olive oil at a time beatirig with a fork until it begins to thicken, then use an egg beater and beat, adding oil and lemon juice alternately and add ingredients. If all are cold it can be made in a short time. If it curdles start with a fresh yolk and add the curdled lot a drop at first, then add faster and beat hard. Mrs. C. E. Brown. THOUSAND ISLAND DRESSING. 2 tablespoonfuls Mayonnaise. 2 small pimentos 1 teaspoonful Chili Sauce. 1 teaspoonful vinegar or lemon 1 teaspoonful Worstershire juice. Sauce. Chopped pickles if desired. Mash pimentos well with fork add other ingredients and mix. Use as salad dressing on lettuce hearts or vegetable salad. Mrs. C. E. Brown, RUSSIAN DRESSING. 34 cup Mayonnaise. 2 teaspoonfuls chopped green peppers. 2 teaspoonfuls pimentos. 2 teaspoonfuls chopped chives. Yolk of hard boiled egg, sifted. 12 teaspoonful paprika. 3 tablespoonfuls Chili Sauce. Mrs. C. E. Brown. 43 MALAGA GRAPE SALAD DRESSING. Yolks of 4 eggs well beaten. 2 tablespoonfuls sugar. 1/2 teaspoonful salt. Pinch cayenne pepper. 1 teaspoonful butter. 4 tablespoonfuls vinegar. Cook in double boiler until very thick stirring constantly and cool- ing slowly to prevent curdling. Let it get thoroughly cold and just before serving add 1 pint of whipped cream unsweetened. Mrs. C. D. Wolfe. SALAD DRESSING. 2 eggs. 2 teaspoonfuls flour. 1 teaspoonful mustard. 4 teaspoonfuls sugar. 12 cup vinegar. Pepper and butter. Cook in double boiler, when cold add 1 cup cream or milk. Mrs. Dean Haggerty. FRUIT SALAD DRESSING. Juice of 2 oranges. Juice of 3 lemons. 2 eggs. 1/2 cup sugar. 1 cup cream. Beat juice of oranges and lemons with eggs. Add sugar and boil until clear. Add cream (whipped) when dressing is cool. Pour on salad when ready to serve. Marion H. Mills. 44 COMMONS Potter's Store Good goods, like good recipes, always please. Whatever you buy here carries our personal guarantee; and you will find us mighty anxious to make good. This has been our policy for over thirty- five years, and we find it a good one yet. GOOD THINGS to EAT and WEAR Dry Goods Linoleum Wall Paper Groceries Pictorial Review Patterns Every One Likes Them Potter's Store Sussex : New Jersey res 46 BERRY CAKES. 1 quart flour. 1 tablespoonful lard. 1 tablespoonful butter. Scant pint of milk. 34 cup sugar. 1 egg Salt, 1 tablespoonful baking powder. 1 quart of huckleberries. Mix powder, salt in flour, add shortening, stir berries with sugar and add to milk. Pour over flour and stir only enough to mix in- gredients. Bake in muffin rings or gem pans. Mrs. James H. Dunning. GRAPE JUICE DESSERT. 11/2 cup grape juice. 1 cup water. 34 cup sugar. 2 tablespoonfuls corn starch. Nutmeats. Let grape juice and water come to boil. Add sugar, corn starch mixed with a little cold water. Boil all 5 minutes. When cool drop in slices of peaches or oranges, and some nut meats. Serve cold with whipped cream. Mrs. James Miller. BAKED APPLE PUDDING. Make a soft biscuit dough. Slice 4 apples, sugar, nutmeg. Cover with dough and bake. Mrs. Bird. .. 2 eggs. APPLE CAKE PUDDING. 2 cups flour. 1/2 teaspoonful salt. 3 tablespoonfuls melted butter. 3 teaspoonfuls baking powder 1 cup milk 3 tablespoonfuls sugar. Tart apples. Process: Sift together the dry ingredients. Beat yolks of eggs until thick and lemon like; add to first mixture, then add melted butter and milk stirring constantly until mixture is smooth. Fold in beaten whites. Pare, core and cut apples in eighths; press sharp edges into batter in three parallel rows. Sprinkle with two tablespoonfuls of granulated sugar mixed with one-half teaspoonful cinnamon. Bake twenty-five minutes in a hot oven. Serve hot with hard sauce. Mrs. Brownell. 47 cream. APPLE CRISP. 1 quart sliced apples. 1 teaspoonful cinnamon. 1 cup sugar. 12 cup water. 34 cup flour. 3 tablespoonfuls butter. Butter a baking dish and fill with apples, water and cinnamon mixed. Work together the sugar, flour and butter until crumbly and spread over the apples. Bake uncovered about a half hour. Serve with J. L. A. APPLE PUDDING. 1 cup milk. 1 egg well beaten. 1 tablespoor.ful of butter (melted.) 12 cup sugar (scant.) 1 teaspoonful baking powder and flour enough to make a nice batter. Slice 4 medium sized apples and mix with batter. Pour all in a greased pudding dish and bake from 12 to 34 of an hour. Mrs. Naaman Sutton. BERRY SAUCE. White of 1 egg beaten stiff, add 1 cup sugar and beat 12 hour. Add cup crushed berries. Mrs. R. V. Armstrong. SAUCE FOR PUDDINGS. 12 cup sugar and 1 tablespoonful of flour mixed together. Beat 1 egg and add to it 2 tablespoonfuls of cold water, then add these slowly to the sugar and flour. Put 1 cup of milk and butter size of a walnut irito a double boiler. When this is boiling add other ingredients slowly. Cook a few minutes and flavor with 1 teaspoonful of vanilla. This is an excellent sauce for apple pudding. Mrs. Naaman Sutton. STRAWBERRY SAUCE. 1 cup sugar. 12 cup butter. 1 pirit of strawberries. Cream butter and sugar, crush berries and mix well together. Tɔ be eaten on boiled rice or cottage pudding. CHOCOLATE SAUCE. 1 cup sugar. 1 tablespoonful flour. 1 tablespoonful (keaping) butter. 142 cups boiling water. 1 pinch salt. 2 squares unsweetened chocolate. Mix sugar and flour. Add boiling water. Put on fire and when it begins to boil add the butter, chocolate and salt. Cook until consistency of cream. Remove from fire and serve hot or cold. Mrs. Frank Wilscn. 50 CHOCOLATE PUDDING. 2 cups of milk. One Square chocolate put in milk and let come to boil. Add the beaten yolks of 2 eggs, 2 tablespoonfuls of corn starch which has been dissolved in a little water. 34 cup of sugar. Pinch of salt. 142 teaspoonfuls vanilla. Put in pudding dish, set in oven until well heated through, then spread over top a meringue made of the whites of 2 eggs, 2 table- spoonfuls of powdered sugar and 12 teaspoonful of vanilla. Mrs. Naamon Sutton. STEAMED CHOCOLATE PUDDING. 2 squares Baker's Chocolate, melted with 1 tablespoonful butter. 3 tablespoonfuls sugar. 3/4 cup milk. 2 egg yolks. 1 cup flour. 2 teaspoonfuls baking powder, mix and steam half hour. SAUCE. 3 tablespoonfuls butter beaten with 12 tablespoonfuls powdere: sugar. Beat whites of 2 eggs stiff and add flavor. Mrs. Wyker. CHOCOLATE PUDDING. 1/2 cupsugar. 1 egg 1/2 cup milk. 1 cup flour. 1 teaspoonful baking powder. Pinch of salt. 1 large spoonful butter. 1/2 square of chocolate (melted.) Mix well and steam one hour. SAUCE. 2 eggs. 1 cup powdered sugar. Beat well and flavor with vanilla or serve with whip cream. BURNT CREAM PUDDING. 1 quart of milk-heat. 1 cup sugar—burnt. Stir into milk. Have ready yolks of 2 eggs, 4 tablespoonfuls flour, add a little milk to soften. Pour mixture in milk, not to hot. Then boil and flavor. Meringue on top. Mrs. Bird. 51 COTTAGE PUDDING. EGG SAUCE 1 egg. 44 cup milk. Butter size of an egg Stir in 2 teaspoonfuls cornstarch. 1 cup milk. Boil, take from fire, add yolk 1 egg 1/2 cup sugar. and beat well. 2 teaspoonfuls baking powder Pour over beaten white of egg and Flour. add flour. Vanilla. Serve with egg sauce. Mrs. D. K. Marshall. SAUCE. 1 tablespoonful butter. 1 cup powdered sugar. 1/2 cup cream. Whipped. Vanilla FIG PUDDING. 12 pound figs. 1 cup sweet milk. 1 cup bread crumbs. 112 cups flour. 1 cup suet. 1 cup brown sugar. 1 cup nut meats. 12 teaspoonful nutmeg. 2 teaspoonfuls vanilla. Pinch of salt. . 3 eggs. 3 teaspoonfuls baking powder. Steam three hours. C. L. H. PRUNE SOUFFLE. 1/2 pound prunes. 3 tablespconfuls powdered sugar. 1 teaspoonful vanilla. 4 eggs. Beat the yolks of eggs and sugar to a cream. Add the vanilla and mix with prunes, the prunes having been stewed, drained and stones removed and cut in pieces. When ready to serve fold in the whipped whites of eggs to which a dash of salt has been added. Turn into a pudding dish and bake in a moderate oven twenty minutes. Serve at once with custard sauce. Mrs. C. E. Brown. COCOANUT PUDDING. 1 pint milk. 1/2 cup sugar. 12 cup rolled crackers. 2 tablespconfuls cocoanut. Pinch of salt. Yolks of 2 eggs. 1 teaspoonful flavoring. Bake like custard. Use whites of eggs with a little sugar for meringue. M. F. Elston. 52 CHOCOLATE SOUFFLE-A HOT DESSERT. 3 ounces of chocolate. 12 cup sugar. 2 rounded tablespoonfuls flour. 1 rounded tablespoonful butter. 12 cup milk or cream. Yolks of 3 eggs. Whites of 4 eggs. Teaspoonful vanilla. Melt the butter in a saucepan, stir into it the flour and let cook a minute but not brown. Add slowly the milk and stir until smooth and a little thickened remove from fire and turn it slowly into the yolks and sugar which have been beaten to a cream. Mix it thoroughly and add melted chocolate which has been dissolved with a few tablespoon- fuls of milk. Stir until it is well mixed, set in the ice box to cool after rubbing a little butter over the top so a crust will not form. When ready to serve, stir the mixture and add the stiffly beaten whites of eggs and turn into a buttered tin and fill two-thirds full. Place in a pari of hot water. Cover and bake thirty minutes. Serve hot keeping the cover on until it reaches the table. Serve whipped cream with it. Mrs. C. E. Brown NYACK STEAMED PUDDING. 1 tablespoonful butter. 42 cup molasses. 1/2 cup sugar. 1/2 teaspoonful cloves. 1/2 teaspoonful cinnamon. 12 cup milk (or perhaps more.) 1/2 teaspoonful soda. -- 1 egg. 122 cups graham flour. 1 cup raisins. Sift soda and flour together. Steam about 3 hours. SAUCE FOR SAME. 1 large cup sugar. 1/2 cup butter, beat to a light froth, then add and beat well with it the yolk of one egg, beat the white very stiff and this with the brandy (02 flavoring.) A little cream may be added if you wish it thinner. Then set it on a pot of hot water for half an hour or so stirring occasionally. Serve very hot. Alice Tyler. 54 BROWN BETTY. Into a quart pudding dish arrange alternate layers of sliced apple and bread crumbs, season each layer with bits of butter, a little sugar pinch each of ground cinnamon, cloves and allspice. Wheri dish is full pour over it a half cupful each of molasses and water mixed. Cover with crumbs and butter. Place dish in pan of hot water, bake three quarters of an hour or until apples are tender. Raisins may be added if liked. Serve with hard sauce. Mrs. C. E. Brown. BREAD PUDDING WITH LEMON SAUCE, 1 quart sweet milk. 2 cups bread crumbs. 4 egg whites and yolks beaten separately. 12 teaspoonful soda dissolved in hot water. 2 tablespoonfuls butter and a pinch of salt. Bake in oven until set. LEMON SAUCE. 1 large cup sugar. 1/2 cup butter. - 1 egg 1 lemon (all the juice and half the grated rind.) 2 tablespoonfuls hot water. Flavor with nutmeg. Cook this in double boiler until thick. QUEEN F PUDDINGS. 1 pint of nice bread crumbs. 1 cup sugar. 1 quart of milk. 4 egg yolks. Grated rind of 1 lemon. Butter size of egg. Bake like custard. When baked spread over the top, slices of jelly and cover whole with whites of eggs beaten to a stiff froth with sugar and juice of lemon-brown lightly. Mrs. Rust. BIRD'S NEST PUDDING. 4 tablespoonfuls sugar. 1 cup milk, 2 eggs. 2 tablespoonfuls baking powder. To be steamed. Mrs. Wm. Ayers. STEAMED PUDDING. 1/2 cup sugar. 1 tablespoonful butter. 1 cup milk. 242 cups flour. 2 teaspoonfuls baking powder. Mrs. Fannie Pinkel. cups flour. 1 egg 55 GRAHAM PUDDING. 112 cups graham flour. 1/2 cup molasses . 14 cup butter. 14 cup sweet milk. Two-thirds cup currants. Two-thirds cup raisins. 1 egg 1 teaspoonful soda. Salt and spice. Steam 242 or 3 hours. Serve with liquid sauce. Ora Belle Dewitt. STEAMED GRAHAM PUDDING. 134 cups graham flour. 1 cup molasses. 1/2 cup milk. 1 cup raisins. 1 teaspoonful soda. 1 egg Steam 2 hours. Hard Sauce Dressing. 1 cup confectionery sugar. Butter size of egg. Pinch of salt. 12 teaspoonful vanilla. Moisten with a little cold water, just enough to mix weil. Mrs. L. VanRiper. GRAHAM PUDDING. 1 tablesponful of butter. 1/2 cup sugar. 12 cup molasses. 12 teaspoonful cloves and cinnamon. 1/2 cup milk (or more.) 1/2 teaspoonful soda. 1 egg. 142 cups graham flour. Put soda in flour and sift together. 1 cup raisins. Steam 3 hours. SAUCE. 1/2 cup butter. 1 large cup sugar. Beat to a light froth, then add and beat with it the yolk of one egg. Beat the white very stiff and mix with the flavoring, add a little cream if you wish it thinrer-then set it on a pot of hot water 15 minutes or longer. 56 2000000000000000000000 WRITE FOR OUR FREE BOOK COFFEE AND COFFEE MAKING TAKE OUR WORD FOR IT Excelsior Coffee IS THE BEST WE CAN BUY . Try this Brand, and You Will Admit Your Coffee Troubles Are Over. We Recommend Pulverizing and Percolating For Best Results. EXCELSIOR MILLS, EST. 1838. Huntoon, Paige & Co., Inc. Importers, Paterson, N. J. 08 00006 9999999999; 57 ICE CREAM AND ICES MAPLE MOUSSE. Whip cne pint of cream, beat the yolks of four eggs, put in a pan a generous cup of Maple Syrup, stir in the yolks of the eggis after they are well beaten and place in double boiler and cook until it thickeris, stirring cons'antly, remove from fire and stand dish in pan or cold water and beat the mixture with an egg beater till cold, then gently add the whipped cream and pack in a freezer until chilled three or four hours, stirring once or twice and serve. C. W. P. TORTONI. Bcil 34 cup of sugar and 34 cup of water uritil it threads. Beat yolks and whites of 3 eggs separately then mix, pour hot syrup on the eggs gradually stirring until cool, thick and creamy, flavor with one teaspoonful vanilla, whip one pint of cream, add to the mixture; grate one dozen stale coccanut macaroons, put 42 crumbs in the mold then turn in the tortoni, thin the rest of crumbs, pack mold in salt and ice arid let stand five hours. Mrs. S. R. Mills. FROZEN PUDDING. Prepare one pint of rich boiled custard quite thick, flavor with vanilla, when cold; fold in 1/2 pint chilled double cream whipped solid. Freeze slowly, when the cream begins to congeal, stir in one cup of chopped candied fruits that have been soaked in (Maraschino Cordial) (non-alcoholic) for four hours. Also add a little cordial, freeze until firm and smooth. Mrs. W. L. Geddes. ICE CREAM. 11/2 quarts milk. 2 tablespoonfuls cornstarch. 4 eggs. 212 cups sugar. Salt. 2 tablespoonfuls vanilla. 1 pint of cream whipped-added to custard when cool. Then freeze. J. W. L. BUTTER SCOTCH SAUCE. Boil 20 minutes 1 cup brown sugar, 1/2 cup water, 1 tablespoonful vinegar, butter size of walnut. Serve hot with vanilla ice cream and salted almonds. Mrs. Norman Davis. STRAWBERRY ICE CREAM. Mash 1 quart of strawberries and add 12 cup lemon juice, 1 cup sugar then set in ice to cool. When cold, add 1 pint of rich cream and stir well then put in freezer. Mrs. A. C. Tully. 59 WATER ICES. Water Ices are made of fruit juices and syrup. Boil a quart of water and two and one half cups granulated sugar ten minutes; strain, add fruit juice and freeze for Orange Ice, add juice of six oranges and one lemon to the quart of syrup, for Lemon Ice, juice of four lemons and one orange. Strawberry or other fruit juices use one and one half cupful to one quart of syrup, or one and one half cup fruit pulp may be used with one quart syrup. Mrs. C. E. Brown. SHERBET (2 IN 1.) 2 cups sugar. 2 cups water. 2 oranges. 1 pineapple. 2 lemons. 2 bananas. 2 eggs. Boil sugar and water 5 minutes, when cool add pulp and juice of fruit chopped fine. Freeze to a mush. Add egg white and finish freezing. Mrs. J. W. Walters. 61 CAKES POUND CAKE. Cream together: 1 cup butter. 2 cups sugar and add beaten yolks of 5 eggs. 42 cup milk. 12 teaspoonful soda, dissolved in hot water. 1 teaspoonful cream tartar sifted in 3 scant cups flour. Lastly beaten whites of 5 eggs, Flavor to taste. 12 of recipe makes a good-sized cake. Mrs. C. Meade. JELLY ROLL. 1 cup sugar. 1 cup flour. 4 cup wafer. 3 eggs. 1 teaspoorful baking powde“. Lake in d ipping pan, lay upon towel and roll. This makes a nice sponge cake. Mrs. F. G. Bird. LEMON SPONGE CAKE. 1 cup sugar. 1 cup of milk. Rird of one lemon grated and the juice. A little salt, small piece of butter. 2 eggs. 2 tablespoonfuls flour. Cream the sugar, salt, flour and butter. Then add lemon juice and rind. Yolks of 2 eggs, then 1 cup of milk and lastly whites of eggs beaten very stiff. Mrs. H. Beardslee. YELLOW LAYER CAKE. 112 cups sugar. 1 cup cream. 212 cups flour. 3 eggs. 2 teaspoonfuls baking powder. Pinch of salt. (Uce 1 white for frosting.) Mrs. R. V. Armstrong. SPONGE CAKE. Beat yolks of 2 eggs and 1 cup cold water until very foaming'. Beat in 1 cup sugar, 1 heaping cup flour, lheaping teaspoonful baking powder, and last whites of 2 eggs beaten very stiff. Flavor before edding whites. Mrs. R. V. Årmstrong. 62 BLACK CHOCOLATE CAKE. 1 cup sugar, heaping. 1/2 cup butter. 1 egg and 1 more yolk. 1 cup milk. Chocolate. 134 cups flour. 1 teaspoonful soda. 1 teaspoonful vanilla. Chocolate Part: Melt 14 cake Baker's Chocolate. 1 tablespoonful sugar. 12 cup milk. Yolk of 1 egg. Cook until smooth. Bake about 30 minutes in moderate oven. Mrs. Charles Tuttle. MARBLE CAKE. 14 cup butter. 1/2 teaspoonful cinnamon. 1 cup sugar. 1/2 teaspoonful nutmeg. 2 egg yolks. 14 teaspoonful salt. 12 cup milk. 134 teaspoonful flour. 2 egg whites. 3 teaspoonfuls baking powder. 1 tablespoonful molasses. Cream butter, add sugar, yolks of eggs beaten until thick. Flour in which baking powder has been added. Milk and egg whites beaten till stiff. To one-third of their mixture, add the spices. Pour into pan the light and dash mixture irregularly. Mrs. Lowe. NUT CAKE. 12 cup butter. 1/2 cups sugar. 3 eggs. 242 cups flour. 11/2 teaspoonfuls Royal Baking Powder. 12 cup milk. 1 cup meats. Rub the butter, sugar both to a light cream; add the eggs, beaten a little, then the flour, sifted with the powder. Mix with the milk and nuts into a rather firm batter and bake in a paper lined tin, in a steady oven 35 minutes. Mrs. W. H. Morrow. 65 CRUMBS. 2 tab.espoonfuls flour. 2 tablespoonfuls sugar. 1 tablespoonful butter and lard. Pinch of salt. 1 teaspoonful cinnamon. Rub between hands and sprinkle over top. Mrs. Emma Nass. WHITE CAKE. 112 cups sugar. 12 cup butter. 1 cup milk (scant.) Whites of 3 eggs. 112 cups flour. 12 cup cornstarch. 2 teaspoonfuls baking powder. Cream butter and sugar. Mix flour, cornstarch and baking powder. Add milk and whites of eggs beaten, last flavoring. Mrs. Mary Clark. CUP CAKE. Beat the yolks of 4 eggs with one cup of butter and 2 cups of sugar, add one cup of milk, 4 cups flour, 3 teaspoonfuls baking powder. Add whites of eggs last beaten to a stiff froth. Vanilla. Mrs. Wyker. ROLL JELLY CAKE. 3 eggs. 1 cup sugar. 1 cup flour. 1 teasponful baking powder. 1 tablespoonful cold water. Salt. Mrs. William Youmans. WHITE CAKE. One-third cup melted butter. Break in 2 eggs, fill cup with milk. Add 1 cup sugar. 1 cup flour (large.) 1 teaspoonful baking powder. Vanilla. Mrs. Miles K. Wilson. CHOCOLATE CAKE. 44 cake chocolate, boil in 12 cup milk, cool and add 1 cup sugar. 1 tablespoonful butter. 1 egg. 1/2 cup milk. 1/2 teaspoonful soda dissolved in milk. 11/2 cups flour. Vanilla Mrs. Theodore Dennis. 66 SWEET MILK CHOCOLATE CAKE. 1 heaping cup sugar. 1 tablespoonful butter. 2 eggs. 1 cup milk. 134 cups flour. 1 teaspoonful soda. 1 teaspoonful vanilla. 6 teaspoonfuls cocoa. Take half of the milk, yolk of one egg and cocoa, beat together and add last. Dissolve soda in other half of milk. Mrs. Marshall VanSyckle LOAF CHOCOLATE CAKE. 1 large cup of sugar. Butter size of an egg. 1/2 cup coffee or sour milk. Yolk of 1 egg. 2 squares of chocolate dissolved into a little water. 112 cups of flour. 1 even teaspoonful soda. 1 teaspoonful of vanilla and a pinch of salt. Bake about 35 minutes. Mrs. Naaman Sutton. BLACK CHOCOLATE CAKE. 12 cup sour milk. 12 cake chocolate. Yolks of 2 eggs. 1 cup boiling water put on chocolate. 2 teaspoonfuls soda. 1 tablespoonful vanilla. 3 cups (scant of flour.) 2 cups sugar. Mrs. F. Coykendall. WHITE CAKE. 1/2 cup butter. 142 cups sugar. 2 eggs. Two-thirds cup milk. 1 cup flour, 1 cup cake flour. 122 teaspoonfuls B. P. 1 teaspoonful vanilla. E. J. T. COFFEE CAKE. 2 cups brown sugar. 1 cup molasses. 1 cup strong coffee. 1 cup butter. 4 cups flour. 2 pounds raisins. 12 pound citron. 1 teaspoonful cloves. 2 teaspoonfuls cinnamon. 1 teaspoonful soda. Mrs. Mary E. Coykendall. 4 eggs. 67 CHOCOLATE CAKE. 12 cup butter. 142 cups sugar. 3 eggs. 12 cup sour milk. 1 even teaspoonful soda. 12 cake Baker's Chocolate dissolved in 1/2 cup boiling water. 1/2 cups flour (not scant.) Vanilla-put together with the following filling: 2 cups confectionery sugar. 2 heaping teaspoonfuls cocoa. Butter size of walnut. Vanilla. Lena Ewald. CHOCOLATE LOAF OR LAYER CAKE. 1/2 cups sugar. 1/2 cup sugar. 2 eggs. 1 cup milk. 2 cups flour. 2 teaspoonfuls baking powder. 2 squares unsweetened chocolate. Vanilla. Cook 1/2 cup sugar. 12 cup milk and chocolate. Add to dough last. Does not make a black cake but a very sweet and moist one. Cream 1 cup sugar and %2 cup butter, add beaten eggs, 42 cup milk, flour, baking powder. Mrs. Anson Dewitt. RICH CHOCOLATE CAKE. Cream one cup butter, add two cups sugar and mix quite smooth. Add the beaten yolks of five eggs, one cup sour milk, one teaspoonful soda dissolved in a tablespoonful of hot water. Stir all together then add two and one-half cups flour. Fold in last the stiffly beaten whites of two eggs. Bake in layers or a long shallow pan. If layer cake, cut up marshmallows in small pieces and put between the two cakes while still hot cover with white frosting. This will keep a week. Mrs. Frank Kimble. CHOCOLATE CAKE. 2 eggs. 2 cups sugar. 12 cup of butter. 34 cup sour milk. 2 cups sour milk. 1 teaspoonful of soda. 42 cake chocolate dissolved in 12 cup boiling water, wait until cold before stirring in cake. Mrs. L. VanRiper. 69 BLACK CHOCOLATE CAKE. 112 cups flour. 1 cup sugar. 1 egg 4 teaspoonfuls cocoa. 1 cup milk (sour.) 1 teaspoonful soda (dissolved in little milk.) Butter size of an egg. 1 teaspoonful vanilla. Mrs. F. P. VanInwegen. BLACK CHOCOLATE CAKE. 1 cup sugar.. 1 egg and yolk of another. 1 heaping tablespoonful butter. 1 cup sweet milk. To prepare chocolate melt in a dish 14 cake Baker's Chocolate, add yolk of egg, 2 tablespoonfuls sugar, 1/2 cup milk, allow this to cool. Add 1 teasponful scda and 1 teaspoonful vanilla, stir into cake. Mrs. Wm. Van Houten. CHOCOLATE CAKE. 2 eggs. 1 egg. 12 cup butter. 12 boiling water. 2 cups flour. 1 teaspoonful soda. 3 tablespoonfuls cocoa. 12 cup sour milk. Vanilla. Mrs. Stanley Case. DEVIL'S FOOD CAKE. 44 cup shortening. 1 cup sugar. Three-eighths cup milk. 242 squares chocolate. 144 cups flour. 1/2 cup mashed potatoes. 2 teaspoonfuls Royal Baking powder. 12 cup nuts chopped. 12 teaspoonful vanilla. Cream shortening; add sugar, melted chocolate and mashed potatces. Mix well. Add benten egg, milk and dry ingredients which have been sifted together. Beat, add nuts and vanilla. Mix and bake in greased shallow tins 45 minutes. ICING. 3/4 cup granulated sugar. 6 to 8 marshm^llows. White of 1 egg. Oue-third cup water. Few drops vanilla. Boil sugar and water to soft ball stage. Add marshmallow, pour slowly over beaten egg white. Add flavoring and spread thick. Me't 2 ources unsweetened chocolate with 12 teaspoonful butter spread thin coating of this chocolate over white icing when cool. Mrs. C. E. Brown. 70 ANGEL CAKE. . 1 cup sugar. One and one-thirds cups flour. 1/2 teaspoonful cream of tartar. 3 teaspoonfuls baking powder. 12 teaspoonful salt. Two-thirds cup scalded milk. 1 teaspoonful vanilla. Whites of 3 eggs. Mix and sift 4 times sugar, flour, cream of tartar, baking powder, salt. Add milk very slowly while still hot, beating continually, add vanila. Mix well and fold in whites of eggs beaten until light. Turn into an ungreased angel cake tin and bake in a slow oven 45 minutes. Mrs. Ford Ewald. Mrs. James Miller. DARK CHOCOLATE CAKE. 1 cup butter. 2 cups sugar. 2 cups milk. 112 cups sour milk. 3 eggs. 1 heaping teaspoonful soda. 1/2 cake chocolate. Vanilla. 3 cups flour. Mrs. Emil H. DeSoto. CHOCOLATE CAKE (TWO LAYERS.) 2 eggs. 1 large cup sugar. 12 cup butter. 134 cups flour. 1/2 cup milk. 1 teaspoonful soda. 1 teaspoonful vanilla. 44 cake Baker's Chocolate (melted) and cook with 12 cup milk, yolk of one egg. Stir chocolate with other ingredients. Use white for icing. Mrs. Lewis Van Sickle. CHOCOLATE LOAF CAKE. Beat well 1 egg and 1 cup sugar. Add 142 cups of flour sifted 2 or 3 times, 1/2 teaspoonfuls of baking powder and a pinch of salt. Add 34 cup of cold water, 14 of a cake of chocolate and a lump of butter size of an egg. Melt the butter and chocolate together and put in vanilla. Mrs. H. K. 71 COCOA CAKE. 1/2 cup water and 3 lieaping tablespoonfuls cocoa, smooth and thick. Remove from the and add 1 tablespoor.ful butter. 1 cup sugar. 1 egg bearen in 12 cup of water. 11/2 cups sifted flour. 1 level teaspoonful soda and flavor with vanilla. Mrs. Fannie R. Pinkel. SUNSHINE CAKE. Eleven egg yolks. 1 cup butter. 21/2 cups flour. 12 teaspoonful soda. 2 cups sugar. 1 cup milk. 1 teaspoonful vanilla. 1 teaspoonful cream tarter. ANGEL CAKE. Whites of 5 eggs. Two-thirds cup sugar sifted. 12 cup flour. 12 teaspoonful cream of tartar added to flour sifting 4 times, then sift together. Beat whites very stiff, add sugar and beat until like icing, then add 1 teaspoonful vanilla, lastly the flour, stirring as little as possible. Bake in an unbuttered tin in a slow oven, and turn upside down to cool. Mrs. Marshal VanSyckle Mrs.. M. H. Dennis. ANGEL CAKE. Whites of 12 eggs. 11/2 cups sugar. 1 cup flour. 1 teaspoonful of cream of tartar. 1 teaspoonful vanilla. Put cream of tartar in flour. Sift flour and sugar each 4 times, add slowly to the well beaten eggs. Bake 40 or 45 minutes in a mcderate oven. Mrs. Frank Quince. ANGEL CAKE. Whites of 8 eggs. 1 teaspoonful cream of tartar. 1 cup sugar. 34 cup flour. 14 teaspoonful salt. 1 teaspoonful vanilla. Beat eggs until frothy, add cream of tartar and beat until stiff, add sugar gradually, then flour, salt and vanilla. Bake in an un- buttered tube pan 40 or 50 minutes. Mrs. Harry Runyon. 73 3 eggs. ROLLED JELLY CAKE. 1 cup sugar. 1 cup hot water. 1 cup flour. 1 teaspoonful vanilla. 2 teaspoonfuls baking powder. Spread with jelly and roll in cloth while hot. Mrs. W. G. VanHouten. HICKORY NUT DROP CAKE. 2 eggs. 1 cup sugar. 1 cup ground meats. 1 cup flour. 1 teaspoonful baking powder. 6 tablespoonfuls sweet cream. Drop on buttered tins and bake in quick oven. Mrs. Jackson Case. COCOANUT CAKE. 34 cup butter. 2 cups sugar. Yolks of 4 eggs and whites of 2. 1 cup sweet milk. 312 cups flour. 2 teaspoonfuls baking powder. Bake in jelly tins. Cover with icing and freshly grated cocoanut. Mrs. J. M. Martin. BOILED FRUIT CAKE. 3 cups flour. 1 cup raisins. 1 cup currants, 1 cup water. 12 cup lard. 1 cup sugar. 1 teaspoonful cinamon. 1 teaspoonful cloves. 1 teaspoonful soda. 14 teaspoonful salt. Flavor with lemon. Put everything together in an agate saucepan and bring to a boil, let boil a few minutes, take off and when lukewarm stir in flour and soda. Mix well and add flavoring. Bake one hour in moderate oven. Mrs. Josephine Case. MOLASSES CAKE. 1 cup molasses. 2 cups flour. 1 tablespoonful lard. 1 teaspoonful soda, dissolvd in 1 cup boiling water. Pinch of salt. 12 cup raisins. Mrs. R. J. Quince. 75 vo! FEATHER CAKE. 134 cups flour. 1 cup sugar. 34 cup milk. 12 cup butter. 2 teaspoonfuls baking powder. 2 teaspoonfuls vanilla. Cream sugar and butter together, then add milk, then beaten yolks of 2 eggs, add flour and baking jowder, add whites beaten very stiff, last bake layers in a quick oven, use any good filling. Mrs. J. J. Reiff, Phila, Pa. TIT-TAT-TOE-CAKE. Beat 4 eggs very light. Add a cream made by beating 24/2 cups sugar and 1/2 cup butter, cup sweet milk. 1 large pinch of salt, 3 teaspoonfuls baking powder stirred in flour. Divide dough made into 3 parts. To one part add 12 cup raisins and 12 cup currants (chopped), Grate 12 teaspoonful nutmeg with 12 teaspoonful cinnamon add to 2nd part 2 tablespoonful grated chocolate and 1 teaspoonful vanilla for 3rd part. The one light colored layer should be flavored with lemon. When baked put the chocolate layer on bottom, fruit next. Light on top. Put together with icing. Miss Meadow. CHECKERBOARD CAKE. Divide any layer cake batter into 3equal parts and color one part pink, one chocolate and the third part leave white. Oil three tins and in them arrange the batter in three divisions. The first tin may have a ring of white the outer edge next a ring of pink and center filled with chocolate. Second tin would then have pink around the outer edge. Chocolate next and white in center. Third would then have chocolate in outer edge white next and pink in center. Make each strip as equal as possible. When three layers are put together with white icing. Mrs. Frank Meeker. DATE CAKE. 12 pound dates (chopped.) Cover with 1 cup boiling water. Stir in: . 1 teaspoonful soda. 1 cup sugar. 1 egg. 2 tablespoonfuls butter. 112 cups flour. Salt and flavoring. A. C.H. PLAIN LOAF CAKE. 1/2 cup butter. 1/2 cups sugar. 5 whole eggs. 1 cup milk. 2 cups flour. 2 teaspoonfuls baking powder. 1 teaspoonful vanilla extract. 1 pinch of salt. Bake in an arigel cake ţin 34 of an hour. Use any covering pre- fered. Mrs. H. Carter. STRAWBERRY ROLL. Sift 2 cups flour. 1 teaspocnful sugar. 34 teaspoonful salt. 4 tablespoonfuls baking powder. 3 tablespoonfuls shortening. Melt to a soft dough, with 3/4 cup cold milk. Roll out into a thin cblong sheet with a cover of hulled strawberries, sprinkle with sugar, a dash of nutmeg. Dot with pieces of butter. Roll up like jelly rolls, lay in a greased pan, then brush with milk. Bake ina very hot oven. Serve with hard sauce to which has been added a few spoonfuls of crushed strawberries. Mrs. W. L. Geddes. WHITE WEDDING CAKE. 1 cup butter. 12 cup chopped almonds. 2 cups sweet milk. 1 cup chipped citron. 6 egg whites. 1 cup thick pear preserve 142 cups grated cocoanut. 1 level teaspoonful salt. 1 teaspoonful orange extract. 1 teaspoonful extract of lemon. 1 teaspocnful almond extract. 3 tablespoonfuls baking powder. 2 cups sugar. 1 cup candied pineapple. 312 cups flour. Cream together the sugar and butter. Add the milk then the extract, shredded coccanut, and nut meats. Dredge the fruits withpart of the flour and add to the rest of flour, the baking powder and salt, then add the stiffly beaten egg whites. Bake in a loaf in slow oven for abcut 1 hour then in a hotter oven until done. Josephine Titsworth. MOCHA CAKE. . 4 egg 3. 1 cup sugar. 144 cups flour. 6 tablespoonfuls cream. 2 tablespocnfuls baking powder. 78 FILLING FOR SAML. 1 cup powdered sugar. Butter size of a walnut. 2 tablespoonfuls cocoa. Wet with coffee, vanilla. • Mrs. W. H. Cole. SOUR CREAM CAKE. 1 cup sour cream. 1 cup sugar. 1 cup raisins (chopped.) 1 egg 1/2 teaspoonful cinnamon, cloves and nutmeg. 11/2 cups flour. 1 teaspoonful soda. Bake in gem pans. Mrs. 0. Benham. JAM CAKE. 1 cup sugar. 2 cups flour. 1/2 cup butter. : 4 eggs. 1 teaspoonful soda. 4 tablespoonfuls of sour cream or butter milk. 1 cup jam (any kind.) 1 teaspoonful of nutmeg. 1 teaspoonful each cinnamon, allspices and cloves. Put everything together. Do not beat the eggs, and stir only enough to mix. Mrs. J. W. Walters. RAISIN CAKE. 2 cups water, 2 cups sugar. 1 box raisins. 1 cup currants. 1 cup nuts. 1 cup lard. 1 teaspoonful cinnamon. 1 teaspoonful cloves. Boil 5 minutes. When cool add 3 cups flour and one heaping tea- spoonful of soda. Bake one hour. Mrs. J. W. Walters. SPONGE CAKE. 2 cups sugar (scant.) 6 tablespoonfuls hot water poured over sugar. Then add the beaten yolks of 6 eggs. Then the beaten whites of 6 eggs. 2 cups flour sifted with 1 teaspoonful of baking powder. A little salt. Flavoring. 1 white may be reserved for icing. S. C. H. 79 SPONGE CAKE. Beat the yolks of 5 eggs to a foam, add 42 cup boiling water. 2 cups sugar. 2 cups flour. 2 teaspoonfuls cream tartar. 1/2 teaspoonful sodą (in a little water.) Add the whites of eggs last, put in 4 tablespoonfuls of cold water. A little salt and vanilla. Edith Shorter. SPONGE CAKE. 3 eggs. 1 cup sugar. 1 cup flour. 2 teaspoonfuls baking powder. Mrs. Henry Wherry. SPONGE CAKE. 4 eggs, beat yolks and whites, separately. 2 cups sugar. 2 cups ficur sifted 6 times. 2 teaspoorfuls baking powder. 1 cup boiling water. Flavoring. Mrs. Frank Meeker. CHOCOLATE SPONGE CAKE. 1/2 cup cocoa. 14 teaspoonful cinnamon. 1 cup sugar. 12 cup cold water, Yolks of 3 eggs. 42 cup white flour. 1 heaping teaspoonful baking powder. Whites of 3 eggs. Mix first four ingredients. Drop in egg yolks and beat until sugar is melted. Add flour sifted with the baking powder and lastly fold in stiffly beaten whittes of eggs. Add 1 teaspoonful of vanilla. Bake as sponge cake. Mrs. F. U. Dickson. CREAM CAKE. Three eggs, 1 cup of (extra) sugar, 1 small teaspoonful of cream of tartar, 1 small teaspoonful of soda in two tablespoonfuls of water, 1 cup of flour and pinch of salt. FILLING FOR SAME. 142 cups milk, 1 egg, 1 tablespoonful cornstarch, 14 cup sugar. Mrs. Frank Meeker. PLAIN WHITE CAKE. 1 cup sugar, 142 tablespoonfuls butter, two-thirds cup sweet milk, 144 cups ficur, 1 teaspoonful baking powder, whites of two eggs, beaten to a stiff froth, flavor with lemon. 81 SPONGE CAKE. 1 cup sugaz. 1 cup flour. 1 teaspoonful baking powder. Sift together 3 times. 2 eggs beaten very light. Mix, then add 1/2 cup boiling water. 1 teaspoonful lemon or lemon juice. Mrs. J. L. McCoy. ORANGE SPONGE CAKE. 2 cups sugar. Yolks of 5 eggs. Juice and grated rind of 1 orange. (Put this in a cup and fill with cold water until you have three quarters of a cup of juice.) 2 teaspoonfuls baking powder sifted in 2 cups of flour. Whites of 5 eggs beaten till stiff and add FILLING FOR SAME. Juice and rind grated of one orange and pulverized sugar. Mrs. George McNair. SPONGE WHITE CAKE. White of 8 eggs beaten about half. Then add 1 teaspoonful cream tartar. Beaten until stiff. 112 cups sugar. 1 cup flour. 1 tablespoonful lemon juice. Mrs. Emma Farber. PRINCETON CAKE. Cream 1/2 cup butter ,add 1 cup sugar gradually, beating con- stantly; then add yolks of 3 eggs beaten until thick. Mix and sift 134 cups flour with 212 teaspoonfuls baking powder, and add alter- nately with 12 cup milk to first mixture. Beat the whites of 2 eggs until stiff and then add to cake mixture. Bake in layers in a moderate oven 35 minutes. ORANGE FILLING. Mix together 1/2 cup sugar and 272 tablespoonfuls flour, then adı grated rind of half an orange, 12 cup orange juice ,1 egg slightly beaten and 1 teaspoonful butter. Cook for 10 minutes in double boiler, stirring constantly. Cool before spreading. Mrs. George Ward. LAYER CAKE. · 2 cups sugar. 12 cup butter or crisco (not butterine.) If crisco use 1 level teaspoonful salt. 3 eggs, 11/2 cups milk, flavoring. 3 cups flour sifted three times with 3 level teaspoonfuls baking powder. Mrs. Ora Harden. 83 PRUNE CAKE. 1 cup sugar. 1 tablespoonful butter. 1 egg well beaten. 1 cup sour mik. 1 teaspoonful soda. 2 cups flour. 2 teaspoonfuls cinnamon. 1 teaspoonful cloves. 1 cup well stewed prunes free from pits. Bake in two layers. Mrs. Harry W. Beemer. CRUMB CAKE. Two and one-half cups flour, 11/2 cups brown sugar, 1/2 cup butter. Mix together the same as pie crust. Take out 1 cup crumbs, then add! 1 cup sour milk, 1 teaspoonful soda. Put in greased pan. Sprinkle the crumbs over the top and bake in moderate oven. Mrs. Shafer. PLAIN VANILLA CAKE. Cream together: 1 cup sugar. 2 tablespoonfuls of shortening and 1 egg. Add 1 cup milk. 2 cups flour. 3 teaspoonfuls baking powder. 1 teaspoonful vanilla. 84 Estate G. Edwin Pinkel FURNITURE AND UNDERTAKING Sussex, New Jersey TELEPHONE-F. U., Store 101-J; Residence 101-W Mutual 'Phone 2-7 FARMERS' UNION TELEPHONE COMPANY SUSSEX, N. J. If Accident or Sickness Should Suddenly Strike, How Far is the Doctor? With a telephone in your home he is in the next room. This means prompt assistance, relief from pain, life saved. going to let another day go by without a telephone in your home? DAY AND NIGHT SERVICE. Are you ECONOMY You will find this Book Economical for Cooking and you will find THE NEW YORK STORE Economical for Buying. TRADE AT NEW YORK STORE Proprietor JOSEPH CHARLES When in Need of Shoes GO TO P. V. HAMMOND 87 DUGDALE'S MARKET Compliments of LEADER IN McMonagle & Rogers Manufacturers of Fine Flavoring Extracts Vegetables & Meats Middletown New York F. U. 'Phone 63 Mutual 116 A LEADER ALWAYS Dr. J. D. Haggerty : Look over each issue of the DENTIST Sussex Independent, decide for yourself which is the lead- Sussex New Jersey ing family newspaper in Sussex County Your judg 'Phone 108 ment will tell you. Address X-Ray Work by Appoint- THE SUSSEX INDEPENDENT ment Only SUSSEX, N. J. 90 CRULLERS. Beat 1 egg, add 1 cup of fine sugar. Beat this until very light and white. Add 1 cup of rich sweet milk then sift in 1 pint of flour to which has been added 3 teaspoonfuls of baking powder and 1 level teaspoon- ful salt. Beat thoroughly then add flour to make a soft dough but firm. Roll out 12 inch thick, cut with an open cutter. Fry in lard, roll in sugar. Mrs. Brice Roy. CRULLERS. 2 eggs. Pinch of salt. 1 cup sugar. 1 tablespoonful melted lard. 1/2 cup milk. 2 cups flour. 2 even teaspoonfuls baking powder. Flavor with vanilla. Mrs. M. Julia Howell. CRULLERS. 4 eggs. 1 cup sugar. 1 cup sweet milk. 4 tablespoonfuls melted butter. 2 heaping teaspoonfuls baking powder. Pinch of salt with enough flour to make a dough. Nutmeg to taste. Mrs. Mills. CRULLERS. 1 cup sugar. 1 cup sweet milk. 1 egg. 2 tablespoonfuls melted lard. 1/2 teaspoonful salt. 1 teaspoonful baking powder. 1/2 nutmeg grated. Mix rather stiff and fry in hot lard. Mrs. G. W. Sutton. CRULLERS. Three eggs, 2 cups sugar, 1 cup milk. 3 tablespoonfuls lard. 1 teaspoonful soda. Flavor with nutmeg. salt, flour. Fry inlard. Mrs. David Tidaback. GINGER SNAPS. 1 pint molasses. 1 teacup lard or butter. 1 tablespoonful ginger. Let boil, when cool add 2 small teaspoonfuls soda, and enough flour to roll thin. Mrs. Henry Wherry. .. 94 SUGAR DROP COOKIES. 112 cups sugar. 1 teaspoonful cream of tartar. 12 cup sweet milk. 2 eggs. 1/2 cup shortening. 3 cups flour, stir stiff and drop. 12 teaspoonful soda M. Q. CREAM COOKIES. 2 cups sugar. 2 eggs. 1 cup sour cream. 1 cup butter. 1 teaspoonful soda. 1 teaspoonful lemon extract. Flour enough to make dough soft enough to cut into cookies. Mrs. Ford Ewald BROWNIES. 2 eggs. 12 cup butter. 1 cup sugar. 12 cup flour. 12 cup nuts. 2 squares chocolate. Salt. Vanilla. Beat eggs and sugar, add salt, melted butter and chocolate. Beat thoroughly, add flour and chopped nuts Spread in a thin layer in a pan and bake in moderate oven. Cut in squares. Mrs. R. D, Ayers. CHOCOLATE ROCKS. 1 cup brown sugar. 1 egg. 1/2 cup melted butter 12 cup sweet milk. 2 squares chocolate, grated or melted. 11/2 cups flour. 1 cup nut meats. 1/2 teaspoonful soda. 1/2 teaspoonful baking powder. Makes about two dozen good-sized cakes. FROSTING. 1 egg 5 tablespoonfuls sweet cream. 242 cups powdered sugar 2 squares Baker's Chocolate melted. Cook in double boiler. Mrs. D. M. Curtiss. 97 OATMEAL JUMBLES. 2 eggs. 2 cups sugar (scant.) 42 cup butter. 2 cups flour. 2 cups oatmeal. 2 teaspoonfuls baking powder. Mrs. Lewis VanSickle. OATMEAL COOKIES. 1 cup sugar. 1/2 cup milk (part sour milk.) 12 cup butter. 2 cups oatmeal. 12 teaspoonful nutmeg. 12 teaspoonful salt. 1 egg. 1 even teaspoonful soda. With flour enough to make them roll out thin, dip in sugar. Mrs. M. E. Elston. COCOANUT MACAROONS. 144 cups dried cocoanut. One-third cup condensed milk. 1/2 teaspoonful vanilla. 1 white of egg. Mix cocoanut, condensed milk and vanilla thoroughly. Beat egg whites until stiff, combine mixtures, shape into cakes. Bake in a moderate oven 15 minutes. Makes about 12. Mrs. B. W. Roy. COCOANUT MACAROONS. Whites of 2 eggs. 1 cup sugar. 1 cup cocoanut. 2 cups corn flakes. Bake in a slow oven. Mrs. R. V. Armstrong. MERINGUES OR KISSES. Add a pinch of salt to the whites; beat them stiff then add gradually while whipping three quarters of a cup of powdered sugar. Continue to beat until the mixture is stiff enough to hold its shape without spreading when dropped in a ball. Add grated lemon rind or a few drops of almond extract. Drop teaspoonful on greased pan. Sprinkle with powdered sugar and bake or dry in very slack oven for at least an hour. These are kisses. For meringues, drop a heaping tablespoonful on pan and when baked scoop out center from bottom and fill with whipped cream and chopped walnuts. Mrs. C. E. Brown. 100 besonderen SOAPS Theodore D. Dennis Fancy and Staple Groceries Sussex, N. J. Sole Agent For Sussex Jelke Good Luck Oleomargarine OUR INVARIABLE POLICY "To Supply the Highest Quality Groceries - AT- The Lowest Prices." Quality Considered CASEY'S QUICK LUNCH Has all that is good to eat at reasonable prices. Home-made Bread, Pie and Cake a Specialty DAIRY MADE ICE CREAM Best in Town C. B. CASE 101 Dans les les comia -THIRTY YEARS- we have been serving you. We want to serve you thirty years more. That means we have endeavored to serve you honestly, and as we have served you in the past, so we shall strive to give you a “square deal” in the future. We want to stay here in business. That means a “square deal” to all. Charles E. Willson Jeweler and Stationer Hornbeck Block, Sussex, NJ WS THE San Tox STORE EXTRACT VANILLA PURE Our extract of Vanilla used in connection with the recipes in this book will greatly improve the pastry. We select the choicest of Mexican Va- nilla Beans which are the only flavoring ingredients which enter in the manufac- ture of the Extract. We also carry a large reserve stock in wood which adds to its Flavoring qualities 100%. We charge no more for this PURE EX- TRACT than is asked for the cheap chemi- cal compound. When purchasing Vanilla or any flavoring Extract specify LAWRENCE'S LAWRENCE DRUG CO., Manufacturing Pharmacists SUSSEX NEW JERSEY 105 Eliza she never was nifty. She was kindly and gentle and thrifty: She gave poor people pies, And never made eyes- But then—she was seven and fifty. Munford. PIES AND PASTRY RAISIN PIE. 1 pound raisins. 4 egg yolks. Juice of 1 lemon. 1 tablespoonful corn starch. Cook altogether. Make meringue of whites of eggs for top. Bake bottom crust be- for adding filling. Mrs. F. J. VanOrden. RAISIN PIE. 1 cup seeded raisins. 1 cup water. 1 level teaspoonful salt. 1 tablesponful corn starch. 1 teasponful sugar. Wash the raisins, put in sauce pan with cold water, bring slowly to a boil. Add sugar, salt and cornstarch which has been mixed with a little cold water, boil 3 minutes, pour while hot in pie tin, which has been lined, cover and brush top with cold milk. Josephine Titsworth. RAISIN PIE. 1 cup seeded raisins chopped fine, add 1 cup of water, soak ten minutes or more. 1 cup sugar with 1 heaping tablespoonful flour stirred in. Grated rind and juice of 1 lemon. One egg. CREAM PUFFS. 12 cup of butter. 1 cup of water into a saucepan. Bring to the boiling point, add one cup of sifted bread flour. All at once stir vigorously until the mass forms a ball, which comes away from side bottom of pan. Remove from fire, add 4 eggs, one at a time, beating thoroughly after each one is added. Drop in greased baking sheets by tablespoonfuls. Bake in moderate oven 30 minutes or more. When cool cut the puffs with a sharp knife. Fill with whipped cream which has been flavored and sweetened. Dust the tops with powdered sugar, can serve same with chocolate sauce if desired. Mrs. W. L. Geddes. 106 CREAM PUFFS AND CHOCOLATE ECLAIRES. 12 cup shortening. 1 cup boiling water. 3 eggs. soon 1 cup flour. One-eighth teasponful salt. 2 teaspoonfuls baking powder. Heat water and shortening in sauce pan until it boils up well, add flour sifted with salt atonce and stir vigorously, remove from fire as as mixed, cool and mix in unbeaten eggs one at a time, add baking powder, mix well and drop by spoonful 142 inches apart on greased tin shape into circle forms with wet spoon. Bake twenty five minutes in hot oven, with sharp knife cut for filling and use whipped cream or cream filling, below: 2 cups sugar. 142 pints milk. 1 tablespoonful butter. 3 large tablespoonfuls cornstarch. 2 teasponfuls vanilla. Yolks of five eggs. Bring milk to boil with the sugar, add the starch dissolved in a little cold water, as soon as it reboils take from fire, beat in egg yolks, return to fire two minutes to set the eggs, add vanilla and butter with powdered sugar. Use same mixture for chocolate eclaires only shape 4 inches long, two inches wide, brush with egg. Fill with cream.filling after cutting open one side only, cover with chocolate icing. Mrs. C. E. Brown. CREAM PIE. Line pie plates with rich crust and bake. While hot fill with fol- lowing which has been cooked for five mnutes or until thick: 1 quart of milk. 1 cup sugar. 3 tablespoonfuls cornstarch. Small piece of butter. 3 egg yolks. Nutmeg. Whites of eggs beaten stiff with' 3 tablespoonfuls powdered sugar. Put on top and brown. Very nice to add cocoanut both in filling and on meringue. Also can make one half with 2 tablespoonfuls of cocoa or chocolate, flavor vanilla making 2 pies. Mrs. J. L. McCoy. CREAM PIE. Bake crust and fill while hot, 1 pint of milk, 4 tablespoonfuls sugar, 11/2 tablespoonfuls cornstarch ,yolks of 2 eggs, piece of butter size of a small hickory nut; cook together until thick flavor with vanilla or lemon. Cover with meringue, made with the whites of 2 eggs beaten stiff and two tablespoonfuls of sugar. Sprinkle freely with cocoanut and return to the oven and brown lightly. Mrs. 0. Benham. 108 GREEN TOMATO MINCE MEAT. 8 quarts green tomatoes finely chopped, drained and scalded. 4 quarts chopped apples. 1 cup of butter or crisco. 2 pounds seeded raisins. 2 tablespoonfuls salt. 14 pound citron finely sliced. 2 oranges, rird and juice. 1 cup molasses. 3 pound brown sugar. 1 cup cider. Boil until mixture looks as dark as raisins, then add 2 tablespoon- fuls each of ground cloves, cinnamon and nutmeg. Put into sterile jars and seal. Mrs. F. U. Dickson. COCOANUT PIE. Beat 3 eggs, add 1 level tablespoonful of cornstarch mixed with 4 tablespoonfuls of sugar, 2 cups scalded milk, and 1 cup of cocoanut, a dash of salt. Pour into a deep pie plate which has been lined with a rich paste. Bake in a moderately hot oven. Cool and cover with whipped cream and sweetened cream and sprinkle generously with chopped cocoanut. Mrs. H. J. Harden. PUMPKIN PIE. Cut the pumpkin without paring, bake it, skin side down until tender, and then scoop out the pulp and sift it, or steam in usual way. For one pie allow 172 cups of pumpkin, 1 cup boiling milk, 1 teaspoon- ful butter, 1 teaspoonful of flour, 12 cup of sugar, 1/2 teaspoonful of salt, 14 teaspoonful of cinnamon, 14 teaspoonful of ginger. Add 1 egg beaten separately. Half bake the crust, fill with the pumpkin and bake. Mrs. H. J. Harden. LEMON PIE. Grated rind and juice of 1 lemon, 1 cup sugar, yolks of 2 eggs, 1 tablespoonful flour, add 2 cups milk and lemon juice last. Use whites for meringue. Mrs. R. V. Armstrong. LEMON PIE. 1 lemon juice and grated rind. 1 cup sugar. 2 egg yolks. Put the juice and grated rind of 1 lemon on 1 cup of sugar, add yolks of 2 eggs, 2 tablespoonfuls cornstarch dissolved in cold water, Then add 1 cup boiling water. Cook until thick. Have crust baked. then pour in custard. Beat whites stiff, add sugar to sweeten and spread on top. Brown. Mrs. Samuel Hooey. 109 LEMON PIE. Mix 34 cup sugar with 2 teaspoonfuls cornstarch, add 34 cup boil- ing water and cook until thick stirring constantly, add 1 teaspoonful butter beat 2 egg yolks until lemon colored then add to the mixture with 3 tablespoonfuls of lemon juice and the grated rind of 1 lemon. Cool and fill crust, for pie' use the egg whites for meringue. Mrs. Fred L. Daines. LEMON PIE. Cook until it thickens: 142 cups milk. 112 cups sugar. 2 tablespoonfuls of corn starch. Add grated rind and juice of 2 lemons and the beaten yolks of 2 eggs, whites of 2 eggs and 2 tablespoonfuls of sugar for meringue. Mrs. Emily Leport. LEMON PIE. Take adeep dish ,grate into it the outside of the rind of 2 lemons. Add to that a cup and a halfofwhite sugar, 2 heaping tablespoonfuls of unsifted flour 1 of corn starch; stir it well together, then add the yolks of 3 beaten eggs, beat this thoroughly, then add the juice of two lemons, 2 cups of water, and a piece of butter the size of a walnut. Set this on the fire in another dish containing boiling water, ard cook it until it thickens, and will dip up on a spoon like cold honey. Remove it from the fire and when cooled, pour into a deep pie tin, lined with pastry, bake, and when done have ready the whites beaten stiff with three small tablespoonfuls of sugar. Spread this over the top and re- turn to the oven to set and brown slightly. This makes a deep large sized pie and very superior. Mrs. John Ray. PINEAPPLE PIE. Scant cup of sugar. 1 cup of sweet cream. 1 cup grated pineapple. Lump of butter size of a hickory nut. 2 eggs. 2 tablespoonfuls flour. Beat butter and sugar to a cream, add beaten yolks of eggs then flour, then the pineapple and cream and lastly the beaten whites whipped in lightly. Bake with under crust only LEMON PIE FILLING. Grated rind and juice of 2 lemons. 112 cups sugar. 112 tablespoonfuls constarch. Yolks of 3 eggs. Pinch of salt. 2 cups hot water. Lump of butter. Mrs. Theodore Coykendall 111 BUTTER SCOTCH PIE. 1 cup brown sugar. 2 eggs. 3 tablesponfuls flour. 1 cup cold water. 3 tablespoonfuls butter, 1 teaspoonful vanilla. Mix sugar and flour, add water, stir over fire until thick, add yolks, butter, and vanilla. Fill a baked crust, beat the whites and put cn top ard brown in oven. Mrs. Harry Runyon. WHITE POTATO CUSTARD PIE. 42 dozen potatoes, peeled and boiled. 2 cups milk. 1 cup sugar. 4 whole eggs. 1 lump butter, size of an egg. 1 teaspoonful cinnamon. 1 teaspoonful vanilla. Drain water from potatoes, then mash them fine to prevert lumps. Cream them with the butter and milk. Beat eggs and sugar together and add to the creamed potatoes. Mix well and add flavoring. (MERINGUE IF PREFERRED.) 3 egg whites, and 5 tablespoonfuls of sugar, beat the whites then gradually beat in sugar. Mrs. H. Carter. RHUBARB PIE. 1 cup rhubarb. 1 cup sugar. One tablespoonful cornstarch, put in a cup and dissolve in a little cold water ,then fill up with boiling water and stir until smooth, 3 yolks of eggs, a dash of nutmeg, a little salt. Stir all together and bake thoroughly in under crust. Make meringue and cover top. Mrs. George. RHUBARB PIE. Fill crust up even with rhubarb. Take 2 tablespoonfuls flour, 1/2 cup water, 1 cup sugar, butter size of a walnut, blend and pour mix- ture over rhubarb and bake with a top crust. Mrs. R. V. Armstrong. RHUBARB PIE. Beat 1 egg with 1 cup sugar, tablespocnful cold water and a little salt. Cut rhubarb in small pieces and mix with egg and sugar. Line pie tin with crust, sprinkle with a little flour, and add rhubarb mix- ture. Bake until rhubarb is tender. Add meringue and brown. Mrs. F. W. Lawrence. “Still Beauty must be stealing hearts And knaving stealing purses Still cooks must live by making tarts And wits by making verses.” 112 RELIABLE GARAGE Opposite Baptist Church We Buy, Sell or Exchange Used Cars. Expert Repairing, Battery Charging. Bring your Electrical Trouble to us. H. J. HARDEN & CO. Sussex, N. J. F. U. Phone 11-F-12 IT'S WORTH WHILE to have shoes mended We can save you the price of new tires by our skillful work in AUTOMOBILE TIRE VULCANIZING We use the best of modern methods that insure durability. TRY US. BURNS' VULCANIZING SHOP Sussex, N. J. Are You Thirsty? WHISTLE The Whistle Bottling Co. Sussex, New Jersey Telephone Sussex 111-J BONI SCESCA SHOEMAKER Main Street Sussex, N. J. 113 She looketh well to the ways of her household, and eateth not the bread of idlenss. Prov. 31-27. BREAD BREAD_AMOUNT FOR 2 LOAVES. 1 cup potato water. 1 tablespoonful sugar. 112 cups milk. 1 tablespoonful salt. 1 tablespoonful lard (sca nt.) Plenty of flour. 1/2 compressed yeast cake. At night put in a basin the potato water, milk and lard, heat these uritil quite warm. Dissolve the yeast in a little warm water and add it with the sugar and salt to the other ingredients. Add flour gradually until real stiff. Set bread pan upon stove oven and cover. In the morning take out and mould in 2 loaves. Put in pans and let raise until twice the size, then set in oven and bake 50 minutes. Mrs. Thomas Hulse. WHITE BREAD-QUICK METHOD. 2 cakes Fleischmann's yeast. 1 quart lukewarm water. 2 tablespoonfuls sugar. 2 tablespoonfuls lard or butter melted. 3 quarts sifted flour. 1 tablespoonful salt. Dissolve yeast and sugar in lukewarm water, add lard or butter, and half the flour. Beat until smooth, then add salt and balance of flour, or enough to make dough that can be handled, Knead until smooth and elastic, or “throw and roll.” Place in greased bowl, cover arid set aside in a moderately warm place, free from draught, until light-about one and cne-half hours. Mculd into loaves. Place in well-greased bread pans, filling them half full. Cover and let rise one hour, or until double in bulk. Bake forty-five to sixty minutes. If a richer loaf is desired, use milk in place of part or all of the water. POP-OVERS. 2 eggs. 2 cups flour. 2 cups milk or water. Salt. Bake in pattie cups 15 minutes. Mrs. H. D. VanGaasbeek. BRAN MUFFINS. 1 small cup sugar. 1 cup bran 1 tablespoonful butter. 1 cup graham flour. Salt. 3 teaspoonfuls baking powder. 2 eggs. 1 cup wheat flour. J. W. L. 114 TEA BISCUITS. Put 2 cups flour, 2 teaspoonfuls of baking powder and 42 teaspoon- ful salt, scant, sift together. Rub in 2 tablespconfuls of scft butter. Break 1 egg in a cup and fill up with sweet milk and add to the res'i. Roll out with as little flour as possible 1/2 inch thick. Cut and bake in quick oven. Mrs. Naaman Sutton. LUNCH ROLLS. 1 cake Fleischmann's yeast. 144 cups milk, scalded and cooled. 1 tablespoonful sugar. 2 tablespoonfuls lard or butter, melted. 4 cups sifted flour, 1 egg 1 teaspoonful salt. Dissolve yeast and sugar in lukewarm milk. Add lard or butter and two cups of flour. Beat thoroughly, then add egg well beaton, balance of flour gradually and salt. When all the flour is added, or enough to make a dough that can be handled, turn on board and knead lightly ard thoroughly, using as little four in the kneadirg as possible, or “throw and roll.” Place in a well greased bowl. Cover and set aside in a warm place, free from draught to rise about two hours. When light, form into small biscuits the size of a walnut. Place one inch apart, in well-greased shallow pans. Let rise unti! double in bulk—about half an hour. Brush with egg and milk, and bake ten minutes in hot oven. TEA ROLLS. 1/2 cake Fleischmann's yeast. 1/2 cup milk scalded and cooled. 1 tablesponful sugar. 1/2 cup lukewarm water. 3 cups sifted flour. 2 tablespoonfuls lard or butter melted. 1/2 teaspoonful salt. Dissolve yeast and sugar in lukewarm liquid. Add lard or butter and half the flour, beat till smooth. Add rest of flour and salt. Kread thoroughly, roll out and shape. Place in greased pans. Cover and set to rise in a warm place for about 2 hours. When light bake in hot olen 10 minutes. Mrs. Bliss. PARKER HOUSE ROLLS. One pint of sweet milk, boi'ed and while warm add butter size of an egg 2 tablespoonfuls sugar a litt'e salt, 12 cake compressed yeast and flour to make as stiff as rising. When light mould 15 minutes and let rise again; then cut and roll in flat cakes, spread with butter and fold together, let rise again and bake in quick oven. Miss Laura B. Clark. 115 THREE HOUR ROLLS. 1 cup scalded milk. 1 tablespoonful sugar. 2 tablespoonfuls butter. 1 teaspoonful salt. : 0g (teaten.) 1 yeast cake. 4 cups flour. Mix, let rise until light, cut out, form into rolls, let rise again until very light. Bake in quick oven. Mrs. Charles E. Wilson. PARKER HOUSE ROLLS, Put 3 tablespoonfuls butter, 2tablespoonfuls sugar, 1 teaspoonful salt, 2 cups scalded milk into a bowl. When lukewarm, add 1 yeast cake dissolved in 14 cup lukewarm water, add 3 cups flour. Beat thoroughly. Cover and let rise until light (when it bubbles.) Cut down add 212 cups flour. Knead and return to bowl, roll out and shape into small biscuit. Brush with melted butter and let rise to double its size. Fold and press edge together. In making the place in the centre make quite thin so that they won't spread apart when they begin to rise. Place in greased pan 1 inch apart. Cover and let rise until light and bake in a hot oven 12 to 15 minutes. Mrs. Seymour Lawrence. NUT BREAD. 2 eggs 1 cup sugar. 342 cups flour. 2 heaping teaspoonfuls baking powder. Little salt. 142 cups milk. 1 cup chopped nut meats. Let stand 42 hour after putting in tin. Bake in moderate oven. J. D. W. SPOON BREAD. 1/2 cup white flour. 1/2 cup Indian meal. 2 cups boiling water. 2 eggs. 142 cups milk. 2 teaspoonfuls baking powder. 1 teaspoonful butter. Salt. Scald white flour and Indian meal, mixed in boiling water and allow to cool. Add the remaining ingredients, and bake in slow oven 40 minutes. M. L. B. 117 OATMEAL BREAD. 2 cups oatmeal, 2 cups boiling water, let stand half hour. 1 tablespoonful butter. 42 tablespoonful salt. 12 cup molasses. 12 cake compressed yeast. 5 cups white flour. Mix well together ,let rise ,mould out in baking tins, let rise again and bake. Mrs. F. J. VanOrden. WAFFLES. 1 cake Fleischmann's yeast. 2 cups milk, scalded and cooled. 1 tablespoonful sugar. 1 tablespoonful lard or butter, melted. 242 cups sifted flour. 1 teasponful salt. 2 eggs. Dissolve yeast and sugar in lukewarm milk. Add lard or butter, flour, salt, and eggs well beaten. Beat thoroughly until batter is smooth. Cover and set aside to rise in a warm place, free from draught for about on hour. When light, stir well. Have both sides of waffle iron hot and well greased. Fill the cooler side. Brown on one side, turn the iron and brown on the other side. If batter is too thick, the waffles will be tough. If wanted for over night, use one-fourth cake of yeast and an extra half teaspoonful salt. Cover and keep in a cool place. CHILDREN'S RUSK. 1 cake compressed yeast. 2 cups milk scalded and cooled. 1 tablespoonful sugar. 6 cups sifted flour, stir and let rise. When light add 12 cup butter. 1 cup sugar. 1 cup currants or raisins. 1 egg 12 teaspoonful salt. Mix, let rise again make into balls, let rise again then bake. Mrs. William DeGroat. Fleischmann's Yeast Co. CORN MEAL GEMS. 34 cup corn meal. 34 cup flour. 14 cup milk. 1 teaspoonful baking powder. A little salt. Mrs. Wm. Ayers. 118 CORN BREAD, 1 cup corn meal. 1 cup flour. 11/2 cups sweet milk. 1/2 cup sugar. 1 teaspoonful baking powder. 2 teaspoonfuls cream of tartar, Little salt and shortening; with or without eggs,(1.) Mrs. E. L. Ryerson. CORN BREAD, 3 eggs. 1 cup corn meal. 5 cups flour. 2 cups sugar (scant.) 1 even cup shortening. 3 cups sweet milk. 4 teaspoonfuls cream of tartar, 2 teaspoonfuls soda. 1 teaspoonful salt. Ora Belle Dewitt. EGG MUFFINS. Sift 2 cups flour, 1 tablespoonful sugar, 2 teaspoonfuls baking powder, 12 teaspoonful salt. Add 1. egg well beaten, 1 cup milk and 1 tablespoonful butter, beat well and bake in a hot oven 20 minutes. Mrs. W. H. Dailey, MUFFINS. 1 quart flour. 2 teaspoonfuls baking powder. 1 teaspoonful salt. 1 pint of cold water. Make into balls and put on a buttered pan and bake on top of stove. When under part is brown turn over and bake other side. Mrs. A. C. Tully. CORN MUFFINS. 1 cup yellow corn meal. 1 cup flour. 1 cup milk. 12 cup water. 1 egg 12 cup sugar. 1 pinch of salt. 3 teaspoonfuls baking powder. 4 teaspoonfuls melted butter. Put butter in last and bake 12 hour. Mrs. Ford Ewald. 119 PARKER HOUSE ROLLS. 1 cake Fleischmann's yeast. 1 pint milk, scalded and cooled. 2 tablespoonfuls sugar. 4 tablespoonfuls lard or butter, melted. 3 pints sifted flour. 1 teaspoonful salt. Dissolve yeast and sugar in lukewarm milk, add lard or butter and one and one-half pints of flour. Beat until perfectly smooth. Cover and let rise in a warm place cne hour, or until light. Then add remained of flour, or enough to make a dough, and the salt. Knead well, or “throw and roll. Place in greased bowl. Cover and i ise in a warm place for about one and one-half hours, or until double in bulk. Roll out one-fourth inch thick. Brush over lightly with melted butter, cut with two-inch biscuit cutter, crease through center heavily wtih dull edge of knife, and fold over in pocketbook shape. Place in well-greased shallow pans one inch apart. Cover and let rise until light-about three quarters of an hour. Bake ten minutes in hot oven. WAFFLES. 1 pint of milk. 2 eggs. 2 cups flour. 2 teaspoonfuls baking powder. 1 tablespoouful lard. 1 tablespoonful butter melted. M. L. B. RAISIN OR COFFEE BREAD. Early in the morning dissolve 1 Fleischmann's yeast cake in 1 pint lukewarm water. Add enough flour to make a thin batter and beat. Set this yet light then add, 1 beaten egg, 12 cup sugar, 2 teaspoonfuls sugar, 2 teaspoonfuls salt, 12 teaspoonful ground nutmeg, 42 cup milk, (scalded) then cooled, 1 teaspoonful shortening. Put in hot milk. Flour enough to knead in loaf. Then set to raise, let it double its size or more When light roll out flat and sprinkle with sugar, ground cinnamon and raisins. Form in rirgs and put in greased pans. When light bake 34 of an hour. Makes 2 good sized loaves. Excellent to serve with coffee for breakfast. Mrs. Robert Burns. CINNAMON BUNS. Sift together 1 pint flour, 1 tablespoonful sugar, 42 teaspoonful salt, 4 teaspoonfuls baking powder. Rub in 2 tablespoonfuls butter, mix with milk to a soft dough. Roll out 12. inch thick ,spread in the soft butter, granulated sugar, powdered cinnamon and a few ciurants or raisins. Roll up like jelly roll, cut in inc'i slices, lay close together is greased pan and bake in quick' oven. Sprinkle with powdered sugar. Mrs. C. E. Brown. 120 DUTCH APPLE CAKE. 1 pint of flour, 1/2 teasponfuls baking powder, 1/2 teasponful salt mixed and sifted. Rub in 2 tablespoonful butter, add 1 beaten egg and milk to make a very rich batter. Spread 1 inch deep in buttered shallow pan. Have ready pared and cored and quartered apples, place in dough in rows. Sprinkle thickly with sugar and cinnamon and pour ver all 2 egg yolks with 1 tablaspoonful melted butter and 3 tablespoorfuls cream for each cake. Bake in not oven. Mrs. C. E. Brown, QUICK COFFEE CAKE, Sift together twice: 1 cup flour. 1/2 cup sugar. 3 level teaspoonfuls baking powder. 12 teaspoonful salt. 42 teaspoonful ground cinnamon. Mix this into a soft dough with 4 tablespconfuls melted butter. 1 well beaten egg and 12 cup sweet milk. Spread in a shallow pan and sprinkle with sugar and cinnamon. Bake in a quick oven and serve hot. George Ward. CRUMB COFFEE CAKE. Cream together 1 level tablespoonful butter and 1/2 cup sugar, beat in 1 egg, 1 cup milk, pinch of salt, 1/2 cups flour containing 3 Level teaspoonfuls baking powder, 12 teaspoonful vanilla. Bake in layer tin. This amount makes two cakes. For crumbs melt 3 tablespoons butter in frying pan, 1 cup flour mixed with 2 tablespocnfuls powdered sugar, 4 tablespoonfuls granulated sugar, 44 teaspoonful cinnamon, pinch of salt; stir in pan until it forms crumbs then sprinkle on batter and bake. Mrs. C. E. Brown. POTATO ROLLS. 2 cups flour. 342 teaspoonfuls of Royal baking 12 teaspoonful salt. powder. 1/2 tablespoonful sugar. 1 medium sized cold, well boiled potato. Water, milk or equal quantities of both. Sift thoroughly together flour, salt, sugar and baking, powder rub in potato which has been put through ricer add liquid to make stiff batter, about 34 of a cup. Divide dough into small pieces knead and shape into long rolls, put on greased pan and brush with melled shortening; allow to stand in warm place 15 to 20 minutes. Bake in hot oven and when nearly done brush again with shortening. Mrs C. E. Brown. 135 MARSHMALLOWS. 1 envelope knot gelatine. Pinch of salt. 144 cups water. 1 teaspoonful vanilla. 2 cups granulated sugar. Soak gelatine in one half of the water five minutes. Put remain- ing water and sugar in sauce pan, boil until it spins a thread. Add soaked gelatine and let stand until cool, add salt and flavoring. Beat until white and thick. Pour one inch thick into pan thickly dusted with powdered sugar. When cold cut into cubes and roll in powdered sugar. Nuts, chocolate, fruit juices in place of part of the water or candied chopped fruits may be added or the plain ones rolled in grated cocoanut before being sugared. Dates stuffed with this mixture are good. Adelaide E. Brown. TURKISH DELIGHT. 3 tablespoonfuls gelatine. 12 cup cold water. 2 cups sugar. 2 tablespoonfuls lemon juice. 42 cup hot water. 4 tablespoonfuls orange juice. Soften gelatine in the cold water. Bring sugar and hot water to the boiling point, add the gelatine. Boil twenty minutes without stir- ririg add the orange rind and juice, skim, rinse pan in cold water and pour in mixture. When cool cut in squares and roll in powdered sugar. Candied fruits or nuts may be added when partly cold. Mrs. C. E. Brown. PEANUT BARS. Pour two cups granulated sugar into a frying pan. Place over hot fire and stir constantly, until melted. When every particle of sugar is dissolved and it has become a rich brown remove from fire. Pour one teaspoonful vanilla over two cups of whole peanuts. Stir this into the sugar slowly, being careful as the sugar mixture sputters when the cold nuts are added. Pour in buttered pan and make and cut into bars. Mrs. C. E. Brown. CHOCOLATE CARAMELS. 1 cup sugar. 1 cup molasses. 12 cup butter, creamed. 2 squares unsweetened chocolate. 1 cup milk. 42 teaspoonful vanilla. Stir all the ingredients except vanilla, together and boil over a hot fire until very brittle when dropped into cold water. Take from fire add vanilla. Pour on buttered pan half ari inch deep. Mark in cut squares for nut caramels, add one cup chopped walnuts just before pouring in pan. For plain caramels omit chocolate. Gladys K. Brown. 136 2- Geo. Dymock B. Botti Manufacturer of Mouldings, Brackets Doors and General Wood Work. DEALER IN Fine Confectionery, Fruits, Ice Cream. Candies and Nuts Sussex New Jersey Telephone. SUSSEX, N. J. IDLE HOUR THEATRE GRAND CENTRAL SHAVING AND HAIR DRESSING PARLOR HAMBURG, N. J. J. M. ADAMS J, S. RUNYON SHOWS Watch for the Revolving Sign That's the Place. Wednesday and Satur- day Nights SUSSEX, N. J. 139 GRAPE CONSERVE. 7 pourids grapes. 7 pounds sugar. 1 pound English walnuts. 1 pound raisins. 2 oranges. Cook twenty minutes after beginning to boil Mrs. John Ray. GOOSEBERRY CONSERVE. 1 quart gooseberries. 1 quart sugar. 2 cups raisins. Boil until thick, pour in glasses and seal. Laura VanSyckle. PRESERVE RHUBARB. 5 pounds rhubarb. 1 pound figs. 4 pounds sugar. 14 pound candied orange or lemon 1 pound English walnuts. peel. Enough water to moisten. Let stand 4 hours, then boil till thick, which takes about 1 hour and 15 minutes, then seal in cans. Mrs. Bert Cole. HEAVENLY JAM. 312 pound grapes. 212 pounds granulated sugar. 1/2 pound raisins. 1 orange. Pulp grapes and scald up pulp and remove seeds. Take grape and orange skins and raisins and run through chopper. Boil all 20 minutes adding orange juice at the last. Seal up hot. Mrs. Ernest Wilson. SPICED PRUNES. 4 pounds prunes. 2 pounds sugar. 1 pint of vinegar. 1 ounce of cloves. 1 ounce of cinnamon. 44 ounce ground ginger. Soak prunes over night. Boil 15 minutes then add sugar, spices and vinegar. Boil together until syrup is thick and prunes tender. Mrs. F. G. Bird. CURRANT JAM. 3 quarts currant juice. 6 pounds sugar. 142 pounds figs, chopped. 1 pound raisins seeded. 2 oranges, grate rind and juice. Mrs. Josephine Titsworth. 141 Oh, you flavor everything, You are the vanilla of society. PICKLES AND RELISHES CANNED PEPPERS. Wash a feck of peppers, cut a slice from the stem end of each and remove seeds.With a pair of scissors cut peppers into rings, cover with bciling water and let stand 20 minutes Drain, put at once into cold water. After 10 minutes again drain and pack into jars. Have ready a syrup made by boiling together for 15 minutes, 1 quart of vinegar and 2 cups sugar. Pour the boiling syrup over peppers until jar overflows and seal them. These are very good to use in salad in place of pimentces. Anna Prusha. SLICED PICKLES. 4 quarts cabbage sliced. 2 quarts green tomatces sliced same as cabbage. 10 onions sliced. 3 large red peppers sliced. 2 ounce white mustard seed. 12 ounce celery seed. 12 ounce tumeric powder. 272 pourds brown sugar. 4 small tablespoonfuls salt. 2 quarts vinegar, not too strong. Mix and boil 12 hour. Mrs. H. J. Harden. CHILE SAUCE. 50 ripe tomatoes chop fine. 12 peppers (sweet) chop fine. 6 onions chop fine. 1 quart cider vinegar. 4 tablespoonfuls salt. 2 teaspoor.fuls ground cloves. 2 teaspoonfuls cinnamon. 2 teaspoonfuls alspice. 1 nutmeg, ginger. 3 cups sugar. A little red pepper. Celery seed. Let boil down slowly for 2 hours. Makes about 4 quarts. Mrs. F. P. Van Inwegen. 142 PICALILLY. 4 quarts cabbage cut fine. 3 quarts green tomatoes, sliced. 1 dozen sweet peppers. 2 hot peppers. 6 large onions, sliced. 2 quarts vinegar, if very strong dilute. 4 tablespoonfuls white mustard seed. 1 tablespoonful celery seed. A little turmeric. 242 pounds sugar. 5 tablespoonfuls (scant) salt. Mix well and boil 34 hour, or until tender. Mrs. F. P. VanInwegen. MIXED MUSTARD PICKLES. 1 quart small pickles. 1 quart onions. 1 quart corn. 1 quart cauliflower. 1 quart lima beans. 5 mangoes. Cook all vegetables separately. Dressing for mixed mustard pickles: 2 quarts vinegar. 1 tablespoonful ground mustard. 1 tablespoonful turmeric. 142 cup sugar. 1 cup flour. 3 tablespoonfuls white mustard seed. 2 tablspoonfuls celery seed. Scald the vinegar, mix together the ground mustard, turmeric, sugar and flour, and stir into hot vinegar. Stir until mixture thickens, add the seeds and pour over the prepared vegetables. CORN RELISH. Parboil: 1 quart lima beans. 1 quart string beans. Chop: 1 quart onions. 1 quart celery. 1 quart cabbage. 1 quart corn. 1 quart vinegar, not too strong. 1 pound sugar. I can “Coleman's" mustard. Salt to taste. Boil 40 minutes. Mrs. Jackson Case. 145 SPANISH PICKLES. 4 quarts sliced green tomatoes. 4 chopped onions. 2 green peppers. 2 red peppers both chopped fine. Sprinkle with 12 cup salt and let stand over night In the morning drain thoroughly, and boil fifteen minutes in enough vinegar and water (one-third vinegar two-thirds water) to cover. Drain, make a syrup of one quart of vinegar and one cup of corn syrup or brown sugar, two tablespoonfuls of white mustard seed and a bag of mixed spices (whole cloves, stick cinnamon allspice, mace.) Cook slowly in the syrup from one to two hours and bottle. Mrs. George Ward. SPICED PEACHES. 7 pounds peaches pealed and halved. 1 pint cider vinegar. 312 pounds sugar. 1 ounce stick cinnamon. 12 ounce whole cloves. Let syrup come to a boil and pour over peaches. Second day, boil again and pour over and the 3rd time boil syrup down thick and put all in cans and seal up. Let syrup get cold first. Miss Meadow. PICKLE RELISH. 15 red peppers. 15 green peppers. 10 onions. 1 large bunch of celery. Put all through large meat chopper. Cover with boiling water then drain. Then add 3 quarts vinegar, 2 cups sugar, 4 level tablespoonfuls of salt. Cook over a slow fire 15 minutes after begins to boil stirring often. Mrs. Dean Haggerty CUCUMBER PICKLES. Mix dry: 1 cup ground mustard. 1 cup sugar. 1 cup salt. 1 cup horseradish root. Stir well into 3 quarts vinegar and 1 quart water, wash cucumbers drop in brine add daily. Mrs. George. 149 FOR THOSE WHO ENTERTAIN For such who plan to do their own catering the following table of foodstuffs will undoubtedly prove helpful. The table was prepared by a professional caterer and may be depended upon. One large “sandwich loaf” of bread will cut from thirty-six to forty slices or make from eighteen to twenty sandwiches. Rolled sandwiches should be thinner than flat ones. The large, square loaf, makes up into one hundred candwiches to three loaves. These are square sandwiches, which can be again subdivided into two triangular or three finger shaped sandwiches. One gallon of ice cream will give generous servings to twenty-five persoris. Thirty servings, smaller in size, can be secured. Where the ice cream is in bulk the safe way of measuring the pertions is to have a cup cr an ice cream serving measuring and to know just how many times this cup can be filled from a quart of cream. Brick cream can be cut for six, seven or eight guests, depending on the size of portion desired. This, in turn, depends on the character of the menu and the number of courses. One gallon of coffee will serve thirty persons, where small coffee cups, that is the demi-tasse size, are used. Where the teacup size is used a fair reckoning is eighter cups to the gallon. A gallon of punch served in sherbet glasses will serve from twerty to twenty-five persons. Chicken salad is such a popular item of refreshment menus that it is desirable to keep in mind the recessary data concerning it. One cup of dressirig is needed for each quart of salad. One quart of salad will serve from eight to ten people, depending on the size of the portions. Three pints of chicken meat should make three quarts of salad, since an equal quantity of filler may be added to the chicken meat. Good combinations are equal parts of chicken and celery, one half chicken, one-quarter celery and one quarter green peas. SAUCES FOR MEATS. With roast beef, grated horseradish. With roast veal, tomato sauce. With mutton, current jelly. With pork, apple sauce. With turkey, crariberry sauce. With venison, current or grape jelly. With goose, apple sauce. With duck, apple sauce. With chicken, current jelly. A. C. T. 150 WHAT TO SERVE WITH VARIOUS DISHES. As the average housewife is often puzzled to know what sort of relishes, garnishes, etc. should be served with ten different dishes of the menu, the following list may prove helpful to her. Bean Soup: lemon cut in slices is put in the soup. Pea Soup: croutons. Tomato Bisque: rice cooked and added upon serving. Mutton Broth: barley. Bouillon, Consumme, Vegetable Soups: crackers or bread fingers. Raw Oysters: quarters of lemon, horseradish, tobasco sauce and crackers. Oyster Stew: oyster crackers or croutons and cold slaw. Boiled Cod: drawn butter or egg sauce. Broiled Mackerel: melted butter and chopped parsley. Boiled Mackerel: parsley sauce. Boiled Salmon: egg or caper sauce, sliced cucumbers. Hamburg Steak: baked potatoes. Beef steak: melted butter, mushrooms, or fried onions, garnish with water cress and serve Saratoga or French fried potatoes. hash brown or baked potatoes. Roast Beef: horseradish, mashed potatoes. cr plain boiled potatoes and Yorkshire pudding. Roast Lamb: mint sauce, French salad, new potatoes, sliced cucumbers, peas. Roast Mutton: current or cranberry jelly, baked potatoes. Boiled Mutton: parsley or caper sauce, carrots, turnips and onions. Stewed Veal: parsley sauce, cooked carrots and turnips cut in dice or small balls, peas. Baked Ham: cider sauce and potato souffle. Cold Sliced Ham: potato salad. Roast Chicken: brown gravy and giblets, scalloped raw potatoes, boiled onions. Chicken Fricasse: garnish with parsley and pieces of toast, mashed or boiled new potatoes. Chicken, Broiled: garnish with water cress, tartar sauce and serve small baking powder biscuits. Chicken Fried: water cress and fried or mashed potatoes. Roast Duck: sage and onion stuffing, brown gravy, orange salad, green peas. Roast Goose: apple sauce or small peeled baked apples, sage and onion stuffing, thick brown gravy. Roast Turkey: stuffed with celery or oysters or chestnut stuffing, cranberry sauce. Quails: garnish with water cress and serve ir buttered toast with good gravy. Partridge: lettuce or cress salad, brown gravy. Woodcock: orange salad, water cress, fried potatoes, serve im buttered toast. 152 ESTABLISHED 1849 -We learn from experience- The war has taught us that an army is only as strong as its reserve force. Just so with business-you are only as strong as your Reserve Funds. And in Banking it is wise to connect with an institution with the enor- mous Resources of the Federal Re- serve System. We are members of this system and we invite your busi- ness. 4% Interest paid on deposits in the Interest De- partment. We ask you to make use of our Services at any and all times-we are here to serve you. Farmers' National Bank Sussex : N. J. Capital Surplus $100,000.00 $100,000.00 Safe Deposit Boxes $2.00 per Year and Up 154 If you wet a fruit stain with camphor before washing, the stain will disappear. When creaming butter and sugar for a cake try using a wire potato masher and see how much easier and quicker it is done than with a spoon. To keep Cook Bock neat, cover with oil cloth and use a piece of glass or ising glass, of the same size as the leaves over the page in use. The colors of a blouse or dress can be set by soaking it in a quart of water in which a teaspoonful of alum is dissolved before washing it. Colors can be revived by rinsing in a quart of water con- taining a teaspoonful of vinegar. When white goods have become yellowed from laying away, soak them in buttermilk until as white as desired. Then wash as usual. When the hot water bottle leaks and is beyond use for hot water, use salt. Heat this in a pan in the oven and pour it in. The salt retains the heat much longer than the water. A wedge to prevent windows from rattling in winter may be made by splitting a clothespine lenghtwise, this makes two and can be white enameled. Use waxed paper when ironing. It takes the place of wax; also wrap it around butter or any other article of food that has an odor or will absorb one in ice bcx. If you have no cedar chest, just break a few branches from a cedar tree and lay them in the drawer or trunk with winter clothes and there will be no moths. To remove rust stains take a few stalks of rhubarb, peel and boil in water enough to cover; use an enameled cr earthenware pan. When cool soak rust stains in it for twenty minutes. This will not hurt flowered or colored material. A pinch of bicarbonate of soda mixed with tomato before milk or cream is added prevents the milk from curdling. Instead of grating cheese run it through a food chopper using the medium knife. If a receipe calls for sour milk when you have cnly sweet, add a teaspoonful vinegar to a cup of milk and it will sour. To singe a fowl without making it black, pour some wood alcohol in a saucer and light it. If too much salt has been put into the soup, add slices of raw potato. After the potatoes have boiled for a few minutes, remove them. If soup is still salty, repeat the process. Be generous with the potatoes as they can be later browned, creamed or used in hash. To keep cider sweet. 1 barrel-2 ounces salt, 12 pound ground mustard, 14 pound chalk. Draw a pan of the cider out and mix salt, mustard, chalk well into it. Then empty back in barrel and keep well corked. To remove paint from windows wet and rub with a twenty-five cent piece. 159 Some skies may be gloomy, Some moments be sad But everywhere, always, Some souls must be glad; For true is the saying Proclaimed by the seer- Each day is the best day Of somebody's year. Half the world is on the wrong scent in the pursuit of happiness. They think it consists in having and getting, and in being served by cthe:s. It consists in giving and serving others. He that would be happy let him remember that there is but one way—it is more blessed, it is more happy, to give than to receive.—Drummond. The inner side of every cloud Is bright and shining; Therefore turn your clouds about And always wear them inside out, To show the lining. Fowler. Gentleress and cheerfulness—these come before all morality- they are the perfect duties. If your morals make you dreary, depend upon it they are wrong. I do not say "give them up” for they may be all you have, but conceal them like a vice, lest they should spoil the lives of better and simpler people.—Stevenson. Kind words do not cost much. They never blister the tongue or lips. We never heard of any mental trouble arising from this quarter. Though they do not cost much yet they accomplish much. They make other people good-natured. They also produce their own image on other men's souls, and a beautiful image it is.--Pascol. A man should never be ashamed to say he has been in the wrong which is but saying in other words—that he is wiser to-day than he was yesterday.-Pope. A vigorous temper is not altogether an evil-men who are as easy as an old shce are generally of as little worth.--Spurgeon. It is easy enough to be happy When life flows by like a scng. But the Man worth while Is the man with a smile When everything goes dead wrong. Ancn. U