GOOD THINGS TO EAT 3 一 ​ TOPERA KS 792 | UJI TITUINTITUTITITUTI GOOD THINGS TO EAT PUBLISHED BY THE Members of the Chancel Chapter OF GRACE CATHEDRAL TOPEKA, KANSAS 1921 - PREFACE It is at the repeated and urgent request of many friends that the members of the Chancel Chapter present this revised and somewhat enlarged second edition of their cook book. To their friends and the general public they offer this new edition, hoping that it may prove as much of a pleasure and help to the busy housewife as its predecessor. We sincerely thank all who have so graciously contributed to the contents. A blessing be upon the cook, who, Seeing, buys this little book, And buying, tries and tests its wares; And testing, throws away her cares; And care-free, tells her neighbor cook To get another such a book ! (3) Cooking means the knowledge of Medea and of Circe and of Calypso and of Helen and of Rebekah and of the Queen of Sheba. It means the knowledge of all the herbs and fruits and balms, and spices and of all that is healing and sweet in fields and groves—and savory in its meats. It means carefulness and inventiveness and watchfulness and willingness and readiness of appliance. It means the economy of your great-grandmothers and the science of modern chemists. It means much tasting and no wasting. It means English thoroughness and French Art and Arabian hospitality. It means in fine that you are to be perfectly and always ladies (loaf givers) and as you are to see imperatively that everybody has something pretty to put on, so you are to see yet more imperatively that everybody has something nice to eat. -Ruskin. (4) INDEX PAGE Comparative Weights and Measures 7 8 Serving Quantities Soups Fish and Fish Sauces 9 15 Poultry and Game 23 Meats 29 39 47 59 Vegetables Luncheon Dishes Salads and Salad Dressings Cheese and Eggs Bread, Rolls and Biscuits Sandwiches and Afternoon Tea 71 79 95 Cakes and Icings 103 Small Cakes and Cookies 123 139 Puddings and Desserts Pudding Sauces Pastry 163 . 167 Ice Creams and Ices 177 183 197 Preserves, Jellies and Pickles Candies Beverages Household Hints 203 205 (5) Comparative Weights and Measures One quart or four cups of flour = 1 pound. Two cups of solid butter =1 pound. Nine large or ten medium eggs =l pound. Two and one-half cups powdered sugar = 1 pound. Two cups granulated sugar =1 pound. One pint of milk or water =1 pound. Eight tablespoons =l gill. Four teaspoons =1 tablespoon. One tablespoon = one-half ounce. One cup raisins = one-half pound. Three and one-half cups corn meal = 1 pound. One and one-half cups sifted flour =1 cup unsifted. (7) Serving. Quantities BOUILLON——One quart will serve seven to eight cups; one cube to a cup. CHICKEN-Four pounds pressed, twelve to twenty persons. A three- pound chicken with same amount celery will serve twelve persons with sa lad. COFFEE-One tablespoon to a large cup. One pound made in open pot for thirty persons. One pound in percolator, forty persons. CREAM—One quart, twenty-five cups coffee; one fourth quart whip- ping cream, twelve large tablespoons for desserts, sauces. ICE CREAM-One quart brick eight persons; one quart bulk, seven persons. ICES-One quart brick, seven persons; one quart bulk, five persons. HAM–Ten pounds hot ham, twenty persons; ten pounds cold ham, forty persons. MEAT LOAF-Four pounds meat, six crackers to each pound, will serve twenty-five persons. OYSTERS-One quart in scallop, fifteen to twenty persons; one quart in soup, three quarts milk, twelve persons. OLIVES–One quart serves twenty persons. PICKLES-One quart serves twenty persons. PEAS–One can serves 'six persons; one quart six persons. POTATO CHIPS-One pound serves twenty persons. PUNCH—One quart serves ten in punch glasses; one quart serves five in regular glasses. PORK-One-half pound loin to each person; one pound bacon, sliced thin, twelve persons; four pounds chop roast, six persons. SALMON-One pound can scalloped serves eight persons; one pound can croquettes serves six persons. ---Marjorie Whitney Pratt. (8) GOOD THINGS TO EAT 9 Soups Soups are named according to their flavoring ingredients, nationality of the people who use them, but they are divided into two main classes those without stock and those with stock. Of the former are the cream soups, purees, etc., whose principal ingredients are cream sauce and some vegetable or meat flavoring; the latter have as a basis, beef, veal, fish, mutton, poultry or game, either separately or in combination. They are not as nourishing as the cream soups, as they contain a higher percentage of water. Cream soups have sufficient nourishment for a meal when served with bread and butter. The stock soups are better suited to the beginning of a meal, as they stimulate the appetite, but do not satisfy it. Families using meat daily should have a soup kettle into which may be put such left-overs as bone from a roast, an extra chop or piece of steak. To prepare fresh meat for stock, wash well in cold water, cut into small cubes, crack the bones and cover all with cold water; let stand a few minutes to bring out the juices, heat gently and simmer. When cooked, strain into a jar, cool and remove fat. Stock may be clarified with egg whites and shells, using one egg to each quart of stock. Mix while stock is cold; heat gently and simmer ten minutes, add half a cup of cold water, let stand a few minutes, and strain through a cloth wrung out of cold water. The quality of stock soup depends upon the variety of seasoning added. Every garden should have its parsley bed, and it is easy to keep on hand a variety of other seasonings. Parsley or celery leaves wrapped around pepper corns, whole cloves, bay leaves, etc., forms a “soup bouquet,” and is easily removed from the kettle. Crisp crackers, crackers with cheese, croutons and cheese stock are simple garnishings to use with soups. ---Louise Fleming. POTAGE VELONTE (LYONS, FRANCE). (Yellow Soup.) Make a rich white sauce of about two tablespoons of butter and one tablespoon flour, one quart of rich beef stock and one cup of milk. Season highly with salt, pepper and paprika. Let come to a boil. Have ready in a large dish, the yolks of two eggs, well beaten with one cup of cream- when ready to serve, pour boiling soup into the egg and cream, stirring furiously. Serve onion croutons with soup. -Adeline Catlin. 10 GOOD THINGS TO EAT CORN BOUILLON. 2 cans corn 4 pints water Boil one hour. Drain through colander, salt, pepper and reheat. Serve with whipped cream, sprinkled with a litttle paprika. -Charlotte P. Garver. ALMOND SOUP. Blanch, chop and pound two-thirds cup almonds and six butter nuts. Add, gradually, four tablespoons cold water and a few grains of salt. Add three cups of white stock, one small diced onion, three stalks celery. Sim- mer gently one hour; put through sieve, thicken with three tablespoons of butter and flour. Add two cups scalded milk and one cup cream. Serve with mock almonds. -Mrs. William Curtis. SPLIT PEA SOUP. 1 cup split peas 1 teaspoon salt 1 quart beef stock Pepper to taste. 1 cup cream Cook the peas in the stock for three hours, adding more water or stock as needed. Then rub through a strainer, add the seasoning and cream, put back on the stove, bring to the boiling point and serve immediately. -Mrs. J. C. Mohler. PEA SOUP. To one can peas, heated and pressed through sieve, add one quart sweet milk. Salt, pepper and butter to taste. Cook fifteen minutes and serve with whipped cream. -Cordelia P. Noel. PEA SOUP. 1 can Marrowfat peas 2 tablespoons flour 1 slice onion 1 pint milk 2 teaspoons sugar 1 teaspoon salt 2 tablespoons butter 1/2 teaspoon pepper 1 pint cold water Drain peas from their liquor, add sugar and cold water. Let simmer twenty minutes. Rub through sieve, reheat and thicken with butter and flour cooked together. Scald milk with onion, remove onion and add milk to pea mixtures, and season with salt and pepper. Peas too old to use as vegetable may be used for soup. GOOD THINGS TO EAT 11 CHICKEN SOUP. One quart chicken stock, one cup cream. Heat the cream and add one tablespoon of butter, one tablespoon of flour. Beat well the yolks of three eggs and add the last thing. --Mrs. E. S. Quinton. MUSHROOM SOUP. Put two quarts of chicken stock into double boiler to heat. Run one can of mushrooms through meat grinder and then put mushrooms into stock to simmer. Season with salt and pepper. Thicken mixture with one tablespoon of flour in a little water. Add to mixture one cup of sweet cream and let it heat thoroughly When rea to serve, pour soup into bouillon cups and add one teaspoon of whipped cream to each cup. (This recipe will serve twelve persons.) Mrs. Amanda Porter, Leavenworth, Kan. CREAM CELERY SOUP. Boil one cup rice and one cup celery together until done. Put through colander, add milk (one pint), butter, salt and pepper. -Mrs. Henry Hawkes. CREAM OF CELERY SOUP. 1 stalk of celery 1 pint of milk 1 teaspoon flour 1 slice of onion 1 teaspoon butter Small piece of mace Boil celery in one quart of water for thirty minutes. Boil the onion, mace and milk together a few minutes. Mix the flour with two table- spoons of cold milk, add to the boiling milk, and cook ten minutes. Mash the celery in the water in which it has been boiled and stir into the boiling milk. Add the butter and season to taste with salt and pepper. Strain it and serve. -Mrs. Thomas F. Doran. CREAM OF CORN SOUP. 1 can of corn (through col 1 quart of milk ander) 1 tablespoon cornstarch Season to taste. Put puff of whipped cream on top before serving. -Miss rances Heizer. 14 GOOD THINGS TO EAT ADDITIONAL RECIPES. GOOD THINGS TO EAT 15 Fish and Fish Sauces STEAMED SALMON LOAF. Pour liquid from can of salmon (save it for sauce). Remove skin and bones. Three egg yolks, salt, pepper, juice of one-half lemon. Beat whites of eggs and fold in last. Steam in buttered mould one and one-fourth hours. Make white sauce, add juice of salmon. -Mrs. G. F. Penfield. SALMON LOAF. 1 can salmon 1 cup milk 1 cup fine bread crumbs Season to taste 3 eggs Mix thoroughly and pack in buttered mould. Steam one hour. Serve with cream sauce and peas. -Mrs. W. N. West. CREAMED SALMON. Put one tablespoon of butter in frying pan, add one tablespoon of flour and brown. Add one cup of milk and stir till smooth, then add one can of salmon (removing oil, .bones and skin). Stir all the time. When well mixed, remove from the fire and add a little Worcestershire sauce. -Mary Meade Ewart. SALMON MOULD. 1 envelope Knox's gelatine Dash of cayenne 2 tablespoons cold water 11/2 tablespoons butter Yolks of two eggs 3/4 cup milk 2 teaspoons salt 2 tablespoons vinegar 1 teaspoon mustard 1 can salmon Soak gelatine in cold water five minutes. Mix egg yolks, slightly beaten, with salt, mustard and cayenne. Then add butter, milk and vinegar. Cook, stirring constantly, till mixture thickens. Add gelatine and salmon (sepa- rated into flakes). Turn into a fish mould. Chill and remove to bed of crisp lettuce leaves. --Mrs. B. Lawson. 16 GOOD THINGS TO EAT 3 eggs MOULDED SALMON. 1 can salmon Chopped parsley Pepper and salt and a little 1/2 pint of milk Worcestershire sauce Chop salmon very fine, first picking away all skin and bone. Beat the eggs, mix thoroughly and steam two hours in a mould. --Virginia Meade. BAKED SALMON. 1 can of salmon Fine bread crumbs 1 cup of drawn butter pour Pick salmon to pieces and carefully remove skin and bone. Stir into it the drawn butter, season to taste. Add juice of half a lemon and into a buttered pudding disli. Cover and bake ten minutes. Uncover and brown. Serve with sliced lemon. --Alice Meade. TUNA LOAF. 2 cups boiled rice 2/3 cup chopped pecans 1 can tuna fish Salt and pepper to taste 2 eggs Bake and serve witli tartar salice. ---Mrs. Clad Hamilton. TUNA FISH LOAF. 1 can tuna fish (picked to 1 cup bread crumbs pieces) 1 tablespoon melted butter 3 well beaten eggs Add pepper and salt and one tablespoon of catsup, if desired. Steam one hour and serve with cream sauce. -Frances C. N. Kaye. TUNA FISH WITH CAPER SAUCE. 1 pound can tuna fish 3 tablespoons capers 2 tablespoons flour Salt 2 tablespoons butter 1 tablespoon chopped parsley 11/2 cups milk Paprika Turn fish from can on to a plate and steam it till hot. In the mean- time melt butter, stir in flour and salt and add milk and capers. Transfer fish to a platter. Pour over the sauce and dust with paprika and parsley. -Mrs. Chas. Kleinhans. GOOD THINGS TO EAT 17 TUNÀ FISH CHOPS. 1 small can tuna fish 2 tablespoons white sauce 1 large cup boiled rice Salt, red pepper, mustard 1 raw egg to taste 4 whites hard boiled eggs, chopped Make into chops, roll in egg and bread crumbs. Bake in buttered skillet in hot oven, fifteen minutes. Use macaroni sticks for bone of chops. Sauce. Mince yolks of hard boiled eggs in one cup of white sauce and put on the chops. --Mrs. Luther Burns. BAKED HALIBUT. 1 egg 2 pounds fish 1 pint milk 1 tablespoon butter 3 pounded crackers Season with pepper and salt Lay fish in pan and cover with the mixture. Bake one hour. -Mrs. W. J. Curtis. HALIBUT SOUFFLE. Take one and a half or two pounds of halibut, parboil it, free from skin and bones, and mince fine with fork. Add a dozen blanched and chopped almonds, one teaspoon salt, one saltspoon of pepper, mix, and add three unbeaten egg whites, one at a time. Beat a few minutes, then stir in one-half pint of cream, whipped. Put either in individual moulds or in one pan, cover with crumbs that have been mixed with melted butter, stand in boiling water and bake in moderate oven for twenty minutes. Serve with Hollandaise sauce. ---Mrs. J. F. Jarrell. HOLLANDAISE SAUCE. Cream one-half cup of butter thoroughly. Add three unbeaten egg yolks, one at a time, and one-half cup boiling water. Season with one- fourth teaspoon salt, a dash of cayenne pepper and juice of half a lemon. Cook very slowly, in double boiler, till thickened, and serve at once. -Mrs. J. F. Jarrell. 18 GOOD THINGS TO EAT FISH TURBOT. For any kind of left-over boiled or baked fish. One and one-half cups fish with bones taken out and the meat broken in small pieces. Sauce. 4 tablespoons butter 1 tablespoon lemon juice 2 tablespoons flour 1 tablespoon chopped parsley 1 teaspoon salt 1 teaspoon chopped onion 1/8 teaspoon pepper 1 pint milk Melt butter, rub in flour, add milk. Cook in double boiler until it be- gins to thicken, then add the seasoning. Put the fish in a well buttered baking dish with two hard boiled eggs cut in cubes. Cover with the sauce and a few buttered bread crumbs and heat through thoroughly in the oven, browning on top. -Mrs. J. C. Mohler. CUSK A'LA CREME. 1 pint of pieces of cold 1 bay leaf cooked fish 1 sprig of parsley Yolks of two eggs 1 small piece of onion 1 pint milk 1 tablespoon of butter 1 blade of mace 2 tablespoons of flour Put the milk on to boil in a farina boiler, add to it the mace, onion, parsley and the bay leaf. Rub the butter and flour together and stir into the milk when boiling, cook two minutes; add the well beaten yolks of the eggs, take from the fire and strain. Put a layer of this sauce in the bottom of a baking dish, then a layer of the fish and so on until all is used, leaving the last layer sauce. Sprinkle the top lightly with bread crumbs and put in the oven until brown. -Mrs. H. T. Chase. FISH SAUCE. 1 tablespoon butter 1 tablespoon flour Put these in a sauce pan over the fire and blend until smooth. Add one cup of cold water; when thick take off the stove. Add salt and pepper, stir in the beaten yolk of one egg and juice of half a lemon. -Mrs. A. S. Ogilvie. 20 GOOD THINGS TO EAT BAKED MACKEREL MAITRE D' HOTEL BUTTER. Cut mackerel in halves and dip each half in flour. Put these in a buttered baking dish and add a few bits of butter here and there. Bake for about one-half hour, or until the surface is delicately browned. Cream two tablespoons of butter. Work in a teaspoon of chopped parsley, a few grains of salt and a tablespoon of lemon juice. Put this in small bits over the fish and serve at once. -Mrs. Charles Buck. FISH CHOWDER. 5 trout, or any small fresh 4 slices bacon or salt pork fish 1 can tomatoes 4 potatoes Salt, red pepper and chili 1 large onion powder to taste Boil fish for five minutes. Remove from 'bones and break into pieces. Dice potatoes; cut onion fine. Fry bacon, and use all the grease also. Put layer of fish, potatoes, onion, bacon, and cover with tomatoes. Add hot water to make right consistency, and cook in oven one hour. -Mrs. Ed Arnold. CRAB MEAT, CREOLE STYLE. Cook half an onion and half a pepper pod; cut fine, in two tablespoons of butter until softened and yellowed. Add three-fourths of a cup of cooked tomatoes and half a cup of chicken broth and let simmer ten min- utes; then strain and cool. Cook two tablespoons of flour in two table- spoons of butter, add one-fourth teaspoon of salt and the strained liquid; stir until boiling, then add a generous cup of flaked crab meat. Serve when hot. -Mrs. H. P. Dillon. DEVILED CRABS. Boil three eggs hard, separate yolks and whites. Chop whites rather fine and rub yolks smooth with one tablespoon melted butter. To a No. 2 can of deviled crab meat, add eight crumbled crackers and pour about one- half cup hot water over this (or less if there is any liquor on meat). Add chopped whites of eggs and stir; add yolks and stir; add one raw egg and stir thoroughly. Butter inside of shells which come with each can, or other dishes if you prefer; fill each lightly with the mixture; drop small lump of butter on top of each; lay in pie pans and bake only long enough to color a golden brown. (About twenty minutes.) This makes about six- teen shells full. -Zillah C. Bartlett. GOOD THINGS TO EAT 21 OYSTER COCKTAIL SAUCE. For each person to be served. 1 tablespoon catsup 12 tablespoon lemon juice 2 drops Tabasco sauce 1 teaspoon celery chopped fine 1/2 teaspoon Worcestershire sauce 1/3 teaspoon horse radish Salt to taste -Mrs. Frank L. Webster. 22 GOOD THINGS TO EAT ADDITIONAL RECIPES. GOOD THINGS TO EAT 23 Poultry and Ga me CHICKEN BOUDINS. 2 eggs 1 pint cold cooked chicken (chopped fine) 14 nutmeg, grated 1 tablespoon butter 1 tablespoon chopped parsley 2 tablespoons bread crumbs Salt and peper to taste 1/2 cup chicken stock or hot water Melt butter, add crumbs and stock, let boil. Take from fire, add other ingredients, with beaten eggs. Turn into moulds and bake in a pan of water twenty minutes in hot oven. Serve with the following sauce: 1 ounce of butter 1 ounce of flour 1/2 pint cream 1/2 pint chicken stock A little onion juice, season- ings to taste -Mrs. E. S. Quinton. CHICKEN PIE. (Country Style.) Cover chicken with cold water; when three-fourths done add salt. Gravy. 1 cup milk 3 tablespoons flour 3 tablespoons butter 5 cups stock Salt and pepper Crust. 2 tablespoons butter 2 cups flour 2 teaspoons baking powder Salt 1 egg 1 cup milk -Mrs. Chas. Kleinhans. 26 GOOD THINGS TO EAT FRIED CHICKEN. Joint a tender young chicken, wipe the pieces dry, season with salt and pepper, red and black, then set on ice. Fry, half a pound of streaky bacon in a deep skillet, take out when crisp. Roll chicken in flour, dip in beaten egg, roll again in flour and lay in the fat, which must be bubbling hot but not scorching. Cook to a rich brown, turning often; pile pieces in a pan, set pan over another with boiling water in the bottom and put all in a very hot oven for fifteen minutes to one-half hour. This cooks the chicken through and through without making it hard. While the chicken is in the oven, dredge more flour into the fat, stir it well, add a cup of cream and let barely simmer, stirring constantly. -Florence Hayden. CHICKEN A LA KING. Cook two chickens until tender, or until meat falls from the bone; remove the skin and cut the meat into small cubes. Slice two green pep- pers, after removing all the seeds and white membrane; also cut up one- half can (small size) of pimentos, and one-half can of mushrooms, or a large cupful of fresh ones, toasted. Mix the above together. Make a sauce of rich milk or cream, butter and flour. When the sauce has cooked, add the chicken mixture and cook until all is well blended, seasoning well with salt and paprika. Serve on toasted bread. --Mrs. Albert T. Reid. PRESSED CHICKEN IN GELATINE. For a four or five pound hen, use one package Knox plain gelatine, three hard boiled eggs, sliced. This does not have to be pressed, as the gelatine sets it is firm enough to slice or cut. Boil chicken until tender; remove from bones and put meat through coarse grinder. Boil stock down to a quart. Soak gelatine in enough cold water to soften it, then put it into the quart of stock and bring to the boiling point, stirring gently till dissolved. Then stir the stock with gelatine into the chopped meat till blended, and pour into a granite pan, in the bottom of which the sliced boiled egg has been spread. Smooth nicely and put away to set, having seasoned to taste. This is usually made the day before wanted. Garnish with parsley. -Miss Nellie Lescher. GOOD THINGS TO EAT 27 JELLIED CHICKEN. Dress, clean and cut up two good sized chickens. Put into a stew pan, cover with boiling water and cook slowly until meat falls from bones; when half cooked add one-half tablespoon salt. Remove chicken, reduce stock to three-fourths cup, strain and skim off fat. Decorate bottom of a mould with slices of hard boiled eggs. Pack in meat free from skin and bone and sprinkle with salt and pepper. Pour on stock and place mould under heavy weight. Keep in cool place until firm. In summer it is neces- sary to add one teaspoon gelatine dissolved in water. -Mrs. H. P. Dillon. TURKEY STUFFING. (Swedish Style.) 2 cups stale bread crumbs 1/2 cup English walnut meats, 2/3 cup melted butter broken in pieces 1/2 cup raisins, seeded and cut in pieces Salt, pepper and sage to taste. Mix ingredients in order given. -Mrs. Adelaide H. Smith. LARDED BREASTS OF GUINEA FOWL. Remove breasts from fowls having ng joints attached. Scrape and trim bones. Lard upper sides of breasts, four lardoons to each. Put in dripping pan, sprinkle with salt and pepper, dredge with flour and brush over with cream. Bake in hot oven, thirty minutes. Remove to thin slices of hot fried or broiled ham and serve on toast. Put frills on bones and garnish. -Florence Hayden. GOOSE STUFFING. 1/2 teaspoon finely chopped 1/2 cup stale bread crumbs onion 1 cup chopped celery, stewed 3 teaspoons butter 24 chestnuts, cooked whole 14 pound pork sausage 1/2 cup water in which celery 1 can mushrooms, chopped is cooked 1 cup chestnut puree Cook onion in butter five minutes, add sausage, cook two minutes. Add mushrooms, celery, chestnut juice, parsley, salt, pepper; heat to boil- ing point; add bread crumbs, chestnuts and celery water to moisten suffi- ciently. Cool before stuffing the fowl. -Florence Hayden. GOOD THINGS TO EAT 29 M e ats TIME REQUIRED FOR COOKING MEATS. Beef, fillet, rare, twenty to thirty minutes. Beef, sirloin, rare, per pound, eight to ten minutes. Beef, sirloin, well done, per pound, twelve to fifteen minutes. Beef, corned, per pound, thirty minutes. Chicken, three to four pound weight, one to one and one-half hours. Duck, tame, from forty to sixty minutes. Duck, wild, from fifteen to twenty minutes. Goose, steam one hour, roast two hours. Turkey, ten pounds, three hours. Lamb, well done, per pound, fifteen minutes. Mutton, leg, roast fifteen minutes per pound. Ham, per pound, twenty minutes. Pork, well done, per pound, thirty minutes. Squab, baked, one hour. Veal, well done, per pound, twenty minutes. RULES FOR THE GARNISHING OF VARIOUS MEATS. The proper accompaniments for various roasts, as laid down by one well-known cook, are as follows: Roast beef should be garnished simply with sprigs of parsley and with freshly scraped horse-radish. A more elaborate garnishing would include small baked tomatoes, whole mushrooms, annd braised vegetables, such as celery, button onions, salsify and the like. A rich brown gravy should be served with it, and small, neat squares of Yorkshire pudding, garnished with sprigs of fried parsley and either mushrooms or horseradish. Roast mutton should be garnished with daintily cooked tomatoes or mushrooms, or both, arrannged alternately with a sprig of parsley between each, and red currant jelly should be served as an accompaniment. Roast lamb should have a properly prepared cucumber garnish, and should be served with a good brown gravy and cucumber sauce. Another and more elaborate garnish would include fried potato croquettes, cauli- flower sprigs dipped in hot butter and lightly sprinkled with salt, pepper, and finely minced parsley. Of course, the simplest of all dressings is the traditional mint sauce. For roast veal, the most popular garnish is composed of small force- 32 GOOD THINGS TO EAT CURRIED STEAK. 2 pounds of round steak 1 tablespoon (heaping) of 3 small onions curry powder 14 pound salt pork Salt Rice Dice the round steak and the salt pork. Fry the salt pork in skillet and put in the diced steak and brown. Add the onion (minced) and the curry powder and salt to taste. Pour hot water on mixture and cook until meat is tender (about one and one-half hours). When tender, thicken broth with flour wet with milk to the consistency of gravy. Boil rice in double boiler. Put on table in separate dishes and serve the curried meat on the rice. -Winifred Emary. ROLLED FLANK STEAK. 1 flank steak or 11/2 pounds 2 tablespoons melted butter round steak 1 teaspoon sweet herbs 2 cups stale bread crumbs 1 teaspoon salt 2 tablespoons chopped pars- Pinch pepper ley Mix the crumbs, butter, parsley, herbs, salt and pepper. Roll tightly and tie with twine. Salt, pepper and dredge with flour, brown in hot fat. Add one cup of hot water, cover and bake until tender. Serve with brown sauce. -Josephine Doran Cosgrove. YORKSHIRE PUDDING. One cup milk, two eggs, one cup flour, one-fourth teaspoon salt. Mix salt and flour, add milk, gradually, to form a smooth paste, then add eggs, beaten very light. Sift the flour three or four times. Take some of the hot fat from a roast of meat, place in a small dripping pan, then pour in the mixture and bake in a rather hot oven about thirty minutes. Cut in squares and serve with the roast meat, preferably beef or mutton. -Mrs. Joe Davies. MUSHROOM DRESSING. Two tablespoons of butter, pinch of paprika, one-half teaspoon of lemon juice, one small teaspoon of Worcestershire sauce, one-half teaspoon of salt. Simmer five or ten minutes. Rub in a heaping tablespoon of flour and add a cup of boiling water and cook five or ten minutes with one can of mushrooms. --Mrs. D. E. Palmer. 34 GOOD THINGS TO EAT CORNED BEEF. 6 tablespoons salt 3 tablespoons sugar 1 teaspoon saltpeter Water to cover 6 pounds beef Let stand forty-eight hours; cook in same water, slowly, four hours, or until tender. -Mrs. John Harmon. -Mrs. Eugene Quinton. PRESSED BEEF. 1 pound rump steak 2 eggs 1/2 pound streaky bacon Dash of allspice, pepper, 1/4 pound bread crumbs salt Mode: Mince the meat, add the bread crumbs, season rather highly. Then drop in the beaten eggs and stir all together thoroughly. Press the mixture into a buttered mould and steam slowly for three hours. Do not once let the water get off the boil. When cold, turn out and serve. -Mrs. W. J. Tod. BEEF LOAF. One and one-half pounds round steak, four pork chops, ten medium sized crackers, butter size of an egg, one beaten egg, salt, pepper, one-half cup water, add gradually. Put meat and crackers through grinder, then mix thoroughly, adding all the ingredients. Make into a loaf. Put one can tomatoes into baking pan and baste often. Bake two and one-half hours. -Mrs. J. V. Abrahams. BAKED HAMBURG LOAF. Finely chop one and one-half pounds of raw fresh meat. Add two cups of bread soaked in milk, one small onion (minced), salt, pepper and ginger to taste, and two eggs. Roll into a loaf and place in baking pan; pour over it a sauce composed of tomatoes, onions, a large piece of butter and a little water and bake half an hour, basting frequently. -Mrs. F. S. Davis. MEAT LOAF WITH SPANISH SAUCE. Two pounds meat (ground round steak), five cents salt pork, one cup crumbs, one tablespoon Kitchen Bouquet, salt, pepper. Cover with one cup tomatoes, one onion, one pepper, one cup mushrooms, one cup celery, sea- soning. Cook forty minutes in moderate oven. Add one cup cut up olives. Cook ten minutes longer. Serve with rice or orange rings. -Mrs. William Curtis. GOOD THINGS TO EAT 35 PORK PIE. the from a pork loin into small pieces, season with pepper and salt. Mix enough good lard with flour to make a rich pastry, adding one-half teaspoon of salt, and mix with boiling water. When cool, roll out and line a rather deep cake pan and fill with the meat. Cook in a mod- erate oven. Boil the bones from the meat with two pig's feet until the liquid will form a jelly when cool. When the pie comes out of the oven, fill with this liquid. Let it stand till it cools. Always serve cold, sliced. -Mrs. Joe Davies. MEAT PIE. Cut remnants of cold meat into small pieces, put on stove in enough water to cover meat and add a slice of onion. Peel one potato and boil eight minutes. Slice and add to first mixture and at the same time add a little thickening. Pour mixture into crust made from baking powder paste and cook one hour with slow fire. -Selected. PORK CHOPS WITH DRESSING. 11/2 pounds pork chops 3 cups bread crumbs 1 onion 1/8 teaspoon pepper 3 tablespoons butter 11/4 teaspoons salt 1 egg Poultry seasoning Place pork chops in dripping pan, moisten crumbs with a little warm water, add onion and the seasonings, butter melted, and egg well beaten. Put some of dressing on each chop and put a little hot water in the pan and bake in a moderate oven until meat is tender. -Louise McNeal. -Nellie M. Copeland. BAKED HAM. One ham weighing about ten pounds; cover with cold water and allow it to stand twenty-four hours. Put over the fire in cold water and allow to simmer for two hours. Remove all skin and trim carefully, cover with boiling water and sweet cider in equal proportions and boil very gently for two hours, or until nearly tender. Remove from the fire and allow to cool in the cider liquor. Remove to a baking pan, and cover the upper side of the ham with a paste made of cracker crumbs moistened with the cider liquor and well sweetened with brown sugar and spiced with cloves. Bake about two hours, basting with the cider liquor and serve either hot or cold. -Mrs. Charles F. Scott, Iola, Kansas. 36 GOOD THINGS TO EAT HAM, Take a slice of ham two or two and one-half inches thick, rub well with mustard and brown sugar, put in baker and cover with sweet milk. Bake slowly until milk is gone. Make gravy and serve garnished with slices of hard boiled eggs. -Mrs. John A. Worley. -Mrs. W. N. West. HOW TO COOK PORK CHOPS. Salt and pepper chops, then dip in egg which has been previously beaten. Then roll in dried bread crumbs. Put in dripping pan with a small piece of butter on each and a thin slice of bacon on each chop. Put in oven and bake about thirty or forty minutes. Turn chops once. -Mrs. James L. King. SWISS LOAF. 2 pounds round steak, 2 eggs ground 1 onion 1 cup bread crumbs (mois- 1 mango, chopped fine ten with milk) 1 quart tomatoes Bake slowly in loaf two hours., --Mrs. Frank Beck. HOT VEAL LOAF. 3 pounds veal (off round) 1 cup milk 1 pound fat pork or 1/2 2 cups cracker crumbs pound butter 2 eggs, beaten 1 lemon (juice) Grind meat and mix with butter. Add eggs, lemon, milk and cracker crumbs. Season to taste. Shape and place in a pan to bake. Place in an- other pan containing boiling water. Steam and bake three hours slowly. -Mrs. Fred W. Conrey. GOOD THINGS TO EAT 37 ADDITIONAL RECIPES. 38 GOOD THINGS TO EAT ADDITIONAL RECIPES. GOOD THINGS TO EAT 39 Vegetables TIME REQUIRED FOR COOKING VEGETABLES. Asparagus, fifteen to thirty minutes. Beans, shelled, one to two hours. Beans, string, one to two hours. Beets, one to five hours. Beet greens, one hour. Brussels sprouts, boil three-quarters of an hour. Cabbage, forty-five minutes to two hours. Carrots, forty to sixty minutes. Cauliflower, one-half hour. Corn, twenty to thirty minutes. Dandelion greens, from one to one and one-half hours. Onions, one to two hours. Parsnips, from one-half to one hour. Potatoes, baked, forty-five minutes. Potatoes, boiled, thirty minutes. Potatoes, sweet, baked, one hour. Potatoes, sweet, boiled, forty-five minutes. Spinach, one hour or more. Vegetable oyster, one hour. Squash, summer, one-half hour. Squash, winter, baked, sixty minutes. Squash, winter, boiled, twenty-five minutes. Tomatoes, thirty minutes to one hour. Turnips, forty-five minutes. CORN PUDDING. To one can of corn take one cup of milk, one tablespoon sugar, two (or more) eggs, beaten separately, salt and pepper to taste. Add whites of eggs last, put into buttered pan and dot over with bits of butter. Bake from twenty to thirty minutes. -Mrs. F. S. Davis. GOOD THINGS TO EAT 41 GOOD MACARONI. Break one package macaroni in one-inch pieces, boil in salted water twenty minutes. Drain and put in layers of macaroni, butter, cheese, salt and pepper. When dish is full, add three well beaten eggs in one pint of milk. Pour over macaroni and bake until like custard. -Mrs. J. P. Williams, Mansfield, La. CARROTS. 3 cups diced raw carrots 3 tablespoons butter 212 cups boiling water 1 teaspoon sugar 11/2 teaspoons salt 2 tablespoons flour Pepper Fry carrots in butter till slightly softened, add flour, seasoning and water. Bring to a boil. Cover and simmer gently till carrots are tender, about three-quarters hours. -Mrs. Charles Kleinhans. SWEET POTATO CROQUETTES. 2 cups sweet potatoes 11/2 cups English walnuts (ground) Boil until tender, several medium sized sweet potatoes. Season and mash. When ready to serve, add nuts, roll in beaten egg and cracker crumbs and fry in deep hot fat until a light brown. This can be substi- tuted for meat. -Mrs. Roy D. Johnson. SWEET POTATOES EN CASSEROLE. Boil six large sweet potatoes. Run them through the ricer, salt, add one-half cup of milk, large piece of butter, one cup of black walnut meats in casserole. Dent ten marshmallows into potatoes and sprinkle paprika over top. Put in oven until marshmallows are nicely toasted. ---Mrs. Charles Skinner. CHANTILLY POTATOES. Pile on a serving dish three cups well seasoned mashed potatoes. Beat one-half cup heavy cream until stiff, add one-half cup grated cheese and season with salt and pepper. Spread over potatoes, place in hot oven and bake until cheese is melted and cream is delicately browned. -Mrs. Adelaide H. Smith. 44 GOOD THINGS TO EAT RICE CROQUETTES. 4 tablespoons boiled rice 1 cup white sauce Combine rice and sauce. Chill, roll into shape, dip in eggs and roll in bread crumbs. Fry in fat. - Marjorie Whitney Pratt. CREAMED PEAS AND CARROTS. One bunch of carrots cut in small pieces, boiled until tender. Add one can of peas and white sauce. -Mrs. E. S. Brigham, Kansas City, Mo. YOUNG ONIONS IN CREAM. Tie young onions in bunches and boil, changing first water. When done place on slices of toast and cover with cream sauce. -Mrs. W. A. L. Thompson. STUFFED CABBAGE. 1 medium cabbage 1 teaspoon salt 2 ounces pork, chopped fine 1 teaspoon parsley 2 ounces veal 1 teaspoon onion 2 tablespoons butter 1 cup crumbs 2 egg yolks 1 pimento Parboil cabbage, drain and let cool. Open leaves and scoop out center; beat the eggs, add bread crumbs, moistened with butter; add meat, sea- soning and cabbage chopped fine. Stuff into cabbage, fold leaves over, tie, bake three hours. -Mrs. William Curtis. CABBAGE. Chop one small head of cabbage, not too fine. Boil twenty-five minutes in salted water; drain. Put layer of cabbage in baking dish, add salt and pepper and white sauce. Repeat until dish is full. Cover with grated cheese and bake in moderate oven forty-five minutes. -Mrs. William Curtis. SPINACH. Wash thoroughly in three waters at least, pick over carefully and cook one peck of spinach. Season with salt and pepper after draining well and chopping fine; add one-half cup chopped bacon that has been cooked crisp. Reheat. Serve very hot. Melted butter and hard boiled eggs may be used instead of bacon. -Mrs. William Curtis. GOOD THINGS TO EAT 45 BAKED HOMINY. 2 large tablespoons butter 1/2 teaspoon paprika 1 level tablespoon flour 1/2 teaspoon salt 1 cup cream 1 teaspoon grated onion 1/2 cup milk Make a cream sauce of the above ingredients and mix with one can of lye hominy. Bake one-half hour in moderate oven. -Adeline S. Catlin. 46 GOOD THINGS TO EAT ADDITIONAL RECIPES. GOOD THINGS TO EAT 47 Luncheon Dishes SPANISH RICE. Cook separately, one can of tomatoes, one Bermuda onion and one large green pepper, run through grinder. Salt to taste and add lump of butter. One cup of rice in two cups of boiling water; cook until rice is thoroughly done. Then add tomato sauce and sprinkle one-half pound of grated cheese on top and brown in oven. -Mrs. Charles Skinner. MEXICAN RICE. 2 cups cooked rice 4 mangoes, chopped 1 can tomatoes 4 slices bacon, cut in small 4 small onions, chopped pieces and browned Mix all together and bake one hour in a slow oven. -Mrs. William Collinson. TOMATO AND RICE. (Turkish Pilaff.) One small cup rice, one pint water, one-half teaspoon salt. Cook five minutes in double boiler, drain water and add one can tomatoes, one tea- spoon sugar, one tablespoon butter, one small onion, chopped and fried. Season with salt, pepper and paprika to taste. Cook until thick; about two hours. -Mrs. Horace Humphreys. SPANISH SPAGHETTI. Cook spaghetti twenty minutes, drain, cover with cold water and drain again. Cut one-half pound (or less) of bacon in dice and fry. Skim out bacon and put in chopped onion, one chopped pimento, and fry golden brown. Add bacon, one can Campbell's tomato soup and spaghetti, salt and pepper to taste. Mix and turn into buttered dish. Sprinkle with bread crumbs and bake twenty minutes. -Mrs. F. J. Whitelock. 48 GOOD THINGS TO EAT SPAGHETTI. To one-half pound of spaghetti, boiled in salted water until tender, add one can strained tomatoes, two large tablespoons butter, one-fourth cup beef extract, one fully chopped onion, one large coffee cup grated Parmesan cheese. Bake in hot oven one hour. -Mrs. William Curtis. SPAGHETTI WITH TOMATO SAUCE. Boil one-fourth package spaghetti, having water boiling and well salted when it is put in. Cook until tender. Drain off water and pour tomato sauce over top. Bake thirty minutes in hot oven. Tomato Sauce. Fry one-fourth pound bacon or ham, add one can tomatoes (strained), one chopped onion, one pinch black pepper (or red), one-half teaspoon salt, five tablespoons cheese (chopped), one can mushrooms, one tablespoon brown sugar, one-half cup hot water. Boil down to a thick sauce. Stir constantly. -Mrs. Hal Hazlett. SPAGHETTI (ITALIAN STYLE). Cook one can tomatoes, one onion, one green pepper, in butter until tender. Add one pound of meat (left overs), put through meat chopper. Stir in one package of spaghetti (boiled first until tender). Place slices. of cheese on top and bake one hour. -Mrs. Fred Cole. CHILI CON CARNE. One pound of steak, cut fine and fried in butter, with onion added; cook until tender. Add one cup or more of cooked rice, one can of tomatoes and one can of red kidney beans, then cook all together, add seasoning to taste. -Mrs. Lavenia Pfister. MEAT SOUFFLE. Make one cup cream sauce, season with parsley and onion juice and add one cup cold cooked meat, chopped fine, and beaten yolks of two eggs. Cook one minute and set away to cool. When cool, stir in whites of eggs, beaten stiff. Bake in buttered dish, about twenty minutes and serve im- mediately. -Frances C. N. Kaye. 52 GOOD THINGS TO EAT RIBBON VEAL. A knuckle of veal. Boil until very tender. Take off bone and run through grinder. Cook bones with stock so it will be sure and jell. Boil eight eggs hard and run through grinder. Put layer of veal in the pan and season with salt, pepper and lemon juice. Pour some of the stock over this. On top place a layer of pimentos, then eggs, then a layer of pimen- tos on top of the eggs. Add the rest of your veal and pour stock over all. Set in ice box until hard and well chilled. Serve with olive oil mayonnaise. ---Mrs. Warrick Updegraff. GREEN PEPPERS STUFFED WITH NUTS. Stuff peppers with cream cheese that has been mixed with chopped nuts. Press very hard and let stand eight or ten hours before slicing. Very nice served with cold meats and salads. -Reita Updegraff. STUFFED PEPPERS. Any piece of meat or left-over vegetables ground in meat grinder; mix with left-over gravy or melted butter; season with grated onion, pepper, salt, nutmeg and some of the mango seeds and trimmings. Cook until thoroughly mixed. Have ready green mangoes with top ends cut off and seeds removed; stuff with the meat preparation and sprinkle dried bread crumbs thickly over top with bits of butter. Pour water in bottom of pan and bake in moderate oven until peppers are tender. -Mrs. Emma C. Blower. PEPPER RINGS. Small green or red peppers stuffed with cream or cottage cheese are nice for condiments, or large ones stuffed and sliced, making pepper rings, are pretty. Pimentos or parsley chopped into the filling add to the color. -Mrs. Ralph Moore. SARDINE CANAPES. Spread circles of toast with sardines, rubbed to paste with creamed butter, seasoned with Worcestershire sauce and a few grains of cayenne. Place an olive in the center of each when ready to serve. - Mary Meade Ewart. SARDINE APPETIZER. Cut bread in rounds, spread lightly with mashed sardines, put slice of tomato on top and cover whole with French dressing. -Elvire M. Dewey. GOOD THINGS TO EAT 53 LUNCHEON TOMATOES. This dish takes the place of meat at luncheon or supper. Cut a slice from the stem end of ripe tomatoes, scoop out the centers, dust in a little salt and pepper and put in each a teaspoon of soft American cheese; bake ten minutes, and drop in a raw egg. Stand the tomatoes back in the oven, and bake slowly until the eggs are set. While they are cooking, rub two tablespoons of cheese with four tablespoons of cream; heat over hot water. Dish the tomatoes on squares of toast, put on top of each a teaspoon of the hot creamed cheese and serve. -Mrs. Chester Woodward. NUT LOAF. Put through a vegetable grinder or chop very fine, sufficient nut meats to measure one and one-half cups, almonds, English walnuts, hazel and hickory nuts may be used, also butter nuts or black walnuts. But the latter should be used sparingly, because of their pronounced flavor. Add to the chopped nuts, one pint stale bread crumbs, salt and one teaspoon of any kind of sweet herbs. Mix well and add sufficient boiling water to moisten, cover closely and let stand ten minutes to swell, then add another cup hot water and turn into a well greased loaf pan. Bake one hour in a moderate oven and serve hot with brown or tomato sauce. This dish also may be served cold, sliced, with mayonnaise dressing. -Mrs. Clive Hastings. RICTUM DITY. 1 cup grated cheese 1 chopped green pepper 2 tablespoons butter 1 can tomatoes 1 teaspoon salt 1/2 grated onion 2 eggs A dash of red pepper Mix the tomatoes, cheese, onion and chopped pepper. Melt the butter in a chafing dish. Add the mixture and when heated, add the eggs, well beaten, and the seasoning. Cook until eggs are of a creamy consistency, stirring all the time. Serve hot on toast. -Mrs. C. M. Heaton. Montpelier, Vt. GOUD THINGS TO EAT 55 CAVIAR. Cut bread one inch thick in rounds the size of a large biscuit cutter and fry in butter until both sides are brown. Cover this with slice of tomato from which the skin has not been removed. Spread this with caviar and add to the top one spoon of thick mayonnaise. Put on ice until ready to serve, but not for too long. -Mrs. C. M. Heaton, Montpelier, Vt. LOBSTER LOUIE, 1 can lobster or shrimp or 3 bunches dwarf celery crab meat 2 or 3 tomatoes 1 big Bermuda onion The above to be cut fine. Combine them with either mayonnaise or French dressing. If the latter is used, use much more oil than vinegar. Season with Tabasco sauce. Serve with cheese biscuits and coffee for after- noon lunch. -Mrs. Chas. Skinner. CHEESE BISCUITS. Make same as any baking powder biscuit and for every two cups of flour used add one-half cup grated cheese. -Mrs. Chas. Skinner. CREOLE RAREBIT. 34 pound mild cheese 1/2 cup tomato pulp 2 tablespoons butter 2 tablespoons chopped green pepper 11/2 tablespoons chopped onion 1 tablespoon canned red pep- per Salt, paprika and pepper to taste 1 egg 3 tablespoons stock Melt butter, add the chopped pepper and onions and stir and cook four minutes. Add the tomato pulp, and cook five minutes. Add cheese, cut in small pieces, with the seasoning. When the cheese is melted, add the stock and the egg, slightly beaten, and serve on hot toast. -Mrs. Chester Woodward. GOOD THINGS TO EAT 57 ADDITIONAL RECIPES. 58 GOOD THINGS TO EAT ADDITIONAL RECIPES. 60 GOOD THINGS TO EAT PINEAPPLE AND TOMATO SALAD. Serve on lettuce leaf one slice pineapple, cover with chopped salted peanuts, then one slice of tomato, more nuts; top with mayonnaise dress- ing. --Mrs. John A. Worley. BANANA SALAD. Boil one-eighth cup of sugar and one-half cup of water six minutes. Add juice of one lemon and boil two or three minutes longer. Let cool. Select ripe bananas, cut in two lengthwise. Roll bananas in the syrup, then in chopped nuts (walnuts or pecans). Dressing. One tablespoon butter, three well beaten lks of eggs, one-fourth teaspoon salt, dash of red pepper, juice of one-half lemon. Cook over hot water until thick. Add one-half cup cream (whipped). Put dressing on bananas and decorate with candied cherries. Serve on lettuce leaf. This will require one-half dozen bananas. -Mrs. Oscar Bonnett. APPLE SALAD. 3 apples 1 tablespoon lemon juice 1/2 cup double cream Core and pare apples and cook in syrup of equal measures of sugar and water. Two or three cloves or cinnamon bark may be added. Set aside to chill. Chop maraschino cherries and a few pecan nuts; mix these with cream which has been beaten with lemon juice. Pour over apples and serve on lettuce leaves. ---Mrs. J. F. Dillon. WHITE FRUIT SALAD. 1 large can sliced pineapple 1 pound green grapes (fresh (diced) or canned) 1 pound marshmallows 14 pound blanched almonds (cut into pieces) (cut in halves) Mix together Dressing. Yolks of four eggs 1/2 cup milk 14 teaspoon mustard Cook until thick, then add juice of half lemon. When cool, add one pint heavy whipped cream. Then pour over the fruit and mix thoroughly. Put on ice for twelve hours before serving. Will serve twenty persons. -Mrs. A. O. Rosser. 62 GOOD THINGS TO EAT CELERY AND ARTICHOKE SALAD. Cut into strips like matches, two cups celery, mix with one cup arti- choke strips—canned artichokes may be used—cover with French dress- ing or mayonnaise, and garnish with bits of beet or red apples with skin on and a few grape fruit carpels. —Linda Hull Larned. CELERY SALAD WITH NUTS AND PIMOLAS. Mix two cups of diced celery with three peeled and minced radishes, one-half cup of minced pimolas (olives stuffed with sweet red pepper), and one cup minced nuts, cover with mayonnaise and garnish with minced boiled beets and grated raw carrot. -Linda Hull Larned. CUCUMBER JELLY SALAD. Peel cucumbers and slice very thin, put on fire in barely enough water to cover and let simmer gently until they are done. Measure the whole and to a pint take one level tablespoon of gelatine, dissolve, add to hot cucumbers, season and put into a mould. Set on ice and serve with may- onnaise dressing, mixed with chopped nuts. -Mrs. J. F. Dillon. TOMATO AND SARDINE RELISH. Place on individual plates, two or three small lettuce leaves; on these put two slices of tomato, on which are placed two boned and skinned sar- dines. Over all pour French dressing to which has been added chopped onion. - Mary Meade Ewart. RUSSIAN SALAD. 2 red peppers 1/2 bottle of Indian relish 2 green peppers (drained) 4 hard boiled eggs Put peppers and eggs through the food chopper, add a trifle salt, add Indian relish. Mix well with mayonnaise dressing and serve on head lettuce. -Mary Meade Ewart. SHRIMP SALAD. 3 cans shrimp (small size) 1 bunch celery 6 hard boiled eggs (cut Mix with boiled salad fine) dressing -Mrs. E. Williams. 66 GOOD THINGS TO EAT MAYONNAISE SALAD DRESSING. Put the uncooked yolks of two eggs into a cold soup dish, add a quarter of a teaspoon salt and a dash of cayenne pepper; work these well to- gether and then add, drop by drop, one-half pint or more of olive oil. Stir rapidly and steadily while adding together. After adding the oil alternate occasionally with a few drops of lemon juice or vinegar. The more oil the thicker the dressing. If too thick, add a half teaspoon or more of vinegar until the proper consistency. -Mrs. E. H. Crosby. THOUSAND ISLAND DRESSING. Part 1. 1/2 cup whipped cream 1/2 cup chili sauce 1/2 cup mayonnaise Part 2. 1 teaspoon green pepper 1 teaspoon hard boiled egg 1 teaspoon Spanish onion This to be chopped very 1 teaspoon pickled beet fine Part 3. 1 teaspoon taragon vinegar 1 teaspoon lemon juice 1 teaspoon walnut catsup 1 teaspoon salt Mix each part separately and to part one add part two. Stir well and pour in part three. This is Mr. Gardner's famous recipe used on Santa Fe train No. 10. THOUSAND ISLAND DRESSING. 1 cup mayonnaise 12 sweet pickles 1 green pepper Chives to flavor 1 small can pimentos 1/2 pint whipped cream Grind pepper, pimentos, pickles and chives very fine, mix mayonnaise and whipped cream. To this add other ingredients and whip very light. -Miss Marguerite Kiene. FRUIT SALAD DRESSING. Juice of two lemons 1 egg, well beaten Juice of one orange 1/2 cup sugar (scant) Cook, and if not firm like mustard, add a little cornstarch dissolved in milk. When cold add one cup whipped cream. (Enough for twelve per- sons). -Mrs. J. A. Campbell. GOOD THINGS TO EAT 67 FRUIT DRESSING. . 1/2 cup orange juice 1/2 cup pineapple juice 1/2 cup lemon juice Heat until it steams in a double boiler. Take off the stove and add one cup sugar and two eggs, thoroughly mixed. Cook until it thickens, stirring constantly. When cold add an equal part of stiff whipped cream and serve on any fruit salad. Can also be used in puff cases as dessert. -Mrs. Roland Medlicott. ROQUEFORT CHEESE DRESSING. Three hard boiled eggs, mashed while hot, one-fourth. pound Roquefort cheese, crumbled. Add one cup boiled salad dressing, one cup whipped cream, a dash of paprika. -Mrs. J. A. Cole. BOILED SALAD DRESSING. One-half cup boiling vinegar in which one tablespoon butter has been inelted. Three egg yolks or two whole eggs beaten stiff, one teaspoon sugar, one teaspoon salt, one teaspoon mustard, one tablespoon flour, cayenne. Beat these with eggs, add vinegar and beat again. Cook until thick; when cool add one-half pint whipped cream. -Eva McKirahan. CREAM SALAD DRESSING. 1/2 teaspoon salt 2 teaspoons sugar 6 tablespoons vinegar and water 6 tablespoons cream 1/2 teaspoon mustard 3 tablespoons melted butter Mix dry salt, mustard and sugar. Add butter, vinegar and water and cream, and cook ten minutes. Cool. If too thick, thin with cream. -Selected. GOOD THINGS TO EAT 69 SOUR CREAM DRESSING. 1 egg, well beaten Stir into it two heaping tablespoons sugar, pinch of salt, one-half cup sour cream, one-half cup vinegar. Cook in double boiler until thickened. --Mrs. Frank J. Whitelock. ARGYLE SALAD. Put the yolks of four eggs in double boiler; add- 4 tablespoons vinegar 1 teaspoon dry mustard 1 small teaspoon salt 1 teaspoon butter 1 tablespoon sugar Dash of cayenne pepper Stir over fire for five minutes; let cool; then add whipped cream. Beat all together, then add one-half cup chopped pecans and twelve quartered marshmallows. Drain canned apricots and place two halves on lettuce leaf. Put spoonful of mixture over them and serve. -Mrs. Frank J. Whitelock. SOMERSET SALAD. Stewed prunes, sweetened Boiled salad dressing Peanuts Remove pits from prunes; fill each with peanut meats. Place four or five to a serving, on lettuce, and cover with salad dressing. Sprinkle the top with ground peanuts. -Mrs. A. M. Corp. 70 GOOD THINGS TO EAT ADDITIONAL RECIPES. 72 GOOD THINGS TO EAT OLD FRENCH RECIPE FOR CHEESE SOUFFLE. (Handed down from time of Louis XIV.) Mix one-half cup fine bread crumbs, one-fourth teaspoon salt, one tea- spoon mustard, dash of cayenne pepper. Add one tablespoon butter, one and one-half cups of milk. Cook over hot water. When thoroughly heated add while hot two cups grated cheese, three egg yolks, well beaten, then cool. When ready to bake, blend with mixture one cup whipped double cream, four whites of eggs, well beaten. Cook twenty or twenty-five min- utes in medium oven. --Mrs. Bennett R. Wheeler. CHEESE PUDDING. 4 large tablespoons bread crumbs 4 large tablespoons grated cheese Butter the size of a walnut Pinch of mustard, salt and pepper Fill the dish with alternate layers of bread crumbs and cheese. Over all pour cup of milk into which one egg has been beaten. Bake twenty minutes. -Mrs. John V. Abrahams. CHEESE CAKES TO SERVE WITH SALAD. (One dozen:) 6 tablespoons grated cheese 3 tablespoons soft butter 2 tablespoons bread crumbs Yolks of 2 or 3 eggs Beat all together; add dessert-spoon of table mustard and a dash of cayenne pepper and a little salt. Spread on rounds of bread and brown in the oven. -Mrs. Fred Van Allen. CHEESE PUFFS. (To serve with salad.) Mix together four tablespoons flour, four tablespoons grated cheese, one-half teaspoon salt and dash of cayenne pepper. Put in a saucepan one-half cup hot water, one tablespoon butter. When boiling, stir in flour mixture till it cleaves from saucepan. Remove from fire and when cool stir in one large or two small eggs, beating until very smooth. Drop by the spoonful on buttered tin, and bake. -Mrs. J. F. Jarrell. 76 THINGS TO EAT GOOD DEVILED EGGS. Boil one dozen eggs hard, and when cold cut each in two lengthwise. Take out yolks, mash with fork, add salt and white pepper, half teaspoon olive oil, half teaspoon ground mustard and vinegar enough to moisten and make about the proper consistency. Salad dressing may be substituted for mustard. Fill hollowed whites with this mixture. -Miss Ada Gliddon. EGGS VERMICELLI. Boil three eggs twenty minutes. Separate the yolks and whites. Chop the whites fine. Make one cup of thin white sauce with one cup of cream or milk, one tablespoon of butter, one heaping teaspoon of flour, one-half teaspoon of salt, and one-half saltspoon of pepper. Rub the yolks through a fine strainer, pile in the center of a hot platter, stir the whites into the sauce, and when hot pour around the yolks. -Mrs. Roland D. Perkins. OMELET. 1 tablespoon flour 1 cup milk Salt 6 eggs Beat whites and yolks separately; bake in oven ten minutes in greased skillet. -Miss Florence Wellcome. OMELET SOUFFLE. 8 eggs 2 tablespoons flour 4 tablespoons sugar Flavor with vanilla Beat to stiff froth whites of eggs with sugar; beat yolks of eggs five minutes and add to whites; add flour, rubbed smooth in milk and flavor. Bake about fifteen minutes and serve at once. -Mrs. H. P. Dillon. EGG TIMBALES. Slightly beat four eggs, add one cupful of hot milk, stir well and season with salt, pepper and onion juice. Pour into buttered moulds, place in pan of hot water and bake in moderate oven until firm. Dip out carefully on a hot platter and pour around them either a rich tomato sauce or a rich cream sauce. Sprinkle with chopped parsley. -Mrs. Frank S. Davis. GOOD THINGS TO EAT 77 EGGS POACHED IN TOMATO SAUCE. 1 small can tomato soup One-half as much milk as soup 4 drops Kitchen Bouquet 14 teaspoon Worcestershire sauce (which can be left out) 2 tablespoons butter 6 eggs Buttered toast Combine soup, milk, butter and seasoning and when it begins to bubble around the edge, break in the eggs very carefully; take care to keep each one separate. As soon as the whites are set, lift out egg onto a piece of toast, add a little sauce, a dash of paprika to each serving. This is excel- lent for the chafing dish. -Mrs. Roland D. Perkins. CREAMED EGGS. Make a pint of rich cream sauce and pour into a buttered baking dish. Break into this, while hot, as many eggs as desired, and sprinkle with salt. Grate cheese over the top and cook in oven until eggs are set and cheese is a light brown. Tomato eggs are prepared in the same way, substituting tomato sauce for the cream sauce. -Mrs. Frank S. Davis. 78 GOOD THINGS TO EAT ADDITIONAL RECIPES. GOOD 81 THINGS TO EAT BROWN BREAD. 1 cup graham flour 1 cup corn meal 1 cup white flour 1 teaspoon soda 1 teaspoon salt Sift above ingredients to- gether 1/2 cup brown sugar 3/4 cup molasses 2 cups buttermilk Raisins if desired Grease cans with lard and steam three hours. When done remove the lid and place in the oven just long enough to dry. -Katherine F. Clough. BOSTON BROWN BREAD. 2 cups graham flour 1 cup corn meal 1/2 cup New Orleans molasses 2 cups sweet milk or sour milk 1 scant teaspoon soda Salt Steam three hours, then put in oven to dry. Take out of tins before putting in oven. -Mrs. Mary B. George. SHORT BREAD. 14 pound sugar (generous) 1 pound flour 1/2 pound butter Thoroughly mix, pack in baking tin about one-half inch thick. Rub over the top with back of a spoon to glaze it. Bake in moderate oven until light brown. Cut in squares before it cools. -Mrs. J. A. Campbell. SCOTCH SHORTBREAD. 1 pound flour 1/2 pound cornstarch 1/2 pound powdered sugar 1 pound butter Cream the butter and sugar, add other ingredients and rub together until it becomes a stiff paste. This will be enough for four round cake tins. Press into tins, pinching sides and mark with fork as you would a pie. Bake from twenty to thirty minutes in a moderate oven, being very careful that it does not burn. -Mrs. W. J. Tod, Maple Hill, Kan. 84 GOOD THINGS TO EAT. “AMY'S" CORN BREAD. 1 teaspoon baking powder 1 tablespoon shortening 1 cup boiling water 1 cup sweet milk 1 cup corn meal 1/2 teaspoon salt Bake in lot oven twenty minutes. 2 eggs -Mary Meade Ewart. 1 egg CORN BREAD — "SOUR MILK.” 1 large cup sour milk Butter size of egg, melted 3 tablespoons sugar 3 tablespoons flour 1 teaspoon soda 1 small cup corn meal Bake slowly twenty-five minutes - Mrs. Earle Williams. -Mrs. Chas. Kleinhans. 2 eggs 1 egg CORN BREAD – “SWEET MILK." 1 cup corn meal 1 cup sweet milk Pinch salt 1 tablespoon melted butter 1 cup flour 3 teaspoons baking powder 1 tablespoon sugar Bake slowly thirty minutes. Mrs. Don Mulvane. PLAIN CORN BREAD. 1 pint sour milk 1 teaspoon baking powder 2 tablespoons lard 1/2 teaspoon salt Corn meal to make thick 1/2 teaspoon soda batter Little sugar Bake in a hot tin. -Mrs. R. M. Spivey. GINGERBREAD. 1/2 cup sugar 1 teaspoon ginger 1/2 cup molasses 1/2 cup butter or sour milk 12 cup lard, melted 11/2 cups flour 1 teaspoon soda in molasses 1 teaspoon cinnamon Raisins on top -Mrs. Geo. Bainter. 1 egg GOOD THINGS TO EAT 85 TIP TOP GINGERBREAD. 1/2 cup butter 11/2 cups flour 1/2 cup sugar 2 eggs, not beaten 12 cup molasses 1 tablespoon ginger 1/2 cup sour milk or cold 1 teaspoon soda water The secret of having it light and tender is in beating the soda and mo- lasses together thoroughly and in not beating the eggs. Add molasses and soda before the flour. Alice Meade. GINGERBREAD. 1 cup New Orleans molasses 1 small teaspoon cloves 1 cup brown sugar 1/2 cup butter 1 cup sour milk 2 level teaspoons soda 2 well beaten eggs 2 cups flour 1 level teaspoon ginger A little grated orange peel or candied orange peel, cut into very small bits. Bake in shallow pans; dust thickly with sugar when baked. Good served warm for luncheon. -Mrs. W. F. Taliaferro. 1 egg HOT WATER GINGERBREAD. 1 cup molasses 1 teaspoon cinnamon 1/2 cup boiling water 1/2 teaspoon salt 21/4 cups flour 4 tablespoons melted butter 1 teaspoon soda 11/2 teaspoons ginger Add water to molasses. Mix and sift dry ingredients; add this to molasses and water. Add beaten egg and beat vigorously. Leave out a little flour and add soda to this, putting it in at the last. Pour into but- tered pan and bake twenty-five minutes in moderate oven. -Mrs. Chas. B. Thomas, SOFT GINGERBREAD. 1/2 cup butter 1 cup sugar 1 teaspoon (heap.) ginger 1 cup molasses 1 tablespoon cinnamon 1/2 cup sour cream 1/2 teaspoon cloves 2 eggs 1/2 teaspoon soda -Mrs. Carl Woodbury Nellis. 2 cups flour GOOD THINGS TO EAT 89 POP-OVERS. 2 cups milk 2 cups flour 1/2 teaspoon salt 2 eggs Beat five minutes with Dover egg beater. Bake in greased tins in mod- erate oven from 20 to 45 minutes. --Mrs. George Thompson. POP-OVERS. Break two eggs into a dish and beat just enough to mix the whites and yolks. Sift in lightly one cup flour. Add one cup milk, one-fourth teaspoon salt. Bake in hot oven and serve immediately. Stir as little as possible. --Mrs. A. W. Cochrane. SALLY LUNN. 3 pints of flour 1 scant cup yeast 1 pint milk 1/4 pound butter or butter and lard Salt 4 eggs Beat eggs together very lightly. Warm milk with butter in it. Add eggs, then flour, then pinch of salt and beat light. Then add yeast and beat again. A great deal depends on the beating. Let rise seven hours. Put in two fluted loaf cake pans and let rise again. If wanted for tea, make at eleven in the morning. If wanted for breakfast, make night be- fore. --Mrs. Charles B. Thomas. WHITE MOUNTAIN GEMS. 14 cup butter 1 egg 1/4 cup sugar 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 34 cup milk Cream butter and sugar, add egg yolks, flour, salt, baking powder, milk and beaten whites of eggs. Beat mixture until very smooth. Bake in hot oven twenty minutes. -Frances Shoemaker. GOOD THINGS TO EAT 93 ADDITIONAL RECIPES. 94 GOOD THINGS TO EAT ADDITIONAL RECIPES. GOOD THINGS TO EAT 95 Sandwiches and Afternoon Tea SANDWICHES. Graham bread, chopped nuts and whipped cream. Brown bread, chopped olives and Neufchatel cheese. Whole wheat bread, roast beef and horseradish mustard. White bread, cut thick, spread with butter and cheese and brown. Toast freshly made, lettuce, chicken and mayonnaise with slice of bacon. Fried bread, anchovies and hard boiled eggs. Rye bread, smearcase and chives. Minced ham, hard boiled eggs and salad dressing. Sardines, lemon juice and paprika. Caviar, onion juice and lemon juice. Brown bread, grated cheese, butter and nuts. Salad with lettuce and white bread. Whole wheat bread, chopped peanuts, salt and thick cream. -Mrs. Mary Meade Ewart. REFRESHMENTS FOR TEA. Refreshments for tea are at the present time marked in their simplicity. A great deal less is served now than was formerly served. Since the var- iety is not so great, there should be something distinctive in our way of serving or preparing the food. Everything should be as dainty and attrac- tive as possible. The food must not only taste good, but it must be ap- petizing in appearance. Originality is what we want. -Sarella L. Herrick. CINNAMON TOAST. Toast slices of bread lightly, butter well, and sprinkle with sugar and cinnamon. Put back on toaster long enough to let butter and sugar candy. -Mrs. Ralph Moore. TOASTED CHEESE SANDWICHES. Put American cream cheese through the food grinder. Moisten with a small amount of cream. Season with salt and paprika. Put a thick layer between buttered slices of bread. Toast and serve hot. -Sarella L. Herrick. 96 GOOD THINGS TO EAT NEUFCHATEL CHEESE AND OLIVE SANDWICHES. Thin slice of bread buttered. Between each slice spread a paste of Neufchatel cheese mixed to a paste with equal quantities of cream and salad dressing and chopped olives. Cut any shape desired. - Vera Winter. CHEESE AND ALMOND SANDWICHES. Shell and blanch twenty almonds, mince fine, add some Philadelphia cream cheese and one dozen chopped olives. Spread between slices of white bread. -Selected. EGG AND CHEESE SANDWICHES. Hard boiled eggs. Chop the whites fine and put the yolks in a bowl with softened butter, salt, pepper and celery seed. Blend to a smooth paste. Add the whites of the eggs, spread on thin buttered bread. Sprinkle with finely grated cheese and cover with the top layer. -Florence Johnston Hayden. MOCK ALMONDS. Stale bread, cut in thin slices, spread with butter, cut in almond shapes and browned in hot oven. --Mrs. William Curtis. SAVORY BUTTER. Grate one-fourth pound Roquefort cheese. Mix with one cup of cream cheese, grated, one-half cup butter, one teaspoon paprika, one teaspoon mustard, one teaspoon salt, one tablespoon anchovy paste. Rub creamy paste, add juice of one lemon and vinegar to make smooth. -Miss Bullene. a CHEESE AND ONION SANDWICH. Cut the crust off thin slices of bread. Spread with salad dressing. Peel a crisp onion and slice very thin. Place a slice of onion on which cream cheese has been spread between slices of bread and salad dressing. Cut into dainty squares. -A Friend. 98 GOOD THINGS TO EAT DATE AND NUT SANDWICHES. Chop fine one-half pound dates with one-third pound walnuts. Spread between slices of white and graham bread. Press the sandwiches together and cut round with a cutter. -Selected. NIPPY SANDWICH FILLING. 1 Nippy cheese 1 small can Carnation milk Put these in a bowl and set in hot. water and beat until thoroughly mixed. Then put on ice until thick and cool. Spread on thin buttered bread. -Miss Bullene. FOR SANDWICHES. 1 pound cheese 10c worth peanuts 2/3 can pimentos 1 dozen sweet pickles Put all through grinder and moisten with salad dressing. Makes sixty fat sandwiches. -Miss Ada Gliddon. JOY SANDWICHES. Slice thin and butter three slices of white bread. On first slice, put a leaf of lettuce, salted; next a piece of sliced baked chicken. Over all put the second piece of bread, another leaf of lettuce, slice of tomato and may- onnaise. Cover with third slice of bread. Mayonnaise may also be added to the chicken. -Reita Updegraff. OLIVE AND NUT SANDWICH. Chop olives and English walnuts fine. Add a dash of mayonnaise dress- ing and spread on lightly buttered home-made bread. - Nannie Zahner Reynolds, Atlanta, Ga. TURKEY OR CHICKEN SANDWICHES. Mix a teacup of chopped turkey or chicken with a little butter, pepper, salt and mustard, adding a tablespoon of chopped celery. Place between slices of bread and butter -Selected. SALMON SANDWICHES. Drain the oil from a can of salmon and remove all the bones. Chop fine with three hard-boiled eggs, then season well with salt and lemon juice. -Selected. 100 GOOD THINGS TO EAT MUSHROOM SANDWICHES. Cut mushrooms into small pieces and cook in butter until tender. Season with salt and paprika and add enough creamed butter to make a suitable consistency for spreading. Add drop of lemon juice and the least grating of nutmeg and spread between thin slices of bread. -Florence Johnston Hayden. PIMENTO SANDWICHES. Work one and one-fourth cups of butter until creamy, add two canned pimentos which have been pounded to a paste. Season with salt, cut bread with biscuit cutter and spread lightly. -Mrs. J. F. Dillon. WHIPPED CREAM SANDWICH. Between two slices of raisin brown bread put whipped cream mixed with chopped pecans. Also put cream and pecans on top. -Nannie Zahner Reynolds, Atlanta, Ga. CUCUMBER SANDWICH. On thin slices of lightly buttered white bread place lettuce and thin slices of cucumber. Cover with mayonnaise dressing. -Nannie Zahner. Reynolds, Atlanta, Ga. VICTORIA SANDWICH. 2 ounces butter 4 ounces flour 4 ounces sugar 2 teaspoons baking powder 2 eggs Cream butter and sugar. Add well beaten eggs and flour and bake in hot oven. When cool cut open and spread with jam and sift pulverized sugar on top. -Mrs. E. J. Shakeshaft. GOOD THINGS TO EAT 105 SPONGE CAKE. 5 eggs Beat separate and then put together in a bowl, one cup sugar, one cup flour, one-half teaspoon cream of tartar; sift sugar and flour each three times. After beating eggs and sugar for ten minutes sift the flour and cream of tartar into the eggs. Bake in a loaf or two layers. Flavor. -Miss Juliet Ingram, Kansas City, Mo. SPONGE CAKE. 2 eggs 1 cup sugar 114 cups flour 1/3 cup hot water 1 teaspoon baking powder Flavor with vanilla --Frances Shoemaker. SPONGE CAKE. 10 eggs Juice of 1/2 large lemon, with 1/2 pound flour the rind grated 1 pound pulverized sugar Prepare ingredients. Sift flour, grate lemon peel. Have the lemon squeezed and tins buttered. The success of the cake is in the beating of the eggs. Two persons should beat at least half an hour, one beating the whites and the other the yolks and half of the sugar together. Next put the yolks into the whites, then stir in lightly the remainder of the sugar, then flour and lemon by degrees. The oven heat should be moderate at first, as the batter should be evenly heated through before it begins to rise. When baked spread over the cake a wafer thickness of icing, slightly flavored. -Mrs. Sheffield Ingalls, Atchison, Kan. BUTTER SPONGE CAKE. 1 cup granulated sugar 1/2 teaspoon baking powder 1 cup flour 1/2 cup melted butter (scant) 5 eggs Beat sugar and eggs about fifteen minutes. Add flour with baking powder and butter last. Quickly put in oven and bake about three-quarters of an hour. -Mrs. B. Lawson. 106 GOOD THINGS TO EAT SPONGE CAKE WITH CREAM. One cup sugar, one cup water, boil till threaas. Pour slowly on the beaten whites of six eggs. Add one cup flour, six yolks beaten with one teaspoon (level) cream of tartar, vanilla, salt. Bake slowly in a buttered When cold cut a round layer out of cake and fill with whipped Then put layer back. Powdered sugar on top. -Mrs. Chas. Kleinhans. tube pan. cream, SPONGE CAKE. This is very simple and quickly made. 1 even cup sugar 1/3 cup hot water 1 even cup flour 3 eggs, beaten separately 1 small teaspoon baking 1 teaspoon vanilla powder Beat yolks and add sugar, then water and flour and baking powder. Add very well beaten whites last. Bake in moderate oven. May be baked in gem pans. -Frances C. N. Kaye. LADY BALTIMORE CAKE. 11/2 cups sugar 3 cups Swansdown cake flour 1/2 cup butter 2 teaspoons baking powder 1 cup water Whites of 4 eggs Cream sugar and butter, sift flour three times before measuring. Add baking powder to last cup of flour and sift three times. Add water and flour alternately. Lastly fold in whites of eggs, beaten to stiff froth. Bake in two layers. -Mrs. Mary B. George. WHITE ICING. 114 cups pulverized sugar Butter (size of walnut) Beat until creamy. Do not boil. 1 tablespoon milk Flavor -Miss Ada Gliddon. 110 GOOD THINGS TO EAT ANGEL FOOD CAKE. 11/2 cups sugar 1 small teaspoon vanilla 1 cup Swansdown flour 11 eggs (whites only). 1 level teaspoon cream of tartar Sift the sugar four or five times. Put cream of tartar in flour and sift same a number of times. Be sure to sift the flour several times before measuring. Beat eggs very light, add sugar slowly and then turn egg beater sideways and cut sugar in. Then add flour slowly and cut it in with the egg beater. Lastly add vanilla. Do not stir with a spoon but pour into cake pan. Do not grease pan. Bake forty-five minutes alto- gether-baking in moderate oven for twenty minutes and then increasing the heat during the last twenty-five minutes. -Mrs. Clyde W. Miller. MOCK ANGEL FOOD. Whites of 2 eggs 1 cup flour 1 cup sugar 1 cup boiling milk 3 teaspoons baking powder 1 pinch salt Sift flour, sugar and baking powder five times. Then pour in milk and beat well. Then fold in whites of eggs. Bake in very slow oven. Do not grease pans. Only good while fresh. -Mrs. James Sproat. CITRON CAKE. 3 eggs 1/2 cup butter 11/2 cups sugar 3 teaspoons baking powder 3 cups flour 1 cup finely cut citron 1 cup milk 2 teaspoons cinnamon Cream the butter and sugar, beat the whites of eggs until stiff, beat the yolks and add to butter and sugar. Sift dry ingredients and add gradually to other mixture. Add citron and fold in the stiffly beaten whites. Bake in a slow oven. -Caroline Medlicott. GOOD THINGS TO EAT 113 GINGER CAKE, 2 eggs 1 cup molasses 1 cup sugar Salt 1/2 cup lard 1 teaspoon ginger 1 cup boiling water 1 teaspoon soda 3 cups flour Dissolve soda in boiling water. Bake in shallow pans. --Marguerite Bullene. LUNCHEON CAKE. 2 cups brown sugar 1 package of seeded raisins 2 tablespoons shortening 3 cups flour 2 cups of water 2 teaspoons soda 2 teaspoons allspice 1 teaspoon salt 2 teaspoons cinnamon Boil sugar, shortening, water, salt, spices and raisins together five min- utes. When cool add flour sifted with soda. Bake in shallow or loaf pan forty-five minutes. -Mrs. A. M. Corp. CARAMEL CAKE. 11/2 cups sugar 34 cup butter 1/2 cup milk 1 teaspoon flavoring 11/2 teaspoons baking powder 214 cups flour 3 eggs Light Caramel Filling. 2 cups light brown sugar 1/2 cup butter 1 cup thick cream A little corn starch can be used to thicken it. Boil until thick and spread. Dark Caramel Filling. 1 pint brown sugar. 1/2 cup milk or cream Butter size of an egg 1/2 cake chocolate Boil till thick. -Selected. GOOD THINGS TO EAT 115 2 eggs ORANGE CAKE. 11/2 cups sugar 2 cups flour 1/2 cup butter 2 teaspoons baking powder 34 cup milk Rind of 1 orange, grated 3 eggs, beaten separately Juice of 12 orange Bake in small gem pans. Pulverized sugar moistened with orange juice makes good frosting. -Mrs. Wilder S. Metcalf, Lawrence, Kan. SPICE CAKE. 3 cups raisins, boiled 20 2 teaspoons baking powder minutes 1 teaspoon cinnamon 1/2 cup butter 1 teaspoon allspice 1/2 cup sugar 2 teaspoons soda in 1 cup 3 cups flour raisin juice Bake one hour, slow oven. -Mary Meade Ewart. LAYER SPICE CAKE. 2 cups brown sugar 1 cup buttermilk 34 cup butter 1 heaping teaspoon soda 2 teaspoons cinnamon 1 teaspoon nutmeg 2 cups flour Speck cloves Cream the butter and add sugar and the spices. Put in one of the eggs and mix well. Stir in part of the flour. Add soda to the buttermilk. Combine remaining flour and buttermilk with mixture alternately. Add other two eggs last and beat thoroughly. Bake in layers in moderately hot oven. -Mrs. Mary Barstow. FROSTING. 1 cup white sugar 2 tablespoons thick cream 1 cup brown sugar Speck salt 1/2 cup water Flavoring 2 tablespoons corn syrup Boil sugar, water and syrup together until it will form soft ball in cold water. Let cool slightly and add salt and flavoring. Thin with cream if needed to make it spread well. -Mrs. Mary Barstow. 3 eggs GOOD THINGS TO EAT 117 2 eggs PECAN CAKE. Whites 4 eggs 2 cups flour 1 cup butter 2 teaspoons baking powder 1/2 cup milk sifted in flour 1 cup sugar 1 teaspoon vanilla Second Part. Whites 5 eggs, beaten stiff 3 cups dark brown sugar Dissolve sugar with as little water as possible and boil until it ropes, pour on to the beaten whites and beat until almost cool, then add one pound chopped pecans. -Mrs. Edna Darrah Crancer. CHOCOLATE CAKE. 14 cup butter 1/2 cup flour 1 cup chopped pecans 2 squares chocolate 1 teaspoon vanilla 1 cup sugar Melt chocolate, add butter, eggs, then add other ingredients. Bake slowly. -Mrs. Albert E. Jones. DEVIL'S FOOD. 2 cups brown sugar 1 level teaspoon soda 14 cup butter Vanilla 2 cups flour 8 tablespoons chocolate melt- 1 cup milk ed in- 4 level teaspoons baking 1 cup boiling water powder If the batter is very thin do not be alarmed. Will keep moist for sev- eral days. -Mrs. W. D. Updegraff. DEVIL'S FOOD CAKE. 2 cups brown sugar 1/2 cup butter 1 cup sweet milk 3 eggs 2 cups flour 1 heaping teaspoon soda 1 cup chocolate Take the chocolate, one cup of sugar, one-half cup milk, yolk of one egg and the soda, set on the stove and boil; add all together while lot; bake in la yers. Use white of one egg for frosting between layers. -Mrs. A. P. Lane. 118 GOOD THINGS TO EAT DEVIL'S FOOD CAKE. 3 eggs 5 level tablespoon butter 11/2 cups sifted flour 31/2 squares chocolate 114 cups sugar (melted) 1 teaspoon vanilla 34 cups milk 312 level teaspoons baking powder Cream the butter and sugar, add chocolate, then the unbeaten eggs and vanilla and beat together until very smooth. Sift baking powder with one- half cup of the flour and use first, then alternate the milk and remaining flour mak the mixt ciff enough to drop from spoon. Be until very smooth and bake in moderate oven. -Helen Iris McClintock, SPANISH CHOCOLATE CAKE. 1 cup butter 2 cups sugar 1 cup sour milk 1/2 cake chocolate, melted 21/2 cups flour 1 tablespoon vanilla, or 1 teaspoon of lemon 5 whole eggs 1 teaspoon soda dissolved in boiling water Bake in loaf or layers, with white icing. -Mrs. Bennett R. Wheeler. SPANISH CHOCOLATE CAKE. Stir together- 2/3 cup grated chocolate 1/2 cup boiling water 1 teaspoon soda Then mix together- 2 cups light brown sugar 12 cup sour milk 34 cup bacon drippings 2 cups sifted Swansdown 2 eggs, the yolks beaten first flour To this add the chocolate mixture and the whites of the eggs beaten stiff. Bake in two layers. -Mrs. Earle Williams. GOOD THINGS TO EAT 119 SPANISH CHOCOLATE. 14 cup chocolate 1/2 cup sweet milk 1/2 cup sweet milk 1 teaspoon soda Yolk of 1 egg, boil until 1 large tablespoon butter thick, then add- 11/2 cups flour 1 cup sugar 1 teaspoon vanilla Icing. 2 cups white sugar 2 tablespoons grated choco- 1/2 cup milk late Large lump of butter Boil until thick ---Mrs. J. Gliddon. QUICK SPANISH CHOCOLATE CAKE. 2 ounces chocolate (grated) 1/2 cup milk 1 egg Boil until thick, cool slightly and add butter size of egg and one cup of sugar. Add to above- 1/2 cup milk 1 teaspoon baking powder 1/2 teaspoon soda (dissolved 2 cups flour in milk) -Mrs. Chas. O'Neill, Kansas City. ALLEGRETTI CAKE. 1 cup chocolate 2 cups flour 1/2 cup milk 1/2 cup sweet milk 1/2 cup dark brown sugar 1 flat teaspoon soda Melt 1 cup nuts 1 cup dark brown sugar 2 eggs 1/2 cup butter Vanilla to flavor Use a boiled frosting first then cover with chocolate frosting. 1 cup chocolate 1/3 cup milk 1 cup sugar Let come to a good boil, then beat. -Mrs. Geo. Mitchell. GOOD THINGS TO EAT 121 APPLE SAUCE CAKE. 2 cups flour, sifted three times 1 cup sugar 1 cup walnuts, chopped 1 cup raisins, cut 11/2 cups apple sauce, not sweetened 2 heaping tablespoons chocolate 1 heaping tablespoon corn- starch 2 level teaspoons soda 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 cup butter and lard (14 each) melted after mea- suring utter and apple sauce. Bake dry ingredients together, then ad one hour in slow oven. -Mrs. W. B. Swan. FILLING FOR NUT CAKE. 2 cups sugar 1 teaspoon vanilla 1/2 cup boiling water Whites of 2 eggs, well 1/2 cup raisins, seeded and beaten chopped Boil the sugar and water until it threads, pour over well beaten eggs, beating constantly, then put in the chopped nuts and raisins. -Mrs. Blanche McLaughlin. BROWN SUGAR ICING. 1 cup light brown sugar 1/2 cup cream 1 cup granulated sugar 1/3 cup butter Cook very slowly until it forms a soft ball in cold water. Let stand until cold. Beat and as it thickens add cream to make right consistency for spreading. - Alice Meade. GOOD THINGS TO EAT 125 DOUGHNUTS. One quart sifted flour, two and one-half level teaspoons baking powder, one-half teaspoon salt, lump of butter and lump of lard, each size of a wal- nut; mix, then add one cup sugar, one generous cup milk, two eggs, well beaten. Roll, cut and fry in hot fat. -Nina S. Baker. POTATO DOUGHNUTS. Cream two tablespoons of shortening with one cup sugar. Add three yolks of eggs and one white, well beaten. Stir in one cup freshly mashed potatoes, one-fourth cup milk. Sift two and one-half cups flour with three teaspoons baking powder and one teaspoon of salt. Add nutmeg and other spices, if liked. Roll and cut before starting to fry. Fry in kettle of fat at least three inches deep. -Mrs. C. S. Bowman. CRULLERS. One cup of sugar, two eggs, three cups of flour, three teaspoons of baking powder, one-half teaspoon grated nutmeg, one-half teaspoon salt, one cup of milk, three tablespoons of melted butter. Beat the yolks of eggs and sugar until thick; add the melted butter; next flour, salt, baking powder and nutmeg, all sifted together; next pour in milk and stiffly beaten whites of eggs. Mix all thoroughly, roll out on a well floured board, cut into rings and fry in hot fat. -Emma Bolmar Flenniken. SUGAR WAFERS. 1 egg 1 large cup sugar 1 cup butter 1/2 teaspoon soda (dissolved 1/2 cup sour cream in a little hot water) Flavor with orange or vanilla ; add flour, very stiff. Knead dough until stiff, roll very thin, sprinkle with sugar. Bake in hot oven. -Mrs. E. W. Crancer. 126 GOOD THINGS TO EAT CHOCOLATE CRULLERS. 1 cup of sugar 2 tablespoons melted choco- 1 tablespoon of melted butter late 1 level teaspoon of salt 2 eggs, well beaten 1 level teaspoon of cinnamon Then add- 1 cup of sweet milk 3 cups of flour, and more 2 teaspoons of baking pow- flour to roll soft der Fry in hot lard -Mrs. W. F. Taliaferro. SUGAR COOKIES. 1/2 cup butter 2 eggs 1 cup sugar 2 teaspoons baking powder 1 tablespoon milk 14 teaspoon salt Flavoring 2 cups flour Cream butter; add sugar, egg yolks well beaten, flour, baking powder, salt and milk and egg whites beaten to a stiff froth. Add enough flour to roll. Cut off small pieces of dough, roll out, sprinkle with granulated sugar, shape with cutter. Bake ten minutes. Save all trimmings till last. Do not mix the trimmings with fresh dough. -Mrs. Carroll B. Merriam. SUGAR COOKIES. Sift together about one pint flour, one cup sugar, one level teaspoon soda, one-fourth teaspoon salt. Mix well into it one large tablespoon each of butter and lard; add one egg (beaten), flavoring and sour milk to make soft dough. (Makes three dozen.) --Mrs. John A. Worley. SUGAR COOKIES. 1 egg 1 cup sugar 1/3 cup sweet milk 1/2 cup butter 1 teaspoon soda, nutmeg 1/3 teaspoon salt Flour to thicken -Mrs. A. S. Ogilvie. 128 GOOD THINGS TO EAT oven. LITTLE POUND CAKES. 1 cup sugar 4 eggs 1/2 cup butter 2 teaspoons cream 11/4 cup flour 1 teaspoon baking powder -Mrs. James L. King. OAT CAKES. 1 tablespoon butter, creamed 212 cups dry rolled or 1 cup sugar Quaker oats 2 eggs 1 teaspoon vanilla 2 teaspoons baking powder Pinch salt Drop by teaspoon on buttered tins and bake carefully in rather slow Remove from tins the instant they are out of oven. -Mrs. F. R. Millspaugh. OATMEAL COOKIES (ROLLED). 4 cups oatmeal 34 cup luke warm water 4 cups flour 1 level dessertspoon soda 21/2 cups sugar (half brown) 1 dessertspoon vanilla 112 cups lard and butter 1/2 teaspoon salt (half and half) Mix dry ingredients, add shortening, add soda, mixed with water. Roll thin and cut. -Louise McNeal. QAT MEAL COOKIES. 2 cups brown sugar 1 cup chopped raisins 1 cup of butter 1 teaspoon cinnamon 3 cups of rolled oats 1/2 teaspoon cloves 1/2 teaspoon soda, salt 2 cups of flour 5 tablespoons sweet milk Beat well; drop with spoon. -Mrs. Mary B. George. OAT MEAL COOKIES. 1 cup sugar 1 cup butter 1 teaspoon soda 2 cups flour 1 teaspoon salt 3 cups oatmeal 2 teaspoons milk Roll thin, cover with cinnamon and sugar. Bake in moderate oven. -Edna Hopkins. 2 eggs 1 egg GOOD THINGS TO EAT 133 HERMITS. 2 cups sugar 1 cup raisins and 1 cup 2 eggs, unbeaten pecan meats, if desired 2 teaspoons baking powder 1 cup butter 1 cup sweet milk 1 teaspoon each of cinnamon Flour to thicken suffi- and nutmeg. ciently to drop from spoon -Mrs. M. W. Watson. HERMITS. 2 cups nuts (English wal 1 cup brown sugar nuts, pecans, Brazil nuts) 3 eggs 1 cup raisins 1 teaspoon baking powder 34 cup butter Add vanilla and spices to taste, flour enough so that dough will drop from end of spoon. -Edith Updegraff. HERMITS. 1 cup thick sour cream 2/3 cup butter 2 cups sugar (white or 2 beaten eggs brown) 1 teaspoon each soda, cin- 1 cup or pound chopped namon, cloves and raisins nutmeg Flour to make stiff Put in long pan and bake in slow oven; then mark off into squares. ---Mrs. A. G. Gliddon. BROWNIES. 1 cup pulverized sugar 1/2 cup flour 2 eggs. (beaten separately) Pinch salt 1/2 cup butter Vanilla 1/2 cup melted chocolate 1/2 cup chopped nuts Cook twenty minutes. Cut in squares like fudge -Hazel Risteen. BROWNIES. 1 cup sugar 1/2 cup butter Mix two squares chocolate into hot shortening, then two well beaten eggs and one-half cup flour. Spread in shallow pan and then sprinkle one-half cup chopped nuts over it. Bake. “Tastes like fudge.” -Mrs. C. B. Reed. 136 GOOD THINGS TO EAT TEA CAKES. 1 tablespoon butter 2 teaspoons baking powder 1 tablespoon lard 34 cup milk 1 cup sugar 34 cup raisins, nuts or cur- 134 cups flour rants 2 eggs 1 teaspoon flavoring Bake fifteen minutes. This will make eighteen cupcakes. Cream butter, lard and sugar. Add well beaten eggs and then milk, flavoring. Sift baking powder with flour; mix raisins with flour and add to wet in- gredients. Beat well. Bake in hot oven. -Mrs. F. E. Stewart. TEA CAKES. 11/3 cups dark brown sugar 13 cup butter 1/2 cup sweet milk 1 teaspoon baking powder 1/2 pound nuts or dates teaspoon cinnamon 1/2 teaspoon nutmeg 2 eggs 134 cups flour Bake in muffin pans. -Mrs. George Mitchell. TEA CAKES. 1/2 cup butter 2 cups flour 1 cup sugar 3 teaspoons baking powder 2 eggs, beaten Flavor to taste, vanilla 34 cup water Cream butter and sugar together, add beaten eggs, then water, then flour with baking powder. Bake in gem tins and roll in powdered sugar while warm. -Miss Nellie Lescher. TEA MUFFINS. 14 cup butter 34 cup milk 4 tablespoons sugar 2 cups flour 3 teaspoons baking powder Cream butter and sugar, add beaten egg, then milk, and dry ingredients. -Mrs. George Thompson. 1 egg GOOD THINGS TO EAT 141 MARSHMALLOW PUDDING. 35 marshmallows 1 tablespoon sugar 1 tablespoon granulated 1 teaspoon vanilla gelatine 2 egg whites 1 cup double cream 1 tablespoon brandy Take thirty-five marshmallows, cut them in quarters, mix with enough powdered sugar to prevent sticking; dissolve gelatine in boiling water; when cold mix with cream whipped stiff, sugar, vanilla, egg whites beaten stiff, marshmallows and brandy. Put in a mould for about six hours and serve on a plate surrounded with whipped cream. -Florence Hayden. MARSHMALLOW RICE PUDDING. One and one-half pints of cold boiled rice, add to it milk, sugar and one egg just as you would for an ordinary baked rice pudding. Then place on top one dozen marshmallows which have been soaked for two or three hours in milk, and bake until a light brown tint. Serve with cream. -Caroline Medlicott. DATE PUDDING. 2 beaten eggs 1 cup dates, stoned and cut 1 cup pulverized sugar up 2 tablespoons flour 2 teaspoons vanilla 2 tablespoons water 1 teaspoon baking powder, 1 cup English walnuts mixed with the flour (broken up) Spread one-half inch thick in cake pan and bake half hour in moderate Serve with whipped cream. -Mrs. T. D. Hammatt. oven. INDIVIDUAL DATE PUDDING. 1 cup sugar 1 cup bread crumbs (use stale 1 cup English walnuts bread) 1 cup seeded dates Put nuts, dates and crumbs through food chopper. One teaspoon baking powder and one pinch of salt added to bread crumbs, four eggs, beaten separately. Vanilla or brandy flavoring. Bake in gem pans in slow oven. -Mrs. Clarence Bowman. GOOD THINGS TO EAT 145 4 eggs TORTO. Whites of 7 eggs 2 teaspoons vinegar 2 cups sugar Beat half hour. Bake forty minutes in moderate oven. This is very fine for desserts. Cut in squares, put fresh fruit and whipped cream on top. -Mrs. D. D. Grindell. SWEET POTATO PUDDING. 2 or 3 large sweet potatoes' 1 teaspoon baking powder, 1 quart sweet milk dissolved in a little hot water 2 cups sugar Wine or nutmeg for flavor- Cup butter ing Pinch of salt Peel and grate the raw sweet potatoes. Cream butter and sugar. Add the well beaten yolks of the eggs, then milk, salt and baking powder. Into this stir the grated potatoes until thick as stiff batter. Lastly add the whites of the eggs, beaten to stiff froth and the desired flavoring. Bake in slow oven for one and a half hours. -Mrs. Frank W. Thomas. QUEEN OF PUDDINGS. 1 pint fine bread crumbs Yolks 4 eggs (very scant) Grated rind 1 lemon 1 quart milk Butter 1 cup sugar Bake until done, but not watery, as custard. Whip whites stiff. Beat in one cup sugar into which has been strained the juice of one lemon. Spread on pudding and bake lightly. -Mrs. Walter Weidling. POOR MAN'S PUDDING. 1/2 cup molasses 11/2 cups flour 1/2 cup sweet milk 1/2 teaspoon soda 1/2 cup butter 1 cup raisins Steam three hours in two one-pound baking powder cans that have been buttered. Sauce. Two eggs, two scant cups powdered sugar; beat thoroughly. Add one cup whipped cream, vanilla to flavor. (Will serve twelve.) -Mrs. John A. Worley. 146 GOOD THINGS TO EAT JAM PUDDING. 3 eggs 1 tablespoon sugar 1/2 cup butter 1/2 cup of flour 1 cup of strawberry jam Dissolve one teaspoon (scant) of soda in three tablespoons (running over) of sour milk. Cinnamon or nutmeg to taste. Mix as for cake. Do not beat eggs separately. Bake in slow oven. This will rise high, and when it falls it is done. Serve with whipped cream. ---Mrs. Arthur Linga felt. CARROT PUDDING. 1/2 cup grated raw carrots 1/2 cup grated raw potatoes 1/2 cup brown sugar 34 cup flour 1/4 cup chopped walnuts 14 cup chopped raisins 1/2 teaspoon each of cinnamon and nutmeg 14 teaspoon cloves 1/2 teaspoon baking soda, dis- solved in raw potatoes Butter the size of a walnut Mix together and steam two hours. Serve with hard sauce. -Mrs. A. E. Parke. LOGANBERRY PUDDING. 2 eggs 2 cups canned loganberries 3 level tablespoon cornstarch 12 cup sugar 2 tablespoons cold water 1 tablespoon lemon juice Scald berries in double boiler; add cornstarch mixed with sugar and cook until thickened. Beat yolks of eggs with the cold water until very light. Add to berries and cook ten minutes. Take from fire, add lemon juice and fold in stiffly beaten egg whites. Serve either hot or cold with whipped cream. -Mrs. Frank S. Davis. NORWEGIAN APPLE PUDDING. Grate one-half loaf of dry bread. Brown one tablespoon of butter in pan and fry crumbs a little at a time until they are a rich brown. Have ready some stewed apples, have them sweetened and thick. Put alternate layers of crumbs and apples in baking dish and bake fifteen minutes. Serve with whipped cream. -Mrs. D. D. Grindell. GOOD THINGS TO EAT 149 PLUM PUDDING SAUCE. 1 cup brown sugar 1/2 cup butter 1 tablespoon flour 1 cup water Add a little vinegar before removing from stove. -Mrs. Ivor S. MacFarlane. SUET PUDDING. 2 large cups flour 1 large cup brown sugar 1/2 pound suet, chopped fine 2 teaspoons cinnamon 1 cup raisins 1 teaspoon salt 1 cup currants 1 teaspoon soda Mix with a cup of buttermilk (or sour milk), boil three hours. -Mrs. J. A. Campbell. AN INDIAN MELON. Sift together two cups of cornmeal, two cups of rye meal, one cup of flour, one level teaspoon of salt and a rounding teaspoon of soda; add two- thirds cup of molasses and three cups of sweet milk. Beat thoroughly and stir in one cup of raisins or dates, cut in pieces, then turn into a buttered melon mould and steam three hours. Serve the pudding hot with a mo- lasses sauce. Make the sauce by boiling together, for twenty minutes, one cup of molasses, one-half cup of water, one rounding tablespoon of butter, three tablespoons of vinegar, a pinch of cinnamon and a saltspoon of salt. Lemon juice may be used instead of vinegar, but some acid is needed to give the sauce its best flavor. -Mrs. H. P. Dillon. STRAWBERRY CAKE DESSERT. Mash two boxes strawberries, add two cups sugar and three-fourths cup butter, creamed. For Cake. 1/2 cup butter 1/2 cup cornstarch 1 cup sugar 1/2 cup sweet milk 1 cup flour Whites of 4 eggs Serve while cakes are hot. Pour the berries over them. -Mrs. Roland Medlicott. GOOD THINGS TO EAT 153 PUFFS. 1/2 cup butter 1 heaping teaspoon baking 1 cup milk powder 1 cup sugar Yolks of 3 eggs 2 cups of flour Bake in gem tins; serve hot with orange sauce. Orange Sauce. 1 cup pulverized sugar Juice of 2 oranges Beat the whites of two eggs stiff, then beat in the sugar and orange juice. -Mrs. Walter Morris. CARAMEL PUDDING. 112 cups boiling water 1/3 cup cornstarch, dissolved 2 cups brown sugar 1/3 cup of cold water Cook to a stiff jelly, then whip in the beaten whites of two eggs and about one-half cup nuts. Serve with whipped cream. -Mrs. Frank Russell, St. Louis, Mo. CARAMEL PUDDING. Caramel, three-fourths cup of sugar, and when melted add to one pint of cold milk. This should be cooked in double boiler. When the caramel is all dissolved in the hot milk, add the beaten yolks of two eggs and one large tablespoon of flour. Take off the stove and beat in the whites of the eggs. Beat well. Serve in sherbet glasses with whipped cream on top. -Mrs. Eugene Quinton. STEAMED CHOCOLATE PUDDING. 1 egg 3 tablespoons butter 21/2 squares chocolate 2/3 cup sugar 34 teaspoon salt 214 cups flour 412 teaspoons baking powder 1 cup milk Cream butter, add sugar gradually and egg well beaten. Mix and sift flour with baking powder and salt, and add alternately with milk to first mixture. Then add chocolate, melted. Turn into buttered mould, cover and steam two hours. -Mrs. Edward H. Thompson. 154 GOOD THINGS TO EAT STEAMED CHOCOLATE PUDDING. 112 squares chocolate 1 cup sugar 1 cup milk 2 cups flour 2 teaspoons cream of tartar 1 teaspoon soda 2 teaspoons butter 1/2 teaspoon vanilla 2 eggs Cream together sugar and butter, add eggs, well beaten, add chocolate (melted), and vanilla. Sift together flour, cream of tartar and soda, add alternately with the milk to the first mixture; pour into well oiled mould; steam two hours. Serve with sauce. Mrs. Harry Hobson. CHOCOLATE BREAD PUDDING. Soak two cups stale bread crumbs in four cups scalded milk thirty minutes. Melt two squares of Baker's chocolate in saucepan, placed over hot water. To chocolate add one-third cup sugar and enough milk to pour, add to mixture also another one-third cup sugar, one-fourth teaspoon salt, one-half cup almonds, blanched and cut in small lengths, one teaspoon vanilla, two eggs, slightly beaten, turn into buttered baking dish, bake one hour or less, according to depth of baking dish. Serve with hard or cream This will serve ten or twelve persons. sauce. Hard Sauce. Cream one-third cup butter, add one cup powdered sugar, add one-half beaten egg, or cream. Flavor with vanilla. Beat well and keep in cool place. - Mrs. D. Burleigh. DELICATE CORNSTARCH PUDDING. 1 cup sugar (white, granu- 2 tablespoons cornstarch, dis- lated solved in a little water 1 cup water Boil four minutes After removing from fire, add juice of one lemon, the whites of three eggs, beaten stiff and beat well into the cooked pudding. Custard to Pour Over It. Use the 3 egg yolks, well 3 tablespoons sugar beaten 1 pint milk 1 teaspoon flour Flavor to taste -Mrs. Carl Woodbury Nellis. GOOD THINGS TO EAT 155 CHOCOLATE FOAM. Four eggs, beaten separately, one cup of sugar, creamed, with the yolks, two teaspoons of gelatine, soaked in two tablespoons of water, five table- spoons of boiling water on gelatine, two squares of melted chocolate added to the yolks of the beaten eggs; lastly, add the beaten whites of the eggs. Flavor, and serve with whipped cream. -Mrs. E. C. Williams. STEAMED CHOCOLATE PUDDING. 1 tablespoon shortening 1/2 cup sugar 1 egg, beaten light 1/2 cup milk 1 cup flour 2 teaspoons baking powder 11/2 squares chocolate Steam one hour in buttered moulds. Serve with whipped cream. This serves six persons. --Miss Alice Meade. CORNMEAL PUDDING. 1 quart milk 1 cup molasses 3 large tablespoons cornmeal 1/2 cup sour cream 2 large tablespoons brown Salt and small piece of sugar butter 3 eggs Scald milk, stir in meal and butter, add molasses, then eggs and sugar beaten together. Just before steaming add sour cream, and steam for two hours. Sauce: Butter and sugar. -Mrs. C. B. Reed. GILSEY HOUSE PUDDING. 1/2 box gelatine 11/2 pints milk 1 pint whipping cream Vanilla 2 eggs Dissolve gelatine in milk in double boiler, add yolks of eggs and cook like custard. When cold add beaten whites and cream whipped. Sauce: One cup of raisins boiled in 2 cups water, add sugar to taste, boil, add one teaspoon of cornstarch. Flavor with vanilla. -Mrs. F. R. Millspaugh. GOOD THINGS TO EAT 159 1 egg FRUIT PUDDING. 1 cup fruit juice (canned 1/2 saltspoon of salt or fresh) Sugar to taste 1 cup shredded fruit Whites of 3 eggs 3 tablespoons cornstarch Make a boiling syrup of fruit and juice, then add cornstarch which has been wet in cold water, and boil ten minutes, then add the salt and sugar. Beat whites of eggs stiff and add to cornstarch, then turn into a mould. When cold, serve with fresh fruit and whipped cream, or with a boiled custard made from the yolks of the three eggs and a pint of milk. -Mrs. W. L. Gardner. WYNSTAY PUDDING. 3 ounces suet 2 tablespoons of marmalade 2 ounces of sugar or syrup 5 ounces of grated bread crumbs Mix the dry ingredients with the egg and marmalade, or syrup-syrup preferred. Let it stand all night. Put into a buttered mould and boil, or steam three or four hours. -Mrs. Joe Davies. APPLE DUMPLINGS. To one quart of flour take one tablespoon baking powder and one cup of butter. Mix butter and flour together, then add enough sweet milk to form a dough. Roll and cut in squares, place apples in squares and wrap the corners of the dough around them. Make a syrup of one cup of sugar, one and two-thirds cups water, and butter size of a walnut. Let this boil, then pour over dumplings and bake about forty-five minutes. -Mrs. Blanche McLaughlin. DROP FRUIT DUMPLINGS. 11/2 cups of flour 2 heaping teaspoons baking 34 cup of sugar powder Pinch of salt 1 tablespoon butter Mix flour, salt and baking powder. Work butter into this, and when ready to use add enough milk to make a stiff batter. Drop into boiling fruit juice, being careful there is not too much liquor and that it is not boiling too hard. Boil slowly eight to ten minutes. Keep lid over pan while dumplings are boiling and do not remove before time is up. This same recipe' may be used with meats, omitting the sugar. Any stewed fruit may be used in this recipe. -Mrs. Albert Patten. GOOD THINGS TO EAT 161 ADDITIONAL RECIPES. 162 GOOD THINGS TO EAT ADDITIONAL RECIPES. 168 GOOD THINGS TO EAT MOCK CHERRY PIE. 1 cup cranberries, cut in 3/4 cup sugar half 1 tablespoon flour 1/2 cup seeded raisins Small piece of butter Bake in two crusts in a moderate oven thirty minutes. -Mrs. Frank J. Whitelock. CREAM PIE. Crust: One tablespoon sugar, one cup flour, two tablespoons butter, yolk one egg. Filling: One pint hot milk, yolks three eggs, one tablespoon flour, three tablespoons sugar, pinch salt. Then add three tablespoons sugar to whites of eggs for top. -Mrs. Chas. N. Nelson. CREAM PIE. Place one pint milk in double boiler with lump butter and salt. Mix yolks of two eggs, well beaten, with one tablespoon milk, one-half cup sugar and three large tablespoons flour. Then add to milk which has boiled. Stir constantly. Add a few drops of inilla. Put in pastry which has been previously baked. Use whites of eggs for meringue. -Mrs. James Sproat. CHOCOLATE PIE. One pint of milk, heat, then add yolks of two eggs. Mix together, four tablespoons sugar, two tablespoons chocolate, one tablespoon flour, one tablespoon melted butter, and heat it in the milk and eggs. Bake pie and cover with whipped cream. ---Mrs. F. N. Risteen. FILLING FOR CHOCOLATE PIE. 6 tablespoons chocolate 1 tablespoon vanilla 8 tablespoons sugar Yolks of 2 eggs 1 tablespoon flour Mix well, add one cup of boiling water, cook until a smooth custard. For the meringue, beat whites of eggs, add two tablespoons of sugar. -Mrs. Esther M. Wetterlund. GOOD THINGS TO EAT 169 CHOCOLATE PIE. 4 eggs 2 tablespoons grated choco- 11/2 cups sugar late 2 cups sweet milk 2 heaping teaspoons corn- Speck butter starch Put mixture of milk, sugar and butter on stove, and when it comes to the boiling point add yolks of eggs, well beaten, chocolate, melted, and cornstarch, dissolved. When mixture stiffens, add vanilla and pour into crust, which has already been baked. Use beaten whites of eggs, com- bined with powdered sugar to frost the pie. Place in oven and brown slightly. -Mrs. Mary E. Scott. PECAN PIE. 112 cups sugar 1 cup pecans 3 eggs Butter size of egg Add one-fourth cup water to sugar and make a syrup. While hot add butter and beaten egg and pecans. Bake in one crust. -Mrs. A. Zahner. BANANA PIE. . 3 tablespoons flour 1 tablespoon lard 1 tablespoon water Pinch salt Pinch baking powder Soft Custard. 1 cup milk 1 tablespoon cornstarch 2 tablespoons sugar Yolks of 2 eggs Fill crust with sliced bananas, then cover the fruit with the soft cus- tard, and then cover the custard with whipped cream. It takes one-half pint of whipping cream for each pie. Do not put pie together until just before serving. -Mrs. B. E. Zartman, Oklahoma City, Okla. 170 GOOD THINGS TO EAT BANANA PIE. Bake rich crust as for lemon pie; fill with sliced bananas, then cover with the following custard: Yolks of two eggs, four heaping tablespoons of sugar, pinch of salt, one and one-half tablespoons flour. Mix, then add one and three-fourths cups of milk. Cook until thick, stirring constantly. Pour over bananas. Beat whites of eggs until stiff, add four tablespoons sugar, spread over top of pie, sprinkle with one teaspoon sugar and brown lightly. -Mrs. Lavenia Pfeister. PUMPKIN PIE. 3 eggs 3 cups canned pumpkin 2 cups milk 112 cups sugar 1 teaspoon each ginger and cinnamon 1/2 cup butter 1/2 teaspoon salt Makes two pies. -Frances C. N. Kaye. PUMPKIN PIE. 2 cups pumpkin 2 eggs 1 teaspoon ginger 1/2 cup sugar 1 cup milk 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon allspice 1/2 cup molasses 1 tablespoon butter Mix flour with melted butter, add eggs, molasses, sugar, pumpkin, spices, salt; cook in sauce pan until a rapid boil. Then put in crust and finish by baking. -Mrs. A. L. Chamberlain. STRAWBERRY PIE. Make a crust as for lemon pie. Pick over and wash one box of straw. berries. Put in crust, sprinkle well with granulated sugar and cover with meringue. Set in oven and brown meringue. -Mrs. Chas. Kleinhans. GOOD THINGS TO EAT 173 LEMON PIE. The grated rind and juice of two lemons, the yolks of five eggs, one and one-half cups of sugar, three and one-half tablespoons of flour, two cups of water, a small piece of butter and cook in a double boiler. The whites of the eggs to be beaten stiff with a little sugar and put on top of the pies after they are baked, and returned to the oven for a few minutes to brown. This makes two pies. -Mrs. Joe Davies. LEMON PIE WITH CRACKERS. 1 cup sugar 3 eggs 1 cup water 10 small square crackers, Juice of 1 lemon rolled fine Cook pastry shell first. When the mixture has cooked as thick as necessary, put in shell with whites of eggs on top. Brown in fast oven. -Mrs. George Bainter. LEMON-ORANGE PIE. 3 heaping tablespoons flour 1 large cup boiling water 2 heaping tablespoons butter 4 eggs Juice and grated rind of 2 cups sugar one orange and 1/2 lemon Melt together flour and butter, add boiling water, juice and rind of orange and lemon and cook thoroughly, stirring constantly. Then add sugar and yolks of eggs and let cook for a moment more. When custard is cool, add the well beaten whites of two eggs and stir in thoroughly, making a meringue of the remaining whites of eggs. Make a rich puff paste and bake well; pour in custard, put meringue on top and brown in a hot oven. This makes two pies. -Mrs. Wilder S. Metcalf. Lawrence, Kan. MINCE MEAT. 1 pound seeded raisins 1/2 pound citron 1 pound cleaned currants Rind and juice of 3 1 pound Sultanas lemons 3 pound apples 1 nutmeg, grated 1 pound beef suet Ground cinnamon and cloves to taste Chop apples, raisins, suet, and peel. Mix all thoroughly together. -Mrs. R. J. White. GOOD THINGS TO EAT 175 ENGLISH MINCE MEAT. 1 pound fresh boiled ox 2 large boiled lemons tongue or inside of 2 rinds of lemons, grated roasted sirloin 1/2 ounce salt 2 pounds minced apples 2 pounds suet 2 pounds raisins 2 small nutmegs 21/2 pounds currants 1 teaspoon pounded mace 212 pounds sugar 1 teaspoon ginger 12 pound candied orange 12 pint sherry lemon or citron 12 pint brandy Boil tender and cut fine the meat, add raisins and finely chopped suet; to this add currants, well cleaned and dried, apples and sugar. Cut candied peel and add rinds of two large lemons and two more boiled quite tender and chopped; to this add nutmeg, salt, mace and ginger. Mix these in- gredients well, then add brandy and wine. Put into jar and keep closely covered. It should be stored for a few days before it is used. This will remain good for many weeks. -Mrs. S. D. Cooper. 176 GOOD THINGS TO EAT ADDITIONAL RECIPES. 180 GOOD THINGS TO EAT NESSEROLE PUDDING. 1 cup large chestnuts 6 egg yolks 14 pound candied fruit 1 cup sugar 14 cup sherry 1 teaspoon vanilla 1/2 cup currants 2 teaspoons rum 1/2 cup seeded raisins 1/2 cup shredded pineapple, 1 pint whipping cream free from juice Shell chestnuts, put them into boiling water for five minutes, take off the inner skin and boil until tender. Press through a sieve. Cut fruit into small pieces, cover with sherry and let stand one-half hour. Cook currants and raisins in hot water until plump and drain through a cloth. Beat egg yolks and sugar thoroughly and add to stiffly beaten cream. Turn into a freezer and grind until half frozen. Remove paddle and, with a long spoon, stir in chestnuts, fruit, vanilla and rum. Place the pudding in an ice mould, pack it in ice and rock salt and freeze for six hours. Serve on a chilled platter with whipped cream or rum sauce. -Helen Montgomery. GOOD THINGS TO EAT 181 ADDITIONAL RECIPES. GOOD THINGS TO EAT 183 Preserves, Jellies and Pickles ORANGE MARMALADE. Ten medium sized oranges, four lemons. Slice as thin as possible (without removing the skins) and place in two quarts of water over night. Bring to a boil the next day and cook forty minutes. Then add six pounds of sugar which has been heated, and cook rapidly twenty minutes longer. - Miss Nellie Clough. ORANGE MARMALADE. 6 large oranges 3 lemons 5 quarts cold water Pour cold water over fruit after slicing and let stand twenty-four hours. Then boil and let stand for another twenty-four hours. Then add five quarts sugar and boil until thick, usually from two to three hours. Directions: Wash oranges and lemons. Begin at stem end, slice thin, throwing away end slices. One-half of oranges peeled. Select thin skinned, well ripened fruit. - Margaret E. Frost. CRANBERRY CONSERVE. 1 quart cranberries 1/2 pound English walnut 2/3 cup cold water meats 2/3 cup boiling water 1 orange 14 pound seeded raisins 11/2 pounds sugar Pick over and wash cranberries. Put in saucepan, add cold water, bring to boiling point and let boil until skins break. Force through a strainer and add boiling water, seeded raisins, nut meats, broken in small pieces, orange (wiped, thinly sliced, then cut in small pieces, removing seeds), and sugar. Again bring to boiling point and let simmer twenty minutes. -Mrs. Adelaide H. Smith. 184 GOOD THINGS TO EAT SPICED GRAPES. 7 pounds grapes 1 teaspoon nutmeg 5 pounds sugar 1 lemon and 3 oranges, 2 tablespoons ground cin- sliced thin. namon, cloves, allspice 12 pint good vinegar Pulp, cook, and put through colander to remove seeds. Add uncooked skins, sugar, etc., and cook to consistency of marmalade. -Mrs. Ed. Arnold. GRAPE CONSERVE. 3 pounds grapes 3 pounds sugar 3 lemons 1 cup walnut meats Remove skins from grapes. Cook skins in a little water till tender. Cook pulps in another dish until the seeds can be separated. Remove seeds, add cooked skins and three pounds of sugar, the juice of three lemons and thinly shaved rind of one lemon. Cook for one and one-half hours over slow fire; add walnut meats and put in jelly glasses. Good with meat. -Julia Larimer. GRAPE CONSERVE. 5 pounds grapes 2 pounds sugar 2 pounds raisins 1 pounds shelled walnuts Pulp grapes and cook pulps ten minutes. Put through colander. Then cook skins, pulp and above recipe one-half hour. -Mrs. Hal Hazlett. APRICOT CONSERVE. 2 cans sliced pineapple 1/2 pound blanced almonds 2 cans apricots 8 cups white sugar 2 oranges Cut pineapples, a pricots, oranges and nuts in small pieces. Add sugar and cook three-fourths of an hour; after it comes to a boil, glass and cover with wax. -Mrs. Lionel Whitney. CHERRY CONSERVE. Five pounds pitted black or red cherries, two pounds seeded raisins, four large oranges, cut up fine, two lemons, same, five pounds granulated sugar. Boil together one hour and put up in jelly glasses. Seal with paraffine. - Mrs. Horace Humphreys. GOOD THINGS TO EAT 185 PLUM CONSERVE 6 pounds Damson plums 5 pounds sugar 3 oranges 112 cups water 1 pound walnuts Cook all but nuts for one hour. Put in nuts and cook fifteen minutes longer. -Mrs. F. N. Risteen. PRUNE CONSERVE. 1 pounds prunes 1 teaspoon each of cloves, 2 lemons cinnamon, allspice and nut- 11/2 cups sugar meg 1 envelope Knox's gelatine Soak prunes four hours. Pit and cut in small pieces. Use juice of lemons, then cut the rinds in thin slices and add to the prunes. Put all on the fire and simmer until thick, about one and one-half hours. -Mrs. Ed. Arnold. "JOYOUS” CONSERVE. Three cups rhubarb, peeled and cut fine, one cup cut unpeeled orange, four cups sugar, a little water in the bottom of kettle. Cook one hour or so, slowly. Can when not too thick, as it thickens in cooling. If desired, add pineapple at rate of one-half cup pineapple to one cup orange and add sugar to make equal parts. -Zillah C. Bartlett. EAST INDIAN PRESERVE. Eight pounds hard pears, cut into cubes, six pounds granulated sugar, one-half pound green ginger root, scraped and cut fine (or crystallized ginger), three lemons, juice and a little of the thin yellow rind, cut fine with scissors, one pint of water. Boil slowly three hours. -Mrs. Henry Bennett. -Mrs. L. M. Archer. QUINCE PRESERVE. One quart chopped quinces, one quart granulated sugar. Stew quinces until soft, with enough water to cover; add sugar and stew until syrup is thick. Put in jars and seal. -Mrs. A. B. Patten. GOOD THINGS TO EAT 187 GARFIELD JAM. Boil four pounds seeded plums and four pounds seeded peaches (with- out peeling) until tender. Add four pounds light brown sugar, one pint vinegar, one tablespoon cinnamon and one teaspoon cloves. Boil until thick, can and seal. This quantity makes about five pints. --Zillah C. Bartlett. SUNSHINE STRAWBERRIES OR CHERRIES. Use equal weight of sugar and fruit. Put fruit in the preserving ket- tle in layers, sprinkling sugar over each layer. The fruit and sugar should not be more than four inches deep. Place the kettle on the stove and heat slowly to the boiling point. When it begins to boil, skim carefully. Boil ten minutes, counting from the time the fruit begins to bubble. Pour the cooked fruit into platters, having it about two or three inches deep. Place the platters in a sunny window in an unused room for three or four days, or put fruit in a shallow pan, cover with a sheet of glass and set out of doors in a sunny place. The fruit will grow plump and the syrup will thicken almost to a jelly. Put the preserves, cold. into jars or glasses. If cherries are used, and not seeded, add one or two tablespoons water to each layer of sugar. --Mrs. M. L. Collins. APPLE CHUTNEY. 12 sour apples 1 teaspoon ground ginger 1/2 cup currant or cranberry 1 cup chopped raisins jelly 1 teaspoon cinnamon 1 large onion 1 pint vinegar (or part 2 cups sugar water if strong) 3 green peppers 1 tablespoon salt 1/2 cup lemon juice 14 teaspoon cayenne pepper 1 red pepper Chop apples, onion and peppers fine, add vinegar and jelly and let simmer one hour. Stir often. Add other ingredients, then cook another hour, stirring frequently. Can. Makes three pints. - Mrs. M. L. Collins. 190 GOOD THINGS TO EAT MUSTARD PICKLE. Twenty-four small cucumbers, more if desired, cut in small pieces, two quarts small onions, whole, three green peppers, chopped fine, two heads cauliflower, good sized ones, cut in small pieces, two quarts wax beans, cut in small pieces, two quarts green tomatoes, cut in small pieces. Let this stand in salt water over night, using one-half cup of salt and enough water to cover them. In the morning scald all together in same water, not boil, but scald thoroughly, and then drain. Take three quarts vinegar, four cups sugar, three teaspoons celery seed, three-fourths cup flour, one-fourth ounce of tumeric, one-half pound Coleman's mustard. Mix the flour, mustard and tumeric with a little vinegar first; after this is beaten up smooth, add the rest of the vinegar, put on and heat thoroughly; then pour over the pickle and mix. Bottle while hot. -Mrs. John C. Harmon. CHOPPED PICKLES. 3 dozen small cucumbers 1 dozen large white onions 1 ounce celery seed 212 pounds brown sugar 4 heads cabbage 3 ounces white mustard 1 ounce tumeric seed 1 peck green tomatoes Enough vinegar to make 1 ounce Coleman's mustard juice Chop onions, cabbage and tomatoes the day before making and sprinkle with salt in the proportion of one-half pint to one peck. Next morning squeeze mixture well to get all of juice out. Add vinegar, mustard seed, etc., boil one-half hour. Pour in jar and bottle next day. -Mrs. Jonathan Thomas. UNCOOKED CHOPPED PICKLES. Three dozen cucumbers, eight white onions, one cup salt. Mix and let drain over night. Add one cup mustard seed, one-half cup sugar (brown), one and one-half dozen small red peppers, chopped. Add cider vinegar to taste. -Mrs. Chas. Kleinhans. 196 GOOD THINGS TO EAT ADDITIONAL RECIPES. 198 GOOD THINGS TO EAT A NEW IDEA FOR FUDGE. Add a tablespoon of peanut butter to the fudge when it is nearly done. It takes the place of chopped nuts and gives a delicious flavor of its own. -Frances C. N. Kaye. CHOCOLATE FUDGE. 3 cups white sugar 21/2 squares chocolate 1 cup canned milk Boil until it forms a very soft ball in water, stirring constantly. When done stir in butter size of a large egg. Cool thoroughly, beat until creamy. -Mrs. J. Newell Abrahams. COCOANUT BROWNIES. 2 packages Dromedary 1 can Eagle brand con- cocoanut densed milk 2 squares melted chocolate Drop by teaspoon on buttered pan and bake slowly fifteen or twenty minutes. -Mrs. W. N. West. COCOANUT CANDY OR BALLS. 4 cups powdered sugar 1/2 teaspoon lemon extract 4 tablespoons water 1 egg white 1 teaspoon vanilla 1 cup shredded cocoanut Mix sugar, egg white and water, then add cocoanut and flavoring. Beat until stiff, then mould into balls, roll in cocoanut and set away to harden. -Alice Meade. CREAM FUDGE. 1 cup white sugar 2 teaspoons butter 1 cup brown sugar Speck salt 1/2 cup milk Flavoring, 4 drops 2 tablespoons corn syrup Cook sugar, milk and syrup together until it will form soft ball when dropped in cold water. Remove from fire and let cool until it begins to thicken. Add flavoring. Beat until creamy. (Nuts, figs, cocoanut or candied cherries may be chopped and added to fudge while beating, if de- sired.) -Winifred Pitcher. GOOD THINGS TO EAT 199 MAPLE FUDGE. 1 tablespoon butter 5 cups light brown sugar 1 cup milk Boil all together, stirring all the time, until you can roll out in soft balls when dropped in cold water. Before taking off of stove, add one pound chopped nuts and one tablespoon vanilla. -Mrs. Charles B. Thomas. FRUIT LOAF CANDY. 1 pound light brown sugar 1 teaspoon cream of tartar 1 pound pulverized sugar dissolved in little warm 1 pint sweet cream water Mix very thoroughly, then boil until a firm, soft ball will form in water. Let stand a few minutes, then stir until too stiff to stir with a spoon, then knead on a board until creamy. Just before done add one- fourth pound candied cherries and one-fourth pound candied pineapple, cut into small pieces. Mould mixture into three loaves. -Mrs. A. 0. Rosser. DIVINITY. 2 cups sugar (granulated) 34 cup Karo corn syrup 1/2 cup water (white) Boil until it forms a hard ball in water. Beat whites of two eggs until very stiff, then pour syrup into eggs on a flat platter and add cup of candied cherries and nuts, and when it becomes stiff enough, mould and slice. -Helen Louise Crosby. -Nellie Field. PEPPERMINT TAFFY. 1 can Karo corn syrup 1 tablespoon butter (white) 2 cups sugar (granulated) Cook until it hardens or threads; add one-half teaspoon essence of per- permint. Pull until white. -Mrs. Cassel. GOOD THINGS TO EAT 201 CLEVELAND'S CHOICE. Four cups light brown sugar, one cake chocolate, one cup cream. Boil cream and sugar until it will form a soft ball when dropped in cold water. Remove from fire and beat until stiff enough to shape. Form into small balls or oblong pieces, and set aside to harden. Melt one cake of “Dot” chocolate (or unsweetened chocolate, if preferred), over hot water. When cool enough, about 80 degrees, dip one piece at a time and drop onto waxed paper. Set in cool place to harden. If chocolate is too hot the candies will have a spreading base. –Louise Jerram. MOLASSES CANDY. 2 cups New Orleans molasses 34 pound butter 1 cup white Karo syrup 2 tablespoons vinegar 2 cups sugar (granulated) Cook until brittle in cold water; add pinch of soda, stir well. (Do not. stir while cooking.) Pull. -Mrs. Hondius. MEXICAN CANDY. Two cups of brown sugar, boiled with one cup of water until brittle when tried in cold water. Add one package of cocoanut and two cups of pecans; cook a few minutes, stirring all the time. Add three well beaten eggs; let cook until thick and keep stirring. Pour in greased pan about one-third inch thick. Put in oven and brown. When cool, cut in squares. -Mrs. Geo. P. Hayden. CANDIED ORANGE PEEL. Soak orange peel over night. Pour off water and cut in long pieces. Add two cups sugar, one cup water, small piece of butter. When syrup threads, take off stove and stir until creamy. -Miss Bertie Clifton. CHOCOLATE CARAMELS. 1 cup rich milk 2 pounds light brown sugar 1/2 pound Baker's chocolate 2 tablespoons vanilla 1/2 pound butter Boil rather slowly about fifteen minutes; take off stove and beat hard ten minutes. -Mrs. Chas. B. Thomas. GOOD THINGS TO EAT 205 Household Hints To remove paint from window glass, use strong hot vinegar. To clean willow ware or matting, wash with salt water, using a brush. To peel tomatoes, first bruise the skins with the blunt edge of a knife. Soda in spinach gives it a beautiful color. Washing painted woodwork-Put one-half cup of coal oil in a bucket of water. When the moulding of picture frames becomes broken, paint the broken places with oil or water colors, and the imperfection is hardly noticed. Place in each closet a small bottle of oil of cedar containing a split cork and it will keep the moths away. To clean water spots on glassware, sprinkle any cleanser on one-half a lemon. Lux powder is splendid for washing wool garments. To clean gloves, make a paste of light cornmeal and gasoline, wash the gloves on the hands and wipe with a turkish towel. After washing white crepe de chine in luke warm water, roll in a bath towel and let stand an hour before ironing. It will remain white much longer. A five-cent school eraser is exceptionally good for keeping the gas stove polished. After cleaning clothes with gasoline, the ring around the part cleaned can be removed by steaming over a teakettle. To get rid of the taste and smell of fish, baked or fried, wash the vessel it was cooked in well with soap and water, dry, then scald with boiling vinegar or vinegar water. To cure a burn, cut open and scrape a potato and bind the scraping on the burn. Repeat if the burning sensation returns. This is unfailing if done properly. Molasses will run out of a measuring cup quickly if the cup is first dipped in cornstarch. Soap should be used as a lubricant for doors and drawers that stick; it is much better than oil; more sanitary; and there is less danger from grease spots from contact. Cranberry sauce can be improved by adding the juice of half a lemon with sugar to each quart—it is clear and more solid. In ironing plaited skirts, if, after pressing each plait in exact place, it GOOD THINGS TO EAT 207 Rice, if washed in hot water instead of cold, is much more quickly cleansed and freed from all starch and dirt. After cleaning brass to- a brilliant polish with the ordinary metal cleansers, apply thin furniture cream or wax and polish off. The brass will remain bright much longer, as the latter process resists the damp. . Ink spots on the fingers may be instantly removed by a little ammonia. Rinse the hands in clear water. Cupboards and shelves in the kitchen and pantry can be painted throughout with washable distemper. It dries quickly and hard, is very clean in appearance, can be easily renewed, and is better than paper. An inch and a half paint brush, after being soaked in boiling water, is splendid for greasing pans. By putting a tablespoon of household ammonia in a greasy pan it will keep the dishwater from becoming greasy. CLEANING FLUID. Gasoline.. Alcohol Bay rum. Aqua Ammonia Chloroform Ether 8 ounces 1/2 dram 4 drops 4 drops 16 drops .16 drops Powdered Borax. 4 grains There is nothing better than gasoline for cleaning porcelain sinks and bath tubs. If cream does not whip, use a pinch of salt. To remove grass stains, dissolve cream of tartar in boiling water and apply hot. Put an oyster shell in your teakettle to prevent its becoming incrusted with lime. To make lumpy gravy smooth, beat with an egg beater until lumps disappear. To make meat tender add a tablespoon of vinegar to it while boiling or roasting Grease your potatoes before baking them and they will be a lovely glossy brown and the jackets will be tender. SILVER POLISH RECIPE. One ounee alcohol, one ounce water, two drams strong ammonia.