gºſſilſ»ºgº - - º ſº º - º º º L -- E|3|3|E|3|E|3|3|{{ - * Hººlºº ºf lººººº. -º-º-º-º: FSQUZºº MARON COOK BOOK “Let me cook the dinners of a nation, and I haſ not care who make it ſaw.” FIFTH EDITION 1921 - MARION VIRGINA Tº ſº wºn the Medal aſ Jamestºwn º – fºr fl's Purity and Bºing ſºlilies. E. - Tº sº. Fº º-º-º-º-º-º: ºs- - - --- =sº - – sº-º-º- The Finest Flour Produced MAKES MORE BREAD MAKES WHITER BREAD MAKES BETTER BREAD THAN ANY OTHER FLOUR writº FOR PRICE | ill- LDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD. IIIHIIIHIIII | MARION COOK BOOK “What have we here? Such hints of cheer as set one's lips to smacking; Then buy a book to give your cook, And bills of fare both rich and rare You never will be lacking.” 1921 #! When-in - Marion - Visit Collins Brothers Department - Store Millinery and Ready-to-Wear Furs a Specialty WE CARRY BUTTERICK PATTERNS, GOS- SARD CORSETS, MUNSINGWEAR, SELBY FOOTWEAR, STATIONERY, ROYAL SOCIE- TY ART GOODS AND TOILET ARTICLES MARION, VIRGINIA H = IIILITIETººrººººººººººººººººººººººººººººººººººººººººººººººººººº. iii. III III III IIIHIIIII IIII IIIIIIIIIIIIIIIIIIIIIIIITIIIIIIIIIIIHITIIITIIITTI CONTENTS Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oysters and Fish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Entrees. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cheese and Egg Dishes. . . . . . . . . . . . . . . . . . . . . . . . . . Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Puddings and Sauces. . . . . . . . . . . . . . . . . . . . . . . . . . . Sauces. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cake Fillings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Small Cakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Desserts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Canning and Preserving. . . . . . . . . . . . . . . . . . . . . . . . . Pickles and Sauces. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chafing Dish Dainties. . . . . . . . . . . . . . . . . . . . . . . . . . Sandwiches. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Candies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beverages. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Miscellaneous..... . . . . . . ------------------------ B. D. Smith & Bros., Printers Pulaski, Virginia TO PATRONS OF THE MARION COOK BOOK 㺠E, the Ladies of Royal Oak Presbyterian Missionary ºš Society, wish to thank our friends who have so kindly contributed their tried and proved recipes, which en- ables us to put before the public a choice collection of the best that can be obtained. Owing to the increased cost of materials, labor, etc., we have been compelled to raise the price of the Marion Cook Book to 75 cents per CODy. We hope that all of our friends will purchase a copy of our book and recommend it to others, so that all may have the benefit of its valuable recipes. We also tender our thanks to the business men of Marion and other cities who have so kindly favored us with their advertisements. They are reliable firms, and we advise our readers when in need of any articles handled by these firms to patronize them. When ordering this book by mail write to “MARION COOK BOOK,” Marion, Virginia. Soups “A health to the girl that can dance like a dream, And the girl that can pound the piano; A health to the girl that writes verse by the ream, Or toys with high C in soprano; To the girl that can talk, and the girl that does not; To the saint and the sweet little sinner— But here's to the cleverest girl of the lot, The girl that can cook a good dinner.” Velvet Soup.–Stock of chicken, one quart. Cook with two cloves, parsley, celery, onion, salt and pepper to taste, then strain. When ready to serve add one cupful of chopped chicken breast, one cupful of bread crumbs, one cupful of chopped almonds, and last one quart of cream (or cream and milk mixed). Do not boil but serve hot. Mrs. Geo. W. Miles. Tomato Bisque.-One quart of tomatoes, one quart of water, stew until soft, then strain. Add one teaspoonful of soda, allow to effervesce, add one quart of boiling milk, salt, butter, and pepper to taste with a little rolled cracker dust. Boil a few minutes and serve. This is a delightful soup. Mrs. J. M. Brisco. Chicken Soup.–One-half gallon of chicken stock, one cupful of cooked rice, one-half stalk of celery chopped fine, one small onion, one- half cupful of cream. Boil all twenty or thirty minutes, season to taste. Thicken with yolk of an egg and a little flour. - Mrs. E. H. Henderson. Cream of Asparagus Soup.–For making two quarts of soup use two bundles of fresh asparagus. Cut the tops from one of the bunches and cook them twenty minutes in salted water enough to cover them. Cook the remainder of the asparagus about twenty minutes in a quart of stock or water. Cut an onion in thin slices and fry in three table- spoonfuls of butter ten minutes, being careful not to scorch it; then add the asparagus that has been boiled in the stock; cook this five minutes, stirring constantly; then add three tablespoonfuls of dissolved flour, and cook five minutes longer. Turn this mixture into the boiling stock and boil for twenty minutes. Rub through a sieve; add the milk and cream (about one quart) and the asparagus heads. If water is used in place of stock use all cream. You can use one can of asparagus in place of the fresh. Miss Lillian Thomas. Celery Soup.-Chop sufficient stalks of celery to make one quart; cover with one quart of water; cook twenty minutes and then press through a colander. Rub together two tablespoons of flour and two tablespoons of butter, add to a quart of milk in a double boiler, stirring until smooth and thick. One teaspoonful of salt and pepper. Strain through a sieve and serve hot. Mrs. W. W. Hurff. SNOWFLAKE won the Medal at the Jamestown Exposition. 5 Knox Acidulated Gelatine—no bother—no trouble—no squeezing lemons. Cream of Tomato Soup.–To one pint of tomatoes, add a slice of onion, one-fourth teaspoonful of pepper (or a pinch of cayenne), one teaspoon salt. Heat to the boiling point, strain through a sieve and return to the fire. Bring one quart of milk to the scalding point, rub two rounding tablespoonfuls of flour, and two rounding tablespoonfuls of butter together until smooth, stir into the hot milk and cook, stirring constantly until as thick as cream. When ready to serve, turn tomatoes into tureen, add one-fourth teaspoonful of soda and gradually add the thickened, milk, stirring constantly. Mrs. Margaret Rhea Staley. Tomato Soup.–Cook one quart of tomatoes ten minutes, add one quart of boiling water. Put in a frying pan three level table- spoonfuls of butter and three of flour rubbed together, then add the tomato and water gradually, stirring well; let come to a boil, add two teaspoonfuls of salt, three level tablespoonfuls of sugar and a little pepper; mix well, then strain. Reheat and serve with croutons. Mrs. W. B. Jackson. Tomato Soup.–Turn one can of tomatoes into a quart of beef stock, add a slice of onion and three cloves and simmer one-half hour Press through a sieve and return to the fire with a scant half cup of rice that has been soaked ten minutes. Cook until rice is tender. Add about one and one-half teaspoons of salt, a dash of pepper and one heaping teaspoon of sugar. The rice may be strained out and the Soup served clear with croutons. Miss Haller Fell. Celery Bouillon.—Take the leaves and scraps from one bunch of celery, boil twenty minutes in one quart of water. Strain, and add to the liquor, one quart of hot milk, to which lump of butter the size of an egg has been added. Let come to a boil, and season with salt and pepper. Serve in bouillon cups, with whipped cream over top. Mrs. Jno. Preston Buchanan. Vegetable Soup without Meat.—Two quarts of cold water, three good size potatoes diced, two small onions sliced, one-half cup chop- ped cabbage, one cup canned tomatoes, one small bunch celery, one cup cooked navy beans, two tablespoons of butter, one teaspoon sugar, salt and pepper to taste. Caramelize the sugar in soup kettle, add water and all vegetables except beans. Simmer slowly for an hour. Season with salt and pepper, then cook gently for another hour. Then add beans and butter. Mrs. W. M. Sclater. Vegetable Soup.–Boil a soup bone until done and set the stock away until cold after salting lightly. Remove most of the grease from the top, and to one quart of strained stock add one onion chopped fine, one quart of tomatoes strained through a colander, one-fourth cup of uncooked rice, two small potatoes cut in small dice. Boil half an hour, then add one teaspoon of sugar, one teaspoon of salt, a pinch of Ask for SNOWFLAKE Flour. 6 Ask your grocer for KNOX GELATINE–take no other. pepper or a small piece of red pepper pod, three cloves and one-half cup of canned peas or corn, and simmer ten minutes. Croutons.—Cut stale bread in pieces one-third inch in thickness and remove crusts. Spread thinly with butter, cut in one-third inch cubes, put in a pan and bake until delicately browned. Serve as an accompaniment to cream soups. Cream of Mushroom Soup.–One pint of chicken stock, one pint cream, one can mushrooms cut in small pieces. Bring stock to boil- ing point, add cream, mushrooms and salt and pepper to taste. Boil all together for an instant. Serve (very hot) in cups with a teaspoon of whipped cream on top of each cup. Sprinkle chopped parsley on top of cream. Miss Jennie Wellde. Oysters and Fish “He was a bold man that first ate an oyster.” Creamed Oysters.-Put a piece of butter size of a walnut into double boiler, when this is soft stir in one-half cup of thick cream, let come to boil and thicken with flour enough for a thick sauce (about two round- ing tablespoons); season with one level teaspoon of salt and a little pepper. Wash and drain in colander one quart of oysters, heat and add to the cream. Serve hot. Very nice served in hot patty shells or on crackers. Mrs. Geo. W. Miles. Minced Oysters.-Drain one quart of oysters and mince (cut each in two pieces). Put over fire and add one cup of crumbled crackers, two eggs, butter size of an egg, salt and pepper to taste and a dash of red pepper. Stir constantly until oysters curl. Put in shells, cover with cracker dust, dot with butter, and brown. Serve very hot. Mrs. W. L. Lincoln. Stewed Oysters.-One quart of oysters, three pints of new milk, one heaping tablespoon of butter, two teaspoons of salt. Heat milk until scum is formed on top, then turn the oysters into it, which have been cooked in their own liquor with salt and butter until the gills curl. Season and serve at once. * * * Oyster Cocktail.-Clean and chill sixty small oysters. Mix with three teaspoons of grated horseradish, one-half reaspoon of tabasco sauce, five tablespoons of lemon juice, three tablespoons of Worcester sauce, one and one-fourth teaspoons of salt, three tablespoons of cat- sup. Serve in sherry glasses for twelve. Miss Virginia Buchanan. SNOWFLAKE is the Flour that made Marion Famous. 7 - KNOX GELATINE improves Soups and Gravies. Baked Fish with Tomato Dressing.—Shad, or any large fish without many bones. Put one-half can of tomatoes, one-fourth of a large onion, salt and pepper to taste and a little butter in a pan with fish, and pour a little warm water around it and baste. Mrs. Margaret Rhea Staley. Oyster Fricassee.—One tablespoon of butter, a dash of pepper, one-half pint of oysters, one-half teaspoon of salt, a dash of cayenne. Place all the ingredients, excepting the oysters, in a chafing dish or covered saucepan; when hot add oysters, cover and shake pan occasion- ally. When oysters are plump, drain them and place where they will keep hot. Add enough cream to the liquid in pan to make one-half cup. Sauce: one tablespoon butter, one tablespoon flour, one-half cup of cream and oyster juice, one yolk of egg, one-half teaspoon of lemon juice. Make white sauce. Beat the yolk until thick and lemon colored, add sauce and lemon juice. Reheat oysters in sauce and serve on toast, crackers or in patty shells. Miss Alford, Teacher Domestic Science, Marion College. Oyster Cocktail Sauce.—Eight large tablespoons catsup, one tea- spoon chutney, juice from one-half lemon, one-half pimento. Chop pimento to a liquid, chop a little celery leaf very fine. Mix all to- gether, adding salt to taste. Mrs. W. H. Teas. Panned Oysters.-Put one tablespoon of butter in a covered saucepan with salt and pepper to taste, when hot add one pint of washed and drained oysters. Cover closely and shake the pan to keep from sticking. Cook about three minutes or until plump. Serve on toasted bread or crackers. * * * Escalloped Oysters.-Put one pint of oysters in a strainer over a bowl, pour over six tablespoons of cold water and reserve liquor. Carefully pick over oysters to remove bits of shell. Mix one-half cup stale bread crumbs with one cup of rolled cracker crumbs, and stir in one-half cup of melted butter. Put a thin layer of this mixture in the bottom of a buttered shallow baking dish, cover with half the oysters and sprinkle with salt and pepper; then add one-half the re- served liquor, repeat and cover with remaining crumbs. Bake in a hot oven from thirty to thirty-five minutes. Never allow more than two layers of oysters. Mrs. D. H. Mitchell. Oysters on Toast.—Allow four medium sized oysters to each per- son; place them in their liquor over the fire in a granite-ware pan and cook them gently until the edges ruffle; then season well with butter, salt and pepper. To one cup of boiling water add one-half teaspoon of salt, stir until the salt is dissolved, dip the crusty edges of three- inch squares of toast in the water to moisten them slightly, and place the toast on a hot platter. Butter the toast lightly, lay four oysters SNOWFLAKE won the medal for its purity and baking qualities. 8 Send for free sample of KNOX GELATINE. on each piece, divide the liquor, one spoonful at a time, among the slices of toast, and serve steaming hot on warm plates. Mrs. E. A. Rhodes. Baked Shad.—Clean fish and salt several hours before cooking, then wash and drain well and open; place in a drip pan with back down. Cover with pieces of butter, season with pepper and dredge with flour. Pour on it less than a cup of water, put in a hot oven and bake thirty minutes, basting often until the fish has taken up all the liquid and is a delicate brown. Serve on platter garnished with slices of lemon. Mrs. O. C. Sprinkle. Fish Balls.-Press through a colander a cup of cold flaked flesh and a cup of cold mashed potatoes. Mix well and season with one-half teaspoon of salt and a little pepper. Shape into balls, dip in egg and bread crumbs and fry golden brown in hot cottolene. Serve on cress or parsley, garnish with hard boiled eggs cut in quarters. Serve with or without—Egg Sauce: one tablespoon of butter, one tablespoon of flour, rubbed smooth together and thinned with a teacup or more of hot water. When sauce has cooked smooth add a little pepper and salt, three chopped hard boiled eggs and a little chopped parsley. Serve very hot. Miss Haller Fell. Entrees “Through my stomach was sharp, I could scarce help regretting To spoil such a delicate picture by eating.” Oyster and Celery Patties.—One pint of solid oysters, one bunch of celery, one heaping tablespoon of butter, two level teaspoons of salt, one-half cup of cream, one rounding tablespoon of flour, yolk of one egg. Cut celery into small cubes and boil in enough water to cover until very tender (about one hour), adding salt when nearly done. Add flour, creamed with butter and milk and egg mixed to- gether. Five minutes before serving add the oysters, allowing them to cook until the gills curl. Serve in hot patty shells. This makes one dozen. Miss Virginia Buchanan. Chicken Pie.—Joint a spring chicken as you would for frying, let it stand for about an hour in a little salted water, then season to taste with salt, pepper and a good-size lump of butter. Let it cook until tender. Make a rich dough as you would for biscuits; line a baking dish around the sides and bottom with pastry, having rolled it till about one-fourth inch thick. Now pour in the pieces of chicken and pour over them the gravy left from cooking, adding milk or cream if convenient, cover with top crust and bake a golden brown. Mrs. J. M. Brisco. SNOWFLAKE, the richest pure white Flour on the market. 9 Send for the KNox GELATINE recipe book. Stuffed Peppers.-Use peppers of medium size, cut off the tops and remove the seeds and white membrane. Put them into boiling water for five minutes, then drain and make a filling as follows: Pour two tablespoons of melted butter over a cup of fine bread crumbs; add a beaten egg, one-half teaspoon of salt, one cup of finely chopped cold meat, and moisten with stock or water. Fill the peppers, round- ing the filling on top, not packing it, but putting it in loosely. Cover with buttered bread crumbs and put in a pan with about one-half inch of water in bottom of pan. Bake in moderate oven about one- half hour, basting the peppers (not the filling) several times. Remove carefully to platter for serving. This dressing will fill six medium- size peppers. * * * Chicken Patties.—Line deep patty pans with pastry, or cut it in circular pieces, fit on deep inverted gem pans, press lightly, prick well and bake in hot oven until delicately browned. Remove from the pans, fill with creamed chicken and garnish with parsley. The cases may be made in advance and reheated for serving. Creamed Chicken.—Melt three level tablespoons of butter, add four and a half level tablespoons of flour, and when blended, pour on gradually, stirring well three-fourths cup each chicken stock and cream or milk. Season with one-half teaspoon salt, one-fourth teaspoon of celery salt and a few grains of cayenne; then add two cups of cold chicken cut in one-third inch cubes. For a change, before filling, roll the edges of the cases in the slightly beaten white of an egg, then in finely chopped parsley, making an attractive moss-like edge. For variety, dip some in egg and then in finely chopped nuts, a mixture of almonds and English walnuts being good. The dipping may have to be repeated several times, until a thick edge is formed, and should be done after the cases have been reheated. Miss Haller Fell. Ham Croquettes.—One and one-half cups of grated ham, one cup of bread crumbs, two cups of hot mashed potatoes, one large spoonful of melted butter, three hard-boiled eggs, a little red pepper and salt. Mix ham, eggs and all together and add two spoonfuls of tomato catsup. Form croquettes by filling a small cornucopia full of the mixture and turn out on dish. Roll in egg and bread crumbs and fry a nice brown. Mrs. Margaret Rhea Staley. Brain Croquettes.—Take one pound of brains, hog or beef, wash in several waters, or soak in water several hours, cleanse thoroughly of blood and bone, take off thin skin (beat four eggs, have these ready), place brains in iron frying-pan with lard, not too much, mash with big iron spoon as they cook, mash fine. When the brains are half cooked, add salt, pepper and eggs, stirring and turning as you would scrambled eggs, mixing thoroughly. This makes a good dish. Then if you want croquettes, cook the same way, take off the fire, roll and SNOWFLAKE, the Pride of Southwest Virginia. 10 Knox Acidulated Gelatine—no bother—no trouble—no lemon squeezing. shape in croquettes, dip in egg, then cracker meal, then egg again and crumb and fry. I use lard sparingly in frying croquettes; I find too much lard softens the croquettes and they crumble. Turn them often. Mrs. E. J. Lee, Lynchburg, Va. Salmon Croquettes.—Shred one can of salmon, add one cup mashed potatoes, one-half cup of bread crumbs, one egg, a small piece of butter, a dash of red pepper. Make into any desired shape, drop into boiling cottolene until brown, drain on brown paper and serve. Mrs. C. C. Lincoln. Creamed Chicken.—Two cups of cold chicken cut into large dice, one-half can of French mushrooms cut into quarters. Make a sauce of one rounding tablespoon each of butter and flour, one-half teaspoon of pepper, one-half teaspoon of celery salt and one cup of milk. When cooked, mix well with the chicken and mushrooms and serve in patty shells or pour into a buttered baking dish, cover with buttered crumbs and bake until brown. * * * Chicken Pie.—Pick the meat from the bones of stewed chicken, add broth to cover, salt and pepper to taste. Heat to boiling point and turn into baking dish. Sift together one and one-half cups of pastry flour, three level teaspoons of baking powder, a scant half tea- spoon of salt; with the tips of the fingers work into the flour about one- third cup of shortening, then with a knife mix to a dough with sweet milk. Turn on a board well floured, work it with a knife, then pat and roll into a sheet a little larger than the top of the dish, and make two crosswise slits in the center. Butter edge of dish and set the crust in place, and with a biscuit cutter cut a few crescents out of the rest of the dough, brush the under side with cold water and set in place around the edge of the dish. Brush over with melted butter and bake thirty minutes. Beef and veal may be used the same way. Miss Haller Fell. Baked Apples.—Wash thoroughly half a dozen apples; with a sharp knife take out the core, leaving the apples whole, fill up the vacancy with raisins, nuts and sugar, put in oven and bake. When cool serve with whipped cream. Makes a delicious breakfast dish. Mrs. W. W. Hurt. Chicken Croquettes.—Chop fine one cup of chicken, rub together a level teaspoon of butter and two of flour. Add one-half cup of milk and stir until you have a smooth paste, do not let it boil. Add to chicken one-half teaspoon of salt, a dash of pepper, a few drops of onion juice, a suspicion of nutmeg and a little chopped parsley. Add sauce and turn out to cool. Form into croquettes, dip in egg and bread crumbs and fry in hot lard. Use only so much of the sauce as will make the mixture of the right consistency to mould well. * * * Demand of your grocer SNOWFLAKE Flour. 11 Send for the KNOX GELATINE recipe book. Beef Croquettes.—Mince a slice of onion fine and put into sauce- pan with a tablespoon of butter. When it simmers add one level tablespoon of flour and stir until smooth and frothy, then add one-half cup of milk and salt and pepper to taste. Let boil, stirring constantly until thick, then add one cup of finely chopped cold meat and one cup of mashed potatoes. Spread on plate to cool, form into cro- quettes, dip in egg and crumbs and fry in hot lard. Mrs. E. H. Higginbotham. Stuffed Peppers.-For four peppers, one large tomato, one slice of stale bread, two medium slices of beef, butter size of walnut, salt, pepper, red pepper, sugar, inside and top of a green pepper. Put all ingredients through a meat grinder. Cut off tops of peppers and remove insides. Mix some of this with other ingredients. Put peppers in boiling water in stove and let cook until turning yellow. Stuff with dressing, put small strip of bacon on top and bake until brown. * * * Green Pea Croquettes.—Two-thirds cup milk, ten teaspoons of flour, six teaspoons of butter, two-thirds cup of canned peas, one- fourth teaspoon of salt. Make very thick white sauce, stir in peas and spread on buttered plate to cool and to form a crust on top. Make in cone shape, keeping crust on outside as much as possible. Roll in crumbs, then egg, and crumbs again. Fry in deep hot cottolene about five minutes. Mrs. Jno. Preston Sheffey. Brain Patties.—One set of brains, two eggs, one-half cup of cream, one tablespoon of butter, one tablespoon of flour, one can of mush- rooms (can be omitted). Boil brains in enough water to cover for about ten minutes. Remove from water and chop fine. Mix flour to a paste with the cream and stir into the boiling water. When smooth, add eggs slightly beaten, season and add the brains. Serve hot in hot patty shells. Miss Virginia Buchanan. Macaroni Croquettes.—Take macaroni left from a meal, mash and mix with either cold rice or creamed potatoes. Shape and roll in egg and bread crumbs and fry in hot cottolene. Mrs. Z. V. Sherrill. Baked Salmon.—One can of salmon, drained and shredded, three hard boiled eggs chopped fine, two-thirds of a cup of grated bread crumbs, one tablespoon of butter, one tablespoon finely chopped parsley, pepper and salt to taste and milk to moisten thoroughly. Mix well, put in a buttered baking dish, or in ramekins, sprinkle with grated crumbs and bits of butter and bake until brown. Any left over may be fried as croquettes. Mrs. Virginia H. Fell. Baked Salmon.-Shred a can of salmon and remove skin and bones. Put into a buttered baking dish, mix with a little pepper and just enough of the liquor to moisten well. Put lumps of butter over the top and bake a nice brown. Miss Miriam Sheffey. Write us for prices on Snowflake Flour. 12 Send for free sample KNOX {GELATINE. Rice and Cheese.—Boil one cup of rice and put a layer of it in a buttered baking dish, over this place a layer of grated cheese with pepper, salt and bits of butter; alternate layers of rice and cheese, having cheese on top. Pour over a little milk and bake as you would macaroni. Mrs. T. C. Shuler. Ham Toast.—Grind or chop cold ham until you have a good cup of the meat, using a little fat. Melt a tablespoon of butter in a sauce- pan or skillet and add one tablespoon of flour. As soon as blended add one and one-third cups of sweet milk. Let this thicken slightly, then add ham and the whites of two hard boiled eggs chopped fine with a fork. Season with pepper and a little salt. Pour over rounds of hot toast placed on platter. Sprinkle over the top the yolks of the eggs chopped fine. Garnish with parsley. Eggs may be omitted. Mrs. Mamie M. Painter. Ham Mousse.—One cup of double cream, two cups of finely chop- ped boiled ham, two teaspoons prepared mustard, one teaspoon horse- radish, four tablespoons mayonnaise, two tablespoons of Knox gran- ulated gelatine, one-half cup cold water. Grind ham fine and smooth; mix thoroughly with mustard and horse-radish. Whip the cream stiff and combine with the mayonnaise. Soften the gelatine in the cold water; melt it over hot water, cool a few minutes and strain into the cream. Let this stand in a cool place for ten or fifteen minutes, then fold in the ham; when thoroughly mixed, pour into a cold wet mould and set on ice several hours. Turn out on a serving dish, surround with lettuce hearts and garnish with radish roses. Mrs. Eldridge Copenhaver. Chicken Souffle.—One pint of finely chopped cold chicken, one tablespoon butter, one tablespoon flour, two cups cream or milk or one-half of each, two eggs, one-half cup bread crumbs, one teaspoon chopped parsley, one teaspoon salt, dash of pepper. Melt butter, add flour and stir until smooth, add cream and stir until it thickens, add crumbs and cook three minutes, add yolks of eggs just before taking from the fire and stir well, then add meat and seasoning. Beat whites stiff and fold into mixture, turn into a well greased dish and bake twenty minutes in a quick oven. Miss Ella Richardson. Salmon Loaf.-One can of salmon, drain off the liquid, remove bones and skin, and mince fine. Add one-half cup of fine bread crumbs, season with a little onion and pepper. Add one beaten egg. Mix well, shape into a loaf and turn into a shallow buttered baking pan. Melt one heaping teaspoon of butter in one-half cup of hot water and pour around the loaf, lay several thin strips of bacon over the top and bake until brown, basting often. Garnish with lettuce or parsley. If any of the loaf is left over it is very nice served cold. Mrs. T. C. Shuler. SNOWFLAKE makes the best bread, biscuit and rolls. 13 KNOX GELATINE improves soups and gravies. Banana Fritters.-One pint buttermilk, one and one-fourth pints of flour, one teaspoon of soda, one teaspoon of salt, one or two eggs, eight bananas. Beat eggs without separating, add three-fourths of the milk, then the flour, soda and salt which have been sifted together. Mix smooth and add the rest of the milk. Drop in a dozen slices of bananas and fry in grease a quarter of an inch deep in a very hot skillet. Sprinkle with powdered sugar and serve hot with lemon sauce or wine. Slice bananas lengthways into thick slices, cutting each into three pieces. Miss Virginia Buchanan. Cheese and Egg Dishes “Digestive cheese and fruit there sure will be.” “Like woman, when an egg is good, there is nothing better; when it is bad there is nothing worse.” Baked Eggs and Cheese.-Line a buttered casserole, shallow bak- ing dish, or pie pan, with a thick layer of grated cheese. Break six eggs on the cheese, dot with small pieces of butter, season with pepper and salt, and add about half a cup of rich sweet milk. Bake until the eggs are done and serve immediately. Mrs. B. F. Buchanan. Cream Cheese.—Melt three-fourths of a pound of cheese on back of stove. Make a cream of two eggs, two tablespoons of flour, two cups of sweet milk, lump of butter the size of an egg, and when thick stir in the melted cheese, and add a pinch of cayenne pepper. Serve with crackers. Mrs. M. G. Painter. Cheese Souffle.—One tablespoon of butter, one cup of water, one teaspoon of salt, one-fourth cup of flour, one teaspoon of Wor- cester sauce, or other relish, three eggs, one-half pound of cheese, pinch of red pepper. Mix flour to a smooth paste with a little of the water, and stir into the rest of the water, which should be boiling hot; add the cheese sliced thin, and stir until thick; add the rest of the in- gredients, the yolks of the eggs having been beaten very light. Fold in the whites, beaten stiff, and turn into well-buttered dish. Bake to a golden brown and serve at once. Miss Virginia Buchanan. Cheese Balls.-One cup grated cheese, one-third teaspoon salt, dash of red pepper, a pinch of celery salt. Beat the whites of two eggs stiff, mix together, mould with the hands into balls the size of a wal- nut, drop two at a time into a kettle of boiling cottolene; with a wire spoon keep the balls in constant motion—if allowed to rest on the bottom of the kettle they will pull apart and stick. A moment is sufficient time to brown them. Place on wrapping paper for an in- stant to drain. Mrs. Elizabeth Williams. Use SNOWFLAKE and you will always have good bread. 14 Ask your grocer for KNOX GELATINE–take no other. Baked Cottage Cheese.-Put into a pan or baking dish any amount of cottage cheese you have, pour over this some cream, add salt and pepper to taste; put in stove and when hot through beat it well, put back in stove, beating it well several times, and then let it brown just a little before serving. Do not use enough cream to make too Wet. Mrs. D. D. Staley. Cheese Fondu.-One cup of scalded milk, one cup of stale bread crumbs, one-fourth pound of cheese cut in small pieces, one table- spoon of butter, three eggs, one-half teaspoon of salt. Mix first five ingredients, add yolks of eggs, beaten until light, fold in whites. Pour in a buttered dish and bake twenty minutes. Mrs. Lee Richardson. Cheese Straws.-One cup of flour, four tablespoons of grated cheese, one tablespoon of butter, one-fourth teaspoon of baking pow- der, pinch of salt, a dash of cayenne pepper. Rub butter into flour, add salt, cayenne and cheese. Mix with cold water to a soft dough; roll very thin and cut into one-fourth inch strips. Lay in a greased pan and bake in a moderate oven until golden brown. Miss Julia Higginbotham. Cheese Straws.-Make a rich pastry as for pies—two cups of sifted flour, one-third cup of lard, one-half teaspoon of salt, pinch of red pepper, sweet milk, work in one-half pound of grated cheese and lump of butter as large as a big walnut, melted. Mrs. J. B. Richardson. Cheese Toast.—Mix well with the yolk of one egg two ounces of grated cheese, two ounces of bread crumbs, and one and one-half ounces of butter; add one-half dessert spoon of made mustard and a little salt and cayenne. Cut some toasted bread into circles or fing- ers, cover each piece thickly with the mixture and put them in the oven to heat. Brown lightly and serve hot. Mrs. E. A. Rhodes. Omelet with Cheese Sauce.--Four eggs beaten separately, to the yolks add four tablespoons of hot water and salt to taste, fold in the well-beaten whites and cook in a hot, well-buttered omelet pan or skillet. When done, fold over and turn out on a hot platter. Cheese Sauce: One tablespoon of butter melted, add one tablespoon of flour, stir together until smooth, add one cup of milk, allow to thicken, stirring constantly. Add one-half teaspoon of salt, a pinch of sugar, and one cup of grated cheese, and when melted pour over the omelet. Serve at once. Mrs. T. E. King. Egg Omelet.—Four eggs, beaten separately, one teaspoon of flour mixed in a little cold milk, one cup of sweet milk, one-half teaspoon of salt. Butter pan and have it hot; pour in mixture and cook slowly on top of stove. Turn when done and serve at once. Mrs. Jas. D. Tate. Try a sack of Staley's Whole Wheat Flour. 15 Knox Acidulated Gelatine—no bother—no trouble—no lemon squeezing. Eggs a la Cream.—Four hard boiled eggs, one dozen small spring onions minced, one cup of bread crumbs, lump of butter the size of an egg, salt and pepper to taste. Put layers of each in a baking pan until the pan is filled, cover with new milk or cream and bake in hot oven for about one-half hour. Miss Elizabeth Painter. Rice Omelet.—One cup of cold boiled rice; pour over it one cup of warm milk, add one tablespoon of melted butter, salt and pepper to taste. Mix well, then add three well-beaten eggs. Put a lump of butter in frying pan and when it begins to boil pour in the omelet and bake in a hot oven. When cooked through fold it double, turn out on a hot dish and serve at once. Beat eggs separately. Mrs. D. D. Staley. Goldenrod Eggs.-Put a few slices of toast in a baking dish or on a meat platter. Hard boil six eggs. Make a cream sauce and chop into it fine the whites of the eggs. Pour over the toast and grate the yolks on top. Put in the oven to heat before serving, but do not brown. It should puff up very light. Garnish with parsley. For the cream sauce, use one tablespoon of butter, one tablespoon of flour and one cup of cream, for a thin sauce. If you wish it thicker, use two table- spoons of flour. Season with salt and pepper. Miss Mary Apperson. Plain Omelet.—Break six eggs into a bowl; beat them until well mixed but not very light; add six tablespoons of warm water or milk, a very little pepper, one tablespoon of chopped parsley, one teaspoon of melted butter. Put one level tablespoon of butter in a perfectly smooth, shallow frying-pan; when it has melted, not browned, turn in the egg mixture and sprinkle over it a level teaspoon of salt. Stand the pan over the fire and as soon as the eggs congeal in the bottom of the pan lift the omelet with a spatula or limber knife and let the soft portion run underneath; shake the pan to keep the omelet loose, lifting it until the omelet is set. Then fold over the side next to the handle of the pan and turn out on a heated platter. Garnish with parsley or water cress. * * * Omelet with Tomato Sauce.—Put a teaspoon of salt in the Omelet pan or skillet and with a piece of brown paper rub the pan until it is perfectly smooth, then dust out the salt. Put a tablespoon of butter in the pan and set it on the back of the range to heat gradually. Beat five eggs separately, add to the yolks five tablespoons of cold water, one teaspoon of salt and a dash of pepper, then fold in the whites beaten to a stiff froth. Draw the pan over the fire and as soon as the butter is hot pour in the eggs. Let stand long enough to brown on the bottom and sides, then put in the oven on the rack and let it brown. Fold over, turn out on a hot platter, and pour tomato sauce around it. Tomato Sauce: One cup of tomato juice, one tablespoon of flour, one tablespoon of butter, one-half teaspoon of salt, one-fourth teaspoon SNOWFLAKE makes a light loaf. Try it. 16 Send for the KNOX GELATINE recipe book. of pepper. Melt butter in saucepan, add flour and when smooth add tomato juice and seasoning. Let it boil up once and serve. The omelet may be varied by sprinkling over the top before folding a thin layer of green peas, asparagus tips, grated cheese, grated ham, or chop- ped parsley. Miss Haller Fell. Bread Crumb Omelet.—Take three-fourths of a cup of bread crumbs and fill the cup with milk. Let this soak while you beat three eggs, the yolks and whites separately; the whites quite stiff. With a fork hold back the crumbs while you drain off the surplus milk, then beat the bread crumbs and yolks together, with salt to taste; then fold in the whites. Have some butter in a hot pan on the stove, pour in the mixture, cover with a pie plate, and let stand over the fire for one minute, then set on back of stove, still covered, and let stand for twenty minutes, when it should puff up very light. Remove with a cake turner to a hot dish and fold over. This will not fall or get tough by standing and will serve four people. Mrs, W. B. Jackson. Souffle.—Four eggs beaten separately, one cup of milk, warmed, one tablespoon of butter melted in the milk, thicken with one table- spoon of flour dissolved in a little of the cold milk, pour the hot milk over it and stir in the eggs. Pour at once into a hot greased skillet and bake in a quick oven until set. Turn out on a hot platter and serve at Once. Mrs. R. G. Baylor. Vegetables “We are yours in the garden.” Baked Cucumbers.-Peel and cut in thick slices nice firm cucum- bers, with few seeds. Boil for twenty minutes. Drain and mash thoroughly. Add to each pint of mashed cucumbers one cupful of bread crumbs, one egg, one-half teaspoonful of salt, a bit of pepper and butter the size of an egg. Mix well and bake fifteen or twenty minutes in a buttered pan. An excellent substitute for scalloped egg plant. * * * Salsify Cakes (or Imitation Fried Oysters).-Scrape and boil tender, the salsify. Mash well and mix with bread crumbs, or crack- ers, butter, salt, pepper and an egg. Make out in little cakes the size of an oyster, roll in cracker dust and fry like oysters. One can scarcely tell the imitation from the real. Miss Nell Preston. Fried Green Tomatoes.—Remove a layer of skin from top of tomatoes, and cut in one-half inch slices. Roll in cracker dust or sifted corn meal, heavily seasoned with salt and pepper, and fry in bacon fat or lard until brown, turning several times. When done, serve Demand SNOWFLAKE Flour from your grocer. 17 Send for free sample of KNOX GELATINE. with sauce made from a heaping tablespoonful of flour stirred into the grease in the skillet; stir in a pint of water or milk, and stir until thick. Pour over tomatoes. Miss Virginia Buchanan. Creamed Cabbage.—Cut up a good head of cabbage, put in a saucepan with boiling water and boil fifteen minutes. Drain off water and make a dressing of one-half pint of vinegar, one tablespoon- ful of salt, one teaspoonful of mustard, one teaspoonful of butter, put on the fire to boil and add a teacupful of cream and one egg, mix with cabbage and boil five minutes. Mrs. W. W. Hawkins. Green Corn Griddle Cakes.—Six ears of corn (grated), two eggs, two cups of milk, two cups of flour, one tablespoonful of butter, one fourth teaspoonful of salt. Bake like pancakes. Mrs. R. T. Greer. Salsify. —Parboil after scraping off the outside, cut in slices, dip into a beaten egg and fine bread crumbs and fry in hot lard. Or slice crosswise five or six large plants, cook until tender in water enough to cover, then dress with rich milk, butter, pepper and salt. Mrs. B. F. Buchanan. Stuffed Tomatoes.—From the stem end of large smooth tomatoes cut a piece the size of a silver dollar and with a spoon scoop out as much pulp as possible without injuring the shape, invert and drain. Mix one cup of bread crumbs with a cup of finely chopped cold meat, add a teaspoon of salt, a teaspoon of chopped onion (if liked), a dash of pepper, two tablespoons of melted butter and some of the tomato pulp. Into each tomato before stuffing sprinkle a pinch of salt and sugar; fill with the dressing, arrange in a baking pan, put a small piece of butter on each and cover the top with grated bread crumbs. Bake about twenty minutes. When done slide the cake turner under the tomatoes and lift carefully to a platter. Garnish with parsley and Serve. * * * Stuffed Squash.-Peel, wash and boil in salted water until tender three or four summer squash. Have ready a small squash, steamed whole until tender but not enough to break. Cut off the top and through this opening take out the seeds, to leave a perfect shell. Drain and mash the boiled squash and add a beaten egg mixed with one-half cupful of scalded cream, two tablespoonfuls of butter, half at teaspoonful or more of salt and a dash of pepper; mix thoroughly and turn into the squash shell, set in a baking dish. Cover with buttered bread crumbs and bake fifteen or twenty minutes. Transfer to platter and selve from shell. * * * Corn Pudding.—One pint of scraped corn pulp, two eggs beaten separately, and the whites added last, one and one-half tablespoons of flour, one cup of milk, one-half teaspoon of salt, a heaping teaspoon- ful of sugar, a good pinch of pepper and a tablespoon of butter melted. Bake in a buttered baking dish about thirty minutes or until set in the center. Mrs. Virginia H. Fell. Write us for price on SNOWFLAKE FLOUR. 18 KNOX GELATINE improves soups and gravies. To Cook Cabbage in 25 Minutes.—Select tender cabbage; cut in small strips and soak in cold water an hour or so. Cook small piece of salt pork until done in enough water to cook cabbage. Then put in cabbage; boil hard twenty-five minutes. Season with salt and pepper and serve at once. Mrs. J. M. Sedgwick. Duchess Potatoes.—Two cups cold mashed potatoes, one egg, two tablespoons cream. Beat yolk of egg till very thick, add cream and work into potatoes. Shape in small pyramids. Rest each one on the broad end in a buttered tin. Beat white of egg slightly; add to it a teaspoon of milk, and brush each one with the mixture. Bake till golden brown. Serve on hot platter garnished with parsley, or use as a border for meat. Mrs. Jno. Preston Buchanan. Baked Potatoes and Cheese.—Mash potatoes, put a layer in baking dish, sprinkle thick with grated cheese, add a little salt and dot it over with lumps of butter. Put second layer of potatoes in, and have grated cheese on top with salt and butter. Set in oven and bake a nice brown. Mrs. Margaret Rhea Staley. Sweet Potato Croquettes.—Boil six large sweet potatoes until they are just tender, then remove the skins and mash the potatoes through a colander, add tablespoon of butter, a teaspoon of salt, a dash of pepper and a tablespoon of sugar. Mix thoroughly, form into croquettes, dip first in egg, then in bread crumbs and fry in smoking hot fat. A nice breakfast dish. Mrs. M. E. Davidson. Potato Cakes.—Fix as for ordinary potato cakes, with the addition of well browned buttered bread crumbs mixed in before frying. Amount is about one-third crumbs to two-thirds potatoes. Mrs. Jno. Preston Sheffey. Stuffed Sweet Potatoes.—Use shapely potatoes of even size. Scrub well and grease them with lard. Bake and cut in halves length- wise. Scoop out center, leaving shells whole. Beat pulp smooth, add salt, butter, cream and brown sugar to taste. Beat until smooth, then refill skins. Sprinkle tops with brown sugar and brown in a hot oven. * * * Hashed Brown Potatoes.—Place a heaping tablespoon of drip- pings in an iron frying pan, and when hot, add cold boiled very finely chopped potatoes to the depth of an inch. Usually four good sized potatoes will be sufficient. When chopping them add a teaspoon of salt and a dash of pepper and stir while they become hot, then press them down in the pan, packing firmly with a knife. Cover and cook slowly until brown underneath. Do not stir, but begin at one side of the pan and fold over like an omelet, packing closely together. Turn onto a hot platter and garnish with parsley. Miss Haller Fell. Write us for price on SNOWFLAKE. H. B. Staley Co., Marion, Va. 19 Ask your grocer for KNOX GELATINE–take no other. French Fried Potatoes.—Cut potatoes in lengths about one-half inch thick. Wash and drain and put in cloth in a cool place, on ice if possible, for half an hour or more. Fry in deep boiling fat, salt while frying and drain in wire basket before serving. Mrs. O. C. Sprinkle. Stuffed Potatoes.—Bake large potatoes, take out inside and mash, seasoning with butter, pepper and salt, and cream, then put half as much ground beef, chicken or ham, and stuff skins lightly, grating cheese on top, then bake. Meat or cheese may be omitted. Mrs. Geo. W. Richardson. Macaroni with Cheese.-Three-fourths cup of macaroni, two tablespoons butter, two tablespoons flour, one-half teaspoon salt, pepper, one and one-third cups milk, three-fourths cup grated cheese, one cup buttered crumbs. Cook the macaroni in boiling salted water until tender, then pour into a colander and run cold water through it. Make a white sauce by melting the butter, and when it bubbles add the flour, seasoning and hot milk. To this sauce, when taken from the fire, add the cheese and macaroni. Put in buttered dish and spread on top the buttered crumbs made by melting the butter (one table- spoon) and stirring in the crumbs. Bake until the crumbs are brown. Miss Alford. Creamed Corn.-Boil the corn on the cob or use left-over boiled sweet corn. Cut it carefully from the cob (but do not scrape) and season highly with salt and pepper. There should be a good pint of corn when cut. Melt one rounding tablespoonful of butter, stir in one tablespoonful of flour, then pour over it one cupful of milk, stir until boiling, then add one-half teaspoonful of salt and a dash of pepper and mix it while hot with the corn. Turn into a shallow buttered baking dish, cover the top thickly with fine buttered bread crumbs and bake until brown. Mrs. Virginia H. Fell. Corn Fritters (Nice).-Three ears of corn grated, big iron spoon of flour, one or two eggs. Mix with water, fry on griddle like batter cakes. Salt and pepper to taste. Mrs. E. J. Lee, Lynchburg, Va. Foam Slaw.—Finely shredded cabbage; do not bruise or chop. Two-thirds teacup of sweet cream, one-half teacup of vinegar. Put all in bowl, stir with fork and it will immediately become a perfect foam. Bits of bright jelly on top make it more attractive. The best of vinegar and heaviest cream are required. This slaw is never a perfect success in warm weather. Mrs. A. T. Lincoln. Fried Ripe Tomatoes.—Slice, not too ripe, tomatoes about one- fourth of an inch thick. Season with salt, pepper and sugar to taste. Dip in meal and fry in hot butter. Miss Elizabeth Painter. We will ship SNOWFLAKE to any one wanting it. 20 Give the growing children KNOX GELATINE. Cabbage with Cream Gravy.—Cut in small strips one medium- size head young, tender cabbage. Boil, until done, in salt water. Pour off water. Take two full teaspoons of flour, two tablespoons of butter, one quart of milk, a little salt, mix well and pour over the cabbage. Cook slowly until gravy is flavored with cabbage. Mrs. E. M. Harris. Meats “There's no want of meat, sir. Portly and curious viands are prepared to please all kinds of appetite.” Roast Lamb.-Boil a ham of lamb until almost done, then put about three slashes across the top, cutting nearly to the bone, and fill with a dressing made as if for chicken, put in stove and bake until well done. This is best when cut cold. Mrs. Jno. S. Apperson. Smothered Steak.-Use a round steak about two inches thick, and, with the edge of a thick saucer, pound into both sides of the steak as much flour as it will hold, then put into a hot skillet and fry in lard and butter until it browns. Remove to a pan and make a thin gravy of milk, flour and water, season with salt and pepper, and pour over the steak. Cover and bake about thirty minutes. - Mrs. P. R. Francis. Spiced Round.--To twelve pounds of beef take one-half pound brown sugar, one-fourth pound saltpetre, one tablespoon mace, two tablespoons allspice, and two tablespoons black pepper. Beat all fine and rub over the round; then rub well with one-half pound of salt. Put in a vessel with all the spices and salt in and around the beef. Every few days turn the round in the brine that will be formed by the salt. It will be ready for use in four weeks. This quantity may be divided into two roasts. Cook just as a fresh roast, except from one- half to one hour more time is required. This is a very old recipe. It was handed down to Mrs. Margaret C. Greenway, who was born in 1800, by her mother, and has been tested by several generations of her descendants. Contributed by Mrs. John J. Stuart, Abingdon, Va. To Fry Delicious Steak.-Have a very hot pan, with just enough lard to keep from sticking to pan. When steak is nice and brown turn over and fry on other side; when almost done salt and pepper (do not salt at first as it makes the meat tough). When cooked sufficiently place on a hot platter with a teaspoonful of melted butter on top. Serve at once. * * * Brunswick Stew.-A tender rabbit, squirrel or chicken, cut in small pieces and put in stewpan with one and one-half quarts of water, H. B. Staley Co., Marion, Va., make SNOWFLAKE Flour. 21 KNOX GELATINE is the one dessert for all appetites. a teaspoon of pepper and one of salt, add one-half pint of stewed tomatoes, corn from two roasting ears, one-half pint of lima beans or two Irish potatoes, sliced fine. Let simmer three hours. Mrs. W. W. Hurt. Broiled Chicken.—Select chickens weighing from one pound to a pound and a quarter. In dressing them, split them down the back. Heat a griddle very hot and put in it first a tablespoon of lard, when this is melted add a generous tablespoon of butter. Pepper, salt and flour the chickens and put them in the hot grease breast down. Put a small plate or pie pan over each chicken and weight down. Watch carefully and when thoroughly brown on that side turn the chicken and brown the other side. Then pour about a teacup of hot water on the griddle, cover the chickens carefully and move them to the back of the stove to steam for about fifteen minutes. Serve hot on toast with cream gravy. Mrs. B. F. Buchanan. A Nice Way to Cook Partridges.—Put a skillet on the stove and let it get very hot. Put in a lump of butter the size of an egg and let it brown well but do not let it burn. Rub a little salt and pepper over the birds and put them into the hot skillet, breast down; cover closely, and when nicely browned turn until the entire outer surface is well browned, then pour a little boiling water in the skillet, push it to the back of the stove and just let it steam until the partridges are perfectly tender. Have ready, on a hot platter, slices of hot buttered toast and place birds on toast. Dissolve a good teaspoon of flour in a little cold water and stir into the broth in the skillet; stir until brown- ed and smooth, season with salt and pepper, add a little more butter and pour over the birds. Miss Miriam Sheffey. Jellied Tongue.—Three gallons of spring or cistern water, six pounds of salt, three ounces of powdered saltpetre, two pounds of sugar (granulated or brown). Boil above until clear. When per- fectly cold put in your beef tongues, as many as can be submerged in the brine by weights. After ten days boil two of the tongues until well done, so that the skins can be readily removed, and the meat will be soft and easily compressed. Pack smoothly in a stone vessel, so the tongues can twist about each other, the tip of the one to the root of the other (removing small bones). Over this pour clear liquid (removing grease) in which the tongues were boiled. This should jelly in all the spaces. Now put on weights heavy enough to press down tightly, and when cold and jellied, the tongues will be ready to turn out moulded, and make a lovely, delicious dish for lunch or tea. An old South Carolina recipe of Mrs. Mary Towles, contributed by Mrs. Virginia Sheffey Haller. SNOWFLAKE leads for its baking qualities. 22 Use KNOX GELATINE–the two quart package. Little Turkeys.-Have butcher cut pork chops double thick and in each chop cut a pocket. Stuff with dressing made as you would for turkey and bake for two hours, basting frequently. Mrs. M. J. Maison. Swiss Steak.-Take a round steak about one inch and a half thick, put in a very hot skillet with a little butter, and brown nicely on both sides. After browned cover with slices of butter, tomatoes, green sweet peppers, potatoes, onions, a cup of peas. Salt and pepper to taste, and add one cup of water. Cover closely, place in oven and bake for two hours. Mrs. Chas. C. Lincoln, Jr. Ducks.-Ducks to be good must be young and fat, the lower part of the legs and webbing of the feet soft; the under bill, if the duck is young, will break easily. Roast Duck.-Prepare the same as roast chicken and make a stuffing from one cup bread crumbs, one teaspoon sage, one small onion cut fine, one large tablespoon butter, one teaspoon salt, one teaspoon pepper; serve with green peas and apple sauce. Ducks may also be stuffed with potato stuffing. Roast Wild Duck.-Place on a rack in dripping pan; sprinkle with salt and pepper and cover breast with two very thin slices of fat salt pork; bake twenty to thirty minutes in pan. Wild duck should be stuffed with apples pared and cut in pieces, and three small onions to improve the flavor of duck; neither the apples nor onions to be served. If a stuffing is desired, cover pieces of dry bread with boil- ing water; as soon as bread has absorbed water, press out water, season bread with salt and pepper, melted butter and finely chop- ped onion. Mrs. George F. Cook. Steak.-Take round steak about three inches thick, sprinkle with flour, pepper and salt, and bits of butter, almost cover with water, put a few spoonfuls of tomato chutney over the top and bake slowly for about three hours. Mrs. E. H. Henderson. Spiced Corn Beef.--To ten pounds of beef take two cups of salt, two cups of molasses, two tablespoons of saltpetre, one tablespoon of ground pepper and one tablespoon of cloves. Rub well into the beef, turn every day and rub the mixture in. It will be ready for use in ten days. Boil until tender. Mrs. B. F. Buchanan. Good Fried Chicken (in Stove).-One tablespoon of lard, one tablespoon of butter, put into skillet and let get hot. Roll chicken that has been salted in flour, put in skillet, cover with a tight lid and set inside of hot stove. Let alone ten or fifteen minutes, until chicken is nicely browned on bottom. Turn over and shut up in stove again. When brown this time it will be found quite tender and juicy if vessel Write H. B. Staley Co., Marion, Va., for prices on Flour 23 DESSERTS can be made in short time with KNOX GELATINE. has been well covered. Fat chickens will require no more grease, but if lean they will need both butter and lard added when you find them getting too dry. Mrs. E. H. Buchanan. Pressed Beef.-Take two pounds of lean beef, and cook carefully until tender. Do not allow it to boil after the first five minutes. After the meat has cooled, run through a meat grinder; add one-half teaspoon of cloves, one-fourth teaspoon of pepper, a level teaspoon of cinnamon, one-half teaspoon of allspice and a rounding teaspoon of salt; mix thoroughly. Cover the contents of one-half box of Knox gelatine with one-half cup of cold water and allow it to soak for half an hour; then add a pint of the water in which the meat was cooked. Add a tablespoon of grated onion (if you like), a level teaspoon of celery seed, and stir over the fire until the gelatine is throughly dis- solved. Pour this into the meat mixture and turn it into a square bread pan or mould that has been dipped in cold water. Stand this aside over night. Serve thinly sliced and garnished with parsley or CreSS. Miss Alice Lincoln. Baked Hash.-Cut rather fine one pint of cold beef and put in a frying pan; add one cup of stale bread crumbs, one tablespoon of butter and one-half teaspoon of salt, pepper to taste; add sufficient gravy or hot water to moisten but not too wet. Mix well and pour into a shal- low well-greased baking dish, cover with crumbs and bake twenty minutes in a hot oven. Mrs. E. H. Higginbotham. Beef Hash.-Cut fine one pint of cold beef, and if not fat enough add suet. Put in skillet, cover with hot water and let cook one-half hour, adding more water if needed. Add two biscuits, crumbled fine, pepper and salt to taste and one-half pint of cream. Let boil up, mixing well. A little onion may be added, if liked. Mrs. Z. V. Sherrill. Sausage.—Meat, fifty pounds; black pepper, four ounces; red pepper, one-half teaspoon; sage, one-half ounce; summer savory, one-half ounce; salt, twelve ounces. Mrs. H. P. Copenhaver. Sausage.—Seven pounds lean meat, five pounds of backbone fat, seven spoonfuls sage, five spoonfuls salt, three spoonfuls black pepper. Mrs. Harriet Lincoln. Baked Sausage.—Pack very solid in one-half or one gallon crocks. Bake four and seven hours, in oven that is more than moderately hot. Now weight the sausage to keep it at bottom of crock until cold. Then be careful to cover entirely with lard. This will keep one year or longer. When wanting to use scrape lard from part of top. With a butcher knife take out thin slices cut all the way down through. Place on hot spider until brown, then turn with a cake turner, and serve in large slices. Mrs. A. T. Lincoln. Use SNOWFLAKE for finest bread, cakes and pastry. 24 Try the KNOX GELATINE recipes found in this book. Pot Roast.—Use roast with some fat. Fry out some of the fat in a hot iron frying pan. Wipe roast well, sprinkle with salt and pepper and dredge with flour. Brown the entire surface in the fat, avoid piercing the meat with fork when turning. Place on a trivet in the pot, add one cup of boiling water. Set it on the back of range where it will simmer well for about four hours. If liked, about an hour before taking up add two or three slices of onion and one or two small tomatoes. Never have more than one cup of water in the pot. Add one tablespoon each of butter and flour to the gravy. If onion and tomatoes are omitted make gravy as follows: Melt one tablespoon of butter and two level tablespoon of flour, when well mixed pour in gradually, stirring well the one cup of liquid left in the pot and one half cup of boiling water. Let come to the boiling point, season with pepper and salt and serve. Mrs. Jno. Preston Sheffey. Roast Turkey.—Draw and singe as you would a chicken for roast- ing. Stuff with three cups of stale bread crumbs, two tablespoons of butter, two teaspoons of salt, one-half teaspoon of pepper, one teaspoon of chopped onion. When the breast is stuffed draw the skin over the neck and tie. Make an incision in the skin near the vent and insert the drumsticks. After stuffing sew up the vent. Turn the tips of the wings under the back and fasten them in that position. Moisten the skin with a little water, sprinkle with salt and pepper and dredge with flour. The moisture helps to retain the seasoning on meat. Place in pan in oven and add a little water, and roast, allowing twenty minutes to the pound. After roasting half an hour baste with the liquid in the pan. Baste every ten or fifteen minutes until done. Fre- quent basting is the secret of success. Serve with giblet gravy. Cook until tender the liver, heart and gizzard. Chop them fine and put in the gravy after it is thickened. Season to taste. The turkey is delicious stuffed with the following: Oyster Stuffing—Two cups of bread crumbs, one tablespoon of butter, two teaspoons of salt, one- half teaspoon of pepper, twenty-five oysters. Put the oysters into the mixture last, leaving them whole. Mrs. Alice O. Atkins. To Cure Tongue.—Take one tongue and rub over it a small tablespoon of saltpetre and one of pepper and sugar. Put a little salt in bottom of flat bowl and a handful of salt on tongue. Place tongue in bowl and turn every day in the brine for ten days. Boil about five hours in water with tablespoon of salt. When cold, skin and slice for table. Mrs. J. S. Apperson. Creamed Turkey.—Use two cups of cold turkey cut in dice. Make sauce from a quarter of a cup each butter, flour, milk and stock, and a half teaspoon of salt. Butter a small baking dish and fill with layers of meat and sauce. Cover with buttered crumbs and brown. Garnish with parsley and serve. * * * SNOWFLAKE Flour, favorite in a thousand homes. 25 KNOx GELATINE is economical–FOUR PINTS in each package. Brown Fricasseed Chicken.—Singe, draw and disjoint chicken as you would for stewing; put into a good sized saucepan two rounding tablespoons of butter; when hot drop in pieces of chicken; let them brown gradually, without letting the butter burn. As soon as the pieces are browned draw them to one side of the pan and add two rounding tablespoons of flour, mix and add one pint of water or stock. Stir constantly until it begins to boil, moving the chicken around in the sauce. Add a teaspoon of salt and a quarter teaspoon of pepper, cover saucepan, push to back of range and simmer gently for one hour. When done, arrange the chicken on a platter. Take the sauce from the fire, add to it the yolk of one egg, beaten with two tablespoons of cream. Strain this over the chicken and dust over a little finely chopped parsley. Miss Haller Fell. Chilli Beef.-One pint of chopped cooked beef, one onion, two tomatoes, one potato, one-fourth pound of butter, one cup of sweet milk, one tablespoon of flour. Let butter melt, stir in flour, and let brown, pour in milk, then put in the mixture all chopped well to- gether, let cook thoroughly and nearly dry, season with salt and red pepper. * * * Ham Pie.—One pint of chopped cooked ham, one onion, one cooked potato, two eggs, hard boiled, one-fourth cup butter. Chop all well together. Make a light pastry, put in a pan about two inches deep; when you have put in the mixture sprinkle a little flour over it and drop the butter all through it, then pour a cup of boiling water in before putting on the top crust. Mrs. P. W. Atkins. Beef Loaf.-Two pounds of ground veal or steak, eight medium size crackers, two eggs, one cup water and milk in equal proportions, or one cup water may be used, one good tablespoon of butter or suet and two rounding teaspoons of salt. Mix well and form in a loaf. Then one tablespoon of melted butter thickened with flour and spread over top of loaf. Put in pan, and pour hot water around loaf, basting often while baking. Will bake in two hours and a half in a moderate OVen. Mrs. Fred Poston. Fried Chicken.—Kill, dress and disjoint the chicken the day before you are going to cook it, and put it on ice. When ready to fry, wash off the pieces and dip them in flour seasoned with salt and pepper to taste. Have a skillet on the front of the stove, very hot, with plenty lard in it. Place the chicken in the skillet and draw to the back of the stove where it will cook slowly. Cover closely and let cook for about an hour, turning when a delicate brown, and put pieces of butter over it. Mrs. Jas. White Sheffey. Baked Steak-Take a nice round steak about one inch thick and put in a cold skillet. Cover with pieces of butter, slices of tomatoes, . green sweet peppers (without seed), onion if desired, and salt and pepper SNOWFLAKE makes light biscuit, rolls and bread. 26 KNOX GELATINE solves the problem of “What to have for dessert.” to taste. Place in a hot oven and cook until tender—about forty minutes. Add no water, the juices being sufficient to baste the steak and make rich brown gravy. Mrs. Max Weiler. Beef Hash.-Cut beef in small pieces, and to a pint use two small tomatoes and two green peppers chopped fine. Put in a saucepan, add butter size of a walnut, a dash each of red and black pepper and salt if necessary. Cover with water and when thoroughly done thicken with a little flour and sweet milk. Onion and potato may be used if desired. Mrs. O. C. Sprinkle. Curried Chicken.—Cut up a young chicken, stew it, closely cover- ed, till tender, add a teaspoon of salt and cook a few minutes longer, remove from fire, take out chicken, pour the liquor into a bowl and set it aside. Cut up in the stewpan two onions, fry them with a piece of butter the size of an egg, when brown skim them out and put in the chicken; fry for three or four minutes, next sprinkle over two level teaspoons of curry powder. Now pour the liquor back over the chicken, stir all together, and stew for five minutes longer; stir into this a tablespoon of sifted flour made thin with a little water; then stir in a beaten yolk of egg, and it is done. Serve with hot boiled rice around the edge of platter and the chicken curry in the center. Mrs. Jno. Preston Buchanan. To Boil a Ham.—If the ham is supposed to be heavily salted, soak over night in cold water. Wash in cold water, using a small scrubbing brush. Put into a boiler nearly filled with cold water, add a blade of mace, six cloves, and a bay leaf. Place over slow fire, and do not let come to boil for two hours. Boil gently for fifteen minutes to each pound from the time it begins to boil. Allow it to cool in the liquor in which it was boiled. After removing the skin carefully you may brush the ham with beaten egg, sprinkle with dried bread crumbs, and place in a quick oven to brown. Mrs. Alice O. Atkins. Cranberry Frappe.—Boil four cups of cranberries in three cups of water until soft, rub them through a sieve, boil two cups of sugar with one cup of water until it spins a thread, then pour slowly over the stiffly beaten whites of two eggs. Beat for a few minutes and add cranberry pulp, one-half cup of orange juice and juice of one lemon. Freeze as cream and serve in sherbet cups with turkey or as a separate COurSC. Miss Ella Richardson. Cranberry Sauce.—In cooking cranberries use a granite or porce- lain saucepan and to each quart of berries measure a pint of sugar and one and one-half cups of water. Put berries in the pan and on top of them the sugar and over all the cold water. Cover closely and cook for ten minutes without stirring. Watch that they do not boil over, shaking and turning the pan from time to time. Then take off the lid, skim with a silver spoon, push back and let simmer a few minutes SNOWFLAKE Flour is the highest grade of Flour made. 27 KNOX GELATINE measured ready for use; each package in two envelopes longer, then turn out to cool. The skins, cooked in this way, will be soft and tender, the berries nearly whole and the juice clear and al- most a jelly. * * * Mint Jelly for Roast.—Wash a cup of mint leaves, pour over them a cup of boiling water and let stand for one hour or more; strain through a cheese cloth bag, pressing out all the juice. Prepare apple juice as for jelly. To each cup of strained juice add a large tablespoon of mint juice; then add sugar and make the jelly. If stronger flavor is desired, add more mint juice. Mrs. Phipps Miller. Mint Sauce for Lamb.-One-half cup vinegar, one-half cup cold water, one-half teaspoon of salt, one-half teaspoon sugar. Put in vinegar. Take three good sprigs of mint, chop leaves fine and add to vinegar. If served with hot lamb, heat sauce; if not, serve cold. Mrs. H. B. Jeffrey. _ Bread “She needeth least who kneadeth best, These rules which we shall tell; Who kneadeth ill shall need them more Than she who kneadeth well.” Rolls.-One quart of Snowflake flour, two level tablespoons of sugar, one teaspoon of salt, lard (or lard and butter) size of good size egg. Mix all well with the flour, add two-thirds of Fleischmann's yeast cake in one cup of tepid water, and finish out with warm water enough for a soft dough. Work thoroughly until nice and smooth. Grease over the top and set to rise where it will be moderately warm. Let rise five or six hours. Turn out on a floured board and º - very lightly. Make out in small balls of the same size and when all are made roll them out about one-half inch thick, grease one-half, lightly with butter or lard, fold over the other half and press the edges together; grease over the top and arrange in shallow greased pan some distance apart; or if preferred, roll out in a sheet about half an inch thick, cut with a biscuit cutter and fold over. Let rise slowly about three hours and bake quickly in hot oven like you would biscuit. Mrs. M. M. Seaver. Rolls.-Three pints of Snowflake flour, two eggs, one heaping tea- spoon of salt, one heaping tablespoon of lard, two heaping tablespoons of sugar, one cake of Fleischmann's yeast, wet with either whey or water. Scald enough clabber or buttermilk (about one pint), then strain well, using none of the curd. Mix lard and salt in flour, then add eggs and sugar, then yeast, and lastly enough whey or warm water to make a soft dough. Knead until smooth and let rise. Make out into SNOWFLAKE, the old reliable family Flour. 28 FOUR PINTS of jelly in each package of KNOX GELATINE. rolls and let rise slowly until very light, then bake quickly in hot oven. If a sponge is preferred, use all the ingredients above except flour; add just flour enough to make a stiff batter. Mrs. R. G. Baylor. Loaf Bread.—To one quart of Snowflake flour, add one-half tea- spoon of salt and one teaspoon of sugar, and sift. Then work in one light tablespoon of lard, add scant half cake of Fleischmann's yeast and enough milkwarm water to make a dough. Make the night before; next morning work down, put in pan and let rise three hours. Put in moderate oven and bake three-quarters of an hour. Mrs. H. B. Jeffrey. Graham Bread.-Make a sponge of one pint of lukewarm new milk, one quart of flour and two-thirds of cake Fleischmann's yeast dissolve ed in two-thirds cup of water. Allow two hours to rise; at bed time make into dough, adding a pinch of soda, one-half cup of blackmolasses, two tablespoons of sugar, two eggs, salt as for other bread, two-thirds cup of lard and enough warm water to make up three quarts of graham flour. In the morning form into loaves, let rise and bake three- quarters of an hour. Mrs. M. G. Painter. Boston Brown Bread.-One cup of sour milk, one cup of molasses, one egg, one level teaspoon each salt and Eagle Thistle soda, one cup of sifted corn meal, two cups of white flour. Put into a buttered round can, set in larger vessel of boiling water one-third way of can and steam two and one-half or three hours. Add one cup of raisins or nuts well floured, if preferred, though it is good without them. This is especially nice for sandwiches or for Sunday night tea. Coffee cans or one pound baking powder cans make nice moulds for steaming the bread. Mrs. T. C. Shuler. Boston Brown Bread.-One-half cup of brown sugar, one-half cup of molasses, one-half cup of chopped seeded raisins, two table- spoons of melted butter, two cups of buttermilk or sour milk, two and one-half cups of graham flour, one and one-half cups of wheat flour, two well-beaten eggs, one teaspoon of salt, two teaspoons of Eagle Thistle soda. Put this in four one-pound baking powder cans without lids. Steam two hours. Mrs. Thos. Maxwell. * Spoon Bread.—One-half cup of sifted corn meal, one cup of boiling water, one dessertspoon of butter, one-half teaspoon of salt, one-half cup of sweet milk, one egg. Upon the meal pour the boiling water, stirring as the water is poured, that it may be smooth. Let cook rather briskly for five minutes, add the butter and salt, stirring as it cooks. Take from the fire, add the milk and egg well beaten; pour into a well-buttered shallow baking dish and let bake twenty minutes in a moderate oven, letting brown carefully before removing. Serve from the dish in which it was baked. This has been well tested and is delicious. Mrs. J. C. King. SNOWFLAKE is made out of the best wheat. 29 Where recipes call for Gelatine use KNOX GELATINE. White Bread. Two cakes Fleischmann's yeast, one quart luke- warm water, two tablespoons sugar, two tablespoons lard or butter melted, three quarts sifted flour, one tablespoon salt. Dissolve yeast and sugar in lukewarm water, add lard or butter, and half the flour. Beat until smooth, then add salt and balance of flour. Knead until smooth and elastic. Let rise about one and one-half hours. Mould into loaves, place in greased bread pans filling them half full; let rise one hour and bake forty-five minutes. Salt Rising Bread.-Scald two cooking spoons of fresh milk, thicken with corn meal, and keep in warm place until morning. Take two pints of hot water, or one pint of fresh milk and one pint of hot water, and a teaspoon of salt, thicken to stiff batter with Snowflake flour, put in your yeast meal and beat well. Set to rise in warm water. When it rises to top of crock, take flour, a tablespoon of sugar, teaspoon of salt, lump of lard size of a turkey egg, mix quickly, put in pans to rise and bake when light. * * * Waffles.—Two eggs beaten separately, two cups of buttermilk, one teaspoon of salt, one teaspoon of Eagle Thistle soda, two teacups of Snowflake flour. Break yolks of eggs in bowl, add one cup of butter- milk and salt, add flour and beat well. Thin with other cup of milk, then add soda dissolved in boiling water, and the beaten whites. Grease waffle irons with lard and have them hot. Mrs. Jas. White Sheffey. Salt Rising Bread.—Slice thin two medium-sized potatoes, add two tablespoons of meal, one tablespoon of sugar, and one-half teaspoon of salt. Mix well and pour over this two pints of boiling water. Do this at noon and keep in a warm place until morning, when it should have a foam on it. In the morning, if light, strain off the potatoes and add to the liquid one scant teaspoon of soda, one teaspoon of salt and one teaspoon of sugar; thicken with Snowflake flour until you have a tolerable thick batter. Set crock in warm water until it gets light, then take one-half pint of milk and one-half pint of warm water, mix well and make up a dough with the yeast and flour, not quite as stiff as yeast bread. Add a good teaspoon of salt and a scant tablespoon of lard to the flour. Knead and let rise, then bake forty or fifty minutes. Mrs. J. Ellis Dickenson. Biscuits.-One quart of Snowflake flour, one teaspoon of salt, rounding teaspoon of Eagle Thistle soda, two rounding teaspoons of cream of tartar, rounding tablespoon of lard, sweet milk to make a soft dough. Miss Lucy Lee Sheffey. Soda Biscuit.-One quart of Snowflake flour, one teaspoon barely full of Eagle Thistle soda, one heaping teaspoon of baking powder, one teaspoon of salt, lard the size of a goose egg, sufficient buttermilk SNOWFLAKE is water ground Flour. 30 KNOX. ACIDULATED GELATINE saves the bother of squeezing lemons. to make a dough that will not stick to the board when it is rolled. Roll out, cut into small biscuits and bake at once in a quick oven. Miss Blessing. Batter Bread.-One pint sifted meal, three eggs (four are better), one pint sweet milk, one pint boiling water, one heaping teaspoon salt, one rounding tablespoon lard. Add salt and lard to meal and pour over them the boiling water, stirring rapidly, add milk and eggs beaten very light and turn into a well greased and very hot baking dish. If in a hurry for bread to cook heat milk also. Mrs. R. M. Richardson. Plain Corn Bread.-One pint good buttermilk, one teaspoon salt, teaspoon Eagle Thistle soda, all dissolved in milk, two level table- spoons grease (bacon drippings is quite as good as lard), use enough meal to make a dough barely stiff enough to handle. Make with the hands into small pones and put into a hot greased pan. Place on rack of stove so top of pones will brown quickly, then set at bottom of oven until done. Mrs. E. H. Buchanan. Virginia Corn Bread.-Three cups white corn meal, one cup flour, teaspoon of sugar, one teaspoon of salt, two heaping teaspoons of Rum- ford baking powder, one tablespoon of lard, three cups of milk, and three eggs. Sift together the flour, corn meal, sugar, salt and baking powder; rub in the lard cold, add the eggs well beaten and then the milk. Mix into a moderately stiff batter; pour into well greased shal- low pan and bake thirty or forty minutes. Mrs. C. F. Thomas. Quick Sally Lunn.-Two eggs beaten separately, one cup milk and water mixed, one tablespoon sugar, one-half cup lard and butter mixed, flour enough to make stiff batter, two teaspoons Rumford baking powder sifted in the last thing. Miss Julia Higginbotham. Quick Sally Lunn.-One-half cup butter, one-fourth cup sugar, one cup milk, one or two eggs, two scant teaspoons Rumford baking powder, one pint Snowflake flour. Bake thirty minutes. Mrs. C. C. Lincoln. Popovers.-Beat two eggs, without separating, until well mixed; add one cup of milk and one-half teaspoon of salt. Put one cup of sifted Snowflake flour into another bowl; add to it gradually the eggs and milk and beat until smooth. Strain through a sieve into the first bowl, and pour at once into greased hot gem pans, having them two-thirds full. Bake about forty minutes in a moderate oven. To test them lift one from the pan; it should feel very light, if heavy it needs longer baking. If they fall they have not been baked long enough. Iron gem pans are better than those of lighter metal. * * * Corn Meal Batter Cakes.—One pint of fresh buttermilk, one level teaspoon each of salt, sugar and Eagle Thistle soda, one pint of meal or enough for a thin batter, one tablespoon of flour and one or two eggs It’s quality that counts! SNOWFLAKE is that quality. 31 KNOx GELATINE makes dainty desserts for dainty people. well beaten. Beat the batter until light. Dissolve soda in a little warm water and add it last. Have the griddle very hot and greased with lard. Pour the batter from a large spoon and turn the cakes. They must be very thin and brown. Miss Haller Fell. Sally Lunn.-At about three o'clock in the afternoon, when you make out the rolls for supper, take three cups of the worked down roll dough, and work into it three well-beaten eggs, one-third cup of butter, one-third cup of sugar, and a small pinch of soda. When thoroughly mixed and well beaten together, turn into a well-buttered cake pan and set in warm place to rise. When risen to twice its bulk it is ready to bake. Mrs. B. F. Buchanan. Spoon Bread (Original).-Beat three eggs light, add one pint of sour milk, one teaspoon of salt, one tablespoon of sugar, about half a teacup of meal, three tablespoons of melted butter, and one even teaspoon Eagle Thistle soda. Pour in hot buttered baking pan and bake one-half to three-fourths of an hour. Miss May Greiner. Graham Gems.-One pint buttermilk, one teaspoon of Eagle Thistle soda, a little salt, one egg, one-half cup sugar, one tablespoon of lard, thicken with graham flour and bake in gem tins. Mrs. J. C. Campbell. Mush Bread.-Put one pint of sweet milk on the range and stir into it, when hot, two-thirds of a cup of sifted meal and one teaspoon of salt. Cook smooth and thick, stirring constantly. Take from fire and add one tablespoon of butter and the well-beaten yolks of four eggs. Beat the whites to a stiff froth, stir them in carefully. Turn the mixture into a well buttered baking dish and bake in a quick oven thirty minutes. Mrs. P. W. Atkins. Cream Muffins.—One and one-half cups of Snowflake flour, one- third teaspoon salt, one and one-half teaspoons Rumford baking powder, two eggs, three tablespoons melted butter, two-thirds cup thin cream. Sift together flour, salt and baking powder, add yolks of eggs, butter and cream, last the beaten whites. Bake in hot oven twenty minutes. * * * Dandy Waffles.—One cup flour, one-half teaspoon of salt, two teaspoon baking powder, two eggs, one cup of milk, two teaspoons of melted butter. Sift together flour, salt and baking powder, add the yolks of the eggs and milk, beating well so as to make a smooth batter. Stir in butter and fold in whites of eggs. Bake in hot well- greased waffle irons. Mrs. Porter Ellis. Extra Fine Quick Rolls.-Mix one-half cup milk with one-half cup hot water, add teaspoon of sugar, two cakes of Fleischmann's yeast, one and one-half cups of sifted Snowflake flour, slightly warm- ed. Stir well, set over pan of hot water or in a warm place to rise Write us for price on SNOWFLAKE. H. B. Staley Co., Marion, Wa. 32 Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed. forty-five minutes. When light, add two eggs, one tablespoon each butter and sugar, one scant teaspoon salt. Beat again and add flour to make stiff dough. Let rise again for half hour in warm place. Make into rolls, put in greased pan, let rise again twenty to twenty- five minutes. Bake in hot oven fifteen minutes. :k :k :: Rice Bread.—One pint of cooked rice, one pint of sweet cream, two eggs, two and one-half tablespoons of flour. Cook in square pan and serve in pieces from the pan. Miss M. V. Preston, Abingdom, Va. Brown Betty.—Take roll dough, roll about one-half inch thick, set to rise in biscuit pan. Thicken a heaping tablespoon of butter with brown sugar and color with cinnamon. When bread has raised about one hour, take pinches of the mixture in the fingers and punch down in the dough, thick over the top. Bake and serve as a flat cake. * * * Ginger Muffins.—Mix half a cup of molasses, half a teaspoon of Eagle Thistle soda, half a teaspoon of salt, one teaspoon of ground ginger and one teaspoon of cinnamon, add half a cup of sugar, one tablespoon of softened butter, one cup of sour milk, and two and a half cups of flour with one and one-half teaspoons of soda. Beat well, fill muffin rings nearly full and bake twenty minutes. Mrs. Jas. White Sheffey. Rice Muffins.—One cup of cold boiled rice, one cup sweet milk, two eggs well beaten, five tablespoons melted butter (or lard), one-half teaspoon salt, one tablespoon sugar (rounding), three level teaspoons baking powder and one and one-half cups of flour, mixed into a soft batter which will drop from the spoon. Stir after all the ingredients are in, lightly but thoroughly, and drop the batter into hot well- buttered muffin rings. Use a little more flour if necessary. Bake in hot oven twenty minutes. Miss May Greiner. Batter Bread.—One cup sifted meal, two cups boiling water, three cups buttermilk, one teaspoon Eagle Thistle soda, one-half teaspoon of salt, two eggs. Bake three-quarters of an hour in hot oven. Miss Elizabeth Painter. Delicate Wheat Muffins.—Two cups of Snowflake flour, two cups of milk, two eggs, beaten separately, one tablespoon of butter, two teaspoons baking powder, one-half teaspoon of salt. Bake in hot oven thirty minutes or longer. Mrs. C. C. Whitworth. Cream Puffs.-One pint sweet milk, two-thirds pint of Snowflake flour, two eggs, pinch of salt. Have muffin rings hot and well but- tered. Miss Banie Hull. Cream Ginger Gems.-One cup thick sour cream, one-half cup sugar, one-half cup molasses, two well beaten eggs, one-half teaspoon ginger, one-half teaspoon cinnamon, one teaspoon Eagle Thistle soda sifted in two cups of flour, and a pinch of salt. Bake in gem pans and serve hot. Mrs. Hoover. We ship SNOWFLAKE to any one. Write us for price. 33 Pink Coloring for fancy desserts in each package of KNOX GELATINE. Wheat Muffins.—Three eggs, one cup new milk, one cup water, one teaspoon salt, butter or lard the size of an egg, one-half cake Fleischmann's yeast, one-half cup sugar (scant), flour enough to make a rather stiff batter. Let rise over night. In the morning, stir in about one-half cup of sour milk or cream, in which one-half teaspoon of soda has been dissolved. Bake in hot well-greased muffin rings. Mrs. R. G. Baylor. Batter Bread.-Four tablespoons meal, two cups buttermilk, one cup sweet milk, two eggs, one teaspoon melted lard, one small teaspoon Eagle Thistle soda, one small teaspoon of salt. Mrs. G. T. Hull. Muffins.—One pint of flour, sifted with two teaspoons of Rumford baking powder, piece of butter half as large as an egg, two table- spoons of sugar, one egg and one cup of sweet milk. Bake quickly in hot oven. Mrs. Ellen Sheffey. Batter Bread.—One quart of buttermilk, one pint corn meal, one tablespoon lard (melted), three eggs, one teaspoon Eagle Thistle soda, one-half teaspoon salt. Mrs. Marcellus Copenhaver. Eggless Waffles.—To three-fourths of a pint of very thick clabber add one pint of sifted flour, and beat hard until very light and creamy; add one teaspoon of salt and one tablespoon of melted cottolene, and mix well. Dissolve one level teaspoon of Eagle Thistle soda in a tablespoon of water and add the very last thing, just before you are ready to bake the waffles. Have waffle irons hot and well greased. These waffles should be very light and crisp and do not get flabby by standing. Mrs. W. B. Jackson. Dutch Bread.—One cup of bread sponge, three tablespoons sugar, one egg, one-fourth cup milk, one tablespoon lard. Add enough flour to make it stiff. Let rise until light. Put in pans, wash over with cream and sprinkle with sugar and cinnamon, putting little butter over all. Let stand until light and bake one-half hour. Mrs. J. C. Campbell. Beaten Biscuit.-One pint of flour, one-half teaspoon of salt, one heaping tablespoon of lard, cold water enough to make very stiff dough. Beat until soft and full of blisters. Roll out not too thin, cut out with a small round cutter and stick three times with a fork. Bake in a rather hot oven. Miss Mary Apperson. Batter Bread.-Five eggs, one quart of buttermilk, two light tea- cups of sifted meal, one teaspoon of Eagle Thistle soda, one-half tea- spoon of baking powder, lump of butter size of a walnut. Beat eggs separately and stir whites in last. Bake in a well-buttered pan. Mrs. Levi Fisher. SNOWFLAKE, the Good Luck Flour. 34 For Dainty, Delicious Desserts use KNOX GELATINE. Waffles.—Three eggs beaten separately, two cups of Snowflake flour sifted, two teaspoons of cream of tartar, one teaspoon Eagle Thistle soda, two cups of sweet milk, one-half cup melted butter, one teaspoon salt, one teaspoon sugar. The well beaten whites of eggs beaten in last. Have waffle irons hot and well greased. Any cold waffles left from a meal, may be reheated in the oven, and arranged on the platter under fried or stewed chicken, when they are to be served with the gravy poured over them or around the edge of the platter, points out as a garnish. Bread Crumb Batter Cakes.—One quart bread crumbs, one quart buttermilk, two eggs, one and one-half teaspoons salt, two teaspoons Eagle Thistle soda. Thicken with flour. Let bread crumbs stand in the milk until soft. Miss Miriam Sheffey. Parker House Rolls.-One cake Fleischmann's yeast, one pint milk scalded and cooled, two tablespoons sugar, four tablespoons lard or melted butter, three pints flour, one teaspoon salt. Dissolve yeast and sugar in lukewarm milk, add lard or butter and one and one-half pints flour. Beat until smooth, cover and let rise for one hour or until light. Then add remainder of flour and salt. Knead well or throw and roll. Cover and let rise in warm place for one and one-half hours or until double in bulk. Roll out one-fourth inch thick, brush lightly with melted butter, fold in pocket-book shape. Let rise three-quarters hour and bake ten minutes in hot oven. Nut Brown Bread.--Two cups graham flour, one cup white flour, two-thirds teaspoon salt, one teaspoon Eagle Thistle soda, one table- spoon brown sugar, one-half cup chopped nuts, one-half cup chopped raisins, three tablespoons molasses, one and two-thirds cups sour milk. Mix and sift dry ingredients, add to the liquid (molasses, sour milk), the flour slowly. Lastly put in floured nuts and raisins. Bake forty-five minutes. All measurements are level. Miss Alford. Five-Minute Waffles.—Break two eggs (without beating) into a round bottom bowl, pour over them one pint of buttermilk, then quickly fold in one pint of flour with a single handful of corn meal, one dessert spoonful of sugar, one teaspoon of salt; when lightly mixed, beat in three large spoonfuls lard and butter mixed. Just before baking add soda according to acidity of milk. Put this on top of batter, drop a few drops of cold water to dissolve it and beat in quickly. Have irons hot, grease slightly for the first waſfle and do not grease any more. These should be light and crisp and eaten at once. Mrs. Hugh Gwyn. Sally Lunn.-Three and one-half cups flour, one tablespoon of butter, one cup of sour cream, one teaspoon of Eagle Thistle soda, two teaspoons of baking powder, one teaspoon of salt, four eggs, one- half cup cold water. Beat the whites and yolks separately, stir soda SNOWFLAKE Flour, white as the driven snow. 35 Simply add water and sugar to the KNOX ACIDULATED package. in sour cream, put baking powder in last cup of flour, fold in beaten whites last. Makes fine Sally Lunn. Mrs. P. W. Atkins. NGraham Rolls.-One quart white flour, one quart whole wheat flour, four tablespoons lard, four tablespoons black molasses, one tablespoon sugar, one egg, half teaspoon salt, one cake Fleischmann's yeast, tepid water to make a stiff dough. Knead thoroughly. Let rise five or six hours, or over night; make into any form desired, and let rise again until light; bake in a hot oven. Mrs. B. E. Copenhaver. Nut Bread.—One and one-half cups brown sugar, one and one-half cups sweet milk, four cups of Snowflake flour, four teaspoons of Rum- ford baking powder, one-half teaspoon salt, two eggs, one and one-half cups of nuts ground in food chopper. Let rise twenty minutes, bake one hour in slow oven. Mrs. Mildred Matson. Popovers.-Three eggs, well beaten, one-half teaspoon salt, two cups Snowflake flour, two cups sweet milk, lump of butter size of wal- nut. Add one-half cup of the milk to eggs, salt and the two cups of flour and the rest of the milk, last the butter. Beat all well together until very smooth. Put about two tablespoons of batter in muffins rings and bake in hot oven. This will make thirty-two muffins. Miss Elizabeth Painter. Wheat Batter Cakes.—One egg, one teaspoon of salt, two scant cups of flour, two cups buttermilk, one level teaspoon of Eagle Thistle soda. Beat egg, add the milk, sift in the flour and salt. Dissolve soda in a little boiling water, add to batter. Have griddle slightly greased and very hot. Mrs Jno. Preston Buchanan. Corn Muffins.—One pint buttermilk with light teaspoon of Eagle Thistle soda dissolved in it; one teaspoon of salt, one table- spoon of melted lard, one egg and meal enough for a batter. Mrs. C. C. Lincoln. Raised Graham Muffins.—Beat one egg and add one cup of scalded and cooled milk, one-fourth cup of molasses or brown sugar, one tablespoon of cottolene, one-half teaspoon of salt, a pinch of soda dissolved in hot water, one-fourth Fleischmann's yeast cake dissolved in one-fourth cup lukewarm water, two cups of graham or whole wheat flour and a half a cup of white flour. Beat well and let rise over night. In the morning, half fill buttered muffin rings, let rise, then bake in a quick oven. * * * Velvet Muffins.—Stir to a cream two rounding tablespoons each of butter and sugar. Add two well-beaten eggs, one cup of milk, one scant quart of sifted flour, sifted with two rounding teaspoons of Rum- ford baking powder and one-fourth teaspoon salt. Beat until light and bubbly, though the batter must be quite stiff, and turn at once into well-buttered muffin rings which should be hot enough to hiss as batter is dropped in. Bake in a quick oven. Miss Haller Fell. SNOWFLAKE, the highest quality Flour. 36 Use KNOX GELATINE if you would be sure of results Potato Splits.-Cook two medium sized potatoes. Save the water in which they were cooked to make one pint. Run potatoes through a colander and add three tablespoons to the water and to this add one cake of Fleischmann's yeast after soaking in a little tepid sweetened water for a few minutes. One egg, two tablespoons sugar, one tea- spoon (heaping) of salt. Beat egg, sugar and salt until light. Add this to the water and stir in enough flour to make like roll dough. Add heaping tablespoon of lard and work a great deal. After first rising, roll very thin and cut with small biscuit cutter. Place two together with melted butter between and on top; let rise three hours. Bake like rolls. * * * Raisin Bread.-One egg, one scant cup sugar, one-half tablespoon each lard and butter, one pint sweet milk, one-half Fleischmann's yeast cake and one-half teaspoon salt, flour enough for a stiff batter, one box seeded raisins. Beat and add enough flour for a dough. Work and bake as other light bread. Use either whole wheat or white flour. - Miss Ella Richardson. Bar er Bread.-Mix together one-half pint of buttermilk, one- ha!" at of sweet milk, and one-half teaspoon of Eagle Thistle soda, and when the soda is dissolved pour the mixture over two well beaten eggs. Add nine even tablespoons of corn meal and one teaspoon of salt, beating well. Put the pan in which it is to be baked on the stove with a heaping tablespoon of lard in it, and when it is melted evenly and shaken up on the sides pour in the batter, place it in a quick oven and bake to a delicate brown. * * * French Toast.—Beat one egg, add one-half teaspoon of salt and one cup of milk. Soak in it from four to six slices of bread, then brown in hot butter on each side, turning with a cake turner. Baker's bread is very nice for this toast. * * * Breakfast Muffins.—Scald one pint of new milk, add one heaping tablespoon of butter. When lukewarm, add one egg beaten light, three tablespoons of yeast, one teaspoon of salt, one heaping teaspoon of sugar and about one quart of sifted flour or enough for a stiff batter. Beat and let rise over night. Dip this sponge out lightly into greased muffin rings, having them two-thirds full; let rise while stove is heat- ing, then bake in hot oven. Left over muffins may be split and toasted. Mrs. M. E. Davidson. Buckwheat Cakes.—Two cups of buckwheat flour, one cup of corn meal, one teaspoonful of salt, one cake of Fleischmann's yeast and about two cups of tepid water. Sift flour, meal and salt, put in the yeast, then add gradually the water, using enough for a stiff batter and beat- ing well. Put in a warm place to rise over night. One hour before frying, add four tablespoons of milk and two tablespoons of molasses, When you phone for Flour, ask for SNOWFLAKE. 37 KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. into which stir a level teaspoon of soda. Let rise again until ready to use. Fry quickly on a hot greased griddle. Mix in an earthen crock and leave some of the batter each morning (a cup or so) to serve as a sponge for the next night; that is, if the cakes are to be served for several mornings. In cold weather this plan can be successfully pursued for a week or ten days. Beaten Biscuits.-One quart sifted Snowflake flour, one teaspoon of salt, one tablespoon of lard, one-half teaspoon of baking powder. Knead to a stiff dough, using half milk and half water. Beat on a block or marble slab until dough blisters. Cut or mould into small biscuits, prick with fork and bake in rather quick oven. Mrs. C. C. Lincoln. Oatmeal Bread.—One cup Purity oats, two teaspoons salt, scald with two cups boiling water, add one tablespoon butter or lard. When cool enough add one-half Fleischmann's yeast cake and whole wheat flour enough to make usual stiffness of bread. Let rise over night, cut down; when raised second time, knead, let rise and bake the same as white bread. Miss Eleanor Sime, Teacher of Domestic Science, Marion College Flannel Cakes.—Two eggs, beaten well, one pint of sweet milk, one scant teaspoon of Eagle Thistle soda, two scant teaspoons of cream of tartar, one teaspoon of sugar and a pinch of salt. Flour enough to make thin batter. Beat ingredients together, adding soda and cream of tartar last. Grease frying pan only once, when frying first cakes. Mrs. O. C. Sprinkle. Buckwheat Cakes.—One pint of buckwheat flour, one-half pint of sifted corn meal, a slack teaspoon of Eagle Thistle soda and a little more of salt, stirred in enough good buttermilk to make batter just right. These can be made just before wanted every time. Mrs. T. C. Painter. Griddle Cakes Without Eggs.--Two cups of flour, one-half tea- spoon of salt, one teaspoon of soda, one teaspoon of baking powder, two cups of sour milk (just clabbered.) Mix dry ingredients, care- fully sifting soda free from lumps. Add to milk and beat to a smooth batter. Cook on hot griddle. Turn when upper surface is full of bubbles and firm enough not to run. Miss Haller Fell. Highest quality Flour, SNOWFLAKE. 38 Salads “Bestrewed with lettuce and cool salad herbs.” Poinsettia Salad.-Use Hawaiian pineapple, spread on each slice a thin layer of mayonnaise, on this spread grated cheese, then cut petals from the red sweet peppers or pimentoes, and lay around on each slice to form the flower. Fill center with mayonnaise and in center of this put a stuffed olive. Serve on lettuce. Miss Ella Richardson. California Cherry Salad.—Carefully remove seeds from a can (one quart or pint owing to quantity desired) of large white California cherries. Stuff them with whole blanched hazelnuts or chopped pecans. Serve on lettuce with mayonnaise on top. Mrs. Geo. W. Miles. Cupid's Salad.-Cut out a heart-shaped pieces of tomato jelly (that was hardened in a large, flat vessel) and place on crisp leaves of lettuce. Prepare a cup of stoned olives, sliced, and chopped cucumber pickle; mix with mayonnaise and place a little heap upon each red heart. Very attractive looking salad. Miss Alice Lincoln. How to Whip Jell-O.-If you have never whipped Jell-O and know nothing about the process, you will be glad to know that it is as simple a matter as whipping thick cream. Begin to whip the jelly while it is still liquid-cold but not yet congealing—and whip till it is of the consistency of thick whipped cream. Use a Dover egg-beater and keep the Jell-O cold while whipping by setting the dish in cracked ice, ice water or very cold water. A tin or aluminum quart measure is an ideal utensil for the purpose. Its depth prevents spattering, and tin and aluminum admit quickly the chill of the ice or cold water. Add cream or whatever else goes into the dessert after—not before- whipping the Jell-O. The whipping process more than doubles the quantity of plain Jell-O, so that when whipped one package of Jell-O serves twelve persons instead of six. - Fruit Jell-O.-Two boxes of Jell-O (orange, strawberry or rasp- berry are the prettiest), one-half cup of sugar, two pints of boiling water, stir until dissolved. When it begins to congeal add one box of chunk pineapple cut in cubes, one bottle of Maraschino cherries, one- fourth pound each of English walnuts and blanched almonds. Any fruit desired may be used. Malaga grapes cut in half and seeded may be used instead of cherries. If twice this quantity is desired, double the proportion of all ingredients with the exception of the pineapple which will be sufficient. Nice to serve with the salad course, or as a dessert with whipped cream. Dip mold in cold water before putting in the Jell-O; when ready to serve dip in warm water and turn out on a pretty round platter. Miss Haller Fell. Your baking will be a success with SNOWFLAKE Flour. 39 The KNOX. ACIDULATED package contains flavoring and coloring. Stuffed Tomato Salad.—Peel tomatoes, chill, remove seeds and pulp; put one teaspoon of French dressing in each and stand in ice box until ready to serve, then fill with equal parts of finely chopped celery and nuts. Serve on lettuce with mayonnaise. Miss Mary Miles. Crab Salad.-One pound of crabflake or two dozen crabs, one tea- spoon of salt, two tablespoons of lemon juice, two medium-sized tomatoes, one bunch of parsley, two green peppers, one saltspoon of paprika, one head of lettuce, twelve radishes, twelve olives, one cup of mayonnaise. Boil the crabs, and when cold pick carefully, making the best salad. Cut the tomatoes in small pieces. Chop peppers and parsley together. Peel radishes. Separate lettuce and allow to stand in cold water. Make mayonnaise thin and stand it aside. Sprinkle the meat with the lemon juice and paprika while hot. When cold season with salt. Arrange a layer of crab meat in a long dish, then a layer of tomatoes and chopped peppers, then another layer of meat, tomatoes and peppers. Dust thickly with chopped parsley. At serving time garnish the individual plates with crisp lettuce on which the salad is served. Arrange salad in a mound. Baste with mayonnaise. Heart of lettuce in the center of the mound with two radishes and two olives make an attractive dish. Mrs. Don Preston Peters, Baltimore, Md. Waldorf Salad.—One cup of sour apples, one cup of celery, one tablespoon of lemon juice, one-half cup of walnut meats, broken in pieces, apples and celery in small pieces; dust with salt and pepper. Mix with mayonnaise or boiled dressing. Mrs. J. M. Brisco. Tongue Salad.—One can tongue, one can pimentos, four hard boiled eggs, salt and pepper to taste. Mix with any good French dressing. Serve on lettuce leaves. Mrs. A. T. Lincoln. Fruit Salad.-Six tart apples, the pulp of one and one-half dozen Oranges, two pounds of blanched almonds, one pound of English Walnut kernels, four bunches of celery. Chop all in small pieces, drain the juice from oranges, and mix all well together, with the following dressing: Dressing: Yolks of two eggs, lump of butter the size of a hickory nut, pinch of red pepper, pinch of salt, one-half teaspoon of mustard, one teaspoon of sugar, two tablespoons of good vinegar, one-half cup of thick cream. Mix seasoning, salt, pepper, mustard, sugar, well together, then rub the butter in, until all is perfectly smooth. Beat the eggs and add seasoning to the eggs. Add the vinegar, a spoonful at a time; add cream last. Cook in a double boiler until thick, stirring constantly. Double the amount of dressing three times for salad given above. This will be enough to serve about twenty-eight persons. Mrs. J. C. King. New Manhattan Salad.-Dissolve a package of lemon Jell-O in a pint of boiling water and two tablespoonfuls vinegar. While it is SNOWFLAKE makes a light loaf. Try it. 40 KNOX GELATINE comes in 2 plags.-Plain and Acidulated (Lemon Flavor) cooling chop one cup of tart apples, one cup of English walnuts, one cup of celery, and season with salt. ... Mix these ingredients and pour over them the Jell-O. Cool in individual moulds, and serve with mayonnaise or French dressing on crisp lettuce leaves, garnished with pimentos or radishes. * * * Banana and Nut Salad.—Boil half a cup each of sugar and water five or six minutes, then add the juice of half a lemon, and boil a few minutes longer. Select small, ripe bananas. Peel them, remove the coarse threads, and, if too large for a single service, cut them in halves crosswise. Roll the bananas in the cold syrup, then in chopped nuts, covering them completely with the syrup and nuts. Any kinds of nuts or a mixture of nuts may be used. English walnuts or pecans are good, or if mixed use a few blanched almonds. Lay the bananas on lettuce, put a little cream mayonnaise on the center of each, and sprinkle the dressing with bits of candied cherries. * * * Tomato and Asparagus Salad.-Have firm ripe tomatoes of uniform size thoroughly chilled. Peel, and if of medium size cut in half, or if larger, cut in slices about two inches thick and place on lettuce. Place four stalks of asparagus arranged in log-cabin style or as a cross on top of each piece of tomato, having the heads of as- paragus turned the same way. Place a teaspoonful of stiff mayon- naise in the center. A little salt should be sprinkled over the tomatoes before putting on the asparagus. Miss Haller Fell. Picture Salad.—One and one-half cups of cabbage (shaved), one cup of beets (cooked tender, diced), four hard boiled eggs (chopped coarsely), one small onion chopped fine, and enough French dressing to moisten well, together with salt and pepper to taste. * * * Stuffed Tomato Salad.—Six ripe tomatoes, one-half pint of cream dressing, two cucumbers, lettuce, salt, pepper and parsley. Scald tomatoes and remove skins. Cut a slice from the top of each and with a spoon remove the seeds. Peel cucumbers and cut them into dice, season highly and mix with at least half of the dressing. Fill the cups with this and put a spoonful of dressing on top. Sprinkle a little finely chopped parsley over and serve on a bed of lettuce. Mrs. Porter Ellis. Asparagus Salad.—Chill asparagus tips for several hours. When ready to serve, place in lettuce leaf or garnish with delicate sprigs of parsley. Use following dressing: The proportions are one table- spoon of vinegar to three of oil, one-half teaspoon of salt, one-fourth teaspoon of pepper. Mix pepper and salt with the oil, stir in slowly the vinegar, then add one-half teaspoon of onion juice and teaspoon of finely chopped parsley or use mayonnaise. Mrs. B. H. Early. Neapolitan Salad.—Dissolve a package of lemon Jell-O in a pint of boiling water. Pour two thirds of it into an oblong mould and when Write us for prices on SNOWFLAKE Flour. 41 kNOx GELATINE Dessert or Salad is attractive and appetizing. it has set or congealed whip the remaining third and pour it on and let it harden. Dissolve a package of strawberry or raspberry Jell-O in a pint of boiling water and when cold put two-thirds of it, a spoonful at a time, on the lemon Jell-O. For the fourth layer whip the remain- ing third and put it on the hardened plain layer. This salad may be varied by adding any fruit—cherries, pineapple, peaches or apricots- well drained, just as the Jell-O begins to congeal, also chopped nuts. To serve, cut in slices (after it has ample time to get ice cold) and ar- range on lettuce with mayonnaise. Mrs. C. C. Lincoln, Jr. Fruit Salad.—Three oranges, cut up and drained, one pint pine- apple canned or fresh, one half dozen peaches, two bananas, one pound of Malaga grapes cut in halves and seeds removed, one-half cup of English walnuts, one-half cup of blanched almonds and a few Maras- chino cherries cut in small pieces. Serve on lettuce with dressing on top. Dressing: Slightly beat the yolks of four eggs in a bowl, add a little salt, cayenne pepper, dry mustard, one teaspoon of sugar and one- half teaspoon of cornstarch, mix until very smooth; heat four table- spoons of mild vinegar, when hot drop little by little into the mixture in the bowl, beating all the time; return to the stove and stir until thick, remove from stove, add one large tablespoon of butter and beat until very light. When ready for use add one-half pint of cream whipped very stiff. Mrs. J. C. Campbell. Jellied Chicken Salad.—To one cup of highly seasoned stock add two and one-third tablespoons of Knox granulated gelatine, cover and let stand fifteen minutes. Heat gradually to boiling point, set pan containing mixture in pan of cold water, and stir until it begins to thicken, then add one-third cup mayonnaise, two tablespoons of finely chopped green peppers, two cups of coarsely chopped cold boiled chicken (using preferably white meat). Turn into pan, first dipped in cold water, and chill. At serving cut in squares, arrange on crisp lettuce and garnish with diced celery and blanched almonds marinated with mayonnaise; add spoonful of cream dressing and top with cherry. Chopped celery may be used instead of green peppers. Mrs. D. H. Mitchell. Combination Salad.—One quart of tomatoes chopped rather coarse, and thoroughly drained, one pint of chopped green peppers, one pint of finely chopped crisp cabbage. Mix together and just before serving season with salt and pepper and mix with oil mayon- naise. Serve on lettuce with a few bits of tomato and green pepper over the top. - - Mrs. W. V. Birchfield. Tuna Salad.-Mix with mayonnaise two hard boiled eggs, one cup celery, one-half cup nuts and a little pickle, all chopped, and just be- fore serving lightly flake in a half pound of tuna fish. Serve on head lettuce. Put a little oil mayonnaise on top and dust with paprika. Mrs. T. E. King. SNOWFLAKE is the Flour that made Marion Famous. 42 KNOX GELATINE is clear and sparkling. Potato Salad.—Cut cold boiled potatoes in half-inch slices, then cut slices in half-inch cubes; there should be one and one-half cups. Add three hard boiled eggs, finely chopped, one-fourth tablespoon onion finely chopped, and one pimento cut in thin strips. Moisten with salad dressing and serve on lettuce or garnish with nasturtium leaves and blossoms. Dressing: Mix two level teaspoons of salt and sugar, one teaspoon of mustard and one-eighth teaspoon of pepper. When well blended, add one egg, slightly beaten, one-fourth cup of vinegar, and a cup of sour cream. Cook in double-boiler, stirring constantly until thickened. Miss Haller Fell. Perfection Salad.—One envelope Knox gelatine, one-half cup cold water, one-half cup vinegar (mild), one pint boiling water, one teaspoon salt, juice of one lemon, one-half cup sugar, two cups celery cut in small pieces, one-fourth can pimentoes finely cut, (shredded cabbage may be used if liked). To mix: Soak gelatine in cold water five min- utes; add vinegar, lemon juice, boiling water, sugar and salt. Strain, and when beginning to set, add remaining ingredients. Turn into a mould and chill. Serve on lettuce with mayonnaise. Mrs. Margaret Rhea Staley. Christmas Salad.—Cut large grape fruit in half and remove sections. Prepare one-half the measure of celery hearts cut in small pieces, one cup chopped nuts, one-half cup candied cherries cut in quarters. Mix all ingredients except grape fruit together and ar- range in alternate layers with grape fruit in nests of lettuce. Mask with cream mayonnaise and sprinkle with bits of candied cherries. . Mrs. P. R. Francis. Jellied Celery Salad.—Soak two tablespoons of Knox granulated gelatine in one cup cold water ten minutes and then add one cup boiling water, one-third cup sugar, four and one-half tablespoons of lemon juice, one-half tablespoon of grated fresh horseradish, one teaspoon salt, one-eighth teaspoon pepper, a little red pepper and celery salt. Color green with coloring liquid and strain through a wet cheese cloth. When jelly begins to thicken add one cup of celery cut in small dice and one-third cup blanched chopped almonds. Turn into a flat pan first dipped in cold water. Serve in oblong or fancy pieces on lettuce with French dressing. Miss Ella Richardson. Fruit Salad with Pineapple Dressing.—Six halved pears, fresh cooked or canned, one cup halved and seeded Malaga grapes, arrange pears on lettuce with grapes on top or at side and pour pineapple dressing over them. Pineapple Dressing: Juice from one can pineapple, three-fourths Cup sugar, two tablespoons butter, two eggs, one teaspoon of flour one-half cup whipped cream. Heat pineapple juice until just warm, blend together, flour and butter, add yolks well beaten and the sugar, SNOWFLAKE, the old reliable family Flour. 43 KNOX GELATINE is clear and sparkling. then whites of eggs whipped stiff. Pour warm juice into this and stir in a double boiler until thick. When cold add whipped cream. Mrs. A. T. Lincoln. Frozen Fruit Salad.—To make one quart of salad cut up five slices of canned pineapple, three oranges, three apricots or two fresh peaches, add one cup of canned wax cherries and twelve Maraschino cherries, four marshmallows and one-fourth pound almonds cut into small pieces. Mix with a generous cup of seasoned mayonnaise and freeze very slowly in ice-cream freezer for five minutes. Remove dasher, pack and allow to stand for two hours. Mrs. Frank Copenhauer. Frozen Salad.—One can grated pineapple, one can white cherries, three bananas, one-half can of syrup from cherries, one-half can of syrup from pineapple, fifteen almonds chopped fine, one cup oil mayon- naise. Freeze. This makes two quarts of salad. Mrs. J. D. Tate. Stuffed Pepper Salad.—To one pound of grated cheese add about one-half cup salad dressing and two tablespoons of thick cream, mix thoroughly. Stuff the peppers which have been scraped of pulp and seed. As you fill the peppers press stuffed olives in center so that each slice of pepper will have a slice of olive. Put on ice for several hours, slice thin and arrange on lettuce with dressing as salad or as garnish for meat. Mrs. C. C. Lincoln. Celery Relish.--Take perfect white celery and fill grooves of stalks with following mixture: Take a ten cent block of cream cheese, work to a paste and season to taste with salt and paprika or cayenne. Delicious with a heavy salad. Nice stuffed with cheese and pimento sandwich filling found in this book. Mrs. Bernard Heath Early. Grape Fruit and Celery Salad.-Diče grape fruit from which all skin and pith has been removed, and mix with an equal quantity of diced white celery. Serve on lettuce with a light mayonnaise and green and ripe olives, stoned and halved. Miss Ruth Campbell. Salad Suggestions.-Mayonnaise or cooked dressings may be used with the following combinations: One cup apples, one cup celery, one-half cup walnuts. One cup pineapple and cup bananas, one-half cup cherries. Bananas rolled in chopped nuts. One cup celery, one cup apples, green peppers. One cup grape fruit, one cup marshmal- lows, one cup white grapes, one-fourth cup nuts. One cup lobster, one cup celery. One chicken, an equal amount celery (about one and one- half cups), one-fourth cup olives, one-half cup nuts. Two cups sal- mon, one cup celery cut fine, one-half dozen sour pickles. Cooked as- paragus, rings of green peppers, slices of pimento. Two cups cold string beans, one teaspoon of chives cut fine, one-half dozen radishes sliced thin. One can pineapple, two cups pecan nuts, one-half pound SNOWFLAKE, the pride of Southwest Virginia. 44 Pink Coloring for fancy desserts in each package of KNOX GELATINE. marshmallows. One can strained tomatoes, two-thirds box gelatine, one teaspoon salt, one teaspoon powdered sugar. Make a jelly, put into moulds, serve on lettuce. Head lettuce and Roquefort cheese. :k :k :k Dressing for Head Lettuce.—One teaspoon parsley chopped fine, one teaspoon beets chopped fine, one egg, hard boiled, cut fine, added to mayonnaise, also a little vinegar, paprika and Chili sauce. Miss Eleanor Sime. Chicken Salad.—Cut into dice one chicken, add three hard boiled eggs, chopped, a small plateful of diced celery or chopped cabbage. Season with celery seed, salt and a little cucumber pickle. A few nuts may be added. Dressing: Three eggs, one cup cream, three tablespoons of good vinegar, two tablespoons of sugar, tablespoon of salt, one-half teaspoon of mustard. Add cream last. Cook in double- boiler until it thickens and when cold mix with chicken and serve on lettuce. Mrs. Mamie M. Painter. Tomato Aspic Jelly.—One envelope of Knox gelatine, one-half cup cold water, three and a half cups of tomatoes, one-half large onion, two stalks of celery, two tablespoons of vinegar, four cloves, a few grains of cayenne, one teaspoon salt, two scant tablespoons sugar. Soften gelatine five minutes in cold water, cook together the other ingredients, except the vinegar, fifteen minutes; add the vinegar and softened gelatine and stir until dissolved, then strain. Pour into a round mould dipped in cold water and set in a cool place or on ice to congeal. When cold turn onto a round platter edged with crisp lettuce and pour mayonnaise over the top. A small bottle of stuffed olives, sliced, a cup of diced celery and about half a cup of chopped almonds may be added as the aspic congeals. Mrs. W. W. Hawkins. Pineapple and Apricot Salad.-Put slices of Hawaiian pineapple on head lettuce; in the center of each slice put half of a canned apricot; put a little stiff mayonnaise on the top and garnish with Maraschino cherries. If preferred, the cherry may be put in the center of the pineapple, with the apricot on one side and the mayonnaise opposite. Fruit Salad.--Two dozen oranges, two large cans of sliced pine- apple, one large can of Bartlett pears, one pound of marshmallows, one pound of almonds, two bottles of Maraschino cherries. Blanch almonds and cut them into pieces; cut marshmallows into quarters, and all of the fruit into large dice, then mix all together and drain thoroughly. Serve on bleached head lettuce with cream dressing over the top and dust with paprika. Mrs. J. C. Campbell. It's quality that counts. SNOWFLAKE is that quality. 45 Salad Dressings “To make a perfect salad there should be a miser for vinegar, a spendthirſt for oil and a madcap to mix all the ingredients together.” Mayonnaise.—Yolks of two eggs, butter size of walnut, one-half teaspoon mustard, one-fourth teaspoon salt, red pepper to taste, one teaspoon sugar. Cream these together; add two tablespoons good vinegar, then one-half cup cream. Cook until it thickens. Mrs. Marcellus Copenhaver. Dressing for Fruit Salad.—Yolks of six eggs, six tablespoons of butter, two tablespoons of sugar, juice of half a lemon, a dash of paprika and celery salt. Cook eggs, butter and sugar, then add iemon, paprika and celery salt. When cold add this to a quart of cream that has been whipped real stiff. Don't put on fruit until ready to serve. Mrs. Lou Hankla. Cream Dressing.—Yolks of six eggs, one teaspoon of salt, one teaspoon of dry mustard, one teaspoon of butter, one tablespoon of sugar, five tablespoons of vinegar, dash of red pepper or tabasco. Beat the eggs, add other ingredients and cook in double boiler until it thickens. Let cool, beat in one tablespoon of plain thick cream. When cold stir in, lightly, one pint of cream whipped stiff. Mrs. W. V. Birchfield. French Dressing.—Mix one-fourth teaspoon of pepper, one-third teaspoon of salt in a shallow dish and pour in four tablespoons of olive oil. Stir well and add one and one-half teaspoons of vinegar beating the mixture continuously. Serve at once. Mrs. Porter Ellis. Mayonnaise with Olive Oil.-Beat yolks of two eggs. Add very slowly, drop by drop at first, the oil; then a little faster, when it begins to thicken. When about one-half cup of oil has been used, add a few drops of lemon juice, and so on, alternating oil and lemon until the desired quantity has been made. One pint of oil can be beaten into the two yolks; if a large quantity is desired, thin with lemon juice. Or the yolk of only one egg may be used and a very little oil, with less lemon. When finished it should be thick enough to cut with a knife. Season to taste with mustard, salt and white or red pepper. The eggs and oil must be very cold, both before and during the making. In summer make it in a bowl over ice. If it curdles while making, from being too warm, or from pouring the oil too fast, beat the yolks of another egg and add this mixture very slowly, as at first, beating constantly. If desired for salads or sandwich fillings, beat the whites of one or two eggs according to the amount of mayonnaise, and mix. Mrs. Jno. Preston Buchanan. Try a sack of Staley's Whole Wheat Flour. 46 Simply add water and sugar to the KNOX ACIDULATED package. Boiled Salad Dressing.—Two tablespoons butter, two eggs beaten well, one-half cup of vinegar, two teaspoons of sugar, one teaspoon ground mustard, one-half cup of cream, two-thirds teaspoon of salt, one-third teaspoon of pepper, one-half teaspoon of cornstarch. Put all except vinegar in a double-boiler and cook until it begins to thicken. Add vinegar and cook until thick. Mrs. H. B. Jeffrey. Red Sauce.—One-half pint French dressing, three tablespoons catsup, one tablespoon Tarragon vinegar, dash Worcestershire sauce, and enough whites and yolks of hard boiled eggs (about two), red and green peppers, and chives (or a little onion), chopped fine, to make a full pint. Mix well and chill. Serve on romaine or lettuce. Mrs. W. H. Teas. Carnation Red Salad Dressing.—Two tablespoons oil, two table- spoons flour, three-fourths cup boiling water, one egg yolk, one-fourth cup Carnation milk, one-half cup oil, one-half teaspoon salt, one-fourth teaspoon mustard, one-half can finely chopped red pimentos, one and one half tablespoons lemon juice. Mix two tablespoons of oil and flour, add the boiling water and cook in a double boiler until thick, stirring constantly. Add the Carnation milk to the beaten egg yolk and slowly add the hot mixture, stirring constantly. Cool, beat in the oil, salt, mustard and pimentos. This recipe makes one and one- halfs cups salad dressing and makes a delicious dressing for head let- tuce or other salads. Pies “No soil upon earth is so dear to our eyes As the soil we first stirred in terrestrial pies.” Plain Pastry.-Sift together two or three times, one and one-half cups of sifted pastry flour, one-fourth teaspoon of salt, and one-fourth teaspoon of baking powder. With the tips of the fingers or a knife work in one-third of a cup of shortening; when this is evenly mixed through the flour, gradually mix to a stiff dough, using a case knife, with ice water; about one-fourth cup will be needed. Work with the knife until all the particles of dough are in a compact mass and the bowl is clean, then dredge the board with flour and lift the dough onto it. Turn it with a knife until floured a little, then patand roll out into a rectangular sheet. Roll up like a jelly roll, cover closely, set aside in a cold place and let stand for an hour or longer. * * * Recipe for Meringue.—Beat the whites of eggs to a stiff froth, add gradually one heaping tablespoon of sifted sugar for each egg, and When you phone for Flour, ask for SNOWFLAKE. 47 Use KNOX GELATINE if you would be sure of results. continue to beat until the mixture is stiff and glossy. Spread this over the partially cooled pie or pudding and place in a very cool oven to rise and dry out before coloring a delicate brown. If baked quickly the meringue will be tough. Flavor if liked. Butter Scotch Pie.—One cup of sugar (brown sugar preferred), lump of butter size of an egg, yolks of two eggs, one-half cup of Sweet cream, two tablespoons of flour; flavor with vanilla. Cook to stiff paste, bake in one crust. When done spread with meringue made of whites of two eggs and three tablespoons of sugar. - - - Miss Alice Lincoln. Jelly Custard Pie.—Three eggs, one cup of jelly, tart preferred, one tablespoon of melted butter, one-half cup of sugar, one teaspoon of vanilla, and one tablespoon of cream. Bake in pastry. This makes one large or two small pies. Miss Miriam Sheffey. Cream Pie.—One small cup of sugar, one rounding tablespoon of butter, lay on sugar and pour on one tablespoon of boiling water, add the yolk of one egg and beat to a cream, add one-half cup of milk and one and three-fourths cups sifted flour, two level teaspoons of baking powder. Beat well and put in a well-greased and floured round layer- cake pan. Bake in a quick oven. Filling: One cup of milk, one tablespoon of sugar, let come to a boil in a double boiler. Rub one heaping teaspoon of flour in a little cold milk, beat in the yolk of one egg and stir into the boiling milk until creamy and thick, then add a pinch of salt and remove from the fire. Add one-half teaspoon of vanilla and let cool. Split the cake with a warm knife, spread cream on lower part and replace the top. Beat the two whites of eggs with two heaping tablespoons of sugar, spread on top, and return to oven to brown slightly or use whipped cream instead of meringue. Miss Haller Fell. Rhubarb Pie.—Cut one pint of rhubarb in thin slices without re- moving the peeling. Beat one egg and into it beat one and one- fourth cups of sugar, two level tablespoons of flour and a scant half- teaspoon salt mixed together. Add rhubarb and turn into pan lined with pastry. Wet edges, cover with pastry and press edges well together. Bake in moderate oven. Miss Haller Fell. Lemon Pie.—Three eggs, one and one-half tablespoons of melted butter, two tablespoons unsifted flour, one-half pint cup of sugar, juice from one-half of lemon. Make a meringue of one white beaten with flour tablespoons of sugar; flavor with vanilla. Miss Emma Sprinkle. Lemon Pie.-One cup of sugar, one cup of water, two rounding tablespoons of corn starch or flour, three eggs, one lemon, one small lump of butter. Mix the sugar, flour and yolks together, and grate SNOWFLAKE, the Good Luck Flour. - 48 KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. the yellow part of lemon rind. Then add juice and water and boil until the custard is thick. Bake the pastry before putting in the filling. Meringue: One heaping tablespoon of sugar to each white of egg, put in before beating. Whip until as stiff as icing, and bake a delicate brown. . Mrs. B. F. Buchanan. Orange Pie.—Two oranges, stir together one large cup of sugar and a heaping tablespoon of flour, add to this the well-beaten yolks of three eggs, reserve whites for meringue, two tablespoons of melted butter, the grated rind of one orange, the juice of both and the juice of half a lemon. Bake in pastry in a quick oven. Cover with merin- gue and brown lightly. Miss Miriam Sheffey. Caramel Pie.—Beat the yolks of five eggs with one level cup of brown sugar. Mix some butter the size of an egg with another cup of brown sugar. Add the eggs and one tablespoon of corn starch dissolved in some sweet milk (one cup), beat well and flavor with va- nilla. This makes filling for two pies. To each white of an egg put one tablespoon of white sugar, beat and put on top of pie. Miss Hazel Francis. Kentucky Pudding.—Butter the size of a large egg, one cup of cream, one and one-half cups of sugar, yolks of three eggs, three table- spoons of flour, flavor with vanilla and bake in paste. Use the whites for meringues. Very nice baked in patty pans. Mrs. Mary S. Morgan. Damson Caramel Pie.—Three eggs, three-fourths cup sugar, one- fourth cup of butter, one cup of damson preserves, flavor with vanilla. Separate the eggs: to the beaten yolks add sugar, melted butter, dam- sons and flavoring. Line pie plate with rich paste and bake in one crust, using the whites of eggs for meringue. Mrs. J. G. Stephenson. Buttermilk Pie.—Yolks of four eggs, one cup sugar, one-half cup flour, butter the size of a walnut, one pint of buttermilk in which has been dissolved one-half teaspoon soda, one teaspoon vanilla. Melt butter and add to the well-beaten yolks and sugar, then add buttermilk. Use whites of eggs for the meringue. This will make three pies. Miss Maude Harris. Vinegar Pie.—Two cups sugar, into which has been stirred two teaspoons corn starch or four of flour. Break in four whole eggs, and beat until well mixed, add one-fourth cup of melted butter. Add vinegar to taste. Juice of one lemon with this makes it nice, but vinegar must then be left out. Bake in pastry. This makes two pies. Mrs. E. H. Buchanan. Demand of your grocer SNOWFLAKE FLOUR. 49 The KNOX. ACIDULATED package contains flavoring and coloring. Lemon Pie.—One lemon, two-thirds cup of sugar, three eggs, two tablespoons of water, one teaspoon of butter. Cream the yolks of the eggs and sugar together, add the lemon juice and water and the butter melted. Bake in pastry in a slow oven. Use the whites of the eggs for meringue. This makes one pie. Mrs. H. L. Kent. Lemon Pie.—Two lemons, one-half pint sugar, mixed with lemon, four eggs beaten separately. Mix the beaten yolks with lemon and sugar, add nearly a pint of boiling water, and let it boil until it begins to thicken. Dissolve two tablespoons of corn starch in a little cold water, add this to the mixture, and cook until thick. After taking from the fire, add a piece of butter the size of an egg. Beat the whites of the eggs and add four tablespoons of sugar; put over the top of pies, and brown. Mrs. H. B. Jeffrey. Cream Pie.—Yolks of two eggs, two teaspoons corn starch, one- half cup sugar, one tablespoon fresh butter, one cup sweet cream; put on and let come to a boil. Stir in other mixture after it has been well beaten. Bake a crust and fill mixture in. Beat the whites of two eggs, cover pie, and set in stove to brown. Flavor with lemon or vanilla. Mrs. John Lindsey. Molasses Pie.—One cup of molasses, one-half cup of sugar, two eggs, lump of butter size of a walnut, one tablespoon of flour. Flavor with nutmeg or vanilla. Beat well, spread on thin, rich crust and bake. Mrs. Elva Robinson. Custard Pie.—Three well-beaten eggs, one-third cup of sugar, one pint sweet milk; flavor to taste. A fresh lemon is good. Bake in the crust. One large pie. Mrs. Thomas Rider. Cits Pudding.—The yolks of seven eggs, two cups of sugar, two- thirds cup of butter, one cup of cream. Bake in pastry until well set. Cover with meringue made of the seven whites. Lemon flavor. This makes two pies. Mrs. M. G. Painter. Sweet Potato Pie.—Three well beaten eggs, one pint of finely mashed sweet potatoes, two cups sugar, one cup cream, one-half cup butter. Flavor with lemon and a little nutmeg. This amount makes two pies. Bake in crust as custard pies. Mrs. J. Ellis Dickenson. Chess Pie.—Three eggs, one cup of sugar, one-fourth cup of butter, three tablespoons of cream. Flavor with nutmeg. Separate the eggs. To the beaten yolks add the sugar, melted butter, cream and nutmeg. Mix well and bake in one crust, using the whites of the eggs for the meringue. Mrs. W. W. Scott. Raisin Pie.-Six eggs, one-half cup flour, one pound of raisins, one- fourth pound of butter, one pint of sweet milk, one tablespoon of va- nilla, three cups sugar. Separate the eggs, beat sugar and the yolks It’s quality that counts. SNOWFLAKE is that quality. 50 - KNOX GELATINE is GUARANTEED to please or money back. well together, add milk and flour, cream butter, add butter and vanilla. Chop raisins fine, flour lightly, and add last. Bake in any good crust, and when done beat whites to a stiff froth, add one-half cup of sugar and spread on pies, and bake a light brown. This will make three pies. Mrs. E. K. Coyner. Chess Pie.—For two pies take five eggs, three-fourths cup of but- ter, one cup of sugar and flavoring to taste. Beat the yolks of the eggs until very light, then gradually beat in the sugar. Beat the butter to a cream, and then gradually beat into it the yolks and sugar. Flavor with vanilla. Bake it in a crust; it will rise very light, Make a merin- gue of the whites of the eggs beaten very stiff, add five heaping table- spoons of sugar and a few drops of vanilla. Spread over the tops and brown very lightly. Mrs. E. H. Higginbotham. Green Tomato Mince Meat.—Eight quarts green tomatoes chop- ped fine, drain off water. Add four pounds brown sugar, two pounds raisins chopped fine, one cup vinegar, one cup chopped suet, two table- spoons salt. Cook until tomatoes are color of raisins. When cool add two tablespoons each cinnamon, cloves, ground nutmeg. Miss Sime. Chocolate Pie.—One cup of sugar, one small lump of butter, three tablespoons of melted chocolate, two tablespoons of corn starch, yolks of two eggs, one cup of water. Boil all together until thick, add flavoring, and pour into previously baked crust. Make meringue of the two whites for the top. Mrs. W. M. Sclater. Raisin Pie Filling.—One lemon, one cup of seeded raisins, one and one-half cups of sugar, two cups of water, butter the size of a walnut. Boil five minutes, add five tablespoons of flour, one-half teaspoon of salt. Bake with upper and under crust. Serve with good sauce or whipped cream. Mrs. Brittain Peery. Old Fashioned Apple Pie.—Make a good pastry and bake a thin layer in three or four pie pans. Stew some green apples, sliced before peeling. When well done rub through a colander, sweeten to taste; thin with rich cream, making them sufficiently soft to spread. Season with nutmeg. When cold spread on previously baked pastries and stack. Serve at once. Mrs. Mary Morgan. Chess Cakes.—This full recipe makes about thirty cakes, but can be halved. Yolks of nine eggs, one-half pound sugar, one-half pound butter, one-half tablespoon flour, one-half teaspoon vanilla or lemon. Bake in rich pastry in small tins. Miss Hazel Francis. Pumpkin Pie.—Scald two cups of rich milk and melt in it a heaping teaspoon of butter. Mix one and one-half cups of pumpkin stewed dry and put through a sieve, one beaten egg, two-thirds of a cup of brown sugar and two teaspoons of molasses, one teaspoon of cinnamon, one-half teaspoon each of salt, grated nutmeg and ginger and a heaping SNOWFLAKE is made out of the best wheat. 51 KNOX GELATINE comes in 2 plºgs.-Plain and Acidulated (Lemon Flavor). teaspoon of corn starch. Stir all into the milk and bake in crusts until center is firm and top of pies nicely browned. This makes two pies. Miss Haller Fell. Mock Cherry Pie.—One and one-half cups cut cranberries, one cup raisins, one cup sugar, one tablespoon flour, one cup boiling water, one teaspoon of butter, one teaspoon vanilla. Cook until thick. Cool and bake between two crusts. Miss Eleanor Sime. Cocoanut Pie.—One scant cup shredded cocoanut, scant half cup butter, one cup sugar, whites of six eggs well beaten. Flavor with vanilla or rose water. Put in pie pans lined with pastry and bake until filling is firm and only slightly browned. * * * Caramel Pie.—One cup brown sugar, one-third cup butter, one cup milk, one rounding tablespoon flour, yolks of two eggs, vanilla to taste. Mix sugar, flour and butter; add beaten yolks; heat milk; pour mix- ture into hot milk and cook until thick. Pour into baked pastry shells. Cover with meringue made of whites of two eggs with two heaping tablespoons of sugar. Spread over filling and brown. Boston Cream Pie.-Crust part: Three eggs beaten separately, one cup sugar, one and one-half cups sifted flour, one large teaspoon baking powder and two tablespoons of milk or water. Divide the batter in half and bake in two medium-size pie tins to a straw color. When done and cool split each one in half with a sharp broad-bladed knife, and spread half of the cream between each. The cake part should be flavored the same as the cream. Cream part: Put on a pint of milk to boil. Break two eggs in a dish, and add one cup of sugar and one-half cup of flour, previously mixed; after beating well, stir it into the milk just as the milk begins to boil, add an ounce of butter and keep on stirring one way until it thickens; flavor with vanilla. I often add one-half cake of chocolate and it makes a very nice filling Mrs. S. W. Browning, Wytheville, Va. Lemon Pie.—Boil together one cup sugar and one cup water. Then add two tablespoons corn starch moistened with a little water. Cook until clear. Take from fire and add juice of two lemons and yolks of two eggs well beaten. Do not cook again after adding lemon juice and eggs. Use whites beaten stiff and add two tablespoons sugar for meringue. This makes filling for one pie. Miss Jennie Wellde. Brown Sugar Pie.—One cup brown sugar, one cup sweet milk, one level teaspoon corn starch dissolved in milk, one egg. Flavor with vanilla. Bake in one crust. * * * Cream Pie.—One cup sweet milk, one large cup sugar, yolks of three eggs, butter size of egg, one tablespoon flour. Boil until it is thick, stirring constantly. Have ready two rich shells into which pour the mixture. Beat the whites with a spoon of sugar, spread over the pies and slip in the oven to brown. Mrs. K. C. Starriff. SNOWFLAKE, the highest quality Fiour. 52 A KNOX GELATINE Dessert or Salad is attractive and appetizing. Mince Meat.--Take five or six pounds scraggy beef, a neck piece will do. Put on to boil in enough water to cover. Take off scum when it reaches boiling point, add boiling water from time to time until it is tender, then remove lid from pot, salt, let boil till almost dry, turn- ing the meat over occasionally in the liquor. Let stand over night in the liquor to get cold. Remove bones, gristle and stringy bits from meat, chop very fine, mincing at the same time three pounds nice beef suet, and add four pounds seeded raisins, four pounds currants cleaned and dried, one pound citron sliced and chopped, four or more pounds good tart apples, chopped, preserved lemon and orange peel. Mix thoroughly and pour over the following boiled liquid and mix again: One quart grape juice (or boiled cider) one quart molasses and some sweet pickle juice, good lump butter, and remaining liquor from meat, two pounds Sugar, two ounces cinnamon, one ounce each cloves, ginger, nutmeg, juice and grated rind of three lemons, one tablespoon salt, one teaspoon pepper. Add more liquid if desired. Cook until apples are tender. Seal in glass jars. Mrs. J. M. Sedgwick. Puddings and Sauces “The proof of the pudding is in the eating.” * Brown Pudding.—Yolk of four eggs, four cups of new milk, four level tablespoons of sifted flour, one cup of brown sugar browned slightly in a moderate oven. Put milk and sugar in porcelain vessel over fire. Moisten flour with four spoons of the milk reserved for the purpose, beat yolks of eggs into the flour and milk, then stir all into hot milk and cook until the consistency of cream. Pour into pudding mold, make meringue of the four whites and three-fourths cup of white sugar. Put on pudding and brown slowly in the oven. Serve cold with whipped cream. Mrs. C. C. Lincoln. Chocolate Pudding.—Put on stove in double boiler one quart of sweet milk. Shave into this one-half cake chocolate; add to this the yolks of five eggs well beaten, two cups of sugar, three-fourths of a cup of corn starch and enough milk to keep it from being lumpy; cook until thick, flavor with vanilla. Make a meringue of whites beaten with sugar and serve with good cream. Mrs. D. D. Staley. Angel Pudding.—The whites of ten eggs, one-half pound of nut meats, one pound of dates, one and one-half cups of pulverized sugar, one lemon. Beat eggs very light, then fold in the sugar, nuts, dates chopped fine, and the juice and grated rind of the lemon. Turn into SNOWFLAKE, the old reliable family Flour. 53 KNOX GELATINE is clear and sparkling. a well-greased baking dish and bake to a golden brown. Serve im- mediately with whipped cream or sauce. - Miss Virginia Buchanan. Jelly Roll.—Four eggs, one cup of sugar, one cup of flour, one and one-half teaspoons of baking powder, pinch of salt. Beat eggs as light as possible, add sugar, and having mixed the salt and powder with the flour, dust that in and beat up light. Bake in shallow square pan; when done turn out, spread jelly on and roll immediately. Mrs. L. A. Amsler. Favorite Pudding.—One quart fresh milk, four eggs, three-fourths cup sugar, three tablespoons corn starch stirred in a little water, with sugar and eggs. Let milk come to boiling heat, then stir in the mix- ture, cook a few minutes, have ready two or three cups of cake crumbs, stir in as soon as you take from the fire, turn into a baking pan, spread on top of it the beaten whites of the eggs, which must be sweetened with two tablespoons of sugar, return to the oven and brown slightly. Serve cold with whipped cream. Any kind of cake is good, but I like chocolate best. Mrs. P. W. Atkins. Blackberry Pudding.—Three eggs beaten separately, one quart of mashed blackberries, one-half scant cup of butter, one teaspoon of baking powder, one cup of flour, one-half cup of sweet milk, sweeten to taste (about one cup of sugar). Beat the batter thoroughly, adding the mashed berries and the well-beaten whites of the eggs last. Bake in a well-greased baking dish or pan in a moderate oven for about three- quarters of an hour. Serve hot with hard sauce. If canned berries are used drain thoroughly from juice. * * * Almond Pudding.—Cut stale sponge cake into two inch blocks. Stick with blanched and split almonds. Pour a thick boiled custard over and around it and heap whipped cream on top. Garnish with almonds and candied cherries. Keep the cake and custard separate until just before serving. Make the custard with two cups of milk, one-half cup of sugar, two eggs, two level tablespoons of corn starch or flour dissolved in one-half cup of the milk. Flavor to taste. Mrs. E. H. Higginbotham. Plum Pudding.—One pound each of raisins, currants, bread crumbs, beef Suet and sugar, one heaping tablespoon of cinnamon, one teaspoon of cloves, two grated nutmegs, one-half pound of candied orange peel, one-half dozen tart apples, four eggs. Wash the currants thoroughly, chop fruit fine. Put suet and bread through a meat chop- per and mix all thoroughly together, adding the sugar, then the eggs well beaten without separating. Pack in two tin buckets in which paper has been placed. Set in pan of boiling water and boil for four hours. These may be kept six months and should be boiled half an Write us for price on SNOWFLAKE. H. B. Staley Co., Marion, Va. 54 KNOX GELATINE is clear and sparkling. hour before serving to insure thorough heating. Serve with foamy Saul Ce. Miss Virginia Buchanan. Gingerbread Pudding.—Two eggs, one cup of butter and lard mixed, one cup of molasses, one cup of brown sugar, one cup of butter- milk, five cups of flour, two tablespoons of ginger, two teaspoons of Eagle Thistle soda. * * * Sponge Cake Roll.—Beat separately four eggs, one cup of flour, one cup of sugar, one teaspoon of cream of tartar in flour, one-half teaspoon of soda in a very little water. Bake in a biscuit pan, turn out on damp towel, spread a lemon filling the same as that for lemon pies on it and roll very quickly while hot. Sauce for Sponge Cake Roll: Beat together one-third cup of butter and one cup of sugar until very light. Beat one egg light and stir into butter, then flavor with lemon. Put on stove and cook until it thickens. Mrs. Margaret Rhea Staley. Christmas Pudding.—One and one-half cups of flour, one and one- half cups of bread crumbs, one-third pound of suet minced fine (or scant half teacup of butter), three eggs beaten separately, three-fourths cup of sugar, ten cents worth of figs, one teacup of seeded raisins, juice and grated rind of one orange and any desired flavor; enough milk for stiff batter, one teaspoon of cinnamon, one teaspoon of nutmeg, one heaping teaspoon of baking powder. Pour in greased vessel. Cook in double boiler from three to five hours. Sauce for Pudding: Yolk of one egg, three-fourths cup of sugar, teaspoon of flour. Beat thoroughly while pouring in one teacup of boiling water. Add lemon or vanilla flavoring. Cook until thick. Mrs. Harvey Andes. Suet Pudding.—One teacup of beef suet chopped fine, one cup of molasses, one cup of sweet milk, three cups of flour, one teaspoon of Eagle Thistle soda, one teaspoon of baking powder, one pound of cur- rants, one pound of raisins; all kinds of fruit can be used. Steam three hours. Sauce for same (good): One-half cup sugar, one-third cup of butter, one egg, one tablespoon of vinegar, one-third cup of water, boil ten minutes. You can use any sauce you prefer. Omit sugar and eggs from pudding. Mrs. E. J. Lee, Lynchburg, Va. Woodford Pudding.—Three eggs, one cup of sugar, one-half cup of butter, two cups of flour, one cup of jam or preserves (blackberry jam preferred), one level teaspoon of Eagle Thistle soda dissolved in three teaspoons of sour milk. Mix well together and bake slowly. Serve with sauce. Sauce: One and one-half cups of brown sugar, one cup of cream, one tablespoon of flour, one egg. Flavor to taste. Milk can be sub- stituted for cream, but in case it is, add a little butter. Mrs. Brittain Peery. Ask for SNOWFLAKE FLOUR, 55 Give the growing children KNOX GELATINE. Chocolate Pudding—One-half cup of butter, one cup of sugar, one cup of milk, two eggs well beaten, two teaspoons of baking powder sifted with two cups of flour. (Should be about the stiffness of pound cake and may require a little more flour, depending on the brand of flour used.) Dissolve one-half cake of chocolate, mix all together, pour into a mould and steam for two hours. Sauce for Chocolate Pudding: Beat together one whole egg and two yolks, adding one-half cup of sugar, a pinch of salt and a half cup of any fruit juice. Cook in a double boiler, stirring constantly until creamy. When cold add a teaspoon of lemon juice, and a half a cup of whipped cream, and set on ice until ready to serve. Mrs. S. W. Dickinson. Huckleberry Pudding.—One-half pint of milk, two eggs, one table- spoon of lard, flour enough to make a stiff batter, one cup of berries. Pour in bag, do not tie tightly so as to allow for swelling. Boil an hour. Serve with hard sauce. Mrs. Jno. S. Apperson. Strawberry Shortcake.-Lump of butter size of walnut, melt in teacup, break in one egg and finish filling cup with sweet milk. Then in a bowl put one cup of flour, one cup of sugar and one teaspoon of bak- ing powder, put in contents of teacup and stir all together, flavor with vanilla and bake in two round layer-cake pans. Put together with sweetened strawberries and pile berries on top. Serve with whipped cream. This makes two thin layers; double the quantity if desired thicker. Mrs. Geo. W. Richardson. Strawberry Shortcake.-One quart of strawberries; save a few for garnish, cut the rest in halves and mix with one cup sugar. Sift to- gether two cups pastry flour, half teaspoon of salt, four level tea- spoons Rumford baking powder; work in lightly one-third cup butter, add milk for very soft dough. Roll to fit two layer pans or one pan, with butter between the rounds. Bake in quick oven about fifteen minutes, then butter both halves. Put one on a chop platter, pour over half the berries; put on other layer, then rest of the berries. Garnish top with whipped cream and whole berries. Miss Haller Fell. Cream Puffs.-One cup of hot water or milk, one-half cup of butter put on stove and let just come to a boil. While boiling, stir in one cup of flour and one and one-half teaspoons of Rumford baking powder sifted in flour. Take from stove and beat until smooth, add three eggs not beaten, and stir and beat five minutes. Put in tins and bake. Do not open stove except when necessary. Serve with a good sauce. Mrs. Elva Robinson. Gingerbread.-Four and one-half cups of flour, one heaping table- spoon of butter, one cup of molasses, one cup of sugar, one cup of sour milk, two small teaspoons of Eagle Thistle soda, two teaspoons of ginger, one teaspoon of cinnamon. Mix molasses, sugar, butter and spice. Warm slightly and beat until light in color. Add milk, then SNOWFLAKE makes the best bread, biscuit and rolls. 56 KNOX GELATINE is the one dessert for all appetites. soda. Mix well and put in flour. Beat thoroughly. Bake in shal- low pan. If desired, serve hot with sauce same as for Christmas pudding. Mrs. Harvey Andes. Plum Pudding.—Two pounds of raisins, one pound of currants, one pound of beef Suet, three-fourths pound light brown sugar, one fourth pound of bread crumbs, one-eighth pound of citron, one ounce of candied lemon peel, one ounce candied orange peel, six ounces of flour, one-half nutmeg, grated, one teaspoon of cloves, one teaspoon cinnamon, one teaspoon allspice, eight eggs, one cup of sweet milk; boil six hours. This quantity makes two nice puddings. Serve with Sauce. Mrs. H. L. Morgan. Plum Pudding.—One and one-half cups of sugar, one and one-half cups of butter, one and one-half cups of sour milk, one quart of sifted flour, one pound of currants, one and one-half pounds of raisins, six eggs well beaten, one teaspoon of cream of tartar, one teaspoon of Eagle Thistle soda. Mix well and boil in a double boiler three hours. Mrs. Margaret Rhea Staley. Prune Souffle.—Whites of four eggs beaten stiff with a pinch of salt. Into this beat four level teaspoons of sugar. Take one-fourth pound of prunes (well cooked), mash and beat well into them one- fourth teaspoon of cream of tartar. Beat this into sugar and eggs and pour into buttered baking dish, baking in moderate oven twenty or twenty-five minutes. Serve hot with whipped cream. Mrs. G. T. Hull. Blackberry Pudding.—Heat a pint of canned or fresh blackberries, and when very hot put into a buttered baking dish and pour over them the following batter: Beat three eggs well, add one cup of sugar, two tablespoons of milk, one tablespoon butter, a pinch of salt and one cup of flour sifted with one teaspoon of baking powder. Bake in a rather hot oven from twenty minutes to half an hour. Try with a straw to be sure it is done. Serve with hard or liquid sauce. Any fruit may be used the same way and must be heated before the batter is put on. Mrs. W. B. Jackson. Cottage Pudding.—One cup of sugar, one-fourth cup butter, one cup milk, two eggs, three cups flour, three even teaspoons of Rumford baking powder. Cream the butter, add the sugar, then the eggs, well beaten, the milk and flour alternately; beat hard. Bake in a loaf about three-quarters of an hour, or bake in a sheet if preferred. Serve with sauce. * * * Peach Shortcake.-Make a rich pastry, roll thin and bake in pie pans, let them get cold. Peel and mash good flavored peaches, sweeten to taste. Spread between the crusts. Serve with sweetened whipped cream. Mrs. Phipps Miller. Chocolate Souffle.—One cup stale bread crumbs, two cups scalded milk, one square Baker's chocolate, one-half cup sugar, one egg, dash Use SNOWFLAKE and you will always have good bread. 57 KNOX GELATINE makes a transparent, tender, quivering jelly. of salt, one-half teaspoon of vanilla. Pour milk over crumbs, allow them to swell half an hour. Melt chocolate in bowl on top of boiling kettle, add to sugar and scrape it into the soaked bread, beating well. Add the salt, vanilla and egg slightly beaten. Turn into a buttered dish and bake three-quarters of an hour. Serve hot with marshmallow Saul Cé. Mrs. Jno. Preston Buchanan. Delmonico Pudding.—Half gallon of sweet milk, four eggs (leave whites of two for meringue), a teacup of corn starch, one of sugar, one teaspoon of lemon. Cook in double boiler till thickened, then pour in pan, cover with meringue and bake light brown. Miss Olive Painter. Apple Dumplings.-Pare and core five tart apples. Sift into a bowl two cups of flour, two level teaspoons of Rumford baking powder, one-half teaspoon of salt; rub in lightly four tablespoons of shortening, and add enough milk to hold together. Roll out one-fourth inch thick and cut into squares. Lay an apple on each piece and put in the center a teaspoon of sugar and a quarter of a teaspoon of butter; roll up and press edges lightly together. Place in an agate pan; put a little sugar and a bit of butter on each, cover and bake for thirty minutes, uncover and bake twenty minutes. Serve hot with hard sauce or cream. * * * Fruit Pudding.—Separate two eggs, add to the yolks one cup and a half of milk, one rounding tablespoon of butter, melted, mix and add two cups of flour sifted with three level teaspoons of Rumford baking powder and one-half teaspoon salt, beat well, fold in the well-beaten whites of the eggs, and turn into greased shallow pan. Cover the top thickly with apples that have been pared, cored and quartered, putting rounding sides up and dust over all half a cup of sugar. Bake in moderate oven half an hour or until apples are tender. Serve with cream. Peaches, blackberries or huckleberries may be substituted for apples. * * * Apple Pudding.—Peel and core six tart apples. Slice crosswise, put the slices in layers in a buttered baking dish with plenty of sugar, bits of butter, a little cinnamon and one-fourth cup of water. Pour over a batter made thus: One egg beaten light with half a cup of sugar, butter the size of a walnut, half a cup of milk, a pinch of salt, and flour to make batter as thick as for layer cake, with a teaspoon of Rumford baking powder sifted through it. Spread batter smooth, dot with bits of butter on top, cover and bake in a brisk oven half an hour or until apples are thoroughly cooked. Serve hot with hard Sauce Or cream. * * * Cocoanut Pudding.—Butter thick slices of stale bread and cut in one-half inch cubes. For a quart of bread allow one heaping cup of grated cocoanut, one-half cup of sugar, one pint of milk, yolks of four eggs and whites of two, the juice of one orange, saltspoon of salt. Try SNOWFLAKE FLOUR. 58 Use KNOX GELATINE–the two quart package. Butter baking dish and put in alternate layers of bread and cocoanut. Beat the eggs well, add milk, sugar, salt and orange juice, mix and pour over the other. Bake in moderate oven until set in center. Make meringue of two egg whites, two tablespoons of sugar. Brown and serve warm with the following: Cream Sauce: Cream one table- spoon butter with four tablespoons powdered sugar; dissolve one round ing tablespoon flour in a little cold water, add to one cup boiling water and cook until thick, then pour gradually over butter and sugar, beat- ing until well mixed. Flavor with vanilla or lemon, and serve. Miss Haller Fell. Plum Pudding.—Three and one-half cups flour, one teaspoon Eagle Thistle soda sifted in flour, one cup fresh suet picked fine in flour, one-half teaspoon each of ground cloves, cinnamon and nutmeg, one cup raisins, one of currants, one-half cup citron, one cup dark baking molasses, one cup buttermilk. Steam three hours and serve with sauce. * * * Cinnamon Loaf.-Two and one-half cups flour, one and one-fourth cups sugar, one and one-fourth cups sweet milk, one tablespoon butter one egg, one teaspoon baking powder. Bake in square pan. When taken from the oven rub with butter and dust over with pulverized sugar and ground cinnamon. Without the cinnamon and sugar this makes nice cake to serve hot with sauce. Miss Mollie Collins. Soft Ginger Bread.-One-half cup sugar, one cup molasses, one- half cup butter, one teaspoon each of ginger, cinnamon and cloves, two teaspoons of Eagle Thistle soda dissolved in one cup boiling water, two and one-half cups flour, two well beaten eggs added the last thing before baking. Fine served hot with spice sauce. Mrs. K. C. Starriff. Ginger Pudding.—One cup black molasses, one cup sour cream or buttermilk, one small cup butter, three eggs, three cups flour, one teaspoon cloves, one teaspoon cinnamon, one teaspoon ginger, one tea- spoon Eagle Thistle soda dissolved in a little hot water. Bake in a moderate oven. Mrs. E. L. Greever, Tazewell, Va. Virginia Pudding.—One cup suet, one cup sugar, one cup milk, three cups flour, two cups raisins, one cup currants, two eggs, one- half teaspoon salt, one teaspoon cinnamon, one teaspoon baking pow- der. Chop suet fine, wash and dry currants. Beat suet, sugar and yolks of eggs until light; add milk and flour, beat until smooth, then add spice, salt, and whites of eggs well beaten, then the baking powder; mix well and add fruit, well floured; turn into a mould and boil continuously in a double boiler for three hours. Serve with any preferred sauce. Figs and dates may be used in place of other fruits. Mrs. Alice O. Atkins. Nut Pudding.—One cup of molasses, one cup of sweet milk, one cup of chopped suet, one teaspoon of salt, one teaspoon of soda, one SNOWFLAKE'S popularity proves its merits. 59 DESSERTS can be made in a short time with KNOX GELATINE. pound of English walnuts (in shells), one cup of seeded raisins, one- fourth pound of chopped figs, two and one-half cups flour. Sift soda, salt and one grated nutmeg in flour. Mix suet and fruit, add flour, molasses, nuts, etc. Putin buttered pan and steam two hours. Serve hot. Sauce: One cup of white sugar, one-half cup of butter, one cup of cream, two eggs slightly beaten. Cream butter and sugar, add cream and eggs. Put in double boiler and stir until smooth and foamy, cook until thick. Serve at once. Miss Nancy Warner Gibson. Chocolate Plum Pudding.—One envelope Knox sparkling gela- tine, three-fourths cup cold water, one cup sugar, one-half teaspoonful vanilla, one cup seeded raisins, one-half cup dates or figs, if desired, one-fourth cup sliced citron or nuts, as preferred, one-half cup currants, one and one-half squares chocolate, one pint milk, pinch of salt. Soak gelatine in cold water five minutes. Put milk in double boiler, add melted chocolate, and when scalding point is reached add sugar, salt and soaked gelatine. Remove from fire and when mixture begins to thicken add vanilla, fruit and nut meats. Turn into mould, first dip- ped in cold water, and chill. Remove to serving dish and garnish with holly. Serve with whipped cream, sweetened, and flavored with vanilla. Rock Cream.—One quart milk, one-half box powdered gelatine, six eggs, one and one-half cups sugar, two teaspoons vanilla. Soak gelatine in milk for one hour, put in double boiler. Separate eggs, add the one cup of sugar to yolks, when milk comes to boil add yolks of eggs and cook until it thickens. Remove from stove, add beaten whites to which the one-half cup of sugar has been added; when cool add vanilla. This cream should be made the day before it is served. Serve with plain or whipped cream. Miss Emma Sprinkle. St. James Pudding.—One cup molasses, one-fourth cup butter, one cup Sweet milk in which is dissolved one teaspoon soda, two cups flour, one cup raisins left whole and floured before putting into batter, one teaspoon each cinnamon and cloves, steam three hours without opening. Sauce: One cup powdered sugar, one-half cup butter, three eggs, whites beaten very lightly and added just before serving. Mrs. Geo. Cassell, Radford, Va. Peach Pudding-Yolks of three eggs, with one-half cupful sugar, one tablespoonful Knox gelatine in one-half cup of cold water, stand twenty minutes, one cupful of peach juice, boil until thick as custard. One can peaches, drain and place on dish with hollow up, one maca- roon on each peach; when custard is cold add one teaspoonful vanilla, pour over peaches, and when jellied make meringue of the three whites of eggs; set in hot oven to get delicate brown. Serve cold with whip- ped cream. Miss Mollie Collins. SNOWFLAKE makes light biscuit, rolls and bread. 60 Try the KNOX GELATINE recipes found in this book. Delmonico Pudding.-Make a boiled custard of one pint of sweet milk, yolks of four eggs, and one cup of sugar, reserving about one-half teacup of the milk to dissolve one-half box of Knox gelatine. When custard has cooked until thick, pour hot upon the soaked gelatine, stirring until dissolved. Then let it cool. When cool add whites of four eggs whipped stiff. Now it is ready to pour in mould. One dozen macaroons soaked in a three-fourths cup wine or fruit juice, also some crystalized cherries. Line mold with cherries, then put in some of the custard, alternating with the macaroons until the mold is filled. When ready to serve remove from mould and serve with whip- ped cream, garnished with cherries and nuts. - Mrs. Geo. H. Miles. Sauces “The daintiest last to make the end most sweet.” Lemon Sauce.—Sift together one cupful of fine granulated sugar, one tablespoonful of cornstarch, and one-eighth teaspoonful of salt. Add slowly one cupful of boiling water while beating constantly. Cook five minutes, remove from the fire, add two tablespoonfuls of butter and two tablespoonfuls of lemon juice; then strain. A little nutmeg may be added. Miss Hazel Francis. Foamy Sauce.—One scant cupful of sugar, one and one-half table- spoonfuls of butter, one egg, three tablespoonfuls of boiling water. Rub butter and sugar to a cream. Add the beaten yolk of egg. Place bowl in vessel of hot water and add the boiling water by spoonfuls, stirring well; when sugar is dissolved and looks like a rich yellow syrup put in a bowl and just before it goes to the table place the stiffly beaten white on top and stir well into the sauce. * * * Plain Sauce.—One pint of boiling water, two tablespoonfuls of flour, one tablespoonful of butter, one cupful of sugar, one teaspoonful of extract of lemon, one-half teaspoonful of vanilla, one-fourth tea- spoonful of grated nutmeg, one-eighth teaspoonful of salt. Mix sugar, flour, and salt together and stir into the water, then add butter and stir until creamy. Take from the fire and add flavoring. * * * Vanilla Sauce.—Mix one-half cupful of sugar and one even tea- spoonful of corn starch, and add gradually, while stirring constantly, one cupful of boiling water; boil three minutes, remove from fire, and add two level tablespoonfuls of butter, one teaspoonful of vanilla, and a few grains of salt. * * * Chocolate Sauce.—Cream one-fourth cup (scant) of butter and one cup of light brown sugar in a small bowl. Shave into this one square Write H. B. Staley Co., Marion, Va., for prices on Snowflake Flour 61 KNOX GELATINE is economical—FOUR PINTS in each package. of unsweetened chocolate, and set over hot water, stirring into the mixture gradually four tablespoons of hot water. When the chocolate is melted and the sauce smooth and creamy it is ready to serve. Flavor with vanilla. This sauce is nice to serve with cottage pudding or other baked or steamed puddings. * * * Orange Sauce.—The juice of one orange, grated rind of one-fourth orange, three-fourths of a cup of granulated sugar, one and one-half tablespoons of butter, three level tablespoons of corn starch. Mix the sugar and corn starch thoroughly. Add to the orange juice enough boiling water to make altogether one and one-half cupfuls of liquid. Pour this into the sugar and corn starch and stir constantly over the fire until it boils and clears. Add the butter and grated rind. Stir until melted and serve hot. * * * Marshmallow Sauce.—Boil one cup of sugar and one-half cup of water five or six minutes after boiling begins. Do not stir after the syrup boils. Remove from the fire, add one-half pound of fresh marshmallows and beat until melted. Flavor with one-half teaspoon of vanilla, if desired. If serving is delayed, keep the sauce hot over warm water, then add a few drops of boiling water and beat again. Miss Haller Fell. Chocolate Sauce for Ice Cream.—Two cups of white sugar, two tablespoons of powdered chocolate, one-half cup of water, cook to a thick syrup. Miss Elizabeth Painter. Caramel Sauce.—One cup brown sugar, one level tablespoon of corn sarch, one and one-half cups boiling water, lump of butter the size of a walnut, vanilla to taste. Brown sugar carefully in moderate oven, add corn starch, butter and water, let boil three minutes. Flavor and serve at once. Mrs. John Preston Buchanan. Hard Sauce.—Beat a cupful of the nicest butter (that which is free from salt is best) to a cream with two cups of good powdered sugar. Add gradually the unbeaten whites of two eggs to the creamed butter and sugar. Set the bowl containing the sauce in a pan of boil- ing water and beat it well for two minutes. Then flavor with vanilla. Miss Alice Lincoln. White Sauce.—Four tablespoons flour, two and one-half table- spoons butter, two-thirds cup water, one-half teaspoon salt, one-third cup Carnation milk, melt butter, add flour and stir until thoroughly mixed. Add milk and cook over a double boiler until the mixture thickens; add salt. This recipe makes one cup of white sauce, and is delicious when served with meat, fish, vegetables, etc. Try SNOWFLAKE FLOUR. 62 Cakes “With weights and measures just and true, Oven of even heat, Well buttered tins and quiet nerves, Success will be complete.” White Perfection Cake–Three cups of sugar, one cup of butter, one cup of milk, three and one-half cups of Snowflake flour, one-half cup of corn starch, whites of twelve eggs beaten to a stiff froth, two teaspoons of cream of tartar, one teaspoon of Eagle Thistle soda. Put soda in half of the milk, dissolve corn starch in the rest of the milk and add it to the sugar and butter well beaten together, then the milk and soda and the flour and eggs. This is best baked in a loaf. Mrs. B. F. Buchanan. Devil's Food Cake.-Part one: one cup of sugar, one-half cup of butter, one-half cup of sweet milk, two eggs, two cups of Snowflake flour, one teaspoon of vanilla, one teaspoon of soda dissolved in hot Water. Part two: Two-thirds of a cup of sugar, one cup of grated chocolate, one-half cup of sweet milk, yolk of one egg. Boil until it thickens. When cool add to part one. Mrs. Matson. Drop Cakes.—One cup of butter, two cups of sugar, creamed to- gether until light; add four well beaten eggs, four cups of flour, one teaspoon of soda dissolved in one-half of a cup of sour cream and one pound of raisins. Drop from a teaspoon on flat tins and bake quickly a few minutes. Nice for afternoon tea. Miss Haller Fell. Spice Cakes.—One egg, two cups flour, one-half cup milk, scant cup of sugar, one-half cup butter, good teaspoon of black molasses, one-half teaspoon of soda, one teaspoon of cream tartar, spices to taste. Raisins and nuts are good in these. Miss Willie Sprinkle. Eggless Cake.-Two cups sweet milk warmed, two cups sugar, four and one-half cups flour sifted four times with four level teaspoons Rumford baking powder. Six tablespoons melted butter, four tablespoons cold water added last. Season to taste and beat thorough- ly. Bake in three layers, use any cake filling desired. Mrs. C. C. Lincoln, Jr. Chocolate Cake.—One cup sugar, one and three-quarter cups flour, one teaspoon soda, all mixed together, one good cup sour milk, yolk of one egg, tiny pinch of salt. Do not beat egg. Two squares of chocolate, butter size of walnut, one teaspoon vanilla. Double this recipe and use two whites for icing. Can bake double quantity in two layers or slab. Miss Elberta Harris, Radford, Va. Caramel Cake.—Three eggs, two cups sugar, three cups flour, one cup milk, three-quarters cup butter, one level teaspoon soda, two teaspoons cream of tartar, one teaspoon vanilla. - Filling—Caramalize one-half cup white sugar, when brown add one- half cup boiling water and let simmer until dissolved, then add two Ask for SNOWFLAKE FLOUR. 63 KNOX GELATINE measured ready for use; each package in two envelopes. cups white sugar and when this boils and is dissolved add one-half cup rich cream and one egg. Beat the egg light and add to the cream then add to the boiling sugar gradually. Let all boil until it will form a ball in cold water. Mrs. Geo. Cassell, Radford, Va. Spice Cake.-One cup of butter, two and one-half cups of brown sugar, one cup of sweet milk, three and one-half cups of Snowflake flour, three eggs beaten separately, one teaspoon of Eagle Thistle soda, dissolved in a little warm water, add two teaspoons of cinnamon, one teaspoon of spice, one nutmeg. Cream butter and sugar, add yolks, milk and soda, then add flour, last the whites of the eggs and spices. One cup of raisins and one cup of nuts can be added if desired. Use two cups of sugar and the whites of two eggs for filling. Boil sugar until it will rope, then pour it slowly over the stiffly beaten whites. Mrs. W. E. Francis. Fig Caicea-White part: The whites of seven eggs, two cups of sugar, two-thirds of cup of butter, two-thirds of cup of sweet milk, three cups of flour, two teaspoons of cream of tartar, one teaspoon of soda, lemon flavor. Gold part: The yolks of seven eggs and one whole one, one cup of sugar, one-half cup of butter, one-half cup of sweet milk, one and two- thirds of a cup of flour, two teaspoons of cream of tartar, one teaspoon of soda, one teaspoon of cinnamon, one teaspoon of cloves, one pound of figs cut in half flat and floured. Use half of the batter, spread figs over evenly, then the remainder of the batter on top. Bake in long biscuit pan. When done, cut each in half, making four layers. Put together with icing. Alternate layers. Mrs. M. G. Painter. White Cake.-Ten eggs, whites only, one cupful of butter, three cupfuls of sugar, three and one-half cupfuls of Snowflake flour, one cup- ful of corn starch, one cupful of buttermilk, one and one-half teaspoon- fuls of cream of tartar, one-half level teaspoonful of Eagle Thistle soda dissolved in two teaspoonfuls of tepid water. Flavor to taste. Miss Banie Hull. Apple Sauce Cake.—Into two and one-half cupfuls of hot apple sauce stir four level teaspoonfuls of Eagle Thistle soda, let cool, and stir into batter made of two cupfuls of brown sugar, one cupful of butter, four cupfuls of Snowflake flour, one pound of raisins chopped and dredged with flour, one nutmeg and a pinch each of cinnamon and allspice. Bake two hours in a moderate oven. Mrs. W. E. Hodges. Yellow Cake.-One cupful of butter, two cupfuls of sugar, three cupfuls of flour, four eggs, two teaspoonfuls of Rumford baking powder, one cupful of sweet milk. Cream butter and sugar, add the yolks of eggs, then milk, then flour, and last the whites of the eggs beaten stiff. Flavor. Mrs. Jas. D. Tate, Chilhowie, Va. SNOWFLAKE makes the best bread, biscuit and rolls. 64 Where recipes call for Gelatine use KNOX GELATINE. White Cake.—Whites of twelve eggs, one cup of butter, three cup- fuls of sugar, one cup of sweet milk, five cups of Snowflake flour, one teaspoonful of soda, two teaspoons of cream of tartar, one teaspoon of lemon. Cream butter and sugar, add milk and flour alternately, then the soda and cream of tartar sifted in the last half cupful of flour, the well-beaten whites last. Sift flour three or four times. Miss Elizabeth Painter. White Fruit Cake.-Whites of eleven eggs, one pound of Snowflake flour, one pound of sugar, three-fourths pound of butter, two teaspoon- fuls of cream of tartar mixed in the flour, one teaspoonful of Eagle Thistle soda dissolved in one-half cupful of water, one pound of citron, one pound blanched almonds, one grated fresh cocoanut. Roll this in one extra handful of flour. Bake slowly and carefully as other fruit cake. Mrs. D. D. Staley. Marshmallow Cake.-Whites of eight eggs, two cups of sugar one cup of butter, four cups of Snowflake flour, sifted four or five times, one cup of sweet milk, one teaspoon of vanilla, two teaspoons Rumford baking powder. Cream butter and one cup of sugar, put other cup of sugar in well-beaten whites of eggs. Alternate, stirring in flour and eggs. Add baking powder the very last thing. Filling: Two tablespoons of Knox gelatine, over this pour a little cold water; when this is dissolved add six tablespoons of boiling water, then one pound of powdered sugar, beating until it is stiff like marsh- mallows. Mrs. E. H. Higginbotham. Fruit Cake.-Cream one pound of butter, add one pound of sugar, then the yolks of twelve eggs; mix well, then stir in one pound of Snow- flake flour into which one teaspoonful of soda and two of cream of tartar have been sifted, and the well-beaten whites of the twelve eggs alternately. Add by degrees, two pounds of raisins, one pound of currants, one pound of citron, one and one-half pounds of almonds, one-half pound of figs, one tablespoonful of ground cinnamon, three nutmegs, one tablespoon of cloves, one teaspoonful of ginger, one tea- spoonful of allspice. After fruits have been well stirred in, add any flavor desired. Flour the fruit well. Bake five hours with rather slow fire. Mrs. Margaret Rhea Staley. Spice Cake.-Four eggs, three and one-half cups of flour, one cup of butter and lard mixed, two cups of sugar, one cup of buttermilk, three-fourths teaspoon of Eagle Thistle soda, one teaspoon of cream of tartar, one rounding tablespoon of cinnamon, one rounding table- spoon of allspice, two grated nutmegs. Sift soda, cream of tartar and spice with the flour. Add whites of eggs beaten last, omitting one white to add to icing. Miss Virginia Buchanan. Angel Food Cake.-Whites of sixteen eggs beaten to a stiff froth, two cups of Snowflake flour (large coffee cups), two and two-thirds cups of sugar (fine or rolled), three small teaspoons of cream of tartar, a You must use SNOWFLAKE Fiour for perfect baking. 65 FOUR PINTS of jelly in each package of KNOX GELATINE. little lemon juice and a few drops of any desired extract. Do not beat while mixing. Bake in moderate oven from an hour and ten minutes to an hour and fifteen minutes. Then test with a straw. Miss Alice Lincoln. Delicate Cake.-Four cupfuls of Snowflake flour, two and one-half cupfuls of sugar, one cupful of sweet milk, one cupful of butter, six eggs, two heaping teaspoonfuls of Rumford baking powder. Miss Banie Hull. Cup Cake.—Two cupfuls of sugar, three cupfuls of Snowflake flour, one-half cupful of butter, three eggs, one cupful of sweet milk and one heaping teaspoonful of Rumford baking powder. Beat eggs separately. Mrs. Mamie M. Painter. Jam Cake.-Four eggs, three-fourths of a glass of butter, one glass of sugar, one glass of jam, two and one-half glasses of flour, four table- spoonfuls of sour cream, one teaspoonful of Eagle Thistle soda, spices to taste. Mrs. J. B. Richardson. Chocolate Batter Cake.—Beat one egg, add one cup of sugar, one- half cup of milk, one-half cake of grated chocolate. Put on stove and stir until it is hot, then set aside to cool. Make a batter of three eggs (beaten separately), one cup of sugar, one-half cup of butter, one-half cup of sweet milk, two cups of flour (before sifting) and two teaspoons of Rumford baking powder. Cream butter well, adding two teaspoons of flour to it; then mix yellows and sugar, add to butter, then whites of eggs and flour alternately. The two batters must then be mixed together. Bake in three layers. Filling: Two cups of sugar dissolved in hot water, cook until it threads well, then pour over the beaten whites of two eggs very slowly and flavor highly with vanilla. Put very thick between the layers. For outside of cake make the icing the same way, but do not flavor at all. Mrs. Margaret Rhea Staley. Pork Cake.—One pound of fat pork (weighed without rind), one pint of strong coffee, four cups of brown sugar, one pound of raisins, one-half pound of English walnuts, about seven cups of flour, one table- spoon of Eagle Thistle soda, one tablespoon of cinnamon, one nutmeg, pinch of salt. Directions: Grind pork, then pour coffee boiling hot on it, and set on the stove a few minutes before adding any of the other ingredi- ents. Then put in sugar, soda, spices and flour. Dredge nuts and raisins with flour and add last. Bake one hour. Mrs. L. A. Amsler. Walnut Cake.—One-half cup of butter, one cup of sugar, yolks of two eggs, one-half cup of milk, one and three-fourths cups of flour, two and one-half teaspoons of Rumford baking powder, whites of Try SNOWFLA KE 66 Where recipes call for Gelatine use KNOX GELATINE. three eggs, three-fourths cup of walnut meats broken in pieces. Bake forty-five minutes. Cut in squares, ice, and put half of a walnut meat on each. Mrs. J. H. Rouse. White Loaf Cake.—Whites of eleven eggs, three cups of sugar, five cups of Snowflake flour, two teaspoons baking powder sifted with flour three times, one cup of butter, one cup of sweet milk, one tea- spoon lemon or other flavoring. Mrs. Emily V. Clark. Took first prize 1918 Fair. Velvet Cake.-Seven eggs, whites only, two cupfuls of sugar, two cupfuls of Snowflake flour, one cupful of cornstarch, one cupful of milk, one scant cupful of butter, two teaspoons of Rumford baking powder. Flavor to taste. Miss Banie Hull. Pound Cake.—Beat eight eggs until light (separately), three cups of sugar, one cup of butter, four cups of flour. Just before putting in pan to bake, dissolve one-half teaspoon Eagle Thistle soda and one teaspoon of cream of tartar in one-half cup of sour cream. Bake in loaf. Mrs. W. E. Hodges. Devil's Food Cake.-Two cups light brown sugar, one-half cup but- ter, two eggs, one teaspoon of soda, one-half cup of sour milk, a pinch of salt, three cups of flour. Then add two-thirds cup of chocolate over which pour one-half cup of boiling water. Mrs. Fred Poston. Hickory Nut Cake.-One cup of butter, two cups of sugar creamed together, one cup of sweet milk, four cups of sifted flour, four eggs beaten well, one cup of hickory nuts chopped fine, two good tea- spoons of Rumford baking powder. Best baked as loaf cake. Mrs. E. H. Buchanan. White Cake.-Ten eggs, whites only, one cupful of butter, three cupfuls of sugar, four cupfuls of flour, one cupful of buttermilk, one and one-half level teaspoonfuls of cream tartar sifted through flour. One-half level teaspoonful of soda dissolved in two spoonfuls of warm water. Cream sugar and butter thoroughly, add little of the beaten whites alternately with the flour. Put in the buttermilk just before the last of the flour. Lastly add the flavoring and soda. Mrs. R. M. Richardson. White Fruit Cake.—One cup of butter, two cups of sugar, one cup of sweet milk, two and one-half cups of Snowflake flour, whites of seven eggs, two even teaspoons of Rumford baking powder; put powder in flour and mix well, one pound of figs, one pound of raisins, one pound blanched almonds, one-fourth pound of citron, one cup of grated cocoanut. Sift a little flour over the fruit before adding to the batter. Flavor with lemon and bake slowly either in layers or loaf. Mrs. J. N. Hull. Chocolate Cake.—One-half cup butter, one and one-half cups sugar, three eggs (not separated), two cups flour, one teaspoon Eagle If you cannot get SNOWFLAKE write us for prices. 67 The KNOX. ACIDULATED package contains flavoring and coloring. Thistle soda sifted in flour, one teaspoon vanilla, one cup sweet milk, one-third large cake chocolate cooked in half of the milk. Bake in two layers or in sheet and cut in blocks. Use white or chocolate icing, or the two together. Mrs. J. C. Campbell. Welcome Cake.-One pound flour, one pound sugar, one-half pound of butter, two teaspoons Rumford baking powder, six eggs, one cup sweet milk, one teaspoon lemon. * * * White Cake.-Whites of sixteen eggs beaten with one pound pul- verized sugar, three-fourths pound butter mixed smoothly with one pound flour, one teaspoon Eagle Thistle soda, two teaspoons cream of tartar sifted in flour. Flavor with rosewater or lemon. Beat whites in last; they will look like icing. This is splendid. Mrs. Wm. C. Pendleton. Chocolate Cake.-Five eggs beaten separately, four cups of Snow- flake flour, one cup of butter, one cup of sweet milk, two and one-half cups of sugar, two teaspoons vanilla, two teaspoons cream tartar, one teaspoon Eagle Thistle soda, one-half or two-thirds cake chocolate. Cream butter and sugar; add yolks of eggs, one cup of flour and a little milk alternately until all are in but one-half cup of flour, then the melted chocolate and vanilla, then the cream tartar and soda sifted with the last half cup of flour. Whites of eggs last. Miss Elizabeth Painter. Sponge Cake.-Five whole eggs beaten separately, two cups sugar, two and one-half cups of flour, two-thirds cup boiling water, two teaspoons of Rumford baking powder. Beat the yolks of eggs light, add sugar; when well beaten add boiling water, next whites which have been beaten to a stiff froth; lastly the flour and baking powder which have been sifted together four times. Flavor with lemon ex- tract. Have oven rather warm and gradually increase the heat. Marble Cake.-One and one-half cups white sugar, one-half cup butter, one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream of tartar, whites of four eggs, two and one-half cups of flour. Mix cream of tartar in flour and soda in sweet milk. Brown sugar one cup, one-half cup molasses, one-half cup butter, one-half cup sour milk, one-half teaspoon of soda, one teaspoon of cream of tartar, yolks of four eggs, two and one-half cups flour, cloves, cinnamon, allspice and nutmeg one-half teaspoon each. Put soda in sour milk and cream of tartar in flour. Put batter in mold by alternate spoonfuls. Mrs. Hugh Gwyn. Angel Food Cake.-Whites of twelve eggs, one and one-half cups sugar (measured after sifting), one and one-half teaspoons cream of tartar, one cup and one tablespoonful of pastry flour, one teaspoon vanilla. Sift sugar five times and flour and cream of tartar together five times. Beat whites to a foam, but not until stiff. Sift in Sugar, slowly beating all the time. Take care not to make the mixture stiff. SNOWFLAKE, the pride of Southwest Virginia. 68 KNOX GELATINE is GUARANTEED to please or money back. Sift in flour, slowly mixing it with a light folding motion; bake in an unbuttered pan in a slow oven for fifty-five minutes. Place a pan of boiling water under cake during first forty-five minutes. The oven door should not be opened for twenty minutes. Remove the cake from oven and place upside down on a cake cooler. Leave in pan until cold. All work of mixing must be done lightly and in not more than eight minutes. Miss Alford. Devil Cake.-Custard part: One cup grated chocolate, one cup brown sugar, one-half cup sweet milk. Dissolve over slow fire and set aside to cool. Add to second part when cool. Second part: One cup of brown sugar, one-half cup of butter, yolks of three eggs or two whole eggs, two cups of flour with one small teaspoon of soda sifted on flour, one-half cup of sweet milk. * * * Angel's Food Cake.—Whites of nine large or ten small eggs, one and one-fourth cups granulated sugar, one cup flour, one-half teaspoon cream of tartar added to eggs when about half beaten. Flavor to taste. Mrs. E. M. Harris. Devil's Food Cake.-First part: One cup of brown sugar, butter size of walnut, one-half cup of milk, two heaping cups of flour, yolks of three eggs, one small teaspoon of Eagle Thistle soda sifted in the flour. - Second part: One cup of grated chocolate, one cup of brown sugar, one-half cup of milk. Heat until dissolved, but do not boil. When cool stir it into first part and bake in three pans. Filling: Two cups of light brown sugar, one-half cup of butter, one-half cup of sweet milk. Boil five minutes. Flavor with vanilla. Beat until thick enough to spread. Mrs. J. T. Maxwell. White Cake.-Two cups of sugar, one cup of butter, one cup of milk, four cups of flour (not too full), three teaspoons of Rumford baking powder, whites of six eggs, one teaspoon of flavoring extract. Cream butter and sugar, add milk and a part of the flour; then the well beaten whites and remaining part of flour mixed well with the baking powder. This makes a nice cake, is easily made and is reliable; suitable for layer or loaf cake, also a good batter for white fruit cake. Mrs. Haynes L. Morgan. Sponge Cake.-Four eggs, one cup sugar, one-half cup potato flour, one teaspoonful baking powder. Flavor to taste. Separate eggs and beat whites very stiff and add sugar to whites, then add well beaten yolks and last flour and baking powder. Bake in slow oven twenty-five minutes. Miss Amanda Benson. Orange Sponge Cake.-Three eggs, one cup sugar, a pinch of salt, one-third cup orange juice, one cup flour, one teaspoon baking powder. Separate eggs and fold whites in last. Mix ingredients in order given. Bake forty minutes. Ask your grocer to send you SNOWFLAKE Flour. 69 KNOX GELATINE comes in 2 plags.-Plain and Acidulated (Lemon Flavor) Frosting: One cup confectioner's sugar, add grated rind of one orange. Moisten with orange juice until proper consistency to spread on cake. Mrs. William H. Teas. Sunshine Cake.-Six fresh eggs, one cup of pastry flour, one and one-fourth cups sugar, two teaspoons of lemon juice, a pinch of salt, one teaspoon of extract. Whip whites until stiff, add lemon juice and continue whipping. Sift sugar, add to whites and let thor- oughly dissolve, add salt to yolks and beat stiff, add to whites and fold in thoroughly, sift flour five times, measure and add to batter, fold just enough to make batter smooth, add extract just before adding the flour. Put in an ungreased mold, place in a moderately hot oven to raise thirty or thirty-five minutes, increase heat slightly and bake twenty-five minutes. Bake in a medium-size loaf pan from which bottom can be removed. It is indeed delicious. Mrs. J. H. Rouse. Marble Cake.-White part: One cupful of butter, three cupfuls of sugar, four cupfuls of flour, one-half cupful of sweet milk, two level teaspoons of Rumford baking powder, whites of eight eggs, flavor with lemon. Dark part: One cupful of butter, two cupfuls of brown sugar, one cupful of molasses, one cupful of sour milk, one teaspoonful of Eagle Thistle soda, four cupfuls of flour, yolks of eight eggs and one whole egg, spices of all kinds. Put dark layer on the bottom and top with white layer. Mrs. J. M. Poston. White Cake.—Cream two cups of sugar and one-half cup of butter, add one cup of milk, sift three cups of Snowflake flour, add two tea- spoons of baking powder and sift again. Beat the whites of three eggs and put in just before baking. Flavor to taste. Mrs. J. M. Brisco. Angel's Food Cake.-The whites of eleven eggs beaten very stiff, one teacup and a half of sugar, then beat sugar into the whites; one teacup of flour sifted seven times, one teaspoon of cream of tartar sifted through the flour. Flavor with vanilla. Bake sixty minutes in a very slow oven. Miss Nannie McLean. White Cake.-Whites of five eggs, two cupfuls of sugar, two cup- fuls of flour, one cupful of corn starch, one cupful of butter, level tea- spoonful of baking powder, one cupful of sweet milk. Miss Kate Fudge. Devil's Food.-One and three-fourths cups of sugar, one-half cup of butter, one-half cup of sour milk, three eggs, one teaspoon of Eagle Thistle soda, one teaspoonful of baking powder, two cups of flour, one cup of boiling water, one-fourth cake of chocolate, one teaspoonful of vanilla. Cream sugar and butter, mix in eggs beaten separately and only one white, sour milk and soda, then flour and baking powder and chocolate dissolved in hot water. Mrs. Matson. Ask for SNOWFLAKE Flour, 70 A KNOX GELATINE Dessert or Salad is attractive and appetizing. Chocolate Marshmallow Cake.-Follow any good recipe for chocolate cake. As soon as the cake is removed from the pan, cover with marshmallows pulled apart with tips of fingers but not quite separated into halves. The exposed soft surface will quickly adhere to the hot cake. Pour a soft chocolate frosting over the whole. Miss Alice Lincoln. Walnut Cake.-Sift thoroughly together three cups of flour, one large tablespoon of Rumford baking powder, one scant teaspoon of Eagle Thistle soda and a pinch of salt. Beat well together four eggs, one-half cup of butter, piece of lard the size of a walnut and two cups of sugar. Into this mix, little by little, the flour and one cup of sweet milk. Add last one cup of rolled or finely chopped walnuts. Beat well, bake in layers and put together with plain icing. Mrs. W. J. Atkins. Katie's Spice Cake.-Eggs, six yolks, one white; flour three and one-half cups, sifted; sugar, two cups; butter, one cup; sweet milk, one cup; Eagle Thistle soda, one teaspoon; cream of tartar, two teaspoons; cinnamon, one teaspoon; allspice, one teaspoon; cloves, one teaspoon, scant; a little nutmeg. Mrs. Marcellus Copenhaver. Fruit Cake. -One cup butter, two and one-half cups sugar, five cups flour, six eggs, three-fourths cup sweet milk, three-fourths cup grape jelly, one teaspoon Eagle Thistle soda, two teaspoons Rumford baking powder, one pound raisins, one of currants, one-half pound figs, half-pound dates, one-half pound citron; spice, mace, cloves, spoonful each. Bake three hours. Mrs. J. A. Evans. Boiling Water Cake.-One cup granulated sugar, one cup molasses, one-half cup cottolene, one teaspoon cinnamon, one teaspoon ginger, one teaspoon cloves, one cup boiling water, two level teaspoons Eagle Thistle soda beaten into molasses, two and one-half cups flour, two eggs put in last. Raisins or currants can be added. Bake in moder- ate Oven. Mrs. Fred Poston. Sponge Cake. –Five eggs, one-half pound sugar, one-fourth pound flour, rind and juice of one lemon. Beat yolks and sugar together, add whites, beaten light, then the flour. * * * Tilden Cake.-One cup butter, two cups sugar, one cup sweet milk, three cups flour, one-half cup cornstarch, four eggs (beaten separately), two teaspoons Rumford baking powder, one teaspoon lemon extract. Bake in loaf like pound cake. Ice when cold. Mrs. Geo. W. Miles. French Cake.-One-half cup sugar, one-half cup water, one-half cup raisins, one-fourth cup ground nuts, one-half teaspoon cloves, one teaspoon nutmeg, one tablespoon cinnamon, one-half tablespoon lard. Place on range and cook for five minutes. Then add one- fourth teaspoon soda, remove from range, add one cup of flour and one- When you phone for Flour, ask for SNOWFLAKE. 71 KNOX GELATINE is clear and sparkling. half teaspoon baking powder. Place in well greased and floured pan. Bake forty minutes. Mrs. J. C. Campbell. Marshmallow Cake. —One cupful of butter, two cupfuls of sugar, one cupful of milk, two cupfuls of flour, one cupful of corn starch, two teaspoonfuls of baking powder, the whites of five eggs well beaten, flavor to taste. Bake in two layers and put together with filling as follows: Marshmallow Filling: Two cupfuls of sugar, two-thirds of a cupful of water; boil until it threads well, then pour slowly over the well- beaten whites of two large eggs; beat until cold. Put one-half pound of marshmallows in the stove until light, then place a layer of icing on cake, then a thick layer of hot marshmallows, then icing on bottom of next layer and so on. Cover cake with icing and decorate the top with whole marshmallows. Mrs. Z. V. Sherrill. White Layer Cake.—Three-fourths cup butter, two cups sugar, whites of six eggs, two and one-fourth cups flour, one-fourth cup corn- starch with one rounding teaspoon baking powder, three-fourths cup milk. Heat milk to blood heat and add alternately with flour. Beat whites and add last with corn starch and baking powder. Bake in two layers. Mrs. A. S. Klock. Cream Sponge Cake. —For this cake is required two eggs, one cup thick sweet cream, one cup sugar, two and one-half cups flour, two level teaspoons Rumford baking powder, a salt spoon of salt and any desired flavoring. Mrs. W. M. Sclater. Brownstone Front Cake. —Three-fourths cup butter, two cups sugar, three cups sifted flour, three level teaspoons Rumford baking powder, four eggs, one cup milk. Beat well, adding the beaten whites of the eggs last. Divide the batter in half and bake one part plain in a layer cake pan. Take two squares of chocolate grated, one-half Cup brown sugar and three tablespoons of milk; heat together until melted, then cool and add to the rest of batter with a teaspoon of vanilla. Bake in a layer size of plain one and put together with choco- late or white filling, having dark layer at the bottom. The parts may be baked in sheets and put together like the above, then cut in blocks. * * * Velvet Sponge Cake.-Beat yolks of six eggs until light; add gradu- ally two cups of sugar and beat for fifteen minutes, then very gradually add one cup of boiling water; add two and one-half cups sifted Snow- flake flour sifted with two level teaspoons of Rumford baking powder, and lastly the whites of three eggs beaten stiff and a teaspoon of lemon extract. Bake in a sheet, cut in blocks and ice, or cut in two and put together with icing making two layers. Mrs. Virginia H. Fell. A Milkless, Eggless, Butterless Cake.-Two cups dark brown sugar, two cups water, three cups seeded raisins, two cups of chopped nuts, two-thirds of a cup of lard, two teaspoons of ground cinnamon, SNOWFLAKE is the Flour that made Marion Famous. 72 KNOX GELATINE is clear and sparkling. two-thirds teaspoon of ground cloves, one-half nutmeg and a pinch of salt. Boil the ingredients together for three minutes, then cool. When cold stir in two teaspoons of Eagle Thistle soda dissolved in a little warm water, then four cups of Snowflake flour sifted with one teaspoon of baking powder. Bake in loaf. Keeps indefinitely. Cake Fillings “A wilderness of sweets.” Chocolate Filling.—Melt four ounces of chocolate, dilute with three teaspoons of milk, then add one cup of sugar mixed with a well beaten egg and stir until it thickens. * * * Lemon Butter.—One cup of white sugar, three eggs, butter half the size of an egg, juice and grated rind of one large lemon. Put in double boiler and stir until thick. Will keep a week in a cool place. Mrs. J. Sheffey Pendleton. Marshmallow Filling.—Three cups sugar, one cup water, whites of three eggs. Put sugar and water on to boil and beat eggs stiff. Let sugar boil to a thread, then add two tablespoonfuls and beat, continue to add two tablespoonfuls till half of syrup is used, then let remainder of syrup boil until perfectly hard when dropped in cold water. Remove from fire and beat into eggs. This makes a de- licious soft filling like marshmallows. Mrs. Wm. Ingles, Jr., Radford, Va. Sea Foam Icing.—Boil two cups brown sugar and one-half cup of water until it will form a mass when dropped into cold water. Pour slowly over the well-beaten white of an egg, beating all the time. When nearly cool place on cake. Is very nice used with ordinary icing, using a layer of each. Mrs. C. C. Lincoln. Marshmallow Filling.—One cup of brown sugar, one cup of white sugar, one cup of water, one tablespoon of vinegar. Let boil until it hairs; stir in one-half pound of marshmallows and the beaten whites of two eggs and beat constantly until creamy and stiff. Miss Ella Richardson. Yellow Icing.—One and one-half cups of sugar, eight tablespoons of water. Boil until it ropes well and pour over the well beaten yolks of three eggs. Beat until cool and flavor with orange. Mrs. J. Ellis Dickenson. Chocolate Filling.—Two cups of powdered sugar, three-fourths cup of water; boil together until it forms threads, then pour on the SNOWFLAKE, the old reliable family Flour. 73 KNOX GELATINE comes in 2 pkgs.—Plain and Acidulated (Lemon Flavor). well beaten white of one egg. Melt chocolate and beat well into the icing. Miss Kate C. Brosius. Marshmallow Filling.—Put one cup of granulated sugar and one- fourth cup of water over fire together. Stir until sugar is dissolved, then boil carefully until it forms a soft ball when dropped into cold water. While watching this pull apart half a pound of marshmallows, put them in double boiler with two tablespoons hot water and stir until melted. Now pour the hot syrup gradually into marshmallow mixture, beating all the while. Add teaspoon of vanilla and beat until cold. Mrs. C. Lee Richardson. Soft Icing.—Boil two cups of sugar, one-half cup of water and one-fourth teaspoon of cream of tartar together until it forms a thick syrup, then pour half of it very slowly over the stiffly beaten whites of two eggs, beating constantly; let the remainder of the syrup boil until it forms a hard ball when tested in cold water, then pour slowly over the first part and beat until cool and thick. Flavor to taste. Put on cake very thick. * * * Chocolate Fudge Icing.—Melt two ounces of chocolate over hot water; add two cups of sugar and one cup of milk, and stir while gradu- ally heating. Beat vigorously when the boiling point is reached, then cook until the soft ball stage is reached. Add a teaspoon of but- ter, remove from the fire and let stand until cold, then beat until creamy and spread on cake. When of the consistency of thick molas- ses the icing is ready to use. Properly made this icing will remain soft and creamy. * * * Caramel Nut Filling.—Boil one and one-fourth cups of brown sugar, one-fourth cup of white sugar, one-fourth cup of water until the syrup will spin a good thread. Pour slowly, beating all the time over the beaten whites of two eggs, beat until nearly cool, then place pan in larger pan of boiling water, set on range and cook, stirring con- stantly until it becomes slightly granular around edge of pan. Re- move from fire and beat until it will hold its shape. Add one-half cup of English walnut meats broken in pieces and one teaspoon of vanilla. Nice on chocolate or yellow cake or small cakes. If for small cakes spread with the back of the spoon leaving a rough surface. Miss Haller Fell. Caramel Filling.—Three cups brown sugar, one cup white sugar and two-thirds cup fresh milk. Put on stove and boil until it will harden in cold water, then remove from fire and beat into it one-fourth pound of fresh butter; flavor with vanilla; when the right consistency spread between layers. Mrs. C. C. Lincoln. SNOWFLAKE is made out of the best wheat. 74 Small Cakes “Sweet cakes and short cakes, Ginger cakes and honey cakes, And the whole family of cakes.” Mrs. Sheffey's Nothings.-Beat three eggs thoroughly. Add flour containing pinch of soda, till the dough is quite stiff. Roll as thin as possible. Cut out with a large saucer or teaplate. Fry, with- out browning, in a flat pan containing boiling hot lard sufficient to float the “Nothings” as they puff up, keeping all the brownish scum which may form skimmed clear. Drain each “Nothing” from the lard, upon a napkin. When cool, pile into a stack, sifting pulverized sugar and cinnamon over the cakes. A beautiful and good dish for tea. Mrs. Virginia. Sheffey Haller. Doughnuts.-Six eggs beaten light, one pound sugar, one-half pound of butter, one-half pint of sour cream, one teaspoon of soda, flour for a soft dough. Have lard boiling and dust doughnuts with powdered sugar while hot. Mrs. James White Sheffey. Ginger Cookies.—Two cups of molasses, one cup of sugar, three eggs, one pint of lard, one scant cup of buttermilk (very sour), one tablespoon of soda, one tablespoon of ginger, one tablespoon of cloves, one tablespoon of allspice, one tablespoon of cinnamon, one tablespoon of anise seed. Flour for soft dough. Mrs. L. A. Amsler. Oatmeal Cookies.—Two cups of sugar, one cup of lard, one cup of butter, four cups of rolled oats, four and one-half cups of flour, one- half cup of sweet milk, three eggs, one pound of raisins (chopped fine), one teaspoon of baking powder, one-half teaspoon of soda in one- half cup of hot water, one teaspoon of salt, one tablespoon of cinnamon. Mix and drop on greased pan and bake slowly. Use scant measure of butter and lard. Mrs. D. D. Staley. Cocoanut Puffs.-Three eggs, whites only, one cup of sugar, two cupfuls of grated cocoanut (either dessicated of fresh, but if the latter, dried), one tablespoon of corn starch. Cook in double boiler until real stiff. Flavor with vanilla. Drop in balls the size of a walnut, in pans. Bake until light brown in a quick oven. - Mrs. Mamie M. Painter. Walnut Cookies.—Three eggs, two cupfuls of sugar, one cup of sweet milk, two-thirds cup of butter, three cupfuls of flour, one cup of black walnut meats floured, one heaping teaspoon of Rumford baking powder. Drop from a spoon into a buttered tin and bake. Nice to serve with coffee. - Mrs. T. C. Shuler. Doughnuts.-Three eggs, two cups sugar, one cup buttermilk, two tablespoons melted lard, one teaspoon soda, flour to make a soft dough. Mrs. Hoover. Write us for price on SNOWFLAKE. H. B. Staley Co., Marion, Wa. 75 EIILIIIlllllllllllllllllllllllliſD Eºº - - º - - - GGGGGGGGG --- - Dºdººcºcººd docGOOGGGGGG IIIIIII - ------ Dººr TTT | Protect the Purity of Home Baking The leavener you use is largely responsible for the flavor, texture, wholesomeness and appearance of your home baking. This is why it is of the utmost importance that you use - RUMFORD The Wholesome Baking Powder By reason of its superior and uniform strength, its keeping quality and very reasonable price, no housekeeper can use Rumford Baking Powder with- out realizing the saving in money and materials. A COOK BOOK FREE Each can contains a card entitling the pur- chaser to a cook book containing recipes for Chafing Dish, Teas, Receptions, etc., com- piled by Fannie Merritt Farmer. Rumford Chemical Works, Providence, R. I. i :i- - See that the name K-N-O-X is on each package of gelatine you buy. Cookies.—One cup of butter, two cupfuls of brown sugar, two eggs, one-half nutmeg, one-half teaspoon of soda in two tablespoonfuls of warm water, flour for a soft dough. Mrs. J. B. Richardson. Lemon Crackers.-One pint of lard, two and one-half cups of sugar, one pint of sweet milk, five cents worth of oil of lemon, five cents worth of baker's ammonia (in milk), one teaspoon salt, whites of two eggs, flour enough for a soft dough. Roll out, cut into cakes and bake. These may be iced on the flat side if desired or you may press a raisin in the center before baking. Mrs. James White Sheffey. Rocks.-One cup of butter, one cup of sugar, two and one-fourth cups of flour, one cup of raisins, one cup of nuts (English walnuts best), one-half cup of currants, one and one-half teaspoons of boiling water with one level teaspoon of soda in it, one level teaspoon of cinnamon, one-half teaspoon of cloves, three eggs beaten separately. Chop wal- nuts, cut raisins and mix with hand. Cream sugar and eggs together and put everything together before flour. Drop one-half teaspoonful two inches apart. Grease pan first time and rub out afterwards. Mrs. John S. Apperson. Ginger Snaps.-One cup of black molasses, one cup of white sugar, one cup of lard, one tablespoon of ginger, one tablespoon of soda in little warm water. Flour for a stiff dough. Miss Elizabeth Painter. Doughnuts.-Four eggs, one and one-half cups of sugar, one cup of thick sour cream, one teaspoon of soda dissolved in sour cream, butter the size of an egg, salt and nutmeg to taste and flour enough to mix well. Have one teaspoon of Rumford baking powder sifted in flour. Roll, cut out and fry in boiling lard. When done roll in powdered sugar until white. Mrs. P. W. Atkins. Marshmallow Marguerites.—One box of butter-thin wafers, two dozen marshmallows. Place one marshmallow between two wafers, press firmly together and set into hot oven until marshmallows are creamy. When cool put one teaspoon of icing on each. Nuts may be used if desired, one kernel on each marguerite. Mrs. C. C. Lincoln. Drop Ginger Cookies.—Two eggs well beaten, one cupful of white sugar, one cupful of butter, one cupful of molasses, one cupful of hot water in which is dissolved one tablespoon of soda, five cup- fuls of flour, one teaspoonful of cloves, two teaspoonfuls of ginger, a pinch of salt. Heat pans and grease, then drop in by spoonfuls a little distance apart and bake. Add more flour if not stiff enough. Mrs. Virginia Dickenson. Doughnuts.-One cup of sugar, two and one-half tablespoons butter, two eggs, one cup of milk, one-fourth teaspoon of cinnamon, It's quality that counts. SNOWFLAKE is that quality. 77 KNOX. ACIDULATED GELATINE saves the bother of lemon squeezing. one and one-half teaspoon of salt, two and one-half teaspoons of bak- ing powder, one-fourth teaspoon of nutmeg, two cups of flour. Cream the butter, add one-half the sugar. Beat the eggs very light, add the remainder of the sugar. Combine the two mixtures, add the milk. Sift together thoroughly the baking powder, salt, cinnamon and nut- meg with the flour, and add to the mixture with enough more flour to handle, having the dough as soft as possible. Toss on a floured board, knead lightly, roll to one-quarter inch in thickness, shape with a doughnut cutter. Fry in hot fat, drain on brown paper. Miss Lilliam F. Thomas. Oatmeal Cookies.—Two eggs, three-fourths cup of cottolene, one cup of sugar, one cup of raisins (slightly chopped), two cups of un- cooked rolled oats, two cups of flour (measured before sifting), one- half teaspoonful of soda, one-half teaspoonful of salt, one teaspoon- ful each of ground cinnamon and ground cloves and dash of nutmeg. Put in pan as you would “rocks.” Miss Nancy Sexton. Ginger Cakes.—Two cups of black molasses, one cup each of lard and sugar, two-thirds of a cup of sour milk, three tablespoons of ginger, three teaspoons of soda stirred in the flour and one in the milk, two eggs. Miss May Greiner. Ginger Snaps.-Rub one-half pound of butter thoroughly into two pounds of flour, add one-half pound of brown sugar, one tablespoon of ginger, and a dash of cayenne. Mix well and moisten with one pint of good molasses. Knead and roll out very thin. Cut with a small round cutter, and bake in moderate oven. Mrs. G. T. Hull. Eggless Cookies.—Cream one cup of cottolene with two of sugar, add one cup of buttermilk in which has been dissolved a level teaspoon of Eagle Thistle soda, add one-half teaspoon of salt, flavor with nut- meg or lemon extract, and add flour for a soft dough. Roll, cut out, sprinkle with sugar and bake in hot oven. Mrs. E. H. Higginbotham. Marguerites.—Banquet crackers or butter-thins used. Beat the whites of eggs to a stiff froth, sweeten to taste, add the kernels of black walnuts to egg froth, spread on crackers, put in stove and brown lightly. Mrs. E. J. Lee, Lynchburg, Va. Bee's Sweet Cakes.—Two eggs beaten separately, one cup of butter, one cup of sugar, flour to make a soft dough. Sift one teaspoon of soda and two of cream of tartar in flour. Mrs. Marcellus Copenhauer. Peanut Wafers.-One pint shelled peanuts crushed, three eggs, two tablespoons of butter, one cup of granulated sugar, two tablespoons of milk, flour sufficient to roll out. Roll one-eighth inch thick. Cut and bake. Mrs. E. M. Harris. Walnut Wafers.-One-half pound brown sugar, one-half pound black walnut kernels, two eggs beaten together, three even tablespoons Write us for price on SNOWFLAKE Flour. 78 KNOX GELATINE makes dainty desserts for dainty people. flour, one teaspoon baking powder, one-third teaspoon salt. Mix all together and drop from teaspoon on buttered pans and bake slowly in moderate oven. Mrs. Geo. W. Miles. Cookies.—One cup butter and lard mixed, two cups sugar, two eggs, one-half cup sweet milk, one teaspoon Eagle Thistle soda, two tea- spoons cream of tartar dissolved in milk, one teaspoon vanilla, flour for soft dough. Put on ice or in cool place for a while, then roll very thin and bake in hot oven. Put white walnuts or hickory nuts on top. This dough can be kept for two or three days on ice. Miss Okie Sprinkle. Sand Tarts.-One and one-fourth pounds butter, two pounds sugar, two pounds flour, three eggs. Mix all together and roll very thin. Cut in squares and place hickory nuts on top after rubbing with the whole of an egg (beaten), sprinkle with sugar and cinnamon and bake. Mrs. W. H. Teas. Cocoanut Drop Cookies.—One cup brown sugar, one cup butter, one-half cup sour milk, one teaspoon soda in milk, one teaspoon baking powder in two cups flour, one cup shredded cocoanut. Flavor. Drop from spoon on greased pan and bake. Mrs. W. W. Hawkins. Brownies.-One cup sugar, one-third cup melted butter, two eggs, yolks and whites beaten together, two squares of melted chocolate (one-fourth of one-half pound cake), one-half cup sifted flour, one-half cup chopped nuts. Save some of the nuts to garnish top. Bake in slow oven in shallow pan and take out as soon as it can be cut into SQuares. Mrs. J. L. Dickenson. Cookies.—One and one-half cups white sugar, one-half cup brown sugar, one cup butter, three eggs and one-half teaspoon each lemon and vanilla extract, beat together for fifteen minutes. Add one-half cup rich sour cream in which has been dissolved one-half teaspoon of soda and flour enough to make stiff batter. Roll out small portion at a time. Miss Sallie Newman. German Cookies.—One pound sugar, one-half pound cottolene, a pinch of salt, two eggs unbeaten, lemon flavoring, one-half pint sour cream, one heaping teaspoon of Eagle Thistle soda, one and one-half pounds of flour. Put flavoring on sugar, add cottolene and beat well, add salt; break eggs in and beat hard, then add other ingredients. Take a good handful of dough at a time, and roll out very lightly on a floured board, into a long roll, using the palms of the hands, then cut in inch slices, stand them on end in pan and flatten with your hand. Brush over with one egg slightly beaten with a little milk, put a raisin or nut in the center or sprinkle with cocoanut, dust with cinnamon and bake. - Mrs. M. M. Seaver. Phone the mill or write for price on SNOWFLAKE. 79 DESSERTS can be made in a short time with KNOX GELATINE. Tea Cakes.-Cream one cup of butter, beat in gradually two cups of sugar, then two eggs well beaten and, alternately, one cup of milk and four cups of sifted flour, sifted again with six level teaspoons of baking powder and a pinch of salt. Flavor with lemon and roll out into a sheet, having as soft a dough as can be handled; cut out, sprinkle with sugar and bake. * * * Roxbury Cakes.—Beat the yolks of two eggs. Gradually beat in one-half cup of sugar, one-fourth cup of butter softened but not melted, one-half cup of molasses, one-half cup of sour milk and then one and one-half cups of sifted flour, sifted again with one teaspoon of cinnamon, one-half teaspoon of cloves, a grating of nutmeg, and one teaspoon of soda. Beat in the whites of two eggs beaten light, and then one-half cup of raisins and one-half cup of English walnut meats (broken small). Bake in small tins. Cover with icing and decorate with half a walnut meat. * * * Sponge Cakes.-Four eggs beaten separately, one cup of sugar, one cup flour, one half teaspoon soda dissolved in tablespoon of water, one teaspoon cream tartar sifted in flour, a pinch of salt, one-half tea- spoon of vanilla. Beat yolks and sugar together very light and fold in whites and flour alternately. Bake in muffin tins and ice when cold. * * * Sweet Cakes.—Yolks of six eggs, whites of three of them, beaten together, one cup butter, two cups sugar, one level teaspoon of Eagle Thistle soda beaten in the eggs, flour to make a dough as soft as you can handle. Flavor with lemon extract or nutmeg; roll very thin, cut out, sprinkle with sugar if liked and bake in a quick oven. Miss Miriam Sheffey. Doughnuts.-One cup (scant) white sugar, two eggs, one tablespoon melted lard, one cup sweet milk, two teaspoons baking powder. Beat eggs and sugar together thoroughly, then add lard, milk and baking powder, and just enough flour to roll. Do not make very stiff. Fry in boiling lard. Miss Amanda Benson. Walnut Wafers.-One-half pound brown sugar, one-half pound black walnuts, two eggs beaten together, three even tablespoons flour, one and one-half teaspoons baking powder, one-third teaspoon salt. Mix together and drop from teaspoon on buttered pans and bake slowly in moderate oven. Mrs. Hiter Robinson. SNOWFLAKE, the Good Luck Flour. 80 Desserts “'Tis the dessert that graces all the feast, - For an ill end disparages the rest.” Pineapple Fluff.-One can cube pineapple (or one small ripe pine- apple), ten cents worth of marshmallows, one-half pint of cream. If fresh pineapple is used, cut in dice or very small pieces early in the morning, cover with sugar and let stand on ice until ready to serve, then add the marshmallows which have been cut into small pieces and the whipped cream with a little sugar. Serve immediately. Mrs. Harvey Andes. The Popular Jell-O Dessert.—Dissolve one package of Jell-O, any flavor, in a pint of boiling water. Pour into a mould and put in a cold place to harden. When set turn out on a plate. Be sure to use Jell-O, with the name Jell-O in big, red letters on the package. Marshmallow Pudding.—Beat the whites of four eggs until stiff. Stir into them two tablespoons of Knox gelatine dissolved in one-half cup of hot water. Add one-half cup of cold water and one cup of sugar. Beat well. Divide into three equal parts and color one part pink and one part with melted chocolate, add one cup of almonds and pour in mould in layers. Serve with whipped cream. Mrs. Matson. Charlotte Russe.-Soak half box of Knox gelatine in one-half pint of cold milk, then dissolve in one-half pint of hot milk. Whip one pint of cream, add one-half cup of sugar and flavor to taste. Line dish with thin slices of sponge cake, mix gelatine and whipped cream together, pour in a dish and set in a cold place. Before serving, whip half pint of thick cream, mound on top of russe. Flavor with almond flavoring, the russe with vanilla. Garnish with Maraschino or candied cherries. Mrs. Geo. W. Richardson. Fudge Shortcake.-Use vanilla ice cream between two layers of any good cake, cover with chocolate fudge sauce (warm) and top with whipped cream if desired. The chocolate fudge icing recipe given in this book may be used for making this fudge sauce. Mrs. M. J. Maison. Charlotte Russe.-Three cups sifted sugar, one quart of cream, whipped, stir in the whites of six eggs, beaten, then pour enough fresh morning's milk over three-fourths of a box of Knox gelatine to dissolve it, then pour into the flavored and whipped cream. Add one- fourth pound of blanched chopped almonds and any flavoring desired. Pour into moulds well lined with sponge cake or lady fingers. Mrs. John S. Apperson. Orange Charlotte.—One-half package of Knox gelatine, one cup of boiling water, one and one-half cups of sugar, one and one-half cups of orange juice, juice of three lemons, whites of five eggs. Line a mould with sections of orange. Dissolve gelatine in boiling water, add sugar, lemon and orange juice. Stand in a cold place. Beat whites Demand SNOWFLAKE FLOUR from your Grocer. 81 KNOX GELATINE makes dainty desserts for dainty people. of eggs very stiff, and when jelly begins to thicken beat into it the whites. Pour into mould, and when firm turn out into dish and serve with whipped cream. Mrs. G. T. Hull. Raspberry Float.-Crush pint of red raspberries with a gill of . sugar. Beat the whites of four eggs to a stiff froth, and add gradually another gill of sugar. Press berries through a sieve to remove seeds, and by degrees beat pulp into eggs and sugar until so thick that it will stand. Mrs. Porter Ellis. Chocolate Sponge.—Make chocolate custard, using one and one- third cups milk, one square chocolate melted in a little hot water and boiled a few minutes, two eggs (yolks), four tablespoons sugar, three teaspoons Knox gelatine dissolved, and one teaspoon vanilla. When it begins to set beat, and when frothy fold in stiffly beaten egg whites. Serve with whipped or plain cream. Mrs. John Preston Sheffey. Marshmallow Charlotte Russe.-Soak one teaspoon Knox gela- tine in a little cream or milk for one hour. Add a little boiling water and set in a warm place until gelatine is thoroughly dissolved. Whip one cup of cream, add one tablespoon granulated sugar, two dozen marshmallows quartered, and stir in the gelatine mixture. Flavor and set in cool place. This serves four. Serve with whipped cream. Mrs. E. M. Harris. Cream Delight. —One and one-half pounds of marshmallows, one pint bottle of Maraschino cherries, one can of grated pineapple (pint size) thoroughly drained from juice, one-fourth pound shelled almonds, blanched, one quart of pure cream. Pull marshmallows in pieces, cut cherries in half, mix with the pineapple, add chopped nuts and mix with the stiffly whipped cream thoroughly, sweeten to taste. The pineapple, cherries and marshmallows may be mixed and allowed to stand over night and the nuts added before mixing with the cream. Miss Haller Fell. Jell-O with Fruit.—Dissolve one package of Jell-O, any flavor, in a pint of boiling water. Pour into a bowl or mould. Just as Jell-O is beginning to set, arrange in it, with the aid of a fork, sliced oranges and bananas, or peaches and strawberries, or cherries and currants, or any other fruit that may be preferred for the purpose. * * * Charlotte Russe.-Pour a quart of new milk over not quite half a box of Knox gelatine, let soak for half an hour, put it on the stove and stir until gelatine is dissolved. Beat the yolks of six eggs with two- thirds of a cup of sugar, then make a custard with the milk, gelatine and eggs. Flavor with vanilla. Let it cool and when it begins to stiffen, beat the whites of the eggs to a stiff froth and whip them into the custard. Line a dish with sponge cake, pour in the mixture and set aside to harden. The custard curdles easily if cooked too long. It can be moulded without the sponge cake. Serve with whipped Crea 111. SNOWFLAKE, the highest quality Flour. 82 Simply add water and sugar to the Knox ACIDULATED package. Pineapple Trifle.—Soak a package of Knox gelatine in a cup of cold water, put it into a bowl with two cups of white sugar, the juice and rind of a lemon. Let stand an hour, then pour on two cups of boiling water. Strain, put in one can of grated pineapple and set on ice to cool. When it begins to jelly, whip the whites of two eggs, also one-half pint of cream. When the cream is whipped well, alter- nate by beating in a spoonful at a time. After getting all mixed, whip until perfectly white. - Sauce: Put three cups of milk on to boil, beat the yolks of four eggs and one-half cup of sugar until light. Stir into boiling milk, cook two minutes, take from the fire, add vanilla when cool. Serve the trifle with the sauce poured around it. Mrs. P. W. Atkins. “La Imperial.”—First a layer of nabisco or vanilla wafer crumbs, next a layer of Malaga grapes cut in half and seeds removed, then a layer of whipped cream flavored with grated chocolate or vanilla, then a layer of chopped dates, a layer of whipped cream flavored with Maraschino cherry juice, then a layer of chopped nuts, then a layer of whipped cream. Can add layer or leave out one according to taste or convenience. Nice made with layer of crumbs, then a layer of chopped dates and a layer of nuts. Repeat until bowl is full. Mrs. W. W. Hawkins. Pineapple Bavarian Cream.—Dissolve a package of lemon Jell-O in a half pint of boiling water and add a half pint of juice from a can of pineapple. When cold and still liquid whip to consistency of whipped cream. Add a cup of shredded pineapple if you wish. Serves from 9 to 12 persons. Instead of pineapple juice, berry juice or other fruit juices may be used to make similar Bavarian creams. Charlotte Russe.—Four eggs, one box of Knox gelatine, six ounces of sugar, three pints of cream, one-half pint of milk. Dissolve gela- tine in milk, beat yolks, add sugar and flavor, then beaten whites. Have gelatine milk warm, stir in eggs, etc., dash in whipped cream. Put immediately to mould. Miss Banie Hull. Charlotte.-One-third box of Knox gelatine, dissolved slowly in cold water, one pint of whipped cream, add one-half cup of sugar to cream, whites of eleven eggs, add one-half cup of sugar to eggs. Mix together, flavor with vanilla. Mrs. E. H. Higginbotham. Aunt Dinah's Boiled Custard.-For each cup of new milk, use one egg, two level tablespoons of sugar and vanilla to taste. Beat the yolks of the eggs with a pinch of salt, add sugar and beat until very light. Heat milk in double boiler and when scalding pour very gradually over the yolks and sugar, stirring well. Return to the double boiler and stir constantly until thickened and a coating forms on the spoon. Cool, then flavor to taste. Beat the egg whites very stiff with a pinch of salt, and pour quickly over them boiling water, drain Demand of your grocer SNOWFLAKE Flour. 83 A KNOX GELATINE Dessert or Salad is attractive and appetizing. at once, put them over the custard and grate over them a little nut- meg, or whipped cream may be used instead of the whites. Spanish Cream.–Soak one-half box of Knox gelatine in one and one-half pints of milk for one hour, then put on to boil. Beat yolks of three eggs with two-thirds cup of sugar, stir into milk and cook for two minutes. Take off of the fire and stir in the well beaten whites of the eggs. Flavor with vanilla and pour in moulds. When cold this should be in two layers. Serve with whipped cream. Mrs. W. E. Hodges. Ginger Bavarian Cream.—One cup sugar, two egg whites, one- half cup boiling water, dash salt, three-fourths cup preserved ginger chopped fine, one-half cup orange juice and pulp, one tablespoon lemon juice, one and one-half cups heavy cream, one and one-half table- spoons of Knox gelatine soaked in two tablespoons of cold water. Boil sugar and water few minutes, then add gelatine and turn on to the egg whites beaten stiff, whipping constantly until cold. Then beat the cream stiff, gradually adding the lemon and orange juice, and fin- ally the ginger. Fold in the gelatine mixture and pour into a mould to stiffen. Serve with whipped cream flavored with maple syrup and garnish with candied cherries and sliced preserved ginger. This is nice frozen leaving out one-half of the gelatine. Mrs. D. H. Mitchell. Pineapple Whip.–One cup shredded pineapple, one and one-half cups pineapple juice, one-half pound marshmallows, one-half table- spoon Knox gelatine, one-half pint cream. Heat the marshmallows in the oven and mix them with the pineapple juice in which the gela- tine has been dissolved. When cold add one-half pint cream, whipped stiff. When the mixture begins to harden add the shredded pineapple and place in a mould. Serve cold. Miss Eleanor Sime. Apples Glace.—Core and pare tart apples of the same size. For five or six apples, cook one cup each of sugar and water two or three minutes, then put in the apples and cook, turning often, to keep them whole, until tender. Remove each apple as soon as cooked to a baking dish; when all are cooked, pour over a little of the syrup and dredge generously with sugar; set into a hot oven to glaze them; remove to a dish with a spatula, and pour the rest of the syrup around them. On cooling the syrup will jelly. Put Maraschino cherry on top of each, or one or two marshmallows may be pressed in the center of apples after they have cooled slightly. Serve with whipped cream. * * * Chocolate Blanc Mange.—One envelope Knox sparkling gela- tine, one-half cup cold water, one quart milk, two ounces grated un- sweetened chocolate, one cup sugar, few grains salt, one teaspoonful vanilla. Soak gelatine in cold water five minutes. Scald milk and add sugar, grated chocolate and salt. When sugar is dissolved, add SNOWFLAKE makes light biscuit, rolls and bread. 84 KNOX GELATINE measured ready for use; each package in two envelopes soaked gelatine; then add flavoring. Turn into mold, first dipped in cold water, and chill. Serve with whipped cream sweetened and flavored with vanilla. * * * Caramel Jelly.—Use one tablespoon of Knox gelatine, one-fourth cup cold water, one-third cup sugar cooked to a caramel, one-third cup boiling water, two cups thin cream, one-fourth cup sugar, one- fourth teaspoon of salt. Soak the gelatine in the cold water. Cook the caramel and boiling water to a thick syrup; add the softened gelatine, the sugar, salt and cream and stir until the sugar is dis- solved, then strain into a mould or individual moulds. When cold turn out and serve with whipped cream. Garnish with cherries or nut meats. Wet moulds with cold water. Miss Haller Fell. Grape Sponge.—One and one-third tablespoons of Knox granulat- ed gelatine, one-third cup cold water, one-third cup boiling water, one- third cup sugar, one tablespoon of lemon juice, one cup grape juice, whites of two eggs. Soften gelatine in cold water, add boiling water, sugar, lemon and grape juice; strain through wet cheese cloth, set aside to cool, stirring occasionally. When partially set beat until foaming, then add whites of eggs beaten stiff, and beat until mixture begins to stiffen. Pour into moistened mould. Serve with custard Saul Ce. Custard Sauce: Yolks of two eggs, one-fourth cup sugar, one-eighth teaspoon salt, one and one-third cups hot milk, one-half teaspoon of vanilla. Beat the yolks of eggs slightly, add sugar and salt; stir constantly, while adding gradually hot milk. Cook in double boiler, stirring all the time until the mixture thickens and a coating forms on spoon; strain, cool and flavor. If it curdles put in a pan of cold water and beat until smooth. Miss Alford. Orange Cream.–One-half box of Knox gelatine, one cup sugar, five oranges (juice), one pint cream, one pint milk, yolks of five eggs. Cover gelatine with cold water to soak for half an hour. Whip cream. Boil milk in double boiler. When it boils dissolve gelatine in it. Beat the yolks of eggs and sugar together until light, and strain the milk and gelatine into them. Wash boiler and return the mixture to it; stir over fire two minutes, then turn into pan to cool. When cold, add juice of oranges strained through a sieve. Place pan in cracked ice, and stir until it just begins to thicken, then add whipped cream and stir carefully until thoroughly mixed. Stand on ice to harden. Serve with or without whipped cream. Mrs. Alice O. Atkins. Fruit Jelly.—Take one package of Knox gelatine and make lemon jelly by recipe in package. If it is to stand over night use more water than the recipe calls for. Watch closely and when jelly begins to set put in, with the aid of a fork, one pound of Malaga grapes cut in half When you phone for Flour, ask for SNOWFLAKE. 85 A KNOX GELATINE Dessert or Salad is attractive and appetizing. and seeds removed, one can pineapple drained and cut in small pieces, and one-half pound of blanched almonds. This will serve twenty- five persons. If you are using oranges for anything the jelly is very attractive served in the orange skins either for dessert or with a salad COLITSC. Mrs. J. M. Briscoe. Whipped Cream Cake.-Four eggs, one cup sugar, three table- spoons cold water, one cup flour, one heaping teaspoon baking powder, beat eggs separately, bake in square pan. When cold turn upside down and pick out all the center with a fork, leaving just a rim. A twenty cent can of sliced pineapple, ten cents worth almonds, ten cents worth crystallized cherries. Chop fine the cherries, almonds and pineapple, and pick the cake you have taken out fine. Add sugar and vanilla to taste and one-half pint whipped cream, toss all lightly together and fill back into the cake rim, one-half pint of whipped cream over the top with some cut cherries and almonds and diced pineapple. Miss Mollie Collins. Ice Cream Shortcake.—Put vanilla ice cream between slices of cake and pour hot chocolate fudge sauce over it, top with whipped cream if desired. Any cake may be used, but yellow cake baked in biscuit pan as for block cake is preferable. For chocolate sauce, the chocolate fudge icing given in this book may be used. - Mrs. M. J. Maison. Frozen Desserts “Dream of a shadow! A reflection, made From the false glories of the gay reflected bow, Is a more solid thing than thou.” Orange Sherbet.—Peel six oranges and grate, remove seeds, add juice of two lemons and two and one-half cups of sugar. Dissolve one package of orange Jell-O in one pint of water, stir all together thoroughly, then put in freezer and when it begins to freeze add one and one-half pints of thick cream, whipped and sweetened. When frozen pack freezer and let stand one hour. This quantity will about fill a three-quart freezer. Mrs. C. C. Lincoln. Frozen Pudding.—Six eggs, one pound of sugar, one-half box of Knox gelatine, one quart of new milk, one pound of raisins, one-half pound of citron, one fifteen-cent can of grated pineapple, one-half pound of shelled English walnuts, one-half pound of figs. Chop fruit and nuts. Make custard of the milk and eggs. Soak gelatine in a little cold milk. Add all to the custard flavor and freeze. Mrs. W. V. Birchfield. We ship SNOWFLAKE to any one. Write us for price. 86 KNOX GELATINE is the one dessert for all appetites. Milk Sherbet.—One-half gallon of new milk, sweeten to taste, let it get hot and pour over one-third box of Knox gelatine soaked. Let it get cold, put in freezer and freeze slightly. Add whites of four eggs beaten stiff, one quart of good cream and the juice of eight good- size lemons. Sweeten to taste. Miss Gibson. Pineapple Sherbet.-Run one can of sliced pineapple through a meat chopper, put a little sugar over it and let stand a few hours. Make a strong lemonade of one dozen lemons, put pineapple in this and freeze until a mush ice, then add one pint of cream (either plain or whipped) and finish freezing. Serve with Maraschino cherries on top. * * * Fresh Lemon Ice Cream.—One-half gallon of pure cream, sweet- ened to taste. Squeeze all the juice out of one-half dozen lemons, sweeten the juice a little and let stand a while. Freeze cream until a mush ice, then stir juice of lemons into it and finish freezing. Mrs. Margaret Rhea Staley. Maple Parfait.—Beat the yolks of two eggs into one cup of maple syrup, let this boil, stirring all the time. When cool add one pint of whipped cream and beaten whites of two eggs, and freeze. This will serve ten or twelve people. Mrs. Matson. Lemon Ice.—Three pints of water, one and one-half pints of sugar, rinds of one lemon and one orange, juice of four lemons and one orange. Boil sugar, rinds and water together twenty minutes; strain and when cold add the juices and whites of four eggs; freeze. Mrs. J. C. Campbell. Ice Cream.–For one gallon: Four eggs, two cups of sugar, one pint of cream, two quarts of milk and two tablespoons of flour. Put one quart of milk in double boiler, beat yolks of eggs, sugar and flour together, stir in milk and let cook a minute or two, then take from the fire and strain. When cool add cream and whites of eggs, and freeze. Mrs. Hoover. Caramel Ice Cream.—Four pints new milk, four pints cream, two cups sugar browned, one cup flour, three eggs, flavor with vanilla. Put milk in double boiler and let get boiling hot, then make thickening as for starch, stirring until all the lumps are out, then beat eggs light and pour into hot milk slowly, stirring all the time. Mix all together, let cool, flavor and freeze. Miss Elrica Ingles, Radford, Va. Frozen Pudding.—Three pints of milk, nine eggs. Make a cus- tard. One tablespoon of arrowroot (or corn starch), one-fourth pound of chocolate, one-fourth pound each of currants, raisins, citron and preserved peaches; sweeten to taste and freeze. Miss Mary Miles. Cherry Parfait.—One quart of cream, the white of six eggs, one- half cup of water, one cup of sugar, one-half cup of chopped Mara- H. B. Staley Co., Marion, Va., make SNOWFLAKE Flour. 87 See that the name K-N-O-X is on each package of gelatine you buy. schino cherries, one-half cup of chopped almonds. Cook water and sugar until it forms a ball in your fingers, beat into the eggs as for icing. Add flavoring and beat until cold. Add almonds and cherries. Whip cream very stiff and fold into the icing mixture. Pour into freezer, bury in ice and salt for four hours. Miss Virginia Buchanan. Maple Parfait.—Beat the yolks of six eggs very light, stir in three- fourths of a cup of maple syrup. Put on the fire and stir until it thickens enough to make a thick coat on the spoon. Remove from the fire and beat until cool, then fold in one pint of thick cream, which has been whipped stiff. Pour into moulds, cover with paper greased with lard, shut the top over tightly and pack in ice and salt, covering en- tirely. Let stay four hours; when ready to serve, wrap mould in a towel dipped in hot water and turn onto a dish. Serve in slices. Mrs. Geo. W. Miles. Lemon Sherbet.—Soak one-fourth box of Knox gelatine in water until soft. Boil two quarts of water and two pounds of sugar for twenty minutes, then pour in the juice of six lemons; add the gelatine and when cold, freeze. Miss Ella Richardson. The Five Threes Sherbet.—The juice of three oranges, juice of three lemons, three bananas chopped fine, three scant cups of sugar and three cups of water. Freeze till stiff, then add the white of one egg beaten stiff with a little sugar. It is best to cut one orange up fine and use the juice of the other two. Mrs. Hugh Gwyn. The Easy Way to Make Ice Cream.–Use one quart of milk for a package of Jell-O ice cream powder. Pour the contents of a package of Jell-O ice cream powder in a dish. Pour on it one cup of milk and stir to a thick, smooth paste, to avoid lumps. Add the rest of the quart of milk, stir until thoroughly dissolved, and freeze. * * * Raspberry Ice Cream.—One quart of cream, one pound of sugar, one quart of red or black raspberries, juice of one lemon. Scald half the cream and sugar in a double boiler and when the sugar is dissolved stand aside to cool; add the remaining half of the sugar and the lemon juice to the berries, mash thoroughly and let them stand one hour, then strain through a fine muslin. Add the remaining half of the cream to the sweetened cream, and freeze; when nearly frozen, stir in the fruit juice, beat well and finish freezing. Canned raspberries may be used instead of the fresh, and if they have been sweetened at canning allow less sugar in making the cream, using one pint of juice. Ice Cream with Gelatine.—Soak half a box of Knox gelatine in one pint of new milk for one hour. Pour over it one quart of new milk which has been scalded with two and one-fourth small cups of sugar, strain and set aside for several hours or over night. Beat until per- fectly smooth, add one quart of rich cream and one tablespoon of vanilla and freeze. * * * SNOWFLAKE leads for its baking qualities. 88 KNOX. ACIDULATED GELATINE save the bother of lemon squeezing. Chocolate Ice Cream.—One quart of cream, one pint of milk, three-fourths pound of sugar, two eggs, five rounding tablespoons of grated chocolate, one heaping tablespoon of Knox gelatine, one table- spoon of vanilla. Melt the chocolate; add a little of the sugar and a little boiling water and stir until smooth and boiling, then add to the milk, scalded over hot water, the sugar and eggs beaten, and stir until it thickens. Take from the fire and add the gelatine which has been dissolved in a little milk. Strain and let cool, then add the cream and vanilla, and freeze. Serve with whipped cream. Miss Haller Fell. Grape Sherbet.—One and one-half pints of grape juice, two pints of water, one and one-half pounds of sugar, juice of two or three lemons. Freeze medium stiff, then take whites of two eggs beaten stiff and stir into the sherbet. Freeze as hard as possible, remove dasher and stand aside for an hour or so. Be careful to pack well. Mrs. J. M. Sedgwick. Brown Bread or Graham Cracker Ice Cream.—One pint hot milk, pour slowly over four egg yolks, beaten stiff, with one cup sugar and dash of salt. Add whites of eggs beaten stiff (with flavoring) to the custard when it has boiled sufficiently to coat a spoon. Beat until cold, then add one cup of heavy cream, one cup of graham cracker crumbs or one cup of brown bread crumbs which have been thoroughly dried. Also add one tablespoon vanilla for flavoring. Pack and freeze. Mrs. W. H. Teas. Peach Sherbet.—Boil together one quart of water and one pound of sugar; cool, and add the juice of five lemons and eight or ten large peaches mashed to a pulp. Turn into a freezer and when partly frozen stir in the whites of three eggs beaten stiff and finish freezing. Apricot Ice.—One can apricots, five oranges, two lemons, whites of four eggs, five scant cups of sugar, one quart of cream and one quart of water. The apricots, oranges and lemons are pressed through a sieve. Then boil the sugar and water to a syrup and allow to cool. Mix the fruit and syrup and add the stiffly beaten whites of the eggs. After this starts to freeze add the cream and freeze until almost solid, then remove the dasher and pack well. Miss Haller Fell. Lemon Sherbet.—Three cups hot water, two cups sugar, one cup cold water, one-half envelope Knox gelatine, three-fourths cup lemon juice. Boil sugar in hot water until dissolved, add gelatine soaked in cold water, stir until dissolved, cool, add lemon juice and freeze. Serves eighteen persons. Miss Julia Higginbotham. Orange Ice.—Make a syrup by boiling four cups of water, two cups sugar, and the grated rind of two oranges; soak two teaspoons of Knox gelatine in a little cold water until soft, add the hot syrup and strain. When cool, add two cups of orange juice and one-fourth Cup lemon juice and freeze. This may be served in baskets made from For perfect results in baking, use SNOWFLAKE Flour. 89 KNOX GELATINE makes dainty desserts for dainty people. orange rinds, or in tall glasses with a spoon of whipped cream and a cherry on top. - Mrs. T. E. King. Spring Sherbet.—Drain the halves of apricots from a can; remove the pulp from the skins and cut in small pieces; to the pulp add the syrup from the can, two cups of sugar and a scant quart of water; stir until sugar is dissolved, then freeze as any sherbet. Serve in tall glasses or in punch cups with a sprig of mint in the top. Fruit Ice.—Three quarts water, two and one-half pounds sugar, juice of five lemons, one pint can shredded pineapple, one pint grape juice. Boil water and sugar together for twenty minutes; add lemon juice. When cold, add grape juice and strain, then add pineapple and freeze. The grape juice may be omitted if desired. Miss Orpha Alford. Peach Ice Cream.—One cup water, two and one-half cups peach pulp, three cups Carnation milk, one cup sugar, one tablespoon gelatin, one-half cup almonds. Soak gelatine in one-fourth cup of cold water. Scald the milk, add the sugar and a few grains of salt; then add the soaked gelatine and stir until dissolved. Put peaches through a sieve and add to mixture. When cool put in freezer and when half frozen add the finely chopped almonds and complete freez- ing. Pack and let stand an hour or two before serving. The amount of sugar used depends on the tartness of the peaches. If fresh peaches are used more sugar will be required. This recipe will serve from ten to twelve people. Canning and Preserving “Men make wealth, and women preserve it.” Canned Green Sweet Peppers.-Select green peppers of small or medium size. Put on in hot water, whole. Let boil half hour. Handl- ing gently so as not to break them, place them in large mouth jars. A half teaspoon of canning acid placed on top of the fruit insures their keeping. These are fine for stuffing during the winter. The red peppers may be canned also by cutting out the seeds and boil- ing an hour. Seal in pint cans. An excellent addition and garnish to any salad. Miss Nell Preston. To Can Corn.-One gallon of corn cut from the cob, three-fourths pint of salt, two pints of water. Boil briskly for twenty minutes, put in jars and seal. Before using soak well in water to remove salt. This is as nice as fresh corn. Mrs. J. C. King. Canned Tomatoes.-Pour boiling water over firm ripe tomatoes, and skin. Remove part of the stem-end, drop in sterilized jars, Write us for prices on SNOWFLAKE Flour. 90 Try KNOX. ACIDULATED GELATINE with the Lemon Flavor enclosed. set in kettle of hot water and boil for thirty minutes. Set out jars, remove tops and fill jars running over with freshly boiling water. Seal perfectly air tight. Mrs. M. M. Seaver. Canned Beans.—Take young, tender beans, free from blemishes, string thoroughly and break into small pieces. Wash well, put in kettle and cover with boiling water. Allow one pint of salt to every twelve pints of beans, cook two hours or longer, adding salt about one- half hour before removing beans from the fire. Sterilize jars, tops and rubbers, overflow cans of beans with the salted water and seal air tight. Miss Cleo Scott. Canned Beans.—Pack nice tender young beans, free from blem- ishes, tightly in sterilized jars. Fill jars full of cold sterilized water. Seal and stand in a vessel of cold water, bring to a boil and boil four hours. Let stand in water until cool enough to handle, then tighten tops and set away in the dark. * * * To Cook Canned Beans.—Open beans, drain water off and empty in vessel. To one-half gallon of beans put one level teaspoon of soda and cover beans with cold water, let stand an hour or so, wash thor- oughly and put in pot with the meat that has been cooking. Let cook down nearly dry and just before removing from the fire add one teaspoon of sugar and salt to taste. Mrs. M. M. Seaver. To Can Peaches.—Pack in quart jars. Dissolve three-fourths cup of sugar in one cup of cold water, pour over the peaches, seal tight. Place in vessel with cold water enough to almost cover the jar. Boil twenty-five minutes after water begins to boil. Mrs. C. C. Lincoln. Strawberry Preserves.—Put two pounds of strawberries and two pounds of granulated sugar in a white-lined cooking vessel on back of the stove. When enough juice is drawn out to prevent burning bring to a boil for twenty minutes. Take off the stove and set aside until morning, covering with a cloth. Fill your jars with the cold pre- serves and seal. Only make two pounds at one time and always leave open over night. This is fine for any soft fruit. Mrs. P. W. Atkins. Grapefruit Marmalade.—First day: One grapefruit, one orange, one lemon. Peel thin and cut peeling very fine or put through a meat grinder. Scrape off white pulpy skin and throw away. Cut fruit in dice. To one cup of fruit put three cups of water and let stand over night in earthenware vessel. Second day: Boil ten minutes. Third day: Put cup for cup of sugar and fruit, and boil until it reaches the consistency of honey or thick syrup. This quantity should fill twelve glasses. Miss Ruby Dickenson. Strawberry Preserves.—One pound sugar to one pound fruit; put into an agate vessel on back of stove. As soon as the sugar is dissolved pull to the front of stove and cook as hard as possible fifteen minutes. Skim while cooking. Pour into flat dishes and stir fre- SNOWFLAKE, the richest pure white Flour on the market. 91 Pink Coloring for fancy desserts in each package of KNOX GELATINE. quently until it is cool and has absorbed much of the syrup. When perfectly cold place in jars and seal. Cherries, raspberries and peaches may be made likewise. Mrs. Hugh Gwyn. To Preserve Peaches.—Peel and halve the peaches and weigh them, put them in a preserving kettle of boiling water, put one tea- spoon of soda to six pounds of fruit and let boil one minute. Take out into cold water, scrape off the skum, wipe the peaches and lay on plat- ters while weighing their weight in sugar. Put in a layer of peaches and one of sugar till all are in. Cook slowly at first (don't put any water in), boil till clear, then take out the fruit and put in jars; boil the syrup till rich. The flavor is retained and they are not so sweet. Mrs. W. B. Clark. Watermelon Preserves.—Peel rind, cut into shapes, put in strong salt water and soak all day. Drain, cover with clear water and let stand all night. Boil in weak alum water until tender. To one pound of rind put one pound of sugar, four or five pieces of white ginger root and one dozen cloves, add water enough to dissolve sugar, then boil all together until rind is rich and clear. Mrs. Margaret Rhea Staley. Baked Apple Butter.—Stew tart apples, then run through a sieve, put in stone gallon crocks, sweeten to taste, put inside stove and bake, stirring occasionally in a moderate oven. Cook until thick as desired, season to taste, and seal hot in glass jars. Mrs. M. G. Painter. Strawberry Preserves.—Equal weights of sugar and fruit. Put sugar in kettle with enough water to dissolve, let boil five minutes. Put in berries and let boil five or seven minutes until thoroughly heated. Pour in flat dishes, cover with glass and put in hot sun for two days, or until syrup is reduced one-half. Then put in cans with- out heating again. Mrs. G. T. Hull. Rhubarb Conserve.—Three quarts rhubarb cut in pieces, same amount of sugar, ten cents worth shelled almonds cut in small pieces, juice of two oranges and one lemon. Peel the yellow of lemon and put through a meat grinder. Also grind the orange peel and one pound of raisins. Cook all together until thick. This amount should make eighteen glasses. Mrs. W. H. Teas. Your baking will be a success with SNOWFLAKE Flour. 92 Pickles and Sauces “Peter Piper picked a peck of pickled peppers.” Chopped Pickle.—Two heads of firm hard cabbage, eight onions, ground in meat chopper, cabbage cut with slaw-cutter, and sprinkled with salt. Let stand over night. In the morning pour boiling water over it, drain well, and add the following spices: four big spoons of mustard, two tablespoons of ginger, two or three of celery seed, three of white mustard seed, three tablespoons of tumeric, cayenne pepper to taste, sugar to taste, or three pounds of sugar, half gallon of good vinegar. Boil twenty or thirty minutes. Mrs. E. J. Lee, Lynchburg, Va. Green Tomato Sweet Pickle.—To one gallon sliced green toma- toes add four large onions sliced, sprinkle three tablespoons of salt over them and let remain over night. Wash thoroughly in tepid water to remove salt. To two pints of good vinegar add three pounds of sugar, one tablespoon each of the following spices: cloves, ginger, cinnamon and mustard, and two green peppers chopped fine. Boil all together until barely tender and seal. Mrs. C. C. Lincoln. Spiced Currants.-One pound of currants, three-fourths pound of sugar, cook slowly, as for jam, adding crushed spices, cinnamon and cloves to taste. Mrs. M. G. Painter. Tomato Catsup.–One peck of ripe tomatoes, one quart of vinegar, four tablespoons of mustard, two tablespoons of cloves, two table- spoons of mace, two tablespoons of ginger, two tablespoons of salt, two pounds of brown sugar, two tablespoons of black pepper, one teaspoon of red pepper. Cook tomatoes thoroughly, rub through a sieve, after adding all ingredients to vinegar and beating until a smooth paste, then add tomato juice and cook slowly for two hours over a slow fire, stir often to keep from burning. Bottle, seal, and keep in a cool place. Mrs. E. K. Coyner. Tomato Sauce.—Three pounds of sugar, six pounds tomatoes, three pounds apples, one and one-half cups good, strong vinegar. Put the vinegar in when a little more than half done. Add cinnamon, mace and cloves to the taste. Stir until smooth and thick. Miss Banie Hull. Sweet Pickled Pears.--Small pears are the nicest to pickle. Peel, leaving the stems on. If washed, drain until dry. Make a syrup of three pounds of sugar, one pint of good cider vinegar, to seven pounds of fruit. Add a pinch of cloves, tied in a cloth, and a few blades of mace, according to taste. Drop the pears in the syrup, and let boil until they can be easily pierced with a straw. Take out and pack in jars. Let syrup boil, and when thick pour over the pears and seal while hot. Mrs. J. C. King. Seven Year Pickle in Three Hours.-Cut two dozen cucumbers in rounds about two inches thick. If they are just off the vine soak SNOWFLAKE makes a light loaf. Try it. 93 Use KNOX GELATINE if you would be sure of results. in salt water twenty-four hours, drain from water and boil in weak vinegar one hour. Take from this vinegar and put into strong vinegar (about two quarts), with two pounds of brown sugar, one tablespoon each of cinnamon, celery seed, black pepper, cloves, mustard and ginger cut into small pieces. Simmer all over the fire one hour. When cold, add one teaspoon of cayenne pepper and one tablespoon of grated horseradish. Mrs. Mary S. Morgan. Cucumber Sweet Pickle.—Take medium-size cucumbers, cut in rounds of an inch or one and one-half inches. Boil in alum water for one hour. (Use alum about the size of corn kernel.) Boil in strong ginger tea. To every four pounds of cucumbers add one quart of vinegar, one pint of water, and three pounds of sugar. Boil until clear. Flavor with cinnamon and nutmeg. This pickle will keep well. Do all boiling moderately. Mrs. J. N. Hull. Virginia Chow Chow.—Chop fine one and one-half dozen onions, three medium heads of cabbage, one and one-half dozen red sweet peppers, one and one-half dozen green sweet peppers, one-half peck ripe tomatoes, one-quarter peck green tomatoes. Mix with this one pint of salt. Let stand over night and drain well the next morning. Add two pounds of brown sugar, one teacup of grated horseradish, one tablespoon ground mustard, one tablespoon mustard seed, the same of black pepper, one ounce of celery seed, one ounce of tumeric. Put all in a kettle and cover with good cider vinegar, boil five minutes (add more sugar if preferred), stirring often, then put in jars and set aside, Mrs. H. P. Copenhaver. Sweet Cucumber Pickle.—Soak cucumbers in brine, then in fresh water, changing water until all salt is removed from the cucum- bers. Let them simmer, not boil, in weak vinegar, in which has been placed a handful of grape leaves and a small piece of alum. Remove and put into a syrup, made as follows: Three pounds of sugar to one pint of vinegar, and any spices preferred. Boil syrup until it begins to thicken before putting in cucumbers. Let the cucumbers get thor- oughly hot in this syrup, but not hot enough to shrivel. Put cucum- bers in jars. Boil the syrup down and pour over them. Mrs. W. P. Francis. Watermelon Sweet Pickle.—Peel and cut the rind in fancy shapes. Put in weak salt water over night, then soak salt out several hours. Then boil in alum water with a layer of grape leaves and a layer of the rind, with grape leaves on top. Boil until clear and brittle. After- wards soak in clear water, changing the water several times. Then make a syrup of one pint of water, one quart of vinegar, three pounds of sugar to every four pounds of melon, boil until tender, then take out of the syrup and continue to boil syrup until thick. Flavor with white ginger root and cinnamon bark. Mrs. Ellen Sheffey. Try a sack of Staley’s Whole Wheat Flour. 94 KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. Sweet Cucumber Pickle.—One gallon vinegar, two-thirds cup mustard, two-thirds cup salt and fifteen cents worth saccharin (pre war price), sellect small cucumbers, wash well and dry, pack in cans and pour the vinegar mixture over them and seal. Pickles will be very crisp and keep nicely. - Mrs. M. J. Maison. Dixie Relish.-One quart chopped cabbage, one pint chopped white onion, one pint chopped red sweet pepper, one pint chopped green sweet pepper, five tablespoons salt, four tablespoons white mustard seed, two tablespoons celery seed, three-quarters cup white sugar, one quart mild vinegar. Do not cook. Chop cabbage and onion; cut peppers fine, mix well and pack in glass jars. This relish may be used with success in salads. Government recipe; contributed by Mrs. E. M. Copenhaver. Sweet Cucumber Pickle.—Use moderate size cucumbers slicing them in rounds one to two inches thick. To seven pounds of cucumbers use two and one-half pints of strong apple vinegar, two and one half or three pounds of sugar, one tablespoonful mustard seed, one piling teaspoonful of tumeric, one teaspoonful of whole allspice, and cinnamon and cloves to taste. Make a syrup of the vinegar and sugar and add spices just before taking off the fire. Boil cucumbers in weak apple vinegar until they are soft enough to pinch apart with the fingers. Take out of this vinegar and put in pint jars; when the jars are full cover them with the syrup and spices boiled together and seal. Mrs. Mary Scott Greever. Cherry Pickle.—Seed carefully desired quantity good size cher- ries. Put in stone jar with enough vinegar to cover, allow to stand twenty-four hours, drain off and discard vinegar. Weigh cherries and return to jars, cover with equal weight of white sugar and spices to taste. Allow to stand, stirring every few days until sugar is dis- solved. Then put in bottles or small jars and seal. Mrs. E. M. Copenhaver. Pepper Relish.-Remove seeds and chop very fine twelve sweet red peppers, twelve sweet green peppers and twelve small onions. Pour boiling water over mixture, let stand five minutes and drain. Make weak solution of vinegar and water, two parts water, pour over pepper mixture and heat to boiling point, let stand ten minutes and drain. Add one pint vinegar, three cups sugar, three tablespoons salt and three tablespoons white mustard seed, boil two minutes and seal. Mrs. C. C. Lincoln, Jr. Relish.--Take twelve nice cucumbers and same number of onions, run through coarse meat grinder, do not peel cucumbers, add a half cup white mustard seed, salt and pepper to taste, mix well with good vinegar and seal. Mrs. Edgar Greever. Sweet Cucumber Pickle.—Slice cucumbers one inch thick, that have been in water until all the salt is out. Boil one-half hour in If you cannot get SNOWFLAKE write us for prices. 95 The KNOX ACIDULATED package contains flavoring and coloring. strong ginger tea. Make syrup of one quart of strong vinegar to one pint of water. To four pounds cucumbers take three pounds sugar. Season with all kinds of spices and let cucumbers boil until syrup begins to thicken and cucumbers are perfectly clear, then take out and allow syrup to thicken. Mrs. R. G. Baylor. Mustard Pickle.—One quart of small cucumbers, one quart of chopped cucumbers, one quart of small onions, three pints of small tomatoes, one pint of shelled beans, one pint of string beans, celery and peppers to taste. * * * Dressing: One cup of flour, one-half cup of mustard, two cups of sugar, one tablespoon of tumeric, vinegar to make two quarts. Soak cucumbers and tomatoes in salt water over night, drain and cook in water. Cook beans. Make dressing and add while hot. * * * Corn Chowder.—(One gallon.) Eighteen ears of corn (sweet), four onions, two green peppers chopped fine, one-fourth cup of salt (scant), two quarts vinegar. Cook in one quart vinegar. Add one teaspoon tumeric to the other quart, add two tablespoons mustard, one cup sugar, one cup flour (scant). Let this boil, then pour all together and boil, stirring to keep from burning. Seal while hot. Mrs. Ernest Steiner. Spiced Plums.-Seven pounds of plums, one pint cider vinegar, four pounds of sugar, two tablespoons of broken cinnamon bark, half as much of whole cloves, and the same of broken nutmeg. Place these in a muslin bag, and simmer them in a little water and vinegar for half an hour. Add it all to the vinegar and sugar, and bring to a boil. Add the plums and boil carefully until they are cooked tender. Before cooking the plums they should be pierced with a darning neddle to prevent the skins bursting. Mrs. C. F. Thomas. Cucumber Catsup.–Drop the cucumbers in cold water, grate them after peeling off the green, put them in a bag, squeeze all water out, place the pulp in a bowl, add vinegar, salt and pepper to taste, mix well, bottle, cork and seal. Very good, and will keep. Mrs. E. J. Lee, Lynchburg, Va. Spiced Grapes.—Pulp grapes, boil pulp and strain through colander to remove the seeds. Mix the skins with pulp, and add to the mixture in proportion of six pounds of pulp to three pounds of sugar, two table- spoons of cinnamon, and two of cloves and mace. You can add to this one-half pint of vinegar, but this is not necessary. Boil hard for two hours. Mrs. J. S. Apperson. Lemon and Apple Relish.-Peel and quarter six tart apples, slice one lemon thin, removing seeds. Put in a granite vessel, add one cup sugar and two cups of water, cover and cook until apples are tender, but not broken. Add another cup sugar, remove the cover, push back on stove, and cook slowly until the juice is thick like pre- serves. Turn into dish in which it is to be served and chill, when SNOWFLAKE, the pride of Southwest Virginia. 96 KNOX GELATINE is GUARANTEED to please or money back. the syrup should be jellied around the apples. This is nice to serve with cold meats instead of cranberries. Mrs. T. C. Shuler. Chili Sauce.—Twenty-eight large ripe tomatoes, three green pep- pers, two onions, three cups of vinegar, two cups of brown sugar, one and one-half tablespoons of salt, one-half teaspoon each of cloves, cinnamon, allspice and ginger. Scald and skin the tomatoes, cut them into dice. Chop the peppers and onions, mix the spices, salt, sugar and vinegar and add to the vegetables when they have been cooking some time. When the tomatoes are tender and the spices well mixed through them, pour the sauce into jars or large-mouthed bottles and seal. Mrs. E. H. Higginbotham. Raw Tomato Catsup.–Sixteen rip tomatoes chopped into small pieces, six onions chopped fine, four small green peppers chopped fine. Put into jelly bag and squeeze out all the water. Add one- third cup salt, one cup granulated sugar, and one pint of vinegar. Mix well and put in self-sealing jars. Mrs. E. M. Harris. Green Tomato Pickle.—One gallon green tomatoes sliced, twelve onions sliced; boil together a few minutes in a weak brine; in another kettle put two quarts of cider vinegar, one pound of brown sugar, two tablespoons of salt, two tablespoons of ground mustard, two table- spoons of black pepper, one tablespoon of allspice and one tablespoon of cloves; when scalding hot add tomatoes and boil one-half hour. Color with tumeric. This makes a splendid pickle, keeps well and is easily made. Mrs. H. L. Morgan. Piccalilli.-One gallon cabbage, one quart onions, one half gallon green tomatoes chopped fine, one-half gallon of cucumbers chopped fine, three bunches of celery and two or three green peppers and three red sweet peppers, leaving out seeds (clip with scissors); two pounds brown sugar, two quarts good vinegar, four tablespoons white mustard seed, two tablespoons each of ginger, salt, pepper, and tumeric, one tablespoon each of cinnamon, cloves, celery seed. Sprinkle cabbage, tomatoes and cucumbers sparingly with salt over night. In the morning, squeeze from brine, add other ingredients, cover with water. Cook until tender. Mrs. J. M. Sedgwick. Peach Sweet Pickle. For seven pounds of fruit take three pounds of sugar and one pint of good vinegar; add half an ounce each of cloves and cinnamon tied up in a cloth, and when boiling hot add a few of the peaches at a time until they can be easily pierced with a fork. Remove them as fast as cooked, being careful that they do not over cook; place them in a jar, boil down the syrup until it will just cover the peaches, then cover securely. * * * Hyden Salad.—One gallon cabbage, one gallon green tomatoes, one pint green peppers, taking out the seeds, one quart of onions, chopped fine (all measured after chopping). Sprinkle the tomatoes with salt and let stand awhile, then squeeze out the juice and throw Ask your grocer to send you SNOWFLAKE Flour. 97 KNOX GELATINE comes in 2 plags.-Plain and Acidulated (Lemon Flavor). it away. Add to the cabbage, etc., five tablespoons of mixed mustard, two of ginger, one of cinnamon, one of cloves, one of mace (all powdered fine),"one ounce of tumeric, one ounce of celery seed, and three pounds of sugar. Mix all well together and cover with good vinegar (about three quarts). Boil slowly until done. Mrs. Virginia H. Fell. Chafing Dish Dainties “Small cheer and great welcome makes a merry feast.” “Now and then your men of wit Will condescend to take a bit.” Fudge.—The main points to be observed, to make fudge creamy are (1) to use brown sugar, (2) not to stir while cooking, (3) to beat rapidly as soon as it has finished cooking, until it begins to stiffen. If made in chafing dish, cook over hot water pan to prevent burning. The following proportions will prove satisfactory: Two and one-half cupfuls of brown sugar, one-half cupful of sweet milk, one tablespoon of butter, two squares of chocolate, (or more if desired; cocoa may be used instead, using about two tablespoons to each cupful of sugar), one teaspoonful of vanilla, one cupful of chopped raisins and nuts if desired. Mix sugar, milk and chocolate in the blazer, stirring constantly until dissolved, but not after it begins to cook. Boil until it forms a soft ball when dropped in cold water. If it boils too long candy will be hard. Add butter just before candy is done, then set in a cool place, add vanilla and beat vigorously. Lemon juice may be used instead of vanilla. If nuts or raisins are used, pour them in after candy has been beaten a while. Do not allow it to harden before pouring into buttered pan. Pecans, English walnuts, hickory nuts or almonds may be used. * * * Cream Sauce.—One tablespoonful of butter, one tablespoonful of flour, one cupful of sweet milk, pepper and salt to taste. Melt butter in blazer, add flour, stirring until smooth, then add milk slowly. Cook until it thickens, stirring constantly. Recipe may be doubled, or same may be made thicker by using more flour. This sauce may be used in a number of chafing dish recipes, as for creamed chicken, celery, etc. * * * Creamed Oysters.-Use both blazer and hot water pan. In- gredients, one pint of sweet milk, two tablespoonfuls of butter (more if milk is not rich), two tablespoonfuls of flour, one pint oysters, pepper and salt to taste. Scald the oysters in their own liquor and drain. Make a cream sauce of the butter, milk and flour, while it thickens add the oysters. As soon as they heat thoroughly, season and serve at once on toast or crackers. * * * SNOWFLAKE, the Good Luck Flour. 98 A KNOX GELATINE Dessert or Salad is attractive and appetizing. Oyster Stew.—One quart of oysters, one pint of milk, one table- spoonful of butter, pepper and salt to taste. Let milk come to a boil, then add slowly oysters with their liquor, then the butter, pepper and salt. Let cook only until edges of oysters begin to curl, then serve at once. Long boiling of either milk or oysters will spoil the stew. Catsup or sauce may be added if desired. * * * Creamed Celery.—Make cream sauce as per recipe. Have pre- pared and in cold water one bunch of celery chopped fine, stir into sauce, cook until tender over hot water pan. Serve on hot toast or crackers. * * * Creamed Asparagus.-One can of asparagus tips, one pint rich milk, two tablespoonfuls of flour, one-half cupful of butter, salt to taste. Make cream sauce, stir in asparagus, bring to a boil. Serve on buttered toast. * * * Eggs Scrambled with Olives.—Five eggs, one tablespoonful of butter, one-fourth cupful of milk, one cupful of olives, chopped fine, seasoning. Beat eggs, add milk, place in blazer, stir until firm, ex- tinguish flame, add olives and serve at once. * * * Creamed Chicken.—Two cupfuls of cold chicken chopped fine, one cupful of chicken stock, one cupful of sweet milk, two tablespoon- fuls of butter (more if stock is omitted), one tablespoonful of flour, salt and pepper. Make a cream sauce, add the stock, stir until smooth, then add chicken, salt and pepper. Cook three minutes longer and serve. If desired add three-fourths cupful of chopped pimentos at the last. * * * Salmon.—Salmon may be cooked with creamed sauce, or it may be simply seasoned with lemon juice and salt, heated in butter, and served on toasted crackers. * * * Dried Beef with Cream Sauce.—One-half pound of dried beef, two tablespoonfuls of butter, one-half pint of milk, one tablespoonful of flour, one egg. Melt butter in blazer, add beef. Fry until brown, then add milk. Cream flour with a little cold milk, then stir it in. Add beaten egg, stirring constantly. Serve on toast. * * * Welch Rarebit.—One-half pound of cheese, one tablespoon of butter, beer or ale, salt, red pepper, mustard and sauce to taste. Have cheese cut in as fine pieces as possible. Melt butter in blazer, over hot water pan. Stir in cheese very slowly, a little at a time. If added too fast it will lump or curdle. When cheese is all added, stir- ring constantly, pour in ale very slowly, until of the desired consist- ency. Too much at once will curdle. If it is too thin cook a little longer, but it must be stirred from start to finish. When thick enough, add seasoning as desired, pour over crackers and serve at once. Mrs. John Preston Buchanan. When you phone for. Flour, ask for SNOWFLAKE. 99 KNOX GELATINE is clear and sparkling. Scotch Woodcock.-For six persons have in readiness six slices of toast, six hard-boiled eggs, two tablespoons of butter, one of flour, one of anchovy paste (can be omitted), one-half pint of milk, grain of cayenne and one-half teaspoon of salt. Slice the eggs onto a platter or deep dish and chop up fine with a sliver knife. Put the butter in the blazer, and when melted and bubbly add the flour and stir the mixture until frothy, taking care that it does not burn. Add the milk a little at a time, stirring all the while with the back of the bowl of the spoon, not the edge. When it boils add the anchovy, salt and pepper. Cook a moment, add the eggs and cook three min- utes. Serve on toast. * * * Tomato Rarebit.--Two cups of chopped cheese, one rounding tablespoon of butter; put in blazer, and stir until melted. To one-half cup of strained tomato juice add one-fourth teaspoonful each of soda, paprika and salt, add to cheese mixture and stir until smooth. Beat the yolks of two eggs and pour into the cheese, stirring constantly until it thickens. The mixture should not boil from start to finish; when boiling seems imminent, set the hot water pan in place. Let cool a little, then spread on crackers or toast. * * * Creamed Chicken.—If cold chicken is not convenient, use a can of boned chicken, cutting it into large dice. Put a rounding table- spoonful each of butter and flour, one-half of a teaspoonful of salt and half as much pepper in the blazer, and when melted stir in gradually one cupful of rich milk. When smooth and thick slip under it the hot water pan, add the chicken (about one and one-half cupfuls), cover and let cook for at lest three minutes. In serving, a spoonful of chopped pimentos can be sprinkled on top. Serve on crackers, toast, or in hot patty shells, and garnish with parsley. * * * Minced Meat Toast.—Mince or chop fine four or six ounces of cold meat, free from gristle or fat. Melt one ounce of butter in the chafing dish and in it fry two slices of finely chopped onion. Add a dessert- spoonful of flour and brown a little, then put in the meat, season to taste, and stir until hot. Moisten with two tablespoonfuls of stock and cook for ten minutes. If no stock is handy a teaspoonful of beef extract mixed with a little water will do equally as well. Spread the mixture on buttered toast. * * * Welch Rarebit.—One-half pound of cheese, one-half cupful of cream, two eggs, one tablespoonful of butter, salt and pepper to taste. The cheese should be as fresh as possible and cut into little pieces. Place in chafing-dish before lighting the lamp. Stir as it heats, and when it begins to melt add the butter. As soon as it looks smooth, add the eggs lightly beaten and then the cream. Stir constantly and cook until of desired consistency. Season with salt and white pepper and a dash of cayenne, or if preferred, use no pepper at all and in its place season with tabasco sauce. Serve hot on crackers or on triangles of toast. Miss Haller Fell. SNOWFLAKE is the Flour that made Marion Famous. 100 A KNOX GELATINE Dessert or Salad is attractive and appetizing. Mince Meat.-Take five or six pounds scraggy beef, a neck piece will do. Put on to boil in enough water to cover. Take off scum when it reaches boiling point, add boiling water from time to time until it is tender, then remove lid from pot, salt, let boil till almost dry, turn- ing the meat over occasionally in the liquor. Let stand over night in the liquor to get cold. Remove bones, gristle and stringy bits from meat, chop very fine, mincing at the same time three pounds nice beef suet, and add four pounds seeded raisins, four pounds currants cleaned and dried, one pound citron sliced and chopped, four or more pounds good tart apples, chopped, preserved lemon and orange peel. Mix thoroughly and pour over the following boiled liquid and mix again: One quart grape juice (or boiled cider) one quart molasses and some sweet pickle juice, good lump butter, and remaining liquor from meat, two pounds sugar, two ounces cinnamon, one ounce each cloves, ginger, nutmeg, juice and grated rind of three lemons, one tablespoon salt, one teaspoon pepper. Add more liquid if desired. Cook until apples are tender. Seal in glass jars. Mrs. J. M. Sedgwick. * Puddings and Sauces “The proof of the pudding is in the eating.” Brown Pudding.—Yolk of four eggs, four cups of new milk, four level tablespoons of sifted flour, one cup of brown sugar browned slightly in a moderate oven. Put milk and sugar in porcelain vessel over fire. Moisten flour with four spoons of the milk reserved for the purpose, beat yolks of eggs into the flour and milk, then stir all into hot milk and cook until the consistency of cream. Pour into pudding mold, make meringue of the four whites and three-fourths cup of white sugar. Put on pudding and brown slowly in the oven. Serve cold with whipped cream. Mrs. C. C. Lincoln. Chocolate Pudding.—Put on stove in double boiler one quart of sweet milk. Shave into this one-half cake chocolate; add to this the yolks of five eggs well beaten, two cups of sugar, three-fourths of a cup of corn starch and enough milk to keep it from being lumpy; cook until thick, flavor with vanilla. Make a meringue of whites beaten with sugar and serve with good cream. Mrs. D. D. Staley. Angel Pudding.—The whites of ten eggs, one-half pound of nut. meats, one pound of dates, one and one-half cups of pulverized sugar, one lemon. Beat eggs very light, then fold in the sugar, nuts, dates chopped fine, and the juice and grated rind of the lemon. Turn into SNOWFLAKE, the old reliable family Flour. 53 KNOX GELATINE is clear and sparkling. a well-greased baking dish and bake to a golden brown. Serve im- mediately with whipped cream or sauce. Miss Virginia Buchanan. Jelly Roll.—Four eggs, one cup of sugar, one cup of flour, one and one-half teaspoons of baking powder, pinch of salt. Beat eggs as light as possible, add sugar, and having mixed the salt and powder with the flour, dust that in and beat up light. Bake in shallow square pan; when done turn out, spread jelly on and roll immediately. Mrs. L. A. Amsler. Favorite Pudding.—One quart fresh milk, four eggs, three-fourths cup sugar, three tablespoons corn starch stirred in a little water, with sugar and eggs. Let milk come to boiling heat, then stir in the mix- ture, cook a few minutes, have ready two or three cups of cake crumbs, stir in as soon as you take from the fire, turn into a baking pan, spread on top of it the beaten whites of the eggs, which must be sweetened with two tablespoons of sugar, return to the oven and brown slightly. Serve cold with whipped cream. Any kind of cake is good, but I like chocolate best. Mrs. P. W. Atkins. Blackberry Pudding.—Three eggs beaten separately, one quart of mashed blackberries, one-half scant cup of butter, one teaspoon of baking powder, one cup of flour, one-half cup of sweet milk, sweeten to taste (about one cup of sugar). Beat the batter thoroughly, adding the mashed berries and the well-beaten whites of the eggs last. Bake in a well-greased baking dish or pan in a moderate oven for about three- quarters of an hour. Serve hot with hard sauce. If canned berries are used drain thoroughly from juice. * * * Almond Pudding.—Cut stale sponge cake into two inch blocks. Stick with blanched and split almonds. Pour a thick boiled custard over and around it and heap whipped cream on top. Garnish with almonds and candied cherries. Keep the cake and custard separate until just before serving. Make the custard with two cups of milk, one-half cup of sugar, two eggs, two level tablespoons of corn starch or flour dissolved in one-half cup of the milk. Flavor to taste. Mrs. E. H. Higginbotham. Plum Pudding.—One pound each of raisins, currants, bread crumbs, beef Suet and sugar, one heaping tablespoon of cinnamon, one teaspoon of cloves, two grated nutmegs, one-half pound of candied orange peel, one-half dozen tart apples, four eggs. Wash the currants thoroughly, chop fruit fine. Put suet and bread through a meat chop- per and mix all thoroughly together, adding the sugar, then the eggs well beaten without separating. Pack in two tin buckets in which paper has been placed. Set in pan of boiling water and boil for four hours. These may be kept six months and should be boiled half an Write us for price on SNOWFLAKE. H. B. Ståley Co., Marion, Va. 54 KNOX GELATINE is clear and sparkling. hour before serving to insure thorough heating. Serve with foamy Sauce. Miss Virginia Buchanan. Gingerbread Pudding.—Two eggs, one cup of butter and lard mixed, one cup of molasses, one cup of brown sugar, one cup of butter- milk, five cups of flour, two tablespoons of ginger, two teaspoons of Eagle Thistle soda. * * * Sponge Cake Roll.—Beat separately four eggs, one cup of flour, one cup of sugar, one teaspoon of cream of tartar in flour, one-half teaspoon of soda in a very little water. Bake in a biscuit pan, turn out on damp towel, spread a lemon filling the same as that for lemon pies on it and roll very quickly while hot. Sauce for Sponge Cake Roll: Beat together one-third cup of butter and one cup of sugar until very light. Beat one egg light and stir into butter, then flavor with lemon. Put on stove and cook until it thickens. Mrs. Margaret Rhea Staley. Christmas Pudding.—One and one-half cups of flour, one and one- half cups of bread crumbs, one-third pound of suet minced fine (or scant half teacup of butter), three eggs beaten separately, three-fourths cup of sugar, ten cents worth of figs, one teacup of seeded raisins, juice and grated rind of one orange and any desired flavor; enough milk for stiff batter, one teaspoon of cinnamon, one teaspoon of nutmeg, one heaping teaspoon of baking powder. Pour in greased vessel. Cook in double boiler from three to five hours. Sauce for Pudding: Yolk of one egg, three-fourths cup of sugar, teaspoon of flour. Beat thoroughly while pouring in one teacup of boiling water. Add lemon or vanilla flavoring. Cook until thick. Mrs. Harvey Andes. Suet Pudding.—One teacup of beef suet chopped fine, one cup of molasses, one cup of sweet milk, three cups of flour, one teaspoon of Eagle Thistle soda, one teaspoon of baking powder, one pound of cur- i. one pound of raisins; all kinds of fruit can be used. Steam three OUITS. Sauce for same (good): One-half cup sugar, one-third cup of butter, one egg, one tablespoon of vinegar, one-third cup of water, boil ten minutes. You can use any sauce you prefer. Omit sugar and eggs from pudding. Mrs. E. J. Lee, Lynchburg, Va. Woodford Pudding.—Three eggs, one cup of sugar, one-half cup of butter, two cups of flour, one cup of jam or preserves (blackberry jam preferred), one level teaspoon of Eagle Thistle soda dissolved in three teaspoons of sour milk. Mix well together and bake slowly. Serve with sauce. Sauce: One and one-half cups of brown sugar, one cup of cream, one tablespoon of flour, one egg. Flavor to taste. Milk can be sub- stituted for cream, but in case it is, add a little butter. Mrs. Brittain Peery. Ask for SNOWFLAKE FLOUR. 55 Give the growing children KNOX GELATINE. Chocolate Pudding—One-half cup of butter, one cup of sugar, one cup of milk, two eggs well beaten, two teaspoons of baking powder sifted with two cups of flour. (Should be about the stiffness of pound cake and may require a little more flour, depending on the brand of flour used.) Dissolve one-half cake of chocolate, mix all together, pour into a mould and steam for two hours. Sauce for Chocolate Pudding: Beat together one whole egg and two yolks, adding one-half cup of sugar, a pinch of salt and a half cup of any fruit juice. Cook in a double boiler, stirring constantly until creamy. When cold add a teaspoon of lemon juice, and a half a cup of whipped cream, and set on ice until ready to serve. Mrs. S. W. Dickinson. Huckleberry Pudding.—One-half pint of milk, two eggs, one table- spoon of lard, flour enough to make a stiff batter, one cup of berries. Pour in bag, do not tie tightly so as to allow for swelling. Boil an hour. Serve with hard sauce. Mrs. Jno. S. Apperson. Strawberry Shortcake.—Lump of butter size of walnut, melt in teacup, break in one egg and finish filling cup with sweet milk. Then in a bowl put one cup of flour, one cup of sugar and one teaspoon of bak- ing powder, put in contents of teacup and stir all together, flavor with vanilla and bake in two round layer-cake pans. Put together with sweetened strawberries and pile berries on top. Serve with whipped cream. This makes two thin layers; double the quantity if desired thicker. Mrs. Geo. W. Richardson. Strawberry Shortcake.-One quart of strawberries; save a few for garnish, cut the rest in halves and mix with one cup sugar. Sift to- gether two cups pastry flour, half teaspoon of salt, four level tea- spoons Rumford baking powder; work in lightly one-third cup butter, add milk for very soft dough. Roll to fit two layer pans or one pan, with butter between the rounds. Bake in quick oven about fifteen minutes, then butter both halves. Put one on a chop platter, pour over half the berries; put on other layer, then rest of the berries. Garnish top with whipped cream and whole berries. Miss Haller Fell. Cream Puffs.-One cup of hot water or milk, one-half cup of butter put on stove and let just come to a boil. While boiling, stir in one cup of flour and one and one-half teaspoons of Rumford baking powder sifted in flour. Take from stove and beat until smooth, add three eggs not beaten, and stir and beat five minutes. Put in tins and bake. Do not open stove except when necessary. Serve with a good sauce. Mrs. Elva Robinson. Gingerbread.-Four and one-half cups of flour, one heaping table- spoon of butter, one cup of molasses, one cup of sugar, one cup of sour milk, two small teaspoons of Eagle Thistle soda, two teaspoons of ginger, one teaspoon of cinnamon. Mix molasses, sugar, butter and spice. Warm slightly and beat until light in color. Add milk, then SNOWFLAKE makes the best bread, biscuit and rolls. 56 KNOX GELATINE is the one dessert for all appetites. soda. Mix well and put in flour. Beat thoroughly. Bake in shal- low pan. If desired, serve hot with sauce same as for Christmas pudding. Mrs. Harvey Andes. Plum Pudding.—Two pounds of raisins, one pound of currants, one pound of beef suet, three-fourths pound light brown sugar, one fourth pound of bread crumbs, one-eighth pound of citron, one ounce of candied lemon peel, one ounce candied orange peel, six ounces of flour, one-half nutmeg, grated, one teaspoon of cloves, one teaspoon cinnamon, one teaspoon allspice, eight eggs, one cup of sweet milk; boil six hours. This quantity makes two nice puddings. Serve with Saul Ce. Mrs. H. L. Morgan. Plum Pudding.—One and one-half cups of sugar, one and one-half cups of butter, one and one-half cups of sour milk, one quart of sifted flour, one pound of currants, one and one-half pounds of raisins, six eggs well beaten, one teaspoon of cream of tartar, one teaspoon of Eagle Thistle soda. Mix well and boil in a double boiler three hours. Mrs. Margaret Rhea Staley. Prune Souffle.—Whites of four eggs beaten stiff with a pinch of salt. Into this beat four level teaspoons of sugar. Take one-fourth pound of prunes (well cooked), mash and beat well into them one- fourth teaspoon of cream of tartar. Beat this into sugar and eggs and pour into buttered baking dish, baking in moderate oven twenty or twenty-five minutes. Serve hot with whipped cream. Mrs. G. T. Hull. Blackberry Pudding.—Heat a pint of canned or fresh blackberries, and when very hot put into a buttered baking dish and pour over them the following batter: Beat three eggs well, add one cup of sugar, two tablespoons of milk, one tablespoon butter, a pinch of salt and one cup of flour sifted with one teaspoon of baking powder. Bake in a rather hot oven from twenty minutes to half an hour. Try with a straw to be sure it is done. Serve with hard or liquid sauce. Any fruit may be used the same way and must be heated before the batter is put on. - Mrs. W. B. Jackson. Cottage Pudding.—One cup of sugar, one-fourth cup butter, one cup milk, two eggs, three cups flour, three even teaspoons of Rumford baking powder. Cream the butter, add the sugar, then the eggs, well beaten, the milk and flour alternately; beat hard. Bake in a loaf about three-quarters of an hour, or bake in a sheet if preferred. Serve with sauce. * * * Peach Shortcake.-Make a rich pastry, roll thin and bake in pie pans, let them get cold. Peel and mash good flavored peaches, sweeten to taste. Spread between the crusts. Serve with sweetened whipped cream. Mrs. Phipps Miller. Chocolate Souffle.—One cup stale bread crumbs, two cups scalded milk, one square Baker's chocolate, one-half cup sugar, one egg, dash Use SNOWFLAKE and you will always have good bread. 57 KNOX GELATINE makes a transparent, tender, quivering jelly. of salt, one-half teaspoon of vanilla. Pour milk over crumbs, allow them to swell half an hour. Melt chocolate in bowl on top of boiling kettle, add to sugar and scrape it into the soaked bread, beating well. Add the salt, vanilla and egg slightly beaten. Turn into a buttered dish and bake three-quarters of an hour. Serve hot with marshmallow Sauce. Mrs. Jno. Preston Buchanan. Delmonico Pudding.—Half gallon of sweet milk, four eggs (leave whites of two for meringue), a teacup of corn starch, one of sugar, one teaspoon of lemon. Cook in double boiler till thickened, then pour in pan, cover with meringue and bake light brown. Miss Olive Painter. Apple Dumplings.-Pare and core five tart apples. Sift into a bowl two cups of flour, two level teaspoons of Rumford baking powder, one-half teaspoon of salt; rub in lightly four tablespoons of shortening, and add enough milk to hold together. Roll out one-fourth inch thick and cut into squares. Lay an apple on each piece and put in the center a teaspoon of sugar and a quarter of a teaspoon of butter; roll up and press edges lightly together. Place in an agate pan; put a little sugar and a bit of butter on each, cover and bake for thirty minutes, uncover and bake twenty minutes. Serve hot with hard sauce or cream. * * * Fruit Pudding.—Separate two eggs, add to the yolks one cup and a half of milk, one rounding tablespoon of butter, melted, mix and add two cups of flour sifted with three level teaspoons of Rumford baking powder and one-half teaspoon salt, beat well, fold in the well-beaten whites of the eggs, and turn into greased shallow pan. Cover the top thickly with apples that have been pared, cored and quartered, putting rounding sides up and dust over all half a cup of sugar. Bake in moderate oven half an hour or until apples are tender. Serve with cream. Peaches, blackberries or huckleberries may be substituted for apples. * * * Apple Pudding.—Peel and core six tart apples. Slice crosswise, put the slices in layers in a buttered baking dish with plenty of sugar, bits of butter, a little cinnamon and one-fourth cup of water. Pour over a batter made thus: One egg beaten light with half a cup of sugar, butter the size of a walnut, half a cup of milk, a pinch of salt, and flour to make batter as thick as for layer cake, with a teaspoon of Rumford baking powder sifted through it. Spread batter smooth, dot with bits of butter on top, cover and bake in a brisk oven half an hour or until apples are thoroughly cooked. Serve hot with hard Sauce or cream. * * * Cocoanut Pudding.—Butter thick slices of stale bread and cut in one-half inch cubes. For a quart of bread allow one heaping cup of grated cocoanut, one-half cup of sugar, one pint of milk, yolks of four eggs and whites of two, the juice of one orange, saltspoon of salt. Try SNOWFLAKE FLOUR. 58 Use KNOX GELATINE–the two quart package. Butter baking dish and put in alternate layers of bread and cocoanut. Beat the eggs well, add milk, sugar, salt and orange juice, mix and pour over the other. Bake in moderate oven until set in center. Make meringue of two egg whites, two tablespoons of sugar. Brown and serve warm with the following: Cream Sauce: Cream one table- spoon butter with four tablespoons powdered sugar; dissolve one round ing tablespoon flour in a little cold water, add to one cup boiling water and cook until thick, then pour gradually over butter and sugar, beat- ing until well mixed. Flavor with vanilla or lemon, and serve. Miss Haller Fell. Plum Pudding.—Three and one-half cups flour, one teaspoon Eagle Thistle soda sifted in flour, one cup fresh suet picked fine in flour, one-half teaspoon each of ground cloves, cinnamon and nutmeg, one cup raisins, one of currants, one-half cup citron, one cup dark baking molasses, one cup buttermilk. Steam three hours and serve with sauce. * * * - Cinnamon Loaf.-Two and one-half cups flour, one and one-fourth cups sugar, one and one-fourth cups sweet milk, one tablespoon butter one egg, one teaspoon baking powder. Bake in square pan. When taken from the oven rub with butter and dust over with pulverized sugar and ground cinnamon. Without the cinnamon and sugar this makes nice cake to serve hot with sauce. Miss Mollie Collins. Soft Ginger Bread.—One-half cup sugar, one cup molasses, one- half cup butter, one teaspoon each of ginger, cinnamon and cloves, two teaspoons of Eagle Thistle soda dissolved in one cup boiling water, two and one-half cups flour, two well beaten eggs added the last thing before baking. Fine served hot with spice sauce. Mrs. K. C. Starriff. Ginger Pudding.—One cup black molasses, one cup sour cream or buttermilk, one small cup butter, three eggs, three cups flour, one teaspoon cloves, one teaspoon cinnamon, one teaspoon ginger, one tea- spoon Eagle Thistle soda dissolved in a little hot water. Bake in a moderate oven. Mrs. E. L. Greever, Tazewell, Va. Virginia Pudding.—One cup suet, one cup sugar, one cup milk, three cups flour, two cups raisins, one cup currants, two eggs, one- half teaspoon salt, one teaspoon cinnamon, one teaspoon baking pow- der. Chop suet fine, wash and dry currants. Beat suet, sugar and yolks of eggs until light; add milk and flour, beat until smooth, then add spice, salt, and whites of eggs well beaten, then the baking powder; mix well and add fruit, well floured; turn into a mould and boil continuously in a double boiler for three hours. Serve with any preferred sauce. Figs and dates may be used in place of other fruits. Mrs. Alice O. Atkins. Nut Pudding.—One cup of molasses, one cup of sweet milk, one cup of chopped suet, one teaspoon of salt, one teaspoon of soda, one SNOWFLAKE'S popularity proves its merits. 59 DESSERTS can be made in a short time with KNOX GELATINE. pound of English walnuts (in shells), one cup of seeded raisins, one- fourth pound of chopped figs, two and one-half cups flour. Sift soda, salt and one grated nutmeg in flour. Mix suet and fruit, add flour, molasses, nuts, etc. Put in buttered pan and steam two hours. Serve hot. Sauce: One cup of white sugar, one-half cup of butter, one cup of cream, two eggs slightly beaten. Cream butter and sugar, add cream and eggs. Put in double boiler and stir until smooth and foamy, cook until thick. Serve at once. Miss Nancy Warner Gibson. Chocolate Plum Pudding.—One envelope Knox sparkling gela- tine, three-fourths cup cold water, one cup sugar, one-half teaspoonful vanilla, one cup seeded raisins, one-half cup dates or figs, if desired, one-fourth cup sliced citron or nuts, as preferred, one-half cup currants, one and one-half squares chocolate, one pint milk, pinch of salt. Soak gelatine in cold water five minutes. Put milk in double boiler, add melted chocolate, and when scalding point is reached add sugar, salt and soaked gelatine. Remove from fire and when mixture begins to thicken add vanilla, fruit and nut meats. Turn into mould, first dip- ped in cold water, and chill. Remove to serving dish and garnish with holly. Serve with whipped cream, sweetened, and flavored with vanilla. Rock Cream.—One quart milk, one-half box powdered gelatine, six eggs, one and one-half cups sugar, two teaspoons vanilla. Soak gelatine in milk for one hour, put in double boiler. Separate eggs, add the one cup of sugar to yolks, when milk comes to boil add yolks of eggs and cook until it thickens. Remove from stove, add beaten whites to which the one-half cup of sugar has been added; when cool add vanilla. This cream should be made the day before it is served. Serve with plain or whipped cream. Miss Emma Sprinkle. St. James Pudding.—One cup molasses, one-fourth cup butter, one cup sweet milk in which is dissolved one teaspoon soda, two cups flour, one cup raisins left whole and floured before putting into batter, one teaspoon each cinnamon and cloves, steam three hours without opening. Sauce: One cup powdered sugar, one-half cup butter, three eggs, whites beaten very lightly and added just before serving. Mrs. Geo. Cassell, Radford, Va. Peach Pudding.—Yolks of three eggs, with one-half cupful sugar, one tablespoonful Knox gelatine in one-half cup of cold water, stand twenty minutes, one cupful of peach juice, boil until thick as custard. One can peaches, drain and place on dish with hollow up, one maca- roon on each peach; when custard is cold add one teaspoonful vanilla, pour over peaches, and when jellied make meringue of the three whites of eggs; set in hot oven to get delicate brown. Serve cold with whip- ped cream. Miss Mollie Collins. SNOWFLAKE makes light biscuit, rolls and bread. 60 Try the KNOX GELATINE recipes found in this book. Delmonico Pudding.-Make a boiled custard of one pint of sweet milk, yolks of four eggs, and one cup of sugar, reserving about one-half teacup of the milk to dissolve one-half box of Knox gelatine. When custard has cooked until thick, pour hot upon the soaked gelatine, stirring until dissolved. Then let it cool. When cool add whites of four eggs whipped stiff. Now it is ready to pour in mould. One dozen macaroons soaked in a three-fourths cup wine or fruit juice, also some crystalized cherries. Line mold with cherries, then put in some of the custard, alternating with the macaroons until the mold is filled. When ready to serve remove from mould and serve with whip- ped cream, garnished with cherries and nuts. Mrs. Geo. H. Miles. Sauces “The daintiest last to make the end most sweet.” Lemon Sauce.—Sift together one cupful of fine granulated sugar, one tablespoonful of cornstarch, and one-eighth teaspoonful of salt. Add slowly one cupful of boiling water while beating constantly. Cook five minutes, remove from the fire, add two tablespoonfuls of butter and two tablespoonfuls of lemon juice; then strain. A little nutmeg may be added. Miss Hazel Francis. Foamy Sauce.—One scant cupful of sugar, one and one-half table- spoonfuls of butter, one egg, three tablespoonfuls of boiling water. Rub butter and sugar to a cream. Add the beaten yolk of egg. Place bowl in vessel of hot water and add the boiling water by spoonfuls, stirring well; when sugar is dissolved and looks like a rich yellow syrup put in a bowl and just before it goes to the table place the stiffly beaten white on top and stir well into the sauce. * * * Plain Sauce.—One pint of boiling water, two tablespoonfuls of flour, one tablespoonful of butter, one cupful of sugar, one teaspoonful of extract of lemon, one-half teaspoonful of vanilla, one-fourth tea- spoonful of grated nutmeg, one-eighth teaspoonful of salt. Mix sugar, flour, and salt together and stir into the water, then add butter and stir until creamy. Take from the fire and add flavoring. * * * Vanilla Sauce.—Mix one-half cupful of sugar and one even tea- spoonful of corn starch, and add gradually, while stirring constantly, one cupful of boiling water; boil three minutes, remove from fire, and add two level tablespoonfuls of butter, one teaspoonful of vanilla, and a few grains of salt. * * * Chocolate Sauce.—Cream one-fourth cup (scant) of butter and one cup of light brown sugar in a small bowl. Shave into this one square Write H. B. Staley Co., Marion, Va., for prices on Snowflake Flour 61 KNOX GELATINE is economical–FOUR PINTS in each package. of unsweetened chocolate, and set over hot water, stirring into the mixture gradually four tablespoons of hot water. When the chocolate is melted and the sauce smooth and creamy it is ready to serve. Flavor with vanilla. This sauce is nice to serve with cottage pudding or other baked or steamed puddings. * * * Orange Sauce.—The juice of one orange, grated rind of one-fourth orange, three-fourths of a cup of granulated sugar, one and one-half tablespoons of butter, three level tablespoons of corn starch. Mix the sugar and corn starch thoroughly. Add to the orange juice enough boiling water to make altogether one and one-half cupfuls of liquid. Pour this into the sugar and corn starch and stir constantly over the fire until it boils and clears. Add the butter and grated rind. Stir until melted and serve hot. * * * Marshmallow Sauce.—Boil one cup of sugar and one-half cup of water five or six minutes after boiling begins. Do not stir after the syrup boils. Remove from the fire, add one-half pound of fresh marshmallows and beat until melted. Flavor with one-half teaspoon of vanilla, if desired. If serving is delayed, keep the sauce hot over warm water, then add a few drops of boiling water and beat again. Miss Haller Fell. Chocolate Sauce for Ice Cream.—Two cups of white sugar, two tablespoons of powdered chocolate, one-half cup of water, cook to a thick syrup. Miss Elizabeth Painter. Caramel Sauce.—One cup brown sugar, one level tablespoon of corn sarch, one and one-half cups boiling water, lump of butter the size of a walnut, vanilla to taste. Brown sugar carefully in moderate oven, add corn starch, butter and water, let boil three minutes. Flavor and serve at once. Mrs. John Preston Buchanan. Hard Sauce.—Beat a cupful of the nicest butter (that which is free from salt is best) to a cream with two cups of good powdered sugar. Add gradually the unbeaten whites of two eggs to the creamed butter and sugar. Set the bowl containing the sauce in a pan of boil- ing water and beat it well for two minutes. Then flavor with vanilla. Miss Alice Lincoln. White Sauce.—Four tablespoons flour, two and one-half table- spoons butter, two-thirds cup water, one-half teaspoon salt, one-third cup Carnation milk, melt butter, add flour and stir until thoroughly mixed. Add milk and cook over a double boiler until the mixture thickens; add salt. This recipe makes one cup of white sauce, and is delicious when served with meat, fish, vegetables, etc. Try SNOWFLAKE FLOUR. 62 Cakes “With weights and measures just and true, Oven of even heat, Well buttered tins and quiet nerves, Success will be complete.” White Perfection Cake–Three cups of sugar, one cup of butter, one cup of milk, three and one-half cups of Snowflake flour, one-half cup of corn starch, whites of twelve eggs beaten to a stiff froth, two teaspoons of cream of tartar, one teaspoon of Eagle Thistle soda. Put soda in half of the milk, dissolve corn starch in the rest of the milk and add it to the sugar and butter well beaten together, then the milk and soda and the flour and eggs. This is best baked in a loaf. Mrs. B. F. Buchanan. Devil's Food Cake.-Part one: one cup of sugar, one-half cup of butter, one-half cup of sweet milk, two eggs, two cups of Snowflake flour, one teaspoon of vanilla, one teaspoon of soda dissolved in hot Water. Part two: Two-thirds of a cup of sugar, one cup of grated chocolate, one-half cup of sweet milk, yolk of one egg. Boil until it thickens. When cool add to part one. Mrs. Maison. Drop Cakes.—One cup of butter, two cups of sugar, creamed to- gether until light; add four well beaten eggs, four cups of flour, one teaspoon of soda dissolved in one-half of a cup of sour cream and one pound of raisins. Drop from a teaspoon on flat tins and bake quickly a few minutes. Nice for afternoon tea. Miss Haller Fell. Spice Cakes.—One egg, two cups flour, one-half cup milk, scant cup of sugar, one-half cup butter, good teaspoon of black molasses, one-half teaspoon of soda, one teaspoon of cream tartar, spices to taste. Raisins and nuts are good in these. Miss Willie Sprinkle. Eggless Cake.—Two cups sweet milk warmed, two cups sugar, four and one-half cups flour sifted four times with four level teaspoons Rumford baking powder. Six tablespoons melted butter, four tablespoons cold water added last. Season to taste and beat thorough- ly. Bake in three layers, use any cake filling desired. Mrs. C. C. Lincoln, Jr. Chocolate Cake.—One cup sugar, one and three-quarter cups flour, one teaspoon soda, all mixed together, one good cup sour milk, yolk of one egg, tiny pinch of salt. Do not beat egg. Two squares of chocolate, butter size of walnut, one teaspoon vanilla. Double this recipe and use two whites for icing. Can bake double quantity in two layers or slab. Miss Elberta Harris, Radford, Va. Caramel Cake.-Three eggs, two cups sugar, three cups flour, one cup milk, three-quarters cup butter, one level teaspoon soda, two teaspoons cream of tartar, one teaspoon vanilla. Filling—Caramalize one-half cup white sugar, when brown add one- half cup boiling water and let simmer until dissolved, then add two Ask for SNOWFLAKE FLOUR. 63 KNOX GELATINE measured ready for use; each package in two envelopes. cups white sugar and when this boils and is dissolved add one-half cup rich cream and one egg. Beat the egg light and add to the cream then add to the boiling sugar gradually. Let all boil until it will form a ball in cold water. Mrs. Geo. Cassell, Radford, Va. Spice Cake.-One cup of butter, two and one-half cups of brown sugar, one cup of sweet milk, three and one-half cups of Snowflake flour, three eggs beaten separately, one teaspoon of Eagle Thistle soda, dissolved in a little warm water, add two teaspoons of cinnamon, one teaspoon of spice, one nutmeg. Cream butter and sugar, add yolks, milk and soda, then add flour, last the whites of the eggs and spices. One cup of raisins and one cup of nuts can be added if desired. Use two cups of sugar and the whites of two eggs for filling. Boil sugar until it will rope, then pour it slowly over the stiffly beaten whites. Mrs. W. E. Francis. Fig Caike:-White part: The whites of seven eggs, two cups of sugar, two-thirds of cup of butter, two-thirds of cup of sweet milk, three cups of flour, two teaspoons of cream of tartar, one teaspoon of soda, lemon flavor. Gold part: The yolks of seven eggs and one whole one, one cup of sugar, one-half cup of butter, one-half cup of sweet milk, one and two- thirds of a cup of flour, two teaspoons of cream of tartar, one teaspoon of soda, one teaspoon of cinnamon, one teaspoon of cloves, one pound of figs cut in half flat and floured. Use half of the batter, spread figs over evenly, then the remainder of the batter on top. Bake in long biscuit pan. When done, cut each in half, making four layers. Put together with icing. Alternate layers. Mrs. M. G. Painter. White Cake.-Ten eggs, whites only, one cupful of butter, three cupfuls of sugar, three and one-half cupfuls of Snowflake flour, one cup- ... ful of corn starch, one cupful of buttermilk, one and one-half teaspoon- fuls of cream of tartar, one-half level teaspoonful of Eagle Thistle soda dissolved in two teaspoonfuls of tepid water. Flavor to taste. Miss Banie Hull. Apple Sauce Cake.-Into two and one-half cupfuls of hot apple sauce stir four level teaspoonfuls of Eagle Thistle soda, let cool, and stir into batter made of two cupfuls of brown sugar, one cupful of butter, four cupfuls of Snowflake flour, one pound of raisins chopped and dredged with flour, one nutmeg and a pinch each of cinnamon and allspice. Bake two hours in a moderate oven. Mrs. W. E. Hodges. Yellow Cake.—One cupful of butter, two cupfuls of sugar, three cupfuls of flour, four eggs, two teaspoonfuls of Rumford baking powder, one cupful of sweet milk. Cream butter and sugar, add the yolks of eggs, then milk, then flour, and last the whites of the eggs beaten stiff. Flavor. Mrs. Jas. D. Tate, Chilhowie, Va. SNOWFLAKE makes the best bread, biscuit and rolls. 64 Where recipes call for Gelatine use KNOX GELATINE. White Cake.-Whites of twelve eggs, one cup of butter, three cup- fuls of sugar, one cup of sweet milk, five cups of Snowflake flour, one teaspoonful of soda, two teaspoons of cream of tartar, one teaspoon of lemon. Cream butter and sugar, add milk and flour alternately, then the soda and cream of tartar sifted in the last half cupful of flour, the well-beaten whites last. Sift flour three or four times. Miss Elizabeth Painter. White Fruit Cake.-Whites of eleven eggs, one pound of Snowflake flour, one pound of sugar, three-fourths pound of butter, two teaspoon- fuls of cream of tartar mixed in the flour, one teaspoonful of Eagle Thistle soda dissolved in one-half cupful of water, one pound of citron, one pound blanched almonds, one grated fresh cocoanut. Roll this in one extra handful of flour. Bake slowly and carefully as other fruit cake. Mrs. D. D. Staley. Marshmallow Cake.-Whites of eight eggs, two cups of sugar one cup of butter, four cups of Snowflake flour, sifted four or five times, one cup of sweet milk, one teaspoon of vanilla, two teaspoons Rumford baking powder. Cream butter and one cup of sugar, put other cup of sugar in well-beaten whites of eggs. Alternate, stirring in flour and eggs. Add baking powder the very last thing. Filling: Two tablespoons of Knox gelatine, over this pour a little cold water; when this is dissolved add six tablespoons of boiling water, then one pound of powdered sugar, beating until it is stiff like marsh- mallows. Mrs. E. H. Higginbotham. Fruit Cake.-Cream one pound of butter, add one pound of sugar, then the yolks of twelve eggs; mix well, then stir in one pound of Snow- flake flour into which one teaspoonful of soda and two of cream of tartar have been sifted, and the well-beaten whites of the twelve eggs alternately. Add by degrees, two pounds of raisins, one pound of currants, one pound of citron, one and one-half pounds of almonds, one-half pound of figs, one tablespoonful of ground cinnamon, three nutmegs, one tablespoon of cloves, one teaspoonful of ginger, one tea- spoonful of allspice. After fruits have been well stirred in, add any flavor desired. Flour the fruit well. Bake five hours with rather slow fire. Mrs. Margaret Rhea Staley. Spice Cake.-Four eggs, three and one-half cups of flour, one cup of butter and lard mixed, two cups of sugar, one cup of buttermilk, three-fourths teaspoon of Eagle Thistle soda, one teaspoon of cream of tartar, one rounding tablespoon of cinnamon, one rounding table- spoon of allspice, two grated nutmegs. Sift soda, cream of tartar and spice with the flour. Add whites of eggs beaten last, omitting one white to add to icing. Miss Virginia Buchanan. Angel Food Cake.-Whites of sixteen eggs beaten to a stiff froth, two cups of Snowflake flour (large coffee cups), two and two-thirds cups of sugar (fine or rolled), three small teaspoons of cream of tartar, a You must use SNOWFLAKE Flour for perfect baking. 65 FOUR PINTS of jelly in each package of KNOX GELATINE. little lemon juice and a few drops of any desired extract. Do not beat while mixing. Bake in moderate oven from an hour and ten minutes to an hour and fifteen minutes. Then test with a straw. Miss Alice Lincoln. Delicate Cake.—Four cupfuls of Snowflake flour, two and one-half cupfuls of sugar, one cupful of sweet milk, one cupful of butter, six eggs, two heaping teaspoonfuls of Rumford baking powder. Miss Banie Hull. Cup Cake.—Two cupfuls of sugar, three cupfuls of Snowflake flour, one-half cupful of butter, three eggs, one cupful of sweet milk and one heaping teaspoonful of Rumford baking powder. Beat eggs separately. Mrs. Mamie M. Painter. Jam Cake.—Four eggs, three-fourths of a glass of butter, one glass of sugar, one glass of jam, two and one-half glasses of flour, four table- spoonfuls of sour cream, one teaspoonful of Eagle Thistle soda, spices to taste. Mrs. J. B. Richardson. Chocolate Batter Cake.-Beat one egg, add one cup of sugar, one- half cup of milk, one-half cake of grated chocolate. Put on stove and stir until it is hot, then set aside to cool. Make a batter of three eggs (beaten separately), one cup of sugar, one-half cup of butter, one-half cup of sweet milk, two cups of flour (before sifting) and two teaspoons of Rumford baking powder. Cream butter well, adding two teaspoons of flour to it; then mix yellows and sugar, add to butter, then whites of eggs and flour alternately. The two batters must then be mixed together. Bake in three layers. Filling: Two cups of sugar dissolved in hot water, cook until it threads well, then pour over the beaten whites of two eggs very slowly and flavor highly with vanilla. Put very thick between the layers. For outside of cake make the icing the same way, but do not flavor at all. Mrs. Margaret Rhea Staley. Pork Cake.—One pound of fat pork (weighed without rind), one pint of strong coffee, four cups of brown sugar, one pound of raisins, one-half pound of English walnuts, about seven cups of flour, one table- spoon of Eagle Thistle soda, one tablespoon of cinnamon, one nutmeg, pinch of salt. Directions: Grind pork, then pour coffee boiling hot on it, and set on the stove a few minutes before adding any of the other ingredi- ents. Then put in sugar, soda, spices and flour. Dredge nuts and raisins with flour and add last. Bake one hour. Mrs. L. A. Amsler. Walnut Cake.-One-half cup of butter, one cup of sugar, yolks of two eggs, one-half cup of milk, one and three-fourths cups of flour, two and one-half teaspoons of Rumford baking powder, whites of Try SNOWFLAKE 66 Where recipes call for Gelatine use KNOX GELATINE. three eggs, three-fourths cup of walnut meats broken in pieces. Bake forty-five minutes. Cut in squares, ice, and put half of a walnut meat on each. Mrs. J. H. Rouse. White Loaf Cake.-Whites of eleven eggs, three cups of sugar, five cups of Snowflake flour, two teaspoons baking powder sifted with flour three times, one cup of butter, one cup of sweet milk, one tea- spoon lemon or other flavoring. Mrs. Emily V. Clark. Took first prize 1918 Fair. Velvet Cake.-Seven eggs, whites only, two cupfuls of sugar, two cupfuls of Snowflake flour, one cupful of cornstarch, one cupful of milk, one scant cupful of butter, two teaspoons of Rumford baking powder. Flavor to taste. Miss Banie Hull. Pound Cake.—Beat eight eggs until light (separately), three cups of sugar, one cup of butter, four cups of flour. Just before putting in pan to bake, dissolve one-half teaspoon Eagle Thistle soda and one teaspoon of cream of tartar in one-half cup of sour cream. Bake in loaf. Mrs. W. E. Hodges. Devil's Food Cake.-Two cups light brown sugar, one-half cup but- ter, two eggs, one teaspoon of soda, one-half cup of sour milk, a pinch of salt, three cups of flour. Then add two-thirds cup of chocolate over which pour one-half cup of boiling water. Mrs. Fred Poston. Hickory Nut Cake.-One cup of butter, two cups of sugar creamed together, one cup of sweet milk, four cups of sifted flour, four eggs beaten well, one cup of hickory nuts chopped fine, two good tea- spoons of Rumford baking powder. Best baked as loaf cake. Mrs. E. H. Buchanan. White Cake.-Ten eggs, whites only, one cupful of butter, three cupfuls of sugar, four cupfuls of flour, one cupful of buttermilk, one and one-half level teaspoonfuls of cream tartar sifted through flour. One-half level teaspoonful of soda dissolved in two spoonfuls of warm water. Cream sugar and butter thoroughly, add little of the beaten whites alternately with the flour. Put in the buttermilk just before the last of the flour. Lastly add the flavoring and soda. Mrs. R. M. Richardson. White Fruit Cake.-One cup of butter, two cups of sugar, one cup of sweet milk, two and one-half cups of Snowflake flour, whites of seven eggs, two even teaspoons of Rumford baking powder; put powder in flour and mix well, one pound of figs, one pound of raisins, one pound blanched almonds, one-fourth pound of citron, one cup of grated cocoanut. Sift a little flour over the fruit before adding to the batter. Flavor with lemon and bake slowly either in layers or loaf. Mrs. J. N. Hull. Chocolate Cake.—One-half cup butter, one and one-half cups sugar, three eggs (not separated), two cups flour, one teaspoon Eagle If you cannot get SNOWFLAKE write us for prices. 67 The KNOX ACIDULATED package contains flavoring and coloring. Thistle soda sifted in flour, one teaspoon vanilla, one cup sweet milk, one-third large cake chocolate cooked in half of the milk. Bake in two layers or in sheet and cut in blocks. Use white or chocolate icing, or the two together. Mrs. J. C. Campbell. Welcome Cake.-One pound flour, one pound sugar, one-half pound of butter, two teaspoons Rumford baking powder, six eggs, one cup sweet milk, one teaspoon lemon. * * * White Cake.-Whites of sixteen eggs beaten with one pound pul- verized sugar, three-fourths pound butter mixed smoothly with one pound flour, one teaspoon Eagle Thistle soda, two teaspoons cream of tartar sifted in flour. Flavor with rosewater or lemon. Beat whites in last; they will look like icing. This is splendid. Mrs. Wm. C. Pendleton. Chocolate Cake.—Five eggs beaten separately, four cups of Snow- flake flour, one cup of butter, one cup of sweet milk, two and one-half cups of sugar, two teaspoons vanilla, two teaspoons cream tartar, one teaspoon Eagle Thistle soda, one-half or two-thirds cake chocolate. Cream butter and sugar; add yolks of eggs, one cup of flour and a little milk alternately until all are in but one-half cup of flour, then the melted chocolate and vanilla, then the cream tartar and soda sifted with the last half cup of flour. Whites of eggs last. Miss Elizabeth Painter. Sponge Cake.-Five whole eggs beaten separately, two cups sugar, two and one-half cups of flour, two-thirds cup boiling water, two teaspoons of Rumford baking powder. Beat the yolks of eggs light, add sugar; when well beaten add boiling water, next whites which have been beaten to a stiff froth; lastly the flour and baking powder which have been sifted together four times. Flavor with lemon ex- tract. Have oven rather warm and gradually increase the heat. Marble Cake.-One and one-half cups white sugar, one-half cup butter, one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream of tartar, whites of four eggs, two and one-half cups of flour. Mix cream of tartar in flour and soda in sweet milk. Brown sugar one cup, one-half cup molasses, one-half cup butter, one-half cup sour milk, one-half teaspoon of soda, one teaspoon of cream of tartar, yolks of four eggs, two and one-half cups flour, cloves, cinnamon, allspice and nutmeg one-half teaspoon each. Put soda in sour milk and cream of tartar in flour. Put batter in mold by alternate spoonfuls. Mrs. Hugh Gwyn. Angel Food Cake.-Whites of twelve eggs, one and one-half cups sugar (measured after sifting), one and one-half teaspoons cream of tartar, one cup and one tablespoonful of pastry flour, one teaspoon vanilla. Sift sugar five times and flour and cream of tartar together five times. Beat whites to a foam, but not until stiff. Sift in sugar, slowly beating all the time. Take care not to make the mixture stiff. SNOWFLAKE, the pride of Southwest Virginia. 68 E! I i. Main Street, Opposite Court House MARION, VA. Fire-Proof Storage Full line Tires and Accessories, High Grade Repair Department including Top and Paint Shop : - -I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I. º - |Lºlºlººlººl |ID - º İ | |H º Exclusive Styles in all lines carried by Marion's Newest Store. Everything in Ladies', Misses' and Children's Ready-to-Wear, Millinery, Coats, Suits, Dresses, and Accessories. Our aim is to PLEASE, so we make a point of giving good Clothes at moderate prices. Main Street MARION - - - - - - - - VIRGINIA (117) The Weiler-Wolfe Co. - IIIIIIIIIIIIIIIIILIIIILLIIIIIIILIIIILIIILIIILIIIILIIIILIIIIILIIILIIIILIIILIIIILIIIIILLIIIllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll ºddridºdocºdodddcc.cccdd.dococcoduodcococcoodcoccolºdococococciºlºdocococoodoococoodcocoodoocoodcocidodi - OWiſſed Jell-O Fall forms of whipped Jell-O the Bavarian creams are most popular, and they may well be, for in no other way can these favorite dishes be made so easily and cheaply. Jell-O is whipped with an egg-beater just as cream is, and does not require the addition of cream, eggs, sugar or any of the expensive ingredients used in making old-style Bavarian creams. PINEAPPLE BAVARIAN CREAM Dissolve a package of Lemon Jell-O in half a pint of boiling water and add half a pint of juice from a can of pineapple. When cold and still liquid whip to consistency of whipped cream. Add a cup of the shredded pineapple. Pour into mould and set in a cold place to harden. Turn from mould and garnish with sliced pineapple, cherries or grapes. The Genesee Pure Food Company Two Factories Ze Roy AV. Y. Bridgeburg,Ont. &Amoricas Most famous Dossorſ” (118) DDQDºDDDDDDDDDDDDDDDDDDDDDDDDDDDDGLDGLDGLDGIDCODOGTICTſ IIIIIlllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll É III IIIIIIIIIIIIIIIIIIIIIIII LE #|| | :E 3.37.2/ := 2. THE UNIVER's At ºr := := º- Incorporated := E DºDOOODOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOLDI-IILLC. It Dº ILITILIDOLLIDI-ILLOOOODGILLOGILILLILLILLII-IIIºIDIDG E Hillllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllſ IIITIIITIIITIIITIIITIIIDIIIIILIIILIIIIIIILIIILIIIIILIIIILII É Dººdººcººdºocoodcºcoºdºº GOOOOOOOOOOOGGOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOC-(DOCI LOOK & LINCOLN Building Material and Lumber Manufacturers of Kitchen Tables WITH WOOD AND PORCELAIN TOPS (119) - JºãìTTTTTTTTTTTTTLDººlºº H l “STALEY FOR HARDWARE” Staley Hardware Co. MARION, WA. ºlººlººlºº. Lºlºlºlºlºlºlº_Lºlºlºlº_Lºlºlººlººlºº İ º IIITIIITITIIIIHIIIIIIIHIIIHIIIIII J. M. Brisco Dealer in DRY GOODS, NOTIONS, LADIES" AND GENT'S FURNISHINGS, LADIES' AND MISSES’ CLOAKS AND SUITS opposite Court House MARION, VA. Hill ñíř IIIIIlliliili Íñi º --- - | Pickle Grocery Company DEALERS IN GROCERIES, FRUITS AND VEGETABLES MARION :- : *- : :- : :- : VIRGINIA (120) MAY WE BE OF SERVICE TO YOUP We appreciate your business whether large or small The Peoples National Bank **THE BANK OF SERVICE.” MARION - - - - - - - - VIRGINIA :º - E TE Walter S. Kent W. E. Repass KENT & REPASS STAPLE AND FANCY GROCERIES MARION, VIRGINIA TTTTTTTTDºº- IDINGILULULUUUU- t [5] M. L. Greenwood J. H. Rouse Greenwood & Rouse GENERAL MERCHANDISE AND COUNTRY PRODUCE MARION - VIRGINIA PHONE 210 (121) IIITIIITIIIIIIIIIllllllllll 2000GGGGGGGGGGGGGGGGGGGGOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOODI i Form the G00d Habit People who succeed in saving Money do so by first forming the good habit of saving. It is easy to form a habit. It is more than easy to form the habit of spending but to save requires determin- ed cultivation, but when well rooted it grows fast. Our bank will help you start the saving habit and assist you to cultivate it. Our purpose is to make this bank a material benefit to the community in general and its patrons in particular. It would be a pleasure to have your name on our books. We invite you to start a checking account with us. The advantages we offer will be a conven- ience and benefit to you. A growing bank ac- count has a real and tangible value over and above the amount of actual money deposited. It creates greater prestige in the community for the deposi- tor. This time of plenty is your opportunity. You can start an account with us with one dollar or more. Our service is yours to command. i Marion National Bank MARION :- - - - - - -- . .- : VIRGINIA Capital, $80,000 Surplus, $100,000 1. It It. It It. It - - - - - - - --- - [[IIITITITIII ----- - - - - | - - - - - - - - it in it it in n n n it it in - it in - I- t - t t Lººſ. - in ||||||||||||||||||||||||||||||||||||||||||||I||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||IIIII Are Ideal for the Dining Room and Library MANUFACTURED BY MARION, VIRGINIA Virginia Tables Sold by the best dealers in the United States Virginia Table Co. (123) IIIHITE HITE ITT Gººdºº GºDC iſºl - -II-lºv- jīſīrīſīº |Etºſ-E HºH º |Flſ H] El | ILLILºlºlºgicºrºlºgº F IIIIIIIDITITITITITITITITITITITITITITITITITITITITITITITITITITITITITITIII IIII º: Queen of the “Contented Cows This is the portrait of Segis Pietertje Prospect, Queen of the Holsteins, champion of the world over all breeds and all ages for the production of milk in 365 days. In one year this cow produced 37,381.4 pounds of milk and 1,448.69 pounds of butter. Her milk yield in 365 days would supply a city of 53,000 inhabitants for one whole day. Segis Pietertje Prospect was developed and is owned by the Carnation Stock Farms. Your grocer has pure, convenient, econom- ical Milk—Carnation Milk. CARNATION MILk PRODUCT's ComPANY 92 Consumers Building, Chicago 92 Stuart Building, Seattle Carnation * M i 1 k “From Contented Cows” : 3. º 22 º : The label is red and white ILK*]. Carnation Milk Products Co. Seattle Chicago Aylmer, Ont. M. C. MORRIS Telephone 249 Day or Night MARION, VIRGINIA Undertaker Picture Frames Made to Order Furniture Carpets, Mattings Iron and Brass Beds Mattresses, etc. A Full Line of Paints, Stains, Oils and Warnishes Window Glass Wall Paper All Kinds of Job Work Promptly Done Branch Undertaking: Saltville, Va. M. S. Dunham, Manager (124) H |||||IIIllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllſ ||||||||| IIII - . DºDOOKDCD- - MOOOOOOOOOOOOOOOOOOOIOOCIDOOOOOOOOOOOILOGGGGIE GEOIDOCG CALL F. M. G. R. E E R —FOR High-Grade Groceries and Meat | This is also a good place to sell all kinds of country produce É IIITITIIITIIIIIIILIIII IºIDººlººlººlººlººlſ # LOGI-ILLID-ILLIIIDOOOOOOOOOOMILLIDFILDDDIDOOOOOOOOOOOOOOOOOOOOODºDºº | I n IIIIIIIIIIII,IIIIIIlllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllliſi IIIIIllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllſ|[III BººſpoCOOOOOOOOCGCCCCCCCCCCCCCCCCCCCCCCIGUCODOGGGGGGGGGGGGGGGGGGGGCCCCCCCCCCCCCCCCCCCCCCCCCGGGCEGr III DIM º INQUIRIES INVITED PROMPT, EFFICIENT SERVICE (125) rººdººcººdºº III.I.I.I.I.I.I.I.I.I.I.I.I.I.I.I.I.I.I.I.I.I.I.I.I.I.I.I.IIIIIIIIIIIIIllllllll - - IIIHIIII cº-icini cºncil IIIHIIII ººººººººº. One of the first essentials of successful cooking is a high-class RANGE We sell the R O U N D O A. K. than which none are better, more con- venient, or better looking We carry a very full stock of Coal and Wood Stoves, Ranges, Heaters, Pipeless Furnaces, Oil Stoves, Oil Heaters, Kitchen Ware, Canning Supplies, Electric, Power and Hand Washing Machines. We sell Sherwin-Williams Paints and Varnishes. We cordially invite you to visit our store and look at our lines. - Marian Hardware and Supply ºn, Inc. Associated Hardware stores. Tate, Eller & Co., Inc., Chilhowie, Va. Vance Supply Co., Inc., Abingdon, Va. | Tºº DºDºº Dºº-Dº Lº DºDºº | | DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDºDºº DºDºº DºDºº IIIHI. III.