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Ries Che Library of the Ciniversity of Morth Carolina This book must not be taken from the Library building. aan fs hes Sati ee si) Digitized by the Internet Archive in 2021 with funding from University of North Carolina at Chapel Hill https://archive.org/details/twincityhousewifOOinte v. The Twin-City Housewife Beaten Biscuit Of course I'll galdly give de rule I meks beat biscuit by, Dough I ain’t sure dat you will mek dat bread de same as I, ’Case cookin’s like religion, is some’s ‘lected an’ some aint, An’ rules don’t no more mek a cook den sermons mek a saint. Well, "bout de grediences required I needn’t mention dem; Of course you knows of flour an’ things, how much to put an’ when, But soon as you is got dat dough mixed up all smooth an’ neat, Den’s when yo’ genius gwine to show, to get dem biscuits beat! Two hundred licks is what I gives for home folks, never fewer, An’ if I’m ’spectin’ company in, I gives five hundred sure! —From “ Bandana Ballads”’ by Howard Weeden, Huntsville, Ala 1915 : Winston Printing Company Winston-Salem, N. C. Co our President, Mars. K. B. Moseley, to whose wise and efficient leadership During our entire existence as a circle has been Due in a great measure anp success that has attended our efforts this book is affectionately dedicated. S99 T05~— Jntroduction E take pleasure in offering to the public W the sixth edition of the TWIN-CITY HOUSEWIFE, it having been revised, and much improved by the addition of new recipes. This time as before, we have endeavored to secure recipes which are especially adapted to the needs of housekeepers in our own section. They are not all original but have been tried and found to be reliable, and the signatures appended to them are a guarantee of their excellence. With many thanks to all those who have aided us by contributing recipes, and to the public whose kind reception of previous editions has made a sixth one possible, we are, Very truly, WHATSOEVER CIRCLE, KINGS DAUGHTERS, Winston-Salem, N. C. Sent postpaid to any address on receipt of SIXTY CENTS. Stamps taken for amount less than one dollar. Address all orders to Whatsoever Circle, King’s Daughters, Winston-Salem, » North Carolina. Table of Contents Bread Siete sales eee eee Lio de So 5 Waffles, Muffins, etc... ee itil Sandwiches i347 es A ee eee jp 14 Poultry. and Games.) eee eh Vevetablesi2 ae ae ee ee 6 21h Hv satt ANID LR as 46 Salads and Salad’ Dressings.2) eee Jellies:to Serve with Salads 2). 60 Pickles and Catsups..0.00) 3 eee 61 Desseérts..0 a ene) Ices'and ‘Ice Creams... ee Puddings 5... 4 ee EA Ee OE, 75 DAUCES 32 eee ia a Cy Pee US RECT SP. § t9 Icings and Fillings 3.2 2 OF simall’ Gakes 2: Cys ec eee sila sadly bg ies Wee cae ee 93 Candies). 00 ee eee 96 Food for the Sick 253.205 3a TCO Beverages... ue Bo 103 Miscellaneous... a eT THE TWIN-CITY HOUSEWIFE five ASreavs Baking Powder Take one pound of cream tartar and one-half pound of soda and mix with an even pint of flour. Rub through a sieve three or four times. Put in tin cans and keep in a dry place. Use three teaspoons to one quart of flour—Miss Augusta Watkins. Baking Powder Biscuit One pint of flour, one tablespoon of lard, one teaspoon of baking powder, and a little salt. Make into a soft dough with water or sweet milk, but never with both. Bake in a quick oven.—Mrs. P. W. Crutch- field. Beaten Biscuit, No. 1 Put one and one-half teaspoons of salt into a quart and a half of finest flour. Sift twice and mix thoroughly with a teacup of lard. Moisten with ice water, which add slowly until a stiff dough is formed; knead until the dough blisters, then roll out to the thickness of about one-half inch, cut with a small cutter and bake in a steady, strong oven. —Mrs. L. A. Vaughn. Beaten Biscuit, No. 2 Three-fourths of a pound of flour, one teaspoon each sugar and galt, two and a half ounces of lard, one-half glass cold water. Sift salt and sugar with flour after weighing, mix with cold lard and add water, making a very dry dough. Beat for fifteen minutes or put through a biscuit machine and bake in a very slow oven. If baked in a gas range put in as gas is lighted and brown slightly.—Mrs. Thomas Maslin. Buttermilk and Soda Biscuit One quart of flour, one-third teaspoon of salt, one level teaspoon of soda, two level teaspoons of baking powder, lard the size of a hen’s egg, and buttermilk to make a soft dough.—Mrs. G. W. Coan. Cream Biscuit One quart of flour, one teaspoon of white sugar, a little salt, one teaspoon of soda and two of cream tartar. Mix well together and wet with pure cream, making moist enough to roll, kneading as little as possible. If too wet they will not be crisp. Roll rather thin, cut and bake. When equal parts of white and Graham flour are used this closely resembles the Graham wafers we buy.—Mrs. H. J. Lott. Drop Biscuit Two cups of flour, four level teaspoons baking powder, two table- spoons butter or lard, one-half teaspoon salt, sweet milk enough to make a batter which will drop from spoon without spreading. Drop by spoonfuls on greased tin one inch apart. Brush over with milk and bake in hot oven about eight minutes. SUSAN EU ASA AANA E IMULIRISICAR Sa0 o tx THE TWIN-CITY HOUSEWIFE ee ——— Graham Biscuits Sift through a coarse sifter one quart of Graham and one pint of white flour. Add a level teaspoon of soda, one of salt, and one fourth teaspoon baking powder. Mix with butter milk, knead lightly and mold biscuits with the hands. Never roll and cut them. Bake {in a moderate oven.—Mrs. J. L. Henley. Tea Biscuits Sift one quart of flour with one teaspoon of salt, and three round- ing teaspoons of baking powder. Into this rub one large tablespoonful of lard until it is of the consistency of corn meal, then add just enough sweet milk to make a dough easily handled; roll out half-inch thick, place in greased pan and bake for about fifteen minutes in very hot oven; brush with yolk of egg and milk, return to oven to glaze.— Miss Ella Hinshaw. Bread Fingers Cut bread in slices lengthwise the loaf. Trim off the crusts and cut each slice into strips one inch wide and five inches long. Put in stove and brown. Serve with soup or salad. Bread Sticks Take light bread when it is light enough to mold and form into rolls about the size of a lead pencil. Put into a greased pan, let rise for about half an hour, brush over with warm water and bake about fifteen minutes in a hot oven. Brown Bread, No. 1 One quart brown or Graham flour (do not sift) one pint sour milk or buttermilk, one scant cup dark molasses, one teaspoon each of soda and salt. Make up with spoon and beat hard. Fill one pound coffee or baking powder cans which have been well greased, half full and bake an hour in a moderate oven. This is the sticky, sweet brown bread.—Mrs. G. W. Maslin. Brown Bread, No. 2 One pint each corn meal and Graham flour, one pint sour milk, one teacup of molasses, one teaspoon of salt and two of soda. Mix meal, flour, soda and salt, add sour milk and molasses and beat well. If not moist enough add a little warm water. Pour into a well greased vessel, filling it only two-thirds full. Cover with a tight cover also greased. Steam three hours in a steamer or set in kettle of boiling water. Keep water boiling and as it boils away replenish so as to keep water at the same level. Remove the cover and place the vegsel in oven fifteen minutes to dry the crust.—Mrs. G. E. Webb. Corn Bread, No. 1 One pint of meal, a pinch of salt, one-quarter teaspoon of soda, one-half cup sour milk, warm water to make a soft dough. Have griddle well greased and hot. Make dough into oval-shaped cakes. Place on griddle, pat down thin, and bake on top of stove, browning both sides. Corn Bread, No. 2 To a large teacup of corn meal add enough boiling water to make a stiff batter. Beat well and to it add one egg, a tablespoon of butter and a little salt. Grease biscuit pan and drop batter in by spoonfuls. Bake in a very hot oven until a nice brown.—Miss Rebecca March, Dallas, Texas. = THE TWIN-CITY HOUSEWIFE i Seven Old Fashioned Sweet Corn Bread Beat the yolks of three eggs with three tablespoonsful of sugar. Beat whites separately. Stir in one pint of sweet milk and a tea- spoon (heaping) of butter. Add one pint of corn meal, one-third pint of wheat flour, three level teaspoons of yeast powder, and one teaspoon of salt. Sift yeast powder and salt in with the meal and flour. Bake in quick oven three-quarters of an hour.—S. O’H. D. Soft Corn Bread One pint sifted meal, one heaping teaspoon lard, and a pinch of salt. Scald with boiling water and beat until batter is cool. Add one-half cup sweet milk and one teaspoon baking powder. Drop batter from large spoon in hot, well greased biscuit pan and bake in quick oven. This bread should brown nicely but still be soft when baked.—Mrs. W. T. Old. Gingerbread, (See Cakes) Graham Bread Dissolve one cake of Fleishman’s yeast in one pint of lukewarm water, add to it one cup of lukewarm milk, one teaspoon of salt, two tablespoons of molasses, and one tablespoon of butter. Mix well to- gether one cup of sifted wheat flour and one and one-half quarts of Graham flour. Sift this into the above mixture, stir thoroughly and set aside in a warm place to rise. When well risen, which will be about two hours, turn ou on a well-floured board and knead for about five minutes. Divide into two equal portions, put in well greased pans and allow to rise for one hour. When light, bake in a moderate oven from three-quarters of an hour to one hour. Have the oven a little cooler than for white bread. Hominy Bread Two cups of cold hominy (grits), one tablespoon of butter, one tablespoon of cornmeal, one-half cup of sweet milk, three well-beaten eggs, salt to taste. Put into a well-greased, deep dish and bake in a hot oven. Nice for breakfast or tea.—Mrs. W. P. Caldwell. Light Bread One teacup mashed potatoes, one tablespoon of lard melted, one tablespoon white sugar, salt as you think, one pint of flour; stir this well, then scald with enough boiling water to make a thick batter, then put in enough cold water to make it luke-warm; then one teacup of liquid yeast and two quarts of flour (use more flour if the dough is too soft). This will make two nice loaves.—Mrs. A. C. Vogler. Nut Bread Mix and sift together one and a half cups each of Graham and white flour, four teaspoons baking powder, one teaspoon salt and three- fourths cups of sugar. Add one and a half cups milk, beat well and add one cup chopped nuts. Form in loaves. Let stand 20 minutes. Bake one hour.—Miss L. J. Willson. Spoon Bread, No. 1 One cup cold rice, one-half teaspoon salt, two well beaten eggs, one dessert spoon sugar, one cup buttermilk, one heaping teaspoon baking power, one-fourth teaspoon soda (a little more if milk is very sour), one scant cup corn meal. Bake 25 or 30 minutes.—Mrs. J. K. Pepper. es eight THE TWIN-CITY HOUSEWIFE —$—$—$<$_$$_$_$_$ $$$ $$$ $$$ $$__$_$_$_$_$$$ $$$ $$$ Spoon Bread, No. 2 Two cups of cold grits, three tablespoons of melted butter, one cup corn meal, three eggs well beaten, one pint sweet milk or half milk and half water, one teaspoon baking powder. Salt to taste. Bake in a well-greased dish—Mrs. F. G. Crutchfield. Southern Spoon Corn Bread Two and one-half cups freshly-boiled water poured over two cups of meal. Cover and let stand until cool. Add one and one-half table- spoons melted butter, one and one-half teaspoons of salt, the yolk of two eggs, and one and one-half cups of buttermilk in which one tea- spoon of soda has been dissolved. Beat thoroughly and add the stiffly beaten whites of two eggs. Pour into a buttered pan, and bake in a moderate oven forty to fifty minutes. Potato Puffs Two cups mashed potatoes, one cup of white sugar, one cup of yeast, stir in a little flour and let rise—it needs a good deal of heat. When light add three beaten eggs, one cup of butter or lard (or half of each), salt, and flour. When light, roll it out. cut in strips and tie loosely. Lay on baking tin and when slightly risen bake ten or fifteen minutes. Moisten the tops with cream and sift powdered sugar over when baked.—Mrs. N. S. Siewers. Egg Rolls One pint of flour, one egg, one cup of milk, two teaspoons of baking powder, one-fourth of a teaspoon of salt, one tablespoon of butter. Melt the butter, beat yolk of the eggs very light; add the milk, salt and melted butter, then flour and baking powder and white of ege beaten to a stiff froth. Roll half an inch thick, cut in strips and bake a light brown.—Mrs. Watt Martin. French Rolls One pint sweet milk, six eggs, one cup butter, three-fourths cup sugar, one cake yeast, enough flour to make a stiff batter. Let it rise over night, knead thoroughly in the morning and let it rise again in the tins. Bake an hour and a quarter in a moderate oven.—Mrs. Rufus Dalton. Fruit Rolls Two cups flour, four level teaspoons baking powder, one-half tea- spoon salt, two tablespoons butter or lard, two-thirds of a cup milk. Roll one-fourth inch thick, brush over with melted butter and sprinkle with two tablespoons sugar, one-third teaspoon cinnamon, one-third of a cup finely chopped raisins, and two tablespoons finely chopped citron. Roll up like jelly roll and cut into pieces one inch long. Place on buttered tin and bake in hot oven fifteen minutes. Parker House Rolls One quart new milk, one pint luke-warm water, one scant teacup of butter or lard, one scant teacup of yeast, two eggs, salt and sweeten to taste; enough flour to make a soft dough (six quarts of flour is sufficient). Work down the dough several times. Roll out one-half inch thick and cut with large biscuit cutter. Grease each with butter and turn half over. Let it rise and bake in a moderate oven.—Mrs. Sheetz. THE TWIN-CITY HOUSEWIFE nine Rolls Soak one-third of a cup of home-made yeast or riffles in warm water. Boil one medium-sized potato, mash very fine, add one cup flour and one teaspoon each of sugar and salt, scald with water the potato was boiled in, making a thick batter. When cool add the soaked yeast. It will rise in from one to three hours. To make rolls, take one pint of above sponge, three pints of flour one teaspoon each of sugar and salt, and one tablespoon of lard, finish with warm water. Knead well and let rise again. Bake in moderately hot oven.—Mrs. D. Rich. Tea Rolls, No. 1 Dissolve one cake of Fleishman’s yeast in a cup of luke-warm milk. Add to this one tablespoon each of butter and powdered sugar, one-half teaspoon of salt and the well-beaten white of one egg; then add gradually two and one-half cups of sifted flour, but be carefui not to get dough too stiff. Knead thoroughly and put in a warm place, free from draft, to rise for one and three-fourth hours. When light, form into small, oblong rolls. Place in greased pans, brushing lightly with butter between the rolls. Cover carefully with cloth or paper and let rise about half an hour. When light bake in a moderate oven twenty minutes.—Mrs. Geo. T. Brown. Tea Rolls, No. 2 Yeast: Pour over a tablespoon of hops a quart of boiling water. When luke-warm strain and add one cup mashed Irish potato, one-half cup sugar, one teaspoon each ground ginger and salt. (A bit of yeast will hasten the fermentation.) Kept dark and in a cool place this yeast will last indefinitely. Rolls: One quart of flour, one egg, two tablespoons sugar, one teaspoon salt, one cup sweet milk, one cup of yeast given above, one tablespoon melted lard. Mix bread in a bowl with cake beater, stir- ring in the egg, the lard melted in the cup of milk, and last the cup of yeast. Thicken with flour if necessary. Set to rise over night in a moderately warm place. This sponge made into turnovers, finger rolls or clover leaf shapes, should rise slowly before baking. This recipe has been used for thirty years by a well known Virginia house- keeper.—Mrs. Plato T. Durham. Rusk One pint milk scalded and cooled, half cup butter, half cup sugar, three-fourths yeast cake dissolved in half cup warm water, three eggs, one quart flour, half teaspoon salt. Cream butter and sugar as for cake. Mix salt and butter in flour. Make very soft dough. Let rise over night. Make in small balls. Let rise until double the size. Bake in moderately heated oven about thirty minutes.—Mrs. Bollinger, Washington, D. C. Sally Lunn, No. 1 Two eggs, one-fourth of a cup of butter, half a cup of sugar, one cup of sweet milk, half a cup of liquid yeast, flour enough to make a stiff batter. Set to rise for four hours; then put in mould and bake.— Mrs. W. C. Briggs. Sally Lunn, No. 2 Sift two teaspoons of baking powder with a quart of flour; then rub thoroughly into it two tablespoons of butter and half teaspoon of salt. Whip two eggs separately. Make a well in the middle of the flour and stir in gradually with a fork the milk and eggs. Add milk until dough is like light biscuit dough. Stir with a light touch and when done the interior should be flaky and the crust brown and crisp. It requires longer to bake than biscuit and should be broken, not cut. —Mrs. H. Montague. ten THE TWIN-CITY HOUSEWIFE Salt Rising Bread In the forenoon take a large teacup of fresh milk, scald, and into it stir enough meal to make a thick mush. Keep this closely covered in a warm place until morning when it should show signs of fermenta- tion. Add to it a pint of very hot water, one teaspoon of salt and a small teaspoon of soda. Add enough well sifted flour to make a stiff batter and place in a vessel of water just hot enough to bear the hand in. Keep an even temperature. In an hour or less, it should be “Light,” little bubbles over top. When real light do not wait until it falls back but add about three quarts of warm flour, three teaspoons salt, two of sugar, one tablespoon lard, and warm water sufficient to make a soft dough. Knead well, form into loaves, place in greased pans and when risen to twice the size, bake, not too slow.—Mrs. R. M. Payne. Moravian Sugar Cake One cup mashed potatoes, three-fourths cup sugar, one-half cup butter and lard, two eggs, one pint of sponge or a cup of yeast, one- fourth cup of milk, and a little cinnamon. Roll one-fourth inch thick and let rise. Cream brown sugar and butter together, flavor with cinnamon and spread on top. Bake until a light brown, and immed- iately on taking from the oven moisten top with milk or cream. Stickies Cream together a cup of butter and a cup of sugar. Make pastry as for pies, roll thin and spread the mixture on. Roll together and cut in pieces about an inch long and bake.—Mrs. W. S. Creasy. Yeast Boil six Irish potatoes in two quarts of water until well done. Boil a pinch of hops in one quart of water, mash the potatoes and return them to the water in which they were boiled; strain the hop water into this, adding one-half cup each of sugar and salt, and put in a jug.—Mrs. A. B. Daingerfield. Liquid Yeast Nine Irish potatoes, good size, boiled until done; peel and mash fine. One-half pint of hop tea, one cup of brown sugar three-fourths of a cup of salt. Mix all together with one gallon of boiling water. Let stand until cool and add one pint of liquid yeast. Stir frequently while fermenting.—Mrs. P. H. Hanes. THE TWIN-CITY HOUSEWIFE eleven Wattles, Muffins, Cte. Buckwheat Cakes, No. 1 One quart of buckwheat flour, one and a half pints of water, one teacup of good yeast, one teaspoon each of salt and sugar, one heaping tablespoon of lard. Mix these ingredients at night. In the morning add an egg to the batter and beat well. If it is a little sour add a pinch of soda and bake at once on a hot griddle. Syrup for Cakes: Three pounds of white sugar, one pint of water. Let boil down about one-half. Any flavoring may be added.—Mrs. W. &. Whitaker. Buckwheat Cakes, No. 2 Into one and a half pints of tepid water put enough buckwheat to make a batter a little softer than muffin batter. Add a teaspoon of salt, half a cup of yeast to which has been added two teaspoons of sugar and let rise over night. Before frying, beat very light and add a kitchen spoon of black molasses. Have griddle very hot. Cook and serve immediately. If wanted for tea, make them about eleven o’clock in the morning. Use mountain buckwheat.—Mrs. B. B. Owens. Corn Batter Cakes To one egg, well beaten, add one-half cup of sweet milk and one- half cup of cold water. Stir in corn meal enough to make a thin bat- ter. Add one-half teaspoon of salt, and fry on a hot, well-greased griddle—Miss Augusta Watkins. Flannel Cakes Two eggs, beaten well separately, one tablespoon of sugar, two cups of flour, teaspoon of baking powder, a little salt, and milk enough to make a thin batter. Put pan on fire and get very hot, wipe out with dry cloth, put batter in by spoonfuls, and turn when cakes begin to get porous.—Mrs. J. W. Hanes. Pan Cakes Six eggs, one quart milk, flour enough to make very thin batter, one teaspoon each baking powder and salt. Pan Cake Sauce: One-half pound sugar dissolved in water as for preserves, one-fourth pound butter, and a little nutmeg.—Mrs. F. 8. Vernay. Sour Milk Griddle Cakes One-half teaspoon salt and a rounding teaspoon soda sifted with two and a half cups flour. Add one egg well beaten and two cups sour milk. Drop by spoonfuls on hot, greased griddle and let cook until full of bubbles; then turn and cook on other side. Serve very hot. French Toast, No. 1 One egg beaten with one cup of milk, salt to taste. Dip slices of bread into the mixture and fry a light brown. Spread with butter while hot. Sugar and cinnamon may be sprinkled on if desired.—Mrs. Ernest Dalton. YW twelve THE TWIN-CITY HOUSEWIFE French Toast, No. 2 Six slices of bread, three eggs, one pint of milk, one teaspoon of vanilla, nutmeg and sugar to taste. Beat eggs separately, add milk, sugar and flavoring. Place bread in bowl, pour custard over it and let soak for twenty minutes. Heat cottolene in frying pan and fry bread on both sides. Place on dish, sprinkle with sugar and serve hot. —Mrs. G. A. Follin. Cheese Fritters One-half cup of milk, one ounce of butter made boiling hot, add four teaspoons of flour and beat smooth; beat in two eggs and one- fourth pound of grated cheese. Drop by teaspoons into hot fat.—Mrs. * A. A. Springs. @ Fritters One pint of flour, one pint of boiling water, one teaspoon of salt, four eggs. Stir the flour into the boiling water by degrees, stirring constantly while it boils three minutes. It must be smooth like paste; let this cool, then add the yolks of the eggs. Mix well, then add the well-beaten whites of the eggs. Drop in hot fat and cook a light brown and serve with powdered sugar—Mrs. Wm. L. Hill. Corn Muffins To one pint cornmeal allow one egg, one teaspoon of soda, one of salt, a piece of lard the size of a large hickory-nut. Make into a batter with buttermilk. This quantity will make eight muffins for rings of the usual size. Grease rings well and have them hot when the batter is put in. Bake in a quick oven.—Mrs. S. R. Hay. Eggless Muffins One and one-fourth cups sweet milk, two cups flour, one and one- half teaspoons butter, one-half teaspoon salt, two teaspoons baking powder. Dot butter on top of each muffin when ready to put in oven. —Mrs. M. L. Hobson, Norfolk, Va. English Muffins Two pounds flour, one quart milk, one-fourth pound butter, one tablespoon each salt and sugar, one-half cake of yeast. Scald the milk, add the butter to it and let stand until luke-warm; then add the yeast, sugar, salt and flour. Heat for five minutes. Cover and stand in warm place over night. The next morning turn out on a bread board with plenty of flour to prevent sticking. Cut size required and let rise again. Bake on a griddle, using flour on the griddle instead of lard. Toast before serving, buttering them while hot—Mrs. Jennie Bingham, Statesville. Flour Muffins One light pint of flour, one-half pint sweet milk, one or two eggs, piece of butter or lard (melted) size of walnut, one-half teaspoon of soda, one teaspoon of cream of tartar. Nicer to beat eggs separately and put in whites just as you put in pans. Have pans hissing hot and bake in a quick oven.—Mrs. Dickson, Morganton. Puff Muffins One cup sweet milk, one cup flour, one egg, pinch of salt, whip egg separately, add milk and flour alternately, lastly white of eggs. Bake slowly. This quantity makes six muffins—Mrs. James Norfleet. THE TWIN-CITY HOUSEWIFE thirteen Muffins One light pint of flour, three eggs beaten separately, one pint of sweet milk, a small lump of butter, a pinch of salt. Bake thirty min- utes in muffin pans.—Mrs. A. B. Daingerfield. Rolled Muffins Three medium sized Irish potatoes boiled until done. Remove skins, mash thoroughly and to them add one tablespoon each of lard, butter and sugar, two teaspoons of salt, three-fourths of a cup of liquid yeast and two eggs beaten lightly. Place away to rise. Then work in flour enough to make a light biscuit dough. Roll about an inch thick, cut out with biscuit cutter. Place one in muffin tin, butter top of it, then place another on top of that and butter it also. Let rise in moderately warm place until light and bake—Mrs. B. B. Owens. Wheat Muffins One egg, one pint of flour, one tablespoon of meal, one teaspoon of soda, one pint of buttermilk, one teaspon of salt. Beat well and bake in hot pans.—Mrs. R. E. Dalton. Pop Overs Beat two eggs, without separating until well mixed, but not very light, add to them one-half pint of milk. In another bowl put one-half pint of flour and salt spoon of salt, and pour into it gradually the eggs and milk, beating all the time. Strain the batter through a sieve into the first bowl. Have iron gem pans well greased and heated. Pour about two-thirds full and bake in a moderate oven about 40 minutes. Tf they fall when taken from the oven they have not been baked long enough.—Mrs. Robert Lassiter, Charlotte. Biscuit Waffles One cup of biscuit crumbs, one cup of flour, one cup of buttermilk, one egg, fourth of a teaspoon of soda, salt to taste——Mrs. R. C. Burton. Rice Waffles Three eggs well beaten, one and a half pints of flour, one-half pint of cold rice, butter or lard the size of a hen’s egg, a little salt, one-half teaspoon of soda. Mix with sour milk, or use two teaspoons of baking powder and mix with sweet milk. Do not have batter too thick.—Mrs. C. G. Lanier. Spanish Waffles Cream one-quarter pound of good butter, adding by degrees the beaten yolks of six eggs; beat well, then sift in ten ounces of flour, stirring all the time. Now whip up the whites of the eggs and thor- oughly stir these in, adding: sufficient milk to form a medium thick batter. Bake in waffle irons. In all cases be sure to have the irons well greased and hot when the batter is poured in. One-half this quantity will be sufficient for a small family.—Mrs. W. J. Jones. Waffles Without Milk Four eggs beaten very light, whites and yolks separately, one cup of rice boiled soft, two large tablespoons of melted lard, one quart of flour, two teaspoons of baking powder, salt to taste and water enough to make thin batter.—Mrs. M. F. Patterson. fourteen THE TWIN-CITY HOUSEWIFE Sandwiches Almond Sandwiches Blanch almonds, grind and mix with mayonnaise and spread be- tween thinly sliced bread.—Miss Mary Bailey. Cheese Sandwiches, No. 1 Chop eight olives, mix with highly seasoned cheese, and spread between slices of buttered bread. Cheese Sandwiches, No. 2 Into one pound of grated cheese stir one-half cup of cream and one cup of pecans, almonds, and English walnuts chopped fine. Spread on thin slices of bread over which have been put mayonnaise dressing. —Mrs. N. S. Wilson. Cheese Sandwiches, No. 3 One-half pound of grated cheese, one good sized Bermuda onion chopped fine, one teaspoon Worcestershire sauce, half a teaspoon of salt, and a dash of cayenne. Mix with mayonnaise and use as filling for sandwiches.—Mrs. W. C. Linville. Chicken Sandwiches Boil one chicken tender and low in its broth, pull off all skin and put meat through a chopper with six hard boiled eggs. Season highly, put back in liquor and set on ice during night to jelly. Spread bread with mayonnaise and slice and put chicken between—Mrs. W. J. Conrad. Club Sandwiches Three slices of bread thinly cut in any desirable shape, toasted and buttered. Place a lettuce leaf on the lower slice and on it put thin slices of chicken breast. Put on this a second slice of bread, and on this a lettuce leaf and thin slices of broiled breakfast bacon. Cover with the third slice of bread, finish with thin lengthwise slices of cucumber pickle. If liked, thin slices of tomato and some mayonnaise dressing may be used with the meat between the slices of bread.— Mrs. J. M. Lentz. Cucumber Sandwiches Pare cucumbers, slice very thin and put in ice water for half an hour. Take from water and drain; put in a dish and pour over them French dressing. Place between thin slices of buttered bread. Egg Sandwiches Boil the eggs for forty-five minutes, plunge into cold water and peel. Rub them through a sieve and to each egg allow one-half a tea- Spoon of soft butter. Work to a paste; season highly and spread be- tween thin slices of bread. Fig Sandwiches Between thin slices of bread cut in fancy shapes and buttered spread the following filling: One-half pound finely-chopped figs, one- third cup of Sugar, one-half cup boiling water, two ‘tablespoons of lemon juice. Mix all together and cook in a double boiler until thick enough to spread.—Mrs. J. B. McCreary. THE TWIN-CITY HOUSEWIFE fifteen Jelly Sandwiches Cut fresh bread while yet warm as thinly as possible. Butter slices evenly, spread with lemon jelly and sprinkle with freshly grated cocoanut.—Miss Grace Whitaker. Ginger Sandwiches Butter very thin slices of bread and cover with finely minced crystalized ginger. Ham and Egg eandeichee Chop fine cold boiled ham and hard-boiled eggs, mix and season with salt, pepper and a little mustard. Moisten slightly and spread between thin slices of bread. For rolled sandwiches it is necessary to have fresh bread, cut lengthwise in thin slices and buttered before cutting. After the meat is spread on, roll up and wrap in a long, nar- row cloth until needed, that they may keep their shape. Lamb Sandwiches Cook meat until tender, mince very fine. Add enough thick cream to moisten, season with salt and spread between thin slices of buttered bread. Veal may be used in the same way. Lettuce Sandwiches Take the white part of the lettuce and wipe perfectly dry; have ready three hard-boiled eggs, remove yolks and rub to a paste with four tablespoons of thick-cream; add one-half teaspoon of lemon juice and about four tablespoons of whipped cream; season with red pepper, and one teaspoon of salt. Cover slices of buttered bread with slices of lettuce, put in a goodly quantity of the dressing and on top of this another slice of bread.—Mrs. H. V. Horton. Lunch or Tea Sandwiches Chop equal quantities of figs, dates, raisins, citron or any candied fruit. Place in a mold and pour over it melted jelly; if the jelly is not firm add a little gelatine when melting it. Move a fork gently through the mass to be sure the jelly settles all around the fruit. Put on ice or in a cool place till firm. Make up as other sandwiches or on brown bread.—Mrs. S. E. Allen. Maple Sandwiches Take white and whole wheat bread, cut circular, butter and spread with maple cream and place together in pairs, using one of each kind. Maple Cream. Boil together one-half pound each of Maple and brown sugar, one-half cup water and one-half teaspoon cream tartar. When it will form a soft ball when dropped into cold water pour into a shallow platter and beat until thick and creamy.—Miss Grace Whitaker. Nut Sandwiches Thin slices of whole wheat bread cut circular and buttered. For filling use chopped salted peanuts mixed with sufficient mayonnaise to spread easily. English walnuts or pecans may be substituted for peanuts.—Miss Grace B. Whitaker. Nut-Ginger Sandwiches Take three long thin slices of buttered bread. Between the first and second place a layer of chopped preserved ginger mixed with cream. Between the second and third slices place a layer of chopped walnuts. Tie each sandwich with ribbon to emphasize the color scheme.—Miss Grace B. Whitaker. sixteen THE TWIN-CITY HOUSEWIFE Olive Sandwiches Ten large olives, two heaping teaspoons each of mayonnaise and cracker dust. Pour boiling water over the olives, and let them stand five minutes; drain and cover with ice water. When cold and crisp, wipe dry, stone and chop very fine with a silver knife. Have the may- onnaise very stiff; chop and blend together and spread on thin slices of unbuttered bread. Olive and Cheese Sandwiches Thin slices of bread evenly buttered, and cut hexagon shape. Between the slices place a layer of Neufchatel cheese mixed to a paste with equal quantities of cream and salad dressing and covered thickly with choppd olives.—Miss Grace B. Whitaker. Oyster Sandwiches Remove the muscles from a pint of solid raw oysters and chop fine. Add one-fourth of a teaspoon of salt, one-eighth of a teaspoon of pepper and a dash of cayenne. Put it into a saucepan with two tablespoons of butter and three tablespoons of cracker crumbs. Heat until steaming, then add one-half cup of thick cream, in which has been beaten the yolks of two raw eggs. Stir until the mixture thick- ens. Remove from the fire and add ten drops of lemon juice and more seasoning if liked. When cold, spread between thin slices of but- tered bread. Pepper Sandwiches, No. 1 One small size can of sweet red pepper, one and a half ten cent cans of potted ham, mix well and add any good salad dressing. This quantity will make a hundred sandwiches.—Mrs. James K, Norfleet. Pepper Sandwiches, No. 2 Run through a meat chopper together one can of sweet peppers, and three fourths of a pound of cheese, Moisten with a little mayon- naise dressing, and use as a filling between thin slices of bread spread with mayonnaise.—Mrs. Clarence Grimes. Raisin Sandwiches, No. 1 Spread bread with cooked mayonnaise and cover thickly with raisins and pecans mixed.—Mrs. J. A. McDowell. Raisin Sandwiches, No. 2 Grind seeded raisins and pecans or English walnuts through meat chopper. Take equal quantities of each, mix with wine or orange juice and spread between very thin slices of buttered bread.—Miss Evabelle Covington. Ribbon Sandwiches, No. -1 Take three square thin slices of white bread and two correspond- ing slices of whole wheat bread. Butter, and place between each two slices, the white bread being on the outside, a filling made of egg paste. Take a sharp knife and cut crosswise into thin slices, each five (three white, two whole wheat) slices of bread. Egg paste is prepared by mashing the yolks of three hard-boiled eggs to a paste with two table- spoons of salad dressing. Pepper and salt to taste.—Mrs. J. M. Lentz. Ribbon Sandwiches, No. 2 Cut crust off all four sides of a loaf each of white and of brown bread. Cut the bread in Slices half an inch thick lengthwise the loaf. Spread white slice with a mixture of ground olives and mayonnaise, put on it a slice of brown bread and spread this with a mixture of pepper and cheese. On top put a slice of white bread. Cut as you would a layer cake.—Mrs. A. S. Hanes. THE TWIN-CITY HOUSEWIFE seventeen Sardine Sandwiches Empty one box of sardines, remove skin and bone and rub to a paste; add one teaspoon of prepared mustard, one heaping teaspoon of melted butter, one-fourth teaspoon of salt, a little cayenne, juice of half lemon; mix well. Cut bread in thin slices and spread first with butter, then with a thin layer of the mixture. Do not put slices to- gether, but garnish with bits of olive and arrange on a platter.— Mrs. Watt Martin. Salmon Sandwiches Between thin slices of bread cut triangular and buttered put a lettuce leaf and on it canned salmon dressed with lemon juice, salt and pepper.—Miss Ella Hinshaw. Tomato Sandwiches Slice bread thin, cut in circular shape and spread with thick mayon- naise. Slice firm tomatoes very thin, place a slice between two slices of the bread and serve at once or they will be soggy. Tutti Frutti Sandwiches One cupful each of dates, crystalized cherries, figs and blanched al- monds. Chop very fine and mix with pineapple juice and spread be- tween slices of buttered light bread.—Mrs. James K. Norfleet. Tomato and Celery Sandwiches Peel four medium size tomatoes and cut into small bits; to this add two stalks of celery cut fine. Mix with French dressing and stand on ice until thoroughly chilled. Spread buttered light bread or crackers with the mixture, with a crisp lettuce leaf between.—Mrs. C. S. Lawrence. Canapes Make canapes by slicing bread one-fourth inch thick and cutting in oblong strips or in circular shape. The bread should then be toasted or fried a delicate brown and spread with finely minced meat or chicken, egg, or cheese, highly seasoned and made into a paste with white sauce, cream, or melted butter. Serve hot or cold. They are nice for supper, or may be substituted for the oyster course at a luncheon or dinner. ty i eighteen THE TWIN-CITY HOUSEWIFE ~ Croquettes In making croquettes, the object should be to have the inside as creamy and the outside as crisp as possible, so have mixture as soft as it can be to keep its shape after being moulded. Whites of eggs which have accumulated may be used to dip croquettes in before frying, as the yellow is not essential. See that the entire surface of the cro- quette is coated with the egg; if it is not, the grease will penetrate the interior, causing it to crumble. To test fat for frying, put in'a cube. of stale bread. The fat should be hot enough to fry it a light brown in forty seconds if croquettes are made of cooked food; in sixty seconds if of raw food. Bean Croquettes Boil beans until well done and dry; season with butter, pepper and salt. Mash fine and make into little cakes, dip in beaten egg and bread crumbs and fry brown. Served with olives and little red pep- pers it makes a very pretty dish—Mrs. S. E. Allen. Beef Croquettes Mince fine, cold roast beef, add one-half as much mashed Irish potato, season with pepper and salt, shape, and fry. Parsley or celery seed may be added if liked. Cheese Croquettes Make a sauce of three level tablespoons of butter, one-third of a cup of flour, two-thirds of a cup of milk. Add yolks of two eggs, one-half cup grated Parmesan cheese and one cup of any desired cheese broken in bits. Season with salt and cayenne. When cold, shape, dip in egg and bread crumbs and fry in deep fat. Chicken Croquettes About one-fourth as much fine bread crumbs as meat, one egg beaten well, to each cup of meat. Moisten with gravy and season to taste with salt, pepper and chopped parsley. Make into shapes roll in cracker dust and fry in half lard and half butter. Ham Croquettes Take nice bits of fat and lean ham, cut up fine with scissors, put in pan with a little hot water. To one pint of ham use the yolks of four eggs beaten, small piece of butter, a little pepper (salt if needed), two spoons cream, one-half teaspoon of prepared mustard. Stir this mixture into the ham. Let thicken and pour on buttered toast, or if croquettes are wanted dip them in bread crumbs and egg and fry them in balls.—Mrs. J. A. Dickson. Salmon Croquettes Take the bones and oil from one can of salmon. Boil three good size Irish potatoes. Mash them thoroughly and season with butter, salt and pepper. Add the salmon to this and mix well. Dip in raw eggs and cracker dust as you roll the croquettes into shape and fry in hot lard.—Mrs. J. M. Rogers. Potato Croquettes, No. 1 Mash Irish potato and to it add one tablespoon of butter or two of cream to one pint, then make exactly like Veal Croquettes, No. 2. THE TWIN-CITY HOUSEWIFE nineteen Potato Croquettes, No. 2 Two cups mashed potatoes, yolks of two eggs, two tablespoons of cream, one tablespoon chopped parsley, one teaspoon lemon juice, a piece of butter the size of a walnut, one teaspoon of salt, and a dash of cayenne. Beat the yolks light and mix all ingredients together. Form into croquettes, roll in egg, then in bread crumbs and fry in boiling lard two or three ata time. This will make twelve croquettes. —Mrs. M. F. Patterson. Macaroni Croquettes Four ounces of macaroni, yolks of two eggs, two tablespoons of butter, two tablespoons of grated cheese, three-fourths of a cup milk, salt and pepper to taste. Boil the macaroni twenty-fiae minutes, drain and lay in cold water, drain again and chop fine. Put the milk on to boil, melt the butter and to it add the flour and stir until smooth. Stir this into the boiling milk and keep stirring until it thickens; then add the cheese, macaroni, salt, pepper and the well-beaten yolks. Cook one minute, when cool form into cone-shaped croquettes and fry in hot lard.—Mrs. F. G. Schaum. Rice Croquettes One quart of milk, one cup of rice, one tablespoon of chopped parsley, yolks of four eggs, salt and white pepper to taste. Wash rice and put in a double boiler with the milk about one hour, or until very thick. Take from the vessel, beat until smooth. Add the yolks - of the eggs, parsley and other seasoning and turn into a dish to cool. When thoroughly cool form into shapes, dip into beaten egg and then into cracker crumbs and fry in boiling oil or fat—Mrs. W. A. Whitaker. Veal Croquettes, No. 1 Put cold veal through meat chopper, add a set of brains cooked until tender, season with salt and pepper and moisten with an egg. Form in shapes, dip in raw egg and cracker meal and fry in hot lard. —Mrs. J. M. Lentz. Veal Croquettes, No. 2 Chop cold cooked veal very fine. Season highly with salt, pep- per, cayenne, onion juice, celery salt, parsley and a little lemon juice if you wish. Moisten with beaten egg and white sauce. Mold into any desired shape, roll in fine bread crumbs, then coat over with egg, either white alone or yellow and white to which has been added a tablespoon of water. Cover with crumbs again and fry in smoking hot fat——Teacher Domestic Science, Salem College. Veal Croquettes, No. 3 Chop cold veal very fine, season with salt, pepper and parsley; moisten with white sauce, roll in powdered cracker crumbs and seas- oned egg and fry in smoking hot fat. Sauce.—One-half pint hot cream or milk, one-half teaspoon of salt, a dash of cayenne pepper, a little black pepper, one heaping tablespoon of butter and two of flour. Scald the milk, stir the flour into the melted butter and add to the boiling cream; then add the seasoning. Stir until very thick. Add the meat, mix well. Put aside to cool. Form into pyramids and finish as above. —Mrs. H. V. Horton. oe ‘THE TWIN-CITY HOUSEWIFE Egqas and Omelets Beauregard Eggs Put into boiling water five eggs and let stand at boiling point without boiling, for thirty minutes when the whites will be perfectly tender and digestible. When done place at once in cold water to prevent turning dark. Press whites and yolks separately through potato ricer. Add whites to White Sauce (page 34). Arrange a dozen slices of toast on a platter and garnish with parsley. Place on each slice a large spoonful of the white mixture and sprinkle the yolks over the top.—Mrs. Henry Roan. Boiled Eggs Put eggs in boiling water sufficient to cover, remove vessel to back of stove where water will not boil. Take out in six or eight minutes if liked soft boiled; if wanted hard, cook forty-five minutes. Cheese Souffle, No. 1 Crumble three thick slices of light bread in stewpan, without a particle of crust. Boil soft in one cup of sweet milk, stir while cook- ing. Add one-half teaspoon of mustard, some red pepper and salt. Have ready one and one-half cups grated cheese mixed with yolks of three eggs and piece of butter size of walnut. Stir that in mixture over fire until smooth, then remove from stove and stir in the well- beaten whites of three eggs. Bake in individual baking dishes until brown on top.—Miss Mary Bailey. Cheese Souffle, No. 2 Rub together three tablespoons each of flour and butter until well mixed. Add one cup of milk and cook, stirring until it boils. Add one cup grated cheese, salt and pepper to taste and let cool. Beat three eggs, whites and yolks separately. Add yolks to the mixture in the saucepan and blend thoroughly. Lastly fold in the beaten whites, turn into a deep well-greased dish. Bake in a moderate oven about twenty-five minutes and serve at once.—Mrs. J. Conrad Watkins. Hominy and Cheese Souffle To one cup of cold cooked hominy or grits add one-fourth cup hot milk and, with a fork, beat until very smooth. Season to taste with salt and paprika and add one cup grated cheese and the grated rind of half a lemon. Stir into the mixture the well-beaten yolks of two eggs, then fold in the stiffly beaten whites. Pour into buttered baking dish or ramekins and bake in a hot oven until firm in center, about twenty minutes. Serve at once.—Miss L. J. Willson. Dressed Eggs Boil egg one hour, peel, cut in half, remove the yolks; grate the yolks, season with butter, salt, pepper, a little vinegar, mustard a pinch of sugar and some celery seed. Pack into the whites and dress the dish with parsley or nasturtium flowers.—Miss Augusta Watkins. Eggs a La Creme Six eggs boiled hard and chopped fine. Put in a dish alternate layers of the chopped eggs and grated bread crumbs. When the dish is full pour on one pint of boiling milk, seasoned with butter, pep: per and salt. Bake a light brown. THE TWIN-CITY HOUSEWIFE twenty-one Eggs in Ramekins Butter ramekins, cover bottom and sides with bread crumbs, break an egg into it, season with bits of butter, salt and pepper, cover with buttered crumbs and place in oven until egg white is firm and crumbs brown. Egg Pie Line a pie pan with nice pastry and if eggs are liked very soft, partly cook the bottom crust before putting in the eggs. Break as many eggs as will cover the bottom of the pan, scatter bits of butter over the eggs, sprinkle lightly with black pepper and if butter is not very salty add a small pinch of salt. Put on top crust and bake quickly. Serve hot. Egg Rings One cup each cold chopped meat and fine bread crumbs, one- fourth teaspoon each salt and pepper. Put into well-greased gem pans making rings about half the depth of the pans, and covering the sides. Break one egg into the center of each, season with salt, pepper and a little butter. Bake.—Mrs. Ernest Dalton. Goldenrod Eggs Make a thin cream sauce and add to it the finely chopped whites of hard boiled eggs. Arrange slices of toast on a platter, pour over ‘them the sauce and sprinkle over it the hard boiled yolks which have been forced through a potato ricer. Garnish with parsley. Serve very hot. Mock Brains Boil one cup of oatmeal. While this is cooking fry one or two slices of bacon until well done. Pour in the oatmeal and scramble with six or eight eggs. Salt and pepper to taste—Mrs. Ernest Dalton. Poached Eggs Carefully break eggs into a shallow pan of boiling water to which a little salt has been added. When done take them up and lay each one on a slice of toast. Sprinkle with pepper and bits of butter. Serve very hot. Scrambled Eggs Beat eggs a little so as to partly mix whites and yolks, season with salt and pepper. Have hot lard in a frying pan, pour in eggs, stirring constantly until cooked well but not hard. A few fine bread crumbs may be added to increase quantity when eggs are scarce, without detracting from the taste. Milk used instead of lard in the frying pan makes the dish more delicate and suitable for invalids or children. A little grated cheese added to eggs while cooking is nice for a change. Swiss Eggs Six eggs, one-fourth pound of cheese, one-third cup of cream, two tablespoons of butter, one teaspoon of mustard, one-half teaspoon of salt, a pinch of cayenne. Cut the cheese into thin shavings; butter a dish and spread the cheese in it, upon the cheese distributing in small portions the remainder of the butter. Mix the salt, cayenne, mustard and cream, and pour half of the mixture over the cheese. Break the eggs in fhe dish and after pouring over them the remaining quid, place in the oven and cook for eight minutes.—Mrs. H. V. Hofion. ‘ligt twenty-two THE TWIN-CITY HOUSEWIFE Welsh Rarebits Welsh Rarebit, No. 1 One pound cheese, one tablespoon butter. Melt butter and to it add cheese which has been cut into little pieces. Stir constantly and as it grows smooth add ale or beer by spoonfuls until it is of the desired consistency. Season with salt, a little cayenne and serve on crackers or toast at once. Welsh Rarebit, No. 2 One cup grated cheese, one-fourth cup milk, one egg, one-fourth teaspoon mustard, a pinch of cayenne pepper. Heat cheese and milk over hot water until cheese is melted; add dry ingredients mixed with beaten egg, stirring until mixture thickens. Serve on toast or crackers.—Miss Gash, Brevard. THE TWIN-CITY HOUSEWIFE twenty-three ®melets A general rule for omelets is to allow one egg for each person to be served, and one tablespoon of liquid for each egg. Hot water makes a more tender omelet than milk. If a few grains of baking powder are added to an omelet it will not be so likely to fall. When brown underneath it is well to place pan containing omelet on rack in oven for a few minutes before attempting to fold over, especially if it is a thick one. Cheese Omelet Beat four eggs very light and to them add one-half cup milk, one teaspoon flour, a little parsley, pepper, salt, a tablespoon butter and one-half cup grated cheese. Beat all well together and pour into a pan in which a large tablespoon of butter has been heated. Let cook until a light brown, fold over, and dish for table. Shake pan while omelet is cooking. It should be eaten at once.—Mrs. C. L. Carroll. Corn Omelet Beat the yolks of five eggs until light, add one-half of a cupful of cream and one pint of new corn scraped from the ear. When mixed add one scant teaspoonful of salt, one-quarter of teaspoon of white pepper and the whites whipped to a stiff dry froth. Melt one tea- spoon of butter in a hot frying pan and when hissing hot pour in one- half of the mixture, shake and stir until set, then roll and turn out on a hot platter. Cook the remainder in the same way and serve at once. Cuban Omelet Beat eggs slightly together, add one tablespoon milk to each egg, season to taste and pour into a frying pan containing hot fat. Cook until the consistency of whipped cream, stirring constantly. Put directly over fire for a few moments to brown under side. Fold, and turn on hot dish, pouring around it thick tomato sauce highly seasoned with onion. Puff Omelet Beat the yellows of six eggs and to them add a teacup of sweet milk and a pinch of salt. Beat together a tablespoon of flour and a tablespoon of butter. Add to the eggs and beat together, lastly add the beaten whites. Pour the mixture into a hot frying pan, in which a tablespoon of lard has been melted. Cook on top of the stove until nearly done, then set in oven and brown. Place on a hot dish and serve at once.—Miss Mary Hodgin. twenty-four THE TWIN-CITY HOUSEWIFE DOYPS Put soup bone on in cold water and heat gradually to boiling point. As scum rises it should be removed. Cover, and cook slowly until all substance is out. Add seasoning, strain and put away to use as needed. Scraps of meat either raw or cooked and bits of bone and fat trimmed from steak or roast may also be used to make stock. Cream of Asparagus Soup Wash one bunch of asparagus, put it in boiling water and let boil gently for three-quarters of an hour. Take from water and cut off tops and put aside until wanted. Put one quart of milk on to boil in a double boiler. Press the asparagus stalks through a colander and add them to the milk. Rub one tablespoon of butter and two even table- spoons of corn starch or flour together until smooth. Add to the boil- ing milk and stir constantly until it thickens. Add asparagus tops, salt and pepper to taste, and serve.—Mrs. C. D. Ogburn. Bouillon Dissolve one-fourth teaspoon extract of beef in one cup boiling water. To this add one tablespoon sherry or port wine, one clove and salt to taste. Serve immediately. Beef Tea Two pounds of lean, raw beef, chopped fine, one cup cold water. Put in a glass jar and let stand until water is well colored. Place jar in a kettle of cold water, and heat gradually, keeping it below the boiling point several hours until beef is white. Remove from stove and strain, pressing meat hard to get all the juice. When wanted put four tablespoons of this to one cup boiling water. Sea- son to taste. Celery Soup One head of celery, one quart of milk, a slice of onion, one table- spoon of butter, one tablespoon of flour, one teaspoon of salt, half a saltspoon of pepper. Wash and scrape celery well, cut into inch pieces and boil in a pint of salted water until soft; boil the onion, chopped, in the milk for ten minutes, and add it to the celery; rub through a fine strainer and boil again. When boiling add butter and flour, which have been cooked together, by melting the butter and stirring the flour in. Stir the Soup until smooth and well cooked; add the seasoning, boil five minutes and strain into a tureen. Puree of Chestnut To four cups of water in which chicken has been cooked add two cups boiled and mashed chestnuts, a little onion, a teaspoon finely minced celery, and a sprig of parsley. Cook ten minutes, strain, add two cups hot milk, and thicken with two tablespoons each butter and flour rubbed to a paste. THE TWIN-CITY HOUSEWIFE twenty-five Consomme Cut into dice four pounds of lean beef from the round; put about one ounce of suet and one small onion (sliced) into the soup kettle, and cook until a good brown; then add the meat; cook withut cover- ing thirty minutes; add the cold water, cover the kettle and simmer gently for about three hours; at the end of this time add four cloves, a@ piece of celery, and simmer one hour longer. Strain and stand away to cool. When cold, remove all grease from the surface. Turn the consomme into a kettle; beat the white of an egg with a halt- cupful of cold water, add it to the boiling consomme, boil one minute and strain through cheese cloth. Season, and it is ready to serve. If not dark, add a teaspoonful of caramel.—Mrs. Rorer. Chicken Soup, No. 1 After cooking a number of chickens for salad take the broth and let come to a boil. Season with pepper, salt and butter, into which has been rubbed a little flour. Cut chicken livers fine and add just before taking from the stove. Pour into a tureen containing some thick cream (whipped or unwhipped). Serve with croutons, made by cutting stale bread into small cubes, put in oven and toasted until a delicate brown.—Miss Mamie Dwire. Chicken Soup, No. 2 Soak one cup stale crumbs in one-half cup milk and add the yolks _of three hard boiled eggs and the breast meat of a chicken which has been put through a meat chopper, using finest blade. Add gradually one and a half cups scalded milk and three and a half cups of the water in which chicken was cooked. Rub to a paste two and a half teaspoons each of butter and flour and use as thickening. Season with pepper and salt, and a little minced celery. Strain before serving. Corn Soup One dozen ears of corn, salt, pepper, a piece of butter the size of an egg rolled in flour, and one pint of milk. Grate the corn, cover the cobs with water and boil, strain, and add the corn, milk, season- ing and butter. Beat an egg, pour the boiling soup over it, stirring until well mixed and it is ready to serve.—Bethlehem Cook Book. Green Pea Soup To three cups of jellied soup stock, take one pint can of June peas. Cook the peas until partially tender in three cups of water; add to the stock and cook thoroughly; strain, and before sending to table return to the stove and stir in slowly one tablespoon of but- ter, mixed with one tablespoon of flour. Fry dice of bread and put in tureen at last. An asparagus soup may be made in the same way by taking three bunches of asparagus and using for thickening a tablespoon of corn starch in a cup of cream or milk and omitting the fried bread.—Mrs. Frank Coleman. Gumbo, No. 1 Put into a kettle a tablespoon or lard or butter, add to it enough flour to make a thick paste and stir until brown. Dress and cut up as for frying one chicken, pound with a hammer to crack the bones. ‘Put it into a kettle and let brown, shaking ocasionally to keep it from burning. Next add a quart of okra which has been washed and cut into slices. Cook slowly for a few minutes, then add a soup bone, one onion, chopped fine, one can of tomatoes, one pod of red pepper cut very fine, salt, pepper, and celery seed to taste. Stir well; add three quarts of boiling water, and cook slowly three hours on back of stove. twenty-six THE TWIN-CITY HOUSEWIFE Gumbo, No. 2 Take two or three crabs (a young chicken may be substituted if desired) and one-fourth pound raw ham, cut in pieces and fry brown in one tablespoon bacon grease. Add one medium sized onion cut fine and when slightly brown add two ripe tomatoes; let cook down, add about a pint of water and when it comes to a boil put in one quart of okra cut in thin round slices. Let cook about twenty minutes or until tender, adding water as necessary according to how thin it is desired. Season with salt and about half a pod hot pepper. Serve with rice——Mrs. J. K. Pepper. Noodle Soup Take the yolks of three eggs and beat until light and add as much flour as can be worked in. Flour the bread board and roll the dough into as thin a sheet as you can. Lay aside until dry enough to roll up. Take a sharp knife and cut in as fine strips as possible, toss lightly in hand to separate strips. Take any stock you prefer, season with salt and pepper, bring to a boil and about twenty minutes before serv- ing, add the noodles.—Mrs. G. L. Miller. Oyster Soup Put one quart of oysters in colander and pour cold water over them. Put into a stew pan one quart of sweet milk (part water can be used if desired). Let come to a boil, put in the oysters and cook until plump and the edges curl. Just before removing from the fire add one-half pound of butter, salt, and white pepper to taste. A little cayenne can be added if wished, and a little chopped celery improves the flavor. Cream of Potato Soup Select three large potatoes, pare, wash and boil for five minutes, drain, and throw the water away. Cover with a pint of fresh boiling water, add an onion sliced, a bay leaf, and a stalk of celery chopped. Cover and boil until the potatoes are tender, press through a sieve into a quart of boiled milk to which has been added two tablespoons of flour, one of butter, a teaspoonful of salt and some pepper. Let cook for five minutes.—Mrs. R. B. Crawford. Cream of Tomato Soup Put in to stew one can of tomatoes, with salt, pepper and two tea- spoons of sugar. When stewed down a little, strain through a colander and add a pinch of soda. Have on a quart of rich milk, thicken with two tablespoons of flour, and add a lump of butter the size of an egg. Add to this the tomato, a little at a time to prevent curdling.—Mrs. Frank Coleman. Tomato Bisque Put two quarts of tomatoes on to boil with two small onions, bay leaves, and a stalk of celery. Season with one hour and strain. four pepper and salt, boil Have ready a cream made as follows: One quart of milk, into which stir a paste made by rubbing togethe cup each of flour and butter, and a teaspoon of salt. Cook in a double boiler, and when creamy and smooth, turn into the tomato liquor. Serve | in cups with whipped cream.—Mrs. B. B. Owens. Tr one-half THE TWIN-CITY HOUSEWIFE twenly-seven Tomato Soup Boil together one quart can of tomatoes, one pint hot water, one tablespoon of sugar, one teaspoon of salt, two bay leaves, four cloves, and four pepper corns. Put one tablespoon of butter in a saucepan, and when it begins to bubble add one-half an onion chopped fine, and a little parsley. Fry five minutes, being careful not to let burn. Add one table- - spoon of flour to make a smooth paste. Stir this mixture into the tomato and let cook until as thick as wanted. Just before removing from the stove add one-fourth teaspoon of soda and stir well. Strain before serving. If liked, a little chopped celery may be added to the other seasoning.—Mrs. Edwin L. Jones. Vegetable Soup Two quarts beef broth, three tablespoons of rice, one cup tomatoes, one-half cup corn, one-half cup peas, one carrot, two potatoes, one small bunch of celery, a little parsley. If liked, a little shredded cabbage, a small quantity of chopped onion or any other suitable vegetable may be added. This may be strained, or if thick soup is preferred it can be served without straining. twenty-eight THE TWIN-CITY HOUSEWIFE Fish In frying fish always cook skin side first, then turn and cook the other side. In soaking salt fish always place skin side up or it will be as salty after soaking as before. Before cooking fish take a knife and, beginning at the tail, run point along entire length of back bone on inside, after which rinse thor- oughly. In this way you will be rid of the clotted blood which accum- ulates just underneath the skin on under side of bone and which if left, will cause fish to have a strong taste. Never put fish in water or directly on ice after cleaning, as it will s0ak away the flavor. Instead, wipe dry, wrap in a clean cloth and put on a dish and keep in ice box or refrigerator until ready to use. To keep oysters, put in a fruit jar and screw cover on tight, lay jar in a basin of water enough to cover, and place anywhere in refrigera- tor. If the can is simply set in refrigerator the oysters in top of can will be likely to spoil. Boiled Corned Blue Fish Salt a large bluefish and let it stand a day and night. Wash off salt, wrap in cheesecloth and let boil half an hour. Serve immediately with sliced hard boiled eggs and thick white sauce. The platter is very pretty garnished with mashed Irish potatoes put through a pastry bag and sprinkled with chopped parsley—Mrs. W. T. Old. Broiled Bluefish or Spanish Mackerel Split a three pound fish lenghtwise, leaving all the bone on one side. Wipe dry and place in hot greased frying pan or under the flame of a gas stove, flesh side up. Let brown on one side and then on the other, seasoning with salt and pepper. Serve on hot platter with three tablespoons melted butter poured over it. Garnish with sliced lemon and potatoes Julienne—Mrs. W. T. Old. Scrambled Crab Meat Use one pint of fresh, or one can of crab meat. Beat until very light four eggs and scramble in hot pan. When eggs are half done stir in dry crab meat and season to taste with salt and pepper. Garn- ish platter with fried tomatoes and serve immediately.—Mrs. W. T. Old. Deviled Crabs Pick over crab meat very carefully. Add bread crumbs, eggs, pre- pared mustard, salt, black and cayenne pepper. A few canned peas may also be added. Mould and pack in crab shells. Bake in slow oven.—Mrs. A. A. Meyers. Baked Fish Into a baking pan put a few very thin slices of bacon and on them lay the fish which has been gashed crosswise almost through in three or four places. On top of it put two or three slices of the bacon, and over and around it put thinly-sliced Irish potatoes. Pour into the pan a little hot water, add one-half tablespoon finely minced onion, and bake in covered pan until well done. In serving heap the sliced potatoes around fish, and garnish with parsley and thin slices of lemon. THE TWIN-CITY HOUSEWIFE twenty-nine Boiled Fish Wash the fish well in cold water and wrap in a thin cloth (cheese cloth will do) and cover with water, to which salt has been added. Boil ten minutes to every pound of fish. Take from the water as soon as done, drain, remove cloth, put on dish and serve with Hollandaise sauce.—Mrs. C. D. Ogburn. Creamed Fish Take one pint of sweet milk and let it come to a boil, add corn- starch enough to make it a little thicker than cream, a piece of butter the size of a large walnut, salt and pepper. To this add two cups of boneless fish. Serve in green peppers. A little of the pepper may be chopped fine and put in the fish.—Mrs. R. B. Crawford. A Nice Way of Serving Fish Take two pieces of fish, size of hand, press together with dressing. Roll the whole in egg and crumbs and bake in a well-buttered pan, basting often with butter. The dressing is made the same as for baked shad, onion improving the flavor very much. Serve with a mayonnaise dressing and add small cucumber pickles chopped very fine.—Mrs. EB. G. Hester. Planked Fish Clean and split fish and place skin side down on an oak plank which has been brushed with oil or melted butter. Sprinkle fish with salt and pepper and brush with melted butter. Bake over dripping pan for half an hour in a hot oven. Serve on plank with garnish of parsley and lemon. If liked a little onion juice may be added to the butter with which fish is seasoned. If plank is not available, place fish in pan large enough for it to lie perfectly flat and place a weight on it for a few moments after putting in oven, and it will be almost as good. Fish a la Creme, No. 1 Mix one and three-fourth cups fish (either ‘left over’ or cooked for the purpose, in boiling salt water) with one cup white sauce and season with salt, pepper and a little minced parsley. Fill a small buttered baking dish or ramekins with the mixture, cover with buttered crumbs and bake until brown. Fish a la Creme, No. 2 One pint of pieces of cold cooked fish, yolks of two eggs, one pint of milk, one blade of mace, one bay leaf, a sprig of parsley, a small piece of onion, one large tablespoon of butter seven tablespoons of flour. Put the milk in a boiler add to it the onion, mace, parsley and bay leaf, and let it stand until boiling hot. Put the butter in a frying pan to melt without browning; add the flour; stir until thoroughly mixed. Strain into it the milk, stirring continuously until it boils. Take from the fire, add a teaspoon of salt, one-quarter teaspoon of pep- per, and the well-beaten yolks. Add the fish carefully and turn the whole into a baking dish, or small individual dishes, sprinkle the top with bread crumbs and bits of butter and put in the oven a few minutes to brown.—Mrs. Lindsay Patterson. Fish Cutlets To one and a half cups cold flaked fish add one cup thick white sauce. Shape, dip in egg and crumbs, and fry in hot fat. thirty THE TWIN-CITY HOUSEWIFE Swedish Halibut Cut halibut or any other fish which is large enough, into pieces about two by two and a half inches, dip in melted butter and place in baking dish. Put a slice of tomato on each piece and on this a thin slice of onion. Bake twenty minutes in a brisk oven. Remove onion and drain off liquid. Add a generous amount of cream or thin white sauce and bake twenty minutes longer—Teacher Domestic Science, Salem College. Lobster Newburg Remove meat from a large lobster and cut into half inch pieces. Beat yolks of three eggs, add one pint of cream and one-half glass of sherry. Cook in double boiler, stirring constantly until thick. Add one-half teaspoon salt and a salt spoon of paprika: Next add diced lobster, let get hot, and serve—Mrs. Geo. F. Dwire. Broiled Salt Mackerel Soak over night in an earthen vessel of cold water. Drain care- fully in a dry cloth. Butter the bars of the gridiron to prevent stick- ing and broil the fish, laying it on ths broiler inside down. Turn for an instant before taking up. Serve on a platter with a liberal supply of butter. Garnish with thin slices of lemon.—Mrs. V. O. Thompson. Salt Mackerel Soak in cold water over night. Cook in boiling water until tender, which will be in a very few minutes. The entire back bone can be easily removed. Place fish on hot platter, season with pepper and bits of butter. Garnish with parsley and slices of lemon.—Miss Kate Hanes. Creamed Oysters Two tablespoons each of butter and flour rubbed together until smooth. Add to this one pint milk and cream mixed, and let come to a boil, stirring constantly. Parboil oysters first, then put into this mixture and let remain about five minutes—Miss P. H. Church. Creamed Oysters in Peppers Heat a quart of oysters to the boiling joint. Drain and make a sauce with the oyster liquid, a little cream, flour, butter, salt and pep- per. Add the oysters. Cut around the stems of red or green pepers and remove stems and seeds. Turn the oysters into these cases, sprinkle with buttered cracker crumbs and brown.—Mrs. R. B. Craw- ford. Fried Oysters Select fine large oysters, remove them from the liquor and place between soft cloths to absorb the moisture. Beat well as many eggs as needed, season with salt and pepper. Into this mixture dip each oyster, roll in cracker dust and fry in one-third lard and two-thirds butter—Miss Mary Hodgin. Oyster Fritters Heat oysters until they begin to curl a little. Drain off liquid and use in making the following batter: To well beaten yolks of two eggs add one-half cup of milk or water (including the liquid drained from oysters) one tablespoon melted butter, a pinch of salt, flour enough for thin batter. Dip each oyster in batter and fry. The same recipe may be used for clam fritters. - ~ Fe- THE TWIN-CITY HOUSEWIFE thirty-one Escalloped Oysters, No. 1 One quart of oysters; butter a dish and put a layer of rolled crackers, sprinkle with salt and pepper, then a layer of oysters with small pieces of butter. Continue in this way until the dish is nearly full, having cracker crumbs and butter on top. Beat one egg in half a teacup of milk and pour over the top. Bake three-quarters of an hour.—Mrs, Wm. L. Hill. Escalloped Oysters, No. 2 Take oysters from liquor, and place in a baking dish a layer of grated bread crumbs, highly seasoned with pepper, salt, celery seed and small bits of butter; then add a layer of the oysters, then the seasoning alternately until the dish is filled. Pour oyster liquor over and grate bread crumbs over whole. Bake until hot through and brown on top.—Mrs. C. G. Lanier, Kebobbed Oysters Drain the juice from oysters. Dip each in egg, then in cracker crumbs, lay very close together over the bottom of a baking dish, sprinkle with salt, pepper, bits of butter, and a little chopped celery. Arrange another layer same way. Pour over it a little oyster liquor and bake a few minutes in a very hot oven. Minced Oysters One quart oysters chopped fine, one cup chopped celery, one and one-half cups browned bread crumbs, four hard boiled eggs chopped fine, four eggs beaten, lump of butter size of an egg, salt, cayenne pepper and a little onion juice. Put in baking dish and bake.—Mrs. R. B. Glenn. Panned Oysters One quart of oysters, wash and let stand in cold water for one hour, drain and put on the stove in a kettle with salt, pepper and butter. Take off as soon as well plumped. Warm one cup of thick sweet cream and add to the oysters when they are done. Pour over buttered toast.—Mrs. Frank Coleman. Oyster Cocktail "Juice of eight lemons, eight teaspoons each of vinegar, horseradish and tomatu catsup, ninety drops of Tabasco sauce, ninety oysters if small; sixty-four if large. Let oysters stand in mixture ten or fifteen minutes. This is sufficient to serve sixteen.—Mrs, C. H. Shelton. Oysters in Ramekins Wash oysters and put in saucepan with boiling water until edges begin to curl. Place in ramekins, sprinkle with buttered bread crumbs, season with salt and pepper and place in oven until crumbs are a light brown. Oyster Pie Stew the oysters not entirely done, with butter, pepper and salt. Line a deep dish with paste, put in the oysters, cover with cracker dust or grated bread crumbs and bake.—Mrs. R. D. Moseley. J nITIIISESSSUSEAURTIOSAAUISSSOSSURIELSOSISESESOSSVEnISSEIIISSSISISOOEISEOSISNOSISOISSSSEUIOSESSISSSOLEOSSEnISOIISSOSSS ESE SES SSSSSSSS Unto ns OOo thirty-two THE TWIN-CITY HOUSEWIFE Pickled Oysters One gallon of oysters, medium size, three pints of good vinegar, two teaspoons each of ground cloves and cinnamon, one teaspoon black pepper, one-half teaspoon cayenne, and one teaspoon of allspice, not ground. Stir spices into vinegar. Strain liquor from oysters, if any. Place oysters raw in the spiced vinegar and let stand fifteen or eight- een hours, stirring gently two or three times with wooden paddle. Strain vinegar off, and serve. If the vinegar is very strongly acid, it should be diluted to ordinary strength. If in a hurry the vinegar may be spiced, heated to the boiling point, and poured over the oysters which may then be served in an hour—but these are not so delicately flavored—Mrs. J. E. Alexander. Oyster Puffs Take one dozen oysters, chopped fine, two eggs beaten separately, two tablespoons sweet milk, one-half teaspoon baking powder, flour enough to make a thin batter and salt and pepper to taste. Mix all together and drop by spoonfuls into hot lard and fry a light brown — Mrs. G. L. Miller. Stewed Oysters, No. 1 Fifty oysters, one tablespoon each butter and flour, one pint milk, six whole allspice, salt and pepper. Drain oysters in colander. Plunge them, colander and all, in cold water and drain again. Put into a hot sauce pan, shake quickly, add milk, rub butter and flour together and stir it into stew. Add allspice watch carefully and when it reaches the boiling point add salt and pepper and serve at once—Mrs. C. L. Carroll. Stewed Oysters, No. 2 One quart of oysters, one pint of milk, one-fourth pound of butter, three tablespoons corn meal, salt and pepper to taste. Strain the oysters through a colander. Take oyster liquor and run through a fine strainer. Into this put the meal, mix well, add half the butter, salt and pepper. Let come to a boil, then add the milk, let this boil, and to it add the oysters. Have tureen hot and into it put the remaining butter, salt and pepper. As soon as the oysters are sufficiently cooked remove them from the kettle with a strainer spoon. Place in the tureen and mix well with the seasoning. Pour the boi and serve immediately.—Miss Fannie Mosely. Scrambled Roe Place in boiling water for ten minutes, remove the skin, and mash. Beat well four eggs, season with salt and pepper, add roe and scramble in hot saucepan with sufficient grease to keep from burning. ling soup over Creamed Salmon Pour liquid from a can of salmon, place the can in a vessel of hot water and let boil until the salmon is thoroughly heated. Drain again, turn into a hot dish, break into small pieces with spoon and pour over it a cream sauce. Escalloped Salmon Pick a pound of canned salmon to pieces, removing all skin and bone. Put a pint of milk on to boil, adding a sprig of parsley, a blade of mace and a teaspoon of minced onion. Meantime put into a frying pan a level tablespoon of butter and two tablespoons of flour. When “bubbly” add hot milk from which onion and spice have been removed. Let this boil up once, add the well beaten yolks of two eggs and sea- s0n with salt and pepper, Put a layer of this sauce on the bottom re hae eae or ramekin, then a layer of the salmon and more ce. Sprinkle with buttered crumbs and b ron le Mrs, G. K. Smith. rown in the oven. THE TWIN-CITY HOUSEWIFE thirty-three Marbled Salmon Cook to a paste, one cup of milk, one-half cup bread crumbs, but- ter size of an egg, a little lemon juice, salt and pepper. Add to this one and a half cups salmon chopped in small pieces. After it is eold fold in well beaten whites of four eggs. Sauce: Heat one cup milk to boiling point. Thicken with one tablespoon each of flour and butter rubbed together; add one table- spoon tomato catsup and one well beaten egg. Cook a few minutes and serve hot.—Miss Jennie Bingham, Statesville. Baked Shad, No. 1 Clean, wash and dry the fish. Make a dressing of grated bread crumbs, butter, salt and pepper to taste. Stuff shad and sew or tie up. Put it in baking pan with a cup of hot water and bake one hour. Baste often with butter and water. Sauce: Boil the gravy with a tablespoon of catsup, one of brown flour wet with cold water, the juice of one lemon. Some think it improves the flavor to add a glass of sherry. Garnish fish with slices of lemon.—Mrs. J. W. Hanes. Baked Shad, No. 2 Remove scales, fins, end of tail, and eyes, split on lower side, clean thoroughly and put in cold place until ready to use. Gash on each side of backbone downwards a couple of inches about two or two and a half inches apart having gashes on one side come between those on the other. This will keep skin from splitting and be an aid in serving. Fill these gashes and the eye cavities with stale crumbs and bits of parsley. Stuff, sew up with coarse thread and dredge with flour. Put two or three slices of bacon in a narrow baking pan. Place fish in pan in shape of letter S, with the split side resting on bottom of pan. Unless a very narrow pan is used it will be necessary to prop fish up in some way to keep it from falling to one side. When it begins to cook, baste with a cup of hot water in which a tablespoon of butter has been melted. For a four to six pound fish, one hour will be required for baking. Serve with potato balls, broiled tomatoes, and Hollandaise sauce. Garnish with parsley and sliced lemon. Stuffing: (Sufficient for a fish weighing four to six pounds.) One and a half cups cracker or bread crumbs, preferably the latter, one- fourth teaspoon each of salt and black pepper, and a dash of cayenne, one teaspoon each chopped onions, parsley, capers and sour pickle, one-fourth cup melted butter or two tablespoons melted butter and one of chopped breakfast bacon. This makes a dry crumbly stuffing. If a moist one is desired, add one beaten egg or one-fourth cup hot water.—Domestic Science Teacher, Salem College. Shrimp Wiggle One can shrimps, two cups canned peas (petits pois) one-half tea- spoon each of salt, Worcestershire sauce, and catsup, four tablespoons butter, one and a half cups milk, two tablespoons flour, and one-eighth teaspoon each paprika and Tabasco sauce. Melt butter; add flour, then milk, the seasoning and lastly the shrimps and the peas drained from the liquor. This may be made in chafing dish and served either in ramekins, pate shells, or on squares of toasted bread or crackers.— Mrs. Aaron Adler Meyers. thirty-four THE TWIN-CITY HOUSEWIFE Dauces--IPeats and Hish Cranberry Sauce One pound of cranberries, one-half pound sugar, one-half pint water. Wash berries thoroughly and scald ten minutes. Then put in saucepan with sugar and water. Cover and boil from seven to ten minutes, occasionally shaking the vessel; do not stir—Mrs. EH. J. Lott. Frozen Cranberries Boil two quarts of cranberries till soft; strain through a jelly bag; add one pint of sugar to the liquid and partly freeze; then add the stiffy-beaten whites of four eggs, freeze—Miss Ida C. Hinshaw. Cream, or White Sauce Heat one cup of milk; rub two tablespoons each of flour and but- ter to a paste, thin with a little of the hot milk, add to the rest of the milk and cook in double boiler until the consistency of thick cream. Season to taste with salt and pepper.—Miss Mamie Dwire. Drawn Butter Sauce Melt two tablespoons of butter, add one tablespoon of flour and stir until smooth. Add gradually one and one-half cups boiling water and cook until thick, stirring constantly. Season with salt and pepper. Vinegar or lemon juice can be added if desired. Hollandaise Sauce, No. 1 Two teaspoons each of butter and flour, one teaspoon salt, three- fourths cup of milk, cayenne to taste. Mix, heat and pour over the beaten yolks of two eggs. Put in double boiler and cook like cust- ard. Remove from fire and add two tablespoons of butter, and two teaspoons of lemon juice. To be served with boiled fish_—Mrs. C. D. Ogburn. Hollandaise Sauce, No. 2 Wash one-half cup butter. Divide in three pieces. Put one piece in double boiler with one-third of a cup boiling water, well beaten yolks of two eggs and one tablespoon lemon juice. Stir constantly with a wire whisk until butter is melted. Add second piece of butter, and as the mixture thickens add the third piece. Season with salt and pepper. If richer sauce is desired, use one tablespoon each of water and cream instead of the hot water.—Teacher Domestic Science, Salem College. Maitre d’Hotel Butter One-fourth cup of butter worked with a wooden spoon until creamy, season with one tablespoon of lemon juice, a little chopped parsley, salt and pepper to taste. Serve with broiled fish. Maitre d’Hotel Sauce Add to one cup of drawn butter the juice of one lemon, a little chopped parsley, minced onion, cayenne pepper and salt. Beat while simmering, add the yolks of two eggs, and serve. Mint Sauce Chop fresh mint very fine, and over it pour good cider vinegar. Sweeten to taste, cover and let stand one hour before using. THE TWIN-CITY HOUSEWIFE thirty-five Mushroom Sauce One tablespoon each butter and flour, one-half cup cream, one- half can mushrooms, one-half cupful mushroom liquor, salt and pepper to taste. Cut the mushrooms in halves with a silver knife. Do not put them in until sauce begins to thicken, as they should cook only long enough to be heated through. The sauce should be served at once. Sauce Tartare One cupful mayonnaise dressing, one tablespoon each of chopped parsley, pickles and capers, one-half teaspoon onion juice. Mix just before using. Tomato Sauce Cook one-half can of tomatoes fifteen minutes. Rub through a coarse strainer and add three tablespoons each of butter and flour which have been rubbed to a smooth paste. Cook until thick. Season with salt and pepper. A slice of onion, a little chopped celery, a bay leaf or any other desired flavoring may be added and cooked with the tomato. WHITE SAUCE (See Cream Sauce.) thirty-six THE TWIN-CITY HOUSEWIFE iWeats To extract the juices of meats for soup, broth, etc., cut it in small pieces, soak in cold water, heat gradually, and keep hot but not boiling until all strength is extracted. To Boil Meat. If the object is to use the meat instead of the juice, plunge into boiling water and let stay five or ten minutes. Place where the water will simmer slowly, keeping cover on so as to keep in steam. In turning meat do not pierce it or the juices will escape. To Stew Meats. When meats are stewed the nutriment is partly in the liquid and partly in the meat. Put on in cold water, let boil quickly, skim, and then keep at simmering point until done. Barbecue Dress rabbit, squirrel, chicken or birds, rub with salt, and suspend by a string in front of open fire with a dripping pan below. It should be placed very near at first in order to sear the outside, then removed a little distance to prevent outside from scorching before inside is thoroughly cooked. Turn frequently and baste with vinegar to which has been added a pod or so of red pepper and a little melted butter. Continue basting with contents of dripping pan until well done. Serve with the same sauce used for basting. If above method is inconvenient, good results may be had by using a roasting pan inside stove. Roast pork, or mutton basted with this same sauce is a very good imitation of the real barbecued meat. Brains Pour boiling water over the brains and remove the skin, then rinse in cold water to whiten. Put in a frying pan and cover with boiling water and let cook until tender. Mash fine with a fork and let cook until dry. Add a large tablespoon of lard, and when boiling hot add six or seven well-beaten eggs. Season with a sage, pepper and salt, and scramble well together. Serve while hot—Mrs. P. H. Hanes. Creamed Brains Cook two sets of brains in cold salted water until tender, then plunge into cold water to harden; cut into small pieces and mix with cream sauce. Place in ramekins, sprinkle with cracker crumbs, brown in oven and serve hot.—Mrs. G. W. Hinshaw. Deviled Brains Let brains stand a while in cold salt water, after which remove every particle of membrane and blood. Mix together two eggs, one-half teaspoon each of salt and mustard, a little red pepper, and butter the size of an egg. Cook a few minutes, and add the brains which have been chopped fine, and three hard boiled eggs, also chopped fine. Put in ramekins, cover with cracker crumbs and bits of butter, put in a hot oven until brown.—Miss Jennie Bingham, Statesville. Beef Loaf Two pounds round steak chopped fine, three-fourths cup of bread crumbs, one egg, one-half cup milk, butter size of a guinea egg. Season highly with pepper and salt. Work well together, make into a roll and bake about one hour. Sauce For Beef Loaf: One-fourth can of tomatoes cut fine; piece of butter the size of a walnut, one pint water. Pour in pan around the loaf. When nearly ready to take from oven, thicken sauce with a little flour—Miss Jennie Bingham, Statesville. THE TWIN-CITY HOUSEWIFE thirty-seven Cannelon of Beef One pound round steak chopped fine, one egg, one tablespoon each of butter and parsley, two tablespoons of bread crumbs, two teaspoons of lemon juice, salt and pepper to taste. Mix well, form into an oblong roll, wrap in brown paper which has been well buttered. Bake in a quick oven for thirty minutes. Baste twice while baking. When done remove the paper, put on a hot dish and serve with the following sauce: Sauce: One tablespoon each of butter and flour rubbed together until smooth. To this add one teacup of boiling water, one teaspoon each of grated onion and carrot, one bay leaf, three pieces of mace, and three sprigs of parsley. Let this mixture come to a boil, take from the fire and add one tablespoon each of mushroom sauce and Worcestershire sauce, two tablespoons sherry, salt and pepper to taste. —Mrs. O. C. Smith, Martinsville, Va. Corned Beef Rub the beef with a little salt and molasses and let stand two or three days. Make a brine that will bear an egg. To ten gallons of brine add three pounds of brown sugar, two ounces of saltpetre, six pods of red pepper and the unbeaten whites of four eggs. Stir into cold brine, boil and skim. When cold pour over the beef, which has been packed in a tight barrel.—Miss Augusta Watkins. Creamed Dried Beef Over sliced dried beef pour boiling water and let stand five min- utes. Make a cream sauce. Add the beef to it and when hot through turn into a hot dish and serve. Escalloped Beef On the bottom of a shallow bake-pan put a layer of cold, thin- sliced potato, one layer deep, and line the sides of the pan with same. Into this pour one pint of finely-chopped cooked beef, in which has been mixed one tablespoonful of butter, one tablespoonful of cream, one scant teaspoonful of salt, a dash of pepper and one tablespoon- ful of water. Cover with a close lid and set in a hot oven until boiling hot, turn upside down on a platter and send to the table at once. Frizzled Chipped Beef Place in a skillet two tablespoons butter, melt over moderately hot fire and when hot add one-half pound chipped dried beef pulled into small pieces. When hot stir into it two tablespoons flour, and a pint of sweet milk, stirring constantly until it boils. Add pepper and if you have it, a teaspoon of kitchen bouquet. Add the beaten yolk of an egg just as you take it from fire. Serve on toast.—Mrs. C. L. Carroll. Roast Beef, No. 1 Dredge the beef well on both sides with flour, and if there is not sufficient fat to season it rub well with lard. Place in a baking pan with a little boiling water and cook until half done; basting often; then add salt to taste. Continue to baste until well browned. A few thin slices of onion scattered over the roast about a quarter of an hour before removing from the stove adds very much to the flavor.—Mrs. P. H. Hanes. ol eR CEA LL ee thirty-eight THE TWIN-CITY HOUSEWIFE i Roast Beef, No. 2 Wipe meat with damp cloth, dredge with flour, and put in bak- ing-pan, propping it up so largest cut surfaces or sides without skin will not rest on bottom of pan but will be on sides and top where heat can reach it evenly. Put in oven dry and let bake about ten minutes, or until well seared so juice cannot escape. After this baste with brown stock. If you have no stock drain grease from pan and add cold water and baste with that. When done thicken gravy with a little flour, season with salt and pepper, and pour over meat. To cook a roast well done, cook fifteen to twenty minutes to the pound; to cook it rare, twelve to fifteen minutes to the pound.—Teacher Domestic Science, Salem College. Broiled Steak Place meat on well-greased wire broiler. Do not salt meat as salt will draw out juice. Place as near the fire as possible to sear outside. Count ten and then sear the other side. Keep turning as often as you can count ten, cooking four minutes if one inch thick, six if one and a half inches thick. The thinner the steak the hotter should be the fire, the thicker the steak the more temperate the heat and the greater distance the meat should be held from it. Pan Broiled Steak Wipe meat with damp cloth but do not wash. Gash tough skin around edges so it will not draw up. Have frying pan smoking hot, grease well with beef fat, butter, or lard. Sear first on one side then on the other to prevent juice escaping. Keep turning so it will not get too brown before inside is cooked, but try to stick fork in fat or near bone so as not to let juice escape. If wanted well done cook very slowly. Put meat on hot dish, add a little water to grease in pan and pour over it. Season with pepper, salt, and bits of butter. If pre- ferred, pour over it brown sauce to which some mushrooms have been added. Fried Steak Remove every particle of skin and gristle. This will usually divide the steak into small pieces about the right size to serve. Season some flour with salt and pepper. Wipe steak and roll each piece in the flour. Put in a frying pan containing boiling hot lard and sear first on one side, then on the other. Fry over a moderate fire until well done, keeping covered tightly all the time. Just before removing from the stove, pour into the pan a little hot water, put top on and let steam a few moments. Make gravy by adding a paste made of a tablespoon each of flour and butter to the grease in the pan, letting it cook until as thick as wanted. Spiced Beef Boil four or five pounds of beef until the meat falls off the bone. Shred the meat and chop the soft gristle very fine. Set aside the liquor in which the meat was boiled until cold ; then skim the fat off and boil down to one pint. Roll six crackers fine and add to the meat. Pour all into the hot liquor, adding salt, pepper and a pinch each of ground cloves, cinnamon and nutmeg. Let it boil up once. Put in a mould with a weight upon it. Cut in thin slices and serve.—Mrs. A. V. Maslin. Hamburg Steak Chop the steak very fine. Season to taste with salt, pepper, and if liked a little onion juice, Mix well together and form into round flat cakes. Fry in hot lard and butter until brown. Place on a hot dish and make a gravy by stirring a little flour in the butter remaining in the pan, adding boiling water, salt and pepper to taste, and cook until thick. THE TWIN-CITY HOUSEWIFE thirty-nine Stuffed Beefsteak Take a piece of round steak, pound well and season with salt and pepper; then spread with a nice dressing. Roll up, tie with twine. Put in a dripping pan with a little water and two pieces of fat pork, renewing the water as it boils away. Baste frequently until it is a nice brown. If it bakes too rapidly cover with a dripping pan. It is delicious sliced and served cold. Baked Ham Wash and scrape the ham and let it soak over night; then put in a boiler of milk-warm water, with skin side down. Boil slowly for four or five hours. When cold remove the skin, trim into nice shape and sprinkle with two tablespoons of black pepper. Lay the ham on & grating in a baking pan, set in a hot oven and when well heated through sift over with cracker dust and let brown.—Mrs. J. E. Coles. To Boil a Ham Soak the ham in a quantity of water for twenty-four hours, trim and scrape very clean. Put into vessel with more than sufficient water to cover it, adding a blade of mace, a few cloves, a sprig of thyme and two bay leaves. When done let it become cold in the water in which it was boiled. Remove skin carefully without injuring the fat, and press a cloth over it to absorb the grease. Shake some bread raspings over and serve cold, garnish with parsley. Ornament knuckle with paper frill—Mrs. F.. B. Efird. Deviled Ham One-half pound of raw ham, cut in thin slices, one tablespoon of dry mustard, two tablespoons of melted butter, one tablespoon of vin- egar, one-fourth of a teaspoon of cayenne pepper, a little flour. Mix all the ingredients except the flour and spread the mixture on both sides of the ham. Sprinkle the ham with a little flour and broil over a hot fire seven or eight minutes. Serve at once on a hot dish.— Mrs. F. G. Schaum. Minced Ham, With Eggs Mix one-half pound of cracker crumbs with one-half pound of lean boiled ham, finely minced. Moisten with a little hot water, in which a small piece of butter has been melted. Put in a baking dish and make depressions, and in each break an egg. Sprinkle salt and pep- per over the eggs and bake until done. Crown Roast, (Lamb or Veal) Sew ribs of lamb or veal in ring shape after having cut meat down a couple of inches so bones will protrude at top. Wrap each bone with waxed paper to keep it from charring. Season meat with salt, and pepper, dredge with flour and bake a few minutes until seared outside. Baste after this with brown sauce or a cup of water to which has been added a tablespoon of butter. Bake fifteen or twenty minutes to the pound. Serve with green peas around base and potato balls in top. Garnish with parsley Teacher Domestic Science, Salem College. Barbecued Liver Scald a veal liver to take off skin. With a sharp knife slice into thin flakes. Slice half a dozen Spanish onions and fry in bacon gravy. When a light brown pile onions to one side and add liver. When brown mix onions and liver, add ‘one tablespoon Worcestershire sauce, a dash of paprika, salt and pepper to taste. Serve very hot.— Mrs. W. T. Spaugh. WY Sorty THE TWIN-CITY HOUSEWIF POU VARELAaet Nc ene sd Rua on U AERIS Ee SoS SOnE SER CL ES RESUEOnt ESRI SIIEREEEnLINEEENNE NESS Roast Mutton Dredge the mutton well with flour and place in a baking pan, with a little boiling water, and let cook until tender, basting fre- quently. When about half done add salt and pepper to taste. If the mutton has not sufficient fat to season it well, butter or lard may be used.—Mrs. G. W. Hinshaw. . Sausage Run through meat chopper one pound of pork, mostly lean, though there should be some fat. Season with one teaspoon each of salt and ground sage and one-fourth teaspoon of pepper. Make into cakes, put into frying pan which has been heated very hot, and cook over a slow fire until well done, turning so as to brown both sides. Creamed Sweetbreads Remove pipes and membranes, then cook in boiling salted water, with one tablespoon of lemon juice, for twenty minutes; then plunge in cold water to harden. Cut or break the sweetbreads into small sections and mix with the following sauce: Heat one pint of cream or milk; beat the yolks of three eggs, add a little cold milk, strain them into the warm cream and cook over hot water until the eggs thicken the cream like boiled custard. Add one tablespoon of butter and one of flour (dampen flour); salt and pepper to taste. Stir all the time and when smooth and very thick pour over the sweetbreads. Put them in a scalloped dish, in shells, or in paper cases. Cover with buttered bread crumbs and bake until crumbs are brown.—Mrs. Watt Martin. Creamed Sweetbreads and Chicken Livers Boil two sets of sweetbreads twenty minutes. Remove all gristle. skin and fat, and cut into small pieces. To this add one dozen chicken livers, one-half pint cream, a little onion, parsley, butter, flour, salt and red pepper. Stew about ten minutes. Just before serving add three tablespoons of sherry. Serve in ramekins, timbale cases, or on ros- ettes.—Mrs. Edwin L. Jones. Fried Sweetbreads Wash, trim and let stay in cold water about one hour. Make a batter of one egg and flour enough to thicken; season with salt. Dip sweetbreads in the batter and fry in butter. Serve on a dish with ripe tomatoes sliced and fried brown in the same batter.—Mrs. J. W. Hanes. Sweetbreads and Peas Wash, trim and parboil the Sweetbreads, cooking them fifteen minutes. Cut into pieces and dip in egg, then in bread crumbs, and fry in hot butter. Boil the peas ten minutes; pour off all the water, season with salt and butter. Pour on a platter, the sweetbreads on top.—Mrs. BE. A. Ebert. Brown Stew of Veal Get a knuckle of veal, or a portion of: the breast, about two pounds; cut into bits and roll in flour. Put two tablespoons of veal suet in a pan; when hot put in the meat and stir constantly until a light brown. Draw the meat to one side ; add two tablespoons of flour to the fat and mix well; add one pint of water and stir constantly until it boils. Add a teaspoon of salt, a dash of pepper, a slice of onion and a bay leaf. Cover and let simmer gently for one hour.—Mrs. F. G. Schaum. ' 4 . i 4 THE TWIN-CITY HOUSEWIFE forty-one Veal Loaf Three pounds of raw veal, one-half pound of salt pork, chopped fine, butter the size of an egg, one and a half teaspoons of salt, one tea- spoon of pepper, three eggs. Mix all well together and add the juice of one lemon. Make into a large loaf; cover with fine bread crumbs or cracker crumbs and bake three hours in an oven not too hot. Serve cold. Delightful for tea, sliced thin—Mrs. Wm. L. Hill. Veal Birds Veal from the loin or round, cut very thin. Wipe, remove bones, skin and fat, and pound until only one-fourth inch thick. Cut into pieces about two and a half by four inches. Chop trimmings fine with a square inch salt fat pork for each bird. Add half as much fine cracker or bread crumbs as you have ground meat. Season highly with salt, pepper, lemon juice, cayenne, and onion. Moisten with one egg and a little hot water. Spread mixture on each slice nearly to edge. Roll up tight and fasten with skewers or tie with thread. Dredge with salt, pepper, and flour. Fry slowly until a golden brown. Half cover with cream or milk and let simmer fif- teen or twenty minutes longer, or until tender. Remove strings or skewers and serve on toast, pouring the cream over them.—Mrs. M. D. Stockton. Chile Con Carne Cut two pounds of meat in small pieces, put in a frying pan with three tablespoons hot lard and cook until slightly brown. Add two buttons of garlic and two medium sized onions cut fine and cook twenty to thirty minutes; next add two ripe tomatoes, salt and pepper to taste and two tablespoons Gebhardt’s Hagle Chili Powder, mixing latter thoroughly with one-half cup hot water. Let boil until meat is very tender, adding hot water as needed. It should be made with considerable amount of gravy. Serve with rice, spaghetti, or kidney beans.—Mrs. J. K. Pepper. forty-tw THE TWIN-CITY HOUSEWIFE Poultry and Game Barbecue (See Meats.) Brunswick Stew Take one chicken or two squirrels, cut up and put over the fire, with one-half gallon of water. Let stew until the bones can be re- moved. Add one-half dozen large tomatoes chopped fine, one pint of butter beans, corn cut from one-half dozen ears and four good-sized Irish potatoes, sliced. Season with butter, pepper and salt, and cook until thick enough to be eaten with a fork—Mrs. R. D. Moseley. Blanquette of Chicken To a cream sauce add one pint of cooked chicken, cut into dice; one tablespoon of chopped parsley. While the sauce is hot add the beaten yolks of two eggs and two tablespoons of cream or milk and stir into the chicken. Serve with toast.—Mrs. C. F. Shaffner. Broiled Chicken Cut chicken open on back, lay on board and pound until it will lie flat. Lay on a gridiron, put a lid over the chicken and weight it down; place over a bed of coals and broil slowly. When thor- oughly cooked, pour melted butter over the fowl; sprinkle with pepper and salt and serve on a hot dish.—D. M. Chicken a la Italienne One pint of cold meat, three hard-boiled eggs, one gill of cream, one tablespoon of flour, twelve drops of onion juice, salt and pepper to taste. Put butter in frying pan to melt; add the flour and stir until well mixed; next add the hot water and cream and stir until it boils. Take from the fire; add the chicken and seasoning. Mix carefully and set it over boiling water until thoroughly heated. Take from the fire and dish. Press the yolks of the eggs through a masher and chop the whites fine. Scatter the yolks over the meat and the whites around the edge. Garnish with parsley, and serve.—Mrs. F. G. Schaum. Chicken With Green Peas Take cold chicken and cut into pieces as for salad; sprinkle with pepper and a little salt. Cook green peas in the ordinary way, and just before removing from the fire add the chicken.—Mrs. P. H. Hanes. Creamed Chicken Make a cream sauce and when done add cold chicken cut into dice, and a little chopped parsley. Let remain on stove until chicken is thoroughly heated. The yolk of an egg can be added if liked. Fried Chicken Roll each piece of the chicken in flour which has been seasoned with pepper and salt. Fry slowly in plenty of boiling lard, keeping the pan covered and turning the pieces frequently. To make gravy, mix a heaping tablespoon of butter and a desertspoon of flour. Put in a pan over the fire and stir until it melts and has a golden color. Season with pepper; add to it one cup of sweet milk, and as soon as it boils up once pour it over the chicken.—Mrs. James Griffith, Clemmons. = THE TWIN-CITY HOUSEWIFE Sorty-three Chicken Pilau One fat hen, one teaspoon each salt and pepper, one Spanish onion, two cups rice. Cut up chicken and onion, cover with water and boil until tender. Take chicken out of liquid, measure five cups of the broth, and put back on stove. When it begins to boil add rice, onion and pepper. Stir with a fork and when rice begins to swell put in cooked chicken and stir all together thoroughly. Cover closely and set back on stove to cook very slowly until done.—Mrs. W. T. Spaugh. Roast Goose or Duck Never cook under two days after it is killed. Before cooking put in weak salt water for several hours to remove strong taste. Plunge in boiling water for five minutes. Make a dressing of toasted bread crumbs, a little fesh pork chopped fine, one minced onion, butter, salt and pepper. Fill the cavity with the dressing. Rub the fowl with butter or lard and put it in a pan with one pint of boiling water. Place in a hot oven; baste and turn until well done. Season gravy with onion.—Mrs. J. S. Hasly. Jellied Chicken Two medium-sized chickens cooked thoroughly. Pick from the bones and run through grinder. Dissolve one box of Cox’s gelatine in a pint of cold water. To this add the liquor (about one quart) in which chicken was boiled, and which has been cooled and skimmed. Pour into a long pan one-half inch of the liqour, allow it to congeal, then add a layer of chicken seasoned with salt and pepper. Next put a layer of hard-boiled eggs chopped fine. Pour over this enough ligour to cover. Let harden, then add another layer of chicken and the eggs, with a layer of the gelatine on top. When hard turn out, cut in squares serve with mayonnaise and garnish with parsley.—Mrs. J. R. Fletcher. Marbled Chicken Soak a small tongue over night. Next day boil gently until very tender. Remove the skin and cut in half inch dice. Boil a fowl sepa- rately until the meat is almost ready to drop from the bones. Free it from fat and skin and when cold chop fine. Hard boil three or four eggs and cut them in thin slices. Season the meats well with salt and pepper. Cut fine sufficient parsley to make two tablespoonfuls. To a pint of the hot stock from the fowl add one-third of a package of granulated gelatine which has been soaked in one-third of a cupful of cold water. Stir until dissolved, season well and strain through cheese cloth. Pour a thin layer of the liquid in the bottom of a wetted mold and set away until firm. Fill the mold with alternate layers of the chicken, tongue and eggs, sprinkle each with the parsley. Pour over this enough of the gelatine mixture to just moisten. Bind all together and set away until cold and firm. Slice for lunch or dinner.—Miss P. H. Church. Smothered Chicken A plump half grown chicken should be used. After dressing, split down the back, open and mash flat. Place in a baking pan with one teacup of water, a teaspoon of salt, and a little pepper. Place in a hot oven, basting frequently on both sides until done, then uncover and brown. Remove chicken, add a cup of milk and a tablespoon of flour which has been rubbed to a smooth paste with a little water, and cook until as thick as wanted. Serve both chicken and gravy very hot.—Miss Mary Hinshaw. forty-four THE TWIN-CITY HOUSEWIFE Stewed Chicken Dress and cut up chicken, young, but larger than frying size. Cook a small piece of bacon about half an hour and to it add the chicken. There should be enough water to cover chicken well. Cook slowly until tender, adding salt when chicken is about half done. See that the water does not cook down low but replenish if necessary, with boiling water so that it covers the chicken. Just before taking from the stove add half a cup of milk or cream, to which has been added a heaping tablespoon of flour. Season with black pepper, and some butter if not rich enough. Let cook until gravy is thick, remove meat, dish, and serve. Opossum Scald with lye, scrape off hair and dress whole, leaving on head and tail. Rub well with salt and set in cool place over night, place in large stove pan with two pints of water and three or four slices of bacon. When about half baked fill with a dressing of bread crumbs, seasoned with salt, pepper and onion if liked. After returning to pan place sweet potatoes, pared, around the opossum. Bake all a light brown, basting frequently with the gravy. When served, place either a sweet potatoe or apple in its mouth. Barbecued Rabbit After skinning and cleaning, place the rabbit in a covered baking pan, with a sauce made of vinegar, butter, pepper and salt. Baste fre- quently with the sauce and let bake until tender. Serve with the sauce.—Mrs. J. W. Hanes. Partridges Put birds in covered roaster with a lump of butter on each. Add one cup of water and a little red pepper. When half done salt them and add one cup port wine, one tablespoon Worcestershire sauce and juice of one lemon. Drain water from one can mushrooms, chop up and put over birds with gravy when ready to serve.—Mrs. Jeff Burton. Broiled Partridge After having prepared the bird nicely, divide and flatten it; season it with salt and pepper or cayenne; dip into clarified butter and then into fine bread crumbs, and take care that every part shall be equally covered. If wanted of particularly good appearance dip second time into the butter and crumbs. Place over a very clear fire and broil gently from twenty to thirty minutes. Send to the table with brown mushrooms or any prepared sauce.—Mrs. Geo. T. Brown. a Broiled Pigeons After cleaning split down the back; pepper and salt them and broil very nicely. Pour over them either stewed or pickled mushrooms in melted butter and serve as hot as possible.—M. C. B. Squabs Steam, and remove pin feathers, head, feet, tips of wings, and crop. Split through back and clean well inside and out. Fold in but- tered wrapping paper, place in pan and bake in hot oven from twenty- five to forty-five minutes, It should be turned frequently while cook- ing.—Drexel Institute Recipe. j { % ‘ THE TWIN-CITY HOUSEWIFE forty-five Roast Turkey When ready for cooking put the turkey in boiling water and let remain ten minutes. Make a dressing of toasted bread crumbs, three hard boiled eggs, chopped fine, one nice bunch of celery, chopped fine, season with butter, salt and pepper. Fill the cavity with dressing. Rub the turkey well with butter and place in a pan with one pint of boiling water. Put in a hot oven, basting and turning frequently until every part is a nice brown. When the meat is an amber color pin a buttered sheet of paper over it to keep it from getting hard and dry. Cook three or four hours. Season gravy with celery.——Mrs. W. M. Moseley. Dressing For Turkey or Chicken One quart of toasted bread crumbs, moistened with hot water, four tablespoons of butter, well-beaten yolks of two eggs, salt and pepper to taste. This can be varied in several ways. A little chopped celery, parsley, sage or onion, or several cloves addéd to the other seasoning is liked by some. , Potato Dressing is made by using equal quantities of bread crumbs and mashed Irish potatoe. For Chestnut Dressing boil chestnuts, remove shells and skins, grind the kernels very fine and add to the plain dressing. For Oyster Dressing add oysters in any quantity desired, either whole or cut in small pieces. forty-six THE TWIN-CITY HOUSEWIFE Denetables Apple Fritters Pare and core apples, cut in slices about one-third of an inch thick, sprinkle with sugar (also lemon or spice if desired) dip in fol- lowing batter: ‘To well beaten yolks of two eggs add one-half cup milk or water, one tablespoon melted butter, a teaspoon of sugar, a pinch of salt, and flour enough for thin batter. Fry until brown, Stuffed Apples Select firm, tart apples of uniform size, peel and core. Place in baking dish close together but not so as to crush. Pour in hot water to the depth of half an inch, in the center of each apple put a small piece of butter, and sprinkle sugar over all. Bake until a golden brown. Just before serving place a marshmallow in each cavity, re- turn to oven and let remain until a light brown.—Miss Mary Hinshaw. Asparagus Cut the tender part of the asparagus in inch pieces; boil until ten- der and pour off the water. Add a half cup of milk; butter, pepper and salt. Thicken with one teaspoon of flour. Pour over toasted bread, buttered.—Mrs. Frank Coleman. Asparagus Balls Chop very fine a cupful of cold cooked asparagus, mix with one-half cup fine bread crumbs, one tablespoon melted butter, salt and pepper to taste, and the well-beaten yolks of two eggs. Form into small balls, coat with fine bread crumbs and fry in hot fat. ‘ Asparagus on Rosettes Place asparagus on rosettes and cover with cream sauce. Press through a potato ricer first the whites, then the yolks of hard boiled eggs, and on top sprinkle a little finely chopped parsley. Peas are nice served in the same way. Baked Asparagus Fill a buttered baking dish with alternate layers of asparagus which has been cooked until tender and cut into inch pieces, and grated bread crumbs. Sprinkle each layer with salt, pepper and bits of butter. Pour over it a cup of sweet milk, and bake in a moderate oven twenty minutes. Snap Beans Boil a piece of fat bacon one hour; string, snap and wash the beans and add to the meat and let cook about two hours, adding salt and pepper to taste just before taking up. Lima Beans Put beans in to cook in enough hot water to cover them and let cook until tender, adding more hot water as it boils away. Just before removing from the stove adda little meat gravy and cream; pepper and salt to taste. If preferred, the beans can be boiled with a thin slice of bacon and a little butter substituted for the meat gravy. Beets Wash, and cook whole in boiling water until tender. be sliced and served hot with a little Salt, pepper, over them, or can be sliced and served cold, cover which a little sugar has been added. They can and melted butter ed with vinegar to THE TWIN-CITY HOUSEWIFE forty-seven Creamed Cabbage One good size cabbage, chopped fine, and boiled in salt water one hour; drain off water, put cabbage in pan and pour over it one pint of milk. Mix one tablespoon of butter and one of flour together, add a little pepper, and add to the cabbage, stirring all together well. Cook five minutes and then dish.—Mrs. Wm. L. Hill. Escalloped Cabbage Shred cabbage as for slaw. Grease a baking pan and put first a layer of cabbage then one of bread or cracker crumbs until dish is full, with bread crumbs on top, seasoning each layer with salt, pepper and butter. Take enough milk to cover, to it add one or two well-beaten eggs, and pour over the cabbage. Bake inside stove until cabbage is thoroughly done, keeping a cover over it until a few minutes before removing from the oven.—Miss Jennie Bingham. Cabbage Pudding Chop cold boiled cabbage, mix with white sauce, put in baking dish cover with buttered crumbs and bake until brown. Steamed Cabbage Chop or shred cabbage as for slaw. Place in a kettle three slices of bacon and cook until all fat is cooked out. Remove bacon and put in cabbage with no water at all. Cover kettle and let steam until white and tender (about fifteen or twenty minutes) turning occasion- ally with a fork. If taken out before it begins to turn red and look greasy it is easily digested by persons who cannot eat cabbage pre- pared in any other way. Cauliflower Remove leaves and stalk and soak half an hour (head down) in cold water. Cook in boiling salt water until tender. Drain, separate into small sections, place in hot dish and pour over it cream sauce. Stewed Corn Cut corn from ear and put in a pan with fried meat gravy—about two tablespoons of gravy to eight ears of corn. Let cook until done, then season with butter, cream, pepper and salt.—Miss Kate Hanes. Corn Fritters Grate one dozen ears corn. Add to it one teaspoon flour, yolks of two eggs, salt and pepper to taste. Beat whites until light and stir into mixture. Put two tablespoons lard in a frying pan and and when hot drop the batter into it by spoonfuls. Brown on both sides and serve very hot. Fried Corn Put a tablespoon of butter in pan and let brown. Pour water over very tender corn and cut from ear. Add this to the butter, season with salt, pepper, and a pinch of sugar. Cover and let steam until done, stirring occasionally to keep from burning.—Miss Ella Dodson. Corn Baked In Peppers Cook corn until tender. To it add a little cream, some grated cheese, one or two eggs (according to quantity of corn) beaten sep- arately, salt and pepper to taste. Fill sweet green peppers with the mixture, put in a baking pan with a little hot water and bake. Corn Pudding Cut corn from one dozen ears with a sharp knife and scrape the cob. Add the well beaten yolks of four eggs, one tablespoon of sugar, two tablespoons of melted butter (more may used if wanted rich), one tablespoon of flour mixed with the butter or a little milk, a small quantity of salt and pepper, one and one-half pints of milk, and lastly the well beaten whites. Bake in a covered dish slowly for one hour, then uncover and let brown. Mrs. F. G. Crutchfield. Xe PODUREUARULIEDEDNASUSUULUGLEDDIDABUNU SESSA Ia SIE ESD ROOTS SS NC oe forty-eight THE TWIN-CITY HOUSEWIFE es Fried Cucumbers Pare cucumbers and slice lengthwise, not too thin. Let stand in cold, slightly salted water a few minutes and dry with solft cloth. Dip in bread crumbs which have been seasoned with salt and pepper, von in egg, then in crumbs again. Fry in deep fat. Nice to serve with fish. Egg Plant Pare, slice into slightly salted water, let stand an hour and boil until tender. Drain off the water, mash smooth, season with butter, pepper, and more salt if necessary. Add one well-beaten egg, make into small cakes, roll in flour and fry. Baked Egg Plant Select two small purple egg plants and put into boiling water for half an hour. Cut into halves and scoop out, leaving a wall half an inch thick. Chop the portion scooped out and to it add one-half cup each of bread crumbs and chopped nuts, a tablespoon each chopped parsley and grated onion, and salt and pepper to taste. Mix the ingred- ients well, adding one egg or a little water to moisten if necessary. Stuff into shells, heaping it up in center. Put in pan and bake in moderate oven an hour, basting tops once or twice with melted butter. —Mrs. Robert Lassiter, Charlotte. Fritters Cook celery, salsify or parsnips until very tender. Drain and cut in small pieces. To well-beaten yolks of two eggs add one-half cup milk or water, one tablespoon melted butter, a pinch of salt, and flour enough to make a thin batter. Stir into this the chopped vegetable and fry. | Dutch Lettuce Place in a vegetable dish lettuce that has been carefully picked and washed, each leaf to itself. Cut across four or five times and sprinkle with salt. Fry a small piece of fat ham or bacon until brown. Cut in small pieces, add a cup of vinegar and pour boiling hot over lettuce. Mix well with a fork and garnish with slices of hard boiled egg. Be certain to have fat so hot that when vinegar is poured in it will boil immediately. Use a half or a whole cup of vinegar, according to strength of vinegar and quantity of lettuce.—Mrs. W. H. Johnson. Macaroni Boil macaroni until tender; put a layer in a baking dish, season with salt, pepper and bits of butter; next put a layer of grated cheese and so until dish is full, ending with a layer of cheese. Add enough sweet milk or cream to nearly cover and bake until as dry as wanted. Baked Macaroni Boil macaroni until tender, throw into cold water, and cut into half inch pieces. Put two tablespoons of butter and two of flour into _ & saucepan, blend, add a pint of milk and stir until boiling. Then put in a cup of American cheese chopped or grated. Stir for a moment, season with salt and a dash of cayenne and mix with the macaroni. Turn into a baking dish, cover with bread crumbs and a little cheese and bake in a quick oven until Slightly browned.—Mrs. G. K. Smith. Creamed Macaroni or Spaghetti Break in short pieces, cook in boiling salted water about twenty minutes or until quite tender. Drain, place in dish and over it pour very hot cream sauce. Especially nice for sick people or small chil- dren.—Mrs. J. W. Hanes. , THE4TWIN-CITY HOUSEWIFE forty-nine Stewed Parsnips Boil in plenty of water one-half dozen medium-sized parsnips. When so they can be pierced with a fork take up, slice them, put in a stew pan with one cup of milk, a tablespoon of butter and pepper to taste. Stew until soft. Thicken with one tablespoon of flour and let boil up. Add two teaspoons of sugar.—Miss Augusta Watkins. Green Peas Shell green peas until you have a quart (half a peck in the shells will generally produce a quart of shelled peas). Put in a stew pan with a thin slice of fat bacon; cover with cold water and cook until tender; thicken with one tablespoon of flour in one-half cup milk; season to taste with salt, pepper and butter. Baked Peppers For six peppers allow one cup of cold cooked meat, one medium sized tomato, one-half teaspoon salt, one tablespoon of melted buiter and one-fourth cup of uncooked rice. Chop the meat fine before meas- uring; cut the tomato into dice, draining well; mix all together and nearly fill the peppers with the mixture; stand them in a baking pan. Put in the pan one slice onion, one tablespoon of butter, the juice from draining the tomatoes, and enough water to reach to half the. height of the peppers. Bake for one hour in a slow oven, basting the peppers every fifteen minutes. Lift the peppers from the pan to the serving dish, thicken the juice in the bottom, pour it over the peppers to serve. —Miss Hlla Hinshaw. Peppers Stuffed With Beefsteak Remove the seed from large sweet peppers. Grind steak fine and fill peppers with first a layer of the meat then a layer of bread crumbs and tomatoes, the latter on top, seasoning with salt, pepper, and but- ter. Bake in a hot oven until done.—Mrs. G. W. Coan. Broiled Potatoes Peel six medium sized cooked potatoes, cut in halves and lay on a dish and season with a pinch of salt. Pour two tablespoons of melted butter over them and roll them well in it. Arrange on a broiler and broil over a moderate fire for thee minutes on each side. Place in a hot dish on a folded napkin and serve.—Mrs. Mary Hooker. : Delmonico Potatoes Hash four medium sized cold boiled potatoes; put in a saucepan; add half a tablespoon of butter and half a cup of cream, a teaspoon of salt and a dash of pepper. Stir with a wooden spoon for five min- utes, then turn into baking dish. Sprinkle over it two tablespoons of grated cheese and the same of fresh bread crumbs. Put here and there a bit of butter, in all two tablespoons, and brown ten minutes in a quick oven. Escalloped Potatoes Fill a buttered baking dish with sliced potatoes, seasoning each layer with salt, pepper and butter. Pour over it a cup of milk and bake. Just before taking from oven, cover top with grated cheese. Potatoes a la Duchesse Boil and mash four medium sized potatoes, add a quarter of a cup of cream, a tablespoon of butter, a teaspoon of salt, and a dash of pepper. Turn into a pastry bag and press into fancy shapes and place on greased paper in a baking pan. Brush with beaten egg and brown quickly. Left lightly and serve on a heated dish. Potato Balls Wash and pare potatoes and cut in small balls with a French vegetable cutter. Soak fifteen minutes in cold water. Dry between soft cloths. Fry in deep fat, drain, and sprinkle with salt. Sa tye firty THE TWIN-CITY HOUSEWIFE Potato Souffle Bake six good sized Irish potatoes. When done cut ofl the tops and with a spoon scoop out the inside into a hot bowl and mash fine; add one tablespoon of butter, one-fourth of a cup of hot milk, one tea- spoon of salt; pepper to taste. Beat until light and then add the well- beaten whites of two eggs; stir gently. Fill the skin with the mixture, rub over with the yolks of the eggs. Put into the oven until hot and a light crown.—Mrs. EH. A. Ebert. Saratoga Chips Wash and peel the potatoes, slice very thin and let them stand in cold water half an hour or longer, having the water slightly salt. Remove from water, place between a napkin to dry; then fry in hot drippings a light brown. Serve in a napkin or pile about fish.—Mrs. R. B. Glenn. Stewed Potatoes Cut several potatoes into dice and parboil until tender. Add milk enough to almost cover and cook until potatoes are done. Season with butter, pepper, salt and a little minced parsley. Stuffed Potatoes Wash Irish potatoes, bake, and cut into halves. Scoop out insides, season with butter, celery seed, pepper salt and grated cheese. Put back into skins cover each with grated cheese, stand on ends ina pan, and put into oven and brown.—Mrs. P. W. Crutchfield. Candied Sweet Potatoes Boil or stew large potatoes until nearly done. Peel and cut in slices, not quite half an inch thick. Place ina baking dish with very little water. Spread each slice with butter, sprinkle thickly with sugar and bake until brown.—Mrs. V. O. Thompson. Creamed Sweet Potatoes Boil sweet potatoes until well done, peel, and run through a potato masher. Season with butter and salt and add cream to thin to con- sistency of a thick batter. Nut meats may be added if desired. Put in a baking dish, cover top with marshmallows and put in oven and brown.—Mrs. Geo. F. Dwire. Glazed Sweet Potatoes Boil medium sized sweet potatoes forty-five minutes, drain, pare, cut in halves lengthwise and sprinkle with salt. Heat two tablespoons of butter and one tablespoon each of water and brown sugar. Place potatoes in a shallow baking dish, using the mixture to baste them, and let brown in oven—Mrs. W. L. O’Brien. Sweet Potato Chips Slice potatoes very thin and put in a pan of cold salt water. Dry with a cloth and fry in boiling lard. Place on brown paper to drain. —Mrs. J. C. Goodman. Stuffed Sweet Potatoes : Cut baked sweet potatoes into halves lengthwise, scoop out cen- ters without breaking skin. Put through a colander or vegetable press. Add to each pint a level tablespoon of butter, a level teaspoon of salt, a saltspoon of pepper. Beat until mixed. Add a teaspoon of onion juice, a tablespoon chopped parsley, and a saltspoon of mace. Put mixture into skins, brush top with beaten egg and brown in quick oven.—Mrs. C. L. Carroll. | Rice To one cup of rice put four cups water and cook in a large double Boe until dry. Season with salt, butter and cream just before taking from the stove, but do not stir at all, letting the seasoning cook through instead. Turn into a dish very carefully without stirring, in order that the grains may be whole. . i : —- |. THE TWIN-CITY HOUSEWIFE fifty-one Hindoo Recipe For Cooking Rice Place over the fire a large kettle of boiling water. Put into this, slowly, so as not to check the boiling, the dry rice. Do not cover but boil hard for thirty minutes. When done pour into a colander and pour over it a kettle of boiling water to wash off every drop of the starchy water. Toss the rice up in the colander two or three times, and serve. Every grain will be whole and distinct. Escalloped Rice To one pint of cooked rice, add one pint of cheese crumbled fine, three eggs well beaten, three-quarters of a cup of sweet milk, a heaping tablespoon of butter; salt and pepper to taste. Pour into a baking dish and bake until set like a rice pudding. If baked too long it will be hard and dry.—Mrs. P. H. Hanes. To Cook Salsify (Or Oyster Plant) Boil until tender, then scrape quickly under water to prevent its turning dark. Slice and pour over it sweet milk, butter the size of an egg, one teaspoon of corn starch, rubbed smooth in a little milk; season with salt and pepper and let simmer on the back of the stove until thoroughly done.—Miss Augusta Watkins. Slaw : One cabbage, medium size, shaved fine, sprinkle with salt until ready to pour the dressing over it. Boil one cup of vinegar and to it add three eggs well-beaten, mixed with one cup of sour cream, one tablespoon of butter, one of sugar; pepper to taste. Boil all together until it is like custard. Squeeze all the water out of the cabbage that you possibly can, place in a dish and pour the dressing over it. Good either hot or cold.—Mrs. P. H. Hanes. Cold Slaw One-fourth of a large head of cabbage, and two small onions chop- ped fine. Sprinkle with salt, let stand for a while, and squeeze all the water from it. Season with black pepper. Celery seed may be added if liked, also slices of green sweet pepper. Sweeten vinegar to taste and pour over slaw and it is ready to serve—Miss Kate Hanes. Cooked Slaw Shave very fine a medium sized head of cabbage, sprinkle with salt and let stand for a little while. Squeeze water from it and put in a boiler containing a generous piece of butter and a small quantity of water. Stir often so as not to let cabbage brown, adding a little water until as done as liked. Just before taking up add a cup of sour cream, a spoonful of sugar and vinegar to taste—Mrs. T. M. Benton. Slaw (Cooked Dressing) Cut a head of cabbage and let stand in cold salted water for an hour or more. Squeeze perfectly dry and pour over it the following dressing, boiling hot: Two well beaten eggs, one cup sugar, one teaspoon salt, one dessert spoon dry mustard, one-half teaspoon celery seed, butter size of walnut, one cup vinegar. Boil, stirring all the time. The slaw should be chilled before serving.—Mrs. H. L. Riggins. Salsify Fritters Prepare exactly like parsnip fritters. Squash Select young and tender squashes cut in slices and boil in as little water as possible until very tender. Mash fine and season with meat gravy or butter, pepper, salt and a little cream, i ne fifty-two THE TWIN-CITY HOUSEWIFE inde RROS ES acieie innate rsaisibsamanueeeeraMien TRIBE Squash Fritters Cook three medium sized summer squashes until tender, wash and drain thoroughly, season with pepper and salt, and add cupful of rich milk, the yolks of two eggs and sufficient flour to make a stiff batter, then stir in the well-beaten whites of three eggs, fry in smoking hot fat until a rich brown. Succotash Cut corn from ears and mix this with one-third the quantity of Lima beans. Cook one hour in just water enough to cover. Drain off most of thé water, and add a cupful of milk and a pinch of soda. When this boils stir in a tablespoon each of butter and flour rubbed together until smooth; salt and pepper to taste. Let simmer ten minutes. Baked Stuffed Tomatoes Take rather large, regularly shaped tomatoes, cut a small slice from the blossom ends and remove the soft part. Mix this with stale bread crumbs, ,salt, pepper, butter, parsley and a little chopped onion. Fill tomatoes carefully. Put them in a dish with a little butter in it and let them bake three-fourths of an hour in a moderately hot oven, watching that they do not burn or become dry.—Mrs. V. O. Thompson. Broiled Tomatoes Wash and cut a thin slice from each end of tomatoes, and cut in thick slices. Sprinkle with salt, dip in crumbs, eggs, and crumbs again. (One tablespoon of milk or water should be added to egg to thin it). Place on well greased broiler and broil six or eight minutes. Bacon fat is better to use than butter as it will not burn so easily.— Mrs. J. R. Fletcher. : Escalloped Tomatoes Put in a baking dish a layer of bread or cracker crumbs, seasoned with bits of butter, then a layer of sliced tomatoes, seasoned with pepper, salt and a little sugar; then the crumbs, and so on until the dish is full, finishing with the crumbs. Bake about an hour. Tomatoes Promeneale Cut tomatoes in slices, sprinkle flour on both sides and fry in butter. Before entirely done sprinkle over the tomatoes a little parsley and garlic chopped very fine-—Chef Mouquin’s Cafe. Turnips Put on to boil a piece of pork. Let cook for half or three-quarters of an hour, add turnips which have been peeled and sliced. Season with salt and a pod of red pepper. Let cook until turnips have cooked dry and are very tender. Mash, thoroughly, add a little sugar, place in dish and sprinkle with pepper. The pork should be put in oven and browned. Turnip Salad Cook a piece of fat bacon or hog jowl for an hour, after which add to it tender leaves of turnps, rape, mustard or any salad green, first having washed and picked it over carefully leaf by leaf. Sea- son with salt. Let cook until quite tender but not dry. Place on che and over it pour several spoonfuls of grease skimmed from the liquor in which it was cooked. ee ee ee rs . = THE TWIN-CITY HOUSEWIFE Sifty-three Salads, Salad Dressings To make mayonnaise dressing successfully it is necessary that the dish, eggs, and everything used be very cold. If it should begin to curdle or the oil and egg to separate, add some unbeaten white, beat vigorously, and it will soon become smooth and creamy. Thick cream whipped stiff and added to mayonnaise makes it lighter and more delicate in flavor and is especially nice for fruit salads. It should be used, however, on the day it is made as it does not keep well. In preparing lettuce for salad, do not let it stay in water long. Remove outside leaves, wash, and put in cold water to crisp. Drain on soft cloths until water has dropped from leaves, put in bag or wire basket and place in ice box until needed. Parsley also will keep much better in this way than in water. For a change, or when lettuce cannot be had, nasturtium leaves, large sprays of curly parsley, or the tender green tops of celery can be used with good effect in serving salads. Shells for serving salads are made by scooping out the inside of tomatoes, cucumbers, apples, bananas, lemons, oranges grapefruit and small cantaloupes. All should be thoroughtly chilled before using. Veal boiled until tender, and cut in small pieces can be used to +. supplement sweetbreads or chicken in salad without detracting from it at all. Asparagus Salad Use either the canned or fresh asparagus which has been cooked until tender. Arrange in lettuce leaves in plates or salad bowl. Slice cold hard-boiled eggs and put on this, sprinkle with a little grated cheese and put mayonnaise dressing on top. Asparagus and Pepper Salad Cut rings one-third of an inch wide from sweet red pepper and place three or four stalks of canned asparagus through each. Arrange on lettuce leaves and serve with French dressing.—Mrs. W. H. Franklin. Asparagus Vinaigrette One tablespoon each of onion and parsley, two tablespoons of capers, and six large olives. Chop all fine, mix and season with salt and pepper cover with one gill each of olive oil and vinegar. Arrange asparagus on plates with a heaping tablespoon of the above mixture on each.—Mrs. Robert Lassiter. Banana Salad Six large perfect bananas cut from stalk, one-half cup blanched English walnuts, one cup cubed pineapple. Mix with mayonnaise or cooked dressing. Remove a slice of peel from top of banana, cutting so it will resemble a boat. With a silver knife remove banana in cubes; add to this the nuts, pineapple and dressing. Pile in boats and serve immediately.—Teacher Domestic Science, Salem College. Brazilian Salad Remove skin and seed from white grapes and cut in halves length- wise. Add an equal quantity of shredded pineapple, apples pared,. cored and cut in small pieces, and celery hearts cut in small pieces. Add one-fourth the quantity of Brazil nuts broken in pieces. Mix thoroughly and season with lemon juice. Mix with cream mayonnaise and serve on lettuce hearts.——Mrs. Wm. Nissen. a fisty-four THE TWIN-CITY HOUSEWIFE PASI Ns ae nd ane Se a a Celery Salad Cut the inner tender part of celery into half inch lengths. Add half as much Edam cheese broken into bits. Serve with French or mayonnaise dressing. Garnish with bits of tomato. Cheese Salad Mix a ten cent cheese and one pimento cut in tiny pieces, five sliced olives, and enough cream to hold the mixture together. When thoroughly mixed roll in a piece of paraffine paper to give it the original shape of the cheese. Let stand in cold place until ready to serve. Take from paper and place on dish lined with lettuce leaves which have been dressed with French dressing. Slice, and serve with mayon- naise. If preferred, this can be served without dressing with after dinner coffee.—Teacher Domestic Science, Salem College. Cherry Salad Remove the stones from canned or fresh cherries and fill the cavity with a nut of some kind. Arrange on nests of lettuce leaves and serve with mayonnaise.—Mrs. R. M. McArthur. Chicken Salad One chicken, one tablspoon of olive oil, three tablespoons of vine- gar, one generous teaspoon of salt one-half teaspoon of pepper one- fourth pound of almonds which have been pounded and blanched, as much celery as chicken meat, five eggs boiled hard and chopped fine and mayonnaise dressing. Free the chicken of skin, fat and bones, pull apart with the fingers then cut in pieces a little more than one-half an inch in length. Mix the chicken, salt pepper, oil, vinegar and almonds and set aside in a cool place. Cut the celery in fairly thin slices and keep in refrigerator until needed. Just before serving mix with celery; season chicken and egg with half the mayonnaise dressing. Arrange in a bowl and spread the remainder over the top.—Mrs. L. A. Vaughn. Cucumber Salad, No. 1 Peel small cucumbers cut in halves lengthwise and scoop out the centers. With this chop an equal amount of tomato, and season to taste. Fill the boats with this mixture, and place each on a lettuce leaf with a spoonful of mayonnaise or French dressing on top. Cucumber Salad, No. 2 Remove thick slices from ends of cucumbers, cut off a thick paring and with a sharp pointed knife cut five parallel grooves lengthwise the cucumber at equal distances; then cut thin parallel slices crosswise, keeping cucumber in its original shape. Arrange on lettuce leaves and pour over it French dressing. Serve with fish course.—Mrs. W. E. Franklin. Egg Salad Boil eggs for forty-five minutes, plunge in cold water and re- move shells. Cut in halves lengthwise. Mash yolks, moisten with mayonnaise, and refill whites. Arrange on a bed of lettuce and sur- round with mayonnaise. If liked finely minced chicken or other meat may be added to the yolks. Fruit Salad Pare grapefruit and oranges and divide into sections by removing the white substance between. To this add Malaga grapes which have been split and seeds removed, some sliced banana, small cubes of pine- apple, and Maraschino cherries, Sweeten with powdered sugar. Over the mixture pour the juice from the cherries and an equal quantity of sherry and let stand a couple of hours. Drain juice off and serve on lettuce leaves with French dressing —Miss Mamie Dwire, i? ~~ ese THE TWIN-CITY HOUSEWIFE fifty-five Frozen Fruit Salad Seed one can of white cherries, cut one can of sliced pineapple, and four oranges in small pieces, and blanch half a cup of almonds. Mix all this with plenty of mayonnaise. Pack in baking powder cans, seal with paraffine, pack in ice and salt and let stand three or four hours. When frozen, slice and serve on lettuce.—Mrs. P. H. Hanes, Jr. Ginger Ale Salad Soak two or three tablespoons of gelatine (three if the weather is very warm) in cold water enough to cover. Dissolve in two cups boiling water. Add one-half cup ginger ale, three teaspoons sugar, a pinch of salt, and three teaspoons lemon juice. When jelly begins to set fold in one-half cup each of chopped celery, seeded white grapes, chopped apple, shredded pineapple, and crystalized ginger. Line a ring mold with pieces of pineapple, pour in the mixture, and set in a cool place until stiff. When ready to serve turn out on a bed of lettuce hearts and fill center with cream mayonnaise colored with paprika.—Mrs. A. H. Eller. Golden Ball Salad Make tomato aspic, adding red coloring matter to make pretty color. Mold in any small shape desired. Hard boil one dozen eggs, mash yolks fine with one can pimento cheese, and mold into balls two- thirds the size of egg yolks. Put whites through potato masher. At - serving time unmold aspic and set each on lettuce leaves. Sprinkle lettuce thickly with chopped whites. (A little cucumber minced fine and added to whites is delicious). Set four or five of the little golden eggs around the base of the jelly. Between the balls put mayonnaise. This amount will serve eight or ten persons.—Mrs. J. A. McDowell. Hot Stuff Cut equal portions of celery and tomatoes and half as much green pepper and onion. Season with salt, pepper and vinegar.—Mrs. Frank Robbins, Salisbury. Japanese Salad Into each Maraschino cherry place one-fourth English walnut. Chill, and serve on a lettuce leaf with a dressing made of lemon juice beaten into two tablespoonsful of olive oil and thinned with the Maraschino juice—Miss E. M. Hinshaw. Lettuce Salad Take heads of lettuce and remove outside discolored leaves, after which cut the head into quarters. Make a French dressing, creaming Roquefort cheese into it and pour over the lettuce and serve equal portions to each person.—Mrs. A. H. Galloway. Marguerite Salad Cut the whites of six hard-boiled eggs into rings and mix the yolks with a half a pint of mayonnaise. Lay each ring on a lettuce leaf and heap yolks in the center. Marshmallow Salad, No. 1 One can pineapple cut in small pieces, one-half pound marshmal- lows, and one-fourth pound of nuts. Mix with salad dressing. Marshmallow Salad, No. 2 Chop one pound marshmallows, pour over them one can of grated pineapple and let stand over night. To this add one-half dozen sliced bananas, one-half pound chopped walnut meats, three oranges, cut in small pieces, and half a pint whipped cream.—Miss Daisy Leak. fifty-six THE TWIN-CITY HOUSEWIFE Orange Salad Dissolve half a box granulated gelatine in one cup cold water, add two cups boiling water, two-thirds of a cup of sugar, and the juice of two oranges. When partly congealed add one cup chopped walnuts, two-thirds of a cup of chopped celery, and enough pistachio coloring to tint. Cut in cubes and serve on lettuce with mayonnaise.—Mrs. Wim. Nissen. Oyster Salad Boil two dozen large oysters in their liquor for just one minute. Remove oysters with a skimmer and lay in a dish. When cold squeeze over them the juice of two lemons and put on ice for one hour. Just before serving put the oysters in a salad dish with one pint of chopped celery. Pour over this a mayonnaise dressing. Decorate with tender lettuce leaves and hard-boiled eggs cut in slices. Serve at once. Pear Salad, No. 1 One quart of canned pears, one-half pound English walnuts, three oranges or bananas. Mix as a salad with mayonnaise dressing.— Mrs. G. H. Hastings. Pear Salad, No. 2 Pare and cut into eights lengthwise and remove seeds. Arrange on lettuce leaves, pour over a French dressing and garnish with rib- bons of canned red pepper.—Mrs. Robert Lassiter, Charlotte. Pepper and Cheese Salad Select smooth, sweet green peppers, stuff with any soft potted cheese. Chill, slice very thin and serve on lettuce leaves with may- onnaise.—Mrs. EH. L. Jones. Perfection Salad One-half box of Cox’s pulverized gelatine dissolved in one-half cup cold water, then melted thoroughly in a pint of boiling water. Add one-half cup each of vinegar and sugar, juice of a lemon, one teaspoon of salt, and strain. When it begins to harden add one cup of cabbage chopped very fine, three sweet red peppers chopped, two cups of chopped celery and one-half cup chopped nuts. Pour into individual molds and put on ice to harden. When wanted turn each mold out on a lettuce leaf and put a large spoonful of thick mayonnaise on top.—Mrs. B. B. Owens. Pineapple Salad On top of nice slices of canned pineapple sprinkle grated cheese and fill the hole in center with white mayonnaise. White mayon- naise is made by using the white of the egg instead of the yolk.— Mrs. M. W. Norfieet, Jr. Potato Salad One dozen Irish potatoes boiled and mashed fine, piece of butter the size of an egg, stirred in while potatoes are warm, one onion, one teaspoon each of celery seed and mustard. Chop fine six hard- boiled eggs, add salt and pepper to taste, one teaspoon of sugar; stir well together and add vinegar to give desired acidity, Garnish with parsley and arrange either —Mrs. E. P. Albea. (about one cup). sliced or grated egg on top. Salmon Salad, No. 1 One can salmon and two large Irish potatoes mashed fine. Make a dressing of the yellows of three hard-boiled eggs, mustard, pepper and vinegar. Pour this Over the salm Mash the hard-boiled whites fine and with parsley and slices of lemon.—Miss Mamie Dwire. on and potatoes and mix well. Spread over the top. Garnish © ~~ —-.” THE TWIN-CITY HOUSEWIFE fifty-seven Salmon Salad, No. 2 One can of salmon, one-half dozen eggs (hard boiled), one bunch of nice celery, a pinch of red pepper, one tablespoon of mustard, one- half cup vinegar; salt and black pepper to taste. Take the yolks of the eggs and mash them up with a little of the oil off the salmon, add part of the vinegar, red pepper and mustard and mix until it is a smooth paste. Cut the whites up fine, also the celery and mix all together. If not sour enough, add the rest of the vinegar.—Mrs. A. L. Smoot, Salisbury. Sardine Salad Line a dish with crisp lettuce leaves, sprinkle with finely chopped celery, and arrange upon it sardines and slices of hard-boiled egg. Dot over with spoonfuls of mayonnaise, one to each portion to be served. Shrimp Salad, No. 1 Wash one dozen tomatoes, cut off the top and scoop out the inside; chop rather coarse. Wash one can of shrimps. Keep out a few for decoration, the rest shred rather fine; mix these and the inside of tomatoes together; season very lightly with salt and cayenne; replace in tomato, place on lettuce leaves, arrange the whole shrimps about, put a tablespoon of mayonnaise dressing on top of each and serve.— Mrs. Watt Martin. Shrimp Salad, No. 2 Take a can of shrimp and soak several hours in cold water. Crumble in small pieces and add two-thirds of a cup of tomato meat _.(not the seed), two-thirds of a cup chopped celery, and the pepper part (not the inside) of a stuffed bell pepper. Mix with mayonnaise dress- ing. Line the salad dish with lettuce and sliced tomato. Place the salad on ice and serve when very cold.—Mrs. R. B. Crawford. String Bean Salad Use left over beans, soaking them in salt water to remove the grease, or cook them for the purpose in boiling salt water. Arrange on lettuce leaves and serve with French or mayonnaise dressing.— Mrs. J. R. Fletcher. Tomato Salad Select round ripe tomatoes. Make a round opening at the top of each tomato, scoop out the inside and fill with equal parts of tomato and celery, salted very slightly. Place on lettuce leaves with a table- spoon of mayonnaise on top of each. Tomato—Egg Salad Take tomatoes and cut in equal parts, then slice hard boiled eggs, and over both chop green peppers. Serve on crisp lettuce leaves with mayonnaise dressing.—Mrs. Charles E. Plumly. Frozen Tomatoes One can of tomatoes rubbed through a colander. Season with salt, pepper and a little sugar. Freeze and serve with French dressing or mayonnaise. If desired it can be moulded by putting in baking powder cans and packing in ice for three hours.—Mrs. George S. Norfleet. Frozen Tomato Salad Select twelve large, firm tomatoes. Cut a slice from the top, scoop out the pulp and cut into small pieces. Save the juice and add to the pulp after straining out the seed. To this add one-fourth as much celery cut into cubes, one large cucumber, omitting the seed, one green bell pepper, one teaspoon Worcestershire sauce, one tablespoon gela- tine, a dash of horseradish, onion juice, paprika, mustard and celery salt to taste. Put into a freezer, omitting the dasher, then stir in gently one-half cup of boiled dressing to which has been added one-half cup whipped cream. Pack in salt and ice one and one-half hours. Chill the tomato shells and refill—Mrs. W. H. Allen, Nashville, Tenn. ane RRMA nce SAiap TERE DR MEAA ae eNLON SS MSI fifty-eight THE TWIN-CITY HOUSEWIFE OES Tomato-Pineapple Salad Select smooth tomatoes, cut slice from stem end and remove cen- ters. Sprinkle inside with salt, invert and let stand half an hour. Mix pineapple cut in small cubes, nut meats, and a little of the hard portion removed from the tomato, with mayonnaise dressing and fill tomato shells, putting a bit of mayonnaise on top of each. Serve on a bed of lettuce leaves. Stuffed Tomato Salad Peel six smoth tomatoes, remove centers and seed and to them add six tablespoons minced chicken or veal, three olives and three gherkins chopped fine, two tablespoons of capers, salt and pepper to taste. Add enough mayonnaise to hold mixture together, fill tomato with this and serve on lettuce with mayonnaise.—Mrs. R. O. Apple. Vegetable Salad Chop two large bunches of celery, six onions, three sweet red pep- pers, shred one small head of cabbage, cut grains full depth from twelve ears of corn. Mix all together. To two quarts of vinegar add two cups sugar one tablespoon each of mustard and turmeric and three tablespoons of salt. Bring to boiling point and to it add the vegeta- bles. Boil all together thirty minutes and put in jars while hot. In winter drain off liquid, add fresh celery and olives and serve on let- tuce leaves with mayonnaise.—Miss Ruby Eldridge. Waldorf Salad Cut sour crisp apples into half inch dice, add an equal quantity of chopped celery, salt to taste and mix with mayonnaise dressing. If liked add one cup sliced English walnuts to each cup of the apples and celery. The following will also be found good combinations for salads: Arrange in an attractive way on lettuce leaves and serve with French, mayonnaise, or boiled dressing as preferred. Asparagus and pimentos. Sliced cucumber and tomato. Sliced tomato, finely minced onion, and shreds of green pepper. Cubes of cold Irish potato, chopped hard boiled eggs, and celery. Ring of green peas with minced chicken and celery in center. Nuts and green peas in tomato shells. Sweetbreads and celery. Chicken, firm portion of tomato cut in small pieces, celery. Cream cheese, nuts, and parsley mixed well and molded in balls. Grapefruit and bananas. Grapefruit and strawberries. Malaga grapes, seeded and cut in half, celery, and nuts. Pineapple, Maraschino cherries, crystalized ginger. Large peaches, peeled and halved, seed cavities filled with chop- ped almonds. French Dressing Ohe tablespoon vinegar or lemon juice, three tablespoons olive oil, one-half teaspoon salt and one-fourth teaspoon black pepper. Put salt and pepper in bowl, add gradually the oil and mix until the salt is thoroughly dissolved; add by degrees the vinegar or lemon juice, stir continually for one minute and it is ready for use. Cooked Mayonnaise Dissolve in vinegar one scant teaspoon salt, one teaspoon mustard, three-fourths of a teaspoon sugar, add two tablespoons drawn butter and two tablespoons red pepper vinegar. Beat this into the well- beaten yolks of four eggs and cook in double boiler until it begins to thicken. When cool beat in one-half tea cup of oil.—Mrs. H. L. Riggins. a ee a el ve ee | THE TWIN-CITY HOUSEWIFE jifty-nine Mayonnaise Dressing, No. 1 Beat well together the yolk of one egg, one-half teaspoon salt, a& pinch of cayenne pepper, and the juice of half a lemon. To this add one-half pint olive oil, drop by drop at first, afterward it need not be added so slowly. Before beginning see that everything—the bowl, spoon, egg, oil and lemon juice—is very cold.—Mrs. G. W. Coan. Mayonnaise Dressing, No. 2 One teaspoon flour of mustard, one teaspoon of powdered sugar, one-half teaspoon of salt a dash of cayenne pepper, yolks of two raw eggs, one-half pint of olvie oil or more if desired to make more dressing, two tablespoons of vinegar, juice of one lemon and one table- spoon of Worcestershire sauce. Mix the first four ingredients in a small bowl, add eggs, stir well with a silver fork or wooden spoon, add the oil, a few drops at a time, stirring in every bit of each installment of oil before adding the next. When the dressing commences to thicken, the oil can be added in a little larger quantities. When all the oil has been used stir in the lemon juice and lastly the vinegar and Worcestershire sauce. The bowl, spoon and eggs should be placed on ice enough to chill before commencing the dressing, which should not be made in a warm room.—Mrs. L. A. Vaughn. Mayonnaise, (Using Wesson Oil) One pint Wesson oil, yolks of two raw eggs, one-half teaspoon salt, a sprinkling of cayenne pepper. Stir yolks of eggs, salt and pep: per well together add oil slowly, half a teaspoon at a time. When toa thick to stir, thin with juice of a lemon. Then add the remainder of the oil, thinning again with lemon juice, if necessary. If preferred, vinegar may be used instead of lemon juice.—Miss Grace Whitaker. Mayonnaise Sauce, No. 1 One cup of milk, one tablespoon of flour, a small spoon of butter. Let come to boil. Beat into it two eggs and when cold add one table- spoon of oil; salt, pepper and vinegar to taste.—Mrs. M. F. Patterson. Mayonnaise Sauce, No. 2 Mix in a quart bowl one even teaspoon of ground mustard, one of salt, and one and one-half of vinegar, beat in the yolk of a raw egg, then add very gradually half a pint of pure olive oil (or melted but- ter), beating briskly all the time. The mixture will become a very thick batter. Flavor with vinegar or juice of fresh lemons. Closely covered, it will keep for weeks in a cool place, and is delicious.— . Mrs. W. J. Jones. Salad Dressing To one hen use four eggs, one teaspoon vinegar, one teaspoon mustard (ground), one-fourth teaspoon cayenne pepper, one-third cup good vinegar, one-fourth teaspoon salt. Cook until it thickens; when cool add one-half cup butter or oil from chicken and one tablespoon Worcestershire sauce.—Mrs. James K. Norfleet. Cooked Salad Dressing One teaspoon salt, one teaspoon mustard, three teaspoons white sugar, two tablespoons vinegar, two tablespoons drawn butter, two tablespoons cream or sweet milk and two eggs beaten separately. Mix salt, mustard, sugar and yolks well beaten, add slowly the cream, then gradually the vinegar; add very slowly the drawn butter or it will curdle. Set on stove over boiling water, stirring constantly until it almost boils, then add the whites beaten stiff. Set aside to cool and pour over salad when quite cool. This is not enough for a large chicken made into salad.—Mrs, W. T. Carter. iad a eens THE TWIN-CITY HOUSEWIFE Sellies to Serve With Salads Tomato Jelly ; The juice from one quart can of tomatoes, one-half box of gelatine. After the gelatine is dissolved add the tomato juice and half a pint of water. Season with salt, pepper and a little sugar. Strain through a muslin cloth and set away to cool. Very nice to serve with salads. —Mrs. HE. G. Hester, Tampa, Fla. Mint Jelly, No. 1 Soak one box gelatine in one pint cold water. Pour two pints boiling water over mint which has been cut into short pieces, and add this to gelatine while hot. When cool add juice of three lemons, a small quantity of sugar, and strain through a fine cloth. If the mint does not color it enough, green coloring fluid can be used to make it the desired shade. Mould in form of cup and use on lettuce leaf to serve salad in.—Mrs. W. L. Stagg. Mint Jelly, No. 2 Make clear apple jelly by using tart green or white apples. Pare, remove cores and boil until soft in enough water to cover. Strain through double bag and add one-half cup hot sugar for each cup of juice. When syrup begins to congeal add enough essence of spearmint to give desired flavor, a very few drops. or tie mint leaves in cloth and boil with syrup. After taking from stove tint with green vegetable coloring.—Miss Mary Hinshaw. THE TWIN-CITY HOUSEWIFE sixty-one | Pickles and Catsups Cabbage Pickle Four large heads cabbage, cut up coarse; sprinkle with salt—about one and one-half pints. Cover with cold water; let stand over night, after which drain off water and squeeze cabbage to get all water out. Then cut up four or six onions, one and one-half pints brown sugar, two tablespoons white mustard seed, one tablespoon black mustard seed, one tablespoon of cloves, two tablespoons of allspice, one table- spoon of mace, two pods red pepper, two pieces of ginger (beat spices together a little), two tablespoons grated horseradish. Mix together. Put layer of cabbage, then layer of spices and sugar, and so on till jar is full. Heat one-half gallon vinegar to boiling point and pour over cabbage, enough to cover it; then tie up tightly. This will fill a two gallon jar. It is ready for use in two weeks. If wanted for use sooner, ‘put cabbage and all on fire and scald nearly to a boil—Mrs. John A. Dickson, Morganton. Yellow Cabbage Pickle Cut two solid heads of cabbage in eighths and pour boiling brine over it; let it stand over night. Squeeze all brine out and put in the sun two days. Then pour over the cabbage weak vinegar and let it stand a day or two; squeeze well and boil vinegar enough to cover with one pound of sugar, horseradish and one heaping tablespoon tumeric.—Mrs. E. C. Clinard. Chili Sauce Twenty-four large tomatoes, four onions, six peppers (green), eighth tablespoon sugar, four tablespoons salt, four coffee cups of vinegar, one heaping tablespoon of cloves and one tablespoonful of allspice (not ground), one tablespoon each ground nutmeg and cinna- mon. Chop all together and boil until done. Bottle and seal.—Miss Delphine Carter. Chow Chow, No. 1 Two heads cabbage, one dozen cucumbers, one-half dozen onions, one-half gallon green tomatoes, and salt. Put into a bag and let drain over night. The next morning add one-half pound brown sugar, one and one-half tablespoons of tumeric, two tablespoons of ground must- ard, two tablespoons of white mustard seed, two tablespoons of celery seed, one of black pepper and three pints of vinegar.. Let all come to boil and put it into jars—Mrs. M. F. Patterson. Chow Chow, No. 2 Grind green tomatoes and cabbage through meat chopper, using coarse blade, squeeze dry in potato masher and measure; to one-half gallon of each use one dozen onions and one-half dozen green pep- pers also ground in meat chopper, one-half cup each of ground mustard and white mustard seed, three tablespoons each tumeric and celery seed, one tablespoon each mace, ground cinnamon, and red pepper, three pounds brown sugar, and vinegar sufficient to cover. Cook until cabbage, etc., is tender. It can be finished all in one morning.—Mrs. R. D. W. Connor, Raleigh. sixty-two THE TWIN-CITY HOUSEWIFE Chow Chow, No. 3 Chop three good sized cabbage heads, two dozen medium sized onions, three small pods of green hot pepper, and six large green sweet peppers. Over it pour one gallon of vinegar to which has been added one scant cup salt, two pounds brown sugar, two ounces each celery seed and white mustard seed, and one ounce of tumeric. Mix all well to- gether and put in jars. No heating is required—Mrs. Spencer B. Hanes. Cucumber Pickles, No. 1 Let your cucumbers stay in a brine, strong enough to bear an egg, ten days to two weeks. Then rinse them off and put them in fresh water; change the water frequently until the salt is extracted. Then put them in weak vinegar with bits of alum, cover with cab- bage or vine leaves and scald them for thirty minutes. Then take them out and drop them in a jar of cold vinegar. Then beat a half teacup of spices, half the quantity of cloves and a piece or two of ginger. Put spices in a muslin bag and put the bag of spices into two pints of vinegar and one teacpup of brown sugar. Boil all to- gether fifteen minutes; then pour over your jar of pickles and cover them over with thick paper or waxed cloth. They are then ready for use. I often add several pieces of onion. This recipe is for two gallons of pickles—Mrs. Sarah Hay. Cucumber Pickles, No. 2 Take cucumbers from brine and soak 24 hours in water to which add a piece of alum size of a hickory nut. Cut in inch slices, cover with cold water to which has been added some ground ginger and some ginger root, and boil half an hour. Make a syrup of one quart vinegar one-half pint water, two and a half pounds brown sugar, ten cents worth mixed spices and five cents worth of tumeric. When it comes to a boil add four pounds of the cucumbers and boil all together until clear—Mrs. Wm. M. Taylor, Jr. Mustard Pickles Cucumbers and green tomatoes, enough to make two gallons after being cut into small pieces, six green peppers and six large onions, chopped fine. Mix through this a teacup of salt; put in a bag and let drain all night. In the morning put in a kettle, with enough weak vinegar to boil it about ten minutes. Drain that off and put in enough strong vinegar to boil again. Mix half a cup of ground mustard (or more if desired), with enough vinegar to make a smooth paste, two and a half pounds of brown sugar, two tablespoons each of celery seed, whole cloves and alspice, and enough tumeric to make the color of mustard. Boil all together for about ten miutes—Mrs. M. D. Stockton. Spiced Grapes Hight pounds of ripe grapes washed and dried. Remove skins, put in a kettle, cover with cold water and cook until tender. Put juice and pulp in another kettle, let come to a boil and rub through a colander. Put all in Kettle, add four pounds of sugar, one pint good vinegar, one teaspoon each of galt and pepper, two tablespoons ground cinnamon and one of cloves. Cook until as thick as jam.—Mrs. H. L. Riggins. Hyden Salad To one gallon of cabbage add two quarts of green tomatoes, one quart of onions, one pint of green pepper (seed taken out). After chopping the ingredients fine, drain and throw away the juice. Then add four tablespoons of ground mustard, two tablespoons each of gin- ger, celery seed, cloves and salt, one tablespoon of cinnamon, two pounds of sugar and two quarts of vinegar. Boil together half an hour. —Mrs. C. J. Watkins. THE TWIN-CITY HOUSEWIFE sixty-three Peach Mangoes One gallon freestone peaches, one-half gallon cider vinegar, three pounds brown sugar, one cup white mustard seed, one-half cup celery seed, one teaspoon each allspice and ground mace, two small onions, two tablespoons tumeric, six slices fresh horseradish.. Drop peaches into strong salt water for twenty-four hours. Remove, dry, and stone. Boil for twenty minutes in vinegar to which have been added the sugar, mustard seed, celery seed, allspice and mace. When cold add the chopped onions, tumeric and horseradish.—Mrs. Plato T. Durham. Pepper Hash Run through meat chopper one dozen each green peppers, sweet red peppers, and small onions. Add three tablespoons salt and let Simmer ten minutes; drain and add one cup vinegar and one cup brown sugar. Let come to a boil and turn into jars. Delicious for sandwiches or with cold meats.—Mrs. Wm. M. Taylor, Jr. Pepper. Pickle One peck of large green peppers; cut a slit in the side of each and remove the seed. Soak in strong brine for three days, take out of brine and soak in cold water one day. On the fifth day stuff with cabbage and green tomatoes chopped fine and sprinkled with salt the night before. Add to them, after squeezing out the water, one pound of white mustard seed, half a pound of celery seed and spices to suit taste. A half gallon of onion chopped up and added to the cabbage and tomatoes gives a nice flavor.—Mrs. John Young. Tomato Soy One gallon green tomatoes, sliced thin, twelve large onions, sliced, two quarts of vinegar, one quart of sugar, two tablespoons each of black pepper, mustard and salt, one tablespoon each of cloves and spice. Put all in a kettle and let boil for ten minutes.—Mrs. C. B. Watson. Universal Pickles Six quarts of vinegar, one pound salt, one ounce each of cloves, allspice, ground ginger, black pepper; one tablespoon cayenne pepper; boil all together. When cold add one pound mustard and one ounce tumeric made into a smooth paste with a little cold vinegar, add sugar if you like. Every morning drop in vegetables, such as cucumbers, snaps, okra, green tomatoes, watermelon rind, etc.—Mrs. R. M. Payne. Stuffed Pepper Pickle Cut peppers around top and remove seed. Fill two three-gallon jars with the peppers, cover with clear, cold water (no salt), and let stand over night. Run six pounds of cabbage, four onions, and a few peppers that have turned red, through a meat chopper. To this add one pound white mustard seed, one cup salt, four cups sugar, one box ground mustard, and two tablespoons each of ground black pepper, ground spice, celery seed, and powdered mace. Mix thoroughly and fill peppers. Pin pepper tops on with tooth picks and pack in jars. Raise to boiling point two gallons cider vinegar and cover peppers with it. Close securely and allow to stand.—Mrs. R. H. Latham. Sweet Pickles Nine pounds of fruit, five pounds sugar, one quart of good apple vinegar, spice to taste. Put sugar, vinegar and spices in kettle, and when boiling put in fruit. When sufficiently cooked place in Jars and boil syrup until proper consisency and pour over the fruit until covered. —Mrs. E. J. Lott. Spiced Tomatoes Scald and peel one peck of ripe tomatoes, add four pounds of brown sugar, one quart of vinegar, two tablespoons of cinnamon, one tablespoon each of cloves, mace and allspice. Boil slowly two hours, stirring often—Mrs. H. B. Pulliam. i ———————————————————— 5 sixty-four THE TWIN-CITY HOUSEWIFE i nn nn nn ne LEE aEIEIUUEEIgEEEISSSSI SE SSSSEInnEESIEDEEEe? Watermelon Sweet Pickle, No. 1 After your rinds are cut, soak for twenty-four hours in salt water, the same time in alum water (not very strong) and the same in clear water. Next boil for one hour in strong ginger tea. Then drop into very cold water. For your syrup, take to every three pounds of rind one and one-half pounds of sugar, one and one-half pints of vinegar, mace, cinnamon, allspice and cloves to taste. Scald the rinds in this syrup boiling hot for five days. Green tomatoes may be prepared in the same way.—S. O’H. D. Watermelon Sweet Pickle, No. 2 Pare off carefully the green part of the rind of a ripe watermelon, trim off the red pulp and cut in any shape liked. Put in brine strong enough to bear egg and let stand until you wish to make pickle, before which soak rinds in fresh water to get salt out, and scald in weak alum water. To seven pounds of rind take one quart vinegar, three pounds sugar, and one-half ounce each unground cloves, cinnamon, mace and spice. Make the syrup and pour boiling hot over fruit for two mornings. The third morning cook all together until the rind is clear and can be pierced with a silver fork.—Mrs. V. O. Thompson. Cucummber Catsup Take cucumbers which have turned yellow, scrape out seeds and put fleshy part in meat chopper and grind very fine. Put in a bag with a little salt, hang up and let drain one night. Add white mustard seed and cover with very strong vinegar.—Mrs. J. H. Nading. Tomato Catsup, No. 1 Cut up one peck of ripe tomatoes and boil until very tender. Strain through a wire sieve and add one large tablespoon each of ground cloves, allspice and cinnamon, one teaspoon of cayenne pepper, one scant quarter pound of salt, one qaurter pound of mustard and one good pint of strong vinegar. Boil slowly for three hours and bottle while warm.—Mrs. J. A. Neely. Tomato Catsup, No. 2 Scald and peel one-half bushel ripe tomatoes. Grind through a meat chopper, and press through a colander. Three-fourths peck of green sweet pepper, one-fourth peck of onions ground through a meat chopper, three pints of vinegar, one and one-half pounds sugar, four teaspoons celery seed, about four tablespoons of salt, and a pinch of cayenne pepper. Mix all together, let come to a boil, and seal in jars that have been heated.—Mrs. Kelly. + © * THE TWIN-CITY HOUSEWIFE . sixty-five Arsarris Good Simple Dessert Cover rosette wafers with a layer of finely-chopped crystalized ginger. Serve with whipped cream flavored with sherry. Almond Charlotte One pint each of milk and cream, one cup of sugar, yolks of three eggs, one-fourth box of gelatine dissolved in water, one cup of almonds blanched, chopped and browned in one-fourth cup of the sugar. Make a custard of the milk, eggs and sugar. Add the gelatine while warm. Let custard cool, add almonds, and the cream whipped stiff. Pour in a mould to harden.—Mrs. Frank Miller. Almond Cream Make a rich sauce of one quart of milk, yolks of three eggs, four heaping teaspoons flour and two of butter. Sweeten and flavor to taste. When cold add one cup finely chopped almonds. Line a bowl with lady fingers which have been dipped in sherry. Cover with the mixture, add another layer of lady fingers and so on until bowl is filled. Serve ice cold with whipped cream.—Mrs. C. L. Summers. Apple Fripp Press one quart of stewed apples through a colander. Sweeten to taste, and to it add the well-beaten white of one egg. When well mixed stir in one pound finely chopped dates and one-half pound English walnuts also chopped fine. Serve with whipped cream.—Miss Fannie Moseley. Apple Sponge Make good apple sauce and flavor strongly with lemon. Add to each cup of sauce one tablespoon of gelatine measured after being dissolved. Put on ice and when it begins to get firm whip in the whites of three eggs. Put in a mould and set on ice. When hard turn out and serve with whipped cream.—Mrs. W. L. Hobson, Norfolk, Va. Apricot Toast Cut cold biscuits into slices one inch thick and fry in butter a golden brown. In the meantime turn the liquid from one can of apricots into a saucepan, add one tablespoon of powdered sugar and one wine glass of sherry. Place half an apricot on each slice of toast, cut side up, pour the syrup which should have boiled up, over apricots and toast. Place a teaspoonful of sweetened whipped cream in each. —Mrs. H. V. Horton. Banana Dessert Slice bananas, sprinkle with powdered sugar and before it dis- solves squeeze over them the juice of two or three oranges or lemons. Serve with whipped cream.—Mrs. W. S. Martin. | Banana Fritters Mix and sift one cup of flour, two teaspoons of baking powder, one tablespoon powdered sugar and one-fourth teaspoon of salt. Beat one egg until light and to it add one-fourth cup of milk. Combine the mix- tures, and add three bananas forced through a sieve, and one table- spoon of lemon juice. Drop by spoonfuls in deep fat and when brown drain on brown paper. Serve with a sauce made as follows: Mix one-half cup of sugar and one tablespoon of corn starch. Stir con- stantly while adding one cup of boiling water. Bring to boiling point and let simmer five minutes. Remove from fire and add two table- spoons of butter, one and one-half tablespoons of lemon juice, and a few grains of salt. a Sey ae THE TWIN-CITY HOUSEWIFE nee Enna! Baked Bananas Cut bananas into slices half a ninch thick. Place in a buttered baking dish a layer of bread crumbs, then a thick layer of the sliced bananas, two tablespoons of sugar, one tablespoon of lemon juice, then a thin layer of bread crumbs, and so on until the dish is full— bread crumbs on top. Bake in a quick oven thirty minutes and serve hot with whipped cream. Banana Float ' Slice a dozen bananas and squeeze over them the juice of one lemon. Make a custard of one cup of milk, one-half cup of sugar, yolks of three eggs and the grated rind of the lemon. Cook in double boiler until smooth and pour over the bananas while hot. When cold cover with a meringue of the beaten whites and one tablespoon of sugar. Bavarian Cream Soak one-half box of gelatine half an hour in one-half cup of cold water. Put one pint of milk on to boil and when it reaches the boiling point add the gelatine and stir until dissolved. Remove from the fire then add three-fourths of a cup of sugar; stir until it begins to congeal then add quickly two teaspoons of vanilla and one pint of whipped cream. Stir carefully. Serve with whipped cream.—Mrs. H. V. Horton. Boiled Custard One quart milk, three eggs, three tablespoons sugar. Beat yolks and sugar together, stir in milk and boil. When cold beat whites to a froth and stir in. If the custard is not sweet enough stir some sugar in the whites——Miss Kate Hanes. Charlotte Russe, No. 1 Soak five tablespoons of gelatine in three-fourths of a pint of sweet milk for half an hour. Beat the yolks of three eggs, add to them half a teacup of sugar. Put milk and gelatine on stove and let dis- solve, then pour over the yolks and sugar. Beat the three whites to a froth and stir into the yolks, milk and gelatine. Flavor with vanilla. Whip two pints of rich cream and add to the other ingredients. Pour in a dish and set aside to congeal. Half this quantity is enough for a small family, using two eggs.—Mrs. R. B. Glenn. Charlotte Russe, No. 2 Whip together one-half pint double cream, and one-third of a cup of sugar. When stiff fold in gently the well-beaten whites of two eggs. Flavor to taste. Line mold with lady fingers, pour in cream, and set in cold place. When ready to serve turn out on a plate. This will serve six.—Mrs. W. M. Hendren. Charlotte Russe, No. 3 One-fourth box of gelatine dissolved in one cup milk, whites of four eggs beaten stiff, one and a half cups powdered sugar, one pint thick cream whipped, one teaspoon vanilla. Put gelatine, milk and sugar in saucepan over fire until thoroughly dissolved, then add egg whites, cream and flavoring, beating well. Pour into mold and set on ice.—Mrs. Henry Fletcher. Chestnut Cream One quart Spanish chestnuts, one pint rich cream. Boil chest- nuts until done, shell, skin and mash, adding enough of the cream to make consistency of creamed potatoes. Sweeten and flavor with vanilla. Mash through potato sieve on dish in which it is to be served. Heap over it whipped cream which has been sweetened and flavored. Stand on ice an hour before serving.—Mrs. C. L. Summers. —— THE TWIN-CITY HOUSEWIFE sixty-seven Creme Diplomate One-half box of gelatine, one-half cup of cold water, one pint of cream, three-fourths of a cup of sugar, whites of four eggs, one tea- spoon of vanilla, one tablespoon of wine, one cup of French fruit. Soak the gelatine in cold water and whip the cream. Boil the cream left in the bowl with enough milk to make a pint; add the sugar and when boiling add the soaked gelatine. Stir until it is dissolved and strain into the well beaten whites of the eggs. Add the vanilla and wine; stir well and when slightly thickened add the whipped cream. When stiff enough to drop add French fruit. Mould and garnish with fruit. —Mrs. H, A. Ebert. Chocolate Blanc Mange One quart sweet milk, one cup cold water, one cup sugar, one- third cake of Baker’s chocolate, three tablespoons corn starch. Put milk, sugar and chocolate in saucepan to melt, and boil. When it boils stir in the corn starch dissolved in the water. Stir constantly to pre- cent lumping, and let cook until quite thick. Pour in cups to cool, turn out and serve with whipped cream which has been sweetened and flavored with vanilla—Mrs. J. W. Hanes. A Dainty Dish One-half pound of chopped marshmallows and one-half pound of English walnuts chopped, not too fine. Mix, and serve with whipped cream.—Mrs. R. M. McArthur, Jr. Fruit Bliss Arrange in a glass bowl one quart hulled strawberries, one cup pitted cherries, and half a pineapple, shredded. Boil together one cup of sugar and one-half cup water for five minutes and pour in a fine stream over well-beaten yolks of three eggs. Cook over hot water, stirring constantly, until thick. After it is cool add juice of two lemons and pour over the fruit. Chill thoroughly before serving. A delicious dessert after a heavy dinner. Canned peaches are nice served in the same way.—Mrs. Wm. M. Taylor, Jr. Fruit Gelatine One box gelatine dissolved in one pint cold water. Over it pour three pints of boiling water. Add two cups of sugar, the juice of three lemons. Strain and add sliced bananas, Malaga grapes, shredded orange, pineapple or any fruit desired. It is best to stir occasionally to prevent fruit settling at bottom. A wineglass of sherry adds to the flavor.—Mrs. HE. P. Albea. Fruit Gelatine Three large teacups of hot water, juice of three lemons, two and a half cups sugar, half a package gelatine dissolved in small quantity of cold water, one-half pound English walnuts, a small can of sliced pineapple, and four oranges. Pick oranges in small bits, chop nuts and pineapple. Do not add nuts and fruit until just as it begins to congeal. Serve with whipped cream.—Mrs. T. M. Benton. Marshmallow Gelatine Soak one-fourth box of Knox’s gelatine in one-fourth cup cold water, dissolve in same quantity of boiling water, and add one cup sugar. When cold add one pint heavy cream which has been whip- ped, one-fourth pound almonds blanched and chopped, one-half dozen stale macaroons, rolled fine, one dozen marshmallows cut in small pieces, and two tablespoons chopped candied cherries. Flavor with vanilla, turn into a mold which has been dipped in cold water. Chill. —Mrs. W. L. O’Brien. sixty-eight THE TWIN-CITY HOUSEWIFE Jellied Oranges Cut off a small portion of the ends of oranges, scoop out pulp and fill with orange or fruit gelatine before it is thoroughly hard. Let stand on ice, cut in quarters and serve on green leaves. Whipped cream may be placed on top of each.—Mrs. C. L. Carroll. Orange Sponge One-half box of gelatine, juice of five oranges, one cup sugar, one pint boiling water and four eggs. Cover the gelatine with one- half cup water, soak half an hour, pour over it the boiling water, add the sugar and stir until dissolved, add the orange juice and strain into a dish. Put this in a pan of cold water and stir until cold and thick. Then beat the whites to a stiff froth, add to the above and beat until smooth. Turn into a fancy mould to harden. Make a vanilla sauce from the yolks of the eggs and pour about it—Mrs. Watt Martin. Prune Whip Stew and mash prunes, beat whites of eggs and sugar into it, put into dish and bake light brown. Serve with whipped cream.— Mrs. P. W. Crutchfield. Salmagundi Grate one large cocoanut, and to it add the pulp and juice of a dozen oranges, one small can grated pineapple, half dozen bananas sliced thin, juice and grated rind of three lemons, and one-half pound English walnuts. Sweeten to taste with powdered sugar, and flavor with sherry. Serve in sherbet cups with whipped cream, and three Maraschino cherries on top of each. y Salpicon of Strawberries and Pineapple Cut off the top of a pineapple and pare away the bottom so that it will stand upright and firm on the plate; scoop out the pulp, discard the core; mix the pulp with strawberries cut in halves, the juice of an orange and sugar to taste. Return the mixture to the shell and chill thoroughly. Snow Pudding Soak one-fourth box gelatine in one-fourth cup cold water, dis- solve in one cup boiling water, add one cup sugar and one-fourth cup lemon juice, strain and set aside to cool, stirring occasionally. When quite thick beat with wire spoon or whisk until frothy and add the stiffy beaten white of three eggs. Mould or pile by spoonfuls on glass dish and serve cold with the following custard over it: Beat yolks of three eggs slightly, add one-fourth cup sugar and a pinch of salt. Add gradually two cups scalded milk, stirring constantly. Cook in double boiler until thick. Cool, and flavor to taste—Miss L. J. Wilson. Syllabub or Whipped Cream Place the cream on ice until thoroughly chilled. Sweeten and flavor to taste with French brandy or vanilla. Whip with an egg beater or whip churn. If cream is difficult to whip, the white of an egg to each pint of cream may be added and whipped with it—Mrs. F. G. Crutchfield. THE TWIN-CITY HOUSEWIFE staty-nine Tipsy Pudding Cut sponge cake into slices, dip in sherry wine and over it pour a boiled custard flavored with brandy. On top put whipped cream flavored with wine. Over all spread almonds that have been blanched and chopped very fine.——Mrs. N. S. Wilson. Tsarina Cream One pint thick cream, three tablespoons powdered sugar, one- fourth box gelatine, one-fourth cup cold water, one-half cup chopped almonds, four teaspoons sherry, one teaspoon vanilla. Whip the cream to a solid froth and color a pale green. Soak gelatine in cold water; when soft stand over hot water until dissolved. Stir sugar lightly into cream; strain in the gelatine; when it begins to thicken add gradually the sherry, vanilla and almonds. Turn into fancy cups and garnish with Angelica.—Mrs. Watt Martin. Trilby Cream Whip one quart of heavy cream until very stiff and to it add one fourth pound each of marshmallows and shelled English walnuts cut in small pieces. Flavor with vanilla and serve in stemmed glasses with a cherry on top of each.—Mrs. W. T. Wilson. seventy THE TWIN-CITY HOUSEWIFE Sees and Jee Cream | In preparing to freeze cream place the can carefully in the pail, put in dash, put top on, and adjust handle carefully, trying it to see if it turns easily. Crack or beat ice into pieces about the size of a hickory nut. Pack around the can, using one-third as much coarse salt as ice. When almost full pour cream into can, being careful not to get any salt inside. Finish with ice and salt to top and begin to turn. It is not necessary to turn very fast but in order to freeze quickly the turning must be done steadily and with regularity. When fruit or any acid flavoring, wine or brandy is used, it should be added after cream begins to freeze or it will curdle. Cream should be frobzen at least an hour or so before it is used. Remove the dasher, cover well, and let stand to ripen. Alexandria Cup Remove the pulp from grape fruit, chill, and fill grape fruit glasses a little more than half full. Add to each glass several white grapes cut in halves and seeded. Over this put some powdered sugar and pour a tablespoon of sherry. On top sprinkle chopped pistachio nuts and garnish with candied cherries and sliced citron. Place each glass in the larger glass which has previously been packed with cracked ice. —Mrs. A. S. Hanes. Five, Three, Ice Three oranges, three bananas, three lemons, three cups sugar, three cups water. Dissolve sugar in the water, add the mashed pulp and juice of the fruit, and freeze, without straining —Mrs. Henry Roan. Fruit Cup Make a syrup of boiling sugar and water and into it put fruits, such as strawberries, cherries, sliced bananas, shredded oranges and pineapple cut into small cubes. Put on ice until very cold. Fill glasses half full of the fruit mixture and finish out with a few spoonfuls of sherbet, with two or three Maraschino cherries on top. Ginger Sherbet Make lemon sherbet and when half frozen add a cup of finely chopped preserved ginger to each quart of sherbet. Grape Ice One pint each of grape juice and water, one pound sugar, juice of three lemons, one tablespoon gelatine soaked in part of the water. One egg beaten stiff and added when ice begins to freeze.—Mrs. Chas. Norfieet. Grape Fruit Sherbet Boil one quart of water and one pint of sugar twenty minutes. Let cool, then add one pint of grape-fruit juice, and the juice of one lemon. Two medium-size grapefruits will make a pint of juice. Freeze. Serve in glasses, sprinkle the top with cherries, chopped fine. —Mrs. W. M. Hendren. Milk Sherbet, Uncooked One cup sugar, one quart milk, juice of two lemons. Dissolve sugar in lemon juice, add milk very slowly, stirring well. If it has a curdled appearance it will make no difference after it is frozen. Milk Sherbet Boil half a gallon of sweet milk and when cold add to it the well-beaten whites of two eggs. Put in freezer and when it begins to freeze stir in three pints of strong lemonade. A can of grated pine- apple may be added if desired. f — oe oe Fg kt ses Sind aie ee eee een eee eee em er ee awed te Oni ie at THE TWIN-CITY HOUSEWIFE seventy-one Milk Sherbet ; Boil two quarts of milk and when cold add the well-beaten whites of two eggs. Put this in freezer and when it begins to freeze add lemonade made of the juice of six lemons, one and one-fourth pounds of sugar and one-half pint of water. Stir this well into the milk and freeze.—Mrs. A. B. Daingerfield. Mint Sherbet One quart of water, one pound of sugar. Stir until sugar is dis- solved and cook five minutes after it begins to boil. Add the juice of two lemons, and the leaves from two dozen stalks of mint, chopped fine and mashed to a pulp. Freeze. The well-beaten white of an egg may be added after it begins to freeze, if desired. Mobile Sherbet Six lemons peeled, the juice pressed into two quarts of water. Sweeten with two pounds of white sugar. Beat the whites of six eggs to a stiff froth and stir in after the sherbet is half frozen.— Mrs. Robert Norfleet. Orange Ice Six oranges, two lemons, three pints of water, one and one-fourth pints of sugar and one and one-half tablespoons of gelatine. Soak gelatine in one cup of cold water for an hour. Boil sugar and water twenty minutes, add gelatine and juices and freeze—Miss Mary Hodgin. Pineapple Glace One can grated pineapple, one quart of. water, one pint sugar, juice of two lemons. Put in freezer and when half frozen add the well-beaten white of one egg. Pineapple Sherbet To the juice from one can of sliced pineapple add four lemons, two quarts of water and two teacups of sugar. Strain through a coarse cloth. Put in freezer and turn until half frozen. Whip the whites of five eggs, add to them three tablespoons of sugar, put this in freezer and freeze hard.—Mrs. R. B. Glenn. Peach Glace One quart canned peaches, mashed fine through a colander. Add one quart of cold water, then one pound sugar. Beat well one egg and stir in the mixture. Then add juice of one lemon. Then freeze.— Mrs. J. S. Archbell. Roman Punch One quart weak tea, one pint sugar or more to taste, one pint claret, two tablespoons rum, one pound glace cherries, grated rind and juice of three lemons. Add the rum and cherries when the punch is about half frozen. Serve in glasses with whipped cream on top. Strawberry Water Ice One quart of strawberries, three-fourths of a pound of sugar, juice of one lemon, one pint of hot water. Add the sugar and lemon to the berries; mash through a sieve, let stand one hour, add water, then freeze.—Mrs. C. J. Watkins. Strawberry Frappe One quart of berries rubbed through a colander and sweetened to taste, one quart of water. Take one tablespoon of gelatine and cover with cold water for about fifteen minutes, then add one teacup of hot water. When cool, mix all together and freeze. When half frozen add the beaten whites of two eggs. Whipped cream added with the eggs in any quantity desired is a great improvement.—Mrs. A. L. Smoot, Salisbury. ul : seventy-two THE TWIN-CITY HOUSEWIFE ES nrc cme ree Tutti Frutti Four oranges, two grape fruit, three bananas, one-half can Hawaiian pineapple, one-half pound figs, one-half pound dates, one-half pound Malaga grapes. Dice fruit and mix thoroughly. Add enough pineapple to make real moist. Partly fill sherbet cup and place in center a spoonful of mint sherbet.—Mrs. J. H. Alexander. Biscuit Tortoni One cup finely crushed dried macaroons soaked in two cups thin cream for one hour. To this add one-half cup sugar, and one-third cup sherry and freeze to a mush. Whip one pint of heavy cream, add to frozen mixture, pack in ice and salt and let stand two hours.— Mrs. W. T. Wilson. Bisque Ice Cream Three quarts of cream, one teacup sugar, one pound of macaroons, two teaspoons of extract of vanilla. If milk is used instead of cream add three or four well-beaten eggs. Let milk and sugar come to a boil, stir in the eggs and pour over the crumbled or grated macaroons and press through a colander. Add the vanilla and freeze. This recipe makes one gallon of cream.—Mrs. H. S. Gray. Cherry Ice Cream Three quarts milk, one pint cream, sweeten and flavor to taste. Put on stove and let get lukewarm. When lukewarm stir in four dis- solved Junket tablets (dissolve these tablets in one tablespoon of water). Pour in freezer right away and let stand until it*jellies and then begin to freeze. One cup cherries with the liquor that goes with it, pour liquor in but don’t put cherries in until it begins to freeze. Use also for flavoring, one dessert spoon of vanilla and a little almond and rose.—Mrs. J. C. Trotman. California Pudding Make a boiled custard, using one-half gallon of milk and six eggs. Sugar to taste. When cold stir in a can of pineapple, one-half dozen bananas, one-half dozen oranges. Freeze and serve in orange cups.— Mrs. #. D. Vaughn. Chocolate Cream One quart of milk, two small cups of sugar, yolks of three eggs, one tablespoon flour, two ounces Baker’s chocolate, one quart of cream, vanilla to taste. Make a custard of the milk, eggs, sugar, and flour. Dissolve chocolate over steam of teakettle, add to the custard, strain, add the cream and freeze.—Mrs. Frank Miller. Caramel Ice Cream Heat one pint of milk to boiling point. Stir in one cup of sugar and two eggs, beaten together until light, and two rounding tablespoons of flour. When the milk is first put over the fire put one cup of sugar in pan to melt; when brown stir in the custard and boil five minutes; when cold add one-half cup of sugar, a pinch of salt, and one quart of thin cream, and freeze.—Mrs. A. B. Gorrell. Caramel Parfait Cook one-half cup granulated sugar over fire until dark brown. Add one-half cup boiling water, let simmer ten minutes, pour over yolks of two eggs and one-half cup sugar that have been beaten well together. When cold add one pint stiff whipped cream. Put in mold, seal with paraffine, pack in equal quantities of ice and salt, and let stand three or four hours.—Miss Mary Hinshaw. Coffee Ice Cream Beat well together two eggs, one cup of sugar and two even table- spoons of sifted flour. Add this to one pint of boiling milk and let it boil for five minutes, stirring constantly. When this cools add one cup of sugar, one quart of cream and one cup of black coffee.—Mrs. J. M. Rogers. THE TWIN-CITY HOUSEWIFE seventy-three Frozen Bananas Cook together one pound sugar and one pint water. Peel one ozen bananas and mash with fork, not very fine. Pour over these the syrup which has been given time to cool, and the juice of three oranges or lemons. Put in freezer and when it begins to freeze add a pint of double cream whipped stiff. When frozen, remove dash, and let stand two hours.—Mrs. M. D. Stockton. Frozen Dessert To one pint fresh milk add two cups sugar and let get very hot but not boil. Pour this over a scant teacup of gelatine which has been thoroughly disselved. Strain and let cool after which add two pints of whipped cream, half a bottle of Maraschino cherries, sliced, also half the juice, one-quarter of a pound of almonds which have been blanched and browned slightly and crushed fine. Flavor highly with sherry wine and freeze—Mrs. T. M. Benton. , Frozen Pudding One-third of a pound each of raisins, currants and citron, stoned and cut fine, half a pound of blanched almonds, pounded to a paste; soak all in two wineglasses of wine all night. Make a syrup of one pint of water and one pound of sugar. When it comes to a boil put in the fruit and wine and let boil several minutes. Make a custard of two quarts of sweet milk, yolks of three eggs and half cup of sugar. When both are cool mix together. Just before freezing add a quart of rich cream whipped stiff to which the whites of three eggs have been added. Flavor with vanilla and a half glass of brandy.—Mrs. J. J. Norman. Ginger Ice Cream Three quarts rich cream, one quart new milk, one tablespoon of sugar, to every cup of cream and milk, one quart of peach preserves (fruit chopped fine and syrup added), one-half pound crystalized ginger, juice of one orange, one and one-half pints of best sherry. Taste cream and if not sweet enough add sugar.—Mrs. EH. E. Gray. Grape Cream Two quarts of milk, one quart of cream, whipped, and one quart of grape juice. Sweeten separately to taste. Put milk and cream into freezer and when thoroughly chilled, pour in grape juice and freeze.— Mrs. W. E. Franklin. Ice Cream One quart milk and one quart cream, three quarters of a pound of sugar. Beat whites of four eggs and put in just before freezing. Whip the cream before freezing. This makes three quarts.—Mrs. Erwin, Morganton. Ice Cream One quart whipped cream, one quart fresh milk, two small cups of sugar, two eggs, well beaten. Boil the milk and to it add the beaten eggs and sugar. Let it cool; then flavor and freeze. When half frozen add the quart of whipped cream.—Miss Mary Hodgin. Maple Parfait Three-fourths of a cup of boiling hot maple syrup, eight egg yolks, one pint of double cream. Beat yolks light and creamy, over them pour the hot syrup, put in a double boiler and cook until thick. Add one teaspoon of vanilla, beat until cold, then fold in the stiffy whipped cream. Pack and freeze. If not to be moulded add the cream unwhip- ped, stirring it in well, and freeze as for ice cream. A few chopped nuts are a nice addition—Mrs. W. H. Allen, Nashville, Tennessee. iy seventy-four THE TWIN-CITY HOUSEWIFE Nut Bisque Make a syrup of one and one-fourth cups of sugar and one gill of water boiled five minutes. Pour this while boiling hot over the beaten yolks of eight eggs and cook over boiling water. Whisk constantly for ten minutes or from ten to twenty if not stiff. Stir in one quart of whipped cream flavored with vanilla. Add one-fourth pound of shelled and grated nuts. Pack into a watertight mould, pack ice and salt around it and let freeze four hours at least; eight or ten is better.— Mrs. A. A. Springs. Peppermint Cream One quart cream, two quarts milk, one and a half pounds striped peppermint candy, one egg, one tablespoon flour. Put candy in milk, let stand awhile, put on stove and heat. Moisten flour with a little milk, rub until smooth, add to the milk and cook until it begins to thicken; next add the well beaten egg and freeze.—Mrs. Geo. P. Pell, Raleigh. Stanley Parfait Into one pint of stiff whipped cream stir one-half cup each Maras- chino cherries and English walnut meats, and one-fourth pound of marshmallows cut fine. Flavor with sherry or vanilla. Place in free- zer, surround with equal parts of ice and salt and let stand three or four hours. This will serve eight——Miss Ella Hinshaw. Strawberry Mousse Soak one and one-half tablespoons of granulated, or one-fourth box of Chalmer’s gelatine in a little cold water. Mash one quart straw- berries through fine sieve, and add the gelatine to one-half cup of this juice; heat until gelatine is thoroughly dissolved, but do not boil. Add this to rest of juice, set in pan of ice water and stir until it begins to congeal, and fold in one quart of cream which has been whipped until very stiff. Put in mold, cover, pack in ice and salt and let stand four hours. Other fruits, strong coffee, melted chocolate, or nuts may be used instead of strawberries.—Mrs. Frank McNieve. Pineapple Mousse From a can of sliced pinapple drain off one cup of juice, sweeten with one-half cup sugar and boil until it threads. To this add one tablespoon gelatine which has been dissolved in one-fourth cup cold water, and when cool add two tablespoons lemon juice, one pint of cream which has been whipped until stiff, and the pineapple cut into small pieces. Put into freezer, pack with ice and salt and let stand three or four hours but do not turn. When ready to serve pour hot water over can and the mousse can be easily slipped on a platter to serve.—Miss Rebecca March. Vanilla Ice Cream One quart cream, seven ounces of sugar, one-half a vanilla bean. Split the bean in halves, scrape out the seeds and rub them into the sugar. Add this to half the cream and put in also the woody portion of the bean. Put in saucepan or double boiler over fite, stirring until the sugar is dissolved and the cream hot. Strain through a coarse sieve and stand aside to cool. When cool add the remaining cream and freeze.—Mrs. Robert Lassiter, Charlotte. Violet Parfait Boil one cupful of sugar and one-half cupful of water to the soft- ball stage, and pour it on the beaten whites of three eggs. Beat until cold. Flavor with one scant teaspoon of violet extract and fold in one pint of cream beaten solid. Turn into a mold and, bury in ice and salt iE four hours. Serve with a border of whipped cream and candied violets. / THE TWIN-CITY HOUSEWIFE seventy-five Puddings Bird’s Nest Pudding Peel and core enough apples to fill a pudding dish; fill centers with raisins, currants and citron; flavor with cinnamon, and after sprink- ling with sugar, pour in water and let bake, not too soft. When done make a sponge cake batter, flavor with vanilla and pour on top. Let this bake; then serve with any good, rich sauce.—Mrs. C. B. Watson. Blackberry Pudding One pound sugar, one-half pound butter, one-half pound flour, six eggs; mix and put in oven to bake. When it is hot stir in one quart of blackberries.—Mrs. Frank Miller. Brown Betty Put into baking dish a layer of chopped apples, and a layer of toasted bread crumbs; cover with brown sugar, smal] pieces of butter, and ground cinnamon, then another layer of apples and so on until the dish is filled. Serve hot or cold, with whipped cream or sauce.—Mrsg. C. L. Summers. Chocolate Pudding, No. 1 Let one quart of milk come to a boil and while hot add a piece of butter the size of a walnut. When cool add the well-beaten yolks of five eggs, seven tablespoons of grated chocolate, two teaspoons of vanilla, and sugar to taste. Bake in a hot oven thirty-five minutes. Use the whites of the eggs beaten with one cup of sugar as a meringue. —Mrs. G. W. Coan. Chocolate Pudding, No. 2 One quart milk, four eggs, two tablespoons corn starch, one-half cup sugar, two ounces chocolate, one teaspoon vanilla. Put milk on to boil, moisten corn starch with a little cold milk and add to the boiling milk. Stir and boil for five minutes; add chocolate. Beat yolks of eggs and sugar together until light and add to the boiling milk. Take from fire, add vanilla and pour into a glass dish. Beat whites of eggs well, add to them two tablespoons powdered sugar and heap on top of pudding—Mrs. J. A. Neely. ¢ Steamed Chocolate Pudding One square chocolate, butter size of walnut, one-half cup each of sugar and sweet milk, one beaten egg, one cup flour, one teaspoon baking powder. Steam one and a half hours. Sauce: Butter size of an egg creamed with a cup of confection- ers’ sugar. Add one well-beaten egg and flavoring.—Mrs. J. L. Graham. Cocoanut Pudding Two cups sugar, one cup sweet milk, one-half cup butter, one cocoanut, six eggs. If not liked so rich use one cup of bread crumbs soaked in the milk. Coffee Cake Two cups of flour, one cup of brown sugar, one-half cup of butter, one-half cup molasses, one-half cup cold coffee, two eggs, one teaspoon- ful each mace, cloves and cinnamon, one teaspoonful soda dissolved in one-half cup sour milk. Serve hot with sauce.—Mrs. J. F. Cannon, Concord. seventy-six THE TWIN-CITY HOUSEWIFE Fig Pudding One-half pound grated bread crumbs, one-half pound of figs, cut fine, one-half pound brown sugar, one-half pound fresh suet or butter, two cups sweet milk, three eggs and one teaspoon of mace. Boil in a form four hours. Serve hot with wine sauce.—Mrs. McKoy, Wilmington. French Batter Pudding Beat eight eggs separately, add nine tablespoons flour with which has been sifted three teaspoons baking powder and one level teaspoon salt; to this add gradually one quart of milk. Grease a deep pan and bake slowly. Serve hot with the following sauce. Sauce: Cream together one pound pulverized sugar and two tablespoons butter, add one egg well-beaten and one wineglass of brandy.—Mrs. G. A. Follin. German Peach Cake Beat two eggs without separating, add to them one cup peach liquor from canned peaches, one and one-half cups flour, one table- spoon melted butter, one heaping teaspoon baking powder. Mix well and turn into a greased pan. Take the halves of the peaches and press gently into the batter, rounded side up. Dust thickly with powdered sugar, and bake in a quick oven twenty minutes. Serve warm with hard sauce.—Mrs. F. G. Schaum. Kiss Pudding or Cup Custard Boil one quart sweet milk in custard kettle, stir into it four heaping tablespoons sugar and four of corn starch dissolved in a little cold water or milk, and added to the well-beaten and strained yolks of four eggs. Have the whites of eggs beaten to a stiff froth with one cup pulverized sugar and one teaspoon vanilla. Pour custard into a pudding dish or small custard cups, place in oven and let remain until set. Spread whites over top, and return to oven until a delicate brown. Lemon Pudding Juice and rind of two lemons, two cups of sugar, one of milk and two tablespoons of corn starch or flour. Yolks of six eggs. Beat whites with eight tablespoons of sugar, spread on top and brown.— Mrs. M. F. Martin. ; Lightning Pudding Sift together one cup each flour and sugar and one teaspoon bak- ing powder. Into a teacup one-third full of melted butter break two eggs, and fill cup with sweet milk. Beat all together well, bake and serve hot with sauce. Orange Pudding Three large oranges pared and cut in pieces an inch square. Put in bottom of pudding dish and Sweeten with half a cup of sugar. Make plain corn starch pudding and pour over the oranges. Cover this with meringue made from whites of the eggs and brown in oven. Serve very cold.—Mrs. G. K. Smith. Pineapple Pudding, No. 1 One pint grated pineapple, one cup of sugar, four eggs (beaten together), one cup of cream or rich milk. Stir all well together and pour into a buttered mould. Set mould in pan of warm water and bake until firm and brown. Serve with whipped cream—Mrs. A. H. Eller. | THE TWIN-CITY HOUSEWIFE seventy-seven Pineapple Pudding, No. 2 Line a baking dish with slices of sponge cake, lady fingers, or any plain cake and over it pour a can of grated pineapple. Make a thick custard of one quart of sweet milk, yolks of three eggs, and one cup sugar and flavor with vanilla. Pour over the pineapple and cake while hot. Make meringue of egg whites, put over the pudding and brown slightly. This can be served hot or cold.—Mrs. R. H. Latham. Plum Pudding—No. 1 Hight eggs, one pound each raisins, currants, and suet, one and a half pounds bread crumbs, one apple, one nutmeg, sugar to taste, a little brandy, a little salt, two teaspoons ginger, milk enough to make thin batter. Steam from three to five hours.—Mrs. F. S. Vernay. Plum Pudding—No. 2 One pound raisins, one-half pound currants, one-quarter pound citron. Flour the fruit well. Use the inside of a ten-cent loaf of bread, pulverized fine; one-half pound of beef suet, chopped very fine, and dredged with flour; sugar and salt to taste, one pint of fresh milk, six eggs well beaten. Boil pudding six hours in mould, covered tight on top, so as not te admit of any moisture penetrating to the batter. Serve hot with both hard and liquid sauce.——Mrs. James A. Gray. English Plum Pudding Three fourths cup of suet, one pound sugar, one and one-half pounds of bread crumbs, one and one-half pounds currants, one and one-half pounds raisins, one pound citron, twelve eggs well-beaten, one pint of sweet milk, juice of three lemons, one heaping teaspoon salt, one handful of flour, one teaspoon baking powder in flour, one table- . Spoon cinnamon, one-half tablespoon cloves, one glass wine, one glass brandy. Mix suet and sugar first, then add fruit, crumbs, flour, brandy, spices milk and eggs in order named. Mix evenly with the hand. Grind suet in a meat chopper (a sausage grinder will not do), or it can be chopped fine with a knife. Steam eight hours. Serve with brandy sauce. Sauce: Cream together one cup of sugar and one-half cup of butter. When light and creamy, add the well-beaten yolks of four eggs. Stir into this one wineglass of wine or brandy, a pinch of salt and one large cupful of hot milk or cream. Beat this mixture well, place in a double boiler over the fire and stir until it cooks sufficiently to thicken like cream. Be sure that it does not boil—Mrs. Geo. S. Norfleet. Potato Pudding Three-quarters of a pound of raw sweet potatoes grated, four eggs, butter the size of a walnut, one pint of sweet milk, three tablespoons of flour, half pound of sugar, spices to taste. Bake very slowly. To be eaten when cold or hot.—Mrs, E. Lott. Prune Pudding Soak sixteen prunes over night, drain off water next morning, put in fresh water and boil until tender. Dip out of water and drain, clip fine with scissors; add one cup of English walnuts and pecans, and six tablespoons powdered sugar. Beat the whites of six eggs very stiff and fold in lightly. Put into a well buttered pan, place this in a larger one of boiling water and bake twenty minutes in a moderate oven. Serve cold with whipped cream sweetened and flavored with vanilla.—Miss Rebecca March, Dallas, Texas. seventy-eight THE TWIN-CITY HOUSEWIFE Raisin Puffs One cup chopped raisins, two eggs beaten light together, one cup milk, two tablespoons melted butter, two cups flour, three teaspoons baking powder. Fill greased custard cups half full. Steam half an hour. Serve with lemon sauce.—Miss Jennie Bingham, Statesville. Rice Pudding Three-fourths cup rice put in a double boiler with enough water to keep from burning. When done add a tablespoon of butter, a cup of white sugar, two eggs, as much milk as necessary to thin, and a pinch of powdered mace.—Mrs. L. M. M. Tapioca Pudding, No. 1 Wash a teacup of tapioca, and put to soak for one-half hour. Pour over it a quart of milk, and let stand on the back of stove until warm. Add a teacup of sugar, a tablespon of butter, and four well- beaten eggs. Flavor to taste. Turn into a pudding dish, and bake three-fourths of an hour in hot oven. Serve hot or cold.—Mrs. W. M. Hendren. Tapioca Pudding, No. 2 Soak three tablespoons tapioca for three hours at least. Put a pint of milk in double boiler to cook and when it boils add the tapioca and cook ten minutes. Add to the milk the yolks of three eges and one-half cup sugar thoroughly beaten together and a pinch of salt. Cook about five minutes, or until it thickens well. Flavor with vanilla, pour into a pudding dish, cover with a meringue and bake a light brown.—Mrs, Robert Lassiter, Charlotte. Suet Pudding One cup molasses, one-half cup sugar, one cup sweet milk, one cup suet chopped fine, one cup raisins, one-half cup each of currants and of almonds blanched and chopped, two and a half cups flour, one rounded teaspoon soda, one teaspoon each salt and cinnamon, one-half teaspoon each cloves and nutmeg. Steam about one and a half hours. Serve hot with hard sauce—Mrs. G. K. Smith. Velvet Pudding One quart milk, five eggs, two-thirds of a cup white sugar, one teaspoon vanilla (or flavor with sherry if preferred), three light table- spoons corn starch. Mix corn starch in cup of cold milk and put remainder of milk on to get very hot. Add beaten yolks of eggs to hot milk, then the corn starch and beat thoroughly with egg beater. Take from fire and beat very lightly. Put in baking dish, beat egg whites stiff and add to them two-thirds of a cup of white sugar. Drop on pud- ding by large ‘spoonfuls and bake in quick oven.—Miss Pauline Cox. Washington Pudding Beat four eggs well (separately), cream one-half teacup of butter,, one and one-half teacups of sugar, soak one cup of bread crumbs in milk enough to cover them. Add the sugar and butter to the eggs, then the crumbs last. Add one pound raisins and a glass of wine. Bake, and when done spread the beaten whites over top and let brown. —Mrs. C. M. Thompson, Lexington. THE TWIN-CITY HOUSEWIFE seventy-nine Sauces Caramel Sauce One small cup of butter, one cup of brown sugar, one-half cup of cream or water. Boil all together until thick. Beat well and place where it will keep hot. Butterless Sauce One-half cup of sweet milk, one cup sugar, yolks of two eggs. Put the milk in a double boiler and when hot add the yolks of the eggs and sugar well beaten together. Boil until as thick as custard, take from the stove and when cool add the flavoring. Just before serving beat whites to a stiff froth, with one tablespoon of powdered sugar and add to the sauce.—Mrs. P. H. Hanes. im Foaming Sauce Cook together one cup sugar, one-half cup each of butter, water, and wine or brandy. When sugar is thoroughly melted add a rounding tablespoon of flour dissolved in a little cold water and let boil a Minute. Have ready the white of an egg well-beaten and pour the mixture over it, beating constantly.—Mrs. W. E. Franklin. Hard Sauce Cream together butter and sugar; add a little very thick cream; flavor to taste. Serve with any hot dessert needing rich sauce.— Miss Mary Hodgin. Lemon Sauce One egg, one cup sugar, one tablespoon each of butter and flour, one pint boiling water. Flavor with rind and juice of one lemon.— Miss Jennie Bingham, Statesville. Nog Sauce Beat white of one egg until stiff, add yolk and beat again. Mix one-half cup milk and three-fourths cup of cream, sweeten with four tablespoons powdered sugar, stir until sugar is dissolved and add grad- ually to the egg. Mix thoroughly, flavor with a teaspoon of vanilla and ~ two tablespoons sherry and it is ready to serve——Mrs. C, L. Carroll. Rich Sauce One cup powdered sugar and one-half. cup butter beaten to a cream. Add one egg, white and yolk beaten separately, and one wine- glass of brandy. Place over a kettle of boiling water, and stir rapidly a few minutes.—Mrs. W. M. Hendren. White Sauce Whites of two eggs, not beaten, one cup of white sugar beaten into them; add one teaspoon of vinegar and beat well, then add three table- spoons of wine. Just as it goes to the table add two-thirds of a cup of sweet cream. Nice for pudding, also for berries, canned peaches, etc.—S. eighty THE TWIN-CITY HOUSEWIFE | Wiles and Custards If you want good pastry don’t fail to have shortening cold enough to be quite firm, and chop with a knife through the flour until there are no lumps, not using the fingers, as the heat from the hands will melt the shortening and make pastry heavy. Mix with a spoon, using ice water, and if possible keep dough on ice several hours before using. Do not knead but pinch off a piece the size wanted and roll lightly, never toward but always from you. Do not use the small pieces left around the edges of a pie to make another crust if you wish it partic- ularly nice as the kneading them with the fresh piece will make the whole tough. These pieces may be roiled thin and baked as crackers, or rolled, sprinkled with grated cheese and a little cayenne, folded and rolled again, and cut into oblong pieces for cheese straws. Plain Pastry (For Pie Crust) One and a half cups flour, one-fourth cup lard, one-half cup ice water, one-half teaspoon salt. This is enough for one pie. Patty Shells Puff Paste: Make a rich dough of one-half pound each of butter and flour, one-half teaspoon salt, and ice water to make stiff dough. Have butter very firm and cut only about one-sixth of it through the flour.. Handle with fingers as little as possible. When dough igs mixed, pat and roll lightly in pieces a little wider than long, and one- fourth inch thick. Spread dough with one-sixth of shortening, fold over, and press edges firmly together to enclose as much air as pos- sible. Roll to about same shape and thickness as the first time, use another one-sixth of the butter, fold and roll, repeating until all short- ening is used. Put on ice or in cold place until thoroughly chilled. Shells: Roll puff paste nearly half an inch thick and cut out with biscuit cutter, (not too small), dipped in flour. With a smaller cutter, cut half through each, making ring in center. Cover tin baking sheet or bottom of biscuit pan with two thicknesses of brown paper and place rounds of dough upon it leaving space between so they will not touch. Bake in hot oven for about half an hour. Take from oven, remove round section of crust from center and put aside for covers; scoop out centers and shells are ready to fill. If baked ahead of time they should be reheated before using. The rich half baked dough removed from centers may be used on top of any dish requiring but- tered crumbs. Apple Custard One-half pound each of stewed apples and sugar, one-fourth pound of butter, six eggs—Mrs. Jane Hanes . Banana Pie Line a pie tin with rich crust and bake. Fill the crust with sliced bananas over which has been squeezed a little lemon juice, and pour over it a custard made as follows: One cup of milk, one-half cup sugar, yolks of two eggs, two tablespoons of flour. Boil until thick. After pouring this over the bananas in crust add a meringue of the well-beaten whites and Sugar. Set in oven and brown. In place of the banana—strawberries, grated pineapple, or any other fruit liked may be used.—Mrs. R. C. Click. —— eighty-one THE TWIN-CITY HOUSEWIFE Banana or Pineapple Tarts Make good pastry and bake in inverted patty pans, after pricking in several places. When cold fill with sliced bananas, or grated pine- apple. Place on each a large spoonful of stiff whipped cream flavored with vanilla. Buttermilk Custards One tablespoon of butter creamed with one tablespoon of flour, one cup sugar, two eggs beaten separately, one cup buttermilk and a pinch of soda. Flavor to taste.—Mrs. P. W. Crutchfield. Butter Scotch Pie Two cups brown sugar, two tablespoons flour, butter size of an egg. Mix these together, then add two and one-half cups boiling water. Lastly add the yolks of two eggs. Let this boil until thick, stirring all the time. Flavor to taste and pour in crust, which has been baked first. Beat the whites of the eggs to a stiff froth and add a little sugar. Spread this over the top of the pie and place in oven to brown. —Mrs. W. L. O’Brien. Brown Sugar Pie One cup brown sugar, one tablespoon of butter, yellows of three eggs. Cream well and bake in pie crust. Flavor with vanilla.—Mrs. H. EH. Jenkins. Caramel Custard . Yolks of four eggs well-beaten, two cups brown sugar, two heap- ing tablespoons flour, two cups sweet milk. Beat all together thor- oughly and cook in double boiler until very thick. Line tins with ‘good pastry, bake, pour in custard, cover with a meringue made of the whites beaten to a stiff froth and sweetened. Set in stove and brown. —Mrs. T. B. Crawford. Chess Cakes Yolks of seven eggs, one-half pound each of brown and white sugar, a scant half pound butter. Flavor with lemon. Do not stir or beat but with a knife cut ingredients together until free from lumps. Bake in patty pans lined with rich pastry.—Miss Sallie Hanes, Mocks- ville. Citron Tarts - Yolks of six eggs, one-half pound butter, three-fourths pound of sugar, one teaspoon ground orange peel. Line tart tins with rich pie crust. Put a spoonful of the mixture in each and bake.—Miss Gertrude Siewers. Cocoanut Pie Take one-half pound of grated cocoanut, one-half pound fresh but- ter, one-half pound powdered sugar, one wineglass of brandy, four eggs beaten separately, to the utmost, two teaspoons lemon juice and two teaspoons of flavoring to taste. Rub butter and sugar to a smooth cream, whip in the brandy and lemon juice, stir in the beaten yolks and lastly the cocoanut, alternately, with the whites. Bake in open shells of the finest puff paste.—Mrs. C. Buford. Frangipani Tartlets Put one-fourth cup cream and one tablespoon flour in a small sauce- pan and stir until smooth. Place on the fire a few minutes to cook the flour, stirring all the time. Remove from fire and when cool add four tablespoons powdered sugar, one tablespoon each sherry, orange water, grated lemon rind, and chopped citron and yolks of four eggs. Set the saucepan in another pan containing hot water and cook, stirring constantly until the mixture has become a thick cream. Fill tartlet shells that have been previously baked from good pastry, with this cream and over the top spread a meringue. If you like, sprinkle the meringue with chopped almonds and finely cut citron, and place a cherry cut in half in the center. Brown meringue in oven. These are delicious.—Mrs. Wm. Nissen. Aa ™ cig hty-two THE TWIN-CITY HOUSEWIFE Kentucky Pudding Three eggs, two and one-half cups of sugar, three-fourths of a cup of butter, one cup of cream, three tablespoons of flour, one teaspoon of essence of lemon. Bake in one crust.—Mrs. J. B. Moseley. Lemon Pie, No. 1 The grated rind and juice of one lemon, yolks of three eggs, one- half teacup sweet milk, one tablespoon corn starch, one cup sugar, a little butter. Beat all togther and bake in tins lined with rich crust. Beat the three whites, adding one-half cup fine sugar; place on pies when done and brown in the oven. This makes two nice pies.—Mrs. W. L. Stage. Lemon Pie, No. 2 Rind and juice of two lemons, two cups sugar, one cup of milk, two tablespoons of corn starch, yolks of six eggs. Bake in crusts. When done take out and pour over the top the whites of the eggs, beaten very stiff, with eight light tablespoons of powdered sugar. Put into the oven until a light brown. This makes two pies.—Mrs. W. P. Sandridge. Lemon Pie, No. 3 Line pie tin with good pastry, prick in several places with fork so it will not puff up, and bake. Make a custard of one cup milk, one- half cup sugar, well-beaten yolks of two eggs, and two tablespoons of flour. Cook until very thick, flavor with grated rind and juice of one lemon, and pour into the baked crust. Have whites beaten very stiff with a little sugar and fold gently into the mixture, or if preferred, they can be used as a meringue. Place pie in oven and brown. Mince Pie Place between two rosette wafers a spoonful of hot mince meat, and serve as an individual pie. Orange Short Cake Make a dough of two cups flour, one cup shortening, two teaspoons baking powder, one-half teaspoon sugar, a pinch of salt and two-thirds of a cup of milk or water, or milk and water. Line pie tin as for a pie, only thicker. Spread a little shortening on and then put on top layer which should just fit in center so it can be lifted off. Sprinkle top with a little granulated sugar, roll in lightly, and bake. Filling: Grate yellow rind from two oranges. To this add a tablespoon flour, a cup of granulated sugar, a small ‘piece of butter, and a pinch of salt. Pour over this a pint of boiling water. Let boil up and set aside to cool. Cut up the pulp of the orange in small bits and sweeten with a cup of granulated sugar. When crust is cooled off lift up top and put in the orange with a tablespoon of the sauce. When served pour on remainder of sauce.—Miss Ida Clifton Hinshaw. Potato Custard \ One egg, white and yellow beaten separately, one-fourth cup-butter, one-half cup each sugar and of boiled and mashed sweet potato, one- fourth cup sweet milk. Flavor with brandy and bake in pie tin lined with good pastry. ; Pumpkin Pie To one pint of stewed pumpkin add one quart of sweet milk, three well-beaten eggs, and sweeten to taste with brown sugar. Flavor with one teaspoon each of cinnamon and ginger; nutmeg may be added and & small teaspoon of salt. If the milk is not very rich add a small tea- spoon of butter.—Mrs. P. H. Hanes. THE TWIN-CITY HOUSEWIFE cig hty-three Raisin Pies One pound raisins, one-half pound sugar, yolks of six eggs, one- fourth pound butter, one cup meal mush, one teaspoon each of mace and allspice. Stone ~aisins and stew them until tender. Put the sugar, butter and eges together, add the raisins and last the hot mush. Whip the whites of the eggs stiff with six tablespoons of sugar for a meringue. Bake in two crusts.—Mrs. McKoy, Wilmington. Silver Pie One large Irish potato, peeled and grated, one cup of sugar, one cup of boiling water, rind and juice of one lemon, one tablespoon corn starch well-beaten white of one egg. Bake in crust. A meringue can be added if liked.—Mrs. M., Asheville. Strawberry Shortcake Four eggs one and one-half cups of flour, one cup of sugar, three- fourths of a cup of sweet milk, one-half cup of butter, one teaspoon of baking powder. Bake in sheets, spread with berries and sugar. Stack like a layer cake. Make a nice butter sauce, thicken with mashed berries while hot and pour over cake.—Mrs. C. J. Watkins. Strawberry Shortcake Two heaping teaspoons of baking powder sifted in one quart of flour, a scant half cup of butter, two tablespoons of sugar, a pinch of ‘salt, and sweet milk or water to make a soft dough. Roll almost as thin as pie crust. Put one layer in a baking pan, and spread with a little butter upon which sprinkle a bit of flour. Add another layer, and so on until all the crust is used. Bake about fifteen minutes in a quick oven. Turn out upside down. Take off a layer, spread with strawberries which have been sweetened, then another layer and so until all are used. Serve with whipped cream..—Miss Jennie Bingham. Washington Pie Two eggs well-beaten, one and a half cups fine granulated sugar, two tablespoons melted butter, one cup milk, two full cups flour, two teaspoons baking powder. Bake in pie plates, having batter an inch thick before baking. When cold split and put together with the fol- lowing: Filling: Boil one and a half cups of milk and to it add one egg and two tablespoons sugar beaten together, and one tablespoon corn starch. Flavor to taste. Chocolate, shredded orange, or grated cocoa- nut are nice in the filling.—Miss Sutton, Washington, D. C. THE TWIN-CITY HOUSEWIFE eighty-four Cakes Some Rules For Cake Making Have eggs and butter perfectly fresh. Always separate whites and yolks of eggs unless the recipe directs otherwise. Measure everything before beginning. Do not use a tin basin, as it discolors the materials. Beat butter to a cream before adding the sugar, then beat until very light before adding the well-beaten yolks of the eggs. Add the milk and the flour, the latter only a little at a time, mixing well be- fore adding more. Sift the baking powder into the last cup of flour. Last of all add the stiffy-beaten whites stirring only enough to mix them well with the batter. Have pans well greased beforehand, and in putting batter into them be careful not to touch sides or bottom with the spoon or the cake will stick. It is well to line the pans with greased paper for fruit cake, pound cake, or any cake rich in butter. Loaf cakes should be baked in a moderate oven. Layer cakes may be baked more quickly. Do not jar the stove or open and close the oven door for some time after the cake is put in. If necessary to look at a cake while baking do it as quickly as possible, and open and close the door carefully. When a cake is done, turn it out gently on a cake sieve and do not handle it while hot. If cake should stick, a damp cloth laid over the bottom of the inverted pan will sometimes remedy it. Angel Food One coffee cup flour (measured after being sifted once); put in this one teaspoon cream tartar and sift five times. One and one-half cups granulated sugar sifted once, whites of eleven eggs beaten to a stiff froth. Put sugar in eggs, a tablespoonful at a time, and stir lightly; flavor to taste and stir in flour same as sugar. Do not stir more than is necessary to mix the ingredients. Put ungreased paper in bottom of pans. Do not allow the batter to stand, but pour in pan immediately and bake in a moderate oven forty minutes. When done turn upside down while in pan and let cool.—Mrs. Brandenburg. m Apple Sauce Cake +, One cup sugar creamed with half a cup of butter, one-half teaspoon each of salt, cinnamon, cloves and nutmeg, one cup seeded raisins, chopped, one teaspoon soda dissolved in one cup unsweetened apple sauce and let foam over contents of bowl. Beat well and add one and three-fourths of a cup of flour into which a scant teaspoon of baking powder has been sifted. Last add one egg beaten light. Bake in moderate oven.—Mrs. G. K. Smith. Blackberry Jam Cake One cupful of blackberry jam, one cupful of white sugar, one-half cupful of butter, one-half cupful of sour cream, two and one-half cup- fuls of sifted flour, the whites of four eggs, beaten stiff, one teaspoon- ful of soda, one teaspoonful of cinnamon, one nutmeg, grated. Bake in layers, put together with white icing, and sprinkle thickly with raisins. THE TWIN-CITY HOUSEWIFE eighty-five Bride’s Cake Whites of twelve eggs, three cups sugar, one small cup butter, one cup sweet milk, four cups flour, one-half cup corn starch, two tea- spoons baking powder, essence of lemon to taste. By adding one cup of citron cut very thin and dusted with flour you have a nice citron cake.—Mrs. H. L. Riggins. Chocolate Cake Two cups yellow sugar, one cup butter, one cup sweet milk, with one-half teaspoon soda, one cup grated Baker’s chocolate, five eggs (leaving out the whites of two), three cups flour. Beat butter and sugar to a cream, add milk, eggs, chocolate, and lastly the flour. Bake in layers. Make a soft frosting of the whites of two eggs and two cups granulated sugar. Boil the sugar with water until it can be rolled into a ball, then pour over the well-beaten whites. Flavor and beat until cool—Mrs. Brandenburg. Chocolate Cake One cup grated chocolate, one cup sugar, one-half cup milk, yolk of one egg. Boil all together until it thickens. While this mixture is cooling make a cake of one cup of sugar, one-half cup butter, one- half cup milk, two and one-half cups flour (measure after it is sifted), two teaspoons baking powder, one teaspoon of vanilla, four eggs beaten separately. Beat this batter very light and add the chocolate mixture if perfectly cold. Bake in four layers, and put together with boiled icing —Mrs. Edgar Vaughn. Chocolate Cake Two cups brown sugar sifted and creamed with half a cup of butter. Mix in the beaten yolks of four eggs, and half a cup of milk in which a scant teaspoon of soda has been dissolved. Stir in two cups of flour, half a cake of melted chocolate, and the beaten white of four eggs. If too stiff put a little hot water in the pan in which chocolate was melted and mix in the batter. I use a soft fudge for filling.— Mrs. G. EH. Webb. Chocolate Cake One cup butter, two cups sugar, two and a half cups flour, four eggs, one cup sour milk, one tablespoon (not rounded) of soda dis- solved in an tablespoon or more of hot water, three-fourths of a cake of chocolate melted and added to batter. Filling: Two cups brown sugar, one-half cup sweet milk, lump of butter size of an egg, one-fourth of a cake of chocolate grated or shaved fine. Boil until the proper consistency, pour over ten marsh- llows and stir until dissolved. When cool enough spread between layers and on outside of cake.—Mrs. J. L. Sheek, Mocksville. Delmonico Cake One cup butter, two and one-half cups powdered sugar, three and one-half cups flour, one cup milk, two and one-half teaspoons baking powder sifted with fiour. Whites of six eggs well beaten. Flavor to taste-—Mis Gertrude Siewers. Devil’s Food Cake One-half cup butter, one cup sugar, yolks of two eggs, one cup buttermilk into which put one teaspoon soda, two cups flour, two table- spoons cocoa dissolved in one-half cup hot water, whites of two eggs, well-beaten, one heaping teaspoon baking powder. Filling: ‘Two teaspoons cocoa, one cup or more of sugar, butter size of an egg, one-half cup cream or milk. Cook all together. After taking from stove add one teaspoon of vanilla—Miss P. H. Church. eighty-six THE TWIN-CITY HOUSEWIFE Devil’s Food Cook together until the consistency of cream one cup grated choc- olate, one-half cup brown sugar, and one-half cup milk. Take from fire and add the yolk of one egg; flavor with vanilla. When cool add above mixture to following batter: One cup each butter and sugar, creamed together, three eggs, one-half cup cold coffee in which dissolve one teaspoon soda, two cups flour—Mrs. Louis Owen. Feather Cake Two cups sugar, three cups flour, one small cup butter, one cup sweet milk, three eggs, three teaspons Royal baking powder and one teaspoon lemon juice or extract.—Mrs. C. H. Fogle. Fruit Cake Twelve eggs, one pound each of flour, butter, brown sugar, citron, currants, figs and dates one-half pound candied pineapple three pounds of layer raisins two large nutmegs, one-half ounce whole cloves ground fine, one pint wine, one-half pint of brandy. Seed the raisins, cut the fruit as fine as possible, and dredge with part of the flour. Cream, butter and sugar together, add the well-beaten eggs, flour, spices, wine and brandy. Turn into a well-greased mould boil for three hours, then put into a moderate oven and bake two hours.—Mrs. R. C. Click. Fruit Cake Two pounds best raisins, stoned, two pounds currants, one pound citron, twelve eggs, one pound each of butter, sugar and flour. Make batter as for pound cake. Before adding the fruit stir into the batter four and a half teaspoons of cream tartar, one-half teaspoon soda, one tablespoon each of cinnamon and white ginger, four teaspoons grated nutmeg, one large spoon of best molasses. .Dredge the fruit well in flour and add by degrees the fruit and half a teacup of brandy or whiskey. Bake slowly. This makes two nice cakes.—Mrs. W. L. Stagg. Fruit Cake One pound of flour, one pound sugar, three-fourths of a pound of butter, ten eggs, three pounds of raisins, one pound currants, one pound citron, one pound almonds blanched and powdered and one pound English walnuts. Dredge all the fruit and nuts thoroughly, but use extra flour, not disturbing the pound weighed out for the bat- ter. Two large nutmegs grated, three tablespoons cinnamon, two of cloves and one teaspoon of spice, one small teacup of brandy, a teacup of sherry and two tablespoons of extract of lemon. Make a batter as for pound cake, add the dredged fruits and nuts, with seasoning mixed in, then the lemon and brandy, and lastly the wine, with a teaspoon of soda stirred in and allowed to foam. Grease the mould thoroughly and line bottom with four or five layers of paper, likewise tie several thicknesses of same around the sides of mould. Lay a paper over the top and bake about four hours.—Mrs. L. A. Vaughn. Boston Gingerbread Cream together one cup each butter and brown sugar, add the well beaten yolks of four eggs, one cup of black molasses into which has been beaten one and a half teaspoons soda (not too full) one cup sour or buttermilk, three cups flour with which sift one and a half table- spoons ginger, one-half teaspoon each cloves, allspice, and nutmeg, and last the well beaten whites of the eggs. Stand in warm place fifteen minutes and then bake slowly three- quarters of an hour. Do not cut this gingerbread as it will make it solid and heavy. Make a mark with a knife and break with the hands.—Mrs. G. W. Maslin. THE TWIN-CITY HOUSEWIFE eighty-seven Cream Gingerbread One cup molasses, one-half cup sugar, one egg, one tablespoon each of ginger, cinnamon and nutmeg, one cup sour cream, one teaspoon soda, a pinch of salt, two tablespoons melted lard, two and one-half cups of flour. Pour into biscuit pan and bake; then cut in squares. —Mrs. T. A. Wilson. } Muster Gingerbread One quart molasses, one-quarter pound butter or lard, one-half pint thick milk, one ounce saleratus dissolved in the milk, one tablespoon each of ginger and cinnamon, one teaspoon cloves, three and one-half pounds flour. Roll one-half inch thick; cut in squares; wash with milk and molasses. Bake in tins. This recipe is nearly one hundred years old.—Mrs. R. M. Payne. Cambridge Gingerbread Melt one-third cup of butter and to it add two-thirds cup boiling water, one cup of molasses, one egg well-beaten, two and three-fourths cups fiour (measured after one sifting) mixed and sifted with one and one-half teaspoon soda, one-half teaspoon salt, one-fourth teaspoon cloves and one teaspoon each of cinnamon and ginger. Beat vigo- rously, turn into buttered and floured shallow pans and bake in mod- erate oven.—Mrs. W. L. O’Brien. Gold Cake Yolks of eight eggs, one cup sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups flour, two teaspoons Royal baking powder stirred in to the flour—Mrs. C. H. Fogle. Honey Cake Cream together one-third cup of butter and one-half cup of sugar, add two eggs beaten separately, ore cup of honey, two cups flour, one and a half teaspoons baking powder, and one-third of a teaspoon of salt. —Miss Mary Hinshaw. Indians Mix together one-half cup each butter and flour, one cup of sugar, and two squares chocolate. Place on back of range or over gas turned very low and stir until chocolate is meltel. Add two well-beaten eggs, one cup chopped nuts, and vanilla to taste. Bake in biscuit pan and cut in squares when cool, before removing from pan.—Mrs. J. L. Graham. Japanese Cake One cup butter, two cups sugar, three cups flour sifted six times, five eggs, one cup milk, one teaspoon baking powder. Divide batter in half. Bake two layers plain and to the other half add one pound seeded raisins and one teaspoon each allspice, cinnamon and cloves. ‘Roll raisins in flour. Filling: Juice and rind of two lemons, one cocoanut, two cups sugar, one cup boiling water. Put all in stewpan and when it begins to boil add one tablespoon corn starch. Cook until it drops in lumps from spoon. Ice cake on outside with white icing.—Mrs. Jas. G. Hanes. Jelly Roll Three eggs, one cup sugar, one and one-half cups flour, one tea- spoon baking powder, two tablespoons sweet milk. Bake in a quick oven, turn out on a cloth that has been dipped in hot water and wrung hard. Spread cake with jelly, and roll. .This is nice served with wine sauce, leaving off the jelly —Mrs. Samuel Blackburn. Ice Cream Cake One cup butter, two and one-half cups sugar, one cup sweet milk, four cups flour, five eggs and two teaspoons baking powder.—Mrs. Philip Hanes. eighty-cight THE TWIN-CITY HOUSEWIFE Lady Baltimore Cake One cupful of butter; two cupfuls of sugar; three and one-half cupfuls of flour; one cupful of sweet milk; the whites of six eggs; two level teaspoonsful of baking powder, and one teaspoonful of rosewater. Cream the butter; add the sugar gradually, beating continuously; then the milk and the flavoring; next the flour, into which the baking powder has been sifted, and lastly the stiffly beaten whites of the eggs, which should be folded lightly into the dough. Bake in three layer-cake pans, in oven hotter than it would have to be for loaf cake. To make the filling: Dissolve three cupfuls of granulated sugar in one cupful of boiling water; cook it until it threads then pour it over the stiffily-beaten whites of three eggs, stirring constantly. To this icing add one cupful of chopped raisins, one cupful of chopped nut meats, pecans preferred, and five figs, cut into very thin strips. With this ice both the top and sides of the cake. Loaf Cake Two cups butter, three cups sugar, six cups flour, six eggs; one-half cup cream, one-half teaspoon soda, one quart raisins, stoned, one cup yeast. Flavor with nutmeg and orange peel.—Mrs, A. B. Dangerfield. Nut Cake One-half cup butter, one and one-half cups sugar, three eggs, two and one-half cups of flour, one and one-half teaspons of baking powder, one-half cup sweet milk, one cupful of nuts after being shelled and chopped. Rub the butter and sugar to a cream, add the eggs beaten a little, then the flour sifted with the baking powder. Mix with the milk and nuts into a rather firm batter. Bake in square tins about thirty-five minutes. When done ice and cut in small squares and put half an English walnut on each square.—Mrs. F. G. Crutchfield. One-Egg Cake One egg, one cup sugar, two tablespoons butter, two-thirds cup sweet milk, one and one-half cups flour, one heaping teaspoon baking powder, sifted in flour, or one-half teaspoon soda, dissolved in two- thirds cup sour milk. Bake in biscuit pan. Turn out when done and sift pulverized sugar over it. Then cut in squares. Flavor with vanilla.—Mrs. J. L. Henly. Perfection Cake Three cups sugar, one cup butter, one cup sweet milk, three cups flour, one cup corn starch, whites of twelve eggs beaten stiff,, two tea- spoons cream tartar in flour, one teaspoon soda in half the milk. The corn starch should be dissolved in the other half of the milk and added to the well-creamed sugar and butter, then the milk and soda, flour, and whites of eggs.—Miss Augusta Watkins. Pound Cake One pound sugar, one pound flour, a light pound butter, one dozen eggs. Sift and dry the flour, pound and sift the sugar, wash butter until free from salt. Gradually add the sugar and butter alternately with the flour. Beat well and bake in a slow oven.—Mrs. J. W. Hanes. Queen Cake One cup of sugar, one-half cup butter, two eggs beaten together, one-half cup of sweet milk, two cups of flour, one teaspoon of baking powder. Make a paste as follows: One-half cup of sugar, one-half cup of milk, yolks of two eggs. Boil until thick. Cool, and stir in the cake batter. Flavor with vanilla. Ice with white icing. THE TWIN-CITY HOUSEWIFE eighty-nine Ribbon Cake One and one-half cups of sugar, one cup each of butter and milk, three eggs, two and a half cups of flour, one-half teaspoon soda, one teaspoon cream tartar, or one heaping teaspoon baking powder. Bake two-thirds of the batter in jelly cake pans; to the remainder add one cup rasins, chopped fine, one cup currants, one teaspoon each of nut- meg and cinnamon, two tablespoons molasses. Put an extra paper under the dark part. Place the dark between the two white layers and put together with the white icing.—Mrs. N. A. Barrow. Rocky Mountain Cake Whites of eight eggs, one cup butter, two cups sugar, three cups flour, three-fourths cup sweet milk, two teaspoons baking powder; flavor to taste. Bake in four layers. Filling: Make a boiled icing with the whites of three eggs, two cups sugar and one-half cup water. Let sugar and water boil without stirring until it makes a jelly when dropped into cold water. Then pour over beaten whites. Beat until nearly cold. Stir into icing five cents worth each of citron, currants, dates and figs, ten cents worth each of raisins and almonds, and one grated cocoanut. Fruit that requires seeding must be seeded and cut very fine with scissors. A small quantity of the cocoanut, citron and raisins (without being chop- ped), together with all the almonds, must be left out of icing to be put on the outside.—Mrs. Geo. T. Brown. Silver Cake : . Whites of eight eggs, two cups sugar, one-half cup butter, three- fourths cup sweet milk, three cups flour, two teaspoons Royal baking powder mixed in the flour.—Mrs. C. H. Fogle. Spanish Bun One cup butter, one cup sweet milk, one teaspoon soda dissolved in the milk, three cups sugar (white or light brown), four eggs, one tablespoon sweet wine one tablespoon brandy, one-half pound raisins, one-fourth pound currants, one-fourth pound citron; four or five cups flour put in last, and one nutmeg. Bake in shallow pan.—Mrs. J. W. Fries. Spice Cake One pound sugar, one-half pound butter, six eggs, one cup sweet milk, one pound flour, two teaspoons baking powder, one teaspoon each of any kinds of spice desired.—Mrs. J. B. Vaughn. Boiled Sponge Cake Two cups sugar, two cups flour, juice one lemon, eight eggs. Wet sugar with six tablespoons cold water and boil as for icing. Beat eggs separately, beat sugar gradually into the whites; add the yolks, lemon, and lastly the flour.—Mrs. R. EH. Dalton. Butter Sponge Cake One cup of butter, two cups of sugar, one and one-half cups of flour, six eggs, one-half teaspoon of soda, one teaspoon of cream tartar. Sponge Cake, No. 1 Two cups sugar, three of flour, one of boiling water, five eggs, one teaspoon baking powder, one teaspoon cream tartar, one-half teaspoon each of lemon and vanilla. Beat the yolks of the eggs and sugar to- gether; to this add the flour into which the baking powder and cream tartar has been sifted, and the well-beaten whites, and lastly the boil- ing water and flavoring.—Mrs. S. H. Hodgin. Sponge Cake, No. 2 Three eggs beaten together until very light. To this add one and a third cups sugar, beat for twenty minutes and then add one cup cold water, two and a half cups flour, and one teaspoon baking powder. Bake in slow oven.—Mrs. Henry Roan. ninety THE TWIN-CITY HOUSEWIFE Velvet Sponge Cake Two cups of sugar, one cup of boiling water, two and one-half cups of flour, six eggs, leaving out the whites of three, one tablespoon of baking powder. Beat the yellows a little, add the sugar and beat fif- teen minutes, add the three beaten whites and the cup of boiling water just before the flour. 4 Snowdrift Cake One-half cup of butter, two cups of sugar, one cup of sweet milk, three cups of flour, one-half teaspoon of soda, one teaspoon of cream tartar, whites of five eggs beaten to a stiff froth. Washington Cake One cup of butter, one cup sweet milk, three cups brown sugar. three cups of flour, four eggs, one teaspoon each of cinnamon and allspice, one teaspoon of soda and two of cream tartar.—Miss Kate Hanes. Cheap White Cake Cream one and a half cups of sugar with a scant half cup of butter. Have ready whites of two eggs beaten very stiff, two cups of flour sifted five times, and a cup of sweet milk. Beat flour and milk into the creamed butter and sugar in small portions alternately, adding two teaspoons baking powder to last portion of flour. Beat until very light, add egg whites and flavoring. Fold in whites gently and do not beat or stir after they are in. White Cake One cup. butter, two cups sugar, four cups flour, one cup milk, whites of ten eggs, beaten to stiff froth, juice of one lemon, and two light teaspoons baking powder.—Mrs. M. W. Norfleet, Jr. White Citron Cake One cup butter, one and one-half cups sweet milk, two cups*sugar, four cups sifted flour, whites of six eggs, two heaping teaspoons bak- ing powder. Cream butter and sugar first, then add the other ingred- ients. Put a layer of batter into the cake mould then a layer of citron, cut in thin strips. Alternate in this way until the batter is all used. If desired three whole eggs may be used instead of the whites of six. —Mrs. H. L. ~ White Fruit Cake Two cups sugar, one of butter, whites of six eggs, one cup milk, four cups flour, two teaspoons baking powder, two pounds raisins, seeded and cut fine, one pound currants. Roll the fruit in flour. Bake in layers and put together with boiled icing—Mrs. J. M. Woodruff. White Fruit Cake Whites of ten eggs beaten to a stiff froth, four cups flour, two and a half cups sugar, one and a half cups butter, one cup sweet milk, two teaspoons baking powder, one cocoanut, two pounds blanched almonds, one pound citron cut in small slices. Dredge fruit well with flour before adding to batter. Bake three and a half hours.—Miss Kate Hanes. White Sponge Cake One and one-fourth pounds Sugar, whites of twenty eggs, ten ounces flour, two teaspoons cream tartar, juice one lemon. Beat whites until light, add sugar, beat well, add lemon juice. Mix cream tartar with the flour and stir in the flour lightly. Bake about an hour.—S. THE TWIN-CITY HOUSEWIFE ninety-one Acings, Fillings for dlakes Boiled Icing Two cups granulated sugar, one-half cup water. Boil until it will thread, and pour over the well-beaten whites of three eggs and beat well. Excellent Icing, Without Eggs To two teaspoons gelatine add two tablespoons of cold water. Let stand one hour, then add two tablespoons of boiling water. After the gelatine is dissolved stir in pulverized sugar until thick enough to put / on with a knife. Flavor to taste. This will dry almost as fast as it is [ put on.—Mrs. R. D. Moseley. Uncooked Icing White of one egg, three cups of confectioner’s XXXX sugar. If Noe thick enough to spread stir in more sugar.—Miss Jennie Bingham. White Frosting Whites of two eggs, beaten stiff, one-half pound powdered sugar. Beat together until it will fall in flakes from the knife; flavor to taste. Dust flour over the cake to absorb grease and brush off lightly before putting on the frosting. —Mrs. E. L. Almond Filling Boil two cups sugar and one-half cup water until it will thread from a spoon and pour over the well-beaten whites of three eggs. Beat until cold and add one-half pound almonds, blanched and pounded to a paste. Flavor with rose water. . Cream Filling Two cups white sugar, one cup milk, a small piece of butter. Boil until thick, beat until cool and flavor with vanilla—Miss Jennie Bingham. Butter Filling Whites four eggs, one pound pulverized sugar, two tablespoons butter, creamed well with part of the sugar. Add the rest of the sugar to the beaten whites. Mix together and beat well. Flavor to taste. aan Caramel] Filling Four cups of brown sugar, one cup of rich cream, one-half cup of butter. Boil together until it thickens a little. To one-half of this add one pound of pecans, chopped fine, for the filling, and use the other half for outside of cake.—Mrs. Virgil Moir. Chocolate Filling Make a boiled icing of two cups sugar and one-half cup water; boil until it strings. Pour over the beaten whites of two eggs and add two squares Bdker’s chocolate dissolved over the steam of kettle. Flavor with vanilla——Mrs. Frank Miller. ninety-two THE TWIN-CITY HOUSEWIFE Chocolate Filling One cup brown sugar, five tablespoons sweet milk, three table- spoons shaved chocolate, butter size of a chestnut. Boil four or five minutes, beat until cool enough to spread.—Mrs. E. D. Vaughn.. Ice Cream Filling Whites of four eggs, four cups pulverized sugar; pour one-half pint boiling water over the sugar; boil until it is clear and candies in cold water. Pour the boiling syrup over the beaten whites; beat hard until the mixture is cold and into a stiff cream. Flavor with two teaspoons vanilla and one-third teaspoon tartaric acid. Spread quickly between the layers.—Mrs. W. M| Hendren. Lemon Butter One lemon, one cup sugar, two eggs, a piece of butter the size of an egg. Grate the rind and press the juice of the lemon into the mix- ture. Boil fifteen minutes.——Miss Laura Lemly. Lemon Butter Cook together until thick one cup sugar, three rounding table- spoons butter, yolks of three eggs, rind and juice of one lemon. Fine for spreading between Sunshine biscuits.——Mrs. T. J. Wilson. Marshmallow Filling, No. 1 One pound marshmallows heated in oven for a few minutes. Add to a simple boiled frosting—Mrs. W. M. Norfleet, Jr. Marshmallow Filling, No. 2 Make an icing of one-half cup of water, two cups sugar, whites of two eggs, beaten well. Put one-half pound marshmallows in stove, let heat and lay on icing between layers.—Mrs. E. P, Albea. Marshmallow Filling, No. 3 One-half cup water, one cup sugar, white of one egg, one-fourth pound marshmallows and one-fourth pound English walnuts. Boil sugar and water and pour over the beaten egg as for boiled icing. Add marshmallows and stir until dissolved. Spread on cake with nuts between.—Mrs. H. D. Leak. Mocha Filling One cup of powdered sugar, butter size of an egg. Cream together, and add two tablespoons of cocoa, two of strong coffee and one tea- spoon of vanilla—Miss Jennie Bingham. Orange Filling, No. 1 One cup sugar, one egg, one-half cup water, one tablespoon butter, . one tablespoon flour mixed with a little water, grated rind and juice of two large oranges. Boil until it thickens.—Miss Jennie Bingham. Orange Filling, No. 2 One and one-half cups of sugar, one-third cup of water. Boil until it threads. Beat yolks of three eggs until very light, pour syrup over them gradually, stirring briskly all the time. Beat until cool, and flavor with juice and grated rind of two large oranges, and one table- spoon lemon juice— Miss Jennie Bingham, Statesville. THE TWIN-CITY HOUSEWIFE ninety-three Amal Cakes Almond Jumbles Blanch and chop (not too fine) one-half pound of almonds, add one-fourth pound sugar, one-fourth pound butter, yolks of two eggs, _ six ounces flour. When well mixed add the whites of the eggs beaten well. Roll thin and cut. Bake a delicate brown.—Mrs. J. A. Neely. Christmas Cakes One quart molasses, three-fourths of a pound light brown sugar, three-fourths of a pound butter and lard mixed, three-fourths of a pound flour, wineglass brandy, one ounce soda two tablespoons cin- namon, two tablespoons cloves. Rub butter, sugar and flour well to- gether then add the rest. Dissolve the soda in a little milk and put in last. Then thicken enough to roll out very thin.—Mrs. T. B. Douthit. Cream Puffs Put one cup boiling water on stove. To this add half a cup hard and butter mixed and one cup of flour. Let cook five minutes remove from fire and let cool. Add three eggs, one at a time, beat well, and .drop by spoonfuls on buttered tins. Let cook ten minutes in hot oven before opening door; then let cook twenty minutes. Cut off tops and fill with cream. This will make eighteen puffs. Cream for Filling: Boil a pint of milk and to it add one table- spoon butter, four of flour and one cup of sugar beaten with two eggs. Flavor with half a teaspoon vanilla and lemon. Cook five minutes. —Mrs. R. E. Dalton. Crullers Six eggs, one pint sugar, one-half pint butter, one teaspoon soda in one cup sour milk. Flavor to taste. Make stiff enough to roll, cut, twist and fry in hot lard.—Mrs. T. B. Douthit. Deceptions Take the yolks of six eggs and one teaspoon of salt, beat until light and add flour to make a stiff dough. Roll very thin, cut in oblong pieces about two by four inches and fry in a pan of hot lard until a light brown. Sprinkle with pulverized sugar.—Mrs. J. S. White. Doughnuts, No. 1 Three eggs, three large single handfuls of brown sugar, one cup of cream or fresh milk three and one-half tablespoons of melted lard, one heaping teaspoon of soda. Flour to make a soft dough. Fry in boil- ing lard till a delicate brown and sprinkle liberally with powdered sugar.—Miss John Cecil Trotman. Doughnuts, No. 2 One cup sugar, four tablespoons melted butter, one egg, one cup sour milk in which has been dissolved one teaspoon soda, flavoring to taste, flour enough to make soft dough. Fry in deep hot Wesson Oil. —Mrs. L. P. Tyree. Drop Cakes One cup butter, two cups sugar, three cups flour, one cup cold water, three scant teaspoons baking powder, whites of eight eggs, one cup chopped raisins and black walnuts.—Mrs, J. B. Douglas. ninely-four THE TWIN-CITY HOUSEWIFE English Christmas Cakes Four cups light brown sugar, one and a third cups each of butter and sour milk, six eggs beaten separately, two teaspoons soda, salt, cloves, cinnamon and nutmeg to taste. Add at the last two cups raisins, two cups nut meats, one-half pound citron, and flour to stiffen. Drop very small teaspoonfuls of batter in greased pans some distance apart and bake. When done sprinkle with sugar.—Mrs. W. O. Mc- Corkle. Ginger Drop Cakes Three eggs, one cup of lard, one of molasses, one of brown sugar, ene tablespoon of ginger, one tablespoon of soda dissolved in a cup of boiling water, five cups of flour (measure before sifting). Drop table- spoons of this mixture into a slightly greased pan, about 3 inches apart, and bake.—Miss Kate Hanes. Gingernuts To one and one-half pounds brown sugar add two teaspoons soda. Mix well and add six eggs, beaten separately, two tablespoons ginger and one of cloves. Stir in flour to make a batter and let stand half an hour. Work in enough flour to make it roll nicely; cut in small round cakes and place about an inch apart on well-greased tins.— Mrs. N. S. Siewers. Ginger Snaps One cup molasses, one-half cup soft lard, one tablespoon hot water, three tablespoons vinegar, one teaspoon each of cinnamon, soda and ginger, flour to make stiff dough. Roll thin, and bake in moderate oven.—Mrs. R. M. McArthur. Hermit Cakes, No. 1 Two cups sugar, one cup butter, one cup raisins, three eggs, one- half teaspoon soda dissolved in three tablespoons of milk, one grated nutmeg, one teaspoon each of cloves and cinnamon and six cups flour. Roll thin, cut, and bake in a quick oven.—Mrs. J. C. Watkins. Hermit Cakes, No. 2 Three eggs, one and a half cups brown sugar, one cup butter, one cup raisins chopped fine, half cup citron cut fine, two teaspoons cin- namon, half teaspoon cloves, teaspoon baking powder, and flour enough to roll. Cut out and bake.—Miss Jennie Bingham, Statesville. Iced Crackers, or Marguerites Whites of three eggs beaten stiff, and one pound of powdered sugar. Beat together, and to the mixture add one pound of English walnuts, and one pound of pecans chopped or ground fine. Pile on crackers, put in stove and brown.—Mrs. Charles Norfleet. Marshmallow Puffs Put as many Butter Thins as wanted in baking pan, place a marsh- mallow in center of each, and put in hot oven until marshmallows puff up and are a delicate brown. They should be used at once as they will fall if allowed to stand until cold. Nut Cookies Beat two eggs very light, add a pinch of salt, seven heaping table- spoons flour, one-half teaspoon baking powder, one cup brown sugar, one cup chopped walnuts. Do not roll but drop on buttered pans and bake brown.—Mrs. C. S. Lawrence. nn, THE TWIN-CITY HOUSEWIFE ninety-five Rocks One cup sugar, two-thirds of a cup butter, one and a half cups flour, two eggs, one pound each chopped English walnuts and dates or raisins, one teaspoon cinnamon, one-half teaspoon cloves, and one teaspoon soda dissolved in a little hot water. Drop on buttered tins by teaspoonfuls, and bake. These improve with age.—Mrs. Louis Owen. Spice Cookies One cup each brown and white sugar, one-half cup butter, three- fourths of a cup sour milk, three cups flour, one teaspoon cinnamon, one nutmeg, and as many English walnuts anl raisins as desired. Drop on buttered tins with spoon.—Miss Ida Clifton Hinshaw. Sponge Drops Beat to a froth three eggs and one teacup sugar; stir into this one heaping coffee cup flour, in which one teaspoon of cream tartar and one-half teaspoon of soda have been thoroughly mixed. Flavor with lemon. Butter tin sheets with washed butter and drop the batter in teaspoons about three inches apart, putting a raisin in the center of each. Bake in a quick oven. Watch closely, as they burn easily. Serve with ice cream.—Mrs. W. E. Franklin. Tea Cakes, No. 1 One pound sugar, one-half pound butter, four eggs, one teaspoon baking powder; flavor to taste. Work as little as possible with just * enough flour to make soft dough.—Mrs. Frank Coleman. Tea Cakes, No. 2 Cream together two cups of brown sugar and one scant cup of lard or butter. To this add two well-beaten eggs, one and one-half teaspoons of soda dissolved in two tablespoons of buttermilk, and flour to make soft dough.—Miss Kate Hanes. Three Minute Cakes One cup brown sugar, three eggs, one-half cup each of creamed butter and sweet milk, one and a half cups flour, one cup chopped dates, three level teaspoons baking powder. Put ingredients in mix- ing bowl and beat three minutes with Dover egg beater. Bake in muffin rings. Best served warm.—Mrs. R. J. Reynolds. Vanilla Wafers One pound powdered sugar, twenty ounces flour, one pound butter, four eggs, three tablespoons milk; vanilla to taste. Rub butter and flour together, then add the other ingredients. Bake on tin baking sheet.—Mrs. H. C. Hecles. Walnut Macaroons One-half pint brown sugar, one-half pint walnut meats, chopped fine, three even tablespoons flour, one-third teaspoon salt, two eggs, Beat the eggs, add sugar, salt, flour and then the walnuts. Drop the mixture on buttered paper, some distance apart, and bake until brown. —Mrs. Winkler. u ninety-Stx THE TWIN-CITY HOUSEWIFE if Candies In making such candies as fudge, sea foam, cocoanut—any that are to be beaten and dropped from a spoon or poured out and cut into squares instead of being pulled, take from the stove as soon as a little dropped into cold water can possibly be taken up between the fingers. For pulled candies it should cook a little longer—until it can be formed into a ball or pulled a moment or so after being dropped into cold water. In very hot or damp weather, pulled candy should be cooked longer than on cool, clear days, or it will be sticky. In pulling candy take from the edge of the dish while hot a little at a time, adding more as it gets cool enough to handle. Use only the tips of the fingers in pulling and be careful not to twist or it will not be brittle and porous. Butter Scotch Three pounds brown sugar, one-fourth pound butter, one-half tea- spoon cream tartar, eight drops extract lemon and as much cold water as will dissolve the sugar. Boil without stirring until it will break after being dropped in cold water. Do not put in the flavoring until the candy is done. Have a dish well-greased with butter, pour in the syrup and when partly cold mark off in squares—Miss Mamie Dwire. Candied Pop Corn Boil together a teacup pulverized sugar, a tablespoon butter and three tablespoons water. When ready to candy put in three quarts of nicely popped corn. Stir until candy is evenly distributed over corn, taking care not to let it burn. Take kettle from fire, stir until cooled a little and you have each grain separate and crystalized with sugar. Nuts of any kind may be prepared the same way.—Mrs. C. L. Carroll. Cocoanut Candy Two pounds granulated sugar, one large cocoanut grated; dissolve the sugar in the milk of the cocoanut. Boil until it will harden in cold water, then add the grated cocoanut and beat hard until nearly cold. Spread on a marble slab or large flat dish and mark into squares.— Miss Mary Hodgin. Cocoanut Drops To one-half pound grated cocoanut allow one-fourth pound of powdered sugar and one-half tablespoon of corn starch. Mix sugar and corn starch, sprinkle into the cocoanut.. Work with the hands and shape into cakes. Place on tins and bake in a moderate oven until brown. Chocolate Caramels Three pounds of brown sugar, one-half pound butter, one-half pound grated chocolate, one-half pint cream or milk, melt all these together carefully and boil twenty minutes or half an hour, stirring constantly. Just before taking from the fire, flavor with vanilla. Pour into a buttered tin. When partly cool mark in pieces one inch square. —T. M. D. Chocolate Creams Melt chocolate, either sweetened or unsweetened as preferred in a double boiler until thick and smooth. Make fondant into small cone- Shaped pieces and immerse in the melted chocolate. This is easily done by using a knitting needle, a hat pin, or something of the kind instead of handling with the fingers. Dip each piece several times, or until the coating is as thick as desired. Lay on waxed paper to dry. a THE TWIN-CITY HOUSEWIFE ninety-seven Cream Peppermints For cream peppermints boil for five minutes one cupful of white sugar, one-quarter of a cupful of water and eight drops of oil of peper- mint. Remove from fire and stir until creamy, then drop from tea- spoon on a cold plate. Date Cream Bars Take three cups of granulated sugar and one cup of cold water and boil until it will harden in cold water. Do not stir while on stove. Beat whites of three eggs to a stiff froth, pour sugar over and stir con- stantly until stiff enough to mould. Add one and a half pounds chop- ped dates, make into balls and roll in powdered sugar.—Mrs. C. L. Carroll. Fondant One pound granulated sugar, one cup of cold water. Mix well together but do not stir after it is put on the stove. Cook until a little of the syrup dropped into cold water can be formed into a soft ball be- tween the fingers. Turn into a greased bowl and beat hard until it is smooth and white and can be kneaded like dough in the hands. This can be put away and kept until needed. Quite a varied assortment of candies can be made from this by dividing it into several portions, using a different flavor tor each, coloring them differently, forming it into various shapes, and using with it nuts, crystalized cherries rais- ins, bits of citron, etc. Fudge Five cups brown sugar, one-fourth pound butter, three-fourths of a cup milk. Boil ten minutes, then add one-half cake Baker’s choc- olate, grated, and cook five minutes longer. Stir all the while. When done beat hard until cool, pour on buttered dish and block off.—Miss Mary Hinshaw. Glace Nuts One pound sugar, ten grains cream tartar, one-half cup of water. Stir until sugar is dissolved. Boil continuously until when dropped in ice water it will be brittle and clear. Stand saucepan in hot water and drop nuts in one at a time. Take them out at once and place on oiled paper to harden.—Mrs. W. I. Brookes. Lemon Candy Boil one and a half pounds of granualted sugar with three gills water. Add one-half teaspoon cream tartar dissolved in a little warm water. Keep covered and boil over a brisk fire until syrup will thread and crack. Flavor with lemon and color with grated lemon peel. Pour in buttered dish and pull. Cut in sticks and roll until round. Pretty fancy candy may be made by separating candy and coloring each portion differently and twisting together after it is pulled.—Mrs. C. L. Carroll. Madrid Confection One-fourth pound each figs, dates and seeded raisins, one-half pound each filberts and English walnuts. Force through a meat chop- per, and knead with the hand to a smooth paste on a board well dredged with confectioner’s sugar. Flavor with sherry wine, roll to the thickness of one-fourth of an inch, and cut in squares with knife dipped in sugar.—Mrs. W. I. Brookes. Mexican Panocha Two pounds maple or brown sugar, one-fourth cup of butter, one cup of cream. Cook over a moderate fire, stirring occasionally until the mixture stiffens when dropped in cold water. Stir in one cup of pecans, and drop in little cakes on oiled paper.—Mrs. W. I. Brookes. YU ninety-eig ht -THE TWIN-CITY HOUSEWIFE nn Remenham Mints, No. 1 Two cups sugar, one of water and butter the size of a walnut. Cook until it is hard when dropped in cold water, then pour out on marble to cool. Pull until it is firm enough to cut in pieces with scissors. This quantity makes a pound.—Mrs. Joe Glenn. Mints, No. 2 Over a quart of sugar pour a pint of boiling water, add one-fourth pound of butter and boil briskly until it will hair, after which test it in cold water. When done the candy will harden in the water so as to be easily removed from the cup. Pour on a buttered marble slab and add four or five drops of oil of mint (not the essence). As soon as possible begin to pull, handling the candy as little as possible. Have ready a large table to spread the candy on when it begins to harden. Pull in long ropes and cut across the grain with kitchen scissors. When entirely dry place in a tight tin box or basket and it will cream delic- iously after several hours. Beautiful effects can be obtained by col- oring—Mrs. Plato T. Durham. Molasses Candy One cup each of molasses and brown sugar, one tablespoon of vinegar, one ounce of butter. Mix all together and boil without stirr- ing until it hardens when dropped in cold water, then add a teaspoon of soda. Pour into buttered dishes and pull. Nut Candy Three cups brown sugar, one-half cup water, one-half cup vinegar, stir before putting on fire but not after. When it gets to boiling nicely put in a teaspoon of butter and just before removing from the stove add one-half teaspoon soda dissoved in a few drops of water. Pour into greased dishes containing one and one-half cups of nut kernels chopped, not too fine. Pull until very light—Miss Mary Hodgin. Nut Creams Stir confectioner’s sugar into the slightly beaten white of an egg until the mixture can be handled. Flavor to taste. Add a little cold water or cream, working it with the fingers until the proper consist- ency to mold. Form into round or oval shapes, pressing half a nut kernel on each side. Orange or Grapefruit Sticks Cut in strips the rind of grapefruit or oranges, throw it into boiling water and cook gently for an hour. Turn into a colander. Put one pound of sugar and a pint of water into a saucepan, boil and skim. When a rather thin syrup is produced add as much of the peel as you conveniently can to the amount of syrup and cook slowly for another hour. Take this out and drain. Add the remaining peel to the syrup and cook as before. Have ready a large plate of pulverized sugar, roll the pieces of peel in and spread out to dry.—Miss Mary Hinshaw. Parisian Figs One pound of figs cut in two and seedy centers removed, one pound each Hnglish walnuts, almonds and raisins. Force through a meat chopper, flavor with Maraschino brandy or lemon juice, spread on the figs, and roll up like a jelly roll and slice.—Mrs. W. I. Brookes. Peanut Brittle One cup each brown sugar and molasses, two tablespoons of but- ter and one of vinegar. Stir well together before putting on stove but not after. Boil until a little dropped in cold water will become quite brittle. Add a cup of peanuts which have been parched a very light brown, and the skin removed. Take from the fire, and stir in one tea- spoon of soda which has been dissolved in a little cold water. Beat well, pour into a buttered dish and cut into squares, a a ear eal A eS eA NE THE TWIN-CITY HOUSEWIFE ninety-nine aa tee re RTD ELUNE EN HL MURUI ED Lernunine Sea Foam Make a syrup of three cups of brown sugar and just enough water to cover it. When done pour very slowly over the stiffly beaten whites of two eggs, beating hard until it is stiff. Mlavor with vanilla, and drop by spoonfuls on a buttered dish. Chocolate Sea Foam One cup of light brown sugar, one-half cup of water, one-third of a cup of grated chocolate. Stir before cooking, but not after. When it will “thread” from the point of a spoon pour over the stiffly-beaten white of an egg and beat until it begins to get stiff. Drop by spoonfuls on a buttered dish, or pour into dish and mark off in squares. Nut Sea Foam Three cups of light brown sugar, one cup of cold water, one table- spoon of vinegar. Stir until mixed, but not after it is heated. Bring to a boil gradually and boil steadily until done. Pour over the stiffly- beaten whites of two eggs and beat well. When it begins to stiffen flavor with a teaspoon of vanilla and add a cupful of chopped nut ker- nels. Drop on buttered paper or put into a greased pan and cut into squares. Stuffed Dates Remove seed from dates and fill cavities with English walnut kernels. Press together and roll in powdered sugar or in grated cocoanut to which a little powdered sugar has been added.—Miss Mamie Dwire. Stuffed Figs One pound of marshmallows melted in a double boiler. Grind through meat chopper one-half pound English walnut meats, and add them to the marshmallow paste, stirring until thoroughly mixed. Take two pounds of unpressed figs, cut a slit in the side of each, fill with the above mixture, close, press into shape and roll in powdered sugar. —Mrs. A. S. Hanes. Taffy Six cups brown sugar, two cups syrup (do not use molasses), one- half cup cream, one-half cup vinegar, one tablespoon butter. After it has boiled enough to pull remove from stove and stir in one even teaspoon of soda. Flavor and pull—Miss Hlla Hinshaw. Turkish Delight Soak a box of Knox’s gelatine in two-thirds of a cup of cold water for five minutes. Put one pound of granulated sugar on to boil in two-thirds of a cup of cold water. When it boils add gelatine, boil slowly twenty minutes and add the grated rind and juice of one lemon. Wet square or oblong tin with cold water and pour in the candy. When set immerse tin in warm water and cut candy in cubes, using a hot knife. Roll in confectioners’ sugar to which a little corn starch has been added. Vary with flavoring and colorings.—Mrs. Plato T. Durham. Walnut Cream Candy Cook together without stirring, two cups sugar, one-half cup water and a pinch of cream tartar. When it will form a soft ball in cold water take from stove and set in a basin of cold water for three minutes. Beat until it becomes white and creamy, flavor with a tea- spoon of vanilla and add a cup of chopped black walnut meats.. Pour into buttered pans and mark into squares.—Mrs. C. L. Carroll. White Sugar Candv Three cups granulated sugar, and just enough vinegar to dissolve it. Cook until nearly done, then add a piece of butter the size of a hickory nut. When done pull until light. one hundred THE TWIN-CITY HOUSEWIFE Food for the Sick Albuminized Sherry Beat the white of one egg stiff, and beat in slowly sugar to taste and add one tablespoon of sherry. Serve cold. Albuminized Orange or Lemon To the unbeaten white of one egg, add the juice of one orange or lemon. Sweeten to taste and blend thoroughly. Strain over a little finely-cracked ice and serve. Bacon Sandwiches Broil or cook in spider thin slices of the best bacon until crisp and well browned. Lay the slices while hot between thin slices of well- baked white or brown bread. This is excellent for delicate persons who do not relish fat in any other form.—Mrs. W. S. Creasy. Beef Juice Broil steak very rare. Squeeze out juice with a lemon squeezer into a warm cup. Season with salt and pepper and serve in a china cup so as not to show the color. Prepare only enough for the time, as it will not keep. Gluten Bread. (For Diabetics.) One-half cake of yeast, three and a half cups gluten flour, two cups luke warm water, one-half teaspoon salt. Soften yeast in a por- tion of the water and add to the other ingredients. Mix to a stiff dough and knead thoroughly, using more of the flour if necessary to keep it from sticking. Shape into a loaf, place in a buttered pan to rise until double in bulk which should take about two and a half hours. Bake for forty-five minutes. If desired the dough may be given a second kneading after the first rising and allowed to rise again before before baking. One cup of nut meats may be added to dough just before putting into pans.—Miss L. J. Willson. Cocoa Cordial Mix one teaspoon each of cocoa and sugar, add enough of one half cup of boiling water to form a paste. Stir in remainder of water and boil one minute, then add one and a half tablespoons port wine.— Mrs. R. F. Gray. Chicken Jelly Cut a chicken into small pieces and put in a double boiler with a teaspoon of celery seed, and water. Cover closely and let cook for five hours. Salt to taste, and strain through a cloth. There should be about one-half pint of liquid. When cold remove the fat, and to one tablespoon of the jelly add three tablespoons boiling water. Very nourishing for invalids. Extract of Beef Run through a meat chopper one pound of round steak; put in a glass jar with one-fourth cup of cold water. Place jar in a kettle of cold water, heat gradually and keep just below the boiling point for two hours. Strain and press the meat to obtain the juice. Season with salt.—Mrs. Yorke. THE TWIN-CITY HOUSEWIFE one hundred and one Egg Nog Beat the yolk of one egg until very light, add one tablespoon of sugar, and a speck of salt, and beat until creamy. Add very slowly one tablespoon of brandy, or more if egg still has a raw taste. Add one-half cup of milk or whipped cream and last of all the stiffiy-beaten white of the egg. Serve immediately.—Mrs. H. L. Jones. Sherry Nog To the yolk of one egg thoroughly beaten, add one tablespoon powdered sugar, two tablespoons sherry wine, and a pint of whipped cream.—Mrs. R. F. Gray. Baked Eggs Break an egg into a well-buttered dish, sprinkle with pepper, salt, and bits of butter. Add one-half tablespoon of cream and bake until white is set. Serve very hot on toast—Miss Mamie Thomas. Boiled Eggs Soft: Put eggs into a saucepan of boiling water, put on back of stove, or where water will keep hot, and let cook for ten minutes. Hard: Put eggs in saucepan of boiling water and put where the water will keep very hot, but not boil. Cook one-half hour when the yolk should be dry and mealy. Eggs Scrambled in Milk Beat an egg a very little, just enough to mix the white and the yellow. Season with a pinch of salt. Heat one-fourth of a cup of milk almost to boiling. Add to this the egg, stir rapidly a moment or so, and serve while very hot. He Invalid Sandwiches Scrape raw beef and spread between thin slices of bread after seasoning it with a little salt and pepper. Put in stove until bread is a little brown, and the meat heated through. c OatMeal Soup Heat soup stock to boiling point, add a little uncooked oatmeal and boil an hour. Rub through sieve, add a little milk and thicken with butter and flour rubbed together. Season with salt and pepper. Meat Broths In making any kind of meat broths, cut meat into small pieces, soak in cold water before heating, using both meat and bone. Cook in steam-tight kettle, let simmer but not boil, cook a long time. Make the day before using and remove fat from top when cold by laying upon it a sheet of blotting paper. Omelet Beat separately the white and yolk of one egg. To the yolk add one tablespoon of milk, salt and pepper to taste. Into this fold lightly the well-beaten white. Into a heated pan put two teasponos of butter. When it melts pour in the egg mixture. Shake pan gently so omelet will not adhere to it. Lift up sides with a knife and when a delicate brown, set pan in oven a minute to absorb moisture on top. Fold omelet half over, turn on a hot dish and serve immediately—Miss L. E. H. Bread Omelet Soak two tablespoons of bread crumbs in two tablespoons of milk for ten minutes, add salt and pepper to taste. To this add the beaten yolk of one egg, and last the stiffly-beaten white. Cook same as omelet above. one hundred and two THE TWIN-CITY HOUSEWIFE Baked Banana Cut banana in halves, put in shallow pan, sprinkle with sugar and a little lemon juice and bake until soft. Chocolate Custard Mix two tablespoons grated chocolate with two tablespoons sweet milk. Cook until smooth and add six tablespoons of cream, the well- beaten yolks of two eggs, two teaspoons of sugar and a pinch of salt. Cook in custard cups set in hot water. Serve hot or cold.—Miss Taylor. r Cup Custard Beat well one egg with one tablespoon of sugar and a pinch of salt. To this add one cup of scalded milk. Flavor to taste and pour | into custard cup. Place in pan of boiling water and bake in moderate oven until set. If cooked too long it will curdle-——Mrs. Estelle Johnson. Stewed Figs Wash and cut in small pieces one-half pound of figs and stew with one cup of cold water and one-fourth cup of sugar. Cook two and one-half hours very slowly. Flavor with lemon juice. Strawberry Float Beat whites of two eggs to a stiff froth with one-third cup powd- ered sugar. To this add one cup of mashed berries. Pile lightly in a glass dish and serve. Other fruits may be served in the same way.—_ Miss Alice Gray. Pay Pes «id rete rldeanabineensebeiessianenante et Grape Whip Beat the white of an egg until it foams, to it add three-fourths of a cup of grape juice in which five tablespoons of sugar have been dissolved, and one cup of thick sweet cream. Beat with a whip churn. Take off the froth as it rises and drain on a sieve. Pour the unwhip- ped part into a glass and pile the whip on top.—Miss Broughton. Snow Custard Beat white of one egg very stiff, add one tablespoon of sugar, a pinch of salt, and one-half cup of rich milk. Flavor to taste and bake in cups set in a pan of boiling water in a moderate oven about twenty minutes. When firm set on ice and serve cold. Tapioca Cream Mix one and one-half tablespoons of granulated tapioca, three tablespoons of sugar, and a pinch of salt. Add one cup of scalded milk and cook fifteen minutes. Add the yolk and white of one egg beaten separately. Remove from fire and flavor to taste. Serve plain or with fresh fruit—Miss Butner. THE TWIN-CITY HOUSEWIFE one hundred and three AHeberages Cafe au Lait Prepare one quart of very strong coffee, strain into a hot urn or coffee pot. Add an equal amount of boiling milk. Cover closely before serving. Sweeten to taste. Chocolate Use one teaspoon of cocoa and two of sugar to each cup. Mix well and add small quantity of hot water and rub to a paste. Heat milk, add chocolate and sugar, stir until thoroughly dissolved and let come to a boil.—Miss Evabelle Covington. Cocoa _ One-half teaspoon cocoa to each cup, one teaspoon sugar; mix well and add nearly one-third of a cup boiling water. Stir well to dissolve the cocoa and fill the cup with boiling milk.. Coffee If green, parch thoroughly without burning; just before it is quite cool, to four pounds of coffee add the whites of two eggs slightly beaten; rub well with the hands through the coffee, let dry and place in tin cans and keep air tight. If parched coffee is used place in stove’ until thor- oughly heated, then add the whites as above. To one quart of water use three heaping tablespoons of ground coffee (not ground too fine). Put the ground coffee in the pot with two or three tablespoons cold water, stir well, then add fresh boiled water, two-thirds of the quan- tity you want to make. Let boil five or ten minutes, then stir around the sides of the pot to remove all grounds, draw back on stove where it will not boil and add the rest of the water, which must be boiling. In two or three minutes it will be ready for the table—Mrs. P. H. Hanes. Dewberry Cordial Cook the berries until scalded well and strain through a cloth. To every quart of juice add one teaspoon each of cloves, allspice and cinnamon, half a nutmeg and one pound sugar. Break the spices and put them in a thin bag. Cook slowly until it begins to thicken. When nearly cool, to every three pints of juice add one pint of good brandy. —G. F. D., Winston. Grape Juice Pick grapes from stems and wash. Put in kettle with a very little water and cook until soft. Put in a thin bag and squeeze juice from them. Sweeten the juice to taste, being careful not to get too much sugar, put on the stove and as soon as the boiling point is reached, skim, put into bottles and seal—Miss Kate Hanes. Lemon Cocktail Make a strong lemonade, using peppermint candy to sweeten in- stead of sugar. Place a slice of lemon and crushed ice in each glass and pour lemonade over.—Mrs. Geo. P. Pell, Raleigh, N. C. Punch, No. 1 Juice of five lemons, and five oranges, one pint strawberry syrup, one can grated pineapple; one-half pint Maraschino cherries; one quart Appolinaris water; one pound sugar; one cup strong tea; sufficient boiling water to make one and one-half gallons of liquid. Boil the sugar with a cup of water for five minutes. To this syrup add the fruit juices, Appolinaris water, tea, and the boiling water.—Mrs. W. L. Ferrell. deeeeraarreaea eae cee ea aT IO FS SE | one hundred and four THE TWIN-CITY HOUSEWIFE nnn nee EEN EEE EERSEEEERREENND Punch, No. 2 Chill punch bowl with ice water and into it put two quart bricks of fruit water ice. Pour over this a bottle of white grape juice, then a bottle of ginger ale, and so on until bowl is full—Mrs. Robert Lassiter. Pineapple Punch Boil together two pounds of sugar and a pint of water until the syrup will spin a thread. Take it from fire, add juice of six lemons, six oranges, and two grated pineapples. Stand this aside over night. When ready to Serve turn into a punch bowl, add a large block of ice, a basket of Niagara grapes picked off stems, and Maraschino cherries. Dilute with Appolinaris water.—Mrs. Geo. P. Pell. Russian Tea One tablespoon tea steeped well in one quart boiling water. Strain off and add one can or one grated pineapple, the juice of three lemons, three oranges and two pints sugar. Mix all well together. After the tea is cold add one quart of cold water with brandied cherries, mint, grapes, or any fruit you may fancy. This quantity is sufficient for twenty people——Miss Ella Hinshaw. Tea Scald and heat tea pot which should be of earthenware or china, never of tin. Allow one teaspoon of tea to each cup, reducing the proportion if several cups are wanted. Put tea in strainer and pour over it enough boiling water to carry off the small paticles or grounds. Put tea in pot, pour over it the required quantity of boiling water, cover closely and place where it will keep hot but not boil for five minutes. Royal Strawberry Acid Three pounds ripe strawberries, two ounces citric acid, one quart water. Dissolve the acid in the water and pour it over the berries and stand in a cool place for twenty-four hours. Drain off the juice and pour it over three pounds more of berries. Let stand twenty-four hours, drain it off and add its own weight of white sugar. Boil four or five minutes and when cool, bottle and cork lightly for three days, then cork tightly, seal up and keep in a cool place. When used in sum- mer put three tablespoons of the acid to a glass of ice water. Black- berries or currants may be used in the same way.—Miss Kate Hanes. THE TWIN-CITY HOUSEWIFE one hundred and five IMPiscellaneous Salted Almonds Shell and blanch the almonds. Put on shallow tin plates, only enough to cover the bottom of each plate. Add one teaspoon butter to each plate. Stand in a moderate oven till a golden brown. Stir occasionally. Take from oven and dredge with salt and put away to cool.—Mrs. Rose. Cheese Balls Beat whites of two eggs to a stiff froth, add two cups grated cheese, one-half teaspoon salt and a little cayenne. Form into balls, roll in fine bread crumbs, and fry in a basket in boiling lard until a nice brown. Cheese Straws, No. 1 Into one pint of flour mix one-fourth pound butter, a teaspoon salt, saltspoon of cayenne pepper, and one pound of grated cheese.— Mrs. N. S. Wilson. Cheese Straws, No. 2 Roll pastry a quarter of an inch thick, sprinkle half of surface with grated cheese, adding a dash of cayenne. Fold the other half aver this and press edges together. Fold and roll again, adding cheese as before. Repeat process until rich enough. Cut into strips and bake. Golden Marmalade Peel, cut up, bring to a boil, and skim yellow tomatoes. Meas- ure, and to each quart use two pounds of sugar, two oranges and one lemon. Remove the pulp from the fruit with a spoon, boil the rinds until tender, and cut them in strips with scissors. Put all the ingred- ients on to cook and boil slowly, stirring constantly, until thick, and the strips or rind transparent. Put in jars and seal. v ¢* Orange Marmalade Six oranges and three lemons sliced thin. Use all but the seeds. To a pint of pulp add one and one-half pints of water. Boil thirty minutes, then let stand twenty-four hours. To every pint add one and one-half pints sugar. Cook about half an hour.—Miss Ida Hinshaw. Amber Marmalade Shave one orange one grapefruit, and one lemon very thin, re- jecting nothing but seed and cores. Measure fruit and add to it three times the quantity of water. Let stand in an earthen dish over night and next morning boil for ten minutes. Let stand another night and the second morning put pint for pint of sugar and boil steadily until it jellies. Stir as little as possible. This is supposed to make a dozen glasses.—Mrs. R. D. W. Connor. . Mince Meat Four pounds apples, two pounds meat, three-fourths pound butter and suet mixed, one and one-fourth pounds brown sugar, two tabie- spoons cloves, three tablespoons mace, one and one-half pints grape wine, one-fourth pound citron, and one and one-half pounds raisins; one-fourth pound currants, one pint French brandy.—Mrs. T. B. Douthit. v one hundred and six THE TWIN-CITY HOUSEWIFE Rosette Wafers Beat two eggs slightly with one teaspoon of sugar and one-fourth teaspoon of salt; add one cup each of milk and flour and beat until smooth. Have in a stew pan boiling-hot lard several inches in depth. Heat the rosette iron in this and dip in the batter, being careful not to let batter come quite to the top of iron. (If batter fails to adhere a little more flour should be added). Thoroughly immerse in the hot lard and let remain until the wafer is a delicate brown, when it should slip off easily. This recipe makes forty wafers. They may be kept for months by reheating in stove to freshen them before using. If wanted to serve oysters, meats or vegetables on, omit the sugar. tT Swedish Timbales Three-fourths of a cup of flour, one egg, one tablespon olive oil, one-fourth teaspoon each of salt and sugar. Mix ingredients slowly, not separating egg. Heat frying basket half full of lard or Wesson oil. Put timbale iron in lard to heat, take out and wipe it off. Lower it about one inch in batter, put into deep, hot fat. When slightly browned remove from iron and let drain. This recipe makes about thirty—Mrs. R. O. Apple. Grape Wine Pick all imperfect and green grapes from bunches, put perfect bunches in a vessel and crush. Let stand twelve hours. Draw off juice and add two pounds sugar to every gallon of juice. Pour over the grapes half as much water as you took off juice, let stand twenty- four hours. Draw off and add two pounds of sugar to the gallon. Re- peat, and let stand forty-eight hours. This is a recipe used by the monks in France. The last wine drawn off is the best—Mrs. C. L. Summers. General Rules For Making Jelly In making jelly cook the fruit until it is soft. Put in a bag and let drain. Strain the syrup, put into a poreclain-lined kettle and let boil a few minutes. .Add a scant pound of sugar to each pint of juice, and stir until the sugar is dissolved. Boil quickly and as soon as it begins to form a jelly when cooled in a saucer, take from fire and pour into glasses. When juice is not very acid it sometimes fails to make jelly. This can be remedied by adding a little lemon juice. In filling glasses, if a silver spoon is put in each before the hot juice is poured in, the glasses will not crack. After the jelly is cool, before putting on tops, melt paraffine and pour over top to prevent jelly moulding. Preserves Prepare the fruit and to each pound add one pound of sugar. Solid fruits such as pears, quinces, etc., should be boiled in clear water until tender before sugar is added. The water in which they are boiled can be used for making jelly. After the fruit is tender add it to a boiling syrup made of the sugar and water enough to melt it. Cook slowly until fruit is transparent. Put in jars and when cool cover with paraffine before putting tops on. It makes fruit firmer if sugar is put over it and allowed to stand several hours before cooking. THE TWIN-CITY HOUSEWIFE one hundred and seven - Time Tables For Cooking—Baking EWE LOREEN! 1) Chali del BH MEG RIMS ge De RO Se 40 to 60 minutes.. VOLISTOREDISC LUI iancitausery miciau ital aiiie ie eleya ais Rt) Ueelit ERE 10 to 20 minutes. GUNS CHOEGAG ean ele ieisrraiis sleet lel ubiel te Hallalial” tere ella etts seta slietls (otts 20 to 30 minutes SDOMSSMCALO Mal sit sites terete lave ielcteisialel aleliois ie eiiele ala slialicte, eelea es 45 to 60 minutes. RSME ra eA a caeteiehistoyias erie etatisy ei siial el siletsl eialle) eiteleetiel ett 'alotielblgel are tele 30 to 40 minutes CORTRV CEG 111, UREA OR EU Gar Fea ae aT biG MIEANY Walk 2 to 3 hours GI SEAR SMM ial tel aris rere at et icters el aibagele tulad ore tatsa) ey ater Sieh eee tallied 15 to 20 minutes SPS TOTCOPES LOW TIN DT OAC deli ier r palatal svaleesiate Mist an ateleL tHtialeiit Mile) cain 3 hours. MAT OUCT US MEAP Ue teeltal esl Ula atelict oiel el stitstie rs ietieleviale etic: stteiaiecwlodeieieigte about 30 minutes. ROU COCCI mie eluent tate iaiataieticde mu slialavhelmillaleiglalilelg gighiela ile 30 to 45 minutes. vesalltearal Tovepyansy | 4 DAMA AIH ATE BA RETA RU AU Rat SEPT 6 to 8 hours OA LOPCOUGISINES sie mspUletatsie ele lUiaie level gierallal gilaggrigen atinle 15 to 20 minutes. Beef, sirloin, rare, per lb. 8 to 10 minutes, well done 12 to 15 minutes. Beet mooled | niblor|rumip, Per LO sel eiy ele aisle lela sele ele 12 to 15 minutes. Mutton rare, per lb., 10 minutes, well done,................ 15 minutes. IGE OLIU CORON DOI LD seh sates te teiatel uleiliet ctielel ene el terel led ella) sbiabalat-oilel lalbiie calli 20 minutes OEM NC OM Ca DOT LD sii iisialsieve iste leleieloeelialiets leloestatell lovetatlete ler elatabatirg 30 minutes. UM ia Ri! THO) TILOFS AL LAA ETT AA CU 3 hours. COIN CHG TeL. SA NKOS eS NM ONS ihe EU RAAT TE EE Peo Aa ea ES OE 1 to 11-2 hours COMISE GS MLED ee eras) sietanelial A iH Litas kirataitatia arta ilatptlobwilallatttlalatia banat al (et ete) oltelle 2 hours. PR EMTINE MOU GHG uateta te siestel sie aires le bileve HCP OLT AST eh APSE EGIL SE ROT 40 to 60 minutes. SENN UT Car eleieirenat ciciititiniist liu tA Ula AU Lelclataialistu fel aistietatlecst 30 to 40 minutes. RATA Man ar R elie catleriesee Hela eT HUH slay olaliedalis ullal Wi ghial aries atlal oie! s 15 to 20 minutes. Ed SH Uae tec CO CMM Seauren EN Hertel listed Aleta l Eh la lal tecetielTel al heise tet sfaitss etdel ital else hl eesiiaLalsl ell sttete 1 hour Frying WLOOMEHUCH AMOUNTS LO AUIS eluate iets leis lelial aiois talial etna allelic siletelleisiicl siete 1 minute. Doughnuts and PATTI Sah el Ussratsialeiel oitalel iste slic tel ttatiglstiatevel sie! mast atlads 3 to 5 minutes Bacon, small fish and potatoes. +....25.-..-.....0ss0c0es 2 to 5 minutes. ECA GSUNCHODST AMO ASE llersistleia tel stele al lieteteletisls elie silsi isles ets 5 to 8 minutes. Boiling POET gh LAG Hell casiial st aiorelalitaliel mets iesearstestelies sista! ba! fatetiay alate aa leila/ bila) Malus U5| (eta 1 hour. Oatmeal, coarse, steamed, 3 hours; rolled.................. 30 minutes Rice, steamed, 45 to 60 minutes; boiled............... Eggs, soft boiled, 3 minutes, hard boiled GIAMSHOLVOVI SLOTS Maa losreralelier sista tey isl eiisl sMalevsalm felte fete ptistnitel tals m[ctentstials SS UE OIH COG ete eta lerettep ett eve tested ul eet yay ibrtstolstol | stlet ladie!ofietelia] pd] Miata alt Rho NG aT LOT HTINILE COR ral panel ans aitetetiel iat ile Leal sHio Let ped Solis isa tol al shied bias bii4/ altel el ted tts] piel fs POW SUCH AI ielstelloba tel ele sol edetteliad tists iseeusveleltsleilsyiais|latells] mle] Migance/ olletblatls TE TeaTaU Ne MAI et Liteat egret PTL HRU IER i Peto tallgtlel igltsL ofa site fat mite fa feta lelmitalis ol et ble! oiel] Into lofel sie SIGE COTTINI eile are bide tate bet ait etottad ot atic dat lla} ortel toh ada] lel olin del (ol of elie] oiiaTS Asparagus, tomatoes, PCaS...... ee rece cece rere eee Macaroni, potatoes, squash...........e seen ee cree eees 20 to 30 minutes. Cabbage, young beets, parsnips, turnips...........-.. 30 to 45 minutes. Strrim ge DOTS il !5 a) 5:4) ho elie ost) s|otietinlel ml brit mieia|tielolel iis) ie! a}ia} Oia BM ban fe be» 2 to 3 hours. Carrots, onions, Salsify.........- +e eee rer cere reece 30 to 60 minutes. Broiling Steak, one inch thick.......-...-eseeeer reece erence erences 4 minutes. Steak, two inches thick......-.-..-+eeee cree eee e eee renees 7 minutes. GHICKOMM svelte a betel lated sliehed era ye tet sue) eterel a UNS TUON TUE IPE esea tia eta Heal pte 20 minutes, Til Ver MDA GOS bis isis sictnle) piotieiatisierste nm dM siete lelmteta tel atch artie Leliciis 3 to 8 minutes. Cary ead) FS ee ete ye WALA Ip Mt lS ei oy ate ot rib lord othe is hel el ie Loli lig Sn ce 5 to 8 minutes. PATO LSI sy eisihsisiere login sass nel P lemme PIn tin sim sinless st ais * ‘ = ee a ‘ ‘ War one hundred and eight THE TWIN-CITY HOUSEWIFE ? Amount Required For Serving Fifty Plates Six chickens for salad. Hight bunches celery for salad. Three heads lettuce for serving salad. Three loaves bread for sandwiches. Three pounds crackers. Three pints olives. One and one-half pounds Mocha and Java coffee. One quart cream for coffee. Two and one-half gallons ice cream (not in bricks). Three cakes. Two pounds shelled almonds, salted. Two pounds mints.—Mrs. H. L. Riggins. Table of Weights and Measures One quart sifted flour (well heaped)............... weighs one pound. Three: cups Of Meal siecle use ata se ale eee eee weighs one pound. One pint soft butter (well packed)................. weighs one pound. One pint granulated: Sugar s.ciicls cite ne eerie weighs one pound *Two and one-half teacups best brown sugar........ weighs one pound Two ane-three-fourths teacups powdered sugar..... weighs one pound Two tablespoons granulated sugar.............++..:. weighs one ounce. ? Two level tablespoons butter...................0.5 weighs one ounce Four level tablespoons flour.......................weighs one ounce. a Three tablespoons grated chocolate ......... SM Ras ee weighs one ounce Threesteaspoontuls' 2. ..5 ) Ais carciseuiteled bate erento one tablespoonful. Two! TEASPOODLUISE bites oki visite stele eee Ria ene dessert spoonful. Hight ytablespoons WGuUid' ey aiei!s horas laehe ieacee anette eee ere eee one gill. sa SIX tables POWs IY sje -'ee ut itels is oo oe alg ate eR ReeR aN ieee er one gill. DWO; COACUPIUIS ss c:slc leisy eho ela iele Sou lol ete ate cite tere RRC TEE ee ace one pint. Hive tablespoons or J1quids was sca cneielcleeieecieee tee eerie one wineglass. *A common-sized teacup holds half a pint. Table of Proportions One scant measure of liquid to three full measures of flour for bread. One scant measure liquid to two full measures flour for muffins. One scant measure liquid to one full measure of flour for batters. One teaspoon soda to one pint sour milk. Two level teaspoons baking powder to one cup flour. rte, A Die k ; . gh yt ” 4, Pe ray Ce? 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