♦ ♦ ♦ 4 ♦ ♦ ^TL- ;♦ ♦ ♦ ♦ * 4f ► ♦ ♦ ♦ ♦1 ♦ ♦ ♦ , t $ ♦ ♦ ♦ ♦ ♦ ♦■ | 1- ♦ ♦ ♦ ♦ ♦ W j» ♦ ra ♦ ♦ ♦ ♦ ♦ i' ♦ ♦ ♦ ♦ ♦ ♦ 4 | * ♦ ♦ ♦ ♦ ♦ ♦ *f> i» ♦ '*£ ♦ ♦ ♦ ♦ ♦ fi ♦ 4 4 ♦ t: .tips flour. ANNA MAY SWICKARD. FRl IT CAKE 1 lb. flour, \i lb. brown sugar, V4 lb. butter, 4 eggs, *4 teaspoon cloves, y 2 teaspoon cinnamon, % teaspoon nutmeg, 14 teaspoon salt, 'iz cup coffee, iy 2 lb. raisins, % lb. currants, % lb. citron, % lb. candied apricots, y 2 lb. candied cherries, % lb. candied pineapple. Cream butter, add sugar and eggs. MRS. LELAND HONNOLD. FRITT CAKE 3 lbs. butter, 3 lbs. brown sugar beaten to a cream, 3 lbs. flour, G lbs. currants, 6 lbs. raisins (seeds removed), 1 lb. citron (sliced thin), 3 glasses brandy, 28 eggs, 1 ounce cinnamon, 1 ounce grated nutmeg, % ounce cloves, % ounce mace. Roll the raisins, currants, citron in part of the flour, when cake is baked pour brandy over it. Keep in tight jar. MRS. OAR. KAHOGAHY CAKE 2 cups sugar, % cup butter, 2 eggs (beaten separately), \ 2 cup but- ter-milk (in cup), teaspoon soda in butter-milk, water to fill cup, 3 cups Hour, 2 sqs. Baker's chocolate (melted by steam), 1 teaspoon baking pow- der. Bake in moderate oven. MRS. R. O. STOXEBURNER. MAHOGANY CAKE % cup bitter chocolate dissolved in 1 cup boiling water, \y> cup gran- ulated sugar, scant *£ cup butter, (cream well and add) 1 cup milk and the melted chocolate, yolk of 3 eggs, scant teaspoon soda (in boiling wat- er 1. -1 cups flour, whites of eggs, vanilla, 2 teaspoons baking powder. E. WILHOIT. CHOCOLATE CAKE 2 sqs. or 1 cup grated bitter chocolate, 2 cups sugar, 1 cup butter (scant), 4 eggs, 1 cup milk, 2 cups flour, ~~1 teaspoon baking powder, 1 teaspoon vanilla. Melt chocolate and butter, add sugar and cream well, add yolks of eggs, beat well, then milk, flour and baking powder, whites of eggs beaten stiff. Flavor. Best luck with sour cream and soda instead of sweet milk. ItC, if E. P. GREATHOUSE. Page 8 FUDGE CAKE 2-3 cup butter, 3 eggs, 1 cup sugar, 1 cup milk, % cup chocolate, 2% cups flour, 1 teaspoon baking powder, ty cup walnuts (coarsely broken). Cream sugar and butter, add milk, stir in sifted flour and baking- powder, add dissolved chocolate, beaten eggs and nuts. Frosting — 1% teaspoons butter, y 2 cup unsweetened cocoa, 1*4 cups sugar, !/4 cup milk, % teaspoon vanilla, few grains salt. Boil 8 minutes and beat. LOLA REDDEN. DEVIL'S FOOD CAKE 1% cups sugar, *£ cup butter, % cup cocoa, 3 eggs, y 2 cup cold water, 1 level teaspoon soda dissolved in % cup sour milk, 2 cups flour, flavoring. Cream sugar, butter and cocoa, add egg yolks, water, milk, soda and flour and beat well. Fold in whites of eggs. MRS. BRUCE REDMAN. MISS HAZEL EPPERSON. DEVIL'S FOOD CAKE y 2 cup butter, 2 cups sugar, yolks of 4 eggs, y 2 teaspoon salt, 1 cup milk, 2 2-3 cups flour, 5 teaspoons baking powder, whites of 4 eggs, 4 sqs. chocolate, % teaspoon vanilla. Method: Cream the butter, add grad- ually one-half of sugar, then beat the yolks of eggs until thick and lemon color. Add gradually remaining part of sugar. Combine mixture and add al- ternate milk and flour mixed and sifted with baking powder and salt. Then add white of eggs beaten stiff. Add chocolate. Bake 45 minutes. Cooked Frosting 1 cup sugar, y 2 cup water, 1 egg white, 1 teaspoon vanilla. Method: Boil sugar and water without stirring until it spins a thread. Pour slowly over stiffly beaten egg whites. Beat until holds shape when dropped from spoon. Flavor and spread on cake. AUDREY HONNOLD. DEVIL'S FOOD CAKE 2 cups brown sugar, V 2 cup butter, y 2 cup cocoa, y 2 cup sour milk, % cup hot water, 2 cups flour, 2 eggs, 1 teaspoon soda dissolved in milk. Icing" — 2 cups brown sugar, 1 cup milk, y 2 cup butter, y> box co- coanut. Cook until it forms a ball when tested in cold water. LIDA HENRY. DEVIL'S FOOD CAKE Part 1 — 1 cup granulated sugar, 2 table spoons cocoa, enough water to let boil good and form a syrup. Let cool. Part 2 — 1 cup dark brown sugar, 1 tablespoon butter, 2 eggs, 1 cup sour milk, 1 teaspoon soda, 2 cups flour, a dash of cinnamon and allspice, 1 teaspoon vanilla. Cream sugar and butter, add eggs, then soda dissolved in sour milk, then flour. Beat well and add part 1. Bake in moderate oven. MRS. ESTHER JONES. BURNT SUGAR CAKE Take y 2 cup sugar and burn, then put in % cup boiling water, let boil until syrups. Let cool. Cake Part — 1 cup sugar, y 2 cup butter, 1 cup cold water, iy 2 cups flour, 1 teaspoon soda. Add burnt syrup last to cake. MRS. ETHEL PHIPPS. SAUCE FOR STALE CAKE 1 cup boiling water, y 2 cup sugar, 1 tablespoon flour, pinch salt, flavoring and nutmeg. • RILLA OSBORNE. Page 9 BURNT SUGAR CAKE Burn Vfe cup sugar, \t> cup water boil to syrup, lVfe cups sugar, 2-3 cup butter (creamed), 3 egg yolks, 1 cup water, 3 cups flour sifted 6 times, add 1 teaspoon soda and sift again, add beaten egg whites. Icing — 1 tablespoon burnt sugar, 1% cups sugar, butter size of egg, x k, cup cream. Cook until forms soft ball in water. Beat. MRS. FRED W I ELAND. BURNT SUGAR CAKE Burn % cup sugar, pour % cup boiling water over this and boil to a thick syrup. 1% cup sugar, % cup butter, 1 cup cold water, 1 teaspoon soda dissolved in water, 3 eggs, 3 cups flour. Cream sugar and butter add cold water and soda, then the well beaten eggs and flour, beat well, then add the burnt sugar and beat again, add a cup of nut meats if desired. Icing — To the burnt sugar left in the cooker and spoon add 1 cup gran- ulated sugar, 1 cup thick cream. Cook to a soft ball tested in cold water. Beat hard for several minutes. ANNA MAY SWICKARD. CHOCOLATE CAKE Take S level teaspoons cocoa put in pan with yolk of 1 egg, 2 teaspoons sugar, % cup milk, mix all together and scald on stove, then be sure it is cold before adding. 1% cups sugar, % cup butter or lard. 1 egg, % cup milk, 2 cups flour, 1 teaspoon soda, 1 teaspoon vanilla. MRS. ELLA REDMON. CHOCOLATE CAKE 1% cup sugar, G whites eggs, 1% cup butter, % cup milk, 2 tea- spoons baking powder, 3 cups flour, 1% cake chocolate, 1 cup sugar, yolk of 1 egg, % cup milk, mix all together, add butter size of walnut. Cook until forms a lump in water. Flavor with vanilla, then spread. MRS. ELIZA EVINGER. APPLE SAUCE CAKE 2 cups sugar, 2% cups flour, 3 level tablespoons lard, 2 teaspoons cinnamon, 1 teaspoon cloves, 3 tablespoons cocoa, 1-3 box raisins, 2 • tips unsweetened apple sauce (not too wet), 2 level teaspoons soda dis- solved in the apple sauce last and beat well. Icing — 1 cup pulverized sugar. 1 heaping tablespoon butter. 3 teaspoons cocoa, 3 tablespoons cold coffee. Work smooth and spread when cake is cold. MRS. WINIFRED McCORD. APPLE SAUCE CAKE 2 cups sugar, 3 rounded tablespoons butter. 2Vfe cups flour. 1 level i. a spoon salt, 2 teaspoons cocoa, 2 teaspoons cinnamon. 1 teaspoon • Loves, 1 cup raisins, 2 cups unsweetened apple sauce stewed dry, t level teaspoons soda in sauce. Stir together. Add l cup nut meats if desired. MRS. J. H. WINN. APPLE SAUCE CAKE 1 cup sugar. scant Vfe cup butter creamed together, 1 cup unsweet- ened apple sauce, 2 cups flour, 1 teaspoon cinnamon, 2 tablespoons cocoa, l teaspoon baking powder, l teaspoon soda dissolved In one table- spoon of hot water. Vfe cup nuts. 1 cup raisins may be added. DOLLIE McCALLISTER. JELLT ROLL 3 eggs, 1 cup sugar, 1 cup flour, 1 tablespoon milk, % teaspoon salt, 1 teaspoon baking powder. 1 tablespoon melted butter, nutmeg. MRS. CHAS. KIRCHNER. Page 10 JELLY ROLL 1 cup sugar, 2 eggs well beaten together, add 2 tablespoons water. Mix 1% teaspoon baking powder with \y 2 cups flour, add to eggs and sugar. Do not stir much after adding flour. Flavor with 1 teaspoon of lemon or va- nilla. Bake in a quick oven. When done spread on jelly and roll it. MRS. W. T. ZINK. APFLE CAKES 2 eggs, 1 cup sugar, y 2 cup milk, 2 cups flour, 2 teaspoons bak- ing powder, 1 scant tablespoon cottoline melted. Mix and pour into two greased Washington pie plates and put the apples on top as thick as possible. If the slices will stand up, so much the better. Apples are pared, cut in eights, and these eights again divided into two or three sections. Sprinkle with about two tablespoons of sugar and bake for half an hour or until done. Serve hot. ZELMA NAY. CARAMEL NUT FROSTING Put I 1 /* cups brown sugar, % cup granulated sugar, % cup boiling water in sauce pan and bcil without stirring till it will spin a hair. Pour slowly on the beaten whites of 2 eggs, beating constantly with egg beater. Re- move beater and beat with spoon till cool. Then set sauce pan in another pan c»v hot water, cook, stirring constantly till it becomes slightly granulated around sides of pan. Remove from the fire and beat till mixture will hold its shape. Add vanilla and 1 cup nut meats. Spread on cake. MELISSA WILHOIT. CARMEN ICING 2 tablespoons granulated sugar in pan and burn until a golden brown, then add y 2 cup hot water, let boil until a thick syrup. Add 2 cups sugar, 2-3 cup cream, 1 tablespoon butter. Stir and mix thoroughly. Stir while cooking. Cook until it forms a soft ball when dropped in water. Beat until thick enough and spread. MRS. B. E. DAVIS. BOILED CAKE ICING Place in double toiler 1 scant cup sugar, 4 tablespoons water, white of 1 egg. Beat with egg beater for 7 minutes. Remove and beat 1 minute. FLOSSIE SLATER. BOILED ICING (Witlicut Egg Whites) 1% cup granulated sugar, 2-3 cup milk, 2 teaspoons flour, 1 tea- spoon vanilla. Put sugar and milk in a pan and cook without stirring until it forms a soft ball in cold water. Put flour in a bowl and just before syrup reaches soft ball stage, pour a little over the flour to form a smooth paste. When syrup is clone poir other mixture. Let cool and beat until creamy. MRS. ETHEL PHIPPS. EGG FROSTING FOR CAKE Yolkes of two eggs beaten well, add y 2 cup milk. Let this come to a boil. Gradually add 1 cup sugar, a small lump butter. Cook until it makes a soft ball in water. Flavor to taste. Cocoanut may be added. HELEN COVEY. WALNUT MAPLE CAKE 2-°, cup I utter, 4 egg?, 2 2-3 cups flour, 2 teaspoons baking powder, 2 cups brown sugar, 1 teaspoon vanilla, 1 cup milk, % teaspoon salt, i cup chopped walnut meats. Cream sugar and butter, add egg yolks and milk, ther add flcir sifted 3 times with baking powder. Add vanilla, salt and walnuts. Lastly w'hites of eggs beaten stiff. Bake in Angel Food cake pan 45 mlni'.t'-s. MRS. B. E. DAVIS. Page II ' CABAMEL CAKE % cup butter, 1 cup sugar, 2 eggs (yolks), 2% cups flour, 3 lablespoons caramel, 1 teaspoon vanilla, 2 teaspoons baking powder, 2 eggs (whites), 1 cup water. Cream the butter and add the sugar, the yolks of the egg, and 2 cups of the flour. Beat this 5 minutes, then add the caramel, vanilla and other V- cup flour to which has been added to the baking poWder. Fold in the whites of the eggs and bake in a moderate oven. MRS. A. 0. NAT. COCOA CAKE 1 cup sugar, 1 tablespoon butter, 1 egg yolk, Vfe cup cocoa, 1 tea- spoon soda dissolved in \k cup boiling water, % cup sour milk, 1 tea- spoon baking powder, 1 teaspoon cinnamon. MRS. BERTHA BROWN, 313 Madison St. Charleston. 111. WHITE (AKE % cup butter, 2 heaping cups sugar, cream butter and sugar until perfectly white, add % cup water, % cup sweet milk, 3 cups flour, whites of 7 eggs, 1 teaspoon vanilla, 3 teaspoons baking powder. Makes 2 large layers. ESTHER WILHOIT. PRINK CAKE 3 tablespoons melted butter, 2 tespoons cinnamon, 1 teaspoon soda, i cup water, salt, IY2 cups sugar, 2 cups mashed prunes, 2 eggs, 2 cups sifted flour. Mix as you would any cake and bake in slow oven 1 hour. MRS. WILLIS BOYER, Ashmore, 111. FIVE MINUTE (AKE 2 cups flour, 1 cup sugar, 2 eggs (whites), % cup butter. 1 cup milk, 2 teaspoons baking powder, flavoring. Place all together in mixing bowl and beat 5 minutes. May be baked solid or in layers. For dark cake add yolks of eggs and 2 heaping teaspoons cocoa. FRANCES KESTER. INEXPENSIVE (AKE 1 cup sugar, iy 2 cup flour, 2 teaspoons baking powder. 2 unbeaten whites of eggs in mixing cup. Fill to half with butter and fill full with milk. Add sugar, flour and baking powder. Beat "> minutes. MISS K. BISHOP. SUNSHINE (AKE G eggs, 1 cup sugar sifted twice, % cup pastry flour sifted twice, then measure and sift f> times, V 2 teaspoon cream tartar. Beat yolkes stiff as possible after adding a pinch of salt. Beat whites about half stiff enough. Add cream of tartar and beat stiff. Fold in sugar lightly, then the yolks, flour and flavoring. Bake in an ungreased pan 30 minutes and in a moderate oven. MRS. BRUCE GILDERSLEEVE. ORANGE (AKE x h cup butter. 2 cups sugar, 1 cup milk, G eggs (whites), 3 cups flour, 3 teaspoons baking powder, 1 teaspoon vanilla. Cream butter, add Migar gradually. Add milk and flour. The flour and baking powder should be sifted together several times. Fold in stiffly beaten egg whites and add flavoring. Bake in layers in a moderately hot oven. Orange Icing — 1 egg yolk, grated rind of 1 orange, 4 tablespoons of orange juice, 2 tablespoons butter. Mix these ingredients well and add powdered sugar until the mixture is thick enough to spread on the cake. MRS. A. J. MOFFETT. Page 12 BURNT CARAMEL CAKE Burn y z cup sugar until quite brown, add y 2 cup boiling water and boil until syrup forms. Cool. Cream \y 2 cups sugar and 2-3 cup butter. Beat yolks of 2 eggs, 1 cup water and burnt sugar to the butter. Sift 3 cups flour 6 times, divide add % and beat. Sift 1 teaspoon soda in rest of flour 4 times. Add and beat well. Fold in whites of eggs. Filling — 1 tablespoon burnt syrup, 1% cups sugar, 2-3 cups cream, lump of butter. FLOSSIE SLATER. DEVIL'S FOOD CAKE Part 1 — 1 cup sugar, 1-3 cup cocoa, 1 cup sweet milk. Cook until thick, add 1 teaspoon vanilla, and set aside to cool. Part 2 — y 2 cup sugar, y 2 cup butter, creamed, 1 teaspoon soda in 3 tablespoons boiling water added to % cup sour milk, 2 well beaten eggs, *4 teaspoon salt. Then add part one. 2 cups Swansdown flour v Beat. Bake in 2 layers in mod- erate oven 25 minutes. NORA R. MORRIS. PHILADELPHIA RED CAKE 1% cups sugar, 3 eggs, 2 tablespoons cocoa, 1 teaspoon vanilla, y 2 cup butter, 2 cups flour, 1 teaspoon soda. Cream the butter and add sugar, three egg yolks, and the flour. Dissolve the cocoa and soda in % cup boiling water and add to the mixture. Fold in two well beaten egg whites and bake in a moderate oven. MRS. HARLEY LEVEL, 407 Madison St. Charleston, 111. Page 13 Page 14 Page 15 COOKIES OATMEAL COOKIES Vfe cup butter, 2 cups brown sugar, 3 cups rolled oats, 1 egg, 1 teaspoon vanilla, \fc cup fat, Vfe teaspoon salt, % teaspoon soda, % cup boiling water, 2 cups flour, 1 cup each of raisins and nuts, 1 tea- spoon cinnamon. Mix thoroughly the first 5 articles, then pour boiling water over the fat and add to mixture. Mix other ingredients together and add to mixture. Drop a teaspoonful on greased baking tin and bake 15 or 20 minutes. MRS. W. S. WILEY. OATMEAL COOKIES 1 cup dark sugar, % cup butter, 3 eggs, % cup sweet milk, 2 level teaspoons cinnamon, 2 cups flour, 1 cup rolled oats, 1 cup nuts. I cup raisins, 1 teaspoon baking powder, 1 teaspoon soda. Drop by spoonsful. FLOSSIE SLATER. OATMEAL COOKIES % cup butter, % cup lard, 1*& cups granulated sugar, 4 hands of oatmeal, 1 cup raisins, 3 eggs (well beaten), 1 teaspoon soda, 10 tablespoons sweet milk, 2% cups flour, *£ teaspoon salt. Mix like for making cake and drop in dabs in greased pans. MRS. ELIZABETH CLARK. OATMEAL COOKIES % cup butter, 1 teaspoon vanilla, 2 cups flour, 1 cup oats, % cup milk, 1 cup sugar, 2 eggs, 2 teaspoons baking powder, 1 tea- spoon salt, 1 cup chopped nuts. Cream the butter and sugar, add eggs and vanilla and beat well. Sift the flour, baking powder and salt three times. Add alternately with the milk. Add the oats and nuts. Drop by teaspoon- tuls on greased tin. Bake in a moderate oven. (Quaker's minute oats are best to use). MARY FORSTER. OAT MEAL DROP COOKIES 4 tablespoons butter, 1 cup sugar, % cup milk, l l / 2 cups flour, % teaspoon soda, 1 teaspoon each of cinnamon, cloves and allspice. 4 tablespoons lard, 1 egg, 1% cups rolled oats, 1 cup nut meats, % teaspoon salt. Cream butter and lard, add sugar gradually, add egg. milk, (.ats, then soda and spices sifted with flour. Drop from spoon on battered sheet and bake in moderate oven. MRS. G. W. WALTON. OATMEAL RAISIN COOKIES 2 cups rolled oats, 2 cups flour, 1 cup sugar, 1 cup shortening. 1 cup raisins or currants, 2 eggs, 1 scant teaspoon soda in 4 tablespoons sweet milk, 1 beaping teaspoon cinnamon, pinch salt, few drops vanil- la. Mix in order named. Form in balls size of walnuts. Place in greased baking tin 1 inch apart. Bake 10 to 16 minutes in moderate quick oven. SUSAN BENNETT. FROSTED CREAMS 1 cup sugar, 1 cup cold cooked coffee, 1 teaspoon cinnamon, V& < up butter, 1 cup molasses, 1 teaspoon ginger. % cup lard, yolk 2 eggs, 2 teaspoons soda. Sift in enough flour to make stiff dough. Add in order given. Drop in ungreascd tin. Frosting — Whites of 2 eggs, V/ 2 cups sugar, % cup water, flav- oring. Boil sugar and water to a syrup. Beat whites of eggs stiff. Beat in syrup. MRS. O. O. BERRY. Page 1 6 GINGER SNAPS iy 2 cups butter, 2 cups sugar, 2 eggs, 1 cup molasses, 3 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon ginger, enough flour to make a stiff dough. Mix in order given. Roll as thinly as possible, shape with a round cutter, and bake in a moderate oven. MRS. RAY DUNN. CHOCOLATE COOKIES 1 cup sugar, 2 eggs, y / 2 cup milk, 1 cup nuts, y 2 cup melted 1 utter, 1 teaspoon soda, 2 cups flour, 3 sqs. chocolate, 1 teaspoon vanilla. Mix the melted butter with the sugar. Add the beaten yolks and melted chocolate to this. Add soda to the milk and then add the milk and \fa of the flour to the sugar and eggs. Mix well. Add the nuts With the re- mainder of the flour. Add beaten whites and vanilla, and beat well. Drop from the spoon to bake on buttered baking sheets. May be frosted with fudge irosting. (Pearl Bailey's Cook Book.) PAULINE BABER. COOKIES G cups flour, V 2 cup butter, y 2 teaspoon soda, 1 cup brown sugar, y 2 cup lard, y 2 cup milk, 1 cup granulated svugar, 2 teaspoons baking powder, 2 egg's. Put all together dry, then work in butter and lard with fork. Mrke a hole and prur in a little of milk and egg at a time. Mix well flavor with vanilla or nutmeg, roll very thin, cut and bake. MRS. C. R. BRADFORD. BUTTERSCOTCH COOKIES 2 cups brown sugar, 1 cup butter, 2 eggs, ?A/ 2 cups flour, 1 tea- spoon soda, 1 teaspoon cream of tartar, 1 teaspoon vanilla, 1 cup chopped nut meats, or shredded cocoanut. Mix and form in rolls, let stand until morning, slice and bake in moderate oven. MRS. J. H. WILLIAMS, Edgar, 111. COFFEE COOKIES 2 cups brown sugar, 1 cup butter, 1 cup raisins, 1 cup coffee, 3 cups flour, 2 eggs, 1 teaspoon soda, 2 teaspoons baking powder, spices and nuts to suit. Drop with spoon on greased tins. Bake in moderate oven. MRS. WILLIS McLAIN, Ashmore, 111. HERMIT COOKIES 1 cup butter, 1% cup brown sugar, 3 eggs, 1 cup seedless raisins, 2 cups nut meats, 1 teaspoon soda, 2 cups flour, 1 teaspoon cinnamon, y 2 teaspoon cloves, y 2 teaspoon nutmeg, y 2 teaspoon salt, y 2 cup hot water. Cream butter, add sugar, eggs well beaten, soda dissolved in hot water, flour sifted with spices and salt, nuts and raisins. Drop from spoon on greased pan and bake in moderate oven. ZENOBIA SHAVER. DROWN COOKIES 2 cups white sugar, 1 cup butter, creamed, 1 cup New Orleans molasses, 1 cup cold coffee, 1 teaspoon soda, y 2 teaspoon ginger, 1 teaspoon cinnamon, y 2 teaspoon cloves, nutmeg, flour enough to roll out. ld water. 1 teaspoon flour. Let cool before using. BERTHA McKNIOHT. LI DA HBNRY. SUGAR COOKIES 1 cups sugar, 1 cup lard. 1 cup buttermilk. 2 eggs, 2 teaspoons baking powder in the flour, 1 teaspoon soda in milk, 1 teaspoon flav- oring MRS. J. Y. WILHOIT. DEOP COOKIES 2 cups brown sugar, 1 cup sour milk or cream, *£ cup butter. 3 eggs, 3 cups flour. 2 teaspoons baking powder, 1 level teaspoon soda, 1 teaspoon cinnamon, Vfc teaspoon cloves, 14 teaspoon nutmeg, 1 teaspoon vainlla, 1 cup raisins, % cup nuts. (Bruce's Mother's recipe). MRS. BRUCE REDMAN. G1NGEB COOKIES 2 cups molasses, 1 cup butter, 1 teaspoon ginger, 2 teaspoons soda dissolved in 4 tablespoons boiling coffee. Add enough flour to make quite stilt. MRS. ALVA NAY. GDfGEB COOKIES 1 cup sugar. 1 cup molasses, y 2 cup lard, 2 eggs, 2 teaspoons ginger, 1 teaspoon allspice, 1 teaspoon cinnamon, 1 tablespoon soda dissolved in 2 tablespoons boiling water. Bake in moderate oven. ALICE MOODY. MOLASSES COOKIES 1 cup sugar, 1 cup molasses. 1 cup butter or lard, 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon soda dissolved in 3 table- spoons hot water. Flour enough to make stiff. LUCY S. NEAL. COCOA DBOP CAKES 4 tablespoons shortening, 1 cup sugar, 1 egg, % cup milk, 1% CUDS flour, 3 teaspoons baking powder, Vfe cup cocoa, % teaspoon salt. 1 teaspoon vanilla extract. Half fill greased muffin tins with batter and Bake In moderate oven about 2o minutes. SCOTCH TOOK IKS 4 cups sugar, l M -j cups butter or lard, 6 eggs. l 1 ^ tablespoons soda, Vz pint sorghum molasses. S cups llour, y 2 tablespoon ginger. Add cocoa if desired. Spread beaten egg on top before baking. .MRS. CLAYTON MARKS. SUGAR COOKIES 1 cup lard. I cups sugar. 1 cup milk. 4 or ."> cups flour. 2 tea- spoons baking powder. 1 teaspoon vanilla, 2 eggs. Cream sugar and lard, add eggs slightly beaten, add milk and flour with baking powder. add to flour, flavor. Make a soft dough. Roll out on slightly floured board '., inch thick. Cut with cookie cutter, Rake in moderate oven 10 minutes. ELIZABETH SEXTON. COOKIES sour cream, 1 teaspoon soda, bake. MRS. COMSTOCK. » uunir.s 1 cup sugar. 1 cup lard. 2-3 cup y-olkJ of 2 eggs, nutmeg. Roll thin and Page 18 DROP CREAM COFFEE COOKIES 2 eggs, 1 cup sorghum molasses, 1 cup sugar, 1 cup cold strong coffee, 1 cup butter and lard, 1 teaspoon cinnamon, 1 teaspoon ginger, 2 teaspoons soda. Cream sugar with butter and lard. Dissolve soda in cof- fee. Add sorghum and enough flour, ginger and cinnamon sifted in to make batter stiff enough to drop from a teaspoon. Drop on ungreased pan. Ice with boiled icing. MRS. J. E. H1TE. COOKIES (Frosted Creams) 1 cup lard and butter mixed, 1 cup sugar, 1 cup dark molasses, 1 cup cold coffee, 2 teaspoons soda in coffee, 1 teaspoon each ginger and cinnamon, 2 egg yolks, enough flour to drop stiff. Icing — 2 cups sugar, % cup water. Boil and pour on whites of 2 eggs. GERTRUDE NAY. SAND TARTS (Cookies) 1 cup butter (part lard), iy 2 cup sugar, 3 well beaten egg yolks, 3 well beaten egg whites, 1 tablespoon water, 1 teaspoon taking pow- der, flour to make stiff. MISS LENA HITE. SAND TARTS % cup butter, 1 cup sugar, 1 egg, 1% cups flour, white 1 egg, 2 teaspoons baking powder, "Blanched almonds" 1 tablespoon sugar, x /4 teaspoon cinnamon. Cream the butter, add sugar gradually, and egg well beaten, then add flour mixed and sifted with baking powder. Chill. Toss one half mixture on a floured board and roll one eighth inch thick. Brush over with white of egg and sprinkle with sugar mixed with cinnamon. Split almonds and place half on each. Place on a buttered sheet, and bake 8 minutes in slow oven. (Malleable Steel Range Co.) B. H. PINNELL, DELICIOUS COOKIES 5 cups flour, 4 cups brown sugar, 1 cup butter, 4 eggs well beaten, 1 tablespoon soda, 1 tablespoon cream of tartar. Cream sugar and but- ter. Add eggs, then flour, cream of tartar and soda. Make into a loaf at evening. It will rise over night and can be sliced and baked as needed for warm cookies at each meal. One-half the recipe makes a fair sized loaf. MRS. ESTHER JONES. GRANDMA'S COOKIES 1 cup light brown sugar, 1 cup granulated sugar, 1 level cup of butter, 1 teaspoon nutmeg, 1 teaspoon baking powder, 1 level tea- spoon soda dissolved in 3 tablespoons boiling water, 3 eggs, 1 qt. flour. Mix into soft dough, roll thin, cut and t ake in hot oven. MRS. OSCAR M. GILBERT, Princeton, Ind. EGG COOKIES 1 cup butter, 4 cups flour, 1% cups sugar, 2 eggs, y 2 teaspoon soda in a little water. Rub butter and flour together. Stir sugar in eggs before mixing. Roll thin, sprinkle with sugar and raisins. Then bake. LUCY S. NEAL. DOUGHNUTS 3 eggs, 1 heaping cup sugar, 1 cup sour cream, 4 cups flour, 1 teaspoon each of salt and cinnamon, y 2 scant teaspoon soda, 2 tea- spcons baking powder. LUCY S. >'E m^. DOUGHNUTS 2 eggs, 1 cup sugar, 2 tablespoons (full) melted butter, pinch of salt, iy 2 cups flour, 2 teaspoons baking powder sifted in flour. Flavor with mace. MRS. O. W. VANDEVANTER. Page 19 DOUGHNUTS (S.mir Milk) 2 eggs, 1 qt. flour, 1 Clip sugar, 1 nip BOUT milk. 1 teaspoon si da. 1 teaspoon salt, 1 tablespoon melted butter, 2 teaspoons bak- ing powder, V£ teaspoon cinnamon. vanilla. Put the flour, cinnamon, baking powder, and sugar into a bowl. Dissolve the soda in one tablespoon c*. hot water. Add to the sour milk and then add the malted batter. Seal the eggs until light and add to the milk. Add the wet ingredients to the dry. Roll out to S inch thickness. Cut and fry in deep tat. Do not put in more than five doughnuts at a time or the fat will be cooled too much. Lei the fat reheat between fryings. Turn the doughnuts while frying. Drain on plain paper. .Makes 3 dozen doughnuts. DELILAH NAY. MY FAY0R1TE DOUGH N I TS 1 cup granulated sugar, 1 cup 8W< el milk, 4 tablespoons melted hitter. 2 eggs well beaten, 3 cups flour sifted with 8 teaspoons baking powder, Vfe teaspoon salt, 1 teaspoon vanilla. Add sufficient flour to roll out, fry in plenty of hot lard and sugar while warm. .MRS. I. E. NAY DOUGHNUTS (That Absorb Little Fat) iy 2 cup sugar. 2 teaspoons butter. 2 eggs, 1 cup hot riced po- tatoes, 2-3 cup milk, 5 cups flour, 4 tablespoons baking powder. 1 teaspoon salt. 1 teaspoon cinnamon, V> teaspoon nutmeg. IDA SMITH. FRUIT HOOKIES :: cups brown sugar, 1 cup butter, 1 cup sour milk with 1 teaspoon soda, 4 eggs well beaten, 1 teaspoon chnes, 2 teaspoons cinnamon. 1 teaspoon nutmeg. 2 cups seeded raisins, enough flour to make a hat- ter, that will drop off a spoon. Bake in quick oven. MRS. J. B. CORNWHLL. BROWN NUT COOKIE8 1V 2 cups brown sugar, 1 cup melted 1 utter or lard, 3 eggs beaten well. 1 teaspoon soda in V4 cup hot water, 2M> cups flour, 1 tea- spoon Cinnamon, % CUp raisins, 1 cup nits, 'i teaspoon salt. Drop in a well greased pan and bake. MRS. GEO. NAY. (ItKAM PUFFS PUffs 1 cup water, 4 cup butter. while boiling add 1 cup l lour, stir till smooth, then cool. Add 3 eggs not beaten, stir smooth, drop on pan, Or into gem bakers, bake 30 minute-. When cold, cut pulls open and till with cream. Makes 18. Cream for filling V-> CUB sugar, i heaping teaspoons flour. 1 egg pour Into 1 CUP boiling milk, flavor to tasle. 1TA BRISCOE BANGOR BROWNIES (Cookies) t mi Baker's chocolate. i eggs, 2 cups sugar. 1 cup butter, 14 teaspoon I aklng powder. 2 very scant cups flour, Vj teaspoon salt. 2 .tips nut meal-. Cream batter and sugar. Add remaining ingredients. Spread thinly on buttered pan. Bake. Cut In sou. or strips in pan while warm. MRS. JOHN HUTCHISON. PECAN KACAROON8 White Of 1 egg. 1 cup pecans, 1 uin brown sugar. ', teaspoon Bait. Beat while of egg until stiff, gradually add while beating, sugar. 1 old in nuts [lncly chopped, sprinkle with BUgar, Drop from Up of spoon, one inch apart on buttered sheet and bake In moderat oven until del- icately 1 rbwned. MRS 1. s. PINNELL, New Haven, ill. ' 20 CREAM PUFFS % cup water, 3 tablespoons vegetable oil, 1 tablespoon butter, % cup flour, 2 eggs, 14 teaspoon salt. Method: Mix the water and fat and heat mixture till water boils. Add all the flour and salt and mix thoroughly. Stir and cook until ingredients are well blended and the paste does not stick to the sides of the pan. While the mixture is hot, add the eggs unbeaten, one at a time. Beat until thoroughly mixed. Drop from tablespoon on oil baking sheet and bake in a moderate oven 25 to 30 min- utes. When cool slit one side open and fill with cream filling or whipped cream. Cream filling for Cream Puffs — V2 cup flour, % cup sugar, 2 cups scalded milk, y 2 tablespoon butter, 1 egg, \i teaspoon salt, 1 tea- spoon vanilla. Method: Mix flour and sugar and slowly add hot milk. Pour into double boiler and cook 20 minutes. Remove from heat. Beat the egg and add with the butter to flour and milk mixture. Return to fire and cook over water till egg is coagulated. Add salt. Cool and add flav- oring. (Domestic Science Cook Book). DELILAH NAY. VANILLA WAFERS 1-3 cup t utter and lard, 1 cup sugar, 1 egg, V± cup milk, 1 teaspoon vanilla, 2 cups flour, 2 level teaspoons baking powder, : 2 Leaspoon salt. Cream lard and butter, add sugar while beating con- stantly. Add egg well beaten, also milk and vanilla. Mix and sift flour, baking powder, and salt and add to first mixture. Chill. Put *4 of whole mixture on board and pat and roll as thinly as possible. Place in pan (buttered) and bake in moderate oven. MAMIE HOXX. LEMON QUEENS y 2 cup butter, 1 cup sugar, 4 eggs, 1 cup flour, 2 teaspoons baking powder, 1 teaspoon .lemon juice, grated rind of 1 lemon. Method: Cream the butter. Add the sugar, and eggs one at a time with- out beating. Beat mixture hard after adding each egg. Add flour, baking powder and lemon juice. Bake 25 minutes in small muffin pan. Frost with orange icing. Orange Icing — 2 egg yolks, 2 cups powdered sugar, 5 tablespoons orange juice, 1 teaspoon lemon juice, 1 tablespoon grated orange rind. Method: Mix orange and lemon juice with rind and let stand 10 minutes, then strain it. Add to egg yolks, slowly add powdered sugar, and beat until all is added and of the right consistency to spread. COCOA COCOANUT MERINGUES Whites of 3 eggs, 1 teaspoonful vanilla, y 2 cup powdered sugar, 1 cup shredded cocoanut, y 2 cup granulated sugar, y 2 teaspoonful vin- egar, 2 teaspoonfuls cocoa. Beat whites of eggs until stiff, gradually beating in rugar. Beat ten minutes with egg beater. Add vinegar and vanil- la. Cut and fold in cocoa and cocoanut. Drop from teaspoon on paper and Lake n a ver\ slow oven from 45 to GO minutes. MRS. FRANK ANDERSON. Page 21 Page 22 Page 23 CONFECTIONS FUDGE 2 cups sugar, 2 tablespoons corn syrup. 2 cups milk, 2 oz. (tbsp) chocolate, 2 tablespoons butter, 1 teaspoon vanilla. Cook until it forms a soft ball in water. When cool, teat it. (This tudge can be moulded into any desired shape with the fingers, even after it has hardened). MYRNA BRADFORD. FUDGE 2 cups sugar, 2-3 cup milk, 2 tablespoons light corn syrup. 2 oz. < hocolate or 3 teaspoons cocoa, 2 tablespoons butter, 1 teaspoon vanil- la. Mix chocolate or cocoa with sugar, add milk and corn syrup. Cool until chocolate and sugar are melted. Boil, stirring occasionally to keep candy from burning, until the fudge will form a soft ball if dropped into cold water, or until temperature of 234 degrees Fahrenheit is reached. Remove candy from stove, add butter, without stirring. Set aside and allow to cool until it is lukewarm, 110 degrees Fahrenheit. Add vanilla and stir until ludge loses its shiny looks and until a small amount dropped from the spoon will hold its shape. Pour into greased pans. ZONA XAY. FUDGE 2 cups sugar, y 2 cup butter, % cup cream. li cup Karo syrup, 2 sqs. bitter chocolate, 1 teaspoon vanilla, add after cooking. Leave on stove three minutes after reaching boiling point. Remove and beat until creamy. MRS. W. FITZPATRICK. FUDGE 2 sqs. bitter chocolate, V 2 cup milk, 2 cups sugar, 1-3 cup Karo syrup, 2 tablespoons butter. Put chocolate in pan and melt on stove, remove pan and add other ingredients. Cook until it will form soft ball (rather firm). Leave in pan until cold and stir until it creams. MAMIE HONN. (REAM FUDGE 2 cups sugar, 2 tablespoons white syrup, 1 cup milk and cream, pinch cream tartar, 2 tablespoons cocoa. Mix sugar and cocoa thoroughly. Add milk and cook. When mixture l.oils add the cream of tartar and syrup. Cook until a soft ball is formed. Remove from stove and allow to cool. When cool beat until creamy. .Nuts and marshmallows may be added if desired. IRENE SCOTT. (REAM FUDGE 2 cups white sugar, 1 cup cream, 1 tablespoon butter. Cook until spins a thread when dropped from spoon, stir until cool, pour out and cut in squares. SUSAN BENNETT. CHOCOLATE FUDGE 2 cups sugar, 1 cup cream, butter size of egg, 2 tablespoons cocoa. Poil until it forma soft ball in cold water and flavor with vanilla. MRS. A. E. RICHEY. DATE STICKS % measuring clip flour, Vi teaspoon baking powder, 1 measuring cup sugar, 1 measuring cup chopped dates. l measuring cup chopped pecans, pinch of salt, 2 eggs beaten separately. Mix nuts and dates, add silted flour, sugar, then eggs, whiles last. Bake about % of an hour in moderate oven. Cut in strips and roll in powdered sugar. ANNE It. ZIMMERMAN. Page 24 PEANUT BRITTLE 1 lb. (2^ cups) light brown sugar, 8 oz. corn syrup, 10 2-3 oz. pea- nuts (raw Spanish), pinch salt, 1-3 teaspoon soda. Melt sugar and syrup. Put in peanuts and cook hard stirring constantly. Cook till it smells like it is burning. This means the peanuts are cooked. Take from fire and add 1-3 teaspoon soda and stir hard. Pour out on buttered slab and spread as thin as possible. Work fast as it hardens quickly. When it hardens suf- ficiently take knife and lift slab. Keep in air tight or dry, cool place to keep it brittle. MAMIE HOXX. PEANUT BRITTLE 1% lbs. granulated sugar (3 cups), % lb. glucose (scant cup), % lb. raw Spanish peanuts (2 full cups), 2-3 cup hot water, butter size of egg, 1 teaspoon vanilla, heaping teaspoon soda. Boil together sugar glucose and water till hard ball in water. Then butter and nuts. Boil till amber, only stirring 1 enough to keep nuts from sticking. Then vanilla and soda. Beat, spread and pull out lightly. Makes 2*4 lbs. MISS ITA BRISCOE. DATE LOAF CANDY 3 cups sugar, 1 cup of milk, 1 package dates, 1 cup nuts. Boil until forms a soft ball, teat until thickens, then pour on to a towel, that has teen wrung out of cold water, form a loaf, then roll in towel, until cool, then slice. MARY E. BOYER. NUGET CANDY 2% cups white sugar, y 2 cup water, y 2 cup corn syrup molasses. Cook until it will form a firm ball in cold water. Pour over whites of 2 eggs beaten stiff. Add nuts and flavor to taste. Beat until stiff and pour out. ONA ANDREWS. NOUGAT 2 cups sugar, y 2 cup white syrup, fill cup with boiling water. Cook until it spins a thread. Have the white of 1 egg beaten dry, add syrup grad- ually, beating hard. Set aside to cool, beating once in a while. Add color- ing and nuts. MRS. H. S. JUXTGEX. DIYINITT 2% cups granulated sugar, y 2 cup warm water, y 2 cup white corn syrup. Cook without stirring until it threads a hair, then pour gradually ever beaten white of 1 egg. Add Havering. Beat until thick and add 1 cup cf nuts. MRS. O. P. COLSOX. SEA FOAM CANDY 2 cups sigar, % cup corn syrup, % cup boiling water, y 2 cup chopped nuts, 3 egg whites, V 2 teaspoon vanilla. Method: Boil sugar syrup and water until hard ball is formed in cold water. Beat the eggs stiff and dry, then pour on the syrup very gradually, add the nuts and beat until creamy. Spread \y 2 inches thick on a t uttered pan and cut in squares. Instead oil putting on buttered pans it may be beaten a little long- er and dropped by spoonfuls on oil paper. (Domestic Science Cook Book). DELILAH XAY. BROWN CANDY 3 cups sugar, y 2 teaspoon scda, % cup sweet milk, 1 cup nuts. Method: Dissolve the soda in milk and add to the sugar. Cook until will form a soft ball in water. Heat uniil begins to sugar and add nuts. MARJORIE STARK. Page 25 CANDY (Mexican KltMi) 2 cups medium brown sugar, 1 cup rich milk, 1 tablespoon butter. Cook and stir as fudge, when cool add 1 cup nuts and pour on board and knead IS minutes. GERTRUDE NAY. KISSES (Cocoanut) 1 fresh cocoanut. grated, y> its weight in powdered sugar, whites of 2 eggs, % teaspoonful flavoring extract. Method: Grate the cocoa- nut and weigh it. Add the sugar, mixing well. Beat the whites of the eggs very stiff and add them to the grated cocoanut and sugar. Beat the mass hard for 5 minutes. Add the flavoring and drop in small spoonfuls on but- tered paper. Dry in slow oven for 15 minutes. DELILAH NAY. MEXICAN (ANDY 2 cups brown sugar, x / 2 cup cream, 1 tablespoon (rounded) butter. pinch of salt, 2 cups pecan meats (whole). Stir the sugar and cream until they boil, then cook to a soft ball, (with some elasticity). Add the butter and salt, stir well, cool and add 1 teaspoonful vanilla. Beat as you would fudge. When it begins to cream add the nut creams and drop from a spoon on an oiled platter. ANNA NAY SWICKARD. WALNUT MOLASSES BARS *4 cup butter, \i cup lard, % cup boiling water, 3 cups flour, Vfc teaspoon ginger, 1-3 teaspoon grated nutmeg, 1-3 teaspoon cloves, V2 cup brown sugar, V 2 cup molasses, 1 teaspoon soda, 1 teaspoon salt, chopped nuts. Method: Pour water over butter and lard. Add sugar and molasses mixed with soda, flour, salt and spices. Roll 14 of an inch thick. Cut in strips 3% inches by 4% inches. Sprinkle with nut meats and bake ten minutes in moderate oven. DELILAH NAY. CKACKEIMACK 2 cups molasses. 1 cup brown sugar, y 2 teaspoon soda. Let molas- ses and sugar boil until it forms a soft ball when tested in cold water. Re- move from stove and add soda, then pour over popped corn, mixing and mixing. Dip hands into cold water and lorm into balls. This requires about a dishpan full of popped corn. MRS. HAROLD WHIDDEN. POPCORN BALES iy 2 cups Karo corn syrup, 1 cup light brown sugar, % cup butter. Cook until it forms a soft ball in cold water. Just before removing from fire add % teaspoon baking powder. Pour over a dishpan full of popcorn and mold into balls. This will make 40 1 alls. [CATHERINE K. BISHOP. PUFFER RU i: BRITTLE Boll together 1 cup granulated sugar, V 2 cup water, 1 teaspoon'ul vinegar. Boil "1 minutes. Then add 2 tablespoonfuls molasses, 1 tables]). 1011 luitter, V 2 teaspoon salt. Boil until a few drops in cold water become hard and brittle. Take from fire, stir in half a paeknge puffed rice and Bpread on dish to cool. SUSAN BENNETT. BUTTER SCOTCH 2 cups brown sugar. '1 teaspoons vinegar. 1 cup water, I cup butter, 1-2 teaspoon vanilla. Put ingredients in a smooth graniteware saucepan, bring to the boiling point and let boi', without stirr ng, until mixture becomes biittle when tried in cold water. Pcur into a buttered pan to 1-8 inch in thickness, coo 1 slightly nnd mark in squares. Mildred Mcknight. Page 26 MARSHMALLOWS y 2 lb. gelatin in 1 pt. water, % lb. sugar. Place on fire nntil well dis- solved. Add whites of 4 eggs well beaten, stir until it does not stick. Pour into tin dusted with cornstarch and when cool cut in squares. MRS. WILLIS BOYER, Ashmore, 111. CANDIED PINEAPPLE Take 1% cup sugar and % cup water and cook until it makes a thick syrup. Drain canned sliced pineapple, and cook in the syrup until it has a clear, glazed appearance. Remove from syrup, drain and roll in granu- lated sugar. MRS. LELAND HONNOLD. FONDANT 2 cups granulated sugar, % cup boiling water, % teaspoon cream of tartar, flavoring 1 . Bring water to boil, stir in sugar which has been mixed with cream tartar. Cover pan and boil to 238 Fahrenheit or till a very soft ball can be formed. Pour in platter and cool till you can hear your hand on bottom (almost cold). Beat till you can take in hands and knead. Knead for 5 or 10 minutes and make in balls. Put nuts on top. Candy can be dipped in chocolate. LENA STONE. HOME MADE MARSHMALLOWS 1 bcx gelatin add 10 tatlespoons water and 1 teaspoonful each of lemon and vanilla extract. 4 cups granulated sugar, add 1 cup water, boil without stirring until forms soft ball when dropped into cold Water. Pour over gelatin and beat 20 to 25 minutes. Have a flat pan sprinkled with powdered sugar. Cover top with sugar and cut when cool. MRS. FRED WIELAND. 3IAPLE CREAMS 2 cups brown sugar, 1 teaspoon butter, y 2 cup milk. Boil ten min- utes or till it forms a soft ball in water. Beat until cool, pour into but- tered tins and mark into squares. Add nuts if desired. MRS. RAY DUNN. PATIENCE CANDY 3 cups granulated sugar, 2 cups milk, 1 tablespoon butter, *£ cup nuts. Melt 1 cup sugar in a saucepan, stirring 1 constantly until it is the consistency of molasses. Add 1 cup milk and boil until the caramel is dis- solved, then add remainder of milk, sugar and butter. Boil until it threads heavily when dropped from a spoon. Take from fire, and put 2 tablespoon- fuls in a saucer and stir to see if it hardens, if try is right, add nuts and stir mixture until it begins to harden. KARO FUDGE 2 sqs. chocolate, y 2 cup cold milk, 2 cups granulated sugar, % cup Karo, 2 tablespoons butter, 1 teaspoon vanilla. Cook slowly un- til it forms soft ball in cold water. Remove from fire and beat until cold. ALICE MOODY. BURNT SUGAR CANDY Burn 2 tablespoons granulated sugar. Add 2-3 cup milk, pour in slowly 1 2-3 cup granulated sugar, butter size English walnut. Cook till makes soft ball in cold water, then remove from heat and let set in cold water for 3 minutes, then beat till creamy and add 2-3 cup nuts just before pouring 1 in pan. NORA C. PIKE. Page 27 PATIENCE CAMtY 3 cups sugar, 1 cup milk, butter size of an egg, % teaspoon va- nilla, 1 cup English walnuts. Melt 1 cup of sugar in pan stirring to prevent scorching. Add the milk and remaining sugar. When dissolved add butter. Cook until it forms a soft ball. Take from stove, beat in walnuts and vanilla. When creamy pour on buttered tins. LOLA REDDEN. (ANT BE BEAT FUDGE 3 cups granulated sugar, lVfe cups of whole sweet milk, 1% table- spoonfuls cocoa. All beat well together before putting on to cook. Cook on a quick fire to a soft ball you can pick up out of cold water. Do not stir while cooking. Add 1 teaspoonful of vanilla, then set to cool. Then whip to a cream and pour on buttered pan. This will cut 50 nice pieces. MRS. O. Z. SMITH. BETTY CARAMELS 2 level cupfuls brown sugar, % teaspoon baking powder, y% cup milk, 1 tablespoon butter, 1 teaspoon coffee extract or cocoa, nut meats. Put into a saucepan sugar, baking powder, milk and butter, bring to boiling point and boil, gently stirring all the time until the mixture lorms a soft ball when tested in cold water. Add coffee extract or cocoa and pour into a dry pan. Then heat until the mixture becomes stiff. Then roll into large marbles and put a nut on top of each. Lay on waxed paper to become firm. This recipe is sufficient for 25 caramels. JOY HONNOLD. AFTER DINNER MINTS 2 cups sugar, 1 cup hot water, *4 teaspoon cream tartar, % table- spoon vinegar. Stir all together, cook until very brittle. Pour out in but- tered plate to cool. Pull a few minutes. Add two drops oil of peppermint. Pull until you can cut off with scissors. Roll in powdered sugar. Put in glass jar and leave for a few days. It will become soft and brittle. LENA STONE. EUREKA COLLEGE CARAMELS 2% tablespoons butter, y 2 cup milk, 2 cups brown sugar, 4 sqs. unsweetened chocolate, 2 tablespoons molasses, 1 teaspoon vanilla. Put butter in saucepan, and when melted add sugar, molasses and milk. Bring to the boiling point, add chocolate, and stir constantly until choco- late is melted. Let boil until mixture when tried in cold water will form a firm ball. Add vanilla, turn into a buttered tin, cool slightly and cut into Bquares. MILDRED McKNIGHT. OPERA CREAMS .", cups granulated BUgar, 1% cups cream. y 4 teaspoon cream tartar. pinch of salt. Cook until it makes soft ball in water. When cool beat and knead into loaf. Add candied cherries and mints. Coat with chocolate in which y» teaspoon paraffin has been added. KATHERINE K. BISHOP. PENWUCCI 1 cnp brown sugar, y~ cup walnuts, M cup water, 10 drops va- nilla, 2 tablespoons butter. Boil sugar, water ami butter together, with- out stirring, to the soft-ball stage. Remove from fire when cool, add va- nilla and beat until creamy. Add walnuts and pour quickly into oiled tin. mildred Mcknight. Vage 28 PUFFED RICE BALLS *4 cup molasses, 2 tablespoons sugar, 1 cup puffed rice. Boil sugar and molasses to hard ball. Mix with puffed rice which has been crisped in oven. Form into balls or squares. MRS. W. H. FONGER. PANUCHEE 2 cups brown sugar, % cup cream, 3 tablespoons butter, % cup nuts, grated rind of one orange. Boil until soft ball forms in cold wat- er. Add nuts and orange just before taking from fire. Beat. DOROTHEA GILBERT. "The art of cookery, when not allied with a degenerate taste or with gluttony, is one of the criteria of a people's civilization." Page 2Q Page 30 FISH BAKE FISH Butter a pan, put in fish, sprinkle with salt, pepper and dot with a little butter. Bake until tender. Sauce — 1 can tomatoes, 1 can peas, 2 onions cooked until thick. Add salt, pepper, place fish on platter and put sauce around. Garnish with lemon. MRS. LAWRENCE PINNELL. SALMON TURLBOT 1 lb. salmon broken in bits (bones removed), 1 qt. sweet milk scalded and thickened with 4 tablespoons flour and 2 tablespoons butter. Set aside and when cool add three well beaten eggs, 1 teaspoon salt and pepper. Fill baking dish with first a layer of sauce then salmon. Sprinkle with bread crumbs and bake % hour. MARIE S. PINNELL. CREAMED TUNA FISH WITH TAPIOCA Scald two cupfuls of milk in a double boiler, add 2-3 teaspoonful salt, Vs teaspoonful pepper, % cupful tapioca. Stir constantly until thick- ened, and cook until tapioca is transparent, then add 2 cupfuls tuna- fish cut in small pieces, 1 pimento cut fine. Reheat and serve on hot toast, or in patty-shells. MRS. ANNA HALL. FISH CROQUETTES 2 cups cold fish, 2 tablespoons flour, 1 cup milk, 2 tablespoons butter, 1 cup milk, 1 teaspoon salt, y 2 teaspoon pepper, 1 cup crumbs, 2 eggs, parsley, lemons, fat. Cream the flour and but- ter. Put the milk in a double boiler, and when it is at the boiling point add the flour and butter. Stir until it is smooth and thick, and add the salt, pepper and fish flaked. Spread on a platter and let it cool. Then shape, roll in flour, egg and crumbs and fry in deep fat. Arrange on a hot dish and garnish with parsley and sliced lemon. DELILAH NAY. SALMON CROQUETTES 1% cup salmon (flaked), 1 teaspoon lemon juice, few grains pepper, % cup thick white sauce, salt. Method: Add sauce to salmon, add seasonings, spread on a plate to cool, shape, dip into crumbs, into eggs and then into crumbs again, and fry in deep fat. (Domestic Science Cook Book). DELILAH NAY. Page 31 DRINKS ITNfll .Juice nt :; lemons, juice of :! oranges, 1 pt. grape juice, 1 cup pineapple juice. 2 cups sugar boiled with 2 cups water. Cool ami add 1 (|t. water. I'ut in a punch howl with a good sized lump of ice. MARY WHITESIDE. FRUIT PUNCH 1 qt. cold water, 2 cups sugar. y 2 cup lemon juice, 2 cups ( bopped pineapple, 1 cup orange juice. Boil water, sugar and pineap- ple twenty minutes. Add fruit juice, cool, strain, and dilute with Ice- wat.r. MILDRED PINNELL. LEMONADE 1 cup sugar, 1-3 cup lemon juice, 1 pt. water. Make syrup by boil- ing sugar and water 12 minutes, add fruit juice, cool, and dilute with ice-water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as needed. ORANGEADE Make syrup as for lemonade. Sweeten orange juice with syrup, and dilute by pouring over crushed ice. MINERVA PINNELL. COFFFE For recipe for making coffee in quantity, see page 71. . -' ICES AND ICE CREAM FRUIT-ICE 1 qt. fruit, fresh or canned, juice of 4 lemons, grate the rind of 2, 4 cups sugar, 1 egg white beaten stiff, enough water to make a gallon. Add all together and freeze. MRS. C. A. HITE. CRANBERRY ICE 1 qt. cranberries, 1 pt. water, 1 lb. sugar, 2 lemons. Cook cran- berries till soft. Strain them. Add sugar and cook until sugar is dissolved. Cool, add juice of lemons and freeze. R. PHIPPS. ORANGE ICE Juice of 6 oranges, 2 teaspoons orange extract, juice of 1 lemon, 1 qt. water, 2 cups powdered sugar, % cup cream. Mix all ingredients together, strain and freeze. MARIE S. PINNELL. ORANGE CREAM SHERBET 2 cuds milk. 2 cups thin cream, 3 cups sugar, *£ cup lemon juice, 3% cups orange juice, 2 egg whites. Make fruit juice and sugar into a syrup. Cool. Add milk and cream gradually. Partially freeze. Beat egg whites stiff, add to partially frozen mixture and finish freezing. MRS. W. H. FONGER. SHERBET (1 gallon) 1 can pineapple, 2 lemons, 1% cups sugar. Stir and chill 2 whole egg's, 1% cups sugar, 1 pt. cream and enough rich milk to finish out. MRS. MARTIN FLENNER. SHERBET 1 can pineapple (large size), juice of 3 lemons or 3 oranges, 1 pt. water and pineapple juice added, 1 pt. sugar. Freeze till it is chilled good. Add y^ gal. rich milk and cream and 1 cup sugar and freeze. Add whites of 3 eggs beaten stiff. Freeze and pack. ONA ANDREWS. PINEAPPLE SHERBET Part 1 — 3 lemons, 6 oranges, 1 can crushed pineapple, % pt. water, 1 cup sugar. Part 2 — Whites of 3 eggs beaten stiff, 3 pints cream beaten, 1 cup rugar. Freeze part 1 until nearly frozen, add part 2 and complete freez- ing and pack 2 hours. MARIE S. PINNELL. MAPLE MOUSSE 3 eggs, 1 cup maple syrup, 1 qt. cream (whipped). Heat syrup, pour over egg yolks, and beat well. Mix whipped cream with egg mixture when cool and freeze. Add beaten whites when partly frozen. This recipe makes ^ gallon of the mousse. (Lida R. Wilson's Cook Book). BARBARA PINNELL. PINEAPPLE PARFAIT % cup sugar, 2 egg whites, Vi cup water, 1 pt. cream, 1 small can grated pineapple, 1 lemon. Boil sugar and water until it spins a thread and pour over stiffly beaten whites of eggs. When cool add well drained pineapple, lemon juice and cream whipped until it is stiff. Pack in ice 3 hours. Makes y 2 gal. FRANCES KESTER. PLAIN ICE CREAM 4 eggs (yolks), 1 cup sugar, 4 tablespoons flour, y 2 gal. milk. Method: Cook until thick as pie filling, set off and let cool. Add 1 cup sugar, y% gal. milk or cream and I eaten whites of eggs. Add flavoring to suit taste. MARJORIE STARK. Page 33 RA8PRERR1 IC1 CRE VM 1 (|t. cream. 1 qt. raspberries, 1 lb. sugar. juice of one lemon. Put half the sugar and half the cream on to boil In double boiler, when the sugar is dissolved stand aside to cool. Add the remaining half of sugar and i he lemon juice to the berries. Mash and stand aside 1 hour then strain through fine muslin. Add remaining half of cream to the sweetened cream. and freeze. When frozen stir in fruit juice, beat thoroughly. If canned I mil is used less sugar required. Serve 8 people. MRS. RORER. FROZEN i»kkkkkts— CHOCOLATE CREAM 2 qts. milk. 1 qt. cream, 1 tablespoon vanilla, 4 ozs. chocolate, : i ups sugar. pineh salt. Place milk and sugar in double boiler and bring to a boil, then add melted chocolate. When cold stir in cream and vanilla. Pour into freezer and freeze like any other cream. KATHLEEN SEXTON. ICE CREAM 3 pints milk, 1 pint sugar, eggs. 3 tablespoons corn starch. 1 qt. cream, flavoring. Cook in double boiler, then let cool and freeze. VIOLA SIMPSON. PEPPERMINT CANDY ICE CREAM % lb. peppermint candy, ft gal. milk. 1 pt. whipping cream. Place milk and candy in double boiler and heat until candy is dissolved. Cool and freeze. Add whipped cream after mixture starts to freeze. MRS. LELAND HONNOLD. PEPPERMINT MICE CANDY ICE CREAM 1 qt. milk. 1 qt. cream, 2 eggs, 1 lb. peppermint stick candy. Beat the >olks of eggs and put in milk. Cook until it comes to boiling point, then dissolve candy in it, while hot. When cool add whites of eggs well beaten, and the cream. LIMA HENRY. Page 34 PASTRY PIE CRUST Take 1^4 cupfuls flour, *£ teaspoon salt, M teaspoon baking pow- der. Sift all ingredients together in mixing bowl, put V£ cup lard in and pour 4 tablespoons boiling water and beat together till creamy then stir in flour mixture with fork into a ball, then roll. ONE, TWO, THREE PIE CRUST 1 cup flour, 2 rounding tablespoons lard, 3 tablespoons water, ice cold, pinch salt, V4 teaspoon baking powder. Put flour in a bowl. Cut shortening into flour, add the cold water. Roll to a thin crust. KATHERINE K. BISHOP. LEMON PIE 1% cups sugar, 2 tablespoons flour, 1 whole egg and 2 yolks, 1 cup water, 1 lemon (grated). Cook in double boiler until thick and put in baked crust. Beat the whites of 2 eggs stiff, sweeten to taste and brown on top. MRS. W. S. WILEY. LEMON PIE % cup boiling water, % cup sugar, 2y 2 tablespoons cornstarch. Boil 2 minutes, then add yolks of 2 eggs (beaten), 3 tablespoons lemon juice, 1 tablespoon melted butter. Bake in pie shell till filling is set. Take whites of eggs, make meringue, brown on top. MRS. FRED L. SMOCK. LEMON PIE 2 lemons, 2 cups sugar, 3 eggs, 2 cups boiling water, 3 table- spoons cornstarch. Mix lemon juice, sugar, yolks of eggs and cornstarch. Add boiling water. Put on stove and stir until it thickens. Then put in crusts, and cover with meringue. This makes 2 pies. MRS. HAROLD WHIDDEN. LEMON PIE Mix together, 1 cup sugar, 2 tablespoons cornstarch, 1 lemon (grated rind and juice), 2 eggs (yolks), 2 cups hot water. Boil until thick und pour into crust already baked, using egg whites for meringue. MISS KATHERINE HITE. PINEAPPLE PIE % cup sugar, 1 cup milk, 2 egg's (yolks), 1 tablespoon butter, 2 heaping tatlespoons flour, small can pineapple, whites of 2 eggs on top, 1 teaspoon vanilla. MRS. CHAS. KIRCHNER. CHOCOLATE PIE 6 tatlespoons sugar, yolks of 2 eggs, 1 pt. water, 4 tablespoons grated chocolate, 2 tablespoons cornstarch. Let boil until thick and add L teaspoonful vanilla. Bake crust first, then add filling when cool. Put beaten whites of eggs with 2 tablespoons sugar on top of pie and brown. MRS. JENNIE TATE, Grand View, 111. OBJUffiC PIE Cream \i cup butter, add % cup sugar, juice of 1 orange and half the grated rind, together with the juice of % lemon, beat until light, and then add the beaten yolks of 3 eggs and the white of 1 egg, beaten until light. Hake with 1 crust. When partly cooled cover with a meringue made of tho stiff beaten whites of 2 eggs to which 3 level tablespoons powdered sugar have been added gradually and 2 tablespoons of granulated sugar lolded in. Brown delicately in oven. DELILAH NAY. Page 35 CHESS PIE 3 eggs, 2-3 cup sugar, y 2 cup sweet milk, butter size of egg. Beat egg yolks and sugar, add butter and milk. Beat whites stiff with 3 tablespoons sugar. Bake as a c ustard pie, with one crust. MILDRED A. PIXXELL. BI TT EB SCOTCH PIE 1 cup dark brown sugar, 2 cups milk, 4 bananas, 2 tablespoons flour, 1 tablespoon butter, 2 or 3 eggs. Mix sugar, flour, butter and yolks, add to hot milk. Cook until it thickens, when you add filling to pie crust. Put in 2 sliced bananas for each pie. Cover with meringue. This makes 2 pies. MRS. HAROLD WHIDDEN. BUTTERSCOTCH PIE 1 cup sugar, 3 tablespoons cornstarch. pinch salt, 2 eggs, 1% cUps milk, 1 tal lospoon butter. Mix y 2 cup sugar and 3 tablespoons cornstarch and add to beaten egg yolks. Gradually stir into this \y 2 cups milk. Heat. Have cooked 1 tablespoonful butter and % cup sugar to which has been added enough hot water to dissolve. Add to other mixture and cook, stirring constantly until smooth and thick. Pour into baked crust and cover with meringue made of 2 egg whites beaten and \i cup sugar (granulated). Brown in quick oven. MRS. B. H. SAXTOX. BUTTERSCOTCH PIE 2 tablespoons butter, 1 egg, % cup brown sugar, 1 cup milk, \y 2 tablespoon flour. Beat yolk of egg, stir flour and all the milk except 4 tablespoons, mix well and put to one side. Put butter into skillet and melt, stir into the brown sugar and the 4 tablespoons of milk and cook 5 minutes, then add the first mixture and cook until thick. Pour into baked crust and cover with meringue. (D. A. R. Cook Book). MRS. W. H. HOXXOLD. COCOANUT (BEAM PIE (Meringue) 1 cup shredded cocoanut, 3 eggs, 2-3 cup sugar, 2 tablespoons cornstarch, 1% cups milk, pinch salt. Add sugar and cornstarch thoroughly mixed to yolks of eggs which have been beaten, gradually stir in milk and cook until thick, then odd shredded cocoanut and pour into baked crust. Cover with beaten egg whites to which has been added *4 (tip sugar. Sprinkle with cocoanut and brown quickly. MRS. B. H. SAXTOX. COCOANUT PIE yolks of 2 eggs, % cup sugar, 2 heaping tablespoonfuls flour. tat milk. Add a little milk to the eggs, sugar and flour, beat until smooth, then add rest of milk. Use a double boiler, cook until thick, Sprinkle shredded cocoanut in tottom of linked crust, then the filling and more cocoanut on top. Beat the whites to a sti f froth, add 2 tablespoons sugar, spread on top with a sprinkle of cocoanut. Brown slightly. [NBZ SALLEB. TYLER PUDRINC. PIE For 2 pies, S eggs 1 eaten together, save 2 whites, 1 cup butter* 2 cups sugar, 1 cup milk. 2 tablespoons flour, little nutmeg, whites of the 2 eggs on top. MRS. L. T. ARTERBURN. SHORT-CAKE Snub the lorries and sweeten, bake the cake part like biscuit dough only a little richer. Bake in a bread pan. then cut into and butter and spread the berries in the middle and over (he top. MRS. OAR. Page $6 CREAM PIE Place 14 cupful sugar in a dish and pour a cup of thick, sweet cream over it. Let stand while you whip the whites of 3 eggs to a stiff froth. Whip all together thoroughly, flavor to suit and bake in a rich crust. MRS. U. B. FITZPATRICK. AMBER PIE Yolks of 2 eggs, 4 tablespoons sugar, 2 tablespoons flour, 1 tablespoon butter, 1 cup sweet milk, 1 cup raisins, 1 teaspoon cin- namon. Bake in open crust. Beat whites of eggs for top and brown. ANNA ZINK. BOSTON CREAM PIE Sift together 1 cup flour, 1*4 teaspoon baking powder, 14 tea- spoon salt. Beat 2 eggs without separating and add to them 1 cup sugar, tben stir in alternately the sifted flour and y 2 cup boiling water. Add scant teaspoon vanilla, pour into 2 round cake pans and bake in moderate oven until it shrinks from sides of pans. When cool fill with the follow- ing filling. Filling — Mix together 1 cup sugar, % cup flour, pinch of salt. Beat 2 eggs and add, stirring well. Have ready 2 cups boiling milk and stir mixture in to hot milk. Cook stirring 1 constantly until it thickens. Let cool beiore putting on cake. MRS. BARTMESS. EGOLESS PUMPKIN PIE 1 small cup pumpkin, 1 cup sugar, 2 tablespoons flour, 1 pt. milk, 1 teaspoon cinnamon, 1 teaspoon ginger (scant). When placed in crust add 5 tablespoons rich cream, little sugar and nutmeg. Cook slowly. ETHEL P. GREATHOUSE. RHUBARB PIE Pour boiling" water over 2 teacupfuls of chopped rhubarb, drain after E minutes. Mix 1 teacupful sugar, 1 tablespoon flour, yolk of 1 egg, lump of butter size of walnut and 3 teablespoons of water and add to rhubarb. Bake in lower crust and cover with meringue of egg whites, 3 tablespoons sugar and V2 teaspoon lemon extract. Brown in oven. MRS. W. FITZPATRICK. RHUBARB CREAM PIE Cut 2 cups rhubarb. Pour boiling water over it. Let stand 5 minutes. Mix 1 cup sugar, 1 tablespoon flour, yolk of 2 eggs, 1 tablespoon water, 1 teaspoon butter. Add to rhubarb after hot Water is poured off. Put in pie crust and bake. Use whites of eggs for meringue. DOROTHY WILHOIT. For man must eat was ever thus, A truth that never dies The girl that makes him happy Is the girl that makes him pies. Page 37 Page 38 MEATS AND EGGS BAKED HAM Soak over night in plenty of water. Boil four hours in water with 1 cup of vinegar and 1 small onion. Put 1 teacup dark brown sugar into the fat, stick cloves in, cover or roll in cracker crumbs. Bake in covered baker 2 hours. MRS. ANNIE HITE. NTT LOAF (Substitute for Cold Meat) Put through food chopper 1 cup English walnuts and 1% cups Brazil nuts. Mix with 2 well beaten eggs, 2 cups boiled rice and 1 cup milk. Season with salt. Pack firmly and bake in well buttered pan in hot oven. MRS. J. H. WILLIAMS. BEEF LOAF 2 lbs. of beef, 1 lb. pork, grind with meat cutter, 2 onions, S or 9 crackers or bread crumbs. Season with salt and pepper, a little sage, 2 eggs and a cup of milk. Make in loaf and bake iy 2 hours. MRS. CLARENCE CASSELL, Charleston, 111. MEAT 1 lb. beef steak (ground). Fry 2 medium onions in 1 tablespoon of lard. Then add meat and cook a few minutes. Cook 1 box spaghetti until tender in clear water. Add this to meat: % can tomatoes, salt, red and black pepper, chili powder. Cook slowly about 1 hour. Just before lifting, add 1 cup grated cheese. MRS. T. S. WRIGHT. MEAT LOAF 2 lbs. round steak, y 2 lb. pork, choped, 2 eggs, 5 crackers rolled, little butter, salt and pepper to taste, y 2 teacup milk. Mix all together in a loaf. Pour little water over, put in oven. Baste occasionally. To make real nice put hard boiled eggs in center before baking. KATHRYX X. WILHOIT. CHOP SUEY Cut 1 chicken off bones before cooking in rather large pieces and cook in 3 tablespoons olive oil until tender, about y 2 hour. Cook an equal or larg- er portion of chopped celery and half portion of onion (chopped) in 2 table- spoons olive oil until tender. Combine and cook for some time in sauce made of the following: 2 tablespoons brown cooking syrup, 2 tablespoons cornstarch, 4 tablespoons chop suey sauce, 3 tablespoons broth. Add more broth, or chop suey sauce if needed. Serve very hot with boiled rice. MRS. R. W. BRISCOE. GRANDMOTHER'S SMOTHERED CHICKEN Take a young chicken, either frying or broiling size, cut up as for fry- ing, salt, roll in flour, have ready a deep pan or skillet half filled with water which has about reached boiing point, place pieces in this and if chicken isn't very fat a few small lumps of butter may be dropped in, pepper, place in oven and cook till thoroughly done, then you have chick- en and gravey both ready to dish and put on table, should water cook away too much, more may be added a time or two while cooking. MRS. J. H. BENNETT. NOODLES 2 whole eggs beaten, 1 scant teaspoon salt. Mix eggs in flour with fingers till very stiff dough. Roll out in thin sheet, roll up and cut very fine. Separate and spread out on bread board for at least 2 hours to dry. Cook for 30 minutes in chicken broth. DOLLIE McCALLISTER. Page 39 DROP DUMPLINGS 1 pt. flour, 4 level teaspoons baking powder, 1 egg, % cup sweet milk (more if needed). Cook 20 or 25 minutes without lifting lid if possible. MRS. J. M. BULL. SHOE STRING DUMPLINGS Use 3 eggs, beaten well, stir in all flour that you can, make stiff, make of dough two buscuits, work stiff, roll thin, adding flour, cut fine. Shake out, let dry a little. MRS. J. M. BULL. BACON OMELET Mix Vz cup dry bread crumbs with y 2 cup hot milk, 1 tablespoon but- ter, salt and pepper. Beat the yolks of 4 eggs light and stir in, then % cup of chopped bacon which has been fried, last the whites of 4 eggs beaten stiff. Cook in well buttered pan until set, then fold over and put in hot oven for two or three minutes. IDA SMITH. OMELET (Splendid) 1 cup bread crumbs soaked in y 2 cup milk, yolks of 4 eggs, beat all together, then add beaten whites. Pour this into skillet where Vk cup of chip- ped bacon has been fried. Add while hot until it sets, then put into quick oven and bake for 5 minutes. Serve hot. MRS. IDA BANE. "We grow like what we eat; Bad food depresses, good food exalts us like an inspiration." Page 40 BREAD GOOD BISCUITS 2 cups flour, 1 teaspoon salt, 2 teaspoons baking powder, 2 tablespoons shortening, 1 cup milk or water. Into the flour, salt and baking powder cut the shortening. Add the liquid and stir. Turn onto a well-floured board and pat to a thickness of % inch. Bake in a hot oven. MARY FORSTER. BAKING POWDER BISCUIT 2 pts. flour, butter or lard the size of an egg, 3 heaping teaspoon- fuls baking powder and 1 teaspoonful salt. Rub shortening into the flour as for pie crust, and add enough sweet milk to make a soft dough. Knead as little as possible. Cut and bake in a quick oven. MRS. T. A. FLENNER. BRAN DROP BISCUIT 1 cup flour, y 2 teaspoon salt, 1 teaspoon baking powder, 2 tab- lespoons sugar, \y 2 cups bran, 2 tablespoons lard. Mix in the order given. Add 1 cup sour milk in which y 2 teaspoon soda is dissolved. Drop in greased pan and bake quickly. BUNS 3 cups milk, 1 teaspoon salt, 1 scant cup lard, y 2 yeast cake, Vi cup sugar, flour. Scald milk, add sugar and lard while hot. Soak yeast cake in y 2 cup luke-warm water. When milk has cooled to luke-warm, add the yeast and enough flour to make a batter that will drop from spoon. Let raise. This will take about 6 hours in a warm place. Then add salt, and enough flour to make a rather stiff dough. Knead thoroughly and let raise again for about 3 hours. When raised, roll out and cut with medium sized cutter. Brush the top with thick cream. Let raise about I'll hour. Bake in rather hot oven. ARELIA R. PINNELL. (Mrs. H. P. Pinnell recipe) BUNS 1 cake yeast, 1 cup lard, 1 qt. sweet milk, y 2 cup sugar, pinch salt. Method: Soak yeast in luke-warm water. Mix dry ingredients. Scald milk and add to dry ingredients. Stir in flour to make soft sponge. Add yeast. Let rise until light. Mix in stiff dough as for light bread, add 1 cup sweet milk. Keep in cool place. Use when needed. MRS. EDWIN STARK. CORN-MEAL GEMS y 2 cup corn-meal, 1 cup flour, 3 teaspoonfuls baking powder, l / 2 teaspoonlul salt, % cup milk, 1 egg well beaten. MRS. C. 0. BROWN. PARKER HOUSE ROLLS 1 cake yeast, 2 tal lespoons sugar, 1 pt. milk (scalded and cooled), 4 tablespoons lard or butter melted, 3 pts. sifted flour, 1 teaspoon salt. Dissolve yeast in luke-warm milk, add lard or butter and \y 2 pints flour. Beat until ; erfectly smooth. Cover and let rise in a warm place for about \y 2 hours, or until double in bulk. Roll out y± inch thick. Brush lightly with melted butter, cut with biscuit cutter, crease through center heavily with dull edge of knife, and fold over in pocket-book shape. Place in well greased shallow pans 1 inch apart, cover and let rise about % of an hour. Bake 10 minutes in hot oven. ELIZABETH SEXTON. Vage 41 (inn vmov BOLLS 2% cups flour, % cup sugar, % cup water, 4 teaspoons baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, 2 tablespoons short- ening, 4 tableapopni raisins, 1 egg. Take 2 tablespoons of measured sugar and sift with flour, salt and baking powder into bowl, rub in short- < ning. add beaten egg to water and mix dough hlov.lv. RoU out 1-3 inch thick, brush with melted butter, supriukle with sugar, cinnamon and rais- ins. Roll as for jelly roll, cut slices 1 inch long, set on end in pan and sprinkle more BQgar and cinnamon on top. Bake in moderate OTttB iiinutes. ANNE EL ZIMMERMAN. PEAffUl BUTTBB BBEAD 2 cups four. 1 teaspoons baking powder, 1 teaspoon salt. 1 cap ut butter. 1 cup milk, \± cup sugar, 2 eggi , Mix and bake in moderate oven. KATHBRINE K. BISHOP. DATS BBEAD 2 cups white flour. 1 cup graham flour, 1 cup brown sugar, 1 cup English walnuts, 1 egg, 1 package dates, % teaspoon salt, 1 teaspoon soda dissolved in the milk. 1V£ cups sour milk. Bake l 1 ^ hours slowly. MRS. XELLE HITE. LIUA HENRY. MRS. MARY WHITESIDE. MRS. MARTIN PlcENNER MI FFINS FOR TWO Cream 1-3 cup butter and M cup sugar, beat one egg light, add % cup milk, 2 cups flour, 4 level teaspoonfuls baking powder, pinch salt. These are fine to add, fresh fruit, blackberries or raspberries. Bake in the batter. KATHRYX X. WILHOIT. OWE EG€ MIFFIN 3 cups flour, 4 level teaspoons baking powder, 3 tablespoons melted butter, 1% cup milk, 1 teaspoon salt, 1 egg. Mix dry in- gredients. Sift or stir as you prefer. Add gradually the milk, then the melted butter, then egg beaten until quite light. Fill buttered muffin tins and bake in hot oven for 15 or 20 minutes. This will make 1 dozen muffins. MRS. W. H. FOXGER. MIFFINS 2 cups flour, % teaspoonful salt, 2 teaspoonfuls baking powder, 1 tablespoon sugar, 1 egg, milk. Sift together the flour, salt, baking powder and sugar. Add beaten egg and enough milk to make a rather Btitt batter. MRS. JOHN BARRY. BRAN MI FFINS 2% cups bran, 1% cup flour, 1 teaspoon salt, 4 tablespoons syrup, 2 tablespoons shortening, 1 egg, 1% cup buttermilk, 1 teaspoon soda. Dissolve soda in buttermilk, then beat. Fill Well greased muffin pans and bake in moderate oven for 2."> minutes. Toast loft over muffins. MRS. WILSON. M'T BBJEAD Sift together 3 or 4 times the following: V. cap sugar (small cup). 2 ( nps flour, 3 teaspoons baking powder, Vi teaspoon salt. Beat well jg 2-3 rup sweet milk, add milk and last egg and % cup chopped nuts. If batter is too thin add flour or if too thick add milk. To be about the tame as oakC batter. Hake slowly in I moderate oven. HARRIET NAY Page 42 BEAN MIFFINS iy 2 cups sterilized bran, 1^ cup whole wheat flour, 1 egg, 2 table- spoons molasses, % teaspoon soda mixed in little warm water. 1 cup sour milk or buttermilk, salt. Bake 20 to 2". minutes. ETHEL IV OREATHOl emcini bbeab 1 tea cup sugar, 1 cup butter, 1 cup molasses, 3 eggs. yolks and whites beaten separately, l , up sour milk, 4 tea cups flour, 1 teaspoon ginger. 1 teaspoon baking powder, 1 grated nutmeg. l tablespoon soda. Rake in a rather large bread pan. MRS. OAR. BINGES BREAD 3 eggs, 1 cup sugar, 1 cup molasses, l cup batter, 1 cup sour- milk, 3 cups flour. 2 heaping teaspoons ginger, 2 teapaoonfuli cin- namon, 1 teaspoon doves, I t.-aspoons soda. MAIUORIK BENNETT. Ml BEEAE 2 cups sour milk, 1 teaspoon soda, 1 teaspoon salt, l cup sugar, :: cups graham flour, 1% cups white flour, 1 cup nuts, 1 teaspoon 1. a king powder. Bake f>0 minutes in slow oven. MRS. J. Y. WILHOIT. M T BBEAB 4 cups flour, 1 cup sugar, 3 teaspoons baking powder, sift all to- gether, add 1 egg, 1% cups sweet milk. 1 cup ground nuts. Put in buttered pan and let raise 20 minutes. Bake slowly 1 hour. MRS. E COVEY. WAFFLES 2 cups flour, 4 teaspoons sugar, 4 teaspoons baking powder, 1 teaspoon salt, 2 cups milk, 4 eggs, 3 tablespoons melted butter. Sift dry ingredients together, add butter and milk. Add egg yolks well beaten. Fold in egg whites beaten stiff. Cook on hot waffle iron that has been well greased. ELIZABETH SEXTON. SOFT BIHGEB BBEAD Vi cup sugar, V& cup butter. 1 cup molasses. 1 teaspoon each of cinnamon, cloves, ginger. Beat thoroughly, add 2V* cups flour, 2 scant teaspoons soda dissolved in cup boiling water, add 2 well beaten eggs last, before baking. MRS. OSCAR M. GILBERT. SOFT QDIGEB BEEAE 1 cup molasses, 1 cup boiling water, Vfc cup shortening. % tup sugar, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 tablespoon ginger, 2 teaspoons soda dissolved in the hot water, 2 eggs. 2 cups flour. MRS. EDNA FORBES. GEEMAH TOAST 3 eggs, % teaspoon salt, 2 tablespoons sugar, 1 cup milk, 6 slices stale bread. Beat eggs slightly, add salt, sugar, and milk, strain into a shallow dish. Soak bread in mixture until soft. Cook on a hot, well greased griddle. Brown on one side, turn and brown other side. Serve for breakfast or luncheon, or with sauce for dessert. DORIS PINXELL. STEAMED BBOWH BEEAE \>/z cups sour milk. 1 teaspoon soda in milk. 1 cup molasses. 1 teaspoon salt, 1% cups graham flour, 1% cups white flour, 1 cup raisins, % cup sugar. Steam three hours then remove lids from HUM and bake in moderate oven 15 minutes. MRS. S. P. TITl Page 43 BOSTON BROWN BREAD 1 cup rye meal (or 1 cup flour), % tablespoon soda, 1 cup gran- ulated corn meal, 1 teaspoon salt, 1 cup graham flour, % cup molas- ses, 2 cups sour milk or 1% cups sweet milk or water, 1 cup raisins or nuts. Mix and sift dry ingredients, add molasses and milk, stir un- til well mixed, turn into a well-buttered mould, and steam 3% hours. The cover should be buttered before being placed on mould, and then tied clown with string, otherwise the bread in rising might force off cover. Mould should never be filled more than 2-3 full. One lb. baking powder cans make attractive molds. For straining if a strainer is not conven- ient, the molds may be placed on a trivet in kettle containing bailing water, allowing water to come halfway up around mould, cover closely and steam, adding as needed more toiling water. A large roasting pan is quite con- MARY P. PHIPPS. WAFFLES (Sweet Milk) % cup flour, y% cup sweet milk, 14 egg, % teaspoon salt, 1 teaspoon baking powder. Sift dry ingredients. Add milk to V4, egg (beaten slightly), mix with dry ingredients. Fold in the melted butter. BERTHA PI NX ELL. Page 44 Page 45 Page 46 SOUPS CONSOMME Cut meat from soup bone, melt 1 tablespoon sugar in kettle, add sliced onion and meat and brown good. Add bones and about 3 qts. water (depends on size of bones), then soup greens (carrots, onions, tur- nips, tomatoes, etc.). Simmer 3 or 4 hours. Strain and put aside until ready to heat for serving. ANNE R. ZIMMERMAN. LIMA BEAN PUREE Soak 1 pt. of dry beans over night, skin them and put on to cook slowly with 1 tablespoon of butter, 3 pints or more water, salt and pepper. Cook for hour or so. Just before serving add y 2 pint cream. MRS. OSCAR M. GILBERT, Princeton, Ind. (REAM OF TOMATO SOUP 1 qt. tomatoes, *4 teaspoon soda, 4 tablespoons butter, 4 table- spoons flour, 1 qt. milk, 1 teaspoon salt and y 2 teaspoon pepper. Stew tomatoes *& hour, rub through strainer, heat and add soda. Melt butter and stir in flour, cook slowly, add milk slowly until thick. Add seasoning. MRS. JOHN BARRY. CORN CHOWDER *4 can corn and 1 can tomatoes in one kettle cooking, 1 cup diced onions and potatoes, cooking in another kettle, when onions and potatoes are tender pour all together and when they come to a boil, pour in as much milk as you want soup, salt and pepper to taste, butter size of walnut. The vegetables will take up the acid in tomatoes, will not curdle. MRS. RUTH MOODY. TRY THIS GREEN SOUP ONCE Try this green soup once, then use your own ingenuity with other proportions. Even the children will learn to like spinach and other green vegetables which are so important in the daily diet: For five servings take 2 or 3 leaves of Swiss chard or a small hand- ful of spinach, 1 stalk of celery, 1 small onion, 1 strip of bacon, 1 or 2 of the tender leaves of beets and turnips and a bit of parsley. Put all through the meat grinder, juice and all. Add enough water to make five servings. Cook thirty minutes or until onion is cooked. Season with salt and paprika and *4 cup cream or milk if desired. Any of the green leaves with celery, onion and tomato make a good combination. EDNA TRUMAN, Coles County Home Adviser. Page 47 VEGETABLES BAKU) BEANS 2 pts. beans, l can tomatoes, 1 cup granulated sugar, 1 cup chipped fresh pork, salt and pepper and a fourth pod of red pepper. Cook beans over night. Rub tomatoes through colander. Bake slowly in st one jar for B of 6 hours. Keep adding water. IDA BANK. I in:\< II SPAGHETTI (Tomatoes) % box spaghetti, 1 pt. tomatoes, 2 onions, 3 slices of bacon cut in hits and fried till brown, pour in tomatoes, fat also. Salt, pepper. Cook in oven. MRS. CHAS. KIRCHN1 SWEDISH TIM KALES % cup flour. \'-> cup milk. y 2 teaspoon salt, 1 egg\ 1 teaspoon sugar, 1 tablespoon olive oil. Method: Beat the egg thoroughly and add the milk and olive oil. Sift the dry ingredients together and add the a ••! to the dry, beat until smooth. Frying — Heat the fat as for doughnuts, use a deep dish and hold the iron in the hot fat until thoroughly heated through. Dip the hot iron in- to the batt?r to within a fourth of an inch of the top. Place immediately into the hot fat. If the iron is too hot the batter will slip off the iron. If too cool the batter will stick to the iron. Fry to a delicate brown and drain on a plain paper. Use for creamed peas, mushrooms, salmon, creamed chicken, etc. Makes 3 dozen timbales. ZELLAH BLESSING. PEA TIMBALES 1 can peas or % can pea pulp, 3 eggs, 2 cups milk, 1 teaspoon salt, y$ teaspoon pepper, and speck of cayenne. Rub peas through sieve. Add beaten eggs, milk and seasoning. Mix and pour into butter- ed individual molds. Set in shallow pan of hot water and bake. Turn out on deep platter and pour 2 cups thin white sauce, mixed with peas. May be garnished with parsley. MRS. JOHN BARRY. CHEESE SAUCE Melt 1 tablespoon butter in a double boiler, add 1 tablespoon flour and blend. Add 1 cup of hot milk and season with paprika, or real pep- per and salt to taste, add 1 cup of grated cheese. When all melts and thickens, serve over hot mashed potatoes in cone shape. MRS. ED HUTTON. Page 48 SANDWICHES EMERGENCY SANDWICH When out on a fishing trip and not very well prepared for picnic- ing, use the following with variations: Take a biscuit, chop into with the oxe, spread plenty of butter on with the spade, put in the middle a large slab of fried bacon, season with thoughts of home and eat with a relish. MRS. E. J. SUGGESTIONS FOR SANDWICHES 1 — Equal parts of finely cut nuts and grated cheese with salad dress- ing. 2 — Equal parts of grated cheese and olives cut fine with mayonnaise. 3 — Equal parts of cream cheese and pimento. (Domestic Science Cook Book) DELILAH NAY. WINDSOR SANDWICHES Cream 1-3 cup butter, add % cup each of finely chopped ham and cold boiled chicken. Season with salt and paprika. Spread between thin slices of bread. Boston Cooking School Cook Book. LOBSTER SANDWICHES Chop lobster meat. Season with salt, cayenne, made mustard, and lemon juice, or moisten with salad dressing. Spread mixture on crisp let- tuce leaves and prepare as other sandwiches. Boston Cooking School Cook Book. Page 4Q PUDDINGS CHOKY PUDDING Make real short pie crust, line cake pan, pour juice from one qt. cher- ries, put in pie shell then beat yolks of 2 eggs, % cup sugar, 1 pt. milk, •_ tablespoons flour. Pour this on your cherries, then bake, when done add beaten whites ami brown, serve with whipped cream. BLANCHE DAVIS. ( iioky PUDDING Line shallow pan with inch pie dough (shortened with butter). Beat together % cup butter, lVfc cup sugar and yolks of six egg's (well beaten), ; (Id V& cup thick cream, 2 or 3 tablespoons flour, and flavor with vanil- la. Drain 1 qt. of canned sweetened cherries and add to mixture. Stir. Pour in pan and bake slowly one hour. Cut in squares and serve with whipped cream or sauce. N'ELLE K. BRISCOE. !»ati; pudding 1 cup sugar, 2 eggs, 4 tablespoons rolled crackers, 4 tablespoons Hour, 1 teaspoon baking powder, y% cup milk, 1 cup dates, 1 tup aats. Servo witli sauce or whipped cream. Serves six. MARY E. BOYER. DATE PUDDING 9 tablespoons cracker crumbs, 2 tablespoons baking powder, 1 lb. unsholled English walnuts, % lb. dates, 6 eggs, 1% cups sugar. Beat yolks until light and creamy. Add sugar, chopped nuts and dates and tracker crumbs. Beat whites stiff and to them add the baking powder. Then carefully fold the whites into the other ingredients. Bake in a shal- low buttered tin in very slow oven for 30 or 45 minutes. When done cut in inch cubes and serve with whipped cream in frappe glasses. MRS. W. II. FONGER. RAISIN PUDDING Cream 2 tablespoons butter with 2 of sugar, add 2 well beaten eggs, 1 cup milk, 2 cups fine bread crumbs and 1 cup (heaping) cleaned and seeded raisins. Mix and pour in a well greased tube pan and steam for one hour. Put cloth over pan to absorb moisture. Serve with the following sauce. Pudding Sauce 1 cup sugar, 1 tablespoon flour, lump of butter size of walnut, a little nutmeg. Mix and add 1 pt. boiling water, let simmer on back of stove until done. MRS. E. A. MOCK. 319 Madison St. Charleston. 111. DATE WAI.MT PUDDING 2 eggs, 2 tal lespoons flour, 1 teaspoon baking powder, 1 cup chopped English walnut-. 1 cup dates, % cup sugar. Beat eggs and Add sugar, sift flour and baking powder together! add walnuts and dates. Put in greased pan, sprinkle with cinnamon. Bake about 30 minutes. S with whipped cream in individual glasses. MRS. WILLIS McLAOt, Ashmore. 111. PINEAPPLE TAPIOCA 2-3 Cap minute tapioca, 8 cups COld water. juice of 1 orange. juice of i lemon, l teaspoon sparkling gelatine, l'-h cap su^ar. l 1 *. cups pineapple juice, 1 cup pineapple cut fine. Soak gelatine in 3 tablespoons cold water. Cook tapioca in 8 caps water till clear. Add to tapioca softened gelatine and Bngar. Serve with whipped cream. MAMIE HONN. Page 50 MARSHMALLOW PUDDING Beat whites of 4 eggs very stiff, add 1 cup sugar, and 1 envelope of Knox gelatine dissolved first in y 2 cup cold water, then % cup boiling water. Add 20 marshmallows cut in small pieces, and beat until it be- gins to stiffen. Add % cup nuts to % the amount and pour in deep loaf pan. Color remainder pink, add % cup chopped candied cherries, and pour on white part. When cold turn out and slice. Serve with whipped cream. CLARICE HONN. STEAMED CHOCOLATE PUDDING 1 egg. Vz cup sugar, 1 tablespoon melted butter, y 2 cup sweet miik, 1 teaspoon Royal baking powder, 1 cup flour, 1 square Baker's chocolate (grated). Steam 1 hour. Serve with butter sauce. LUCY S. XEAL. STEAMED MOLASSES PUDDING 3 cups flour, 1 cup each of molasses, melted butter, hot water, raisins, and nuts, 1 teaspoon soda. Steam 3 hours. Sauce Cream 1 cup butter and 2 cups sugar, heat in double boiler. Add 2 eggs beaten in wine glass of wine (or vinegar and water). Cook until thick and smooth. EXIA P. HOPKINS. CHOCOLATE PUFE PUDDING V4 cup butter, y 2 cup sugar, y 2 cup sweet milk, 1*4 cups flour, IV2 teaspoons baking powder, 2 teaspoons melted chocolate, 1 egg. Add a few nuts or raisins. Put in greased cups and steam 30 to 40 min- ute?. Serve with sauce. Sauce % cup sugar, lump butter, 1 teaspoon flour, melt until brown, add V 2 pint milk, hoil until thick. VOXA S. WEBRIGHT. TAPIOCA PUDDING 14 cup pearl tapioca or V/ 2 cup minute tapioca, 2 cups scalded milk, 2 eggs, 1-3 cup sugar, y» teaspoon salt, 1 teaspoon vanilla. Pick over tapioca and soak in cold water to cover, drain, add to milk and cook in double boiler until tapioca is transparent. Add egg yolks beaten, sugar and salt. Cook 3 minutes, stirring constantly. Add beaten whites and flavoring. Serve when cold. ELIZABETH SEXTOX. BAKED APPLE TAPIOCA Stir y 2 cupful tapioca into 2 cupfuls boiling water, add 2-3 cupful sugar, a little butter, 1-3 teaspoontul salt, and cook 15 minutes, stir- ring constantly until thickened. Peel and core G firm apples, place in baking dish, fill the cavities in the apples with sugar and butter, pour the tapioca around the apples, and 1 ake until apples are tender but not broken. Serve cold with whipped cream. MRS. AXXA HALL. WHIPPED CREAM PINEAPPLE PUDDING I package lemon or vanil'a jello, \ pint hot water, \ pint pineapple juice, h cup sugar. Let cocl and just before it begins to set, whip to a froth and add I pint whipped cream, 1 cup nut me»ts. 9 or 10 marshmallows and 4 slices pineapple. MRS. W. H. BARR. PINEAPPLE PUFF 1 pint thick cream, h Jb marshmallows. 1 small can grated pine- apple. J cup sugar. V\ hip cream very stiff, add marshmallows cut in fourths. Stir well (drain juice from pineapples and u.-,e onlv ,jinp). Then stir pineapple and sugar in cream. Let stand 2 or '■) hours, or over night. Page 51 PBB8DU0H PUDDING V4 cup butter, 2 cups sugar, 3 eggs, 1 qt. persimmons after rub- bing througli colander, 1 qt. buttermilk, 3 level teaspoons of soda ad- ded to sour milk, 2 teaspoons baking powder, 3 cups flour. MRS. KATE HENRY. IDA SMITH. PBUNE whip 1-3 lb. prunes, wbites of 5 eggs, % cup sugar, % tablespoon lemon Juice. Pick over and wash prunes, then soak several hours in i old water. Cook in same water until soft. Remove stones and run through trainer. Add sugar and cook 5 minutes. Beat whites of eggs until stiff. Add prune mixture when cold, and lemon juice. Pile lightly in butt) baking dish. Bake 20 minutes in slow oven. Servo with whip cream. ELIZABETH SEXTON. APRICOT SPONGE 1 pt. of strained fruit, 2 egg whites or 1 cup whipped cream, or 1 egg white and r /z cup whipped cream. Press through Bieve or colander. Cook into jelly. Cool When half cool, beat in egg or whipped cream. Serve with whipped cream on top. ZELLA LOVB9LB8S BROWN PUDDING 2 cups cold water, 1 cup brown sugar, 1 teaspoon batter. Let come to a boil. 1 cup brown sugar, 1 teaspoon butter. 2 teaspoons cinnamon. Beat these together. Add 1 cup dates or raisins and nuts, 1 cup milk, 2 cups flour, V/ 2 teaspoons baking powder. Put batter in above sauce and bake. FLOSSIE SLATER. QUEEN OF PUDDING8 1 qt. milk, yolk 4 eggs, 1 cup sugar, 1 pt. bread crumbs, grated rind of 2 lemons. Bake until solid, let cool, spread over top layer of jelly, thin on top of jelly, spread beaten whites with V4 cup sugar, the juice of the 2 lemons and brown. Serve with any white pudding sauce. K ITT IE PI. WELL. IMAGINATION PUDDING 2 eggs, 3 tablespoons lemon juice, | tablespoons sugar, speck of salt. Beat yolks slightly, add sugar, lemon juice, and salt, then cook over hot water until mixture thickens slightly. Fold in stiffly beaten wbites of eggs. Turn in dish and chill. Berre with Lady's fingers. MRS. W. H. FONGER. BAVARIAN CBEA1 1 pt. pineapple cut very fine, 1 cup sugar, mixed and simmer for 10 minutes, stir in 1 envelope Knox sparkling gelatine which has been soaked in juice from pineapple, and set away to get cold. Whip 1 pt. cream and mix with Vfc cup English walnuts. INEZ A. MOCK. 811 Madison Ave.. Charleston. 111. PUDDING 1 cup raisins, Vfc cup butter or other shortening, 1 cup sugar. 1 teaspoon each Of ground cloves and cinnanion. 1 cup hot water (boil 2 minutes). When cool, add P L . cups flour. 1 teaspoon soda. Hake slowly. Sauce 2 cups sugar and 1 cup I utt< r creamed, add 1-!! cup vinegar and 8-3 (ii]i water. Cook in double boiler until thoroughly dissolved, then stir in Slowly - well beaten eggs. Can be kept for days in COOl place. Serve hot. MRS. W. R. F. Page 52 MOL ASSES PUDDING 1 cup melted butter, 1 cup hot water, 1 cup raisins, 1 cup sor- ghum or dark syrup, 1 even teaspoon soda, 1 teaspoon allspice and 2 of cinnamon, 3 cups flour. Steam 3 hours in double boiler. Sjiuoe 1 cup sugar, 1 pt. boiling water, salt. Cook 15 minutes. 1 tablespoon cornstarch and lump of butter and flavoring to taste. FLOATING ISLAM) 1 qt. milk, y 2 cup sugar, 4 egg yolks, % teaspoon salt, 1 teaspoon flavoring. Beat eggs sliglitly. Add sugar. Stir in milk and flavor- ing. Bake in moderate oven until knife inserted comes out clean. Garnish with Meringue. 2 egg whites, % cup sugar. Beat egg whites stiff and dry. Add sugar. Cut and fold together. Drop in spoonfuls on cold custard ELIZABETH SEXTON. NTT PUDDING 2 cups dark brown sugar, % cup water. Cook until a thick syrup. % envelope Knox gelatine dissolved, 2 egg whites beaten, 1 cup ground nuts. Beat the syrup into gelatine, then add eggs and nuts. Mold and serve with whipped cream. MRS. T. S. WRIGHT. PECAN PUDDING 6 eggs, 1 teaspoon vanilla, 1% cups sugar, 1 teaspoon flour, o cups ground or finely chopped pecans. Beat yolks, then add sugar. Beat whites lightly and add pecans. Mix, stir in vanilla last, sift in 1 teaspoon Hour. Bake in two tins, put together with whipped cream. MRS. L. L. PIXNELL. New Haven, 111. SNOW PUDDING OR LEMON SPONGE % envelope Knox gelatine, *4 cup cold water, % cup sugar, X A lemon juice, whites of 2 eggs, 1 cup boiling water. Soak gelatine in cold water 5 minutes, dissolve in boiling water, add sugar, lemon juice and grated rind of 1 lemon, strain and set aside, occasionally stir mixture and when quite thick beat with wire spoon until frothy. Add whites of eggs beaten stiff and continue beating until it stands alone. ZENOBIA SHAVER. -w^a-^z/rt r t 7? J$C i Page 53 Page 54 Page 55 SALADS CHEESE straws (Serve with any salad) 1 cup grated cheese, 1 cup flour, 1 teaspoon salt, % cup butter. i. inch cayenne pepper. Prepare as pastry. Roll thin, cut in narrow strips, and bake in quick oven. SALMON SALAD 1 can salmon. 2 boiled potatoes and 2 dill pickles, 3 or 4 olives, celery, 1 small onion, 3 hard boiled eggs. Vinegar, pepper and salt. Use French's cream salad dressing. ZELLA LOVELESS. SALMON SALAD Place on a bed of lettuce the contents of M> can salmon, freed from oil and lone:-, and flaked. Pour over fish boiled salmon dressing or mayon- naise, then garnish with slices of hard boiled eggs and lemon. mrs. alva nay. cabba<;k salad Shred cabbage fine, add half the quantity of celery, and V t the quantity of nuts. Mix with cooked salad dressing, made like this: — % tablespoon salt, 1% tablespoons sugar, y 2 tablespoon flour, 1% tablespoons melted butter, 94 cup milk, % cup vinegar. Mix and cook in double cooker until thick. 1 teaspoon mustard, few grains cayenne, yolks 2 eggs. MRS. W. R. ZIMMERMAN. CABBAGE SALAD 1 head of cabbage, 1 box spaghetti, 1 can pimentos. Season with salt and pepper and sugar and use a Mayonnaise dressing. DRUSILLA ROWLAND. PINEAPPLE SALAD 1 can pineapple, finely cut, y 2 lb. marshmallows, 1 cup nuts. Grapes or candied cherries may be added too. Cool thoroughly, anil add following dressing (which has been chilled) just before serving: Juice from pineapple, 2 eggs, 1 tablespoon flour, 1 cup sugar, butter size of walnut. Cook until smooth and add lemon juice or vinegar to taste. MRS. IDA BANE. PINEAPPLE SALAD 1 qt. pineapple diced, 2 cups white grapes, 1 cup celery, 10c marsh- mallow, 1 package lemon jello dissolved in 1 pt. boiling water, let stand until jelly, pour over fruit. MRS. C. O. BROWN. PINEAPPLE SALAD y 2 lb. nuts, v., lb. marshmallows, 1 can pineapple, Vb Pt. Whip cream, 1 tablespoon sugar. MRS. CHAS. KIRCHNER. APPLE SALAD 2 cups chopped apple, 1 cup chopped celery, 3 tablespoons thick cream, juice of 1 lemon, pinch alt. Mix apples and celery, pour dressing over anil serve. EVA WILHOIT. APPLE SALAD G apples, Vj < up English walnuts. *(, Cup cream, *A cup mayon- naise dressing, lettuce leaves. Cut apples and walnuts line, thin dress- ing with (lie cream when whipped, pour mixture over the apples and nuts. place lettuce 1 ... on plate, pile lightly on the leaves. Decorate with red en rrle , Serve cold. ELIZABETH SEXTON. Page 56 CABBAGE AM) PINEAPPLE SALAD 1 small head cabbage cut fine, 1 large can pineapple cut fine. Dressing 1 egg, y 2 cup vinegar, 2 tablespoons sugar, 1 teaspoon mustard. Heat and pour over. MRS. L. T. ARTERBURX. THREE P. SALAD 1 cup small peas, y 2 doz. small sweet pickles, y 2 cup peanuts. Drain peas. Chop pickles and peanuts. Mix all with salad dressing. MRS. W. H. FONGER. PERFECTION SALAD 1 envelope Knox gelatine, y 2 cup cold water, y 2 cup vinegar, 1 pt. boiling' water, juice of 1 lemon, 2 cans pimentos, 1 cup English walnuts, 1 teaspoon salt, y 2 cup sugar, 1 cup cabbage iinely shredded, 2 cups celery cut in small pieces. Soak gelatine in cold water five min- utes, add vinegar, lemon juice, boiling water, sugar and salt and strain. When beginning to set, add remaining ingredients. Turn into mould and chill. Serve on lettuce with mayonnaise dressing. ELIZA MAY ASHMORE. CORA BRLMKERHOFF. MACARONI SALAD (Cood) y 2 doz. little sweet pickles sliced, % lb. cheese in dice, 1 can pimen- tos, % cup chopped celery (or omit), 1 box boiled macaroni, may- onnaise dressing. Serves twelve. MRS. L. T. ARTERBURN. SHRIMP SALAD To 1 can shrimp add one bunch celery cut fine, 1 cup nut meats (any kind), bit onion. Mix with plain mayonnaise or the Thousand Island dressing. Serve over lettuce. MRS. OSCAR M. GILBERT, Princeton, 111. CHICKEN SALAD Cold boiled or roast fowl, celery, y 2 as much as fowl, mayonnaise or boiled dressing, olives. Cut fowl and celery in % inch cubes. Mix with mayonnaise or boiled salad dressing. Garnish with celery tips and olives. MRS. ARTHUR WILHOIT. CARROT SALAD Grind raw carrots through food chopper using medium fine grinder. ( iinl.iiie about 2 parts ground carrot and 1 part chopped celery and chop- ped nuts with any good salad dressing. Boiled dressing with whipped cream being very satisfactory. Add pepper, salt and lemon juice to taste. MABEL P. BROWN. TOMATO JELLY 1 qt. canned tomatoes, 1 bay leaf, 6 cloves, 1 spray parsley, 1 slice onion. Boil 20 minutes, then strain and return to fire. Add 2 table- spoons vinegar or juice of 1 lemon. 4 tablespoons gelatine (softened in l'til,' water), salt to taste and add a little cayenne pepper. LUCILE P. HUTCHISON. BANANA SALAD 1 pt. milk. salt, 2 eggs, flavoring. 2 tablespoons flour, 4 ba- r-anas, 1 cup sugar, peanuts. butter. Beat eggs slightly, add sugar. flour, and salt. Stir constantly while adding gradually hot milk. Cook in double boiler, constantly stirring until mixture thickens and a coating is formed on the spoon. Cool and add flavoring before combining with the sliced bananas. Add butter to the custard if you like, cut the peanuts fine and mix or sprinkle on top ELIZA MAY ASHMORE. Page 57 PB08B1 FRUT SALAD y^ cup chopped cherries, 1 cup oranges chopped fine, 1 cup ba- nanas chopped, 1 cup pineapple chopped fine, 1 cup salad dressing. Salad Dressing 1 cup cream whipped, 3 tablespoons vinegar, *£ cup powdered sugar, 1 scant teaspoon salt, yolks of 3 eggs, Vfc teaspoon white pepper, 1 teaspoon sugar, *£ teaspoon ground mustard. Beat all well together and cook until it thickens. Take from the fire and add 1 tablespoon but- ter or olive oil. After it cooks, add whipped cream and fruit, pack in salt and ice for 3 or 4 hours before serving. MARY P. PHIPPS. CHEESE SALAD Cut cheese into small cubes, an equal amount of celery into small dices, and the same quantity of stoned olives cut into rings. Toss the in- gredients together and serve with a generous spoonful of mayonnaise on a crisp lettuce leaf. YOXA S. WEBRIGH1. SHRIMP OR CRAB SALAD 1 can shrimp, 2 hard-boiled eggs, 1 small sweet pepper, % cup chopped celery. Soak shrimp in cold water y z hour, clean and drain. Mix with the eggs, celery and a small amount of the pepper and two tablespoons of oil mayonnaise. Stuff fresh tomatoes with this and serve on lettuce with some of the dressing on top. MRS. BRUCE GILDERSLEEYE. "But for life the universe were nothing; And all that has life requires nourishment." Page 58 Page 59 SALAD DRESSINGS THOUSAND ISLAND IHlhMM. 1 Clip mayonnaise, 1 cop whipped cream, 1 cup Chili sauce. 1 tablespoon Worcestshlre Banco, 2 tablespoons pimentos, Finely chopped, poona finely chopped onion. Mis In order gii ZENOBU sil.w THOUSAND ISLAM) SALAD DBESSERG l pint pood ■ Ise, l cup celery, olives, nuts and bit of onion cut fine, % cup chili sauce, salt and dash paprika or red pepper, add all this to mayonnaise, then fold in pint of whipped cream. Serve over lettut . O^CAR M. GILBERT, Princeton, Ind. BOILED SALAD DRESSING l cup vinegar, % cup sugar, l tablespoonful butter, put this on to boil, and mix together 2 eggs. ! . t i up sweet cream, 2 level teaspoons of salt, cayenne pepper size of pea, l teaspoonfal of mustard. Beat thoroughly, and when the vinegar boils, pour in the egg mixture in a thin stream, stirring constantly or it will curdle. Take off stove Immed- iately. TILLY CARY. OIL HAY0NNAD3E 1 egg (or two yolks), juice of y 2 lemon. Mix thoroughly, add oil drop by drop until it begins to thicken, add *4 teaspoon salt, red pepper to taste, add oil in larger quantities to thickness desired. MRS. H. S. JUNTQEN. MAYONNAISE DRESSING 1 teaspoon mustard, 1 egg yolk, 1 teaspoon salt, 2 tablespoons lomon juice, 1 teaspoon powdered sugar, 2 tablespoons vinegar, F. Q. cayenne, 1*£ cups vegetable oil. Method: Mix the dry ingredients, add the egg yolk, and when well beaten add V2 teaspoonful vinegar, add a drop or two of oil, stirring constantly. Continue adding oil a few drops at a time as mixture thick- ens and becomes o.'' uniform consistency. When the mixture becomes quite thick, add lemon Juice or vinegar alternately with the oil, until all is used. always beating! the mixture. To make Thousand Island dressing add: 1 tablespoon chopped pimentos, • cup olives chopped, 1 cooked egg yolk. ' , teaspoon paprika. ZELLAH BLESSING. Page 60 Page 6 1 PRESERVES AND PICKLES 0KAPI I LBMALADE Wash, drain and item grapes. Separate pulp from skins. Heat pulp slowly to boiling point, remove seeds by forcing through sieve. Return to kettle with skins, heal to boiling, then add equal weight of heated sugar and cook Blowly 35 minutes, stirring often. Put in stone jars or tumblers. MRS. R. O. BTONEBURNER CHILI SAUCE 18 large tomatoes, (J medium sized onions, 3 mangoes, .". tabl.- spoons sugar, 3 tablespoons salt, 3 teacups vinegar. Add apices U desired. Choi) tine and cook l hour. Make- r, pints. EXIA P. HOPKINS. CHILI SAUCE 1 pk. ripo tomatoes, 5 onions, boil 1 hour then strain, add 1 cup sugar, and % cup vinegar, 1 tablespoon black pepper. 1 tablespoon whole cloves, 1 tablespoon mustard, 1 tablespoon cinnamon. 3 table- poona Bait Tie spices in bag. Cook 3 hours or until thick. When done j.ist ready to put tD bottle add 1-3 teaspoon Krani pepper. MRS. HARVEY SMITH. CHILI SAUCE 8 cits, tomatoes, 3 cups sugar, 1V£ qts. vinegar, 3 teaspoons cin- namon, 3 teaspoons ground cloves, 2 teaspoons nutmeg, 2 teaspoons ginger, 2 teaspoons onions ground, 1 scant half cup red peppers, 1 scant salt. Cook 3 hours. RILL A OSBORNE. CHILI SAUCE 1 pk. tomatoes, 1 large onion, 2 large heads celery, 6 large green peppers. Boil slowly 3 hours, then add 1 pt. vinegar, 2 cups sugar. 2 tablespoons salt, 1 teaspoon black pepper, 1 teaspoon cayenne pep- p< r or less. Tie In bag. 2 tablespoons each of doves, allspice and crushed cinnamon bark. Cook for 1 hour, or until as desired. ANNE It. ZIMMERMAN. CUCUMBEB PICKLES Wash thoroughly with a brush. Make strong brine, soak over night. Put. in kettle covered with vinegar, weakened almost half. Put in red pep- per to suit taste, heal through but not boll, have another kettle with vin- egar, 2 cups of light brown sugar, spices, boiling hot. Pack in jars, with little red or green peppers sliced and horseradish, pour over the hot pre- pared vinegar, and seal. MRS. ED BTUTTON. CUCUMBEB PICKLES Soak in brine 3 days that will balance an egg. Take from brine and put in (dear water for 20 hours, or until they taste fresh. Then put them in alum water for about a day. Using a piece Of alum the size of the end of your little finger to the qt. of water. Sweeten and spice, vinegar to suit taste, heat vinegar, place plcklefl in vinegar and heat good and hot. then take pickles and place in cans, then heat rinegar until it la boiling, then pour over pickles and seal. VIOLA SIMPSON. CHEBK1 PBESEBTE8 To 5 CUPS se.ded (berries squeezed dry. add 8 nips sugar, put sugar over cherriee until BUgar is dissolve. 1 then boll hard 20 minutes. MRS. I, T. ARTERBURN. Page 62 GRAPE CONSERVE 5 lbs. grapes, 4 lbs. sugar, 3 oranges, 2 lbs. raisins. Grind or chop oranges. Mix all together and cook quickly. Use nuts if desired. (Recipe makes 7 pints). MRS. A. B. BRADFORD. ELIZA J. HENRY. APPLE AND QUINCE JELLY 1 cup apple juice, 1 cup sugar, 14 cup quince juice. Pour jelly ever preserved cherries. MRS. FRANK NEAL. COLD PACK PEACHES Pack the prepared fruit in the jars after blanching, fill with hot syrup, about 2 or 3 parts water and 1 part sugar. Blanch or scald % min- ute. Boil 16 minutes. MRS. HARVEY SMITH. SWEET PICKLE PEACHES Take 7 lbs. ripe but firm cling peaches (peeled), place in earthen or granite ware receptacle, over these pour 3 lbs. sugar and 1 pt. vine- gar, cover closely and let stand 24 hours, or thereabout, then drain this syrup off, heat to boiling point, return to peaches, repeat this on next day, then on third day put all on stove together addiug nearly a table- spoon each of stick cinnamon and whole cloves. Cook until peaches are done, place in jars and seal. MRS. HOMER BENNETT. SPICED PEACHES Peel nicely, good yellow clings until you have 5 lbs., put in kettle, cover with water and cook until tender, lift out carefully with skimmer, and put on an earthen dish. Make a syrup of three lbs. of sugar and 1 pt. vinegar, add some stick cinnamon and a few cloves, boil until clear, put in peaches and cook slowly for twenty minutes. Put in glass cans. MRS. E. J. McCONNAHA. CELERY PICKLE 1 gal. chopped cabbage, y 2 gal. chopped cucumbers, 6 green peppers (chopped), 1 cup of grated horse-radish, 3 bunches chopped celery tlarge bunches), % cup white mustard seed, 1 lb. sugar and 1 level tablespoon salt. Mix thoroughly, put in jar, cover with good vinegar. Place a weight on top. MRS. W. S. WILEY. SLICED TOMATO PICKLES Slice together 12 large green tomatoes and 3 onions, salt and let stand 2 hours. Pour on boiling water, let cool and drain. Boil together cider vinegar, 2 or 3 sticks of cinnamon, 6 cloves, 3 red peppers, a little black pepper and y 2 cup light brown sugar. Strain and pour hot over pickles, let stand over night, pour off and boil the syrup for 2 mornings. Add horse-radish and seal. MRS. ED HUTTON. SPICED BEETS Cook and peel young beets, boil 2 pints sugar in 1 pint vinegar and a small amount of cinnamon, cloves and allspice done up in cloth, pour ever till covered and seal while hot. (May flavor to taste). MATILDA GRUBBS. MUSTARD PICKLES (Cucumber) 1 cup mustard, 1 cup salt, 2 cups sugar, flour, 1 gal. vinegar. Mix all and stir. Pack pickles in glass jar and pour mixture over. MRS. S. P. TITUS. CANNED CORN 18 pints corn, 1 pint salt, 1 pint sugar. Add a small bit of water. Cook till milk is set. Can in tin or glass. MRS. EDWARD PARKER. Page 63 DILL Pl( KLKS Wash cucumbers and split if large. Fill jar with cucumbers, placing £ little dill in both top and bottom of jar. Pour over them: 1 qt. vinegar, 3 qts. water, 1 cup salt, boiling hot. Place cans in boiling water as in cold packing, until the cucumbers change color, or just enough to heat thoroughly. ETHEL P. GREATHOUSE. 60EM SALAD 12 ears corn, 1 head cabbage, 6 mangoes, 6 stalks celery, 1 teaspoonful tumeric, 1 tablespoonful salt, 1 qt. vinegar, 1 cup sugar, mustard seed to suit taste. Cook 20 minutes after beginning to boil. Then can. MRS. O. Z. SMITH. SWEET CHFNK PICKLES 7 lbs. large cucumbers. Soak in brine (which will bear up an egg) for 3 days, then soak in clear water 3 days. Cut in chunks about 1 inch long and simmer (do not boil) for 2 hours in vinegar weakened half and to which alum size of walnut has been added. Drain and put in cans. Boil for 5 minutes: 3 lbs. sugar, 3 pints vinegar, 1 oz. celery seed, 1 oz. cinnamon bark, pour over pickles and seal. MRS. C. X. WIGGINTON, Oakland. 111. Page 64 Page 65 MISCELLANEOUS CAULIFLOWER ((reamed) Place cauliflower in salted water for one hour. Boil until tender in : ■■ .-!; salted water, put in dl8fa whole and pow OfWt .-'.'. u« e mad.- with MM tablespoon of butter, 1 heaping teaspoon flour, salt and pepper to taste, < no cup c^eam. When taking sauce from fire beat in the yolk of one egg. BXIA P. HOI'KI APPLE r HITTERS 1 cap flour, 1 egg, Vfe cup milk, 2 teaspoons baking powder, :*, or 4 chopped apples. Sift dry ingredients together, add beaten egg, beaten, then apples ami try in smoking fat like doughnuts. EVA WILIIOIT. APPLE FRITTERS 4 large apples, 1 tablespoon lemon juice, 2 tablespoons powdered sugar. Peel and core apples and cut into dices. Add sugar and lemon juice into plain fritter batter. Fry it light brown in deep fat. Drain and sprinkle with powdered sugar. Plain Batter — 1 cup flour, *4 teaspoon salt, 2-3 cup milk. 1^ tea- spoons baking powder, 1 egg. Sift dry ingredients together. Add egg and milk. Beat until smooth. BERTHA PIXXELL. ( RAJfBERRY JELLY 1 qt. cranberries, 1 cup water, 2 cups sugar. Pour water over cranberries and cook for a short time until berries burst open. Remove from fire, put through colander. Stir in sugar and Dut to cool, without re- heating. LUCILE P. HUTCHISOX. CHEESE SOUFFLE (Chafing Dish) % lb. cheese, 4 eggs, 1 cup milk, 2 tablespoons butter, 2 table- spoons flour, mustard, salt, and cayenne, a pinch of each. Make white sauce with milk, flour, salt, cayenne and mustard. Add to this the I eaten yolks of eggs, then the cheese cut in fine pieces. Beat white of egg to troth and add. Cover and allow to stand la minutes over hot water. MISS K. BISHOP. SAUCE FOR OYSTER COCKTAIL Ten dropi tobaaco sauce, % cup tomato catsup. 2 tablespoons horse radish, juice of one lemon. Drain all juice off oysters and salt them. Pour on dressing when ready to serve. Serve twelve people. K \THKY.\ X. WILHOIT. SAUTE BANAK \s Remove skips, cut in halves "lengthwise and crosswise. Dredge with flour. Saute in butter. Drain and sprinkle with pov.d. red BOgar. Mav be served at luncheons. LBLLA L0VEELBB8. CHEESE CROQUETTES 8 tablespoons butter. l cup mild cheeae, cut In small cubes. *4 cup milk. yolks of 2 eggs. % CUp grated gruvre cheeae, salt and p tpper, i" c cayenne. Method: Make a thick white sauce, using batter, flour and milk, add yolk: of egp;s without first beating, and stir until well mixed; then add grated ■ soon as cheeae melts remove from fire end li in cheeae cuben and season with salt, pepp r and cayenne. Spread in a "w pan and COOl. Turn <.:> a board, cut in small squares or strps. dip in crumbs, egs end crumbs again, fry in deep fat. and drain on brown paper, s.rve for b cheese course. ZBLLAB BLBB8ING. Page 66 \l 4#ru*P& UU~ •?&sUA4rfL, ■ ^z^/j^^s-t-C I " Page 67 o. w. vande:vante:r Restaurant and Confectionary Telephone 194 Kansas, Illinois Farms and Town Property In this and adjoining Counties. Five percent money on farm loans. L. s. PHIPPS Page 68 Do You Know That the Community oi Kansas— HAS a reputation second to none for prize win- ners at the greatest Fat Stock Show in the world. HAS more prime beef on the market every year than any other community in the Corn Belt. HAS more pure bred hogs than any other com- munity that we know. HAS long been famous for its draft horses and good mules. WAS the first town in the Middle West to oil the streets. WAS one of the very first to gravel its roads. HAS modern, well - equipped, comfortable churches; warm in winter, cool in summer. HAS schools that get results. Our young men and young women make good. HAS two National banks which are sound, safe and secure. KANSAS is the best town, in the best com- munity, in the best state, in the United States— the whole world. Farmers National Bank Page 69 H. C. PHIPPS (£l CO. Hardware, Furniture and Implements Stoves, Pumps and Paints ashmore:, : : ; ILLINOIS Dry Goods and Shoes Munsingwear DR. R R.WOODS Allen A Black Cat Hosiery Ball Band Rubber Footwear Dentist Auto Brand Overalls and Shirts 8 to 12 a. m. at 1 to 5 p. m. Pinnell &. Hutton KANSAS, ILLINOIS Phone 200 F. M. VICKREY, Local Buyer for To/)e Wadley Company Wholesale Dealer in POULTRY -:- EGGS <- BUTTER CASH FOR CREAM Highest Prices Paid Phone 41 Kansas, Illinois Page 70 Hopkins Richelieu Store FOREIGN AND DOMESTIC FANCY GROCERIES The House of Quality Always Dependable We Sell Service and Satisfaction — Anyone Can Sell Price POINTERS ON COFFEE And How to Make It Compiled from information developed in experimental work at the Coffee Research department at the Massachusetts Institute of Technol- ogy. So many different elements are a part of "A Choice Cup of Cof- fee." It is worth while to mention a few of the most essential. Cheap or low priced Coffee is always of the inferior grades, and is expensive at any price. Be sure the coffee you buy has been verv recently roasted, and de- mand of your dealer that it be fresh ground or steel cut, for as soon as the coffee bean is broken it begins to lose all the Good qualities coffee possesses. Never guess. Measure or weigh. Never allow coffee to boil. Use coffee grounds but once. Use a porcelain lined vessel when possible; never one, however, when enamel is cracked or broken, for coffee coming in contact with most metals will have a metal taste. Making Coffee in One Gallon Units There are 16 average size cups to the gallon of liquid. In measur- ing the water allow 1 cup to the gallon for evaporation. In each gallon of water use 7 ounces, of coffee tjround reasonably fine. Place your coffee in muslin bag which must be large enough to allow free circu- lation of water through the coffee. When water in vessel comes to brisk boiling point move to back of stove where boiling ceases, but keep hot Insert your bag of coffee and keep submerged and stirring for at least 3 minutes. You can tell by color and taste when you have the desired strength, remove your bag of grounds from the vessel. Your coffee is made. Keep it hot. If you wish to serve a hundred cups, base your figures on the above proportions. CAUTION — If you see you are running short, make a fresh batqh. Never add more water if you wish to maintain your reputation as a good coffee maker. Page yi PASTIME THEATRE KANSAS, ILLINOIS This theatre is for the entertainment of you and your friends. You will find our programs composed of the Best pictures produced, and shown at Popular prices. Watch for, and save for reference, the Pro- gram announcements each week. Your entertainment and satisfaction is a pleas- ure to us. We appreciate your Patronage. CHAS. KIRCHNE1R Kansas, Illinois Dealer in Lumber and Building Material We try to please you, for we want satisfied customers. Prices always right. Quality good. Page J2 Extract Vanilla Special (P. D. & Co.) Especially adapted for flavoring Ice Creams, Ices, Cakes, Candies, Custards, etc. Con- tains no artificial color or flavor. Gildersleeve Drug Co. Flavoring Extracts-Olive Oil-Pure Fruit Colors Hardware, Stoves, Ranges, Furniture Rugs and Linoleum, Silverware, Pyrex Glassware. Agents for Maytag Multi Motor and Electric Washers Copper Clad and Majestic Ranges Goodrich and Goodyear Auto Casings and Tubes Sherwin-Williams Paints, Oils and Varnishes 'NQe. are \>vev&Te& \o s\x^\u. uout xjaaxAs — Ve\ us s\voxd uou W. W. BARR & SONS Phones: Hall, 57; Mutual, 31 Kansas, Illinois Page 73 C. H. BANE KANSAS ILLINOIS WRITES Fire Salesmen's Sample Lightning Ocean and Inland Windstorm and Marine Tornado Leasehold and Im- Automobile provements Sprinkler Leakage Riot, Civil Commo- Water Damage tion and Invasion Rain Life Hail Accident Snow Health Earthquake All Live Stock, in- Radium (all risks) cluding Hogs and Explosion Dogs Rents and Rental Compensation Values Liability Profits and Commis- Property Damage sions Security Bonds Use and Occupancy Boiler Safety Mail Package Elecrtic Motors Tourist Floater Plate Glass Trip Transit Holdup Transportation Floater Burglary And various other kindred lines of INSURANCE REAL ESTATE and LOANS Page 74 Strictly First-Class Work Done by CHARLESTON CLEANERS AND DYERS Raymond Westenbarger, Prop. Our new plant is the most modern and best equipped in Eastern Illinois Phone 404, Charleston, Illinois Gwendolyn Fritts, Local Representative. Phone 211 FORBES Page 75 Page 76 ii '^"9 ♦ ♦ ♦ ■♦♦♦♦♦ 4 ♦ ♦♦♦♦♦ ,j + ♦ ♦ ♦ ♦ ♦ ♦ £ ♦ ♦ ♦ > ♦ + ♦ + + + + ♦ ♦•♦♦♦ ♦ ♦ ♦ ♦ ♦ ♦ .♦ ♦ ♦ ♦ ♦♦♦♦♦ # • ♦ (h, ♦ ♦ ♦ ♦ ♦ ♦ ♦