Originally published c. 1923

February 9, 1921. Ladies of the Fairplay Aide.  Source: Wilbur Lewis

MOCK OYSTER SOUP. Mrs. Gibson.

Boil one large potato, mash fine in one pint of potato water, add one pint of milk and season with salt and butter. Shred a small box of sardines, boil up and serve.

RICE MILK SOUP. Mrs. L. Almgren.

After one quart of milk has come to a boil add one-third cup of rice. Cook in double boiler until done and season to suit the taste.

CORN SOUP.

Boil one can of corn in one quart of water twenty minutes, strain, add one pint of milk, butter, pepper and salt to taste; thicken with corn starch.

CELERY SOUP.

Cook two cups of chopped celery, two slices of onion, cayenne and celery salt in one quart of water until celery is tender. To this mixture add two cups of rich milk, four tablespoons of butter, teaspoon salt and two tablespoons of flour. Cook five minutes and serve.

BAKED BEAN SOUP.

Cook two cups of baked beans in two cups water for ten minutes; press through a sieve. Cook two tablespoons onion in four tablespoons of butter for five minutes; add two tablespoons flour; salt, pepper and celery salt. When well mixed add two cups of tomatoes or several tablespoons tomato catsup, cook ten minutes, strain and add to bean mixture and serve. If beans are sweet add one or two teaspoons of lemon juice or vinegar. Just before serving add two tablespoons chopped pickles.

EGG SOUP. Mrs. L. Almgren.

Let one pint of milk come to a boil; add a pinch of salt, one teaspoon of melted butter, and the beaten yolks of two eggs. Beat the whites to a stiff froth, drop by spoonfuls into the soup, turn the floats once in the milk and serve at once.

BROTH SOUP. Mrs. L. Almgren.

Heat one quart of prepared broth and season with salt, pepper and parsley. Fry two heaping cups of diced bread in butter until a light brown, add to the boiling soup and serve at once.

BARLEY SOUP. Mrs. A. Hyndman.

Let a good sized soup bone simmer on the stove for one day. The following morning remove all grease; add two cups barley, tomatoes, good sized onion and season with salt, celery salt and pepper.

GERMAN NOODLES FOR SOUP. Mrs. J. F. Adler.

Sift one cup of flour into bowl; make cavity in the middle and break in two eggs, make dough stiff enough to roll, but not too stiff. Roll with rolling pin as thin as possible and let dry about half an hour or until it does not adhere to hand, then fold and cut as fine as hair and cook in chicken soup.

CREAM OF PEA SOUP. Bernice Rill.

Peas that are left over or are too old to serve otherwise may he used for soup. If dried peas they should be soaked until soft, then cooked and put through a sieve, leaving the water with them; for one quart of milk use one-half to one cup of dried peas. Let milk come to boil, add strained peas and seasoning.

BEAN CHILI. Mrs. George Teter.

Soak one pint of navy beans over night. In the morning cook them with one cup of chopped beef, salting while cooking. Ten minutes before serving add tomato sauce, chili pepper about one tablespoonful and as much water as you wish.

OYSTER CUPS. Mrs. C. A. Packer.

Make shells in gem pans of good rich pie crust and fill hot or cold with the following: Thicken with flour or corn starch one can of oysters and one can of mushrooms, season with salt, butter and pepper. Serve at once in the shells, on platter.

LOBSTER SALAD. Mrs. Ed Stephens.

Chop fine and mix together four cans lobster, twelve bunches celery, three-fourths head of cabbage, salt and pepper to taste. Mix well with mayonnaise dressing.

SALMON CROQUETTES. Mrs. E. Almgren.

Make a gravy of two tablespoons butter, four tablespoons flour and one pint hot milk or cream, seasoning with cayenne pepper, salt, lemon juice and celery salt. Add one can drained salmon from which the bones and skin have been removed. Beat with a fork. Take a spoonful at a time and roll in whipped egg, then in fine bread crumbs and fry in deep hot fat. Rinse the hands in water after each croquette so as not to get the crumbs in the egg.

OYSTER FRITTERS. Mrs. E. Almgren.

Chop one pint of oysters and stir into a thin batter made of one pint of milk, teaspoon baking powder, salt, pepper and flour to make it thin. Drop from spoon into hot lard or butter and fry a delicate brown.

OYSTER SALAD. Mrs. E. Almgren.

Remove one can of oysters from the liquid and chop, add, a handful of rolled crackers, four sour pickles chopped, the whites of four boiled eggs also chopped, salt and pepper to taste and add the yolks put through sifter and mixed with the following dressing: Boil until thick one-half cup vinegar, one-half cup sugar, yolks of four eggs and one-fourth teaspoon mustard; add one-half cup of good cream.

OYSTER SHORT CAKE. Mrs. B. B. Green.

Make a rich biscuit dough. Split open, spread with hot butter and creamed oysters to which a beaten egg has been added just before they were removed from the fire. Serve at once.

FRIED OYSTERS. Mrs. Barlow.

Pat the oysters dry on a cloth, roll in corn meal, drop in hot lard and cook until brown.

COD FISH BALLS.

Take a pint each of mashed potatoes and cooked cod fish picked fine. Add the beaten yolks of two eggs, two tablespoons butter, salt and pepper to taste. Beat the mixture well and make into balls. Dip into beaten egg, then into cracker dust or fine bread crumbs and fry in hot fat.

SCALLOPED SALMON.

One can of salmon picked fine, all bones removed. Add two eggs, one-half cup bread crumbs, two tablespoons butter, pepper and salt and one-third to one-half cup water. Beat and pour into greased baking dish and bake one-half hour.

CREAMFD CHICKEN. Mrs. W. H. Hyndman.

Boil until tender a plump chicken; when cold remove the meat and cut into little squares. Make a rich cream dressing, season with salt and pepper; while on the stove add the chicken, the yolks of two eggs, a cup of chopped mushrooms and a little parsley. Cook one minute and serve.

FRIED CHICKEN. Mrs. George Teter.

Prepare the chicken the night before and let get cold. When ready to get meal flour each piece of chicken after having salted it. Put into the skillet one-third cup of butter one-third cup of bacon or ham grease. When smoking hot lay the pieces of chicken in it, pepper, using also a pinch of red pepper, cover and cook slowly for one hour on the back of the stove. Turn once while cooking.

CHICKEN SALAD. Mrs. B. B. Green.

Mince the meat from one boiled chicken and mix with three bunches of diced celery, a cup of chopped nuts and a pound of white grapes which have been seeded. Boil together one-half cup of vinegar, one cup of the chicken stock, two tablespoons sugar, salt, pepper and a little cayenne pepper, the juice of one lemon; just before removing from stove add two beaten eggs. Mix with the chicken and if the salad is not moist enough add sweet cream. Serve cold.

SALMON LOAF. Mrs. Dudley.

Can salmon, tablespoon butter, half teaspoon salt, half cup milk, one egg, four crackers, mix together, make in loaf and bake in pan with half cup milk and lump of butter.

OYSTER COCKTAIL. Mrs. F. A. Weber.

Mix together strained juice of half a lemon, half teaspoon vinegar, eight drops Tabasco sauce, half teaspoon horse radish, half teaspoon catsup; add eight oysters and let stand five minutes. Chill glasses and serve, using small oysters.

COCKTAIL FOR TWELVE.

Seven teaspoons each horse radish and vinegar, ten of lemon juice, one of Tabasco sauce, salt to taste, one quart oysters.

SALMON TURBET. Mrs. J. P. Buyer.

One pint of milk, two tablespoons of flour stirred in cold milk, one small onion, salt and pepper to taste, a large can of salmon, using the oil too, bread or cracker crumbs on top. Bake in baking dish half hour.

CHESTNUT DRESSING. Mrs. C. A. Packer.

One cup chestnuts, two teaspoons butter, teaspoon salt, speck cayenne pepper, cup bread crumbs, tablespoon Snowdrift. Blanch and boil chestnuts; mash and add teaspoon butter, salt and pepper. Add the Snowdrift melted to the bread crumbs and add the seasoned chestnuts.

DRESSING. Bernice Hill.

Half pint cracker crumbs, half cup bread crumbs, fourth cup melted butter, fourth teaspoon salt, eighth teaspoon pepper, few drops onion juice, fourth cup boiling water. Mix in order given and bake.

CHICKEN HOLLANDAISE. Bernice Hill.

One and one-half teaspoons butter, teaspoon onion chopped finely, two teaspoons corn starch, cup chicken stock, teaspoon lemon juice, third cup- finely chopped celery, fourth teaspoon salt, few grains paprika, cup cold cooked chicken. Mix melted butter, and onion, add corn starch gradually, then lemon juice, celery salt, paprika and chicken. When well heated add yolk of egg slightly beaten. Serve with graham toast.

FISH BALLS. Bernice Hill.

One cup raw fish, one teaspoon butter, fourth teaspoon salt, pint potatoes; one egg well beaten. Wash and pick over fish into small bits. Pare potatoes and cut in small pieces, place potatoes and fish in stew pan, cover with boiling water and let boil twenty five minutes or until potatoes are soft. Drain off water, mash and beat very light, add butter and pepper and when slightly cooled add egg and more salt if necessary. Shape into balls, dip in bread crumbs and fry in deep fat or sauté in butter.

BEEF OR VEAL LOAF. Mrs. Stephens.

Grind three pounds of round steak and one pound of pork, salt and pepper to taste; to this add twelve ground crackers, three eggs and milk to make moist enough to shape into a loaf. Bake in medium oven.

PRESSED BEEF. Mrs. V. B. Ayers.

Take a shank of beef and cook until the meat can be easily removed from the bone. Pull the meat to pieces and pour over it some of the liquid which has been cooked down, put into bowl with heavy weight on top. When cool turn out and slice for serving. If four fresh pig hocks can be had to boil with same the meat will be richer.

LIVER PUDDING. Mrs. E. Almgren.

Grind half a beef liver and add one pint finely ground or rolled dry bread, one pint ground suet, salt, pepper, nutmeg and a handful of currants, five eggs and a few spoonfuls of cream. Stir well and bake in greased pudding form one hour. Serve with sauce. Sauce—Melt a piece of butter in sauce pan and add two tablespoons flour, mix well and pour over it enough hot water to make a sauce as thick as liked. Add some cleaned currants and cook until the currants are soft. Add syrup and vinegar to make a sweet, sour taste.

JUGGED RABBIT. Mrs. Gibson.

One or two rabbits, one onion, two bay leaves, three cloves, half a dozen allspice, one tablespoon salt, half a teaspoon pepper, half cup butter and four tablespoons of flour. Cut the rabbit ready to serve, roll in flour. Put the butter in a frying pan and when it is hot put in the rabbit. Brown well on both sides, then remove to a stew pan, put what flour is left into the frying pan, add three cups of water, cook ten minutes and pour over the rabbit in the stew pan, add the spices, salt, pepper and the onion uncut, cover closely and let simmer until done. Serve with a dish of boiled rice.

HEAD CHEESE. Mrs. L. Almgren.

Cleanse thoroughly a hog’s or calf’s head; boil until the meat falls from the bone. Skim the meat out of the broth. Wet a large cloth in cold water and spread over a bowl. Press down to line the bowl as even as possible, using the center of the cloth. If the hog’s head is used remove the skin and spread around the sides and in the bottom of the bowl. Salt and pepper well. Cut off a piece of the meat and chop (not too fine), salt and pepper, repeat until all the meat has been used, being careful to remove all glands, blood clots, the eye-ball, etc. Cover with the skin and tie all in the cloth with a strong string, being careful to make cheese s round as possible. Lay between two boards and press.

ROAST BEEF HEART. Mrs. F. A. Weber.

Wash a beef heart, salt and pepper the inside according to taste. Take three medium sized boiled potatoes and three onions, chop fine and mash the potatoes and onions together with a little butter, salt and pepper. Press all into heart that you can and put any that is left on top. Roast in roaster one and one-half hours with a little beef or lard.

ROAST BEEF HEART NO. 2. Mrs. L, Almgren.

Split a beef heart, wash and remove all fibers from the inside, rub with salt and rinse again. Fill with a dressing made as follows: Moisten stale bread in sweet milk, add butter pepper and salt. Stuff the heart, sew it up and roast.

MEAT BALLS. Mrs. L. Almgren.

Put one-half pound of raw beef and one pound pork through a meat grinder and season with salt, pepper and onions. Form into balls and fry in hot lard or drippings.

VEAL LOAF. Mrs. A. Hyndman.

Two and one-half pounds veal ground fine, one egg, salt, pepper to taste, one-fourth bulk grape nuts or bread crumbs, half cup cream, little celery seed. Mould all together and bake in water, basting frequently. When thoroughly done, about forty- five minutes, thicken gravy and add teaspoon tomato sauce or catsup and small quantity Lee & Perrin’s sauce. Serve gravy in gravy boat.

COOKING AN OLD RABBIT. Mrs. Zimpleman.

Clean and cut in small pieces, roll in flour and fry brown in butter and bacon fat. When nice and brown add water enough to simmer, one bay leaf, a little onion, salt and pepper to taste and curry powder. Simmer until thoroughly done.

MOCK DUCK.

Make a stuffing of bread crumbs as you would for a fowl and roll in a beefsteak. Bake in a hot oven. Place a few slices of pork or bacon on top. Bake half an hour.

BEEF LOAF. Mrs. Cynthia Garo.

Grind two pounds of round beefsteak, add one-half cup bread crumbs, one egg, salt and pepper, and milk to make moist enough to mold into loaf to bake. Sauce—Thicken one cup strained tomatoes with flour, add butter the size of a walnut, salt and pepper; boil and serve hot on loaf.

FRIED PIG’S FEET. Lena Boyer.

Roll the pig’s feet in egg, then in cracker crumbs and fry brown.

HEAD CHEESE. Lena Boyer.

Soak a cleaned pig’s head in salt water over night, cook until tender. When cooked pour liquid off and strain through a cloth. Let cool and skim off the grease. Cut meat fine, add liquid and put on the stove with tablespoon salt, tablespoon red pepper, tablespoon allspice, half a cup of vinegar and three lemons. Let all cook, then pour into molds.

POT ROAST. Mrs. George Teter.

Put a piece of beef to boil into a kettle, salt and pepper. Allow to become almost dry, then add a little water, repeating this until meat is tender, then let brown down, leaving just enough water for gravy. Remove meat and make a brown gravy.

STUFFED TOMATOES. Bernice Hill.

Select tomatoes which are not bruised. Remove a piece about one inch in diameter from the blossom end and take out seeds, removing as little pulp as possible. Cook one cup of rice in one quart of stock, season with one-half green pepper and when it is almost tender add one-half cup butter, mix very carefully so as not to break the grain of the rice. Fill tomato shells, put covers back on and brush over with olive oil or melted butter. Bake half an hour in moderate oven.

TOMATO SAUCE. Bernice Hill.

Two cups tomato pulp, two tablespoons sugar, cook until tomatoes are tender, put through strainer and use the liquid and tablespoon butter and same of flour for sauce.

BOILED CAULIFLOWER. Mrs. Ed Stephens.

Trim clean head nice cauliflower and cook in salt water half hour or until tender, take out, drain, break apart and arrange in dish in which it is to be served. Season with salt and pepper and pour melted butter over it.

CABBAGE COOKEI) IN MILK. Mrs. Ed Stephens.

Chop one-half head of cabbage fine, put in stew pan, cover with water and cook until tender, drain off water, add milk to nearly cover cabbage, add lump butter, salt and pepper to taste and let simmer in milk ten or fifteen minutes.

BOSTON BAKED BEANS. Mrs. F. A. Weber.

One and one-half quarts white beans soaked over night in luke warm water, one pound salt pork cut in small pieces, tablespoon prepared mustard, tablespoon brown sugar, two tablespoons molasses, salt and pepper to taste, three cups water. Bake in Savory roaster for five hours.

TOMATO SAUCE. Mrs. O. M. Yocum.

Three cups of tomatoes, four teaspoons butter, same of flour, same of cloves, teaspoon salt, two sliced onions, teaspoon pepper. Cook the tomatoes, onion and cloves fifteen minutes, then strain. Heat the butter and flour together, add the strained tomato, cook until thick, add seasoning and serve.

FRIED EGG PLANT.

Peel, slice and cook in boiling salted water for ten minutes. Remove, drain, roll in egg and bread crumbs and fry in hot fat.

CABBAGE WITH CREAM. Mrs. F. A. Weber.

Slice fine a small head of cabbage. Mix two tablespoons sweet or sour cream, tablespoon each sugar and vinegar, pinch salt, put cabbage and all in deep vessel and stir rapidly several minutes. Serve.

MASHED POTATOES.

Cook potatoes until done, drain off water and dry out, mash until all lumps are out, add half cup hot cream and little salt and beat until light and fluffy.

COOKED TOMATOES. Mrs. George Teter.

Peel and slice a quart of tomatoes, cook an hour, add salt, pepper, cup light bread crumbs, just before serving add cup good cream, stir until smooth.

ESCALLOPED POTATOES.

Slice potatoes and put layer in buttered milk pan, salt and pepper, put another layer of potatoes seasoned and so on until pan is full. Cover with new milk and bake two hours. A little while before they are done add good sized lump of butter and half cup cream. If one likes them thickened sprinkle little flour over each layer as it is put in the pan. Keep pan covered.

BAKED TOMATOES.

Use good ripe tomatoes, cut out the core, salt and pepper and bake one hour.

CAULIFLOWER A LA GRATIN. Mrs. J. Oppenheim.

Clean and prepare a head of cauliflower, let stand in salt water one hour. Remove and boil whole until tender, place in buttered casserole, place pieces of butter over top, sprinkle grated cheese over all and brown in quick oven.

BAKED CABBAGE. Mrs. Hill.

Cut a medium sized head of cabbage into small pieces, soak in cold water an hour, drain, cover with boiling water and boil one hour, drain and pour on the following: Tablespoon butter, tablespoon flour, cup sweet milk, salt and pepper to taste, put in a baking dish, cover with bread crumbs and bake an hour.

BOILED CABBAGE. Mrs. George Teter.

Chop fine one head cabbage and cook until tender, seasoning with salt and pepper. In the pan in which you have fried beef steak mix flour with the grease and into this put your cabbage with a little of the liquid. Stir well and serve at once.

MEXICAN DiSH. Mrs. A. Hyndman.

One pound cheese, package spaghetti, can tomatoes, half pound bacon cut in dice shape. Season with red pepper and onion. Bake one and one-half hours without having first cooked the spaghetti.

CHEESE SOUFFLE. Mrs. C. A. Packer.

One-fourth pound grated cheese, cup scalded milk, two table spoons butter, one-eighth teaspoon pepper, three tablespoons flour four eggs, half teaspoon salt. Beat the eggs, yolks and whites separately. Make a white sauce from milk, butter and flour and grated cheese, salt and pepper; let cool, then fold in the beaten whites of the eggs. Put in a greased pan and bake from ten to fifteen minutes. Serve immediately.

WELSh RAREBiT. Mrs. C. A. Packer.

One pound broken cheese, one egg yolk, two tablespoons butter, half teaspoon salt, speck cayenne pepper, one-eighth teaspoon mustard, fourth cup milk or ale, half teaspoon Worcestershire sauce. Mix butter in chafing dish, add cheese in small pieces and seasoning; as it melts add milk or ale, stirring constantly. When smooth add the beaten yolk. Spread on toast and serve immediately.

NUT AND CHEESE RELish. Bernice Hill.

One package cream cheese, tablespoon whipped cream, cup finely chopped nuts, speck red pepper and salt. Mix whipped cream and cheese until well blended; add other materials in order given. Roll into balls size of small marbles. Remove to cold place and decorate dish with parsley. Serve with salad.

MACARONI ITALIAN STYLE. Mrs. W. A. Hyndman.

Twenty-five cents worth beef to stew, one-half box macaroni, one-fourth pound Polamason cheese, one bay leaf, three whole cloves, three whole allspice, garlic as desired, can of tomatoes, medium sized onion. Stew beef until tender and brown with the seasonings. When brown sprinkle 4ablespoon flour over meat; put in tomatoes and onion and set on back of stove to simmer for a couple of hours. Cook macaroni in another pan, when ready to serve line platter with macaroni, pour meat over it and. grated cheese over all. Enough for twelve.

SCRAMBLED EGGS. Mrs. Gibson.

Beat four eggs very slightly with a fork; add half teaspoon salt, little pepper and half a cup off rich milk. Turn into buttered frying pan over a moderate heat. When firm they are ready to serve. Keep the pan covered.

EGG NOODLES. Mrs. V. B. Ayers.

Use as many eggs as desired, salt to taste, add flour to make stiff enough to roll. Roll as thin as possible, leave on board until partially dry, dust with flour and roll together tightly and cut in thin strips. Boil one-half hour in beef or chicken stock.

GERMAN NOODLES WITH DUTCH CHEESE. Mrs. J. F. Adler.

Make noodles about half an inch wide, cook in boiling water about ten minutes, drain off the water and pour cold water through them. This will prevent the pieces adhering to each other. Mix noodles with milk, Dutch cheese, a little salt and butter and cook a few minutes on top of stove, then brown in oven.

GOLDENROD EGGS. Mrs. C. P. Link.

Boil hard as many eggs as desired; make a rich cream dressing and into this put the chopped whites of these hard boiled eggs; have a platter filled with toast and over this toast pour this mixture, then press the yolks of the eggs through a potato ricer or strainer and top the cream mixture with this. Serve hot.

BEET SALAD. Mrs. E. Almgren.

One can sweet beets chopped one and one-half cups chopped walnuts. Dressing: Three eggs, three tablespoons butter, eight tablespoons vinegar, three scant teaspoons sugar, pepper, salt, and mustard to taste, let come to a boil, strain through a sieve, pour over beets and nuts and serve.

MACARONi SALAD. Mrs.: Gibson.

Two cups cooked macaroni, one cup cabbage or celery, small onion, two hard boiled eggs, ten cents worth of olives. Chop all fine and cover with mayonnaise dressing.

FRUIT SALAD. Mrs. Dudley.

Two packages Bromangelon or Jell-O dissolved in two pints of boiling water. When beginning to congeal add three oranges, three bananas, one-half can sliced pineapple, half pound chopped nuts. Slice fruit and with two forks fold in fruit and nuts. Put in cold place to set. One-half cup sugar may be added to the fruit if it is desired to have it sweet.

ORANGE AND NUT SALAD. Mrs. C. A. Packer.

Remove the pulp from four large oranges, cut each in eighths and divide these in halves. Marinate with French dressing. Marinate an equal quantity of English walnuts, using the halves, toss together lightly with a fork and arrange each portion in nests of lettuce heart leaves, sprinkle with finely chopped hearts of crisp celery and mask with mayonnaise.

NUT AND APPLE SALAD. Mrs. Remington.

Slice apples and break the nuts, mix with the following dressing and serve on lettuce leaves.

Dressing: Teaspoon salt, same of mustard, two teaspoons flour, two of powdered sugar, one of butter, yolk of one egg, third cup vinegar or lemon juice, half cup cream, little pepper. Mix dry ingredients, add beaten yolk, heat vinegar and pour over egg mixture, stirring constantly. Cook until thick and add butter. When cool add cream.

POTATO SALAD. Mrs. George Teter.

Boil half dozen large potatoes in their jackets. When cold peel and slice with a good sized onion and pour over them the following dressing: Heat two-thirds cup vinegar and one-half cup sugar, and add three well beaten eggs, tablespoon flour, teaspoon mustard and salt to taste. Cook until thick and when cool add one cup whipped cream.

SIMPLE MAYONNAISE DRESSING. Mrs. A. Hyndman.

One egg, not quite teaspoon mustard, four teaspoons sugar, three of flour, half cup vinegar, half cup water, cup milk or cream. Add oil if desired. Stir all the time unless double boiler is used.

SALAD DRESSING. Mrs. A. W. Brent.

One cup vinegar, half cup sugar, six eggs, cup cream, sweet or sour, tablespoon cornstarch, fourth teaspoon mustard, teaspoon salt, pinch cayenne. Mix cornstarch, sugar, salt, mustard and cayenne, add vinegar, put in double boiler and heat. Mix eggs and cream, pour into vinegar, cook till thick. Add whipped cream when ready to use.

APPLE SALAD. Mrs. E. N. Barlow.

One bunch celery, four good apples, cup sweet milk, tablespoon flour, one egg, teaspoon vinegar, same of sugar, same of mustard, salt and pepper to taste. Chop apples and celery very fine, take the milk and add the flour, mix until smooth. To the egg add the vinegar, sugar, mustard, salt and pepper. Put on in double boiler and cook.

WALDORF SALAD. Mrs. M. I. O’Mailia.

Chop celery, nuts and apples, top with rich mayonnaise and serve on lettuce leaves. -

FRUIT SALAD.

Soak one box gelatin in one cup of cold water; dissolve with half cup hot water. Add one can sliced peaches, can grated pineapple, pint cherries, three bananas sliced very fine, juice of two lemons and of two oranges. Set in cool place until it hardens and serve with whipped cream.

CABBAGE SALAD. Mrs. George Teter.

Shred one large, firm head of cabbage, let stand in cold water for some time, remove and dry between towels, salt well and use a dressing made as for potato salad, using yolks of eggs and more cream. Whip one cup of cream and pour over cabbage after it is mixed with the dressing.

CHERRY SALAD.

Remove the stones from canned white cherries and in their place put a quarter of an English walnut. Cover with mayonnaise.

PEA SALAD.

Mix peas, celery add nuts with mayonnaise and serve on lettuce leaves.

CABBAGE AND GRAPE SALAD.

Mix chopped cabbage, white grapes and nuts with mayonnaise.

DRESSING FOR FRUIT SALAD. Mrs. A. W. Brent.

Two eggs, six teaspoons sugar, heaping teaspoon flour, teaspoon butter, cup vinegar. Beat egg real light. Mix flour and sugar. Heat vinegar and butter (not too hot). Beat egg into flour and sugar; pour vinegar, stir constantly till thick. When ready to use add whipped cream.

POTATO AND BACON SALAD.

Three or four potatoes, four slices bacon, half cup vinegar, three onions. Cut bacon in dice and fry slowly; boil potatoes and cut in small slices; slice onions and put in salad dish with alternate layers of hot potatoes with salt and pepper. Heat vinegar and pour all over the bacon hot.

VEGETABLE SALAD. Mrs. Cynthia Garo.

One can of string beans strained, half dozen table onions, half dozen radishes sliced or diced. Season with salt, pepper and vinegar.

PARSNIP FRITTERS. Mrs. E. Almgren.

Pare and boil three large parsnips in salted water until tender; mash and add one cup flour, cup sweet milk, teaspoon baking powder, egg well beaten. Mix well and fry.

SWEET POTATO AND NUT CROQUETTES. Mrs. C. A. Parker.

Bake six medium sized potatoes. When tender break open, scoop out the pulp and force through a potato ricer. To two cups potatoes add one teaspoon salt, three tablespoons butter, egg slightly beaten, one-fourth cup blanched almonds chopped or English walnuts and sufficient hot cream or milk to moisten the mixture. Shape into balls, roll in cracker crumbs, egg and crumbs and fry in deep hot fat; drain on brown paper. These can be made apple shape, using a clove in one end, making a slight depression for this, the blossom end, and using a sprig of parsley for the stem.

APPLE FRITTERS. Mrs. L. Almgren.

One cup sweet milk, two eggs, little salt, teaspoon baking powder, and flour enough to make a batter stiff enough to drop from spoon. Chop two apples fine and mix with batter. Fry in hot lard. Serve with powdered sugar or sauce.

APPLE FRITTERS.

Core and pare apples and cut in thin slices. Mix one-fourth cup sugar and four tablespoons lemon juice and let apples stand in this mixture one hour; dip in fritter batter and fry in hot fat; drain on brown paper and sprinkle with powdered sugar.

FRITTER BATTER.

One cup flour, two tablespoons sugar, half teaspoon salt, grated rind of one lemon, two eggs, half cup milk, half teaspoon baking powder. Mix and sift dry ingredients; add beaten yolks, lemon rind and milk. Fold in the beaten whites of the eggs and add any kind of fruit.

MEAT CROQIJETTES.

To every pint of finely chopped meat, either roast beef or boiled veal or chicken, allow one-half pint of milk, one large tablespoon each butter, flour and chopped parsley, teaspoon each onion juice and salt. Pepper to taste. Put the milk on to boil in double boiler, rub the butter and flour to a smooth paste and stir into the boiling milk, stirring constantly until very thick; take from the fire, mix with the meat and add seasonings and cool. When cool form into cone shaped croquettes, dip in eggs, then in bread crumbs and fry in hot fat. These may be warmed over by placing them on soft paper and putting in oven until hot.

RICE FRITTERS.

Cook one cup rice until tender, add two beaten eggs, two tablespoons flour, two of sugar, little salt. Drop by spoonful into hot lard and fry. Serve with maple syrup or fruit jam for breakfast or lunch.

BREAD. Mrs. Harry Moyer.

First, make the “starter.” Make this a day or two before you intend to bake, and then always keep a good cupful in a half gallon fruit jar, with which to start the yeast next time. To make this starter cook three small potatoes, mash and add three-fourths cake of yeast foam which has been soaked. This should make a good cupful in all.

When ready to bake, cook three potatoes size of large egg, mash, add two tablespoons sugar and enough water to fill the jar two inches from top, using lukewarm water. Put lid on jar and set in warm place. Make this at noon and stiffen the bread at night, using one pint of the yeast and one and one-half pints of warm water, handful of salt, two handfuls of sugar, and large size of egg. Knead very stiff. Work down once or twice in morning before putting in pan.

WHOLE WHEAT BREAD. Mrs. Dudley.

Make the sponge as usual with white flour. Mix stiff with whole wheat flour. Let rise, knead and shape into loaves for baking. After baking rub loaves with melted butter.

GRAHAM GEMS. Mrs. Dudley.

Two tablespoons sugar and one tablespoon butter stirred together, add one cup sweet milk, one well beaten egg, teaspoon salt. Dissolve one teaspoon baking powder in tablespoon milk, add to the mixture. Add one and one-half cups graham flour, stir well and bake fifteen minutes in greased gem pans.

CORN BREAD. Mrs. George Teter.

Beat two eggs well and add one and one-half cups buttermilk, tablespoon sugar, teaspoon salt and thicken this with yellow corn meal. Into your baking pan put three tablespoons ham or bacon fat and get smoking hot, pour into corn bread mixture, stir quickly, then pour all into your hot baking pan and bake in quick oven. Use one and one-half teaspoons soda for leavening.

CORN BREAD. Mrs. E. N. Barlow.

Take one quart sweet milk, half teaspoon soda, teaspoon salt, and put on stove and let come to a boil; add corn meal enough to make stiff mush, cook a few minutes, have four eggs beaten very light and as soon as the mush is taken from fire add butter size of egg and the beaten eggs very slowly; stir all together, put in baking dish and bake in moderate oven from twenty to• thirty minutes. Serve with a spoon, using butter the same as for any bread.

BISCUITS. Mrs. E. N. Barlow.

One quart flour, two teaspoons baking powder, tablespoon salt, lard twice the size of egg, milk enough to make soft dough; roll to a thickness of one-half inch, cut out and bake in quick oven. Biscuits should not be worked hard and as little as possible.

CREAM BUNS. Mrs. H, N. Barlow.

Take one cup sweet milk and cream mixed, using equal parts of each, two eggs, tablespoon sugar, teaspoon salt, add flour enough to make fairly stiff batter. Beat the eggs very light and all together. Bake in gem pans.

CREAM MUFFINS. Lena Hall.

One pint of flour and half teaspoon soda and half teaspoon salt, teaspoon cream of tartar, yolks of two eggs beaten lightly, three- fourths cup sour cream, whites of two eggs beaten stiff. Mix soda, salt, cream of tartar with flour, then add beaten yolk, then the cream and fold in the whites lightly. Bake in gem pans and serve very hot.

RUSKS. Mrs. L. Almgren.

Three eggs, cup butter, cup cream, two teaspoons baking powder, small half cup sugar, some chopped nuts. Roll out and cut like biscuits. Bake in slow oven.

BROWN BREAD. Mrs. C. A. Wilkin.

One cup sour milk, half cup molasses, cup flour, one and three- fourths cups corn meal, teaspoonful soda and pinch of salt. Steam three hours. Is improved by adding a little cream.

COFFEE CAKE. Mrs. A. Hyndman.

Three cups bread dough, two eggs, three-fourths cup sugar, half cup butter, raisins, cinnamon, allspice, cloves. Let raise a good while. Just before placing in oven shake sugar and cinnamon over top. Bake in slow oven.

LIGHT ROLLS. Mrs. George Teter.

Make a good sponge, using yeast foam, set the sponge at night. In the morning, warm two quarts of sifted flour. Melt one-half cup butter, beat an egg and heat lukewarm some milk. Put one-fourth cup sugar into flour, add two tablespoons salt, milk, egg, melted butter and add to sponge and mix as you would light bread. When it has raised a many times as you would like roll to one-half inch thick, cut with biscuit cutter and dip in melted butter and double together. Let raise and bake in hot oven.

POPOVERS. Miss Bernice Hill.

One cup flour, one cup milk, half teaspoon salt, three eggs. Put flour and salt in bowl, beat eggs slightly and add milk to it gradually and stir this mixture into the flour. Beat thoroughly with a Dover egg beater, put in hot muffin pans, filling pans one-half full. Bake thirty minutes. Serve hot with butter or let get cold and fill with whipped cream or custard.

NUT BREAD.

One tablespoon melted butter, three of sugar, half cup molasses, two cups sour milk, one cup chopped English walnuts, two cups graham flour after sifting, one cup white flour, teaspoon baking powder, heaping teaspoon soda, salt. Bake slowly in one or two loaves.

WAFFLES. Mrs. Florence Carter.

One quart of flour sifted, teaspoon salt, heaping tablespoon butter worked into flour, sweet milk to make stiff batter. Beat five minutes; add two teaspoons baking powder, four eggs beaten separately, the whites folded in lastly.

BROWN BREAD. Mrs. A. V. Holliday.

One and one-half cups corn meal, one and one-half cups graham flour, three-fourths cup molasses, two cups sweet milk, teaspoon soda in boiling water, teaspoon salt. Steam two hours and bake a few minutes.

DOUGH CAKE. Mrs. S. M. Mackay.

One pint of bread dough when molding for the pans, put in bowl and add one cup sugar, two tablespoons butter, four well beaten eggs and beat until all are well blended, pour into a pan and stand in warm place for two hours, then bake in moderate oven for three-quarters of an hour. Floured currants may be added just before putting into the pan.

COFFEE CAKE. Lena Boyer.

Set sponge at night as you would for bread; in the morning add one cup of shortening, one cup of sugar, three eggs and flour enough to mix like cake. Let raise, then put in pans and sprinkle with sugar and cinnamon. Let raise again and bake half an hour.

BROWN BREAD. L. W. Walker

One cup sour milk, cup molasses, one and one-half cups corn meal, same of graham flour, teaspoon soda dissolved in two tablespoons boiling water, salt, steam three hours.

HAM AND EGG SANDWICHES. Mrs. J. K. Robertson.

Chop fine cold boiled ham and a half dozen hard boiled eggs, season with salt, pepper and celery seed if you can not get fresh celery. If the celery seed is used add chopped pickle. Mix with mayonnaise dressing.

Dressing: Yolks of two eggs, three tablespoons sugar, butter size of walnut, rub these together and add one half cup vinegar, cook in double boiler until thick, remove and add beaten whites of two eggs.

LIVER SANDWICHES. Mrs. R. Nethery.

Cook chicken livers in butter in covered saucepan until tender. If the chicken livers are not to be had young calf’s liver will do. Cool without covering to prevent drying out, run the liver through the grinder, mix to a paste with the gravy they were cooked in and season well. Spread between thin slices of bread.

SALMON SANDWICHES. Mrs. E. Almgren.

Remove all bits of bone and skin from the contents of a can of salmon, mash fine, add a well beaten egg, tablespoonful melted butter, two of cream, salt, pepper, mustard and lemon juice. Mix thoroughly and spread between thin slices of bread.

CHEESE AND OLIVE SANDWICHES. Mrs. E. Almgren.

Work cream cheese until smooth and creamy, add half the quantity of olives finely chopped, moisten with mayonnaise dressing. Season with salt and cayenne and spread between crackers.

JAYER SANDWICHES. Mrs. William Melville.

Remove the crusts from the sides of a white loaf of bread and from a loaf of graham. Cut the bread lengthwise, spread sparingly with butter, spreading the white with ground, cold boiled tongue that has been mixed with mayonnaise dressing. For the graham slices grind pimentos and cheese together and moisten with mayonnaise. Spread quite thickly. Place first light, then dark, until you have as many layers as you desire—four makes a nice size. Fold in a cloth and press under a light weight until ready to serve, then ice as you would cake. You will find them delicious and especially nice for parties.

THIPPED CREAM SANDWICHES.

Cut thin slices of graham bread into circles with a biscuit cutter and spread with butter. Fill them with whipped cream seasoned with salt and pepper.

HAM SANDWICHES. Mrs. C. P. Aicher.

Spread between thin slices of Boston brown bread this filling. Chop cold boiled ham very fine, with celery and sour pickles. Measure the meat—use half the amount of celery and one-quarter the measurement of pickles. Moisten with mayonnaise.

RAISIN AND PEANUT SANDWICHES.

Chop a teacup of seedless raisins and mix with half a teacup of prepared peanut butter. Spread between thin slices of graham or whole wheat bread.

CHICKEN SANDWICHES.

Mince any cold boiled or roasted chicken, put it into a sauce pan with gravy, or cream, enough to soften it, add a good piece of butter, salt, pepper, working it smooth while it is heating until it looks almost like paste, then spread on plate to cool. Spread between slices of buttered bread.

PIMENTO SANDWICHES. - Eula Smith.

Chop fine one can of pimentos. Chop fine mild cheese or use the soft cream cheese, mix. Butter very thin slices of bread and spread with the mixture. Cut the sandwiches in any desired shape.

OIL PICKLES. Mrs. A. Hyridman.

One hundred cucumbers one inch or more thick, quart of silver skinned onions, cup salt, one ounce of celery seed, one-fourth pound black mustard seed, teaspoon black pepper, pint olive oil. Slice onions and cucumbers and sprinkle with salt. Let stand over night. Wash in morning thoroughly. Mix spices, oil and pickles and put in jars. Fill jars with cold vinegar.

SPICED PEACHES. Mrs. B. N. Barlow.

Ten pounds peaches, preferably clings, five pounds sugar, one quart vinegar, one quart water, one ounce stick cinnamon broken into small pieces, one-half ounce cloves, put the cinnamon and cloves in a small bag together; place all in preserving kettle and cook until peaches can be easily pierced with a straw. Seal in Mason jars while hot. Pears and apples may be spiced in the same way and may be left whole or quartered.

CHILI SAUCE. Mrs. E. N. Barlow.

Twelve large, ripe tomatoes, two large onions, four, large green peppers cut in small pieces, four tablespoons C sugar, tablespoon salt, two cups vinegar, teaspoon cinnamon, half teaspoon cloves. Chop the onion fine, scald the tomatoes and remove the skins and cut them in quarters; place all in preserving kettle and simmer for about three hours. Seal in Mason jars while hot.

CHILI SAUCE. Mrs. Ed. Stephens.

Eighteen large, ripe tomatoes, six onions, ten tablespoons sugar, three tablespoons salt, five cups vinegar. Chop fine and cook one hour.

PICCALILLI. Mrs. S. T. Richards.

One peck of green tomatoes, four heads of cabbage, twelve cucumbers, twelve onions, four green peppers, three ounces mustard, one ounce mustard seed, ounce turmeric, two and one-half pounds dark brown sugar, six heads celery chopped, salt to taste, four red peppers chopped. Peel and slice cucumbers and let stand in salt water for two hours. Then mix all ingredients, chopping all, and cover with vinegar and cook until tender.

ORANGE MARMALADE. Mrs. A. Hyndman.

Six oranges, two or three lemons cut up flue. Add three cups cold water to one heaping cup of fruit, let stand twenty-four hours, then boil thirty minutes. Let stand twenty-four more hours. Add one cup sugar to one cup fruit and liquid and boil until it jells.

MINCE MEAT. Mrs. I. M. Clark.

Three bowls chopped meat, four bowls chopped apples, one and one-half bowls suet, two of raisins, one of molasses, one of vinegar, one of fruit syrup, one of cider; two of citron, three and one-half of sugar, five nutmegs, two tablespoons cloves, three of cinnamon, two of allspice, salt and lemon and vanilla if liked.

STUFFED MANGOES. Mrs. M. I. O’Mailia.

Remove tops from mangoes, scrape out seeds, and put mangoes in weak salt water for twenty-four hours. Chop cabbage, a few onions, green tomatoes, mix and put layer of this mixture in a jar, sprinkle with salt and put another layer of mixture and so on until jar is filled, cover with weight for twenty-four hours. Take mangoes from salt water, wipe dry and fill with this mixture after having drained it and add a few red peppers chopped fine and a little mustard seed. Tie on tops of mangoes, pack in jar and cover with cold vinegar. Horse radish leaves put on top will keep off the scum.

SWEET PICKLES WATERMELON. Mrs. B. B. Green.

Four cups vinegar, eight pounds sugar, four tablespoons cinnamon sticks, four tablespoons whole cloves. Cut the rind from the watermelon and cut into pieces about two inches square, cover with water and cook until tender. Boil sugar and vinegar ten minutes; add spices tied in bag, simmer until syrupy, about two hours; add melon and simmer an hour. Fill jars and seal.

RED CABBAGE PICKLE. Mrs. Hill.

Shave the cabbage fine, put into a stone jar a layer of cabbage and sprinkle each layer with salt, let remain two days, turning it over several times. Wash and put it back in the jar. Boil a pint of vinegar with a teaspoon of pepper corns, blade of mace and a dozen cloves and water to taste, pour over the cabbage. A few slices of cooked beets will improve the flavor. When cold cover tightly.

GRAPE JELLY. Mrs. Loomis Thompson.

When cooking grapes for jelly it improves them to put in a small sack of spices, cloves, cinnamon, etc.

FRUIT COBBLER. Mrs. C. A. Packer.

One cup flour, teaspoon baking powder, cup milk, pint can cherries, ha1f cup sugar, teaspoon melted butter, two well beaten eggs, teaspoon salt. Mix together smoothly the flour, milk and baking powder, add the juice of the cherries, sugar, and melted butter, then the beaten egg and the salt. Grease a baking dish, put the drained fruit in the bottom, pour mixture over it and bake in moderate oven half hour. Serve with sauce.

TAPIOCA CREAM. Mrs. Laura Graham.

Soak four tablespoons tapioca over night in water to cover. In the morning boil tapioca in one quart milk a few minutes; add two- thirds cup of sugar beaten with yolks of four eggs and a little salt. Flavor with lemon or vanilla. Beat the whites of the eggs stiff and put on top of pudding. Brown in oven and serve cold.

STRAWBERRY SHORTCAKE. Mrs. Gibson.

One quart of flour, two heaping teaspoons baking powder, tablespoon sugar, little salt, three tablespoons butter chopped into flour, cup of sweet milk, one egg; roll one-half inch thick, bake, split and butter. Cut berries in two, sugar them and spread thickly on cake.

Sauce: One-fourth cup butter, half CUP powdered sugar, half cup sweet cream. Mix butter and sugar, add cream slowly and beat all well.

MILK SHERBET. Mrs. S. T. Richards.

One quart milk and one pint sugar; when partly frozen add the juice and grated rind of two lemons and juice and grated rind of one orange and finish freezing. Very fine.

CHOCOLATE ICE CREAM. Mrs. Reberer.

Mix dry one and one-half cups sugar and four tablespoons sugar ‘cocoa. Add one-fourth cup water and boil till sugar is dissolved into this syrup pour one quart of cream and one quart milk, bring to boiling point; cool, flavor with vanilla and freeze. Fine.

ICE CREAM. Mrs. O’Brien.

One gallon milk, three pints cream, six teacups sugar, eight eggs. Beat the eggs, add sugar and milk and cook for five minutes. When cool add the cream and flavoring and freeze.

ICE CREAM. Mrs. R. Nethery.

This will make five gallons of ice cream. Eighteen eggs, nine cups sugar, four quarts cream, three gallons milk, four ounce bottle of vanilla. Beat the yolks of eggs, add the sugar and beat, then stir in one gallon of milk and set on stove until it becomes scalding hot, remove and let cool, then stir in the other two gallons of milk, then the four quarts of cream whipped and lastly the beaten whites and flavoring. Freeze.

ICE CREAM. Mrs. M. I. O’Mailia

One quart milk, one pint cream, three eggs, two scant cups sugar. Beat yolks of eggs, mix with sugar and milk and scald. Whip cream, beat whites of eggs, combine the two and mix with the first mixture; cool, flavor and freeze.

ORANGE ICE. Mrs. M. I. O’Mailia.

Four cups water, two cups sugar, two cups orange juice, one- fourth cup lemon juice, grated rind of two oranges. Make a syrup by boiling water and sugar twenty minutes, add lemon and orange juice, cool, strain and freeze.

BROMANGELON SHERBET. Mrs. Titmarsh.

Two quarts cream, three lemons, two packages Bromangelon, one strawberry and one raspberry, two cups sugar, small teaspoon soda. Mix Bromangelon, sugar and soda together. Pour over them one pint boiling water. Add juice of lemons, put into freezer until chilled, then add cream and freeze.

PINEAPPLE ICE. Mrs. W. A. Hyndman.

One fresh pineapple sliced into a pint of sugar, let stand until the juice is all extracted, then add the whites of three eggs beaten stiff, and one quart of water, stir all together, strain and freeze.

PEACH SHERBET. Mrs. J. E. Dollison.

One-half can peaches and half the juice; mash the peaches and add juice of half lemon, cup water and two or three cups sugar and cook to a thick syrup. Cool and add one pint milk and cup of cream beaten and put in last. Add whites of three eggs and three sliced bananas when half frozen.

LEMON SHERBET.

One cup sugar, one pint water, juice two lemons. Put sugar in the juice and add water and let stand until clear; put in freezer and when half frozen add whites of two eggs beaten to stiff froth and finish freezing,.

FLOATING ISLAND. Mrs. F. A. Weber.

Beat the yolks of four eggs with four tablespoons sugar; into this stir one quart scalding milk; place on fire and stir until eggs are cooked. Flavor with lemon extract. Beat the whites until thick, stir in tablespoon of sugar, drop by teaspoonful onto hot water, let remain a minute, remove and put on top of other mixture.

APPLES A LA CREAM.

Take three or four apples, stew them, then strain, beat the white of an egg into the apples, add small cup sugar, beat the yolk and make a custard and pour over the apple creamed; beat the white of egg and apple well.

CHARLOTTE RUSSE. Mrs. M. I. O’Mailia.

Three quarts whipped cream, one-half package gelatin, yolk of four eggs, half pint cream or milk, gill water, three teaspoons vanilla, cup sugar. Scald the milk and put the gelatin to soak in water; beat sugar and eggs together; put milk on sugar and eggs, put in double boiler and cook until you have a thick custard. Pour gelatin in this and cook until gelatin melts. Put in bowl to cool and set bowl in ice. When gelatin begins to harden around edges fold in whipped cream, fill the mold and set away to cool. Stir often.

BAKED APPLES.

Scoop out the core of the apples and fill with sugar, nuts and little warm water; bake and serve with whipped cream.

BISQUE GLACE.

One-half pint of cream, whipped and sweetened; add one-half teaspoon vanilla. Put in baking powder cans and when partially frozen add nuts or fruit, being sure not to get any of the fruit juice. Freeze by standing packed in ice or snow. Slice to serve.

PINEAPPLE SPONGE.

One can shredded pineapple, cup sugar; cook five minutes; set aside to cool. Box of gelatin dissolved in one and one-fourth pints cold water; add to the pineapple when the latter is nearly cool. When it begins to set add the whites of four eggs well beaten, beat until well blended. Serve with whipped cream. Will serve twenty.

MARSHMALLOW SOUFFLE.

Cut marshmallows in fourths and roll into tiny balls; add chopped nuts and mix with whipped cream. Let stand two hours and serve with whipped cream and cherry on top.

CUP CUSTARD. Mrs. V. B. Ayers.

Use one egg and one tablespoon of sugar for each cup of milk used; flavor to taste. Put in glasses and steam until done.

PINEAPPLE SHERBET. Mrs. J. F. Adler.

One can pineapple, two oranges, three lemons and one-half quarts milk. Mix and freeze.

STRAWBERRY SHORT CAKE. Mrs. Florence Carter.

One and one-half cups sugar, half cup butter, four eggs, one and one-half cups milk, one and one-half teaspoons baking powder, flour to make the right consistency. Bake in two layers and spread while hot with the berries, which have been mashed and sugared. Flavor cake with strawberry flavoring.

BAVARIAN CREAM. Mrs. S. M. Mackay.

One-fourth box gelatin, one-fourth cup cold water, third cup sugar, pint of cream, teaspoon vanilla. Soak gelatin in cold water until soft; chill and whip the cream. Boil a cup of milk with the sugar and while boiling add the gelatin, stir until dissolved and strain.

COTTAGE PUDDING. Mrs. Hill.

One cup sugar, one cup sweet milk, butter size of egg, pint of flour, two teaspoons baking powder. Bake in loaf.

Sauce—One cup sugar, two eggs, two teaspoons flour, small piece butter, add boiling water slowly, let come to a boil and flavor.

APPLE DUMPLINGS. Mrs. George Teter

Peel and quarter six good sized good cooking apples; make a good biscuit dough and roll one-fourth inch thick, cut into six parts and roll the apples in these; into a pan put one pint of boiling water and one cup sugar and in this lay the dumplings; grate nutmeg and put lumps of butter over tops and cook in oven.

LEMON ICE. L. W. Walker.

Put two cups of sugar in three pints of milk and put on stove to heat. Pare the yellow of the lemon very thin so there is no white left on three lemons, put in cold milk and sugar and bring to a boil. Set away to cool, then add lemon juice and strain all. Do not put lemon juice in hot milk or it will curdle.

PRUNE SOUFFLE. Mrs. Cynthia Garo.

Cook one pound of prunes and rub through the colander; beat the whites of two eggs stiff and beat into the prunes, add sugar and bake thirty minutes. Serve cold with whipped cream.

FRUIT FOR THE GODS. Mrs. Cynthia Garo.

Three eggs, one cup sugar, three and one-half tablespoons cracker crumbs ground fine, teaspoon baking powder, half pound English walnuts, fourth pound dates. Beat eggs separately; add sugar to beaten yolks, put in cracker crumbs in which the teaspoon baking powder has been stirred. Last add the dates and walnuts finely chopped and the well beaten whites. Bake in slow oven and serve with whipped cream.

SOFT JUMBLES. Mrs. Cynthia Garo.

One egg, one cup sugar, one and one-half cups flour, three- fourths cup milk, teaspoon baking powder, butter size of walnut. Sift sugar over top and bake in large sheet for twenty minutes. Cut in squares and serve hot with whipped cream.

PLAIN CAKE. Mrs. L. Almgren.

Cream one cup of sugar and butter the size of an egg. Beat the yolks and whites of two eggs separately, add the yolks, one cup of milk, flavoring and flour to make the right consistency, mixing two teaspoons of baking powder with the flour. Add whites of eggs and bake.

Frosting—To the juice of one lemon and one orange add enough powdered sugar to spread nicely.

NEVER FAIL LAYER CAKE. Mrs. Harry Moyer.

Cream together one cup sugar, one-fourth cup butter. Add the yolks of three eggs, one cup sweet milk, two cups sifted flour, one teaspoon baking powder, one teaspoon vanilla and lastly the whites of the eggs.

SPONGE CAKE. Mrs. L. Almgren.

Four eggs, one scant cup sugar, one cup flour, one-third teaspoon baking powder, three tablespoons luke warm water and flavoring. Separate the eggs and beat the yolks thoroughly with the sugar, add the extract mild water, stir well and add flour and baking powder, stir until smooth. Beat the whites till real stiff, add to the other mixture folding in until even. Bake in slow oven, being careful not to jar the stove or open the oven door for at least thirty minutes.

WRITE LAYER CAKE. Mrs. E. Almgren.

One cup of sugar, one-half cup butter, two-thirds cup sweet milk, stiffly beaten whites of four eggs, two and one-half cups flour sifted five times with two teaspoons baking powder, one teaspoon extract. Ice when cold.

RIBBON CAKE. Mrs. E. Almgren.

Prepare white cake as above. Divide into three parts. Color one part pink with fruit coloring, the second part brown with three tablespoons of melted chocolate and leave one white, put together with the white layer in the center.

White OR NUT CAKE. Mrs. L. Almgren.

Two tablespoons butter, one cup sugar, one cup sweet milk, two cups flour, one teaspoon baking powder, whites of four eggs beaten stiff and added last. A cup of chopped walnuts added makes the nut cake. Bake in a loaf. Flavoring.

CHERRY CAKE. Mrs. J. C. Singleton.

One cup sugar, one-half cup butter beaten to cream, half a cup of sour milk, two cups flour, one teaspoon soda, one-half teaspoon - I nutmeg, one teaspoon cinnamon, one-half pint preserved cherries, three eggs, whites and yolks beaten separately. Bake in three layers.

SPONGE CAKE II. Mrs. Harry Moyer.

Cream together one cup sugar and five eggs, add one half cup water, two and one-half cups sifted flour, teaspoon lemon extract, one-half teaspoon of baking powder and lastly the whites of the eggs beaten stiff.

SPONGE CAKE III. Mrs. O. M. Yocum.

Beat the yolks of ten eggs and one cup of sugar for twenty minutes. Add four tablespoons of cold water and one and one-half cups of flour, one-half teaspoon baking powder and flavoring. Bake for forty-five minutes.

NUT CAKE. Mrs. E. N. Barlow.

One-half cup butter, one and one-half cups sugar, one cup sweet milk, two teaspoons baking powder; three and one-half cups flour, five eggs, one and one-half cups walnut meats, teaspoon vanilla. Cream the sugar and butter, beat the eggs separately, using the whites of four, and the extra white for icing. Add the milk and eggs to the sugar and butter, then the flour in which the baking powder has been added, then the flavoring and nuts. Beat all well together and bake in moderate oven forty or fifty minutes. Add the whites of eggs last.

FRUIT CAKE. Mrs. F. A. Weber.

Cup of sour cream, teaspoon soda, one cup butter, two and one- half cups sugar, seven eggs, one pound each currants and raisins; a citron, nuts and figs, teaspoon cinnamon or nutmeg, extract of lemon and vanilla, wine glass of wine, flour to stiffen. Bake one hour.

FRUIT CAKE. Mrs. I. M. Clark.

Three cups flour, three eggs, two cups raisins, four cups cur rants two cups sugar, one cup butter, one cup sweet milk, water or coffee, one-half cup citron, one-half cup nuts, teaspoon cloves, two teaspoons cinnamon, teaspoon allspice, teaspoon nutmeg and two teaspoons baking powder.

PLAIN CAKE. Mrs. E. N. Barlow.

Butter the size of an egg, one-half cup sugar, one-half cup milk, one cup flour, one scant teaspoon baking powder, one teaspoon vanilla, two eggs. Cream butter and sugar together, add the eggs beaten very light, then the milk and flour after sifting the baking powder with the flour three times; add the flavoring and beat all well. This will make three or four layers.

HOT WATER CAKE. Mrs. E. Almgren.

Three tablespoons melted butter, three tablespoons sugar, yolks of two eggs, one cup chopped raisins, one teaspoon each cinnamon and cloves, one cup each molasses and hot water, one teaspoon soda dissolved in hot water, two and one-half cups flour.

GOLD CAKE. Mrs. W. A. Ryndman.

Yolks of eight eggs, one cup sugar, scant one-half cup butter, three-fourths cup milk, two heaping cups flour, teaspoon baking powder; bake in layers or loaf. Flavor to suit taste.

LAYER CAKE. Mrs. A. Hyndman.

One cup sugar, one-fourth cup butter, one cup milk, one and one-half teaspoons baking powder, two cups flour, teaspoon flavoring, two eggs.

GINGER BREAD. Mrs. F. W. Warner.

One-half cup each sugar, molasses and butter, one cup buttermilk, two eggs, small teaspoon ginger, same of cinnamon, half teaspoon -allspice, teaspoon soda, two and one-half cups flour. Bake in either layers or sheet.

GINGER BREAD. Mrs. R. Nethery.

One-half cup sugar, three tablespoons butter, one egg, one and one-half cups flour, teaspoon each ginger and cinnamon, half cup milk or hot water, half cup molasses, teaspoon soda. Cream the butter and sugar, add the beaten egg, molasses and the flour in which the spices and soda have been mixed, stirring the flour in gradually. Bake in shallow pan from thirty to forty minutes.

DUTCH APPLE CAKE. Mrs. J. T. Richards.

Sift together two cups flour, half teaspoon salt, three teaspoons baking powder. With tips of fingers work four tablespoons of butter into the flour, add one cup milk, one egg well beaten and turn into buttered pan. Press into the dough, sections of apples and sprinkle with three tablespoons sugar mixed with a tablespoon cinnamon. Bake and serve with Massena sauce.

Massena Sauce—Mix one-fourth cup butter, one cup sugar, yolks of two eggs, grated rind of one lemon and juice of two. Place over hot water until mixture thickens.

PINEAPPLE CAKE. Mrs. Rob Miller.

Beat one-half pound sugar and one-half pound butter to a cream; add well beaten yolks of three eggs, two cups flour in which has been sifted two teaspoons baking powder; flavor with two tablespoons pineapple juice or two tablespoons water and one-fourth teaspoon mace with one-half teaspoon vanilla. Bake in three jelly cake tins.

Pineapple Filling—Boil two cups sugar with two-thirds cup of cream ten minutes, remove from fire and beat till thick and smooth, to one-third of this add one cup of grated pineapple and spread between layers. To the remaining two-thirds, add enough pineapple juice to make its spread smoothly for an icing.

BUTTERNUT FRUIT CAKE. Mrs. Rob Miller.

Two cups flour, cup brown sugar, cup sour cream, cup chopped raisins, cup chopped butternuts, fourth pound citron cut very fine, two tablespoons molasses, butter the size of a large egg, two eggs, teaspoon soda, teaspoon each cinnamon, cloves and nutmeg.

APPLE CAKE. Mrs. Laura Graham.

Three cups dried sour apples soaked over night in warm water, in the morning drain and chop not too fine and cook down in two cups of molasses, add one and one-half cups butter, one cup sugar, four eggs, one cup sweet milk, one and one-half teaspoons soda, one teaspoon each cinnamon, nutmegs and cloves, four and one-half cups flour. Bake in two loaves.

BROWN STONE FRONT. Mrs. Ed Stephens.

First part: Boil together two squares chocolate, yolks of two eggs and one-half cup sweet milk. Second part: Mix one cup sugar, a piece of butter size of small egg, half cup milk, teaspoon vanilla and stir into this the first part boiling hot, add one and one-half cups flour. Bake in layers and put together with white frosting.

MARBLE CAKE. Mrs. Ed Stephens.

White part: Whites of seven eggs, three cups white sugar, one cup butter, one cup sour milk, four cups flour, heaping teaspoon soda, flavor to taste. Dark part: Yolks of seven eggs, three cups brown sugar, one cup butter, one cup sour milk, heaping tablespoon cinnamon, one of cloves, same of allspice and teaspoon soda. Put alternate spoonfuls of the light and dark in pan and bake in loaf.

CHOCOLATE CAKE. Mrs. Ed Stephens.

Add one-half cup milk to one-half cup of Baker’s chocolate while it is melting. Set aside to cool and when cold add two cups sugar, one-half cup butter, one-half cup milk, the well beaten yolks of three eggs and whites of two. Mix well and add two and three- fourths cups flour and three teaspoons baking powder. Bake in layers.

CHOCOLATE CAKE. Mrs. J. P. Richards.

Two squares chocolate, four eggs, half cup milk, teaspoon vanilla, one-half cup butter, one and one-half cups sugar, heaping teaspoon baking powder, one and three-fourths cups flour. Dissolve the chocolate in five tablespoons of boiling water, cream butter and sugar, add the yolks of the eggs, beat again and add the milk, chocolate and flour, beat vigorously and carefully, add the stiffly beaten whites, add vanilla and baking powder, turn into a greased pan and bake in a moderate oven.

FRUIT CAKE. Mrs. O’Brien.

One pound each butter, sugar, currants, raisins, halt pound citron, two cups molasses, eight eggs, two pounds flour, teaspoon each sods, cream of tartar, cloves, tablespoon cinnamon, grated nutmeg. Bake from four to six hours.

WHITE CAKE. Mrs. O’Brien.

One cup sugar, three fourths cup butter, cup sweet milk, whites of four eggs well beaten, two and one-half cups flour, two large teaspoons baking powder. Bake three-fourths of an hour.

BROWN STONE FRONT CAKE. Mrs. J. T. Richards.

First part: One scant cup sugar, scant cup butter, three eggs, the whites and yolks beaten separately, one cup sweet milk, three cups flour, good measure, two teaspoons vanilla and one and one- half teaspoons soda. Second part: Two squares chocolate, one- half cup sugar, half cup boiling water, add to the first part while boiling hot.

SPONGE CAKE. Mrs. R. Nethery.

Nine eggs, one scant glass sugar, heaping glass flour, scant teaspoon cream of tartar, flavor with lemon or vanilla. Sift flour seven or eight times and use heaping glassful after sifting. Beat the yolks and sugar until creamy, add flour and cream of tartar, flavoring and lastly the whites beaten stiff. Bake twenty-five minutes or more if necessary.

COFFEE SPICE CAKE. Mrs. B. Nethery.

One egg, one-half cup each sugar, butter and molasses, one cup each hot coffee, raisins chopped fine, chopped walnuts, one teasp9Ofl each cinnamon, cloves, nutmegs, soda dissolved in the coffee, flour to make like fruit cake. Cream butter and sugar, add egg, molasses and fruit, then the coffee and lastly the flour and spices sifted together.

ANGEL CAKE. Mrs. Packer.

Whites of eleven eggs, one-fourth teaspoon salt, one and one- half cups flue granulated sugar, one teaspoon cream of tartar, one cup pastry flour, teaspoon vanilla. Process Add salt to whites of eggs and beat until stiff and dry, sift in cream of tartar, add sugar gradually, beating constantly with Dover egg beater, add extract, cut and fold in the sifted flour. Bake in moderate oven one hour using an angel cake pan that has been wet with cold water. Be sure to sift flour and sugar after measuring. A pan of hot water may be placed in the oven while cake is baking. Frost with marshmallow frosting.

MILKLESS, EGGLESS, BUTTERLESS CAKE. Mrs. Reberer.

One cup dark brown sugar, one cup water, one-halt package seeded raisins, one-third cup lard, one teaspoon ground cinnamon, one-third teaspoon cloves, one-fourth teaspoon nutmeg, pinch of salt. Boil all together for about five minutes and when cool add teaspoon soda, half teaspoon baking powder in two cups of flour, one cup nuts. Bake in loaf for about an hour in medium oven. Will keep like fruit cake.

FRUIT CAKE. Mrs. Low.

One cup butter, two cups brown sugar, three and one-half cups flour, cup molasses, cup sour cream, four eggs, pound raisins, currants and citron according to taste, teaspoon soda stirred into the molasses, wine glass of whiskey, teaspoon ginger, tablespoon cinnamon, teaspoon cloves, little mace, one nutmeg grated, cup of nuts, one-half glass of currant jelly. This cake wilt keep a year.

LOAF CAKE. Mrs. Low

One cup sugar, half cup butter, two-thirds cup water, teaspoon lemon, teaspoon baking powder, three eggs.

MILLIONAIRE CAKE. Mrs. J. Oppenheim.

Cream one cup sugar and one-half cup butter, add the yolks of three eggs, cup of milk, two cups flour, two teaspoons baking powder, cup coarsely chopped walnuts dredged with flour, two squares of Baker’s chocolate melted, and lastly the whites of eggs well beaten. Filling: One cup sugar, half cup sweet milk, set on stove to boil and ‘when half done add small ‘lump of butter, boil until forms soft ball in cold water, add two squares chocolate melted, teaspoon vanilla, remove from fire and beat few seconds and spread on cake. The cake may be baked in a loaf or in layers.

NUT CAKE. Mrs. J. D. Buyer.

One-half cup butter, cup sugar, four eggs, cup sweet milk, cup English walnuts rolled with rolling pin, two teaspoons baking powder, teaspoon vanilla, flour to make moderately stiff.

BLACK CAKE. Mrs. Isaac S. Smith.

Two pounds flour, two pounds sugar, two pounds butter, eight pounds raisins, four pounds currants, one pint brandy, two pounds citron, twenty-four eggs, two ounces nutmeg, two teaspoons cloves. Add a little molasses to make it more moist and black. This makes two very large loaves. Is splendid for weddings. In high altitudes use less butter and sugar.

BROWN BUNGALOW CAKE. Mrs. Frank Benton.

First part: Yolks of three eggs, cup brown sugar, half cup sweet milk, half cup butter, two cups flour, teaspoon soda. Second part: One cup Baker’s chocolate, cup brown sugar, half cup sweet milk, place on stove and dissolve, do not stir. When cool stir into the first part and bake in layers.

Icing for Cake—Whites of three eggs, three cups granulated sugar, one cup cold water. Cook slowly the sugar and water to candy and pour over the well beaten whites, beating until ready to spread on layers.

BLACK CHOCOLATE CAKE. Mrs. Frank Dunkl.

One egg, one small cup sugar, one-fourth cup butter, one large cup flour, one-fourth cup sour milk, very small teaspoon soda, teaspoon vanilla, two squares Baker’s chocolate melted in one-half cup boiling water and added last.

Icing—White of one egg beaten stiff, two tablespoons cream, teaspoon vanilla. Add enough powdered sugar to spread nicely. This mixture is better if beaten with a spoon.

SPONGE CAKE. Mrs. J. Shackleford.

Take five eggs and beat the yolks and whites separately. Boil one cup sugar in five tablespoons water without stirring, until it threads from SOOII, add to the beaten whites. When cold add beaten yolks, two cups flour and juice of half a lemon. Bake in loaf in moderate oven.

ANGEL FOOD. Mrs. J. Shackleford.

One jelly glass of sugar, same of flour sifted’ seven times; to the last sifting add one level teaspoon cream of tartar and the whites of eleven eggs beaten real stiff and a teaspoon of lemon extract. Bake in moderate oven forty-five minutes.

SOFT GINGER BREAD. Mrs. Hill.

One cup molasses, half cup sugar, half cup butter, two teaspoons soda in cup of boiling water, teaspoon each cinnamon, cloves and ginger, two and one-half cups flour, two well beaten eggs added last.

CREAM CAKE. Mrs. S. M. Mackay.

Three eggs, one cup of sugar, cup cream, half cup milk. If (‘ream is sweet use teaspoon baking powder, if sour one-half teaspoon soda. Use from three to three and one-half cups flour, flavor to taste and add the whites of the eggs last.

FRUIT CAKE. Mrs. Loomis Thompson.

One cup sugar, cup butter, cup sour cream, cup New Orleans molasses, two pounds raisins, one pound currants, half pound citron, half teaspoon soda, spices to taste five eggs, five cups flour.

MARSHMALLOW CAKE FILLING. Mrs. Ed Rudd.

One cup white sugar, one cup brown sugar, cup water, tablespoon vinegar. Boil until thick like candy and stir in the beaten whites of two eggs and one-fourth pound marshmallows, the marshmallows having been dissolved by standing over hot water, boil up again and place on cake, letting cool before putting on another layer.

BUTTER SCOTCH FILLING. Mrs. Rudd.

One tablespoon butter and four of boiling water, thicken with powdered’ sugar and flavor.

MAPLE SUGAR FILLING. Mrs. C. A. Wflkin.

One cupful broken maple sugar, cup white sugar, threefoUrth5 cup sweet cream, heat slowly, stirring occasionally until maple sugar is dissolved, then boil steadily without stirring until makes a soft ball in cold water, take from fire and stir in a cupful of chopped nuts, let stand for five minutes and stir slowly until begins to thicken.

CARAMEL FILLING. Mrs. F. A. Weber,

Two cups brown sugar, half cup milk, butter size of egg, boil five minutes and stir until creamy.

CREAM FILLING. Mrs. Ed Stephens.

Take a little over two cups of milk and put in double boiler, let come to a boil. Beat together two eggs, cup sugar, two tablespoons corn starch and stir this mixture into the milk, boil until thick. When a little cool flavor with lemon and spread between layers.

CHOCOLATE ICING. Mrs. O. M. Yocum.

Over butter the size of an egg pour four tablespoons hot milk, add two squares melted chocolate, and enough powdered sugar to make as stiff as desired, teaspoon vanilla when a little cool.

CARAMEL FILLING. Mrs. O. M. Yocum.

Three cups brown sugar, two-thirds cup butter, two-thirds cup of cream, boil until thick enough to spread and beat until cool.

White icing. - Use the unbeaten whites of eggs and add as much sifted powdered sugar as is needed to make it the right consistency. Flavor.

MILK FROSTING. Mrs.O. M. Yocum.

Boil one cup sugar and five tablespoons milk until it threads, beat until cool and flavor.

BOILED FROSTING.

Boil one cup of sugar and one-fourth cup water until it threads, pour onto stiffly beaten white of egg and beat until cool. Flavor.

COOKED CHOCOLATE FILLING. Mrs. W. A. Hyadman.

Six tablespoons chocolate moistened with a little milk, one and one-half cups sugar, one well beaten egg, lump butter, tablespoon vanilla. Cook until thick.

ORANGE FILLING.

Juice of four oranges, three eggs, beaten, cup sugar, cook and stir until thick.

COCOANUT FILLING.

One cup milk, tablespoon butter, two egg yolks, half cup sugar, two tablespoons corn starch, cup grated cocoanut, juice of one lemon. Mix corn starch, sugar and egg yolks, add milk, butter and cook until thick; add lemon juice and cocoanut.

FIG OR RAISIN FILLING. Mrs. M. I. O’Mailia.

Boil fruit until tender, run through meat chopper and put in a mixture of whites of eggs and powdered sugar.

BROWN STONE FRONT FILLING. Mrs. B. B. Green.

One cup butter and two cups powdered sugar beaten until fluky, add beaten white of one egg and teaspoon vanilla.

NUT FILLING.

To one pint of boiling milk add two tablespoons corn starch, two eggs, half cup sugar, two cups chopped walnuts, cook until thick and spread between layers while both cake and filling are warm. Dissolve corn starch in cold milk.

RAISIN FILLING. Mrs. A. Hyndman.

One cup raisins chopped or put through meat grinder, make icing of one and one-half cups sugar and one-fourth cup water, half teaspoon cream of tartar and whites of two eggs, to this boiled frosting, after it is well beaten, add the raisins.

CHOCOLATE CUSTARD. Mrs. A. Hyndman.

Two good tablespoons grated chocolate dissolved in little warm water. When cold add the yolk of egg with teaspoon of flour and one-fourth cup sugar, stir all together and add one-half cup water, (cook until thick. When cold put on cake. Flavor with vanilla.

ORANGE FILLING. Mrs. J. ShacklefOrd.

Grate the rind of one orange and use the juice of two. Thicken with two teaspoons corn starch and pulverized sugar.

MARSHMALLOW FILLING. Mrs. J. Shackleford.

Marshmallows one-fourth pound, cup white sugar and three— fourths cup brown sugar, add enough water to cover and cook to a thick syrup. Whites of two eggs beaten stiff, add syrup and marshmallows which have been melted. Stir until thoroughly dissolved.

Cookies, Doughnuts and Small Cakes

SOUR CRRAM COOKIES. Mrs. George Teter.

Beat two eggs, add three-fourths cup sugar mixed with little nutmeg, add one cup sour cream, teaspoon soda, pinch of salt, flour to roll as soft as possible, roll thin and bake quickly.

CHOCOLATE COOKIES. Mrs. A. W. Brent.

One cup sugar creamed with one-half cup butter, two-thirds cup milk, two cups flour, one whole egg and one yolk, two squares chocolate melted, one cup nuts broken up, one cup whole seeded raisins, two teaspoons baking powder, vanilla to taste.

SAND COOKIES. Mrs. W. II. Hyndman.

One cup butter, two cups sugar, three eggs, two teaspoons baking powder in two tablespoons sweet milk, flour to mix stiff and

roil. Sprinkle with sugar and cinnamon before cutting.

THREE EGG RINGS. Mrs. L. Almgren.

Three eggs, half cup sugar, four large spoons sweet cream, teaspoon baking powder, flour. Mix and add flour until the dough can be handled, cut into small pieces, roll each piece to a string, form into circle and bake in a moderate oven.

PLAIN COOKIES. Mrs. Dudley.

One cup butter, one-half teaspoon salt, two cups sugar, cup milk, two eggs, six cups flour.

NEW ENGLAND FRUIT COOKEES. Mrs. C. A. Packer.

One cup butter, one and one-half cups soft brown sugar, three eggs well beaten, one teaspoon soda dissolved in two tablespoons boiling water, three and one-fourth cups flour, half cup seeded and shredded raisins, three-fourth teaspoon salt, teaspoon cinnamon, quarter teaspoon cloves, one-eighth teaspoon mace, cup English walnuts broken in pieces, half cup currants. Cream butter and sugar, add beaten eggs, soda dissolved in water. Sift flour, salt and spices, reserving one-fourth cup of flour to flour fruit and nuts. Add floured fruit to first mixture, then add flour, beating constantly until ingredients are thoroughly blended. Drop from tip of spoon in small piles on buttered tins, bake in moderate oven for fifteen minutes.

COOKIES. Mrs. E. N. Barlow.

Two cups sugar, two eggs, one nutmeg, two teaspoons vanilla, two cups sour cream, cup butter or good drippings, two cups currants, two teaspoons soda and one-half teaspoon baking powder, flour to make soft dough; add all together, mix, roll thin and bake in quick oven.

COOKIES. Mrs. Harry Moyer

One and one-half cups sugar, three eggs, one cup butter, one cup sweet milk, two and one-half cups flour (sifted), level teaspoon soda dissolved in the milk, teaspoon vanilla.

ROCKS. Mrs. L. Almgren.

One and one-half cups sugar, one cup butter, three eggs, three cups flour, one teaspoon cinnamon, one-half grated nutmeg, juice of one lemon, teaspoon soda dissolved in one-fourth cup boiling water, pound each of chopped walnuts and seeded raisins. Drop from spoon and bake in moderate oven.

WHITE COOKIES. Mrs. L. Almgren..

One and one-half cups sugar, one-third cup butter, two eggs, one-half cup buttermilk, teaspoon vanilla, half teaspoon soda, flour enough to make a real stiff dough.

PEANUT COOKIES. Mrs. L. Almgren.

One tablespoon butter, four tablespoons sugar, one pint finely chopped peanuts, two eggs well beaten, four tablespoons sweet milk, pinch of salt, teaspoon baking powder, flour enough to make stiff batter, drop from teaspoon onto buttered tins.

GINGER COOKIES. Mrs. L. Almgren.

One cup sugar, one cup lard and butter mixed, three eggs, cup molasses, teaspoon soda dissolved in nine tablespoons warm water and mixed with the molasses until foamy, tablespoon ginger, flour to make a stiff dough.

COOKIES. Mrs. T. Marsh.

Two cups sugar, one of shortening, one of sour cream, three eggs, teaspoon soda, mix soft, roll thin, sprinkle with sugar and roll gently in. Large recipe.

“NUT” COOKIES. Mrs. A. W. Brent.

Mix thoroughly one cup shortening and two cups sugar, add two eggs, four tablespoons sour milk in which is dissolved one teaspoon soda, two and one-half cups rolled oats, two and one-half cups flour sifted with one teaspoon cinnamon, and teaspoon baking powder. Bake as other cookies, rolled very thin.

RAISED DOUGNUTS. Mrs. E. N. Barlow.

Take one quart good light yeast sponge, cup sugar, half a nutmeg, two eggs, butter size of egg, teaspoon salt, small cup warm water. Add enough flour to make a soft dough, mix all together and let stand covered in warm place till light, then mix down and let get light again; roll out and cut with doughnut cutter and’ let stand in covered pan in warm place till light. Fry in hot lard.

SOUR MILK DOUGHNUTS. Mrs. George Teter.

Beat two eggs well, add one cup sour milk, two-thirds cup sugar, teaspoon soda, teaspoon salt, plenty nutmeg. Mix all together and add enough flour to make a good batter, add tablespoon butter, melted, to batter, and flour to roll soft. Roll one-third inch thick and fry in smoking hot lard. Sugar as you take from lard.

FRUIT COOKIES. Mrs. Ed Rudd.

One cup sugar, one cup molasses, one-half cup butter, one-half cup lard, one cup sour milk, four eggs, teaspoon soda dissolved in hot water, teaspoon cinnamon, nuts and raisins, flour enough to handle without sticking.

FRIED COOKIES. Mrs. E. Almgren.

Three kitchen spoons sugar, same of cream, three eggs, half wine glass brandy or extract, flour to handle easily, roll out thin, cut and fry in hot lard same as doughnuts.

TRIFLES. Mrs. B. Almgren.

One egg, one tablespoonful sugar, enough flour to roll out, cut and fry in hot lard. Break the thin side and fill with jelly.

COOKIES. Mrs. J. T. Richards.

Two cups sugar, cup sour cream, half cup butter and lard mixed, four eggs, half teaspoon soda, flour to roll; cut and bake.

MARGUERITES. Mrs. George Teter.

Make a boiled frosting of white of one egg and one cup sugar, allow it to become quite stiff, then beat into it ground nuts and chopped raisins, flavor with vanilla. Take knife and put it on wafers and place in pan in the oven to brown slightly. Be sure to have frosting stiff.

CHEESED WAFERS.

Grind cheese and cover wafers, brown a little in oven- Sprinkle with paprika or red pepper if desired. -

CREAM PUFFS. Mrs. O’Brien.

Melt one-half cup butter in one cup hot water and while boiling add one cup flour, remove from stove and stir in three unbeaten eggs one at a time. Drop by small spoonfuls onto tins and bake in moderate oven for twenty-five minutes.

Filling: One-half pint milk, one egg, three tablespoons sugar, two large tablespoons flour, boil until thick and flavor with lemon.

When puffs are done open side with sharp knife and fill with cream.

CREAM PUFFS. Miss Nettie King.

One cup boiling water, in which melt half-cup butter, while boiling add one cup of flour and cook until mixture leaves the side of pan, let cool and add five unbeaten eggs one at a time, beating thoroughly after adding each egg. Drop into buttered pan and bake until a nice brown. Fill with whipped cream or a cream filling flavored to suit.

CREAM PUFFS. Miss Lena Rail.

Put into a large sauce pan half a cup of butter and one cup of hot water. When it begins to boil stir in one cup of flour and beat well with a cake spoon until smooth, remove from fire and when cool add the beaten yolks of five eggs, beating in well with one teaspoon each baking powder and salt, fold in the beaten whites and drop on greased tins and bake in quick oven for fifteen minutes. When done and quite cold fill with the following custard: Two eggs, three tablespoons flour, half cup sugar, half pint milk and flavoring, boiled until thick.

CINNAMON DROPS. Mrs. S. D. Buyer.

One egg, cup sugar, cup New Orleans molasses, half cup butter, cup cold water, two teaspoons cinnamon, teaspoon soda, five cups flour, two teaspoons corn starch. Bake in muffin rings in moderate oven.

FRUIT COOKIES. Mrs. S. D. Buyer.

One pound English walnuts, cup raisins, cup currants, one and one-half cups lard, one and one-half cups sugar, cup buttermilk, teaspoon soda, three eggs, pinch of salt, flour to roll nicely.

CHEESE STRAWS. Mrs. J. Oppenheim.

Yolk of one egg, cup flour, half cup butter, cup grated cheese, pinch paprika, tablespoon milk, roll, cut in strips and bake in hot oven.

OATMEAL COOKIES. Mrs. Low.

Three-fourths cup butter, one cup light brown sugar, three eggs, teaspoon cinnamon, two cups oatmeal, two cups flour, three-fourths teaspoon soda mixed with the flour, half cup raisins, half cup English walnuts. Drop in small balls and bake.

HARD BOILED EGG COOKIES (Very Flaky). Mrs. J. P. Adler.

Yolks of six hard boiled eggs creamed with two cups sugar, and one cup butter, whites of four raw eggs, juice of two lemons, flour to roll, sprinkle with sugar and powdered almonds and bake

GINGER SNAPS. Mrs. J. T Bcrry.

Boil together two teacups molasses, teacup shorting, level teaspoon salt, tablespoon ginger. Let boil two minutes, coal and add two level teaspoons soda and beat together, flour to a stiff dough. If tallow or part tallow and lard are used the snaps will be snappier.

MOLASSES COOKIES. Mrs. S. M. Mackay.

One and one-half cups molasses, two-thirds cup shortening, lard or drippings, teaspoon salt, heaping teaspoon ginger, same of soda, tablespoon vinegar, half cup boiling water, flour to roll.

SUGAR COOKIES. Mrs. S. M. Mackay.

Two cups sugar, cup butter, cup milk, four eggs, whites and yolks beaten separately, half teaspoon soda, nutmeg. Use as little flour as possible.

COOKIES. Mrs. Hill.

One cup sugar, three eggs, cup milk, half cup 5hortefliflg, pinch of salt, heaping teaspoon baking powder, flavoring, flour to roll.

HERMIT COOKIES. Mrs. W. H. Hunter.

Two-thirds cup butter or part lard, two cups brown sugar, cup seeded raisins, half cup warm water, two eggs, teaspoon cloves, same of cinnamon, scant teaspoon soda, flour to roll.

MARGUERITE Bernice Hill.

Boil one cup sugar with half a cup of water until it will spin a thread. Remove to back of range and add one-half dozen marshmallows cut in small pieces, beating constantly; when marshmallows are dissolved pour syrup gradually on to the lightly beaten whites of two eggs; add two tablespoons each shredded raisins and almonds; flavor with one-fourth teaspoon vanilla; when mixture is slightly cooled add two tablespoons freshly grated cocoanut spread on Saratoga wafers or Saltines and brown delicately in the oven. This mixture will spread three dozen crackers. Serve with tea, cocoa or chocolate.

PUMPKIN PIE. Mrs. J. C. Singleton.

One can pumpkin, tablespoon flour, cup milk, one egg, half teaspoon nutmeg, same of cinnamon, teaspoon cocoa, half cup sugar, two tablespoons sorghum, little salt. Bake one hour.

CUSTARD OR COCOANUT PIE. Mrs. Ed. Stephens.

Three beaten eggs, pint milk, two-thirds cup sugar, flavor with lemon. For cocoanut pie add one cup cocoanut.

CREAM PIE. Mrs. Nethery.

One cup cream or rich milk, half cup sugar, yolks of two eggs, heaping tablespoon flour, butter the size of walnut, teaspoon vanilla. Put the cream and butter on the stove to heat, beat the eggs and sugar together, add the flour and stir into the hot cream, let cook until thick, pour into crust already baked. Make a meringue of the whites of the eggs and tablespoon of sugar. Brown in oven.

SWEET POTATO PIE. Mrs. F. A. Weber.

Three cups cooked sweet potatoes mashed, two cups milk, three or four eggs, cup sugar, half teaspoon cinnamon, pinch cloves, nutmeg, grated rind of lemon. Bake like pumpkin pie.

SPONGE CAKE LEMON PIE. Mrs. J. T. Richards.

Juice and grated rind of one large lemon, cup sugar, two eggs, two rounding tablespoons flour, cup milk. Beat the sugar into yolks, add the flour and grated rind and beat, add the milk and juice of lemon and fold in the stiffly beaten whites, being careful not to beat the mixture after the whites are in. Put In baked crust.

LEMON PIE. Mrs. W. A. Hymdman

Four eggs, seven tablespoons sugar, two lemons; use three yolks and one whole egg in the pie, beating well, add sugar and beat again, grate the lemon rinds and squeeze in the juice and beat again. Use whites of eggs for meringue.

LEMON PIE. Mrs. E. Almgren.

One cup sugar, yolks of three eggs, two tablespoons corn starch, juice of one large lemon or two small ones. Cook in double boiler, after it begins to cool add two small bananas or one large one sliced with a silver knife, and enough milk to. make one pie. Stir well and bake in shell.

CHOCOLATE PIE. Mrs. O. M. Yocum.

Four tablespoons flour, pint of hot water, yolks two eggs, two tablespoons corn starch, pinch salt, six tablespoons sugar, boil until thick, add teaspoon vanilla, two squares chocolate grated. Pour in baked crust and use whites with one-half cup sugar for meringue. This will make two pies.

APPLE PIE. Mrs. George Teter.

Slice fine good cooking apples, have a lower crust ready and put into this one tablespoon flour and scant half cup sugar well mixed. Put in your apples and over them pour one tablespoon flour and one- fourth cup sugar well mixed. Sprinkle well with nutmeg and bits of butter, put on the top crust and bake slowly.

STRABERRY PIE. Mrs. J. Oppenheim.

Make a rich pie crust and bake a shell, fill with sweetened strawberries, cover with whipped cream and serve.

BUTTERMILK PIE. Mrs. J. D. Buyer.

Two eggs, two cups sugar, half cup butter, two teaspoons lemon extract, four tablespoons flour, pint buttermilk. If buttermilk is very rich it does not require so much butter. This makes two pies.

FRENCH PLUM PUDDING PIE. Mrs. J. D. Buyer.

One and one-half cups sugar, three-fourths cup butter, yolks of four eggs, two tablespoons flour, pint sweet milk. Mix as for cake, and cover the bottom crust with this mixture. Over this mixture put English walnuts and plum preserves. Use whites of eggs for meringue. Makes two pies.

SUMMER MINCE PIE. Mrs. J. Shackleford.

Yolks of two eggs, tablespoon butter, two tablespoons cream, half cup jam or any kind of fruit, scant teaspoon cinnamon, two tablespoons vinegar, tablespoon flour, cup sugar.

“MOOSE” Mrs. C. A. Packer.

Dissolve one cup white sugar in large stewing pan until a dark brown, then add one quart boiling milk, gradually, stirring constantly until sugar is dissolved. Add three tablespoons corn starch dissolved in milk, two beaten eggs, vanilla, cup raisins and one of nuts. Is better if made the day before serving. Serve with whipped cream.

ORANGE PUDD1NG. Mrs. J. C. Singleton.

Pare four oranges, being careful to remove the white part, take out seeds, cut into small pieces, put in dish and sweeten; take one quart milk, sweeten and flavor to taste, six eggs, separating whites from yolks, beat the yolks and stir into the milk, adding a tablespoon of corn starch dissolved in milk; cook in double boiler until thick. Let this get perfectly cold, then pour over the oranges; beat the whites, adding a little sugar, and put over the pudding. Brown slightly in a very quick oven.

CHOCOLATE PUDDING. Mrs. Graham.

One quart milk, eight tablespoons grated chocolate. four eggs, two cups sugar, small cup flour, three tablespoons corn starch, flavor with vanilla, cook on top of stove.

PLUM PUDDING. Mrs. Ed. Stephens.

One cup suet, same of raisins, half cup sugar, two-thirds cup molasses, teaspoon cinnamon, half teaspoon nutmeg, cup buttermilk, teaspoon soda, same of cloves, half teaspoon salt, same of mace, tablespoon water in which soda is dissolved. Add flour to make the right consistency. Steam three and one-half hours.

Brandy sauce: One teaspoon baked flour, three ounces butter, teaspoon sugar, three-fourths pint boiling water, wineglass brandy. Work the flour and butter together, then stir in the boiling water, boil gently ten minutes, then add brandy.

TAPIOCA PUDDING W1TH APPLES. Mrs. Laura Graham.

Soak one cup tapioca in one-half pint water in warm place for two hours. Peel six tart apples, core them and place in pudding dish and fill dish with sugar. Beat two eggs, two tablespoons melted butter, half cup milk, two-thirds cup sugar, stir this into the tapioca and pour over the whole apples. Bake one hour and serve with sauce.

DATE PUDDING. Mrs. V. B. Ayers.

One-half cup sugar, three eggs well beaten, cup chopped walnuts, cup chopped dates, two tablespoons flour, teaspoon baking powder. Bake in ungreased gem pans for twenty minutes in moderate oven. Serve with whipped cream.

PRUNE AND BREAD PUDDING. Mrs. E. Almgren.

Two cupfuls prunes, eight slices buttered bread, two eggs, four tablespoons sugar, two cupfuls milk, nutmeg. Put in your pudding dish alternate layers of bread and prunes, sprinkling sugar and nutmeg on each pair of layers, bread with the buttered side up for the last layer. Beat the eggs well and add the milk, mix well and pour over the pudding. Bake and serve with hard or lemon sauce, or cream, whipped or plain.

CARROT PUDDING. Mrs. O. M. Yocum.

One cup each grated carrots, chopped suet, currants, seedless raisins, three eggs, cup sugar, cup flour, teaspoon baking powder, pinch of salt. Steam four hours.

FIG PUDDING. Mrs. F. A. Weber.

Three cups figs, three cups bread crumbs soaked in hot water, teaspoon each soda and baking powder, two eggs, two tablespoons New Orleans molasses, piece of suet size of egg chopped. Steam three hours and serve with following sauce: One lemon, cup sugar, two eggs, two teaspoons corn starch, nutmeg, rounded tablespoon butter whipped to a cream with the sugar, cup of hot water; cook in double boiler.

STEAMED PUDDING. Mrs. William Melville.

One cup each molasses, suet, sweet milk, enough to make stiff dough. teaspoonful baking three cups flour or powder, half pound each currants, raisins and figs, half teaspoon spices. Put in buttered pan with cloth over it and steam for four hours and serve with the following sauce: Beat the whites of three eggs to a stiff froth and beat in half a cup of sugar. Melt two heaping tablespoons of butter and mix in. Flavor with any desired flavoring. Serve while pudding is hot. This makes a good sauce for any pudding.

DATE PUDDING. Mrs. J. C. Singleon.

Two whole eggs well beaten, half cup sugar, two tablespoons flour, small teaspoon baking powder, cup chopped walnuts, cup chopped dates. Bake in greased gem pans twenty minutes and serve with whipped cream.

SUET PUDDING. Mrs. S. T. Richards.

Three eggs, cup of finely chopped suet, small cup sugar, cup black molasses, pound currants, pound raisins, cup strong coffee, strained, tablespoon allspice, cloves and cinnamon, teaspoon salt, one of soda, four small cups flour, cup sour milk. Steam four hours.

BROWN BETTY PUDDING.

Grease a pudding dish; put in a layer of sliced apples sprinkled with sugar and cinnamon, then a layer of bread crumbs. Cover and bake half-hour or more. Serve with hard sauce.

HARD SAUCE.

Cream one-half cup butter, add one cup powdered sugar and tine-fourth cup beaten cream alternately, flavor with teaspoon vanilla and use very cold.

LEMON SAUCE.

Mix two tablespoons corn starch and half cup sugar and pour onto it one cup boiling water. Boil until thick, add tablespoon butter and teaspoon vanilla and a pinch of salt.

BREAD CRUMB PUDDING. Mrs. B. B. Green.

One cup ground bread crumbs, teaspoon soda dissolved in cup sweet milk, cup sugar, third cup butter, cup chopped raisins, cup chopped nuts, half teaspoon cinnamon, fourth teaspoon cloves, same of nutmeg, flour to make like cake. Steam in baking powder cans for two hours and bake in oven fifteen minutes. Serve hot with hard or lemon sauce.

WHIPPED CREAM PUDDING.

One quart cream whipped with one-half cupful powdered sugar. Sprinkle chopped nuts and cherries, sugared, cherries on top and powdered sugar over all.

LEMON BREAD PUDDING. Mrs. Low.

One cup bread crumbs, half cup sugar, fourth teaspoon salt, tablespoon butter, rind of one lemon, also juice, scald with a cup or little more of boiling water. When partly cool add yolks of two eggs well beaten, and bake twenty minutes.

Sauce: Beat the whites of two eggs very light, add three fourths cup powdered sugar, the juice of half a lemon. A teaspoon of wine adds to the flavor.

SAGO FRUIT PUDDING. Mrs. J. T. Berry.

Boil one-half cup sago in one quart of water, to which a pinch of salt has been added. Mix with any kind of fruit, cherries, Logan berries or blackberries are good. Cool and serve with cream.

GRAHAM PUDDING. Mrs. J. D. Buyer.

Two cups graham flour sifted, cup sour milk, cup New Orleans molasses, two eggs, small teaspoon soda, half teaspoon salt, half cup citron, cup raisins, cup currants. Steam two hours.

APPLE BATTER PUDDING. L. W. Walker.

One pint rich milk, two cups flour, four eggs, teaspoon salt, fourth teaspoon soda dissolved in hot water. Peel and core eight apples; arrange them closely together in a deep dish; beat the batter very light and pour over them. Unless the apples are very ripe and sweet (for tart apples) fill the centers with white sugar. Bake an hour and serve hot with sauce.

APPLE AND TAPIOCA PUDDING. L. W. Walker.

Cover one teacupful of tapioca with three cups of luke warm water and set in a tolerably warm place to soak for five or six hours, stirring now and then. Pare and core six juicy and well flavored pippins; pack in a deep dish, add one cup water and steam in a moderate oven until tender, turning them as they cook at the bottom. U the dish is more than one-third full of liquid turn some of it out before you pour in the soaked tapioca. Unless your apples are very sweet fill the center of each with sugar and stick a clove in each just before pouring the tapioca over them. Bake an hour and serve with sweet hard sauce.

DANDELION WINE. Mrs. Isaac S. Smith.

Eight quarts of dandelion blossoms, three gallons water, boll twenty minutes and strain. To each gallon add three pounds white sugar, rinds of two oranges, rinds of two lemons and boil twenty minutes. Let cool. Spread one cake of compressed yeast on a slice of toast and put to float on liquid. Let stand a week before bottling. Put the pulp of the fruit in the second day. When ready to bottle put in stone jugs, seal with corks and paraffin.

UNFERMENTED GRAPE JUICE. Mrs. W. H. Powless.

Pick the grapes from their stems, weigh and put in porcelain kettle with enough water to cover about one-third of the grapes. Cook until stones and pulp separate. Press and strain through a cloth. Return to kettle and add three pounds of sugar to every ten pounds of grapes. Heat to simmering, skim, bottle while hot and seal. When serving add lemon juice.

FRUIT PUNCH (For Fifty) Mrs. M. I. O’Mailia.

One cup water, two cups sugar, one cup tea, quart Apollinaris water, two cups strawberry syrup, juice five lemons, juice five oranges, can grated pineapple, can cherries. To the strawberry syrup add tea, lemon and orange juice, pineapple and let stand one-half hour. Strain and add ice water to make one and one-half gallons of liquid, add cherries and Apollinaris water last. Serve in punch bowl with large piece of ice.

GRAPE VENDOME. Mrs. J. D. Buyer.

One ten-pound basket of Concord grapes stemmed and washed, tea cups cold water. Boil until seeds come to top, strain through cloth. Add two cups of sugar. Boil from twenty to thirty minutes, bottle and set away.

BROWN SUGAR FUDGE. Mrs. Heberer.

Two cups brown sugar, one-half cup milk, tablespoon butter. Boil until it makes a soft ball in cold water, then add one-half cup chopped nuts and beat until it begins to thicken, pour on buttered plate.

DIVINITY CANDY. Lena Hall.

Three cups cane sugar, one cup corn syrup, one cup boiling water. When testing to see if it is done put a spoon into cold water and if the candy on it hardens after standing in the water a short time, remove from fire and add the well beaten whites of three eggs, chopped nuts, raisins and citron and beat until cool.

NUT CANDY. Mrs. W. A. Hyndman.

One and one-half cups sugar, one small cup nuts nicely picked over. Put the sugar in a spider and stir constantly until thoroughly melted, stir the nuts in quickly and pour on ungreased pans to cool.

DOUBLE FUDGE. Mrs. E. N. Barlow.

Two cups granulated sugar, cup milk, tablespoon butter, one square chocolate, cook until it forms a ball when put in cold water, remove from stove and beat until cool. Put in the same pan two cups brown sugar, one cup milk, tablespoon butter, one cup nut meats and cook the same way, beat and pour over the fudge already in the pan. When cool cut in squares.

UNCOOKED FONDANT. Mrs. E. N. Barlow.

White of one egg beaten stiff, one-fourth tablespoon water, one pound confectioner’s sugar, flavor with strawberry, lemon or vanilla. Put in walnuts, raisins, figs or nuts. Mix until stiff enough to handle, shape into balls and dip into melted unsweetened chocolate.

COOKED FONDANT. Mrs. Harry Moyer.

Two cups cane sugar, three-fourths cup boiling water, pinch of cream of tartar, boil until it forms a soft ball in water, cool until you can bear your finger in it, then beat until thick, turn out on a plate and knead. This can be made into many pretty shapes and different flavors by dividing and adding chocolate to one portion, cocoanut to another, nuts, dates or figs, and using colored sugar in each portion.

POTATO FONDANT. Mrs. B. B. Green.

Boil and mash a medium sized potato, add sufficient powdered sugar to handle and use as you would any other fondant. Makes excellent chocolate drops if flavored with vanilla, made into balls which are dipped in melted unsweetened chocolate after they have stood long enough to handle well.

TAFFY. Isabel Gibson.

One cup sugar, one cup molasses, half cup milk, half cup grated chocolate. Cook until it snaps in cold water, pour into greased pan and pull when cool enough to handle.

FUDGE. Miss Nettle King.

Cook two cups sugar and one cup milk until it forms a soft ball in cold water, remove from fire and add chocolate and butter and nuts, beat until thick and pour into buttered pan. Use a square of chocolate, two tablespoons butter and half cup walnut meats.

COCOANUT CANDY. Mrs. C. P. Aicher.

Two cups sugar, half cup cream, two tablespoons butter, cup of cocoanut, teaspoon vanilla. Cook sugar and cream until it forms a soft ball in cold water, add butter, cocoanut and vanilla and beat until creamy. Pour into greased pans and cut in squares when cool enough.

BUTTERCUPS. Mrs. B. N. Barlow.

One cup butter, cup sugar, cup molasses, two teaspoons vanilla, boil until brittle and snappy when tested in cold water, pour into greased pans and cut in squares when cool enough.

SULTANA CARAMELS.

Two cups granulated sugar, half cup milk, fourth cup molasses, fourth cup butter, two squares chocolate, teaspoon vanilla, half cup walnuts or pecans, two tablespoons Sultana raisins. Melt butter, add sugar, milk and molasses, stir until sugar is dissolved and then boil until mixture forms soft ball in cold water. Remove from fire, add nuts, vanilla, raisins, and beat until thick and creamy, pour into buttered pan and when cool mark in squares.

CHOCOLATE CREAM MINTS.

One cup granulated sugar, fourth cup water, two drops oil of peppermint, cook until it crisps, pour on platter and beat until creamy, drop on buttered paper. Dip in melted chocolate when cool.

SALTED PEANUTS. Mrs. C. P. Aicher.

Use the raw peanuts, shell and set them on the stove in cold water, let come to a boil and stand ten minutes, drain off and blanch by throwing first in cold and then in hot water. Stir through them enough butter to make them seem oily, then place in pan in the oven, stirring often, leave until crisp and sprinkle with salt while hot. Almonds are salted in the same way.

POPCORN BALLS. Mrs. James K. Robertson.

Two cups molasses, cup brown sugar, tablespoon vinegar, small piece of butter. Cook until brittle and stir into this about four quarts of nicely popped corn, make into balls as quickly as possible, greasing the hands with butter.

PEPPERMINT WAFERS. Mrs. W. A. Hyndman.

One-half cup granulated sugar dissolved in enough hot water to cover it. Do not stir but let boil until it drops slowly from the spoon, remove from fire, add small quantity of confectioner’s sugar, few drops essence of peppermint, more sugar, teaspoonful at a time and stir until thick enough that when dropped onto oiled paper will instantly form into wafers. Wintergreen wafers are made in the same way, adding syrup of fruit for coloring and essence of winter- green for flavoring.

PANUCHE. Miss Nettie King.

Two cups brown sugar, one-half cup granulated sugar, cup cream or milk, half cup walnut meats, tablespoon butter, vanilla. Cook sugar and milk together until forms soft ball in cold water, remove from fire, add butter, let cool, add nuts and vanilla, stir well and turn in buttered pan.

WHITE TAFFY. Mrs. George Teter.

Two glasses granulated sugar, one glass water, two tablespoons vinegar, cook without stirring until snaps in cold water, turn onto greased plate and drop flavoring on, pull as soon as can be handled, until white, string out and cut with scissors.

TURKISH DELIGHT. Mrs. J. Shackleford.

One package gelatin, one package Jell-O, two pounds white sugar. Soak gelatin in three-fourths cup of water; add two cups of water to sugar and let it boil, then add the dissolved gelatin and boil for half an hour, stirring occasionally. Remove from stove, add Jell-O, let stand over night and roll in powdered sugar. Cut in strips one and one-half by one-half inches.

BLANCHED ALMONDS. Bernice Hill.

Pour boiling water over almonds and let them stand three or four minutes. Drain and cover with cold water. Press between fingers one at a time to remove hulls. Sprinkle with salt and dry.

PEANUT BUTTER. Bernice Hill.

Use roasted peanuts, rub off skins and if it is to be kept for some time remove germ. Use finest plate in grinder, screwed up as tight as can be; if too coarse after first grinding, grind again. A small amount of butter or olive oil may be added if it needs thinning; add salt to taste.

CANDIED LEMON PEEL. Mrs. Frank Dunkle.

After extracting lemon juice, clean out the white and throw skins at once into cold water. Bring to a boil, boil for five minutes. Drain. Cover with boiling water and boil again until tender. Prepare a syrup from one-half pound of sugar and one-half cup of water. Boil and skim. Put in the lemon rinds and cook until transparent, lay them on sieve to drain. Boil syrup and stir until it granulates. Pour over rinds. Let it dry and harden on rinds. Put away in boxes lined with waxed paper and use for fruit cakes, mince pies, etc.