So, Ladies, get in and do your own work. Forget the servant problem and the money question. Make things yourselves and see how much fun there is in Life. Don't be afraid to soil your hands—cold cream will fix them. Get as much fun out of each day as possible.

H. W. P.



Seasonable-and-Tested Recipes

By Janet M. Hill and Mary D. Chambers

In all recipes where flour is used, unless otherwise stated, the flour is measured after sifting once. Where flour is measured by cups, the cup is filled with a spoon, and a level cupful is meant. A tablespoonful or a teaspoonful of any designated material is a LEVEL spoonful. In flour mixtures where yeast is called for, use bread flour; in all other flour mixtures, use cake or pastry flour.

Potage Parmentier

Cook the well-washed, white stalks of two or three leeks, sliced lengthwise, in two tablespoonfuls of fat in a saucepan, and allow to remain over the fire for five or six minutes, or until slightly colored. Add four large potatoes, pared and sliced, one quart of cold water, and two teaspoonfuls of salt, cover, and cook for twenty minutes after the water boils. Strain out the potatoes and leeks and press through a colander. Thicken the water by adding one-fourth a cup of flour, blended with two tablespoonfuls of butter or a substitute; stir until it has boiled for one minute; add one-half a teaspoonful of white pepper, stir into it the potato puree, and let the whole come to a boil. Pour into the tureen, and add one-half a cup of rich cream, a cup of well-browned croutons, and a few chervil leaves, or the green leaves of cress or any preferred herb. The addition of the half-cup of rich cream is essential to the soup "parmentier."

Potato-and-Peanut Sausages

Mix one cup of roasted and fine-ground peanuts with one cup and one-half of highly seasoned mashed potatoes. Add one beaten egg, and form the mixture into small sausage-shaped rolls, rolling each one in flour. Roll on a hot pan, greased with bacon fat, or bake in a very hot oven, until the outside of the sausages is lightly browned. Pile in the center of a dish, and garnish with curls of toasted bacon, placed on a border of shredded lettuce.

Roast Turkey

Clean, stuff and truss a twelve-pound turkey, that, when cooked, may rest on the wings level on the platter, the drumsticks close to the body. Rub all over with salt and dredge with flour. Cover the breast with thin slices of salt pork. Set on a rack in a baking-pan (a "double roaster" gives best results). Turn often, at first, to sear over and brown evenly. For the first half hour the oven should be hot, then lower the heat and finish the cooking in an oven in which the fat in the pan will not burn. Cook until the joints are easily separated. It will require three hours and a half. Add no water or broth to the pan during cooking. For basting use the fat that comes from the turkey during cooking.

Turkey Stuffing

Add one teaspoonful of salt, one-fourth a teaspoonful of pepper and one tablespoonful and one-half of poultry seasoning to three cups of cracker crumbs; mix thoroughly and add three-fourths a cup of melted butter.



Garnish the Roast Turkey with Stuffed Onions

Parboil eight choice onions about one hour. Remove from the water and cut out a circular piece from the top of each to form cups. Chop, fine, the pieces of onion; add an equal measure of cold, cooked ham, salt and pepper to season, one-fourth a cup, each, of fine, soft crumbs and melted butter and mix thoroughly. Season the inside of the cups with salt, then stuff with the prepared mixture. Bake slowly about half an hour, basting with melted butter. Serve decorated with celery tips.

Oyster-and-Onion Puree

Steam one pound of white onions, and when tender sift through a colander. Cook one quart of oysters in their liquor until the gills separate; strain, and chop the oysters in a chopping bowl. Return the liquor to the saucepan, and cook with three tablespoonfuls of flour and three tablespoonfuls of softened butter, rubbed together, stirring constantly until well thickened and smooth. Season with one teaspoonful and one-half of salt and one-half a teaspoonful of pepper. Sift into the onion-pulp one-fourth a cup of flour, and stir until blended; add one-fourth a teaspoonful of celery seed and one bayleaf, and mix with the thickened oyster liquor. Stir until the whole comes to a boil and the puree is thick as porridge. Add the chopped oysters and one pint of thin cream, let heat through, and serve with oysterettes, saltines or other plain crackers.

Salmon a la Creole

Clean and scale a small salmon, stuff with one-half a loaf of stale bread moistened with hot water, seasoned with one-fourth a cup of butter, salt and pepper to taste, and one-half a cup of capers. Mix all well, and bind with one beaten egg. Place the salmon on the rack of a baking-pan in a very hot oven, cover with thin slices of bacon, and let cook until done. Serve on a bed of chopped fresh mushrooms, cooked in a little bouillon, and garnish the dish with small fresh tomatoes.

Brother Jonathan

Make a mush of yellow cornmeal, and mould in cylindrical moulds, such as baking powder boxes or brown bread moulds. Let stand until next day, and cut into slices. Arrange the slices on a large porcelain pie-plate in pyramidal form, sprinkling each layer with some sharp, hard cheese, grated, and seasoned with a very little red pepper. Sift buttered crumbs freely over the whole; brown in a hot oven, and serve as a vegetable with fish, with sour grape jelly melted and poured over it.

Plymouth Succotash

Boil, separately, one chicken and four pounds of corned beef. The next day remove meat and fat from both kettles of liquid, combine liquids, season with salt (if needed) and pepper; when boiling add five quarts of hulled corn; remove to slow fire and let simmer three hours. Have ready three pints of New York pea beans that have been soaked twelve hours, boiled until soft and strained through a sieve; add to soup (for thickening). Boil one yellow turnip (or two white turnips), and six potatoes; when done add to succotash. This recipe makes eight quarts.



New England Salad

Dress flowerets of cold, cooked cauliflower with oil, salt, pepper and vinegar. From cold, cooked beets remove the top and center portions to make beet cups. Arrange the prepared cauliflower to fill cups, pour over boiled salad dressing and arrange a heart of celery in each filled beet-cup.

Guinea Chickens

Clean and truss two guinea chickens; place on a bed of sliced, uncooked carrots, potatoes and celery, arranged in the bottom of a casserole—(a large bean-pot serves as well). Sprinkle the chicks with salt and pour over them melted butter; set the cover in place. Bake in a moderate oven one hour and one-quarter, basting every fifteen minutes with melted butter. Add no water to the casserole.



Rib Roast of Beef with Yorkshire Pudding

Place a rib roast of beef on a rack in a dripping pan; dredge with flour and sear over the outside in a hot oven, then add salt and pepper and drippings and let cook at a low temperature until done, basting every ten minutes. Remove to a platter and serve with Yorkshire pudding.

Yorkshire Pudding

Sift together one cup and a half of flour, and one-third a teaspoonful of salt; gradually add one cup and one-half of milk, so as to form a smooth batter; then add three eggs, which have been beaten until thick and light; turn into a small, hot dripping pan, the inside of which has been brushed over with roast beef drippings; when well risen in the pan, baste with the hot roast beef drippings. Bake about twenty minutes. Cut into squares and serve around the roast.

Apple Mint Jelly for Roast Lamb

Cut the apples in quarters, removing imperfections. Barely cover with boiling water, put on a cover and let cook, undisturbed, until soft throughout. Turn into a bag to drain. For a quart of this apple juice set one and one-half pounds of sugar on shallow dishes in the oven to heat. Set the juice over the fire with the leaves from a bunch of mint; let cook twenty minutes, then strain into a clean saucepan. Heat to the boiling point, add the hot sugar and let boil till the syrup, when tested, jellies slightly on a cold dish. Tint with green color-paste very delicately. Have ready three to five custard cups on a cloth in a pan of boiling water. Let the glasses be filled with the water; pour out the water and turn in the jelly. When cooled a little remove to table. (English recipe.)

Marinaded Cutlets

Cut a pound of the best end of neck of mutton into cutlets, allowing two cutlets for each bone, beat them with a cutlet bat and trim them neatly. Let them soak for an hour in a marinade made by mixing six tablespoonfuls of red wine vinegar, one tablespoonful of olive oil, half a teaspoonful of salt, six bruised peppercorns, a minced onion, a sprig of thyme, and a bayleaf. At the end of the hour drain the cutlets, and dredge them with flour to dry them. Brush over each one with beaten egg, and roll it in bread-crumbs; repeat the egging and breadcrumbing a second time, and, if possible, leave them for an hour for the crumbs to dry on. Half fill a deep pan with frying-fat, and when it is heated, so as to give off a pale blue vapor, place the cutlets carefully in the pan, and when they float on top of the fat and are of a rich brown color, they are sufficiently cooked, and must be taken from the fat and drained on kitchen paper before being served en couronne, or on a mound of mashed potatoes, green peas, French beans, or Brussels sprouts.



Veal cutlets, fillets of beef, fillets of white fish, or cutlets of cod or hake, are excellent when prepared by the same method. (English recipe.)

Thanksgiving Corn Cake

Sift together two cups of corn meal, two cups of white flour, four heaping teaspoonfuls of baking powder, one LEVEL teaspoonful of soda, one teaspoonful of salt, and one-half a cup of sugar. Add one cup of sour milk (gradually), three-fourths cup of sour cream, four eggs and one-third a cup of melted butter.



Thanksgiving Pudding

Beat the yolks of four eggs; add one pint of soft bread crumbs, one cup of sugar, the grated rind of a lemon, one teaspoonful of salt, and one cup of large table raisins from which the seeds have been removed; mix all together thoroughly, then add one quart of rich milk. Bake in a very moderate oven until firm in the center. When the pudding has cooled somewhat, beat the whites of four eggs dry; beat in half a cup of sugar and spread or pipe the meringue over the pudding; dredge with granulated sugar and let cook in a very moderate oven about fifteen minutes; the oven should be of such heat that the meringue does not color until the last few minutes of cooking.

Coffee Fruit Punch

Add one-half a cup of fine-ground coffee to one cup of cold water, bring very slowly to a boil, and let simmer for ten minutes. Strain, allow grounds to settle, decant, and add one cup of sugar. Mix one-half a cup of sifted strawberry preserve with the juice of two lemons, the juice of three oranges and the grated rind of one, and half a cup of pineapple juice. Let the whole stand together for half an hour; then strain, add the coffee, a quart or more of Vichy, or any preferred sparkling water, and serve in tall glasses filled one-third full with shaved ice; garnish each with a thin strip of candied angelica.



Sweet Cider Frappe

Make a syrup by boiling one cup of sugar and two cups of water fifteen minutes; add one quart of sweet cider and one-half a cup of lemon juice; when cool freeze—using equal parts of ice and salt. Serve with roast turkey or roast pork.

Fig-and-Cranberry Pie

Chop one-half a pound of figs and cook until tender in a pint of water. Add a pint of cranberries, and cook until they pop. Mix one cup of sugar with four tablespoonfuls of flour and stir into the fig-and-cranberry mixture; let boil, remove from fire, and stir in two tablespoonfuls of butter and the juice of one-half a lemon. Put into a pastry shell, arrange strips of paste in a basket pattern over the top, and bake until these are browned.

Dry Deviled Parsnips

Wash and scrape—not pare—three large parsnips; cut in halves, lengthwise, and place, cut side uppermost, on the grate of a rather hot oven to bake for thirty to forty minutes, or until soft and lightly browned. Soften one-half a cup of butter, without melting it, and rub into it the following mixture: Two teaspoonfuls of salt, four tablespoonfuls of dry mustard, one-half a teaspoonful of cayenne, one teaspoonful of white pepper, and flour enough to stiffen the paste. When the parsnips are cooked make four slanting cuts in each of the halves, and fill each with as much of the paste as it will hold. Spread over the flat side with the remainder of the paste, arrange on the serving dish, sift fine buttered crumbs over them, and place under the gas flame, or on the upper rack of an oven until crumbs are brown.

King's Pudding With Apple-Jelly Sauce

Soak, over-night, one-half a cup of well-washed rice, and cook in one pint of milk in double boiler until very tender. Mix this with three cups of apple sauce, well-sweetened and flavored with cinnamon. Add the beaten yolks of two eggs, one ounce, each, of candied citron and orange peel, very fine-chopped, and one-half a cup of raisins. Add, the last thing, the whites of the eggs, beaten to the stiffest possible froth. Line a deep dish with a good, plain paste, pour in the pudding, bake until both paste and pudding top are brown, invert on serving dish and pour the sauce over it.

Apple-Jelly Sauce

Beat one-half a cup of apple jelly until it is like a smooth batter; gradually add two tablespoonfuls of melted butter, the juice of one lemon and one-half the grated rind, and a few gratings of nutmeg. Set into a saucepan of boiling water until ready to use, then beat well and pour over the pudding.



Cranberry Tart

Spread a round of paste over an inverted pie plate, prick the paste with a fork eight times. Bake to a delicate brown. Remove the paste from the plate, wash the plate and set the pastry inside. When cold fill with a cold, cooked cranberry filling and cover the filling with a top pastry crust, made by cutting paste to a paper pattern and baking in a pan. Arrange tart just before serving.

Cooked Cranberry Filling

Mix together three level tablespoonfuls of cornstarch, three-fourths a teaspoonful of salt and one cup and one-half of sugar; pour on one cup and one-half of boiling water and stir until boiling, then add one-third a cup of molasses, two teaspoonfuls of butter and three cups of cranberries, chopped fine. Let simmer fifteen minutes.

Pumpkin Fanchonettes

Mix together one cup and a half of dry, sifted pumpkin, half a cup of sugar, two eggs, two tablespoonfuls of molasses, one tablespoonful of ginger, two tablespoonfuls of melted butter, one teaspoonful of cinnamon, one-fourth a teaspoonful of salt, and one cup of rich milk. Pour into small tins lined with pastry, and bake about twenty-five minutes. Serve cold; just before serving decorate with whipped cream.



Pilgrim Cookies

Let soak overnight one cup of seedless raisins, then drain and dry on a cloth. Cream one-third a cup of butter; beat in one cup of brown sugar, one tablespoonful of milk, and two eggs, beaten light. Add the raisins, and one cup of flour, sifted with one-half a teaspoonful, each, of nutmeg and cinnamon and two teaspoonfuls and one-half of baking powder. When thoroughly mixed, add one-half a cup of graham flour, unsifted, and one-half a cup of bran, unsifted.



Pyramid Birthday Cake

Bake any good layer cake or other simple cake mixture in one or two thin sheets, in a large pan. When done cut into as many graduated circles as the child is years old. Ice each circle, top and sides, with any good cake icing, either white or tinted, and lay one above the other with layers of jelly or preserves between slices. Around each layer arrange a decoration of fresh or candied fruits of bright colors, glaceed nuts, candied rose petals or violets, bits of angelica, or any other effective decoration. Let the cake stand on a handsomely decorated dish, and small flags be inserted in the topmost layer.



Stirred Brown Bread

Measure three cups of graham flour into a large mixing-bowl; add one cup of bran, and sift on to these one cup and one-half of white flour, to which one and one-fourth a teaspoonful of salt has been added. Stir together until mixed. Dissolve one teaspoonful of baking soda in a tablespoonful of hot water, and add to two cups of buttermilk. Melt two tablespoonfuls of butter and one of any preferred substitute, mix with one-half a cup of molasses, stir into the buttermilk, and add all to the dry ingredients, stirring vigorously. Lastly, add one-half a compressed yeast cake to the batter, and stir again until the yeast is thoroughly incorporated with the batter, which should be very stiff. Place in a greased bread pan, cover, set in a warm place until batter has risen to top of pan or doubled in bulk. Bake one hour in an oven with gradually increasing heat. This bread keeps fresh for a long time, and is particularly good sliced thin for sandwiches.

Swedish Pancakes With Aigre-Doux Sauce

Beat, until light, the yolks of six eggs; add one-half a teaspoonful of salt, one teaspoonful of soda, dissolved in one tablespoonful of vinegar, then two cups of sifted flour, alternately, with the beaten whites of the eggs, and if necessary add enough milk to make a thin batter. Pour a small ladleful at a time on the griddle; spread each cake, when cooked, with raspberry jam, roll up like a jelly roll, pile on a hot platter, dust over with powdered sugar, and serve with each one a spoonful of Aigre-Doux Sauce.

Aigre-Doux Sauce

Add to two cups of sour cream the juice and fine-grated rind of one large lemon. Stir in enough sugar just to develop a sweet taste, one-half a cup or more, and beat hard and long with a Dover beater until the sauce is quite light.

Sauteed Cucumbers and Tomatoes

Pare four large cucumbers and cut in quarter-inch slices; season by sprinkling with salt and pepper, then dip in beaten egg, and afterwards in fine, sifted crumbs. Proceed in the same manner with two firm tomatoes, removing the skin by dipping first into boiling water, then into cold, and rubbing the skin off. The tomatoes should be cut in half-inch slices. Heat a large spider until very hot; add two or more tablespoonfuls of dripping or other fat, and saute in this, first the cucumbers, then the tomatoes, turning the slices when browned on one side, and cooking until crisped. Serve in a hot vegetable dish.

Skirt Steak, with Raisin Sauce

Make a rich stuffing by chopping together three-fourths a pound of veal, one-half a pound of ham, and an ounce of beef suet or other fat. Add the grated rind of a small lemon, and a teaspoonful of dried, mixed herbs, or of kitchen bouquet, two beaten eggs, a grate of nutmeg, and one cup of cream. Cook all together over hot water until mixture is the consistency of custard; thicken further with fine bread crumbs, and let cool. Divide a two-pound skirt steak into halves, crosswise, spread the stuffing over both parts, roll up each one and tie. Let steam for half an hour, then put into a hot oven to finish cooking and brown. Serve with Raisin Sauce.

Raisin Sauce for Skirt Steak

Add one-half a cup of seeded raisins to one pint of cold water, set over fire, bring slowly to a boil and let simmer, gently, for fifteen minutes. Blend two tablespoonfuls of flour with one-half a teaspoonful of salt and one-fourth a teaspoonful of white pepper, and stir this into two scant tablespoonfuls of melted butter or butter substitute; add to the raisins and water, and let boil, keeping stirred, for three minutes. Remove from fire and add the juice of one-half a lemon or two tablespoonfuls of vinegar.

Boudin Blanc

Cook a dozen small onions, sliced, in a saucepan with one cup of sweet leaf-lard. While cooking put through the meat chopper one-half a pound, each, of fresh pork and the dark and white meat of a fowl or chicken. Add to saucepan containing onions and lard, and stir in enough fine bread crumbs to make the whole the consistency of a soft dough. Add seasoning of salt and pepper with a spoonful of mixed dried herbs. Lastly, add one cup of sweet cream and three well-beaten eggs, and stir the whole until the eggs are set. Stuff this into pig entrails, making links six inches long. Keep stored in a cool place, and cook like sausage. Or the boudin may be packed into jars, and sliced or cut into dice and sauteed when cold.



Seasonable Menus for Week in November

SUNDAY

Breakfast

Oranges Corn Flakes with Hot Milk Codfish Balls Buttered Toast Marmalade Coffee

Dinner

Roast Leg of Lamb Mashed Potatoes Spinach with Egg Creamed Turnips Celery Salad Date Souffle Coffee

Supper

Oyster Stew Crackers Lettuce-and-Peanut Butter Sandwiches Soft Gingerbread Cocoa

MONDAY

Breakfast

Malt Breakfast Food, Top Milk Scrambled Eggs with Tomato Graham Muffins Coffee

Luncheon

Potage Parmentier Savory Hash, Meat and Potatoes Tea Tarts Russian Tea

Dinner

Planked Steak, Parkerhouse Style Head Lettuce King's Pudding, with Apple Jelly Sauce Black Coffee

TUESDAY

Breakfast

Dates Gluten Grits, Cream Baked Potatoes Bacon Graham Toast, Butter Coffee

Luncheon

Salmon a la Creole Pulled Bread Sweet Potato Croquettes Pears in Syrup Milk or Tea

Dinner

Stuffed Leg of Pork Mashed Potatoes Apple Sauce Fig-and-Cranberry Pie Coffee

WEDNESDAY

Breakfast

Winter Pears Wheatena, Milk Pork-and-Potato Hash Raised Pancakes, Syrup Coffee

Luncheon

Oyster-and-Onion Puree Crusty Rolls Apple-and-Nut Salad Cocoa

Dinner

Skirt Steak with Raisin Sauce Dry Deviled Parsnips Baked Sweet Potatoes Cherry Pie Coffee

THURSDAY

Breakfast

Cream of Wheat, Cream Tomato Omelet Stirred Brown Bread Coffee

Luncheon

Potato-and-Peanut Sausages Cabbage-and-Celery Salad, with Cheese Strawberry Gelatine Jelly Tea

Dinner

Boiled Tongue Steamed Potatoes Creamed Carrots Brussels Sprouts Apple Pie a la Mode Coffee

FRIDAY

Breakfast

Grapefruit Cracked Wheat, Milk Creamed Finnan Haddie Hashed Brown Potatoes Popovers Coffee

Luncheon

Frumenty with Cream Escaloped Chipped Beef and Potatoes Chocolate Layer Cake Cafe au Lait

Dinner

Halibut Steaks Brother Jonathan Creamed Cabbage Chow-Chow Apricot Puffs with Custard Sauce Coffee

SATURDAY

Breakfast

Gravenstein Apples Quaker Oats, Milk Scrambled Eggs with Bacon Steamed Brown Bread Coffee

Luncheon

Puree of Baked Beans Castilian Salad (Pineapple, Nuts, Apples, Grapes, Celery) Swedish Pancakes with Aigre-Doux Sauce Chocolate

Dinner

Veal Stew Browned Sweet Potatoes Lima Beans in Tomato Sauce Leaf Lettuce with Fr. Dressing Brown Betty with Foamy Sauce Coffee



Menus for Thanksgiving Dinners

I

Three-Course Dinner for Small Family in Servantless House

Roast Chicken, stuffed with Chopped Celery and Oysters Baked Sweet Potatoes Boiled Onions

Salad (Fine chopped apples and nuts in red apple cups) Cream Dressing

Mince or Squash Pie a la mode Sweet Cider Coffee

II

A Simple Company Dinner of Six Courses

Celery Clam Bouillon, Saltines Ripe Olives

Roast, Chestnut-Stuffed Turkey, Giblet Sauce Buttered Asparagus Glazed Sweet Potatoes Moulded Cranberry Jelly

Chicken Salad in Salad Rolls

Thanksgiving Pudding Hard Sauce

Chocolate Ice Cream Strawberry Sauce

Assorted Fruit Coffee

III

A Formal Company Dinner. Eight Courses

Curled Celery Oyster Soup, Bread Sticks Radish Rosettes

Turbans of Flounder Hollandaise Sauce Potato Straws Olives Crusty Rolls Salted Nuts

Capon a la Creme (Stuffing of Potatoes, Mushrooms, Chestnuts, etc.) Mashed Potatoes Green Pea Timbales Cranberry Sauce

Sweet Cider Frappe

Venison Steaks Currant Jelly Sauce Baked Parsnips

Apple-and-Grape Salad

Macaroon Pudding Frozen Mince Pie Hot Chocolate Sauce

Glaceed Walnuts Fruit Black Coffee

IV

Elaborate Formal Dinner. Ten Courses

Fruit Cocktail Oysters on Half-shell Brown Bread-and-Butter Sandwiches Quartered Lemons

Clear Bouillon, Oysterettes Radishes Celery

Boiled Halibut Potato Balls in Parsley Sauce Sweet Pickles

Cauliflower au Gratin

Braised Turkey or Capon Bread Stuffing Giblet Gravy Duchesse Potatoes Spinach

Crystallized Ginger Salted Pecans Pineapple Fritters, Lemon Sauce

Granite of Cider and Apples

Cutlets of Duck, with Chopped Celery

Orange Salad

Pumpkin Pie Raisin and Cranberry Tarts Chocolate Parfait Almond Cakes

Nuts Raisins Bonbons Candied Orange Peel Black Coffee



Concerning Breakfasts

By Alice E. Whitaker

A certain Englishman who breakfasted with the Washington family in 1794 wrote of the occasion: "Mrs. Washington, herself, made tea and coffee for us. On the table were two small plates of sliced tongue and dry toast, bread and butter, but no broiled fish, as is the general custom." However sparing the mistress of Mt. Vernon might have been, it was the usual custom in old times to eat a hearty breakfast of meat or fish and potato, hot biscuits, doughnuts, griddle cakes and sometimes even pie was added. A section of hot mince pie was always considered a fitting ending to the winter morning meal in New England, at least.

When Charles Dickens was in the United States, in 1842, he stopped at the old Tremont house in Boston. In his "American Notes," which followed his visit to this country, he wrote critically of the American breakfast, as follows: "And breakfast would have been no breakfast unless the principal dish were a deformed beefsteak with a great flat bone in the center, swimming in hot butter and sprinkled with the very blackest of pepper."

For a time my household included a colored cook, who, according to local custom, went to her own home every night. Invariably before leaving she came to me with the short and abrupt question, "What's for?" This experience taught me the difficulty of planning breakfasts off hand. More than one beginner in housekeeping wonders whether a light breakfast of little but a roll and coffee is more healthful than one of several courses. It is an old American idea that luncheon or supper may be light, dinner varied and heavier, but breakfast must be wholesome and nourishing. This is based on the belief that it is natural for man and beast to wake up in the morning with a desire for food and unnatural to try to do the hardest work of the day with but a pretence at eating.

About twenty years ago there was much talk of the alleged healthfulness of going without breakfast entirely. For a time this plan was the object of much discussion and experiment by medical and scientific men and workers in general. The late Edward Everett Hale was a strong opponent to abstinence from breakfast by brain workers, while those who labored with hand and muscle looked with little favor on the morning fast. Finally the no-breakfast idea went the way of most fads in food.

As a compromise between the extremes of going without any breakfast, and the old-time, over-hearty meal of several courses, there came into fashion the simple meal of fruit, cereal and eggs. This is to be commended, if the egg, or its substitute in food value, is not omitted. Too often a sloppy cereal is washed down rapidly with a cup of coffee and called sufficient. Sometimes the ready-to-eat cereal and the milk bottle left at the kitchen door include the entire preparation for the morning meal.

The adaptability of this quick breakfast, and its ease of preparation, keep it in favor, but filling the stomach with a cereal, from which some of its best elements have been taken, means, for women folks at home, placing the coffee pot on the range to warm up the cup that will stop that "gone" feeling so common after a near-breakfast. The man at work might once have found solace in a glass of beer; now, perhaps, he smokes an extra cigarette. It is well understood that children grow listless and dull before noon, when an insufficient breakfast is eaten. One who has breakfast leisurely at nine o'clock may be satisfied with a roll and a cup of hot drink, but a commuter with a trip ahead to office or shop, and the farmer who must make an early start in the day, cannot rely on light, quickly digested food in the morning. Their energy and working capacity will slow down long before noon.

Objection is sometimes made to a good, sustaining breakfast because of a distaste for food in the morning. In such a case, look to the quality or quantity of the night meal; it may be too heavy or indigestible.

Between a breakfast with warmed-over meats, and one without meat, especially if eggs are substituted, the choice should be given to the latter. Twice-cooked meats, however pleasing they may be to the palate, are not easy to digest. They serve merely as a way to use left-overs, which good management will keep to the minimum.

When selecting fruits for breakfast, the fact must not be overlooked that the starch of cereals and acid fruits, like a sour orange, often disagree. When apples are plentiful nothing is better than this fruit when baked, but in cities the banana frequently costs less and it stands at the head of all fruits in food value. When perfectly ripe it has about 12 per cent of sugar, but as it is picked green, the fruit sold in the markets is often but partially ripe and is more easily assimilated, if baked like the apple; it then becomes a valuable breakfast food.

It is a common mistake in a meatless breakfast to use too large a proportion of cereal. While the standard cereal foods, when dry, are from two-thirds to three-quarters starch, with the balance made up of a little protein, fat, water, fibre and a trace of mineral matter, it should not be forgotten that while cooking they absorb several times their bulk of water, which reduces the food value of the product. Oatmeal and corn meal are best adapted for winter use because they contain a little more fat than wheat or rice, which are suitable for summer diet.

Eggs are the most available substitute for meat at breakfast and it is doubtful economy to omit them, except in times of extreme high prices. They are not essential in all desserts and saving in their use should begin at that point. Eggs may be cooked in many ways so that they need never become a monotonous fare. All kinds of fish are an excellent substitute for meat, and, as prepared for the table, nearly equal beef and mutton, in the amount of protein, which is the element missed in a non-meat diet, unless it be carefully planned.

Breakfasts without Meat

The following are adapted to different seasons and the beverage may be selected to suit the taste.

1. Strawberries, eggs baked in ramekins, oatmeal muffins.

2. Fruit, cheese omelet, rice griddle cakes.

3. Oranges, codfish balls, wheat muffins.

4. Oatmeal, baked bananas, scrambled eggs, rice muffins.

5. Cereal, hashed browned potatoes, date gems.

6. Oranges, soft boiled eggs, lyonnaise potatoes, dry toast.

7. Cereal with dates, whole wheat muffins, orange marmalade.

8. Stewed prunes, French omelet, creamed potatoes, dry toast.

9. Grapefruit, broiled salt codfish, baked potatoes, corn muffins.

10. Fresh pineapple, broiled fresh mackerel, creamed potatoes, French bread.

11. Sliced bananas, omelet with peas, rusked bread.

Breakfasts with Meat

1. Fresh apple sauce, pork chops, stewed potatoes, graham muffins.

2. Dried peaches, stewed, broiled honeycomb tripe, escalloped potatoes, reheated rolls.

3. Fruits, minced mutton, potato puffs, rice griddle cakes, lemon syrup.

4. Baked apples, baked sausages, hashed potatoes, corn cakes.

5. Baked rhubarb and raisins, ham omelet, bread-crumb griddle cakes, caramel syrup.

6. Melon or berries, broiled ham, shirred eggs, creamed potatoes.

7. Oranges, broiled beef cakes, French fried potatoes, toast.

8. Steamed rice, sliced tomatoes, bacon and eggs, rye muffins.

9. Berries, broiled chicken with cream sauce, fried potato cakes, muffins.

10. Cereal with syrup, scalded tomatoes with melted butter, baked hash, dry toast.

11. Melon, veal cutlet, cream sauce, baked potatoes, corn bread.



Some Recipes for Preparing Poultry

By Kurt Heppe

Fowls should be divided into four classes, according to their uses. The uses are controlled by the age of the fowl.

What is suitable for one dish is not suitable for others. In fowls the age of the bird controls the use to which it can be put. This is something the caterer and the housewife must remember.

A young bird can be distinguished from an old one by the pliability of the tip of the breastbone. When this tip bends under pressure, then the bird is young. If it is hard and unyielding, then it is old.

Very old birds are used for soup and for fricassee.

Medium-aged birds are used for roasts.

Spring chickens are used for broilers and for sauteed dishes.

Very young chicks are used for frying in deep fat; for this purpose they are dipped in a thin batter, or else in flour, and in eggs mixed with milk and afterward in breadcrumbs. These chicks, and also spring chickens, are used for casserole dishes and for cocottes (covered earthen ware containers, in which the fowls are roasted in the oven).

The liver of fowls is used in different ways; it makes an excellent dish. It is best when sauteed with black butter. Some of the fine French ragouts consist mostly of chicken livers.

With omelettes they make an incomparable garnish.

In very high-class establishments the wings and breast are often separated from the carcass of the fowl and served in manifold ways. Sometimes the entire fowl is freed of bones, without destroying the appearance of the bird. These latter dishes are best adapted for casserole service and for cold jellied offerings.

Capons are castrated male fowls. They fatten readily and their flesh remains juicy and tender, owing to the indolence of the birds. The meat of animals is tenderest when the animal is kept inactive. For this reason stall-feeding is often resorted to. When the animal has no opportunity to exercise its muscles the latter degenerate, and nourishment, instead of being converted into energy, is turned into fat. Range birds and animals are naturally tough; this is especially true of the muscles.

Large supply houses now regularly basket their fowls for about two weeks before putting them on the market. During this time they are fed on grain soaked in milk. This produces a white, juicy flesh.

When a bird is to be roasted it should be trussed. This is done by forcing the legs back against the body (after placing the bird on its back); a string is then tied across the bird's body, holding the legs down. The wings are best set firmly against the breast by sticking a wooden skewer through the joint and into the bony part of the carcass, where the skewer will hold against the bones.

In preparing birds for the oven their breasts should be protected by slices of bacon. Otherwise they will shrivel and dry before the birds are cooked.

For broiling, the birds are cut through in the back, in such a manner that they quasi-hinge in the breast; they are then flattened so they will lie evenly in a double broiling iron; for this purpose the heavy backbone is removed.

Stuffed Poularde

After trussing the bird rub it with lemon so it will keep of good color; now cover the breast with thin slices of bacon (these can be tied on). The poularde is put into a deep, thick saucepan and cooked with butter and aromatics in the oven. When it is nearly done it is moistened with poultry stock. If this stock reduces too fast, then it must be renewed. It is finally added to the sauce.

These fowls may be stuffed with a pilaff of rice. This is prepared as follows: Half an onion is chopped and fried in two ounces of butter. Before it acquires color half a pound of Carolina rice is added. This is stirred over the fire until the rice has partly taken up the butter; then it is moistened with consomme (one quart); and covered and cooked in a moderate oven for fifteen minutes. It is now combined with a little cream, a quarter a pound of dice of goose liver and some dice of truffles.

The rice should not be entirely cooked by the time it is stuffed into the bird; the cooking is completed inside the bird. The cream is added to provide moisture for the rice to take up.

Instead of cream one may use consomme, and the truffles and fat liver may be left out, if too expensive.

The bird is served with a suitable sauce.

The best sauce for this purpose is Sauce Supreme, and is prepared as follows: Put two pints of clear poultry stock and some mushroom-liquor into a saute-pan. Reduce two-thirds.

While this is going on prepare some poultry veloute by bringing some butter in a pan to bubble, and adding some flour. This is brought to a boil while stirring constantly. The flour must not be allowed to color. Now, gradually, add some poultry-stock, stirring all the while with a whisk. Salt, pepper and nutmeg are added. This is simmered on the side of the fire, and then strained.

Now add one pint of this veloute to the supreme sauce; reduce the whole on an open fire, while constantly stirring. Gradually add half a pint of good cream and finish with a little butter.

Sauteed Chicken

Young chickens should be used for this purpose. Feel the breast bone; if it bends beneath pressure the bird is right.

Empty, singe and clean, and disjoint the bird. This is done by cutting the skin at the joints and loosening the bones with a knife.

The wings are cut off in such manner that each holds half of the breast; the pinions are entirely cut off; the different pieces are seasoned with salt and pepper; now heat some clarified butter in a saute-pan; when it is very hot insert the pieces of chicken and let them color quickly; turn them over, from time to time, so as to get a uniform color; cover the utensil and put it in a fairly hot oven. The legs are cooked for about ten minutes more than the breast and wings. The latter are kept hot separately.

When all pieces are done, they are dished on a platter and kept hot in the oven; the pan is now moistened with mushroom-liquor, or chicken stock, and again put on the fire; only a very little moistening is put in the pan. As soon as it boils swing it around the pan and then add to it, gradually, the sauce that is to be served. This swinging in the pan dissolves the flavor, which solidifies in the bottom of the pan; it greatly improves the sauce.

A simple sauce for sauteed chicken is nut butter, that is, butter browned in the pan. This may be varied by flavoring it with a crushed garlic-clove. An addition of fine herbs will further improve it. A dark tomato sauce may also be served.

A good garnish for sauteed chicken is large dice of boletus mushrooms, sauteed in garlic butter; also dice of raw potatoes sauteed in clarified butter, and again fresh tomatoes cut up and sauteed in butter. Egg-plants are also excellent for a garnish.

Sauteed chicken may be baked and served in the cocotte.

Poulet en Casserole Bourgeoise

The chicken is trussed; the breast is covered with strips of bacon and put into a deep, thick saucepan. It is colored in the oven, and when nearly done is transferred to a casserole. It is now moistened with some chicken-stock and a little white wine. This moistening is used in the basting, and after being freed of fat, added to the sauce.

A few minutes before the fowl is done bouquets of fresh vegetables are added to the chicken, in individual heaps, and the chicken is then served, either with a sauce, or else with an addition of butter. It should be carved in sight of the guests.

Chicken Pie

A fowl is cooked (boiled) with flavoring vegetables until done, and is then cut up as for fricassee; the pieces are seasoned with salt and pepper and sprinkled with chopped onions, a few mushroom-buttons and some chopped parsley. The pieces are now put into a pie-dish, legs undermost, some thinly-sliced bacon is added and some potatoes Parisienne (spooned with the special potato spoon). The pie-dish is now filled two-thirds with chicken veloute (chicken-stock thickened with flour and egg-yolks), and a pie crust is laid over all, pressed to the edges of the dish and trimmed off. The crust is slit open (so the steam can escape), it should be painted with egg-yolk, and be baked for one and a half hours in a moderate oven.

Supreme de Volaille Jeanette

Of a poached cold fowl the supremes (boneless wing and breast in one piece) are loosened and trimmed to oval shape. They are covered with white chaudfroid sauce, by putting the pieces on a wire tray and pouring the sauce over while still liquid. They are decorated with tarragon leaves.

In a square, flat pan a half-inch layer of aspic is laid. On this slices of goose liver are superimposed (after having been trimmed to the shape of the supremes); the supremes are now put on top of the fat liver, and then covered with half-melted chicken jelly.

When thoroughly cooled and ready to serve, a square piece is cut out of the now solid jelly around the supremes. The supreme is thus served incrusted in a square block of thick jelly; the dish is decorated with greens.



Polly's Thanksgiving Party

By Ella Shannon Bowles

The idea for the party came to Polly one night as she was washing the dinner dishes, and that very evening she waved away the boys' objection that Thanksgiving was a family affair pure and simple.

"I'm not planning to have any one in for dinner," she said, "though there's nothing that would suit me better, if the apartment boasted a larger dining room. But there are three girls in my Sunday School class that can't possibly go home this year, and I've no doubt you boys could find somebody that won't be invited anywhere. Thanksgiving is such a cheerless place in a boarding house! If we ask a few young people in for a party in the evening, it will liven things up a bit for them, and I think it will be pretty good fun for us, don't you?"

In the end Polly had her way, and just a week before Thanksgiving, she sent invitations to three girls and to two boys whom Rupert and Harry suggested.

Polly searched the shops for a card of two-eyed white buttons of the size of ten cent pieces. She carefully sewed a button on the upper part of a correspondence card, added eyebrows, nose and mouth with India ink, copied a body and cap from Palmer Cox's "Brownie Book," painted the drawing brown, and behold, a saucy brownie grinned at her from the invitation. Underneath the picture, she carefully printed a jingle.

"This Thanksgiving Brownie brings a message so gay, To visit our house on Thanksgiving Day, To help celebrate with all kinds of good cheer The 'feast of the harvest' at the end of the year."

The boys took a walk into the country on Thanksgiving morning and came laden with sprays of high-bush cranberries. These, with the bunches of chrysanthemums which they bought, and Polly's fern and palm, gave the small living room a festive appearance.

Assisted by her brothers, Polly served the dinner early. After clearing the dining room table, she placed a pumpkin jack-o-lantern in the center, and arranged around it piles of apples, grapes, and oranges.

After the guests had been introduced to each other, Polly passed each one a paper plate containing a picture, cut and jumbled into small pieces, and a tiny paper of paste and a toothpick. Each girl and boy was asked to put the "pi" together and paste it on the inside of the plate. When arranged, the pictures were found to be of Thanksgiving flavor. "Priscilla at the Wheel," "The Pilgrims Going to Church," "The First Thanksgiving," and others of the same type. To the person making his "pi" first a small and delicious mince pie was awarded.

Pencils and paper were then passed. On one slip was written, "What I have to be thankful for," on the other, "Why I am thankful for it." The slips were collected, mixed up, and distributed again. Each guest was asked to read the first slip handed him with the answer. The result caused much laughter.

This was followed by a modification of the famous "donkey game." Polly had painted a huge picture of a bronze turkey, but minus the tail, and this was pinned to the wall. Real turkey feathers with pins carefully thrust through the quills were handed about, and each guest was blindfolded and turned about in turn. To the one who successfully pinned a feather in the tail was given a turkey-shaped box of candy, and the consolation prize was a copy of "Chicken-licken."

A pumpkin-hunt came next. Tiny yellow and green cardboard pumpkins were concealed about the apartment. The yellow pumpkins counted five and the green two points. At the end of the search a small pumpkin scooped out, and filled with small maple sugar hearts, was presented to the guest having the highest score, and a toy book of, "Peter, Peter, Pumpkin Eater" was awarded to the unfortunate holding the lowest score.

Polly had determined to keep the refreshments very simple. The day before Thanksgiving she made an easy salad dressing by beating two eggs, adding one-half a cup of cider vinegar, two tablespoonfuls of sugar, one teaspoonful of mustard and one-half a teaspoonful of salt, and a tablespoonful of melted butter. She placed the ingredients in a bowl, set in a dish of water on the front of the stove, and when they thickened she removed it from the fire and thinned with cream. To make sandwiches, she mixed the dressing with minced turkey, added half a fine-chopped pepper, and spread the mixture between dainty slices of bread.

The sugared doughnuts she made by beating two eggs, adding one cup of sugar, one cup of sour milk, three tablespoonfuls of melted butter and flour, sifted with one-half a teaspoonful of soda and two teaspoonfuls of baking powder, to make the mixture thick enough to roll without sticking to the moulding board. They were cut with a small cutter, fried in deep, hot fat, and sugared plentifully.

Rupert contributed "Corn Popped in a Kettle." A large spoonful of lard and a teaspoonful of salt were placed in the bottom of a large kettle over a hot fire. A cup of shelled popcorn was added and stirred briskly with a mixing spoon. When the kernels began to pop, the kettle was covered and shaken rapidly, back and forth, until filled with fluffy, white popcorn.

With the fruit and "grape-juice lemonade," the sandwiches, doughnuts and popcorn made a pleasing "spread," Polly felt. She served everything on paper plates and used paper napkins, decorated with Thanksgiving designs.



To Make a Tiny House

Oh, Little House, if thou a home would'st be Teach me thy lore, be all in all to me. Show me the way to find the charm That lies in every humble rite and daily task within thy walls. Then not alone for thee, but for the universe itself, Shall I have lived and glorified my home.

Ruth Merton.



Home Ideas and Economies

Contributions to this department will be gladly received. Accepted items will be paid for at reasonable rates.



Vegetable Tarts and Pies

Elizabeth Goose of Boston bestowed a great blessing upon American posterity when she induced her good man, Thomas Fleet, to publish, in 1719, "The Mother Goose Melodies," many of which rhymes dated back to a similar publication printed in London two hundred years before. Is it strange that, with this ancestral nursery training, the cry against the use of pastry goes unheeded, when as children, we, too, have sung to us, over and over, the songs of tarts and pies?

The word tart comes from the Latin word tortus, because tarts were originally in twisted shapes, and every country seems to have adopted them into their national menus. That they were toothsome in those early days is shown in these same nursery rhymes, and, that tarts seemed to have been relished by royalty and considered worthy of theft is evinced in the rhymes,

"The Queen of Hearts she made some tarts."

and,

"Little King Boggen he built a fine hall, Pie-crust and pastry-crust that was the wall."

Again this ancient lore speaks of "Five and twenty blackbirds baked in a pie," and, too, there was that child wonder, "Little Jack Horner" who, with the same unerring instinct of a water wizard with a willow twig, could, by the sole means of his thumb, locate and extricate, upon the tip of the same, a plum from the Christmas pie.

American tarts and pies are in a class of their own. Pies were very closely allied to pioneer, and the Colonial housewife of early days was forced to concoct fillings out of sweetened vegetables, such as squash, sweet potatoes, and even some were made of vinegar. Yet the children still doted on these tempting tarts, pies and turnovers, for were they not trotted in babyhood on a

"Cock horse to Banbury Cross, To see what Tommy can buy: A penny white loaf, a penny white cake, And a two-penny apple pie."

The next time you have a few varieties of vegetables left over, or wish a dainty luncheon side dish, try making a tray of vegetable tarts with various fillings, and they will prove as fascinating to choose from as a tray of French pastries.

While I have worked out these modern recipes in tempting ways of serving left-overs using common vegetables, I will lay all pastry honors to our fore-mothers, who passed on to us the art of pie-making. Proof as to the harmlessness of pies in diet is shown in the fine constitution of our American doughboy, who is certainly a great credit to the heritage of pastry handed down by the Daughters of the American Revolution.

The moral of this discourse is that, "The child is father of the man," and men dote on pies.

Potato Tarts a la Gratin

Line round muffin pans with pastry circles as for other preserve tarts, and fill with the following:

Dice cold-boiled potatoes, season with salt and pepper, moisten with white sauce, made of two tablespoonfuls of flour, two tablespoonfuls of lard, one cup of milk, one-half a teaspoonful salt. Mix with this grated cheese. Fill the shells and sprinkle grated cheese on top. Bake a light brown.

Baked Onion Dumplings

Parboil medium-sized onions in salted water. Cut half way down in quarters, add salt, butter, and pepper. Place each on a square of biscuit dough or pastry, rolled thin. Bring together opposite corners, twist, and place in a moderate oven to bake the onion tender. Serve with white sauce.

Fresh Tomato Tart Salad

With a round cooky cutter make rounds of pastry. Cut an equal number with the doughnut cutter. Prick, sprinkle lightly with grated cheese and bake a light brown. Place a plain shell on a crisp lettuce leaf, add a slice of tomato, not larger, on top. Then pour on a little mayonnaise and place on top the tart shell with a hole in the center. Serve at once.

Green Tomato Mince Pie

One peck of green tomatoes, put through a food chopper. Boil, drain and add as much water as juice drained out. Scald and drain again. Add water as before, scald and redrain. This time add half as much water, then the following:—

3 pounds brown sugar 2 pounds raisins 2 tablespoonfuls nutmeg 2 tablespoonfuls cinnamon 2 tablespoonfuls cloves 2 tablespoonfuls allspice 2 tablespoonfuls salt

Boil all together, and add one cup of vinegar. Cook till thick as desired. Put in jars and seal.

To one pint of this mixture add one cup of chopped apple and the juice and rind, grated or ground. Sweeten to taste, fill crust and bake as the usual mince pie.

Evaporated apples may be used, but grind before soaking and do not cook.

These pies will not harm children, and are very inexpensive, as compared to those made of mincemeat.

Plum Tomato Preserves Turnovers

Make a circle as big as a saucer, or a square equal in area. Fill the center with plum tomato preserve and fold over matching edges, either as a half circle, or a triangle. Prick and bake.

Turnovers are especially ideal as pies for fitting into lunch boxes, and may be made of any sweetened vegetable preserve for school lunches.

King Cabbage Tarts

Use cabbage, which has been boiled in salted water and seasoned with salt and pepper to taste. Make a white sauce and pour over, mixing well with the cabbage. Fill round muffin pans lined with pastry circles, sprinkle with cheese over the top and bake. Carrots may be used the same way, omitting the cheese and using latticed strips of pastry over the top. These will be hardly recognizable as such common vegetables.

M. K. S.



New Ways of Using Milk

While probably the best way of using milk is to drink it in its raw or pasteurized state, many children and adults will not use it in that form. In that case, the problem is to disguise or flavor the milk in some way so that the food value will not be changed or destroyed, and yet be more palatable than the natural product.

It has been found that children will drink flavored, sweetened milk when they will simply not touch pure milk. In order to demonstrate how universal the craving for sweetened, cold drinks has become, and how easy it is for the milkmen to cater to this demand, Prof. J. L. Sammis of the Wisconsin College of Agriculture conducted a booth at the 1921 Wisconsin state fair and dispensed milk in twenty-five new, pleasing, and attractive ways over a soda fountain.

Thousands of these milk drinks were consumed, and a report from a Tennessee county fair also revealed that 10,000 similar drinks were sold there by an enterprising dairyman. There is nothing elaborate about the proposition. If these drinks are to be prepared in the home, and the whole question is largely one of increasing the home consumption of milk, Professor Sammis declares:

"Take any flavor that happens to be on the pantry shelf, put a little in a glass, add sugar to taste, fill the glass with milk, and put in some ice. That is all there is to it. Be sure that the milk is drank very cold, when it is most palatable. Vanilla is a very good flavor."

It is not even necessary that whole milk be used, as condensed milk will do very well. Simply dilute the condensed milk with an equal volume of water, and use as whole milk. Condensed milk, however, has a cooked flavor found objectionable by many, and, in that case, a suitable substitute is powdered milk, which has no such cooked flavor.

To prepare a powdered milk drink, put the flavor into the receptacle first, then the sugar, and then the powdered milk with a little water. Beat the powdered milk with an egg beater until it is wet through, and then add the rest of the water, finishing with the ice.

By adding fruit colors these various milk drinks can be given a changed external appearance, and wise is the mother who will prepare them often when her children show an inclination not to drink enough milk. Served at the table, they attract every member of the family. These milk drinks are no more expensive than many of the more watery and less useful compounds, so often substituted.

Soda fountains might well consider these various forms of sweetened and flavored milk to attract new trade. At the fountains the various flavoring syrups would naturally be used, and no sugar is necessary. And instead of clear water, carbonated water is used. The variety of these drinks is limited only by the ingenuity of the dispenser.

W. A. F.



Old New England Sweetmeats

Crab-Apple Dainty

Wash seven pounds of fruit and let boil with a little water until soft enough to press through a colander. Add three pounds of sugar, three pints of vinegar, and cloves and cinnamon to taste, and let the mixture boil, slowly, until it is thick and jelly-like.

Pumpkin Preserve

Pare a medium-sized pumpkin and cut into inch cubes. Let steam until tender, but not broken. Or cut the pumpkin into large pieces and let steam a short time and then cut the cubes.

Prepare a syrup of sugar and water, about three pounds of sugar and a pint-and-a-half of water, in which simmer the juice and rind (cut into strips) of two lemons. Drop the pumpkin cubes into the syrup and let simmer, carefully, until the pumpkin is translucent. Dip out the pumpkin and pack in ordinary preserve jars; pour over the syrup and lemon and close the jars.

S. A. R.

* * * * *

Apple-Orange Marmalade

Take seven pounds of apples, all green, if possible; wash and remove any imperfections, also the blossom and stem. Cut, but do not core nor peel. Cut in very small pieces. Three oranges; wash and remove peel, which put through finest knife of food-chopper, after discarding the inner white peeling, also seeds. Put the apple on to boil, adding water till it shows among the fruit, and boil to quite soft; mash fine and put in jelly bag to drain over night. Boil the juice with the orange pulp, cut in very small pieces; add the orange peel and cook for twenty minutes, or till the orange is cooked. Add five (5) pounds of granulated sugar and let boil until a little in a cold saucer will jell.

This recipe has never been in print to my knowledge and will prove very satisfactory to the majority of people.

B. F. B.



QUERIES AND ANSWERS

This department is for the benefit and free use of our subscribers. Questions relating to recipes and those pertaining to culinary science and domestic economics in general, will be cheerfully answered by the editor. Communications for this department must reach us before the first of the month preceding that in which the answers are expected to appear. In letters requesting answers by mail, please enclose address and stamped envelope. Address queries to Janet M. Hill, Editor. AMERICAN COOKERY, 221 Columbus Ave., Boston, Mass.



QUERY NO. 4241.—"I wish you would let me have a good recipe for Caramel Icing, the kind that does not call for the whites of eggs."

Caramel Icing

Add two cups and one-half of dark brown sugar to three-fourths a cup of milk, and let boil thirteen minutes. When nearly done add three tablespoonfuls of butter and one teaspoonful of vanilla. Beat until nearly cold, then spread on top of cake. It may also be used between the layers. If a sugar thermometer be used, the syrup should be boiled to the soft-ball stage, or between 235 deg. Fah. to 240 deg. Fah.



QUERY NO. 4242.—"Please let me have a recipe for Spiced Pineapple."

Spiced Pineapple

Weigh six pounds of pineapple, after paring, coring, and cutting in rather small pieces. Cook in a porcelain kettle with three cups of the best white vinegar, until the pineapple is softened, keeping the kettle closely covered, and turning the fruit once in a while so that the pieces may be equally exposed to the action of the vinegar. Tie in cheesecloth or netting one ounce, each, of whole cloves, previously bruised, and stick cinnamon, broken into small pieces; add these to the kettle with five pounds of granulated sugar, and let cook until the mixture is of the consistency of marmalade, being careful to avoid burning. The spices may be removed as soon as they have given the flavor desired.



QUERY NO. 4243.—"Will you kindly answer the following in your Department of Queries and Answers? Should Boiled Potatoes be started in cold or boiling water? Should Corn on the cob be put on in cold water and allowed to simmer for several minutes after it comes to a boil, or be put on in boiling water and boiled five minutes? Should Chicken, Turkey, or other Fowl be covered during roasting? Can you give a clear and up-to-date article on correct Table Service?"

To Boil Potatoes

Very young, new potatoes—the kind hardly bigger than walnuts, should be put on in cold water and brought quickly to a boil, for potatoes so young as to be immature contain more or less of a bitter principle, which is desirable to get rid of in the cooking. Potatoes in their prime, as from September to March, are best put on in boiling, salted water. Later in the spring, when the potatoes begin to sprout and shrivel they ought to be put on in cold water and brought, as slowly as possible, to a boil, or allowed to stand in cold water for some hours before cooking.

To Boil Corn

It is usually preferred to put on the corn in cold water, bring to a boil, and let simmer until done. But to steam the ears will give, in our opinion, the best results.

Should Chicken Be Covered While Roasting?

Decidedly not; it spoils the flavor not only of chicken and turkey, but of any prime joint of meat to bake it in a covered pan. The covered pan is properly used for braising only, for the tough cuts which have to be braised call for the combination of baking and steaming which results from the covered pan. All kinds of poultry, and all prime joints of meat should be placed on a rack in an uncovered roasting pan, put into a very hot oven for the first ten or fifteen minutes, and then have one or two cups of water poured over them, mixed with fat if the meat is lean, this water to be used for basting every ten or fifteen minutes. The rack in the pan serves both to allow a circulation of air around the meat, and to keep it from touching the water. It is this circulation of air that gives the fine flavor of the properly roasted meat, and the frequent opening of the oven door for the basting serves to supply the fresh air needed for the best results.

Instructions on Table Service

The Up-to-Date Waitress, by Janet M. Hill, or Breakfasts, Luncheons, and Dinners, by Mary D. Chambers, both contain clear and up-to-date directions for table service. We can supply these books if you wish to have either of them.



QUERY NO. 4244.—"Will you tell me in your paper why my Lemon Pies become watery when I return them to the oven to brown the meringue? Also give me some suggestions for Desserts for Summertime, other than frozen dishes."

Why Lemon Pies Become Watery

A lemon pie may become watery when put in the oven to brown the meringue, if it be left in the oven too long; or it may water because the filling was not sufficiently cooked before putting into the pastry shell; or it may be from an insufficiency of flour being used in making the filling. If you had told us just how your pies are made, we would be better able to solve your problem.

In future we hope to answer queries as soon as they reach us, and by direct reply to each individual questioner; but up to the present we have answered most of them in this department of the magazine, and since it takes two or three months to get the manuscript into print many of the questions are answered too late. So it happens with your inquiry regarding desserts for Summertime. Any of the cold desserts, such as gelatines, custards, blancmanges, or fresh fruits with cream, are suitable for summer and are easily prepared.



QUERY NO. 4245.—"Will you oblige me by an answer to the following in the pages of AMERICAN COOKERY? How shall I make Tartare Sauce? What should be the temperature of the fat for French Fried Potatoes or for Potato Chips? Mine are never crisp, can you tell me why? Also tell me how to Broil Fish, how to make a good Cream Dressing for fish, meat, or croquettes, and how to make Soft Gingerbread with a sauce to put over it."

Tartare Sauce

A Tartare Sauce or Sauce Tartare is merely a mayonnaise dressing with pickles chopped into it, a tablespoonful, each, or more, of chopped cucumber, cauliflower, and olives, with a tablespoonful of capers and two teaspoonfuls of red pepper to a pint of the mayonnaise. There is, however, a hot Tartare Sauce which is made by adding to one cup of thick white sauce the following ingredients: One tablespoonful, each, of chives, parsley, pickled gherkins, olives, and capers, all put through the food chopper. Stir into the white sauce; heat while stirring constantly, but do not allow the mixture to boil, and add one tablespoonful of vinegar just before serving.

Crisp Fried Potatoes

We think your trouble is not so much the temperature of the fat, which should be about 350 deg. to 375 deg. Fah., as it is that potatoes, to be crisped by deep frying, should first be soaked in cold water for twenty to thirty minutes, then dried perfectly before immersing in the fat. Also, they should be removed from the fat the moment they are done, and drained dry.

To Broil Fish

Wipe the fish dry, and brush it lightly with oil or melted butter. Place it in a double wire broiler, and cook over a clear fire, turning every other minute until both sides are a light, even brown. Remove carefully from the broiler, using a sharp boning knife to free it from adhesions. If the fish is thoroughly oiled, it should not adhere to the broiler.

Cream Sauce

Blend together butter and flour, and add to hot milk; keep stirring until the whole has boiled for at least one minute. Add seasonings to taste, at the beginning of cooking. The proportions for a thin, a medium, and a thick sauce are, respectively: One, two, and four tablespoonfuls of flour to one cup of milk. And an equal volume of butter, or one-third less than the flour, is called for.

Soft Gingerbread

To two beaten eggs in a mixing-bowl add two tablespoonfuls of butter, melted, three-eighths a cup of sour milk, and one cup of molasses. Beat all together; add two cups of flour, sifted with one-half a teaspoonful of salt and one teaspoonful of baking powder, and one tablespoonful of ginger. Lastly, add one teaspoonful of baking soda, dissolved in two teaspoonfuls of water. Bake in a sheet, and serve with whipped cream for a simple dessert.



QUERY NO. 4246.—"Can you give me a recipe for Deep-Dish Apple Pie? It has a thick top covering, I cannot call it a crust, for it is something between a cake and a biscuit dough—not at all like pie crust."

Deep-Dish Apple Pie

This is the genuine English Apple Pie—they would call ours an apple tart. It is made in oval baking-dishes of thick yellow ware, about two and one-half or three inches deep, and with flat rims an inch in width. The first thing to do is to invert a teacup—preferably one without a handle—in the bottom of the dish, then core and pare sour, juicy apples—any number, from six to a dozen, depending on the size of the family and the dish—and divide them in eighths. Arrange these in alternate layers with sugar in the dish, with a generous sprinkling of whole cloves over each layer, and pile, layer on layer, until not another bit of apple can go in anywhere without toppling out. The apples are piled up as high again as the depth of the dish, or higher. Now lay over all a very rich biscuit dough, lightly rolled out to one-fourth inch in thickness. Decorate this with leaves, or other cut-out designs, and arrange them over the covering and moisten the under sides with water, to make them adhere during the baking. Place long strips of the dough over the brim of the pie-dish, and press with the bowl of a spoon in concentric designs. Bake in a moderate oven for an hour. Pieces of the crust are cut off for serving, and spoonfuls of the apple pulp are served with them on the plate, then, as soon as convenient the inverted cup is removed, and the rich liquid collected under it is spooned over each serving of crust and apples.



QUERY NO. 4247.—"I wish very much to know the right temperature for Baking both layer and loaf, white, butter Cakes, also for chocolate Cake. Should the Baking begin with a cold or a warm oven? How long should each kind of cake bake?"

Temperature for Cake Baking

The usual time and temperature for baking layer cakes is 400 deg. Fah., for twenty minutes. Loaf cakes, made with butter, with or without chocolate, take a temperature of from 350 deg. to 375 deg, Fah. for from forty minutes to an hour. These temperatures are approximate, and are in accordance with the general rules for oven temperature, but this has to be adapted to the recipe. The more sugar used the lower should be the temperature, to avoid burning, and especially when molasses is used does the need to decrease temperature become imperative. The more butter used the higher should be the temperature, at least, until the cake is "set," to keep it from falling. Cakes with much butter need the greatest heat at first, and then a reduced temperature. So do all cakes of small size. Large cakes are better at a uniform temperature, not so high as the average. A different flavor is produced, especially in very rich cakes with a good many eggs, when put into a cool oven and baked with gradually increasing heat, from that developed by a high initial temperature and then a decreased heat. The quality of the flour and shortening also affect the temperature and time needed in baking. It is a good safe thing to follow the rules, and to temper them with judgment. When the cake is just firm in the center, and has shrunk from the sides of the pan, it is done, no matter what the temperature has been or how long it has baked. But you will always get your cake at this condition, more surely and safely, by following the rules, though you must be on the alert to use them with flexibility.



QUERY NO. 4248.—"Will you please give me a recipe for Canned Pimientoes?"

Canned Pimientoes

Cut round the stem of each, and with a small, sharp knife remove the seeds and the white partitions inside. Set on a baking sheet in a hot oven until the thin outside skin puffs and cracks, then remove it with a small, sharp knife. Or they may be scalded, then dipped into cold water and the skin be carefully removed. Sometimes the skin is left on. Now press each one flat, and arrange them in layers, alternately overlapping one another, in the jars, without liquid, and process for twenty-five to thirty-five minutes at 212 deg. Fah. During the processing a thick liquid should exude, covering the pimientoes.



QUERY NO. 4249.—"I should like a recipe for New York Ice Cream."

Classes of Ice Cream

There are three distinct classes of Ice Cream: The Philadelphia, which is supposed to be made of heavy cream; the French, which is made with eggs on a soft custard foundation; and the so-called American, which is made on the foundation of a thin white sauce. All three classes are made in New York, and in every other large city, but we have never heard that any special recipe for ice cream is peculiar to New York. The less expensive forms of cream, in that and every other city, are those based on a thin white sauce, sweetened, flavored, and frozen.

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I never knew what prunes and apricots could do until—

I came to analyze the flavor-and-health values of these two fruit-foods. At first their use seemed rather limited but with each new dish others immediately suggested themselves.

The chief nutritive element in both prunes and apricots, of course, is fruit sugar. But you derive great value, too, from their mineral salts and organic acids. These improve the quality of the blood and counteract the acid-elements in meat, eggs, cereals and other high-protein foods.

Also, they are rich in tonic iron and other mineral and vitamine elements needed for body tone. Nor should I forget to mention that prunes especially provide a natural laxative made in Nature's own pharmacy.

But aside from these essential health values, I found that Sunsweet Prunes and Apricots offer wonderful possibilities—varying from the most delicate souffle to the more substantial cobbler, pie or pudding.

—Belle DeGraf

The new 1922 Sunsweet Recipe Packet—edited by Mrs. Belle DeGraf—will be nothing less than a revelation to you. The recipes are printed on gummed slips [5x3"] for easy pasting in your cook book. And it's free! California Prune & Apricot Growers Inc., 1196 Market St., San Jose, Cal.

SUNSWEET CALIFORNIA'S NATURE-FLAVORED PRUNES & APRICOTS

* * * * *



Another Mystery Cake

Can You Name It?

The first Royal Mystery Cake Contest created a countrywide sensation. Here is another cake even more wonderful. Who can give it a name that will do justice to its unusual qualities?

This cake can be made just right only with Royal Baking Powder. Will you make it and name it?

$500 For The Best Names

For the name selected as best, we will pay $250. For the second, third, fourth, and fifth choice, we will pay $100, $75, $50, and $25 respectively. Anyone may enter the contest, but only one name from each person will be considered. All names must be received by December 15th. In case of ties, the full amount of the prize will be given to each tying contestant. Do not send your cake. Simply send the name you suggest With your own name and address, to the

ROYAL BAKING POWDER CO: 158 William Street, New York

HOW TO MAKE IT

Use level measurements for all materials

1/2 cup shortening 1-1/2 cups sugar Grated rind of 1/2 orange 1 egg and 1 yolk 2-1/3 cups flour 1/4 teaspoon salt 4 teaspoons Royal Baking Powder 1 cup milk 1-1/2 squares (1-1/2 ozs.) of unsweetened chocolate (melted)

Cream shortening, add sugar and grated orange rind. Add beaten egg yolks. Sift together flour, salt and Royal Baking Powder and add alternately with the milk; lastly fold in one beaten egg white. Divide batter into two parts. To one part add the chocolate. Put by tablespoonfuls, alternating dark and light batter, into three greased layer cake pans. Bake in moderate oven 20 min.

FILLING AND ICING

3 tablespoons melted butter 3 cups confectioner's sugar 3 squares (3 ozs.) unsweetened chocolate 2 tablespoons orange juice 1 egg white Grated rind of 1/2 orange and pulp of 1 orange

Put butter, sugar, orange juice and rind into bowl. Cut pulp from orange, removing skin and seeds, and add. Beat all together until smooth. Fold in beaten egg white. Spread this icing on layer used for top of cake. While icing is soft, sprinkle with unsweetened chocolate shaved in fine pieces with sharp knife (use 1/2 square). To remaining icing add 2-1/2 squares unsweetened chocolate which has been melted, Spread this thickly between layers and on sides of cake.



* * * * *



"Holds Like Daddy's"

Not only that, but it is made with the same care and of the same quality as Daddy's.



The Baby Midget Velvet Grip Hose Supporter

Has taken the place of all makeshifts ever known for holding up baby's tiny socks—equipped with that exclusive feature found only on Velvet Grip garters for "grown-ups"—namely the

All-Rubber Oblong Button

Sold everywhere or sent postpaid

Lisle 12 cents Silk 18 cents

George Frost Company 568 Tremont St., Boston

Makers of the famous

Boston Garter for Men

* * * * *

It was the custom of the congregation to repeat the Twenty-third Psalm in concert, and Mrs. Armstrong's habit was to keep about a dozen words ahead all the way through. A stranger was asking one day about Mrs. Armstrong. "Who," he inquired, "was the lady who was already by the still waters while the rest of us were lying down in green pastures?"

Metropolitan.

* * * * *

[Illustration: The Finest Relish with Beef as well as Poultry

Nature's own condiment—the tonic tang of health-giving cranberries gives zest to the appetite, and a piquant flavor to meats—hot or cold.

When cooked with pot-roast or cheaper cuts of meats cranberries make the meat tender and delicious. (See recipe folder for this and other recipes.)

8 lbs. cranberries and 2-1/2 lbs. of sugar make 10 tumblers of beautiful clear jelly. Try this recipe:—

Cranberry Jelly

Cook until soft the desired quantity of cranberries with 1-1/2 pints of water for each two quarts of berries. Strain the juice through a jelly bag.

Measure the juice and heat it to the boiling point. Add one cup of sugar for every two cups of juice; stir until the sugar is dissolved; boil briskly for five minutes; skim, and pour into glass tumblers, porcelain or crockery molds.

Always cook cranberries in porcelain-lined, enameled or aluminum utensils.

A recipe folder, containing many ways to use and preserve cranberries will be sent free on request.

For quality and economy specify "Eatmor" Cranberries

American Cranberry Exchange, 90 West Broadway, New York City]

* * * * *

"Choisa" Orange Pekoe Ceylon Tea



Pre-War Prices

1-lb. Cartons, 60 cents 1/2-lb. Cartons, 35 cents

Pre-War Quality

We invite comparison with any tea selling under $1.00 a pound

S. S. PIERCE CO. BOSTON BROOKLINE

* * * * *

Baked Apples with Marshmallows



6 apples 3/4 cup boiling water 1/2 box Campfire Marshmallows 1 tablespoon butter

Wipe apples, remove core, cut through skin half way down to make points and place in baking dish. Reserve six Campfire Marshmallows, cut remainder in pieces and put in center of apples. Put bits of butter on top.

Surround apples with water and bake in hot oven until soft, basting frequently. Be very careful that they do not lose their shape. Remove from oven, put a whole marshmallow in the top of each apple, and return to oven until slightly brown.

Surround with the syrup from the pan and serve hot or cold with cream.

Recipes on each package

The big 6 oz. package

Campfire Marshmallows

Beautiful Recipe Book FREE Dept. A, THE CAMPFIRE CO., Milwaukee, Wis.

* * * * *

[Illustration: Baker's Fresh Grated Coconut in pure coconut milk

... and Cook says there's a secret behind the flavor

Baker's Coconut has that tempting flavor of the ripe coconut fresh from the Tropics. YOU'LL note its goodness the very first time you try it. You'll realize, too, that coconut is real food, delicious and nourishing—as well as a garnish for other foods.

There IS a secret behind the wonderful flavor of Baker's. See if YOU can find it in the can.

In the can:—Baker's Fresh Grated Coconut—canned in it's own milk.

In the package:—Baker's Dry Shred Coconut—sugar-cured—for those who prefer the old-fashioned kind.

Have YOU a copy of the Baker Recipe Booklet? If not write for it NOW—it's free.

THE FRANKLIN BAKER COMPANY, PHILADELPHIA, PA.

Baker's Coconut First for Flavor]

* * * * *

DELICIOUS AND SUSTAINING DIABETIC FOODS QUICKLY MADE WITH

Hepco Flour

RICH IN PROTEIN AND FAT

CONTAINS PRACTICALLY NO STARCH

Twenty Cents Brings a General Sample

Thompson's Malted Food Company 17 River Drive Waukesha, Wisconsin

* * * * *

SERVICE TABLE WAGON



* * * * *

Domestic Science Home-Study Courses

Food, health, housekeeping, clothing, children.

For Homemakers and Mothers; professional courses for Teachers, Dietitians, Institution Managers, Demonstrators, Nurses, Tea Room Managers, Caterers, "Cooking for Profit," etc.

"THE PROFESSION OF HOME-MAKING," 100 page handbook, free. BULLETINS: "Free-hand Cooking," "Food Values," "Ten-Cent Meals," "Family Finance," "Art of Spending"—10c ea.

American School of Home Economics (Chartered in 1915) 503 W. 69th St., Chicago, Ill.

* * * * *

Dress Designing Lessons FREE

Women—Girls—15 or over, can easily learn Dress and Costume Designing during their spare moments IN TEN WEEKS

Dress and Costume Designers Frequently Earn

$45 to $100 a Week

Many Start Parlors in Their Own Homes

Every woman who now does plain sewing should take up Designing

Hundreds Learn Millinery by Mail

Cut and Mail to

Franklin Institute, Dept. R 640 Rochester, N.Y.

Send me AT ONCE free sample lessons in the subject here checked.

Dress Designing Millinery

Name ................................... Address ..................................



* * * * *

Mrs. Knox's Page

Household Discoveries with Gelatine

Housekeepers everywhere are constantly sending me new and unusual uses for gelatine. These hints are so interesting that I am giving as many as possible here, together with one of my own gelatine specialties. If you, too, have discovered some new use for Knox Gelatine, send it to me that I may publish it on this page.

A DELICIOUS THANKSGIVING DESSERT

1 envelope Knox Sparkling Gelatine 1/2 cup cold water White of 1 egg 1 teaspoonful vanilla 1 cup maple syrup 2 cups cream 1/4 pound nut meats, chopped 1/8 teaspoonful salt

Soften the gelatine in the cold water ten minutes and dissolve over hot water. Heat the maple syrup and pour on the beaten white of the egg, beating until very light. Beat in the gelatine and, when cool, fold in the cream, beating well, and add vanilla, salt and nut meats. Line mold with lady fingers or slices of stale sponge cake. Turn in the cream and chill.

For after-dinner candies, try Knox Gelatine mints

Fruit juices, from canned or "put-up" fruits, need not be served with the fruit but poured off, saved and made into Knox Gelatine desserts and salads. The juice from canned strawberries, loganberries, or blackberries makes a most delicious jelly when combined with Knox Gelatine, or with nuts, cheese and lettuce, a delightful fruit salad.

Canned apricot juice, jellied with spices and grated orange rind, makes an appetizing relish for meat or fish.

Canned pineapple juice, molded with sliced tomatoes or cucumbers, makes a most unusual jellied salad.

In these fruit juice desserts and salads, use one level tablespoonful Knox Gelatine for every two cups of juice, or two level teaspoonfuls to a cup of liquid. First soften gelatine in cold water and add fruit juice, heated sufficiently to dissolve gelatine. Pour into wet molds and chill.

Bread crumbs, rice and nuts, combined with Knox Gelatine, make a nutritious "Vegetarian Nut Loaf." This may be used in place of meat and is appropriate for a simple home luncheon or dinner. See detailed recipe, page 5, of the Knox booklet, "Food Economy."

MANY GELATINE DISCOVERIES IN KNOX BOOKLETS

There are many additional uses for gelatine in my recipe booklets, "Dainty Desserts" and "Food Economy," which contain recipes for salads, desserts, meat and fish molds, relishes, candies, and invalid dishes. They will be sent free for 4 cents in stamps and your grocer's name.

* * * * *

Any domestic science teacher can have sufficient gelatine for her class, if she will write me on school stationery, stating quantity and when needed.

* * * * *

"Wherever a recipe calls for Gelatine—think of KNOX"

MRS CHARLES B. KNOX KNOX GELATINE 107 Knox Avenue Johnstown, N. Y.



* * * * *

Buy advertised Goods—Do not accept substitutes

* * * * *



* * * * *

[Illustration: DELISCO

The Most Delicious Substitute for Coffee Drinkers

Endorsed by Physicians and Professor Allyn of Westfield

Soothes the nerves, equals in taste and aroma the choicest grades of coffee, without the caffeine effects

Delisco contains 21% protein

For Children, Adults and Invalids

At your Grocer's—50 cup pkg.—48c By Parcel Post Prepaid: 1 package 55c; 2 packages $1.00

Sawyer Crystal Blue Co. Sole Selling Agents 88 Broad Street, Boston, Mass.

-LOCAL AGENTS WANTED-]

* * * * *

Mother: "No, Bobbie, I can't allow you to play with that little Kim boy. He might have a bad influence over you."

Bobbie: "But, mother, can I play with him for the good influence I might have over him?"—New York Globe.

* * * * *

[Illustration: HEBE

Some HEBE Suggestions

Tomato Puree

Chicken Pattie

Veal Fricassee

Salad Dressings

Doughnuts

Waffles

Pumpkin Pie

Puddings

Try this recipe for Gingerbread—delicious and economical

2 cups flour 1/4 teaspoon salt 1 teaspoon ginger 1/2 teaspoon soda 1/2 teaspoon mace 1 egg beaten 1/2 cup HEBE diluted with 2 tablespoons water 1 cup seedless raisins 1/4 cup brown sugar 1/4 cup butter 1/2 cup corn syrup 1/2 cup molasses

Sift flour, salt, soda and spices into bowl. Melt together HEBE, water, sugar, butter, syrup and molasses. Cool slightly and add to dry ingredients with egg and raisins. Turn into greased and floured cake tin and bake in moderate oven for an hour.

You'll love gingerbread made this way. It's a good wholesome food and an always welcome dessert. HEBE gives it that good rich flavor and the fine texture that makes it melt in your mouth—and HEBE adds nutriment too.

HEBE is pure skimmed milk evaporated to double strength enriched with cocoanut fat. In cooking it serves a threefold purpose—to moisten, to shorten and to enrich.

Order HEBE today from your grocer and write to us for the free HEBE book of recipes. Address 4315 Consumers Building, Chicago

THE HEBE COMPANY Chicago Seattle

* * * * *



* * * * *



* * * * *

We wish the following back numbers of AMERICAN COOKERY

June 1915 May 1917 December 1919 June 1920 November 1920 March 1921

and will remit one dollar to any one sending us the above SET of SIX numbers

(We desire only complete sets of 6 numbers)

The Boston Cooking School Magazine Co. BOSTON, MASS.

* * * * *

SALAD SECRETS

100 recipes. Brief but complete. 15c by mail. 100 Meatless recipes 15c. 50 Sandwich recipes 15c. All three 30c.

B. R. BRIGGS, 250 Madison St., Brooklyn, N. Y.

* * * * *

"Ten-Cent Meals"

42 Meals with receipts and directions for preparing each. 48 pp. 10c.

Am. School of Home Economics, 503 W. 69th St., Chicago



The Silver Lining

It's Only Old Pot Liquor, After All

Respectfully dedicated to the eminent scientist, Dr. H. Barringer Cox

Southerners have been rather amused to read lately that the favorite dish of the children and the colored people, "Pot Liquor," that is the liquid in which turnip greens, beans, etc., with bacon, have been boiled, has now been pronounced a most valuable food by scientists. "Pot Liquor" is usually eaten with "corn pone," that is, plain corn bread.

I feel advanced and erudite, Because I recently did read Where skilful scientist did write A column full of learned "feed."

Oh, it was all about such things As "vitamines" and kindred terms; I read and read how some food brings Eviction to the naughty germs.

I read of how we all should eat The "essence" strong of turnip greens, And oh, he showed in language meet For science that he did "know beans."

My head did almost ache with weight Of all the learning I obtained; And when I read, through language great, I marvelled at the knowledge gained.

Black "Mammy" would have never known A germ. Alas! that she has died Before her nurslings' feast, "corn pone" In juice of greens was glorified.

Please, Mr, Scientist, so wise, Since you "pot liquor" do so raise To nth degree, nutrition size, Send us another screed to praise

In learned phrase, "pot liquor's" true And constant partner, good "'corn pone"; Oh, we "down South" do beg of you Leave not our childhood's friend alone;

But drop in scientific stew— Of course in language hard to read— A "corn pone hunk"—we promise you A noble, satisfying "feed."

Then honorable mention take Our "side meat," then such generous share, Such unction and such healing make As "inner consciousness" should bear.

In earlier days we only knew "Pot Liquor" and we did not bow To "vitamines," Alas! 'tis true, Bacon, a real aristocrat is now.

* * * * *

Here are some of—Mrs. Rorer's Standard Books of peculiar interest just at this time:

HOME CANDY MAKING

Has an appealing sound. The idea of making candy is enticing. And here are ways easily understood for making all sorts of delicious confections. The directions are plain and easily followed.

Bound in cloth, 75 cents; by mail, 80 cents

CAKES, ICINGS AND FILLINGS

This is another book that has an appeal. Every housewife has pride in her knowledge of cake making, or at least likes to have them for her home and her guests. Well, here are recipes in abundance.

Bound in cloth, $1.00; by mail, $1.10

KEY TO SIMPLE COOKERY

A new-plan cook book. Its simplicity will commend it to housewives, for it saves time, worry and expense. By the way, there is also the layout of a model kitchen, illustrated, that will save many steps in the daily work.

Bound in cloth, $1.25; by mail, $1.40

DAINTIES

Contains Appetizers, Canapes, Vegetable and Fruit Cocktails, Cakes, Candies, Creamed Fruits, Desserts, Frozen Puddings, etc.

Bound in cloth, $1.00; by mail, $1.10

PHILADELPHIA COOK BOOK

A famous cook book, full of all the brightest things in cookery. Hundreds of choice recipes, all good, all sure, that have stood the test by thousands of housewives. The beginner can pin her faith on these tried recipes, and the good cook can find lots to interest her.