SOFT COOKIES

Place in a saucepan

One cupful of molasses, Six tablespoons of shortening.

Bring to a boil and then add

One teaspoonful of ginger, One and one-half teaspoonfuls of cinnamon, One-half teaspoon of allspice.

Stir to blend and then take from fire and let cool, now add

One egg, One cupful of sour milk, One teaspoonful of baking soda.

Beat with a Dover egg-beater to blend and then add sufficient flour to make a soft dough that can be handled, usually about seven cupfuls. Form into balls the size of a walnut and then flatten between the hands. Bake upon a greased and floured inverted baking pan in a moderate oven for about ten minutes.

CHARLOTTE RUSSE

Bake the sponge cake mixture in muffin pans and then cool. Cut slice from the top, scoop out the crumbs and then fill with whipped cream or fruit whip.

CHOCOLATE BUTTER CREAM

Place two ounces of butter in a bowl and beat to a cream, then add

Two and one-half cups of XXXX sugar, Three-quarters cup of cocoa, One-half teaspoon cinnamon, One teaspoon of vanilla, Four tablespoonfuls of boiling coffee.

Beat to a smooth cream and then spread on the cake.

ENGLISH SEED CAKES

Three-quarters cup of sugar, One egg, Five tablespoons of shortening, Two cups of flour, Four teaspoons of baking powder, Three-quarters cup of milk, Two tablespoonfuls of caraway seeds.

Place in a mixing bowl and beat to mix. Pour into a well-greased pan and place the following mixture on top:

Place in a mixing bowl

Six tablespoons of flour, Four tablespoons of brown sugar, One and one-half tablespoons of caraway seeds, Two tablespoonfuls of shortening.

Rub between the fingers until fine and crumbly. Spread over the top of the cake and bake in a moderate oven for thirty-five minutes.

To prepare the pan: Use a deep layer-cake pan and grease it. Then line with paper and grease again.

ENGLISH ROCKS

Place in a mixing bowl

One and one-half cups of brown sugar, Two-thirds cup of shortening, Two eggs, One teaspoon of soda, dissolved in Four tablespoons of water, Two teaspoonfuls of cinnamon, One teaspoonful of nutmeg. Two and one-half cups of flour, One and one-half cups of finely chopped nuts, One and one-half cups of finely chopped raisins.

Mix thoroughly and drop by a teaspoon on a well-greased and floured baking sheet and bake for twelve minutes in a moderate oven.

FRUIT CAKE

A handsome and rich fruit cake is usually the accepted cake for weddings and anniversaries. In the days of long ago the young women of the household delighted to show their skill in the making and baking of this queen of cakes. In those days folks felt that it was an indispensable feature of the feast, and the reveler of to-day holds it in equal esteem as did his grandad before him. Here is an old and treasured recipe:

Place one glass of spiced jam in a bowl and add

One tablespoon of cocoa, One teaspoon of cinnamon, One-half teaspoon of nutmeg, Two tablespoons of vanilla extract.

Beat to thoroughly mix and then spread over the cake. Set the cake in a deep aluminum saucepan or stone crock and put in a warm room to ripen, until just before Christmas. Then remove the cake from the crock and wipe with a cloth which has been wrung very dry from hot water, then ice with chocolate icing.

AN INEXPENSIVE FRUIT CAKE

One cup of syrup, One-half cup of brown sugar, One-half cup of shortening, One egg.

Cream well and then add

Three cups of flour, One-half cup of cocoa, Three level tablespoons of baking powder, One cup of black coffee, One level tablespoon of cinnamon, One teaspoon of nutmeg, One-half teaspoon of cloves, One-quarter teaspoon of ginger, One package of seedless raisins, One cup of seeded raisins, One cup of finely chopped peanuts, One cup of finely chopped prunes.

Mix well and bake in well-greased and floured pan, which has been lined with a greased and floured paper. Bake in a slow oven for one hour.

RUMANIAN FRUIT CAKE

This is the richest cake made in Europe during the holiday season and is usually for royalty. The original recipe came to me in a form that is much too large for the ordinary family, so I have divided the proportions so that even the thrifty housewife may feel she can afford this one extravagance. The recipe follows:

One cup of honey, One cup of brown sugar, Three-quarters cup of good shortening, One teaspoon of cinnamon, One teaspoon of nutmeg, One-half teaspoon of ginger, One-half teaspoon of cloves, One-quarter teaspoon of allspice, Yolks of three eggs.

Cream together and then add

One-half pint cup of spiced jam, One-half pint cup of any kind of jelly.

Beat again to blend and then add

Six cups of sifted flour, Tour tablespoons of baking powder, Three-quarters cup of strong black coffee.

Beat just enough to mix and then cut and fold in the stiffly beaten whites of three eggs and add

One and one-half cups of seeded raisins, One cup of seedless raisins, One-half cup of seeded currants, One and one-half cups of finely chopped peanuts, or other nuts, One cup of finely chopped citron, One-half cup of finely chopped orange or lemon peel, mixed, One cup of finely chopped figs, One cup of finely chopped apricots, One cup of finely chopped and stoned prunes.

Mix in the fruit well and then grease and flour a round pudding pan and line with three thicknesses of greased and floured paper. Pour in the cake mixture and cover the top of the cake with a well-greased paper. Now set the pan containing the cake in a large baking pan, which contains about three cups of boiling water. Place in a slow oven and bake for two and one-half hours. Remove and let cool and then turn from the pan and brush the paper with boiling water to remove. Now to ripen or age.

CHEAP FRUIT CAKE

Place in a saucepan

One cup of syrup, One cup of coffee, One-half cup of shortening, One-half cup of cocoa, One-half cup of brown sugar, One package of raisins, One and one-half cups of finely chopped peanuts, Two teaspoons of cinnamon, One-half teaspoon of nutmeg, One-half teaspoon of allspice, One-half teaspoon of cloves.

Bring to a boil and then set back on the stove and let cook very slowly for ten minutes. Turn into a mixing bowl and let cool. Now add five cups of sifted flour, four level tablespoons of baking powder; beat to thoroughly mix and then turn into well-greased and floured pan and bake in a slow oven for fifty-five minutes. Cool and store as for Rumanian fruit cake.

WHITE FRUIT CAKE

Which is commonly called the Bride's Cake.

Eight ounces of creamery butter, Two cupfuls of sugar.

Cream together until frothy and like snow, and then add, one at a time, six eggs, then add

Five cupfuls of sifted flour, Two level tablespoonfuls baking powder, One cupful of seeded raisins, One cupful of currants, One cupful of finely chopped citron, One and one-quarter cups of milk, One cupful of finely chopped nuts.

Beat to mix and then bake in a slow oven in a prepared pan one and one-half hours. To prepare the pan, grease and flour the pan and then line it with greased and floured paper.

WHITE POUND CAKE

Four ounces of butter, One and one-half cups of sugar.

Cream until light and frothy, and then add

One cupful of milk, Three and one-half cupfuls of flour, Four teaspoonfuls of baking powder, One teaspoonful of almond extract, One-half teaspoonful of mace.

Beat for five minutes to blend and then cut and fold in the stiffly beaten whites of five eggs. Bake in prepared pans for one hour in a moderate oven. Use the pans prepared the same as for the fruit cake. Golden cake may be made from this recipe, using the yolks of seven eggs.

To use successfully you must use good shortening, pastry flour, granulated sugar and fresh eggs. Exact care in measuring with the proper methods of compounding and finally careful baking are necessary. Now for another point: do not stir the cake after its final beating.

In filling the cake pan put the mixture well into the corners and leave a slight depression in the centre. This will leave the cake perfectly smooth on top. Now, if the oven is too cool when the cakes go into it the cake will rise over the top of the pans and become coarse-grained. While, on the other hand, if it is too hot it will brown quickly on the top before the cake has had a chance to rise; then when the dough does attempt to rise it will break through and crack the crust. Too much flour will also cause this. Now to break the old hoodoos about cake-baking! You may look at the cake after it is in the oven ten minutes if you will open and shut the oven door gently, and if necessary to remove the cake wait until it has reached its full height and is beginning to brown. Then it may be removed carefully without danger of falling. Sometimes it may be necessary to remove the cakes so that they may brown evenly. Icing the cakes greatly improves their appearance. Should the cake for any reason scorch, don't trim it with a knife. This spoils its appearance; instead use a grater and remove the scorched part.

Turn the cakes to cool upon a sieve or wire cake-rack. Do not attempt to ice a cake until it is cool and then coat the entire cake over with a plain water icing.

A SMALL POUND CAKE

Four ounces of butter, One cupful of sugar.

Place in a warm bowl and cream until light and frothy; now add yolks of four eggs and beat well for ten minutes, then add

Three cupfuls of flour, Four level teaspoonfuls baking powder, One cupful of milk, One teaspoonful of nutmeg.

Beat hard for fifteen minutes and then carefully fold in the stiffly beaten white of an egg and then pour into a prepared pan and bake for sixty minutes in slow oven.

A LARGE POUND CAKE

One and one-half cupfuls of sugar, Eight ounces of shortening.

Cream together until light and fluffy and then add

Yolks of six eggs, Five cupfuls of sifted flour, Three level teaspoons of baking powder, One and one-half cupfuls of milk, One teaspoonful of mace.

Beat for twenty minutes to blend and then carefully fold in the stiffly beaten whites of the six eggs. Bake in a prepared pan for eighty minutes in a moderate oven.

COBBLER, SOUTHERN STYLE

Select the fruit desired and to one quart of stewed fruit add

One and one-half cups of fine bread crumbs, One cup of brown sugar, Three tablespoonfuls of melted shortening, One teaspoon of nutmeg or cinnamon.

Mix well and then turn into well-greased baking dish and cover with a crust of pastry. Bake in a slow oven for forty minutes. Serve with either fruit or vanilla sauce.

CHERRY ROLY-POLY

Place in a mixing bowl

Two and one-half cups of sifted flour, Two tablespoons of baking powder, One teaspoon of salt, One-half cup of sugar.

Sift to mix. Now rub in one-half cup of shortening and mix to a dough with three-quarters cup of water. Roll out one-quarter inch thick and fill with the prepared cherries. Roll as for jelly roll and then place in a well-greased and floured pan. Bake in a moderate oven for thirty-five minutes, basting every ten minutes with syrup made from

One-half cup of brown sugar, Three-quarters cup of boiling water.

To prepare the cherries: Stone two pounds of cherries and place in a saucepan and add

One cup of brown sugar, Four tablespoons of water.

Cook slowly until the cherries are soft and then add

Two tablespoons of cornstarch dissolved in Three tablespoons of water.

Bring to a boil and cook for five minutes. Cool and use. This mixture must be very thick.

OATMEAL DROPS

Place in a saucepan

One cup of corn syrup, One-half cup of shortening, One cup of chopped raisins.

Bring to a boil and cook for five minutes and then add

One teaspoon of soda dissolved in Four tablespoons of cold water, Two cups of rolled oats, One-half cup of flour, One-half teaspoon of nutmeg.

Mix and then drop by the spoonful on a greased and floured baking sheet two inches apart. Bake in a hot oven for ten minutes.

CHEESE CAKE

Use level measurements. Place in a saucepan

One cupful of milk, Two tablespoonfuls cornstarch.

Dissolve the starch in the milk and then bring to a boil. Cook for five minutes. Cool and then rub one and one-half cupfuls of cottage cheese through a sieve. Add

One teaspoonful of nutmeg, Two yolks of eggs, One teaspoonful of vanilla extract, Two-thirds cup of sugar.

Beat to cream and then fill into the oblong cheese-cake pan, which has been lined with plain pastry. Bake in a slow oven for thirty minutes.

SOFT CHOCOLATE COOKIES

One-half cup of brown sugar, One-half cup of syrup, Six tablespoons of shortening, One egg.

Cream and then add

One-half cup of cocoa, One-half cup of milk, Two teaspoons of baking powder, Four cupfuls of flour, One teaspoon of cinnamon.

Work to a dough and then roll, cut and bake in a moderate oven for eight minutes. Cool and cover with a damp cloth for three minutes. Store in an air-tight container.

BLACK NUT CAKE

One cup of brown sugar, Five tablespoons of shortening.

Cream well and then add

One-half cup of cocoa, Two cups of sifted flour, Four level teaspoons baking powder, One well-beaten egg, One cup of milk, One teaspoon of cinnamon, One teaspoon vanilla, One cup of finely chopped nuts.

Peanuts or any other variety selected will do. Beat to mix and then pour into well-greased and floured loaf-shaped pans. Bake for thirty-five minutes in a moderate oven. Ice with water icing. This cake is delicious.

ANIMAL COOKIES

One cupful of brown sugar, One and one-half cupfuls of flour, One-quarter teaspoonful of baking soda, Two teaspoonfuls of baking powder, One teaspoonful of ginger, Two teaspoonfuls of cinnamon, One-half teaspoon of nutmeg.

Mix thoroughly by sifting and then rub into the mixture seven tablespoons of shortening. Mix to dough with

One well-beaten egg, Six tablespoons of coffee.

Knead dough well and then roll out one-quarter inch on slightly floured pastry board. Cut with animal cutters and then bake on a baking sheet in a moderate oven for ten minutes. Cool and then wash with a mixture of syrup and water and roll in confectioner's sugar.

NOTE.—The dough must be fairly soft. If necessary, add more coffee.

Syrup Wash:

Three tablespoons syrup, One tablespoon boiling water.

Mix and use.

CHOCOLATE FILLING FOR CAKES MADE FROM COCOA

Place in a saucepan

One cup of water, One cup of syrup, One-half cup of cocoa, Six tablespoons of cornstarch, One teaspoon of cinnamon.

Stir until the starch is dissolved and then bring to a boil. Cook slowly for six minutes and then add one teaspoon of vanilla. Cool and use for chocolate filling between cakes, in eclairs or cream puffs, or for chocolate pie.



VEGETABLES

BAKED GREEN PEPPERS

Allow one large pepper for each person. Cut a slice from the top and remove the seeds and then place in cold water until needed. Now mince fine four onions and then cook until tender but not brown, in four tablespoons of shortening. Place in a bowl and then add

Two ounces of bacon, diced and cooked to a light brown, One and one-half cups of fine bread crumbs, Two teaspoons of salt, One teaspoon paprika, One-half teaspoon thyme, Three-quarters cup of milk, One well-beaten egg.

Mix and then fill into six large peppers. Place in a greased baking pan and add one-half cup of water. Bake for forty minutes in a moderate oven. Five minutes before removing from the oven place a strip of bacon over each pepper. When nicely browned, serve.

EGG PLANT CROQUETTES

Pare the egg plant and then cut in slices and cover with boiling water. Cook until tender and then drain well. Place in a bowl and add

One medium-sized onion grated, Two green peppers chopped fine, One well-beaten egg, One-half cup of fine crumbs, Two teaspoons of salt, One teaspoon of paprika.

Mould into croquettes and then dip in flour, then in beaten egg and roll in fine crumbs. Fry in hot fat, serve with cream sauce.

BRAISED CELERY

Scrape and thoroughly clean the coarse outside branches of celery, cut into inch pieces and then parboil gently for fifteen minutes. Drain. Now place two tablespoons of butter in a saucepan and add one and one-half cupfuls of the prepared celery. Cover closely and cook until tender, shaking occasionally to prevent sticking to the pan. Season, and when ready to serve cover with espaniole or brown sauce made from stock.

To make sauce: Place two tablespoonfuls of fat in an iron frying pan and add four tablespoonfuls of flour; work to a roux, browning well. Now add one and a half cupfuls of stock and bring to a boil. Cook for five minutes and then strain and return to the saucepan and season. Use a bouillon cube to make the stock if none of the regular stock is on hand.

BAKED BABY LIMA BEANS

These tiny limas are most delicious when baked like the ordinary navy bean. Wash one-half pound of beans well and then look over carefully and discard all bruised or damaged ones. Soak overnight in cold water. In the morning wash again and then place in a saucepan and cover with cold water. Bring to a boil and then turn into a colander and let the cold water run on them, then place in a saucepan and cover with boiling water and cook for twenty minutes. Turn into a baking dish and add

One cup of stewed tomatoes, One onion, minced fine, One green pepper, minced fine, One teaspoon of salt, One tablespoon of paprika, One-half cup of salad oil, Four tablespoons of syrup.

Add sufficient water to cover beans one inch deep. Mix well and bake for two hours in a slow oven.

STRING BEANS, ITALIAN STYLE

Soak one cupful of dried string beans and then cook until tender or use 1 quart of green snap beans.

Then add

Two onions minced fine, One green or red pepper minced fine.

When tender drain well and season with

One teaspoonful of salt, One teaspoonful of paprika, Three tablespoonfuls of grated cheese.

CARROTS A LA BRABANCONNE

Pare carrots cut in slices and then cook until tender. Drain and then place a layer of carrots in a baking dish. Sprinkle with fine bread crumbs and salt and paprika and then sift two tablespoons of grated cheese over each layer. Repeat this until the dish is full and then cover with one and one-half cupfuls of cream sauce. Sprinkle with grated cheese and fine bread crumbs. Bake in a hot oven for twenty minutes.

BABY LIMA BEAN CROQUETTES

Baby lima beans should be soaked overnight. In the morning look over carefully and then discard all bruised and damaged beans. Place in a saucepan and cover with cold water. Bring to a boil and cook for five minutes. Turn into a colander and rinse under cold water and then return to the saucepan. Cover with boiling water and cook until tender, then add

Two onions, minced fine, One fagot of soup herbs.

Cool and then drain the beans well, then mash fine, pile in a dish and set in the icebox until needed.

CREAMED MUSHROOMS

Use both caps and stems. Peel and then parboil for three minutes and drain. Use three-quarters pound of mushrooms. Now make a cream sauce of

Three cups of milk, One-half cup of flour.

Dissolve the flour in the milk and then bring to a boil. Cook slowly for ten minutes and then add the prepared mushrooms and

One onion, grated, One-half cup of finely chopped parsley, Two teaspoons of salt, One teaspoon of paprika, Three tablespoons of butter.

Heat to a boiling point and then simmer slowly.

CORN FRITTERS

One-half can of crushed corn, One egg, One-half cup of water, One teaspoon of salt, One teaspoon of paprika, One grated onion, One tablespoon of baking powder, Two cups sifted flour.

Beat to mix and then fry in hot fat. Drain. This amount will serve six persons.

BRAISED ONIONS

Parboil and then drain three cups of finely chopped onions. Now place one-half cup of shortening in a frying pan and add onions. Cover closely and cook until a light golden brown. Make a border of onions around a hot platter.

BAKED BEANS WITH SALT PORK

Soak the beans—one pound—over night or early in the morning, and at noon place in a kettle and cover with water. Bring to a boil and drain off the water. Cover with water. Bring to a boil and cook for fifteen minutes. Drain. Now add

One can of tomatoes, One cup of chopped onions, One-half cup of syrup, One pound of salt pork cut in pieces, Two tablespoons of salt, One tablespoon of paprika.

Add sufficient water to cover beans one inch deep. Mix well and then cover the pot closely and bake in a slow oven for four hours.

LIVER DUMPLINGS

Parboil four ounces of liver until tender, and then put through a food chopper. Either beef, pork or lamb liver may be used. Mince three onions very fine. Place four tablespoons of fat in a frying pan and add onions and liver. Cook gently until onions are tender and then lift and turn into a mixing bowl and add

One and one-half cupfuls of dry mashed potatoes, Two teaspoonfuls of salt, One teaspoonful of paprika, One-half teaspoon of thyme, One and one-half cupfuls of sifted flour, One teaspoonful of baking powder.

Mix thoroughly and then add

One egg, Four tablespoons of potato water.

Work to a smooth well-blended mass and then rub your hands with salad oil and then form this mass into balls. Cook for twenty minutes in boiling salted water. Lift with a skimmer on a napkin to drain. Serve with either onion, tomato or creamed sauce, or the dumplings may be rolled in flour, browned quickly in hot fat and served at once.

SCALLOPED CORN

Place in a mixing bowl

Three-quarters cup of crushed can corn, One-half cup of fine bread crumbs, One tablespoon of grated onion, Two tablespoons of finely minced parsley, One tablespoon of butter, One teaspoon of salt, One-half teaspoon of paprika, Three tablespoons of flour, One egg, Three-quarters cup of milk.

Mix well and then turn into a well-greased baking dish and bake for thirty minutes in a moderate oven.



RABBITS

FRICASSEE OF RABBIT

Place the rabbit in a saucepan and add

One quart of boiling water, One large onion with two cloves stuck in it, Fagot of soup herbs.

Bring to a boiling point and cook gently until the meat is tender. The gravy may be thickened with cornstarch.

Season with pepper, salt and finely minced parsley.

To make a rabbit pie place the fricasse of rabbit in a baking dish and cover with a crust. Bake for thirty-five minutes in a hot oven.

FRIED RABBIT

Prepare and cook the rabbit as for fricasse and when the meat is tender lift to drain. Cool. Dip in beaten egg and then roll in fine bread crumbs and fry until golden brown in hot fat. Use the liquid for gravy.

SOUR RABBIT

Cut the rabbit and then place in a china bowl and add

One cupful of chopped onions, One bunch of potherbs, One teaspoonful of sweet marjoram, Six cloves, Five allspice, Two bay leaves.

Now cover, using a mixture of two parts vinegar and one part water. Set in a cool place for three days, turning the rabbit over every day, then put in a casserole dish or stewing pan and cook until tender. Thicken the gravy. Serve potato dumplings with this dish, or it may be eaten cold.

RABBIT PIE

Clean and prepare a pair of rabbits for cooking; cut into suitable pieces. Brown quickly in hot fat; lift to a baking dish and add one quart of hot water.

Two large onions, minced very fine, Salt and pepper to taste.

Cook very slowly until tender, thicken the gravy and add one cupful of sour cream, then cover the top of the baking dish with mashed and seasoned sweet potatoes, one inch thick. Brush with syrup and dust lightly with cinnamon, and dot with bits of butter. Bake until slightly brown.

CUSTARD SAUCE

One cup of milk, Two tablespoons of cornstarch.

Stir to dissolve and bring to a boil, cook for three minutes and then add

One-quarter teaspoon of nutmeg, Five tablespoons of sugar, Yolk of one egg.

Beat to blend and then cool.

CARAMEL SAUCE

One cup of brown sugar, Four tablespoons of water, One tablespoon of butter.

Place in a frying pan and cook until caramelled, then add one and one-half cups of water. Bring to a boil and then add four tablespoons of cornstarch dissolved in five tablespoons of water. Stir until the mixture thickens and cook for five minutes, then add one teaspoon of vanilla and use.

FRUIT SAUCE

Place in a saucepan

One cup of crushed fresh fruit, One cup of brown sugar, One cup of water.

Cook until the fruit is soft and then cool. Rub through a fine sieve and then add

Three tablespoonfuls cornstarch

dissolved in

Three tablespoons of water.

Bring to a boil and cook for five minutes.

SWEETENED CREAM SAUCE

Place in a saucepan

Two cups of milk, Four tablespoons of cornstarch.

Dissolve the cornstarch in cold milk and bring to a boil. Cook for five minutes and then add

One-half cup of sugar, One-half teaspoon of nutmeg, One well-beaten egg.

Beat to mix.

VANILLA SAUCE

Place in a saucepan

One-half cup of sugar, One-half cup of white corn syrup, One-half cup of water, Two tablespoons of cornstarch.

Stir to dissolve and then bring to a boil and cook three minutes. Now add

One tablespoon of vanilla extract.

LEMON SAUCE

Place in a saucepan

Grated rind of one lemon, Two cups of water, Four tablespoons of cornstarch.

Dissolve the starch and then bring to a boil. Cook slowly for five minutes and then add

One cup of sugar, Juice of two lemons.

Beat to thoroughly mix and then serve.

SABOYON SAUCE

Place one-half cup of sugar in a saucepan and add the yolks of two eggs. Cream until light and fluffy and then add one teaspoon of vanilla extract and one-half teaspoon of almond extract. Heat one-half cup of milk to the boiling point and then pour over the eggs and sugar. Stir continually over a slow fire until the mixture is just below the boiling point. Remove and add stiffly beaten whites of two eggs and serve on pudding.

SWEET SPICED BLACKBERRY SAUCE

Place in a saucepan

One cup of well-cleaned blackberries, One cup of sugar, One cup of water,

and the following spices tied in a little piece of cheesecloth:

One-half teaspoon nutmeg, One teaspoon cinnamon, One-quarter teaspoon allspice.

Cook slowly until the fruit is soft and then rub through a fine sieve and thicken with

Three tablespoons of cornstarch

dissolved in

One-quarter cup of cold water.

Bring to a boil and cook for five minutes, cool and serve.

CHERRY SAUCE

One-half pound of stoned cherries, One-half cup of sugar, One cup of water.

Bring to a boil and then cook slowly until the cherries are soft. Now add two tablespoons of cornstarch, dissolved in one-half cup of cold water. Bring to a boil and then cook for five minutes. Cool and use.

PUDDING SAUCE

One-half cup of white syrup, One-half cup of water, One small bottle of maraschino cherries, cut in bits, One tablespoon of cornstarch.

Dissolve the starch in water and add the syrup and cherries. Bring to a boil and cook for five minutes. Serve.

CHOCOLATE SAUCE

One-half cup of sugar, One cup of water, Seven level tablespoons of chocolate, Two level tablespoons of cornstarch.

Dissolve the starch and chocolate in the sugar and water and bring to a boil. Cook for five minutes.

MAKING A CHOCOLATE SAUCE USING COCOA

One cup of syrup, One cup of water, One-half cup of cocoa, Two tablespoons of cornstarch, One teaspoon of cinnamon.

Place in a saucepan and stir until the starch is dissolved and then bring to a boil. Cook for five minutes and then cool and add one tablespoon of vanilla. Use the same as sauce made with chocolate.

FRUIT CUSTARD SAUCE

Place in a saucepan

One and one-half cupfuls of cold stewed fresh fruit, One cup of milk, Four level tablespoons of cornstarch.

Stir to dissolve the starch and then bring to a boil, stirring constantly. Cook for five minutes, and add one well-beaten egg and three-quarters of a cup of sugar; beat hard and then cook for two minutes.

CHOCOLATE SAUCE

Place four ounces of chocolate, cut into fine pieces, in a saucepan and add one pint of water and one and one-half cups of sugar. Stir until the sugar is dissolved and then bring to a boil, cook for ten minutes and then add

Six tablespoonfuls of cornstarch, dissolved in One-half cup of water, One teaspoon of cinnamon.

Bring to a boil and stir continually and cook for five minutes. Cool and then add one tablespoon of vanilla. Place in a fruit jar and store in a cool place. This sauce is used for puddings, pastries, cakes, ice cream, sundaes and chocolate sodas.

ORANGE SAUCE

Juices of two oranges, One-quarter cup of sugar, One tablespoon of cornstarch, Two tablespoons of water, Yolks of two eggs.

Dissolve the starch in the water. Add the orange juice and cook until thick, about five minutes. Add sugar and yolks of eggs. Remove from fire. Cool and fold in the beaten white of one egg. Use yolk of egg left over for the mousse.

FRUIT WHIP

Whites of two eggs, One glass of apple jelly.

Beat, using a Dover egg-beater, until it forms into a stiff meringue. This amount will serve about ten people liberally.

One-half of this recipe for ordinary family.



DESSERTS

BANANA FRITTERS

Cut four bananas in half; now then place in a bowl

One-half cup of milk, One-half cup of flour, One teaspoon baking powder, One teaspoon of sugar, One teaspoon of shortening, Pinch of salt, Yolk of one egg.

Beat to mix and then dip banana in batter. Fry golden brown in hot fat. Serve with vanilla or fruit sauce.

CRANBERRY JELLY

One quart of cranberries, One cupful of water.

Cook until the berries are soft and then put through the colander or a coarse sieve. Return to the saucepan and boil for three minutes, then add

Two cupfuls of sugar, Pinch of salt.

Stir until sugar is dissolved and then boil for ten minutes. Rinse a mould with cold water and then pour in the cranberries and let cool.

LEMON MARMALADE

Cut one lemon into slices and then remove the seeds and put through the food chopper. Add one and one-quarter cups of water. Bring to a boil and cook slowly until the lemon rind is very soft. This usually takes about one hour. Now add one and one-half cups of sugar and stir to dissolve the sugar. Cook until thick like marmalade. Place an asbestos mat under the saucepan to prevent scorching. Stir frequently.

Use level measurements; they conform to pounds and ounces and give satisfactory results.

ORANGE JELLY

Juice of three oranges, One-half cupful of sugar, One-half cupful of water, Two tablespoonfuls of syrup from a bottle of maraschino cherries.

Boil the sugar and water for five minutes and then cool and add the strained orange juice and the maraschino cherry syrup. Now soak two level tablespoonfuls of gelatine in one-half cupful of cold water for thirty minutes and then place in hot water bath to heat. Stir until dissolved and then strain into prepared orange mixture. Now rinse custard cups in cold water and pour in the gelatine and set aside to cool and mould. To serve: Unmold on a saucer and serve with fruit whip.

COFFEE CUSTARD, PARFAIT STYLE

One and one-half cupfuls of cold coffee, One cupful of evaporated milk, One-half cupful of cornstarch.

Place in a saucepan and dissolve the starch in the coffee and then add the milk. Bring to a boil and cook slowly for ten minutes. Remove and add

One cupful of sugar, One teaspoonful of vanilla, Yolk of two eggs.

Beat to blend thoroughly and then partly cool and pour into stem glasses, filling nearly to the top. Set on ice to chill. While chilling place the white of two eggs and one-half glass of currant jelly in a bowl. Now use a Dover egg-beater and beat until it holds its shape. When ready to serve pile high on the coffee custards and garnish with maraschino cherries.

GALATIN A LA MELBA

Cut a slice of sponge cake. Place on a fruit saucer and pour over it three tablespoons of syrup from a jar of peaches and then place two halves of peaches on the cake and top off with whipped cream and a maraschino cherry.

MINT GELATINE

Shred the leaves of a bunch of mint and place in a saucepan; add one-half cup of water and cook slowly for ten minutes. Now drain and add

One-half cup of sugar, Three-quarters cup of vinegar.

Stir to thoroughly dissolve and then place one tablespoon of gelatin to soak in one-quarter cup of cold water for ten minutes and add the hot mint preparation. Strain and add two drops of green vegetable coloring into it, and then pour into a pan to mould. Cut into blocks and serve with the meat.

PASTRY

Now it all rests with the cook as to whether we are going to have a cut of pastry that fairly melts in your mouth or a tough doughy mass that is unfit for food.

Any little housewife may turn out delicious, flaky pastry if she will but follow directions carefully. First of all, let us study for a minute just what pastry is. It is a mixture of flour, shortening and water. Each grain of flour is thoroughly coated with shortening and then mixed to a dough with the water. Do I hear you say "Well I know that?" Surely you do. But do you know the real knack of putting it together? For here is the real rub. The minute you knead or squeeze pastry that is the moment you make it tough.

THE REAL SECRET

Sift

Three cups of flour, One teaspoon of salt, Three teaspoons of baking powder,

together twice, and then cut or rub into this two-thirds cup of shortening. If you cut it in, use your griddle-cake turner or spatula and chop it in rather coarse. Now mix to a dough with one-half cup of ice-cold water, using the cake-turner to mix the water in; just keep chopping and turning over until the mixture is formed into a ball of dough. Do not knead or pat with the hand. You cannot hurt this dough if you will just mix it as a man does when mixing mortar with a hoe. Keep working it back and forth, chopping it each time until well mixed. This amount will make the tops and the bottoms for two pies.

To roll the dough, divide it into four parts and then lift one piece on a slightly floured board and roll out the dough, working the rolling pin to and from you and turning the dough as often as necessary to secure the size and shape desired.

Should the dough tear, or not come to the desired shape, just fold it into squares or oblongs and then roll again.

Place on the tin and then trim the edges. Proceed in the same manner with the top crust, and then when ready to place on the pie, fold from corner to corner, making a bias fold and then cut quarter-inch gashes with a knife in centre to allow steam to escape. Lift and cover the pie and then trim to shape. Now do not form the trimmings into a ball, but lay them one piece upon the other in a pile and flatten them with the rolling pin. Roll and fold into shape, and roll as desired.

You can re-roll pastry as often as desired by this method. Keep in the mind the fact that kneading or squeezing the pastry forms it into a sticky mass. This method will give you a delicious, flaky crust. You may spread two tablespoons of shortening upon the top crust and then fold and roll. Fold again and roll; then use as desired.

Sufficient pastry may be made at one time to last for two or three days. Just wrap the dough in wax-paper so that it does not dry out. Various fillings may be used. Fresh or canned fruits, custards, mince meat, etc. If you use fresh fruits place

One-half cup of sugar, Three level tablespoons of cornstarch,

in a bowl and rub between the hands to thoroughly mix and then use this by sprinkling over the fruit. This will prevent the juice from boiling out of the pie while it is cooking and it will form into a jelly when cold.

To use canned fruit, drain the fruit free from the liquid and then cut into thin slices. Measure the liquid and then add

Four level tablespoons of cornstarch, Eight tablespoons of sugar,

to each cupful. Dissolve the starch and sugar in the cold liquid and then bring to a boil. Cook for three minutes and then add the prepared fruit. Cool before placing in the pastry.

To prevent the lower crust from becoming soggy just before putting in the filling, brush it well with a good salad oil, or shortening, taking care that each part is covered. This will give you a tender, flaky lower crust.

Just before the pie is ready to put into the oven brush it well with a wash of egg and milk, using

Yolk of one egg, One-half cup of milk, Two teaspoons of sugar.

Stir to dissolve the sugar and mix in the egg. Then wash the pie. This will keep a week in a cool place.

The correct temperature to bake a pie is 300 to 350 degrees Fahrenheit. This means a moderate oven. Too much heat will brown the crust before the filling inside has had the time to cook. Custard pies—this includes those made of eggs, milk, lemon meringes, sweet potato and pumpkin—require a slow oven—250 degrees Fahrenheit.

PASTRY FOR CUSTARD PIE

The most important point in the custard pie is the crust, which will either make or mar the pie. So to begin with, the pastry should be light and delicate. To make pastry for custard pie place in a bowl

Three cups of flour, One teaspoon of salt, Three teaspoons of baking powder, Two tablespoons of sugar.

Sift to mix and then rub in one-half cup of good shortening, and then mix to a dough with one-half cup of ice water. When mixing the pastry to a dough, it is important that it should be cut and folded together much after the method used in cutting and folding the whites into a cake. Care at this point in making the pastry will prevent it from becoming tough. Now wrap the pastry in wax or parchment paper and place on the ice to thoroughly chill for two hours. Now if the pastry is made either the day before or early in the morning and then allowed to blend, it will be delightfully light and flaky.

Now to prepare for the pie: This amount of pastry will be sufficient for two large pies, one custard and one lemon, for variety. The trimmings can be made into little tarts, turnovers or cheese straws. Divide the pastry into two parts and then roll out one part on a lightly floured board until sufficiently large to fully cover the pie tin.

Now fold carefully in half and then in quarters and lift on the pie plate and open covering the pie plate, easing on the pastry. Trim the edges and then roll out the trimmings into a long narrow strip. Cut into strips three-quarters inch wide and then brush the edge of the pastry on the pie plate with water and add this narrow strip as a reinforcement to build up the edge. This will prevent the custard overflowing.

Now brush the pastry in the bottom of the pie plate with melted shortening, taking care to thoroughly coat the entire surface with the shortening. Then pour in the prepared custard. Reserve about one tablespoon of the custard to brush the pastry around the edges. Place in a slow oven and bake until the custard is firm in the centre.

To test if custard is baked, gently insert a silver knife into the custard, taking care that the knife does not pierce the crust.

Brushing the pastry with the shortening before pouring in the custard prevents the moisture from soaking into the crust.

TO MAKE THE MERINGUE

Beat the whites of two eggs in a bowl, which is free from grease, until stiff, and then cut and fold into the stiffly beaten whites of the two eggs

One-half cup of pulverized sugar, Three tablespoons of cornstarch.

Sift the sugar and cornstarch to thoroughly mix and then carefully cut and fold into the whites of eggs.

On just how careful you are in cutting and folding this mixture will determine the success of your meringues. After the whites are beaten stiff they are full of little air bubbles, which if stirred break down and become watery and then the entire mixture becomes flat and tough. To prevent this, sprinkle the prepared sugar over the stiffly beaten white of egg and then with a spoon cut down through the centre and fold over; turn the bowl half-way around, then cut and fold again. Repeat this until sufficiently mixed, then place on the hot pie, sprinkle with granulated sugar and place in the oven to brown. Open the oven door and let stand for a few minutes, then remove to a place free from drafts where it will cool slowly, so as to prevent a sudden shrinking of the meringue, due to a sudden chill.

To make cocoanut pie, add one-half cup of cocoanut to the custard pie just before putting in the oven.

PEACH CUSTARD PIE

Crush a sufficient number of pared peaches to measure one cup. Place in a mixing bowl and add

One-half cup of sugar.

Now place in a saucepan

Three-quarters cup of milk, Two tablespoons of cornstarch.

Stir to dissolve and then bring to a boil. Cook for two minutes and then pour very slowly, while beating hard to blend, on the peaches and sugar that are blending in the mixing bowl.

Add

Yolks of two eggs, One-quarter teaspoon of cinnamon.

Beat again and then pour into prepared pie plate lined with pastry and bake in a slow oven. Use whites of eggs for meringue.

CUSTARD PIE

Now to prepare the filling for the custard pie, place in a mixing bowl

One-half cup of sugar, One and one-quarter cups of milk, Yolk of one egg, Two whole eggs, One-quarter teaspoon of nutmeg.

Beat with an egg-beater to thoroughly mix and then pour into the prepared pastry lined pie tin. Use white of egg for meringue.

LEMON CUSTARD PIE

Place in a saucepan

One cup of sugar, One and one-half cups of water, One-half cup of cornstarch.

Stir to dissolve and then bring to a boil, and cook for five minutes. Now add

Rind of one-quarter lemon, grated, Juice of two lemons, Yolks of two eggs.

Beat to thoroughly mix and then pour into pie plate prepared as for custard pie. Bake in a moderate oven for twenty-five minutes and then cover with meringue made of whites of eggs.

NORTH CAROLINA PEACH CUSTARD PIE

Prepare the pastry and line a pie plate with it, then rub with shortening as directed in the custard pie. Now cover the bottom thickly with sliced peaches and then prepare a custard as follows: Place in a mixing bowl

Three-quarters cup of sugar, Three-quarters cup of milk, Yolks of two eggs, One whole egg, One-quarter teaspoon of cinnamon.

Beat to thoroughly mix and just before pouring the custard over the peaches dust them well with sifted flour. Pour on the custard and bake in a slow oven until firm. Use whites of eggs for meringue.

Raspberries and plums may be used in place of the peaches for variety. When making these pies, always use the regulation custard pie tin, the ones with the straight sides.

CIDER JELLY PIE

Place in a saucepan

Three-quarters cup of brown sugar, Two cups of cider, Eight tablespoons of cornstarch.

Dissolve the starch and then bring to a boil. Cook for three minutes and then remove from the fire and add

One-half teaspoon of cinnamon, One tablespoon of vinegar.

Beat to mix and then cool and bake between two crusts.

APPLE DOWDY

Grease well with shortening a deep pudding pan and then place a layer one inch thick of thinly sliced apples and then sprinkle well with sugar and dust with cinnamon. Repeat this until the dish is full and then cover with a crust of plain pastry. Bake for forty-five minutes in a moderate oven and let cool.

To serve: Loosen the pastry from the sides of the pan, place a large platter over the pie and invert. Cut into wedge-shaped portions and serve with cream, custard or fruit sauce.

COUNTRY STYLE GREEN APPLE PIE

Pare the apples and then cut into thin slices. Now place a layer of apples in a pudding pan and sprinkle each layer with

Two tablespoons of flour, Six tablespoons of brown sugar, One-quarter teaspoon of cinnamon.

Repeat this until the pan is full. Now place a crust on top and bake in slow oven for forty minutes. To serve: Run a knife around the edge of the pan to loosen the crust. Invert the plate over the pie and turn the pie upside down upon the plate. Cover with fruit, whip and cut into wedge-shaped pieces and serve with custard sauce.

CONGRESS PIE

Use an oblong pan similar to that used in making cheesecake. Line with plain pastry and then place three cups of bread crumbs in a bowl and add

Two cups of boiling water, One-half cup of syrup, One cup of brown sugar, Four tablespoons of shortening, One teaspoon of cinnamon, One-half teaspoon of nutmeg, One-half teaspoon of cloves, One cup of finely chopped nuts, One cup of raisins or currants, One cup of marmalade or fruit butter.

Beat to thoroughly mix and then pour into the prepared pan and bake in a slow oven for one-half hour. Cool and then ice with water icing. Cut into two-inch oblongs.

DOWDY, NEW ENGLAND STYLE

Apples or peaches may be used. Wash the fruit and then pare and cut into thin slices. Measure two pints of the prepared fruit and dust over it so as to thoroughly coat each piece with

One teaspoon of cinnamon, One-half cup of flour.

Then pat smoothly in baking dish and cover with

One cup of brown sugar, Four tablespoons cold water.

Cover with a crust the pastry and bake in a moderate oven for forty-five minutes. Let cool and then run a knife around the edge of the baking dish and loosen the crust from the dish. Place a large platter over the dowdy and then invert. Dust the dowdy lightly with nutmeg and serve with fruit or vanilla sauce.

APPLE CUSTARD PIE

Line a pie tin with plain pastry. Now place one and one-half cups of thick apple sauce in a sauce pan and add

One cup of sugar, One-third cup of cornstarch, One-half cup of cold water.

Dissolve starch in water.

Place on the fire and bring to a boil and then cook slowly for five minutes. Cool and then add

One-half teaspoon of nutmeg, One well-beaten egg.

Pour into prepared tins and bake for twenty-five minutes in a moderate oven.

SHORTCAKE

The shortcake is typical of Scotland. It is a mixture of flour, sugar and shortening worked to a paste and then rolled one-half inch thick and then decorated in various ways. The thrifty Scotsman, after leaving the mother country and settling in the new America, felt that the use of much shortening was too expensive, and so his thrifty housewife, who was willing and even anxious to be a partner to him, cooeperated by cutting down on the amount of shortening and still turn out a rich palatable cake. This is how she does it: Place

Two cups of flour, One-half teaspoon of salt, Two level tablespoons of sugar, Two level tablespoons of baking powder,

in a bowl and sift three times. Now rub in six tablespoons of shortening and then add seven tablespoons of water and work to a smooth elastic dough. Turn on a prepared pastry board and mould into shape to fit the pie tin with the hands. Wash the top of the dough with milk and sprinkle with sugar and cinnamon and bake in a moderate oven for twenty-five minutes. Remove, cool and cut into wedge sections like pie and serve with cheese or fruit.

PEACH SHORTCAKE

Yolk of one egg, One-half cup of sugar.

Cream well and then add

Three tablespoons of shortening, Four tablespoons of water, One cup of flour, Two teaspoonfuls of baking powder, One-half teaspoon of vanilla.

Beat to thoroughly mix and then bake in well-greased deep layer-cake pan in a moderate oven for twenty minutes. Cook and then split and fill with well-drained canned crushed peaches. Place together. Now place white of egg and one-half glass of apple jelly in a bowl; beat with Dover egg-beater until the mixture forms into a stiff meringue.

BANANA SHORTCAKE

One-half cup of sugar, Four tablespoons of shortening, One egg.

Place in a mixing bowl and then cream well, then add

One and one-quarter cups of sifted flour, Three level teaspoons of baking powder, One level teaspoon of vanilla extract, One-half cup of water.

Beat to mix and pour into well-greased and floured oblong baking pans. Now spread the top of the cake with three bananas sliced very thin. Place in a moderate oven and bake for thirty-five minutes. Use the white of egg and half glass of apple jelly for a meringue.

OLD VIRGINIA SHORTCAKE

Sift the flour and then fill a quart measure, using a tablespoon to lift the flour. Care should be taken not to shake or pack the flour down, as the quart of flour should weigh just one pound. Place in a bowl and add

Three level tablespoons of baking powder, One teaspoon of salt, Three-quarters cup of sugar.

Sift again to mix and then rub in one-half cup of shortening. Place one and one-half cups of buttermilk in a pitcher and add one teaspoon of baking soda. Stir to thoroughly dissolve the soda and then use this to mix the flour to a dough. Knead well in the bowl with a spoon and then turn on a slightly floured board and roll or pat out one inch thick. Cut with a large biscuit cutter and brush the top with shortening and bake in a hot oven for eighteen minutes.

APRICOT SHORTCAKE

One-half cup of sugar, Four tablespoons of shortening, Yolk of one egg.

Cream until light and frothy, and then add

Four tablespoons of water, One cup of flour, Two level teaspoons of baking powder.

Beat to thoroughly mix and then pour into well-greased layer cake pan. Bake for twenty minutes in a moderate oven. Split and fill with cooked apricots and then place in a bowl

White of one egg, left over, One-half glass of jelly.

Beat to thoroughly mix with the Dover egg-beater until it forms a stiff meringue. Pile on top of cake and garnish with single piece of apricot.

HUCKLEBERRY SHORTCAKE

Place in a mixing bowl

Three-quarters cup of sugar, One egg, Four tablespoons of shortening, Two cups of flour, Four teaspoons of baking powder, Three-quarters cup of water.

Beat and mix and then pour into well-greased oblong pan and bake in a moderate oven twenty minutes. Cool and then split, and fill with the prepared berries and serve with custard sauce.

To prepare the huckleberries for the shortcake, place in a saucepan

Two cups of stewed huckleberries, One-half cup of cornstarch, One cup of brown sugar.

Stir to dissolve and then bring to a boil and cook slowly for five minutes. Add one-half teaspoon of nutmeg and then cool and use for the filling.

LEMON DUMPLINGS

Place in a bowl:

One tablespoon of baking powder, One cup of flour, One and one-half cups of fine bread crumbs, One cup of chopped suet, One cup of brown sugar, Juice of one lemon, Two eggs, Grated rind of one-half lemon, One and one-half cups of milk.

Beat to thoroughly mix and then pour into well-greased mould and boil for one and one-quarter hours. Serve with lemon sauce.

PEACH CAKE

Place in a mixing bowl

Three-quarters cup of sugar, One egg, Four tablespoons of shortening, Two cups of flour, Four level tablespoons of baking powder, Three-quarters cup of water.

Beat just enough to mix and then pour into a deep well-greased and floured layer-cake pan. Cover the top thickly with diced peaches and then place in a small bowl

Six tablespoons of flour, Four tablespoons of sugar, Two tablespoons of shortening, One teaspoon of cinnamon.

Rub between the tips of the fingers until crumbly and then spread on the top of the peaches and bake in a moderate oven for thirty minutes.

PEACH DUMPLINGS

Place in a mixing bowl

Two cups of flour, One teaspoon of salt, One teaspoon baking powder, One tablespoon sugar.

Sift to mix and then rub in one-half cup of shortening; then mix to a dough with one-fourth cup of ice-cold water. Set on ice for one hour, then roll out one-eighth inch thick and cut into four-inch squares. Fill with pared and stoned peaches, placing two tablespoons of brown sugar and one-half teaspoon of nutmeg in each dumpling. Brush the edges with water and then fold the pastry together. Place on a well-greased baking sheet and add one-half cup of water to the pan and bake in a moderate oven for thirty minutes.

APPLE CAKE

Place in a bowl

Two cups of flour,

and then add

One-half teaspoon of salt, Three teaspoons of baking powder, One and one-half teaspoons of nutmeg.

Sift twice to blend and then rub in five tablespoons of shortening. Break an egg into a cup and then fill cup to the two-thirds mark with milk, beat to blend the egg and milk and then mix into the dough. Roll out one-half inch thick and then line an oblong baking sheet. Pare and cut the apples into quarters and then into thin slices. Place one cup of sugar and one-half cup of water in a saucepan and add the apples, a few at a time, and cook for a few minutes. Lift and lay on the prepared dough. Place in a moderate oven to bake for thirty-five minutes. After the cake is in the oven for eighteen minutes baste frequently with syrup in which the apples were cooked. Ten minutes before removing from the oven sprinkle thickly with brown sugar and cinnamon.

DUMPLINGS FOR STEW

Place in a mixing bowl

One and one-half cups of flour,

and then add

One teaspoon of salt, Two teaspoons of baking powder, One-half teaspoon of pepper, One teaspoon of grated onion.

Add two-thirds cup of water and mix to a dough. Drop by the spoonful into the stew and cover closely and boil for twelve minutes. If you open the lid of the saucepan while the dumplings are cooking they will be heavy.

CHERRY DUMPLINGS

Wash individual pudding cloths in warm water and then rub with shortening and dust slightly with flour. Now place in a bowl

One cup of sugar, One and one-half cups of flour, One-half teaspoon of salt, Three level teaspoons of baking powder, One-half cup of fine bread crumbs, One egg, One cup of milk, Two cups of stoned cherries.

Mix and then place one cooking spoon of the mixture into each prepared dumpling cloth. Tie loosely and then plunge into boiling water and cook for twenty minutes. Lift into the colander and let drain for three minutes and then serve with stewed cherries for sauce.

STEAMED ROLY POLY PUDDING

One and one-half cups of flour, One-half teaspoon of salt, Three teaspoons of baking powder, Four tablespoons of sugar.

Place in a mixing bowl and sift to mix. Now rub in four tablespoons of shortening and mix to a dough with a scant two-thirds cup of water. Roll out one-half inch thick and spread with well-cleaned huckleberries and then cover quickly with brown sugar. Roll like for jelly roll and then tie in a cloth and plunge into boiling water or place in a steamer and cook for one hour. Serve with fruit sauce.

If using canned huckleberries, drain them well, then thicken the juice and use for sauce. Any variety of fresh fruit may be used.

FRUIT CUP CUSTARDS

Place six nice berries in each custard cup and then place in a mixing bowl

Two cups of milk, Six tablespoons of sugar, One-half teaspoon of nutmeg, Three eggs.

Beat thoroughly to mix and then pour over the berries in the cups. Place in a baking pan containing warm water and bake in a slow oven until firm in the centre.

CREAM TAPIOCA PUDDING

Wash two-thirds cup of tapioca in four or five waters and then place in a saucepan and add one and one-half cups of water. Cook until the tapioca begins to soften, then add one and one-half cups of milk. Cook until soft and then add

One well-beaten egg, One-half cup of sugar, One-half teaspoon nutmeg.

Mix well and cook for a few minutes longer. Remove from the fire and serve ice cold with fruit whip.

MACARONI NEAPOLITAN

Cook one-half package of macaroni in boiling water for fifteen minutes and then turn into a colander and place under cold running water. Now mince

One onion and one tomato

fine and place four tablespoons of fat in a frying pan. When hot, add the onion and tomato, cook until soft and then add the macaroni. Toss gently until hot and then cover it closely to prevent drying out. If too dry, add a couple of tablespoons of boiling water. Season with pepper, salt and one-half cup catsup.

MACARONI CUTLETS

Cook one-quarter pound of macaroni in boiling water for twenty minutes and then drain. Cool and then chop fine. Place in a bowl and add

One-half cup of grated cheese, Two tablespoons of grated onion, One tablespoon of finely minced parsley, Two teaspoons of salt, One teaspoon of paprika, One-well-beaten egg.

Mix thoroughly and then mould into croquettes. Roll in flour and then dip in beaten egg. Roll in fine crumbs and fry in hot fat. Place in a hot oven for ten minutes to finish cooking.

POLENTA A LA NAPLES

Place in a saucepan

Two and one-half cups of boiling water, One and one-half teaspoons of salt.

Now pour in very slowly

Three-quarters cup of yellow cornmeal.

Stir to prevent lumping and cook until very thick. Add

Three-quarters cup of cheese, cut into fine pieces, One onion, chopped fine, One green pepper, chopped fine, One leek, chopped fine, One teaspoon of paprika.

Mix thoroughly and then pour into a large bowl to cool. Form into sausages and then roll in flour and brown in hot oil. Serve with tomato sauce. Wheat cereal may be used to replace the cornmeal.

NOODLES

FRIED NOODLES

Cook noodles in boiling water and then drain. Now mince fine

Three onions, Two red peppers, Two leeks.

Place four tablespoons of cooking oil in a frying pan and when hot add the vegetables. Cook slowly until soft and then add the noodles. Toss constantly until a light brown and then pile in the centre of a large platter. Lay a goulash around for a border. Pour the gravy over all and then garnish with two tablespoons of grated cheese and serve.

BOILED HOMINY—CHEESE SAUCE

Soak large hominy over night and then in the morning wash and cook in plenty of boiling water until tender. Drain well and place in a baking dish and cover with cheese sauce, made as follows:

Place one and one-half cups of milk in a saucepan and add two tablespoons of grated onion and four level tablespoons of cornstarch. Dissolve the starch in the milk and bring to a boil. Cook slowly for five minutes and then add

Two tablespoons of chopped parsley, Two teaspoons of salt, Two ounces of cheese, One teaspoon of Worcestershire sauce, One teaspoon of paprika.

Mix thoroughly and then heat until the cheese melts. Serve as vegetable.

MACARONI AND CHEESE

Cook one package of macaroni in a large kettle of boiling water for twenty minutes and then drain and pour over the macaroni a pan of cold water. Drain again. Now return to the kettle and add

One-half can of tomatoes, Two teaspoons of salt, One and one-half teaspoons of paprika, One-fourth pound of cheese, cut in small pieces, Eight tablespoons of flour dissolved in One-half cup of water, Four onions, chopped fine.

Bring to a boil and cook slowly for ten minutes.

TO MAKE NOODLES

Break into a mixing bowl one egg and then add

Three tablespoons of water, One-half teaspoon of salt, Pinch of pepper.

Beat to mix and then add sufficient flour to make a stiff dough. Knead for five minutes and then cover and let stand for ten minutes. Now roll out on a floured pastry board until thin as paper. Roll as for jelly and then cut into thin strips with a sharp knife. Spread out to dry for one-half hour.

GNOCCHI DI LEMOLINA

Place one cup of water and one cup of milk in a saucepan and bring to a boil. Add slowly seven tablespoons wheat cereal. Cook for ten minutes and stir constantly. Now add

One well-beaten egg. One-half teaspoon of salt.

Beat well to mix and then pour into loaf-shaped pan to mould. When firm turn out on the moulding board and cut into blocks. Place in a well-greased baking dish; sprinkle with grated cheese and dot tiny bits of butter. Bake in a hot oven until the cheese forms a light brown crust. Serve with tomato sauce.

MACARONI SOUFFLE

Cook one-fourth pound of macaroni and then cool and chop fine. Place in a bowl and add

One onion, chopped fine, One red pepper, chopped fine, Four bunches parsley, chopped fine, Yolks of two eggs, Two cups of cream sauce, One and one-half teaspoon of salt, One teaspoon of paprika.

Beat to mix and then cut and fold in the stiffly beaten whites of two eggs. Pour into a greased baking dish and bake in a moderate oven for twenty minutes. Serve at once.

RICE

Rice is extensively cultivated in the Orient and supplies the principal food to nearly one-half the population of the entire world. There is every reason why rice should be a daily article of diet in planning the menu. It is more nutritious than the potato and it digests more readily. When properly cooked and served it is an ideal starchy food.

Unpolished rice contains all the nutritions of the grains, which is approximately 6 per cent. fat, 8 per cent. protein, 79 per cent. carbohydrates. The polished variety contains an average of 88 per cent. nutrition. Polished rice has been robbed of its vital life-giving elements.

Rice is graded for size and condition and then prepared for the trade. It is known as fancy head rice, choice, prime, good, medium, common and screenings. Patna rice, the small slender, well-rounded grain, is in great demand in the East, with the Japan, Siam, Java, Rangoon, and Passein varieties closely following. In this country the Carolina, Japan and Honduras are popularly in demand.

The Carolina rice is a large sweet-flavored grain of good color and appearance. Japanese rice is a thick-bodied, soft-grained variety. Honduras variety is the slender, well-shaped grain.

The preparation of rice for the markets involves, first, the threshing, and second, the milling, which removes the husks, and, third, the polishing to produce the pearly white gloss which so many folks think is very desirable.

Polished rice has been robbed of nearly all its fat and mineral content, and thus its food value is lowered and it is deprived of its flavor.

The rice dishes, as prepared in the Oriental countries, are made from fancy unpolished head rice and they form some of the main dishes.

The Oriental first washes his rice in several waters, rubbing it vigorously between the hands. This thoroughly cleanses it. Now, to follow this method, have a saucepan containing boiling water and then add the rice slowly, so that the water continually boils. Cook until tender and then remove the lid from the saucepan and cover the rice with a cloth to absorb the moisture. Set in a warm place for five minutes. This will give the saucepan containing a mass of delicious, fluffy rice, each grain distinct and separate.

Now, if you carefully measure both your rice and then the water, it will not be necessary for you to drain off the excess water and thus lose the valuable mineral and fat content.

HOW TO COOK RICE AMERICAN STYLE

Place in a double boiler two and one-half cups of boiling water and then add one teaspoon of salt. Now add slowly one-half cup of well-washed, unpolished rice. Cover and cook until the rice is tender and the water absorbed. Remove the lid and then cover the rice closely with a clean napkin and cook for five minutes. This will fluff each grain of rice.

It is now ready to serve, either as a vegetable to replace the potato or prepared into many delectable dishes that our Oriental neighbors relish so keenly.

JAPANESE RICE

Wash and chop fine two medium-sized leeks and then cook tender in one-half cup of water. Drain. Now add

Two cups of cooked rice, One teaspoon of salt, One teaspoon of soy.

Mix thoroughly and then dish on a hot baking dish. Cover with slices of hard-boiled eggs. Sprinkle with finely chopped parsley and garnish with slices of smoked salmon. Place in the oven for a few minutes to heat. Soy may be purchased at fancy grocers.

INDIAN RICE

Add three cups of cooked rice to

One quart of chicken stock, One onion, grated fine, One and one-half teaspoons of salt, One-half teaspoon of paprika, One-half teaspoon of curry powder.

Cook fifteen minutes, and serve very hot, garnish with finely chopped parsley.

CREOLE RICE

Chop one large onion and one green pepper fine, and then place in a saucepan and add

One cup of canned tomatoes rubbed through a sieve, One-half cup of cold boiled ham chopped fine.

Cook slowly for ten minutes and then add

Three cups of cooked rice, Two teaspoons of salt, One teaspoon of paprika.

Mix thoroughly and then heat until very hot and serve. Cold roast pork may be used to replace the ham.

ITALIAN RICE

Place three tablespoons of vegetable cooking oil in a frying pan and add four tablespoons of well-washed rice. Toss until the rice is well brown and then add

One and one-half cups of boiling water, Three onions, chopped fine, One green pepper, chopped fine, One cup of strained canned tomatoes.

Cook until the rice is soft and then add

Two teaspoons of salt, One and one-half teaspoons of paprika, One-half cup of grated cheese.

Stir until well blended and then serve, garnished with finely chopped parsley.

BELGIAN RICE BALLS

Place two cups of cooked rice in a bowl and add

One-half cup of currants, One-half cup of sugar, One well beaten egg, One teaspoon of vanilla.

Mix and then form into small balls, about the size of an orange. Dip into beaten egg and then roll in fine bread crumbs. Fry until golden brown in hot fat. Serve with crushed and sweetened fruit.

SWEDISH RICE PUDDING

Place in a baking dish

One quart of milk, Six tablespoons of well-washed rice, Two-thirds cup of sugar, One teaspoon of vanilla extract, One-half teaspoon of salt, Two tablespoons of butter, broken into tiny balls.

Bake in a slow oven for one hour and stir two or three times.

The cultivation of rice in Louisiana is more than a hundred years old. Louisiana now produces a crop of this cereal larger than the entire crop of the states of Georgia and Carolina. The tourist who visits Louisiana during the time of the rice market enjoys a scene that is rarely duplicated elsewhere in the civilized world; for here are gathered the buyers from all parts of the country.

The Creole of Louisiana, like the Oriental, has the true secret for making this food a palatable article of diet. The old mammy in New Orleans always tells her children that, of course, le riz must be thoroughly washed and she always insists that the grains be cleansed in four waters—two warm and two cold—and then it is cooked in the same manner as the Orientals use.

Never stir the rice while it is cooking; this will make it mushy. Instead, always shake the sauce-pan. Never flood the rice with water while it is cooking. Always keep the fact in mind that just five times the actual measurements of the rice in water will be required to cook it.

In this way there will be no excess water to drain off. So if you are using one-quarter cup of rice you would use one and one-quarter cups of water. Now you cannot pile up the water; you must be accurate in measuring the rice.

Boiled rice is a delicious accompaniment to chicken, lamb, turkey, shrimp, crabs and lobster—with okra and for oyster, chicken and crab grumbo; as a vegetable to replace potatoes and as a border for stews, goulashes, etc.

PIMENTO SANDWICHES

Use one tall or two small cans of pimentos.

One cup of cottage cheese, One onion.

Put the pimento, cheese and onion through the food-chopper and then add four tablespoons of salad dressing and use for sandwich filling.

BAKED APPLES

Pare and core apples and then place in muffin pans and add

Two tablespoons of syrup, One tablespoon of water, One-quarter teaspoon of nutmeg.

Bake in a moderate oven until the apples are tender and then cool. To serve: Lift the apples into a small platter and cover with a fruit meringue and then sprinkle with cocoanut.

SPICED APPLES

Place six medium-sized apples in a casserole and then add

One piece of stick cinnamon, broken into pieces, Four cloves, Two allspice, Two blades of mace, One-half teaspoon of nutmeg, Three-quarters cup of brown sugar, One-half cup of cider.

Bake until tender and then serve cold.

CALAS

The old negro women of the old French quarters in New Orleans used to make a delicious rice cake, which they carried in bowls on their heads. The bowls were covered with an immaculately clean cloth and the cakes were called bella cala—tout chaud of New Orleans.

HOW TO MAKE THIS DELICIOUS RICE CAKE

(Use Level Measurements)

Wash one-half cup of rice and cook until tender in two and one-half cups of boiling water. Now cool and mash the rice well. Now dissolve one-half yeast cake in one-half cup of water 80 degrees Fahrenheit and pour into a bowl, and add

One-half teaspoon of salt, Four tablespoons of sugar, One-half cup of sifted flour, The mashed rice.

Beat well to mix and then cover and let rise over night. In the morning add

Two well-beaten eggs, Five tablespoons of sugar, Four tablespoons of flour, One teaspoon of nutmeg.

Beat well and then let rise for three-quarters of an hour in a warm room. Now place in the pan one and one-half cups of vegetable oil. Heat until hot enough to brown a crust of bread while you count forty. Drop the rice mixture in by the spoonful and fry until golden brown. Lift to a soft paper to drain. Dish on a hot platter; cover with warm napkin. Dust with pulverized sugar and nutmeg.

APPLE AND RICE CUSTARD

Wash six tablespoons or two ounces of rice in several waters and then place in a saucepan and add two cupsful of boiling water. Cook until the water is absorbed and the rice soft. Now wash, then cut into small pieces four small apples and then cover the apples with cold water and cook until soft. Rub through a fine sieve and add

One-half cup of sugar, One teaspoon of vanilla, One well-beaten egg, The cooked rice.

Beat to mix and then pour into the custard cups and bake for fifteen minutes in a moderate oven.

SARDINE SANDWICHES

Open a box of sardines and then drain free from oil. Remove the skin and bone and then mash very fine. Add

Two hard-boiled eggs, One green pepper, One-quarter onion.

Chop all fine and mix to a paste with six tablespoons of salad dressing, one-half teaspoon of salt and one teaspoon of paprika.

Spread between the prepared bread and then cut into two pieces. Wrap in wax-paper until needed.

MY IDEAL APPLE SAUCE

Wash one-quarter peck of apples and then cut in pieces and place in a saucepan and add three cups of water.

Cook until soft and then rub through a fine sieve. Sweeten with

One cup of sugar, One-half teaspoon of nutmeg, One teaspoon of vanilla.

If red apples are used, this makes a most delicious pink-looking sauce. No need to peal or core apples.

APPLE CROQUETTES

Wash and cut into small pieces six medium-sized apples and then place in a saucepan and add one cup of water; cook slowly until the apples are soft, and then rub through a fine sieve and add

One-half cup of brown sugar, One teaspoon of nutmeg, One teaspoon of grated rind of lemon, Two and one-half cups of bread crumbs, One-half cupful of finely chopped raisins.

Mix thoroughly and then mould into croquettes and roll in flour, then fry until golden brown in hot fat. Serve with a custard sauce.

SALMON SANDWICHES

Open and drain a can of salmon and then remove the skin and bones. Place the salmon in a bowl and add

One onion, grated, One-quarter cup of finely chopped parsley, One-half cup of salad dressing, Juice of one-half lemon.

Mix and then prepare the bread. Place a leaf of lettuce on the bread and then spread the prepared filling, season and place the top slice of bread in position and cut into triangles.

ORANGES

The first orange crop of the season usually reaches the market about the end of October. The early Floridas are first, and they are closely followed by the Arizona navels, and just before Christmas comes the bulk of California and Florida oranges.

ORANGE SYRUP

Grate very lightly the rind from one dozen oranges and then place three pounds of sugar and the grated rind and the juice of oranges in a clean aluminum saucepan. Place where it will heat very slowly and then the sugar will melt. Stir frequently and do not let it boil. Cover closely and then strain into sterilized bottles. Place the bottles in a hot-water bath and process for forty minutes. Place the corks in the bottles and when cool dip in melted sealing wax. This recipe may be divided. To be used for making drinks, sauces, etc.

ORANGE JUICE

Place in a bowl

Juice of twenty-five oranges, Grated rind of ten oranges, One pound sugar

and then allow to stand for three hours. Strain and fill into sterilized bottles and process for forty minutes in a hot-water bath. Cork, and then finish like orange syrup.

NOTE.—Soak the cork in boiling water for one hour to soften. This will permit you to use a slightly larger cork and insure a good closing.

To use orange syrup: Place four tablespoons in a glass and then fill with carbonated water.

To use orange juice for making orangeade, dilute with equal parts of water and juice and chill, then serve.

SCOTCH ORANGE MARMALADE

Cut twelve oranges in half and then with a sharp knife cut into thin paper-like slices and remove all the seeds. Place in a preserving kettle and add five pints of cold water. Set aside for twelve hours and then bring to a boil and cook until the fruit is tender. Add the juice of four lemons and five cups of apple sauce and then bring to a boil and measure. Add three-quarters cup of sugar for every cup of mixture. Return to the kettle and bring to a boil. Cook until it forms a very thick jam, or until 223 degrees Fahrenheit is reached on the candy thermometer.

ORANGE PRESERVE IN SYRUP

Pare and separate nine oranges into sections, taking care to break as little as possible. Now place

Two pints of water, Four pounds of sugar

in a preserving kettle and bring to a boil. Cook for fifteen minutes and then add the oranges and cook until the oranges are tender. Lift the oranges into a jar and bring the syrup to a boil. Pour over the fruit and then seal and store in a cool, dry place. Any syrup left over may be used on cereal or hot cakes.

ORANGE SALAD

Remove the peel from four oranges and then separate the carpels and cut with a sharp scissors into pieces. Place in a bowl and add

One cup of cocoanut.

Toss the bowl gently to coat the fruit with the cocoanut and then fill into a nest of salad, and serve with orange dressing.

ORANGE SOUFFLE

Juice of three oranges, One-half cup of water, One-half cup of sugar, Five level tablespoons of cornstarch.

Dissolve the starch and sugar in the water and then add the juice and bring to a boil. Cook for five minutes and then cool. Now add the

Yolks of two eggs, One orange cut in tiny pieces.

Beat to mix and then carefully cut and fold in the stiffly beaten whites of two eggs. Pour into a well-buttered souffle dish and set in a pan of warm water. Bake in a moderate oven until firm in the centre. Serve warm, with orange syrup for a sauce.

ORANGE CREAM PIE

Line a pie tin with plain pastry and then place in a saucepan

One cup of milk, One-half cup of water, Juice of three oranges, Grated rind of one-half orange, Six level tablespoons of cornstarch, Three-quarters cup of sugar.

Dissolve the cornstarch and the sugar in the water and add the milk and fruit juice. Bring to a boil and cook for five minutes, partly cool and then add

One whole egg, Yolk of one egg.

Beat to thoroughly blend and then pour into prepared tins and bake in a very slow oven for thirty minutes. Cool and cover with a fruit meringue, using one-half glass of orange marmalade and the white of one egg, beaten until it forms a very stiff meringue.

ORANGE AND RICE CUSTARD

Wash one-half cup of rice and then cook until tender in three cups of water and the water is absorbed. Now add

Grated rind of one orange, Three oranges cut in tiny pieces, Three-quarters cup of sugar.

Mix thoroughly and then place in a bowl

Two cups of milk, Yolks of two eggs.

Beat to mix and then pour over the prepared rice. Mix thoroughly and then pour in either individual custard cups or into a baking dish. Set in a pan of warm water and then bake for thirty minutes in a moderate oven. Cool and serve with orange whip.

One glass of orange marmalade, Whites of two eggs.

Beat with a Dover egg-beater until very stiff and then pile on rice.

SPICED PRUNES

Prepare one pound of prunes for cooking and then place in a casserole dish and add

One cup of water, One-quarter cup of vinegar, One cup of brown sugar, One piece of stick cinnamon, Six cloves, Four allspice, Two blades of mace, One-half teaspoon of nutmeg.

Cook slowly until the prunes are tender and then drain the syrup and boil ten minutes before pouring over the prunes. Serve cold as a condiment with meat.

ORANGE DRESSING

Juice of two oranges, Grated rind of one-half of an orange, One-half cup of cold water, One-half cup of sugar, Two tablespoons of cornstarch.

Dissolve the sugar and the starch in water and add the fruit juice and the grated rind. Bring to a boil and cook for five minutes, and then remove from the fire and drop in yolk of one egg. Beat well to mix. Now beat the white very stiff, and then beat into the mixture and then chill and serve.

ORANGE BETTY

Pare and cut into dice three oranges. Place in a bowl and add

One and one-half cups of fine bread crumbs, One cup of boiling water.

Mix, let cool, and then add

One well-beaten egg, Three-quarters cup of milk, Three tablespoons of shortening, One-half cup of syrup, One-half cup of sugar, Three teaspoons of baking powder, Six tablespoons of flour.

Mix thoroughly and then pour into either individual custard cups or into a pudding mould and set in a pan of hot water. If the Betty is put in custard cups, grease them well and bake for forty minutes in a moderate oven. If put into a mould, bake for one hour.

ORANGE FRITTERS

Pare three oranges and then with a sharp knife cut into one-half inch slices. Dip the slices in flour, then into a batter, and fry until golden brown in hot fat.

THE BATTER

Break one egg in a cup land then fill with milk. Place in a bowl and add

One and one-half cups of flour, Two teaspoons of baking powder, One-quarter teaspoon of salt, Two tablespoons of sugar.

Serve orange fritters with orange dressing or orange syrup.

BAKED PRUNES

Prepare one-half pound of prunes for cooking and place in a casserole dish. Add one-half of an orange cut in thin paper-like slices. Cover the dish and place in an oven to bake very slowly. Now if the prunes are soaked early in the morning and then prepared for baking and placed in the oven when the fire is slacked off for the night, they will be done very nicely in the morning. This long, slow cooking is just what the prune requires.

PRUNE SALAD

Prepare the prunes as for stuffing and then place one-half cup of cottage cheese in a bowl and add

One green pepper chopped fine, One-half teaspoon of salt, One-half teaspoon of paprika.

Blend thoroughly and then fill into the pitted prunes. Now arrange the stuffed prunes upon crisp lettuce leaves and sprinkle with lemon juice. Serve with either paprika or mayonnaise dressing. This is very nice for luncheon or supper served as a salad.

CALIFORNIA PRUNE CAKE

One cup of sugar, Six tablespoons of shortening.

Cream well until light and creamy and then add

Yolks of two eggs, One cup of water, Two and three-quarters cups of flour, Two level tablespoons of baking powder, One level tablespoon of mace.

Beat to thoroughly blend and then fold in the stiffly beaten whites of the two eggs. Now line a cake pan with greased paper and pour in a layer of the cake batter. Spread evenly. Now spread a layer of finely chopped nuts and then a layer of well-drained and cooked prunes that have been chopped fine. Cover with a layer of the cake batter and then repeat this until the pan, is three-quarters full. Then dust the top of the cake lightly with sugar. Place in a moderate oven and bake for one hour. Cool, and then ice with icing made of

Three-quarters cup of XXXX sugar, One tablespoon of lemon juice,

and sufficient boiling water to moisten. Then spread on the cake.

PRUNE AND NUT JELLY

Soak three level tablespoons of gelatine in one-half cup of cold water for one-half hour. Now stone sufficient prunes to measure one cup. Add

One-half cup of finely chopped nuts, One-half cup of sugar, One cup of prune juice, Juice of one lemon.

Now place the gelatine in a hot-water bath and then strain into the prune mixture. Stir until thoroughly mixed and then pour into moulds. Set aside to mould and then serve with fruit whip.

PRUNE DELICACIES

Wash the prunes thoroughly and then drain and turn on a cloth to dry. Remove the stones and fill the centres with a mixture of chopped nuts and ginger. Roll in granulated sugar. Prunes may be filled with fondant or fudge.

PRUNE CHARLOTTE

Soak three level tablespoons of gelatine in one-half cup of cold water for one-half hour. Then set in hot water bath to melt. Strain into a bowl and add

One cup of prune juice, Juice of one lemon, One-half cup of sugar.

Heat to dissolve sugar and then cool before adding to the gelatine. Now place a few spoonfuls of the prepared gelatine mixture in a mould and turn to thoroughly coat the mould. Then line the mould with cooked and stoned prunes. Pour a few spoonfuls of the gelatine mixture over the prunes and set them in place before pouring in the remainder of the mixture; then set aside to mould. When ready to serve unmould on platter and serve with prune sauce.

PRUNE SAUCE

Rub one cup of cooked and stoned prunes through a fine sieve and add

One cup of prune juice, Juice of one lemon, Six tablespoons of sugar.

Heat to dissolve sugar and then cool before serving.

RHUBARB

To cook rhubarb, cut it into inch pieces and remove the stringy peel. Cook in a glass or earthen casserole dish in the oven until it is soft, adding just enough sugar to sweeten. This will give you a splendid product.

Do not use the leaves of the rhubarb. And do not cook rhubarb in tin; the mineral salt or acid content of the fruit reacts upon the metal and sets up an active poison.

TO COOK RHUBARB FOR PIES

Prepare the rhubarb and then sprinkle well with flour and add sugar, and cook slowly until tender. The flour will thicken the mixture. Then pour into the prepared pie plate and cover with pastry. Bake in a moderate oven for twenty minutes. Pie made in this way will be far superior to that made where the rhubarb is cut and placed in the pie and then cooked.

RHUBARB AND RAISIN CONSERVE

Wash and peel and then cut the rhubarb into one-half inch pieces. Measure one quart of the cut pieces and place in a baking dish, adding

One cup of seeded raisins, Two cups of sugar.

Do not add water; cover and cook until the fruit is tender, usually about forty minutes.

RHUBARB FRUIT SAUCE

Place the whites of two eggs in a bowl and then add one-half glass of jelly. Beat until very stiff and then add one cup of very thick rhubarb sauce.

RHUBARB SHORTCAKE

Place two cups of flour in a bowl and add

One teaspoon of salt, Four teaspoons of baking powder, One-half cup of sugar.

Sift to mix and then rub in six tablespoons of shortening. Mix to a dough with two-thirds cup of milk. Cut with a large cookie cutter and then bake in a hot oven for fifteen minutes. Split and butter, and then fill with the cooked rhubarb and serve with either plain or whipped cream or custard sauce.

RHUBARB COCKTAIL

Place three tablespoons of rhubarb conserve in a cocktail glass. Add layer of thinly sliced bananas and then a layer of shredded orange. Sprinkle with powdered sugar and top with whipped cream or stiffly beaten white of egg. Garnish with maraschino cherries.

RHUBARB PUFFS

Three-quarters cup of sugar, One-half cup of water, Five tablespoons of shortening.

Place in a bowl and then add

One egg, Two cups of flour, Four teaspoons of baking powder, One-half teaspoon of salt, One cup of finely chopped rhubarb (raw).

Beat to mix and then fill into well-greased custard cups and bake for thirty minutes in a hot oven.

VERMONT RHUBARB GRIDDLE CAKES

Soak stale bread in cold water to soften. Press very dry and then rub through a fine sieve. Now measure two cups and place in a bowl and add

One and one-half cups of sweetened rhubarb, One egg, One and three-quarters cups of sifted flour, Four teaspoons of baking powder, One teaspoon of salt, One tablespoon of shortening.

Mix well and then bake on a griddle and serve with sugar, cinnamon and butter or syrup.

RHUBARB GELATINE

Two cups of cold, cooked and sweetened rhubarb.

Add

Four level tablespoons of gelatine, Juice of one orange, One-half cup of water.

Add the gelatine to the mixture and then set aside for one-half hour to soften. Then heat slowly until the boiling point is reached, remove from the fire and pour into moulds. Let set until firm and then unmould and serve with whipped cream. Use a china or earthenware mould.

RHUBARB AND TAPIOCA PUDDING

Wash one-half cup of pearl tapioca in plenty of water to remove the starch. Place in a glass or earthenware baking dish and add four cups of cooked and sweetened rhubarb. Cook in the oven until the tapioca is transparent or soft. Place a meringue made of the white of one egg on top. Cool, and then serve.

RHUBARB DUMPLINGS

Roll the pastry out one-quarter inch thick and then cut into four-inch squares. Fill with pieces of rhubarb cut in one-half inch pieces, adding 2 tablespoons sugar. Fold the dough over, pressing it tightly, and then brush with egg-wash and bake in a slow oven for thirty minutes.

GINGER JELLY

Soak one-half package of gelatine in one cupful of cold water for thirty minutes and then add

Juice of one lemon, One orange, One-half cup of sugar, One cup of boiling water.

Beat thoroughly to mix and then let cool. Just before it begins to thicken stir in one-half cup of finely chopped candied ginger.

GINGER CREAM

Soak one-half box of gelatine in one and one-half cups of cold milk for one-half hour. Now add one-half cup of sugar and set in a pan of warm water. Stir until gelatine is dissolved and then set aside to cool. While cooling place

White of one egg, One-half glass of jelly

in a bowl and beat with a Dover egg-beater until light and fluffy. Add one-half cup of finely shredded candied ginger and then cooled gelatine. Whip until it begins to thicken and then pour into moulds to become firm.

NOTE.—Do not add the gelatine mixture to the fruit whip until just before it thickens.

GINGER DELICACIES

The West Indians make and serve many delicious desserts and conserves made with ginger. Either the prepared ginger in pots may be used or the ordinary ginger root may be obtained from the grocery shops. Ask for stem ginger, as this kind is less apt to be stringy and coarse.

To prepare: Soak the ginger in warm water over night and then in the morning wash, using a vegetable brush. Now scrape well and then place in fresh water enough to cover—and cook gently on the back of the stove until tender. Or it may be placed in the fireless cooker over night. When the root is tender, place

Three cupfuls of sugar, Three-quarters cup of water, Juice of one lemon

in a saucepan and bring to a boil. Cook for ten minutes and then add the ginger. Now place where it will just keep warm and simmer until the syrup is absorbed. Remove and stand in a cool place for two days. Reheat and then drain on a sieve and roll in sugar. Pack in an air-tight tin box and the ginger will keep indefinitely.

PINEAPPLE MOUSSE

Drain and mince sufficient pineapple fine to measure two cups. Put through a fine sieve and then place in a bowl; place whites of two eggs in a second bowl and add one glass of apple jelly. Beat until very stiff. Whip one cup of cream stiff and add one-half cup of sugar. Gently combine the fruit whip, whipped cream and puree of pineapple by cutting and folding until well mixed. Pour into two-quart mould and cover with wax paper; then place on the lid, and use one pint of salt to two and one-half pints of finely crushed ice, to set the mousse to freeze.