SPANISH OMELET

Use the fluffy omelet recipe and then chop fine two medium-sized tomatoes, drain free from the moisture and add one medium-sized onion and four large olives, chopped fine. Place in a small pan with one tablespoon of butter to heat. When hot spread over the omelet and then fold and roll or place in a hot oven and bake.

FLUFFY OMELET

Separate the yolks and whites of three eggs. Place the yolks in a bowl and add three tablespoons of milk. Beat to thoroughly mix and then beat the whites until very stiff. Cut and fold the yolks into the prepared whites and then turn into a pan and cook slowly. Fold and roll and turn on a hot platter.

Fried eggs and omelets may be garnished with ham, bacon, parsley, finely chopped; pimentos and green peppers.

To make variously flavored omelets, prepare the omelet as for plain omelet and then just before the turning and rolling add the desired flavoring. Then roll and fold the omelet and turn out on a hot dish. Have the filling heated before spreading on the omelet. Left-over vegetables and bits of meat may be used in this manner for attractive dishes.

TIGER-EYE SANDWICHES

Use strictly fresh eggs for this. Separate the white and the yolk and keep the yolk in the shell until ready for use. Add a pinch of salt to the white and beat until very stiff. Pile in a pyramid on a square slice of toast. Make a well in the centre of the white of egg and then drop in the yolk. Dust over lightly with paprika and then bake for seven minutes in a hot oven.

MEASUREMENTS

Many women are familiar with the importance of accurate measurements in preparing foods. Others frequently complain of the troubles they have with recipes, but what they actually need to know is that we no longer live in the days of twenty-five cents a dozen for fresh eggs and that the day of thirty cents per pound for creamery butter of excellent quality is past.

Gone are the days of plenty when the extravagant cook was the best cook. Banish all recipes that call for cups of butter.

From motives of real practical economy, we now use level measurements; that means that you first sift your flour into a bowl and then fill the measure, using a spoon to fill with and then level the top of the measure with a knife. Level measurement means all that lies below the edge of the cup or spoon.

The experienced cook with an eye for measurements can gauge the amounts, very frequently, to a nicety. While she may sometimes have a failure, she will never attribute it to her measure or the method of compounding the ingredients; oftentimes she will blame the flour, the baking powder or even the oven.

One woman wrote me that she wished to know what the trouble was with her cakes. I asked her to give the recipe and she answered that she generally used a bowl for measuring and that then she used sugar, eggs, butter, flour and enough milk or water to make a batter—there was no real definite amounts. When I replied I told her that it was the measurements and methods that she used that frequently caused a failure. But she was sure that was not the case, for her cake was usually good, and it was only once in a while that she had a failure. So I had quite a time convincing her that accurate measurements will always give the same results and assured success and that she could bake the same cake 365 days in the year and not once have a failure.

To-day this woman would not return to the old way of doing her cooking, and recently I had a little note from her telling me to let the other middle-aged and young housewives, too, know how necessary it is to be accurate.

You know it only takes a few minutes longer to measure accurately, and then you are able to make that delicious cake without a failure. No failures, no waste. Truly, the words of "trusting to luck" should be taboo in the efficient woman's kitchen.

The temptation to add just a little more sugar, flour or shortening to a recipe with the idea of improving it must be eliminated if you wish to cook successfully. When using vegetable oil in place of butter in making cakes cut down the quantity of fat fully one-third. Many cake recipes contain too much fat.

When the amounts are less than one cup, frequently it is easier to measure with a spoon. Remember all measures are level:

Sixteen tablespoons 1 cup Eight tablespoons 1/2 cup Four tablespoons 1/4 cup Five tablespoons plus one teaspoon 1/3 cup

Sift the flour once before measuring. Standard measuring cups holding one-half pint are divided on one side into quarters and on the other side into thirds, and they are usually found in all housefurnishing stores, and there is a choice of aluminum, glass or tin.

Sets of measuring spoons will save time and trouble. The spoons graduate from one-quarter of a teaspoon to one tablespoon, thus making accurate measurements for seasoning and flavoring.

A spatula will repay its cost many times over the first month it is used. It is possible with this knife to remove every particle of food from a mixing bowl.

How can you keep a house without a pair of reliable scales? Do you know how much the chicken weighed that you bought on Saturday, and do you know how much waste there was; or the weight of the bone in the meat that you purchased on Wednesday? Do you ever weigh your purchases? Think this over and then buy a good pair of scales and keep them in a convenient place.

List of equivalent measures:— 1 salt spoon 1/4 teaspoon 3 teaspoons 1 tablespoon 3 tablespoons 1 cooking spoon 4 tablespoons 1/4 cup 8 tablespoons 1/2 cup 12 tablespoons 3/4 cup 16 tablespoons 1 cup 2 cups 1 pint 2 pints 1 quart 4 quarts 1 gallon

DRY MEASURE

8 quarts 1 peck 2 quarts 1/4 peck 4 quarts 1/2 peck 2 cups granulated sugar 1 pound 2-3/4 cups brown sugar 1 pound 3-1/2 cups ground coffee 1 pound 3 cups of cornstarch 1 pound 2 cups of butter 1 pound 2 cups of lard 1 pound 3 cups granulated cornmeal 1 pound 3-3/4 cups of rye flour 1 pound 3-3/4 cups of graham flour 1 pound 3-3/4 cups of unsifted wheat flour 1 pound 4 cups of sifted flour 1 pound 3-1/2 cups whole wheat flour 1 pound 9 cups of bran flour 1 pound 2 cups of rice flour 1 pound

ITALIAN DRESSING

One-half cup of salad oil, Four tablespoons of vinegar, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of grated cheese.

Place in a fruit jar and then shake to blend.

SOUR CREAM CUCUMBER DRESSING

Pare and grate one medium-sized cucumber and then sprinkle with one teaspoon of salt. Let stand for one hour and then drain, and place one cup of sour cream in a bowl. Beat until stiff and add the prepared cucumber and

One teaspoon of mustard, One teaspoon of pepper, Two tablespoons of finely chopped onion, Two tablespoons of finely chopped parsley, Juice of one-half lemon.

Mix well before serving.

CREAM CABBAGE

Cut the cabbage fine and then place in cold salted water to crisp. Drain well and then add

One green or red pepper, chopped fine to each quart of cabbage, One tablespoon of mustard seed

and then prepare a dressing as follows:

Place in a soup plate the yolk of one egg, and then add

One teaspoon of vinegar, One teaspoon of mustard, One teaspoon of sugar, One teaspoon of paprika.

Work with a fork to a smooth thick paste, and then add slowly one-half cup of salad oil. When very thick reduce to the desired consistency with four tablespoons of evaporated milk and six to eight tablespoons of vinegar. Beat with a Dover egg-beater and then pour over the cabbage.

SALADS

Wash and drain the lettuce and then shred fine, using a pair of sharp scissors. Place in a bowl and then chop fine one bunch of scallions and a stalk of celery and add to the lettuce. Cover with mayonnaise dressing and serve for luncheon with a plate of cream soup. Toast and a light dessert will complete this meal.

ENGLISH WATER-CRESS SALAD

Cut five strips of bacon in dice and then brown nicely in a frying pan. Lift cooked bacon, drain off the fat, leaving only about five tablespoons in the pan. Now place in a cup

One-half teaspoon of mustard, One-half teaspoon of sugar, One teaspoon of salt, One-half teaspoon of paprika, Four tablespoons of vinegar.

Dissolve and pour into the hot fat, bring to a boil and then add the cooked bacon. Now place the prepared water-cress in a bowl and pour over it the bacon with the prepared dressing. Toss gently to mix and then garnish with hard-boiled eggs (sliced).

Corn salad, cabbage, lettuce, romaine and escarolle salads may be used in place of the water-cress for variety.

Radishes should be well washed and then allowed to crisp in cold water. Split from the tip to the stem end in quarters. Large radishes may be peeled and cooked until tender in boiling water and then drained and served with a cream, Hollandaise or plain butter sauce for variety.

OLD ENGLISH MUSTARD DRESSING

One tablespoon of evaporated milk, One teaspoon of mustard.

Place in a soup plate and blend together, then add one tablespoon of oil. Then drop the vinegar, then the oil again until you have used

Eight tablespoons of salad oil, One tablespoon of vinegar.

Serve on lettuce, cucumbers, meat or fish.

RICH BOILED SALAD DRESSING

One-half cup of water, Three-quarters cup of vinegar, Five tablespoons of cornstarch.

Dissolve the starch in water and bring to a boil. Cook for three minutes and then add

One well-beaten egg, One-half cup of thick cream, One tablespoon of sugar, One teaspoon of salt, One teaspoon of paprika.

Mix the sugar and seasoning with the cream and add the egg; then add to the boiling mixture and remove from the fire at once. Beat in slowly six tablespoons of salad oil. This will keep in a cool place for six weeks.

ASPARAGUS VINAIGRETTE

Wash and scrape the asparagus and allow four stalks for each service. Trim to remove the pithy end of the stalk and then cook in boiling water until tender. Lift and drain well, then place in a dish and cover with the following sauce:

Four tablespoons of salad oil, Two tablespoons of vinegar, One-half tablespoon of grated onion, One-half tablespoon of finely chopped green pepper, One teaspoon of salt, One teaspoon of paprika, One-quarter teaspoon of mustard.

Beat to mix and then set on ice to chill. Serve ice cold on crisp lettuce leaves.

OTTAWA DRESSING

One-half cup of catsup, Two large onions grated, One large green pepper, chopped fine, One-half cup of salad oil, Six tablespoons of vinegar, One teaspoon of sugar, One teaspoon of salt, One teaspoon of mustard, One teaspoon of paprika.

Blend spices in vinegar and then beat hard to blend.

BALTIMORE DRESSING

One cup of mayonnaise, One-half cup of well drained canned tomatoes, Two onions, grated fine, One tablespoon of Worcestershire sauce, Two teaspoons of salt, One teaspoon of mustard, One teaspoon of paprika.

Mix thoroughly and then serve ice cold.

ASPARAGUS AND CELERY SALAD

Mince sufficient celery very fine to measure one cup. Place in a bowl and add

One medium-sized onion, One green pepper.

Mince very fine and then add

One-half cup of mayonnaise, One tablespoon of vinegar, One teaspoon of salt, One-half teaspoon of paprika.

Mix and then fill into a nest of crisp lettuce leaves and garnish with the tips of canned asparagus.

CHEESE DRESSING

Four tablespoons of grated cheese, One teaspoon of mustard, One teaspoon of paprika, One teaspoon of salt, Eight tablespoons of oil, Four tablespoons of vinegar.

Place in a bowl and blend well together.

DEVILED EGG SALAD

Hard boil two eggs and then remove the shells and cut open the length of the egg. Remove the yolks and then rub through a fine sieve and add

One-half teaspoon of mustard, One-quarter teaspoon of paprika, One teaspoon of grated onion, One teaspoon of finely minced parsley, One-half teaspoon of salt, Three tablespoons of mayonnaise.

Mix well and then form into balls, placing one ball in the place in the white of the egg, which had been left by the yolk. Now place each white or one-half egg in the nest of lettuce and place around the egg

Six cooked string beans, One slice of tomato, cut in two, Two thin slices of onion,

and garnish with two tablespoons of Russian dressing.

VEAL

Veal is the dressed carcass of the calf. The flesh should be firm, pinkish white and should be well cooked to develop its flavor and nutritious qualities. The cuts are the neck, shoulders, rack, breast, loin and leg. The shoulders, breast and loin are used for roasting, the neck and end of the leg for stewing, the leg for cutlets and the rack for chops. The knuckle from the leg of veal may be used for stews, soups, stock or pepper pot.

Other products from the calf are heads, brains, hearts, sweetbreads, feet, calves' liver, tripe, kidney and tongue. The kidneys are usually left in the loin.

TO COOK

The shoulder may be boned and rolled or left plain or just remove the blade bone and then use a filling. The breast may have the bones removed and then a pocket made and filled.

To roast the loin trim and tie into shape and then roast.

Meat from the neck, breast and knuckle is frequently used with chicken and, if properly prepared, it is delicious. Stock made from veal bones is rich in gelatine and may be used for meat loaves, moulds and aspics.

TO PREPARE BREADED CUTLETS

Cut the cutlets into suitable pieces and then roll in flour and dip in beaten egg, and then dip again in fine bread crumbs, patting firmly. Fry quickly to a golden brown. Place in a hot oven to finish cooking. The cutlet may be served with either brown gravy or tomato sauce.

VEAL CROQUETTES

One cup of milk, Five level tablespoons of cornstarch.

Place in a saucepan and then dissolve the starch in the milk. Bring to a boil and cook for five minutes. Now add

One and one-half cups of cooked veal, minced fine, One tablespoon of grated onion, Two tablespoons of finely minced parsley, One and one-half teaspoons of salt, One teaspoon of pepper, One tablespoon of Worcestershire sauce.

Beat to blend well and then pour on greased platter and set in a cool place for four hours to mould. Form into croquettes and then dip in beaten egg, and then in fine bread crumbs; fry in hot fat. Serve with tomato sauce.



COOKING THE FANCY CUTS

TO PREPARE BRAINS

Soak for one hour in cool water, adding the juice of one-half lemon. Drain and then parboil for ten minutes. Drain and then trim free from excess tissue. Place under a weight to flatten and make firm, if desired, or cut into two and dip in flour and then in egg and finally in fine bread crumbs. Fry in hot fat until a golden brown. Serve with Hollandaise sauce.

ROAST SHOULDER OF VEAL

Have the butcher make a pocket in the veal for the filling. Now soak sufficient stale bread in cold water so that when pressed dry it will measure two cups. Place the bread in a saucepan and add

One cup of finely chopped onions, Three tablespoons of finely chopped parsley, One green pepper, chopped fine, One-half cup of shortening.

Mix thoroughly and then cook slowly so that the onion does not brown. When tender add

One teaspoon of paprika, Two teaspoons of salt, One teaspoon of pepper.

Mix thoroughly and then cool and fill into veal. Sew the opening with a darning needle and a stout string or fasten with toothpicks. Dust the meat well with flour and then place in a hot oven to brown. Then reduce the heat of the oven to moderate and roast, allowing thirty minutes for the meat to start cooking and twenty-five minutes to the pound. Baste every ten minutes with:

One-half cup of vegetable salad oil in One and one-half cups of boiling water.

CALF'S HEART A LA MODE

Wash and soak the heart for a few minutes in water and then remove the tubes, veins and cut the heart into dice. Parboil until tender. Then add, using sufficient water to cover

One half-cup of vinegar, Four onions, chopped fine, Two carrots, cut in dice, One teaspoon of sweet marjoram, Two teaspoons of salt, One teaspoon of white pepper.

Thicken gravy and serve with toasted strips of bread.

Calf's heart may be cut in thin slices, dipped in flour and then fried. Calf's liver is most delicate and must be cooked quickly, either by panning or broiling. The head is used for mock-turtle soup or cooked and served with brown sauce or made into calves' head cheese. The tongue may be cooked until tender and then pickled in vinegar.

The feet may be used in place of the head for mock-turtle soup, and in place of the knuckle in making pepper pot.

TRIPE FRIED IN BATTER

Cut the tripe into pieces the size of an oyster and then season and dip in a batter. Fry until golden brown in hot fat and then serve with Hollandaise sauce.

THE BATTER

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

One and one-quarter cups of flour, One teaspoon of salt, One-half teaspoon of pepper.

Beat well to free from lumps.

CREOLE TRIPE

Mince four onions fine and then place in a saucepan, four tablespoonfuls of shortening; add the onions and cook until soft, but not brown. Now add four tablespoonfuls of flour. Stir to blend well and then add:

Two cups of strained tomatoes, One green pepper, minced fine, One-half pound of prepared mushrooms, One pound of tripe cut into inch blocks.

Cook gently for twenty minutes and then season and serve.

PICKLED TRIPE

Cut the prepared tripe in strips one inch wide and two inches long and then place in a china bowl and add

Four onions cut in rings and parboiled, Two bay leaves, One dozen cloves, Half-dozen allspice

and sufficient vinegar to cover. Let stand two days before using.

TURTLE AND SNAPPER

Lay the turtle on its back and cut off the head. Let turtle bleed for twenty minutes. Separate the body from the shell and remove the entrails. Carefully separate the liver and heart. Now, with a sharp knife, remove the meat from the shell and lay in boiling water for two minutes. Drain. Rub the legs and all flesh containing the outer skin until the skin is removed, with a coarse towel. Now, with a cleaver, chop the shell into five pieces and place in scalding water for five minutes. Remove from hot water. Use the knife to peel off the skin and bristle from the shell. Now lay the meat and shell in cold water for one and one-half hours. You now have white and green turtle meat ready to cook.

TO COOK

Put the meat and shell in a large preserving kettle with sufficient cold water to cover, adding

One pint jar of stewed tomatoes, One stalk of celery, One bunch of potherbs, One bunch of parsley, Three cloves, Four allspice, Four large onions, Two bay leaves, One medium-sized carrot, Rind of one-half lemon, Three tablespoons of Worcestershire sauce.

Tie the spices and vegetables in a piece of cheese-cloth and bring to a boil. Cook slowly until the meat is tender and then remove the white meat. Cook the green meat, most of which is in the shell, until it is tender. Place the meat, when tender, in cold water to blanch. Use the liquid for soup. Strain and add part of the turtle meat, hard-boiled egg, grated lemon rind and juice of lemon. Prepare the snapper same as green turtle. Only bleed snapper ten minutes.

SHRIMP SALAD

Open two tall cans of shrimp and then drain and wash under cold water. Now shred the coarse green outside leaves of lettuce very fine. Measure two cups and place in a bowl and add

One green pepper, One onion, chopped very fine, One-half cup of mayonnaise dressing.

Mix well and then fill into a nest of crisp lettuce leaves. Lay the shrimp on top and mask with mayonnaise. Garnish with two hard-boiled eggs into quarters.

SHRIMP

Shrimp come, as a rule, cooked, but to cook shrimp: Plunge the shrimp into boiler prepared as for crabs. Boil for ten minutes, then drain and cool. Remove the shells and then they may be used for salads, croquettes and fried shrimps.

TERRAPIN

Diamond back or salt water terrapin are best. Fresh water terrapin may be used for croquettes and puree. Clean the terrapin by placing in fresh water for six hours. Wash in warm water and then place them alive in boiling water. Cook for five minutes. Remove and then rub with a coarse cloth the neck, legs and tail to remove the skin. Wash again. Return to the pot. Cook until the legs leave the body easily. Usually about thirty-five minutes for small terrapin and seventy-five minutes for large ones. The age and condition determine the time of cooking. Cool. Now, before it is entirely cold, separate the terrapin from the shell, discard the small intestines, shell, gall, etc. Cut the meat into pieces.

Cook in cream sauce for a la Maryland; in brown sauce for a la mode or stewed terrapin.

STEWED SNAPPER

Open a can of snapper into a china bowl and let stand for one hour; place in a saucepan.

Two cups of water, Four tablespoons of cornstarch, dissolved in water, Faggot of soup herbs, Two cloves, Two tablespoons of butter, One and one-half teaspoons of salt, One teaspoon of paprika, Juice of one lemon, Grated rind of one-fourth lemon.

Bring to a boil and cook slowly for fifteen minutes; then add the snapper meat, heat slowly 10 minutes, serve.



STEAKS

The selection of steak depends entirely upon the number of persons to be served. A steak cannot be classed as a cheap meat; the portions of bone and trimming makes this meat a rare luxury in these times of high prices.

Yet there come times when the men folk want steak—and steak it must be. There are three kinds of meats that are cut into steaks; namely, the loin, rump and round. All three will make delicious eating if properly prepared.

The round steak has the least waste, and if steaks are taken from the first three cuts they should be tender and juicy, providing they are cut sufficiently thick and are properly cooked.

The rump steak is fully as tender and palatable as loin and it contains about one-third less waste. The sirloin is the choicest cut in the whole carcass and it contains a proportionately large amount of waste.

Have the butcher cut the round steak one-half inch thick and then pound it with a meat ax to break the tough tissues. Place on a platter and brush with salad oil and let stand for one-half hour. Now broil in the usual manner, turning every four minutes. Lift to a hot platter and spread with choice meat butters given below.

Rump steak should be cut two inches thick and the bone and fat trimmed. Now nick and score the edge of the fat and brush with salad oil, and then broil the same as for round steak.

The sirloin steak should be cut two inches thick. Have the butcher remove the chine bone and then the flank end. Let him add a piece of suet to the flank end; then put it through the food chopper for hamburg steak. It is a mistake to cook the flank with the sirloin. Brush the steak with salad oil and then broil. Lift to a hot platter.

Place one pint of water and one tablespoonful of salt in the bottom of the broiling pan to prevent the fat drippings from taking fire. Turn the meat every four minutes, so that it makes the cooking even. To test the meat when broiling press with a knife; if it is soft and spongy it is raw. Watch carefully and when just beginning to become firm it is rare. Allow four minutes for medium and six minutes for well done.

Do not turn the meat with a fork. The intense heat has sealed or seared the surface and caused the meat to retain its juices, and if you use a fork to turn it you will puncture or make an opening so that these juices will escape.

A two-pound steak will be cooked rare in twelve minutes, medium in fifteen minutes and well done in eighteen minutes. Always lift to a hot platter.

FRENCH BUTTER

Two tablespoons of finely chopped chives, One tablespoon of finely chopped leeks, One tablespoon of finely chopped tarragon, Juice of one-half lemon, Two tablespoons of melted butter, One-half teaspoon of salt, One-half teaspoon of paprika.

Work to a smooth paste.

French and Italian and Swiss cooks frequently serve a vegetable garnish with steaks. It is prepared as follows:

One green pepper, chopped fine, Two leeks, chopped fine, Eight branches of parsley, chopped fine, Two onions, chopped fine, Ten branches of tarragon, chopped fine, One-half cup of chives, chopped fine.

Place four tablespoonfuls of shortening or vegetable oil in a frying pan and add the herbs and cook very slowly until soft, taking care not to brown. Now season with salt, pepper and dress on a hot platter in a little mound at the bottom of the steak. Garnish with a slice of lemon.

ENGLISH BUTTER

One tablespoon of butter, One-quarter teaspoon of white pepper, One-quarter teaspoon of mustard, One-half teaspoon of salt.

Work to a paste and then spread on a steak as soon as you place it on the platter.

LONDON BUTTER

One tablespoon of melted butter, One tablespoon of Worcestershire sauce, One-half teaspoon of salt, One-half teaspoon of pepper, One tablespoon of lemon juice.

Mix and then pour over the steak.

SWISS BUTTER

One tablespoon of grated onion, One tablespoon of finely minced parsley, One-half teaspoon of salt, One-quarter teaspoon of paprika, One and one-half tablespoons of butter.

Work to a smooth paste.

ITALIAN BUTTER

One green pepper, chopped very fine, One teaspoon of paprika, One-half teaspoon of salt, Two tablespoons of butter.

Work to a smooth paste and then spread on the meat.

VEGETABLE GARNISH

Carrots, turnips and parsnips may be cut into cubes and then shaped like a cork. Cook until tender in boiling water and then brown quickly in a little hot fat. Beets and turnips may be cooked until tender and then scoop out the centres and fill with onions or cucumber mayonnaise.

BROILED HAMBURG STEAK

Do not fry or pan hamburg steak made from flank of sirloin. Place meat in bowl and add

Three-quarters cup of moist bread crumbs, One onion, minced fine, Two tablespoons of parsley, One teaspoon of salt, One-half teaspoon of paprika, One egg.

Mix, form into flat cakes, brush with salad oil; place on baking dish. Broil in gas broiler for eight minutes, then place in hot oven for seven minutes longer. Spread with desired butter and send to the table in a baking dish. This will give a delicious flavored meat in place of the usual dry, tasteless cake that is frequently served.

SALADS

Salads are a popular summer dish. They should be made from fresh vegetables which contain the health-giving elements that are so vitally essential for our physical well-being. There are also the mineral salts which help purify the blood stream and thus keep us physically fit.

Eggs, etc., that are used in preparing the dressings have a food value that may be figured upon in our daily ration. Heavy salads, composed of meat, are best to be eliminated for the hot weather. Replace them with light, dainty, attractive salads, that are not only appetizing but also easily digested.

The making of a successful salad is an art indeed. The proper blending of the various ingredients and then using a well-blended dressing and garnishing, so that it will not only satisfy the eye but will tempt the palate as well; that is a real salad.

The proper combinations are very important; harmony must prevail. As, for instance, a combination of beets, tomatoes and carrots would not only be inartistic but also a poor combination of foods. Care must be taken in preparing the lettuce or other greens used. All plants that form into heads must be separately and thoroughly washed in order to free them from dirt and insects, and then they should be given a final washing in water that contains one tablespoon of salt to every two quarts, then rinsed in ice water. The bath in salt water will remove the tiny and almost invisible mites and slugs that cling to these greens.

Many varieties of salad dressing may be prepared from mayonnaise or from the dressing purchased in bottles. When the housewife fails to make a good mayonnaise dressing, or the family is small, a good standard dressing already prepared may be purchased and used in the following recipes:

RUSSIAN DRESSING

One cup of salad dressing, or mayonnaise, One raw beet, One raw carrot, One raw onion.

Pare and then grate the vegetables into the salad dressing and then add:

One teaspoon of salt, One teaspoon of paprika, One tablespoon of sugar, One-half teaspoon of mustard.

Beat to mix and then use. This dressing will keep for a week, if it is placed in a bottle and stored in a cool place.

FRENCH DRESSING

Place in a bottle:

One-half cup of salad oil, Three tablespoons of vinegar or lemon juice, One teaspoon of salt, One-half teaspoon of mustard, One-half teaspoon of pepper.

Shake until creamy and then store in a cool place. This will keep well until used.

ROQUEFORT DRESSING

One-half teaspoon of salt, One-half teaspoon of paprika, One tablespoon of Roquefort cheese, One tablespoon of lemon juice, Two tablespoons of salad oil.

Mix smooth and serve.

BOILED DRESSING

One cup of vinegar, Three-quarters cup of water, Three level tablespoons of cornstarch.

Dissolve the starch in the water and bring to a boil. Cook for five minutes and then add:

One well-beaten egg, Four tablespoons of salad oil, One teaspoon of mustard, One and one-half teaspoons of salt, One teaspoon of paprika, Two teaspoons of sugar.

Beat till thoroughly mixed and then cook slowly for three minutes. Pour into jars or jelly glasses and thin out with cream or evaporated milk when using.

PIMENTO DRESSING

Add four finely chopped pimentoes to one-half cup of prepared salad dressing.

PAPRIKA DRESSING

Add one and one-half teaspoons of paprika to the French dressing. Shake well to blend. Paprika is a sweet, mild, red pepper that will not bite the tongue.

During the warm weather use salads twice a day, beginning the day with water-cress, radishes or crisp young onions or leaves of lettuce for your health's sake.

BLOND FRENCH DRESSING

Place in a wide mouthed bottle,

One teaspoon of sugar, One teaspoon of mustard, One-half teaspoon of salt, Four tablespoons of white wine vinegar, One-half cup of vegetable salad oil.

Shake until creamy.

The use of paprika is decidedly better than the pungent pepper. This pepper is mildly sweet-flavored spice that does not irritate the delicate lining of the throat or stomach. Now, fully as important as the green appetizers are the dainty salads, lettuce, corn salad, endive, romaine, tomatoes, onions, cucumbers, cabbage and the cooked vegetables, such as lima beans, peas, string beans, beets, etc.

The success of salads depends entirely on the dressings used with them. So, with this in mind, we will now prepare some delicious dressings. Place in a fruit jar and then put them in the ice box, where they can be had at a minute's notice.

You know that often when you come home just fagged out, when perhaps you did not take the time to get luncheon, a cool, crisp salad and some thinly sliced buttered bread and a cup of tea will not only satisfy and refresh you, but will also prevent a headache.

A LA MODE CANADIENNE

Shred the coarse green leaves of lettuce fine and then place in salad bowl and add:

Two cooked carrots, Two cooked beets, cut in dice, Two onions, chopped fine.

Toss gently to mix and then prepare the following dressing:

Place in fruit jar,

One-half cup of vegetable salad oil, Two tablespoons of grated onion, Four tablespoons of vinegar, Three tablespoons of finely minced green or red pepper, One teaspoon of paprika, One and one-half teaspoons of salt, Three-quarters teaspoon of mustard, One-half cup of catsup or chili sauce.

Shake until well blended and then pour over the salad as you serve it.

TRY THIS DRESSING ON PLAIN LETTUCE

Wash and remove all blemishes from one bunch of scallions; then chop fine and add:

One-half cup of mayonnaise, Two tablespoons of vinegar, One and one-half teaspoons of salt, One teaspoon of paprika, One-half teaspoon of mustard.

Mix the spices and seasoning with the vinegar and add to the mayonnaise. Then add the finely chopped scallions. Serve on plain lettuce.

PARISIAN CELERY

Fill the grooves of the celery with highly seasoned cheese.

SCALLIONS A L'ITALIENNE

Wash and then remove the blemishes from two bunches of scallions, chop fine and then parboil and drain. Now cook four ounces of macaroni in boiling water until tender. Drain, blanch under cold water and then drain again. Now place the cooked macaroni and the prepared scallions in a saucepan and add:

One cup of brown gravy, One cup of thick cream sauce, One ounce of grated cheese, Two teaspoons of salt, One teaspoon of paprika.

Toss gently until hot and then serve with waffles in place of meat for luncheon.

PEA SHORE PIE

Grease a deep pudding pan well. Cut any variety of fish desired into pieces weighing about two ounces. Free from bones and skin and then roll in flour and place a layer of fish, then a layer of thinly sliced tomatoes, a layer of thinly sliced potatoes and then a layer of prepared fish. Season each layer with salt, pepper and finely chopped green peppers. Pour over it two cups of thick cream sauce with

One-half dozen clams, One cup of cooked peas, Two teaspoons of salt, One teaspoon of paprika, Two tablespoons of finely chopped parsley.

Cover with a crust rolled one-half inch thick. Bake in a moderate oven for one and one-quarter hours. Brush the pastry with milk and as soon as it browns lightly cover with a pie plate to prevent taking on too deep a color.

FISH SOUFFLE

This dainty dish is made by rubbing one-half cup of cold boiled fish through a fine sieve. Then add

One cup of cold cream sauce, One tablespoon of salt, One teaspoon of paprika, One-half teaspoon of mustard, Three tablespoons of finely chopped parsley, One tablespoon of Worcestershire sauce, Yolk of two eggs.

Beat hard to mix and then carefully fold in the stiffly beaten whites of two eggs. Pour into well-greased custard cups and then set the cups in a pan containing warm water, and bake in a moderate oven until firm in the centre, usually about twenty minutes.

FISH LOAF

Two cups of cold boiled fish, One cup of prepared bread crumbs, One cup of thick cream sauce, One and one-half teaspoons of salt, One teaspoon of paprika, Two teaspoons of grated onions, One green pepper, minced fine, One well-beaten egg.

Mix and then pack into the prepared loaf-shaped pan. Stand this pan in a larger one containing hot water. Bake in a moderate oven for fifty minutes. Remove from the oven and let stand for a few minutes. Then unmould on a hot platter and serve with creole sauce.

To prepare the crumbs, soak stale bread in cold water; then place in a cloth and squeeze dry. Rub through a fine sieve and then measure.

To prepare the pan, grease the pan and then line it with a greased and floured paper.

BOILED SALT COD

Soak one and one-quarter pounds of boneless salt cod for four hours and then drain and wipe in a piece of cheese-cloth and plunge in a deep saucepan containing sufficient boiling water to cover the fish. Bring to a boil and then cook for thirty-five minutes. Lift and drain well and place on a hot platter. Cover with two cupfuls of cream sauce and garnish with one-quarter cupful of finely minced parsley and then sprinkle with two tablespoonfuls of grated cheese.

CONNECTICUT FISH CHOWDER

Any cheap fish that is fresh will do for this dish, or it may be made from the heads, fins and backbones of the fish, used for filets or broiling. Place the heads, fins and backbones of three medium-sized fish in a deep saucepan and add

Two quarts of cold water, Two onions, cut fine, One carrot, cut in tiny dice, One-half bay leaf, One-half teaspoon of thyme.

Cover and bring to a boil. Cook slowly for one hour. Now remove the heads, fins and backbones and pick the meat from the heads and backbones and return to the stock.

Now rub one cup of stewed tomatoes through a sieve and add five tablespoons of cornstarch. Stir until the starch is dissolved and then add to the stock. Bring quickly to a boil and add:

Two cups of diced and par-boiled potatoes, Salt and pepper to taste, Two tablespoons of butter, Two tablespoons of finely chopped parsley.

Let boil up once and then serve. This is delicious. One pound of fish may be used in place of heads, fins and backbones.

FISH CUTLET

Place in a mixing bowl

Two cups of flaked cold fish, One and one-half cups of prepared stale bread, Two onions grated, Four tablespoons of finely chopped parsley, One tablespoon of salt, One teaspoon of paprika, One tablespoon of Worcestershire sauce, One-half teaspoon of mustard, One well-beaten egg.

Mix thoroughly and then shape into cutlets. Roll in flour and then dip in beaten egg, and then into fine bread crumbs. Fry in hot fat.

To prepare the bread, soak stale bread in warm water until soft. Place in a cloth and then squeeze until very dry; then rub through a colander to remove the lumps. Fish cutlets are served with a menu, as follows:

SALMON CHARTREUSE

Open a can of salmon and then drain. Remove the skin and bones and flake with a fork. Soak three tablespoons of gelatine in one-half cup of cold water and then place in a saucepan

Two tablespoons of finely chopped onion, Two tablespoons of finely chopped parsley, Two tablespoons of carrots, Faggot of soup herbs, Two cups of water.

Bring to a boil and cook slowly for ten minutes. Strain and then add

The juice of one-half lemon, One and one-quarter teaspoons of salt, One teaspoon of paprika,

and the dissolved gelatine.

Mix thoroughly and then cool and add the prepared salmon.

One tablespoon of grated onion, Three tablespoons of finely chopped parsley.

Pour into a mould that has been rinsed with cold water and chilled on ice. Set in a cool place to mould. When ready to serve unmould on a bed of lettuce and serve with Russian dressing. This may be prepared Saturday afternoon.

BROILED SALT MACKEREL, FLEMISH STYLE

Soak the mackerel overnight in plenty of cold water to cover, keeping the skin side up. In the morning remove the head and then wash and parboil. Drain and then place on a baking dish and spread lightly with bacon or ham fat and dust lightly with flour. Place in the broiler of the gas range and broil until nicely browned. Now, while the mackerel is cooking, prepare a Flemish sauce as follows:

One onion, One green pepper, Two branches of parsley.

Chop very fine and then place in a saucepan with three tablespoons of butter. Cover closely and steam until the vegetables are soft. Now add:

One tablespoon of vinegar, One teaspoon of sugar, One-half teaspoon of mustard, One teaspoon of pumpkin, Two tablespoons of boiling water.

Bring to a boil and pour over the fish. Garnish with cress.

SALT COD, VERMONT

Select a thick centre; cut and soak for one hour in warm water. Wrap in a piece of cheese-cloth and plunge into boiling water. Boil for fifteen minutes and then drain. Divide into four individual baking dishes and cover with cream sauce. Sprinkle with fine bread crumbs and a little grated onion, and bake for ten minutes in a hot oven.

MEATS

In order to purchase meats intelligently so that we will receive the best value for money expended, it is necessary to know the nature of the cuts, and especially the proportionate amounts of lean meat, fat and bone that they contain; also the approximate food values of the meat obtained from various parts of the carcass.

HIND QUARTERS

Loin steak average 57 per cent. lean, 33 per cent. visible fat, 10 per cent. bone. Sirloin steaks in general contain a larger percentage of lean meat and a smaller amount of fat than the porterhouse or club steaks.

Rib cuts contain 52 per cent. lean meat, 31 per cent. fat, 17 per cent. bone. The greatest percentage of lean meat is found in the sixth rib, and the smallest in the eleventh and twelfth rib cuts.

Round steaks are meat cut from the round. They average 67 per cent. lean meat, 20 per cent. fat and 16 per cent. bone. The round steaks contain 73 per cent. to 84 per cent. lean meat.

The rump contains 49 per cent. lean meat, the round as a pot roast contains about 86 per cent. lean meat; the largest percentage of fat is found in the rump roast. Soup bones contain from 8 per cent. to 60 per cent. lean meat.

THE FOREQUARTERS

The forequarters of beef contain the chuck, the shoulder, clod, neck and shank. The chuck contains 67 per cent. lean meat, 20 per cent. fat and 12 per cent. bone. Chuck steak varies from 60 per cent. to 80 per cent. lean and from 8 per cent, to 24 per cent. fat.

The clod or bolar cut contains 82 per cent. lean meat and 5 per cent. bone.

Relatively more lean and less fat meat is found in the chuck rib roast than in the cut from the prime rib roast.

The navel, brisket and rib ends average 52 per cent. lean meat, 40 per cent. fat and 8 per cent. bone. The brisket and navel cuts are similar in proportion, while the rib ends slightly higher in percentage of bone and less lean.

Flank steak contains 85 per cent. lean meat and 15 per cent. fat. Shank cuts or soup bones from the shank vary from 15 per cent. to 67 per cent. lean meat and from 25 per cent. to 76 per cent. bone, while the boneless shank, used for stews, goulashes, hashes and minces, contain 85 per cent. lean meat and 15 per cent. fat.

The trimmings from the loin, in steaks reduce their weights about 13 per cent. and these trimmings average 4.6 per cent. fat and 2 per cent. bone. Round steak is reduced about 7 per cent. in weight in trimmings, principally in fat; chuck steaks about 6-1/2 per cent., principally bone.

Rump, shoulder, pot roast and neck are all materially reduced in weight by fat and bone trimmings, the size and condition of the animal determining the actual amounts. The actual proportion of lean meat, fat and bone in the various cuts, their relative values of economy, fixes the prices to the consumer.

Taking the cuts of meat in their right order we have:

First, the neck for soup, stews and corning. The cost is very low and the waste is considerable.

Second, the chuck. This includes the entire shoulder and contains five ribs. The first two ribs are usually sold as shoulder, roast and steak, and while they are about the same quality as No. 9, they cost considerably less.

Third, the shoulder clod. This is part of the chuck and can be purchased in almost all markets. The price is low and there is no waste. It is used principally for steaks and pot roasts. When used for steaks, score the meat well.

Fourth, shank. According to the market price, this is the cheapest part of the beef. However, it contains 54 per cent. to 57 per cent. waste and requires long cooking. It is used for soups and stews.

Fifth, ribs. Contains eight ribs; five of these are the prime cuts and used for roasting exclusively.

Sixth, sirloin. The loin, some cuts contain as low as 3 per cent, waste. The sirloin is tender; therefore, quickly and easily cooked. For this reason it is one of the most popular cuts.

Seventh, porterhouse. This portion of the loin contains the choicest steaks, excellent and nutritious and easily cooked. The fillet or tenderloin forms a part of the loin and averages about 13 per cent. waste.

Eighth, rump. This cut is very nutritious, but requires careful cooking to render it tender; it contains slightly more waste than the round. Good steaks are obtained from the rump; it is also used for pot roast braising and coming.

Ninth, pin bone, the middle portion of the loin. It is of excellent quality, tender and of good flavor and quite as popular as the loin. It is the face cut of the rump.

Tenth, round. An inexpensive cut, containing only 7 per cent, waste. It is nutritious as tenderloin, but not as tender. The first essential in cooking is to sear the outside in order to retain the juices and then cook slowly until tender.

Steak and roast are cut from the round and the back or heel and is used for pot roast and stews.

One factor in helping to keep up the high prices of food is that the average woman, when she goes to market, has in mind fancy price and choice cuts for roast, steaks and chops. The choice cuts represent about 26 per cent. of the whole carcass, leaving about 74 per cent. to be disposed of. Now, if this becomes difficult, the fancy cuts must bear the additional cost and so become proportionately high in price.

Take a cross cut of beef, weighing about six pounds and wipe with a damp cloth, and one-half cupful of flour patted into it and then brown quickly on both sides in a frying pan and then place in a fireless cooker or a moderate oven together with

Two medium-sized onions, One carrot, cut in quarters, One and one-half cups of boiling water,

and cook slowly, allowing one-half hour for the meat to start cooking and then twenty-five minutes to the pound. Baste frequently. If baked in the range it should give a delicious, well-flavored roast, that will supply the most finicky family with a good substantial food.

The bolar cut from the shoulder may be prepared the same way.

Meat from the neck and shin may be used for stews, goulashes and meat loaves.

POT ROAST OF SHIN BEEF, ENGLISH STYLE

Have the butcher cut a piece of beef from the upper part of the shin, with the bone in. Wipe with a damp cloth and then pat in one-half cupful of flour. Brown quickly on both sides and then lift to a deep saucepan and add

One large turnip, cut in quarters, One large carrot, cut in quarters, One faggot of soup herbs, One-half teaspoon of sweet marjoram, Two cups of boiling water.

Cover closely and cook slowly until the meat is tender, allowing one-half hour for meat to start cooking and twenty-five minutes to the pound, counting the time when it is put into the kettle.

The plate and brisket may be used for soups, stews and goulashes and for corning. The brisket makes a splendid pot roast when boned and rolled. Also the plate or brisket may be used for a la mode.

The flank steak is a choice piece of lean, boneless meat that lies close to the ribs and weighs from one and three-quarters to two and one-half pounds. It may be used for steaks, if cut in slanting slices or for mock fillet or rolled or for hamburg steak.

When boiling or stewing meat, keep this in mind: Meat to be palatable and juicy must contain nutriment; it must be plunged into boiling water to seal the surface, by coagulating the albumen in the meat; and then it should be cooked just below the boiling point until tender, allowing one-half hour for the meat to heat and start cooking and then twenty-five minutes to the pound. Add salt just before removing from the fire.

Keep this fact in mind, that salt will, if added when the meat is just starting to cook, extract the juice.

For pot roast and braises, etc., it is necessary to quickly sear over the surface of the meat for the same reason that the meat was plunged into boiling water and then cook slowly, allowing the same proportion of time as for boiling or stewing.

The real object in cooking meat is to retain the juices and make it sufficiently to eat and increase its flavor.

BEEF STEW

Cut two and one-half pounds of stewing beef in two-inch pieces and then roll in flour and brown in hot fat; then add three pints of boiling water. Bring to a boil and cook slowly for one hour; then place in a saucepan

Two cups of flour, One-half teaspoon of pepper, One teaspoon of salt, One tablespoon of baking powder.

Rub between the hands to mix and then add three-quarters cup of cold water to form a dough. Make into balls between the hands and then drop into the stew. Cover closely and boil fast for twelve minutes. Now remove the lid and cook for three minutes longer. Then season and serve.

TO PREPARE FISH FOR FRYING

Remove the head, fins and bones, using them for the fish stock. Place fillets in a dish and marinate for one hour in

Three tablespoons of lemon juice or vinegar, Two tablespoons of salad oil, Two tablespoons of grated onion, One teaspoon of salt, One teaspoon of paprika.

Then roll lightly in flour and dip into beaten egg, then in fine crumbs and fry until golden brown in hot fat.

GRILLED FISH

Sea trout, striped bass or other fish may be used. Clean and bone the fish and then place in baking dish and spread freely with salad oil. Broil for twelve minutes in broiler of the gas range or bake for fifteen minutes in a hot oven. Serve with a fish sauce prepared as follows:

Chop fine

Four onions, Three large tomatoes, Two green peppers.

Now chop two ounces of salt pork or fat bacon very fine and place in a skillet and cook until nicely browned. Add the finely chopped onions and tomatoes and green pepper and cook slowly until the vegetables are soft. Then season with

One-half teaspoon of sugar, One teaspoon of salt, One-half teaspoon of white pepper, Juice of one-half lemon.

Mix thoroughly and serve with the fish.

FISH LOAF

Prepare a sauce as follows:

Place in a saucepan

One cup of milk, Five tablespoons of flour.

Stir with a fork until the flour is dissolved and then bring quickly to a boil. Cook three minutes and then remove and pour into a mixing bowl, and add

Two cups of cold-boiled fish, One cup of cold-boiled rice, One cup of stale bread, prepared as for fish cutlet, Four tablespoons of shortening (finely chopped salt pork if desired), One large onion, One large green pepper, Six branches of parsley, minced very fine, One tablespoon of paprika, One-half teaspoon of mustard, One tablespoon of Worcestershire sauce, One-half teaspoon of sweet marjoram, One egg.

Beat hard to thoroughly mix and then pour into a well-greased and floured loaf-shaped pan. Place this pan in a larger one containing hot water. Bake in a moderate oven for one hour. Serve with a sauce made as follows:

Two cups of stewed tomatoes, Four onions, chopped fine, One green pepper, chopped fine.

Cook until onions and peppers are soft and then rub through a coarse sieve. Now add

One-half cup of water, Three tablespoons of cornstarch, Two teaspoons of salt, One teaspoon of sugar, One-half teaspoon of pepper, Pinch of cloves.

Mix well and then pour into tomato mixture. Stir well until the boiling point is reached and then cook three minutes. Add two tablespoons of butter and serve.

BROILED BASS

Have the fish dealer split the bass for broiling, then wash and pat dry with a paper napkin and cover the cut surface of the fish with salad oil. Place on a baking sheet and broil in the broiler of the gas range until nicely browned; then set in the oven for five minutes to finish cooking.

CREAM FINNAN HADDIE

Cover the fish with cold water and then bring to a boil. Drain and cover with cream sauce. Now add:

One green pepper, chopped fine, One onion grated, Five tablespoons of finely chopped parsley, Two tablespoons of butter.

Simmer slowly for ten minutes to cook the herbs; then lift to the toast.

LONG ISLAND SOUND COCKTAIL

Place in a bowl

One-half bottle of tomato catsup, One tablespoon of grated onion, Two tablespoons of finely minced parsley, One tablespoon of finely minced green pepper, One tablespoon of Worcestershire sauce, One-half teaspoon of mustard.

Mix well and then take the clam shells and scrub them clean. Fill with a mixture as follows:

One cup of cold-boiled fish, One onion, chopped fine, One green pepper, chopped fine.

Mix well. Make a well in the centre and fill with a sauce. Dust with paprika and serve ice cold.

FILET FISH, SOUTHERN STYLE

Clean, wash and drain fish. Do not dry. Have fat smoking hot. Place fish in pan, reduce heat and cook slowly until brown and crisp.

FISH CAKES

Boil fifteen large potatoes and then mash fine and add

One-half pound of prepared shredded codfish, One egg, Lump of butter the size of an egg, One teaspoon of paprika.

Mix thoroughly and then form into balls. Roll in flour and fry until golden brown in hot fat.

COLD SPICE TONGUE

Select a medium-sized tongue without the gullet and wash well; then soak for four hours in warm water. Place in a deep saucepan and cover with warm water and add

One carrot, cut in dice, Two onions sliced, One faggot of soup herbs, Two bay leaves, Two allspice, Four cloves, One cup of strong cider vinegar.

Cover closely and bring to a boil; then simmer and keep just below the boiling point for three hours. Let cool in the liquid and then, when cold, chill in the ice box before slicing.

The coarse left-over parts of the tongue may be used for meat loaf, croquettes or hash.

PICKLED TRIPE

Cut one pound of cooked honeycomb tripe in pieces one inch by three inches. Place in a casserole dish and add

One cup of vinegar, One-half cup of water, One onion, cut fine, One teaspoon of salt, One-half teaspoon of white pepper, One bay loaf, Eight cloves, Ten allspices, One small red pepper pod.

Cover and bake in hot oven for thirty minutes and then cool.

BAKED HAM, VIRGINIA

Scrub a small ham and cook until tender. The fireless cooker will prevent the ham from wasting while cooking. When tender, lift and remove the skin. Trim to shape and then place in a bowl

Three-quarters cup of brown sugar, One-quarter cup of cinnamon, One teaspoon of nutmeg, One teaspoon of cloves, One teaspoon of allspice.

Mix thoroughly and then pat and rub into the ham. Place in a hot oven and bake for forty minutes, basting frequently with one-half cupful of water and one-half cupful of vinegar.

CORN BEEF HASH

Cut the cooked meat into one-half inch cubes and place in a saucepan and add to each cup of meat

One and one-half cups of pared and diced potatoes, One-half cup of finely chopped onions, One cup of boiling water.

Cover closely and steam until meat and potatoes are tender and the water is evaporated; then season. Now melt three tablespoons of shortening in an iron frying pan and when hot turn in the hash, forming an omelet shape in half the pan. When nicely browned, turn the hash with a cake turner, still keeping the omelet shape, and brown. Turn on a hot platter and garnish with finely chopped parsley.

BROWN POT ROAST OF SHIN BEEF

Wipe the meat with a damp cloth and then pat into it one-half cup of flour. Now heat the bacon fat left from cooking the bacon for breakfast in a saucepan and place in the meat. Brown quickly, turning frequently until every part is nicely browned; then add two cups of water and cover closely and cook slowly for one hour. Now add

Four medium-sized carrots, Four medium-sized onions.

Season and cover again and cook slowly until the meat and vegetables are tender, usually about thirty-five minutes. Now add sufficient water to make one and three-quarter cups of gravy.

Prepare the dumpling as follows: Place one quart of boiling water in a saucepan and add one teaspoon of salt. Place in a mixing bowl

One and one-half cups of flour, One teaspoon of salt, One-quarter teaspoon of pepper, Two teaspoons of baking powder, One onion, grated, One teaspoon of shortening.

Mix thoroughly and then add one-half cup of water. Form to a dough and drop by the teaspoonful into the boiling water. Cover the saucepan closely and cook for fifteen minutes; then lift on a warm dish and place the dumpling as a border around the platter. Lift the meat and vegetables in the centre and pour the gravy over all.

VIRGINIA SAUCE

Strain the liquid from the pan in which the ham was baked and add one-half cupful of flour. Brown well and then add

Two and one-half cups of the liquid from the pan, One cup of vinegar, One-half cup of syrup, Two teaspoons of salt, One teaspoon of paprika, One-half teaspoon of nutmeg.

Bring to a boil and cook for ten minutes. Now strain into a gravy bowl and serve.

PORK TENDERLOIN

One and a half pounds of pork tenderloins will make eight nice-sized fillets. Place on a platter and baste with

One small onion, minced fine, Three tablespoons of lemon juice, Two tablespoons of salad oil, One teaspoon of salt, One teaspoon of paprika.

Turn the fillet to marinate and when ready to cook lift and roll lightly in flour and then dip in beaten egg and then into fine bread crumbs. Cook until golden brown in hot fat.

ROAST FRESH HAM

Select a small baby pig ham and have the butcher bone and then leave space for the filling. Wipe with a damp cloth and then prepare and fill with highly seasoned bread crumbs. Tie into shape and then dust with flour and place in a baking dish and put in a hot oven to brown. Then reduce the heat and baste frequently with hot water, allowing the ham thirty minutes to start and the meat cooking thirty minutes to the pound after that. When ready to serve, lift to a warm platter and garnish with parsley or water-cress and serve with Virginia sauce. Place one medium-sized apple in with the ham to bake.

BRAISED ROLLED FLANK STEAK

Have the butcher score and trim the steak. Now soak sufficient stale bread in cold water to soften. Press dry and then rub through a fine sieve. Measure and place two cupfuls in the mixing bowl and add

Four tablespoons of shortening, One cup of finely chopped onions, One bunch of potherbs, chopped fine, One level tablespoon of salt, One level teaspoon of pepper.

Mix well and then spread on a steak and roll. Tie securely with a stout string and then pat three-quarters cup of flour into the meat. Melt four tablespoons of shortening in a deep saucepan and when smoking hot add the prepared meat. Brown the meat, turning frequently, and then, when nicely brown, add one cupful of boiling water and simmer slowly, allowing the meat one-half hour to start cooking and thirty minutes to the pound. Add four large onions and when ready to lift one cup of boiling water for gravy. Usually this gravy requires no thickening.

PLANKED STEAK

Have the butcher cut the steak in two and one-half inch thicknesses from the large end of the sirloin. Remove the flank end and then the tenderloin, also taking out the bones. The butcher will do this for you. Now, when ready to prepare the steak, soak the plank in cold water for one hour. Heat the broiler and then place the plank in the oven. Cook the steak until quite rare in the broiler and then lift to a hot plank. Prepare a border of mashed potatoes and put them in a pastry bag, forced out around the edge of the plank. Garnish and smother with onions and minced green peppers. Place in a hot oven for ten minutes. Use the tenderloin for minute steaks. Hamburg the flank and serve hamburg steaks.

LIVER AND BACON, CREOLE

Have the butcher cut the liver in thin slices. Wipe with a clean damp cloth and then roll in flour and brown in hot fat. Now add

One cup of stewed tomatoes, One and one-half cups of thinly sliced onions, Two green peppers, chopped fine.

Cover closely and cook for five minutes, then add

Two tablespoons of cornstarch, One and one-half teaspoons of salt, One teaspoon of paprika, One-quarter teaspoon of mustard, One-half cup of cold water.

Dissolve the starch and spices well and then bring the mixture to a boil and cook slowly for fifteen minutes. Now place mashed potatoes on a large platter, shaping them flat on top. Lay the slices of liver on and then pour over them the sauce and garnish with nicely brown strips of bacon. Sprinkle with finely chopped parsley and serve.

CHOP SUEY

Slice sufficient meat from the cold roast of pork. Now cut in half-inch blocks and place in a pan and add

One cup of celery, cut in dice, One green pepper, minced fine, Four onions, minced fine, One cup of finely shredded cabbage, One and one-half cups of thick brown sauce, Two teaspoons of salt, One teaspoon of pepper, One teaspoon of Worcestershire sauce.

Heat slowly to the boiling point and cook until the celery and cabbage are tender and then make a border around a large hot platter of cooked noodles and lift on the chop suey. Garnish with finely chopped parsley and serve.

NOTE.—Make the brown sauce from the left-over gravy and bones making a stock.

DELMONICO ROAST BEEF

Have the butcher cut the seventh and eighth rib from a roast, removing the chine bone. Now have him remove the blade and meat between it and the skin, cutting off the top of the ribs. This gives you a heart-shaped piece of very tender beef. It is really the eye of these two ribs. Place the roast in a pan and dust lightly with flour, and then place in a hot oven for thirty minutes to start cooking. Now reduce the heat and cook, allowing twenty minutes to the pound, counting the time from the minute you reduce the heat.

Use the top of the ribs and the piece of meat from the blade for the pot roast or a beef a la mode. Have the butcher remove the blade and roll the flap-like piece around the ribs, fastening it with a skewer or the entire piece may be boned and rolled.

BAKED SLICE OF HAM

Have the butcher cut the ham in one-inch thick slices. Trim and then cut around the edges every two inches apart to prevent curling. Place on a baking dish and pour over the ham

One cup of water, Two tablespoons of syrup.

Bake in slow oven 25 minutes.

ROAST SHOULDER OF LAMB

Have the butcher bone and roll the shoulder and then when ready to use wipe with a damp cloth and pack with the following mixture: Chop very fine

Three onions, Four branches of parsley, One leek.

Pat with flour and then roast in the oven, allowing thirty minutes to start cooking and twenty minutes to the pound, gross weight. Baste the meat after it commences to brown with one and one-half cups of boiling water.

The season for spring lamb is from January to July. The meat is delicate and while less nutritious than mutton is delicious.

Yearling is a splendid choice for lamb. It is fully as nutritious as mutton, without the excess fat of mutton. Fat mutton frequently disagrees with persons of delicate digestion and therefore should be discarded from the menu, and the yearling should be substituted.

The choice mutton is raised in Virginia, Pennsylvania and North Carolina, while that which comes from Wisconsin is of splendid quality. Canada also sends us some fine meat.

Prime mutton is large and heavy, the fat firm and white and the flesh a deep red in color and very finely grained. This meat contains fully as much nutriment as beef.

Soups and broths made from mutton when the fat is removed are very wholesome and are frequently ordered in diets by physicians. Mutton should be hung for a short period to ripen, but lamb should be used a short time after it is dressed.

The cuts in the side of lamb or mutton usually number six: (1) The neck, (2) the chuck, which includes some of the ribs as far as the shoulder blade, (3) the shoulder, (4) the flank or breast, (5) the loin and (6) the leg.

In some parts of the country the butcher makes a cut, using the rack end of the loin and chuck for making the rib or French chops. The term chops is intended to designate meat cut from the rack or loin into chops, preferably one and one-quarter inches thick. Where the meat is cut with nine ribs on the loin, the shoulder and balance of the chuck is cut into chops for panning or braising. These chops require longer time for cooking than those cut from the rack or loin.

ACCOMPANIMENTS FOR LAMB AND MUTTON

Serve with a roast shoulder or leg of lamb, mint sauce, green grape jelly, peas or asparagus and baked potatoes. With mutton or lamb chops serve green grape jelly, mint or currant jelly.

Mutton may be boiled and served with caper or soubis (onions) sauces, currant jelly sauce, boiled or mashed potatoes, peas, string beans, asparagus, stuffed tomatoes and cole slaw.

HOW TO DISTINGUISH BETWEEN LAMB AND MUTTON

Look first at the joint above the hoof. In lamb this joint is serrated or tooth-shaped when broken, while in the yearling and mutton it is the smooth oval ball-and-socket joint. In lamb the bones are pinkish in color; in mutton the bones are a blue-white color. The pinkish colored skin should be removed from lamb and yearling before cooking. This skin contains the woolly flavor.

BONE AND STUFFED SHOULDER OF LAMB

Have the butcher bone the shoulder of lamb and then wipe with a damp cloth. Now prepare a filling as follows: Mince fine sufficient parsley to measure one-half cup. Place in a bowl and add

One green pepper, minced fine, Two onions, minced fine, One cup of fine bread crumbs, Two teaspoons of salt, One teaspoon of pepper, One-half teaspoon of sweet marjoram.

Mix and then spread the filling and roll, tying securely. Now pat just sufficient flour into the meat to cover. Place on a rack in the baking pan and put in a hot oven. Just as soon as the meat becomes brown commence the basting with one cup of boiling water. Reduce the heat to a moderate oven.

The time to cook: Allow the meat thirty minutes for heating, so as to start cooking, and then twenty minutes to the pound, counting gross weight.

Keep the fact in mind that the rolled and filled meat requires more time than just the plain shoulder.

To roast the shoulder unboned allow one-half hour to start cooking and then fifteen minutes to the pound.

The leg of lamb may be boned and rolled or rolled and filled, and then cooked just like the shoulder.

BENGAL CURRY OF LAMB

Use the broken and coarse pieces of meat from the roast lamb. Chop fine and then place in a saucepan and add just sufficient water to barely cover. Now add

One onion, minced fine, One green pepper, minced fine, Four branches of parsley.

Cook slowly until the meat is very tender. Now thicken the gravy, using cornstarch, and season with

One teaspoon of Worcestershire sauce, Four tablespoons of catsup, Two teaspoons of salt, One teaspoon of paprika, One-half teaspoon of curry powder.

Make a border of cooked rice on a hot platter. Lift the curry into the centre of platter and garnish with one hard-boiled egg, chopped fine.

BAKED EMINCE OF LAMB IN GREEN PEPPERS

Mince the left-over portion of roast lamb fine, then measure and add any filling that may be left over. Place in a saucepan and add just sufficient boiling water to cover. Cook slowly until tender and then thicken the gravy. Now to one cup of the cold meat add

One cup of boiled rice, One cup of canned tomatoes, Three onions, chopped fine, One tablespoon of salt, One teaspoon of paprika.

Mix and then fill into the prepared peppers. Set in a baking pan and add one cup of boiling water. Bake in a moderate oven for thirty-five minutes. Serve with cheese sauce. Boiled mutton or lamb may be used in these dishes to replace the roast meat.

HOW TO USE LEFT OVER LAMB

Cut slices from the roast lamb and then line a large platter with crisp leaves of lettuce. Place on the platter the slices of meat. Serve with mint or currant jelly. Use the uneven pieces for curry of lamb or a baked emince of lamb, with green peppers and vegetable salad.

LAMB BOILED WITH RAVOLI

Have the butcher cut for stewing one pound of the neck of lamb. Wash and place in a saucepan and add

Three pints of cold water, One faggot of soup herbs, One carrot, cut very fine, Two onions, chopped fine.

Cook very slowly until the meat is tender and then strain off the broth. Cool, then pick the meat from the bones. Chop the meat very fine and add

One and one-half teaspoons of salt, One teaspoon of paprika, Two onions, grated, One green pepper, chopped fine, One egg.

Mix thoroughly and then prepare a dough as follows: Place in a mixing bowl

Two cups of flour, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of finely minced parsley.

Mix by rubbing between the hands and then use one large egg and five tablespoons of water to make a dough. Knead until very smooth and then roll out as thin as paper. Cut into four-inch squares and brush the edges with water. Place a spoonful of prepared meat on the dough and then fold over and press the wet edges of the pastry tightly together. When all are ready drop in a large saucepan of boiling water. Cook for fifteen minutes and then lift with a skimmer; place in a dish and pour over the heated and seasoned lamb broth; then sprinkle over all four tablespoons of grated cheese and two tablespoons of finely minced parsley.

LAMB HARICOT

Soak one pint of lima beans overnight and then look over carefully in the morning. Parboil and then place in a baking dish with

One-half cup of diced onions, One pound of neck of mutton cut into cutlets, One cup of canned tomatoes.

Season with salt and pepper and add sufficient boiling water to cover all. Place in a moderate oven and bake for three hours.

INDIVIDUAL LAMB POTPIES

Mince the meat left on the leg of lamb. Place in a saucepan and cover with cold water, adding

One carrot, diced, Four onions, Four potatoes cut in halves.

Cook slowly until the vegetables are soft; lift the onions and potatoes and thicken the gravy and season with

Two teaspoons of salt, One teaspoon of pepper, One green pepper, chopped fine, One tablespoon of Worcestershire sauce.

Place portion of the meat, two potatoes, one onion and some gravy in individual baking dishes. Cover with a crust of pastry and bake in a moderate oven for twenty minutes.

SPANISH MACARONI

Mince fine

Three green peppers, Four onions, Two tomatoes.

Now place five tablespoons of fat in a frying pan and add the prepared vegetables and cook slowly until tender without browning, and then add one-half package of cooked macaroni and

Two teaspoons of salt, One teaspoon of pepper, One-half cup of gravy from the kidney stew.

Cook slowly for fifteen minutes.

FALL MENU

BREAKFAST

Oranges Cereal and Cream Creamed Beef in Popover Cases Coffee

DINNER

Radishes Sliced Cucumbers Kidney Pie Spanish Macaroni Buttered Beets Cole Slaw Orange Pudding Coffee

SUPPER

Rice Croquettes with Cream Beef Sauce Cole Slaw Orange Shortcake Tea



HOW TO PREPARE RECIPES

POPOVERS

Place the popover pans in the oven to heat. Break one egg in a measuring cup and then fill with milk and turn into the mixing bowl and add

One-half teaspoon of salt, One cup of sifted flour.

Beat with a Dover egg-beater for five minutes and then remove the smoking hot popover pans from the oven and grease well. Pour in the batter and place at once in a hot oven and bake for thirty-five minutes. Do not open the oven door for ten minutes after the popovers are placed in the oven. When the popovers are twenty-five minutes in the oven, turn down the gas and then bake slowly to thoroughly dry out for the balance of the time allowed for baking.

This amount will make eight small or six large popovers. Now, while the popovers are baking, the creamed beef can be prepared. Cut one-quarter pound of dried beef fine, using a pair of scissors to cut with. Place in a pan and cover with boiling water and let stand for five minutes. Drain and then make a cream sauce as follows:

Place one and one-half cups of milk in a saucepan and add six tablespoons of flour and stir to dissolve, and then bring to a boil and cook for three minutes. Add the prepared dried beef and two tablespoons of finely minced parsley and let simmer slowly until the popovers are ready.

Cut a slice from the tops of the popovers and fill them with the prepared creamed beef. Place a tiny dot of butter on top of each popover and dust lightly with paprika.

KIDNEY PIE

The meat pie can be made to be an economical dish. These pies are served in the Chelsea Coffee House in London.

Remove the fat and tubes from one large beef kidney and then cut into pieces the size of a walnut. Place in a saucepan and add three cups of boiling water and let simmer slowly for ten minutes. Turn into a colander and let the cold water run on the kidney for five minutes. Now return the kidney to the saucepan and add

One-half teaspoon of thyme, One-half teaspoon of sweet marjoram, Four onions, cut in pieces.

Cook slowly until tender and then add sufficient boiling water to cover. Add the dumplings, made as follows: Strain gravy from the kidney and add sufficient water to measure three and one-half cups. Place in a saucepan and when boiling add the dumplings, made as follows. Place in a mixing bowl

One cup of mashed potatoes, One cup of flour, One tablespoon of baking powder, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of grated onion, Two tablespoons of finely-minced parsley, One egg.

Work to a smooth paste and then form into balls the size of a large walnut, and drop into the prepared stock and cook for ten minutes. Lift and thicken the gravy slightly. Now make a pastry as follows:

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

Sift and then add the one-half pound of finely chopped suet and rub it into the flour well. Mix to a dough with two-thirds cup of water and roll out one-quarter inch thick on a floured pastry board. Line a large baking dish or individual custard cups. Now put a layer of kidney in the bottom and season with salt, pepper and finely minced onion. Place a dumpling on top and then a layer of thinly sliced hard-boiled egg. Cover with well-seasoned gravy and then with a crust, brushing the edges of the crust well with water. Now cut two gashes in the top of the crust to permit the steam to escape and then brush the top with water. If a large pie, bake for one hour; if individual ones, bake in a moderate oven for thirty-five minutes. Use three eggs in the kidney pie.

ORANGE PUDDING

Place in a mixing bowl

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

Cream well and then add the juice and pulp of two oranges, which should measure three-quarters cup, and

One and one-quarter cup of flour, Three teaspoons of baking powder.

Beat to mix and then turn into well-greased and floured mould and cover the mould. Boil for one hour and then serve with the following sauce:

Three-quarters cup of sugar, One-half cup of water, Juice of one orange, Grated rind of one orange, Two tablespoons of cornstarch.

Stir to dissolve the sugar and starch and then bring to a boil and cook for three minutes and serve.

RICE CROQUETTES WITH CREAM BEEF

Mould well-seasoned cooked rice into croquettes; then dip and flour and brown in hot fat.

Make a cream sauce as follows: Place in a saucepan

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

Stir to dissolve the flour and then bring to a boil and cook slowly for five minutes. Add one-half pound of dried beef, prepared as for breakfast, and serve with the croquettes.

ORANGE SHORT CAKE

Place in a mixing bowl

One cup of flour, One-half teaspoon of salt, Two teaspoons of baking powder, Five tablespoons of sugar, One-half cup of water.

Beat to a stiff dough and then spread on a well-greased and floured layer-cake pan, making the dough higher at the sides than in the middle of the pan. Cover with sliced oranges, cut into small pieces with a sharp knife. Now place in a bowl:

Six tablespoons of brown sugar, Two tablespoons of flour, One-half teaspoon of nutmeg.

Mix well and then spread on the shortcake and bake in a moderate oven for thirty minutes. Much of the actual preparation of the menu can be prepared on Saturday.

Use yolk of one egg for making dressing for coleslaw. For orange cake use

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

Place in a bowl and beat until mixture holds its shape. Pile on orange shortcake.



HALLOWE'EN

On Hallowe'en the good fairies are permitted to make themselves visible to their many friends—so the traditions of Ireland tell us. And the little ones, as they are called by the romantic fun-loving Irish nation, play a great many tricks this night on their enemies and they reward their true friends with many blessings.

It is truly a wonderful night for the romantic maiden to delve into the future and find, or try to find, her luck when seeking for the knowledge of her future life partner. In those good old days of long ago, the lad and lassie spent a pleasant evening trying all the lucky spells to insure them success in their love affairs for the coming year.

And in the midst of much hilarity many games are played; there are bobbing and ducking for apples, spinning the plate, post-office, heavy, heavy, what hangs over and forfeits. These were some of the old-fashioned ways the boys and girls of yesteryear passed a happy evening.

Other old legends told that this one night in the year the spooks or ghosts were permitted to roam the earth, so that, to escape their notice, all must go masked—hence our young folk disguised themselves and wandered forth from house to house, seeking entertainment; for many informal parties were held on this eve and no one was refused admission; each visitor was treated to apples and nuts and then he wandered on his way.

Let your young folk entertain their friends with a good old-fashioned Hallowe'en party; let them play the old games of long ago, and then close to the magic hour of midnight serve a real old-fashioned Hallowe'en supper.

SOME SUGGESTIVE MENUS

No. 1.

Cider Salted Nuts Olives Sardines and Potato Salad Jack o' Lantern Cakes Coffee

No. 2.

Cider Cup Radishes Celery Gloucester Cod a la King Cheese Sandwiches Fruit Cakes Coffee Nuts Raisins Apples

No. 3.

Celery Salted Nuts Baked Virginia Ham Potato and Pepper Salad Rolls Butter Ice Cream Coffee

No. 4.

Radishes Home-made Pickles Fried Oysters Potato and Celery Salad Rolls and Butter Fruit Ginger Bread Coffee

Have corn husks and pumpkins for the decorations; use autumn leaves, strung together, for wall decorations. Cover the table with a silence cloth and then with linen table cloth, and place in the centre of the table a new wooden pail filled with cider. Bank the sides of the pail with corn husk, golden ears of corn and autumn leaves.

Now wire the handle so that it will be in an upright position. Wrap the handle with yellow tissue paper and fasten a small jack o'lantern made from a small pumpkin to the handle, so that it will hang in the well of the bucket. Arrange the table in the usual manner. Serve the cider from this well during the supper.

Hollow out a medium-sized pumpkin and cut in it a jack o' lantern and set bowls in the pumpkins to hold the radishes, pickle and sandwiches, sugar, etc., and make tiny pumpkins from the yellow crepe paper, filling them with hard candies for souvenirs.

HOW TO MAKE THE CIDER CUP

Place in a large bowl some crushed ice and

One gallon of cider, Three bananas, cut into thin slices, Two oranges, cut into thin slices, Three baked apples, cut into bits.

Mix and then serve.

SARDINE AND POTATO SALAD

(Twenty-five Persons)

Wash and then cook eight pounds of potatoes until tender and then, when cool, peel and cut into thin slices into a large mixing bowl. Now add

One cup of finely chopped onions, One-half cup of finely chopped parsley, One cup of finely chopped green peppers, Two cups of finely chopped celery, Two cups of mayonnaise or cooked dressing, One-half cup of vinegar, One tablespoon of salt, One teaspoon of pepper, One and one-half teaspoons of mustard.

Toss to mix thoroughly and then prepare individual nests of lettuce and place three-quarters cup of the potato salad in each nest. Mould it into a cone and then lay four sardines, tail end up, against the salad. Garnish with finely chopped parsley and serve.

JACK O' LANTERN CAKES

Bake a sponge cake in individual or muffin pans and then ice with chocolate water icing and make the lantern face with white icing.

GLOUCESTER COD A LA KING

(Twelve Persons)

Select a three-pound piece of boneless salt cod from the center cut; soak for three hours and then place in a piece of cheese-cloth and tie loosely, plunge into boiling water and boil for thirty minutes. Drain. Place two quarts of milk in a saucepan and add one and one-half cups of flour. Stir with a wire spoon to dissolve the flour and then bring to a boil and cook slowly for ten minutes. Now add

Two well beaten eggs, The prepared fish, broken into flakes with a fork, Juice of one lemon, Two green peppers, cut into pieces and parboiled, One tablespoon of grated onion, One teaspoon of paprika.

Heat slowly until very hot and then serve on toast.

FRUIT CAKE

Place in a mixing bowl

Two and one-half cups of syrup, One cup of shortening.

Cream well and then add

Eight cups of flour, Four level tablespoons of baking powder, One cup of milk, One-half cup of cocoa, One tablespoon of cinnamon, One teaspoon of cloves, One teaspoon of allspice, Two eggs, Two cups of finely-chopped peanuts.

Beat to mix thoroughly and then grease and flour a baking pan and turn in the batter. Place the raisins one at a time on the top of the batter and gently press them into the dough. Bake for fifty minutes in a slow oven. Cool and then ice and decorate with Hallowe'en figures and then cut into blocks.

FALL MENU

BREAKFAST

Grapes Cereal and Cream Fried Butterfish, Creole Hashed Brown Potatoes Water-cress Rolls Coffee

DINNER

Grape Juice Cocktail Pot Roast Beef, Spanish Brown Potatoes String Beans Tomato Salad Rolls Coffee

SUPPER

Fried Tomatoes Cream Gravy Potato Salad Corn Bread Apple Sauce Tea

BUTTERFISH, CREOLE

Cleanse the fish and wash well and then drain. Now roll lightly in flour and brown in hot fat quickly. Place in a baking dish and add the following sauce:

One cup of stewed tomatoes, Four onions, chopped fine, One teaspoon of salt, One teaspoon of paprika, One-half teaspoon of thyme.

Bake in the oven for twenty minutes and then serve from the dish. Other fish may be used in place of the butter fish.

WINTER MENU

BREAKFAST

Grapes Cereal and Cream Virginia Griddle Cakes Syrup Coffee

DINNER

Home-made Chow-chow Piccalilli Ye Olde-Tyme English Oyster Pye Mashed Potatoes Buttered and Spiced Beets Coleslaw Grape Tapioca Blanc Mange Coffee

SUPPER

Bean Sausages Cream Gravy Potato Salad Raisin Cake Tea

A nice change for the family is to give them corn muffins and plain rolls or biscuits in place of bread. Usually in the hurry and bustle of getting the business folk off in time in the morning and then preparing the children for school the housewife does not have the time to prepare these homey, old-fashioned breads for breakfast.

The price of butter makes it almost prohibitive to use it as a spread for hot cakes, yet we all like the butter flavor. So let us follow the example of the thrifty New England woman, who puts the syrup into a good-sized pitcher and then adds two tablespoons of butter to one and one-half cups of syrup. Place the pitcher into a pan of warm water and then heat. Stir frequently, so that the butter will melt and blend thoroughly with the syrup. Just before sending to the table beat thoroughly. This not only makes a delicious spread for hot cakes and waffles and the like, but it is a real economy and a saving in butter.

GRAPE-JUICE COCKTAIL

Place one pound of grapes in a saucepan and add three cups of water. Bring to a boil and cook until soft. Rub through a fine sieve and then sweeten and chill. Fill into cocktail glasses and serve.

POT ROAST BEEF, SPANISH

Place in a mixing bowl and chop fine

Two tomatoes, Four onions, Three green peppers, Four branches of parsley.

Now add

One teaspoon of paprika.

Mix and pack into the meat, pushing well into the roll. Roll the meat in flour and then melt the suet in a deep saucepan and add the meat. Brown well and add one-half cup of flour. Stir until well browned and then add one quart of boiling water. Cover closely and then cook, allowing one-half hour for each pound of meat, gross weight. One hour before cooking add six small onions and one carrot cut in quarters.

When ready to serve, add one quart of boiling water and season to taste. This will provide sufficient gravy to use for two meals.

GRAPE TAPIOCA BLANC MANGE

Place in a saucepan

One cup of water, Two cups of grape juice, Three-quarters cup of finely granulated tapioca.

Bring to a boil and then cook slowly for thirty minutes and then add

Three-quarters cup of sugar, One-half teaspoon of salt.

Cook five minutes longer. Now rinse custard cups with cold water and pour in the blanc mange. Let cool and then turn on a saucer and pile with the fruit whip made from

White of an egg, One-half glass of jelly.

Beat until it holds its shape.

BEAN SAUSAGE

Open a can of beans and drain well, then mash and put through a sieve into a mixing bowl. Add

Two onions, grated, Two tablespoons of parsley, chopped fine, One-quarter teaspoon of mustard, One-half teaspoon of paprika.

Mix well and then mould into sausages. Roll them in flour and brown in hot fat. Use the liquid drained from the beans and sufficient milk to measure one and one-half cups. Place in a saucepan and add five tablespoons of flour. Stir to dissolve and then bring to a boil and cook for five minutes. Add

Three-quarters teaspoon of salt, One-quarter teaspoon of pepper, Two tablespoons of finely-minced parsley.

VIRGINIA GRIDDLE CAKES

Place one cup of corn meal in a mixing bowl and add

One teaspoon of salt, Three tablespoons of shortening, Three tablespoons of syrup, One cup of boiling water.

Beat to mix and then add

Two cups of cold water, One egg, Two and one-half cups of flour, Two level tablespoons of baking powder.

Beat hard to mix and then bake on a hot griddle.

BUTTERED AND SPICED BEETS

Cook the beets until tender and then drain and cut into slices. Now place in a small saucepan

One tablespoon of butter, Two tablespoons of vinegar, Two tablespoons of hot water, One teaspoon of salt, One teaspoon of paprika, One-eighth teaspoon of mustard, Tiny pinch of cloves.

When boiling hot, pour over the sliced beets.

Use the yolk of egg for making the dressing for the cole slaw and the white of egg and one-half glass of jelly for making the meringue for the grape tapioca blanc mange.

YE OLD-TYME OYSTER PYE

To prepare the crust, place in a mixing bowl

Two cups of sifted flour, One teaspoon of salt, Two teaspoons of baking powder.

Sift to mix and then put one-quarter pound of suet through the food-chopper. Then rub the finely chopped suet through a fine sieve to remove the stringy parts. Now rub the suet into the flour and mix to a dough with one-half cup of cold water. Then chop and fold for two minutes. Turn on a floured pastry board and divide into two pieces. Roll out one-half of the dough until one-quarter inch thick and then turn a large plate over this dough and cut around the edge of the plate. Be sure that the plate is at least two inches larger than the top of the baking or casserole dish.

Now drain the oysters and look over carefully for the bits of shell. Place the oysters in a casserole or baking dish and add the stalk of celery that has been scraped clean and then diced and cooked until tender, also

One grated onion, Three tablespoons of parsley, Three cups of thick cream sauce, One and one-half teaspoons of salt, One teaspoon of white pepper, One-eighth teaspoon of thyme.

Mix thoroughly and then make two or three small gashes in the top of the crust and cover the oysters with it, pressing the crust well against the edges of the dish. Brush the top of crust with water and bake in a moderate oven for thirty-five minutes.

Use equal parts of the oyster liquor and milk for making the cream sauce. Chop the celery leaves as well as the stalk.

Now roll out the balance of the pastry and cut into three-inch squares. Score the tops lightly with a knife or prick with a fork, and place on a baking sheet and bake a delicate light brown. Wrap in a napkin to keep warm. When ready to serve the oyster pie, place two of the squares of pastry on a plate and then lift on the oyster pie, and then place a second piece right over the crust of pie. Pour over this top piece of pastry two tablespoons of the sauce from the oyster pie.

RAISIN CAKE

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 to thoroughly mix and then pour into well-greased and floured loaf-shaped pan. Now spread one-half package of raisins on top and gently press them with the back of the spoon until the dough covers them. Bake in a moderate oven for thirty-five minutes.

TURKEY

A creole method of roasting turkey, chicken, duck or game or broiling fowl, birds or game is given below. Clean and prepare the bird to suit the taste, and when ready to cook, whether broiling, roasting or baking, lard the breast with many strips of salt pork or bacon, or fastened on with toothpicks. Place in a hot oven to sear, then turn the bird, be it large or small, on its breast. Roast, bake or broil for three-quarters of the time on its breast, basting every ten minutes. Dredge occasionally with flour. Do not season at the beginning of cooking, but delay this until the last quarter of the time allotted for cooking the bird, then turn it on its breast to brown.

Finish cooking, basting every ten minutes. This method permits the heat to cook the heaviest part of the bird slowly, so that, by turning on its breast, the bony structure may receive the intense heat.

Birds or fowls that are old should be steamed before roasting. This method will make them tender and juicy.

FILLING AND GRAVY

DRY FILLING

One pint of stale bread crumbs, One large onion, minced fine, One teaspoon of poultry seasoning, One teaspoon of salt, Two tablespoons of bacon fat or good beef drippings.

Rub all together into a crumby mass, then pack into the fowl.

WILD GAME FILLING

Put through the food chopper enough celery tops, with leaves, to make one cupful, also:

One medium-sized onion, One level teaspoon of sweet marjoram, One level teaspoon of sage, Two teaspoonfuls of parsley, minced fine, One-fourth teaspoon of pepper, One cupful of well-dried bread crumbs.

Mix well, then fill into wild duck or goose.

BAKED CHICKEN AND NOODLES

Prepare the chicken for fricasseeing, cook until tender and then lift it. Now cook the noodles in the broth and season. Lift the cooked noodles into a baking or casserole dish. Now brown the chicken quickly on one side in a frying pan, using just sufficient shortening to prevent burning. Lay the chicken on the noodles and then thicken the broth slightly, adding

One tablespoon of minced parsley, One tablespoon of minced onion.

Pour over the chicken and noodles and bake in a hot oven for twenty-five minutes.

APPLE AND RAISIN FILLING FOR DUCK

Chop enough apples fine to measure one pint. Add

One-half cup of seeded raisins, One and one-half cups of bread crumbs.

Season with salt, pepper and sweet marjoram. Mix together with two tablespoonsful of melted butter. Pack into duck.

GIBLET GRAVY

Mince the giblets fine. Brown into two tablespoonfuls of bacon fat, adding two tablespoonfuls of flour. Brown well, then add one quart of water. Cook slowly while the fowl is roasting for one and one-half hours. Rub through a sieve, then return to the fire and bring to a boil. It is then ready to serve.

MINCED GIBLETS ON TOAST

Cook the giblets for one hour in one pint of water. Put through the food chopper, adding

One onion, One hard-boiled egg, One-fourth cup of canned tomatoes.

Season with

One-eighth teaspoon of mustard, salt and pepper to taste.

Serve on toasted strips of bread for luncheon.

TURKEY MEAT BISCUITS

Prepare the dough as for biscuits. Turn out on a pastry board and pat or roll out one-quarter inch thick. Spread one-half of the dough with the prepared turkey meat. Fold over the balance of the dough, press firmly. Cut with a sharp knife into squares and brush the tops of the biscuits with milk. Bake for twenty minutes in a hot oven.

NOTE.—These biscuits may be prepared the night before and placed in a cold place and baked in the morning.



LEFT-OVER TURKEY

UTILIZING THE LEFT-OVER TURKEY

Remove the meat from the carcass, separating the white from the dark meat. Pick the carcass clean and then break the bones and place in a soup kettle and cover with cold water and add

One-half cup of chopped onions, One-half cup of diced carrots, One faggot of soup herbs.

Bring to a boil and cook slowly for two hours. Strain into a bowl and this stock can be used for soups, sauces and gravies.

TURKEY CROQUETTES

One and one-half cups of very thick cream sauce, One cup of fine bread crumbs, One and one-half cups of turkey meat, Three tablespoons of finely minced parsley, Two tablespoons of grated onions, Two teaspoons of salt, One teaspoon of paprika.

Mix thoroughly and then mould into croquettes and dip in beaten egg and then into fine bread crumbs. Fry until golden brown in hot fat.

TURKEY AU GRATIN

Two cups of thick cream sauce, One and one-half cups of turkey meat, One tablespoon of grated onion, Three tablespoons of finely minced parsley, Two hard-boiled eggs, chopped fine, One and one-half teaspoons of salt, One-half teaspoon of pepper.

Mix and then pour in a baking dish. Cover the top with fine bread crumbs and two tablespoonfuls of grated cheese and bake for thirty-five minutes in a moderate oven.

TURKEY, TERRAPIN STYLE

Use the dark meat. Prepare one and one-half cupfuls of cream sauce and then add

One and one-half cups of prepared turkey meat, Two hard-boiled eggs, cut in eighths, Pinch of nutmeg, One teaspoon of salt, One-half teaspoon of white pepper, Juice of one lemon.

Heat slowly to boiling point and then add one-half cupful of brown sauce, made from turkey stock. Add one teaspoonful of grated lemon rind and then serve.

MEAT ROLL

Use level measurements. This is a very nice dish for a luncheon. Place in a bowl

Two cups of sifted flour, One and one-half teaspoons of salt, One-quarter teaspoon of paprika, Four teaspoons of baking powder.

Sift twice and then rub in three tablespoonfuls of shortening and then mix to dough with two-thirds cup of water. Roll out on slightly floured board one-quarter inch thick, and spread with finely minced turkey meat, which has been seasoned with

One tablespoon of grated onion, One green or red pepper, minced fine, One teaspoon of salt, One-half teaspoon of paprika.

Roll for jelly-roll and pinch the edges together well. Place in well-greased baking pan and bake for forty-five minutes in a hot oven. Start basting with one cupful of turkey stock after the roll has been in the oven for ten minutes. Serve by cutting in slices and then cover with cream sauce.

TURKEY POT PIE

Place in a baking dish a layer of parboiled and diced potatoes. Season with finely minced onion and parsley and green or red pepper, chopped fine. Now add a layer of turkey meat. Repeat this until the dish is full and then add a sauce made from

One cup of milk, One cup of turkey stock, Five tablespoons of flour.

Stir until flour is dissolved in the milk and stock and bring to a boil. Season and then pour over the turkey in the baking dish. Cover the top of the dish with lattice strips of pastry. Brush with milk or water and bake forty-five minutes in a hot oven.

SOME SOUPS USING THE TURKEY STOCK

Made by simmering bones and carcass of turkey in sufficient water to cover.

TURKEY SOUP, ITALIAN

Cook three ounces of macaroni in one quart of boiling water for twenty minutes and then drain and blanch under running water. Place in a saucepan and add

Two and one-half pints of turkey stock, Two onions, cut fine, Tiny bit of garlic.

Cook slowly for fifteen minutes and then serve with grated cheese.

MULLIGATAWNEY

Place four cupfuls of turkey stock in a saucepan and add

Three apples, chopped fine. One carrot, One small onion.

Bring to a boil and cook slowly until vegetables are soft and then place three tablespoonfuls of shortening in saucepan and add one-half cupful of flour. Stir until well browned and then add two cupfuls of turkey stock. Cook for ten minutes and add to the soup. Bring to a boil, then strain and season with

One level tablespoon of salt, One and one-half teaspoons of paprika, One-fourth teaspoon of nutmeg, Three pints of turkey stock, One-half cup of finely chopped celery, One carrot diced, Four tablespoons of washed rice.

Bring to a boil and cook for thirty-five minutes very slowly and then season.

CABBAGE PUDDING

Chop one medium-sized head of cabbage fine and parboil until tender. Then drain and place in a bowl and add

Two onions, grated, One cup of left over cold meat, chopped fine.

Season well and then place a layer of the prepared cabbage in a baking dish and then a layer of bread crumbs. Pour two cups of thick cream sauce over all and place a thin layer of bread crumbs on top. Bake in a moderate oven for thirty minutes.



FAMILY THANKSGIVING DINNER FOR SIX PERSONS, FROM A NEW ENGLAND FARM HOUSE

Oyster Soup Home Pickled Onions Chow-chow Chili Sauce Boston Brown Bread Fish Balls Roast Turkey Brown Gravy Oyster Filling Cranberry Sauce Bannocks Baked Potatoes Mashed Turnips Creamed Onions Buttered Parsnips Coleslaw Pepperhash Corn Relish Jams, Jellies and Conserves Mince and Pumpkin Pies Coffee Maple Fudge Preserved Plums

The good old-fashioned oyster soup, made from the famous recipe that has been in the family for so many years, was served from two immense old white china tureens. Grandpa Perkins, sitting at the head of the table, ladled out the soup, and after it was placed and every one was seated, grandpa rapped the table with the big horn handle of the carving knife and every head was bowed in silent prayer while his voice was uplifted in thankful Thanksgiving praise, to which we all responded with a solemn amen.

CHICKEN ROLL

Place in a mixing bowl

Three cups of sifted flour. One teaspoon of salt, Three level tablespoons of baking powder.

Sift to mix, rub in five tablespoons of shortening and mix to dough with one cup of water. Roll on pastry board one-quarter inch thick and spread with the prepared filling. Roll as for jelly-roll, place in well-greased and floured baking pan and bake in a moderate oven for thirty-five minutes. Serve with tomato or creole sauce.