PREPARED FILLING

Mince the giblets fine and pick the meat from the neck and carcass, putting the skin through the food-chopper. Place in a bowl and add

Two onions, grated, One green pepper, minced fine, Four tablespoons of finely-chopped parsley, One-half cup of bacon, cut in dice and nicely browned, One teaspoon of salt, One-half teaspoon of white pepper.

Mix thoroughly and spread as directed upon the dough.

BOSTON BROWN BREAD

Place in a mixing bowl

One-half cup of cornmeal, One-half cup of barley flour, One-half cup of rice flour, One teaspoon of salt, One-half cup of molasses, One level teaspoon of soda, One and one-quarter cups of sour milk.

Beat to mix and then pour into well-greased one-pound empty coffee cans and fill them three-quarters full. Cover and place in a deep saucepan. Fill the saucepan two-thirds full of boiling water. Boil steadily for one and three-quarters hours; then remove the lid from coffee can and place in a warm oven for three-quarters of an hour to dry out.

Next come the fish balls—not the great, round old-fashioned grease-soaked one of commerce, but the daintiest golden brown balls the size of bantam eggs, fried in smoking hot fat and laid on snowy white napkins in piles, with sprigs of parsley stuck between them.

AUNT POLLY RIVES'S ONE-EGG CAKE

One egg, One cup of brown sugar, Five tablespoons of shortening,

Cream well and then add

One and three-quarter cups of flour, Four teaspoons of baking powder, One cup of milk.

Beat to thoroughly mix. Add one cup of seeded raisins; pour in a well-greased and floured loaf-shaped pan and bake forty minutes in moderate oven.

REAL OLD VERMONT OYSTER SOUP

For six people.

Drain one dozen oysters free from the liquid, then strain the liquid into a saucepan. Wash and look carefully over the oysters to remove all bits of shell. Chop the oysters very fine and then return them to the oyster liquid. Add one tablespoon of butter and a tiny pinch of thyme; then heat to the scalding point and add two and one-half cups of scalding hot milk. Let come to a boil, remove from the fire and serve. Scald the milk in a double boiler.

COUSIN HETTY'S FISH BALLS

"Time was," said Cousin Hetty, "when we used to flake out fish, but since brother and old Amos went into the fish business, we generally use the shredded fish."

Recipe for six persons. Open a package of prepared shredded codfish and then turn into a piece of cheese-cloth and plunge four or five times into a large bowl of hot water. Squeeze dry. Cook and then mash sufficient potatoes to measure three cups and then add the prepared fish and

Two tablespoons of grated onion, Four tablespoons of finely-minced parsley, One teaspoon of paprika, One-quarter cup of milk, Two tablespoons of butter.

Beat hard to mix thoroughly and then mould into small balls; roll in flour; dip in beaten egg and milk and then roll in fine crumbs and fry until golden brown in hot fat.

BANNOCKS

For six persons. Place in a saucepan

Two cups of boiling water, One-half teaspoon of salt, Two tablespoons of maple sugar, Four tablespoons of syrup, Three-quarters cup of cornmeal.

Cook until it is a thick cornmeal mush, then let cool. Spread very thin on well-greased baking sheet; brush with melted shortening and bake in a hot oven. In the days of long ago these bannocks were usually baked before the open fire.

The feature of the dinner, three large turkeys, were cooked until golden brown and juicy tender. Nigh about the coming of the first of October, grandma gives strict orders that every morsel of bread crumbs, even though it is just the war bread, be saved. For you know lots of bread crumbs are needed for the fish cakes and then filling of the birds. This stale bread is thoroughly dried out and then put through the food chopper, then sifted. The coarse crumbs are used for filling the turkey.

In the good old days of yesteryear when a large majority of us felt that Thanksgiving would be incomplete without the turkey, it required careful planning to use the left-overs without waste, as the family quickly tired of too much turkey when served for three or four meals.

However, left-over chicken or turkey may be served in the following dishes:

BROWN EMINCE FOWL

Pick the meat from the back, carcass and neck and mince fine the giblets. Place in a saucepan and add to one and one-half cups of the prepared meat

One onion, One green pepper, minced fine, Three-quarters cup of boiling water.

Cook gently for twenty-five minutes, then place in a saucepan two tablespoons of shortening and four tablespoons of flour. Stir to blend thoroughly and then brown until a rich golden brown. Turn in the prepared emince and stir to mix and season with

Salt, White pepper, Tiny pinch of mustard, Tiny pinch of poultry seasoning.

Make a border of mashed potatoes on a warm platter and fill the emince in the centre of the platter and garnish with finely minced parsley.

CHICKEN DUMPLINGS

Remove all the meat from the left-over carcass and break the bones. Place the bones in a stock pot and add

Three pints of cold water, Two onions, One fagot of potherbs, One cup of well-crushed tomatoes.

Bring to a boil and simmer slowly for two and one-half hours. Strain the stock and season with

Salt, White pepper, Three tablespoons of finely-minced parsley.

Now place sufficient meat picked from the carcass through the food chopped to measure, when chopped fine, one cup; place in a bowl and add

One large onion, grated, Four tablespoons of finely-chopped minced parsley, One teaspoon of salt, One-half teaspoon of white pepper, Two cups of sifted flour, Three level teaspoons of baking powder, One tablespoon of shortening, One well-beaten egg, Seven tablespoons of water.

Work to a smooth dough, then drop from the tablespoon into boiling stock. Cover closely and let cook for fifteen minutes. Lift on a slice of toast and then quickly add to the stock

One cup of minced chicken.

Then dissolve

One-half cup of flour, One-half cup of water,

and stir to blend thoroughly. Add to the stock and then bring to a boil; cook for five minutes and pour over the dumplings. Sprinkle with finely minced parsley and send to the table at once.

CHICKEN LOAF

This delightful old southern dish is always welcomed by the family. Put the meat picked from the carcass and neck, with the giblets, through the food chopper, about one and one-half cups. Mince fine one-half cup of bacon and sufficient onions to measure one cup. Brown the bacon and simmer the onions in the bacon fat until tender, taking care not to brown. Now add

Two and one-half cups of cold cooked rice, One cup of very thick cream sauce, One cup of fine bread crumbs, One tablespoon of Worcestershire sauce, One and one-half teaspoons of salt, One teaspoon of white pepper, One well-beaten egg.

Mix thoroughly, then pack into well-greased and floured loaf-shaped pan. Set the pan in a large one containing warm water and bake for one hour in a slow oven. Remove the pan containing the water and let the loaf stay in the moderate oven for fifteen minutes. Serve with parsley, cream or tomato sauce while hot; cut the balance cold and serve with mayonnaise or tartare sauce.

CHRISTMAS DINNER

Clear Tomato Soup Onion Relish Curly Celery Baked Chicken Spicy Filling Brown Gravy Cranberry Jelly Sweet Potato Pone Mashed Turnips Coleslaw Mince Pie Coffee

ONION RELISH

Chop fine sufficient onions to measure one cup and then place two tablespoons of fat in a frying pan. When hot, add the onions, cover closely and simmer slowly until tender. Season with salt and paprika and three tablespoons of vinegar. Cool and serve as a relish.

CURLY CELERY

Scrape and thoroughly cleanse two stalks of celery and remove part of the green top and the bruised outside pieces. Cut each stalk in half from the root to the stem and then split again. Place in cold water and allow to crisp and cool.

GRANDMA PERKINS'S SPICY FILLING

Put the green and rough outside parts of the celery

Four onions, One bunch of potherbs,

through the food chopper and chop fine; then add

Three cups of stale bread crumbs, One and one-half teaspoons of salt, Five tablespoons of shortening, One teaspoon of pepper, Three-quarters cup of chicken stock.

Mix and then fill into the prepared chicken. Sew the opening with a stout darning needle and string. Now rub the chicken thoroughly with shortening and cover with flour. Place in the oven and let brown slightly; then turn the chicken breast down and baste every ten minutes. Turning the chicken with the breast down causes the juices to permeate the white meat and thus make it tender and juicy.

Turn the chicken and allow the breast about twenty minutes for browning before taking from the oven.

BAKED CHICKEN

Select a plump stewing chicken about five pounds and then singe, draw and wash thoroughly. Cover slowly and steam until tender; then fill with a spicy filling and place in a moderate oven to roast for one and three-quarters hours, basting every ten minutes.

In order to be sure that the fowl will be sufficiently tender, remember to steam it ahead of time.

CRANBERRY JELLY

Wash one pint of cranberries; then drain and place in a saucepan. Add three-quarters cup of water. Cover and cook until soft; then rub through a fine sieve. Add two cups of brown sugar and bring to a boil. Cook for ten minutes and then pour into small custard cups to mould.

SWEET POTATO PONE

Wash and then boil one-quarter peck of sweet potatoes. Cool and remove the skins. Place in a bowl and mash, seasoning with

One-half teaspoon of nutmeg, One and one-half teaspoons of salt, One-half teaspoon of pepper, Two tablespoons of butter.

Grease a baking pan well; then dust with flour and spread the prepared sweet potatoes in the pan about one inch thick. Sprinkle the top thickly with nutmeg and place one tablespoon of butter over the top in tiny dots. Bake in a moderate oven for twenty-five minutes. Remove from the oven and let stand for five minutes. Cut into squares and lift with a cake turner to a hot plate.

COLESLAW

Shred the cabbage fine and then chop one green pepper. Place in water to crisp. Make a mayonnaise dressing by placing on a plate

Yolk of one egg, One teaspoon of mustard, One-half teaspoon of paprika, One teaspoon of sugar, One teaspoon of vinegar.

Work to a smooth paste and then add the oil slowly at first and then faster until all the oil is thoroughly incorporated, beating it quite hard. Add the salt to taste. Now add the vinegar to reduce to desired consistency; then drain the cabbage, turn on a cloth and let dry before pouring over the dressing. Use three-quarters cup salad oil.

MINCE PIE

Two cups of flour, One-half teaspoon of salt, One teaspoon of baking powder, Two teaspoons of sugar.

Place in a mixing bowl and then sift. Now rub three-quarters cup of shortening and mix to a dough with about six tablespoons of water. Divide the dough, then roll out and cover a pie plate. Use one and one-half pounds of mincemeat to fill. Cover with a crust and then wash with beaten egg. Bake in a moderate oven for forty-five minutes.

NOTE.—To wash the pie use one-half of beaten egg, using the balance in the chicken filling.

You know there is a great little story told about the pie-loving New Englanders, and as the story goes, there are only two kinds of pie, namely, "'Tis mince and 'tain't mince." So, as Grandma Perkins says, "This is all mince."

HOW TO PREPARE THE MINCE

Twelve medium-sized apples, One-half pound of candied citron, One-half package of seeded raisins, One pound of shelled peanuts, Three-quarters pound of suet, One pound of dried peaches, One lemon.

Put all through the food chopper and then place

One quart of syrup, One pound of brown sugar,

in a preserving kettle and bring to a boil. Cook for ten minutes and then add the prepared fruits and suet that have been put through the food chopper and add

One package of seeded raisins, One tablespoon of cinnamon, One teaspoon of ginger, One teaspoon of cloves, One-half teaspoon of allspice, One-half teaspoon of nutmeg, One-half teaspoon of salt, Three-quarters cup of strong cider vinegar.

Stir to mix thoroughly, then cook for ten minutes. Cool and then fill into fruit jars. Pour one tablespoon of salad oil on top; adjust the rubber and lid and seal. Process in hot water bath for twenty minutes and then cool and store.

This mince will be found to be most delicious, and it will keep until used. Grandma Perkins's grandad was a Hiram Teesdale, of Gloucester, England, and this recipe is over 400 years old. The original recipe was named Christmas Mynce Pye, and on the holidays, a great pye of Gloucester mynce, made by good dame Teesdale, was always sent as a tithe from the county to the good Queene Elizabeth, and in this way royal favor was conferred on this family by the queen, who was delighted with the wonderful concoction.

Black walnuts and hazel nuts were used in the original recipe, but as these nuts are quite expensive, the peanuts will do just as well.

CHRISTMAS GOODIES

In the days of long ago, before the day of heated apartments and water-heated homes, the housewife used the cellar as the cold-storage room. To-day this is impossible. For the householder who has an outside enclosed laundry or summer kitchen, the problem of keeping the holiday delicacies is quite an easy one. But to those of us who dwell in flats and apartments, some other way must be arranged.

Here are two new ideas that are worth trying: First, a window box on the shady side of the house. This box must be lined with asbestos paper on the inside, and then covered with the same paper and an additional covering of oil cloth upon the outside.

By covering the box in this way, the housewife is assured of a smaller storage space of an even temperature. Neither the extreme cold nor heat will affect this box. A thick layer of newspapers may be used as a lining, between the inside covering of the asbestos and the oil cloth covering upon the outside of the box.

Mincemeat must be stored in a cool, dry place to blend and ripen, without the danger of freezing. This is also an ideal time for the mother to plan to have the family help her and at the same time knit the home ties very closely together. The home where the family joins in the evening to make the seasonable delicacies is a very happy one. Let the children have some of their friends in to help them with the preparations.

CHICKEN CUSTARD

Place one pint of chicken stock in a mixing bowl and add

One small onion, grated, One and one-half teaspoons of salt, One-half teaspoon of paprika, Four eggs.

Beat until thoroughly mixed and then fill into well-buttered glass custard cups and set the cups in a baking pan and fill the pan half full of warm water. Place in a slow oven to bake until firm. Remove from the oven and let stand for five minutes to settle, then loosen the edges of the custard from the cups with a knife and turn on a slice of toast and serve with parsley sauce. This is a delicious luncheon dish.

MEATLESS MINCEMEAT

Place in a mixing bowl

Four pounds of apples, chopped fine, One pound of peanuts, chopped fine, One pound of dried apricots, chopped fine, One pound of dried peaches, chopped fine, One pound of suet, chopped fine, Two packages of seeded raisins, One package of currants, One-quarter pound of candied citron, chopped fine, One-quarter pound of candied orange peel, chopped fine, One-quarter pound of candied lemon peel, chopped fine, Two tablespoons of cinnamon, One teaspoon of mace, One teaspoon of ginger, One teaspoon of allspice, One teaspoon of cloves, One teaspoon of salt, One pint jar of grape or other preserves, One quart of molasses, One quart of cider, boiled for fifteen minutes.

Mix thoroughly and then store in the same manner as for ye olde-tyme mincemeat.

YE OLDE-TYME MINCEMEAT

Purchase one pound of shin beef and one-half pound of good soup bones, preferably bones from the chine or rib. Wipe the meat, place it and the bones in a saucepan and add three cups of boiling water. Cook slowly without seasoning until the meat is tender. Cool and then pick the meat from the bones and put all the meat through the food chopper into a large bowl and add

One pound of suet, shredded fine, Five pounds of apples, chopped fine, Grated rind of three lemons, Juice of three lemons, One-half pound of candied orange peel, shredded fine, One-half pound of lemon peel, shredded fine, One-half pound of citron peel, shredded fine, One pound of dried or evaporated peaches, shredded fine, One pound of shelled peanuts, chopped fine, Two packages of seeded raisins, One package of currants, Three level tablespoons of cinnamon, Two level teaspoons of mace, Two level teaspoons of allspice, One level teaspoon of cloves, One level teaspoon of ginger, Two level teaspoons of salt.

Mix thoroughly, then place in a deep saucepan

One quart of syrup, One pound of brown sugar, One and one-half cups of stock from the meat, One quart of cider, One-quarter cup of vinegar.

Bring to a boil and cook for twenty minutes. Pour over the mincemeat and mix thoroughly. Fill into crocks or jars; cover closely and set in a cool place, or fill it into all-glass jars and adjust the rubber and lid. Seal and then place in a hot-water bath. Process for one-half hour, at a temperature of 185 degrees Fahrenheit. Remove and store in a cool place. Mincemeat that has been sterilized will keep until used.

GREEN TOMATO MINCE

Place one quart of thinly sliced green tomatoes in a bowl and sprinkle with four tablespoons of salt. Let stand for four hours, then drain and squeeze dry. Return to the bowl and add

One-half pound of finely chopped suet, Two and one-half pounds of finely chopped apples, One cup of finely chopped dried apricots, One cup of finely chopped seeded raisins, One cup of finely chopped peanuts, One cup of plum preserves, Two cups of molasses, One and one-half cups of boiled cider, One tablespoon of cinnamon, One-half teaspoon of nutmeg, One-half teaspoon of cloves, One-quarter teaspoon of allspice, One-half teaspoon of ginger.

Mix thoroughly and then store in the same manner as for ye olde-time mincemeat.

MINCEMEAT FOR TWO

One-half cup of finely chopped cold cooked meat, Three-quarters cup of finely chopped suet, Six cups of finely chopped apples, One cup of finely chopped candied orange and lemon peel, mixed, One cup of seeded raisins, One cup of currants, One cup of chopped peanuts, One cup of chopped apricots, One and one-half cups of molasses, One cup of cider, Four tablespoons of vinegar, One tablespoon of cinnamon, One teaspoon of nutmeg, One teaspoon of allspice, One-half teaspoon of ginger, One-half teaspoon of salt.

Mix and then store in the same manner as for ye old-tyme mincemeat.

JEWISH OR KOSHER MINCEMEAT

Chop fine sufficient left-over cold cooked beef or lamb free from all fat to measure two cups. Place in a large bowl and add

Two quarts of finely chopped apples, One cup of finely chopped candied orange peel, One cup of finely chopped candied lemon peel, One cup of finely chopped citron, One cup of finely chopped apricots, Two cups each of seedless raisins and currants, One cup of finely chopped shelled almonds, One cup of corn oil, One and one-half tablespoons of cinnamon, One teaspoon of cloves, One teaspoon of nutmeg, One teaspoon of allspice, One-half teaspoon of ginger, One teaspoon of salt.

Now place in a saucepan

One quart of cider. One pound of brown sugar, One cup of molasses.

Stir to dissolve, then bring to a boil and cook for fifteen minutes. Pour over the mincemeat and mix thoroughly. Fill into crocks or jars and store as for ye olde-tyme mincemeat.

When storing mincemeat either in crocks or in jars, cover with salad oil, about one-quarter inch deep, to exclude air. Use a good grade of salad oil. This makes it unnecessary to use liquor for keeping the mincemeat.

The bride housewife who is planning a Thanksgiving dinner for "just us two" frequently finds herself in a dilemma. Turkey is much too large for her and chicken hardly appeals to her for this day. However, below are some suggestive menus for a Thanksgiving dinner for two.

No. 1.

Celery Radishes Oysters on the Half Shell Planked Squab Spiced Grape Jam Baked Sweet Potatoes Creamed Onions Endive Salad Russian Dressing Individual Mince Tarts Coffee Cheese and Crackers Nuts and Raisins

No. 2.

Grilled Oysters Celery Fillets of Flounder, Piedmont Guinea Hen, Marie Cranberry Jelly Candied Sweet Potatoes Cauliflower Coleslaw Pumpkin Tarts Coffee Cheese Nuts and Raisins

No. 3.

Shrimp Cocktail Celery Olives Roast Squab Duckling, Currant Jelly Creamed Mashed Potatoes Peas Lettuce Pimento Dressing Mince Turnover Coffee Cheese and Crackers Nuts and Raisins

HOW TO PREPARE THE MENU

Place the oysters in the ice box, near the ice, until ready to serve. Scrape and clean the celery, cutting the root into a point, then splitting it in half from root end to tip.

Place in cold water and trim, then cleanse the radishes. Split the radishes into four parts, from tip to near the stem end; use a sharp knife for this purpose—this makes eight cuts in the radishes. Place in cold water.

Wash the oyster shells and set aside until needed for serving the oysters.

PLANKED SQUAB

Split the squab down the back, then draw. Wash well in cold water and remove the breast bone. Place in a baking pan, rub with shortening and dust very lightly with the flour. Place in a hot oven to bake for thirty-five minutes. Baste frequently with hot water. Now lift to a hot plank and cover with strips of bacon. Split the sweet potatoes and place on each corner. Brush lightly with butter, dust with cinnamon and brown sugar. Place in a hot oven for twelve minutes.

GUINEA HEN MARIE

Have the butcher split the hen down the back and remove the breast bone. Wash and wipe dry, then rub well with shortening and dust with flour. Lay in a baking pan and place in a hot oven. Baste every ten minutes with boiling water. Cook for forty minutes in a moderate oven and just ten minutes before removing from the oven cover the hen with strips of bacon and

Three onions, minced fine, One green pepper, minced fine,

GRILLED OYSTERS

Carefully look over the oyster and remove all bits of shell. Wash and then roll in mayonnaise, dip in bread crumbs. Return to the deep shell and broil or bake in a hot oven for ten minutes.

PASTRY FOR TWO

Place in a mixing bowl

One cup of flour, One teaspoon of baking powder, One-half teaspoon of salt.

Sift to mix, then rub in three tablespoons of shortening and mix to a dough with three tablespoons of water. Chop the water into the flour, then turn on the pastry board and roll out one-quarter inch thick. Use for tarts and turnovers. Brush with milk or syrup and water and bake in a moderate oven.

CAKE FOR TWO

Place in a mixing bowl

Three-quarters cup of white corn syrup, Yolk of one egg, Four tablespoons of water, One cup of sifted flour, Three level teaspoons of baking powder, One level teaspoon of flavoring.

Beat to mix thoroughly and then add two tablespoons of melted shortening, folding in carefully. When thoroughly mixed, cut and fold the white of egg into the dough. Turn into well-greased and floured pan which has a tube in the centre and bake in a moderate oven for twenty-five minutes.



SUGGESTIVE MENU FOR FAMILY HOME WEDDING 25 PERSONS, 7 O'CLOCK DINNER

Salted Nuts Sweet Pickles Celery Oyster Cocktail Broiled Fresh Salmon Ravigote Sauce Roast Turkey, Brown Gravy Cranberry Jelly Candied Sweet Potatoes Asparagus Salad Pimento Dressing Ice Cream Wedding Cake Coffee

Materials needed for twenty-five persons:

One-half pound of almonds, Two small jars of sweet mixed pickles, Twenty-five stewing oysters, Six pound cut of fresh salmon, One bunch of parsley, Three bunches of watercress, One bunch of leeks, One bunch of thyme, Two fifteen-pound turkeys, One quart of cranberries, Three-pound can of white corn syrup, Three-quarters peck of sweet potatoes, Three large cans of asparagus, Three firm heads of lettuce, One can of pimentos, Two large bottles of catsup, One small bottle of Worcestershire sauce, One glass of horseradish, Six quarts of ice cream, cut five blocks to the quart, Ten or twelve-pound wedding cake, One pound of coffee, One pint of cream, One pound of sugar, One pound of butter, Fifty rolls.

OYSTER COCKTAIL SAUCE

Open the catsup, Worcestershire sauce and horseradish and mix well. Add one-half cup of vinegar and mix again, and use for oyster cocktail, allowing five oysters for each person.

Do not put any filling in the turkey. It will then resemble the grilled turkey of New Orleans.

CRANBERRY JELLY, USING SYRUP

Purchase the white corn syrup and place in a saucepan and add the cranberries. Bring to a boil and cook slowly for twenty minutes, and then turn into a bowl to mould. If you wish to strain out the seeds and skins, rub through a coarse sieve.

If you wish to turn the cranberries from the bowl, rinse the bowl in cold water before pouring the jelly in.

BUFFET SUPPER

No. 1

Salted Nuts Celery Tuna Fish a la King Asparagus Salad Russian Dressing Ice Cream Cake Coffee

No. 2

Olives Pickles Chicken Salad Apple Jelly Rice Croquettes Ice Cream Cake Coffee

No. 3

Olives Radishes Baked Ham Sandwiches Potato and Celery Salad Ice Cream Cake Coffee

FOR MENU NO. 1

Materials required:

Pound of almonds, Six stalks of celery, Eight large cans of tuna fish, One can of pimentos, One-half pound of mushrooms, Six quarts of milk, Three large cans of asparagus, Six quarts of ice cream, cut five blocks to the quart, Eight-pound wedding cake, One pound of coffee, One pound of sugar, One can of milk, Twenty-five rolls, One pound of butter.

TUNA FISH A LA KING

Open cans of fish and turn into a large bowl. Make the sauce as follows. Place in a saucepan

Six quarts of milk, Five level cups of flour.

Stir to blend thoroughly, then bring to a boil and cook slowly for five minutes. Now add

One can of chopped pimentos, The prepared mushrooms, Three level tablespoons of salt, Two level tablespoons of paprika, One teaspoon of pepper.

The tuna fish should be broken in large pieces. Heat slowly and when hot serve on thin slices of toast.

TO PREPARE THE MUSHROOMS

Peel the mushrooms and then cut both caps and stems in small pieces. Parboil for five minutes in boiling water and then drain and use.

A heart shape may be arranged for either the square or round table. Have the shape made by a carpenter, fastening small cleats underneath to prevent its slipping off table top. The cleats must be arranged so they will catch the edge of the table.

SUPPERS FOR EVENING AFFAIR

Toasted Cheese Sandwiches Gingerbread Tea Cheese and Pepper Sandwiches or Bacon and Onion Sandwich Tea

Scotch Rabbit Bread and Butter Tea

Dry Oyster Pan Toast Cocoa Cheese and Omelet Sandwiches Tea

TOASTED CHEESE SANDWICHES

Remove the crust from a loaf of bread, and then cut into slices one inch thick. Toast and then cut American cheese in slices one-fourth inch thick. Place on toast and spread lightly with grated onion. Place in the pan in a hot oven to toast the cheese.

GINGERBREAD

This cake can be made and baked in forty-five minutes. Place in a bowl

One and one-half cups of molasses, One-half cup of shortening, One cup of water, Four cups of sifted flour, Three level tablespoons of baking powder, One and one-half teaspoons of cinnamon, One teaspoon of nutmeg, One teaspoon of ginger, One-half teaspoon of allspice, One-quarter teaspoon of cloves.

Beat just enough to mix and then pour into well-greased and floured pan and bake for forty minutes in a moderate oven. It can be cut and eaten while hot if desired.

CHEESE AND PEPPER SANDWICHES

Place in a bowl

One cup of cottage cheese, One onion, minced fine, Two peppers, chopped fine, One-half cup of mayonnaise, One teaspoon of salt, One teaspoon of paprika.

Beat to mix and then butter the bread and cut in thin slices. Place a layer of cheese mixture and then cover and cut in half.

BACON AND ONION SANDWICHES

Mince fine one and one-half cups of onions. Parboil until tender and then mince four ounces of bacon. Cut in dice. Toss lightly in hot pan and add the onions. Toss until onions are nicely browned and tender. Spread between slices of buttered rye bread.

FILLET OF BEEF A LA RIGA

Round skirt, flank or chuck steaks may be used for this dish. Cut one and one-quarter pounds of thin round steak into four pieces. Now mince very fine

Two ounces of salt pork, Two onions, Four branches of parsley.

Add

One and one-half cups of prepared bread, Two teaspoons of salt, One teaspoon of paprika, One teaspoon of Worcestershire sauce.

Mix thoroughly and then form into a sausage and lay on the prepared steak and roll, tying securely in three places with white string. Roll the steak in flour and then place four tablespoons of shortening in a deep saucepan and add the prepared fillets, and brown well. When the fillets are nicely browned, stir in two tablespoons of flour well and add

Two cups of boiling water, One carrot, cut in quarters, Four small onions.

Cover closely and cook for one hour and then add

Two teaspoons of salt, One-half teaspoon of pepper, Juice of one-half lemon, One cup of peas.

Heat to the boiling point and then cook for ten minutes. Now lay a slice of toast for each fillet on a hot platter and lift the fillet. Remove the strings, then lift the carrot and onions and lay on a platter. Strain over the gravy and then place the peas in a border around the platter, and garnish with thin slices of tomato.

SCOTCH RABBIT

Place one-half pound of grated cheese in a saucepan or chafing dish and add

One onion, grated, Three-quarters cup of well-drained canned tomatoes, One tablespoon of Worcestershire sauce, One well-beaten egg, One teaspoon of salt, One teaspoon of paprika.

Mix and heat until the cheese melts. Serve on the toast.

DRY OYSTER PAN

Allow one-half dozen oysters for each person. Look over the oysters carefully and wash to remove bits of shell. Place well-drained oysters in a saucepan and place on stove. Shake continually until cooked, usually about four or five minutes. Season with salt, pepper and one tablespoon of Worcestershire sauce. Lift on a thick slice of toast and pour one tablespoon of melted butter over the oysters and then divide the liquid in the pan and pour over the toast. Sprinkle with finely chopped parsley and serve.

RICE MUFFINS

Rub one cup of cold boiled rice through a fine sieve into a mixing bowl and add

One egg, One cup of milk, One teaspoon of salt, Four tablespoons of syrup, Three tablespoons of shortening, One and three-quarters cups of flour, Four teaspoons of baking powder.

Beat hard to mix and then pour into well-greased and floured muffin pans, and bake in a hot oven for twenty minutes.

SPANISH BUN

One and one-half cups of sugar, Three-quarters cup of shortening, Yolks of five eggs.

Cream until light lemon color and then add

Three teaspoons of baking powder, Five cups of flour, One cup of milk, One package of small seedless raisins or currants, One-half teaspoon of salt.

Beat just enough to mix and then cut and fold in the stiffly beaten whites of five eggs. Pour into square pan which has been lined with paper and then greased and floured. Bake in a moderate oven for one hour. Ice with water-icing and mark off into slices with a knife while the icing is soft.

VEGETABLES A LA JARDINIERE

Pare and cut in dice

Two carrots, One cup of celery, One cup of sliced onions.

Place in a saucepan, cover with boiling water and cook until tender; then drain, and then mince fine three slices of bacon. Brown bacon and then lift and add the vegetables to the fat left from browning the bacon. Add

One cup of canned peas, One and one-half teaspoons of salt, One teaspoon of paprika, One tablespoon of vinegar.

Cook slowly for fifteen minutes.

BRAISED OX TAILS

The large ox tail joints or the usual ox tail may be used for this. Soak two and one-half pounds of tails in warm water for fifteen minutes and then wash well, and drain and wipe dry. Roll in flour and then brown quickly in hot fat. Now lift to a deep saucepan and add

Three cups of boiling water, Two cups of sliced onions, Two carrots, cut in dice.

Cook slowly for one and one-quarter hours and then season with

Two teaspoons of salt, One teaspoon of pepper, Four tablespoons of finely chopped parsley.

Now to serve cook three-quarters pound of macaroni in boiling water for twenty minutes and then drain and season, and place on a hot platter. Lay on top of the macaroni the cooked ox tails and pour over all the gravy containing the onions and carrots. Garnish with finely chopped parsley and serve.

POTATO PANCAKES

Place in a mixing bowl three slices of bacon, minced fine, and cooked until nicely browned

Three tablespoons of bacon fat, One egg, Three-quarters cup of milk, One and one-half cups of flour, Three-quarters cup of potatoes rubbed through a fine sieve, Four teaspoons of baking powder.

Beat hard to thoroughly mix and then bake on a griddle or fry in hot fat.

BANANAS A LA JAMIQUE

Peel three bananas and then cut in half. Place in a bowl and sprinkle with the juice of one lemon. Let stand for one hour to marinate, and then dip in a batter and fry until golden brown. Lay on a thin slice of sponge cake and spread the cake with pineapple jelly or jam. Pile high with fruit whip and garnish with finely chopped crystallized ginger.

BOSTON BAKED BEANS

Soak one pint of beans in plenty of cold water overnight and in the morning carefully wash and place in a saucepan and cover again with water. Bring to a boil and cook for ten minutes, and then drain and place in a casserole or baking dish, and add

One-half pound of salt pork, cut into two-inch blocks, One cup of stewed tomatoes rubbed through a sieve, Four tablespoons of molasses, One teaspoon of salt, One onion, chopped fine, One-half teaspoon of pepper, One-quarter teaspoon of mustard.

Mix well and then add sufficient water to cover. Bake in a moderate oven for three hours.

WHOLE WHEAT MUFFINS

Place in a mixing bowl

Two cups of buttermilk, One teaspoon of baking soda, One teaspoon of salt, Three tablespoons of sugar, Four tablespoons of shortening, One egg, Three cups of whole-wheat flour, Two teaspoons of baking powder.

Beat hard to mix and then pour into well-greased muffin pans and bake for twenty minutes in a hot oven.

YESTERDAY'S BRAN BREAD

Place in a mixing bowl

Three cups of buttermilk, One and one-half teaspoons of salt, Two teaspoons of baking soda, Three-quarters cup of syrup, One-half cup of shortening.

Beat to thoroughly mix and then add

Four cups of whole-wheat flour, Three cups of bran, One and one-half cups of white flour, Two teaspoons of baking powder.

Beat hard to mix and then pour into two well-greased and floured loaf-shaped pans and spread evenly. Let stand for ten minutes and then bake in a moderate oven for forty minutes. One-half package of seeded raisins or three-quarters cup of finely chopped nuts may be added to one loaf for variety. Use when one day old.

BUTTERMILK CUSTARD

Place in a mixing bowl

Yolk of one egg, Two eggs, One and one-quarter cups of buttermilk, One teaspoon of vanilla extract, One-half cup of sugar, Three tablespoons of flour.

Beat to a smooth batter and then pour in custard cups and set the cups in a pan of warm water, and bake in a slow oven until firm in the centre. Remove, cool and then make a whip with

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

Beat to a stiff meringue and then pile high on each custard. Serve ice cold, dusted with cinnamon.

YANKEE PANCAKES

Place in a mixing bowl

One and one-half cups of buttermilk, Two tablespoons of syrup, One tablespoon of shortening, One teaspoon of baking soda, One teaspoon of salt.

Beat to mix and then add

One cup of whole-wheat flour, One-half cup of cornmeal, One teaspoon of baking powder.

Beat to mix and then bake on a hot gridle.

BUTTERMILK BREAD

Scald two cups of buttermilk and then let cool. Put through a sieve to break up the large curds and then turn into a mixing bowl and add

Four tablespoons of sugar, One tablespoon of salt, Four tablespoons of shortening, One yeast cake dissolved in one-half cup of water.

Beat hard to mix and then add eight cups of flour, and work to a smooth dough; grease the bowl and place the dough in it. Turn the dough over to thoroughly coat with the shortening. Cover and let rise overnight and then early in the morning punch down well and turn over for one hour. Place on a moulding board and divide into loaves. Form into the loaf and then place in well-greased pans and let rise for one hour. Bake in a moderate oven for forty minutes.

It is important that the temperature of the scalded and cooled buttermilk should be about 70 degrees Fahrenheit. When setting the bread overnight, be sure that it is in a place where the average temperature will be 65 degrees Fahrenheit in summer and 70 degrees Fahrenheit in winter, and which is free from drafts.

BUTTERMILK DOUGHNUTS

Place in a mixing bowl

One cup of buttermilk, Two tablespoons of shortening, One egg, One cup of sugar, One teaspoon of baking soda, One teaspoon of nutmeg, One-half teaspoon of ginger.

Beat to mix. Now add

Five cups of sifted flour, Two teaspoons of baking powder,

and work to a smooth dough. Roll out one-half inch thick on well-floured pastry board and cut and fry until golden brown in hot fat.

BUTTERMILK CHEESE PIE

Place one quart of buttermilk in a pan and heat gently to about 110 degrees Fahrenheit. Let cool and then turn into a piece of cheese-cloth and let drain for two hours. Now measure one and one-half cups of whey and place in a saucepan and add six tablespoons of cornstarch. Stir to dissolve and then bring to a boil and cook for five minutes. Now add

One cup of sugar, Yolks of two eggs, Grated rind of one-half lemon, One teaspoon of nutmeg, One-half teaspoon of vanilla.

And the prepared cheese that has been draining in the cheesecloth. Beat very hard with the egg-beater to thoroughly blend. Pour into pans which have been lined with plain pastry and bake for forty-five minutes in a moderate oven.

Dust the top of the pie before placing in the oven with either nutmeg or cinnamon, and one-half cup of seeded raisins or finely chopped nuts may be added for variety, if desired.

Use left-over whites of egg

One for fruit whip; One for dipping croquettes, oysters and the like to be fried in deep fat.



SAUCES

CIDER SAUCE (CHAMPAGNE SAUCE)

Melt three tablespoons of ham fat in the frying pan and add four tablespoons of flour, and cook until nice and brown, then add two cups of cider. Stir until well blended and then bring to a boil. Cook slowly for five minutes and then season with salt and white pepper and a little nutmeg.

MOCK HOLLANDAISE

To one cupful of cream sauce add

Yolk of one egg, Two tablespoons of lemon juice, One teaspoon of salt, One teaspoon of paprika, One teaspoon of grated onion.

BATARDI SAUCE

One cup of thick cream sauce,

Yolk of one egg, One teaspoon of paprika, One teaspoon of salt, One teaspoon of grated onion, Juice of one-half lemon, One-half cup of stewed tomatoes, One tablespoon of finely minced parsley.

Heat slowly, beating thoroughly to blend. Rub through fine sieve and then serve cold.

TOMATO SAUCE

One cup of canned tomatoes rubbed through a sieve, One and one-half cups of cold water, Four onions, minced fine, One carrot, cut fine, One fagot of soup herbs.

Cook slowly for twenty minutes and then add

Three tablespoons of cornstarch, One tablespoon of sugar, Two teaspoons of salt, One teaspoon of pepper, One-quarter teaspoon of mustard dissolved in one-half cup of cold water.

Bring to a boil and then cook for ten minutes. Rub through a fine sieve and use.

BROWN SAUCE

To make a brown sauce, place four tablespoons of fat in a frying pan and add three tablespoons of flour. Stir until brown. Brown until a very dark color and then add one cup of stock or water. Stir until the mixture is perfectly smooth and at the boiling point for three minutes. Season as desired.

AMERICAN SAUCE

To make a sauce American take

One-half cup of thick cream sauce, One-half cup of stewed tomatoes, One tablespoon of grated onion, One teaspoon of salt, One teaspoon of paprika, One tablespoon of grated cheese.

Blend and put through the fine sieve. Serve hot.

CREAM SAUCE

Place one cup of milk in saucepan and add three level tablespoons of flour. Stir with a fork or egg-beater until well mixed and then bring to a boil. Cool for three minutes and then stir constantly. Remove from the fire and use.

BOHEMIAN SAUCE

One cup of thick cream sauce, Juice of one-half lemon, One teaspoon of paprika, One teaspoon of salt, One tablespoon of fresh grated horseradish.

Beat to mix and then serve either hot or cold.

CANADIAN SAUCE

Place in a saucepan

Two grated onions, One green pepper, Two tomatoes, chopped very fine.

Cook slowly until soft, and then cool and add

Six tablespoons of salad oil, Three tablespoons of vinegar, One-quarter teaspoon of mustard, One-half teaspoon of pepper, One teaspoon of salt, One-quarter teaspoon of sugar.

Mix thoroughly and serve cold over the fish.

HORSERADISH SAUCE

Add two tablespoons of grated horseradish and one tablespoon of Worcestershire sauce to either cream sauce or brown sauce.

MEXICAN CHILI SAUCE

Split open and then remove the seeds from one dozen chilis (green peppers). Now scrape the three or four veins to remove seeds that run through the pepper lengthwise. Now drop them into boiling water for fifteen minutes. Remove the skin and chop fine. Place four tablespoons of oil in an iron frying pan and add one-half cup of finely chopped onions. Cook slowly until tender, taking care not to brown. Now add two tablespoons of flour. Blend well and then add the chilis and

Two cups of tomato pulp rubbed through a fine sieve, One cup of boiling water.

Simmer slowly until thick, smooth sauce. Season with salt to taste. Rub hand with salad oil, before preparing the peppers, to prevent burns.

BEVERAGES

To prepare chocolate as a beverage it is necessary to boil or cook it thoroughly. The mere fact of pouring boiling water or milk upon the cocoa will not cook it sufficiently.

HOW TO PREPARE CHOCOLATE

The Mexican epicure long ago discovered that to make chocolate successfully, it is necessary to beat it continually and he thus perfected a chocolate whip which is a wooden beater with a number of wooden rings fastened to it; when this is used to stir the chocolate it churns the mixture to a froth.

The French use a number of switches, bound into a whip. The American housewife uses a flat wire whip for this purpose.

Cocoa.—Place in a saucepan three-fourths cup of water and two level teaspoons of cocoa for each cup of cocoa desired. Bring to a boil and then cook for five minutes. Beat continually, then add one-fourth cup of scalded milk for each cup of cocoa. Bring to a boil again and then serve.

Chocolate.—Use three ounces of chocolate to one quart of water. Cut the chocolate fine and then add water and stir constantly. Bring to a boil and cook for ten minutes. Add one cup of scalded cream and then bring again to boiling point and serve. One tablespoon of whipped cream may be added to each cup just before serving.

HOW TO BREW A CUP OF TEA

From an old tea merchant in London I received my instructions for making a perfect cup of tea. First rinse out the teapot with cold water and then fill it with boiling water, and let stand while you bring the water intended for the tea to a boil. Just before the water boils, turn out the water in the teapot and wipe dry. Then add the tea leaves and pour on the freshly boiled water. Cover the pot with a tea cosy or wrap in a towel and let stand exactly seven minutes. The tea is now ready to drink. This will give you a delicious drink of ambrosia that will delight the heart of true lovers of a good cup of tea.

The use of a cosy for the teapot is to hold the heat in the pot and thus prevent quick cooling. Use one level teaspoon of tea to each one-half pint of water. Measure the water before boiling. The water must be poured on the tea immediately upon reaching the boiling point. After boiling for two minutes or longer the water quickly loses its natural gases.

COFFEE

Many varieties abound in the market. Among the best is the Arabian, with Liberian and Maragogipo closely following. After the coffee is harvested the quality and the value depend on the care in curing and packing. Brazil supplies the United States with about 80 per cent, of all the coffee used. Mexico and Central America together furnish about 17 per cent., thus leaving about 3 per cent. from foreign countries.

Various brands of coffee known by the housewife are:

Mocha, Java, Rio, Santa Bourbon, Santa, Maracaibo, Bogota, Peaberry.

The first named are the most expensive, the last named the cheapest. The word "blend" when used with coffee means a mixing of two or more varieties, producing a coffee of various strengths and of a smooth, mellow flavor.

After the coffee is roasted it should be kept in air-tight cans. Grinding is the next important step, and this must be just right to get the full strength. Coffee coarsely ground is not desirable, as it requires a long time to infuse and is therefore wasteful. A medium fine grind will be found practical for those who use the old-style coffee pot. To filter, using the percolator, the coffee should be quite fine. The water falls continually over the coffee and produces a uniform cup.

How to make good coffee, using the old-fashioned coffeepot: Place one level tablespoon of medium finely ground coffee in the pot for every cup desired; add the water and bring quickly to the boiling point. Stir with a spoon and then add a small pinch of salt and four tablespoons of cold water to settle the grounds. Let it stand in a warm place for five minutes; then serve.

Percolator method: Place three-quarters of a level tablespoon of finely ground coffee in a percolator for each cup desired. Add the water and then place the pot on the fire. Let the coffee filter just four minutes after the first pumping of the water in the glass top shows a coffee color. This will produce an even, uniform cup of stimulating beverage.

COFFEE AU LAIT

French breakfast coffee: Make the coffee by the method desired, making only one-half the usual quantity. Now heat to the boiling point sufficient milk to fill each cup one-half full. When ready to serve, pour the hot milk in the cup and then fill it with coffee.

COFFEE NOIR

This coffee is usually drunk from the demi-tasse. Therefore, it should be of superior strength, usually one and one-quarter tablespoons are allowed of very finely ground coffee for every two cups. It is percolated until the liquid is very strong and is rich black in color; this takes, usually, from eight to ten minutes after the coffee first shows its color in the glass top of the percolator.

EPICUREAN CREOLE COFFEE

Many of the old Spanish and French grandees, who were the forefathers of the Franco-Spanish new world city, New Orleans, brought with them the beautiful china coffee pot of yesteryear. The making of the after-dinner coffee was an art indeed.

The pot was filled with hot water and then set in a pail of boiling water to keep warm while the coffee was milled. Generally it was roasted fresh every day. It was ground into a fine flour, then tied in a piece of thin, fine muslin. The water was drained from the heated pot and the coffee was placed in it. Then fresh boiling water was poured in. The spout and top were closely covered with a napkin and the pot returned to the pail, containing sufficient boiling water to keep the pot hot. It was placed before the fire to brew; this usually took from ten to fifteen minutes. The coffee was ready and its delicious aroma and flavor amply repaid one for the time and trouble taken to make it.

COFFEE A LA CREME

Coffee made in the usual manner and then served with plain and whipped cream.

TURKISH COFFEE

The coffee for this style is ground into a fine flour, and is then covered with cold water, brought to the boiling point, sweetened and served without straining or filtering. Russian coffee is heavy and black and is frequently served with a slice of lemon.

SUMMER DRINKS

A cool drink, with plenty of ice tinkling in the glass, refreshes and invigorates one at the close of a warm day. The housewife may prepare with little trouble many delicious fruit flavors from fresh fruits that can be quickly turned into thirst-quenching beverages, by adding ice and a little carbonated water.

Plain carbonated water may be purchased in either pint or quart bottles; and if a good cork is used to stop the opening of the bottles, after removing the caps, it may be used at intervals, providing it is kept on ice.

PARISIAN TEA

Place two teaspoonfuls of tea in a pitcher and pour over it one cup of boiling water. Cover closely and let stand for one-half hour. Drain and then place in the ice box until needed.

To serve—place four tablespoons of the tea infusion in a tall glass and add

Juice of one-half lemon, One-half cup of crushed ice, Three mint leaves,

and fill with carbonated water.

Use pulverized sugar to sweeten if desired.

CURRANT SLING

Place one box of currants in a saucepan and add three cups of water. Bring to a boil, mashing with potato masher. Cook for fifteen minutes and then strain. Add two cups of sugar and bring to a boil. Cook for five minutes and then cool. Place one-half of the currant syrup in a tall glass and add

One-half cup of crushed ice, One tablespoon of lemon juice, Six mint leaves,

and fill with carbonated water.

PINEAPPLEADE

Pare and grate one pineapple. Place in a saucepan and add

Two cups of sugar, Two cups of water.

Bring to a boil and then simmer slowly for fifteen minutes. Cool and then add

One pint of crushed ice, One cup of carbonated water, Juice of two lemons.

EGG LEMONADE

Place the yolk of an egg in a small bowl and add

Three tablespoons of pulverized sugar, Two tablespoons of lemon juice, One-half cup of ice-cold water.

Beat to mix and then pour into tall thin glasses and add stiffly beaten white of egg, folding in carefully. Add four tablespoons of crushed ice and fill the glass with carbonated water. Orange juice may be used in place of the lemon juice.

MINT CUP

Place three sprigs of mint in a cup and add two tablespoons of sugar and crush. Now add

One drop of essence of peppermint, One drop of essence of cloves, One-half cup of crushed ice,

and fill with carbonated water.

GINGER ALE CUP

Place in a saucepan

Juice of one lemon, Grated rind of one-quarter lemon, One cup of sugar.

Simmer slowly until the sugar melts into the syrup. To use: Place three tablespoons of this prepared syrup in a tall thin glass and add

One-half cup of shaved ice, One sprig of mint, One-half cup of ginger ale,

and fill with carbonated water.

CREAM COFFEE SHAKE

After breakfast drain the left-over coffee into a pitcher and set aside. To serve: Place in a tall glass

Two tablespoons of sugar, Two tablespoons of cream, One-half cup of cold coffee, Four tablespoons of crushed ice.

Stir to mix and then fill with carbonated water and place one tablespoon of marshmallow whip on top.

RASPBERRY PUNCH

Place one box of raspberries in a saucepan and add

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

Bring to a boil and cook slowly until the fruit is soft. Rub through a fine sieve and add one-half cup of maraschino cherries, cut into tiny bits, and the liquid from the bottle of cherries.

To use: Place one-half cup of the prepared raspberry syrup in a tall thin glass and add

One tablespoon of lemon juice, One-half cup of crushed ice.

Fill with carbonated water.

PEACH CUP

Place one quart of peeled and sliced peaches in a saucepan and add

One pound of sugar, One cup of water.

Cook until the fruit is soft and then rub through a fine sieve and add juice of one lemon.

To use: Place one-half cup of the peach mixture in a glass and add

Two tablespoons of cream, One-half cup of crushed ice,

and fill with carbonated water.

A box of straws to use in serving these iced drinks makes them doubly attractive.

HOW TO PREPARE ICE CREAM

Prepare the mixture for freezing early in the morning, while working in the kitchen, and then when it is cool place in the ice box to be thoroughly chilled until needed. Scald and cool the can and then place in the refrigerator. When ready to prepare the cream for freezing, place the ice in a bag and with a wooden mallet pound it fine. Now pour the prepared mixture into the cold can and place the dasher in position. Place the can in the freezer and adjust the turning crank, and give a few turns of the handle to see that everything is working easily. Now use a pint bowl for measuring and pour in three measures of ice, then one of salt. Repeat this until the ice and salt are above the mixture inside the can. It is necessary to be accurate if you wish to obtain good results.

Haphazard measuring only means failure. Turn the freezer until it begins to become difficult to turn, then remove the dasher, using a wooden spoon to scrape and pack. You must work quickly, as it is important not to keep the can open any longer than necessary. Place n cork in the opening in the lid of the can and cover the top of can with a piece of wax paper, then put on the lid.

Now drain off all the water. Repack, using four parts of ice to one part salt. Cover closely and set aside for one and one-half hours to ripen.

If all preparations are made earlier in the day, it will take about one-half hour to put together the mixture and make the cream.

Frozen desserts are divided into two classes, ices and ice creams. The ices include sherbets, water ices, frappes and sorbets. Ice creams include Philadelphia cream, American and French creams, parfaits and mousses. Sherbets contain gelatin or whites of eggs and water-ice mixture. Water ices are fruit juices sweetened and diluted with water. Frappes are partially frozen water ices. Sorbet is a mixture of flavors prepared as for water ices or a frozen punch.

ICE CREAM

Philadelphia ice cream is made from thin sweetened cream. American ice cream is a mixture of thin cream and a custard well flavored, which is then frozen. Frequently junket preparations are used in this cream. French ice cream is a plain, frozen, rich custard. Parfaits are creams made from a thick syrup, egg yolks and whipped cream, packed in a mould and frozen.

Mousses are heavy creams flavored and sweetened and then whipped, packed into a mould and frozen.

It is important to note that the can must not be over two-thirds full. All creams in the making increase in volume and therefore they must have sufficient room for churning. See that all parts of the freezer work freely before starting. If rusty or stiff use a drop or two of salad oil and then turn until it works freely.



RECIPES

1 GAL.—PEACH ICE CREAM

Pare and cut in thin slices one quart of peaches and then add one and one-half cups of sugar and set aside for one hour. Now place in a saucepan

Three pints of milk, One-fourth cup of cornstarch.

Stir to dissolve the starch and then bring to a boil. Cook for ten minutes and then remove and add

Two well-beaten eggs, One pint of milk, One cup of sugar.

Beat hard and then cool. Now crush and rub the peaches through a fine sieve, add to the prepared custard and freeze in the usual manner.

STRAWBERRY ICE CREAM

Wash and stem one pint of berries. Crush, using a potato masher. Cover with one cup of sugar and then let stand for one-half hour. Rub through a sieve into a bowl and place in the ice box until needed. Now place in a saucepan.

One and one-half quarts of milk, One-fourth cup of cornstarch.

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

One egg, Three-quarters cup of sugar, One teaspoon of vanilla.

Beat hard and then let cool. Set in the ice box until needed. When ready to use, beat for three minutes with a Dover egg beater. Add the strawberries slowly and beat again. Pour into the can and freeze. This amount will make two servings for a family of four or five. Peaches, raspberries, etc., may be used to replace the strawberries.

ORANGE ICE CREAM

Three cups of milk. Six tablespoons of cornstarch.

Place in a saucepan and stir until the starch is dissolved and then bring to a boil and cook slowly for five minutes and then remove and cool. When the mixture is cool, add

One cup of strained orange juice, Yolks of two eggs, One cup of sugar, One teaspoon of orange extract, One teaspoon of vanilla extract.

Mix thoroughly and then pour into the freezer and start to freeze; when about to remove the dasher add the stiffly beaten whites of two eggs. Give the freezer a few more turns to thoroughly mix and then remove the dasher. Secure the can so that the salt will not get into the cream. Pack in salt and ice to ripen for one and one-half hours. Use a mixture of one pint of salt to three pints of finely crushed ice for freezing.

VANILLA ICE CREAM

Place three cups of milk in a saucepan and add four tablespoons of cornstarch. Dissolve the starch and bring to a boil. Cook for five minutes and then partially cool and add

One cup of sugar, One teaspoon of vanilla, One cup of cream.

Beat to mix and then chill. Then freeze.

FROZEN STRAWBERRY CUSTARD

A small two-quart freezer will make sufficient for the ordinary family at a very small outlay. It will require about ten pounds of ice and one and one-quarter pounds of salt. Break the ice very fine and use a bowl to measure with. Allow three parts of the ice to one part of salt for the freezing mixture and four parts of ice to one part salt for the packing mixture.

Make a custard by placing three cups of milk in a saucepan and adding one-half cup of cornstarch. Dissolve the starch in the cold milk and then bring to a boil. Cook for five minutes and then remove and add

Two well beaten eggs, One and one-quarter cups of sugar, One teaspoon of vanilla.

Beat to thoroughly mix and then add one pint of crushed strawberries. Freeze and then pack, and allow to ripen for two hours. Do not fill the can that contains the cream mixture more than three-quarters full. This permits the cream to expand.

FROZEN CHERRY CUSTARD

Stone one quart of cherries. Place in a sauce pan and add one cup of sugar. Cook in their own juice and sugar until soft. Now place in a saucepan

Three cups of milk, One-fourth cup of cornstarch.

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

Three-quarters cup of sugar, Two well-beaten eggs, The prepared cherries.

Beat to mix, then chill find freeze.

FROZEN PINEAPPLE CUSTARD

Pare and grate one medium-sized pineapple and then place in a bowl and add one and three-quarters cups of sugar. Now place in a saucepan

Three cups of milk, One-fourth cup of cornstarch.

Stir to dissolve the starch and then brine; to a boil and cook for ten minutes. Now add two well-beaten eggs. Beat to blend well and remove from fire. Add the prepared pineapple. Beat again to thoroughly mix and then freeze in the usual manner, using about three parts ice to one part salt. Pack away to ripen for two hours.

WATER ICE

Soak three tablespoons of gelatin in one cup of cold water for one-half hour, then place in a hot-water bath to melt. Strain and then add one pint of fruit juice, such as strawberries, cherries, currants, grape juice or peaches, or one and one-half cups of orange juice or seven-eighths cup of lemon juice. Now place two cups of sugar in a saucepan and add one quart of water. Bring to a boil and cook for five minutes. Add the gelatine and fruit juice and then cool and freeze.

These stock recipes will enable the housewife to provide variety in the way of delicious, inexpensive desserts with very little trouble. A two quart freezer will require about ten pounds of ice and about one and one-half pounds of salt.

FROZEN MARSHMALLOW PUDDING

Place in a saucepan

Two and one-half cups of milk, four tablespoons of cornstarch.

Stir until dissolved and then bring to a boil and cook slowly for five minutes. Now add

Two well-beaten eggs, One cup of sugar, One cup of marshmallow whip.

Stir until well blended and then cool. Freeze, using a mixture of three parts ice to one part salt. Let stand for one and one-half hours to ripen.

STRAWBERRY PARFAIT

Place a scant one-half glass of an eight-ounce glass of apple jelly in a bowl and add the white of one egg. Beat with a Dover egg beater until the mixture will firmly hold its shape. Place in a bowl directly on the ice. Have one cup of firm strawberries and then wash carefully to remove sand, then hull them. Turn on a cloth to drain. Place on the ice to chill.

To serve, gently fold the berries into the cream and then fill into parfait glasses. Sprinkle with finely shredded cocoanut and serve.

CHOCOLATE PARAFAIT

Place in a mixing bowl

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

Beat until the mixture holds its shape and then fold in one cup of whipped cream and then prepared chocolate. Pour into a mould and pack with ice and salt for two and one-half hours.

To prepare the chocolate: Place one cup of sugar in a saucepan and add five tablespoons of water. Heat slowly to the boiling point, and then boil for one minute, then add two ounces of chocolate, cut in tine pieces. Stir until the chocolate is melted, taking care that the mixture does not boil, then add

One-quarter teaspoon of cinnamon, One teaspoon of vanilla.

Beat to mix. Cool, and add to the prepared cream.



DIET TO REDUCE WEIGHT

Correct eating is essential to health and because of this the proper cooking and serving of food plays an important part, in either the building up or reducing of weight to a desired average.

As a rule, stout people seldom realize that they are eating food that, is entirely unsuited to them; and not only do they love starchy and over-rich foods, but also they frequently consume a liberal portion of sweets.

Now unwise eating seldom produces its effects at once. When noticed, the body is already burdened with heavy layers of fat, that not only cause their bearer to be distressed and uncomfortable, but also cause disease.

Not all of us can eat every food that is put before us, but we can so arrange our menus that we will be able to balance the diet and in this way supply the body with just its required needs.

Eating over-large portions of rich desserts, fatty foods and starchy products causes these foods to turn into a fatty tissue, and then be stored in the body as adipose tissue. So, in order to get good results, the person who wishes to reduce should learn to thoroughly chew all foods. By this I mean chew the food very fine, so that it will be thoroughly mixed with the saliva and then flow without much effort to the stomach.

You know that all starchy foods are changed by the action of the saliva into invert sugars; they then go to the stomach where they are thoroughly diluted with gastric juices and finally passed into the intestines, where the final processes of digestion take place.

This form of starch is stored by the liver and kidneys, and thus passes out to the various tissues to be held in the body as fat.

To reduce this fleshy tissue it is necessary to prevent the storage of more sugars, starches and fats in the body, and to cause that which is already stored there to be gradually consumed to prevent starving.

Many people who go on a diet for reducing flesh in a few days complain of great, weariness, exhaustion and gnawing hunger in the pit of the stomach. A diet that cuts down the supply of food with the intention of reducing is extremely dangerous unless it is supervised by a physician. But persons who wish to make a visible reduction of flesh in a time ranging from five to six weeks can do so, if they will learn the foods that cause and feed these flesh-forming tissues and learn to replace this with non-fat-forming foods.

And summer time is an ideal time to accomplish a reduction of flesh for those who wish to try it.



A SERIES OF MENUS FOR ONE WEEK—BREAKFASTS

(1)

Blackberries, about one-half cup (no sugar or cream) Soft-Boiled or Poached Egg Two Slices of Toast (no butter) Four Leaves of Lettuce Black Coffee

(2)

One-half Cantaloupe Three-inch Piece of Broiled Ham Two Slices of Toast (no butter) Four Leaves of Lettuce Black Coffee or Tea with Lemon

(3)

Juice of one-half Grape Fruit (no sugar) Piece of Broiled Fish Two Slices of Toast (no butter) Black Coffee

(4)

Juice of one Orange Broiled Tomatoes Three Pieces of Bacon Two Slices of Toast (no butter) Black Coffee

(5)

Stewed Huckleberries (no sugar) Hamburg Steak (broiled) Two Slices of Toast (no butter) Black Coffee

(6)

Stewed Peaches (no sugar) Omelet Toasted Whole-Wheat Bread (two slices) Black Coffee

(7)

Baked Prunes (no sugar) Cream Beef, about one-half Cup Two Slices of Toast Black Coffee

WHAT THESE BREAKFASTS ELIMINATE

The sugar and cream from fruit and coffee and the butter from the toast—all of which are fat-forming foods. Toasting bread dexterizes the starch and thus helps the digestion of this starchy product.

Breakfast may be eaten from 7 to 8.30 A.M., and is so balanced that those who board or take their meals in restaurants may easily follow the diet. Now, during the warm weather, it is most important to eat lightly during the noon period, and for this reason a light luncheon will be provided. Those who are employed in sedentary occupations should partake of a milk and egg shake, or chocolate egg and milk; and this will be sufficient until the evening meal, or for luncheon you may have

(1)

Plate of Lettuce Toasted Cheese Sandwich One Small Slice of Bread, Toasted (no butter) Stewed Fruit, one-half Cup Tea or Coffee (clear)

(2)

Water-cress Tomato Salad One Slice of Toast (no butter) Baked Apple Tea or Coffee (clear)

(3)

Radishes Water-cress Salad With Three Slices of Bacon Brown Betty Tea or Coffee

(4)

Clear Tomato Soup Deviled Egg Slice of Toast (no butter) Stewed Peaches Tea or Coffee

(5)

String-Bean Salad Toast (no butter) Cup Custard Tea

(6)

Poached Egg on Slice of Toast Cantaloupe Tea

(7)

Broiled Fish Lettuce Raspberries Tea

Butter and potatoes are eliminated from this meal. Use skim milk, which has had its fat content removed in the cream, but which still contains the full nutritive value of the milk.

(1)

DINNER

Radish Watercress Broiled Steak Spinach String Beans One Slice of Toast (no butter) Stewed Fresh Fruit Coffee

(2)

Olives Radishes Broiled Fish Peas Steamed Squash Lettuce One Slice of Toast (no butter) Sliced Peaches Coffee

(3)

Clam Broth Baked Peppers Cream Sauce Made with Skim Milk Crushed Corn Stewed Cucumbers Lettuce One Slice of Toast (no butter) Watermelon Coffee

(4)

Young Onions Lamb Chops Baked Tomato Lettuce One Slice of Toast (no butter) Cantaloupe Coffee

(5)

Tomato Canape Broiled Chicken Peas Steamed Cabbage Lettuce Stewed Peaches Coffee

(6)

Minced Clams on Toast Egg plant String Beans Lettuce Cup Custard Coffee

(7)

Water-cress Pot Roast of Beef Stewed Tomatoes Lima Beans Cucumber Salad One Slice of Toast (no butter) Stewed Apricots Coffee

This meal eliminates potatoes, butter and the rich heavy desserts. The portions should be about three ounces of lean meat and one-half cup of each vegetable, three leaves of lettuce. Use French dressing on all salads and one-half cup of fruit for dessert.

This amount of food will not only satisfy, but also will, if persisted in, give satisfactory results in a reduction of flesh. This means that you cannot eat candy and other sweets between meals, and if you feel that you must have something sweet, try a piece of chewing gum. If fruits are too sour, try corn syrup for sweetening; about one-half cup to each quart of prepared fruit. Fresh fruits develop their own natural sweetness if they are baked instead of stewed in a saucepan. Just place them in a casserole dish with this amount of syrup or plain water and bake in a moderate oven for thirty-five minutes.

CINNAMON TOAST

Place two ounces of butter in a bowl and cream well. Add

Five tablespoons of sugar, One teaspoon of cinnamon extract or powdered cinnamon.

Cream and then spread on nicely toasted bread.



FRIED OYSTERS

Unless the oyster is attractive in appearance, single dipped and fried an attractive brown, it is a failure as a fried oyster; few housewives seem to be able to turn out a perfect product.

Use large oysters, and look them over carefully for bits of shell. Wash and then roll in highly seasoned corn flour. Let dry off for ten minutes and then dip in prepared egg, and then roll in fine bread crumbs. Stand aside to dry for ten minutes. Fry only three or four at a time in hot fat. Care must be taken to have the fat sufficiently hot. Usually about 370 degrees Fahrenheit will do.

If you do not use a fat thermometer to test the fat, then try it with a piece of bread in the following manner: Place a crust of bread in the fat and begin to count 101, 102, 103, 104, etc., until you reach 110: the bread should then be a deep golden brown. Then proceed to fry the oysters, keeping the fact in mind that more than three or four in at once will reduce the temperature of the fat and thus permit the oyster to soak up the grease.

TO PREPARE THE CORN FLOUR

One cup of corn flour, Two teaspoons of salt, One and one-half teaspoons of paprika.

Sift three times. To prepare the egg dip:

One egg, Six tablespoons of oyster liquid, One tablespoon of Worcestershire sauce, One teaspoon of salt, One teaspoon of paprika, One tablespoon of prated onion.

Beat well to mix and then use. To prepare the bread crumbs, put dried bread through the food chopper, then sift and store until needed.

OYSTERS AU GRATIN, ITALIENNE

Mince two green peppers fine and place in a bowl, and add sufficient celery minced fine to measure one cupful, and

One onion, grated, Two cups of thick cream sauce, Two teaspoons of salt, One teaspoon of paprika, Twenty-five prepared oysters, Two cups of cooked macaroni.

Mix and then pour into an au gratin dish. Cover with fine bread crumbs and then with three tablespoons of grated cheese. Bake for forty minutes in a moderate oven.

OYSTER LOAF

Cut a slice from the top of French rolls and scoop out the crumbs. Brush the inside of the loaf with melted butter and place in the oven and brown. Now place

One cup of thick cream sauce in a saucepan and add One-half cup of finely diced celery parboiled, Two hard-boiled eggs, chopped fine, Two tablespoons of finely minced celery, One tablespoon of grated onion, Twenty-five oysters.

Wash and look carefully over the oysters for bits of shell. Drain and pat dry and then cut in half and add

Two tablespoons of lemon juice, One and one-half teaspoons of salt, Three-quarters teaspoon of white pepper.

Mix and then heat to the boiling point, and fill into four rolls and serve, garnished with parsley.

SPICED OYSTERS

Look over twenty-five oysters and then place them in their own liquid over the fire and bring to a boil. Let scald for two minutes and then drain. Wash in cold water. Strain the oyster liquid back into the saucepan after measuring. To three-quarters cup of oyster liquid add

One-half cup of vinegar, One onion, grated, One green pepper, chopped fine, One bay leaf, One teaspoon of salt, One and one-half teaspoons of paprika, Three cloves, Two allspice, One tablespoon of Worcestershire sauce.

Bring to a boil and let cook for ten minutes. Pour over the oysters into all glass jars and then seal and set in a cool place.

OYSTERS EN BROCHETTE

Cut thinly sliced bacon in pieces the size of an oyster. Wash and look carefully over the oysters for bits of shell, then pat dry on a towel. Now thread a strip of bacon on a meat skewer and then an oyster and so on until the skewer is full, having the bacon first and last on the skewer. Fasten the ends of skewer with a small knob of potato or turnip. Dust the oysters and bacon thoroughly with flour and lay on a baking sheet and bake in hot oven for ten minutes. Serve with chili sauce.

YANKEE OYSTER PIE

Two cups of diced potatoes, parboiled, Three medium-sized onions, diced and parboiled.

Grease a baking dish and then place a layer of onions and potatoes in the bottom and then a layer of oysters. Sprinkle the oyster with one-half cup of finely diced celery. Season each layer of oysters: cover with one and one-half cups of thick cream sauce and then with a crust of plain pastry. Wash the top of pastry with cold water and bake for forty-five minutes in a moderate oven.

DEVILED OYSTERS

Wash. look over and then chop fine twenty-five ovsters. Place in a bowl and then add

One cup of very thick cream sauce, One tablespoon of grated onion, Two tablespoons of finely minced parsley, One teaspoon of salt, One teaspoon of paprika, One-half teaspoon of mustard, One tablespoon Worcestershire sauce, Two hard-boiled eggs chopped fine, One-half cup of fine bread crumbs.

Mix thoroughly and then pour on a platter and set aside to chill. Now scrub clean one dozen deep shells. Fill with the prepared mixture and then brush with beaten egg and cover with fine crumbs. Fry until golden brown in hot fat.

The oyster is one of our most democratic luxuries; it is in very high favor in our most luxurious restaurants, and yet it is held in equal esteem in our most moderate-priced lunch rooms. Oysters are sold both in and out of the shell, fresh and canned, and they may be eaten and cooked in almost every conceivable way.

Among the best known varieties are blue point, Buzzard Bays, Cape Cods, Lynnhavens, Maurice Rivers, Rockaways, saddle rocks, sea tags, Shrewsberrys and coruits and Oak Creeks. Many of these titles have really lost their real significance by trade misuses. Blue points, for example, is often, though incorrectly, applied to all small oysters, irrespective of their source.

The oyster season opens in September and continues on until May. Three sizes are usually recognized by the trade—half shells, the smallest culls, the medium size and the box, which is the largest. True oyster lovers really prefer the large Lynnhavens and others on the deep shell.

The epicure delights in eating raw oysters; and while this satisfies his appetite, it is also understood that the raw oyster virtually is assimilated without taxing the digestion.

Oysters may be found in almost all parts of the civilized world, each locality having its own special species.

It is a universal custom to omit the oyster from the bill of fare during the months of May, June, July and August. We have in their places the salt oyster and the clam.

Oysters may be served on either the deep or flat shell, on a bed of finely crushed ice with a slice of lemon, Worcestershire sauce, catsup, horseradish or tabasco sauce. Nice crisp celery and toasted crackers generally accompany raw oysters. Do not, under any circumstances, cover the oyster with ice. Oysters may be made into cocktails or may be frozen.

TO MAKE A COCKTAIL

One-half cup of catsup, One tablespoon of Worcestershire sauce, One tablespoon of grated onion, Two drops of tabasco sauce, Juice of one-half lemon.

Mix well and use for four oyster cocktails, allowing five small oysters per person.

FRAPPE OYSTERS

Place oysters in freezer and freeze until soft mush, and then serve in cocktail or sherbet glasses with garnish of lemon and finely minced parsley.

Oysters may also be prepared in many ways—stews, pans, broiled, baked, fried and roasted are among the popular ways of preparing them.

DRY OYSTER PAN

Wash and look over one dozen large oysters to free from bits of shell. Lay on a cloth to drain. Now place two tablespoons of butter in a clean saucepan and add the oysters and

One-half teaspoon of celery salt, One-half teaspoon of paprika.

Bring to a boil, cook for three minules and then turn in a hot dish and serve at once.

To prepare a wet pan add one-half cupful ol strained oyster juice to the dry pan.

PAN A LA CROUTON

Prepare a dry pan and then dish on a slice of nicely browned and buttered toast.

PAN A LA SUISSE

Dip soda crackers in hot water and then place in a hot oven to toast. Prepare a dry pan, adding

One tablespoon of grated onion, One tablespoon of finely minced parsley, Three tablespoons of finely minced celery.

Cook slowly for eight minutes and then dish on the prepared crackers and garnish with a slice of lemon.

BROILED OYSTERS

Have the oysters opened in the deep shell and then remove the oysters and wash and carefully look over for bits of shell. Roll in highly seasoned mayonnaise and then in fine bread crumbs, and return to the shell. Sprinkle with bits of finely chopped bacon and broil or bake in a hot broiler or oven for eight minutes. Serve in shell with a garnish of lemon.

BROILED OYSTERS, VIRGINIA

Heat the griddle very hot and then pat the oysters dry, place on griddle and let brown slightly; turn on the other side. Lift when slightly brown, on to a piece of toast. Baste with a tablespoon of melted butter and garnish with finely chopped parsley and a slice of lemon.

BROILED OYSTERS A LA MARYLAND

Place the oysters in a hot frying pan and brown on both sides lightly. Lift to a piece of toast and cover with cream sauce and garnish with finely minced parsley and a slice of bacon.

OYSTER FARCI

Eighteen small oysters, One hard-boiled egg, One sweetbread, parboiled, Six mushrooms, pared and parboiled.

Chop fine and place in a bowl, and add

One cup of thick cream sauce, One tablespoon of finely minced parsley, One tablespoon of grated onion, Four tablespoons of finely minced celery, Two level teaspoons of salt, One level teaspoon of paprika, One-half level teaspoon of mustard, Three-quarters cup of fine bread crumbs, Three tablespoons of melted butter.

Mix thoroughly and then fill into well-cleaned deep oyster shells, fill slightly about the edge of the shell. Brush with beaten egg and then with fine crumbs. Fry until golden brown in hot fat or bake in a hot oven for twenty minutes.

OYSTER FRITTERS

Chop twenty-five small oysters fine and then measure the liquid, and add sufficient milk to make one and one-quarter cups. Place in a bowl and add

Two cups of flour, Two teaspoons of baking powder, One and one-half teaspoons of salt, One teaspoon of paprika, Three tablespoons of finely minced parsley, One tablespoon of grated onion, The prepared oysters, One well-beaten egg.

Beat to mix; then fry like fritters in hot fat. For oyster pancakes, use the oyster-fritter mixture and bake like griddle cakes on a hot griddle.

OYSTER OMELET

Place yolks of three eggs in a bowl and add four tablespoons of cream sauce. Drain and pat dry one dozen oysters. Chop fine and add to yolks of eggs with

One teaspoon of salt, One-half teaspoon of white pepper, Two tablespoons of bread crumbs.

Mix and fold in the stiffly beaten whites of three eggs. Pour into an omelet pan containing three tablespoons of bacon fat and cook until firm; turn and fold and roll, and then garnish with bacon.

OYSTER TIMBALE

Pare the timbale shells after the recipes given with the irons. Have the shells hot and then fill with oysters a la Newburg.

OYSTERS A LA NEWBURG

One and one-half cups of thick cream sauce, Yolks of two eggs, Juice of one lemon, One and one-half teaspoons of salt, One teaspoon of paprika.

Now drain and pat dry twenty-five oysters. Add to sauce and heat slowly until boiling point is reached. Cook for five minutes and then fill into shells and serve at once.

STEAMED OYSTERS

Scrub the oysters in the shell and place in a colander over a pot of boiling water. Cover closely until the shell opened and the oyster starts to curl. Remove from the steamer and lift off the flat shell, serving in the deep shell with lightly seasoned melted butter, celery and slice of lemon.

SWEET POTATOES

Sweet potatoes are the roots or tubes of a vine-like plant; it is a native of tropical climate, but it is grown in states as far north as New York. The delicious yams of the southern states and the West Indies are made into many attractive foods. The food value of the sweet potato is closely allied to that of the white potato, but it contains from 4 to 10 per cent. sugar, where the ordinary white potato has no sugar. And, then, too, this common vegetable will provide a variety of delectable dishes.

SWEET POTATO CROQUETTES

Wash and cook the potatoes until tender. Use six large sweet potatoes. Drain, cool and peel. Mash fine and then place in a bowl and add

One tablespoon of butter, Two tablespoons of finely minced parsley, One teaspoon of salt, One-half teaspoon of pepper.

Mould into croquettes and then dip in beaten egg and then in fine crumbs and fry golden brown in hot fat. Serve with cheese sauce.

SWEET POTATO NESTS

Cook sweet potatoes and peel and mash and then form into nests. Place the nests on a well-greased baking dish and fill with creamed dried beef. Place in the oven for ten minutes and heat. Sprinkle with grated cheese.

Sweet potatoes may be used for a border for stews, for goulashes, etc. Try this method of baking the potato: Wash well, scrubbing with a vegetable brush. Dry and then grease thoroughly and place in oven to bake. This method prevents a thick coarse skin from forming with the pulp attached to it.

FRENCH FRIED SWEET POTATOES

Pare and cut the potatoes as for French frying and then cook in hot fat until golden brown.

BROILED SWEET POTATOES

Pare cold, boiled potatoes and then cut in thin slices. Dip in bacon fat and broil in a broiler until golden brown.

SWEET POTATO COOKIES

One cup of brown sugar, Four tablespoons of shortening.

Cream well and then add

One cup of mashed sweet potatoes, One and one-half cups of flour, One teaspoon of baking powder, One-half teaspoon of nutmeg, Three-quarters cup of raisins, One egg.

Work to a smooth dough and then roll out on floured pastry board and cut one-quarter inch thick and then bake for eight minutes in a hot oven.

WEST INDIES SWEET POTATO PUDDING

One cup of brown sugar, Three tablespoons of shortening.

Cream well and then add

Two cups of sweet potatoes that have been rubbed through a fine sieve, One and one-quarter cups of milk, One well-beaten egg, One-quarter teaspoon of salt, One-half teaspoon of cinnamon.

Beat to thoroughly mix and then pour in a baking dish and bake in a moderate oven for thirty-five minutes.

SWEET POTATO BISCUIT

Two cups of mashed sweet potatoes, One cup of milk, Four tablespoons of shortening, One egg, Four tablespoons of sugar.

Beat to mix and then sift together

One quart of flour, Three tablespoons of baking powder, One and one-half teaspoons of salt.

Add to the potato mixture and work to a smooth dough. Roll on a slightly floured pastry board and cut with knife into square. Place on a baking sheet and wash well with milk, then bake in hot oven for fifteen minutes.

SWEET POTATO PUDDING, KENTUCKY STYLE

Pare four large sweet potatoes and then cut in thin paper-like slices. Now grease a baking dish well and place a layer of prepared sweet potatoes, and then dust lightly with cinnamon and cover with four tablespoonfuls of brown sugar. Repeat until the dish is full and then place.

One and one-half cups of milk in a bowl

And add

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

Beat well to mix and then add

Two teaspoons of vanilla.

Pour over the potatoes and bake for fifty minutes in a slow oven. Add to white of egg, which has been left over for this purpose, and add one-half glass of currant jelly. Beat until the mixture will hold its shape and then pile high on the cold pudding and serve.

SWEET POTATO PINEAPPLE

Wash and cook until tender six large sweet potatoes and then pare and mash well and then add

One tablespoon of butter, One teaspoon of salt, One-half teaspoon of pepper.

Pile on a baking dish and mould to shape of a pineapple. Make the pineapples eyes with the handle of a spoon and then brush with beaten egg and sprinkle with fine bread crumbs and then with two tablespoons of grated cheese. Bake in a hot oven for twenty minutes.

SWEET POTATO CAKES, GEORGIA STYLE

Cook and then peel and mash sufficient sweet potatoes to measure two cupfuls. Place in a bowl and then add

Two tablespoons of butter, Two tablespoons of finely minced parsley, Two tablespoons of finely minced red pepper, Six strips of bacon, minced fine and nicely browned.

Mould into flat cakes and roll in flour and brown in the hot bacon fat.

CANDIED SWEET POTATOES

Wash and cook the potatoes in their skins until tender and then drain and peel. Now place in a frying pan

Three-quarters cup of syrup, Piece of butter size of a walnut, One-half teaspoon of cinnamon, One-quarter teaspoon of nutmeg.

Bring to a boil and then add the potatoes and then let them marinate in the syrup, turning frequently for twenty minutes. Keep the pan where the potatoes will cook slowly, adding four tablespoons of boiling water.

POTATO SOUFFLE

Rub two cups of mashed potatoes through a fine sieve to remove the lumps. Place in a bowl and add

Yolks of two eggs, One teaspoon of salt, One-half teaspoon of paprika, One-half teaspoon of grated onion, One-half cup of milk.

Beat to mix and then cut and fold in the stiffly beaten whites of two eggs. Place in a well-greased pan and bake in a moderate oven for twenty minutes.

POTATO CROQUETTES

Mince fine sufficient bacon to measure four tablespoons after chopping. Place in a frying pan and add two grated onions; brown gently and then add

Two cups of mashed potatoes, One teaspoon of salt, One-half teaspoon of pepper.

Mix thoroughly and then mold into croquettes. Roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.



WHITE POTATOES

POTATOES AU GRATIN

Cut cold boiled potatoes into dice and then season with salt and pepper and place a layer in a baking dish. Sprinkle with fine crumbs and one tablespoon of finely minced onion, two tablespoons of finely minced parsley. Place in a second layer and season, then pour over the last layer two cups of cream sauce. Sprinkle with fine crumbs and a little grated cheese and bake in a moderate oven twenty-five minutes.

POTATO CUSTARDS

Rub one cup of mashed potatoes through a fine sieve into a bowl and add

One cup of milk, Two well-beaten eggs, One teaspoon of salt, Pinch of mace.

Mix thoroughly and then turn into a baking dish and bake in a moderate oven until firm, usually about twenty minutes.

POTATO CUP FOR SALAD

Boil medium-sized potatoes in their jackets. Cool and then peel. With a teaspoon scoop out a well in the centre, leaving a thin wall of potato. Now trim neatly into shape. Place in a bowl and marinate in French dressing, turning frequently so that each position may be seasoned. Now prepare a filling as follows:

One cold boiled beet, cut into tiny dice, One-half cup of cooked peas, One onion, grated, Three tablespoons of finely minced parsley, One-half cup of cold boiled potatoes, cut into tiny dice.

Toss the vegetables gently to mix. Season with salt and pepper and reduce four tablespoons of mayonnaise with two tablespoons of vinegar. Fill into the potato cups and place in a nest of crisp lettuce leaves. Garnish with mayonnaise and serve ice cold.

NEW METHOD OF MAKING FRENCH FRIED POTATOES

Cut large cold boiled potatoes into cubes as for French fried potatoes and dust lightly with flour and brown quickly in hot fat. This method prevents the potato from being soggy in the centre.