POTATO CRUST FOR MEAT PIES

Mash boiled potatoes and then rub through a sieve to remove the lumps. Now add to

One quart of prepared potatoes, Three tablespoons of shortening, Two teaspoons of salt, One teaspoon of paprika, Two teaspoons of baking powder, One teaspoon of grated onion, One well-beaten egg, Six tablespoons of milk.

Beat thoroughly to mix and then spread in a layer about one inch thick on meat pies. Brush the top with milk and bake in a moderate oven for thirty-five minutes.

POTATO DUMPLINGS

Grate four large cold boiled potatoes into a mixing bowl and add

One and one-half cups of flour, One and one-half teaspoons of salt, One teaspoon of pepper, One small onion, grated, Three tablespoons of finely minced parsley, One egg, Three tablespoons of water.

Mix to a smooth dough and then form into balls the size of an egg. Drop into boiling water and cook for fifteen minutes. Lift and drain well and serve with either brown stew or cheese sauce.

BAKED POTATOES

Select large, well-shaped potatoes, and wax and grease thoroughly with shortening and place in the oven or broiler to bake. When done, cut a slice from the top and scoop out the contents of the baked potatoes into a bowl. Mash the potatoes and add a little milk, salt and pepper to taste and one tablespoon of butter to each potato. Beat until they are very light and fluffy and then fill back into the potatoes, piling up high. Place a strip of bacon on top of the prepared potatoes and place in a hot oven to brown the bacon. Dust with paprika and serve.

POTATO SALAD

Six boiled potatoes, diced, Three onions, chopped fine, Two green peppers, chopped fine.

Place in bowl and mix; then add

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

Serve.

JELLIED POTATO SALAD

Prepare one quart of thinly sliced cold boiled potatoes and then add

Two cups of lettuce, shredded very fine, Three medium-sized onions, chopped fine, Two green peppers, chopped fine, Five tablespoons of finely chopped parsley, Two teaspoons of salt, One-half teaspoon of white pepper.

Cover with

Three-quarters cup of mayonnaise dressing, One-quarter cup of vinegar.

Toss gently to mix. Now chill a baking pan by placing on ice. Make two quarts of lemon gelatine. Pour some gelatine in the pan and turn it so as to make one-half-inch coating of gelatine all over the pan. Now spread on the potato salad in an even layer. Pour over the salad a little gelatin every few minutes to fill the crevices and cover the top. Set aside to mould and then when ready to serve, dip the pan in warm water for a few minutes and then unmould on a pastry board. Cut into squares and place in a nest of crisp lettuce leaves and garnish with a teaspoon of mayonnaise dressing.

GUTNEY RUN POTATO CAKE

Mince fine sufficient salt pork to measure one-half cup. Place in a frying pan and add three-quarters cup of chopped green onions. Cook slowly until tender, and then add one quart of mashed potatoes, well seasoned. Mix well and then turn into a bowl. Cool, and then form into cakes and roll in flour, and brown in hot pork fat. Serve with well-seasoned cream gravy.

HASHED-BROWN POTATOES

Peel cold boiled potatoes and then cut in one-quarter-inch dice. Dust well with flour and then place four tablespoons of shortening in a frying pan and when smoking hot add the potatoes. Toss gently until nicely browned and add the seasoning.



CORN

Nowhere do they cook corn as tender as it is usually prepared in the corn belt. Select full, well-shaped ears of corn and remove the husk, leaving just the last layer. Now fold back this layer of husk and remove all the silk from the corn, using a stiff vegetable brush for this purpose. Refold the husk about the corn and cook it.

How to cook the corn: Have a large kettle containing plenty of boiling water. Add one teaspoon of sugar, add corn and boil twelve minutes for small ears and fifteen to eighteen minutes for large ears; cover pot closely.

TO DRY CORN—LANCASTER COUNTY RECIPE

Select firm, full ears of corn and husk. Remove the silk with a cloth and then plunge the ears of corn into boiling water and cook for five minutes. Remove and dip in cold water and then cut from the cob with a sharp knife. Spread on shallow trays and dry in a commercial or homemade drier.

This corn may be dried in the oven at a temperature of about 110 degrees Fahrenheit. Leave the oven door open so that the moisture may quickly evaporate.

The Lancaster county farmers dry this corn in the sun and cover the trays with mosquito netting; they are brought in at night to protect them from the dampness and dew, which would start a mould on the corn while it is drying.

CORN FRITTERS FOR TWO PEOPLE

Score and scrape the corn from two medium-sized ears, and then place in a bowl and add

One well-beaten egg, Two tablespoons of finely minced parsley, Three-quarters cup of flour, One teaspoon of baking powder, One half teaspoon of salt, One-quarter teaspoon of pepper.

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

SALTED CORN

Remove the husk from the corn, leaving just a single layer against the corn: fold back this single layer of husk and remove all the silk, wiping with a dry cloth. Place two inches of salt in the bottom of a deep crock and stand the ears so that each one will be entirely alone and encased in salt. Stand the tip end down, pack closely with salt and place two-inch layer on top Cover and place in a cool place. It is most important that the ears do not touch.



TOMATOES

TOMATO EGG CUSTARD

Prepare four tomatoes by cutting slice from top and scooping out the centre with spoon; break into a small bowl two eggs, adding

Two tablespoons of milk, One teaspoon of grated onion, One teaspoon of finely minced parsley, One teaspoon of salt, One-half teaspoon of paprika.

Beat to mix and then pour into the prepared tomatoes. Sprinkle each tomato with fine bread crumbs and bake in a moderate oven for thirty minutes.

TOMATOES AND EGGS, PARDUE

Place in a saucepan

One and one-half cups of stewing tomatoes, One grated onion, One tablespoon of finely minced parsley, One teaspoon of salt, One-half teaspoon of paprika, Three level tablespoons of cornstarch.

Dissolve the starch, salt and paprika in the cold tomatoes and bring to a boil. Cook for ten minutes and then fill into custard cups. Now break into each cup one egg and sprinkle with fine crumbs. Place a tiny bit of butter in the centre of the cup. Bake in a moderate oven for eighteen minutes.

TOMATO OMELET

Dip two tomatoes in boiling water to loosen the skin. Peel and then cut in slices. Place two tablespoons of shortening in a pan and fry the sliced tomatoes, turning frequently. Prepare an omelet and cook, using another pan. When the omelet is dry and ready to fold over pour the prepared tomatoes over it. Season, fold and then roll and serve.

BAKED TOMATOES

Cut a slice from the top of the tomato and with a spoon remove the centres. Chop the centres fine and then place in a bowl and add

One onion, grated, Two tablespoons of finely chopped parsley, One well-beaten egg, One teaspoon of salt, One teaspoon of paprika, Three-quarters cup of fine bread crumbs, Three tablespoons of melted shortening.

Grease the tomatoes to prevent bursting and then fill, forming into a point at the top. Place in a greased baking pan and add one-half cup of hot water. Bake for forty minutes.

TOMATO FRITTERS

Cook a sufficient amount of tomatoes to measure two cups, adding

One onion, grated, Two teaspoons of salt, One teaspoon of pepper, Pinch of cloves, One-half cup of cornstarch, dissolved in, One-half cup of cold water.

Cook until thick and then pour into a shallow pan and set in a cool place to mould for four hours. Cut into oblongs and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.

TOMATOES AU GRATIN

Slice six medium-sized tomatoes in thin slices. Place a one-half inch layer of bread crumbs in a small baking dish, then a layer of tomatoes, then the bread crumbs and again the tomatoes. Repeat this until the dish is full. Pour over it one cup of thick cream sauce and sprinkle with fine crumbs. Bake in a moderate oven for twenty-five minutes.

ROAST TOMATOES

When preparing the roast for dinner wipe four tomatoes and then place them in the pan and roast with the meat, basting frequently.

TOMATOES AND STRING BEANS

There are many vegetables that may be combined with tomatoes for the sake of variety. Place two cups of cooked string beans in a saucepan and add

One and one-half cups of stewed tomatoes, One onion, grated, One teaspoon of sugar, One and one-half teaspoons of salt, One tablespoon of cornstarch.

Dissolve the seasoning and starch in the cold tomatoes before adding to the beans. Lima beans, cauliflower and corn may be used to replace the string beans.

BAKED EGG-PLANT AND TOMATOES

Pare the egg-plant and then cut into slices. Sprinkle lightly with salt and then cover and set aside for two hours. Wash and then drain well and cut into dice. Place in a baking dish and add

Two green peppers, chopped fine, One onion, chopped fine, Two teaspoons of salt, One teaspoon of paprika, Two cups of prepared tomatoes.

Sprinkle the top with fine crumbs and grated cheese. Bake in a moderate oven for twenty-five minutes. To prepare the tomatoes rub two cups of cold stewed tomatoes through a fine sieve and add six tablespoons of cornstarch. Dissolve and then bring to a boil and cook slowly for five minutes.

GREEN TOMATOES MINCE FOR PIES

Cut one-quarter peck green tomatoes in small pieces and then sprinkle with three tablespoons of salt. Place in a square of cheese-cloth and then tie up and hang where it can drain all night. In the morning place a one and one-half pound can of corn syrup in a saucepan and add

One-half pound of brown sugar, One tablespoon of cinnamon, One teaspoon of nutmeg, One-half teaspoon of allspice, One-half teaspoon of ginger, Two packages of raisins, One-half cup of salad oil.

Bring the mixture to a boil and then cook slowly for one-half hour. Fill into jars and then process in a hot-water bath for twenty minutes. Seal and test for leaks. Store in a cool, dry place. This makes a delicious pie filling.

TOMATO DUMPLINGS

Place in a mixing bowl

Two cups of flour, One teaspoon of salt, One-quarter teaspoon of pepper, Four teaspoons of baking powder.

Sift to mix and then rub in four tablespoons of shortening and use two-thirds of a cup of water to make a dough. Divide into five parts and then roll each piece into squares. Place in the centre of each one a peeled tomato, cut in slices, and season with a little grated onion, parsley, salt and pepper. Fold the dough over. Place in a baking sheet and brush the tops with beaten eggs. Bake in a hot oven for thirty minutes. Serve with cheese sauce.

STUFFED TOMATOES WITH CHICKEN SALAD

Prepare the chicken sandwich filling. Select firm, medium-sized tomatoes and then cut a slice from the top, and with a spoon scoop out the centres of the tomatoes. Fill with the salad sandwich mixtures and then roll in wax paper.

TOMATO TOAST

Cook a sufficient amount of tomatoes to measure one and one-half cups. Now add

One medium-sized onion, cut in thin slices, One green pepper, chopped very fine.

Cook slowly until the onion is soft and then rub through a fine sieve and add two tablespoons of cornstarch dissolved in three tablespoons of water. Bring to a boil and then season. Now pour over thick slices of bread toasted brown and sprinkle with grated cheese.

BAKED TOMATOES (COLD)

Select firm tomatoes. Cut a slice from the top and then with a spoon carefully scoop out the centres. Rub the outside of the tomatoes with plenty of shortening. Place in a baking dish and pour into the dish holding the tomatoes one-half cup of water. This will prevent the skin from bursting. Now place in a bowl

Four eggs, Three-quarters cup of milk, Two tablespoons of finely minced parsley, One tablespoon of grated onion, One teaspoon of salt, One-half teaspoon of paprika.

Beat to mix and then pour into the tomatoes. Bake in a moderate oven until the custard is firm in the centre. Cool and then set on ice to chill. Serve with Russian dressing.

APPLE BUTTER WITHOUT CIDER

Pare one-half basket of apples. Place the parings in a preserving kettle and cover with cold water. Cook until soft and then strain the liquid. Measure and place six quarts of this juice in a preserving kettle and add the apples, sliced very thin. Cook and then add

One and one-half level tablespoons of cinnamon, One teaspoon of nutmeg, One teaspoon of allspice, One-half teaspoon of cloves, One-quarter teaspoon of ginger, One-half cup of cider vinegar, One and one-half pounds of brown sugar, or two and one-half pounds of syrup.

Stir to blend thoroughly. Cook slowly until very thick. Place an asbestos mat under the preserving kettle.

To conserve the apple butter for future use: Fill into sterilized jars and adjust the rubber and lid. Seal securely and place in hot water bath for twenty minutes, to sterilize. Remove and cool and dip the top of jars in melted parawax. This apple butter will keep until used.

LANCASTER APPLE BUTTER

Place in the preserving kettle

One and one-half gallons of cider.

Pare and core and cut in thin slices one-half basket of apples. Boil the cider one-half hour, add apples and cook until mixture is very thick and a dark brown in color, adding

Two level tablespoons of cinnamon, One teaspoon of cloves, One-half teaspoon of allspice, One pound of brown sugar or one and one-half pounds of syrup.

This must be stirred frequently with a large wooden spoon to prevent scorching. Place an asbestos mat under the kettle and cook slowly. Hard, rapid boiling spoils the flavor of this butter.

The farmer's wife usually makes her apple butter in a large kettle hung on a tripod in the yard and after the mixture is at the boiling point, she adds just a stick of wood at a time to the fire and constantly stirs the mixture.

PICKLED RED CABBAGE

Select a firm head of cabbage, cut in half and shred fine a sufficient amount of it to measure about two cups. Place the cabbage in a bowl and add

Two onions, chopped fine, One green pepper, chopped fine,

Now place in a saucepan

One tablespoon of bacon fat, One-half cup of vinegar, One teaspoon of salt, One teaspoon of white pepper, One-quarter teaspoon of mustard.

Heat to the boiling point, then pour over the cabbage, chill and then serve.

BRAISED RED CABBAGE

Chop fine the balance of the head of red cabbage; place in a saucepan and cover with boiling water. Cook for five minutes and then turn into a colander and let the cold water run on it. Let drain well and then place four tablespoons of bacon fat in a frying pan and add three onions, minced fine and the prepared cabbage. Cover closely and let smother for twenty minutes over a slow fire. Turn frequently and just before serving season with

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

CRANBERRY ROLL

Place in a mixing bowl

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

Sift to mix and then rub in four tablespoons of shortening and mix to a dough with the following mixture: Place in a cup

Three tablespoons of syrup, Three tablespoons of water.

Blend well and then roll the dough out one-half inch thick on a floured pastry board and cover with the cooked cranberries. Sprinkle with brown sugar. Roll as for jelly roll, tucking the ends in well. Place in well-greased baking pan and brush the top with milk. Bake forty-five minutes in a moderate oven. Serve with vanilla sauce.

TO BARBECUE FISH

Use the large size fish: black striped bass, cod, white or rock fish. In the early spring, shad may be used. Scale and cleanse the fish and split down the back. Remove the fins and head and place in well-greased gridiron and cook until brown. Lift to a hot dish and cover with boiling mixture, made as follows: Place in a small saucepan

Juice of one lemon, Two tablespoons of melted butter, One tablespoon of catsup, One tablespoon of minced parsley, One tablespoon of Worcestershire sauce, One-half cup of water, One tablespoon of cornstarch, One quarter teaspoon of mustard, One teaspoon of paprika, One teaspoon of salt.

Stir to blend well and then bring to a boil. Cook slowly for three minutes and then spread over the fish and serve.

NECK CHOPS IN CASSEROLE

Have the butcher cut one and one-half pounds of neck chops into four pieces and then wipe with a damp cloth. Roll in flour and brown quickly in hot fat. Lift to a casserole dish and add

One cup of finely chopped onions, Four tablespoons of finely chopped parsley, One and one-half cups of brown gravy.

Cover the dish close and place in a slow oven for one and one-half hours. Make a brown gravy by adding four tablespoons of flour to the fat left in the frying pan after browning the meat.

ANGEL CAKE

Sift

One cup of flour, Three-quarters cup of sugar, One level teaspoon of cream tartar.

Sift five times and then beat the whites of five eggs stiff and cut, and fold in the sugar and flour mixture. Turn into a greased tube pan and bake for forty minutes in a moderate oven.

MAKING SCRAPPLE AND HOGSHEAD CHEESE

When the family is small, thrifty women usually make the scrapple and hogshead cheese at the same time. Have the butcher select for you a nice hogshead; split and then remove the eyes, brains and tongue. Now scald and cleanse well, rinsing in plenty of cold water. Place in a preserving kettle and add just sufficient cold water to cover the head. Now add

Two onions, Two cloves, One bunch of pot or soup herbs, One level teaspoon of poultry seasoning.

Cook slowly until the meat will leave the bones, then place a colander in a large bowl or pan and turn in the head. Measure the liquid and return to the pot. Now remove the bones from the head and chop sufficient meat very fine to measure three cups and set aside for making the scrapple.

Cut the balance of the meat into pieces about one inch square and place two cups of the stock in a small saucepan. Add

Juice of one lemon or Six tablespoons of cider vinegar, One and one-half teaspoons of salt, One teaspoon of white pepper.

Bring to a boil and cook for ten minutes. Add the head meat that has been cut into the inch pieces.

Rinse loaf-shaped pans with cold water, pour in the cheese and set aside in a cool place to mould. Use the same as cold cuts of meat with mustard or horseradish sauce.

THE SCRAPPLE

Add the three cups of finely chopped head to the stock in preserving kettle and bring to a boil. Now add, for each quart of liquid,

Two-thirds cup of cornmeal, One-half cup of buckwheat, One teaspoon of salt, One-half teaspoon of white pepper.

Mix and add very slowly, stirring constantly. When it is sufficiently thick to hold the spoon upright, rinse the baking pan with cold water and then pour in the scrapple. Set aside for twenty-four hours to mould. This can be used for breakfast by cutting into slices and frying a crisp brown or made into croquettes, rolled in flour and nicely brown in hot fat. Serve with tomato sauce.

SNOW PUDDING

One cup of milk, Four level tablespoons of cornstarch.

Stir to dissolve the starch, then bring to a boil and cook slowly in hot water bath for half an hour, adding

Two tablespoons of sugar, White of one egg, beaten stiff, Six drops of vanilla.

Beat hard to blend, then rinse four custard cups with cold water and pour in the pudding. Set aside to mould and serve with custard sauce, which is made as follows: Place in a saucepan

One cup of milk, Two tablespoons of cornstarch.

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

Two tablespoons of sugar, One-half teaspoon of vanilla, Yolk of one egg.

Beat hard to mix, then pour over the unmoulded snow pudding.

FRIED MUSH

Place in a saucepan

Two cups of boiling water, One teaspoon of salt, Two-thirds cup of cornmeal.

Stir to prevent lumping and then cook slowly for one-half hour. Now rinse a bread pan with cold water and turn in the mush. Let mould for twenty-four hours, then cut in one-half inch slices. Dip in flour and fry brown in hot fat.

YE KENTUCKY CORN DODGERS

Place in a saucepan

One and one-half cups of boiling water, One teaspoon of salt, Two-thirds cup of cornmeal.

Stir to mix thoroughly, then cook for twenty minutes and cool. Form into sticks the size of a bread stick, roll in flour and brown in hot fat.

YE OLD VIRGINIA BATTER BREAD

Place in a mixing bowl

One cup of cornmeal, One-half teaspoon of nutmeg, One teaspoon of salt, Four tablespoons of syrup, Three tablespoons of shortening.

Pour over one and one-half cups of boiling water. Beat to blend thoroughly, then let cool and add

Three-quarters cup of flour, Two well-beaten eggs, Four level teaspoons of baking powder, One and one-quarter cups of milk.

Beat to mix thoroughly, then pour in a well-greased baking dish and bake in a hot oven for thirty minutes. Serve from the dish.

POLISH CORN DISH

Place in a saucepan

Two cups of boiling water, One-half cup of finely chopped onion, Two-thirds cup of cornmeal.

Stir to prevent lumping and cook slowly for twenty minutes. Now add

One-half cup of finely shredded dried beef, One teaspoon of paprika.

Beat hard to mix thoroughly and then serve with tomato sauce.

YANKEE MUSH

Place in a saucepan

Two and one-half cups of boiling water, One-half teaspoon of salt, Two-thirds cup of cornmeal.

Sift the cornmeal in boiling water very slowly and then stir well to prevent lumping. Draw the saucepan to the side of the range and allow to cook very slowly for one-half hour. Serve in the place of the morning cereal with honey and milk.

For variety add

One-half cup of chopped seeded raisins, or One-half cup of finely chopped peanuts, One-half cup of finely chopped figs, One-half cup of finely chopped dates, One-half cup of finely chopped seeded prunes, One-half cup of finely chopped dried apricots, One-half cup of finely chopped cocoanut.

Europe also gives us some novel methods of using cornmeal.

CAROLINA CORN PONE

Place in a saucepan

Two cups of boiling water, Three-quarters cup of cornmeal, One teaspoon of salt.

Stir to blend and free from lumps, then cook for ten minutes. Turn into a mixing bowl and add

Six tablespoons of syrup, Three tablespoons of shortening, One and one-half cups of sour milk, One and one-quarter teaspoons of baking soda, dissolved in the sour milk, Six tablespoons of flour.

Beat to mix, then pour in a hot well-greased baking pan just enough to cover the pan one-quarter inch deep. Bake in hot oven for eighteen minutes. Cut into squares and serve.

CORNMEAL SAUSAGES

Place in a saucepan

One and one-half cups of boiling water, One cup of finely chopped onion, One cup of finely chopped left-over meat, One teaspoon of salt, One teaspoon of white pepper, One-half teaspoon of poultry seasoning, Two-thirds cup of cornmeal.

Stir well to prevent lumping and cook slowly for one-half hour. Turn into a bowl and let cool. Form into sausages, then roll in flour and brown in hot fat. Serve with brown gravy, cream or tomato sauce.

CHILI SAUCE

Place in a preserving kettle

Two quarts of stewed tomatoes, Two cups of finely sliced onions, One cup of finely chopped green peppers, One-half cup of finely chopped sweet red peppers, One and one-half cups of vinegar, One cup of brown sugar, One and one-half tablespoons of cinnamon, Two teaspoons of cloves, One teaspoon of allspice, Two teaspoons of celery seed, Two teaspoons of mustard seed, One teaspoon of ginger, One teaspoon of mustard, Four tablespoons of salt.

Stir to thoroughly mix and then cook until very thick. Cool and then rub through a fine sieve. Pour into sterilized jars and adjust the rubber and lid and seal. Process for twenty minutes in a hot water bath. Remove, cool and then store in a cool, dry place.

ITALIAN POLENTA

Place in a saucepan

Two and one-half cups of boiling water.

And then add

One teaspoon of salt, One teaspoon of paprika, One tablespoon of grated onion, Three-quarters cup of cornmeal.

Stir to prevent lumping and cook for three-quarters of an hour very slowly. Now add one-half cup of grated cheese and stir well to blend thoroughly. Serve in saucers like a cereal. Cover with tomato sauce and finely grated cheese.

TOMATO MARMALADE

Grate the yellow rind from two medium-sized oranges, taking care to grate very lightly. Place in a small pan and add one-half cup of water. Let stand one day and then cook slowly until soft. Add this rind to the juice of

Two oranges, One lemon.

Then place in a preserving kettle and add two quarts of stewed tomatoes, rubbed through a fine sieve.

One package of seeded raisins, Two pieces of candied ginger cut into bits, Four cups of sugar,

and the following spices tied in a piece of cheese-cloth:

Two teaspoons of cinnamon, One teaspoon of ginger, One teaspoon of cloves, One teaspoon of nutmeg, One-half teaspoon of allspice.

Cook until the mixture is very thick like jam and then remove the spice bag. Pour into sterilized glasses and cool and cover with paraffine. Store in a cool place.

SWEET RED PEPPER MARMALADE

Remove the seeds from thirty sweet red peppers and then wash well and put through the food chopper. Place in a saucepan and add two cups of stewed tomatoes. Cook until the peppers are soft and then cool and rub through a fine sieve. Measure and return to the kettle and add for every eight cups of pepper and tomatoes:

Juice of two oranges, Juice of one lemon, One-half package of seeded raisins, One-half cup of maraschino cherries, cut into bits, One piece of candied citron, put through food chopper, Two-thirds cup of sugar for each cup of prepared pepper pulp.

Cook slowly until the mixture is very thick and then pour into sterilized glasses. Cool and cover with paraffine and store in a cool place.

SAUERKRAUT

Remove the coarse, bruised outside leaves of the cabbage and then shred the head fine, using a slaw cutter. Now line the bottom of a small barrel or wooden bucket with the outside leaves and then place in a layer of the shredded cabbage and cover with salt. Repeat until the utensil is nearly full, pounding down well with wooden mallet when packing. Sprinkle the salt over the top and cover with large cabbage leaves and then with a cheese-cloth wrung out of salt water. Tuck in the ends carefully and then place board on the kraut and weight it down with a heavy stone.

Now, it is necessary that the cabbage be covered with brine; remove the scum as it rises to the top. The kraut will be ready for use in six weeks and it must be kept in a very cool place or it must be canned.

TO CAN SAUERKRAUT

Fill into sterilized all-glass jars and then fill the jar to overflowing with boiling water. Adjust the rubber and lid and partially tighten. Process in hot water bath for one hour, then remove and seal securely. Store in a dry, cool place.

BRINING CAULIFLOWER

Prepare the cauliflower as directed above, using a large keg or crock. Pack the cauliflower head down until the keg or crock is three-quarters full and then fill to overflowing with brine made as follows:

Place in a boiler

Eight quarts of water, Eight cups of salt.

Bring to a boil and skim, then cool. Cover the cauliflower with a piece of clean cheese-cloth and then place on it a board which is weighted down on top, to keep the cauliflower covered in the brine. This weight need not be as heavy as that used for the kraut.

Cauliflower prepared in this manner late in October and November can be used for the table by freshening it in water and cooking in a manner similar to that in which the salted beans are cooked, or it may be canned in three months, when there will be a supply of fruit jars.

To can the brined cauliflower, remove from the brine and wash in cold running water. Let stand for one hour and then fill into the sterilized jars; fill jars with boiling water; adjust the rubbers and lids and partially seal. Place in a hot-water bath and process for one hour. Remove, seal securely and then cool and store in a cool, dry place.

SALTING CAULIFLOWER

Select the nice heads of cauliflower and remove the outer leaves, and then trim into shape. Now place a layer of salt one inch deep in the bottom of the keg or crock and then place the cauliflower head down and pack well with salt. Do not allow them to touch each other. Have the salt one inch above the cauliflower stalk. Finally cover with a clean cloth and set in a cool place.

SALTED BEANS

Remove the strings from the beans and then place a layer of salt in the crock. Add a layer of beans and then a layer of salt, and repeat until the crock is filled to within two inches of the top. Have the layer on top two inches deep and then add one quart of water to every one-half bushel basket of beans. Cover closely and then store in a cool place. Do not wash the beans.

YORKSHIRE PUDDING

About one-half hour before serving the dinner, pour six tablespoons of fat from the roast beef into a baking pan and grease the pan thoroughly. Set where the pan will heat and then place in a bowl

One and one-quarter cups of milk, One egg, One teaspoon of salt, One-eighth teaspoon of white pepper, One teaspoon of grated onion, Two cups of sifted flour, Two teaspoons of baking powder.

Beat with a Dover egg beater for five minutes and then turn this batter in the well-heated pan and bake in a moderate oven for twenty minutes. When nearly done, baste the pudding with one-half cup of the gravy that is to be served with the beef.

STUFFED PEPPER MANGOES

Place the peppers in a large tub and cover with the following brine:

Eight quarts of water, Three cups of salt.

It is necessary to cover the peppers with a cloth and then place a board and a light weight on top to keep them in the brine for seventy-two hours. Now remove from the brine and place in fresh water for two hours and then remove from the water, and with a sharp knife cut a small circle from the top of the pepper. Set aside to replace as a cover. Now remove the seeds and the white pithy part. Soak in cold water for one hour and then drain and fill with the following mixture. Filling for twenty-five peppers:

Chop fine sufficient cabbage to measure three pints. Place in a large bowl and add

One pint of finely chopped onions, One cup of finely chopped green peppers, One cup of finely chopped red peppers, One cup of finely chopped celery, Two ounces of mustard seed, One ounce of celery seed, One-half cup of grated horseradish, One-half cup of salt, One-half cup of brown sugar, One quart of vinegar, One teaspoon of cayenne pepper, Two teaspoons of paprika, One teaspoon of mustard.

Mix thoroughly and then fill into the peppers, taking care not to pack too closely. Sew the lid or circle which has been cut out of the top with a darning needle and heavy string. Place closely in a crock. Now place in the preserving kettle

Three quarts of vinegar, Two quarts of water, One cup of salt, Two ounces of celery seed, Three ounces of mustard seed, One-half cup of whole cloves, One-quarter cup of whole allspice, Two sticks of cinnamon, Six blades of mace.

Bring to a boil and pour over the mangoes and let cool. Now add three-quarters cup of salad oil and set in a cool place. Watch to see that the pickle does not evaporate. The mangoes may be packed in all-glass quart fruit jars and sealed, then processed for twenty minutes in a hot water bath, after which they should be cooled and stored in a dry, cool place.

NECK OF BEEF, POLISH STYLE

Select one pound of meat from the neck and wipe with a damp cloth. Roll in flour and brown quickly in hot fat. Place in a saucepan and add one-half cup of flour to the fat left in the frying pan. Brown well and add one quart of water. Bring to the boiling point. Pour over the meat and cook very slowly for one and three-quarters hours. Season, add a pinch of caraway seed and serve with boiled noodles.

FRIED PIES

Place in a mixing bowl

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

Sift and then rub in five tablespoons of flour and work to a smooth dough with one-half cup of ice-cold water. Roll out one-quarter inch thick and spread with the mixture prepared for the pork pie. Brush the edges with water and press them firmly together. Let stand for fifteen minutes and then fry like crullers in hot fat.

YE OLDE-TYME PORK PIE

The English housewife usually uses individual pans or custard cups for this pie. Line either custard cups or individual pie plates with pastry made as follows: Place in a mixing bowl

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

Sift to mix and then rub into the flour three-quarters cup of finely chopped suet and mix to a dough with one-half cup of milk or water. Roll one-quarter inch thick on floured pastry board and then line the dishes and fill them with the following mixture. Place in a bowl

One pound of sausage meat, Two cups of bread crumbs, One-half cup of grated onions, Four tablespoons of finely minced parsley, Eight tablespoons of cream sauce or thick brown gravy.

Mix thoroughly and then divide into five individual pies. Cover with the top crust and cut gashes in the top crust. Brush with milk or water and bake in a slow oven for one hour.

MUSTARD SAUCE

One tablespoon of evaporated milk, One-half teaspoon of white pepper, One-half teaspoon of salt, One-half teaspoon of sugar, One teaspoon of mustard, Two tablespoons of salad oil.

Blend well and then add

Two tablespoons of grated onion, Two tablespoons of finely minced parsley,

and serve.

BRAISED ONIONS

Peel medium-sized onions and then parboil and drain. Now place one tablespoon of shortening in a saucepan and roll the onions in flour and brown lightly in fat. Cover closely and let cook very slowly for twenty minutes, shaking the saucepan occasionally and add four tablespoons of water.

ENGLISH PEPPERPOT

Wash and cleanse thoroughly two well-cracked calves' feet. Place in a soup kettle and add a good-sized veal bone and

One bunch of potherbs, Two large onions, cut fine, One small carrot, cut in dice, One small turnip, diced.

Add sufficient water to cover, usually about four quarts. Cook slowly for four hours and then strain off the stock and chop the meat fine from the feet, and also the meat which has been picked from the bones. Add to the stock together with

One teaspoon of sweet marjoram, One teaspoon of salt, One-half teaspoon of pepper, One-half teaspoon of thyme.

Add the dumplings made as follows: Place in a bowl

One and one-half cups of flour, One teaspoon of salt, One teaspoon of pepper, One level tablespoon of baking powder, Two tablespoons of grated onion, One-half teaspoon of powdered thyme.

Mix thoroughly and then rub in two tablespoons of shortening and mix to a dough with six tablespoons of milk. Form into balls and drop in boiling stock. Cook for twenty minutes, then thicken slightly with flour and serve.

CREAMED CODFISH

Soak the boneless fish overnight and then parboil for twenty minutes. Or place one package of shredded codfish in a napkin and dip in hot water and then squeeze dry. Place

One and one-half cups of milk,

in a saucepan and add

Six tablespoons of flour.

Stir to dissolve and then bring to a boil and cook for five minutes. Add the prepared fish and

Two tablespoons of finely chopped parsley, One teaspoon of paprika.

Heat and then serve on toast.

CHILI CON CARNE

Cut one pound stewing meat into inch pieces and place in a saucepan two cups water. Cook slowly until tender, then add

One cup of baked beans, Two onions, minced fine, One cup of tomato, One teaspoon of chili powder.

Bring to a boil and cook slowly for twenty minutes and then place in a bowl

Four tablespoons of flour, One teaspoon of salt, One-half teaspoon of paprika, One tablespoon of vinegar, Five tablespoons of water.

Beat to dissolve and add to the chili con came. Cook for five minutes and then serve.

FRIED FISH, ENGLISH STYLE

Cleanse the fish thoroughly, then wash well and drain. Roll in flour, then season and fry in hot fat until golden brown. Serve with mustard sauce.

CHOW-CHOW

Wash and cut into large pieces sufficient tomatoes to measure three pints. Place in a china bowl and add

One pint of small onions,

and cover with

One cup of salt.

Let stand one-half day. Then drain and place in a preserving kettle and add

One pint of cauliflower, parboiled, One dozen green peppers, cut into pieces, One-half dozen red peppers, cut into pieces, One quart of string beans, cut in inch pieces and parboiled, One quart of strong cider vinegar, Three cups of water.

Bring to a boil and cook one-half hour. Now place in a bowl

One-half cup of flour, One-quarter cup of mustard, One tablespoon of paprika, One teaspoon of turmeric, One ounce of mustard seed, One tablespoon of celery seed, One cup of vinegar.

Mix thoroughly before adding to the chow and then stir to blend thoroughly and cook for fifteen minutes. Fill into all-glass jars and seal while hot.

QUINCES

The quince is the fruit of a tree of the apple and pear family, and a true native of southern Europe and Asia. It is cultivated in all temperate climates.

The ancient Greeks and Romans accredited the quince with many healing powers. There is a legend of a beautiful Grecian maid who discovered the true secret of making marmalade, and this was afterward served by maids of Athens to their sweethearts after the conquests.

The name marmalade is from the Portuguese, which is marmelo.

The quince is a fruit that cannot be eaten in its raw state, but is most delicious in jam, jelly marmalade and quince butter, and vies with apple and guava as the best fruit for jelly making.

The large, smooth fruit is the first choice, and it must be carefully handled as it bruises quickly; parts which are bruised very rapidly discolor to a dark brown. To keep the quinces any length of time, wipe them frequently with a dry cloth, and set on a wire tray so that there may be a free circulation of air around the place, and place in a cool, dry and well-ventilated room.

The seeds of the quince are rich in a mucilage-like matter, and they form a jelly-like paste when soaked in water.

FANCY QUINCE MARMALADE

Prepare the quinces as for Roman quince marmalade and measure the fruit. To four quarts of cooked quinces and juice add

One package of seedless raisins, One medium-sized bottle of maraschino cherries, cut into tiny bits, Two cups of finely chopped almonds or other nuts, Two and one-half quarts of granulated sugar.

Place in the preserving kettle and bring to a boil. Cook slowly until a thick marmalade and then fill into sterilized jars. Adjust the rubber and lid and seal. Process in a hot water bath for fifteen minutes and then store in a cool, dry place.

QUINCE JELLY

Wash the quinces and then cut in half, and remove the seeds and cores and pare. Cut the pared quince in thin slices and then place in a bowl and cover with cold water.

Place the parings and seeds of the quinces in a preserving kettle, and cover with cold water. Bring to a boil and cook until the parings are very soft. Mash frequently and turn into a jelly bag, and let drip.

Measure the quince juice or liquid and return it to the preserving kettle. Bring to a boil and cook for ten minutes. Then add three-quarters cup of sugar for each cup of juice. Stir to thoroughly dissolve the sugar and then bring to a boil and cook for ten minutes. Pour into sterilized glasses. Cool and cover with melted paraffin and store in the usual manner for jellies.

Now place the quinces which were cut into thin slices and cover with cold water in the preserving kettle, covering the sliced quinces with water two inches above the fruit in the kettle. Bring to a boil and then cook slowly until the sliced quinces are soft. Drain off the juice and then measure the cooked fruit. Return to the kettle and add

One quart of sugar, One cup of water

to every three quarts of cooked sliced quinces. Place on stove and cook slowly until a very thick jam. Fill in sterilized jars and adjust the rubber and lid and seal. Process in hot water bath for fifteen minutes and then cool and store.

Use the liquid strained from the cooked quinces for jelly, following the rule for quince jelly.

ROMAN QUINCE MARMALADE

Wash the quinces, and then pare and cut into thin slices. Place in a preserving kettle and cover with cold water. Place on the stove and cook until tender. Now place the parings, cores and seeds in a separate kettle and cover with cold water. Bring to a boil and cook slowly until the pulp is very soft. Strain and add this liquid to the quinces which are cooking. Cook the quinces until very soft. Then mash through a fine sieve.

Now measure this crushed pulp and juice and return to the preserving kettle. Bring to a boil and cook for fifteen minutes, and add two-thirds quart of sugar for every quart of the prepared quince pulp. Stir the sugar until it dissolves and then bring to a boil, and cook slowly until the mixture is a thick jam. Pour into sterilized glasses or bowls and cool. Cover with melted paraffin.

This Roman quince marmalade was accredited with the power to heal coughs and colds.

QUINCE CHIPS

Wash and pare one dozen quinces, and then cut into quarters and remove the cores. Now cut into thin slices and place in a preserving kettle, and cover with cold water. Cook until tender and then cover the parings, cores and seeds with cold water, and cook until very soft. Strain off the liquid and return this liquid to the preserving kettle and boil to reduce to two cups; then add four pounds of sugar. Stir to thoroughly dissolve the sugar and then boil until it forms a thread when tested from the prongs of a fork. Now add the well-drained quinces that have been cooked until they are tender, and let the mixture simmer for two hours.

Remove the kettle and set aside overnight. The next morning reheat the quinces and let boil for two hours.

Set aside for twenty-four hours and repeat for three days. Turn into a sieve or put through a colander to drain. When well drained and nearly dry, separate each piece of quince and roll in granulated sugar. Let dry in a warm room and then pack into boxes lined with wax paper. Place wax paper between the layers. The liquor drained from the quinces may be placed in glasses and stored for quince jelly. This delicious Greek confection was served at banquets and on all gala occasions.

BEEF CROQUETTES

One and one-half cups of finely cooked beef, One cup of very thick cream sauce, One teaspoon of salt, One teaspoon of paprika, One teaspoon of Worcestershire sauce, One-quarter teaspoon of mustard, Two tablespoons of grated onion.

Mix thoroughly and then form into croquettes and roll lightly in flour. Dip in beaten egg and then in fine crumbs, and fry until golden brown in hot fat.

SPANISH STEAK

Have the butcher cut two pounds from either the round or the chuck steak and then wipe with a damp cloth. Now pat well with flour and lay on a baking dish. Place in a hot oven and baste every ten minutes, using about one cup of boiling water. Cook for twenty minutes and then add

One cup of sliced onions, One cup of well-drained tomatoes.

Return to the oven and bake for fifteen minutes and then remove and season with salt and paprika and four tablespoons of grated cheese. Return to the oven for five minutes.

JUST A PIG'S HEAD AND SET OF FEET

Have the butcher split the head and then cleanse, removing the brain and tongue. Discard the eyes. Then wash in plenty of cold water and cleanse thoroughly. Place the head, feet and tongue in a large preserving kettle and cover with cold water and add

One and one-half cups of sliced onions, Two carrots, cut in dice, One and one-half cups of dried celery leaves, One-half ounce of celery seed, One-half ounce of mustard seed, One tablespoon of thyme, One tablespoon of sage, One tablespoon of sweet marjoram, One dozen whole allspice, One bunch of potherbs.

Bring to a boil and skim frequently and cook until the meat on the head and feet is tender. Remove the head, feet and tongue and boil the liquid for ten minutes to reduce. Strain and then measure. To two and one-half quarts of this stock add

One tablespoon of black pepper, Three tablespoons of salt, Two cups of oatmeal, Three cups of cornmeal, One cup of whole-wheat flour,

and then meat, chopped fine from the set of pig's feet. Cook slowly, stirring frequently. Cook until very thick, like mush, on the back part of the range, and then rinse a square loaf-shaped pan with cold water. Pour in the scrapple and then place the balance of the stock, three pints, in a preserving kettle and add one cup of vinegar. Bring to a boil and cook for fifteen minutes to reduce. Add the meat, removed from the head and cut into neat pieces. Rinse a loaf-shaped pan with cold water, and then pour in the mince. Set in a cool place to mould.

The scrapple may be formed into croquettes and dipped in flour and fried until golden brown, or it may be cut into thin slices and fried in the usual manner. Cut the head cheese in slices and serve with mustard sauce.

Cook the brains for breakfast or luncheon.



CANDY

TO MELT CHOCOLATE FOR DIPPING

Either the plain or sweet chocolate may be used for dipping. To prevent streaking or turning gray, the chocolate must be melted at a low temperature, so fill the lower part of the double boiler with boiling water. Place the top compartment in position, then add the chocolate which has been cut fine. Add one tablespoon of salad oil to each half-pound. Stir frequently until the chocolate melts and then dip in the fondant centres, nuts or pieces of candied fruit. Place to dry on a board which has been covered with oil cloth.

GINGER CRYSTALS

Soak three level tablespoons of gelatine in one-half cup of cold water for one hour. Then place in a saucepan that is free from grease

Two cups of sugar, One cup of water.

Bring to a boil and cook for five minutes, then add the prepared gelatine. Stir to dissolve thoroughly, then bring to a boil again and cook for twelve minutes. Remove from the fire and add

One tablespoon of lemon juice, Two-thirds cup of crystallized ginger, cut in tiny bits.

Rinse an oblong pan with cold water and drain well. Turn in the cooked mixture and set in a cool place for twelve hours to become firm. Then loosen from the pan and remove. Turn on the table and cut into blocks. Roll in granulated sugar and let stand to crystallize.

BON-BONS

The first thing to do is to prepare the fondant, which is easily done if you own a candy thermometer. Just place in a saucepan that is absolutely free from grease

Two cups of granulated sugar, One-fourth cup of white corn syrup, One-half cup of boiling water, One-half teaspoon of cream of tartar.

Adjust candy thermometer to side of saucepan.

Set in a warm place for a few minutes to melt the sugar and then stir well. Wipe the sides of the saucepan with a damp cloth to remove the sugar crystals. Place the saucepan on the stove and bring to a boil. Cook until it reaches 240 degrees on the candy thermometer. Remove from the stove. Pour on well oiled meat platter and let cool. When cool, work to a creamy mass and then knead like bread dough. Place in a bowl and let stand for one day to ripen in a cool place. Cover bowl with a cloth that has been wrung very dry from hot water. This fondant may be used between halves of English walnuts, as centres for chocolates or to cover almonds or pieces of fruit. It can also be used for dipping and making bon-bons.

SUGARLESS CANDY

This fruit paste is the invention of an old Italian fruit merchant who specialized years ago in crystallized fruits. Put through the food chopper

One-quarter pound of cocoanut, One-half pound of seedless raisins, One-half pound dates, figs, One pound shelled nuts, add two tablespoons syrup, form in balls and oblongs.

TO USE FONDANT FOR DIPPING

Place one-half of the fondant in the top part of a double boiler and fill the lower part with boiling water. Add about one tablespoon of boiling water to the fondant and stir continually to reduce to a thick cream. Dip in the pieces of nut, candied fruit or balls of plain-flavored fondant. Let dry on waxed paper or oil cloth covered board.

When the fondant becomes too dry for further dipping, scrape from the pan, using a wooden spoon and form into balls. Dip them in melted chocolate.

One-half pound of shelled peanuts, One-half pound of prunes, One-half pound of apricots, One-half pound of citron.

Mix and form into balls or cylinders. Roll in finely chopped cocoanut or finely chopped nuts; or line a tin box, such as the sugar wafers come in, with wax paper, and then fill with the fruit mixture. Press hard to make it firm and let stand for four hours. Remove from the box and cut in half-inch slices.

A box packed with an assortment of these delicious homemade candies will make a very desirable present.



CHRISTMAS DINNER

A SELECTION OF MENUS FOR FAMILY OF TEN PERSONS

No. 1

Celery Radishes Oyster Cocktail Fillets of Codfish Tartare Sauce Potato Balls Parsley Butter Pickled Cucumbers Chow-chow Roast Turkey, New England Filling Brown Gravy Cranberry Jelly Lettuce Canadian Dressing Plum Pudding Vanilla Sauce Coffee Nuts Raisins

No. 2

FOR FAMILY OF SIX

Home-made Piccalilli Water-cress Clear Tomato Soup Grilled Oysters Pan Broiled Chicken Bacon Garnish Brown Gravy Currant Jelly Sweet Potato Pone String Beans Lettuce Russian Dressing Mince Pie Coffee Nuts Raisins

No. 3

FOR FAMILY OF FOUR

Grape-fruit Cocktail Celery Fried Smelts Tartare Sauce Cole Slaw Baked Guinea Hen Brown Gravy Spiced Preserve Baked White Potatoes Creamed Onions Lettuce Sour Cream Dressing Pumpkin Pie Coffee Nuts Raisins

No. 4

FOR JUST US TWO

Grape-fruit Maraschino Panned Oysters Fillet of Halibut Creole Sauce Broiled Squab Bacon Garnish Currant Jelly Browned Sweet Potatoes Mashed Turnips Lettuce Mayonnaise Dressing Individual Mince Tarts Coffee Nuts Raisins

The marketing list will be as follows for Menu No. 1:

One bunch of celery containing six stalks. (It will be real economy to purchase the well-bleached celery, as this has less waste.) Two bunches of radishes, Fifty small oysters for the cocktails, One and one-half pounds of sliced cod, One-quarter peck of white potatoes, One-quarter peck of onions, Fifteen pound turkey, One bunch of parsley, One pound of cranberries, One-half peck of sweet potatoes, Two large cauliflower, One large head of lettuce, Home-made pickled cucumber and chowchow, Home-made plum pudding, One-half pound of almonds, One and one-half pounds of layer raisins.

FILLET OF CODFISH, TARTARE SAUCE

Divide slices into neat fillets and season and roll in flour. Dip in beaten egg and then roll in fine crumbs. Fry until golden brown in hot fat.

TARTARE SAUCE

Use eggless mayonnaise as a base for this sauce. Place in a soup plate

Three tablespoons of evaporated milk, One teaspoon of mustard, One teaspoon of paprika, One-quarter teaspoon of white pepper.

Mix and then beat one cup of salad oil and then add

One-half cup of finely chopped parsley, Three onions, grated, One large sour pickle, chopped fine, One tablespoon of vinegar, One teaspoon of salt.

Mix well and then serve cold.

In preparing the potato balls, use the left-over portion after making the balls into mashed potatoes. Cook the balls in boiling water, usually about ten minutes. Drain and then cover with a cloth to make mealy. Then roll in melted butter and sprinkle with finely chopped parsley.

CANDIED SWEET POTATOES

Cook the potatoes in their skins and then cool and remove the skins. Now place in heavy iron frying pan

One and one-half cups of syrup, One-half teaspoon of cinnamon, One-half teaspoon of nutmeg.

Bring to a boil and cook for five minutes. Add the sweet potatoes and baste continually with the syrup, allowing them to simmer slowly for twenty minutes. Do not cut or slice the potatoes.

PREPARING THE TURKEY

Select a full plump bird rather than a large lean one. Remove all pin-feathers and then singe and draw. Remove the neck and wash well in plenty of warm water. Prepare the following filling:

NEW ENGLAND FILLING

Put the coarse outside branches of the celery through the food chopper and add

One quart of onions, One-half bunch of parsley, One and one-quarter pounds of stale bread.

Turn into a bowl and add

One level tablespoon of salt, One level teaspoon of pepper, One and one-half teaspoons of poultry seasoning, One-half cup of melted shortening.

Mix thoroughly and then fill into the bird. Sew the opening with a darning needle and a stout string. Place part of the filling in the front of the breast bone, then draw the flap of skin over to the back and fasten. Now rub the bird well with shortening and pat one cup of flour over the breast, wings, thighs and legs. Place in large roasting pan and place in a hot oven. Let the turkey brown slightly, then turn the breast down, reducing the heat to moderate and commence to baste with prepared mixture. Baste every ten minutes, allowing the turkey one-half hour to heat and twenty minutes to the pound or about three and one-half hours.

LUM GUM GUE

Spread saltine crackers thickly with marshmallow whip. Now spread with jelly and top off with more marshmallow. Cover with finely chopped nuts. Place in hot oven to brown slightly.

CENTURY CHEESE SANDWICHES

One-half cup of cottage cheese, Two pimentoes, chopped fine, One onion, grated, One-half cup of finely chopped parsley, Four tablespoons of mayonnaise dressing, One teaspoon of salt, One teaspoon of paprika.

Mix and spread on thin slices of buttered bread. Place a crisp leaf of lettuce between bread crumbs. Cut diagonally across the sandwich, forming into triangles. Place a slice of pickle on top and serve.

FRUIT SANDWICHES

Chop fine

One-half cup of seeded raisins, One-half cup of figs, stones prunes or apricots, One tablespoon of syrup, One tablespoon of lemon juice.

Mix to blend thoroughly, then spread upon the butter-thin crackers. Cover with a second cracker and serve.

LACE COOKIES

Place in a mixing bowl

One cup of syrup, Four tablespoons of shortening, One egg, Three and one-half cups of oatmeal, Three-quarters cup of flour, One level tablespoon of baking powder, One teaspoon of vanilla.

Beat just enough to mix, then form into round balls and set three inches apart on well-greased baking sheet. Bake for fifteen minutes in moderate oven. Place one-half teaspoon of marshmallow on each cookie.

GRANDMOTHER'S FRUIT CAKE

Place in a mixing bowl

One cup of sugar, One cup of syrup, Three-quarters cup of shortening, Two eggs.

Cream until light and then add

Three tablespoons of cocoa, One tablespoon of cinnamon, One teaspoon of nutmeg, One teaspoon of allspice, One-half teaspoon of cloves, Three-quarters cup of black coffee, Four cups of sifted flour, Three tablespoons of baking powder, Two cups of seeded raisins, One cup of finely chopped nuts, One-half cup of finely chopped citron, One-half cup of finely dried apricots, One-half cup of finely chopped stoned prunes.

Mix thoroughly, then grease the pan and line with three thicknesses of paper. Grease and flour the paper. Pour in the cake mixture and make smooth on top. Bake one and one-quarter hours in a slow oven. Set the baking pan in another one and add one cup of boiling water to the pan in which the cake pan is set.

This amount will make four and one-half pounds of cake, and it may be divided into two pans if so desired.

When the cake is cool, remove from the paper and spread with a good jam or preserve. Set in an air-tight can to blend. When ready to use, wipe the cake with a damp cloth and spread with chocolate or white icing.

MORAVIAN FRUIT CAKE

Place in a mixing bowl

Three-quarters cup of syrup, One-half cup of sugar, One-half cup of shortening, Two tablespoons of cocoa, Two teaspoons of cinnamon, One teaspoon of nutmeg, One-half teaspoon of allspice, One-half teaspoon of ginger, One-half teaspoon of cloves, Three cups of flour, Two level tablespoons of baking powder, Three-quarters cup of milk, One egg.

Beat to mix and then add

One and one-half cups of seeded raisins, One cup of dried apples, chopped fine, One cup of finely chopped nuts, One-half cup of finely chopped citron.

Mix in the fruit thoroughly, then grease the pan and line with paper. Grease and flour the paper. Turn in the cake mixture and bake in a slow oven for one hour.

A SMALL FRUIT CAKE

Place in a mixing bowl

One-half cup of seeded raisins, One-half cup of finely chopped nuts, One-half cup of finely chopped citron, One-half cup of finely chopped apricots, One cup of syrup, One-half cup of brown sugar, One-half cup of shortening, One-half cup of cold coffee, One egg, Two and one-half cups of flour, Two tablespoons of baking powder.

Mix thoroughly and bake like a Moravian fruit cake.

A WAR CAKE OF 1865

Place in a mixing bowl

One and one-half cups of molasses, One cup of shortening, One cup of quince or peach preserves, One cup of finely chopped nuts, Three-quarters cup of finely chopped candied orange peel, One-half cup of finely chopped candied lemon peel, Three cups of seeded raisins, One tablespoon of cinnamon, One teaspoon of nutmeg, One-half teaspoon of allspice, One-half teaspoon of cloves, Five cups of sifted flour, Three level tablespoons of baking powder, One egg, One and one-half cups of thin apple sauce.

Mix thoroughly and then grease the pan and line with paper. Grease and flour the paper, turn in the mixture and bake one and one-half hours in a slow oven.

TOM-TIDDLE GINGERBREAD

Place in a mixing bowl

One cup of molasses, One-half cup of brown sugar, One-half cup of shortening, One tablespoon of cinnamon, One teaspoon of ginger, One teaspoon of allspice.

Mix and then add

One cup of cold coffee, Four cups of sifted flour, Three level tablespoons of baking powder.

Beat to mix. Pour into greased and floured baking pan, cover with prepared crumbs and bake in a moderate oven for forty minutes.

TOASTED CHEESE SANDWICHES

Cut bread into strips the width of a finger. Toast them, place a thin slice of cheese on the toast and toast again. Dust with paprika.

DELMONTE DRESSING

Place in a mixing bowl

Four finely chopped pimentoes, One grated onion, Four tablespoons of finely chopped parsley, Seven tablespoons of salad oil, Three tablespoons of vinegar or lemon juice, One teaspoon of sugar, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of catsup.

Mix and then serve.

Leisurely preparation of the Christmas dinner makes for its success. Each family is an authority in itself as to the choice of the piece de resistance. Turkey, duck, goose, chicken, guinea hen, suckling pig, shoulder of fresh pork and the baked ham afford a splendid variety.

SUGGESTIVE MENUS

No. 1

Clear Tomato Soup Celery Roast Turkey Filling Brown Gravy Cranberry Jelly Mashed White Potatoes Creamed Onions Coleslaw Mince Pie Coffee

No. 2

Home-made Pickles Celery Soup Radishes Roast Goose Potato Filling Roast Apples Currant Jelly Sweet Potato Pone Cauliflower Celery and Cabbage Salad Cranberry Pie Coffee

No. 3

Olives Celery Pea Soup Baked Fresh Country Shoulder of Pork Brown Gravy Apple Sauce Candied Sweet Potatoes Spinach Lettuce French Dressing Pumpkin Pie Coffee

No. 4

Chow-chow Celery Water-cress Oysters on Half Shell Champagne Style Sauce Baked Ham Currant Jelly Browned Sweet and White Potatoes Spiced Cucumber Rings Corn Peas Lettuce Cranberry Roll Coffee

ROAST GOOSE

Select a plump bird and remove the pin-feathers. Singe and draw, then wash well in warm water, using a vegetable brush to scrub the skin. Plunge into cold water. Now place the goose in a preserving kettle and add

One fagot of soup herbs, Two onions.

Sufficient boiling water to cover. Bring to a boil and cook for three-quarters of an hour. Remove and let cool. Place one-half cup of shortening in a large frying pan and add

One and one-half cups of finely chopped onions.

Cook until soft and add

Two cups of mashed potatoes, One cup of fine bread crumbs, One-half cup of finely chopped parsley, One-half cup of finely chopped celery leaves, One-half cup of finely chopped pimentoes, The meat picked from the neck and giblets, chopped fine, also One teaspoon of thyme, Three-quarters teaspoon of sweet marjoram, One-quarter teaspoon of sage, One-half teaspoon of poultry seasoning.

Cook slowly, turning frequently for one-half hour. Cool and then fill the goose. Sew the opening with darning needle and stout string. Fasten the flap and neck, then rub the bird well with plenty of shortening. Dust thickly with flour. Place in a roasting pan in hot oven for twenty minutes, then commence to baste, using boiling water. Reduce the heat to moderate, turn the goose breast down and cook for two and one-half hours. About one-half hour before removing from the oven, turn the bird on its back and let the breast brown nicely. Lift to a warm plate and garnish with roast or baked apples.

To make the gravy, drain nearly all the fat from the pan, add sufficient boiling water and cook for a few minutes.

PEA SOUP

Soak one cup of dried peas in one quart of warm water overnight. In the morning, wash and drain, then mince four ounces of salt pork fine. Place in a saucepan and add

One and one-half cups of sliced onions.

Cook slowly until soft, but not brown, then add the peas and

Five pints of cold water, One bunch of soup herbs, One-half teaspoon of poultry seasoning.

Add well-cracked bones from the shoulder. Bring to a boil and cook slowly for three and one-half hours. Cool, then put through a coarse sieve into a bowl and set aside until needed. To serve: Reheat and add two tablespoons of finely chopped parsley. If too thick, reduce with a little boiling water.

FRESH COUNTRY SHOULDER OF PORK

Select a plump shoulder of pork, weighing about seven and one-half pounds. Have the butcher bone and roll the shoulder. Now put the coarse branches and sufficient green tops of celery through the food chopper to measure one cup. Place in a bowl and add

One cup of finely chopped onion, One-half teaspoon of sage, One teaspoon of poultry seasoning, One teaspoon of salt, One-half teaspoon of pepper.

Mix well and then pack into the shoulder. Wipe shoulder, rub well with shortening, and pat in one cup of flour. Place in a roasting pan and place in a hot oven. Let brown for thirty minutes. Reduce the even heat to moderate and commence to baste, using boiling water, and baste every fifteen minutes. Cook for three and one-quarter hours. Turn frequently and when ready to serve, lift to a warm platter and garnish with parsley. Drain the excess fat from the pan and add the required amount of boiling water to make the gravy.

HUNGARIAN GOULASH

Cut one pound of lean stewing beef in pieces and place in a saucepan and cover with boiling water. Cook slowly until tender and then add

One-half cup of onions, One carrot, diced, One fagot of soup herbs.

When the meat is tender, season with

One teaspoon of salt, One and one-half teaspoons of paprika.

Thicken the gravy with browned flour and then add one-half cup of sour cream. Garnish with finely chopped parsley.

MENUS FOR SIX PERSONS FOR CHRISTMAS DAY

BREAKFAST 9 A.M.

Grape-fruit Cereal and Cream Broiled Mackerel Parsley Butter Lyonnaise Potatoes Hot Rolls Coffee

CHRISTMAS DINNER 4 P.M.

Clear Tomato Soup Celery Cole Slaw Tuna Fish a la Newburg Potato Balls Sliced Cucumbers Roast Turkey Game Filling Brown Gravy Cranberry Sauce Candied Sweet Potatoes Spinach Corn Lettuce Russian Dressing Individual Plum Puddings Coffee

OR

BREAKFAST 9 A.M.

Sliced Oranges Cereal and Cream Broiled Ham Parsley Butter Poached Eggs Grilled Potatoes Corn Muffins Coffee

DINNER

4 P.M.

Celery Pickles Olives Sardine Canape Bouillon Miniature Codfish Balls Tomato Sauce Parsley Potato Balls Cucumbers Baked Sugar-Cured Ham Currant Jelly Champagne Style Sauce Paprika Potatoes Peas Asparagus Salad Delmonte Dressing Individual Hot Mince Tarts Coffee

Almost any choice of meat may replace the turkey or ham. Chicken guinea hen, duck, geese, squabs or baby pig and any one of these will blend very nicely and balance the meal.

For six persons prepare the grapefruit early the evening before and then set in the ice box until needed. Use a prepared breakfast cereal, such as corn flakes, etc. This eliminates cooking the cereal.

BROILED MACKEREL

Select two medium-sized or three small mackerel and place in a large pan to soak early the day before Christmas. Place the skin side up and cover with warm water. Just after the evening meal, drain the mackerel, cover again with warm water and let stand overnight. This will remove the excess salt. In the morning, place in a large baking pan, set in the broiler or hot oven and baste every four minutes with boiling water. Cook for fifteen minutes for a large mackerel and about ten minutes for small fish. Lift to a hot platter and cover with

PARSLEY BUTTER

Two ounces of butter, One-half cup of finely chopped parsley, One tablespoon of grated onion, One tablespoon of Worcestershire sauce.

Work to a smooth mass, then spread on the fish and serve with a lemon cut in wedge-shaped pieces.

TUNA FISH A LA KING

Open a can of tuna fish and turn into a china dish. Now place in a saucepan

One and one-half cups of milk, Four tablespoons of flour.

Stir to blend, then bring to a boil and cook five minutes. Add

Three tablespoons of finely minced parsley, One tablespoon of grated onion, One well-beaten egg, One teaspoon of salt, One teaspoon of paprika.

Add the tuna fish, which has been broken into large flakes. Heat. When smoking hot, serve in ramekins. Set the ramekin on a tea plate and then place in a small pile four potato balls, which have been rolled in melted butter covered with finely minced parsley, then sliced and well-seasoned cucumbers.

CLEAR TOMATO SOUP

Use

One can of tomato soup, One quart of water, One teaspoon of salt, Two tablespoons of grated onion, Two tablespoons of finely minced parsley, Two beef cubes.

Heat slowly, then serve with tiny squares of toast.

LYONNAISE POTATOES

One-half cup of finely chopped onions, One quart of thinly sliced cold-boiled potatoes.

Mix and then place one-half cup of shortening in a frying pan and when hot, add the potatoes. Cook slowly until well browned.

TO PREPARE INDIVIDUAL PLUM PUDDINGS

Take large pudding and mould it into small ones. Set in a double boiler and heat.

FOR MENU NO. 2

Broil or bake the ham.

To grill potatoes: Cut them into thin slices and place on a baking pan. Brush with shortening and broil in the gas oven for ten minutes.

PAPRIKA POTATOES

Select medium-sized potatoes and bake. When ready to serve, split open. Place a piece of butter in each potato and dust with paprika.

Use canned asparagus for the salad.

SARDINE CANAPE

Open a large can of sardines and turn on a plate; let drain. Then cut and toast for each person an oblong piece of bread. Spread with butter. Then lay on the toast two sardines. Sprinkle them with

One tablespoon of finely minced pimentoes, One teaspoon of finely minced onion, One teaspoon of finely minced parsley.

Serve with wedge-shaped section of sliced ham.

Use the bouillon cubes for making the bouillon.

MINIATURE CODFISH BALLS

One and one-half cups of mashed potatoes, Three-quarters cup of prepared codfish, One onion, grated, One-half cup of finely minced parsley.

Mix and then form into tiny balls. Roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat. Roll cooked potato balls in melted butter and parsley.

BAKED SUGAR-CURED HAM

Boil the ham and then remove the skin and trim. Now place in a bowl

One cup of brown sugar or molasses, One tablespoon of cinnamon, One teaspoon of nutmeg, One teaspoon of allspice, One-half teaspoon of thyme.

Mix, spread over the ham and bake in a hot oven for one and one-quarter hours. Baste every ten minutes with boiling water.

NEW YEAR'S MENU

BREAKFAST

Sliced Bananas Cereal and Cream Codfish Cakes Tomato Sauce Toast Coffee

DINNER

Barley Broth with Vegetables Lamb Cutlets, Mentone Mashed Potatoes Mashed Turnips Celery Salad Raisin Pie Coffee

SUPPER

Radishes Celery Salmon a la King Potato Cakes Coleslaw Chocolate Cake Tea

SALMON A LA KING

Place in a saucepan

Two cups of milk, Six tablespoons of flour.

Stir to dissolve, then bring to a boil and cook for 5 minutes. Add one can salmon free from bones and skin.

Juice of one lemon, One teaspoon of salt, One-half teaspoon of pepper, Two well-beaten eggs.

Heat to boiling point and serve on toast.

LAMB CUTLETS MENTONE

Have the butcher cut the neck of lamb or mutton for cutlets. Wipe with a damp cloth and place in a saucepan with

Two onions, One quart of boiling water.

Cook slowly until tender, then remove the cutlets and flatten well. Roll in flour and then brown in hot fat. Now add one and one-half cups of sliced onions to the fat in the pan, left from browning the cutlets. Toss and brown very lightly. Now add one cup of water and cook until the onions are soft and the water evaporated. Dust three level tablespoons of flour over the onions and toss to blend thoroughly. Then add

One-half can of tomato soup, Three-quarters of a cup of water.

Bring to a boil; add the cutlets and let simmer for ten minutes. Lift the onions to a hot platter, then place the cutlets on top and pour the gravy over the meat. Garnish with one tablespoon of finely chopped parsley.

RAISIN PIE

Place one package of seedless raisins in a saucepan and add

One cup of syrup, Three-quarters of a cup of water, Six tablespoons of cornstarch.

Dissolve the starch in the water before adding to the syrup and raisins, then bring to a boil. Cook slowly for five minutes and then cool and use for the pie. When ready to place in the pie add

One tablespoon of lemon juice, Grated rind of one-quarter lemon.

TOMATO SAUCE

Place one-half can of tomato soup in a saucepan and add

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

Stir to dissolve the starch and then bring to a boil and cook for five minutes.

VIRGINIA STYLE BAKED HAM

Purchase a boiled boneless ham and place in baking pan.

Open one and one-half pound can of syrup and add

Two tablespoons of cinnamon, One tablespoon of nutmeg, One teaspoon of allspice, One teaspoon of cloves, One teaspoon of ginger.

Mix well, then spread on the ham and dust lightly with the flour. Baste frequently with the syrup. Bake in a slow oven for one and one-fourth hours.

MENUS FOR THE NEW YEAR'S PARTY

Planning a real, old-fashioned watch party to see the old year out and the new one in will afford a real entertainment. Have the folks arrive about 10 o'clock and then pass an hour and a half in dancing, singing and generally having a real good old-fashioned time. Then about 11.45 serve the supper, so that just before midnight all are ready with a toast to the new year.

Arrange so that each guest is in his place standing, with a wassail cup in hand, and then at three minutes of 12, darken the room. When 12 o'clock is struck, turn on the lights and drink a Happy New Year.

New Year merrymaking is as old as the history of England. There the head of the house assembles the family around the wassail bowl to drink the healths of every one. The Saxon phrase "Wasshael" means "Your health"; hence the wassail bowl. In many of the shires and counties the lads and lassies secure a large bowl and ornament it with ribbons and artificial flowers, and, with this visit the gentry, all the while singing songs suitable to the occasion.

AN ENGLISH WASSAIL

Place two gallons of cider in a large punch bowl and add

A large lump of ice, One-half dozen bananas, cut in thin slices, One-half dozen oranges, cut in slices and then in small pieces, One medium-sized bottle of maraschino cherries, Small baked apple.

Cut the cherries into tiny bits and use the juice also. Put in one baked apple for each guest. The apples are afterward eaten with a fork. Mix and serve.

Here are some suggestions for supper:

MENU NO. 1

Celery Olives Home-made Pickles Chicken a la King Potato Croquettes Cheese Crackers Cake Jelly Coffee

MENU NO. 2

Radishes Celery Home-made Relishes Virginia Baked Ham Potato Salad Rolls Butter Coffee Cake

COUNTRY SUPPER

Radishes Celery Home-made Relishes Roast Suckling Pig Brown Gravy Apple Sauce Mashed White Potatoes Sauerkraut Coleslaw Bread and Butter Cranberry Pie Coffee

An old custom of the new year has been revived—making calls. Folks now visit about on New Year's Day very much in the same way as grandma entertained and kept open house on this day.

To serve on New Year's visits:

Celery Olives Pimento Sandwiches Baked Ham Sandwiches Celery and Cheese Sandwiches Tea, Coffee or Cocoa

Other folks will prefer to entertain with a New Year's dinner. Perhaps this will give a suggestion:

Oysters on Half Shell Celery Ye Olde-tyme Vegetable Soup Boiled Fish Egg Sauce Baked Ham Champagne Style Sauce Browned Potatoes Peas Coleslaw Mince or Apple Pie Coffee Nuts Raisins

COD BASSLANO

The serving of a fish entree with the Sunday dinner gives just the right zest to the meal. Select two slices of cod or other sliced fish. Cut into small fillets and season and then roll in flour. Dip in beaten egg and then roll in fine bread crumbs. Fry until golden brown in hot fat and serve with tartare sauce.

ROAST LOIN OF PORK

Select a five- or six-pound cut and have the butcher remove the entire chine bone. Wipe and place in a baking pan and pat in one cup of flour. Core one apple for each service and place meat in the hot oven. Let brown and then reduce the heat and allow one-half hour for the meat to the pound to cook in a moderate oven. Baste with boiling water.

CRANBERRY DUMPLINGS

Chop two cups of cranberries very fine and add

One-half cup of seedless raisins, One cup of brown sugar.

Place in the mixing bowl

One and one-half cups of flour, One-half teaspoon of salt, One teaspoon of baking powder.

Stiffen to mix and then rub in three tablespoons of shortening and work to a dough with one-half cup of cold water. Roll out one-quarter inch thick and spread with cranberry mixture. Roll like for jelly roll and then wrap in a pudding cloth. Plunge in a saucepan containing boiling water; cook for forty minutes and then lift and drain. Serve, cut in inch-wide slices with sweetened cranberry sauce.

Many persons like the old-fashioned idea of entertaining on New Year's Day with a real old-time dinner. An ideal number is either eight or twelve persons. Put the full quota of leaves in the dining-room table and pad it nicely. Cover with your best table cloth. A miniature tree or a bush of mistletoe or holly for a centre-piece is both seasonable and appropriate.

To serve this meal with one maid, it must be arranged so as to relieve her of the waitress tasks. Mould the butter into balls and arrange the service, allowing at least twenty-two inches between the guests. Place the celery and relish in glass dishes at intervals along the side of the table and serve the salad with the dinner.

A SUGGESTIVE COLONIAL MENU

Oyster Soup Celery Home-made Relishes Roast Beef, Yorkshire Pudding Brown Gravy Horseradish Sauce Mashed Potatoes Buttered Onions Spiced Cantaloupe and Watermelon Rind Beet and Cabbage Salad Plum Pudding Mince Pie Coffee

RECIPES FOR TWELVE PERSONS

Strain the juice of fifty stewing oysters, then look them over carefully and remove all bits of shell. Wash and then place in a saucepan and add two tablespoons of butter. Now place in a large saucepan

Four pints of milk, One pint of oyster liquid, One-half cup of flour.

Stir to dissolve the flour thoroughly and then bring quickly to a boil. Bring the oysters quickly to the scalding point; add to the milk with

Two tablespoons of finely minced parsley, One teaspoon of grated onion, One and one-half teaspoons of salt, One-half teaspoon of white pepper.

Let simmer slowly for a few minutes. Serve with old-fashioned water crackers.

ROAST BEEF YORKSHIRE PUDDING

Select a fancy prime cut from a young steer and have the butcher cut off the chine and trim for roasting. Place in a baking pan without seasoning. Place in lowest part of the broiling oven. Cook, allowing fifteen minutes to the pound. Turn the meat every fifteen minutes and baste with its own fat.

Cooking the meat before the flame gives it the flavor and appearance of the old-time open-fire roasting.

About twenty minutes before serving the meal, place one-half cup of the drippings from the roasting pan in a baking pan and place in the oven to heat. While heating, prepare the pudding. Place in a bowl

Two and one-half cups of milk, Two eggs.

Beat to mix thoroughly and then add

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

Beat to remove the lumps and then pour into hot, well-greased baking pan about three-quarters of an inch deep. Bake in a hot oven for twenty minutes, basting three times with the drippings from the roast.

Add the flour to the pan in which the meat was roasted. Brown well and add three cups of cold water, salt and pepper to taste. Bring to the boiling point and cook for a few minutes, then serve.

Some people like English horseradish sauce with the roast meat. And they serve the gravy over the pudding. Place in a saucepan.

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

Stir to dissolve the starch and then bring to a boil and cook for five minutes. Add

One-half cup of sour cream, One and one-half teaspoons of salt, One teaspoon of white pepper, One small glass of grated horseradish.

Heat, stirring frequently, to the boiling point.

BEET AND CABBAGE SALAD

Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add

One cup of finely shredded celery, Two onions, chopped fine, Two green peppers, chopped fine, One cup of mayonnaise dressing, One and one-half teapoons of salt, One teaspoon of paprika.

Toss to mix thoroughly and then serve on individual salad plates. Garnish with finely chopped pickled beets in the form of a border around each service.

A market list for twelve persons:

Nine pounds of standing rib-loin cut, Fifty oysters, Four branches of celery, Five points of milk, One-half pint of cream for coffee, One-quarter pound of coffee, One-quarter peck of onions, One bunch of beets, One small head of lettuce, Two peppers, Two dozen rolls, One pound of butter, Two eggs, One-half pound of plum pudding, One extra large pie, making twelve small cuts, One-quarter pound of sugar.

CORN RELISH

Place in a preserving kettle

One can of shoepeg corn, One quart of cooked string beans, One quart of cooked lima beans, Eight green peppers, cut in small pieces, One small head of cabbage, shredded fine, One ounce of mustard seed.

Equal parts of vinegar and water to cover. Bring to a boil and cook for thirty-five minutes. Now place in a bowl

One cup of flour, One-half cup of yellow mustard, One-half cup of salt, One-half cup of sugar, One ounce of paprika, Two cups of vinegar.

Stir to dissolve and then add to the boiling mixture. Cook for fifteen minutes and then fill into all-glass jars and seal. Store in a cool dry place.

FOR EIGHT COUPLES

In English communities it is the custom to sit up and watch the departing year out and to welcome in the new. The farmers in the north country visit the orchards, while the folk in the highlands visit and return calls.

The custom of New Year's calling is very old indeed, and in the years of long ago the Beau Brummels and dandies of the times enjoyed the New Year's calling as a very rare sport.

The mummers who are abroad this day follow the ancient custom of dear old Scotland, where these rites have prevailed for many centuries.

Toast the old year out and new one in with a loving cup:

Ring out the old with all its hate, Ring in the new with love and cheer, Ring on, oh bells of time; Ring with joy, ere ye be too late.

To prepare a loving cup for welcoming the new year for fifteen persons:

NEW YEAR'S PUNCH

One and one-half gallons of cider, One-half dozen bananas, sliced thin, One small bottle of cherries, cut into bits.

Place a large lump in the ice bowl and stir to blend. Serve in tall punch glasses.

A MIDNIGHT REPAST

Oysters a la Newburg Pimento Sandwiches Pickles Celery Salted Nuts New Year's Punch Coffee

or

Creamed Chicken Delmonte Celery Salad Home-made Pickles Olives Rolls Butter New Year's Punch Tea or Coffee

A punch may be made with part grape juice and part lemonade and then the fruit added.

OYSTERS A LA NEWBURG

For fifteen persons. Look over carefully and then wash one hundred stewing oysters. Drain. Now place in a saucepan

One quart of oyster liquid, One quart of milk, Three-quarters cup of flour.

Stir to dissolve thoroughly; bring to a boil and cook for five minutes. Now pan the oysters in their own juice by placing in a saucepan and constantly stirring until they reach the boiling point. Add the prepared sauce with

Two onions, minced fine, One tall can of pimentoes, chopped fine, Two well-beaten eggs, One level tablespoon of salt, One and one-half teaspoons of paprika, One-half teaspoon of white pepper, One-half cup of finely chopped parsley.

Heat slowly until boiling point is reached and then serve on thick slices of toast.

PIMENTO SANDWICHES

Put

One tall can of pimentoes, Two stalks of celery, Eight stalks of parsley, Two onions,

through the food chopper and then add

One cup of cottage cheese, Half-cup of mayonnaise, One teaspoon of salt, One teaspoon of paprika.

Mix well and then spread the rye bread with the following:

Four ounces of butter, Two tablespoons of mayonnaise dressing, One teaspoon of paprika, One-half teaspoon of mustard.

Place in a mixing bowl and beat until a cream, then spread the mixture on the loaf and cut in thin slices. Spread the pimento mixture and cover with a second slice of bread. Cut into triangles.

CREAMED CHICKEN DELMONTE

Select a large stewing chicken about six and one-half to seven pounds. Singe and draw, then wash. Place in a preserving kettle with

Two onions, One clove, One carrot, cut in dice, Two branches of celery, cut in small pieces, One fagot of soup herbs, Two and one-half quarts of boiling water.

Cover closely and bring to a boil. Simmer slowly until tender and then cool in the stock. Now remove the skin and cut meat in neat pieces, about one inch square. Place in a large saucepan

One quart of chicken stock, Three-quarters cup of flour.

Stir to blend thoroughly and then bring to a boil. Cook for five minutes and add two onions, minced fine, and

One tall can of pimentoes, minced fine, One quart of celery, cut in inch blocks and parboiled, Three well-beaten eggs, One tablespoon of salt, One and one-half teaspoons of paprika, The prepared chicken meat, Juice of two small lemons.

Heat until very hot and then serve on toast. Lay three tips of canned asparagus that has been heated in its own juice and then sprinkle with finely chopped parsley.

* * * * *

FRESH FRUITS AND VEGETABLES



ON YOUR TABLE—ALL THE YEAR ROUND

It is now possible to serve the same fruits and vegetables on your table in December as in July. Save the excess from your gardens and orchards in the summer and help solve the winter food problems.

"ATLAS" E-Z SEAL JARS

Are real preservers. Being all glass, they are absolutely sanitary, and they are so "E-Z" to close and open, that a child can operate them. Made in One-Half Pint, Pint, Quart and One-Half Gallon Sizes.

MANUFACTURED BY

HAZEL-ATLAS GLASS COMPANY

WHEELING, W. VA.

* * * * *



INDEX

A

Accompaniment for lamb and mutton, 323

Admiral sauce, 194

A few pointers about vegetables, 136

A la mode canadienne, 302

Almond coffee cakes, 23

American sauce, 383

Angel cake, 433 small, 51

Animal cookies, 71

Anise seed rusk, 28

Appetizers, 175

Apple and raisin filling for duck, 345 and rice custard, 113 butter without cider, 430 cake, 100 croquettes, 114 custard pie, 95 dowdy, 93

Apples, baked, 111 spiced, 112

Apricot shortcake, 97

Artichoke fried in batter, 221 Hollandaise sauce, 220 the Jerusalem, 220 vinaigrette, 221

Artichokes, 219

Asparagus and celery salad, 287 vinaigrette, 286

Aunt Polly Rives's one-egg cake, 352

A war cake of 1865, 464

B

Babas, 27

Baby lima bean croquettes, 74 beans, baked, 73

Bacon and onion sandwiches, 373

Baked apples, 111 baby lima beans, 73 bananas, 227 beans with salt pork, 76 chicken, 358 and noodles, 344 dried corn, 138 eggplant and tomatoes, 427 eggs in corn cases, 177 peppers, 325 emince of lamb in green fish, 230 green peppers, 72 ham, 269 Virginia, 317 omelet, 134 onions, 223 pears, 250 and cranberries, 250 potatoes, 421 prunes, 120, 249 shad, 174 slice of ham, 322 squab, 206 squash, 140 sugar-cured ham, 473 tomatoes, 426 Chelsea, 142 (cold), 429

Baking, successful, points for, 3 the bread, 4

Balls, Cousin Hetty's fish, 353 crab meat, 167 miniature codfish, 473 olive cheese, 139 spinach, 146

Baltimore dressing, 287

Banana custard pie, 226 fritters, 84, 227 ice cream, 226 muffins, 228 pancakes, 228 rice pudding, 188 sauce, 229 shortcake, 96 stuffing for chicken, 227

Bananas a la jamique, 378 baked, 227 fried, 225 Bannocks, 353

Barbecue of boiled ham, 271

Bass, broiled, 315

Basslano, cod, 478

Batardi sauce, 382

Batter, artichoke fried in, 221 bread, 42 the, 120, 291 tripe fried in, 291 waffle, 37

Bean sausage, 340 soup, 148

Beans, Boston baked, 378 salted, 442 tomatoes and string, 427

Bearnaise sauce, 195

Beef, brown pot roast of shin, 313 chili of, 163 Creole, 134 croquettes, 452 delmonico roast, 322 fillet of, 262 how to cook corn, 264 neck of (Polish style), 444 pot roast of shin (English style), 311 Spanish, 339 stew, 312

Beet and cabbage salad, 482

Beets, buttered and spiced, 341

Belgian rice balls, 110

Belgian pancakes, 35

Bengal curry of lamb, 325

Betty, brown, 234 orange, 119 raspberry fruit, 185

Beverages, 385

Biscuit, squash, 141 sweet potato, 417

Biscuits, 44 cocoanut, 45 currant, 41 raisin, 44 rusk or tea, 18 sweet, 45 turkey meat, 345

Blackberry pudding, 183

Black nut cake, 70

Blond French dressing, 301

Bohemian relish, 274 sauce, 384

Boiled dressing, 300 hominy with cheese sauce, 104 pork, 157 potatoes, 260 Salt cod, 305

Bon-bons, 455

Bone and stuffed shoulder of lamb, 324

Boston baked beans, 378 brown bread, 13, 14, 351

Bouillon, 149 court, 230

Box, dough, 2

Braids, 17

Brains, to prepare, 290

Braised celery, 73 onions, 75, 448 ox tails, 377 with baked dried peas, 162 red cabbage, 431 rolled flank steak, 320 sweetbreads, 158

Bran bread, 12 muffins, 39

Bread, batter, 42 ye old Virginia, 436 Boston brown, 13, 14, 351 bran, 12 Brest, 25 buttermilk, 380 California orange, 12 care of, after baking, 5 famous French, to make, 10 food value of, 6 graham, 11 griddle cakes, 29 Bread, Louisiana, 43 prune, 11 rye, 10 Scotch oat, 14 Southern spoon, 42 the staff of life, 1 wheat entire, 11 yesterday's bran, 379

Breakfast, 328, 337, 338 Christmas, 470 New Year's, 474

Breast of Guinea hen (terrapin style), 254

Brest bread, 25

Brining cauliflower, 441

Brioche, 24

Broiled bass, 315 chicken, bacon garnish, 200 (Virginia style), 253 hamburg steak, 298 mackerel, 471 oysters, 412 a la Maryland, 421 Virginia, 412 salt mackerel (Flemish style), 307 shad roe, 173 sweet potatoes, 416

Broth, oyster, 243

Brown betty, 234 emince fowl, 354 pot roast of shin beef, 318 sauce, 383

Buckwheat cakes, 29

Buffet supper, 370

Bun, Spanish, 27, 376

Buns, cinnamon, sticky, 20 cocoanut, 23 English bath, 18 plain, 19 St. Nazaire, 21

Butter cream icing, 57 English, 297 French, 296 Italian, 297 Lancaster apple, 430 London, 297 onions fried in, 222 parsley, 225, 471 Swiss, 297

Buttered and spiced beets, 341

Butterfish, creole, 337

Buttermilk bag pudding, 187 bread, 380 cheese pie, 381 custard, 379 doughnuts, 381

Butterscotch pie, 219

C

Cabbage, braised red, 431 cream, 284 pickled red, 431 pudding, 349 soup, 248

Cake, angel, 433 small, 51 Aunt Polly Rives's one-egg, 352 apple, 100 a war, of 1865, 464 black nut, 70 California prune, 121 cheap fruit, 65 cheese, 69 chocolate layer, 60 cinnamon, 22 Devil's food, 59

Cake for two, 368 fruit, 50, 62, 336 inexpensive, 63 ginger, 52 grandmother's fruit, 462 gutney run potato, 423* loaf, 55 (one-egg), 51 Moravian fruit, 463 spice, 54 nut honey, 209 orange short, 332 peach, 99 pound, large, 67 small, 67 raisin, 343 Rumanian fruit, 63 small fruit, 463 Swiss crumb, 53 two-layer, 54 white fruit, 66 pound, 66 yeast-raised, how to make, 23

Cakes, almond coffee, 23 bread griddle, 29 buckwheat, 29 cornmeal griddle, 32 drop, 55 English seed, 61 fish, 316 griddle, 28, 36 Vermont rhubarb, 125 honey, 211 Indian griddle, 28 Jack O'Lantern, 335 potato, 259 rice batter, 44 griddle, 30 sausage, 159 squash, 139 sweet potato (Georgia style), 418 Virginia griddle, 341

Calas, 112

Calf's heart a la mode, 291

California orange bread, 12 prune cake, 121

Canadian sauce, 384

Canadienne, a la mode, 302

Canape a la mode, 274 cheese, 273 Italian, 271, 274 la brete, 273 olive, 189 sardine, 473 the, 176 tomato, 273

Candied sweet potato, 418, 459

Candied sweet potatoes with honey, 208

Candy, 454 sugarless, 455

Caramel pudding, 236 sauce, 236

Care of the bread after baking, 5

Carolina corn pone, 437

Carrots a la brabanconne, 74

Cartheoth, eggs, 278

Casserole, neck chops in, 433

Cauliflower, brining, 441 salting, 442

Celery, braised, 73 curly, 357 Parisian, 303 puree, 242 sauce, 79 soup, 245

Century cheese sandwiches, 461

Charlotte, prune, 122 Russe, 61

Chartreuse, salmon, 305

Cheap fruit cake, 65

Cheese and pepper sandwiches, 373 cake, 69 canape, 273 cutlets, 135 dressing, 288 head, 271 loaf, 270 making scrapple and hogshead, 433 sandwiches, 136 sauce, 196, 272

Chelsea rabbit, 272

Cherry custard, 186 dumplings, 101 roly-poly, 68 sauce, 81

Chicken a la king, 253 and green pepper sandwiches, 252 and noodles, baked, 344 and rice curry, 201 baked, 358 banana stuffing for, 227 broiled (Virginia style), 253 custard, 361 dumplings, 355 fricasse, 255 gumbo okra, 204 how to prepare for chicken salad or cold cuts, 202 loaf, 202, 356 mousse, 204 poindexter, filling of, 207 pot roast (Cedar hollow style), 201 roast, 203 (split style), 255 roll, 351 salad sandwiches, 205 tamales, 207

Chili con carne, 447 of beef, 163 sauce, 438

Chips, quince, 451

Chocolate butter cream, 61 cornstarch pudding, 188 filling for cakes made from cocoa, 71

* * * * *



I give my icings, fillings, pies and puddings "that chocolaty taste" of Runkel's without bothering to grate chocolate. Runkel's All-Purpose Cocoa is the finest quality chocolate, already a powder, all ready to use!

You need no special recipes. Just use three level tablespoonfuls (3/4 oz.) of Runkel's All-Purpose Cocoa instead of each "square" (1 oz.) of cooking chocolate. It not only improves the flavor, but saves 1/4 the cost.

Interesting Dessert Book, "The New Cocoa Cookery", will be sent you gratis upon request.

RUNKEL BROS., Inc. Domestic Science Department 459 West 30th Street, New York City



* * * * *

Chocolate, how to prepare, 385 icing, 57 layer cake, 60 parfait, 399 pie, 218 rice pudding, 234 sauce, 82, 83

Chop suey, 321

Chops, 160 to cook, 160

Chow-chow, 448

Chowder, Conecticut fish, 305 salt, 266

Christmas breakfast, 470 dinner, 356, 456, 469, 470 goodies, 361

Chuck, the, 309

Cider, apple butter with, 430 jelly pie, 93 sauce (champagne sauce), 382

Cinnamon buns, sticky, 20 cake, 22 toast, 406

Clam cocktail, 268 fritters, 268 (Red River boathouse style), 267

Clams, 269 deviled, 267 steamed salt oyster of, 266

Clear soup, 241 tomato soup, 472

Cobbler, Southern style, 68

Cocktail, clam, 268 grape-juice, 339 Long Island sound, 315 oyster, 169 rhubarb, 124 to make a, 411

Cocoanut biscuits, 45 buns, 23 icing, 22 pudding, 232

Cod basslano, 479 boiled salt, 305

Cod, salt, Vermont, 307

Coddled eggs, 178

Codfish, creamed, 447 fillet of, tartar sauce, 459

Coffee, 386, 387 a la creme, 389 au lait, 388 custard, parfait style, 85 epicurean creole, 388 noir, 344 Turkish, 389

Cold spice, tongue, 316

Cole slaw, 131, 359

Colonial cream, 185

Congress pie, 94

Connecticut fish chowder, 305

Cooked salad dressing, 128

Cookies, animal, 71 crumb, 235 honey, 210 lace, 461 soft, 60 chocolate, 70 sweet potato, 416

Cooking the fancy cuts, 290

Corn, 423 baked dried, 138 beef hash, 317 cases, baked eggs in, 177 cream of, supreme, 249 fritters, 75 for two people, 424 muffins, 41 pudding, 265 relish, 483 salted, 424 scalloped, 77 to dry (Lancaster County recipe), 424

Cornmeal griddle cakes, 32 sausages, 438

Correct method of boiling meat, 156 temperature for deep-fat frying, 215

Cottage pudding, 56

Country cheese sandwiches, 135 dressing, 142 style green apple pie, 93 supper, 478

Court bouillon, 230

Cousin Hetty's fish balls, 353

Crab meat, 166 a la king, 168 au gratin, 170 balls, 167 served in cream, 166 ravigotte, 168

Crabs, deviled, 245 fried, 167 soft shell, 171

Cranberries, baked pears and, 251

Cranberry conserve, 217 dumplings, 479 jelly, 84, 358 jelly, using syrup, 370 roll, 216, 432

Cream cabbage, 284 chocolate butter, 61 coffee shake, 391 Colonial, 185 finnan haddie, 315 ginger, 126 horseradish sauce, 195 Malvern, 211 of corn, supreme, 249 of cucumber, 249 of onion, 246 of tomato, 247 puffs, 217 sauce, 384 soups, 246 tapioca pudding, 102

Creamed chicken delmonte, 486 codfish, 447 mushrooms, 75

Creole beef, 164 fried fish, 231 butterfish, 337 liver and bacon, 320 rice, 109 sauce, 198 tripe, 292

Crescents, 18

Croquettes, apple, 114 baby lima beans, 74 beef, 452 eggplant, 72 lima beans, 182 nut and pepper, 181 potato, 419 sweet potato, 415 turkey, 346 veal, 289

Crullers, 48 Louisiana, 53 or doughnuts, how to fry, 48

Crumb cookies, 235

Crystals, ginger, 454

Cucumber, cream of, 249 salad, 131 sauce, 197

Cup, ginger ale, 391

Cup, how to make the cider, 335 mint, 391 peach, 393

Curly celery, 357

Currant biscuits, 44 sling, 390

Curry, chicken and rice, 201 of mutton, 161

Custard, buttermilk, 379 cherry, 186 chicken, 361 frozen, 129 cherry, 397 pineapple, 397 strawberry, 396 honey, 209 macaroni, 257 onion, 224 orange and rice, 118 pie, 91 raspberry cup, 188 rice and apple, 113 sauce, 76 tomato egg, 425

Custards, fruit cup, 102 potato, 420

Cutlet, fish, 306

Cutlets, cheese, 135 egg, 177 lamb, mentone, 475 macaroni, 103 to prepare breaded, 289

D

Dates, to stuff, with ginger, 128

Deep-fat frying, 215 correct temperature for, 215

Delicacies, ginger, 127 prune, 122

Delicious English scones, 45

Delmonico roast beef, 322

Delmonte, creamed chicken, 486 dressing, 465

Desserts, 84

Deviled clams, 267 crabs, 245 egg salad, 288

Deviled eggs, Parisienne, 133 oysters, 409

Devil's food cake, 59

Diet to reduce weight, 399

Dinner, 328, 337, 338 Christmas, 356, 456, 469, 470 New Year's, 474 Thanksgiving, 350

Dinners, series of, 404, 405

Dipping, to make chocolate for, 454 to use fondant for, 455

Dish, Polish corn, 436

Dishes, potato, 259

Dodgers, ye Kentucky corn, 436

Dough box, 2 Vienna, straight, 9

Doughnuts, 48 buttermilk, 381 with fruit centre, 48

Doughs, sweet, 26

Dowdy apple, 93

Dowdy, New England style, 94

Dressing, Baltimore, 257 blond French, 301 boiled, 300 cheese, 288 cooked salad, 128 country, 142 Delmonte, 465 French, 300 Italian, 283 old English mustard, 285 orange, 119 Ottawa, 287 paprika, 301 pimento, 301 rich boiled salad, 286 Roquefort, 300 Russian, 299 salad, 130 sour cream cucumber, 284 Thousand Islands, 130

Dried fruit, 251

Drinks, summer, 389

Drop cakes, 55

Dry filling, 344 measure, 283 oyster pan, 375, 411

Duck, roast, 255

Dumplings, cherry, 101 chicken, 355 cranberry, 479 for stew, 100 lemon, 98 liver, 76 peach, 99 potato, 421 rhubarb, 126 tomato, 428

E

Egg cutlets, 177 lemonade, 390 salad, 130

Eggless mayonnaise, 128

Eggs, 277 la grenadier, 178 cartheoth, 278 coddled, 178 fried, 278 how to cook, 278 pickled, 132 poached, 279 rice bananas and poached, 228

Emince of giblets, 200

Enchildas, 203

English bath buns, 18 butter, 297 dressing for lamb or mutton chops, 160 ham pie, 270 muffins, 39 mustard sauce, 199 rocks, 62 scones, delicious, 45 seed cakes, 61 pepperpot, 446 wassail, 477 water-cress salad, 285

Entire wheat bread, 11

Epicurean Creole coffee, 388

F

Fagot of soup herbs, 152

Fall menu, 328, 337

Family Thanksgiving dinner for six persons from a New England farm house, 350

Fancy quince marmalade, 449

Farci, oyster, 413

Fats, 212

Feet, just a pig's head and set of, 452

Fillet fish (Southern style), 316 of beef, 262 a la riga, 374 chicken, poindexter, 207 codfish, tartare sauce, 459

Filling and gravy, 344 dry, 344 for duck, apple and raisin, 345 Grandma Perkins's spicy, 357 New England, 460 olive sandwich, 191 prepared, 351 wild game, 344