Dispose around the edge of the platter; pour the bean mixture (which should be moist), in the middle, garnish with a wreath of parsley between rice and beans.

This, with a green salad and French dressing is an abundant and satisfying dinner. No meat should be served.

STUFFED POTATOES

Select large uniform sized potatoes. Scrub them with a vegetable brush. Bake in a hot oven, the temperature of the oven should be such that it will bake a potato of medium size in forty to forty-five minutes. Remove a thin slice from the side lengthwise of potatoes; scoop out the pulp, pass through the ricer; add two tablespoonfuls of butter or bacon fat; moisten with hot milk; add two tablespoonfuls each finely chopped chives or onion. Season with salt and pepper, beat thoroughly and return to the shells, using pastry bag and tube, brush over with slightly beaten egg and return to oven to brown delicately.

A "DIFFERENT" DINNER

Mrs. G. W. Plummer

A fine, firm head of cauliflower; enough rice to form a border for your chop platter; four tablespoonfuls grated or shredded ripe cheese; one teacupful rich milk; two tablespoonfuls bacon drippings. Garnish with blanched lettuce leaves, canned pimento and parsley.

Process: Wash, trim and put to boil in a large granite or aluminum kettle, the whole head of cauliflower in plenty of salted water. Do not cover. When about half done, put into an iron skillet two tablespoonfuls of bacon drippings and when smoking hot turn in the dry rice which has previously been well washed and dried on a clean towel. Parch this rice in the drippings, stirring constantly until a golden brown. Then dip the water in which the cauliflower boils, spoonful by spoonful, into the rice; as it absorbs the water add more until the rice is puffed, dry and thoroughly done; a little onion may be cooked in with rice if liked. In the meantime make a fine, thick white sauce, using butter and twice the quantity of flour; cook but do not brown; add milk and rub smooth; add shredded cheese, red pepper and salt; cook to a smooth masking sauce.

Service: Put cauliflower, unbroken, in center of platter; mask with sauce and sprinkle with grated cheese. Around the flower dispose the lettuce in such a way as to simulate a growing head. Encircle this with border of rice and put an outside border of parsley. The pimento should be cut in strips and laid up the sides of flower inside lettuce leaves.

SUNDAY NIGHT SUPPER DISH

Mrs. G. W. Plummer

Wash round, solid, medium sized tomatoes (one for each service) and cut in half but do not skin. Insert slivers of onion in each half tomato on cut side. Dip cut side in egg, beaten with a little water, seasoned with salt and paprika; then in rolled bread crumbs or rolled shredded wheat biscuit. Two tablespoonfuls of bacon drippings heated to a smoke in skillet or on cake griddle. Put in tomatoes, cut side down, and fry until a golden brown; then turn carefully; reduce heat and cook gently until cooked but not broken. Remove to platter and place on each a generous spoonful of the following sauce:

Sauce: Add dripping to that in skillet in which tomatoes were cooked to make two tablespoonfuls; add four tablespoonfuls flour; one thin slice of onion and cook four minutes; add two cups milk; celery salt, salt and pepper and when incorporated add one-half cupful grated or shredded cheese and cook until smooth.

CUBAN RICE

Mrs. W. F. Barnard

One and one-half pounds fresh pork, ground; one onion, chopped; one egg; salt and pepper. Make into little round balls. One quart of tomatoes, strained. Boil meat balls in tomato juice for one hour. Cook rice and serve as a vegetable, pouring meat and tomatoes around it on platter.

INDIAN VEGETABLE CURRY

Mrs. Jean Wallace Butler

One pound can baked beans; one pound can lima beans; one pound can green string beans; one pound can wax beans; two pound can tomatoes; eight large onions; one heaping teaspoonful Cross & Blackwell's curry; one tablespoonful salad oil. Remove all vegetables from cans; heat the beans in large cooking vessel; heat tomatoes separately, seasoning very strongly with salt and pepper. Slice onions and boil in water. When sufficiently cooked, add onions and tomatoes to other vegetables. Fry curry in salad oil to a nice brown. Add to the vegtables, and simmer half an hour. While this is simmering, boil rice to serve on plate with curry. This serves ten people. In winter time, for large family you can double recipe, and keep frozen. Better every time reheated. No bread, butter or anything else is served with this, except Indian chutney.

POTATO PUFF BALLS

Scoop out the inside of hot baked potatoes, force the pulp through a ricer, there should be two cups. Add two tablespoonfuls butter; moisten with rich cream; season with salt and paprika, while beating constantly; add one slightly beaten egg yolk and one-half teaspoonful finely chopped parsley; cook one minute, stirring constantly. Remove from range and fold in the stiffly beaten white of one egg. Shape in balls and roll in finely chopped seasoned nut meats; place on buttered pan and brown delicately in the oven. Arrange around broiled whitefish.

POTATO FLUFF

Mrs. W. D. Hurlbut

Pass enough hot boiled potatoes through a ricer to make three cups; season with pepper, salt, a big piece of butter and half a cup of cream; beat an egg very light, beat it in the potato; turn into a buttered baking dish; sprinkle bread crumbs on top and bake until browned.

STUFFED SWEET POTATOES

Mrs. Louis Geyler

Bake three large sweet potatoes; cut in halves lengthwise; carefully scoop out pulp and press through a ricer. Reserve the shells. Season with one-half teaspoonful of salt; one-fourth teaspoonful paprika; one-half tablespoonful powdered sugar; three tablespoonfuls butter; and one-third cup hot cream or rich milk. Beat them thoroughly, then stir in one-half cup finely chopped almonds, blanched; refill shells. Cut marshmallows in four pieces and cover each portion. Bake in a moderate oven until heated through and marshmallows are delicately browned.

FRENCH FRIED SWEET POTATOES

Mrs. A. M. Cameron

Wash and peel very large sweet potatoes and cut lengthwise; as you would white potatoes; fry in the same manner and sprinkle lightly with salt; serve at once.

SWEET POTATO CROQUETTES

Two cupfuls of mashed sweet potatoes; one cupful of hot milk; two eggs; one teaspoonful salt; two tablespoonfuls of butter; bread crumbs; one tablespoonful of butter. Beat the potatoes and milk, gradually stir in the melted butter; salt and one of the eggs well beaten. Form into croquette balls; dip in beaten egg and bread crumbs. Fry in deep fat until golden brown. Drain on paper and serve with cream sauce.

POTATO SURPRISE

Prepare a rich mashed potato in the usual way, using six medium-sized potatoes and hot cream instead of milk. Beat until fluffy, then add one tablespoonful each finely chopped chives or onion juice and one tablespoonful parsley; add one-third cup finely minced ham. Beat again and turn into a buttered baking dish, piling it well in the center. Cover lightly with buttered cracker crumbs, well seasoned with salt and pepper. Bake in oven fifteen minutes. Serve in baking dish.

MASHED POTATOES WITH GREEN PEPPERS AND ONIONS

Mrs. W. D. Hurlbut

Pass through a ricer six large hot boiled potatoes; add two tablespoonfuls butter and gradually one-third cupful hot thin cream; season with salt and whip until light and fluffy. Parboil a green pepper (removing seeds and veins) eight minutes; drain and chop fine; mix with two tablespoonfuls finely chopped onion; add gradually to potatoes and heat again. Serve immediately with roast goose, duck or pork.

JUMBALAYA

Mrs. M. T. Wagner

One minced onion fried in butter; one-half cup of ham minced; one cup of rice; four cups of tomato juice (if there is not juice enough in a can of tomatoes to make the required quantity, add water); one teaspoonful curry powder; one teaspoonful thyme; a few bay leaves broken up fine; three teaspoonfuls salt and a few grains of cayenne. Mix all together and bake one and one-quarter hours.

SAVORY RICE

Mrs. W. R. McGhee

Cook one cupful rice, well washed, in three quarts boiling salted water until partly done; drain; add to rice two cupfuls well seasoned chicken broth; put into double boiler and let it steam until rice is soft and stock is absorbed. Stir in one-fourth cup butter and one tablespoonful finely chopped chives or onion; if onion is used then add one-half tablespoonful chopped parsley.

EASY RICE CROQUETTES

Mrs. C. A. Carscadin

Two cups boiled rice (salted); one beaten egg; grated rind of one lemon; add to rice, roll in flour; fry in hot lard. Lay on brown paper and sprinkle well with sugar. Have rice as soft as possible.

STUFFED TOMATOES WITH SHRIMP

Mrs. J. E. Kelly

Use six large tomatoes, and scrape out pulp; put little butter in pan and fry the pulp with one small onion, cut fine, and one can of shrimps; add one egg (beaten), and enough bread crumbs to make soft filling. Season with salt and pepper. Fill tomatoes, and sprinkle dry bread crumbs, or cracker crumbs, over top and small piece of butter on each. Bake fifteen minutes and serve hot.

RICE WITH TOMATOES AND GREEN PEPPERS

Finely chop one Bermuda onion, two green peppers; mix with one cup minced raw ham. Saute ten minutes (without browning) in four tablespoonfuls butter. Add one cup of washed rice and three cups of chicken stock or beef broth. Simmer one-half hour stirring occasionally with a fork. Then add four tomatoes peeled and chopped; one-half tablespoonful salt; a few grains cayenne and one-fourth teaspoonful paprika. Cover and cook over hot water until rice is tender. Serve as a vegetable.

SPAGHETTI—ITALIAN STYLE

Mrs. J. H. Shanley

One package spaghetti, unbroken, boiled until tender, then let cold water run through it. Fill iron spider with sliced onions and cook until tender, not brown; add two small green peppers, chopped fine; one can mushrooms and one pound chopped steak. Cook together long enough to season, about ten minutes. Put in with the spaghetti in a baking dish, and add one quart tomatoes, strained. Mix thoroughly and sprinkle with grated cheese, viz: layer of spaghetti, then cheese, etc. Also put cheese on top to form crust. Bake until heated through.

ITALIAN SPAGHETTI

Mrs. C. A. Jennings

One heaping tablespoonful butter; two medium-sized onions; one bead of garlic; one can tomatoes; two-thirds package spaghetti. Cut onions and garlic fine and put in saucepan to fry with butter a light brown. Add the tomatoes, strained and let simmer one hour. Put spaghetti in large vessel of salted boiling water and keep boiling fast for forty minutes. Have hot dish ready; into this put spaghetti and tomatoes and a small cup of grated Herkimer or other snappy American cheese. Mix thoroughly; serve with small dish of same cheese to springle over spaghetti at table.

SCALLOPED TOMATOES

Alice Clock

One No. 3 size tin of tomatoes; one medium-sized onion; six slices bacon; two cups fresh bread crums. Chop the onion and bacon, fry to crisp brown; place first a layer of tomatoes, then a layer of bread crumbs, then a layer of onion and bacon; over which salt and pepper is shaken. Repeat layers until all material is used. Bake forty-five minutes in moderate oven.

ITALIAN MACARONI

Mrs. W. I. Clock

One-half pound streaky salt pork, no bones, very little lean meat; three onions; a suspicion of garlic; one teacup of chopped parsley; one No. 3 can of tomatoes; four heaping teaspoonfuls granulated sugar; one teaspoonful salt; one-fourth teaspoonful pepper; two tablespoonfuls of grated Parmesan cheese; one pound of spaghetti. Put finely chopped pork, onions and parsley into frying pan and fry to nice brown; add sugar, salt, pepper and cheese. At same time the above is cooking have the tomatoes heating in enameled saucepan; also have water boiling ready to put spaghetti in, for it must actually boil twenty-five minutes to be tender. After the tomatoes have cooked about ten minutes, put through sieve and add to pork and onions and let all simmer while spaghetti cooks. Put spaghetti in collander to drain. Serve by placing a layer of spaghetti in deep dish, then sauce and cheese, and so on each layer until all material is used; serve very hot.

MACARONI

Mrs. Gussie Enos

Boil macaroni one-half hour. Put one pint milk; one and one-half cups grated cheese; one tablespoonful butter; one tablespoonful flour; salt and pepper together and boil all until smooth. Put layer of macaroni and layer of sauce with sauce on top. Bake one-half hour.

HOMINY CROQUETTES

To one-half cup hominy (taken from a carton); add two cups hot stewed and strained tomato pulp; cook in a double boiler until hominy is tender. Stir in two tablespoonfuls butter; three-fourths teaspoonful salt; one-fourth teaspoonful paprika. Spread mixture on a plate to cool. Then shape into balls the size of small lemons, roll in crumbs, dip in egg and again in crumbs and fry in hot deep fat. Drain on brown paper and serve with cheese sauce.

HOMINY GRITS

Mrs. W. D. Hurlbut

Put two cupfuls of milk and two of water into a double boiler; add a little salt and one cupful of hominy grits; let boil hard one hour; do not stir. The moisture will all be absorbed and it will be light and creamy. Use as a vegetable or in place of potatoes.

TOMATOES, CREOLE STYLE

Wash and wipe the desired number of medium-sized tomatoes. Cut a slice from the blossom ends, scoop out pulp, sprinkle with salt in the inside, invert on plate, let stand one hour. Melt two tablespoonfuls butter, add two tablespoonfuls flour mixed with one-half teaspoonful salt, one-fourth teaspoonful paprika and few grains cayenne. Stir until blended, then pour on slowly one-half cup cream. Stir until smooth and add one cup green corn, cut from cob, and mixed with one-half tablespoonful each red and green pepper, finely chopped. Flavor delicately with onion juice. Fill tomatoes, cover with buttered crumbs and bake in moderate oven until tomatoes and corn are tender.

TOMATOES ON HALF SHELL

Mrs. R. McNeil

Cut tomatoes in half without peeling. Place them in baking dish. Put in a piece of butter on each, and dust with salt and pepper. Put in oven and cook until tender. Have ready squares of toasted bread. On each place a half tomato and pour around white sauce and serve hot.

BAKED TOMATOES

Mrs. W. O. King

Select nice smooth tomatoes; slice off top and remove pulp and seeds. Rub this through collander. Add one-half cup of each bread and cracker crumbs, pepper, salt and minced onion to tomatoes with a little butter. Stuff tomatoes, place top on, using toothpicks; bake one hour in a moderate oven.

FRIED TOMATOES

Mrs. C. S. Junge

Green or ripe tomatoes may be used. Slice and dip in flour. Place in skillet with plenty of bacon fat and a little butter. Fry until brown and lift carefully onto a platter. In the remaining fat stir a tablespoonful of flour, then pour a cup and a half of milk. When creamed, turn over tomatoes and serve.

BAKED NOODLES

Mrs. E. Lewis Phelps

One box of home made noodles, boil until tender then drain. Butter a baking dish; put in a layer of noodles; sprinkle with grated cheese and seasoning; then another layer of noodles; then two cups of cooked boiled ham chopped fine; chopped green pepper and chopped onion; put the remainder of noodles on top and add cheese, etc. Beat up four or five eggs; add milk enough to cover all the noodles. Set pan into pan of water and bake slowly until eggs are done. Can add buttered cracker crumbs on top if liked.

CORN PUDDING

Helen M. Bailey

Six ears corn; two eggs; one-half pint milk; pinch salt; pinch pepper; cut corn from cob, beat eggs, and add milk, eggs and seasoning to corn. Bake until light brown.

CORN OYSTERS

Mrs. E. S. Smith

Mix one pint of grated corn; three tablespoonfuls of milk; one teacup of flour; a piece of butter the size of an egg. Drop by dessertspoonfuls into a little hot butter. Fry on both sides.

CORN CROQUETTES

One cupful of stewed or canned corn; one-half cupful of dried bread crumbs; one-half cupful of milk; one beaten egg; one teaspoonful of salt; one teaspoonful of baking powder; one tablespoonful of flour. Chop corn, mix with bread crumbs, milk and other ingredients. Drop from spoon into deep fat and fry until light brown.

GREEN PEPPERS STUFFED WITH RICE, TOMATOES AND NUT MEATS

Cut a slice from the stem ends of six medium-sized mild, green peppers; remove seeds and veins; parboil in boiling water eight minutes. Drain. Have ready one and one-half cups hot boiled rice; mix with three-fourths cup thick tomato puree; add one cup chopped English walnut meats. Season with salt, pepper and a few grains of cayenne; add one teaspoonful each finely chopped parsley and chives or onion. Fill peppers. Arrange on buttered dripping pan; cover with buttered cracker crumbs and bake in oven until heated through and crumbs are brown.

GREEN PEPPERS STUFFED WITH ONIONS

Parboil six green peppers eight minutes (discarding seeds and veins) in boiling water to cover. Drain, keep warm. Cover one-half dozen silver skin onions with boiling water, heat to boiling point and drain. Cover again, with boiling salted water and cook until tender, drain and finely chop, mix with one cup soft bread crumbs, add three tablespoonfuls melted butter, season highly with salt, pepper and one-half teaspoonful finely chopped parsley. Fill prepared peppers (if too dry add one tablespoonful cream) with mixture, cover with buttered crumbs, set them in buttered gem pans and bake in oven until peppers are tender and crumbs are brown.

GREEN PEPPERS STUFFED WITH CORN

Mrs. T. D. Caliger

Select sweet green peppers of medium size; cut a thick slice from stem ends; remove seeds and veins. Soak in salt water one hour, drain, and fill with following mixture. Put three cups of canned corn into a saucepan, with two tablespoonfuls finely chopped green peppers, butter and one tablespoonful of onion juice. Simmer slowly fifteen minutes, stirring often to prevent burning. Cover tops of peppers with buttered bread crumbs, and bake one-half hour in moderate oven.

EGG PLANT AND SHRIMP

Mrs. Ada Woods

Boil a whole egg plant, cutting off the stem end. When done take off skin and put the inside to drain. Put a cup of stale bread crumbs, a grated onion, salt and pepper, tablespoonful parsley and a clove of garlic minced fine, in a skillet with two tablespoonfuls bacon drippings, and fry until brown; add this to the egg plant, put in two dozen shrimps, broken up, and when all is well mixed put in the oven and brown.

FRENCH FRIED EGG PLANT

Mrs. A. M. Cameron

Prepare egg plant in the usual way; drain and cut as you would potatoes for French fry; sprinkle with salt, pepper and flour; place in a frying basket and fry strips until crisp and a pretty brown; drain on brown paper.

BAKED STUFFED EGG PLANT

Cut slice from stem end; reserve for cover, scoop out inside, leaving a wall one-fourth inch thick, sprinkle inside with salt and pepper, finely chop pulp. Cook one-half onion, finely chopped, in one tablespoonful butter three minutes without browning, add three fresh mushrooms, finely chopped, four tablespoonfuls finely chopped lean raw ham, season with salt, pepper; cook five minutes, stirring constantly. Add egg plant pulp, three-fourths cup soft bread crumbs, one-half teaspoonful finely chopped parsley. Mix well, refill shell, cover with buttered crumbs. Bake in moderate oven forty-five minutes.

NEW STRING BEANS

Mrs. W. D. Hurlbut

Cut two thin slices of bacon crosswise in narrow shreds, using shears for this purpose. Saute to a delicate brown. Add two cups hot, cooked, well-drained string beans and one-half tablespoonful grated onion or onion juice. Shake the frying pan to thoroughly mix the ingredients, season with salt and pepper. Turn into hot serving dish.

CREAMED PEAS AS AN ENTREE

Mrs. C. A. Carscadin

Cut with a cookie cutter a round of bread from a thick slice, then a ring with a doughnut cutter. Dip in melted butter and toast a delicate brown in the oven. Fill them with peas in cream sauce.

FRENCH FRIED ONIONS

Bertha Z. Bishee

Peel onions, slice and separate rings. Beat an egg, white and yolk together; salt and pepper to taste and stir in enough flour—about a tablespoonful—to make a thin batter. Pour over the onion rings, making sure that they are well coated, and fry a handful at a time in deep fat, which must be hot enough to brown quickly. Drain and serve covered with a napkin.

BAKED SPANISH ONION

Alice Clock

Three Spanish onions; two cups of fresh bread crumbs; one pint milk; one heaping tablespoonful butter. Take greased baking dish. Place alternate layers of sliced onion, and bread crumbs, seasoning each layer with salt and pepper. When materials are used up, pour over the pint of milk; and the butter cut in small pieces is placed on the top last. Bake slowly, until onion can be pierced easily.

SCALLOPED CABBAGE

Miss Kennedy

Cut one-half of boiled cabbage in small pieces; sprinkle with salt, pepper and one finely chopped pimento; pour over one and one-fourth cups thin white sauce, mixed with one-third cup grated cheese. Mix well and turn into a buttered baking dish; cover with buttered and seasoned cracker crumbs. Place in oven and bake until crumbs are brown.

CABBAGE ROLLS

Mrs. C. S. Junge

Parboil in salt water the large leaves of a cabbage. Take them from the water and place singly on the cake board and pepper them. Mix half and half, chopped beef and pork and season. Make into rolls twice the size of an egg. Round these roll several cabbage leaves and fasten with tooth picks. Place these in the skillet with two tablespoonfuls of bacon fat or lard with a little butter. Turn in a small amount of water and cook covered over a slow fire. When water cooks off add more in small quantities for nearly an hour. Remove tooth picks and serve.

CAULIFLOWER AU GRATIN

Miss June Baumgardner

Boil cauliflower until tender; separate so that a flower will be in each ramekin. Make a white sauce and grate three tablespoonfuls yellow American cheese in it; when the cheese is melted pour over the vegetable in ramekin, put a few buttered bread crumbs on top and put in the oven to brown.

PARSNIP SAUTE

Wash parsnips and cook until tender in boiling water. Drain and cover with cold water; with the hands slip off the skins. Mash and rub through a strainer. Season pulp with salt, pepper and butter, shape in flat cakes and dredge with flour. Saute a golden brown in equal parts hot butter and chicken fat.

FRIED SUMMER SQUASH

Wash, wipe and cut tender squash in one-half inch slices, sprinkle with salt, pepper and dredge with flour, dip in egg, then in fine cracker crumbs, repeat and fry in deep, hot fat, drain and serve.

CREAMED CELERY CABBAGE

Mrs. H. Clay Calhoun

Cut celery cabbage in inch lengths, boil until tender in salted water; drain and pour over a rich cream sauce.

BAKED, STUFFED ARTICHOKES

Mrs. Francis A. Sieber

Six artichokes; four ounces fat pork; two cups chopped mushrooms; two tablespoonfuls chopped shallots; one teaspoonful minced parsley; one tablespoonful flour; one tablespoonful butter; one-half cup spinach sauce; one-half teaspoonful salt, a little pepper, nutmeg; one cup broth; one glass white wine. Prepare artichokes, boil thirty minutes and drain. Mince pork and fry with shallots; add mushrooms and parsley and simmer ten minutes. Blend with it the flour mixed with butter; add Spanish sauce and seasoning. Stuff artichokes, and tie each with string; brown outside in a little olive oil, add the broth and wine. Cover and cook forty minutes in moderate oven. When they are ready to serve remove the strings and arrange on a hot platter and pour the sauce over them. Garnish with a whole mushroom on top of each.

MUSHROOMS

Mrs. H. P. E. Hafer

Peal one pound fresh mushrooms. Fry in butter slowly for three-quarters of an hour. Add two cups of soup stock and one-half cup of cream and thicken with flour. Serve on toast.

STUFFED MUSHROOMS

Mrs. K. Larson

Brush twelve large mushrooms. Remove stems. Chop finely, and peel caps. Melt three tablespoonfuls butter, and one-half tablespoonful finely chopped shallot, and chopped stems. Then cook ten minutes. Add one and one-half tablespoonfuls of flour, chicken stock to moisten, a slight grating of nutmeg, and one-half teaspoonful finely chopped parsley, salt and pepper to taste. Cool mixture and fill caps, well rounding over top. Cover with buttered cracker crumbs, and bake fifteen minutes in a hot oven.

STEWED MUSHROOMS

Mrs. E. R. Hornig

Peel and wash mushrooms, cut one or two onions very fine and stew in a tablespoonful of butter, add mushrooms, season with pepper and salt and sprinkle over a little flour. Cook about fifteen minutes and serve hot.

STEWED CUCUMBERS

Mrs. E. R. Hornig

Pare and cut lengthwise in quarters, remove seeds. Put into hot butter, or finely cut bacon, season with salt and pepper. Cook about fifteen minutes over a slow fire, or until they appear glossy. Add a teaspoonful vinegar or a little sour cream. Serve hot.

FRIED CUCUMBERS

Mrs. William H. Fahrney

Peel and slice, medium thick, large cucumbers; dip in batter and cracker crumbs and fry in hot fat until brown.

KOHLRABBI

Mrs. E. R. Hornig

Take three bunches of kohlrabbi, remove hard leaves, strip tender leaves from their ribs, cut them up fine. Peel kohlrabbi, cut in slices quarter of an inch thick, and add tender green leaves. Put on to boil with cold water, just enough to cover, until tender. Season with pepper and salt, blend a teaspoonful of flour with butter, add to vegetable, and stew a few minutes longer. Serve hot.



SALADS

"'Twould tempt the dying anchorite to eat; Back to the world, he'd turn his weary soul, And plunge his fingers in the salad bowl."

TEA SALAD

Mrs. Frederick Dunn

Upon a leaf of head lettuce, place a round of boiled ham. (One slice of ham will make two rounds.) Then place a thick slice of tomato; and next a half a hard boiled egg, cut crosswise; then a ring of sweet green peppers; and over all pour Thousand Island dressing. Garnish with parsley and radish rosettes. Two such portions served on a salad plate makes an appetizing dish, or it can be served on a large platter at the table, or passed.

PERFECTION SALAD

Mrs. Louis Geyler

One envelope Knox's sparkling gelatine; one-half cup cold water; one-half cup mild vinegar; one pint boiling water; one teaspoonful salt; one cup finely shredded celery; one cucumber chopped finely; one bunch radishes chopped; one green pepper chopped; one-half cup sugar; juice of one lemon; little onion juice; seeds of one pomegranite. Soak gelatine in cold water five minutes; add vinegar; lemon juice; onion juice; boiling water; sugar and salt. Strain and when beginning to set, add ingredients. Turn into ring mold and chill. Serve on lettuce leaves, garnish with asparagus tips in center and tomatoes quartered around it. Use cooked mayonnaise as dressing.

CHICKEN SALAD

Mrs. Jarvis Weed

To the white meat and a very little bit of the dark meat of a chicken add one cupful blanched almonds, a cupful of celery and about six slices of Hawaiian pineapple shredded. Cover with an oil mayonnaise and mix well.

FROZEN FRUIT SALAD

Mrs. C. H. Bushnell

Three cakes blue label cream cheese; one-half pint mayonnaise dressing; one pint whipped cream; one ten-cent bottle maraschino cherries; one can white cherries; one can pineapple cut fine; one-half cup pecan nuts. Beat cheese to cream, mix with fruit, put in melon mold and freeze about three hours. Serve on lettuce with mayonnaise.

FROZEN SALAD

Mrs. A. E. Kaltenbrun

Five eggs beaten separately. One cup of vinegar; one cup of milk and cream mixed; one tablespoonful butter; one-half teaspoonful mustard; one-fourth teaspoonful salt; one cup of sugar. Cook until thick. Let cool and add: two bottles whipping cream, any kind of fruit—preferably pineapple, oranges, peaches, etc., and freeze like a mousse. Baking powder can molds are splendid. Slice and serve with cherry on lettuce.

FROZEN SALAD

Mrs. Thos. D. Caliger

Melt one tablespoonful butter and add yolks of two eggs, well beaten; mix three and one-half tablespoonfuls flour, three tablespoonfuls sugar, one teaspoonful salt, one-third teaspoonful paprika, few grains cayenne. Add to the above mixture: Two-thirds cup milk; one-third cup vinegar. Cook same in double boiler until thick. Stir constantly; when cooked, beat two minutes and chill; then add two large tablespoonfuls of pineapple juice, four cupfuls of fruit cut fine, one bottle of whipped cream. Pack in ice and salt for three hours. Slice and serve on lettuce leaves.

HAWAIIAN SALAD

Mrs. C. A. Jennings

One large or two small heads of lettuce; four medium sized tomatoes; one alligator pear. Place lettuce leaves on plate with two or three slices of tomatoes. Cover with rings of alligator pear cut very thin. Serve with French dressing.

French Dressing: Rub salad dish with bead of garlic (omit if objectionable). One-half teaspoonful salt, generous dash of paprika, four tablespoonfuls olive oil, one and one-half tablespoonfuls vinegar. This will serve six people.

COTTAGE CHEESE AND PRUNE SALAD

Mrs. Lyman Holsey

One and one-fourth cups cottage cheese; one and one-half dozen medium sized prunes: one-fourth cup chopped hickory nuts; one-fourth teaspoonful salt; dash paprika. Wash prunes. Remove pits and let soak over night. Mix remaining ingredients and stuff prunes with this mixture. Place on lettuce leaf and serve with French dressing.

FRUIT SALAD

Belle Hallen Molt

One can pineapple cubed; one pound Malaga grapes seeded and cut in half; one-fourth pound pecans; one-fourth pound marshmallows cut in half.

Dressing: Yolks of four eggs; one-half teaspoonful mustard; one-half teaspoonful salt; juice of one lemon; one-half cup of cream; boil in double boiler until thick and smooth. Let this get cold and add one-half pint whipped cream and pour over and mix thoroughly with fruit and let stand in icebox four hours before serving, giving the marshmallows a chance to become creamy. It will come out like a thick fluff.

FRUIT SALAD

Mrs. C. B. Martin

Into a quart of boiling water, put two packages of lemon jello; when thoroughly dissolved, strain; and when cool mix in one cup of chopped nuts; one cup of green grapes, seeded and cut in half; one cup of sliced pineapple; one-half cup pimento; two cups chopped cabbage; stir and add to jello.

FRUIT SALAD

Mrs. J. Blackburn

Green California grapes cut in half and seeded, a little celery cut in dice, pecan nuts cut in halves and a few quartered olives. Mix carefully with salad dressing and before serving add one-half cup of cream.

BEST EVER SALAD

Mrs. Kathryn M. Haskell

One orange cut in quarters; one banana cut in small oblong pieces; one small can of pineapple cut in small pieces; one-half cup chopped English walnuts.

Dressing: Two eggs beaten lightly; one-fourth cup pineapple juice; one-fourth cup lemon juice; one-half cup sugar; cook until it thickens; let get cold and pour over fruit.

TOMATO STUFFED WITH COTTAGE CHEESE AND ALMONDS

Katherine Blade

Peel nice ripe tomatoes; scoop out the centers and fill with cottage cheese and minced almonds; place a spoonful mayonnaise on top and sprinkle minced almonds over the mayonnaise.

TOMATO EN SURPRISE

Mrs. J. E. Kelly

Peel a nice large tomato and empty its contents; take some cold slaw and celery hashed up very fine and mix it with mayonnaise dressing; and add a pinch of salt and a dash of paprika. Mix well and fill the tomato with this mixture. The tomatoes must be served very cold.

A NOVEL SALAD DISH

Mrs. Campbell

Take large and long cucumbers, cut them through the middle lengthwise, scrape out the inside and one has a pretty green boat in which to serve the salad. This is particularly pretty with lobster or shrimp salad on account of the contrast in the color.

CHRISTMAS SALAD

Marian Blade

Two large grapefruit; one cup chopped celery; one cup chopped tart apples; one-half cup hickory nut meats. Cut grapefruit in small pieces, being careful to remove all partitions and tough parts. Drain off juice, add celery, apples, nuts and mayonnaise. Toss together and serve on small leaves of cabbage. Garnish with round pieces of pimentos to resemble holly berries and pieces of green pepper cut to resemble holly leaves.

DATE AND PINEAPPLE SALAD

Mrs. Lyman

One pound dates; four slices pineapple; one cup nut meats. Wash the dates and steam for five minutes, dry in oven. Cut in half removing the seed. Chop nut meats. Cut pineapple into small cubes and mix with nut meats. Marinate with French dressing and stuff dates with mixture. Serve on lettuce leaf with Mayonnaise dressing.

NEAPOLITAN SALAD

Mrs. Lyman Holsey

Two cups of cottage cheese; one-half cum cream; one-half teaspoonful salt. Mix cheese with cream and salt. Color one-third of mixture with beet juice, pink. Mold in brick shaped tin which has been dipped in very cold water. Put in a layer of white, then the pink, then white. Chill thoroughly before turning out. Slice with very sharp knife dipped in hot water. Serve on lettuce leaves.

ANCHOVIE BONNES-BOUCHES

Mrs. Trumen

Fillet some anchovies, cut them into thin strips, and put them on a dish with some shredded lettuce leaves, small radishes, some capers, thin slices of lemon and chopped parsley. Arrange all tastefully, season with lemon juice mixed with salad oil, garnish with stoned olives and the yolks and the whites of hard boiled eggs.

CUCUMBER SALAD

Mrs. J. T. Brown

One cucumber cut very fine; one can grated pineapple; juice of four lemons; sugar to taste; two tablespoonfuls of gelatine. Cook the gelatine in a little water; then add the juice of pineapple and lemons; when it begins to set add the cucumber and pineapple. Put in molds, serve with a cream mayonnaise dressing.

CUCUMBER SALAD

Mrs. Maxwell

Peel the cucumbers, cut them in thin slices without cutting the slices off, thus giving the appearance of a whole cucumber. Insert in each opening thin slices of radishes with the peel on, sliced to the exact size of the cucumber. Chill thoroughly and serve with French dressing.

BUTTER BEAN SALAD

Mrs. Lyman

One pint butter beans (canned or cooked); one cup chopped celery; one tablespoonful finely chopped onion; one tablespoonfud finely chopped green pepper. Mix ingredients together lightly. Garnish with grated cheese, and serve with French dressing.

CREAM CHEESE

Mrs. C. E. Ellis

One Neufachatel cheese; one-half that quantity of butter; one tablespoonful cream; dash of tabasco sauce or cayenne pepper. Tint pink with vegetable coloring; roll in nuts, finely chopped. Serve on a lettuce leaf.

BANANA SALAD

Cut bananas lengthwise, roll them in mayonnaise then in ground peanuts and serve on lettuce leaves.

NORMANDY SALAD

Mrs. Theresa B. Orr

One can French peas washed and strained. One-half pound English walnuts cut the size of the peas. Mix dressing with nuts. Toss with peas and serve on lettuce leaves.

PIQUANT RAISINS FOR SALADS

Mrs. Lyman

Carefully seed one-half pound cluster raisins. Rinse quickly in hot water and drain well. Add one-fourth cup cold water, let stand one or two hours, then simmer, covered, until raisins begin to plump. Add one tablespoonful of Tarragon vinegar and simmer until vinegar is absorbed. Remove from fire, place tea towel under cover to absorb moisture and let stand until cold. These raisins are used as garnish or component part of salads.

CABBAGE SLAW

Mrs. T. M. Butler

Chop up very fine one-half of medium sized cabbage head, one stalk of celery and one sweet pepper, salt to season, add one-half cup of sugar and enough vinegar to moisten the mixture.

POTATO SALAD

Four cupfuls sliced boiled potatoes; one small onion, chopped; one-half cupful weak vinegar; one teaspoonful salt; one-eighth teaspoonful pepper; three tablespoonfuls olive oil; two slices bacon diced; four stalks celery; chopped lettuce; one tablespoonful minced parsley. Put onion in a large bowl, add salt and vinegar, and let stand ten minutes; then slice in the potatoes while still warm and mix thoroughly. Add oil, the celery cut fine, the bacon fried to a crisp, and the bacon fat; then the parsley. Arrange on a bed of lettuce and garnish with beets and hard cooked eggs that have been chopped.

POTATO SALAD

Mrs. Campbell

Cut cold boiled potatoes into dice and mix them with two minced raw onions and one tablespoonful minced parsley. Sprinkle with salt and pepper to taste, stir lightly together and add one small diced cucumber and a hard boiled egg, also diced. Set in ice box for an hour. When ready to serve, stir in one cucumber cut into dice and mix with two-thirds cupful of salad dressing. Garnish with hard boiled eggs and olives.

TO SERVE WITH A SALAD

Mrs. C. A. Carscadin

Cream together one cake Blue Label Cream Cheese, and one-quarter pound or less of Roquefort cheese; fold into this one bottle of cream whipped stiff. This will serve eight people.

HAM SALAD

Edna Blade

Chop one cupful of cooked ham very fine. Soak one tablespoonful of Knox gelatine in one tablespoonful of cold water for half an hour, then dissolve in one cupful of hot water with one teaspoonful each of onion juice and chopped parsley. Add to the ham and stir occasionally until the mixture thickens; fold in one cupful of whipped cream and add one-half saltspoonful of paprika. Form it into little basket shapped molds and, when set, partly fill each little pink basket with mayonnaise. Surround with tiny lettuce leaves and simulate handles by two arched plumes of parsley. Placed on pretty plates, these form a delectable decorative fancy. If the larder does not contain the leftover meat, a can of deviled ham may be substituted.

LOBSTER SALAD

Mrs. Campbell

Take a can of lobster, taking care to free it from any pieces of shell; set it on ice while you make a good mayonnaise dressing and set that on ice also. Have ready one-half as much celery as you have lobster, cut into one-half inch lengths; mix lobster meat and celery together, sprinkle with salt and cayenne, then stir in one cup of mayonnaise. Arrange two or three lettuce leaves together to form a shell and put two or three teaspoonfuls of the salad on each. Garnish with hard boiled eggs cut lengthwise.

OYSTER SALAD

Miss Anna Brennan

Allow six oysters to each person. Parboil them in their liquid and drain at once. When cool cut each one in four pieces. Break tender young leaves of lettuce and mix in equal parts with oysters. Pour over all the following dressing. Allow one egg to two persons. Boil eggs twenty minutes. When cold cut whites in slices and mix with oysters and lettuce. Mash yolks fine in deep bowl and add one raw yolk. Stir in olive oil slowly until it is a smooth paste. Season with lemon juice, English mustard and salt. Add oil until as thick as cream. Pour over salad.

DANDELION SALAD

Mrs. Maxwell

Pick the young tender leaves of the dandelion, wash and lay in ice water for half an hour. Drain, shake dry and pat still drier between the folds of a napkin. Turn into a chilled bowl, cover with a French dressing, turn the greens over and over in this and send at once to the table.

TOMATO JELLY

Mrs. A. Donald Campbell

Cook, for twenty minutes, two cups of tomatoes, with slice of onion; one teaspoonful salt; dash of pepper; strain and add one tablespoonful Knox gelatine, which has already been soaked in cold water. Stir all until gelatine is entirely dissolved; then pour in a ring mold that has been dipped in cold water. When ready to serve turn out on a bed of lettuce leaves and fill center with chopped celery well mixed with mayonnaise.

SALAD DRESSING

Mrs. H. P. Sieh

One-half cup olive oil; one teaspoonful paprika; one teaspoonful Worcestershire sauce; a pinch mustard; one-half cup sugar; one-third teaspoonful salt. Mix all together well and add vinegar until the right consistency.

SALAD DRESSING

Mrs. E. Hilliard

Three yolks of eggs, one tablespoonful sugar, one-quarter teaspoonful mustard; one-tenth teaspoonful cayenne pepper, one tablespoonful salt, one pint sweet oil, few drops at a time, one-quarter cup vinegar, one-quarter cup lemon juice. Add sweet cream before using.

EXCELLENT SALAD DRESSING

Mrs. Frederick Dunn

Two tablespoonfuls granulated sugar; two teaspoonfuls dry mustard; little red pepper; eight yolks eggs; eight tablespoonfuls vinegar; two teaspoonfuls salt; two teaspoonfuls butter. Cook in double boiler five minutes; when cold add one cup chopped pecan nuts or blanched almonds, twenty-four chopped marshmallows, two cups whipped cream. Pour over apricots or fruit salad. Garnish with maraschino cherries. This serves sixteen persons.

CREAM SALAD DRESSING

Mrs. N. A. Flanders

Two tablespoonfuls butter; two tablespoonfuls sugar; two eggs; one-half cup whipped cream; one-half teaspoonful salt; one-half teaspoonful mustard (together); one-eighth cayenne pepper; one-fourth cup vinegar. Mix sugar, salt and mustard together in small pot, add vinegar and put on fire to heat. Beat eggs very light in a round bottomed bowl. Add the vinegar and other ingredients. Stand bowl in a pan of hot water over fire, and beat with a dover beater until it thickens. Take the bowl out at once and beat in the butter. Set aside to cool. Add whipped cream before serving. (Last item not necessary.)

CREAM SALAD DRESSING

Mrs. J. H. Shanley

Four tablespoonfuls butter; one tablespoonful sugar; one-half cupful vinegar; one tablespoonful flour; one teaspoonful each, salt and dry mustard; one cupful milk; three eggs; dash cayenne pepper. Let the butter get hot; add flour and stir until smooth, being careful not to brown. Add milk, stir, and let boil up. Place saucepan in another of hot water; beat eggs, salt, mustard, add vinegar and stir into boiling mixture. Continue stirring until it thickens. When cold, bottle.

MRS. LUFF'S MAYONNAISE

Yolks of three eggs; two teaspoonfuls mustard; one teaspoonful salt; one saltspoonful white pepper; two tablespoonfuls salad oil: two tablespoonfuls sugar; one tablespoonful flour, heaping; one-half cup hot vinegar; one cup milk or cream. Beaten whites added last. Put in double boiler and stir until it begins to thicken. Take it off stove and beat until cool.

FRUIT SALAD DRESSING

Mrs. A. R. Swickheimar

Butter size of an egg; three eggs; juice of two oranges; juice of one lemon; one-half can pineapple juice; one-half cup sugar; one-third spoonful dry mustard; one teaspoonful flour. Cook in double boiler until thick; set aside to cool; add one cup of cream, whipped.

FRUIT SALAD DRESSING

Mrs. Frank Sessions

Yolks of two eggs, well beaten; two tablespoonfuls each of oil, vinegar and sugar; one-half teaspoonful salt and dash of paprika. Put in bowl over the teakettle, beat until cool. Just before serving add the beaten whites and a little cream.

FRUIT DRESSING

Mrs. A. E. Kaltenbrun

To the juice of one can of pineapple add: one tablespoonful flour; one-half cup sugar; a pinch of salt; tablespoonful butter. Cook until creamy, let cool and add one bottle of whipped cream, one-half pound of dates and marshmallows. Serve on fruit.

FRUIT SALAD DRESSING

Mrs. T. M. Butler

Two eggs, well beaten, add one cup of sugar; one-half cup of pineapple juice, one-fourth cup of lemon juice or juice of one lemon. Place in double boiler and cook until creamy and thick. Let it cool and just before serving whip one-half pint of cream and stir in the sauce.

SALAD DRESSING

Mrs. W. H. Muschlet

One heaping teaspoonful flour; one heaping teaspoonful Colemans mustard; one-half cup granulated sugar; one teaspoonful salt; mix all together. Yolks of three eggs; one-half cup vinegar; one cup cream or cream and milk; large lump butter; little paprika. Cook in double boiler until thickened. Before getting cold stir in the beaten whites.

ITALIAN SALAD DRESSING

Mrs. Theresa B. Orr

Yolks of three eggs boiled hard and mashed fine. One small spoonful salt; one small spoonful mustard; a little cayenne pepper; one saltspoonful of powdered sugar; four tablespoonfuls olive oil; one tablespoonful lemon juice; one tablespoonful vinegar. Do not let come to boil but stir constantly.

SOUR CREAM SALAD DRESSING

Mrs. A. R. Swickheimar

Three eggs beaten with one cup sour cream; two tablespoonfuls sugar; one-half teaspoonful mustard; one-half cup vinegar; one tablespoonful flour. Cook in double boiler; when cold, add one-third cup olive oil.

THOUSAND ISLAND DRESSING

Mrs. Carolyn Chandler

To a foundation of either boiled dressing or mayonnaise, add: Chili sauce, catsup, hard boiled egg and green olives. Serve on either lettuce hearts or French endive.

THOUSAND ISLAND DRESSING

Mrs. F. B. Woodland

Three tablespoonfuls mayonnaise dressing; one tablespoonful Tarragon vinegar; two tablespoonfuls chili sauce; one tablespoonful cream; a little dash salt, pepper and paprika; dash English mustard; and some chopped chives or onions.

MRS. PHELPS' THOUSAND ISLAND SALAD DRESSING

Mrs. E. Lewis Phelps

Rub the bowl with garlic; two tablespoonfuls cooked salad dressing, cream this with one tablespoonful chives, cut fine; one tablespoonful green pepper and one of red peppers, both cut fine; one tablespoonful roquefort cheese; four tablespoonfuls home made chili sauce.

COOKED SALAD DRESSING

Mrs. H. D. Sheldon

One-half tablespoonful salt; one-half tablespoonful flour; two tablespoonfuls sugar; one teaspoonful dry mustard, little cayenne pepper; yolks of two eggs; three-fourths cup milk; one-fourth cup vinegar; butter size of egg. Mix all dry materials, then add eggs well beaten; butter, milk and vinegar. Cook until thick, stirring constantly. Thin with cream.

BOILED DRESSING

Mrs. Arthur Hammer

One teaspoonful each of mustard and sugar; two teaspoonfuls flour; one-half teaspoonful salt; one-eighth teaspoonful paprika; one egg and one cup of milk. Have butter the size of an egg hot in a spider; have the above ingredients thoroughly mixed and put in the hot butter, stirring constantly until thick. Add vinegar and lemon to taste and beat until smooth.

WALTHAM SALAD DRESSING

B. C. Hansen

One cup of sour cream; two egg yolks; one-fourth cup vinegar; two teaspoonfuls salt; two teaspoonfuls sugar; one teaspoonful mustard; one-eighth teaspoonful pepper. To cream, add egg yolks, slightly beaten, vinegar and remaining ingredients, thoroughly mixed. Cook in double boiler, stirring constantly, until mixture thickens.

ROQUEFORT CHEESE DRESSING

Mrs. A. E. Kaltenbrun

Take a ripe piece of cheese, cream with a fork and add cream or vinegar until it makes a paste. Add oil and vinegar, salt and paprika as for French dressing.

CHEESE MAYONNAISE

Half a cream cheese; four tablespoonfuls of olive oil; one tablespoonful of vinegar; one teaspoonful of salt; dash of cayenne. Rub the cheese to a paste with the olive oil, seasonings and vinegar until it is thick like an egg mayonnaise. To some the flavor of oil is unpleasant, but a very good mayonnaise can be made without oil, provided you use two eggs instead of the one egg yolk ordinarily required.



PIES

"No soil upon earth is so dear to our eyes As the soil we first stirred in terrestrial pies."

PIE CRUST UNFAILING

Mrs. H. S. Mount

One cup flour; two tablespoonfuls of lard; three tablespoonfuls of boiling water; pinch salt; baking powder enough to cover the end of silver knife. Put lard into water. Beat well; then add to dry ingredients, and roll out.

PIE CRUST

Anna May Price

One cup shortening; one-half cup boiling water; cream. Two cups sifted flour and two level teaspoonfuls baking powder.

PIE CRUST

Mrs. N. L. Hurlbut

One cup flour; two heaping tablespoonfuls lard; pinch salt; one teaspoonful baking powder. Cold water enough to make dough. Handle as little as possible.

LEMON CREAM PIE

Mrs. Becker

Bake crust separate. One heaping tablespoonful lard; one-half cup flour; two tablespoonfuls water; one-fourth teaspoonful salt. Filling: Two cups water; juice of one lemon; yolks of two eggs; two tablespoonfuls corn starch; one-half cup sugar; pinch of salt. Boil filling separate and when cool fill in baked crust. Beat whites of eggs with two tablespoonfuls sugar and put on the top.

LEMON PIE

Juice of three lemons; three eggs; pint milk; one-half cup sugar; one-fourth cup rolled crackers; one lemon rind.

LEMON CREAM PIE

Mrs. Willet Wanzer

Bake the crust, then fill with the following: One cup sugar; one lemon juice and peel; three egg whites saved for frosting; three heaping teaspoonfuls flour stirred up in a little cold water; one teacup boiling water; mix together and boil up. Then place in baked crust. Stir whites of eggs until thick. Add about one-half cup sugar, a little at a time. Then place on pie and brown slightly.

LEMON CREAM PIE

Mrs. H. Clay Calhoun

One cupful granulated sugar; one tablespoonful butter, creamed; two tablespoonfuls flour; juice of one large lemon; yolks of two eggs; one cupful milk; stir all together and fold the stiffly beaten whites of the two eggs in last.

LEMON PIE

Mrs. R. F. Morrow

One lemon; one-half orange; one cup sugar; yolks three eggs; one cup water; one tablespoonful (heaping) flour; one lump butter; beat all together and cook until thick custard. Put into crust; with whites beat stiff one spoonful sugar.

FLAT CUSTARD PIE

Mrs. Earl Combs

Four eggs beaten; one quart of milk; two tablespoonfuls flour; one pinch salt; one tablespoonful butter; put in hot pan. Then pour custard and bake about twenty minutes. When done put creamed sugar on top while hot. Creamed sugar. One cup powdered sugar; two tablespoonfuls butter; one teaspoonful vanilla; cream all together.

CRANBERRY PIE

Mrs. Harry M. Boon

One pint cranberries; one-half cup raisins. Wash and cut up raisins, put with cranberries with a small cup of sugar; cook and when soft put in pie crust.

BOSTON CREAM PIE

Mrs. J. G. Sherer

Two cups milk; three-fourths cup sugar; three-fourths cup cocoanut; pinch salt. Put in double boiler and heat. Teaspoonful vanilla; three tablespoonfuls corn starch dissolved in a little milk; beaten whites of four eggs last; then beat steadily. Bake crust first. Beat a bottle of cream until stiff; sweeten it with three tablespoonfuls of powdered sugar and a teaspoonful vanilla and spread on pie.

CREAM PIE

Mrs. Willet Wanzer

Two egg yolks; four heaping teaspoonfuls sugar; two cups milk; one-half tablespoonful butter; three even tablespoonfuls corn starch; one teaspoonful vanilla. Cook in double boiler until it thickens. Then spread on the baked pie crust, and put the whites beaten with sugar added on top, and brown slightly. To be eaten cold. Chocolate added makes a very delicious pie.

BUTTER SCOTCH PIE

Mrs. William Molt

Make and bake crust first, before adding filling. One cup light brown sugar; butter size of an egg; one tablespoonful flour; pinch of salt; mix thoroughly, then add one cup of milk and boil in double boiler until thick; then add beaten yolks of two eggs. Add to the baked crust; beat whites of the two eggs stiff, with a little sugar and brown slightly in oven.

CREAM PIE

Mrs. T. M. Butler

One egg, one tablespoonful of flour, three-fourths cup of sugar, butter size of a walnut, one pint of milk. Stir constantly while cooking until thickened and fill previously baked crust and sprinkle over with cocoanut and nutmeg.

BUTTER-SCOTCH PIE

Mrs. P. D. Swigart

One and one-half ounces butter; three-fourths cup light brown sugar; two eggs; one and one-half cups sweet milk. Put butter in pan, mix in brown sugar, stirring constantly until caramel color, then add milk and boil until sugar is melted. Separate the yolks from whites, add to yolks one-half cup flour and one teaspoonful corn starch. Add enough water to make a thick paste, stir into ready baked pie crust, put whites to which sugar has been added on top and brown. Instead of whites of egg for top of pie, whipped cream may be substituted.

BUTTER-SCOTCH PIE

Mrs. Earl Combs

One-half cup brown sugar; one-half cup white sugar; two yolks of eggs; two tablespoonfuls flour; one large cup milk; two tablespoonfuls butter; dissolve sugar and butter with a small amount of milk; and let boil until it threads a little. Mix flour with a little water to thin paste and then add milk and yolks of eggs. Stir all together and boil until smooth, thick paste. Put in baked crust. Whip whites, put in little sugar, and put on top. Bake a golden brown.

FILLING FOR PUMPKIN PIE

Mrs. W. H. Hart

One scant cupful sugar beaten into two eggs; one teaspoonful flour; two heaping tablespoonfuls of cooked pumpkin; spices to suit taste; one and one-half cupfuls of sweet milk. Mix in order given; this makes one large pie. When done and before serving, spread the top with whipped cream; nuts can also be added.

BLUEBERRY PIE

Mrs. C. S. Junge

One cup of flour; two heaping tablespoonfuls of lard; three tablespoonfuls of sour cream. Mix lightly into crust. Sprinkle a layer of flour in lower crust and fill with berries. Sprinkle over them two tablespoonfuls of flour and a cup and a half of sugar. Put in two tablespoonfuls of water and add upper crust. Heat stones of cooker fifteen minutes beginning as you begin your pie. Bake pie forty minutes.

SOUR CREAM PIE

Mrs. H. Freeman

One cup sour cream; one cup sugar; one-half cup seeded raisins, chopped fine; yolks two eggs; one-half teaspoonful cloves, and cinnamon. Mix one teaspoonful flour with sugar; spread on the pie after it is baked, whites of two eggs beaten to a froth, stiff, with two tablespoonfuls sugar. Set in oven and brown slightly. Cream must be sour.

MOCK CHERRY PIE

Belle Shaw

One cup cranberries, split lengthwise (work out seeds); one-half cup raisins chopped fine; one cup sugar with one tablespoonful flour mixed with it. Mix all together; pour in one-half cup boiling water; add one teaspoonful vanilla. Bake between rich crusts.

PUMPKIN PIE

Mrs. Max Mauermann

One cup pumpkin; one-fourth cup of sugar; one-half teaspoonful salt; one-fourth teaspoonful cinnamon; one-fourth teaspoonful mace; one-half teaspoonful vanilla; one egg and one yolk, beaten separately, and whites added last; one-half cup milk; one-fourth cup cream; one tablespoonful corn starch. Bake in plain pastry until set.

RICE RAISIN PIE

Mrs. C. A. Carscadin

Boil one cup of raisins in one cup of water for five minutes; then add three tablespoonfuls boiled rice and one cup of sugar. Boil another five minutes and add a tablespoonful butter and bake in two crusts.

DUTCH APPLE PIE

Mrs. H. Abells

Line pie plate with crust and fill with quartered apples. Add to one cup of sugar, one large tablespoonful of flour and stir into one cup of cream; pour over apples. Grate nutmeg over all and bake without upper crust.

SWEET POTATO PIE

Mrs. Earl Combs

One pound of sweet potatoes mashed; two cups of sugar; one cup of cream; one-half cup butter; three eggs well beaten; little nutmeg, pinch of salt. Bake in crust.

SWEET POTATO PIE

Mrs. Thomas D. Caliger

Three medium sized potatoes. Boil soft and mash fine. Mix with it yolks of three eggs; sugar, to taste; one tablespoonful butter; flavoring, nutmeg and vanilla to taste. Whip whites of eggs, and add small portion of ground citron.

POTATO PIE

Mrs. Charles T. Daily

Four medium sized potatoes; two eggs; one and one-half cups milk; one cup sugar; one teaspoonful vanilla; butter the size of an egg; grate a little nutmeg on top of pie. Mash the potatoes and whip them until light and fluffy; add milk and run through sieve to remove all lumps; add other ingredients; put whole in crust and cook slowly in moderate oven until done.

PRUNE TARTS

Mrs. Litson

Stone stewed prunes; chop fine; then stew them in their own liquor ten minutes; sweeten and thicken with flour or corn starch. When nearly cool, fill puff paste forms and pile high with whipped cream and serve.



DESSERTS

"Among the great, whom heaven hath made to shine, How few have learned the art of arts,—to dine!"

KISS TORTE

Mrs. F. Dunn

Six whites of eggs; two cups granulated sugar; one teaspoonful vinegar; one teaspoonful vanilla. Beat the whites of eggs to a stiff, dry froth; add the sugar a little at a time and beat; add the vanilla and vinegar. Grease a spring form pan and pour in the mixture. Bake about one hour in a slow oven. Serve with crushed strawberries or raspberries and whipped cream. Can be baked in individual molds and the centers filled with berries, etc. Very delicious. Bake forty minutes in a slow oven.

KISS TORTE

Mrs. Harry M. Boon

Three egg whites beaten very stiff; gradually put in above one cup of granulated sugar, one teaspoonful vinegar, one-half teaspoonful vanilla. Bake in a very light warm oven in two layers. Fill with one quart ice cream, whip cream on top, use berries if you desire, with cream. Serves four or five people. Recipe can be doubled.

CHERRY TORTE

Mrs. H. S. Mount

Thicken cherries with corn starch. Torte: Two tablespoonfuls butter; two tablespoonfuls sugar; one yolk egg. Work little by little into above mixture one cup of flour; put in pie tin and fill with cherries. Bake in oven twenty minutes.

DATE TORTE

Mrs. W. F. Barnard

One cupful sugar; three eggs; one cup sliced date; one cup sliced nut meats; three tablespoonfuls flour; one-half teaspoonful salt; one teaspoonful baking powder. Bake about one hour. Serve with whipped cream.

PINEAPPLE CREAM

Mrs. C. S. Junge

One cup whipped cream; fifteen marshmallows cut into quarter inch squares; four slices pineapple cut into this mixture and let stand on ice for two hours. Bananas or prunes may be used this same way.

PINEAPPLE BAVARIAN CREAM

Mrs. C. S. Junge

One tablespoonful Knox gelatin; one quarter cup cold water; one-half can grated pineapple; one-quarter cup sugar; one-half tablespoonful lemon juice; one and one-half cups whipped cream. Soak gelatin in the cold water. Heat pineapple and add sugar, lemon juice and gelatin. Chill in pan of ice water, stirring constantly. When it begins to thicken, beat until frothy. Fold in cream and turn into molds. When cold serve with maraschino cherry on top.

PINEAPPLE MERINGUE

Mrs. May F. Kenfield

Heat one can of grated pineapple and one-half cup granulated sugar and when boiling, thicken with about two tablespoonfuls of corn starch, dissolved in one-fourth cup of water. Boil five minutes. Add juice of one-half lemon and three beaten egg yolks. Remove and cool. Fill pastry shells and cover with a meringue, made of three whites, beaten stiff, with eight tablespoonfuls powdered sugar. Serve very cold.

PINEAPPLE SPONGE

One small fresh pineapple or one and one-half pint can of the fruit; one small cup of sugar; one-half package Knox gelatine; one-halm cup water; whites of four eggs. Soak gelatine two hours in one and one-half cups water. Chop pineapple, put it with juice in a small saucepan with sugar and the remainder of the water. Simmer ten minutes, add gelatine, take from fire immediately and strain (if you prefer to leave the pineapple in, take out before straining) into a basin. When partly cold, add whites of eggs beaten. Beat until mixture begins to thicken. Serve with soft custard, flavored with wine.

WHIPPED CREAM SECRET

Mrs. W. H. Muschlet

For one pint whipped cream soak a scant tablespoonful granulated gelatine in enough water, cold, to barely cover, until soft; then add a small half teacupful of boiling water and stir until the gelatine is completely dissolved; after which add three-quarters of a cupful of sugar and flavoring. Turn into a bowl and beat it with an egg beater until it is white, like marshmallows, and begins to become firm. Just as soon as it has reached that point, but before it commences to grow stringy, beat it by spoonfuls into the cream. This will increase the bulk of the latter, and it will keep firm any length of time.

SPANISH CREAM

Pint milk with one-half box Keystone gelatine in double boiler; yolks of two eggs and five tablespoonfuls sugar beaten together very lightly; pour milk, etc., into egg mixture; then return to double boiler and stir constantly. Beat whites of two eggs, pour mixture very gradually with same and stir until cold; then add two tablespoonfuls cream and pour into mold. Stand two hours on ice before serving. Be careful and have mold damp inside, but not wet, before using.

DREAM WHIP

Mrs. W. I. Clock

One pint whipping cream; one-half pound marshmallows; two tablespoonfuls sugar; one teaspoonful vanilla; one-fourth pound pecan nuts (other nuts can be substituted if desired). Cut the marshmallows up with scissors, add to stiffly beaten cream; also add sugar and vanilla. Let stand all one day. When ready to serve place a small amount in glasses, adding the chopped nuts, chocolate sauce or any fruit desired. This cream and marshmallow combination can be served as the foundation of any number of desserts.

CHARLOTTE RUSSE

Katharine Orr

One-half pint whipping cream; one tablespoonful Keystone white gelatine; one-fourth cup hot water; one-fourth cup powdered sugar; whites of two eggs; flavor with vanilla. Add gelatine when cold to whipped cream and sugar; then flavoring and well beaten whites of eggs. Pour over lady fingers and decorate top with cookies standing up.

DRESDEN CHOCOLATE

One cup stale bread crumbs; one-half grated chocolate; two tablespoonfuls sugar; one-fourth teaspoonful salt. Put in oven in buttered tin until chocolate melts. Serve with whipped cream.

CHOCOLATE LADY FINGER DESSERT

Mrs. S. Friedlander

Eighteen large lady fingers divided in half and put in a pan flat side up and pan lined with waxed paper. Melt two cakes Baker's chocolate (sweet) in double boiler with three tablespoonfuls water and two tablespoonfuls sugar. Let cool, then add yolks of four eggs, beating one at a time. Beat four whites stiff and add to above mixture. Take layers of lady fingers, then one of the chocolate mixture, another of lady fingers and so on, making three layers of lady fingers and two of the chocolate mixture. When ready to serve, whip two bottles of cream and put on top. Candied cherries and chopped nuts may be added also.

RIZ AU LAIT

Mrs. R. Woods

Boil one-half a cupful of rice in a pint of water until very tender and creamy. Add one cup of milk, a small piece of lemon rind, a handful currants and sugar to taste. Let cook slowly for fifteen minutes and remove from fire. Beat yolk of an egg in a spoonful of milk and stir in the rice; do not set back on fire. Serve cold.

PRUNE SOUFFLE

Mrs. William Molt

To one cup stewed prunes, seeded, add three tablespoonfuls sugar; one-half teaspoonful vanilla and beaten whites of three eggs folded in lightly. Steam for two hours in double boiler. (When adding water to boiler be sure it is boiling hot.) Serve hot with whipped cream.

MAPLE CREAM CUSTARD

Mrs. Jarvis Weed

Three bottles cream; three eggs beaten very light; one cup pure maple syrup; put all together in a double boiler and stir constantly until very smooth. Line a dish with lady fingers and pour the custard over them; put in ice box and serve when very cold.

PEACH SURPRISE

Mrs. W. I. Clock

Canned peaches; maccaroons; whipping cream. Take the juice of peaches and add macaroons broken up. Fill the centers of halves of peaches with this mixture, and serve with whipped cream.

CARAMEL CUSTARD EN SURPRISE

Mrs. T. D. McMicken

Caramel custard baked in individual molds. Unmold on rounds of sponge cake a little larger than the custard molds, cover with meringue creamed with almond extract. Sprinkle with sugar and brown. Decorate with blanched almonds on top.

BLUEBERRY SHORTCAKE

Mrs. C. A. Jennings

One-half cup butter; one cup sugar; one-half cup milk; two eggs; two and one-half cups flour; two heaping teaspoonfuls baking powder; one pint blueberries. Mix batter and add berries last. Bake in muffin rings or shallow dripping pan. Serve hot.

PEACH SHORTCAKE

Mrs. W. N. Hurlbut

Two cups flour; four level teaspoonfuls baking powder; half teaspoonful salt; two teaspoonfuls sugar; one-third cup butter; three-quarters cup milk. Mix and sift flour, baking powder, salt and sugar, work in butter with finger tips, and add milk gradually. Toss on floured board, divide in two parts, bake in hot oven on large cake tins. Spilt and spread with butter. Sweeten sliced peaches to taste. Crush slightly, and put between and on top of cakes. Cover with whipped cream.

THORN APPLES

Prepare a syrup by boiling eight minutes two cups sugar and three-fourths cup of water. Wipe, core and pare eight apples (Greenings). Drop apples into syrup as soon as pared. Cook slowly until soft but not broken, skim syrup when necessary. Drain from syrup, fill cavities with quince yelly and stick apples thickly with blanched, shredded and delicately toasted almonds. Chill and serve with cream as dessert or use as a garnish with cold meats.

FOOD FOR THE GODS

Mrs. J. F. Nichols

One cup sugar; one teaspoonful baking powder; four tablespoonfuls, heaping, cracker crumbs; three eggs, beaten separately; one cup dates; one cup nuts. Bake slowly in oven. Serve with whipped cream.

STRAWBERRY FOAM

Mrs. A. J. Langan

One cup strawberries, mashed; one cup sugar; white of one egg beaten stiff; whip all together for ten minutes, serve on pieces of angel food or sunshine cake.

CRUMB TARTAR

Mrs. Wm. J. Maiden

One cupful sugar; one cup dates, pitted and chopped; one cupful nuts, chopped; two eggs; one tablespoonful flour; one teaspoonful baking powder; pinch of salt. Mix eggs, sugar and salt, then flour and baking powder, adding the dates and nuts last. Bake in slow oven and serve with whipped cream.

FIGS AS A DESSERT

Dried figs make a very agreeable dish, but they must be prepared the day before and set away on ice. Soak them, simmer slowly until plump. Drain and pile in a bon-bon dish. Serve with whipped cream around the dish. Flavor and sweeten with vanilla.

HOT APPLE DESSERT DISH

Mrs. Eustace

Pare, quarter, core and slice five or six large apples. Put these in a serving dish suitable for the oven, in layers, with seeded raisins and one cup of sugar. Cover and let bake until apple is tender. Remove the cover and set marshmallows over the top of the apples, using as many as desired; return dish to the oven, for a minute only, to heat the marshmallows, and brown them slightly. Serve with or without cream.



PUDDINGS

"The pudding's proof does in the eating lie, Success is yours, whichever rule you try."

FIG PUDDING

Mrs. C. B. Martin

One cup suet; one cup sugar; one cup milk; one cup of figs, ground; three cups flour; one-half teaspoonful salt; one teaspoonful each of cinnamon and baking powder. Steam two hours.

STEAMED FIG PUDDING

Mary Roberts

Three ounces beef suet; one-half ounce figs, chopped fine; two and one-third cups stale bread crumbs; one-half cup milk; two eggs; one cup sugar; three-fourths spoonful salt. Chop suet and work with hands until creamy; then add figs. Soak bread crumbs in milk. Add eggs, well beaten; then sugar and salt. Combine mixture. Steam three hours in a buttered mould. Serve with following sauce:

Sauce: Two eggs; one cup powdered sugar; three tablespoonfuls wine; beat yolks until thick, add one-half of the sugar. Beat whites stiff, add remaining sugar. Combine, and add wine.

FIG PUDDING

Mrs. W. K. Mitchell

One cup suet; one cup sugar; one cup milk; three cups flour; one cup figs, ground; two eggs; one-half teaspoonful salt; one teaspoonful each of cinnamon and baking powder. Mix all together and steam about two hours.

CHOCOLATE PUDDING

Mrs. C. A. Bowman

One pint of milk; two tablespoonfuls corn starch; one tablespoonful sugar; pinch of salt. Boil until thick, add one heaping teaspoonful cocoa dissolved in a little boiling water, and last the stiffly beaten whites of two eggs. Let all cook one minute and flavor with vanilla.

CHOCOLATE PUDDING

Mrs. J. L. Putnam

One pint of milk; one tablespoonful Baker's cocoa; one tablespoonful corn starch; one egg; one and one-half cups sugar. Heat milk in double boiler. Mix dry ingredients and beat in egg. Add to scalded milk. Boil fifteen minutes. Remove from fire and whip with egg beater. Add one teaspoonful vanilla. Serve with cream.

STEAMED CHOCOLATE PUDDING

Mrs. William H. Fahrney

One and one-half tablespoonfuls butter; two-thirds cup sugar; one egg; one cup milk; one-half teaspoonful salt; two and one-fourth cups flour; three teaspoonfuls baking powder; two squares of chocolate, melted. Steam in a buttered pudding mold, tightly covered, for two hours.

Cream Sauce: One-fourth cup butter; one cup powdered sugar; stir until creamy; then add one cup whipped cream just before serving; flavor.

STEAMED CHOCOLATE PUDDING

Mrs. H. R. Foster

Three-fourths cup sugar; one tablespoon butter, creamed. Two eggs; one-half cup milk; one and one-half cups sifted flour; one and one-half teaspoonfuls baking powder; two squares melted chocolate, or two tablespoonfuls cocoa; one teaspoonful vanilla. Steam one hour and serve with hard sauce.

CHOCOLATE ICE-BOX PUDDING

Two cakes sweet chocolate; two tablespoonfuls boiling water; one-fourth cup confectioner's sugar; yolks four eggs; whites four eggs; nut meats; lady fingers. Melt chocolate in top of double boiler; remove from range, add boiling water and the yolks of eggs beaten until thick and light. Fold in the stiffly beaten whites of eggs. Line a small pan (dimensions, 7 1/2 x 4 3/4 x 2 1/2) with wax paper. Put in a layer of split lady fingers cut to fit and cover bottom; cover these with half of the chocolate mixture; sprinkle with bits of trimmings of lady fingers and nut meats. Cover with a layer of lady fingers, pour over remainder of chocolate mixture, sprinkle with nut meats and chill in refrigerator twenty-four hours. Serve with whipped cream.

CARAMEL PUDDING

Mrs. H. R. Foster

One-half pint brown sugar; one-half pint cold water; one-fourth box gelatine; four eggs, whites; one-half teaspoonful vanilla. Soak gelatine in one gill of cold water. Put sugar and other gill of water in saucepan and boil until it becomes a thick syrup. Add gelatine and vanilla and again heat to boiling point. Beat whites to stiff froth. Pour hot syrup on eggs, beating until cold. Turn into mold and serve on flat dish with custard sauce made from yolks of eggs.

MOLASSES PUDDING

Mrs. C. A. Carscadin

One egg well beaten; two tablespoonfuls sugar, rounded; one tablespoonful butter, level; one pinch salt; one-half cup molasses; one and one-half cups flour, well sifted; one teaspoonful baking powder; one teaspoonful soda, level, dissolved in one-half cup boiling water. Steam in buttered tins two hours.

Sauce: Two eggs; one-half cup sugar; pinch salt; half teaspoonful vanilla; cream together and add one cup of whipped cream.

ICE-BOX PUDDING

Katherine T. Peck

Scant one-fourth cup unsalted butter; one cup granulated sugar; cream together. Add yolks of three eggs, one at a time, rind of one lemon, half; and juice of one lemon. Beat the whites of the three eggs and add last. Place mixture alternately with lady fingers, three dozen lady fingers will serve eight people. Put oil paper in bottom of dish to lift pudding out easily. Serve with whipped cream. Place in ice-box until thoroughly chilled. Can be made the night before.

ICE BOX CAKE

Mrs. J. F. Nichols

One dozen lady fingers; one tablespoonful sugar; three eggs, separated; one cake sweet chocolate. Melt chocolate in double boiler with tablespoonful warm water. Add mixture of yolks of eggs and sugar, well beaten, a little vanilla, and lastly well-beaten whites of eggs. Dip each lady finger in mixture, arrange in form which has been wet with cold water, and fill in. Place in ice box over night. Serve with whipped cream.

ICE BOX CAKE

Mrs. H. S. Mount

Three cakes sweet chocolate, three tablespoonfuls powdered sugar, three tablespoonfuls hot water, two dozen lady fingers. Melt chocolate, sugar and water in double boiler and add half beaten yolks of six eggs. Cook until thick. When cold add beaten whites of six eggs. Line a mold with lady fingers and pour half the mixture on them, then fill with lady fingers, repeating with the chocolate mixture. Made twenty-four hours before served. Just before serving, whip one-half pint cream and put on top of cake. Grate a little chocolate over all.

SPONGE PUDDING

Mrs. C. A. Carscadin

One-fourth cup sugar; one-half cup flour; one pint milk; one-fourth cup butter; five eggs. Mix sugar and flour, and add milk and cook until thick and smooth. Let cool, then add butter. Separate eggs, beat yolks until light and fold into mixture. Add whites beaten stiff, and pour into buttered dish. Stand dish in pan of water and bake in moderate oven one-half hour.

Sauce: One-fourth cup butter; one-half cup powdered sugar; four tablespoonfuls cream added slowly, one teaspoonful vanilla. Set mixture over pan of boiling water until creamy.

SUNSHINE PUDDING

Mrs. Carscadin

One-half cup flour; one-fourth cup sugar; one-fourth butter; one pint milk; five eggs. Mix sugar and flour; add milk; and cook until smooth in double boiler. Take off stove and add butter. Separate eggs, beat yolks and add. Beat whites until stiff and add. Butter pan, set in pan of water and bake.

Sauce: One-fourth cup butter; one-half cup powdered sugar; four tablespoonfuls cream, added slowly.

DATE PUDDING

Mrs. W. I. Clock

One cupful sugar; one cupful chopped nut meats; one cupful dates; two eggs; one-half cupful milk; one tablespoonful flour and one teaspoonful baking powder. Bake twenty or thirty minutes in moderate oven. When baking the pudding raises beautifully, but when done it falls in the center; this is the correct occurrence.

PEACH PUDDING

Mrs. E. Oliver

Butter pudding dish. Slice six large peaches in it. Batter: One cup sugar; one egg; one and one-half teaspoonfuls baking powder; butter size of an egg; three tablespoonfuls of milk; flour enough to make a soft batter. Pour over peaches and bake twenty minutes. Serve hot, with cream.

CREAM PUDDING

One cup nut meats; one cup dates; cut very coarse. One tablespoonful bread crumbs; one cup sugar; two eggs, beaten separately; add whites last. Bake twenty minutes in slow oven. Serve cold with whipped cream.

SOUR CREAM PUDDING

Mrs. William H. Fahrney

One cup brown sugar; two eggs; pinch of salt; one cup sour cream; one teaspoonful soda; two cups flour; three-fourths cup nuts. Bake.

Sauce: Cream one cup powdered sugar and one-fourth cup butter; add one egg; one teaspoonful vanilla or tablespoonful sherry wine.

APPLE PUDDING

Miss Flora Gill

One cup sugar; one cup flour; two eggs; one-half cup of sweet milk; fill a three-pint baking dish with sliced apples, two-thirds full. Add one-half cup of sugar, a little cinnamon, and some water. Bake until very tender. When still very hot pour over the top a cake batter made as follows: Beat one cup of sugar with yolks of two eggs; one tablespoonful soft butter, and milk and flour. Mix two heaping teaspoonfuls of baking powder with flour before adding to the batter. Fold in stiffly beaten whites of the eggs and add extract of vanilla. Bake half an hour in a moderate oven. Serve with prepared sauce.

LEMON PUDDING

Mrs. W. I. Clock

Mix three tablespoonfuls corn starch; three cups boiling water; two cups sugar; two egg yolks; juice of two lemons, little grated rind of one. Dissolve three tablespoonfuls of corn starch in a little cold water, add to the boiling water. Have saucepan in water bath. Add sugar and lemons, cook for twenty minutes. Remove from fire and stir in beaten egg yolks; set mixture in oven for two minutes and serve with cream.

SOUR MILK BLUEBERRY PUDDING

Mrs. C. S. Junge

One-half cup sugar; one-quarter cup butter; cream these. Two eggs well beaten; one-half cup sour milk; one-half teaspoonful soda; one cup flour with one cup blueberries. Bake thirty minutes and serve with sauce made with one cup of powdered sugar stirred with one tablespoonful of butter and flavored with vanilla.

CARROT PUDDING

Mrs. P. D. Swigart

One and one-half cups flour; one cup sugar; one cup suet; two cups raisins; one cup grated sweet potatoes; one cup grated carrots; one teaspoonful each salt and soda. Steam three hours; put three tablespoonfuls hot water on soda.

Sauce: Two yolks of eggs; one cup powdered sugar; cream the above. Last thing, add a cup whipped cream.

CARROT PUDDING

Mrs. Frederick T. Hoyt

One cup chopped raw carrots; one cup chopped raw potatoes; one cup chopped suet; two cups chopped raisins; one cup brown sugar; one cup flour; one teaspoonful salt, cinnamon and allspice; a little nutmeg; one teaspoonful soda in about two tablespoonfuls hot water. Mix well, put in mold, and steam two and one-half hours; serve with a good pudding sauce.

Pudding Sauce: One cup sugar; two egg yolks; one cup sherry wine; beat all until very light, add one pint cream, which has been whipped very stiff.

PRUNE PUDDING

Mrs. Eustace

Whites of five eggs beaten with one-half teaspoonful of salt; add one cup of powdered sugar sifted with one even teaspoonful cream of tartar. Add five large cooked prunes chopped. Bake twenty-two minutes in ungreased custard cups. Set in pan of hot water. Slow oven. Serve with whipped cream.

STEAMED MARMALADE PUDDING

Mrs. T. D. McMicken

One cup orange marmalade; one-fourth cup butter; one-third teaspoonful soda; two cups stale bread crumbs. Dissolve soda in a little hot water; combine marmalade, one egg, butter, soda, and bread crumbs. Pack in a mold. Steam one and one-half hours. Serve with marshmallow cream.

GRAHAM PUDDING

Mrs. R. H. Wheeler

One cup molasses; one cup sweet milk; two and one-half cups graham flour; one cup Sultana raisins; one saltspoonful salt; two teaspoonfuls soda dissolved in warm water. Steam in pudding mold two hours.

Sauce: One egg thoroughly beaten. Add one cup pulverized sugar; one cup whipped cream; one-half teaspoonful vanilla.

BROWN BETTY

Butter the inside of a baking dish, cover the bottom with a layer of tart apples, peeled and sliced. Sprinkle this with sugar and cinnamon or nutmeg and put over it a layer of crumbs, strewing it with bits of butter. Repeat the layers of apple and crumbs until the dish is full, making the top crumbs with an extra quantity of butter. Cover the pudding dish, put it in the oven, and bake slowly for twenty or thirty minutes; uncover, brown lightly; serve in the dish in which it was cooked, with either hard or liquid sauce.

SURPRISE PUDDING

Mrs. C. E. Upham

Four thin slices bread, buttered and cut in squares; one egg; one-third cup sugar; four tablespoonfuls molasses; three cups milk; turn all over bread. Let stand half an hour and mash well together; then bake one and one-half hours slowly. Be careful it does not turn to whey. If in a shallow pan, a big hour is long enough. Sauce: Beat white of one egg, then beat yolk; mix, add one cupful sugar, vanilla, and beat all together. Beating separately makes it very frothy.

CHERRY PUDDING

Mrs. P. D. Swigart

One-half cup sugar; one tablespoonful butter; one egg; one-half cup milk or water; one and one-half cups flour; one and one-half teaspoonfuls baking powder. Steam forty minutes, put cherries in cups, then the batter.

Sauce: One and one-half cups cherry juice; one tablespoonful butter; sweeten; thicken with corn starch.

SIMPLE HASTY FRUIT PUDDING

Mrs. C. S. Junge

One tablespoonful butter; two tablespoonfuls sugar; three tablespoonfuls flour; one teaspoonful baking powder; two tablespoonfuls milk; one egg. Turn this mixture over sliced peaches, bananas, oranges, blueberries, pineapples or plums and bake twenty minutes in moderate oven. Serve with cream or with hard sauce made by rubbing butter and sugar together.

ECONOMICAL PUDDING

Mrs. Minnie A. Watkins

Fill a mold with dry pieces of cake, alternating layers with bananas that have been scraped and cut lengthwise. Fill up mold with a boiled custard thickened with yolks of eggs. Put on ice. Serve cold with whipped cream. Also serve toasted Brazilian nut meats with it.

PHILADELPHIA RICE PUDDING

Mrs. B. Z. Bisbee

Wash well one-fourth cup of rice. Put in a baking dish with one quart of milk, four tablespoonfuls of sugar, lump of butter size of a walnut; flavor to taste with nutmeg and cinnamon. Bake in a very slow oven four hours; when it commences to brown on top stir well. Serve cold.

NOONDAY DESSERT FOR SCHOOL CHILDREN

Mrs. Minnie A. Watkins

Hot steamed rice served with rich canned peaches, and cream, either plain or whipped. Serve English walnut meats with same.

MOTHER'S RICE PUDDING

Mrs. F. E. Lyons

One quart milk; three tablespoonfuls rice; three tablespoonfuls sugar; one teaspoonful vanilla. Put in a very slow oven and bake from two and one-half hours to three hours. (If heated on top of stove before putting in oven, it will save time baking.)

HONEYCOMB PUDDING

Mrs. C. A. Bowman

One-half cup brown sugar; one-half cup milk; one cup molasses; one teaspoonful soda; two eggs; tablespoonful butter; one cup flour. Bake and serve with whipped cream or hard sauce.

INDIVIDUAL PUDDINGS

Miss Nora Edmonds

One-half cupful flour; one-fourth cupful sugar; one-fourth cupful butter; one pint of milk and five eggs. Mix flour and sugar, add milk and cook in double boiler until smooth. Remove from stove and put in butter. When cold add beaten yolks of eggs and fold in stiffly beaten whites last. Put in buttered pans and bake in water.

Sauce: One-fourth cupful butter; one-half cupful powdered sugar and four tablespoonfuls cream added.

TAPIOCA CREAM

Mrs. A. H. Schweizer

Soak one tablespoonful of pearl tapioca until soft in enough water to cover it. This will require several hours. Put it into a double boiler with a cupful of water and cook until the pearls are clear; drain off the water and stir in half a pint of grape juice heated, one tablespoonful sugar, and cook ten minutes longer. Serve with cream when cold.

ENGLISH PUDDING

Mrs. William Molt

One-half pound suet; one quart milk; two eggs; one pound currants; one pound raisins; one cup nut meats, chopped fine; two teaspoonfuls baking powder; one teaspoonful salt and flour enough to make a stiff batter. Steam for four to five hours. Serve with foam sauce.

Foam Sauce: White of one egg; enough confectionery sugar to make stiff and enough hot water to make it smooth.

ORANGE PUDDING

Mrs. H. B. Rairden

In bottom of pudding dish lay slices of cake; cover with slices of oranges. Make a custard of one small cup sugar; one tablespoonful corn starch; one pint of milk and a small piece of butter. Pour over the cake and oranges and bake.

ENGLISH PUDDING

Miss J. Eliza Ball

One cup molasses; one-half cup sugar; one-half cup butter; two eggs; one cup milk. Spice and fruit. Flour enough to make a stiff batter. Soda and cream of tartar or baking powder as preferred.

Liquid Pudding Sauce: Beat one egg and one cup of white sugar to a froth. Make a very thin batter with one pint of water and butter the size of an egg. Pour butter boiling hot over egg and sugar just as it goes to the table.

CHRISTMAS PUDDING

Mrs. Joel H. Norton

Chop the meats from one pound English walnuts; chop one pound figs; one pound raisins seeded; one cup suet. Rub the above well in flour; grate one nutmeg into three cups flour and one teaspoonful salt. Moisten with one cup milk. Dissolve well one teaspoonful soda in one cup molasses, and add last with one tablespoonful brandy. Dip a square of cloth in boiling water; then quickly flour center. Mold in form of a ball and tie securely with string. Boil three or four hours in boiling water in very large kettle or boiler. Hang up to dry and when thoroughly dry place in jar with an apple to keep from molding. Make a week or two before you wish to use it. Boil it in boiling hot water for one hour when ready to use. Any sauce will do, but whipped cream sweetened with maple sugar is delicious. Brandy can be poured over pudding and set on fire if you wish, if served at table.

NUT PUDDING

Mrs. R. E. P. Kline

Two cups flour; one-half cup sugar; two teaspoonfuls baking powder; one-half teaspoonful salt; two eggs well beaten; one cup milk; one and one-half cups English walnuts blanched and broken or chopped; one-third cup melted butter. Grease mold well and steam three hours.

Sauce: One and one-half cups sugar and three-fourths cup water boiled until it threads. Then pour over the well beaten yolks of three eggs, stirring all the time. When cool, add flavoring and two cups whipped cream.

NUT PUDDING

Miss Julia Hunt

Two cups boiling water; one and three-fourths cups brown sugar, boil ten minutes. Two and one-half tablespoonfuls (heaping) corn starch mixed well with one-third cup cold water; add to boiling syrup; boil a few minutes until mixture thickens, then add one-half cup broken walnut meats and vanilla. Pour into molds and chill. Raisins and currants may be added if desired. Serve with cream or whipped cream.

PUDDING SAUCE

Mrs. R. F. Morrow

One cup brown sugar; one-fourth cup butter; yolks of two eggs; one-half cup cream; cook to a custard. Add beaten whites, and one-fourth cup brandy.

PUDDING SAUCE

Mrs. Weatherell

Blend one tablespoonful butter, one cup sugar and white of one egg (do not beat egg separately). Dissolve one tablespoonful corn starch and a little salt and add to one pint of boiling water. Let cook ten minutes. Then add the butter, egg and sugar, and whip until foamy. Flavor to taste.

PUDDING SAUCE

Mrs. H. D. Sheldon

Two eggs; one cup powdered sugar; one cup cream; a pinch of salt. Beat eggs and gradually add sugar until a smooth creamy consistency. Just before serving add whipped cream.

FRUIT SAUCE

Mrs. May F. Kenfield

For steamed or baked puddings: One-half cup of butter and one and one-half cups of powdered sugar; cream together and add yolk of one egg. Then to this add a cupful of crushed strawberries or any fruit in season.

HARD SAUCE

Mrs. W. D. Hurlbut

Four tablespoonfuls butter; eight of powdered sugar; frothed white of one egg; half a glass of wine. Cream butter and sugar together; add wine, then white of the egg. Set in a cool place to harden. Grate nutmeg over top.

GRAPE SAUCE

Remove the pulps of the grapes from the skins, boil the pulp until the seeds can be separated, strain through a collander, add the skins, and boil five minutes, after which add two-thirds the amount in sugar. Boil twenty minutes, stirring constantly.

STRAWBERRY SAUCE

One-half cup butter; one cup sugar; then add one cup crushed strawberries. This can be made only in strawberry season.



FROZEN DISHES

"Seek roses in December, ices in June." —BYRON.

NESSELRODE PUDDING

Miss Agnes Seiber

Three cups milk; one and one-half cups sugar; yolks five eggs; one-half teaspoonful salt; one pint cream; one-fourth cup pineapple syrup; one and one-half cup prepared French chestnuts. Make custard of first four ingredients, strain, cool, add cream, pineapple syrup and chestnuts; then freeze. To prepare chestnuts, shell, cook in boiling water until soft, and force through a strainer. Line a two-quart melon mold with part of the mixture; to remainder add one-half cup candied fruit cut in small pieces, one-quarter cup Sultana raisins, and eight chestnuts broken in pieces, first soaked several hours in Maraschino syrup. Fill mould, cover, pack in salt and ice, and let stand two hours. Serve with whipped cream, sweetened and flavored with Maraschino syrup.