TH E J UN I OR COOK BOOK

BY CL A R A I N G R AM JU D S ON

AU TH OR MA R Y J AN E SER I ES

TO

ALI CE AN D MARY

GENER AL DIRECTIONS

FOR C OOK I N G

After you have decided w hich recipe you wish

to use , read it ove r very carefully . Thrifty cooks decide in the morning what they will cook during the d ay and order wha t grocerie s are

i - needed for all cook ng . This avoids t h e shift less habit of running to the grocery just be-

a . a fore me ltime Sometimes , tho , young cook decides to make something on the spur of the mi nute ; it is all the more necessary then , that the cook read the recipe over with care and see that all materials required are at ha nd before actual cookin g begins . If material s are not in the house , select some other recipe or market for what is needed . Notice the time me ntioned for cooking and figure about how long before mealtime you should b egin work . A beginn er cook should — allow plenty of time for preparation s at least w x e t ice as long as an e p rienced cook would take . This will avoid the last minute flurry that spoils o i many an therwise good d sh . G EN ERAL DIRECT IONS

Whe n ready to begin cooking, read the recipe thru again and get ou t all materials required . N ext get out all utensils needed and lay them on the table where they will be most conveniently at hand . If pans are to be greased or any material is to be ground, do that next . a i lo the e For the actu l cook ng, fol w dir ctions given in the recipe step by st ep . If you me asure accuratel y and do each step just in the ord er the s recipe directs , you will have a succes ful result

- — you cannot fail . r o As soon as you are th u c oking , put your utensils to soak . Greasy dishes and tools soak in hot wat er ; floury things go into cold water to dissolve th e starch . A good cook always puts away materials , washes the dishes and tidies the kitchen ; then folks want her to come again .

h W ile learning to cook , it is a good plan o to make but one dish at a meal . As ne gets more experience and le arns to watc h more than on e a thing , try two dishes and fin lly a whole meal . r h ow A girl or boy who lea ns to cook plain , nourishing food is a good citizen . FOR TAK I N G CARE or T H I S B OOK

Eve ry other page of this book is left blank so the re will be space for pasting in recipes that may be given by friends or may be read in the magazines . I f th e recipe is cut out of a magazine it can — simply be pasted in put it near the foods to — which it belongs so it will be easy to fin d bu t if th e recipe is given you by someone , try to get a typ ewritten copy for pasting in your book . t a If h t is impossible , write it in on the proper page , using you r neatest hand writing and being sure you copy the amounts and directions exactly right . Never put a new recipe into your book till you have tri e d it once and have found that you lik e the p roduct and that the recipe is complete an d correct . W hen working in the kitchen , prop this book open at the back of the table where no d rop s f r rom stir ing mat erials can touch it . Never i handle the book w th fiou ry or greasy hand s . Most kitchen cabinets have a w ire rack on the inside of the cupboard doors ; the cook book can be propped open behind this rack where it can f an d easily be seen and re erred to , yet be high

a n d d r a n d cle a n -

P REFACE

There has been a real demand for a book of cooking directions for voung folks ; a b ook that concern ed its elf not so much with candy and

‘ ’ - unusual desserts as with good, plain , nourish ing food with directions so straightforward that any reader could understand . The recipe s in this book are the re sult of much study and experim ent with children . Eve ry recipe given has been made by a child of tw elve ( or under) without an y directions e other than here given . The directions are giv n — one step at a tim e largely one sentence at a — tim e an d nothin g in the way of previous knowl - f r i edge is taken o granted . By th s method a young and ambitious cook m ay actu ally cook real food without the n ecessity of having a mother or other advi ser right at hand while the

- work is going on . This independence is val u able at any time , but in case of illness in the family or of the sudden absence of the hous e - e e a hi k ep r , c ld may, w ith the help of this book , teach herself to cook an d thus tide the family over an emergency . Boys as well as girls will want to be self- helpfu l; it may be well enough

lm ow led e e e r- to have no g of cooking at hom , p t hap s , but how abou the camping trip or the house party ? At such a time the boy who knows how to cock is e asily the leader and is well re- ff paid in fu n for his e o rt in learning . With the idea of helping toward this inde -

en d en ce fe w p , a menus are included at the end of the book , in order that the young cook may be guided toward kn owledge of correct food com - bin i n e e e at o s . Th se are mer ly suggestiv but

% will be found a real help if no adviser is near . It will be noticed t h at t h ere are an unusu al

- numb e r of recipes for cooking vegetable s . Chil ' d ren do not know h o w vegetable s should be pre - e e pared ; yet fresh , well cook d vegetabl s are one of n d e f - the cheapest a b st o foods . By follow ing the dire ctions given h e re a vo u ng cook can

e gre atly add to the variety of h r menus . Th e re are a consid e rable number of recipes h d for making jam . Some girls ave foun that th ev can make %am in vacation an d sell it for pin money in the fall . Also , jam done up in nice paraffin covered glass es makes the nicest sort of a Christmas present , and the wise girl w ill use a part of her summe r vacation in a

f by pro itable fashion . It is best to begin making P REFACE dou bled or increased still more when the cook has gained experience . Attention is also called to the large number of — in expensive dishes that have meat valu e ch e e se

for a dishes , egg dishes and dishes that call a sm ll d w amount of inexp ensive meat . These foo s ill be f n r i an d e ou d ve y nour shing , tasty inexpensiv and many an olde r cook will be glad to use them e in h r menus .

T AB L E OF C ON T EN T S

MEATS AN D D I SH ES TH AT H AVE FOOD V AL U E Bacon Om el et Cheese Om elet Cream e d Cheese on T oast C orn Oysters Erod ed Oysters on T oast S u nshin e Eggs S crambled Eggs Baked S au sage with V egetabl es Cream e d D ri ed Beef on Toast D evi led Eggs H am an d E s un or Fas on gg , J i hi Mexi can L am b Meat L oaf S ardin es on Toast

V EGETAB L ES Fres h T om atoes on Toast B u ttered Beets B aked Corn D an d elion G reen s C ream ed G reen On ion s on Escalloped Oyster Pl an t You ng L ettu ce Riced Potatoes Tasty Spin ach You ng Carrots Potato C akes L u ncheon Potatoes CONT ENT S

B R D FFI EA S, MU NS, WAFERS AN D COOK I ES Brown Bread C orn Bread Popovers B ran Mu ffins C orn fl ou r Mu ffi n s S poon Bi scu it C i n n am on T oast Cheese Wafers to S erve with S alad Marshm allow Crackers H u rry-Up Macar oon s Ri ce Cookies Christm as Stars

S AL AD S AN D S AL AD DRESSI NG S C ooked S al ad D ressing Fren ch S alad D ressm g String Bean an d Carrot S al ad S liced Apple S alad

DESSERT S Plain C ake with I cing Cocoan u t P u dding Brown Betty P u ddi ng Rhu b arb T ai ts Bake d Apples Stu ff ed with Nu ts s r Angel D es e t . Fru it Marshm all ow Whip S n ow C u ps

SAN DW I CH ES Cheese D ream s CONT ENT S

J AM S AN D CONSERVES S trawb erry J am Raspb erry J am G ooseb erry J am C u rran t J am Bl ackb erry J am 1 2 3 4 J am , , , P ear H on ey Peach J am Rhu b arb C onserve V ictory J am Apple H on ey Old Fashion ed Apple S auce

G OOD TH I N G S TO D RI N K H ot C ocoa I ced C ocoa G rape J u ice Pu nch Milk Shake Iced Tea

B REAK FAST FOOD

CON FECTI ONS S tu ffed Prun es C an dy Balls P uffed Rice Balls

BACON OMELET

4 Cut 3 slices of bacon into pieces each . Put into a frying pan and set over a very low

fire . 3 on Break and divide eggs , putting the whites

an d e a platter the y llows into a bowl . With an egg beater beat the whites till they t ff stand up firm and s i .

r Tu n the frying bits of bacon . Add 1 teaspoonful of salt and

3 tablespoonsful of water to the yellows ,

and beat till smooth and creamy .

Take up the bacon onto a warm platter . By this time the bacon should be nicely brown ed o but not sc rched . If not brown enough , increase a i o the he t and while watch ng carefully let br wn , then take up . Pour ye llows into whites and b eat three or x i o four beats to mi as l ghtly as p ssible . f Slide from the platter onto the rying pan . Watch carefully and w hen the egg is set firm at the sides loosen the cooked egg w ith a spatula

so that it doe s not stick . 1 7

B ACO N OM EL ET

C ook slowly for 5 minut es and then set in a 8 hot oven for minutes . dl of an Remove from oven . ( The han e the p will be very hot so be sur e you have a good thick holder to protect your hand . ) Arran ge the pieces of bacon around the side of the platter ; loosen the omelet at side of pan with your spatula and push it gently into the middle of the platter .

Serve at once . You w ill notice that there is no difficult turn - ing of an omelet when it is cooked this way . This recipe will serve 4 persons and makes a

fine breakfast or luncheon dish . Add of the recipe for each additional p erson you may to serve .

CHEESE OMELET

Open 4 eggs and divide the whites from t yellows pu ting them in separate bowls . e Beat the whites till v ry stiff . 4 Add tablespoonsful of water, 1 f teaspoon ul salt, teaspoonful pepper to the yellows and beat till smooth Put 1 tablespoonful of meat drippings in a frying pan and melt till the bottom and sides of

pan are well grea sed . Pour yellows onto stiff whites and beat gently m x till i ed . Put the pan over a slow fire and pour the eggs

onto it when it is warm . 5 m Cook inutes over a moderate fire .

i 3 . During th s five minutes , slice oz of cream

cheese into thin slices . When omelet has cooked 5 minutes lay the Th slices of cheese over the top . e whole omelet should be fairly well covered . Put the frying pan into the oven and bak e the omelet till the cheese is melted to a tempting 2 1 . e 1 5 brown This should tak or minutes . 2 1

C REAMED CHEESE ON TOAST

Grate enough dry cheese to make a level table - ll spoonful. ( Fresh chee se will do just as we but this is a good way to use up the dried bits

that may be left over . ) Put 4 tablespoonsful of butter ( or substitute ) 4 into a saucepan with tablespo onsful of flour. St ir carefully and c ook till a s mooth paste is made . a 2 Stir in very gradu lly cupsful of milk .

Cook till smooth and creamy . If milk has been added gradually there will be no lumps . Add the grated cheese and cook slowly 3 minutes . Draw pan a way from the heat to where it will keep warm but will not cook any more . A good plan is to set the pan over a second pan filled with boiling water .

Make six slices of toast . e a Put each piec of to st on a hot plate . Ladle the creamed cheese over the h ot toast e and serve immediately . This amount of chees could be made to serve 8 piece s of toast if de - sired . This is a very good luncheon or breakfast

CORN OYSTERS

Cut the corn off of 2 medium sized ears . ( 1 cu piful of canned corn or the co rn cu t off 2 left over ears of boiled corn will be almost as e a - nice , in cas fre sh , uncooked ears are not av il

able . )

Break 2 eggs in to a bowl . Measure 1 teaspoonful of salt and 4 l eve l tablespoonsful of flour and beat in with the whole eggs till the mixtu re is

smooth and creamy . Drop the cut off corn into the egg mixture and — beat lightly again . Use a large fork for beat

m g. Put two tablespoonsful of meat drippin gs int o r a f ying pan and heat . When grease is very hot put in the egg and mi 1 corn xture , tablespoonful at a time . Brow n lightly on one s ide and then turn with n n r pancake tur er and brow on the othe . It is better to cook about 5 “ oysters % at a time so that you can watch each one and c ook it a perfect

an d even brown . a r T ke these up onto a hot platte . P u t 1 tablespoonful more fat into the pan 2 7

COR N OYST ERS

and cook five more . The recipe makes about 1 0 “ % oysters . This i s a delicious dish for breakfast or lunch ‘

n o by eon duri g the seas n of fresh corn and , using canned corn , can be made at any of year .

SUNSHINE EGGS

Boil 3 eggs for 2 0 minutes . Drop the cooked eggs into cold water for five minutes .

P eel off the shells . The cold water makes the

shells come off quickly an d neatly .

Cut each egg into half, longways . Take out the yellows and drop them into a bowl .

With a fork , break up the yellows till they look like fine meal . Add teaspoonful of salt an d 1 saltspoon

' th h ll w of pepper and mix well wi t e ye o s . Melt 2 tablespoonsful of butter substitute in a sauce pan . Ad d 2 tablespoonsful of flour and teaspoon - ful of salt and mix w ith the melting butter .

Let this cook very slowly and stir all the time . When butter and flour are a smooth pa ste 1 f t all begin to pour on cupful o milk . S ir the time and add the milk very s lowly so that it all will cook in well . Stir an d cook slowly till the cupful of milk is blended in w ith butter and flour .

SU N SH INE EGGS

Draw away from fire to where cream will keep r wa m but will not scorch .

lX Make S slices of toast . hi 4 Cut e ach egg w te into long strip s. on 4 Arrange strips toast , to each piece . of Pour the cream made butter, flour and milk over the six S lices dividing it as evenly as pos- sible . With a s p oon sp rinkle the crumbled yellows a e a t over the cre m and serv once , as it must be

h ot . s of a very to be tasty A hake p prika, if a liked, makes a pretty bit of g rnish to each piece .

SCRAMBLED E GGS

2 Break eggs into a small bowl . e Add saltspoonful of pepp r, d teaspoonful of salt , an 1 cupful of milk .

r Beat with a fo k till foamy . ‘ 1 Melt teaspoonful of meat drippings , lard, or m oil in a s all frying pan . n Pour the egg and milk mixture in to the pa . With the fork toss the egg lightly while it cooks over a slow fire . a When the egg is lmost set firm, turn it quickly onto a hot pla tter or se rve directly onto warm plates . This is a very tasty and economical way to o 2 e c ok eggs , as this amount , only eggs , will s rve

4 people . If desi red the egg may be tak en u p on small pieces of to ast .

B AKED SAU SAG E WIT H VE G ETAB L E S when cooked add 2 teaspoonsful of salt by sprinkling over the top of all . Put 2 cupsful of water over all and bake for

e m - 35 minutes . ( If any water was l ft fro cook ing sausages , it should be used as part of this 2

- cupsful . ) Serve hot . This is ample for 4 peo ple and will make a whole meal , as meat and vegetables are all together .

CREAMED DRIED BEEF ON TOAST

1 Buy 4 pound of dried beef .

Te ar into small shreds . Put 2 tablespoonsful of meat d rippings into a a frying pan . (Veget ble oil or lard may be d used if p referred . Butter is very elicious but makes the cost highe r . ) Drop the shredded meat into the fat and toss well . Put over a slow fi re and cook till meat begins

w V . to bro n a . ery little Measure 3 tablespoonsful of flour 1 saltspoonful of p epper onto a plate . Slide the flou r a n d pepper over the brown ing i meat and toss till flour too , beg ns to get a little browned .

t the e Very slowly, s irring all while , pour ov r the o 1 2 c oking meat pint ( cupsful) of milk . l Stir ti l smooth and cre amy . — Have ready small pieces of toast 1 for each person to be served . Arrange toast on a hot platter or on individual plates .

. . o o r With a large c oking sp on se ve the meat , 43

CREAMED DRI ED B E EF ON TOAST putting 1 or more spoonsful on each pi ece of 4 5 . w toast This recipe ill serve or people . e Garnish with a bit of gre en and s rve at once . This is very n ice to se rve at luncheon or at dinner with mashed potatoes in stead of toast .

D EVI LE D EGGS

If the eggs are wanted for picnic use , fit two

ff i . stu ed halves together , fasten w th a smooth f I f toothpick and wrap neatly in para fin paper .

e they are prepared for home use , leave the halv s sepa rate ; arrange them neatly on a platter yellow part up : put a border of lettuce or pars - ley aroun d the edge and serve ve ry cold .

J F H HAM AND EGGS , UNIOR AS ION

R ecipe for four persons . 1 Use 4 pound boiled ham cut with slicer No .

4 u 4 . This sho ld make nice sized pieces .

4 eggs . Lay slices of ham in a frying pan and brown fi re daintily over a slow . Take up on a warm platter being sure that the slices keep their s h ape . 4 and Drop eggs , one at a time , into the pan cook till the edges get frilled and brown ed . egg ( To break the eggs , knock an on the side of the table or of a pan . Insert right thumb in crack . With fingers of both hands pull shell S apart and drop egg gently into a dish . lide egg from dish into frying pan and continue with second egg . By keeping each egg separate from the others an old egg may be discovered an d thrown out w ithout damaging oth e rs . ) If hard eggs are liked turn each egg over with e pancake turn r and cook again . Take up into platter an d garnish with a bit of p arsley or lettuce . r Se ve at once .

X EN ME ICAN LAMB , CAS SE ROLE

Take 2 cupsful of cooked lamb cut into small

pieces before measuring . 2 d d small rie onions , cut very fine , 1 cupful of cooked carrots , sliced , 1 green pepper , cut into long strips , 1 cupful of cooked rice ,

f r Any le tove s of tomato , peas or lamb

‘ gravy on hand may also be used and will add to

the flavor . e 1 Measur out tablespoonful flour, 1 teaspoonful of salt and 1 salt S poonful of pepper and mix together dry ready for use . Grease the sides and bottom of a casserole

- dish , or any good baking dish , with meat drip pings or oil . Put in a layer of meat and rice and vegetabl e an d and sprinkle the flour , salt pepp er over all . Put in a second layer of meat and rice an d vegetables and sprinkle on the second half of the seasonings .

MEAT LOAF

Buy p ounds of beef and pound of

fresh pork , ground together .

Measure out 2 cupsful of bread cru mbs , 1 f cup ul of milk , 1 tablespoonful salt ( be sure this is level

teaspoonful pepper . 1 Crack egg and drop into saucer . Ou t up 1 green p epper ( this may be omitted if out of sea son ) . 1 dried onion .

P ut meat into a large mixing bowl . Put all ingredients in with the meat reserving 1 f 4 cupful o crum bs for later use . 2 Add tablespoonsful of ketchup . Wash your han ds carefully with soap an d dry well . Prepare a bak ing pan by greasing with meat drippings . With both hands mix th e meat and ingredients till all are well worked together . This may be done with tw o big forks but a much better re sult is obtained if han ds are us ed . 57

M E AT L OAF

L l ay the meat loaf , when wel mixed , in the

n b aking pa . Pre ss firmly till neatly shaped . Sprinkle y; cupful of bre ad crumbs over the

y 50 Bake in moderatel hot oven for minutes . T h is recipe may be mold ed into 2 loaves and e k 35 m in e — f th n will ba e in u t s a saving o gas .

R em ove from oven . f With a spatula loosen rom the baking pan .

Slide onto a warm platter , garnish with a bit f t o green and serve a once . T his amount will serve 4 people for at least 2 meals ; for use the second me al the meat m ay l be s iced cold or carefully reheated .

SARDINES ON TOAST

Open a can of sardines according to the direc- an d tions given on the can , pour the contents

onto a plate . l Toast four pieces of bread a very ight brown . I Vh ite bread is nice for this but if the family like an occa sional change this is a good time to make rye bread toast . Arrange 2 sardines on each piece of toast O fi sh e pening each tiny , r moving the center bones and laying the fish in neat fashion on the toast . L a y the covered toast on a shallow pan . Set the pan in a moderately hot oven for 5 minutes .

Serve at once . This is a v ery nice breakfast o r luncheon .

FRESH TOMATOE S ON TOAST

4 Make pieces of toast . 4 Slice a large tomato into even slices . L a 1 y piece in the center of each piece of toast . P u t t easpoonful butter, 1 saltspoonful salt an d f 1 dash o peppe r on each slice of tomato . Put in a shallow pan and set in a moderately hot oven for 5 minutes so that the tomatoes will get h ot .

Serve at once . This is a very delicious dish for a summer a fa bre k st or luncheon . A bit of cheese grated onto the tomato is liked an d by some adds to the food value of the dish .

BUTTER ED BEETS

2 Wash bunches of beets very carefully . If the tops are free from holes made by in -

sects , wash those ; put into water for an hour

an d cook for greens . If the t ops are much

beet- to s - eaten , as p bought at a grocery some

times are , do not try to use them . l 4 u t the t ops off about inches from the root . Put the beets ( with this 4 inche s of stem at- tach e d ) into a saucepan .

Cove r with boiling water and boil till tender .

e To t ll when beets are tender , prick gently with f th e th e a ork . When beets are done , fork will easily run way into the beets . Small , young b e ets will cook in 30 minutes ; old beets of large w 1 size ill need at least hour . Never test beets till they have cooked what you think should be i about enough , as prick ng them needlessly will the a spoil pretty red color . Watch the mount

e of wat r if the beets have to cook long, and pour on more if too much boils away . Beets will scorch easily if the water boils away .

n When they are d one , remove at o ce from the o fire . P ur off the hot water an d cover at once 67

B U TTERE D BEET S

with cold water . This will loosen the skins . If i plenty of runn ng water is at hand , set the pan full of be ets and hot water under the cold water faucet and let the cold water run until the beets d e are col . Then ther is no danger of burning ff finger s in pouring o the boiling water . 3 As soon as beets are cool , cut off inches of

he an e t stems d arrange n atly in a dish . Then skin the beets ( the skin w ill pull right

off in the fingers ) , slice them and ar range them

on top of the beet stems . 1 a Sprinkle with teaspoonful s lt . 2 Pour over all tablespoonsful melted butter .

er S ve hot . If an y beets are left over a half cupful of vinegar may be added to make pickled beets for

the next day s dinner .

DANDELION GREENS

The %olly part of serving dandelion greens

comes in the fun of getting them . Some

Saturday morning in the early spring, or some

night after school , take a basket and a trowel or

i u f - old kn fe and start o t a ter greens . The dan d elion s should be cut off about an inch below the level of the ground and they should be ou t

before the plant blossoms . After blossoming

the greens are more apt to be bitter .

At meal time , wash the greens very carefully . Use 2 or 3 changes of water and be sure to get

all the grit and sand washed away . 3 i n Put about quarts of greens a kettle . 1 Add pint of wat er and cover very closely . If the kettle is ve ry closely covered the greens w ill cook in this small amount of water and will be a much fin er flavor than if a lot of water is used . 2 0 Cook for minut es . Cut up 4 pieces of breakfast bacon into tiny bits .

Fry till delicately brown .

Drop the bacon bits on top of the greens , pour 73

DAND ELI O N G R E EN S the fat that has fried out over the top and cook for 5 mi nutes . Season with 1 teaspoonful of salt just before se rving .

( The water should have about boiled away .

If any should be left , do not save it . )

Serve hot . Many like a seasoning of vinegar a at the l st minute . If any greens are left over they may be used in a combination salad .

C REAMED GREEN ONIONS ON TOAST

This is a very good vegetable dish to serve in the springtime when the green onions in your garden are growing too fast for salad use , or when the large bunches of onions on the mar -

ket are cheap and plenty .

Wash the onions . Cut off the root end and the top 2 inches above i the beg nning of the green part . Put 2 dozen onions on to boil in a pint of boiling water . 1 5 Boil for minutes . Add 1 teaspoonful of salt and cook 5 minutes more . off Drain the water and save it for soup stock . Make a white sauce this way Put 2 tablespoonsful of butter substitute in small saucepan over the fire . When butter is melted add 2 tablespoonsful of

flour .

s Stir carefully and cook till mooth . Stir in very gradually 1 cupful of milk and cook slowly till smooth and creamy. 4 Make pieces of toast . 77

ESCAL LOP ED OYSTER P L ANT

Wash the oys ter plant and put it in a deep

panful of water .

With the hands all the time under water , cut off the stem and tip root end and sc rape the

skin . By working under water the hands are not stained and the vegetable does not turn dark and un sightly . Slice in thin slices and drop into another pan - ful of water . all e When has b en skinned and sliced , wash in two changes of water . Cover w ith boiling water and boil for 5 min - utes .

Pour off the water . Grease a baking dish with m eat d ripping or butter . e Put in a layer of oyst r plant . Sift together cupful of flour w ith 1 tea - of l 1 spoonful sa t and 4 teaspoonful pepper . Sprinkle pa rt of this flour m ixture over the oyster plant . Put in another layer of oyst er plant and an - f other laye r o seasoned flour . 81

E SCALLOP ED OYST ER P LAN T

There should be about 4 la yers with flour on r the top of the last laye .

Pour 1 % cupsful of milk ove r the whole dish - fu l 4 5 and bake minutes . A very easy and d elicio u s w ay to cook a littl e e used , but very cheap and wholesome , vegetabl .

YOUNG LETTUCE FROM YOUR GARDEN

When the lettuce in the garden grows too thick

and fast , thin it out by pulling a panful of the

biggest leaves .

Wash carefully, leaf by leaf, drain , and cut or tear I nto small pieces . Cut four thin slices of bacon into six pie ce s each . D rop these pieces into a frying pan and brown nicely over a slow fire . Cut up one small onion and brown with the bacon if onion flavor is enjoyed . Toss till brow ned and then p our on 1 cup of vinegar . While this slowly heats arrange the lettuce in a se rving dish .

Pour the boiling hot vinegar, with the bacon bi s t and onion , over the lettuce and se rve at

0 1 1 0 8 .

TASTY SPINACH

Material %

peck spinach . 4 thi n slices of bacon or an equal amount of salt pork . 1 hard boiled egg . 1 teaspoonful salt . a Wash spin ch carefully . off Cut coarse root end . s Wa h again to be sure all sand is removed .

F r b the of y acon at bottom a kettle , or large o pan , till all fat is co ked out but the bacon is not yet brown .

Pour cupful of water over the bacon . Drop spinach lightly into the kettle and cover at once .

Cook till tender . The fire should be very moderat e so that co oking takes about 30 min - H utes . ard cooking spoils the flavor and too

u m ch water sp oils the food value of the spinach . The water should have about boiled away in 30 minutes so that the spinach can be se rv ed at once w ithout draining . f Add salt just be ore serving . Garnish with slices of hard boiled egg and serve at once .

YO UN'G CAlt ltOTS

r or o ff Pull the car rots ea ly in the m ning . Cut

oo l e to ps a nd pu t in a c l p ac .

An o r e fore e m e ra e o ff o h u b m alti , sc p r ugh

a e n ce e ce o n ot u se pl c s a d sli in to %3 inch pi s . D

he i o f o t t p ro t . ’ I u t o n to o e a t o w e r c ok in sauc p n wi h b iling at .

U se 2 n of r o 3 f o f a ro pi ts wat e t cu ps ul c r ts .

l ok n d e r s ke 2 0 o 30 n - o till te . Thi will ta t m i

t s c o rd to the e o f he ro s - u e a c ing ag t ca r t . ( Win te r a ro s w a e h f a o c r t ill t k al ag in as l ng . )

a o ff a e r a nd a e for s o s o Dr in w t s v u p t ck . Add 1 te a oo f 2 a n fu sp n ul salt , te s poo s l butter l g l and / c i p milk .

a Bring to boil and se rve a t once .

P OTATO CAK E S

Scrub 5 medium sized potatoes .

Put in a pan and cover w ith boiling water . — - Boil till skins break w ill take about 2 5 min utes .

Pou r off the water at once . o- Peel off skins . ( Stick a large fork in the p tato and strip off loosen ed p eeling w ith small f kni e .

Put peele d potatoes thru a ricer . Ad e d t aspoon salt ,

1 f a n d teaspoon ul butter beat well . Drop one table spoonful a t a time onto a fry ing pan which has been well greased with me at d rippings . w n When bro around the edges , turn over with a an d n a p ncake turner brow on other side . r Se ve at once on a warm platter . Thi s makes 6 8 or cakes .

D BREA S , MUFFINS , WAFERS AN D COOK IES

B ROWN B READ

e e pose . If th r is no brush at hand use a clean r bit of yellow paper on which there is no p inting . If greasing is done right the hands can be kept tidy and clean . Put 1 1 4 cupsful of bran 1 cupful of cornmeal into the molasses and

milk and stir . Add the flour and raisins and beat well . Pour the dough ( which will look rather thin) l into the two pans , dividing equal y . 5 Bake in rather slow oven for 0 minutes . l Do not ou t ti l cold . This bread is fin e for n w a s a s for r n sa d iches well se vi g plain .

CORN B READ

I n serving the corn bread be sure to break it a apart instead of cutting it . Corn bre d sho u ld

e be served very hot , and cutting hot bread mak s it h eavy and poor . Yellow cornmeal makes the p rettiest co rn b read . I n times of year when eggs a re very high the e m t i gg may be omitted fro h s recipe . But with e the is the gg, bread a little finer, richer and i more nour shing . Served with strips of well cooked bacon a nd

of a - greens some sort , corn bread m kes a com lete p meal .

‘ ‘ BRAN M Uli lf lN S

G rease u ll tin o f 1 2 r n a m in i gs .

Mix o e e r in xi l t g t h a mi ng bow . ' 2 table s oon slu l of s a r p ug , 2 table sp oon s ful o f shortening ( ve getable e a d r n s a rd or b r bs a re oil , m t i ppi g , l utte su titute od go ) . ‘ ; s o fu l o s Atea po n f alt , ' cu lu l k p . mil ,

f o e r V4 cup ul f wat . Mix the first t h re e ing redients till cre amy an d

e the e o th n add n xt tw . S i ft togeth e r cup ful of flour a nd 4 tea -

oo s o f n o e r f . ba w d sp n ul ki g p . Add t h i s sifted flour a n d b a king po w de r to the lirst m ixtu re an d then add

fu n cups l of bra .

B e o rol at well till th y mixed . D ro p by s poo n s ful into the greas e d mu ffi n

a n ake or 2 0 e s rings d b f minut . Tur n the pan u psid e d own a n d the m u ffins will f r m he an drop o t p . r hot Se ve . ' Thes e mu llins are ve ry inexp ensive (no egg ) a nd are very w hole some . 1 0 9

SPOON BISCUIT

Put 3 of Ho cupsful u r,

3 ea oon sf o f kin o t s p ul ba g p wder, 1 te as poonful of salt i n t o a fl our sifte r and

e d on e s f o si ft twic . This is by i ting nto

a la e e th e f o r c o p t , t h n , with l u s o p, putting the Hou r m ixtu re back into the sifte r an d

f a n o he m la si ting gai nto t sa e p te . ' M e as u re 3 t abl e s poons ful o l la rd or c ooking oil and p u t with llou r m ix ture With th e ling e r ti ps wo rk th e fat into the “ % o s oo s flour till the w h le ma s l k c rumbly .

a d n ou t m lin n s W s h han s a d get u l ti . ' u l f 1 8 in H e G rea s e m l i n ti n s or r gs . th tins a re e e 1 2 e e o v ry larg may b n ug h , but a large

e m a r e r e numb r of s ll bis cuits a e v y nic . 1 f k Measure ou t cup ul of m il . Pour the m ilk i n to the m ixtu re of fl ou r an d fa t s f w rk -it u k n and , u ing a big ork , o q ic ly i to a so ft d ough .

’ Take a big spoon and d rop spoons ful into the m lii he so u n pans . Divide t doug h e venly that bi scuits are about even size bu t work as quickly 1 1 3

CINN AMON TOAST

Cut 6 thin slices of bread . Measure out teaspoonful of ground cin - namon 2 t easpoonsful of gran ula ted sugar .

Mix the sugar and cinnamon in a small dish .

Toast the bread on one side . Sp read the untoasted side with butter an d

- sp rinkle with the su gar cinn am on mixture . is Toast this side . Thi s most satisfactory if the toa st is made u nder a broiler . If you make toast on an elect ric toaster or with a fork over a fire , it is best to toast both sides and then butter and sugar the bread and set it in a h ot oven to melt the sugar .

Serve at once . This is fine to eat after school or to make as a surprise for mother when she has a caller to tea . It is also good to serve with sandwiches at a party.

MARSHMALLOW CRACK ERS

Arrange 2 dozen square crackers in a shallow “ pan . ( The crackers commonly known as soda

c rackers are best . ) Lay 1 marshmallow in th e center of each

cracker . Put the pan in a moderately hot oven and bake

crackers till marshmallows are lightly browned . It is necess ary to watch the marshmallows

' closely as the fi n e flavor is spoiled if they get too brown .

Take pan from the oven . Remove the crackers from the pan with a pan- cake turner . Arrange on a plate or cake basket and serve at once . These are nice to use for a desse rt or w ith o a c co and sandwiches at afternoon party.

RI C ll%COOK I E S

Pu t f b e r u bs tu cup ul utt s ti te , ' ' cu plu l o f suga r % f l o s r A cup u c rn y up ,

1 e u se ole e o t e r gg ( w h gg t ge h ) , 2 b oon u m ta lesp sf l ilk , teas poon fu l flavoring ( vanilla or m e nd i ) , into a mix ng b owl a nd be at till cre amy .

Add 1 c f i fl o u p ul r ce u r.

r in the f o r u he Sti l ur g ad ally . T d o ugli % hou l he e r ll R s d v y sti . i ce llo u r va ri e s a little '' if the d o is n ot t l ad so ugh very s i l , d cup ful o f w e a f o h t l ur .

p e e %ou r on m i xn i oa r S rinkl ric a g b d . P u t the d o h on the bo rd ro e r ug a , ll v y thin and

o co e co k e flu cut int oki s with a o i tte r. W t a the ok e in i h a large sp tula place co i s . a o k e co i pan . Wo rk the s r e r o o c aps tog the , r ll u t an d cut till e e r r e v y sc ap is us d .

Bake in a moderate o ven till s tra w co lore d .

l % If you ik e you may put a nut m e at o r a hal l nd e of a ca i d cherry in the ce nte r of ea ch c ooki e b f b e ore akin g .

CHRISTMAS STARS

This is a ve ry fine Christmas cookie . Sift together pound of sugar and

pound of flour . ’ (Weigh these two materials if possible ; if you have no scales use 1 1 4 cups of sugar and 2 cups of flour . ) Measure out 1 4 p ound of butter substitute

and lay it on top of the sugar and flour . 1 Open egg. Drop the white on a small saucer and put the yellow on top of the butter su bsti- tute. Open a second egg and drop the whole egg on top of the butter substitute . ( Be sure to save out the white of the first egg ; then if the yellow breaks and you cannot successfully separate egg the white and yellow, you can use that whole and have another chance at getting a perfect white for later use . ) With the tips of fingers mix together the are flour, sugar and butter . If the hands washed in cold water just before doing this the an u j ob c be neatly and q ickly done . Add 2 tablespoonsful of cold milk and mix again .

SALAD S AN D SALAD D RES SIN GS

COOKED S ALAD DRE S S ING

and divide the yellows from the w hites . Only

the yellows are needed for this dressing . It is a good plan to make s alad dressing t h e same morning as other baking is being done . Then you can plan to use the whites of the eggs for 3 - something else . yellows may be used if de sired and the dressing will be still better . n Beat the yellows till thick a d creamy . T ake out 2 ta blespoon sful of the hot dressing

2 - and beat with the yellows . Then add table

e - spoonsful more . This h ats the yellows grad l u al y so no lumps are made . m Set the double boiler fro the fire . Beat the egg and dressing into the contents of the double boiler. By this method of adding

d be- the egg, the ressing is thickened without “ % - coming egg y or lumpy . Pour the dress ing into a jar a n d put in a cool place . When cool this dressing may be used plain or it m ay be mixed with whipped cream ( use equal parts of dressing and cream measured before i s wh pping) for a delicious fruit alad dressing . This dressing is fine for spre ading on sand - wiches or for any salad .

FR EN CH SALAD DRES S ING

and e deal, this dressing may be made up k pt on hand ready for use .

Put the ingredients into a bottle , cork tightly and set in a cold place .

When ready to use , shake the bottle hard and d pour the dressing at once over the sala . T h is dressing may be used on plain lettuce on a salad or any fruit or vegetable sal d .

SLICED APPLE SALAD

Wash 1 h ead of lettuce .

Pick the leaves apart and wash again .

Drain and wrap up in a cloth .

Put in the ice box or in a cool place till needed .

r 2 Sc ub bright red apples . k C rack and pic over 6 English walnuts . ( Hickory nuts or wild walnuts may be used if you have some . ) Put 1 tablesp oonful of lemon juice or the same m n a ou t of mild vinegar, 2 s table poonsful of vegetable oil , 1 al 4 teaspoonful s t , teaspoonful of paprika into a small bowl and mix w ell ; se t in a cool place till ready for serving .

Just before the meal is ready, core the apples t with a corer and slice them into hin slices . Be sure that the red rind stays on each piece .

Arrange the lettuce neatly on sala d plates . L ay three sh oes of apple on each plate on top of the lettu ce . Put 2 halves of n u t on tOp of apple on each l p ate .

D E SSERT S

PLAIN CAK E WIT H I CING

from the oven , tap the top of the cake with the finger . If the cake is done , the crust will spring right back into place without leaving any the finger p ri nts . If a finger print is left , cake needs to bake longer . even Take from the , run a small spatula around the edge of the pan ; tu rn upside down over a wire cake rack, and the cake will drop out of the pan . e Wh n cool , ice with a white icing made by ’ creaming together cupsful confectioner s sugar,

3 u tablespoonsful b tter , 1 teaspoonful vanilla or almond flavoring, 2 f teaspoons ul cream . 1 If chocolate icing is desired , add square of c melted cho olate to the above . With chocolate use vanilla flavoring . The icing should be just soft enough to spread easily but should not run over the sides of the cake .

COCOAN U T PUDDING

With the egg beater held in the right hand , i beat the wh tes , while pouring over them the hot custard . Beat till the custard and whites are well mixed . Add 1 teaspoonful vanilla flavoring and beat till mixed .

Set aside till cool .

Serve cold with cream and if desired , sugar . This delicious pudding can be made early in the morning and kept in a cool place till time of

ed - serving . If desir , it may be p oured into indi vidual molds and served in sherbet dishes for “ % a choice company dessert .

BROWN BET T Y PUDDING

Se rve hot with a sauce made by creamin g 1 t n together cupful ligh brow sugar , 1 o tablesp onful cream ,

2 tablesp oonsful butter .

A dish of this pudding, packed in a cup and covered with the sauce makes a fine dessert for n a school lu ch .

R HUBARB T A RT S

Cut into small pieces . i e Fill each tart shell a s full as t can b filled . Put 1 rounded tablespoonful o f sugar on t h e

top of the fruit in each tart . Shake the pans gently so that the sugar set -

tles down upon the fruit .

m e 30 Bake in a od rately hot oven for minutes . D o n ot let the edges get too brown . Remove from th e pans and serve either h ot o r cold . Th e se may be packed individua lly in p a raffin u se o paper fo r picnic or for a sch ol lunc h . e These dir ctions , with merely a change of the r fruit may be used for ber y, cherry or apple tarts .

BAKED APPLES ST UFFE D WIT H NUT S

Serve hot with the syru p that has cooked into the pan . m a b e i These a pple s y dra ned , cooled and f wrapped in para fin paper . Fixed this way they are fine to eat cold in a school lunch or to i n i take on a p c c.

FRUIT MARSHMALLOW WHIP

1 Materials : box of fresh marshmallows , cupful of fruit juice ( orange or grape juice is the best )

1 cupful of heavy cream . f 1 tablesp oonful o powdered sugar . Cut the marshmallows into small pieces and

put them into a bowl . Pour the fruit juice over the marshmallows 2 an d set in a cool place for hours . During this time the marshmallows will soak up all the fruit

w juice and ill become soft and luscious .

T h en whip the cream till stiff.

Add the sugar and the soaked marshmallows . Se rve at once in small glasses or tall sherbet e glass s . Add a candied che rry or nut meat t o the top of each glass as a garnish if desired . This will serve 8 ; divide or increase the recipe if fewer or more are to be served . This makes a very delicious company or party dessert .

SNOW CUP S

Pou r the mixture into the molds an d set in a cool place .

’ d u se ru n a ro W h en rea y to , a sh rp knife a und

e to the d n the dge of each cupful loosen pu d i g . Turn each cu p ( or m old ) ove r a small plate or dish and the individual puddin g will slip right t ou . The snow cups may be turned out into a sauce

n d dish a eaten with cream , or served u pon a small plat e and garnished with a cherry or a e little fru it syrup and aten without cream .

CHEESE DREAMS

a i . Cut 8 slices of bread . ( L rge s zed loaf )

Butt er fou r slice s .

Grate cream cheese over the other 4 slices . ( If it is not convenient to grate the cheese cut it into very thin slices and arrange it neatly on

the bread . ) e s Press the butt red lices , butter side down ,

- onto the cheese covered slices . Lay the four large sandwiches thus made on a pan and put in rather hot oven till brown . These may be to asted on an electric or any other kind of toa ster p rovided the sandwiches can lie flat while toasting . If they are tilted the cheese w ill run out while cooking . Cut each sandwich in two d ia gonally and se rve at once . Thes e s andwiches will take the place of meat at luncheon or Sunday evening tea . icnic When used at a p , they can be made , ready for the toasting, at home and then toasted i s o r e in a w re toa te r over an pen fi e. V ry delicious .

VALE NT INE SANDWICH ES

It will be noticed that this is an uncovered sandwich and is unusually pretty and “ party %

. rv like It is very nourishing too , and when se ed

heart- sha ed with hot cocoa and p cookies , i makes a n ce feature for a Valentine party .

HAM SANDWICHES

Put th ru the meat grinder enough h am to of h make cupful . This may be scraps am or may be fresh boiled ham cut in thin slices before

grindin g. d Put thru the grinder the second time , a ding the whites of 2 hard boil ed eggs o r two whole rd ha boiled eggs and grinding all together .

Mix with 4 teaspoonsful of boiled sala d d re s s - in s of o d g and spread on thin lices br a . Press cover slice in place a nd cut in two ob- long san dwiches .

RAI S IN SA NDWI CH FILLING

To make sandwiches : Spread one piece of thin bread with butter and another with the s rai in mixture . Press together and cut in two parts , diagonally . Se rve at once or wrap in paraffin paper till n eeded . Or : cut one half th e bread with rou nd cookie cutter and one half w ith doughnut cutter of the z i same si e . Put ra sin filling on cookie part . Butter doughnut shape and press d own on other part . Drop a bit of bright red %elly in the hole .

STRAWBERRY JAM

Pick over 1 quart of strawberries . a Wash c refully, being careful not to break or mash the tender fruit .

Measure and pour into a saucepan .

Add an equal amount of sugar . Shake the pan till every be rry is covered with

sugar . They should be still damp from the washing and the sugar will easily stick to the

fruit . r fir Set over a ve y low e and , w ithout stirring, let the sugar melt . In a few minutes there will be plenty of juice drawn from the berries by the melting sugar . e Incr ase the heat till fru it begins to boil . ri s 8 m Let boil b kly exactly inutes . Twice du ring this time stir very gently so that no fruit or sugar sticks to the bottom of the saucepan . a Take up t once into jelly glasses , and when ffi cool cover with melted para n .

1 2 3 4 J AM , , , ,

Take 1 pineapple ( or 1 can of grated pine -

apple) , 2 lemons , 3 oranges ,

4 apples .

Peel the pine apple , core and take out eyes . “ If the orange is a kind th at has .muc white

to the rind , peel off half the rind . 8 Cut the or ange and lemon into pi eces each .

Peel , quarter and core the apples . d Put all fru it thru a co arse grin er .

Mix fruit and any juice that has escaped , and

measure . Take an equal amount of granulated sugar h r th and mix t o oly with e fruit . fire Put over a very slow till mixture boils . 2 0 Boil minutes .

Pour into jelly glasses . e a 1 5 This r cipe should make bout glasses . If 8 i 4 small apples are used take nstead of . This is a fine %am to make in the springtim e when the jam shelf begins to look bare. It makes very fine picnic sandwiches . 2 0 1

PEACH JAM

e n 1 2 P el a d remove stones from peaches . P t u into saucepan and, with a big spoon or w i e re potato masher , br ak peaches into small t so bits . This work mus be done quickly that

n peaches will not turn brow .

Measure the pulp .

Add an equal amount of sugar and mix well .

Put over a slow fire till it comes to a boil . Then slightly increa se the heat and cook 1 5

minutes . Pour into small j ars or glasses and seal with ffi para n .

VICT ORY JAM

1 r 1 Soak pound d ied peaches for hour . 3 Wash ca refully in changes of water . ( The soaking loosens dirt and grit and is very im - portan t . ) Pour over the peaches 1 quart of freshly 2 4 a n d . boiled water , cover let soak for hours The skins will easily rub off by that time and — it is best to remove them especially if they are furry . fi re Put on to boil over a low . There should be enough water to cook, tho most of the quart w ill have soaked into the fruit . Cove r tightly while cooking and simmer for 1 hour. Mash well with potato masher ; a wire masher is best . u Add c p sugar,

cup corn syrup , 2 c n teaspoonsful ground innamo , 1 lemon shaved into tiny slices , 1 s an d i cup seeded rai ins stir in w th fru it .

Simmer gently for hour.

Put into small jars . r v This is ve y fine to s er e with hot biscu its. 2 0 9

OLD FASHION ED APPLE SAUCE

o 8 . Peel , quarter and c re medium sized apple s The tart cooking apples a re the kind to use for

this sauce .

Wash and put in a saucepan . Pour water over them ; pour slowly and use just enough so that you can se e the water be - tween the apples at the side of the pan ; not quite

enough to cover the apples with water . This will take about 3 cupsful . 1 Cover well and cook slowly for 5 minutes .

Remove from the fire and test with a fork . If the apples are cooked enough they will be

very tender when pricked . Cook till tender ,

testing as needed . When tend er mash w ith a potato m asher or large spoon till apple quarters are well broken up . Stir in 2 cu psful of sugar and set back on

fire . 1 0 Cook minutes . e R move from fire , take up a little of the sauce a di an d into sh test for sweetness . Apples vary so much that it is impossible to tell exactly h ow 2 1 3

GOOD THIN GS T O D RINK

ICED COC OA

Make a rich syrup by boiling together for 5 minutes 4 teaspoonsful cocoa ,

8 teaspoonsful sugar, 1 cupful of water . fi Put in a bottle with a well tted top . Wh en ready to use add 1 tablespoonful of the syrup to each glassful of cold milk . Stir well and se rve .

The syrup may be made in a larger quantity,

y sa two or three times this recipe , and may be put away in a cool place for future use . Iced cocoa is both refreshing an d nourishing and is an ideal summ er dri nk .

MILK SHAK E

Divide the yellow and white of one egg .

Beat the whi te till stiff . f Beat the yellow till creamy and sti f, then add 2 teaspoonsful of sugar, 1 4 teaspoonful salt , 1 4 teaspoonful vanilla and beat again . 2 m Measure out cupsful milk . ( Skim ed milk w ill do ve ry nicely for this recipe . )

Beat very slowly so there is no splash , and h e t . add milk to the yellow, bit by bit B eat till it is all well mixed .

Add of the beaten whites and beat again . 2 Arrange glasses on small plates , and lay a wafer or cookie on each plate ; also a sp oon so that everything is ready to serve . Beat the mixture again until the white is well i 2 m xed , and pour into glasses . Top each glassful with of the remaining beaten white . Garnish with a tiny bit of grated nutmeg and

serve at once .

ICED TEA

Fill a teapot w ith boiling water and let stand .

Put a pint of fresh water on to boil . When the bubbles in the water show that it is almost to a boil , pour the water from the tea u t 1 pot , and p heaping teaspoonful of tea into the pot . The instant the pint of water begins to boil pour the water into the teapot on top of the tea . fi Let stand fteen minutes .

When ready to use , put a few small pieces of ice into a pitcher , fill almost full of water and add the tea . Addin g the tea last makes it mix better with the water . Garnish with a few very thin slices of lemon 4 or whole cloves . This recipe will make 2 quarts of tea— 1 2 glasses . If desired it may be served in individual glasses ; in that case put a small piece of ice into each glass and garnish with of a thin slice of lemon . When chilled water is used, no i ce is necessary .

RAISIN MU SH

Put 1 quart of water and

1 te asp oonful of salt in a saucepan .

Bring almost to a boil . While the water is b eating measure out 1 cupful of corn meal . Just before the water begins to boil start th e stirring the water , and as you stir , shake in corn meal a small bit at a time . It should take thre e minutes to shake the cupful into the water . Stir all the time .

- When all the meal is in , let boil without stir ring for 3 minutes . Add 1 cupful ( or less if desired ) of seeded raisins and stir again . Let cook very slowly for five minutes and serve at once while hot . Eat with cream and light brown sugar . This dish makes a complete meal in itself as the meal , raisins , sugar and cream give the

body all the sorts of nourishment needed .

Very fine for breakfast, luncheon or Sunday night supper .

STUFFED PRUNE S

Put 1 pound of prunes in a pan and cover

with water . 1 ) . Let stand A, hour

Wash in three changes of water . ( The standing in water will loosen the dirt and will make the prune s very clean and fr ee from dirt . )

Put back in the pan , and p our over t h e prunes 1 quart of fresh water . 2 4 Cover and let stand hours . During this long time the prunes will soak up practically all

of the water .

Remove from the pan and drain . There should be no water left but in case a little does

remain , it may be used in a pudding sauce .

When the prunes are drained , remove the n seeds . This is careful work a d should be done very neatly . Slit each prune down the long

side , poke out the seed, tuck the cut edges in

d e- neatly and pinch the prune into shape . If sired a nut meat may be insert ed in the place of th e seed . As each prune is seeded and tucked into

shape , lay it on a plat e or piece of paraffin paper.

CAN DY BALLS

best- of-all Christmas candy that is good any time of year

1 Measure out cupful of dates , seeded, 1 f cup ul of figs , 1 f cup ul of prunes ( cooked and seeded) , 1 f f k o . cup ul nuts , any ind Put all thru a meat grinder using the medium

sized cutter .

Take the juice and grated rind of 1 orange .

Mix all together into a smooth paste .

en - i e Roll the paste into small , ev s z d balls about the size of a marble . 1 Put 4 cupful of granulated sugar on a plate . 4 Toss the balls , at a time , in the sugar till they are well covered . Lay in neat rows on paraffin paper or a large 1 plate for at least hour to dry . These balls may be packed for mailing in a

tin box and are a good Christmas gift . Or a d oz en an d a half of the balls arranged with a dozen Christmas Star cookies on a holly trim med plate make a nice gift for a favorite n eighbor .

PUFFED RI CE B -ALLS

These balls may be eaten at once or they m ay be wrapped in paraffin p aper and put in a lunch % or served at a school or h ome party . Popcorn balls may be made the same w ay using popped corn instead of puff ed

FOR BREAK FAS T

O ran ges C ereal B acon Om el et Toast C ocoa

F res h Tom at oes on t oast P opovers Coff ee

B an an as Oyst ers B ran Mu ffin s Milk

Potat o C ak es S crambl ed Eggs Toast Cofi ee

FOR D IN NER

H am an d s u n or fas on Egg , % i h i Ri ced Pot at oes Spin ac h B read B u tt er S li ced Appl e S al ad S n ow C u ps

Meat Loaf B row n ed Pot at oes B aked C orn B read Butter L ettu ce S al ad C ocoan u t Pu ddi n g

Mexi can Lam b C arrots

Corn fiou r Mu ffin s

V eget abl e S alad An gel D essert

B aked Sau sage wit h V eget ables B u tt ered B eet s B ran Mu ffin s B aked Appl es stu fi ed w it h Nuts