Home, Sweet Home COOK BOOK

Home, Sweet Home99 COOK BOOK Ui

‘. -S'*If' t ,

ARRANGED BY THE LADIES* VILLAGE IMPROVEMENT SOCIETY EAST HAMPTON, LONG ISLAND, N. Y. 1939

PRICE ONE DOLLAR

iiSis. 2^' *-vi|

mjs “Home, Sweet Home” COOK BOOK ARRANGED BY THE LADIES' VILLAGE IMPROVEMENT SOCIETY EAST HAMPTON, LONG ISLAND. N. Y. 1939

The L. V. I. S., founded 1895, has always sponsored a cook book. This book serves a dual purpose—to preserve the best and most typical Eastern Long Island dishes, and to add to the funds with which the L. V. I. S. carries on its work of caring for village trees and greens, and other worthy projects. . * The first cook book was published in 1896. Six have I preceded the present one—the last of them in 1924. A few recipes from that and earlier editions have been included by request in this 1939 issue, seventh to be prepared by the society. The “Home, Sweet Home” Cook Book is so called because ^ East Hampton was the boyhood home of John Howard Payne, | author of the famous song. The old house, now owned by the | Village of East Hampton, and open daily to the public as a | Payne shrine, overlooks the Village Green, where the L. V. I. S. I holds a Fair the last Friday in July, each year. The Payne J house was built about 1660, a cottage “ever so humble,” but | there was no place in the world quite like it to a homesick I young poet in Paris, where he wrote the song in 1823. |

"FOR HOME AND VILLAGE IMPROVEMENT' To the £. V. I. S.

No home worth the name can do without cooks, And no up-to-date cook can do without books. For sake of the home the L. V. I. S. In cooking here offers the key to success. The how and the what are both in this book, If you must be convinced, then take a good look. Full soon you’ll be tempted some dish to try. So out with your purses, be ready to buy. This book, we predict, will make quite a hit, WiU pay for the gumption and grit used in it. Now, girls, do your bit, play well the home game. That this work may soon prove the worth of its name. The care of the flag, the streets and the trees. Is but part of the work of these busy bees. They’re not a whit slow, whatever the work. For the L. V. I. S. contains not a shirk. May success attend you, most noble dames. This town, year by year, reaps the fruit of your aims. Gala day ever brings beauty and cheer Near that humble dwelling, so old and so dear— That “Home, Sweet Home” of fame. A WELL-WISHER.

(The above, written by the late Mrs. Thomas Edwards, is reprinted from the 1924 L. V. I. S. cook book.) INDEX

APPETIZERS AND COCKTAILS...... 15 SALADS ...... 17 BREADS ...... 20 SOUPS ...... 1...... 25 FISH ...... 27 MEATS ...... 31 GAME ...... 39 VEGETABLES AND LUNCHEON DISHES...... 41 PUDDINGS ...... ^...... 46 PIES ...... 53 ICE CREAM ...... 57 CAKE ...... ,...... 58 COOKIES ...... 70 CANDY...... 75 PICKLES AND JAMS...... 76 CORDIALS ...... 79 SUGGESTED MENUS FOR LARGE GATHERINGS. 80 MEN’S RECIPES 86

THERE ARE MANY RECIPES IN THIS BOOK FOR PREPARING DELICIOUS MEALS BUT THERE IS ONE RECIPE FOR SAFE, DEPENDABLE INSURANCE PROTECTION

A COMBINATION OF A SOUND COMPANY AND AN AGENCY THAT KNOWS THE MEANING OF SERVICE. THIS AGENCY OFFERS YOU SUCH A COMBINATION.

NELSON C. OSBORNE Insurance and ‘^al Estate EAST HAMPTON, N. Y. Thone Bast Hampton 22 ^he ^edg es Inn

Unique and Charming Atmosphere Specializing in Food and Service

Unusually attractive rooms

Outdoor dining terrace Tea and cocktail garden

EAST HAMPTON, L. I. TELEPHONE EAST HAMPTON 420

ATTRACTIVE RATES Louis Vetault Lr Son

NEWTOWN LANE, EAST HAMPTON, L. I.

Ylurserijmen - Planters Landscape Gontractors decorators -- Llorists

Gut Glowers

FLOWERS BY TELEGRAPH Flowers Sen! Anywhere By Our Telegraph Service Just Phone East Hampton 344 — We'll Do the Rest WE CAN NOT ADVISE YOU ABOUT COOKING, BUT WE CAN SERVE YOU WELL IN THE CARE OF YOUR TREES.

It has been our privilege to so serve the Ladies’ Village Improvement Society for fourteen years in the care of East Hampton’s trees.

Our service includes the exclusive use, in the New York area, of the famous Irish aero- fertil method of feeding trees.

Norman Armstrong, Inc. ARBORISTS 517 PEOPLE'S BANK BLDG. WHITE PLAINS NEW YORK fl “fl D D n H' B' n D 'll D !1 D B &■ D"il ■!! 'll 111 MUNICIPALLY THE BEACH AT PAVILION

THE

VILLAGE WILLARD THOMAS C. CHARLES AND

JUDSON LOUIS END

OWNED AND BATHING

TRUSTEES OFFERS

IN MAYOR EDWARDS CRANE OF O.

B. L. 1939

GOULD ITS OCEAN

LIVINGSTON BANISTER BATH-HOUSES EAST

AND

FACILITIES

HAMPTON

AVENUE

OPERATED

KEEPS FOODS FRESH LONGER Air conditioning does it; You*ll delight in the differ ence in taste and appearance. And see all these extra advan tages this big air-conditioned Coolerator gives you !

PATENTED AIR CONDITIONING CHAMBER—One way circulation of washed, moist air. Keeps foods fresh for ^ longer time. ICE CUBES IN 5 MINUTES — with pat ented Coolerator Cuber. ICECUBES IN 5 MINUTES FREEDOM FROM COVERED DISHES Pure, Taste-Free, Crystal- —Balanced humidity prevents rapid drying out. clear cubes — a delight to LESS "MIXING” OF FLAVORS —F

CooleratorTH E F RIG E RATOR ml cootiFA'ot CO FOR YOUR.10-DAY FREE TRIAL CAU'JyW^^LCOOIERATOR DEALER 9 Q Q Q Q 0 n IIII iHi 11 n n D D n D n 'll n n JOHN P)ecorating > EAST

(^ign HASSELBERGER

HAMPTON,

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Y i

The EAST HAMPTON STAR ESTABLISHED 1885 Published Every Thursday

For Over 50 Years . . . East Hampton’s Home Newspaper

PRINTING - ENGRAVING

MAIN STREET

Phone East Hampton 477 €>fn/ TIHIIE mUNIES EAST IHIAMIPir(!J>Nf ILQNiS MILANID)

Modified American Plan Hotel and Cottages Ocean Bathing, Golf, Tennis Deep Sea Fishing Amoll'S? i ^75 CODFISH BALLS 2 cups raw potato, 1 cup salt codfish, 2 eggs. Cut peeled potatoes in pieces and boil. When nearly done add freshened codfish broken in small pieces and continue boiling till potatoes are done. Drain. Mash thoroughly and season and pour onto the beaten eggs. When cold, drop by spoonfuls in hot deep fat and fry golden brown.

U^peague ^nnels

CHESAPEAKE BAY RETRIEVERS COCKER SPANIELS SAMOYEDES

DOGS BOARDED

Montauk Highway East Hampton, N. Y.

Telephone 404 Raymond S. Parsons Wiring : Fixtures : Appliances WESTINGHOUSE AND GENERAL ELECTRIC REFRIGERATORS

VICTOR AND BLUE BIRD RECORDS RADIO General Electric, Stromberg-Carlson, R. C. A. Victor PHONE 254 NIGHTS AND HOLIDAYS 382-904-W AND 909

Compliments of 4 Rowe’s East Hampton Pharmacy

CASPER C. ROWE, Prop.

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’TOR HOME AND VILLAGE IMPROVEMENT"

PLANTERS PUNCH 14 Orange Juice % Lemon Juice % Good Rum Teaspoon sugar Serve in tall glasses with fresh fruit and bouquet of mint. Excellent hot weather drink. Mrs. L. E. Woodhouse. TOMATO JUICE COCKTAIL Put tomatoes through potato ricer Add: Vi cup orange juice 1 tablespoon lemon juice Vz bay leaf 2 teaspoons sugar Vz teaspoon salt Strain through fine sieve and serve ice-cold Mrs. L. E. Woodhouse. TOMATO JUICE 4 cups tomatoes cut in pieces 1 cup water 1 teaspoon salt % teaspoon pepper 2 tablespoons sugar 4 stalks celery with tops 5 whole cloves Combine all ingredients. Bring to boil and simmer slowly 20 minutes. Press through sieve. This may be made in large quantities and canned. It is equally good when made from commercial tomato juice. Mrs. Paul Nugent TOMATO COCKTAIL 1 peck tomatoes, wash, cut up Vz of large onion 1 teasp. celery seed (put in bag) 4 whole cloves 1 stick cinnamon Cook aU this up until tomatoes are well cooked. Strain and add to every pint of juice: 1 teasp. salt 1 teasp. sugar Boil up well and can Miss Margaret F. Shanahan. TOR HOME AND VILLAGE IMPROVEMENT' Salacli THOUSAND ISLAND DRESSING—4 tablesp. mayonnaise, 2 tablesp. chili sauce, 1 teasp. chopped olives, 2 tablesp. French dressing. Mrs. E. S. Boughton. FRENCH DRESSING—1 cup olive oil or other salad oil, % cup catsup, cup sugar, juice of one lemon, % cup vinegar, 1 teasp. salt, 1 tablesp. Wor cestershire sauce, clove of garlic or onion juice, if desired. Shake well. Makes about 1 pint. Mrs. Darrall Parsons. MAYONNAISE DRESSING—1 egg beaten, 2 tablesp. lemon juice or 2 tablesp. vinegar or 1 tablesp. of each, 1 teasp. mustard, 1 teasp. salt, 1 teasp. sugar. Beat together with a rotary beater and add 1 cup olive oil gradually, beating aU the time until thick. Mrs. Henry J. Rees. BOILED MAYONNAISE DRESSING—^Yolks of 4 eggs or 2 whole eggs, % cup vinegar, V2 cup water, 3 tablesp. sugar, Vt. teasp. dry mustard, y% teasp. red pepper, 1 tablesp. flour, 1 teasp. salt, 1 tablesp. butter. Mix the dry in gredients, then add the butter, vinegar and water, boil over hot water imtil smooth. Put a few spoonfuls into the beaten yolks. Mix thoroughly, then stir into the rest of the sauce. Let cook, but not boil until it thickens, stirring constantly. When ready to serve add a little cream or lemon juice to thin. If desired, beat in as much oil, with Dover beater, as it will hold, from Vz to 1 cup. Will not separate. Mrs. Norman Cleaves.

FRUIT SALAD DRESSING—1/3 cup orange juice, W2. tablesp. lemon juice, 1 egg or 2 egg yolks, slightly beaten, 1/2 cup sugar, 1 cup whipping cream, few grains salt. Mix fruit juices, add egg and sugar. Cook in double boiler 2 minutes. Cool, add cream beaten until thick but not stiff. Add salt and continue beating until thoroughly blended. Miss Irene Gay. CARROT AND PINEAPPLE SALAD—1 pack lemon Jello, 1 cup shredded pineapple, % cup grated carrots. Dissolve Jello in 1 pint of boiling water. Cool. Add carrots and pineapple and place in a border mold. Fill with let tuce. Be careful not to have too much pineapple juice. Mrs. G. L. McAlpin. PINEAPPLE AND CUCUMBER SALAD—2 tablesp. gelatin, V\ cup cold water, 1 cup boiling water, V4 cup sugar, 1/2 teasp. salt. Vs cup vinegar di luted in Vs cup water, juice of Vz lemon, 1 cup diced cucumber, 1 cup shred ded pineapple, Vz cup mayonnaise, 14 cup cream whipped, paprika. Soak gelatin in cold water five minutes, then dissolve in boihng water; add sugar, salt, vinegar and lemon juice. Let cool; when mixture begins to thicken, stir in cucumber and pineapple and pour into molds; chill thoroughly; un mold on lettuce leaves and garnish with mayonnaise to which whipped cream has been added. Sprinkle with paprika. Mrs. William L. Edwards. LIME CREAM CHEESE SALAD—1 package lime Jello, 1 package cream cheese, Vz cup to 1 cup of chopped walnut meats. Prepare JeUo as directed on pkg. Place cream cheese in small bowl and add hot Jello mixture, small arnount at a time. Cream well after each addition. (Use about Vz cup Jello mixture). Cool remaining Jello until syrupy. Add cream cheese mixture and chopped nutmeats. Mold. Miss Margaret F. Shanahan. MOQUIN SALAD—^Arrange thin slices of pineapple on lettuce leaves for individual service. Work a cream cheese and moisten with French dress- mg. Force through a potato ricer over pineapple. Serve with French dress- Mrs. David Dakers. 17 "FOR HOME AND VILLAGE IMPROVEMENT"

CARTWHEEL SALAD—^Make a simple tomato jelly with one package of lemon Jello dissolved in two cups of tomato juice. Cook three eggs until hard. Remove the insides from three peppers (green). Shell eggs and put a whole egg into each pepper standing it on end. FiU around the eggs with tomato gelatin, then set in refrigerator until gelatin hardens. When ready for serving slice the peppers crosswise with a sharp knife. The result is a cartwheel of color—yellow center. Surrounded by rings of white, red and green. Place two slices on crisp lettuce and top with mayonnaise. Serves 6. Mrs. Walter S. Strong. SALAD—3 pkgs. cream cheese (3-oz. pkgs.) 1 cup concentrated tomato soup, 2 tablesp. granulated gelatin, Va cup cold water, 1 cup mayonnaise, 1 cup chopped celery, V4 cup chopped green pepper, 1 tablesp. minced onion, % teasp. salt, cayenne pepper. Heat soup to boiling and add cheese. Beat with egg beater until thoroughly blended. Meanwhile soak gelatin in cold water. Put this together and beat. When cool, but not stiffened, add mayonnaise and vegetables. Miss Ruth G. Stratton. GINGER ALE SALAD—IVa envelopes Knox gelatin, 1 pint gingerale, Vz cup boiling water, Vz cup cold water, V4 cup sugar, ¥4 cup lemon juice, ¥2 cup chopped apples, Vz cup pineapple cut into small pieces, ¥2 cup celery cut into small pieces, one-sixteenth lb. crystalized ginger cut fine, ¥4 teasp. salt. Soak gelatin in cold water, dissolve in boihng water; to this add sugar gingerale, lemon juice and salt. Cool, when slightly thick add fruits. Serve with mayonnaise. Mrs. A. C. McKay. 24-HOUR SALAD—1 can sliced pineapple, ¥2 lb. marshmallows, 2 teasp. sugar, yolks of 4 eggs, Vz pint whipping cream, % pint cream, pinch of salt, walnut meats. Place over fire Vi pint of ordinary (coffee) cream. When partly heated, add the well beaten yolk of 4 eggs, pinch of salt and 2 teasp. sugar. When thick remove from fire and set aside to cool. While custard is cooling, drain the juice from the pineapple and cut into slices. To the marsh mallows cut into pieces, fold in pineapple and nut meats with a fork. Then pour over this mixture the cooled custard. When thoroughly mixed fold in ¥2 pint of whipped cream. Set in refrigerator or a place to cool until next day. Miss Margaret F. Shanahan. FROZEN SALAD—1 pint whipping cream, 1 cup mayonnaise, 3 cups chop ped fruit (oranges, cherries, grapes, pears, pineapple) all fruits in season. Mix all together, pack in salt and ice for six or seven hours. If frozen in Frigidaire, allow eight or nine hours. Serve with finely cut ginger and chutney in the French dressing. Mrs. George Roberts. CRANBERRY SALAD (serves 6)—1 envelope Knox gelatin, V\ cup cold < water, 1 can (1 lb. 1 oz.) strained cranberry sauce, Vi cup hot water, % teasp. salt, % cup celery chopped, ¥2 cup nuts chopped. Soften gelatin in cold wa ter, dissolved in hot water. Pour hot liquid over cranberry sauce which has been tinned into a bowL Beat with a rotary beater until softened to a smooth mass. Add celery, nuts, salt. Turn into 6 individual molds or 1 large mold previously rinsed with cold water. Unmold on lettuce. Serve with salad dressing. Mrs. Henry J. Rees. FRESH GREEN SALAD BOWL—¥4 lb. raw spinach, % to 1 head lettuce, 1 head raw cauliflower, 1 bunch radishes, onion if desired. Tear the clean crisp spinach and lettuce leaves into fairly small pieces. Chop the raw cauliflower into crumbs, and cut the radishes into half slices. Keep all the vegetables chilled until just before serving. Then toss with your favorite French Dressing. Serves 8-10. Mrs. Darrall Parsons. 18 flnnnnniiDDiiBiiniiocilllDDDIl round tatoes. sley another 1 frigerator 1 on GOOD Serve a place water, ASPIC depression this. mold MOLDED with not pack molds mix FROZEN diced pieces, peaches, of whipped FRUIT

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CINNAMON BUNS—2 qts. flour, 1 yeast, dissolved in 1 cup luke-warm water, 1 tablesp. salt, 1 tablesp. sugar, 1 cup lard or Crisco (1 pt milk, 1 pt. water mixed luke warm). Put lard in warm milk mixture to soften, add su gar and salt, then blend in flour. Mix and knead well. Let rise about three hours. Then push down and let come up again. Roll out in long strip the thickness of bread dough, spread lavishly with butter, brown sugar, cin namon, and raisins. Then roll up like a jelly roll and cut in small portions. Place in muffin tins and let rise again. Then bake in hot oven. When ready to serve we dip in a heavy syrup of melted sugar, cinnamon and butter, and sprinkle with nuts. Gurney’s Inn. ORANGE NUT BREAD—Squeeze juice from one large orange into one cup measure and All cup with boiling water. Grind orange rind and enough raisins or dates to make a cupful. Combine orange mixture with boiling water in a mixing bowl. Stir in one cup of sugar, two tablesp. shortening and one teasp. vanilla. Add one beaten egg, then two cups sifted flour with one teasp. baking powder, and one-fourth teasp. salt. Beat thoroughly, stirring in one-half cup chopped nut meats. Bake in greased loaf pan for fifty minutes in a moderate oven. Mrs. L. Stanley Talmage. MOCK NUT BREAD—4 cups flour, 2 tablesp. brown sugar, 4 teasp. baking powder, 1 teasp. salt, 1 egg, 1 cup grapenuts, 2 cups milk. Beat egg in mix ing bowl, add sugar, salt, milk and grapenuts, then flour and baking powder, sifted together. Mould into two small loaves and bake about 40 minutes in moderate oven. Miss Betty Lynch. BRAN BREAD—1 cup bran, 1 cup flour, 1 cup milk, ^k. teasp. saleratus, % cup molasses, 1 teasp. salt, Vz tablesp. shortening, Vz teasp. baking powder. Place bran in bowl. Add molasses, salt, and shortening, then milk with saleratus dissolved in it. Then flour with baking powder, Vz cup of raisins cut fine and dredged in the flour is an improvement, I think. Bake in oven 350 degrees from 45-60 minutes. Mrs. N. H. Dayton. DATE NUT BREAD—1 cup cut dates, 1 teasp. soda, % cup boiling water, mix first and let stand; add to first mixture 1 egg, beaten, cup sugar, 1 tablesp. melted butter, Vz teasp. salt, 1 teasp. vanilla, 1% cups flour, % cup nut meats, chopped. Bake % hour at 350 degrees. Yield 1 loaf. Mrs. James E. Gay.

BANANA BREAD—V\ cup butter, 2 cups sugar, 4 eggs, 4 cups sifted flour, 2 teasp. baking soda, 1 cup chopped nuts, 4 bananas, mashed, 1 teasp. van- iUa, 1 teasp. lemon. Cream butter until soft. Blend in sugar. Add one egg at a time, beating well after each addition. Mix and sift flour and baking soda, add nuts and stir into first mixture alternately with mashed bananas. Add flavoring. Bake in greased loaf pans in a moderate oven 325 degrees about 1 hour. Makes two small loaves. Mrs. John Blackmore. BANANA NUT BREAD—% cup shortening, % cup dk. brown sugar (packed tight), 1 egg, well beaten, 1 teasp. vanilla, 1 cup bran, \Vz cups sifted flour, 2 teasp. baking powder, Vz teasp. salt, Vz teasp. soda, Vz cup chopped nuts, \Vz cups mashed bananas (3 large or 4 small), 2 tablesp. water. Method—Cream shortening and sugar. Add egg, vanilla and bran, sift flour with baking powder, salt and soda. Add nuts. Add water to the 20 TOR HOME AND VILLAGE IMPROVEMENT'

mashed banana, then add flour and bananas alternately with first mixture. Pour batter into a waxed paper lined loaf tin and let stand 30 minutes. Bake at 350 degrees about 1 hour. Mrs. Nicholas R. Livingston Jr.

BANANA ALL-BRAN BREAD—V4 cup shortening, V2 cup sugar, 1 egg well beaten, 1 cup of Kellogg’s all bran, 1 % cups flour, 2 teasp. baking powder, teasp. salt, Vz teasp. soda, half cup chopped nuts, 1 1-2 cups mashed bananas,2 tablesp. water, 1 teasp. vanilla. Cream shortening and sugar well, add egg and aU-bran. Sift flour with the baking powder, salt, and soda. Mix nuts with flour and add alternately with mashed banana in which water has been added. Stir in vanilla. Pour in greased loaf pan, let stand 30 minutes and bake in a moderate oyen 375 degrees for one hour. Mrs. N. C. Osborne. DATE BREAD—Let stand until ready to use, 1 cup chopped dates, 1% cup boiling water. Mix dry ingredients IVz cups flour (1 whole wheat), 2 cups sugar (1 brown), 1 teasp. baking powder, 2 level teasp. soda, 1 cup chopped nuts, salt. Add 1 tablesp. melted butter, 1 egg, 1 teasp. vanilla, dates and water. Bake 45 minutes, first 10 minutes at 400 degrees, then 350 degrees. Mcikes 2 small loaves or 1 large loaf. Mrs. E. T. Dayton. GRAPENUT BREAD—1 cup sugar, very scant, % cup melted butter, 2 small cups milk, 3 cups flour, 4 teasp. baking powder, salt, 1 cup grape-nuts. Bake in greased pan % hour in moderate oven. Mrs. Jonathan Baker. GRAHAM NUT BREAD—28 Graham crackers, Vz teasp. salt, Vz cup sugar, 1 Vz teasp. baking powder, 3 eggs, Vz cup milk, 1 cup chopped nuts. Crumble crackers fine, add salt, sugar and baking powder. Beat eggs, add milk and melted shortening. Combine with cracker mixture, add nuts. Bake 375 de grees oven 30-35 minutes. Makes one loaf. Mrs. Frank H. Tillinghast Jr. OATMEAL BREAD—11/2 cups rolled oats, 5 cups sifted flour, 1 yeast cake, V4 cup lukewarm water, 214 cups milk, 2 tablesp. sugar, 2 teasp. salt, 2 tablesp. lard or other shortening. Dissolve yeast cakes in lukewarm water, add sugar and set in warm place to rise until frothy—about 15 minutes. Scald milk and pour, boiling hot, over oatmeal, lard and salt, cover and let cool to lukewarm, stir in flour and yeast and let rise in warm place until double in bulk, divide in two loaves, place in greased and floured pans and let rise again, bake at 375 degrees 40 minutes; brush loaves with melted butter when taken from oven. Mrs. Everett J. Edwards. PECAN ROLLS—3 tablesp. Spry, 3 tablesp. butter, % cup brown sugar, firmly packed, 14 cup pecan halves, 2 cups sifted flour, 3 teasp. baking pow der, Vz teasp. salt, 5 tablesp. Spry, % cup milk (about). Combine Spry, but ter and brown sugar. Spread muffin pans thickly with mixture. Put 3 pe cans in bottom of each cup. Sift flour with baking powder and salt. Cut in Spry until mixture is as fine as meal. Add milk, mixing until a soft dough is formed. Knead lightly on floured board, about 20 seconds. Roll dough into ^ rectangle one-fourth inch thick. Brush with melted butter and sprinkle with one-fourth cup additional brown sugar. Roll like jelly roll and cut in 1- inch slices. Place cut side down in muffin pans. Bake in hot oven 425 de grees, 20 to 25 minutes. Makes 1 dozen rolls. Mary Huntting Rattray. PHILADELPHIA CINNAMON SCONES—1 cup sugar, 4V2 cups flour, 1 teasp. salt, 8 teasp. baking powder, 4 tablesp. shortening, 2 eggs, 1 cup milk, 4 teasp. cinnamon, 8 tablesp. chopped dates or seedless raisins (not chopped). Sift 4 tablesp. measured sugar with flour, salt and baking pow der; cut shortening in lightly; add beaten eggs to milk and add slowly to dry ingredients to make soft dough. Roll %-inch thick on floured board; brush 21 ’TOR HOME AND VILLAGE IMPROVEMENT"

with melted butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly rolL Cut dough in 2 inch pieces, place with cut edges up, in weU greased muffin tins in bottom of which you put about 1 tablesp. brown sugar and dot of butter. Allow to stand 15 minutes; bake in hot oven 425 degrees 25 minutes. Remove from pan at once—upside down. Miss Margaret F. Shanahan. POTATO ROLLS—One cake of compressed yeast, softened in Wi cups of scalded and cooled milk. Two cups of flour stirred in mixture and set aside to become light and puffy over night. In the morning, add 1 cup of hot mashed potato, % cup of sugar, V4 cup of butter, Vz teasp. salt, yolks of 2 eggs, 2 cups flour. Mix well with a knife. The dough should be as stiff as can be stirred. Cover and set aside to become double in bulk. Turn upon a well- floured board, roll into a sheet % inch thick, and cut into rounds. Brush the rounds with melted butter, double over, and let stand until light. Bake about 20 minutes in 400 degree oven. Mrs. James H. MuKord. MRS. ANN PARSONS' CORNBREAD RECIPE FROM OLD BOOK—cup butter and lard, % cup sugar, 1 cup milk, 2 teasp. baking powder, 2 eggs, 1 cup corn meal, 2 cups wheat flour, bake about Vz hour. Mrs. Frank Dayton, WAFFLES—1% cups flour, 2 teasp. baking powder, 1 teasp. sugar, little salt, 1 egg well beaten, 1 Vz cups milk, 3 tablesp. melted butter (any shorten ing). Mix and sift dry ingredients. Add egg, milk and shortening and beat well. Cook in hot well greased waffle iron. Mrs. I. Y. Halsey. POPOVERS—3 eggs, Vz teasp. salt, 1 teasp. sugar, 1 cup flour, 1 cup milk, 2 teasp. melted shortening; Before starting to make popovers put greased muffin tins into a very hot oven 450 degrees, and heat until they are siz zling hot. Beat eggs until frothy, add salt, sugar, flour, and half the milk and mix well. Then add remaining milk and melted shortening and beat until blended. Pour batter into hot muffin tins filling each about half full. Bake in a very hot oven 450 degrees for 15 minutes. Reduce heat to 400 de grees and continue baking for 15 minutes longer. Do not open oven while baking. Makes 12 popovers. Mrs. Andrew A. Carson. SUNDAY MORNING ROLLS—Sift 3 cups flour, V4 teasp. salt, 3% teasp. baking powder, and Vz cup granulated sugar. Mix % cup milk, 2 beaten eggs and Vz cup melted shortening, cooled. Add to dry ingredients. Roll to V\ inch thickness on lightly floured board. Combine 14 cup melted butter, 1 teasp. cinnamon, and Vz cup granulated sugar; spread over dough. Roll as for jelly roll and cut in 14 inch slices. Combine 1 cup brown sugar, 14 cup melted butter, and Vz cup broken walnut meats. Sprinkle in greased muf fin pans. Arrange slices over mixture. Bake in moderate oven 375 degrees 25-30 minutes. Remove from pans immediately. Makes 2 dozen rolls. Mrs. C. O. Gould. SIX-HOUR ROLLS—1 yeast cake, dissolved in Vz cup lukewarm water, 1 cup milk, 1 tablesp. shortening, 2 tablesp. sugar, 1 teasp. salt, 1 egg, 314 cups flour. Mix like cake. Let rise 3 hours in mixing bowl. Drop by spoonfuls into greased muffin pan. Let rise 3 hours more, and bake in moderate oven. Mrs. Barbara Tyler. GOLDEN CURLS. (Raised orange rolls.)—1 cup milk, scalded, 1 cake com pressed yeast, 1 teasp. salt, 1 egg, beaten, 14 cup sugar, 314 cups flour, 14 cup butter, melted, orange filling (cold). Cool milk to lukewarm and crumble in the yeast. Put in sugar, salt and beaten egg, mix well. Add all the flour at once to the liquid, working it in thoroughly with the hands; then work in the melted butter. Knead on lightly floured board until smooth and elas- "FOR HOME AND VILLAGE IMPROVEMENT" tic. Set in well greased bowl to rise. Keep in a warm place. When the dough has risen to double its bulk, punch down and let it rise again for about an hour. Knead again, and roll out on lightly floured board about Vi inch thick into an oblong about 9 by 18 inches. Spread evenly with orange Ailing, and roll up like a jelly roll. Pinch the edges together to keep the Ailing in. Put on waxed paper and cut into slices about 1 inch wide. Place in greased muf- fln tins cut side down, and cover with damp cloth. Let rise for about 45 minutes. Bake in hot oven 400 degrees for five minutes; then reduce heat to 375 degrees for 15 to 20 minutes, or until done. Turn out on a platter or tray. Let pan stay over the rolls about a minute, to allow the orange mix ture to run over them. ORANGE FILLING—Take Vz cup orange juice and pulp, together; 2 tablesp. orange rind, grated; % cup butter; 1 cup sugar. Place over direct heat and cook about 10 minutes, stirring all the time, until the mixture thickens and is the consistency of syrup. Cool, and place in a refrigerator tmtil cold and thick. Makes enough fllUng for Wi dozen rolls. Miss Wanda Dankowski. BROWN BREAD—2 cups sour milk, 1 cup molasses, 1 rounding teasp. soda, 1 teasp. salt, 1 tablesp. Crisco melted, 1 cup crumbled bran, 1 cup whole wheat flour, 1 cup white flour even. Mix well. Bake in oven 350 degrees F. for one hour. Mrs. Fannie Vail. QUICK BLUEBERRY MUFFINS—2 eggs, 1 cup sugar, 1 cup milk, 3 tablesp. melted shortening, 3 cups flour, 1 teasp. salt, 4 teasp. baking powder, 1 cup fresh blueberries, Vz cup broken California walnut meats. Beat eggs, add sugar, mix thoroughly. Add milk and shortening, sift flour, salt and baking powder. Add to liquid mixture and stir only until blended. Carefully fold in fresh blueberries and walnuts. Bake in oven 350 degrees F. for 50 to 60 minutes. Makes two dozen muffins. Mrs. Edwin L. Sherrill. PRUNE MUFFINS—1 egg, % cup light brown sugar, Vi cup liquid shorten ing, % cups chopped cooked prunes (well drained), 1 cup milk, 1 cup white flour, % cups whole wheat flour, Vz teasp. salt, 4 teasp. baking powder, 14 teasp. nutmeg. Mix and sift dry ingredients. Beat egg, add sugar beat again; add milk and liquid shortening. Add this mixture with chopped prunes to sifted dry ingredients, stirring just enough to moisten. Bake in greased muffin pans 25 minutes at 400 degrees. Makes 12 muffins. Mrs. Russell Conklin. "QUEEN OF MUFFINS"—14 cup butter, 14 cup sugar, 1 egg, 14 cup milk (scant), 114 cups flour, 214 teasp. baking powder. Cream butter, add sugar and egg well beaten; sift flour and baking powder and add to first mixture alternating with milk. Bake in buttered gem pans 25 minutes. Miss Betty Lynch. PEANUT BUTTER MUFFINS—2 cups flour, 14 cup sugar, 2 teasp. baking powder, 14 teasp. salt, 14 cup peanut butter, 3 1-2 tablesp. shortening, 1 cup milk, 2 eggs beaten until light. Sift dry ingredients, cut in the shortening and peanut butter as for biscuits. Add milk and eggs, mixing thoroughly. Pour batter in small muffin tins and bake about 20 minutes in quick oven 400 degrees. Mrs. David Edwards. CHEESE STRAWS—Rub together one cup of flour, a pinch of salt, a little pepper, and half a cup of butter. Add half a cup of grated cheese, sufficient cold water, to mix it for roUing out, and cut in thin, narrow strips about two inches long. Mrs. John Mahoney. 23 "FOR HOME AND VILLAGE IMPROVEMENT'

VIRGINIA SPOON BREAD—2 cups water, 1 cup white commeal, 1 cup 1 tablesp. butter, 1 teasp. salt, 2 eggs. Mix water and commeal and bring slowly to boiling point, cook five minutes; add other ingredients, beat thoroughly, pour into well-greased pan. Bake 350 degrees for one hour or until firm and browned on top. Mrs. A. C. McKay. FRENCH TOAST FOR EIGHT—Cut bread, from which cmst has been re moved, in pieces 3 inches long by 1 inch high and 1 inch wide—about 12 pieces. Soak in a mixture 1 cup of cream, 5 egg yolks, 1 tablesp. of sugar, 1 teasp. of cinnamon. Lift out carefully and fry brown in butter. When done place on a plate spread with fine granulated sugar and cinnamon. Tirni over to get both sides covered and serve hot. Dehcious with tea or served with stewed fruit. Mrs. Albert Herter. CORN BREAD—Mrs. John D. Hedges’ receipt, re-printed from the 1911 L. V. I. S. Cookbook: Two cups Indian, one cup wheat; One cup soiu: milk, one cup sweet; One good egg that weU you beat; Half cup molasses, too; Half cup sugar add thereto. With one spoon butter new; Salt and soda each a spoon; Mix up quickly and bake it soon. Then you’ll have corn bread complete. Best of all corn bread you meet. If you have a dozen boys To increase your household joys. Double then this rule, I should. And you’ll have two corn cakes good. When you’ve nothing in for tea This the very thing will be. AU the men that I have seen Say it is of aU cakes queen— Good enough for any king That a husband home may bring; Warming up the human stove. Cheering up the hearts you love; And only TyndaU can explain The links between corn and brain. Get a husband what he likes And save a hundred household strikes.

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'TOR HOME AND VILLAGE IMPROVEMENT' sauce and just before serving add a wine glass of sherry, 1 egg, well beaten, being careful in stirring not to break clams. Mrs. Scott McLanahan. BOULA GRATINEE—Cream of pea soup, clear green turtle soup (Ancora Brand). Use equal proportions of the above, bring to a boil. Put a spoonful of sherry in each cup. Pour in soup and whipped cream on top. If earthen ware or china is used put in oven under flame for a minute to brown cream. This adds to appearance and taste. Mrs. Scott McLanahan. SOUP NAPOLEON—1 can tomato soup, 1 can cream pea soup, 1 cup cream, 1 cup milk, salt and pepper to taste, 1 hard roll, 2 tablesp. chopped parsley. Combine the two soups. Stir in the milk and cream, the salt and pepper. Garnish with a thin slice of roU toasted. Sprinkle with chopped parsley. Serves eight. Mrs. Scott McLanahan. SORREL SOUP—Wash a good big handful of sorrel and chop it up a little and put in a sauce pan to melt. When well melted add chicken fat or butter size of an egg, and when that is thoroughly melted, let cool and add the yolks of a couple of eggs which you beat thoroughly with the sorrel and fat Then beat in 1 qt. of chicken broth and put in double boiler. Let come to boiling point, stirring most of the time. Season with salt and pepper and a little onion juice. Place a thin round of bread or toast in each soup bowl and pour soup over it just before serving. Miss Rosanne Roudebush. MARROW BALLS FOR BEEF SOUP—2 tablesp. melted marrow from beef soup bone, 22 single Krispy crackers rolled fine, salt and pepper to taste, pinch of nutmeg, 1 egg, 2 teasp. cold water. Take the marrow from beef soup bone, melt and strain. Roll crackers fine, add salt and pepper, a pinch of nutmeg and well-beaten egg. Mix well. Then add strained marrow, mix thoroughly, add water and mix again well. Drop in salted boiling water and cook ten minutes. Just before serving of soup, add marrow balls to each individual serving. This makes ten or twelve balls. Mrs. Kenneth E. Davis. CORN BISQUE—% cup butter, 3 tablesp. flour, 1 teasp. salt, % teasp. pep per, 3 cups milk, 1 Vi cups canned corn, 1 % cups canned tomatoes, 4 cloves, 1 bay leaf, V2 tablesp. sugar. Melt butter in double boiler, and blend in the flour and seasoning. Gradually add the milk, stirring constantly, until a smooth mixture is formed. Add the corn, cover and cook for 10 minutes. Cook the remaining ingredients together for five minutes. Strain, reheat and add slowly to the milk mixture. Serve at once. Serves 6 portions. Mrs. E. T. Dayton. CORN CHOWDER—1 inch cube fat, salt pork, minced, % medium-sized onion, sliced, 2 cups diced or sliced potatoes, salt and pepper, 2 cups or more boiling water as needed to cover, 1 cup cooked or canned corn, 3 cups milk, crackers. Try out the pork. Add the onion and cook slowly 5 minutes, stirring to prevent burning. Add the potatoes, water, and corn. Cook until the vegetables are tender. Add the milk and seasonings. Reheat. Pour over crackers for serving. If desired, the pieces of fat and onion may be strained out before the remaining ingredients are added. Mrs. James E. Gay. GARDINER'S BAY OYSTER STEW—Gardiner’s bay oysters are quite salty and considered especially good. For a stew, they are usually warmed in their own juice until the edges curl, then combined with hot milk in which plenty of butter has been melted; seasoned to taste, and served at once. If the oysters are extra large, they may be put through the coarse food chopper. In this case thin cream, seasoned and hot, is good in place of the milk, chopped parsley sprinkled on top, and a dash of sherry added, makes a gala stew. It is important to cook very little. Mrs. Arnold E. Rattray. 26 ...... III I II I II 1^ im

"FOR HOME AND VILLAGE IMPROVEMENT" ^liU

DEVILED CLAMS—(Repealed by request)—One dozen fairly large hard shelled clams washed thoroughly. Place in pan in oven until opened; take from shell and chop fine; use about one-third as many bread crumbs as you have clams, 1 teasp. butter. Add 1 teasp. mustard (scant), dash of pepper, 1% teasp. chopped parsley and equal parts milk and clam broth, usually about one cup. Let stand for bread crumbs to absorb liquid. Wants to be quite moist. Fill the half shells. Sprinkle each with bread crumbs and dot with butter. Bake twenty minutes in moderate oven and serve in 'shells. Mrs. N. H. Dayton. SALMON CUTLETS (Creamed Pea Sauce)—1 cup salmon, 1 % cups mashed potato, 1 egg, 1 teasp. salt, 1/4 teasp. pepper, 1 teasp. grated onion. Flake sal mon and add all other ingredients. Form into cutlets, roll first in crumbs then in egg, slightly beaten with one tablesp. water added, then again in crumbs. Fry in deep fat and serve with creamed pea sauce. Serves five. CREAMED PEA SAUCE—3 tablesp. cornstarch, 2 cups milk, 2 tablesp. but ter, 1 cup peas, salt and pepper. Moisten cornstarch, add to hot milk and cook fifteen minutes. Then add butter, peas, and seasonings. Serve hot. Mrs. Walter Strong. SALMON FRISCO—2 1-lb. cans salmon, 2 tablesp. butter, salt and pepper, 1% cups cooked, chopped macaroni, cup medium white sauce, 14 cup grated cheese, 14 cup chopped green pepper. Season salmon with salt and J pepper. Mix other ingredients all together. Spread half of seasoned salmon 1 in greased casserole. Add macaroni mixture. Top with remaining salmon and pack firmly. Bake in 425 degree oven for 25 minutes. Serves 6. , ;| Mrs. Victor Amann. . I RED SALMON GRILL—Toast rounds of bread on one side. Then spread | the untoasted side with a thick layer of canned salmon. Sprinkle with | chopped parsley and lemon juice. Place a small thin slice of tomato on the 1 salmon and a half slice of bacon on the tomato. Broil under slow fire until the bacon is crisp and the rest heated through. If the flame is too high the bacon will brown too quickly or burn and the rest be discouragingly luke warm. If worked correctly it is very delicious. Mrs. N. H. Dayton. JELLIED SALMON LOAF—1 package lemon gelatine, 1% cups boiling water, % teasp. salt, V\ teasp. pepper, 1/2 cup diced celery, 1 cup salmon, 2 hard cooked eggs, sliced, 14 cup chopped sweet pickles, 4 tablesp. salad dressing. Pour boiling water over gelatine mixture and stir until dissolved. Cool and add other ingredients. Pour into mold which has been rinsed with cold water. Set in cold place to stiffen. Unmold and serve. Miss Betty Lynch. SALMON SALAD—1 can salmon chopped, 1 cup celery chopped, 1 cup tart apples, Vz cup mayonnoise, lettuce. Drain the oil from salmon and remove the bones, mince and add the celery and apples, mix with mayonnaise. Garnish with mayonnaise, walnut halves and parsley. Serve on lettuce. Mrs. B. Hubbard Corwin. LOBSTER, CRAB MEAT AND SHRIMP MOLD—(This dish should be made the day before needed). Prepare two cups of thin, well seasoned cream sauce. Cool, then stir in one cup of mayonnaise to which is added two tablesp. of chili sauce, one-half cup of finely minced celery, two tablesp. of prepared horseradish, 2 tablesp. of minced green peppers and a few drops "FOR HOME AND VILLAGE IMPROVEMENT

of tabasco. Soak IVz tablesp. of gelatin in a little cold water, then dissolve over hot water and stir in mixture. Have prepared 1 pound of lobster meat cut in pieces, 1 pound of whole cooked shrimps (center line removed) and 1 cup of crab meat. Marinate in French dressing for a few minutes, then drain. Butter lightly a fish mold. Dip shrimps into sauce and press on bot tom and sides of mold. Place in refrigerator for a few minutes to set. While this is setting, mix crab meat, lobster and sauce together. Pour into mold and place in refrigerator until ready to use. Unmold on platter, surrounded with watercress and lemon curls. Serve with French dressing mixed with one teaspoon of Worcestershire sauce and two tablesp. tiniest pearl onions. Mrs. Olney B. Mairs. CURRIED LOBSTER MONTAUK—^Put into the chafing dish a tablesp. of butter, and fry an onion and an apple, chopped very fine, until they are thoroughly cooked. Add % teasp. or less of curry powder according to taste. Mix a tablesp. of cornstarch with half a pint of cream or milk; pour it into the chafing dish, and when it is smooth and very hot add the lobster, or shrimp, cut tiny. Mrs. John Mahoney. BAKED CHICKEN OF THE SEA—Vz lb. elbow macaroni, 1 can tuna fish, 1 can mushroom soup, salt, pepper and butter. Place in baking dish a layer of cooked macaroni, salt, pepper and butter. Then a layer of tuna fish and so on until all is used. Pour over all the mushroom soup and bake % hour. Mrs. Charles J. Clark. LOBSTER TIMBALE—For twelve persons take 4 lobsters about \ Vz pounds each and boil them. Put the meat through grinder three times until very fine. Add to that Vz pint cream, 1 tablesp. of butter, and 1 tablesp. of fiour. Take whole top of bottle of milk and add it to the above and let it boil up once and mix the lobster meat in with the cream. Take beater and beat the cream up together well for five minutes. Take three eggs and beat well and then beat it all together. Salt, pepper, and a pinch of Cayenne pepper. Let them stand in hot water for five minutes in order to harden. SAUCE FOR SAME—Two tablesp. of butter and two of fiour and add to that V4 pint of heavy cream and 1 pint of milk. (If sauce is desired thinner add 2 tablesp. of chicken soup stock). Add to this sauce cut-up boiled shrimps. Let it boil up once in double boiler. Mrs. Harry L. Hamlin AMAGANSETT SALT CODFISH—This is the way it was done by the late Mrs. Joshua Edwards: Dress and clean the fish, cutting off the heads and splitting them. Put a layer of salt on the bottom of a wooden tub; lay in a fish; sprinkle it liberally with salt; repeat the process until tub is full. Do not add any water. Leave for three or four days. Then take it out. Lay the fish, inside up, on boards in the sun. Each night pile them up, turned over on their backs, and cover with cloths; do not let the moon shine on them or they will be spoiled. Keep doing this every day until the fish are thor oughly dry. Then hang up in a dry place, in the attic or pantry. When ready to use, soak the fish overnight to take out some of the salt taste. Mrs. Arnold E. Rattray. BOILED CODFISH AND FISH GRAVY—5 or 6 lb. codfish, boiling water, salt to taste, 1 teasp. mixed whole spices in a cloth bag. Cook boiling salted water with whole spices for 5 or 10 minutes. Add codfish and cook until done. FISH GRAVY—1 tablesp. butter, 1 medium sized onion cut fine, 1 tablesp. fiour, 1 cup codfish water or more, salt and pepper. Melt butter and simmer

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CRABMEAT SPECIAL—Heat 1 can of mushroom soup and thicken with 2 tablesp. flour made to a paste with % cup water. Add an 8-ounce can of crabmeat that has been freed from the bones, and a section of bland Gruyere cheese that has been cut into small pieces. Heat only until cheese is melted and serve on hot toast. Miss Betty Lynch. BAKED FILLETED HADDOCK—1 can undiluted milk, 1 lb. filleted had dock, 1 lb. smoked filleted haddock. Cut the above in small pieces, place all together in a flat pyrex dish, pour over this one can undiluted milk, sprinkle with cracker crumbs, dot with butter, bake for one hour oven temperature 325 degrees. No seasoning required. Mrs. Joseph Henderson. BAKED OYSTERS AND MACARONI—2 cups cooked macaroni, 1 pint oy sters, bread crumbs, 4 tablesp. butter, % cup grated cheese, salt, pepper and paprika, V2 cup light cream. Method—Cover the bottom of a greased baking dish with crumbs. Add a layer of macaroni and sprinkle with the grated cheese, then add a layer of oysters and sprinkle with crumbs, salt, pepper and paprika and dot liberally with butter. Make alternate layers of macaroni and oysters until the dish is filled, leaving a layer of oysters and crumbs on top. Add the heated cream from the side of the dish. Bake in a hot oven 400 degrees until the crumbs are brown (about 20 minutes). Mrs. Nicholas R. Livingston Jr. SEAFOOD TERRAPIN—3 tablesp. butter, 3 tablesp. flour, % teasp. dry mustard, 1 teasp. salt, 14 teasp. white pepper, 3 egg yolks, slightly beaten, 2 cups top milk, 1 % cups diced seafood, 1 pimento, 1 tablesp. chopped green pepper, 1 tablesp. lemon juice. To make cream sauce: Scald the milk in top of double boiler. Add milk by spoonfuls to the butter and flour which have been creamed together with dry mustard, salt and pepper. Return cream sauce to heat and cook until smooth and thick. In like manner, add the hot thickened sauce to the slightly beaten egg yolks. Add chopped green pep per and remaining ingredients except lemon juice which is added just be fore serving. Serve in warm toast cups. Serves 6. Mrs. J. C. Lawrence. FISH RAREBIT—1 cup thin, hot cheese sauce, 1 cup cooked, flaked fish (sal mon, cod, tuna, halibut), 1 egg beaten, 1 tablesp. lemon juice, 6 large slices toast. Heat the sauce and fish together about five minutes. Stir in well beaten egg, add lemon juice and cook one minute. Serve on the toast. Mrs. J. C. Lawrence. CLAM PIE—Crust—double, for deep dish. One-half cup shortening; 1% cups flour, 1 teasp. salt, 1 teasp. baking powder, cut in shortening with 2 knives. When well mixed, drop in water, very cold, until right to take in hands and roll. FILLING—Potatoes, cut up fine, Vz onion, parsley, cook in tiny bit of water until tender. Drain, add butter, a dusting of flour, a little cream, and chopped clams. This is best when both kinds of clams are used —soft and hard mixed. Mrs. Everett J. Edwards. CLAM PIE—Open hard clams to make 1 pint, drain clams and chop fine with 1 onion, put over fire and scald in clam juice with 1 pint of milk added, add 1 tablesp. sugar, 1 tablesp. flour wet with a little water, 6 milk crackers, crumbed. Make a rich pie crust and line pie plate; over the bottom sprinkle 1 tablesp. minute tapioca, fill with the clam mixture and top with crust. Bake in oven of 400 degrees. Mrs. William Conrad. MY GRANDMOTHER STRATTON'S HARD SHELLED CLAM PIE—1 cup clams chopped fine, 1 egg beaten well, % cup milk. Vs cup clam broth, % teasp. dry mustard, 1 teasp. chopped parsley, butter and dash of pepper. 30 'TOR HOME AND VILLAGE IMPROVEMENT"

Mix well and bake between two crusts for about one hour with tempera ture at 350 degrees. Cream sauce may be served with it if desired. Mrs. N. H. Dayton. COCKTAIL SAUCE—% cup tomato ketchup, Vs teasp. salt, 3 tablesp. lemon juice, 1 teasp. Worcestershire sauce. Mix all well together, chill and serve with oysters on haK shell. Mrs. Louisa E. Hasselberger. SHRIMP COCKTAIL SAUCE—3 tablesp. mayonnaise, 3 tablesp. Snider’s cocktail sauce, 2 tablesp. catsup (Blue Label), 1 tablesp. horseradish, rind and juice of % lemon, few drops of Worcestershire sauce. Beat thoroughly with silver fork. Chill in refrigerator. Mrs. Roger Lewis. FISH SAUCE—®/4 cup olive oil, 5 or 6 kernels garlic cut in thirds and browned, 2 large onions, chopped fine and browned, 2 strips bacon, cut up and browned; remove from fire and add 1 can tomato paste and blend, 1 can mushroom juice, 1 small can pea juice, add mushrooms, chop ped fine, % to % cup peas, 2 tablesp. Worcestershire sauce, 3 dashes tobasco, juice of half lemon, 1 tablesp. sugar, salt—lots of it! Heat all together and serve. This is delicious on baked fish, especially, but good on any other kind, too. Mrs. Victor Amann. STUFFING FOR BAKED FISH—1 cup cracker crumbs, 1 spoonful salt, 1 dash of pepper, 1 teasp. chopped onion, 1 teasp. chopped parsley, 1 teasp. capers, 1 teasp. pickles, V2. cup melted butter. Mrs. John Mahoney. Meati

LAMB PIE—2 cups cooked lamb (diced), 1 cup potatoes (diced), 1 onion chopped fine, % cup green peppers (diced), % cup celery diced, % cup canned tomatoes drained, teasp. sugar, 1% teasp. salt, 2 cups (about) meat stock. Gently boil ingredients together 10 minutes. Put in baking dish and cover with biscuit dough. Bake in hot oven 400 degrees, about 20 minutes. Mrs. Edward M. Baker. BEEFSTEAK AND KIDNEY PIE—3 lbs. of beefsteak cut into inch squares, 3 veal or 2 beef kidneys cut into inch squares, 1 small onion, beef drip ping, 1 cup of Sauce Bercy (white wine). Cut beefsteaks and kidneys in iron skiUet with onion, dredge with flour and brown. Then add Sauce Ber cy, salt and pepper to taste. Cook until tender, allow to cool and cover with short crust, bake. Mrs. Lion Gardiner. BEEFSTEAK AND KIDNEY PIE—Cut in inch squares amount needed of beefsteak with a little less kidneys. Roll steak in flour and brown in but ter. Cook kidneys also in butter and add to the meat, keeping brown butter to moisten and make sauce, to which add pepper, salt, chives, and sherry. Place in baking dish and when cool, top with pie crust and bake. Mrs. Albert Herter. KING COLE PIE—2 cups cubed leftover beef; combine with 1 can con densed vegetable soup, 1 can condensed mock turtle soup; pour into greased casserole; make 1% cups baking powder biscuit dough, using pre pared biscuit mix according to directions on package. Roll out % inch thick, in oblong same width as casserole. Cut in strips %-inch wide; arrange lattice fashion as topping for casserole. Brush strips with 2 tablespoons melted butter or margarine. Bake in very hot oven 450 degrees 25 minutes. Serve immediately. Serves four. Mrs. William E. Schaible. 31 "FOR HOME AND VILLAGE IMPROVEMENT"

BEEFSTEAK SAUCE—1 tablesp. butter, 1 teasp. paprika, 1 tablesp. Wor cestershire sauce, 1 cup ketchup. Bring to boiling point. This sauce is deli cious. Pour around the steak. Mrs. Louisa E. Hasselberger. CREOLE SAUCE—1 small onion, chopped, 14 cup chopped green pepper, % cup sliced mushrooms, 2 tablesp. butter, 1 can tomatoes (No. 2), 14 cup sliced stuffed olives, salt, pepper. Cook onion, green pepper and mush rooms in the butter for a few minutes. Add the tomatoes, season with salt, black pepper and a dash of cayenne and simmer for 10 minutes, or until the sauce is rather thick. Add the olives and cook for a few minutes longer. This is a delicious sauce for Spanish omelet or meat loaf. Mrs. James E. Gay. DUTCH POT ROAST—Dredge with flour 2 lbs. stewing beef, cut in small pieces, and brown in 1 tablesp. bacon fat in hot pan. Then place 1 cup of hot water in kettle. Add 1 cup stewed tomatoes, % chopped onion, 1 chop ped green pepper, % cup chopped carrot, 14 cup chopped celery and 1 teasp. salt. Cover and cook slowly on top of stove about three hours. Thicken gravy with flour and serve. Mrs. John D. Flannery. MEAT LOAF—3 lbs. round steak ground, 1 Vz cups “quick” oatmeal, 2 eggs, 1 small bottle stuffed olives, pepper, salt and celery seed to taste. Mix in order given, using the liquid in the olives for the wetting. Shape in loaf, wipe top with bacon fat or put on top two slices of bacon. Pour can of to mato soup over the loaf. Fill can with water and baste loaf as necessary. Bake one hour in moderate oven. Miss Adeline M. Sherrill. POT ROAST—3 lbs. top round. Brown both sides nicely in a Dutch oven pot in hot suet. Cut 5 or 6 onions into squares and lay on top of the meat. Cut 6 or 8 carrots into squares and lay on top of onions. Cut 6 green pep pers in squares and lay on top of this. Wash and peel 6 or 8 sweet potatoes and cut in halves. Lay on top of the rest. Take one can of tomatoes and pour them over the meat and vegetables. Add salt and pepper. Cover tightly and simmer very slowly until done. Thicken the gravy. A whole dinner. Mrs. Louisa E. Hasselberger. SCOTCH STEAK AND KIDNEY PIE—3 lb. top round steak, 1 beef kidney, 2 medium sized onions, 3 or 4 carrots, salt and pepper to taste. Cut up steak in pieces, also kidney, carrots and onions. Cover well with water, bring to boil and cook slowly 1% hours. Put in pie dish and cover with pie paste, then bake in oven for 20 to 30 minutes in hot oven. Mrs. David Dakers. BAKED LIVER AND VEGETABLES—1 large onion, 2 cups diced celery, 1 tablesp. drippings, 2 lbs. beef liver in one piece, % cup floiu-, 3 slices ba con, Vt. cup hot water, 1 teasp. salt, 12 small potatoes pared and halved, 12 baby carrots, 1 cup stewed tomatoes, V% teasp. pepper. Pan-fry onion and celery slightly in drippings. Dredge liver with flour, place in pan and lay bacon on top. Add hot water and salt, cover and bake in slow oven 325 de grees one hour. Add potatoes and carrots, cover, and bake until vegetables are done—about 60 minutes. Uncover and cook until bacon is brown, about 30 minutes. Remove meat and vegetables to serving dish, thicken liquid in pan with flour and stir until smooth. Add tomatoes, pepper and more salt if needed. Serve sauce in separate dish. Serves 6-8. Mrs. Ralph H. Dayton. FRIED HAM—Spread the slice of ham with peanut butter and prepared mustard and brown sugar. Cover with milk or cream and bake or fry on top of stove. Mrs. Louisa E. Hasselberger. 32 FOR HOME AND VILLAGE IMPROVEMENT"

HAM TOMATO TOAST—1 tablesp. chopped onion, 1 tablesp. chopped green peppers, 2 tablesp. butter, IVi cups tomatoes, V2 cup ground ham, 1 egg. Cook onion and pepper in butter until soft, add tomato and simmer ten min utes. Add ham and egg slightly beaten. Cook until egg has thickened mix ture and pour over slices of crisp toast. Serves 3. Mrs. J. C. Lawrence.

HAM A LA BARBEY—Slice of ham cut 2-21/2 inches thick. Place in iron skillet. Pour over it 1 cup cold water, cover, let come to boil. Pour off all the water which has taken a bit of salt away. Spread slice of ham with but ter, then brown sugar with a bit of Coleman’s mustard added. When all melted over slow fire, turn and spread other side. Cover then with milk and place in oven, covered, adding a bit of milk from time to time. Must bake slowly to become tender. Mrs. Roger Lewis. BAKED HAM LOAF—1 lb. smoked ham groimd, ^ lb. fresh ham ground, 1 cup fresh bread crumbs, 2 eggs, well beaten, % cup milk, 2 tablesp. chili sauce, 1 small onion chopped, salt and pepper. Mix all ingredients very thoroughly and pack in a greased pan. Bake in a moderate oven 1% hours. Half an hour before it is finished, pour over it a cup of strained tomato and finish cooking. Serve either hot or cold. This is a very nice filling for sand- .^^riches. Mrs. S. J. Lynch. BAKED HAM—Two or three slices of ham. Mix: Vs cup bread crumbs, 1 egg yolk, 1 tablesp. brown sugar, 1 teasp. Worcestershire sauce, 1 teasp. (scant) dry mustard. Cover ham slices, add milk to top of ham. Bake in 375 degree oven for one hour. Mrs. Frank H. Tillinghast Jr. SMOTHERED PORK CHOPS—6 pork chops, 3 tart red apples, 3 tablesp. flour, % teasp. salt, V4 teasp. sage, 4 tablesp. brown sugar, 2 cups hot water, 1 tablesp. vinegar. Vs cup raisins. Sprinkle chops with salt and sage. Sear slowly in hot skillet turning to brown both sides. Place in baking dish. Slice apples in % inch rings. Arrange on chops and sprinkle with brown sugar. Add water and stir until mixture boils. Then add vinegar, salt and raisins. Pour this sauce over chops and apples. Cover and bake in a hot oven 400 degrees 30 minutes or until apples are tender. Serves 6. Mrs. N. N. Tiffany. CREAMED TENDERLOIN—11/^ lbs. pork tenderloin, Vz teasp. salt. Vs teasp. pepper, 6 tablesp. flour, 2 tablesp. butter or spry, juice of 1 lemon, 1 slice lemon, 1 cup thin cream. Vs cup mushroom buttons. Cut fresh pork tender loin into rounds one inch thick; rub with salt, pepper and flour. Brown in melted butter or Spry, using a moderate heat. Add lemon juice, thin cream, slice of lemon and button mushrooms; cover; simmer until very tender. Serve sprinkled with minced parsley, accompanied by sliced hard cooked eggs, mashed potatoes and India relish. Mrs. Louisa E. Hasselberger. BEEF ROULADE—21/^ lbs. round steak, cut Vs inch thick, 11-2 teasp. salt, V& teasp. pepper. Vs teasp. paprika, 1 medium sized onion, minced, 1 medi um sized green pepper, minced, V4 clove garlic, minced, V4 cup fine bread crumbs, 3 tablesp. butter. Cut steaks into 6 portions. Pound well and sprinkle with salt, pepper and paprika. Combine ^een pepper, onion, gar lic and crumbs; place a large spoonful of the mixture in center of each steak. Roll up and tie securely with string. Saute in butter, turning fre quently until meat is tender, about 25 to 30 minutes; serve with sauce made as follows; Saute Vs lb. mushrooms in 2 tablesp. butter until tender. Add Vi teasp. salt and a dash of pepper, then 1 cup sour cream. Simmer 3 or 4 minutes. Mrs. J. Edward Gay Jr. 33 'FOR HOME AND VILLAGE IMPROVEMENT"

BEEF LOAF—2 lbs. chopped beef, 1 cup bread crumbs, % cup milk, 2 tablesp. butter, 1 egg, V4 teasp. cayenne, ¥2 teasp. nutmeg, juice of one lem on. To the beef add the well blended seasonings, lemon juice, butter (melted), bread crumbs, well beaten egg and milk. Press into shape and roll in bread crumbs. Bake in moderate oven of 350 degrees for 45 minutes. Mrs. E. Courtland Mulford. HOT POT—A bean pot is excellent but any covered casserole will do as well for this recipe: 1% lb. top round cubed, 6 medium sized onions, 6 medi um sized potatoes. Roll each cube of meat in seasoned flour and place in bottom of baking dish. Next, add sliced onions, salt and pepper. Then, po tatoes, sliced very thin and more salt and pepper. Lastly, pour water nearly to the top. Bake in moderate oven for two hours with cover on and then one hour more, removing the cover. This should give you about six por tions. Mrs. E. Marvin Conklin. BLANQUETTE OF VEAL—Take 2 lbs. breast of veal, cut in pieces, as for stew and let stand in cold water for 15 minutes. Peel a few carrots, turnips, and onions. Drain water from meat and put in saucepan with vegetables, season lightly with salt and white pepper and cover with cold water. Cover saucepan and skim stew before it comes to a boil. Let simmer a couple of hours, then remove meat and strain juice from vegetables. Make a cream sauce, using strained juice instead of milk. When sauce is thoroughly blended, add to it half pound mushrooms and cook twenty minutes. Put meat back in sauce which must be quite thick. Reheat and bind with egg yolk. Add juice of half lemon just before serving. Miss Rosanne Roudebush. TO COOK VEAL CHOPS OR VEAL CUTLET—Cut meat in serving size. Beat one egg and a tablesp. of water well. Dip pieces of meat in egg, then in bread crumbs. Brown in pan with hot Crisco on both sides, then cover with hot water and put over low heat to steam for Wi hours. Cover pan while steaming. Mrs. George H. Hand. VEAL SUPREME—1 veal cutlet (1V4 pounds) 1 inch thick, 4 tablesp. flour, dash paprika, 1 teasp. salt. Vs teasp. pepper, 4 tablesp. melted veal fat, Wz cups onions thinly sliced, % cup sour cream. Dredge cutlet with mix ture of flour, paprika, salt and pepper, covering meat well. Melt fat in skillet, add onions, and saute until delicately brown. Remove onions. Place meat in skillet and saute carefully, turning meat to brown on both sides. Place onions on top of meat and pour on sour cream. Cover skillet tightly and simmer gently one hour or until meat is tender, lifting meat occasional ly to allow cream to flow under and to prevent its sticking. Serves 6. Mrs. N. N. Tiffany. CHICKEN CHOW MEIN—3 cups chicken, 4 cups celery, 1 cup onions, all cut into Vz inch cubes; 3 cups La Choy sprouts (drain the liquor off), 1 small tomato. Fry the meat alone until done, then add celery and onions to the meat and stir until celery is cooked. Add the tomato and La Choy sprouts last and cook for 3 minutes longer. Take 4 tablesp. La Choy Chinese soy sauce and mix in 1 tablesp. corn starch, 1 teasp. La Choy Brown sauce and stir in the chow mein. Warm 1 can of chow mein noodles and mould around platter. Pour over them the cooked chicken chow mein and decorate dish with chopped nuts and sliced hard cooked eggs. Serve with La Choy Chin ese soy sauce. In making Chinese dishes the sauce is the most important in gredient. Be sure to get La Choy genuine Chinese soy sauce. Mrs. Louisa E. HasSelberger. 34 "FOR HOME AND VILLAGE IMPROVEMENT"

CHILI CON CARNE—1 green pepper sliced fine, 1 large onion sliced fine, IV2 lb. chuck steak ground, 1 can Heinz Red Kidney Beans, 1 can tomato soup, salt to taste. Cook pepper and onion until tender; add meat and cook all until meat is cooked well; add beans and soup. Let all simmer about half an hour. Mrs. Frank M. Conklin. CHILI CON CARNE;—1 lb. chop meat, 2 large onions cut fine. Put in kettle and cook with little water and butter; 1 can tomatoes, 2 cans kidney beans, 2 cups water, salt and pepper to taste; add about 1 tablesp. chili powder. Cook about two hours. Mrs. Fred McCann.

ROMAN HOLIDAY—V4 cup Crisco, 2 large onions chopped, 2 cups of cooked macaroni, 1 pound round steak chopped, 2 cups canned tomatoes, 3 tablesp. sugar, 1 teasp. salt, % teasp. celery salt, % teasp. pepper. Fry onion in Crisco, then add meat and cook until thoroughly seared about five minutes. Add other ingredients and bake in a covered dish 35 minutes at 350 degrees. Remove cover and bake ten minutes. Miss Mary E. Eldredge. MEAT AND PINEAPPLE CASSEROLE—1 lb. chuck beef, ground, Vz lb. shoulder veal, ground, 2 teasp. salt, % teasp. dry mustard, IV3 cup soft bread crumbs, IVs cup canned crushed pineapple, 1 egg, beaten. Mix all the ingredients and turn into a greased 14 quart casserole. Bake in moder ately hot oven 375 degrees for 1V4 hours. Serves 6. Mrs. Richard Steele. GENUINE SPAGHETTI DINNER—Take slices of round steaks about 6 or 8 inches long cut very thin by butcher. Spread each one with butter, pepper, salt, chopped garlic and onion, and some Italian cheese. Cover thickly with chopped parsley. Roll up and hold together with toothpicks. Fry in a fry ing pan or iron pot until nice and brown. Have tomato sauce all cooked. TOMATO SAUCE: 1 can tomatoes, 1 can Italian tomato paste, 1 onion chop ped, % green pepper chopped, salt and pepper, 1 tablesp. butter, boil for 20 minutes. Then strain over the rolled meat on a hot platter. Serve with cooked spaghetti or rice. Mrs. Benedict Hasselberger Sr. SCALLOPED EGGS AND HAM—i hard-cooked eggs, % cups cold chop ped ham, 1 Vz cups buttered hard crumbs, 1 pint white sauce. Chop the eggs, and follow the rule, alternating the eggs and meat, or add chopped eggs and meat to the same. Mrs. Edward M. Baker. CHEESE EGGS—6 eggs, small onion, Philadelphia cream cheese, American cheese, chives, salt, milk. Grate onion, blend in hard boiled yolk, salt, % cup of grated American cheese, cake of Philadelphia cream cheese, which has been blended with milk (enough to make cream cheese like whipped cream.) Chop chives. Beat all together lightly. Put in white halves heaped. Miss Glenna Latimer. PORK CHOPS, SWEET POTATOES, AND APPLES—Place pork chops on large baking platter. Cover each with 1 tablesp. onion stuffing. Surround al ternately with sweet potatoes of uniform size (parboiled) and small red ap ples, cored and filled with seeded raisins and currants. Bake IVz hours in hot oven 425 degrees, reducing temperature if necessary. Baste with water if necessary. Miss Maud R. MiUer. ONION STUFFING—6 onions peeled, 2 teasp. poultry seasoning, salt and pepper, 3 cups soft stale bread crumbs, Vz cup soft butter, 1 egg, slightly beaten; parboil onions in boiling water 10 minutes; add poultry seasoning and cook 2 minutes longer. Drain off water, finely chop onions and add to crumbs with butter and egg. Season to taste. Miss Maud R. Miller. "FOR HOME AND VILLAGE IMPROVEMENT'

STEAK SMOTHERED WITH ONIONS—Vn cup flour, % teasp. salt, pepper, IVz lbs. lean beef about 1 inch thick, 2 tablesp. melted suet, 2 or more cups sUced onions, 3 cubs hot water. Sift flour, salt and pepper and beat thor oughly into the steak with meat pounder. Sear meat in the hot fat in a heavy skillet on both sides. Add onions and water. Place cover on the uten sil and simmer about 1 hour or until meat is tender. If gravy becomes too thick, add more water. Mrs. Edward M. Baker. CHICKEN WITH MACARONI (luncheon)—1 cup elbow macaroni, 2 cups diced chicken, 1 cup chicken gravy, 1 tablesp. flour, ~^h. cup milk, 2 tablesp. chopped green pepper or 1 cup sliced mushrooms. Cook macaroni, rinse in cold water. Put layer of macaroni in baking dish, sprinkle with salt and flour; add layer of chicken, cover with layer of green pepper or mush rooms, continue alternate layers of macaroni and chicken, and last add gravy and milk. Sprinkle buttered crumbs over top, and bake about 30 min utes in moderate oven. Mrs. E. E. Eells. DAY AFTER DISH—Left-over chicken, gravy and rice, grated cheese, 1 small onion, V4 cup chopped green pepper, bread crumbs. Melt gravy in a sauce pan and add the cooked rice (about Wi cups), chicken, onion, green pepper and a good dash of grated cheese, salt and pepper. When thorough ly stirred and mixed, turn into a buttered baking dish and cover with bread crumbs, grated cheese and dot with butter. Bake in moderate oven about 25 minutes or until crumbs are well browned. Mrs. E. Marvin Conklin. GNOCCHI (Italian Lunch Dish)—Cook farina and salt; pour into rectangu lar pan—a bread pan is best. When cold, cut with a taut string into even slices and divide to make pieces about 2 inches square. Place these over lapping around a shallow pyrex baking dish. Dot each piece with butter, and over all grate Parmesan cheese. (Cavagnaro has the kind to grate). Bake until brown and crisp, and place in the center a thick sauce of canned Italian tomato. Excellent and light for hot weather. Mrs. Albert Herter. CHIPPED BEEF ENTREE—1% tablesp. butter, 1% tablesp. flour, 1 cp. milk, 2 eggs, 1 3-oz. package pimento cream cheese, % lb. chipped beef, dash of pepper. Make a white sauce of butter, flour and milk in double boiler. Melt cheese into this, add shredded beef. Beat eggs slightly and stir into mix ture. Cook until creamy and smooth. Serve on toast. This makes 5 large servings. Ddrs. F. B. Smith. MACARONI WITH SHAVED BEEF AND MUSHROOMS—Break macar oni in one inch pieces to fill a cup. Cook in boiling salted water and drain. To make the sauce melt butter in double boiler and blend in the flour and seasoning. Gradually add cups milk and cook until thickened. Add V\ cup grated American cheese, 1 cup sliced mushrooms (first saute’d in but ter) and the macaroni. Freshen, if necessary, V4 lb. shaved beef in boihng water, drain well and add to the macaroni mixture. Turn into buttered baking dish, cover with grated cheese and brown nicely. Serves 4 to 6. Mrs. E. T. Dayton. BACON DELIGHTS—3 tablesp. Minute tapioca, 1% cups canned tomatoes, Vi. teasp. salt, Vz teasp. mustard, 6 slices bread, cheese, shced thin, 6 slices bacon. Cook tapioca and tomato, salt, and mustard in a double boiler until tapioca is clear. Arrange bread in broiling pan. Cover each slice with cheese and 1 tablesp. of mixture. Place thin slice of bacon on top. Broil until ba con is crisp. This is a delicious luncheon dish. Mrs. James E. Gay. 36 "FOR HOME AND VILLAGE IMPROVEMENT"

STUFFED CABBAGE LEAVES—1 medium size cabbage, 1 lb. chop meat, Vz cup rice, 2 medium size onions, Vi teasp. pepper, 2 teasp. salt, 2 tablesp. butter, Vz can tomatoes. Separate the cabbage leaves and cut the hard part off. Put leaves in boiling water for ten minutes. Drain water. Then take each leaf and put a tablesp. of filling in it and roll them up. Put the stuffed leaves in a pot in which the bottom is covered with the hard part of the cabbage, onion, and the half can of tomatoes. Also, the butter. Cook for one hour and 15 minutes. Filling: Grate onion and mix with the rice and meat. Put salt and pepper in too. Mrs. B. Panzer. AMERICAN CHOP SUEY—5 or 6 boiled potatoes, diced, 5 or 6 medium onions sliced, 1 cup uncooked rice, 1 small can of tomatoes, 1 lb. hamburg or round steak, ground. Cook rice in double boiler. Fry meat partly—^keep in small pieces by stirring. Take out and put in sliced onions and partly fry them. Mix all ingredients together. Season with salt and pepper and put in a large casserole and bake for 1 hour at 400 deg. Mrs. Harry E. Parsons CHOP SUEY—3 cups cooked chicken cut, 1 bunch celery, 2 cups onions, 2 tablesp. butter, Vz lb. mushrooms, 1 can bean sprouts (optional), 2 cups chicken broth or gravy, 4 tablesp. soy sauce. Melt butter in heavy pan or skillet. Add celery and onions cut in inch pieces and fry until yellow and transparent. Add sliced mushrooms and cook a few minutes longer. Then add bean sprouts if desired, chicken cut in inch pieces and broth or gravy. Add soy sauce last. Salt and pepper to taste. Cover and simmer slowly about 2 hours. Thicken slightly with flour if broth is used and serve with rice. Flavor improves upon standing. Serves 6 to 8. Mrs. Russell Conklin. CHOP SUEY—Slice two medium size onions and fry in a large tablesp. of Crisco. Add 1 cup of cooked cut string beans and % cup of cooked cut car rots, 14 cup finely cut green pepper, Vz cup finely cut celery, 1 cup cooked chicken cut in small pieces, 1 cup chicken stock, 11/2 teasp. sugar, V-k teasp. salt, 1 tablesp. chili sauce, 2 tablesp. suey sauce. Simmer about half an hour and thicken with 1 tablesp. of cornstarch just before serving. Other cooked meats and stock may be substituted for chicken. Serve with boiled rice or fried noodles or both. Mrs. Robert A. Weed. CHOP SUEY—Vz lb. veal, Vz lb. pork. Cut into slivers and cook in a little chicken fat or butter for 5 minutes. Cook 1 cup sliced celery, 1 sliced onion, Vz lb. mushrooms, peeled and sliced, and 6 Chinese water chestnuts in but ter 5 minutes. Add 1 can bean sprouts, 2 teasp. soy sauce, 2 cups of chicken stock and the meat. Cover tightly and simmer gently till the meat and sprouts are done. Add a little salt and serve hot with boiled rice and 1 can of chow mein noodles. Mrs. Louisa E. Hasselberger. LAMB SCALLOP (Repeated by request)—1 cup of cold lamb chopped fine, 1 cup canned tomatoes, 1 cup of fine bread crumbs. Arrange in layers in but tered baking dish. Season with salt and pepper. Have bread crumbs on top and have several generous bits of butter on them. Bake in a moderate oven for twenty to thirty minutes. Onion may be added if desired. ' Mrs. N. H. Dayton. BAKED SPANISH LAMB CHOPS—4 lamb chops, salt and pepper, 4 slices onion, 4 slices green pepper, 1 can No. 2 grade A tomatoes, 4 thin slices lemon. Brown lamb chops on both sides. Arrange in an open roasting pan or baking dish. Season with salt and pepper. Put a slice of onion and green pepper on each chop. Cover with half a tomato. Season with salt and pep per; top each with a slice of lemon. Pour remaining tomatoes and juice around chops. Bake in moderate oven 350 degrees for 45 minutes or until tender. Miss Maud R. Miller. 37 'TOR HOME AND VILLAGE IMPROVEMENT"

MEAT STEW—Wash the meat, cut in 1 or 2-inch cubes. Sift flour over it and press the flour into the meat on all sides. Place in a pot some butter or beef drippings. When fat is hot, put meat in and let it brown on all sides. A little finely chopped onion may be slightly browned with the last of the meat. Then pour in sufficient water to just cover the meat and let it sim mer over a slow fire until tender (about 2 hours). Season with salt and pepper as soon as the water is added. Cover the pot while the meat is cook ing. Vegetables may be added if desired, as in the case of lamb stew. Dump lings are delicious with this. Mrs. William M. Gay. SPAGHETTI WEST TEXAS—Fry together in 2 tablesp. shortening 1 chop ped onion, 1 chopped green pepper, 1/2 lb. chopped beef, until well done and lightly brown. Boil % lb. spaghetti in salted water for 10 minutes. Drain and mix with meat. Add 1 small can corn, 1 can tomato soup, 1 small bottle stuffed olives chopped. Grate 14 lb. cheese and add, reserving some to sprinkle on top. Put in greased baking dish. Bake in moderate oven 45 minutes. Mrs. Marcia S. Crowne. ITALIAN SPAGHETTI AND MEAT BALLS—1 can tomato paste, 3 or 4 cans water, salt and a dash of sugar. Mix together and bring to boiling point. MEAT BALLS—% lb. chopped meat, 1 medium onion, 1 cup bread crumbs, 2 eggs, 1 small jar Parmesan cheese, salt and pepper, 1 tablesp. chopped parsley. Grate about % of onion and add to meat. Add other in gredients and about Vs jar of cheese. Mix and form into balls about the size of an egg. Brown these in olive oil and just before done cut fine the re maining onion and fry. Mushrooms may be added too. When meat balls are browned all over add to tomato sauce. Also add oil left in frying pan. Sim mer about 1 hour. Cook 1 lb. fine spaghetti in salted boiling water until done. Drain and mix with meat balls and sauce. Serve with Parmesan cheese. This serves 4. Mrs. Frank B. Smith. STEAK AND MACARONI SWEDISH (Repeated by request.)—Boil and drain Vz package of macaroni. Stew and drain 1 can of tomatoes. Take one pound hamburg steak. Fry suet, then steak with one large onion and mix altogether. Cut 1 green pepper fine. Put altogether in baking dish and bake one hour in hot oven. Mrs. Henry Dyer. CHICKEN WITH MUSTARD—Select a roasting chicken and cut in pieces for serving. Place in a roaster large enough to lay the pieces flat and rather close together. Sprinkle with salt and pepper and then sprinkle generous ly with Coleman’s mustard. Dot with butter also generously. Pour a little hot water in the pan and cover, roasting until it is a delicious brown. Turn and baste frequently, a very tasty gravy may be made in the pan and either poured over the chicken or used separately, preferably the latter. Heat 400 degrees. Mrs. E. T. Dayton. CHICKEN HAWAIIAN (Serves 4-6)—1 No. 214 can sliced pineapple, 1 me dium onion, 4 tablesp. butter, 1 4-lb. chicken, disjointed, seasoned flour, 2 thin slices sauted ham, water, 4 cups cooked rice, 1 avocado. Drain pine apple, saving syrup. Mince onion; cook in butter until tender. Dredge chick en with seasoned flour. Brown with onions. Invert rack in roaster and place browned chicken on it. Pour fat and onions in. Measure pineapple syrup; add water to make 2 cups. Pour over chicken; cover. Simmer 114 hours. Dice ham and toss with rice. Saute pineapple slices. Cut avocado in half circles. Arrange on serving platter with avacodo slice on bottom, top with pineapple slice and then chicken. Place rice ham mixture in center and serve with thickened gravy. Miss Margaret F. Shanahan. 38 HflUflOODDUnDDI lDIlIlDDDDDiEIDDIlD FRICASSEED baste place way under until Lay with pieces add and wipe BAKED It Put juice. a then per, BREAD ry Add ture browned CHICKEN deep out thoroughly well. tatoes let creamed Put pepper breast FRIED Pour chicken spoon eggs 1 each inch tablesp. teasp. CHICKEN sauce.

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'FOR HOME AND VILLAGE IMPROVEMENT"

When the meat is tender, set under the flame of a broiling oven for a few minutes to brown. Serve on a hot platter with the gravy that has formed around the rabbit. Mrs. Louisa E. Hasselberger. FRIED RABBIT—^Take a plump young rabbit, wipe with a damp cloth and cut into pieces for serving. Beat one egg yolk, add % cup milk and % teasp. salt and stir into % cup flour to make a smooth batter, in a heavy skillet. Heat 4 tablesp. fat until very hot, so that it will set the batter quickly. Dip pieces of rabbit into the batter until well coated and drop into the hot fat. As soon as browned, reduce the heat and cook at a moderate temperature for 25 or 30 minutes or until the meat is tender. Serve on a hot platter and garnish with parsley. For each cup of gravy desired, use 2 tablesp. of the pan drippings and 1% tablesp. flour. Blend fat and flour thoroughly in the skillet, add 1 cup of milk and stir until smooth and thickened. You may add some chopped parsley and salt and pepper to season. Mrs. Louisa E. Hasselberger. RABBIT AND PINEAPPLE—1 young rabbit, Vz cup flour, 2 teasp. salt, 8 teasp. drippings, Wz cups pineapple juice, 2 tablesp. lemon juice, 2 tablesp. butter. Wash rabbit, dry thoroughly and cut into pieces. Dredge with flour and salt, to which seasonings have been added. Sear on all sides in hot drippings. Remove rabbit to baking dish and pour over it the pineapple and lemon juice. Dot with butter, cover and bake in a moderate oven 325 degrees Wz hours or until tender. Serve on slices of pineapple which have been drained, dried and browned slightly in hot fat. Pour over sauce from the baking dish. Mrs. Louisa E. Hasselberger. ROAST WILD DUCK—Pluck, draw, and singe to remove all pin feathers; then the heads are removed and the birds wiped well. (Do not, if it can be avoided, put them in water.) Next, season slightly with salt and pepper and place in a very hot oven 500 degrees to cook. The flesh should be very rare but not raw; 20 to 25 minutes in the hot oven will cook a medium sized duck perfectly for most palates. Use the juices in the pan for a sauce, simply seasoning to please the taste. Serve with a very tart jelly, broiled sweet potatoes, fried hominy cakes, some green vegetable and a romaine and celery salad. Mrs. Louise E. Hasselberger. ROAST PHEASANT OR PRAIRIE HEN—Carefully cut out all the shot, wash well but quickly, using soda in the water. Rinse again and dry with a clean cloth. Stuff them and sew them up. Tie legs and wings to the body. Spread with salt pork or butter. Place in oven, baste with butter and water. Before taking them up, season them with salt, pepper. Make a gravy of the dripping thickened with browned flour. Boil up and serve in a boat. Mrs. Louisa E. Hasselberger. These birds are all very flne broiled. First split down the back. Place on the gridiron, the inside down. Cover with a baking tin and broil slowly at first. Serve with a cream gravy made with half pint sweet cream, 1 tablesp. butter, salt and pepper. Boil up and thicken just a little. Mrs. Louisa E. Hasselberger. SAUCE FOR ROAST PRAIRIE HEN—Nice served with bread crumbs fried brown in butter, with cranberry or currant jeUy, laid beside them in the platter. Mrs. Louisa E. Hasselberger. TO COOK WILD DUCKS (Cools)—Place in kettle and just cover with moderately strong saleratus water and boil three quarters of an hour. Pour off water and again cover with strong salt water and boil an hour longer, 40 'TOR HOME AND VILLAGE IMPROVEMENT" or until tender, then put in pan with a slice of salt pork on each, and bake half hour. If not going to eat them that day, leave duck in the water until ready to bake. Mrs. Nathaniel H. Sherrill. WINE SAUCE FOR GAME—% glass currant jelly, % glass port wine, Vi glass water, 1 tablesp. cold butter, 1 teasp. salt, juice of half lemon, pinch of Cayenne pepper, 3 whole cloves. Simmer all together a few minutes, add ing the wine after it is strained. A few spoonfuls of the gravy from the game may be added to it. This is specially nice with venison. Mrs. Louisa E. Hasselberger. cuiJl Jl444iciie04t

SCALLOPED POTATOES—8 cups sliced pared potatoes Vs inch thick, 2 cups thinly sliced peeled onions, 4 cups well-seasoned thin white sauce, 2 tablesp. butter or margerine, Vz tablesp. salt. Arrange alternate layers potatoes, onions, white sauce and butter in 2-quart baking dish, having po tatoes as top layer. Cover casserole. Bake in moderately hot oven 400 de grees for 30 minutes. Then remove cover of casserole and bake 45 minutes longer or until potatoes are tender and golden brown formed on top. Serves six. Mrs. E. S. Boughton. LUNCHEON POTATOES—Chop rather fine cold boiled potatoes, put in 3 tablesp. of butter in frying pan, 2 tablesp. of fiour, 1 cup milk or cream, salt and pepper. Cover and cook 10 minutes. Just before serving add one well beaten egg. Mrs. Leon Q. Brooks. SWEET POTATO CROQUETTES—Boil 2 pounds sweet potatoes, peel and mash with 1 tablesp. butter, 2 tablesp. brown sugar, and 1 beaten egg. Chill until firm enough to handle, then form into cone-shaped croquettes, roll in crumbs, egg and fry in deep fat until golden brown. Mrs. Everett J. Edwards BACON POTATO CAKES—6 medium potatoes, Vz teasp. salt, dash of pep per, Vz lb. minced cooked bacon, 2 tablesp. milk. Mash potatoes with salt and pepper. Mix in bacon, then milk. Form into fiat cakes and fry until brown on both sides. Serves six. Mrs. E. S. Boughton. MACARONI IMPERIAL—1 cup uncooked macaroni broken in 1 inch pieces, Vz cup soft bread crumbs, ^4 cup rnelted butter, 3 tablesp. red pep per finely chopped, 3 tablesp. green pepper, 1 Vz teasp. scraped onion, 1 cup grated American cheese, 3 egg yolks, well beaten, 1 Vz teasp. salt, 1 Vz cups milk, scalded, 3 eggs, whites stiffly beaten. Cook macaroni in large amount of boiling water (salted) until tender. Drain. Combine bread crumbs, but ter, red and green pepper, onion, salt and cheese. Add milk. Pour over egg yolks, stirring well. Add macaroni; then fold in egg whites. Pour into well greased casserole, place in pan of water and bake in a moderate oven 350 degrees 40 to 50 minutes or until firm. Taken from Home Bureau. Mrs. James H. Mulford. MACARONI LOAF—2 cups cooked macaroni, 1 cup soft bread crumbs, 2 eggs, 1 teasp. salt, 2 tablesp. chopped green pepper, % cup cheese grated, 114 cups tomatoes, 4 tablesp. melted butter, \Vz teasp. prepared mustard, Vz teasp. celery salt, V\ teasp. onion salt or finely cut up onion, Vz teasp. pa prika, dash of pepper. Mix ingredients and pour into buttered loaf pan or pyrex dish. Bake 35 minutes in a moderate oven. Unmold or serve in dish, with a garnish of parsley. Mrs. William H. Greene. 'TOR HOME AND VILLAGE IMPROVEMENT"

ITALIAN SPAGHETTI SAUCE—1 small whole garlic or onion chopped fine. Brown in 5 tablesp. olive oil; add 2 cans strained tomatoes, 2 cans to mato paste, 2 tablesp. sugar, 1 teasp. salt, 14 teasp. pepper, 1 tablesp. but ter. Cook very slowly 3 hours or more and serve on spaghetti with Italian cheese. Anonymous. SCALLOPED EGG PLANT—1 medium sized egg plant, 14 cup of butter 14 cup bread crumbs, dash of pepper, 2 eggs well beaten, 1 teasp. minced onion, 14 teasp. salt. Pare egg plant, cut in 14 inch slices and cook in salted water until tender. Drain and mash, add butter, bread crumbs, salt, pep per, onion and eggs. Lay a few strips of bacon across the top and bake in a moderate oven until thoroughly heated and browned. Mrs. John Adams Mayer. STUFFED EGGPLANT—1 eggplant, 4 tablesp. shredded carrot, 2 tablesp. butter, 4 strips bacon, 2 tablesp. chopped onions. Steam eggplant 15 min utes, scoop out center and chop fine, add carrot, onion, butter and seasoning. Refill eggplant shell, cover top with bacon. Place in pan and bake in mod erate oven 25 minutes. Mrs. John H. Dayton. FRIED CAULIFLOWER—1 medium size cauliflower, 1 egg, beaten, 14 teasp. lemon juice, 14 teasp. salt, dash pepper, dash paprika, cracker crumbs. Break cauliflower into flowerets, parboil for 5 or 10 minutes in salted water, drain and cool. Dip in the beaten egg, mixed with the lemon juice, salt pepper and paprika, then in cracker crumbs and fry in deep fat' 375 degrees until golden brown. Drain on a sheet of unglazed paper and serve piping hot. Serves six. Mrs. J. Edward Gay Jr. CHEESE SOUFFLE—2 tablesp. of butter, 3 tablesp. of flour, 14 cup of scalded milk, 14 teasp. of salt, few grains of cayenne, 3 eggs, 14 cup of grated Old English or American cheese. Melt butter, add flour and when well mixed add the scalded milk gradually. Then add salt, cayenne and cheese. Remove from fire and add yolks of eggs beaten until lemon colored, cool mixture and fold in the whites of eggs beaten until stiff and dry. Pour into a buttered baking dish and bake twenty minutes in a slow oven. Serve at once, piping hot. Mrs. John Adams Mayer. CHEESE RICE—1 cup rice, 1 cup cheese, grated, 2 eggs, salt, 1 tablesp. of butter, pinch of mustard, green pepper or pimento, chopped. Milk enough to make a thin consistency—about 2 cups. Boil rice, drain and rinse with cold water. Add cheese, butter, and stir until melted. Add other ingredi ents and let it all bubble up together. Bake in shallow pan until set—about 45 minutes in moderate oven. This is a very elastic recipe. A little more or less of the various ingredients doesn’t make any difference. Mrs. Victor Amann. SCALLOPED CHEESE—Take four slices of bread, remove the crust, and butter each side and put in a buttered baking dish in layers. Then chop one-quarter pound of cheese and sprinkle over it some salt. Mix four well- beaten eggs with three cups of milk and pour over the bread and cheese. Bake in a hot oven as you would pudding. Mrs. C. Louis Edwards. CHEESE DISH—Excellent for Sunday night suppers—Cut 3 or 4 pieces of white bread, remove crust, then butter well on both sides and line bottom and sides of a baking dish. Cut Vs lb. of American cheese into small dice and place on bread in middle of baking dish. When ready to place in oven pour over cheese a sauce made of 4 beaten eggs, 2 cups rich milk, with a 42 'FOR HOME AND VILLAGE IMPROVEMENT

little cream added, salt, Vz a teasp. of paprika, 1 teasp. of mild mustard; a dash of red pepper. Stir altogether well and pour over cheese. A little Wor cestershire sauce may be added if desired. Bake in oven for about twenty- five to thirty minutes. Mrs. Frederick Hollister. CORN "OYSTERS"—Mix 1% cups freshly-cut corn, 2 beaten eggs, a few grains pepper, Vz teasp. salt, % teasp. soda, 14 cup milk and enough fine dry bread-crumbs to make a dough that can be dropped from tip of spoon onto hot griddle. Cook until brown, turn and brown on other side. Serve immediately. Mrs. John H. Dayton. CORN CUPS—Beat 2 eggs until light, add 1 cup milk, 1 pint drained can ned or fresh corn, a few grains pepper, a little paprika and Vz teasp. salt. Turn into buttered custard cups, filling them not more than % full, and place in a pan of hot water. Add 1 tablesp. grated cheese to each cup. Bake in a moderate oven, or at about 350 degrees until firm. Mrs. John H. Dayton. ECONOMY LUNCHEON CORN—Cook 1 cup broken macaroni in boiling salted water until tender. Drain and rinse. Turn into greased baking dish. Beat 1 egg, add 1 cup corn, 1 cup milk, 1 tablesp. butter, % teasp. salt and a few grains pepper, and pour over the macaroni. Set in a pan of hot water and bake in a moderate oven, or at about 350 degrees, until delicately firm in center. Mrs. John H. Dayton. SCALLOPED CORN—Melt 4 tablesp. butter, add Vz teasp. paprika and % teasp. salt. Add 4 tablesp. fiour and blend well. Add Wz cups milk and stir constantly until creamy and smooth. Add 1 tablesp. sugar, 1 pint freshly- grated corn and bring to the boiling point. Turn into a greased baking dish. Sprinkle with 1 cup fine bread-crumbs mixed with 1 tablesp. butter. Bake in a moderate oven or at about 350 degrees, 15 or 20 minutes. Mrs. Sarah Dayton. CANNED CORN CHOWDER—Cook 1 sliced mild onion in 1 tablesp. butter over hot water for about 20 minutes. Add 1 pint sliced or diced potatoes and 1 cup boiling water. Cook over fire until potatoes are tender. Add Vz can corn, 1 pint rich milk, Vz teasp. salt, a few grains pepper and 1 tablesp. but ter and bring to boiling point. Serve immediately. Mrs. John H. Dayton. ESCALLOPED CORN (luncheon dish)—2 cans corn (1 Maine style, 1 vacuum packed), 2 tablesp. chopped green pepper, (more if desired); Vz cup rolled cracker crumbs, 3 eggs, beaten separately, 2 cups milkj Vz teasp. salt. Mix in order given, folding in beaten egg whites last. Put in greased baking dish and bake 1 hour at 350 degrees. Mrs. E. E. Eells. SCALLOPED CORN AND TOMATOES—2 cups canned whole kernel corn, 2 cups canned tomatoes, Wz cups bread crumbs, 1 teasp. salt, % teasp. pep per, 1 teasp. minced onion, Vz cup buttered bread crumbs, 14 cup grated cheese. Mix the corn and tomatoes with the W2. cups bread crumbs and seasonings. Pour into greased baking dish. Sprinkle over with buttered crumbs which have been mixed with grated cheese. Bake in hot oven 400 degrees for 20 minutes or until crumbs are brown. Miss Grace H. Miller. BAKED BEAN CASSEROLE—6 tablesp. minced green peppers, 2 cups sliced peeled onions, 4 tablesp. butter, 21/2 cups baked beans, 3 peeled and sliced tomatoes, % teasp. salt, 2 tablesp. brown sugar. Saute peppers and onions in butter until tender. Arrange with beans and tomatoes in alternate layers in greased casserole. Sprinkle each layer with salt and a little of the brown sugar. Bake in moderate oven 400 degrees about 45 minutes. Miss Betty Lynch. 43 TOR HOME AND VILLAGE IMPROVEMENT'

BAKED BEAN LOAF—SERVES 12—2 tablesp. finely chopped green pep pers, 2 tablesp. finely chopped onions, 4 tablesp. fat, 4 cups mashed beans, 2 eggs slightly beaten, 2 cups bread crumbs, 1 cup tomatoes, salt and pep per, paprika. Cook onions and peppers in fat in a frying pan, add other in gredients in order given, bake in greased baking dish for about 30 minutes in a moderate oven. Serve with a tomato sauce. Miss Margaret F. Shanahan. ASPARAGUS LOAF (Repealed by request)—1V2 cups asparagus, 1 cup milk, 4 eggs, 2 tablesp. fiour, 2 tablesp. butter, 1 teasp. salt, teasp. pepper. Butter a mold and line with cooked asparagus tips—drained. Cook to gether flour, butter, salt, and pepper gradually, adding milk; cook five min utes; remove from fire. Add 1 cup asparagus and add eggs well beaten. Pour into mold, set mold in pan of hot water, and bake thirty minutes. Turn loaf out on dish and pour over it white sauce. Mrs. Josiah Dayton. ASPARAGUS LOAF—4 eggs, 14 cup chopped, cooked chicken or sweet breads, 1 cup thick white sauce, asparagus tips. Add eggs and chicken to white sauce. Turn into a greased baking dish that has been lined with as paragus tips. Set in pan of hot water and bake in slow oven 300 for 30 to 40 minutes. Serve with thick sauce. Mrs. Richard Steele. CABBAGE TOMATO CASSEROLE—1 small onion, chopped, 3 tablesp. butter, 1 tablesp. flour, 114 cups condensed tomato soup, 14 cup water, salt and pepper, 3 cups cooked cabbage, 1 cup grated cheese, 1 cup soft bread crumbs, 2 tablesp. chopped green pepper. Cook onion in 2 tablesp. but ter 5 minutes; add flour and stir until blended; then add tomato soup mixed with water and cook slowly 5 minutes longer. Season to taste. Arrange al ternate layers of cooked cabbage and the tomato sauce in a greased baking dish. Sprinkle each layer of cabbage with cheese, soft bread crumbs and green pepper. On top put some bread crumbs and dot with butter. Bake in hot oven until thoroughly heated and slightly browned. Serves 6. Miss Ruth G. Stratton. LOUISE'S RICE CASSEROLE—1 package of boiled rice, 1 tablesp. (large) butter, 2 good-sized onions cut fine, a little thyme, sage, and good pinch of mace, 2 cans Campbell’s chicken soup, 1 tablespoon olive oil, salt and pep per to taste, cheese. Simmer onions in butter until done but not brown. Add to boiled rice which has been seasoned with salt, pepper, thyme, sage and mace. Add 1 tablesp. of olive oil and two tablesp. of cheese cut in small pieces. Add plenty of cheese on top. Bake in oven at 450 degrees about one- half hour. Mrs. Kenneth E. Davis.

RICE, TOMATO AND CHEESE CASSEROLE—2 cups boiled rice, ¥4 lb. grated American cheese, 1 can Campbell’s tomato soup, bay leaf, green pepper in small pieces, onion, chopped, salt, pepper. Boil bay leaf with rice and remove. Mix all ingredients and turn into greased casserole. Bake in a moderate oven 350 degrees 20 to 30 minutes. Mrs. Marcia S. Crowne. VEGETABLE PIE—1 cup raw carrots diced, 1 cup raw potatoes diced, 1 small onion chopped, 14 green pepper chopped (cook in about three cups of water until tender saving juice to add with the juice from the following.) 14 can of peas, 14 can of string beans, 1 No. 2 can of tomatoes. Combine all vegetables, those cooked and canned. Make a sauce of all juices (about one quart) with the following: 2 tablesp. flour, 14 cup of bacon fat. Add salt and pepper to taste. Mix all together. Place in baking dish and cover with biscuit dough or a rich pie crust. Bake about twenty minutes in 400 degree oven, or until biscuit or pie crust is done. Mrs. Floyd S. Field. 44 'FOR HOME AND VILLAGE IMPROVEMENT"

SPINACH RING-FILLED WITH MUSHROOM SAUCE—1 can spinach, 1 teasp. grated onion, 1 cup fine bread crumbs, 1 tablesp. butter, 2 eggs, % teasp. Spanish paprika, one-sixth teasp. black pepper, 1 teasp. salt, 1 cup cream sauce. Chop spinach fine; add grated onion, which has been browned in butter, season with salt, black pepper, paprika, and add the well beaten egg yolks—mix the spinach with the cream sauce, fold in well beaten egg whites. Put in buttered ring. Place in pan of hot water and bake in a mod erate oven 350 degrees for twenty minutes. Loosen, turn out on a hot plat ter. Decorate with strips of pimento, slices of lemon or hard cooked eggs. Fill the center with the following sauce: 1 cup cream sauce, 1 cup mush rooms. Mrs. Cora S. Miller. STUFFED BAKED TOMATOES—Select good sized solid tomatoes. Cut off top, scoop out center (use later). Try out shced bacon, crumb; when golden brown, add dry cubes of bread, brown; celery cut into small cubes, juice of onion to flavor. Mix the tomato scooped out with this mixture, salt and pep per. Into each tomato opening drop % teasp. sugar, let stand, then add mix ture weU pressed into opening, covering each opening with a slice of ba con and chopped parsley. Place in baking dish, bake in slow oven. Mrs. Roger Lewis. TEXAS BEAN PIE—Soak Vz pound of dry kidney beans overnight. Saute 1 pound of lean beef cut in % inch dice in a little fat, add beans, 1 onion, a clove of garlic, 1 teasp. of salt, 1 tablesp. each of chili powder and Wor cestershire sauce, and water enough to cover. Simmer until the meat and beans are tender, add a large can of tomatoes. Vs cup of yellow corn meal and cook until thick. Add one can of sliced ripe olives, pour into a baking dish, and cover with 1 cup of grated American cheese. Brown in oven until the cheese melts. Mrs. David Edwards. GLAZED APPLES—6 red apples, 2 cups hot water, 1% cups sugar. Core apples without peeling. Place fiat, on bottom tightly covered large kettle. Dissolve sugar in water and pour over apples. Boil hard with cover on tight. Watch carefully and when apples can be pierced with fork remove them from syrup, being careful not to break skin. Boil down syrup until thick, about five minutes, and pour over apples. Good with roast pork. Mrs. Daniel Tucker. APPLE AND SWEET POTATO SURPRISE—Place a layer of sliced boiled or baked sweet potatoes in a baking dish, cover with thinly sliced raw or parboiled apples. Sprinkle with sugar and dot with butter. Bake in a moder ate oven. Serve hot as a vegetable or with cream and sugar as a dessert. Mrs. Louisa E. Hasselberger. APPLE CRISP—Peel and slice four large apples and place in buttered tin, or pyrex dish. Sprinkle over with a little sugar and 1 teasp. cinnamon. Mix % cup butter, Vz cup brown sugar, and 1 cup flour; rub smooth and sprinkle this over top of apples. Bake in slow oven 300 to 325 degrees for one hour. Serves 6 to 8. Mrs. E. T. Dayton. SAMP—Early Long Island dish; originated by the Indians, and used by our forefathers on Sundays when it was not considered proper to cook. 1 quart samp (or big hominy), 1 cup white beans, 2 pounds salt pork, mixed fat and lean (sometimes a pig’s foot, or a piece of corned beef, was used). Put samp and beans to soak overnight; simmer all day, until beans go to pieces and thicken the porridge. Serve very hot, with a pitcher of cold milk. Mrs. Arnold Rattray. 45 FOR HOME AND VILLAGE IMPROVEMENT

POTATO GLACE—Boil 4 or 5 good-sized potatoes and let them get cold. Grate into a large bowl, add 2 eggs, pepper and salt and enough flour to make a stiff dough. Take two slices of stale bread, dice and brown in but ter in a frying pan. Now take dough, enough for a dumpling, put three or four pieces of bread in the center and roll into a ball a little larger than an egg. Have a pot of boiling wa^e.. ready and drop the dumplings in and boil for about 20 minutes. To be eaten with sour meat or pot roast. They may also be eaten with a nice cream sauce: 1 cup thin sweet cream, 1 tablesp. butter. Let this come to a boil, thicken slightly, add pepper, salt and pour over the dumplings. Add a little chopped parsley. Mrs. Louisa E. Hasselberger.

DEVIL'S FLOAT—Boil 1 cup sugar and 2 cups water for 10 minutes—keep at boiling point; % cup light brown sugar, 2 tablesp. butter, 3 tablesp. co coa, 1 cup flour, % cup whole milk, 2 teasp. baking powder, 1 teasp. vaniUa, V2 cup nut meats—broken in small pieces. Cream, butter and sugar well to gether. Mix dry ingredients and add alternately with milk. Add flavoring and nut meats. Drop from spoon into boiling syrup, then pour all into a greased baking dish and bake at 350 degrees for 30 minutes. Serve either hot or cold and top with whipped cream. Mrs. Anna Bailey. CHOCOLATE PUDDING WITHOUT EGGS (Repealed by request)—! pint milk, 2 tablesp. cornstarch, 2 tablesp. cocoa, 1 cup sugar, 1 teasp. vanilla. Put milk in double boiler. Blend cocoa, cornstarch and sugar with a little cold milk. Add to hot milk in double boiler. Cook until thick. Takes quite a few minutes. Remove from fire and add vanilla. Serves four. Mrs. N. H. Dayton. FRENCH CHOCOLATE PUDDING—6 eggs, 2 envelopes Knox’s gelatin, 1 quart milk, 1 cup sugar, 1 cup cold water, 3 tablesp. cocoa. Mix these three with beaten whites; 1 tablesp. vanilla. Scald milk and gelatin. Add beaten yolks. Beat whites, and add sugar, cocoa and water. Then add to milk and scald all together, stirring slowly. Add vanilla. Turn into molds and let stand overnight. Mrs. James H. Mulford. CREME MARQUISE—Melt 5 tablets of sweet chocolate in 5 tablesp. water. Let cook well together, then set aside to cool. Cream 1 heaping tablesp. but ter. Add, little by little, 2 teasp. powdered sugar, one after the other and 5 egg yolks. Mix well together. Beat the egg whites stiff and mix well with first mixture. Butter a mold and pour in the cream and put in ice box until cold. Better to leave cream in ice box 24 hours before serving. Miss Rosanne Roudefaush. CHOCOLATE SOUFFLE WITH MINTED CREAM—3 squares unsweetened chocolate, 1 tablesp. gelatin, 114 cups cold water, 1 cup sugar, 3 eggs (small), 14 pint whipping cream, 1 teasp. vanilla. Boil sugar and 14 cup water until it threads. Soften gelatin in 14 cup cold water, then dissolve it over hot water. Melt chocolate in 14 cup water. Beat egg whites, and separately, the yolks. Pour the syrup slowly upon the beaten egg whites, add the chocolate, gelatin, egg yolks, and after it begins to get firm, the whipped cream and vanilla. Chill and serve with minted cream. Serves 8 to 10 persons.

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FOR HOME AND VILLAGE IMPROVEMENT ing 6 tablesp. of powdered sugar into stiffly beaten egg whites until mix ture stands in peaks. Brown meringue in a moderate oven 250 degrees for 15 minutes. Yield 6 to 8 portions. Mrs. Andrew A. Carson. FRUIT CHARLOTTE—1 tablesp. gelatin, 1 cup milk, 1 cup sugar, 1 pint cream, whipped (use Vz of this for decoration), 1 cup candied cherries, 1 cup candied pineapple, Vz cup pecans, % cup blanched almonds, 1 cup crushed macaroons, 1 teasp. vanilla, 4 egg whites. Melt gelatin in 2 tablesp. cold water. Mix in % cup scalded milk, then stir in % cup scalded milk. Add 1 cup sugar. Beat with egg beater until cool. Whip % pint cream stiff; whip egg whites stiff, then fold egg whites into the cream. Gradually stir gelatin and milk into the cream and egg whites. Add chopped nuts, cherries, pineapple, macaroons and vanilla. Pour into mold and let stand 24 hours in ice box. Turn out of mold and decorate with whipped cream and cherries. Miss Irene Gay. EAST HAMPTON APPLE SNOW—Grate two apples, sweeten with a little sugar, and beat them hard, then add the whites of two eggs beaten stiff. Flavor with vanilla. The more it is beaten the lighter it will be. SAUCE— Use the yokes of two eggs; after beating add cornstarch to thicken, flavor with vanilla and sweeten to taste. Do not add vanilla until it is removed from the stove. Mrs. John Mahoney. PRUNE PUDDING—Vz lb. prunes, 2 cups cold water, 1 cup sugar 1 tablesp. lemon juice, little cinnamon, 1% cups boiling water, % cup cornstarch, rind of half lemon, chopped nuts, if desired. Wash prunes and soak 1 hour in the cold water. Boil in water in which they have been soaked. Remove stones and add sugar, cinnamon, cornstarch and boiling water. Simmer 15 min utes. Add lemon juice, rind and nuts. Mold and chill. Serve with whipped cream. Serves 8. Mrs. Victor Amann. GRAPE JUICE TAPIOCA—1 cup grape juice, 2% cups water, 14 teasp. salt, % cup sugar, % cup quick-cooking tapioca, 14 teasp. ground clove, juice of 1 lemon. Bring the grape juice, water, salt and sugar to boiling point, then stir in the tapioca and clove. Cook gently until the tapioca is clear (for about twenty-five minutes), stirring occasionally; then add the lemon juice. Chill and serve with plain or whipped cream, or diluted marsh mallow creme. Mrs. C. Louis Edwards. GRAHAM MARSHMALLOW CUSTARD—114 cups milk, scalded, 3 gra ham crackers, crurhbled, 2 beaten eggs, 2 tablesp. sugar, dash of salt, 14 teasp. vanilla extract, 8 quartered marshmallows. Pour milk over cracker crumbs. Stir in eggs, sugar, salt, and vanilla. Fold in marshmallows. Pour into 1 large or 4 to 6 small, greased baking dishes. Place in pan of hot water and bake in moderate oven 350 degrees 30 minutes or until Arm. Serve chilled. Serves 4 to 6. Mrs. James M. Strong. ORANGE BASKETS—Cut as many oranges as will be required, leaving half the peel whole for the basket and a strip a half inch wide for the handle. Remove the pulp and juice, and use the juice in making orange jelly. Place the baskets in a pan of broken ice to keep upright. Fill with orange jelly. JELLY—% box gelatin, % cup cold water, 1 cup boiling wa ter, juice 1 lemon, 1 cup sugar, 1 pint orange juice. When ready to serve put a spoonful of whipped cream over the jelly in each basket. Serve in a bed of orange or laurel leaves. Mrs. John Mahoney. LEMON CREAM (Dessert)—3 tablesp. cornstarch, 1 cup sugar, 2% cups 48 FOR HOME AND VILLAGE IMPROVEMENT"

boiling water, 2 eggs (separated, yolks and whites) Vz teasp. salt, juice and rind ot IVz lemons. Mix cornstarch with Vz cup sugar. Add boiling water gradually and cook 15 minutes. Add egg yolks beaten with rest of sugar, salt and lemon juice. Cook 5 minutes longer. Pour over beaten egg whites. Chill before serving. Mrs. E. E. Eells. DATE TORTE PUDDING—14 cup flour, Vz teasp. baking powder, Va teasp. salt, % cup sugar, 2 eggs, well beaten, % teasp. vanilla, IV2 cups chopped dates, IVz cups broken walnut meats. Mix and sift flour, baking powder and salt. Beat sugar into eggs; add vanilla and stir in date and nut mixture; then add flour mixture. Turn into greased shallow glass baking pan; bake in slow oven 325 degrees for 50 to 60 minutes, or until mixture springs back when pressed with finger. Serve cold in same dish, topped with whipped cream; or serve in squares on individual plates and top with cream. Miss Ruth G. Stratton. CHEESE TORTE—For the crust; 1 pkg. Zwieback ground, Vz cup granu lated sugar, pinch cinnamon, about 14 lb. butter. Mix this all together thoroughly and line a spring form with it. Leave some of the crumbs aside for the top. TORTE—2 lbs. fresh cottage cheese. Place in sieve to remove aU liquid. Must be dry; 4 eggs beaten with 1 cup powdered sugar thorough ly, whip 1 pint sweet cream, juice and rind of 1 small lemon, li cup cake flour sifted well. Mix all together lightly. Bake Wz hours in slow oven, turn off heat and let cool in oven. Sprinkle top with remaining crumbs and finely 'chopped pistachio nuts. Mrs. Roger Lewis. MOCK MAPLE SPANISH CREAM—Wz cups milk, 214 teasp. gelatin, 14 cup light brown sugar, 2 eggs, Vz teasp. salt, 1 teasp. vanilla. Scald milk and gelatin, add sugar and egg yolks and cook two minutes. Remove from fire, add salt, vanilla, and stiffly beaten egg whites. Chill before serving. Mrs. Robert A. Weed. FIG PUDDING—1 cup sugar, Vz cup butter, 4 egg yolks, 18 figs cut up fine, grated rind of 1 orange, pulp of 2 oranges, Vz teasp. salt, 2 cups bread crumbs, 2 teasp. baking powder, 4 egg whites beaten stiff. Cream sugar and butter. Add egg yolks, figs and orange rind and pulp. Mix the baking powder with the bread crumbs and add to first mixture. Fold in egg whites last. Bake in buttered baking dish about 30 minutes in moderate oven 350 degrees. Mrs. James H. Mulford. PINEAPPLE DELIGHT—1 can crushed pineapple, 1 pkg. cherry Jello, Vz cup sugar, juice of 1 lemon, 1 jar Maraschino cherries (next to smallest jar), 1 pint heavy cream. Heat pineapple to boiling point, dissolve Jello in pine apple. Add the lemon juice and sugar, then add cherries, cut in small pieces, when it begins to set. Cool, when quite stiff whip one pint heavy cream and stir into the mixture. Chill and serve. Mrs. Norman Cleaves. VANITY PUDDING—1 quart milk, 3 tablesp. cornstarch, whites of 2 eggs, little salt. Put milk in double boiler, add cornstarch and salt and cook until thick enough to mold (about as you would have your chocolate pudding). Remove from stove and add the beaten whites and beat altogether. Pour in molds—chill and serve with the following sauce: Whip Vz pint of cream, add yolks of 2 eggs, Vz cup of sugar and a little nutmeg. Mrs. I. Y. Halsey. CALLA LILY DESSERT—3 eggs, 1 cup sugar, 5 tablesp. water, 1 cup flour, 1 teasp. baking powder, Vz teasp. salt, 1 teasp. flavoring, confectioners’ su gar, 1 cup whipping cream, 6 long yellow candies. Beat eggs very light, add sugar, beating all the while with a rotary egg beater. Add water and beat again. Sift flour, baking powder, and salt together and add to the egg mix- 49 'TOR HOME AND VILLAGE IMPROVEMENT'

ture. Add flavoring, and spread in a thin layer not more than 14 inch thick on a greased baking pan lined with paper. Bake. When baked turn upside down on cloth sprinkled with confectioners’ sugar; remove paper quickly and cut edges off cake so it will not split when rolled. Cut cake into oblong pieces about 4x5 inches and roll each into cornucopia to represent calla lily. Fasten with toothpick to hold lily in shape until cool. When cool remove pick and All center of hly with slightly sweetened whipped cream. Place a long yellow candy or piece of yellow gum drop in center of cream to repre sent stamen of lily. Time: Bake 12 minutes. Temp. 375 degrees. Size of pan, 1 18x12 inch pan or 2 9x12 inch pans. Makes six calla lilies. Miss Mary A. Lynch. BREAD PUDDING—This recipe for bread pudding was contained in a let ter written by Mrs. J. L. Gardiner of Gardiner’s Island, December 11, 1852, to her granddaughter. Miss Sarah G. Thompson. “You inquire about the bread crumb pudding. I have no particular rule about it. Make your cus tard—4 eggs to a quart of milk. Make it sweet. A coffee cup heaping full of bread crumbs not too fine. Two-thirds of a cup of seeded raisins, half a tea cup of melted butter. Spice to your taste. Put in the crumbs just as it is going in oven. If they stand any time in the custard they will sink to the bottom of dish. Bake about as long as custard or until it rises in the dish. When done cover it thick with powdered sugar. If you find that it is not quite right you can improve it next time. Have your dish large enough so as not to have the butter run over. That enriches the bread crumbs.” Miss Sarah D. Gardiner. COFFEE MARSHMALLOW—V2 cup hot coffee, 16 marshmallows, 1 cup cream. Dissolve marshmallow in strong hot coffee, beating all the while. When smooth and cold, add cream which has been whipped stiff, and mix well. Place in sherbet glasses in the refrigerator all day before serving. Mrs. Louise Vanderbilt. DATE AND NUT PUDDING—2 eggs beaten stiff, add 2 tablesp. flour, 1 teasp. baking powder, % cup sugar, and 1 cup nut meats, 1 cup dates, chop ped. Bake in ungreased square tin (8 inch) for 30 to 40 minutes, about 350 degrees. Serve with whipped cream. Mrs. Theodore S. Rowland. SUNBEAM DATE DESSERT—% cup sugar, 2 eggs, separated, 14 lb. dates, % lb. walnuts, 14 cup flour, 14 teasp. baking powder. Pit dates and cut in length-wise slices, break nuts into small pieces. Beat egg whites until light, add yolks, and continue to beat. Add sugar, then flour sifted with b. p. and add nuts and dates. Mix just long enough so all ingredients are mixed. Spread in greased pan and bake at 350 degree oven for 25 minutes. Cut in squares and serve with a topping of whipped cream with a cherry on top. Miss Betty Lynch. ECONOMY WHIPPED CREAM—1 cup evaporated milk, 14 teasp. plain unflavored gelatin, 2 tablesp. hot water, sugar and flavoring to taste. Put milk in top of double boiler and heat. Dissolve gelatin in hot water and add to milk. Stir thoroughly. Chill the mixture in refrigerator until ice cold. Can now be whipped like heavy cream. Add sugar and desired flavoring. Use as a topping for chocolate or butterscotch or as a garnish for other des serts. If whipped milk is to be used in salad dressing omit the sugar and add few grains of salt. The evaporated milk has more actual nutritive value than the cream. Miss Betty Lynch. COFFEE PUDDING—114 cups coffee, 1 tablesp. gelatin, 14 cup milk, % cup sugar, 3 egg yolks, 3 egg whites, 1 teasp. vanilla, salt. Mix coffee and 50

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BLACKBERRY PUDDING—^Place 1% pints berries or cherries and 1 cup sugar in heavy sauce pan. Let come to the boiling point and add the dump lings. Sift 1 cup floiur, 1 teasp. baking powder, 2 tablesp. sugar Vs teasp. salt. Blend in 1 level tablesp. shortening; add Vs cup milk or just enough to make a soft dough. Drop by small spoonfuls and cook about 15 minutes without lifting. Cover. Serve with cream or any good sauce. Jean Filer. PINEAPPLE BAVARIAN CREAM—1 level tablesp. gelatin, 3 egg yolks, 1 lemon rind, grated, 2 tablesp. lemon juice, 3 egg whites, % cup crushed pineapple, % cup cold water. Vs cup cream, pinch salt. Vs cup sugar. Beat yolks a little, add lemon rind and juice, sugar and salt. Cook in double boiler, stirring until thick. Remove from fire, add gelatin, soaked in cold water, add pineapple. Let cool. When beginning to jell add cream beaten stiff. Add whites of eggs beaten stiff. Turn into mold or individual servings. Serves 6 to 8. Anonymous. PINEAPPLE GELATIN—2 tablespoons gelatin, % cup cold water, 3 cups unsweetened pineapple juice, % cup sugar, 1 tablesp. lemon juice, small can crushed pineapple. Heat pineapple juice with sugar to boiling point. Add gelatin which has been softened in the cold water and stir until dis solved. Cool, add lemon juice and pour into eight sherbet glasses. Chill and serve topped with crushed pineapple. Miss Mary E. Eldredge. STRAWBERRY JELLY—1 scant cup boiling water, 1 pkg. strawberry Jello, Vs cup sugar. Vs teasp. salt, 2 pkgs. Birdseye strawberries, % cup whipping cream. Dissolve the strawberry Jello in the boiling water; add sugar, salt and when this is thoroughly dissolved and cooled a little, crush some of the strawberries and add 1 cup of strawberry juice. Allow it to set, but not too stiff. Then whip the cream and add to the Jello mixture, whipping it all together. Chill and serve with crushed strawberries poured over the top. If a more spongy mixture is desired, 2 egg whites may be beaten and added to the Jello mixture before the cream is whipped into it. Mrs. John W. Griggs. PEACH PUDDING—1 quart canned peaches, or dried, let come to a boil, have batter made and drop by spoonfuls on the boiling peaches. BATTER— 1 tablesp. butter, % cup sugar, 1 egg. Vs cup milk, 1 teasp. vanilla, \Vs cup flour, Ws teasp. baking powder. Beat this until smooth, put in hot oven, bake until rich brown. Serve with cream and sugar. Mrs. Evie Osborne. SNOW PUDDING—1 tablesp. granulated gelatin, 14 cupful cold water, 1 cupful sugar, salt, 1 cupful boiling water, 1/4 cupful lemon juice, 2 or 3 egg whites. Mix the gelatin and cold water. Let stand until water is absorbed. Add boiling water, sugar and salt. Stir until gelatin is completely dissolved. When gelatin mixture begins to thicken beat it until it becomes frothy, then add the beaten egg whites and continue beating until mixture begins to thicken. Turn in mold. Serve with chilled custard sauce. 1 pint milk, 2 egg yolks from pudding, % cupful sugar. Vs teasp. salt. Vs teasp. vanilla, 1 teasp. cornstarch. Mrs. Eugene Lester. LEMON PUDDING—1 cup sugar. Vs cup flour. Vs teasp. salt, 3 egg yolks, Vs cup lemon juice, 1 tablesp. grated lemon rind, IVs cups water, 3 egg whites, 3 tablesp. confectioners’ sugar. Blend cup of sugar with flour and salt. Add yolks, juice, rind and water. Cook until creamy in double boiler. Stir frequently. It will require about 15 minutes to thicken and become creamy. Beat whites, fold in confectioners’ sugar and fold into creamy mixture. Chill. Mrs. Eugene Lester. 52 "FOR HOME AND VILLAGE IMPROVEMENT'

ENGLISH PLUM PUDDING—1 cup molasses; Vz cup butter; 1% cups milk, ZVz cups flour, 1 teasp. soda, 1 pound chopped raisins, 1 teasp. cinnamon, 1 teasp. auspice, Vz teasp. cloves, wine sauce. (Reprinted by request). ^ Mrs. Henry D. Hedges. Pie4^

ZWIEBACK PIE CRUST (excellent)—12 zwieback, V4 cup butter, 2 tablesp. sugar Roll zwieback fine and mix with softened butter and sugar. Line buttered pie plate with this mixture. Bake in a moderate oven 375 degrees for 15 minutes. Any chiffon or cream filling may be used. Mrs. Frederick Yardley. PIE PASTE_2 cups flour, 6 ounces shortening, 14 teasp. baking soda, pinch salt, V4 cup water. Mrs. Davi^ Dakers. SOUTHERN PECAN PIE—14 cup butter 114 cup brown sugar, dash salt, % cup dark corn syrup, 3 eggs well beaten, 1 cup pecan halves, 1 teasp. vanilla, unbaked pie shell. Cream butter, brown sugar, and salt together until creamy. Add corn syrup, beaten eggs, pecans and vanilla. Mix well. Turn into unbaked pie shell and bake in moderately hot oven 350 degrees 45 to 50 minutes or until knife inserted comes out clean. This recipe yields 1 8-inch pie. Whipped cream may be served with pie, if desired. Mrs. Cora S. Miller. STRAWBERRY MERINGUE PIE—1 pint fresh sweetened strawberries, whites of 3 eggs, 14 teasp. salt, 1 cup powdered sugar, baked pie crust, vanilla. Beat whites of eggs with the salt until stiff. Beat in the sugar and flour with a few drops of vanilla. Drain berries carefuUy and fold into the meringue. Turn into the baked pie crust and brown in moderate oven (about 30 minutes). Serve as soon as cool. Mrs. Edward M. Baker. STRAWBERRY CORNFLAKE PIE—Crust; 1 cup crushed cornflakes, 14 cup melted butter. Mix together and line pie plate. Chill. FILLING—1 quart crushed strawberries (or any berries may be used). Mix 2 tablesp. com- starch with sugar to sweeten berries. Cook slowly 20 minutes. Cool and nil pie plate. Serve with whipped cream. Mrs. Robert W. Lynch. STRAWBERRY CREAM CHEESE PIE—1 baked pie shell (cooled) 1 pkg. cream cheese, 3 tablesp. cream. (Blend these two and spread in pie shell and chill in refrigerator), 1 quart strawberries, % cup sugar, 2 tablesp. cornstarch. Mash and rub through sieve half the berries. Slice and sprinkle with 14 cup sugar, the remaining half. Mix pureed strawberry juice and re maining Vz cup sugar with cornstarch and enough pineapple juice to make 114 cups of liquid. Cook until thick and transparent, stirring constantly. Cool. Spread half this sauce over cream cheese. Arrange sliced berries in sauce. Spread remaining sauce over these. If desired garnish with whippy cream or cream cheese forced through pastry tube. Miss Betty Lynch. BUTTERSCOTCH PIE—6 tablesp. butter, IVz cupfuls scalded milk, 3 tablesp. cornstarch, Wz cupfuls brown sugar, 2 eggs, separated, 14 teasp. vanilla, pastry shell, baked. Melt butter and brown sugar together, and cook until a rich brown, add scalded milk and let heat until the sugar is dissolved. Beat the egg yolks slightly, add cornstarch and pour fee milk mixture over it gradually, stirring constantly. Return to double boiler, and 53 "FOR HOME AND VILLAGE IMPROVEMENT"

cook until smooth and thickened. Cool before putting into pastry shell. Cover with a meringue, using the egg whites. Makes one 9-inch pie. Mrs. Andrew A. Carson. LEMON CHIFFON PIE—Crust: Mix 14 cup of creamed butter with a gen erous cupful of graham cracker crumbs and put in pie plate. Bake in slow oven. FILLING—3 tablesp. lemon juice, 14 tablesp. lemon rind, 6 egg yolks, 1 cup sugar, 14 tablesp. of gelatin dissolved in 14 cup of cold water. Cook lemon juice, rind and egg yolks slowly over hot water, stirring constantly. Melt gelatin in water. Beat egg whites, add sugar, mix cooled gelatin with cooled custard and add to egg whites, mixing well. Fill in pie shell and keep in refrigerator until needed. Garnish with whipped cream. Maude B. Cook. LEMON PIE (My grandmother Betts)—1 cup sugar, 3 tablesp. cornstarch (rounding), 114 cups boiling water. Cook these 3 ingredients until clear. Remove frorp stove. Add 1 teasp. butter, grated rind 1 lemon, juice 2 lemons, yolk 2 eg^yfbeat very slightly). Pour into baked crust and cover with mer ingue made from the 2 egg whites and 14 cup sugar; dash salt. Bake about 15 minutes in slow oven about 320 degrees. Mrs. Mary June Foster. LEMON PIE—To 6 egg yolks add 114 cup of sugar, mix well. Add to this 1 tablesp. of flour mixed with 2 tablesp. of cornstarch, then the grated rind of 1 lemon, the juice of 3 lemons and 1 tablesp. of butter. Allow this mixture to thicken in a double boiler. While hot add the stiffly beaten whites of 4 eggs to which 2 tablespoons of sugar have been added. Bake crust and fill with lemon mixture. Fold into the 2 remaining egg whites which have been stiffly beaten, 3 tablesp. powdered sugar. Cover pie, place under flame to brown. Mrs. Roger Lewis. LEMON SPONGE PIE—1 cup sugar, 2 tablesp. flour, 3 egg yolfca, 14 cup lemon juice, 1 cup milk, 1 tablesp. melted butter, 3 egg whites beaten stiff. Mix sugar and flour, add slightly beaten egg yolks and lemon juice, milk and rnelted butter, fold in whites. Bake in one crust, 350 oven. Medium size pie dish. Mrs. Leon Q. Brooks. LEMON PIE—Make and bake a rich crust and set aside to cool. Then- put in a granite ware saucepan: 1 cup sugar, grated rind and juice of 1 lemon. Mix 1 heaping tablesp. cornstarch with a little water, and add 1 whole egg and the yolks of 2 eggs. Stir all together and pour over same 1 cup of boiling water. Cook until it thickens, then turn into crust. Beat the whites with a tablespoon of sugar, spread on top and brown in oven. This makes one pie. Mrs. Jeremiah Mulford. SOUR CREAM PIE—1% pints sour cream, 1 cup sugar, 114 cups seeded raisins, chopped, 2 eggs beaten, 1 teasp. vanilla, 14 teasp. salt. Mix and pour into uncooked crust—adjust upper crust. Bake 15 minutes at 400 degrees. Reduce to 325 degrees and bake for 45 minutes. Cool before serving. Mrs. Paul F. Nugent. GRAPEFRUIT PIE—2 cups grapefruit juice (fresh or unsweetened canned), 2 egg yolks, beaten well with 1 tablesp. water, % to 1 cup sugar (according to taste), 2% tablesp. cornstarch, thinned in 2 tablesp. cold water. Cook grapefruit juice, sugar and egg yolks until near the boiling point, add cornstarch, cook until thick. Pour into 9 inch baked pie crust; cover with meringue made with the two egg whites and sugar. Put in 375 degree oven to brown—about 12 minutes. Same may be done with orange or lemon. A bit of grated rind of the fruit used adds much to the flavor—about 2 tablesps. Mrs. Frank H. Tillinghast Jr. 54 "FOR HOME AND VILLAGE IMPROVEMENT"

CHOCOLATE PIE—4 tablesp. grated chocolate, 1 pint boiling water, 2 tablesp. cornstarch, 2 egg yolks, 1 cup sugar. Cook until it thickens, add pinch salt and vanilla for flavoring. Pour in baked crust. Use whites for meringue and brown in oven. Mrs. Louis T. Edwards. APRICOT PIE—1 cup strained apricots, 1 cup condensed milk, Vi cup lemon juice. Mix lemon juice and apricot, add milk. Put into pie crust already baked. Serve with whipped cream spread over top. Mrs. J. Arter Gould. RHUBARB PIE—3% cups rhubarb cut in inch pieces, 1% cups sugar, teasp. salt, 2 tablesp. quick-cooking tapioca. Mix and let stand fifteen min utes while making pastry. Bake 15 minutes at 425 degrees and 20 to 30 minutes at 350 degrees. Mrs. Robert A. Weed. RHUBARB PIE—2 cups chopped rhubarb, 2 eggs beaten, 2 cups sugar, 2 tablesp. flour. Mix all together and bake with two crusts. Mrs. Dreda Dominy. RHUBARB PIE—Cut in rather coarse pieces enough rhubarb t> dll a large cup. Beat one egg thoroughly, adding Vs teasp. salt. Add the rhubarb, 1 cup sugar, and 2 soda crackers rolled fine. Mix well and turn into a small pie tin lined with pastry. Put a few bits of butter over it here and there; add a grating of nutmeg and bake as a tart pie, with bands of pastry laid over the top before baking, in oven of 350 degrees for % of an hour. Mrs. E. Courtland Mulford. RHUBARB MERINGUE PIE—2 cups diced rhubarb, % cup sugar, 1 cup milk, 2 eggs, V4 cup sugar, 2 tablesp. flour, 1/4 teasp. salt, 1 teasp. lemon juice, Va teasp. vanilla. Pastry. Stew rhubarb and cup sugar until soft. Cool, add milk and beaten eggs with sugar, flour, vanilla and salt. Add lem on juice, pour into pastry-lined pie plate and bake in a hot oven 450 de grees for 10 minutes, then in slow oven 325 degrees for 30 minutes. Cover with meringue made with 2 stiffly beaten egg whites and 4 tablesps. pow dered sugar. Bake in slow oven 300 degress for 30 minutes. Mrs. Edward M. Baker. GRAHAM CRACKER PIE —Filling: 1 pint milk, 3 egg yolks, 3 heaping tablesp. corn starch, pinch of salt. Vz cup sugar; cook in double boiler (when milk is hot add other ingredients). When done add 1 teasp. vanilla, set in cold water to cool, then add 1 small box of cocoanut (keep some for top of pie..^ Crust: V2 cup of butter (soft), 1 tablesp. sugar, 24 graham crack ers rolled fine; mix these ingredients thoroughly with fingers (take out half a cup for top of pie.) Pat and pack into pie plate to form crust. Bake 15 minutes 350 degrees. When cool put in custard, sprinkle on cocoanut. Whip egg whites with a little salt, add sugar (granulated) then sprinkle on remainder of cracker crumbs, brown under flame. Mrs. A. C. McKay. VIRGINIA SWEET POTATO PIE—2 cups cooked, mashed sweet potatoes, 1 cup sugar, butter size of an egg, 2 cups of milk, 2 eggs (beaten well), coco nut, juice of lemon to taste. Pour into crust, bake 375 degrees. Mrs. A. C. McKay. WILD GRAPE PIE—2 cups of wild grapes, washed and seeded, Wz cups of sugar, 2 tablespoons minute tapioca. Mix well and bake between two crusts. It has a flavor all its own and I think delicious. Mrs. N. H. Dayton. PUMPKIN PIE —2 eggs beaten light, Wz cup stewed pumpkin, \Vz cup milk, 1 cup sugar, 1 teasp. cinnamon, 1 teasp. ginger, Vz teasp. salt. Mix together sugar, spices, and salt. Mix thoroughly with pumpkin. Add eggs. 55 "FOR HOME AND VILLAGE IMPROVEMENT

mix well. Last add milk. Put in unbaked pie shell and bake in very hot oven 450 degrees until the crust begins to brown about 15 minutes. Reduce heat to 350 degrees and bake until filling has set, about 30 minutes longer. Mrs. Mary June Foster. PUMPKIN PIE—1 cup sugar, % teasp. cinnamon, Vt. teasp. cloves, Vz teasp. ginger, 3 eggs beaten lightly, Wz cups milk and cream, Wz cups pumpkin cooked until nearly dry, or if you prefer scrape raw, Vz wine glass brandy. Mix spices with sugar and milk, then pumpkin and lightly beaten eggs. Add brandy. Bake in slow oven about 1 hour. Mrs. Roger Lewis.

CHIFFON PUMPKIN PIE—Mix \Vz cups canned pumpkin, Vz cup granu lated sugar, % cup milk, Vz teasp. salt, Vz teasp. ginger, Vz teasp. nutmeg, Vz teasp. cinnamon. Cook in upper part of double boiler, stirring until blended and hot. Add 3 egg yolks, slightly beaten. Return to double boiler, stir and cook gently until thick. Sprinkle 1 tablesp. granulated gelatin on 14 cup cold water. Let stand five minutes, then add to hot pumpkin mix ture. Stir until dissolved and let stand until it begins to thicken. Fold in 3 egg whites, stiffly beaten with 14 cup granulated sugar. Pour into 9-inch baked pie shell. Chill until firm. Serve with whipped cream. Serves 8. Mrs. Russell Conklin. HOME-MADE MINCE PIES (Cousin Sally Mulford)—1 pint cooked beef, ground, 1 quart apples, 1 pkg. raisins, 1 pkg. currants, 1 orange, Vz pint vine gar, 14 lb. citron, 2 cups molasses, 1 tablesp. cloves, 2 tablesp. cinnamon, 1 teasp. nutmeg. Add sugar, vinegar and spice to taste. Mrs. Jonathan Osborne. HOMEMADE MINCEMEAT—Have ready a 3-gallon stone jar for the mix ture, which is enough for 10 to 12 pies. This mincemeat will keep through the winter in a cold place, without canning; and.if placed in airtight jars will keep indefinitely. I never make it twice alike, and taste and try until it suits; the following directions give an idea of the procedure: 4 pounds lean beef (venison is still better; and in old times they used the head and heart of a beef). Cook the meat very tender, then chop very fine, putting it through the fine grinder twice. About 4 dozen red apples; core, but leave peeling on; put through coarse grinder; 4 pounds seedless raisins, left whole, 2 pounds seeded raisins, chopped, 3 pounds whole currants, 2 pounds citron, chopped fine, 2 quarts cider, Vz pound butter (in the old times suet was used), salt the meat, to taste; spices to taste (allspice, clove, nutmeg— plenty of it); 6 pounds granulated sugar (12 cups) or more, if desired; the peel of 6 oranges and 3 or 4 lemons, finely grated; add a little of the juice; 2 pounds raw cranberries, chopped fine. Any other fruit that happens to be in the house—pears, peaches, prunes, apricots, coarsely chopped; also grape juice is good. Sometimes I use a little vinegar diluted with water, if I have not enough cider; a little brandy is good, but not enough to kill the fruity taste. Stir and stir. Let ripen a week or so, then taste again and add any thing that it seems to lack. Then store in jars or leave in cold place. Miss Minnie Huntting. apple pie—3 pounds sour green cooking apples, Wz cups granulated su gar, Wz teasp. cinnamon, % teasp. nutmeg, 2 tablesp. butter, 3 tablesp. water. Mix sugar, cinnamon, nutmeg together; put on standard pie crust in 12-inch pie plate; dot with butter and sprinkle with the water; fit top crust on, score top crust, bake about 1 hour; have oven 450 degrees for 15 minutes or until crust begins to brown; turn down to 350 degrees for re mainder of time. Miss Wanda Dankowski. 56 nilflIlOBDDDDIlBDDlllDDIlDDflIlCDlI PINEAPPLE until MAPLE tapioca eight. pack macaroons maraschino FROZEN pint custard-like fectioners gar, and juice, STRAWBERRY ice syrup well of and double PEPPERMINT and BEACHPLUM smooth Serve candy. slightly into dissolved. very mixture FROZEN turn into tablesp. whites, back Drain rather pits Vz tablesp. packed

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CHRISTMAS FRUIT CAKE—1 lb. flour, 1 lb. dark brown sugar, % lb. but ter, Vz cup milk, 5 eggs, 3 lbs. raisins, 2 lbs. currants, % lb. citron, 1 teasp. cinnamon, 1 teasp. cloves. Cream, butter and sugar; add beaten eggs, milk, flour, spices, fruit; also Vz teasp. baking soda, dissolved in little milk. Bake 2Vz hours; oven at 250. Any kind of candied fruit may be added if desired. Cut fine. Mrs. Frederick Yardley. GRANDMOTHER OSBORNE'S DARK FRUIT CAKE (For weddings and other important occasions).—% lb. butter, % lb. sugar (1% cups), 6 eggs, Vz cup molasses, Vz cup milk, % teasp. soda, % gill brandy (or grape juice), 2 teasp. cloves, 2 teasp. cinnamon, 2 teasp. nutmeg, % lb. flour (2% cups), 2 lbs. raisins, 2 lbs. currants, 1 lb. citron, Vz lb. candied cherries (if liked). Look over and wash fruit, raisins, and currants, roll in cloths and dry. Cut citron fine. Cream butter and sugar, beat in eggs, add molasses, dissolve soda in milk, add brandy or grape juice, spices and flour. Mix in fruits. Put in pans lined with wax paper. Bake in slow oven 3 hours. A flat pan of water under oven grate will prevent burning. Makes one large loaf or 3 smaller ones. Mrs. Fannie Osborne Frazee. FRUIT CAKE—1 lb. sugar, % lb. butter, 4 eggs, 1 cup milk, 1 lb. flour, 2 teasp. baking powder, 1 lb. raisins, 1 lb. currants, % lb. shredded citron, 1 teasp. cinnamon, Vz teasp. cloves, Vz teasp. nutmeg, Vz teasp. salt. Makes two loaves. Bake 2 hours. Mrs. Royal Luther Sr. APPLE SAUCE CAKE—First: 2Vz cups sifted flour, 1 cup granulated sugar, Vz cup molasses, 1 teasp. each of cinnamon, cloves, nutmeg and salt. Mix. Second: 1 cup apple sauce, 1 tablesp. shortening, 1 teasp. soda. Mix. Mix first and second mixtures together. Addi Vz cup floured raisins. Mrs. Ross M. Fanning. FRUIT CAKE—1% lbs. sugar, Wz lbs. butter, 12 eggs, 1% lbs. flour, 1 cup milk, 1 cup whiskey, 2 teasp. cloves, 2 teasp. allspice, 2 teasp. cinnamon, 2 pkgs. citron, 4 lbs. seeded raisins, 2 lbs. currants, 1 teasp. soda. Candied cherries, pineapple, orange and lemon peel, nuts may be added to taste. Mix butter and sugar and beaten yolks. Add spice to flour; dissolve soda in milk. Add flour and milk alternately to first mixture and then stiffly beaten whites. Pour cup of whiskey in last. Prepare fruits the day before if you so desire. Cut raisins and other fruits in small pieces and sift flour over same, turning until every piece is well floured. Stir well into cake mix ture. This makes five (5) loaves (bread tins). Bake in 300 degree oven for 3 hours. Mrs. Felix Dominy. IRVING'S CAKE—1% cups sugar, 3 squares butter, restaurant size, small pinch salt, 1 teasp. vanilla, 2 eggs, 1 cup water, 2*4 cups sifted flour, 2 teasp. baking powder. Cream butter, and sugar well. Add salt and vanilla. Add rest of ingredients and mix well. Bake in two layer cake pans in oven 375 degrees. Mrs. B. Panzer. CHOCOLATE CAKE—Vz cup butter, 1 cup sugar, 2 eggs, V-k cups Presto flour, % cup milk, 1 teasp. vanilla, 2 squares chocolate. Cream butter, add sugar gradually and cream thoroughly. Add eggs and beat well. Stir in (cooled) melted chocolate; sift and measure Presto flour, and add to first mixture alternately with the milk. Add vanilla. Bake in loaf pan (greased) 350 degrees about 50 minutes or until done. Miss Betty Lynch. 58 imilllODDllDDSDDDllllfl S11 B1111 B 375 beating ing. til 1 1 PRUNE Put ter soda cocoa, Vz DEVIL'S orange. and followed minutes. 1 Then froth well SPONGE sugar SPONGE pan der, eggs, SPONGE about Put juice cmd (not SPONGE Stir a ingredients Cream cinnamon teasp. Vz sugar, OLD beat late. Beat MILK try

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■FOR HOME AND VILLAGE IMPROVEMENT'

SPONGE CAKE—4 eggs beaten separately, 1 cup sugar, 4 tablesp. water (cold), 1 teasp. baking powder, IV2 tablesp. cornstarch, 1 cup flour, 1 teasp. lemon or vanilla. Add egg whites beaten very stiff last. Mrs. Eugene Lester. SPONGE CAKE—3 eggs (beaten), 1 cup sugar, 1 cup flour, scant teaspoon baking powder, scant 14 cup boiling water, flavor as desired. Mrs. Henry J. Rees. THREE EGG SPONGE CAKE—3 eggs, % cup cold water, 114 cups sugar, Vz teasp. salt, 114 cups flour, 1 teasp. baking powder, 1 teasp. vanilla. Beat egg yolks in water, adding sugar and salt and vanilla and beating until light. Add flour, baking powder and fold in whites of eggs. Bake slowly. Mrs. C. Louis Edwards. SPONGE CAKE (Great Grandmother Miller's Recipe).—1 lb. sugar, 1 lb. eggs, half the weight in flour, 1 fresh lemon. Place sugar in bowl, add rind of lemon, make a hole in sugar and' break yolk of eggs, beating after each yolk is added. Put whites of egg in separate bowl. Beat until very creamy and light, add lemon juice, then flour (1/2 lb.) and fold in egg whites. Bake in greased papered pans in quick oven. Miss Rosalie Miller Baker 2nd. SPONGE CAKE—6 eggs, separated, 1 cupful sugar, 1 tablesp. vinegar, % teasp. flavoring, 1 cupful cake or pastry flour, 14 teasp. salt. Sift flour once before measuring, then four times with salt. Beat egg whites, using high speed, until stiff enough to hold their shape. Remove egg whites and place egg yolks in the mixer. Beat the egg yolks, using high speed, until thick and lemon colored, and add sugar gradually, still using high speed. Add vinegar and flavoring, and beat about 30 seconds longer. Fold in flour slow ly by hand. Fold in egg whites by hand. Bake in an ungreased tube pan in a slow oven of 320 degrees for one hour. Mrs. Willard Livingston. SPONGE CAKE—4 eggs, 1 cup of granulated sugar, 1 cup of flour, Vz teasp. salt, juice and rind of 1 lemon. Separate the whites and yolks of eggs. Beat whites until stiff then beat into them Vz cup of sugar and the salt. Beat the yolks, add to them the remaining Vz cup of sugar, beating for five minutes. Add the grated rind and juice of the lemon. Beat well together—the whites and the yolks. Fold in the flour carefully, stirring as little as possible. Bake in a sheet about 25 minutes in a slow oven. If the “crackly” top crust is de sired sprinkle about a tablespoon of granulated sugar on top just before putting the cake in the oven. Mrs. N. N. Tiffany. QUEEN CAKE—% cup Spry, Vz teasp. salt, 1 teasp. vanilla, 1 cup sugar, 2 eggs unbeaten, 2 cups sifted flour (cake flour preferred), 2V2 teasp. baking powder, % cup milk. Combine Spry, salt and vanilla. Add sugar gradually and cream until light and fluffy. Add eggs, one at a time, beating thorough ly after each addition. Sift flour and baking powder together 3 times. Add small amounts of flour to creamed mixture, alternately with milk beating after each addition until smooth. Pour batter into two 8-inch layer pans greased with spry. Bake in moderately hot oven 375 degrees 25 minutes. Spread walnut filling between layers and on top. Mrs. Peter Collins. MOTHER'S QUICK CREAM CAKE—1 cup sugar, 2 eggs, cream (about % cup), 1 teasp. baking powder, 1 teasp. flavoring (vanilla or lemon), Vz teasp. salt, 1 cup flour. Put sugar in bowl. Break eggs in cup, fill cup with cream (sour cream may be used with the addition of 14 teasp. soda). Add flavoring and flour sifted with baking powder and salt. Mix thoroughly, bake in flat ; loaf pan or two-layer cake in moderate oven. Mrs. Fannie Osborne Frazee. 60

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BETTY'S cup CREAM teasp. 10 chopped. of thoroughly. once; grees 1 with salt, MAPLE Cream add cake tops nuts; MAPLE nuta tionery slowly spread peel peel in FRENCH Unmold before in caramel KAFFEEKLATSCH fuls Cream of % vanilla; milk. 6 ful pan, to LAYER on eggs sifted by erate aaamifliiniiiningBnnfliinflflenfliiii 'FOR HOME AND VILLAGE IMPROVEMENT

TWO-EGG CAKE—% cup butter, 1 cup sugar, 2 eggs, 1% cups sifted Soft- as-silk flour, 2 teasp. baking powder, % teasp. salt, % cup milk, % teasp. flavoring. Cream shortening and sugar thoroughly; add eggs unbeaten, one at a time, and beat 1 minute after each addition. Sift dry ingredients to gether and add to the first mixture, beat a few minutes. Bake in 2 round fl inch layer pans 25 to 30 minutes in moderate oven. CHOCOLATE FROST ING—1 cup sugar, 3 squares unsweetened chocolate, % cup milk, 1 teasp. vanilla, % teasp. salt. Melt chocolate in milk, add vanilla. Mix dry ingredi ents together and add to first mixture. Cook until thick. Mrs. M. R. Carleton. LAYER CAKE (2 pans).—1 cup sugar and 2 eggs beaten together until light, 1 pinch salt, 1 cup flour, 1 heaping teasp. baking powder, cup scalded milk, 1 teasp. vanilla. Bake in quick oven about five minutes. Mrs. Jonathan Baker. ORANGE CAKE—Vz cup shortening, 1 cup sugar, 3 eggs, grated rind of 1 orange, Vz cup strained orange juice, Wz cups sifted flour, Wz teasp. baking powder, ^4 teasp. salt. Combine shortening, salt and grated orange rind; add well-beaten egg yolks. Sift flour and baking powder and add alternate ly with the orange juice. Fold in the beaten egg whites last. Bake in a loaf 45 minutes at 350 degrees. Mrs. Robert A. Weed. ORANGE SPONGE CAKE—114 cups sifted cake flour, 114 teasp. baking powder, 14 teasp. salt, 1 cup sugar, 1 tablesp. grated orange rind, 2 eggs and 1 egg yolk, 14 cup orange juice, 14 cup water. Sift flour once, measure, add baking powder, salt, sift together 3 times, add Vz cup sugar and orange rind to eggs, beat until thick and lemon color. Add remaining sugar gradually, beating very thoroughly. Then add orange juice and water, add flour a little at a time, beating until smooth. Bake in ungreased tube pan in moderate oven 350 degrees for 35 minutes. Mrs. Charles Taylor. LAYER CAKE THAT KEEPS MOIST—114 cup sugar, 14 cup shortening, 2 egg yolks, 2% cups flour, 214 teasp. baking powder, 14 teasp. salt, 1 cup sour milk, 2 egg whites. Mix sugar, shortening and egg yolks together. Sift flour, baking powder and salt. Add milk alternately with dry ingredients. Fold in beaten egg whites. Bake in oven 375 degrees for 15 minutes, then bake 15 minutes more in oven 400 degrees. Mrs. Fannie Vail. QUICK CAKE—14 cup soft butter (part Spry may be used), 1% cups light brown sugar, 2 eggs, 14 cup milk, 1% cups flour, 3 teasp. baking powder, 14 teasp. cinnamon, 14 teasp. nutmeg. Put ingredients in bowl in order given. Do not stir until all have been added. Beat for 3 minutes. Bake in greased pan from 35 to 45 minutes, or in muflfin tins 30 minutes. Nuts and raisins may be added. This fills an flxfl-inch baking pan. Mrs. Richard Rhodes. SUNSHINE CAKE—Whites 7 eggs, yolks 5 eggs, scant 14 teasp. cream of tartar, pinch salt added to whites before beating, 1 teasp. vanilla, 1 cup su gar, 1 cup flour. Sift, measure and set aside flour and sugar. Separate the eggs. Beat the yolks to a froth and stir in the sugar, then add the flour. Whip the egg whites to a foam, add the cream of tartar and whip until very stiff, then fold in the egg whites. Bake at 350 degrees about 50 minutes. Bake it slowly and carefully for in the baking lies the secret. Mrs. James E. Gay. RUBBER NECK CAKE—1 egg, 1 cup sugar, 1 tablesp. lard, 14 cup cocoa, 114 cups flour, 1 teasp. soda, 1 teasp. vanilla. Wet cocoa with boiling water and fill up with milk, using about 14 cup of milk. This recipe makes either two layers or a flat cake. Mrs. L. Stanley Talmage. 62 TOR HOME AND VILLAGE IMPROVEMENT"

NEVER FAIL CHOCOLATE CAKE (Repeated by request).—Melt together 1% squares of chocolate with 3 tablesp. butter. Place in bowl and add 1 cup sugar, Vi cup milk, 1 cup pastry flour sifted with 2 teasp. baking powder. Break 2 eggs into the mixture and add 1 teasp. vanilla. Do not stir the mix ture until aU ingredients are added, then beat vigorously with large egg beater for several minutes. Bake in loaf or layers. This cake is delicious iced with marshmallow or mocha filling. Mrs. E. T. Dayton. SUNSHINE CAKE—7 eggs, 1 cup grahulated sugar, % cup flour, % teasp. cream of tartar, pinch of salt. Sift and measure flour and sugar first (flour five times, sugar two). Beat yolks of eggs thoroughly, then beat whites about half, add cream of tartar and beat very stiff. Stir sugar in whites lightly, then the beaten yolks, then add flour, Vi teasp. vanilla. Bake about 50 minutes. Mrs. B. C. Talmage. DEVIL'S FOOD CAKE—% cup shortening, % teasp. salt, 1 teasp. vanilla, 1 teasp. soda, 1(4 cups sugar, 2 eggs unbeaten, 3 ounces chocolate ,melted, 2 cups sifted flour (cake flour preferred), 1 cup milk. Combine shortening, salt, vanilla, and soda. Add sugar gradually and cream until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add melted chocolate and blend well. Add small amounts of flour, alternately with milk, beating after each addition until smooth. Pour batter into two deep 9-inch layer pans greased. Bake in moderate oven 350 degrees 30 min utes to 35 minutes. Spread boiled frosting between layers and on top and sides of cake. Mrs. Peter Collins. GREAT-GREAT-GRANDMOTHER JOAN HUNTTING'S PLAIN CAKE— 1 cup sugar, 2 tablesp. butter, 2 eggs, % cup milk, 2 cups flour, 2 teasp. bak ing powder, 1 teasp. vanilla. I like a modern filling: 1 cup sifted confec tioners’ sugar, 1 egg or 2 egg yolks, 14 cup milk, Vz teasp. vanilla, 2 to 4 squares Baker’s Unsweetened Chocolate, melted, 1 tablesp. softened butter. Combine ingredients in order given, beating with egg beater until blended. Place bowl in pan of ice water and continue beating until of right consis tency to spread, about 3 minutes. If 4 squares of chocolate are used, and frosting is beaten 5 minutes, no ice is needed. Mary Huntting Rattray. RAISIN CAKE—cup sugar, 14 cup shortening, 1 egg, pinch of salt, 114 cups flour, 14 teasp. baking powder, 1 teasp. cinnamon, 1 teasp. nutmeg, Vz teasp. teasp. cloves, 1 cup raisins, 1 teasp. level of soda, 1 cup water. Boil raisins in water for 10 minutes, beat egg, shortening and sugar together, add spices and salt, drain water in raisins in cup, that should be Vz cup (if not add cold water to make it), add soda to that and pour over the batter and flour with baking powder; add raisins that are still hot. Bake in moder ate oven. Makes medium loaf or 24 cup cakes. Keeps a long time. Mrs. N. H. Dayton. POUND CAKE—1 lb. sugar, 1 lb. flour, 14-oz. butter, % cup cream, 8 eggs, 14 teasp. baking powder, 14 teasp. soda in the cream. Mix sugar and butter. Add beaten yolks, cream, flour sifted into mixture and stiffly beaten whites. Flavor with nutmeg and vanilla. Makes 2 loaves—ordinary bread- pans. Bake about 1 hour in 350 degree oven. Mrs. Felix Dominy. POUND CAKE—114 cups sugar, 1 cup butter, 1 cup eggs (unbeaten), 1% cups flour, 14 teasp. baking powder, 1 teasp. vanilla, 1 teasp. lemon, 1 teasp. almond, or 2 teasp. vanilla, V\ teasp. nutmeg. Bake in bread pan for about 1 hour in medium oven. Mrs. Henry J. Rees. 'TOR HOME AND VILLAGE IMPROVEMENT'

POUND CAKE—% lb. butter creamed with 1% cups Swansdowii flour (sifted). In another bowl, beat 5 egg yolks, with 1% cups powdered sugar, then mix the two. Beat the five egg whites stiff, and add to the mixture. Sprinkle 1 level teasp. baking powder over top. Beat well. Flavor with V4 teasp. mace. Bake one hour at 350 degrees. Mrs. Theodore S. Rowland. STRAWBERRY CAKE—1 cup sugar, 14 cup butter, 14 cup milk, 3 eggs, 2 cups flour, 2 teasp. baking powder, 2 teasp. lemon extract. FILLING—1 cup strawberries, hulled and washed, 1 cup granulated sugar, 1 egg white. Mash all together in large bowl and beat until stiff; with rotary egg-beater; about 20 minutes in all. Pile between layers and on top and sides of cake. Mrs. Everett J. Edwards. CHOCOLATE REFRIGERATOR CAKE—14 lb. sweet chocolate (broken in pieces), 4 tablesp. water, 4 tablesp. sugar, 1 teasp. of vanilla, 5 eggs, 1 dozen lady fingers. Put chocolate, water and sugar in double boiler and stir until dissolved. When slightly cooled, add vanilla and egg yolks. Cook until smooth. Fold in egg whites which have been beaten stiff. Line a spring mold with lady fingers or sponge cake, and pile in mixture. Chill on ice and serve with whipped cream and chopped nuts. Mrs. Harry Easer. CANADA WHITE CAKE—2 eggs, 14 cup cold water, W\ cup sugar, 114 cup flour. Beat egg yolks two minutes and add the water. Add 114 cup of sugar and beat seven minutes; add flour, salt and nutmeg or any flavor ing and fold in whites of eggs last. Oven temperature 325 degrees. Mrs. Austin Culver. ANGEL FOOD CAKE—12 egg whites, 114 cups granulated sugar, 1 cup cake flour, 1 teasp. cream of tartar (heaping), 1 teasp. vanilla or ahnondi extract. Beat the egg whites until stiff and dry, add cream of tartar and continue beating. Add sugar, sifted six times, gradually and flour also sifted six times. Mix well, add vanilla and turn into an ungreased angel food pan and bake in a moderately slow oven 325 degrees exactly one hour. Invert to cool. Fresh strawberry frosting makes a delicious and delicate color combination for angel food cake. FRESH STRAWBERRY FROSTING—2 cups sifted confectioners’ sugar, dash of salt, 14 cup crushed fresh strawberries, 2 teasp. lemon juice (about). Add sugar and salt to crushed or finely sieved fruit, mixing well. Then add lemon juice until of right consistency to spread thinly on cake. Miss Irene Gay. CHOCOLATE ROLL—3 eggs, 14 teasp. cr. tartar, 14 cup sugar, 2 tablesp. flour, 2 tablesp. cocoa. Vs teasp. salt, 14 teasp. vanilla. Beat egg whites until stiff enough to hold a point, adding cr. tartar while foamy. Gradually add half the sugar. Beat yolks until thick, add remaining sugar and beat thor oughly. Sift cocoa, flour and salt together, add to yolk mixture and beat well. Add vanilla. Fold into egg whites and mix. Line baking sheet with well-greased wrapping paper and spread mixture on. When baked turn upside down on towel sprinkled with powdered sugar. Remove paper quick ly and roll loosely in towel. Just before serving unroll and spread with whipped cream. Roll again and serve in slices. Bake 20 minutes 325 degrees. Mrs. L. R. Vetault. MOTHER'S CRULLERS—1 cup sugar, 2 eggs, 1 cup fresh mashed potato, 2 tablesp. melted butter (measured after melting), 4 teasp. nutmeg, 1 cup milk, flour to roll. Cut and fry in deep fat. Mrs. Sarah B. Recktenwald 64 Wh-e-e-e! Economy recipe —luxury cake!

But... not with ordinary flour! One egg — a bit of shortening. You And that’s the beauty of Swans know f rom experience what that would Down Cake Flour. It gives your finest give you if you used ordinary flour. party cakes real touches of genius. It A “so-so” cake! Nothing to boast gives your simplest, economy cakes a about that’s sure! But do this ... richness you simply can’t get with or Try the thrifty recipe for the one- dinary flour. egg Tropical Spice Cake on the back Swans Down has a delicate gluten of this page. Use Swans —very different from the Down Cake Flour ... and tough, elastic gluten in or see what happens 1 dinary flour. And Swans You’ll get a cake that Down is 27 times finer looks and tastes extrava than ordinary flour t gant. A cake so smooth and So for real economy, use rich and delicate, every Swans Down for all your feathery slice will say—“A baking. Swans Down is a lavish hand mixed this General Foods Product. TROPICAL SPICE CAKE (1 egg)

2 cups sifted Swans Down Cake Flour 54 teaspoon each cloves, nutmeg and 254 teaspoons Calumet Baking Powder mace ^ teaspoon salt cup butter or other shortening 1 teaspoon cinnamon ^ cup dark brown sugar, firmly packed Y2 teaspoon allspice 1 egg, unbeaten ^ cup milk Sift flour once, measure, add baking each addition until smooth. Bake in powder, salt, and spices, and sift to two greased 8-inch layer pans in mod gether three times. Cream butter thor erate oven (375° F.) 20 to 25 minutes. oughly, add sugar gradually, and cream Spread Tropical Frosting between together well. Add egg and beat well. layers and on top and sides of cake. Add flour, alternately with milk, a Sprinkle with additional coconut, if small amount at a time, beating after desired.

TROPICAL FROSTING

2 egg whites, unbeaten Yz teaspoon grated lemon rind 1 cup sugar 2 drops almond extract 1 tablespoon water 1 cup finely cut raisins ,, 3 tablespoons lemon juice 1 can Baker’s Southern Style Coconut Combine egg whites, sugar, water, and lemon rind and almond extract and lemon juice in top of double boiler, beat until thick enough to spread. Fold beating with rotary egg beater until in raisins and ^2 can coconut, finely thoroughly mixed. Place over rapidly cut. Spread on cake, sprinkling with boiling water, beit constantly with ro remaining J/2 can coconut while frost tary egg beater, and cook 7 minutes, ing is still soft. Makes enough frost or until frosting will stand in peaks. ing to cover tops and sides of two Remove from boiling water ; add 8-inch layers. (^All measuremoits are level) BARGAIN! Get this new improved Swans Down Cake Set!

Frances Lee Barton GENERAL FOODS, Battle Creek, Mich. Attached is $1.00 ($1.25 at Denver and west; $1.50 in Canada, including postage and duty). Please send to address below one new improved Swans Down (]!ake Set, consisting of—set of standard measuring spoons (aluminum); cherry wood mixing paddle; batter scraper; wire cake tester; standard measuring cup (aluminum); steel spatula; heavy square cake pan (tin); patent heavy angel food pan (tin); sample package of Swans Down Cake Flour; copy of “Latest Cake Secrets”—the world’s most famous cake-recipe book.

NAME......

STREET......

CITY...... STATE...... Fill in completely. Print name and address. (If you live in Canada, address General Foods, Ltd., Cobourg, Ontario.) This offer expires Dec. 31, 1939.

4066—Printed in U.S.A. "FOR HOME AND VILLAGE IMPROVEMENT"

SPANISH CAKE—1 cup butter, IVa cups sugar, 1 cup milk, 4 eggs beaten separately, pinch of salt, egg whites beaten stiffly and folded into batter, 2% cups flour, 1 teasp. cinnamon, 3 teasp. baking powder. Cream butter and add the sugar, and well-beaten yolks. Mix and sift dry ingredients and add alternately with the 1 cup of milk. Beaten whites folded in last. This is very nice iced with a brown sugar boiled icing with chopped nuts. Mrs. Nelson C. Osborne. PUFF BALL DOUGHNUTS—2 cups sugar, 4 eggs beaten light, 1 quart flour, 4 teasp. baking powder, 2 tablesp. melted Crisco. Milk to make a . stiff dough. Drop in hot Crisco, a teasp. at a time, fry 4 or 5 minutes. A large recipe. Mrs. William Conrad. DROP DOUGHNUTS—1 cup milk, 3V2 cups flour, 1 cup sugar, 2 eggs, 2 tablesp. shortening (scant), 3 teasp. of baking powder, 1 teasp. salt, nutmeg or cinnamon flavoring. Mrs. James H. Grimshaw. OLD FASHIONED RAISED DOUGHNUTS—2 yeast cakes, Vi cup warm water, 1 tablesp. sugar, % cup lard, Vi teasp. salt, ¥2 cup sugar, 1 beaten egg, 1 teasp. cloves, 2 teasp. cinnamon, ¥2 teasp. nutmeg, 1% cups scalded milk, cups sifted flour. Dissolve yeast in warm water in small bowl; add 1 tablesp. sugar and set in warm place until light and spongy (about 15 minutes). Combine lard, salt and sugar in large bowl and add scalded milk; cool until lukewarm. Add yeast mixture and egg, flour and spice, mixing thoroughly. Cover and let rise until double in bulk. Pat on board, cut with biscuit cutter, let rise again on waxed paper and fry in hot deep lard. Mrs. Jeremiah Huntting. CRULLERS—5 tablesp. heavy cream, 3 eggs, 1 cup sugar, % teasp. nutmeg, 1 teasp. vanilla, 1 teasp. salt, 2 teasp. baking powder. Flour enough to roll. Mrs. Fannie Vail. CRULLERS—2 egg yolks, 1 egg white beaten, 1 cup sugar, 1 tablesp. butter unmelted, % nutmeg grated, 1 teasp. vanilla, 1 teasp. salt, 1 tablesp. baking powder, flour enough to roll. Mrs. Fannie Vail. BREAD DOUGH CAKE — 1 cup butter, 2 cups granulated sugar, 3 cups bread dough, 2 eggs, 1 scant teasp. soda dissolved in % cup cream, Wz tablesp. cinnamon. Mix and let rise. Bake in bread tin or angel cake tin in slow oven. This recipe makes one large cake or two small ones. Mrs. S. Lewis Ham. ICE CREAM CAKE—Make light sponge cake as follows: for 12 persons take five eggs, beat the whites very stiff separate from the yolks. Add to the whites six heaping tablesp. of granulated sugar; beat it again for about 15 minutes with the sugar and beat the yolks separately very lightly. Take six tablesp. (level) of Swans Down Cake Flour, sift it three times and measure it again and fold in very carefully between the egg mixture and bake it at 370 degrees for % hour. Make a caramel ice cream as follows: % pint of milk, 5 yolks of eggs, % of a pound package of dark brown sugar. Beat these together. Put it in double boiler and when spoon is coated take out and add to that 1 quart of plain cream ,one top of milk bottle and freeze. Take the inside out of the cake, fill it with ice cream, cover with whip cream and put caramel sauce over it and serve it at once. Mrs. Harry L. Hamlin, The Hedges. / SOFT GINGERBREAD—Vz cup sugar, 1 cup molasses, cup butter or / other shortening, 1 teasp. each of ginger, cinnamon and cloves, 2 teasp. soda dissolved in 1 cup boiling water, 2% cups flour. Add 2 well-beaten eggs the last thing before baking. Mrs. B. C. Talmage. 65 'FOR HOME AND VILLAGE IMPROVEMENT"

MY GREAT GRANDMOTHER'S GINGER BREAD—Mix in the order named: 3 cups of dark molasses, 1 cup of grease, ham or bacon, melted, 1 cup hot water, 3 teasp. of soda (curved, not heaping), salt, V2 teasp. ginger mixed with flour, stiff enough to drop from spoon—not run. Dissolve the soda in the cup of hot water until it boils up once. Mrs. Frederick Hollister. MOLASSES SPONGE CAKE—4 eggs, separated, 1 cup sugar, V2 cup mo lasses, 1 teasp. vanilla, V2 cup cold coffee, 10 walnut meats (flnely chopped), 1/2 teasp. salt, IV2 cups flour, 2 teasp. baking powder. Beat egg yolks until thick and light. Add granulated sugar, coffee, and molasses. Sift flour with salt and baking powder. Add to egg mixture. Fold in stiffly beaten egg whites and vanilla and chopped nuts. Bake in ungreased angel cake pan about 45 minutes at 325 degrees. Spread with thin' chocolate frosting. Mrs. Charles Taylor. GLORIFIED GINGERBREAD—2 cups flour, 1 cup sugar, % teasp. cin namon, 1/2 cup shortening, V2 teasp. ginger. Save part of this mixture' to put on top (about % cup). Crumble the mixture, so as not to be lumpy be fore adding the following: 1 egg, 1 cup sour milk, 2 tablespoons molasses, 1 teasp. soda, salt. Mrs. Louis T. Edwards. GINGERBREAD (hot water).—V2 cup shortening, 2 tablesp. sugar (brown), 1 egg, 1 cup molasses, 2Vi cups flour, 1 teasp. soda, V2 teasp. salt, 1 teasp. ginger, 1 teasp. cinnamon, 1 cup boiling water. Cream shortening and su gar. Add well beaten egg and molasses. Sift dry ingredients together and add alternately with hot water. Bake 45 minutes in a slow oven at 325 de grees. SAUCE FOR GINGERBREAD—% cup light brown sugar, 2 tablesp. cornstarch, 4 tablesp. cold water, Va teasp. salt, 1 cup hot water, 2 tablesp. butter. Vs teasp. nutmeg, V2 teasp. lemon extract, or 1 teasp. vanilla. Mix first four ingredients, then add hot water gradually. Boil until thick, about 10 minutes. Add butter and flavoring. Mrs. E. E. Eells., FAIRY GINGERBREAD—1 cup of shortening, 2 cups of sugar, 1 cup of milk, % teasp. of soda, 4 cups of flour, 1 tablesp. of ginger. Cream the shortening and add the sugar gradually, then alternately the milk in which the soda has been dissolved, and the flour sifted with the ginger and a little salt. Spread very thin on cooky tins and bake about ten minutes at 375 degrees. Cut in squares and remove from the tin immediately on taking from the oven. Mrs. William Grainger. MOLASSES CAKE—V2 cup brown sugar, V2 cup lard, 1 egg, % cup mo lasses, 1 teasp. soda, V2 cup cold water, 2 cups flour (sift before measuring), 1 teasp. cinnamon, V2 teasp. cloves, V2 teasp. nutmeg (wintergreen flavor ing and V2 cup raisins make a change from spice). Bake 350 degrees 25 minutes or until done. Mrs. William H. Greene. MARASCHINO CHERRY CAKE!—% cupful of shortening, IV2 cupfuls of sugar, Vi teasp. of salt, 1 cupful of milk, 3 cupfuls of cake flour. Vs cupful of maraschino cherries, 4 teasp. of baking powder, 2 egg whites, 1 teasp. of vanilla. Cream the shortening, add the sugar, the salt, and cream the mix ture again. Add the milk. Fold in 2 cupfuls of the sifted cake flour. Beat thoroughly and add the cherries which have been chopped. Fold in the re maining flour which has been sifted with the baking powder. Cut in the beaten egg whites, and add the vanilla. Bake 45 minutes if a loaf cake, or 25 minutes if in layers, using a moderate oven (350 degrees). Mrs. Norman Cleaves. "FOR HOME AND VILLAGE IMPROVEMENT'

MOLASSES CAKE WITHOUT EGGS—1 large cup molasses, 1 scant tablesp. sugar, 1 teasp. ginger, 1 heaping tablesp. bacon fat or other shorten ing; 2 teasp. baking soda, stirred into 1 cup cold tea or coffee. Flour to make a not too stiff batter (2 cups, more or less). Bake in dripping pan. Mrs. Sarah B. Recktenwald. MARSHMALLOW ICING—2 cupfuls of sugar, Vz cupful of water, 1 tablesp. of white syrup, 3 egg whites, 1 teasp. almond extract, 6 marshmallows. Boil the sugar, the water, and the syrup until the mixture spins a per manent thread about 6 inches long. Pour over the stiffly beaten egg whites and add the flavoring and the marshmallows, which have been chopped flne. Mrs. Norman Cleaves. DAFFODIL CAKE — 1 cup sifted cake flour, 1V4 cups sugar, 1 cup egg whites, Vz teasp. salt, % teasp. cream of tartar, Vz teasp. vanilla, Vz teasp. orange extract, 4 egg yolks, beaten until thick and lemon colored. Mix and sift flour and % cup sugar and sift together 4 times. Beat egg whites slight ly, add salt and beat until foamy. Add cream of tartar and continue beat ing until stiff but not dry. Beat in remaining sugar 2 tablesp. at a time. Scatter flour-sugar mixture over surface a little at a time and fold in care fully. Divide mixture into two parts. To one, fold in vanilla. To the other fold in orange extract and beaten egg yolks. Put by tablesp. into ungreased angel food pan, alternating gold and white mixtures. Bake in slow oven 275 degrees for 30 minutes. Increase heat to moderate 325 degrees and bake 50 minutes longer. Remove from oven and invert pan one hour or until cold. Remove from pan. The following orange frosting is especially ap propriate for Daffodil Cake. ORANGE FROSTING—grated rind 1 orange, Vz teasp. lemon juice, confectioners’ sugar, 1 tablesp. orange juice, 1 egg yolk, beaten. Add rind to fruit juices and let stand 15 minutes. Strain and add gradually to egg yolk. Stir in confectioners’ sugar until of right con sistency to spread. Miss Irene Gay. JAVA COCONUT CAKE—1 cup Spry or any chosen shortening, % teasp. salt, 1 teasp. vanilla, 1 cup sugar, 1 whole egg and two egg yolks, well beaten, 2 cups cake flour, 2% teasp. baking powder, % cup fresh coffee beverage (all measurements level). Combine shortening, salt and vanilla and blend. Add sugar gradually and cream till very light and fluffy. Add beaten eggs gradually and mix thoroughly. Sift flour and baking powder together 3 times. Add small amounts of flour to first mixture, alternately with coffee, beating after each addition till smooth. Pour batter into two 8-inch layer pans, previously greased, and bake in moderately hot oven 325 degrees for 25 minutes. COCOANUT FROSTING—2 egg whites un beaten, % cup brown sugar, firmly packed, 14 cup granulated sugar, 5 tablesp. water, 1 teasp. dark corn syrup, dash salt, 1 teasp. vanilla, 1 cup shredded coconut. Put egg whites, brown sugar, granulated sugar, water, corn syrup and salt in upper part of double boiler and mix very thoroughly. Place over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (about 7 minutes). Remove from Are and the hot water; add vanilla and beat until cool and thick enough to spread. Spread frosting between layers and on top and sides of cake. Sprinkle while hot with cocoanut. Mrs. Anna Bailey—Sea Spray Inn. MILK CHOCOLATE NUT ICING—Dissolve over hot water 1 square bitter chocolate, 3 tablesp. butter. Add 2 cups confectionary sugar, 6 tablesp. cream, I teasp. vanilla, Vz cup chopped nut meats. Beat till creamy. Mrs. Carmeta W. Conklin. 67 'TOR HOME AND VILLAGE IMPROVEMENT"

DEVIL'S FOOD CAKE—1 small loaf or 2 thin 8 inch layers—2 squares cho colate, V4 cup shortening, Vz cup boiling water, 1 cup sugar, 14 cup sour milk, % cup flour, Vz teasp. soda, 14 teasp. salt, 1 large egg, vanilla. Large loaf or 2 8-inch layers—3 squares chocolate, % cup shortening, % cup boil ing water, IV2 cup sugar, % cup sour milk, 1% cup flour, % teasp. soda, % teasp. salt, 2 small eggs, vanilla (% cup or 6 tablesp.). Cut chocolate in pieces, add shortening. Pour boiling water over them. Stir until completely dissolved. Add sugar and sour milk. Sift flour once before measuring. Then sift flour, soda, salt. Add all at once. Stir just enough to blend. Add egg im- beaten and beat smooth, beating 1 or 2 minutes. Bake in 350 degree oven. CREAM CHEESE ICING—1 3-oz. pack, cream cheese, 2 or 3 tablesp. milk, 2 cups confectioners’ sugar, 2 squares melted chocolate, 1 teasp. vaniUa. Soften cheese with milk, add 1 cup sugar, mix well and add other cup. Mix well. Then add melted chocolate and vanilla. Mrs. Kenneth E. Davis. FLUFFY ICING—1% cups granulated sugar, Vz cup water, % teasp. cream of tartar, 14 cup egg whites. Combine sugar, water and cream of tartar and cook without stirring to 260 degrees (or to the hard ball stage) if the day is clear. Cook to 270 degrees if the day is cloudy. Beat egg whites until stiff but not dry, using high speed. By the time all the syrup is added the icing will be ready to spread. Mrs. Willard Livingston. UNCOOKED CHOCOLATE FROSTING—2 squares unsweetened chocolate, 1 tablesp. butter, 2 cups confectioner’s sugar, V4 cup milk or cream (about), 1 teasp. vanilla. Melt chocolate and butter in dish over boiling water, take from stove and add sugar and milk alternately until right consistency to spread. Add vanilla, beat well and spread. Mrs. Willard Livingston. AN UNCOOKED CHOCOLATE FROSTING—2 tablesp. Spry, 1 tablesp. butter, 3 ounces bitter chocolate, IVz cups sifted confectioners’ sugar, 5 tablesp. hot milk, Vt teasp. salt, 14 teasp. vanilla. Melt Spry, butter, and chocolate together, over hot water. Pour hot milk over sugar, and stir until dissolved. To this add chocolate mixture, the vanilla and salt. Beat, until smooth and thick enough to spread. Makes enough frosting to cover two 8-inch layers. Mrs. David Edwards. RICH FUDGE FROSTING—4 squares unsweetened chocolate, 1 cup con fectioners’ sugar, 2 tablesp. hot water, 2 eggs, 5 tablesp. melted butter. Melt chocolate in double boiler, take from stove, add butter, sugar and hot water; add eggs one at a time, beating well after each one. Beat until right thickness to spread. Mrs. Charles Taylor. WHITE ICING—2 unbeaten egg whites, 1 cup sugar, 14 teasp. salt, 14 teasp. cream of tartar, 3 tablesp. water, 1 teasp. vanilla. Place all ingredients in double boiler. Beat immediately over boiling water until icing is light and fluffy. This icing is especially good on devil’s food cake. Mrs. George B. Hand. CHOCOLATE ICE CREAM FROSTING—2 squares chocolate, 1 tablesp; butter, 1 cup confectioners’ sugar, 1 whole egg, 1 tablesp. milk, 1 teasp. vanilla, pinch of salt. Melt chocolate and butter together and add other ingredients. Set in pan of cold water and beat until thick. Jean Filer. HEALTH WHOLE WHEAT CAKE—% cup butter, cup sugar (choice), 2 egg yolks well beaten, 1 Vz cups whole wheat flour, % cup milk, Vz teasp. salt, 2 teasp. baking powder, 2 stiffly beaten egg whites, 1 teasp. vanilla. Sift flour first, then measure. Cream butter thoroughly, add sugar gradual ly, then yolks and vanilla. At least three times, sift flour, baking powder and salt. Add alternately with the milk, the flour to the butter mixture. 68 BUDDflDDlUlDDDDDllflDC flBDDllllDS for for vanilla with HEALTH cream oughly walnuts, cut should Lastly, on fall. Baker floured continue whites. ginger, wheat light smooth. top hot powder, SHORT other. and cups mixed whites whites, Baker vanilla a Cool powder, sugar. sweetened fully then add cream, STRAWBERRY small used and or AN ingredients sweet 1

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"FOR HOME AND VILLAGE IMPROVEMENT" QooJzlei,

//^GOLDEN PINEAPPLE COOKIES—1/2 cup shortening, 1 cup granulated su- ^ gar, 2 eggs, % cupful canned crushed pineapple (drained), V4 teasp. soda. Vs teasp. salt, IVa teasp. baking powder, 1% cups flour, teasp vanilla. Cream shortening and sugar thoroughly; add unbeaten eggs, beat well. Then add flavoring and pineapple. Mix and sift flour, salt, soda, and bak ing powder. Add to first mixture, beating just enough to make batter smooth. Drop by teasp. on greased cookie sheet (well apart), and bake in a moderate oven 375 degrees for 10 minutes. This wiU make about 6 dozen cookies. Mrs. John H. Dayton. OLD EAST HAMPTON COOKIES—2 cups brown sugar, 1 cup butter, 1 cup very thick sour cream. Stir 1 teasp. soda in the cream and beat well. Large pinch of salt, 2 teasp. nutmeg, 2 eggs, flour enough to roll soft. Bake in hot oven. Raisins may be put on top if desired. This recipe is one used in the early days in the village and has been handed down for several gen erations in Norman Barns’ family. It came from his grandfather Madison Huntting’s family. Mrs. Norman W. Barns. A MUNCHY COOKIE—Vz cup brown s.ugar, Vz cup granulated sugar, Vz cup butter, 1 egg, 1 cup flour, % teasp. soda, Vz teasp. baking powder, pinch of salt, Vz cup shredded cocoanut, 2 cups rice flakes. Mix first four ingredi ents, add salt, flour, soda and baking powder sifted three times and mix thoroughly. Then add cocoanut and rice flakes. Shape in balls size of walnut and place on greased cookie tin. Bake in moderate oven 375 degrees ten minutes or until brown. Mrs. John Dayton. CALIFORNIA COOKIES—1 cup sugar, % cup Spry or Crisco, 2 egg yolks, beaten, Vz cup milk, 2 cups flour, 2 teasp. baking powder (level) % teasp. vanilla, V4 teasp. salt. Spread on cookie sheet 15x10 inches. Beat whites of 2 eggs and add 1 cup light brown sugar. Spread over the cookie mixture and sprinkle with chopped nuts or cocoanut. Bake slowly about one-half hour. When cool cut in squares. Mrs. Hugh Filer. 4 O'CLOCK TEA COOKIES — 1 cup butter, % cup sugar, 1 egg, IVz cups flour, Vz teasp. Royal baking powder. Vs teasp. salt, 1 teasp. almond flavor ing. Cream, butter, add sugar, egg, and mix thoroughly. Add dry ingredi ents mixed and sifted together. Flavor. Put through cookie maker. Bake in moderate oven about 10 minutes. Mrs. Roger Lewis.

BOSTON COOKIES—1 cup butter, 1V2 cups sugar, 3 eggs, 1 teasp soda, 1 Vi tablesp. hot water, 3V4 cups flour, ^ teasp. salt, 1 teasp. cinnamon, 1 cup chopped nut meats, hickory or English walnut, ^ cup currants, V> cup rai sins, seeded and chopped. Cream butter, add sugar and eggs well beaten, add soda dissolved in hot water and one-half of flour mixed with salt and cinnamon; then add nut meats, fruit and remaining flour. Drop by spoon fuls one inch apart on a buttered sheet and bake in a moderate oven. , Mrs. David Darby. SUGAR COOKIES—% cup butter, 1 cup sugar, 2 eggs, 1 scant teasp. saleratus (dissolve in a little milk), 1 teasp. vanilla, flour enough so they will roll out nicely. Sprinkle with sugar after rolling. A nut in the center of each cooky adds much. Bake in a hot oven. This makes about 40 thin cookies. Miss F. Bremer Hatch. 70 "FOR HOME AND VILLAGE IMPROVEMENT"

PEANUT BUTTER COOKIES—1 cup white sugar, 1 cup brown sugar, 1 cup shortening, 1 cup peanut butter, 2 eggs, % teasp. salt, 2 teasp. soda, 2% cups flour. Cream shortening, add sugar gradually, beat in well the peanut butter and eggs. Sift dry ingredients, combine with first mixture. Shape in to small balls, place on greased cookie sheet and press down with tines of fork to make flat. Bake in moderate oven 375 degrees until brown. Mrs. George B. Hand. PEANUT BUTTER BROWNIES—2 tablesp. shortening, Vi cup peanut but ter, 1 cup sugar, 1 egg, 2 squares melted chocolate, 1 cup flour, 2 teasp. baking powder, V4 teasp. salt, V2 cup chopped peanuts, V4 cup milk. Method: Cream shortening and peanut butter, then blend in sugar, add well beaten egg and melted chocolate. Mix and sift dry ingredients. Add peanuts and combine with the creamed mixture alternately with milk. Pour into a greased 8-inch shallow pan and bake at 350 degrees for 25 minutes. Cut into squares while warm. Mrs. Nicholas R. Livingston Jr. BUTTER SCOTCH SQUARES—1 cup brown sugar, 1/2 cup butter, 1 egg, slightly beaten, % cup flour, 1/2 teasp. baking powder. Salt, vanilla and 1 scant cup chopped nuts. Bake 30 minutes in slow oven. Miss Betty Lynch. BRIDGE COOKIES—2 cups brown sugar, 2 eggs, 1 scant up Spry, 1 teasp. soda, V2 cup hot water, 1 teasp. baking powder, 1/4 teasp. salt, 1 teasp. van illa, 4 cups flour. Cream, sugar and Spry, add beaten eggs, add soda in the hot water, salt and vanilla, add flour and baking powder sifted together, roll thin and cut out and bake in a quick oven. Mrs. Lillian Brooks. RANGER COOKIES—1 cup shortening, 1 cup white sugar, 1 cup brown su gar, 2 eggs, 1 teasp. vanilla, 2 cups flour, 1 teasp. soda, Vz teasp. baking powder, V2 teasp. salt, 2 cups quick cooking oatmeal, 2 cups rice krispies cereal, 1 cup shredded cocoanut. Cream shortening and sugar. Add eggs and vanilla and mix well. Add the flour, which has been sifted with soda, baking powder and salt and mix thoroughly. Add the oatmeal, rice cereal and coconut and mix. The dough will be quite crumbly. Mold with the hands into balls the size of a walnut. Place on a greased cooky sheet and press slightly. Bake in a moderate oven 350 degrees. Mrs. Ralph H. Dayton. CHEESE PASTRIES—1 cup flour, Vz cup butter, 1 3-oz. pkg. cream cheese, 2 tablesp. milk, V\ teasp. salt. Cut the cheesq and butter into the flour and salt. Moisten with milk. Roll out and cut in circles. Put 1 teasp. of currant jelly or raspberry jam on one-half and dduble over. Close edge like pas try. Brush over with egg white and sprinkle on sugar. Bake in a quick oven 425 degrees until delicately browned. These are delicious for an after noon tea accompaniment. Miss Irene Gay. SWEDISH CARDAMOM COOKIES—4 cardamom seeds, % cup butter, grated rind of 1 lemon, Vz cup sugar, 1 egg, 2 cups sifted flour, Vz teasp. salt Remove tiny seeds from 4 cardamom shells and pound. Cream with butter. If cardamom seeds are not available, this recipe may be used with other spices such as mace, or combination of cloves, nutmeg, and cinnamon. Add lemon rind and sugar to creamed butter, add egg and mix thoroughly. Work in sifted flour and salt. Turn out on floured board, roll to Vs-inch thickness and cut out with fancy Christmas cutters. Bake on greased cookie sheet in hot oven 400 degrees until lightly browned. Remove from sheet and frost with confectioners’ sugar. If desired, cookies may be sprinkled with sugar tinted with a little red or green coloring before baking. Mrs. Helga Mattson. 71 "FOR HOME AND VILLAGE IMPROVEMENT"

AFTERNOON TEA CAKES—1 egg, % cup sugar, 2 tablesp. butter, melted, 1% squares chocolate, melted, 1 cup pastry flour, 1 teasp. Royal baking powder, Vi teasp. salt, % cup milk. Separate egg. Beat yolk well; add sugar slowly, continuing to beat. Add melted butter and chocolate. Sift flour, baking powder, and salt and add alternately with milk. Fold in stiffly beaten egg white. Partly fill paper cups, set each in muffin tins and bake in moderate oven at 345 degrees for 15 minutes. Decorate with nuts or cherries in white frosting. ; Mrs. Daniel Lester. BROWNIES—Vz lb. butter, 2 cups sugar, 4 eggs, unbeaten, teasp. salt, 1 teasp. vanilla, 4 squares Baker’s chocolate, 1 Va cups flour (scant) after sift ing once, 1 lb. English walnuts, Va cup (scant) milk. Weigh 1 lb. English walnuts in the shell. After shelling cut them not too small. Bake in a quick oven or they come out hard. Use a square tin. Mrs. John W. Griggs. CANADIAN CREAM BARS FOR AFTERNOON TEA—Part I: Vz cup but ter, Vz cup brown sugar, 1 cup flour. Mix to a crumbly mass. Put in a flat pan. Bake in oven (temperature 375 degrees) ten minutes. Part II: 2 eggs, 1 cup brown sugar, 1 teasp. vanilla, IVz cups coconut, 1 cup chopped nuts, 2 tablesp. flour, % teasp. baking powder, Va teasp .salt. Beat eggs well, add vanilla and sugar. Mix dry ingredients and sift over coconut and nuts. Add to egg mixture. Pour over part 1 and bake 375 degrees oven temperature 20 minutes. Cool and cut in bars. Mrs. Austin H. Culver. MOLASSES COOKIES—4 cups flour, 1 teasp. salt, 1 cup Crisco or lard rub bed into flour, 1 cup molasses, 1 cup sugar, 1 egg, 1 teasp soda in Vz cup cold water, 1 teasp. ginger, 1 teasp. cinnamon. Pat out with hands and bake in oven 400 degrees about 10 minutes. Mrs. William Conrad. MOLASSES COOKIES—1 cup lard, 1 cup sugar, 1 cup molasses, 2 eggs, 1 teasp. salt, 4 cups flour, 4 teasp. ginger, 2 teasp. soda dissolved in % cup water, 1 teasp. vinegar added to soda water. Mrs. Gloriann Stratton. MOLASSES COOKIES—1 cup molasses, V2 cup sugar, % cup lard, Va teasp. salt, Va cup coffee or water, 2 teasp. soda, 1 egg, 1 teasp. ginger or nutmeg, flour to roll. Molasses, add sugar, lard, salt, ginger or nutmeg. Beat all to gether; add beaten egg, then the coffee or water with the soda dissolved in it. Add flour until you can roll them thin. Bake about 20 minutes. Mrs. Edward Payne. SOFT GINGER COOKIES—1 cup sugar, 1 cup lard and butter mixed, 1 cup molasses, 1 cup hot coffee, 3 teasp. ginger, 3 eggs, 5 scant cups flour, 3 teasp. soda, 1/2 cup raisins, Vz cup nuts. Cream shortening and sugar, add beaten eggs and molasses. Alternate sifted dry ingredients and coffee, lastly the floured nuts and raisins. Drop from spoon to a greased pan and bake 15 or 20 minutes in moderate oven. . Mrs. B. Hubbard Corwin. SOFT MOLASSES COOKIES—1 cup shortening (scant), 1 cup molasses, 1 cup sugar, 2 eggs, 1 teasp. salt, 1 teasp. ginger, 2 teasp. soda, Vz cup luke warm water, flour to roll. Do not make them too thin. Mrs. Henry L. Collum. DELLA CHINESE CHEWS—1 cup dates chopped, I cup nuts chopped, 1 cup sugar, Vz cup flour, Vz teasp. baking powder, 2 eggs, Va teasp. salt. Beat eggs till light. Add sugar. When well blended, add sifted dry ingredients. Add nuts and dates. Pour into square cake pan 9 inches across. Bake in slow oven 325 degrees 20 minutes. Cut into inch squares, while still hot, roU each square into a small ball (like large marbles). Dust with granu lated sugar. Mrs. W. Torrence Bell. 72 "FOR HOME AND VILLAGE IMPROVEMENT"

MOLASSES CRINKLES—% cup shortening, 1 cup brown sugar (packed in cup), 1 egg, 4 tablesp. molasses, V4 teasp. salt, 2Va cups flour, 2 teasp. soda, Vz teasp. cloves, 1 teasp. each of ginger and cinnamon. Cream the shorten ing and add the sugar gradually, then the beaten egg and molasses. Sift the flour once before measuring. Then sift together the flour, salt, soda, cloves, cinnamon, and ginger and stir into the creamed mixture. Set aside to chill for an hour or more. Shape into balls the size of a walnut and dip the tops in sugar. Place about 2 inches apart with the unsugared side down and sprinkle each with two or three drops of water. Bake 12 to 15 min utes at 375 degrees. Mrs. Wilham Grainger. CHEWEY COOKIES—1 cup brown sugar, V4 cup butter, 14 teasp. salt, 1 egg, 1 cup flour, 1 teasp. baking powder, Vz cup nuts, Vz teasp. vanilla. Heat sugar and butter in saucepan until nearly melted, cool, add beaten egg, add flour, baking powder, salt, nuts, and vanilla. Drop on cookie sheet, bake for 20 minutes. Mrs. Charles Taylor. GINGERSNAPS—1 cup butter or part lard, 1 cup sugar, 1 cup molasses, 1 teasp. ginger, 2 teasp. soda, 1 teasp. cinnamon, 1 egg, flour enough to roll thin. Mrs. Charles J. Clark. DATE AND APRICOT BARS—^Make Ailing first and allow to cool while mixing dough. FILLING—1 cup pitted dates (in small pieces), 1% cups drained cooked apricots, unsweetened, Vz cup brown or 'white sugar, 2 tablesp. liquid drained from cooked) apricots. Boil all together 3 minutes. Cool slightly. BARS—% cup melted shortening, 1 cup brown sugar, 2 cups all purpose flour, sifted, 1 teasp. soda, 2 cups quick cooking oatmeal, 1 teasp. vanilla. Blend shortening and brown sugar. Sift flour once before measur ing. Sift flour and soda and mix with oatmeal. Blend this dry mixture and vanilla into brown sugar and shortening. Work with hands. Press half mixture on well greased baking pan. Spread filling over entire surface. Top with remaining crumb mixture, pressing gently down to make crumbs stick to filling. Bake 350 degrees 30 minutes. Pan 8x12. About 32 bars. Mrs. Marcia S. Crowne. BUTTERSCOTCH COOKIES (Ice Box Cookies)—2 cups melted butter, 2 cups brown sugar, 2 well beaten eggs, Vz teasp. salt, 31/2 cups flour sifted, with % teasp. each soda and cream of tartar, 1 teasp. vanilla. Blend butter and sugar. Add beaten eggs. Add dry ingredients, which have been sifted thoroughly and form in roll. Let stand in ice box at least 1 hour. Cut in thin slices and bake 10-12 minlites in hot oven 375 to 400 degrees. Mrs. E. E. Eells. LONDON COOKIES—Vz cup butter, V4 cup water, 14 teasp. soda, 14 cup sugar, 2 cups all purpose flour, 1 teasp. vanilla, 3 egg yolks and 3 egg whites, raspberry jam or marmalade. Cream butter and sugar. Add egg yolks and beat thoroughly. Sift flour and soda and add alternately with water com bined with vanilla Spread in a pan 10x14 and cover with jam, then cover jam with meringue. (Three egg whites beaten very stiff with five tablesp. sugar.) Bake in moderate oven 350 .d^rees for 20 minutes. Cut in squares. Makes about 24 cookies. \ Mrs. Floyd S. Field. CORNFLAKE COOKIES—114 cup seedless raisins. (Boil 5 minutes in water enough to cover. Drain and dry.) 1 cup shortening, 2 cups sugar, 4 eggs, 3 cups shredded coconut, 3 cups flour, 1 teasp. salt, 1 teasp. baking soda, 2 teasp. vanilla, 1 teasp. lemon extract, 7 cups cornflakes. Cream shortening and sugar, add eggs and beat until light and fluffy. Add all other ingredi ents, raisins and cornflakes last and cook on ungreased cookie sheet 3 inches apart, 10 minutes. Mrs. Richard Steele. 73 "FOR HOME AND VILLAGE IMPROVEMENT

OATMEAL COOKIES—IV4 cups sugar, Vz cup shortening, melted, 2 eggs, 6 tablesp. mild molasses, 1% cups flour, 1 teasp. cinnamon, 1 teasp. baking powder, 1 teasp. soda, Vz teasp. salt, 2 cups rolled oats, Vz cup chopped nuts, 1 cup seeded raisins or chopped dates. Mix the sugar and shortening, add the well beaten eggs and molasses. Then sift flour, cinnamon, baking pow der, soda and salt together and add rolled oats, nuts and fruit. Combine the flour mixture with the molasses mixture and blend thoroughly. Drop small spoonfpls a little apart on a greased cookie sheet and bake. Bake about fifteen minutes at 350 degrees. Makes 6 dozen medium size cookies. Miss Mary A. Lynch. CHOCOLATE ROBINS—Wz squares bitter chocolate, Vz cup butter, 3 eggs, 1 cup granulated sugar, % cup all-purpose flour, Vz teasp. baking powder, % teasp. salt, V4 teasp. cinnamon, % cup nuts, 14 cup chopped dates. Melt chocolate over hot water with butter, beat the eggs, add sugar and the melted chocolate and butter, sift the flour, baking powder, salt and cin namon together and add to first mixture, last fold in nuts and fruit, spread the dough on a making sheet and place in a moderate oven 350 degrees for 15 minutes. Cut in squares. Mrs. David Darby. CHOCOLATE PECAN BARS — 1 cup butter, 2 squares chocolate, 2 cups sugar, 3 egg yolks, beaten, 1 cup flour, 1 cup pecans, cut coarsely, 3 egg whites, beaten until stiff, 1 teasp. vanilla. Melt the butter and chocolate to gether. Add the sugar and beat well. Add the three egg yolks, beaten. Fold in the flour. Add the nut meats, vanilla and stiffly beaten egg whites. Bake in two pans 10x6, lined with wax paper. Temperature 350 degrees. Time, 30-35 minutes. Cool a bit before turning out. Miss Irene Gay. NUT AND RAISIN ROCKS—1 cup butter, Wz cups brown sugar, 3 eggs, 114 teasp. soda, 14 cup of hot water, 1 teasp. cinnamon, 1 teasp. of nutmeg, 214 cups of flour, 1 cup seedless raisins, 1 cup broken nut meats. Cream the butter and sugar, add the well beaten eggs and beat vigorously. Mix the spices with the flour and sift. Add this alternately with the soda dissolved in the hot water, to the mixture. Last of all beat in the nuts and raisins. Drop by teaspoons on a buttered baking sheet and bake in a moderate 350 degree oven. Mrs. Edward Brooks. DREAM CAKES—First part: Vz cup butter, 1 cup of flour, 14 cup brown sugar. Cream ingredients well and put in pan and smooth down well; put in oven and get light tan, remove from oven and cool, add second pcirt. Second part: 114 cups brown sugar, 1 cup nut meats chopped, 1 cup coco nut, 2 eggs, beaten separately, 2 teasp. flour, 1 teasp. baking powder. Spread on first batter and bake 35 minutes in 350 degree oven. Cut in squares. Mrs. Edward Brooks. DELICIOUS NUT BARS—Bottom layer: 14 cup butter, 1 cup flour, 14 cup brown sugar. Cream butter, add brown sugar gradually, and cream thor oughly. Sift flour once before measuring. Add flour to creamed mixture, working into a dough with hands. Pat into bottom of ungreased pan and bake about 10 minutes, temperature 350 degrees. Size of pan: 1 9-inch square pan. Top layer: 2 eggs, 1 cup brown sugar, 1 teasp. vanilla, 3 tablesp. flour, 1 teasp. baking powder, 14 teasp. salt, 1 cup shredded coconut, 1 cup chopped nuts. Beat eggs until light, stir in brown sugar, mix thoroughly; add vanilla; sift flour, baking powder and salt together and stir into sugar mixture; beat until smooth. Blend in coconut and chopped nuts. Spread evenly over the slightly cooled baked bottom layer in the baking pan and bake about 25 minutes in oven 350 degrees. When slightly cool cut into bars. > Miss Mary A. Lynch. 74 1

'FOR HOME AND VILLAGE IMPROVEMENT"

COCONUT AND DATE COOKIES—3 cups flour, 1 cup sugar, % pound but ter, 1 cup dates cut in pieces, 1 cup nuts chopped, 1 cup shredded coco nut, 3 eggs, beaten well, ^k. teasp. salt. Sift together flour, sugar, salt and soda and mix with butter as for pastry. Add dates, nuts, and coconut and mix in the eggs. Drop from a teasp. on a greased cooky tin, and bake fifteen or twenty minutes at 375 degrees. Mrs. David Edwards.

PEANUT BUTTER FUDGE—2 cups sugar, % cup Pet milk diluted with 2 tablesp. water. Mix in saucepan. I: cook slowly, stirring occasionally until it forms a soft ball in cold water. II; Remove from heat, cool at room tem perature; cool without stirring, add Vs cup peanut butter, 1 teasp. vanilla and 1 tablesp. butter. Ill: Beat until thick and ready to spread. Pour into greased pan and cut into squares. Mrs. William L. Edwards. NUT BRITTLE—1% cups sugar, 1 cup molasses. Vs cup water, 2 tablesp. butter, V4 teasp. baking soda, 1 cup nut meats (toasted). Cook first four in gredients together until a drop in cold water is brittle. Stir in soda and nut meats. Pour quickly in oiled pan. When cold, break in pieces. Mrs. Russell Conklin. CHOCOLATE FUDGE—3 cups sugar, 1 cup milk, 4 tablesp. cocoa, 1 tablesp. butter. Boil 15 minutes, beat in 1 teasp. vanilla, pinch salt. Put in flat pan to cool. Cut in squares before too cold. Mrs. Royal Luther Jr. CHOCOLATE CARAMELS—1 cup molasses, 1 cup white sugar, 1 cup brown sugar, 1 cup cream, 14 cup butter, % lb. grated chocolate, 1 tablesp. flour mixed with cream, 1 teasp. vanilla; boil together 30 minutes or until done; it usually requires more boiling; less chocolate may be used, say quarter pound, to recipe; also milk may be used if cream cannot be had, but in latter case use a little more butter. These caramels are very waxy and good.—(Reprinted from 1896 cookbook by request). Mrs. Ann Parsons.

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75 'TOR HOME AND VILLAGE IMPROVEMENT PicUle^ atixt jo4fU>

CHILI TOMATO CATSUP—12 large, ripe tomatoes, 2 Bermuda onions, peel and chop separately, very fine. Turn both into a preserving kettle and add 3 shredded green peppers, 3 tablesp. sugar, 2 cups vinegar, 1 can pi mento (minced), Wz tablesp. salt, 1 tablesp. ground cinnamon, % teasp. ground cloves. Then simmer until thick and press through a sieve. Store in self sealing bottles. Mrs. James E. Gay. WILD GRAPE CATSUP—5 lbs. grapes, 2 lbs. sugar, 1 pint vinegar, 1 tablesp. salt, 1 tablesp. pepper, 1 tablesp. cloves, 1 tablesp. cinnamon. Boil grapes and rub through colander; put them back in kettle and add the rest of ingredients; boil until the consistency of any catsup. Bottle and cork or put in jars and seal. Delicious with cold meats. Mrs. N. H. Dayton. BREAD AND BUTTER PICKLE—31^ qts. cucumbers sliced thin, 2 large onions sliced thin, sprinkle with salt, % cup. Let stand three hours, then drain, rinse off salt, drain. Heat 2 qts. vinegar, 1 teasp. Tumeric powder, 2 tablesp. celery seed, 2 tablesp. mustard seed, 2 cups sugar. Boil dressing for 2 or 3 minutes. Then add the cucumber, mix and seal in jars. This is very good. Mrs. William E. Schaible. PICKLED BEETS—2 cups cooked or canned drained sliced beets, % teasp. powdered mustard, 1 tablesp. granulated sugar, V2 teasp. salt, Vz teasp. powdered cloves, Vz cut clove of garlic, 6 tablesp. vinegar, 14 cup water. Slice the beets thin and place in bowl. In another bowl measure mustard, sugar, salt, cloves, and garlic. Add vinegar and water gradually while stir ring. When the mixture is smooth, pour it over the beets. Put in the re frigerator to chill. Remove garlic. You will have a fine dish of pickled beets. I don’t know any finer relish for baked beans or meat, or a better accessory for salads than beets pickled this way. Mrs. Louisa E. Hasselberger SWEET AND SOUR CABBAGE—1 qt. cabbage, red or white, salt and pep per, 2 sour apples sliced, 2 tablesp. fat, boiling water to cover, 4 tablesp. brown sugar, 2 tablesp. fiour, 2 tablesp. vinegar. Shred cabbage fine and slice apples, sprinkle with salt and pepper. Heat fat in spider, add cabbage and apples, stir a few moments. Pour over boiling water and cook un covered until pierceable. Sprinkle with sugar mixed with fiour and vinegar. Let simmer until well fiavored. Serve with potato dumplings. Mrs. Louisa E. Hasselberger. CRANBERRY PEAR RELISH—4 qts. cranberries, 4 qts. Keifer pears, thin slices, 1 lb. raisins (seeded), 6 lbs. sugar, 1 orange (juice and rind in thin slices). Boil until pear is tender. Nice with fowl. Mrs. James W. DeGraff. PEPPER JELLY—2 cups prepared pepper, 1(4 cups apple vinegar, 7 cups sugar, 1 bottle Certo. To prepare peppers, cut open about 1 dozen medium peppers and discard seeds. For best color, use equal amounts green and red sweet peppers. Put through food chopper twice, using finest knife. Drain pulp in sieve. Measure sugar and vinegar into large kettle. Add prepared pepper, packing it solidly into cup until juice comes to top. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 2 minutes. Remove from fire and stir in Certo. Then stir and skim by turns for just 5 minutes to cool slightly, to prevent floating fruit. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces each). Mrs. Marcia S. Crowne. 76 'FOR HOME AND VILLAGE IMPROVEMENT"

CAROLINA CORN RELISH—24 ears corn, 2 red peppers, 2 green peppers, 4 large onions, 3 cups brown sugar. Vs cup flour, Vi cup salt, % tablesp. Tu meric .05 ground mustard, 2 qts. vinegar (if too strong add water). Cut corn off cob, chop peppers and slice onions. Take vinegar, add brown sugar, and let come to a boil; add salt; take mustard and flour mixed with water and add to vinegar, sugar and salt; then corn, etc., and let boil slowly for 30 minutes. Then add tumeric dissolved in water and let boil another 5 min utes. Jar while hot. Mrs. Frances Mclver. CUCUMBER CREOLE—Slice 3 or 4 large cucumbers in thick slices. Soak in salt water % hour or more. Put (after draining) in buttered baking dish. Add small pieces of butter, some sliced onion, sliced green pepper, salt, pepper and 1 or 2 tablesp. of chili sauce. Bake 45 minutes and serve with fish. Mrs. James W. DeGraff. GINGER PEAR RELISH—8 lbs. of thin sliced Keifer pears, 4 lbs. sugar, 4 lemons (juice and rinds cut in thin slices), 1 pint water, Vz lb. crystalhzed ginger, cut in pieces; boil 1 hour. Good with ice cream. Mrs. James W. DeGraff. MUSTARD PICKLE—2 qts. green tomatoes (sliced), 1 qt. white onions, 1 large cauliflower (cut), 6 green peppers (sliced). Soak all over night in salt and water. In the morning, drain and boil in clear water a little while. Skim out. For the liquor: 6 tablesp. mustard, 2 qts. cider vinegar, 1 tablesp. tu meric powder, 1 cup flour, 1 cup sugar. Boil as custard and put in cooked pickles. Mrs. Royal Luther Sr. BREAD AND BUTTER PICKLES—12 large cucumbers, 6 large onions or equivalent, 2 cups sugar, 1 teasp. ginger, 1 teasp. tumeric, % teasp. black pepper, 1 teasp cornstarch, 2 teasp. celery seed, 2 cups vinegar. Peel and slice cucumbers and onions. Let stand in salt water 2 hours, with Vz cup salt in water and water enough to cover. Drain in colander. Bring sugar and other ingredients to a boil. Boil 1 minute. Add cucumbers and onions. Heat thoroughly and put in jars while hot. Mrs. Hcirry E. Parsons. CRISP JADE PICKLES—Buy medium- size sour pickles in two quart jars. Drain off all the vinegar, slice 14 inch thick. Replace in jar in alternate lay ers of pickles and 3 cups granulated sugar with 1 or more cloves of garlic sliced and 1 teasp. of whole mixed spices. Let stand about a week until sugar is dissolved. You can not use the syrup that is left for more pickles but it is delicious in French dressing. Mrs. Betsy S. F. Kennedy. SPICED NUTS—1 cup sugar, Vz cup water, % teasp. salt, 1 teasp. vanilla, 1 teasp. cinnamon, 1 pound shelled pecans. Combine all ingredients except nuts. Simmer in flat bottom pan until the syrup spins a small thread (about four minutes). Be careful not to over-cook so watch carefully. Remove from fire and quickly add nuts. Stir thoroughly and quickly until syrup crystal- izes. Turn out on buttered plate and gently separate nuts. These are de licious and I make this recipe yearly for Christmas festivities. Mrs. A. C. McKay. COCKTAIL PICKLES — 1 jar, or 8 dill pickles, washed and cut in finger lengths. 1 small can of pimento, cut in pieces. Make syrup of 1 cup vinegar and 2 cups sugar. Cook a few minutes. Put pickles, pimento, and a clove or two of garlic in a glass jar, and pour over it the hot syrup. Mrs. David Edwards. BEACHPLUM JAM—Wash beachplums and remove stems and pits. Put throuph coarse food chopper. Weigh, and for every pound of fruit add % pound sugar. Simmer over very low heat, stirring often, until thick. Pour into small jars and cover with paraffin Mrs. E. J. Edwards. 77 "FOR HOME AND VILLAGE IMPROVEMENT"

CHILI SAUCE—1 peck ripe tomatoes, 4 onions, 3 green peppers, 6 cups of vinegar, 3 cups granulated sugar, 1 tablesp. cloves, 1 tablesp. cinnamon, 1 tablesp. nutmeg, 1 large tablesp. salt. Boil three hours. Bottle while hot. Mrs. Ross M. Fanning. WATERMELON RIND PICKLE—Peel the rind and cut in IVz inch squares. Cover with salt water (Vz cup salt to 2 qts. water) and soak over night. In morning drain, cover with cold water and boil until tender. Drain and boil in syrup until transparent. Syrup: 2 lbs. sugar, 1 pint vinegar, 1 pint water, 1 lemon thinly sliced; 1 tablesp. cinnamon sticks, 1 teasp. white cloves, 1 teasp. allspice (in cheesecloth bag). Boil until sugar is well dissolved. Mrs. James H. Mulford. SWEET PICKLED GREEN TOMATOES (Repeated by request).—% bushel green tomatoes, 2 red peppers, 2 oz. cinnamon stick, 2 oz. whole cloves, 2 lbs. sugar, vinegar enough to just cover. Slice tomatoes and soak in salted water overnight. Drain, then add sliced peppers and all other ingredients. Cook until tomatoes are tender but do not let them go to pieces. Take them out and put in jars. Cook the sugar and vinegar until it thickens, then pour it over the tomatoes and seal. Mrs. David Sherrill. 1

"FOR HOME AND VILLAGE IMPROVEMENT" Go^ldUiliu

ICED TEA—3 tea balls (or equivalent), 1 tablesp. sugar, 3 sprigs of mint, 1 quart of boiling water, 1 lemon, 1 orange, 1 cup sugar, 1 quart cold water. Pour the boiling water over first ingredients. Let stand until steeped. Then mix with the fruit juice and put in ice box. Add ice as desired. Mrs. N. H. Dayton. TEA PUNCH FOR 40 PERSONS — Juice of 1V2 dozen lemons, juice of 1 dozen oranges, 2 lbs. sugar, 2 cups strong tea, raspberry syrup. Cut up pine apple from 1 small can. Use juice in punch; 2 qts. club soda; in glass, 1 mara schino cherry and 2 mint leaves. Mrs. James W. DeGrafl. CENTRAL AVENUE PUNCH—Juice of dozen lemons, juice of 1 dozen oranges, 2 bananas sliced thin, 1 pint raspberry syrup, % small can pine apple cut in pieces, 2V2 lbs. granulated sugar, 1 cup strong tea, 2 qts. apol- linaris. This quantity serves 40. Mrs. James W. DeGraff. PLUM CORDIAL — Fill a crock with plums and cover with brandy. Let stand for 3 months, pour off, and sweeten slightly; strain and bottle. This is a delicious cordial. Mrs. Louisa E. Hasselberger. DANDELION WINE — Use only fresh blossoms and carefully remove aU stems or the wine will be bitter. To every quart of blossoms, well packed, but not crushed, add 2 sliced lemons, 2 sliced oranges and 1 quart boiling water. Allow this to stand 24 hours, then drain off the juice. To every quart of juice add 1 cup sugar. Pour into jars and stand them in a granite pan. Let stand until fermenting is all done, fill up the jars every morning from 1 jar. After all the fermenting is done, empty the wine and wash the jars in hot water. Put on the rubbers and refill the jars to overfiowing and seal them for storing. Mrs. Louisa E. Hasselberger. GRAPE WINE—To every gallon of pure juice add Vi lb. sugar and let it ierment well. Then seal. Mrs. Louisa E. Hasselberger. RICE WINE—2 lbs. seeded raisins, 3 lbs. rice, 6 lbs. sugar, 2 gals, boiling water, 2 oranges cut in half, 2 lemons cut in half, 2 yeast cakes spread on a slice of toast. Pour water over fruit, sugar and rice. When cold add toast with yeast and let stand 3 weeks. Then drain off and bottle. Mrs. Louisa E. Hasselberger. ELDERBERRY WINE—To every quart of ripe berries add 1 quart of water and boil for a half hour. Skim and strain. To every gallon of juice add 3 lbs. of sugar and 14 oz. cream of tartar and boil another half hour. Take a cask and put in a pound of raisins to every 3 gallons of wine and a slice of toasted bread covered with compressed yeast. Do not put the bread in until the wine is lukewarm. Put in the cellar to ferment. When through, seal up tight until spring, then draw off and bottle at that time. It will make a very good drink. Mrs. Louisa E. Hasselberger.

79 EASY IN TUDOR PLATE BY #1 ^ TO G£GET A ONEIDA COMMUNITY COMPLETE SET! SILVERSMITHS(extra-heavy silverplate. because coupons now avail- reinforced at wear point) able in all of these products: WHEATIES • KIX * CHEERIOS BETTY CROCKER CEREAL TRAY m GOLD MEDAL ENRICHED FLOUR SOFTASILK CAKE FLOUR • BISQUtCK BETTY CROCKER SOUPS«PYEQUICK Higher value coupons in larger sacks of Gold Medal Flour. (lo different pieces of silverplate in complete set —SEE BACK.) Vm$l Si Jan. /, i94<). General .Mills util honor coupons for former .Medalit_i pastern. HERE’S HOW TO ORDER: Start Your **Queen Bess** Set Now! Send coupons and cash first class mail with letter enclosed to General THRIFT PLAN SPEED PLAN ARTICLE Coupons Cash’!' Coupons Cash Mills, Inc., Box 5000, Minneapolis 15, Minn. For 'large cash amounts $.05 use money order. Teaspoon 34 plus 2 plus $.20 In letter write or print plainly the amount of coupons and cash en Dinner Fork 69 plus .05 3 plus .40 closed, pieces wanted, pattern, your Solid Handle Knife name and full address. 89 plus .05 3 plus .50 Use enough postage. Consult post- Hollow Handle Knife 129 plus .05 3 plus .85 office if necessary. Show your return address on envelope. Tablespoon 69 plus .05 Send large coupon amounts in 3 plus .40 strong package by parcel post with Soup Spoon, Round 69 plus .05 3 plus .40 your letter glued to outside of pack age. Place 3c stamp on envelope and Dessert Spoon, Oval 69 plus .05 3 plus .40 enough stamps on package. Write or print our address and your return ad Salad Fork 69 plus .05 3 p-us .40 dress on both envelope and package. Redeemable ooly by U. S. consumer purchasing Butter Spreader 69 plus .05 3 plus .40 product and before September 15,1949. Void in and not redeemable from any state or locality Iced Teaspoon 69 plus .05 3 plus .40 prohibiting, licensing, taxing or regulating *Cost of postage, handling. Medality pattern available at coupons. same terms. A-379t FOR HOME AND VILLAGE IMPROVEMENT

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MENU I Baked Ham with Raisin Sauce Baked Sweet Potatoes Buttered String Beans Apple, Cabbage, Celery, Nut Salad Assorted Rolls Chocolate Peppermint Roll Coffee BAKED HAM WITH RAISIN SAUCE (Serves 50)—24.25 lbs. smoked ham, prepared mustard, whole cloves, 1% cups brown sugar, 3 16-oz. bottles gin ger ale, flour. Put hams in a kettle, cover with water and bring to a boil. Simmer until tender—3 to 4 hours, usually. Then take from water, peel off skin and put in a baking pan. Sprinkle with flour, pat on mixtxire of sugar and mustard, put in the cloves. Pour ginger ale over. Brown in a hot oven. RAISIN SAUCE—3 pkgs. seedless raisins, XVz quarts water, salt, 1 pound granulated sugar, 2 oranges, cornstarch. Mix water, sugar, raisins and ground whole oranges together and bring to a boil. Mix cornstarch with some cold water to make a paste. Thicken hot mixture with it. Cook 15 min utes; Serve over ham. BAKED SWEET POTATOES—20 lbs. sweet potatoes, 2 lbs. brown sugar, 2 cups water, V-i. cup butter, Va teasp. salt. Pare potatoes and cook; or cook and then pare. Arrange in well greased shallow pans and pour over the sauce. Bake about 20 minutes at 400 degrees. Baste often with syrup. BUTTERED STRING BEANS—12 lbs. string beans, 14 lb. butter. Cook un covered in salted water until tender (about 45-50 minutes.) Drain and add melted butter. APPLE. CABBAGE, CELERY, NUT SALAD—3 lbs. cabbage, shredded, 3 lbs. celery, diced, 3 lbs. apples, diced (not peeled), .lemon juice, salt. Pour lemon juice over apples. Add remaining ingredients and serve with mayon naise. CHOCOLATE PEPPERMINT ROLL—114 cups flour, 114 cups cocoa, 4 teasp baking powder, 1 teasp. salt, 114 lbs. granulated sugar (3 cups), 16 egg whites, 16 egg yolks, 114 tablesp. vanilla. Sift dry ingredients together twice. Fold sugar, small amount at a time, into stiffly beaten egg whites; fold in egg yolks which have been beaten until thick and lemon colored. Add flavoring. (Do not beat mixture.) Fold in flour. Pour in greased baking sheets lined with greased brown paper and bake in hot oven 12-15 minutes. Turn from pan at once onto a cloth covered with powdered sugar. Take brown paper off. Cut off crisp edges of cake at once. Spread with pepper mint Ailing and roll. Wrap in cloth until cool. Cover with favorite chocolate frosting. PEPPERMINT FROSTING — 3 cups granulated sugar, 4 egg whites, un beaten, 1 tablesp. light corn syrup, 10 tablesp. cold water, 1 teasp. pepper mint flavoring. Put sugar, unbeaten egg whites, water and corn syrup over boiling water to cook. Beat constantly four minutes with egg beater. Add peppermint. Continue beating until thick. Remove from boiling water. Beat until thick enough to spread. (May use favorite boiled icing recipe and flavor with peppermint). COFFEE—2^4 gal. boiling water. Add 1 lb. coffee, 1 cup cold water, 1 egg, salt. Mix and place in cloth bag. Bring to the boiling point—takes about 15- 20 minutes. Miss Shanahan. FOR HOME AND VILLAGE IMPROVEMENT"

MENU II Pot Roast of Beef Irish Potatoes with Gravy Buttered Carrots Jellied Vegetable Salad Rolls and Butter Gingerbread with Applesauce Coffee POT ROAST OF BEEF (Serves 50)—16 lbs. beef, 1(4 cups flour, lb. fat, 1% tablesp. salt, 8 onions, sliced, 4 cups canned tomatoes, 10-12 cups water, % teasp. pepper, 2 tablesp. paprika. Place part of flour on meat, and brown in hot fat. Add salt, paprika, pepper and onions. Place in pan, cover cook slowly for 1 hour. Add the tomatoes and water and simmer until tender. To make gravy, thicken stock with remaining flour.

BUTTERED CARROTS (Serves 50)—1(1-12 lbs. carrots, 1/2 lb. butter. Wash and scrape carrots. Dice—about 2 inches in length. Cook in boiling salt wa ter until tender. Drain and add melted butter. JELLIED VEGETABLE SALAD (Serves 50)—8 boxes lemon flavored gela tin, 3 bunches celery, 1 No. 10 can peas, 1 small bottle horse radish (or less), 2 green peppers, chopped. Pimento if desired. Follow direction on package for making gelatin. When liquid begins to congeal, add vegetables. Pour into a flat pan and place in cool place to set. GINGERBREAD WITH APPLESAUCE (Serves 70)—1% cups sugar, 1% cups shortening, 7 eggs well beaten, 3 Vz cups molasses, 3 Vz teasp. cinnamon, 7 teasp. soda in 3 ¥2 cups hot water, 9 cups flour, sifted, 1V2 teasp. cloves, 3% teasp. ginger. Follow cake method of mixing. When ready to serve, split and spread applesauce between. May add whipped cream on top. Miss Shanahan.

MENU III Chicken Pie Mashed Potatoes Buttered Asparagus or Corn Cranberry Salad Assorted Rolls Orange Ice (cookies if desired) or College Fudge Cake Coffee CHICKEN PIE (Serve 50)—4 314 lb. chickens, 3 onions, 3 tablespoons salt, Vz tablesp. celery salt, 4 cups flour, 3 cups diced peas, cooked, 2 cups diced carrots, cooked. Biscuit: 12 cups flour, 4 tablesp. baking powder, 2 tablesp. salt, IVz cups shortening, 414 cups milk. Cook chicken until tender. Cool and remove from bone. Thicken the liquid and add chicken, peas and car rots. Make biscuits, cutting them into rounds. Put on top of chicken in pan and bake in moderate oven until browned. BUTTERED ASPARAGUS (Serves 50)—8 lbs. fresh asparagus or 1% No. 10 can, 14 lb. butter, boiling salted water. Cook in boiling salted water until tender. Add melted butter. Serve. CRANBERRY SALAD (50)—314 lbs. cranberries, 2 qts. water, 5 cups granu lated sugar, 2 oz. gelatin, 214 lbs. apples, finely diced, 14 teasp. salt, 14 cups nutmeats, chopped, 10 heads lettuce, fruit dressing, 114 lbs. celery, finely 81 'TOR HOME AND VILLAGE IMPROVEMENT"

diced. Wash and sort cranberries. Cover with 1 qt. of water and cook until soft. Add sugar. Add Vz cup cold water to gelatin to soften. Add this to hot cranberry mixture. Add rest of cold water. When cool, but before sets, add diced apples, celery, nutmeats and salt. Serve on lettuce and garnish with fruit dressing or mayonnaise. CRANBERRY SALAD (with peaches) — Peach halves, lettuce, cranberry sauce, drained of juice, mayonnaise. Place drained peaches on lettuce. Fill centers with cranberry sauce. Serve mayonnaise. May substitute pears for peaches. ORANGE ICE (50)—5 qts. water, peeled rind of 8 oranges, 9 cups granulated sugar (or to taste), 5 cups orange juice, 1% cups lemon juice. Juice oranges, saving rind. Place rinds, 2 qts. water and sugar in pan and cook 10 minutes. Cool. Add rest of water, orange juice and lemon juice. Strain and put into freezer. Freeze same as for ice cream. When frozen, repack. COLLEGE FUDGE CAKE (40 pieces—2 flat pans)—7% cups flour, 3 tablesp. baking powder, 1 teasp. salt, 4 teasp. soda, 4 teasp. vanilla, 8 squares choco late, 4 cups boiling water, 4 egg yolks, 1 cup butter, 4 cups sugar. Put cho colate and 2 cups boiling water in a saucepan and cook. Stir about 3 minutes or until glossy. Remove from Are and add egg yolks, shortening and sugar. Sift together the flour, baking powder, salt and soda. Stir into mixture. Add vanilla. At the last stir in 2 cups boiling water. Beat until smooth. Pour into pans. Bake in moderate oven 375 degrees for 30 minutes. When cool, ice with favorite chocolate icing. Grated orange rind and juice used in place of liquid in chocolate butter icing adds unusual surprise. MENU IV Hamburg Steak with Creole Sauce Mashed Potatoes Buttered Peas Molded Pineapple Carrot Salad Apple or Pumpkin Pie Coffee HAMBURG STEAK WITH CREOLE SAUCE (Serves 50)—8 lbs. ground steak, 21/2 qts. bread crumbs when wet with water, 2 onions, chopped, 7 eggs. Mix all and shape into patties. Pour sauce over and bake in moder ate oven for 45-50 minutes. SAUCE—1 No. 5 tomato soup, 1 No. 5 tomato puree, 1 No. 5 tomato, 1 gal. water, 1 can pimentoes, 1 green pepper, cook until tender in butter, Vz cup ground onions, % cup sugar, salt, pepper. MASHED POTATOES—14 lbs. potatoes, 2-2% qts. milk, % lb. butter, about 2 tablesp. salt. MOLDED PINEAPPLE CARROT SALAD (Serves 60-70)—8 boxes lemon flavored gelatin, 1 No. 10 sliced pineapple, 3 lbs. carrots. Follow direc tions on box for making gelatin mixture, substituting pineapple juice for part of water. When begins to congeal add drained pineapples, cut up, and grated raw carrots. (Nuts may be added if desired). Pour into flat pan or molds and place in refrigerator to set. BUTTERED PEAS—2 No. 10 cans peas (Serve 60) 17 lbs. fresh peas (Serve 50). Add butter, salt and pepper. APPLE PIE—^Use favorite pastry recipe. For 8 8-inch pies use 15 lbs. tart diced apples. Season and sweeten as desired. PUMPKIN PIE—^Need 7% cups pumpkin for 8 8-inch pies. Follow favorite recipe. Miss Shanahan. "FOR HOME AND VILLAGE IMPROVEMENr'

AMOUNT TO ORDER FOR 50 PAN ROLLS—6-8 doz. BEVERAGES—Coffee 1 lb., cocoa lb., tea 2V2 oz., tomato juice 2 No. 10 cans. DAIRY PRODUCTS—^Butter 1 lb., cream (coffee) Wi qts., brick ice cream 8 bricks, milk, 10 qts. FRUITS—Canned fruit No. 10 can, 30-35 servings, canned fruit No. 214 can, 8 servings, apples for sauce 15 lbs., apples for pie 15 lbs., cranberries for sauce 3 lbs. MEATS—Chuck roast 18-20 lbs. meat loaf 10 lbs., rib roast 20 lbs., chicken, a la king 15 lbs., chicken, baked 30 lbs., lamb, 4 6-lb. legs; ham, baked, 18 lbs., sausage 1214 lbs., roast loin 18 lbs. VEGETABLES—Canned No. 10 can serves 25-30, canned No. 214 can serves 6-8, dried beans, kidney, 514 lbs., dried beans, lima 6 lbs., dried beans, navy 6 lbs., dried split peas 5 lbs. Fresh asparagus 16-18 lbs., fresh string beans 10-12 lbs., fresh cooked cabbage 12 lbs., fresh raw cabbage 8 lbs., cauhflower 30-32 lbs., fresh egg plant (114 lb.) 8, fresh lettuce, head 8-10. Lettuce, head, for garnish 4-5, Irish potatoes, baked 20 lbs., mashed potatoes 15 lbs., scal loped potatoes 12 lbs., sweet potatoes 18-20 lbs., radishes (bunches) 10, sliced tomatoes 12 lbs., mashed turnips 15 lbs., spinach 16-18 lbs., squash 12 lbs. Miss Shanahan. MENU FOR 100 PEOPLE Roast turkey—75 pounds Dressing—12 loaves bread Green string beans—20 pounds Mashed potatoes—40 lbs. Vegetable salad—7 quarts Pineapple sherbet—14 quarts Rolls—10 dozen Coffee—214 pounds Mrs. J. Forest Dominy. MENU FOR 100 PEOPLE Roast beef—40 lbs. sirloin Cauliflower—25 medium-sized heads ' Pan baked potatoes—50 pounds Pickled beets—7 quarts Dessert pies—16 medium size Rolls—10 dozen Coffee—214 pounds. Mrs. J. Forest Dominy. MEDIUM-PRICED LUNCHEON OR SUPPER DISH TO SERVE 100 SUPPER LOAF 2 No. 10 cans tomato soup 8 pounds spaghetti salt and pepper to taste 4 loaves bread (crumbed) 4 dozen eggs 6 pounds snappy cheese 2 gallons milk Onions, chopped (as many as liked) Green pepper (as many as liked) Cook spaghetti in boiling salted water until tender, add seasoning, onion, pepper, and cheese; then bread crumbs and slightly beaten eggs. Place in buttered baking dish and add milk and bake. Mrs. Forest Dominy. 83 'FOR HOME AND VILLAGE IMPROVEMENT"

MENU FOR 100 PEOPLE Roast leg lamb—50 lbs. Fresh peas—33 lbs. Sweet potatoes—35 lbs. Cabbage salad—7 quarts Peach snow—20 quarts Rolls—10 dozen Coffee—2V2 lbs. Butter—2V2 lbs. Mrs. J. Forest Dominy. PROVISIONS FOR 100 PEOPLE 2V2 lbs. coffee and 25 qts. water 2% qts. cream and 2V2 lbs. sugar 5 gallons soup 2V2 pecks potatoes 2V2 quarts French dressing 2V2 quarts mayonnaise 30 lbs. chicken salad 12% lbs. tuna fish or salmon salad 12% lbs. macaroni 1 lb. of butter will spread 3 loaves of bread 4% gallons ice cream Frederick Blumenthal, The Oaks.

SUGGESTED MENUS Fresh Shrimps, Russian Dressing Onion Soup au Gratin or Potage St. Germain Broiled Guinea Hen with Wild Rice Currant Jelly Hashed Creamed Potatoes Fresh Lima Beans Coupe aux Marrons Cafe Noir Hector Bonomi, Devon Yacht Club.

Stuffed Tomato with Fresh Crab Meat a la Russe Clam Chowder Rhode Island Style Roast Squab Chicken en Casserole au Beurre Potato Parisienne Rissole Young Carrots, String Beans Green Peas j / Profiteroles au Chocolat : ■ ' Cafe Noir Hector Bonomi, Devon Yacht Club. 84 'TOR HOME AND VILLAGE IMPROVEMENT"

Fruit Cup Trianon au Kirsch Celery Olives Cold Potage Vichy Soisse Broiled Filet Mignon Merchand Vin Fresh Mushrooms Pommes au Gratin Fresh Peas String Beans Lala Rock a la Menthe Lady Fingers Cafe Noir Hector Bonomi, Devon Yacht Club.

Honey Dew Melon (Lime) Jelly Madrilene or Hot Strained Gumbo or Cream of Fresh Tomato Lobster Newburg with Wild Rice Green Peas Endive and Beets, French Dressing Bisquit Glace Cafe Noir Hector Bonomi, Devon Yacht Club. 'TOR HOME AND VILLAGE IMPROVEMENT" (lecip&i

ONION SOUP—4 large Bermuda onions, 2 cans White Rose consomme Arc- tique, 6 slices white bread toasted, American cheese, Parmesan cheese, 4 tablesp. butter, steak drippings. Slice Bermuda onions very thin, separ ate into circles, and boil in saucepan with small amount of water, well salted, until tender, or about 15 minutes. Remove onions with fork and drop into hot, deep skillet with melted butter and small quantity of beef drippings as might be left from frying a steak. Brown onions slightly and then empty 2 cans of good beef consomme and remains of water in which onions were boiled. Bring to boil. Cut toast into circles, shred small quan tity of hard dry American cheese, sprinkle generously over toast and leave in hot oven until cheese melts. Serve 1 piece of toast in each dish of soup. Sen/^e grated Parmesan cheese with soup. Season generously with pepper. It is very important to use only beef Consomme. If you prefer, soup can be placed in oven in individual onion soup dishes, toast and cheese can be put on top and left in hot oven until cheese has melted. Insist on Bermuda onions as ordinary yellow onions won’t do. An excellent soup to serve be fore a beefsteak supper. Richard T. Gilmartin. COLD POTAGE VICHY SOISSE (for eight persons or more)—1% qt. chicken broth, 1 lb. new potatoes, 2 good-sized carrots, 4 leeks. Vs lb. salted pork, Vz stalk celery. Cut all these ingredients into small pieces. Add these to the chicken broth and boil everything for 1 hour. Add salt and pepper to taste. After boiling everything for 1 hour, strain the whole thing and place the same in a China bowl for 1 hour. Let the same stand on a kit chen table or any other place, but not in the icebox. (No food of any kind should be placed in the icebox while it is warm.) After that, add Vs qt. of cream. Mix it very well and put the same in the frigidaire for 1 hour or so. When good and cold, it is ready to serve. Add 1 teasp. of whipped cream on top of each cup and just a little tiny bit of chives cut very fine on top of the whipped cream. Hector Bonomi. COCKTAIL SAUCE FOR SHELLFISH—1 mustard spoonful each of dry mustard, tumeric, paprika, salt, black pepper, celery salt, 1 teasp. each of chopped (finely) green pepper, onion, celery and Heinz India relish, 1 tablesp. of lemon juice. Take a cocktail glass of catsup, 2 cloves of garlic and a clean pair of pliers. Take hold of the garlic with the pliers, submerge it in the catsup and squeeze the juice out of it. Place all of the above in a bowl and grind and mix it hard with a wooden spoon. Measure what you have in the bowl, using a cocktail glass as a unit of measure and add an equal number of glasses of catsup, putting a good dash of tobasco for each glass of catsup. Put everything back in the bowl and mix, stir and grind with a wooden spoon and put in ice box. Stir well and place in glasses just before the victims are fed. Colonel H. N. Manney Jr. MONTAUK TAVERN FISH CHOWDER—4 or 5 pounds sea bass, cut into two-inch squares, 2 qts. water, 1 teasp. whole black pepper, 2 bay leaves, 4 onions, diced, 2 green peppers, diced, 1 cup celery, diced, 2 cups diced po tatoes, 1 can tomatoes, % pound salt pork. Boil ingredients until tender, add salt pork which has been tried out, add fish last after everything else has been cooked, hold to boil for four or five minutes and serve. Frank Tuma. 86 "FOR HOME AND VILLAGE IMPROVEMENT"

CLAM BROTH SUPREME (to serve 25)—Use large (at least 10 gallon) tall boiler, preferably one with a spigot or drain at the bottom. Mash several cloves of garlic and rub entire interior of boiler with garlic, being care ful not to leave any actual garlic inside. Place boiler on hot fire and melt two pounds butter in bottom. When butter is hot drop five or six finely chopped onions in bottom and stir until they are just turning brown. Take 1 bushel of thoroughly washed steaming (soft) clams, lifting them out of fresh water with as much water as will cling or drip from them, dropping them into boiler. Steam until clams are done, depending on heat of fire, from 30 to 40 minutes with cover tightly in place. After clams are done, remove them all into another pan, keep remaining liquor in bottom of boiler, add ing to it the outside stalks from several bunches of celery, leaves and all, tied together in a bundle, if you prefer. Add pepper and celety salt season ing to taste and keep broth piping hot. Serve in small cups, keeping butter mixed with broth. Use small individual cups. Excellent before a clam bake or fish supper. Richard T. Gilmartin.

HARD CLAM CHOWDER—V4 lb. fat salt pork, 1 cup chopped onions, small can tomato, 1 cup celery, 3 cups chopped potatoes, 1 cup carrots. Vs teasp. pepper, 1 teasp. Lea & Perrin sauce, 1 quart clams, salt to taste. Try out salt pork in frying pan, add onions and simmer till brown. Put this frag rant mixture into your chowder kettle and add the tomatoes with the pep per. Stir well and add celery, carrots, potatoes and water for desired con sistency. Boil slowly to prevent sticking, until vegetables are tender, but firm, then add the chopped clams and Worcestershire sauce. Boil rapidly five minutes. Salt to taste. It is always better the second or third day, so don’t think j^ou are making too much. Reynold Vail. BROILED OYSTERS—Oysters are delicious broiled in the shell. Scrub the whole oysters; lay on the broiler over an open fire if possible until the shell begins to open, then serve on the half-shell with lemon juice or cocktail sauce while hot. Reynold Vail. SMOTHERED CLAMS—Large soft clams are what I like best for this dish; count on at least 4 for each person served. For 3 persons, take a dozen clams; wash out sand; open raw (if this is inconvenient, they can be steamed open.) Take 2 thin slices salt pork, dice, and try out; into this put 1 good-sized onion, cut fine; fry until onion begins to brown. Then add a very little wa ter, and simmer until onions are almost tender. Then put in clams—dry— with seasoning of pepper and salt to taste. Add water enough to almost cover; simmer mixture 10 minutes. Mix 2 teasp. flour and Vs teasp. curry powder with cold milk, into a paste; add to clam mixture. Cook gently, stirring a little but not enough to break the clams, just until flour is cooked. When time to serve, take out clams on a platter and pour the sauce over them. If clams have been steamed open, use broth. Fish may be prepared the same way, if the fish is cooked in chunks long enough to be done, but not broken up. Smothered oysters are very good, too, but in that case the sauce would have to be thickened before putting in the oysters; they must be cooked only long enough for the edges to curl, hardly any time at all. J. C. Lawrence. MONT AUK "STARVE-TO-DEATH" — Vi lb. salt pork, 2 sliced onions, 2 cups cooked diced potatoes, 1 qt. hard clams, chopped (broth of clams), pinch of salt, pinch pepper, 2 teasp. Worcestershire sauce. Try out salt pork, fry onions in same until light brown; add chopped clams and broth, pota toes. Thicken with butter and flour, serve on toast, garnished with chop ped parsley. Frank Tuma. 87 FOR HOME AND VILLAGE IMPROVEMENT"

LOBSTER AND WILD RICE (for six or more)—4 live lobsters, IVi lb. each, % lb. butter, 2 Delmonico glasses of sherry, qt. medium heavy cream, paprika, salt, pepper, % lb. wild rice. Boil lobsters for 20 minutes in plain water. Crack tail bones. Take lobster tail out in one piece. Crack the claws and take lobster meat out. Cut each tail in six round pieces. Also cut lob ster claws in fairly good size pieces. A good sized pan about 12 inches round, aluminum preferable. Put pan on the stove. Fire should be low. Add % lb. butter to the pan. Let same melt slowly. After the butter is melted add all of the lobster pieces. Turn the pieces around two times so that the lobster absorbs some of the melted butter. Let the same cook for about three min utes, fire always low; add a little paprika on top of each lobster piece; turn it around once more. After another minute, add 1 Delmonico glass of sherry. This sherry should be spread around on top of the lobster pieces. Turn lobster pieces around again. (Remember that from when you begin to add the lobster to the pan and to this point when you add the sherry, it is five minutes altogether.) Now you will add % qt. of medium heavy cream. Turn the poor lobster around once more. Raise the fire a little stronger so that it boils. Let the same boil about 12 minutes. While boiling during this time you will turn lobster around twice. The lobster pieces are now cook ing altogether for 17 minutes. Add one more glass of sherry, like you did before, spread it around. Add salt and pepper to taste. Mix it very weU. Add Vs lb. of sweet butter. Turn it around so that the butter mixes well with the sauce. It is now ready to serve. Never cover the pan while doing this. WILD RICE—Vz lb. wild rice—boil in plain water for 20 minutes. Drain it well. Have a pan with few pieces of butter melted. Add the rice and saute for a few minutes. It is now ready to serve. For each person use: 3 service spoons of wild rice, 3 service spoons of lobster on top of the rice, 1 extra spoon of sauce. Hector Bonomi.

FROGS LEGS A LA PROVENCALE FOR TWO—1 lb. frogs legs (8 to a lb.), 1 glass milk, 14 lb. butter, 1 ear of garlic (chopped very fine), 1 lemon, 2 tablesp. white flour. A black steel pan preferable; have pan very hot; add half of the amount of butter; let the butter fry very brown; drop the frogs legs on the milk first, then drop the frogs legs on the flour, so that you dry them from being wet from the milk. Shake it so that not too much flour remains. Add the frogs to the pan and cook it about 12 minutes to a brown golden color. (Do not burn them black). Put the frogs on a platter; have a little pan very hot. Add the remaining butter to the pan until it is very brown. Add the garlic to the pan; add the juice of 1 lemon to the pan and spread it on top of the frogs legs on the platter. Hector Bonomi.

MUTTON STEW—For four people, get two rib-ends of lamb. Put on in cold water, and cook until meat is tender, with one big onion, pepper and salt. Set aside until cold, and skim off fat. Put back on stove and add desired quantity of potatoes—one-half sweet potatoes, one-haU white, cut up; also diced salt pork, tried out When potatoes are tender, thicken with flour, flavor with curry powder or kitchen bouquet, mixed with milk. J. C. Lawrence. LOBSCOUSE—Use leftover roast lamb, or cold beefsteak. Try out diced salt pork, add onion, diced cold meat, water; simmer. Break up hardtack in milk, soak until nearly soft, place on top of meat. Season to taste, adding kitchen bouquet or other seasoning. Cook 10 or 15 minutes. J. C. Lawrence. 88 FOR HOME AND VILLAGE IMPROVEMENT"

BREAST OF CHICKEN OR POITRINE DE VOLAILLE A LA HECTOR 1 3% lb. roasting chicken, 2 heads mushrooms (large), 2 small slices Virginia ham (not too thick), 2 pieces toast, 1 teasp. white flour, 2 tablesp. hot water or consomme. 1 oz. sherry. 1 small can white seedless grapes (use about 24 grains), % qt. cream, medium heavy. Vs lb. butter, salt, pepper, 1 medium sized aluminum pan. Cut the breasts out of the chicken. Take rib bones out, and take skin off. Use medium fire. Add butter to the pan and melt it. Add the two breasts of chicken, the ham and mushrooms. Let the same cook about 15 minutes slowly. Keep pan covered. Turn the whole thing around a few times during these 15 minutes. After 15 minutes take breasts, ham and mushrooms out of the pan, but leave the butter inside the pan and leave the pan on the fire. Add 2 tablesp. of hot water or consomme to the pan and mix it well with the butter in the pan; add the flour and stir it weU; add the cream and stir it around for a while; add the grapes, salt and pepper to taste, and stir it around; add back the breasts of chicken, mush rooms and ham. Fire just a little slow so that you see just a sign of boiling and let the same cook for about 10 minutes. Do not cover the pan during these 10 minutes. During this time you will turn the whole thing around twice. It is now ready to serve. Just before serving, add the sherry and mix it with the sauce and serve it for two. One piece of toast on each plate; one piece of ham on top of toast; one breast of chicken on top of the ham; one mushroom on top of the breast—all the sauce on top and serve. This will cost about $1 per person and you will have the legs and carcass left over which could be used for other purposes. Hector Bonomi.

RISSOTTO A LA MILANESA (for six people)—V4 of demi-tasse spoon of powdered saffron, 1 lb. rice (Italian), a few chicken livers, 1 small onion, V4 lb. butter, IV2 qt. chicken broth, % lb. grated Parmesan cheese, 1 Del- monico glass of white wine, about a 12-inch pot (aluminum or some other.) Chop onion and chicken livers together; add the butter to the pot; melt it; add the chopped onion and chicken livers to the pot; let the same cook until it becomes a golden color; add the rice—dry—and stir it around, for a few seconds; then add enough broth to cover up the rice. (You will have some broth left over.) Every minute or so you will stir your rice around and you will cook the same for about 20 minutes. During these 20 minutes you will add the remaining of the broth, one ladle at a time so that you keep the rice not too thick and too liquid. After the rice has cooked 20 minutes, add the saffron powder to the wine. Mix it with the wine well and add the same to the rice, and stir the rice very well. Add the grated Parmesan cheese—mix it well and serve it. Hector Bonomi. HASEN PFEFFER—Lay the rabbit meat in a jar and cover with vinegar and water, equal parts; add 1 sliced onion, salt, pepper, cloves and bay leaves. Allow this to soak for 2 days. Remove meat and brown it thorough ly in hot butter, turning it often, and gradually add the sauce in which it was pickled, as much as is required. Simmer until tender. Before serving stir one cup thick sour cream into sauce. Beef may be prepared the same way. Frederick Blumenthal, The Oaks. DESSERT—^Mash up a tablesp. of orange marmalade; add a glass of brandy, some powdered sugar, and the juice of a lemon. Mix in a quart of cream, whip, put into a shape and serve very cold. This recipe can be halved. Guy DuVal. TIPS ON COOKING LOBSTERS OR CRABS —To boil lobsters or crabs, add just enough water to steam, add caraway seeds and celery tops, salt. Frank Tuma. 89 FOR HOME AND VILLAGE IMPROVEMENT" / ZABAGLIONE (for four persons)—^To make this Zabaglione it requires a small copper round bottomed casserole or enamel or aluminum, but not steel. The recipe is very simple: 6 egg yolks, 6 teasp. granulated sugar, 6-oz. of medium sherry. Beat the yolk of eggs and sugar together in this small casserole until cream-like. Then add the sherry and keep stirring or beat ing for another minute. Have a double boiler bottom on the stove filled with water, about to a boiling point. (Great caution is needed at this point). Place your small casserole over the hot water. While you place your cas serole on the hot water, keep stirring or beating your mixture and never stop stirring, until you see a sign of the mixture puffing up, like, bubbling. At this point remove at once the casserole from the boiler. Serve the same on four champagne glasses, with a little lady finger. (It takes about 2 or 3 minutes from the time you place the casserole on the hot water for the mixture to puff up, like boiling.) If you are not careful to remove the same from the boiler at the time it puffs up, it will turn into a sort of a scrambled eggs and sherry. This is an Italian dessert called Zabaglione. Hector Bonomi.

MONT AUK STRIPED BASS WITH GINGER SNAP SAUCE —4 pounds striped bass (cut in two-inch steaks), 1 quart water, 2 sliced onions, 1 celery root, 1 carrot, 2 bay leaves, 6 pieces of all spice and 6 cloves. Boil bass in 1 quart water and ingredients, when fish is done take it out of the liquid, strain liquid, and put back in pot, then add the following: 6 prunes (cooked), rind of half lemon, % pound ginger snaps, 1 tablesp. butter, % cup raisins (cooked), % cup of almonds (if desired), juice of half lemon, Va cup Karo corn syrup. When sauce comes to boiling point, thicken with but ter and flour browned together. Pour sauce over fish and serve either hot or cold. Frank Tuma, Montauk, N. Y. ^

CLAMBAKE FOR THE HOME OR FOR A SMALL PARTY To make the bake in a cooking receptacle, provide for each person the following: Fifteen soft shell or steamer clams, medium size; fifteen hard shell or cherrystone clams, medium size; one pound sea bass or any other fish suitable for boiling; one 1 pound live lobster; one-half broiler chicken; one or two ears of sweet corn; one white or Irish potato; one sweet potato; sufficient butter to melt for drawn butter sauce; several pieces of cheese cloth eighteen to twenty-four inches square; sufficient quantity of rock- weed properly washed to cover the contents of the pot. Place the clams, fish and other items in separate pieces of cheese cloth, tying the opposite corners of the cloth together to form a sort of a bag. Do not, however, put more than one variety of the different items in a single bag. When the in gredients have been tied up, place about one pint of water in the pot, then place the cheese cloth packages in the pot in the following order: clams, lobster, fish, potatoes (white and sweet), chicken, sweet com. Then cover contents with a thick layer of this cleaned rock weed, then place a medium sized white potato on the weed and cover the whole with a piece of canvas or a tight pot cover. The fire should be hot enough to keep the water and the liquid from the clams steaming sufficiently to cook the entire contents of the pot. The canvas or pot cover should be tight enough to prevent the escape of any considerable quantity of steam. When the white potato at the top of the pot is done, the bake is ready to be served. A few clams should be steamed in a separate receptacle to provide broth to serve with the clams. The broth in the pot should not be served as it is naturally mixed with the juices from the fish, lobster, chicken, etc. Remove the contents 90 "FOR HOME AND VILLAGE IMPROVEMENT" from cheese cloth bags, serve clams first, then follow with the fish and white potatoes, lobsters, chicken, sweet potatoes and com. Watermelon also goes well with this bake. Also beer or ale should be served throughout the eat ing of the meal. James H. Hildreth.

SPECIALTY SHOP OSCAR BRILL JEANNETTE GOLDSTEIN Shoes Main St. East Hampton WEARING APPAREL Dry Goods and Clothing DRESSES, HATS, ACCESSORIES EAST HAMPTON. N. Y. SPORTSWEAR PHONE 157-M Modestly Priced Telephone East Hampton 730

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HOOK MILL CORN BREAD 2 cups Hook Mill Meal i cup white flour 1 teaspoon salt 4 teaspoon's baking powder 1 tablespoon bacon drippings or homemade lard 1 egg Make up with sweet milk, not too stiff, Grease pan well with bacon drippings or lard. Bake in hot oven. Serve while hot.

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Mrs. E. H. Dayton STEAMED INDIAN LOAF Two cups cornmeal, one cup wheat flour, one cup molasses, one cup sweet milk, one teaspoonful saleratus, butter size of a walnut, salt to taste, steam three hours.

Mrs. Henry S. TaImage WHOLE WHEAT BREAD 5 lbs. Hook Mill Flour 3|- lbs, water (variable) 1 lb. powdered milk 2 2/3 oz. sugar (brown can be used 1 2/3 oz. salt 2i OyZ, shortening 1 2/3 02, yeast Temperature 77 degrees P. First rising 1 hour - 40 minutes; 40 minutes. Take in. 30 minutes. second ' Ds^kcrS for Wines and spirits

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Marine Motors TELEPHONE E. H. 898 Sales and Service TELEPHONE 582 Bowling Dining PHONE 746 M. P. EASER PALMA’S TAVERN Mail Delivery TELEPHONE 674 EAST HAMPTON, N. Y. Three Mile Harbor Road EAST HAMPTON, N. Y. Newspaper Supplied

W. W. BENNETT, D. V. S. Betty Mulford Shop Small Animal Hospital CATERER FOR PICNIC LUNCHES Boarding K.ennels COCKTAIL PARTIES, TEAS Montauk Highway SPECIAL HOME-MADE FOOD ALTERATIONS, SLIP COVERS EAST HAMPTON, N. Y. East Hampton 282 Telephone 622

SHERRILL’S DAIRY BARNEY PANZER TEL. EAST HAMPTON 97-W LADIES' AND GENTS MILK AND CREAM from Jerseys & Guernseys TAILOR Tuberculin and blood tested under Dry Cleaning and Dyeing strict state and federal supervision Agent for Newtown Lane East Hampton WALKER-GORDON CERTIFIED Telephone 294 & BORDEN'S GOLDEN CREST

THE NAT SMITH’S GARAGE Manor Valet Service (W. Brice) Auto and Marine THE GILMARTIN BLDG. Engine Repairing MAIN ST., EAST HAMPTON TEXACO PRODUCTS QUALITY CLEANERS, DYERS Tel. E. H. 91 East Hampton PHONE 1058 WILLARD MOTORS DAYTON & DAYTON Inc.

Contractor and Builder FORD SALES — SERVICE TEL. 353 — 379 EAST HAMPTON, L. I.

Telephone 467 FRANK MOLTISANTI E. A. PALMA ICE CREAM PARLOR LIQUOR STORE HOME MADE ICE CREAM AND SPUMONI TELEPHONE 462 Free Delivery North Main Street EAST HAMPTON East Hampton. N. Y.

Tel. East Hampton 750 THE HAMPTONS Compliments of ROOFING & TINSMITH COMPANY THE MADELEINE Leonard J. Bauer BEAUTY SHOP Metal Ceiling and Side Walls Tin. Tile. Slate and Asbestos Roof EDWARDS THEATRE BLDG. ing Sheet Metal Work Leaders and Gutters Roofs Repaired and Painted Expert Permanent Waving Built-Up Roofing a Specialty MONTAUK HIGHWAY Established 1925 Phone E. H. 264 EAST HAMPTON. L. I. WOOLNOUGH’S W. P. COLLINS RIDING SCHOOL AND BOARDING STABLE Socony Established 20 Years Fuel Oil - Gasoline Gentle and Well-Mannered Horses and Ponies for Hire at reasonable Cedar St. East Hampton. L. I. rates Lessons by Appointment Phone East Hampton 263 Hither Lane East Hampton Telephone 375 Mif> 0w4t Mif Oum (leoi/peA, Ow4t (lecifie^ Mif Ow>n Heclfue^

East Hampton Star Press East Hampton. L. I., N. Y.

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