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Lucy Heiausell,11 M1T lissionary ; OocietySc FIRST PRESBYTERIAN CHURCH WICHITA FALLS, TEXAS 1931

TABLE OF WEIGHTS AND MEASURES

Flour, 1 pound ( s if te d ) ...... 4 cups Sugar, granulated, 1 pound - 2 cups Sugar, powdered, 1 pound - - - - 21/2 cups B utter, 1 p o u n d ...... 2 cups Cocoa, 1 p o u n d ...... iy2 cups Pecans, shelled, 1 pound - - - - 3 to 4 cups 16 tablespoons...... 1 cup Raisins, 1 pound ...... 2% cups Chocolate, 1 pound, 16 squares; 1 square, 1 ounce.

APPETIZERS 3 ■4

APPETIZERS

APPETIZER Spread large potato chips with cream cheese mixed with mayon­ naise and chives. MRS. JACK C. BARNARD.

CRAB CANAPES Mince crab meat, moisten with mayonnaise or creain, spread on thin slices of bread. Dust top with Parmesan cheese, brown quickly. MRS. ALLAN D. MONTGOMERY.

SARDINES AND PARMESAN CHEESE Cover finger strips of toast with butter and grated cheese. Place half a boned sardine on top; serve with slice of lemon. May be placed in broiler until heated. MRS. ALLAN D. MONTGOMERY.

LITTLE PIGS Mash 1 can mustard sardines, spread on strips of bacon, roll up, pin with toothpicks. Broil in oven, serve hot. MRS. JO CABLE.

CANAPE Sixteen slices freshly cut dried beef, 2 packages Philadelphia cheese, 2 heaping teaspoons horseradish, 1 tablespoon mayonnaise, cream to make soft paste. Spread on dried beef and roll up. Serve with pretzels. MRS. WILLIS E. MAXSON.

HORS D’OUVRE One pint hot chicken stock highly seasoned, 1 tablespoon gelatine, 2 tablespoons water, anchovies, hard boiled eggs. Place in bottom of individual moulds, 1 anchovy, 2 pieces hard- boiled egg, cut lengthwise. Soak gelatine in cold water, add to stock, cool, pour into moulds, on top place another anchovy. Serve with very thin bread and butter sandwiches. 4 APPETIZERS 4 &

DEVILED ALMONDS One cup chopped almonds, butter, salt, paprika, 2 tablespoons chopped olives, 2 tablespoons chopped sour pickles, 1 tablespoon chili sauce, 1 teaspoon prepared mustard, cream cheese. Brown almonds in butter, add remaining ingredients, except cheese. Put on toast spread with cheese. MRS. ALLAN D. MONTGOMERY.

AVOCADO COCKTAIL

One medium avocado, V2 teaspoon Worcestershire sauce, 1 cup tomato catsup, juice V2 lemon, 1 teaspoon onion juice. Peel and dice avocado, add remaining ingredients, chill before serving. Serves 6. MRS. JO CABLE.

STRAWBERRY AND GRAPEFRUIT COCKTAIL

Mix equal portions of grapefruit and sliced strawberries. Sprin­ kle over this V2 cup powdered sugar and juice of 1 lemon. Garnish with sprig of mint. MRS. OTIS HAYNIE.

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WICHITA FALLS MOST EXCLUSIVE BEAUTY SHOP

B clcanoBeauty Products

809 BROOK STREET PHONE 3811 SOUPS 5 - 4 SOUPS -4)§*’~

ONION SOUP Two* tablespoons butter, 1 tablespoon flour, water to make de­ sired quantity of soup (about 4 cups), 4 large onions sliced very thin, bread, Gruyere cheese. Put butter and flour in pan, stir until brown, add water, simmer % hour. Fry onions in butter, add to first mixture. In a baking dish put a layer of very thinly sliced bread, cover with grated cheese, add another layer of bread and cheese. Over this pour the soup, bake in oven 10 minutes before serving. A chef in France gave this recipe to MRS. E. B. CARVER.

BOUILLON Four pounds round steak, 2 turnips, 2 carrots, 2 onions, 1 stalk celery, 3 bay leaves, salt. Cover steak with cold water, cook slowly IV2 hours. Add other ingredients, cook 7 hours. Remove fat before serving.

OYSTER SOUP One quart milk (scalded), 1 pint oysters (ground), juice of oys­ ters, 2 tablespoons butter, salt, pepper, whipped cream. Heat oysters in their juice, add milk, butter, salt and pepper. Serve with a spoonful of whipped cream on top. MRS. E. T. DUFF.

CREAM OF MUSHROOM SOUP

One large can mushrooms, 2 tablespoons butter, V2 teaspoon scraped onion, 1 tablespoon flour, 2 quarts chicken broth, salt, pep­ per, 1 pint cream. Drain mushrooms, chop fine, put in double boiler, add butter and onions, simmer 15 minutes. Add flour, 2 cups broth, stir slowly until smooth, add remaining broth. Just before serving, add cream and re-heat.

CHICKEN GUMBO

Three-fourths pound okra, V2 onion (fried), V2 onion (raw), 1 clove garlic, 1 can tomatoes, salt, pepper, 1 chicken (fried). Cut okra in small pieces, flour and fry it. Add onion, garlic, tomatoes, salt, pepper. Put chicken in pot, cover with above mix- 6 SOUPS - 4 ■4 ture, simmer until chicken falls to pieces. MRS. ALLAN D. MONTGOMERY.

EGG DROPS FOR SOUP

One egg, Vs teaspoon salt, 3 tablespoons flour. Beat egg, add salt and flour, stir to smooth batter. Place col­ ander over soup kettle, pour and strain mixture into boiling soup 5 minutes before serving. MRS. J. S. HARGETT.

cThe Colonial Shop

2309 TENTH STREET ^ Wichita Falls, Texas T

Gifts I V~~ ' j Antique Furniture ""J, Dresden China J ( V \\

Sample Showings of U WEDGEWOOD and SPODE v^=7 J J r GLASSWARE //_ '

Occasional Tables and Chairs kL

STAMPED APPLIQUE BED QUILTS Specialize in infant sizes . . . stamped and basted or fin­ ished . . . ready to use. Order for Kentucky Quilting—Loveliest Quality YOUR PATRONAGE SOLICITED AND APPRECIATED ANN R. OWEN MEATS AND MEAT SUBSTITUTES 7 ~ 4 Meats and Meat Substitutes

CHICKEN A LA NEWBURG Five pound hen, 1 loaf stale bread soaked in chicken stock, 6 eggs, salt, pepper, white sauce, mushrooms. Boil hen until tender, clip with scissors, squeeze stock from bread, tear into small pieces, add to chicken. Add beaten eggs, salt and pepper. Put in greased baking powder cans, steam IV2 hours. Serve with white sauce and mushrooms or Bechamel sauce. MRS. A. H. CARRIGAN.

BECHAMEL SAUCE One and one half cups stock, 1 slice onion, 1 slice carrot, bay leaf, sprig of parsley, 6 pepper corns, *4 cup butter, *4 cup flour, 1 cup scalded milk, V2 teaspoon salt, 1/3 teaspoon pepper. Cook stock 20 minutes with seasonings, then strain. Make cream sauce of butter, flour and milk, add stock. MRS. WILLIS E. MAXSON.

SMOTHERED CHICKEN

Four pound chicken, V2 cup flour, 1 teaspoon salt, V2 teaspoon pep­ per, % cup melted butter, V2 green pepper, % onion, 2 cups milk, 1 can mushrooms, 2 tablespoons butter, 2 tablespoons flour. Split chicken down back, sprinkle with flour, salt, pepper and melted butter. Add green pepper and onion chopped. Brown in very hot oven (450°), put cover on, cook in fairly hot oven (400°) until tender. Add milk and mushrooms to juice in pan. Thicken gravy with butter and flour mixed. MRS. M. T. CHAMBERLIN.

BREAST OF CHICKEN Remove breasts from raw hen, cook in butter 15 minutes. Re­ move from fire, add Madiera flavoring and brown sauce. Serve chicken on slice of pineapple which has been dipped in flbur and fried in butter. With this serve the following: WILD RICE CROQUETTES One cup boiled wild rice, salt, pepper, nutmeg, 1 cup cream MEATS AND MEAT SUBSTITUTES - < ------sauce, 2 egg yolks, 1 egg, bread crumbs, currant jelly. Mix all ingredients except the last three; make into round cro­ quettes, hollow in middle, dip in ibeaten egg, then bread crumbs, fry in deep fat (390°). Fill hollow with jelly. MRS. JO CABLE.

CHICKEN AND BRAINS IN RAMEKINS One hen, 2 sets brains, cream sauce, garlic (chopped and boiled), salt, cayenne, 1 can mushrooms, bread crumbs, butter. Boil hen, put through food grinder; add brains which have been cooked. Add cream sauce to make right consistency, garlic water, seasoning to taste, and chopped mushrooms. Put in ramekins, sprin­ kle with bread crumbs, dot with butter. Brown in oven. MRS. L. H. CULLUM.

CHICKEN CHOP SUEY Four or five pound hen (boiled and diced), butter, 1 small can water chestnuts (sliced), 2 green peppers, 1 large onion, 1 bunch celery, 1 can mushrooms, salt, cayenne, 3 tablespoons chop suey sauce, 1 quart white sauce (made of chicken stock). Chop vegetables, fry in butter, add white sauce, seasonings and chicken, simmer 15 minutes. Serve with IV2 cups wild rice cooked in chicken stock. (Add milk if necessary). Serve with Pickle and Nut Salad or Cranberry Salad. MRS. JO CABLE.

BRUNSWICK STEW

Four pound chicken, V2 pound salt pork, 3 cups corn, 3 cups lima beans, 2 cups diced potatoes, 1 onion chopped, 3 cups tomatoes, 1 cup chopped green peppers, V2 cup butter, 3 tablespoons flour. Cut chicken into pieces, cook with pork and water to cover, 30 minutes. Add other ingredients except butter and flour, cook until vegetables are tender. Add more water if necessary. Remove chick­ en bones and skin, add creamed butter and flour, cook until thick.

CHICKEN MAYONNAISE

Three tablespoons gelatine, V2 cup cold water, 1V2 cups hot chicken stock, 2 cups diced chicken, 1 cup diced celery, 1 can peas, V2 cup chopped almonds, 1 small can mushrooms, 3 hard boiled eggs, 1 tablespoon capers, 1 tablespoon chow chow, 1 cup mayonnaise. Soak gelatine in water, dissolve in stock. When partly congealed add other ingredients. MRS. HARRY DAVIS. MEATS AND MEAT SUBSTITUTES 9 ~ 4

SOUTHERN TURKEY DRESSING Make the following cornbread: 3 eggs, 3 cups milk, 3 cups corn meal, IV2 tablespoons sugar, IV2 teaspoons salt, 1 large onion chopped, 9 tablespoons butter. Beat eggs, add milk, dry ingredients, onion, then melted butter. Bake in hot oven (400°). Crumble, add the following ingredients: 6 pieces celery chopped, 1 medium onion chopped, 8 biscuits soaked in milk, 2 eggs, 1 teaspoon celery seed, 1 teaspoon sage, salt, cay­ enne, black pepper, *4 pound butter melted, fat from pan in which turkey is roasting (turkey should be half done before dressing is added), and enough broth (in which giblets have been cooked) to moisten. For 12 pound turkey. MRS. PERRY HANCOCK.

NORTHERN TURKEY DRESSING Two finely chopped onions, 1 pound butter, 4 pieces celery chopped, IV2 loaves stale bread broken into small pieces, salt, pep­ per, poultry seasoning, apples, raisins, 5 eggs, hot stock (in which giblets were boiled). Fry onions and celery in 4 tablespoons butter until tender, but not brown, remove from pan; fry bread, adding remaining butter as needed. Place fried ingredients in mixing bowl, add seasonings, fruit, beaten eggs, stock, and boiling water if necessary, to make a moist mixture. Stuff turkey before roasting. For 12 pound turkey. MRS. HAROLD R. CRAMER.

PRESSED TONGUE One medium size beef tongue, 1 tablespoon mixed pickling spices, 1 can pimientos, 1 green pepper, 4 hard boiled eggs, salt, pepper, cayenne, 1 envelope gelatine, V2 cup cold water, 1 cup hot stock. Cook tongue until tender in boiling water, adding spices. Let cool in water, remove skin, grind. Grind pimientos, pepper and hard boiled eggs together, season both mixtures; to each add parts of the gelatine which has been soaked in cold water and melted in stock. Put layer of tongue in bottom of pan, then the egg mixture, on top put rest of tongue. MRS. LEO SMITH.

HOT JELLIED CHICKEN One large boiled hen. To each cup chicken use 1 egg, 1 cup rich cream sauce, salt, pepper. Cut up hen, add eggs, cream sauce and seasonings. Put in mould, set in pan of hot water, cook until firm in moderate oven (375°). Serve with the following: SAUCE Two cups chicken stock, 1 heaping tablespoon flour, 1 can peas, 1 can mushrooms, salt, cayenne. Thicken stock with flour, add remaining ingredients. GLADYS SCIVALLY. 10 MEATS AND MEAT SUBSTITUTES -< { ------}>°~

BAKED HAM AND CORN Two cups ground cooked ham, 2 cups corn (fresh or canned), % teaspoon prepared mustard, XA teaspoon paprika, cayenne, 2 eggs, V2 cup milk. Mix ham, corn and seasonings, add beaten eggs, then milk. Put in buttered casserole, bake 45 minutes in slow oven (325°). MRS. PERRY HANCOCK.

EGG AND HAM SANDWICHES Spread a large round of toast with ground ham seasoned with mayonnaise. Cover with fresh tomato, sliced V2 inch thick. On top of this place a hard poached egg, cover with following: HOLLANDAISE SAUCE Two egg yolks, 1 tablespoon vinegar, % pound butter. Stir egg yolks and vinegar together in double boiler, add butter one third at a time. Cook until thick, stirring vigorously. Serve immediately. Serves 5. MRS. JO CABLE.

BAKED HAM Leave a 12 pound ham in string and wrapper. Place on broiling rack with drip pan underneath. Bake 5 hours in slow oven (250°). MRS. HORACE ROBBINS.

CASSEROLE LIVER Five slices calf’s liver, 2 tablespoons butter, 1 large onion, flour, salt, pepper. Scald liver in boiling water 5 minutes. Put melted butter in casserole, a layer of sliced onion, then a layer of liver dipped in flour, salt and pepper; repeat. Cover, bake 20 minutes in hot oven (400°). Add V2 cup hot water, cook 10 minutes longer. If desired, place 2 slices bacon in top of casserole before cooking. MRS. HAROLD R. CRAMER.

LIVER SUPREME One pound calf liver, soft bread crumbs, 1 tablespoon melted butter, 4 eggs beaten, 1 teaspoon salt, cayenne, celery salt, black pepper. Slice liver, let stand in boiling water 5 minutes, put through chopper. To 1 cup liver add 2 cups bread crumbs. Add melted butter, eggs, and seasonings. Put in baking dish, set in pan of hot water. Bake in hot oven (400°) 25 minutes. Serve with brown gravy. MRS. JOHN W. HAMPTON. MEATS AND MEAT SUBSTITUTES 11 4 4 ° ~

JELLIED HAM One package lemon jello, 1% cups boiling water, 2 cups ground ham, 3 teaspoons vinegar, 2 teaspoons Worcestershire sauce, 2 table­ spoons mayonnaise, 1 tablespoon horseradish, 1 pimiento chopped, 2 teaspoons onion pulp, cayennp, cloves, nutmeg, mustard. Mix in order given, put in mould. MRS. S. P. CUNNINGHAM.

BRAISED TONGUE Two and one half pounds beef tongue, 3 tablespoons salt, bay leaf, onion. Boil tongue and spices till tender, skin, and pour the following sauce over tongue: . SAUCE One half cup butter, Vz cup flour, 3 cups tomato juice, 1 cup water, salt, pepper, 2 tablespoons catsup, V2 cup celery, Vz cup car­ rots, 2 small onions. Melt butter, add flour, stir until brown, add tomato juice, water, seasonings, onions, celery and carrots cut fine. Pour over tongue, bake 2 hours in slow oven (350°). MRS. J. S. HARGETT.

EMERGENCY STEAK

One pound ground steak, V2 cup milk, 1 cup Wheaties, 1 teaspoon salt, teaspoon pepper, a little onion or Worcestershire sauce if de­ sired. Mix, form into shape of steak. Broil 5 minutes on one side, then 5 minutes on the other. Dot with butter while hot. Serve. MRS. O. R. HARTT.

DELICIOUS STEAK

Cut V2 inch thick round steak into pieces, dip in egg, roll in cracker crumbs, salt and pepper. Brown quickly in fat, pour off some fat and cover with milk. Bake in slow oven (350°) until tender. MRS. ALBERT L. LOWE.

SUMMERVILLE MEAT LOAF Two pounds beef (ground), 2 small onions, 2 cups soft bread crumbs, 3 teaspoons salt, 4 tablespoons Worcestershire sauce, 2 eggs, 2 tablespoons horseradish, 1 teaspoon dry mustard, 4 tablespoons chopped green peppers, % cup tomato catsup. Mix all ingredients together, except catsup. Put into greased pan, cover top with catsup. Bake 1 hour in hot oven (400°). MRS. J. H. S. BONNER. 12 MEATS AND MEAT SUBSTITUTES

STUPFED STEAK Two and one half inch thick round steak, with pocket cut. Fill with the following: STUFFING One cup bread crumbs, Vi pound sausage, 1 tablespoon chopped onion, salt, pepper. Stuff steak, tie well, brown in hot iron kettle. Half cover with, water, cover closely and simmer 3 hours, adding water when neces­ sary. Make gravy in pan. MRS. J. WARNER ZIMMER. SWEDISH MEAT BALLS

One onion chopped, 4 tablespoons butter, V2 loaf bread (crum­ bled), 1 cup milk, 1 pound ground beef, 1 pound ground pork, 2 eggs, salt, pepper, 4 tablespoons flour, 2 cups water. Fry onion in half the butter, soak bread in milk 10 minutes, add meats, eggs and seasonings. Add onion, butter used for frying, roll into balls, fry until done. Put remaining butter in pan, cook 3 min­ utes, add flour, stir until brown, add water, cook until thick, sea­ son, pour over meat balls in a platter.

HOT TAMALE PIE One pound round steak (ground), 1 onion, 3 dozen ripe olives chopped, 1 can corn, 1 can tomatoes, 2 tablespoons olive juice, V2 cup meal soaked in 1 cup milk, 2 tablespoons chili powder, cayenne, 3 eggs beaten. Cook steak and onion together, then add other ingredients. Cook 45 minutes in slow oven (350°). MRS. TOM MEDDERS. MEAT SPAGHETTI IN CASSEROLE One onion chopped, 2 tablespoons butter, 1 pound ground meat, 1 can CampbelPs tomato soup, 1 package spaghetti (cooked), salt, pepper. Cook onion in butter until tender, add ground meat, sear well; add soup, spaghetti and seasonings. Mix, place in baking dish, cook 30 minutes in moderate oven (375°). MRS. WALTER E. HUNTER. PORK CHOPS WITH WILD RICE Six pork chops 1 inch thick, flour, salt, pepper, onion, 6 table­ spoons wild rice, tomatoes, green pepper, Y2 cup hot water. Dredge chops in flour, season, brown on both sides, put in cov­ ered roasting pan. On each chop place a slice of onion, cover with rice which has soaked in cold water 3 hours, over rice lay a slice of tomato, then a ring of green pepper; sprinkle with salt and pepper. Add water, cook iy 2 hours in very moderate oven (350°). MRS. JOE CARRIGAN. MEATS AND MEAT SUBSTITUTES 13 - ° 4 ------}> °-

STUFFED PORK CHOPS Eight pork chops, 1 can sliced pineapple, 1/3 cup flour, 1 table­ spoon brown sugar, 2 tablespoons fat, salt, 1/3 cup water. Wipe chops, which have been slit for stuffing, cut pineapple slices in half, put in chop pockets. Rub outside of chops with flour and sugar. Brown on both sides in fat. Sprinkle with sugar and salt, add water, simmer until tender. MRS. FRANK VAN WORMER. MOCK SQUAB PIE In a casserole put a layer of small pieces of pork floured, a layer of sliced onions, a layer of sliced apples. Repeat until dish is filled. Cover with crust, make a hole in center. Bake 3 hours in slow oven (325°). MRS. JO CABLE. CHILI Four tablespoons bacon grease, 2 large onions chopped, 6 garlic buttons chopped, 2 pounds coarsely ground beef, 2 tablespoons chili powder, salt, 2 No. 2 cans tomatoes, 2 No. 2 cans red kidney beans, salt, 2 tablespoons cominos seed (tied in a bag). Put grease in skillet, add onions and garlic, cook until tender, but not brown, add 2 cups of juice from tomatoes, then meat, into which chili powder and salt have been mixed. Cook until meat is done. Put tomatoes, beans, salt and cominos seed in a kettle, simmer 20 minutes, then add meat mixture. Simmer 40 minutes. If very hot chili is desired add more chili powder. MRS. W. W. FRASER. LEG OF LAMB Leg of lamb, sliced onions, 3 cups hot water, juice 2Vz lemons, 1 tablespoon tomato catsup, 1 tablespoon Worcestershire sauce, 2 cups water. Put sliced onions on all sides of lamb, holding in place with toothpicks, add hot water, place in very hot oven (500°) 30 minutes. Reduce to moderate oven (350°), allowing 20 minutes to the pound. After lamb has cooked 30 minutes, baste with sauce made of remain­ ing ingredients. MRS. WILLIS E. MAXSON.

EMERGENCY LUNCH DISH

One can tomato soup, V2 pound cheese chopped, V2 cup chopped celery, V2 cup minced green pepper, salt. Heat soup to boiling point, add cheese, stir until smooth. Add cel­ ery, salt and pepper. Serve on buttered toast or crackers. MRS. J. F. BAILEY. 14 MEATS AND MEAT SUBSTITUTES ■)»

BROILED DUCK

Two ducks, V2 pound butter, juice 1 lemon, cup vinegar, 2 tablespoons Worcestershire sauce, 1 teaspoon tabasco, paprika, 1 cup hot w ater. Prepare ducks, split down back, brown in butter, put in slow oven (350°); cover, cook until tender. Pour off some fat if too much. Make sauce of remaining ingredients, pour over duck, cover and simmer 40 minutes on top of stove. MRS. J. F. BOYD.

VEAL IN SOUR CREAM Two pounds veal cutlet, 2 tablespoons butter, 3 tablespoons water, 2 tablespoons flour, V2 teaspoon salt, dash paprika, 1 cup sour cream, % cup mushrooms, 1 tablespoon onion juice. Cut veal into cubes, brown in butter, place in casserole. Add water to butter in frying pan and stir. Place flour in double boiler, add water from frying pan, stir until smooth. Add seasonings, then sour cream slowly. Cook until thick, remove from stove, add mush­ rooms and onion juice; pour over veal in casserole. Bake in very slow oven (260°) 45 minutes. Serve with boiled rice. MRS. M. T. CHAMBERLIN.

NOODLES, EGGS AND BACON Six ounces noodles, 6 slices bacon, 4 eggs, 3 tablespoons milk, 1 tablespoon chopped parsley, paprika. Cook noodles in boiling salted water until tender, drain. Cut bacon in small pieces, fry until crisp. Remove bacon, drain, put in warm place. Add noodles to hot fat, cook 5 minutes, stirring con­ stantly. Pour in eggs, beaten with milk, cook until eggs are firm. Place on platter, sprinkle with bacon, parsley and paprika. MRS. JOHN W. HAMPTON.

WALNUT ROAST WITH EGG GRAVY One cup zwieback crumbs, 1 cup milk, 3 tablespoons chopped onion, IV2 tablespoons butter, 1 tablespoon flour, 1 egg, V2 cup ground walnuts, salt, 1 cup steamed rice. Soak crumbs in % cup milk, let stand. Cook onion in butter until soft, add flour, stir; add rest of milk, beaten egg, walnuts and salt. Mix, add soaked crumbs and rice, put in greased baking pan, bake until brown. Serve with the following: EGG GRAVY Three tablespoons vegetable fat, 1 egg, 4 tablespoons flour, 2 cups milk, salt. Melt fat in skillet, add beaten egg, stir until brown. Add flour, stir until brown. Then add milk slowly, and salt. Cook until thick. MRS. A. D. MONTGOMERY. MEATS AND MEAT SUBSTITUTES 15 - ~ 4

TUNA FISH MOULD

One package lemon jello, 1 cup boiling water, V2 cup cold water, V2 cup chili sauce, salt, 1 cup tuna fish, 1 chopped onion, 1 chopped green pepper, 6 chopped stuffed olives, 2 cups cold cooked rice. Dissolve jello in boiling water, add cold water, chili sauce and salt. When partly congealed fold in other ingredients. Serve with the following: SAUCE One cup tomato soup, juice 1 lemon, % cup Worcestershire sauce, cup melted butter, *4 cup catsup, salt, pepper. Mix well. MRS. W. E. MAXSON. SCALLOPED OYSTERS

Two tablespoons butter, 1 heaping tablespoon flour, W 2 cups milk, salt, pepper, 1 pint oysters, buttered cracker crumbs, cream. Make cream sauce of first 5 ingredients. In buttered baking dish put a layer of oysters, sauce, then cracker crumbs; repeat until dish is filled. Pour a little cream over this, bake 15 minutes in hot oven (500°). Serves 6 . MRS. CARTER McGREGOR. BAKED STUFFED TOMATOES Six large partly green tomatoes, cauliflower (cooked), 1 pound shrimp (cooked), butter, cracker crumbs. Scrape out centers of tomatoes, fill with cauliflower and shrimp, on top put large piece of butter and cracker crumbs. Bake 30 min­ utes in slow oven (350°). MRS. G. D. BOWIE. CHEESE AND LOBSTER DELIGHT One teaspoon chopped onion, 3 tablespoons chopped green pep­ per, 3 tablespoons butter, 2 tablespoons flour, Vz teaspoon prepared m ustard, *4 teaspoon salt, 1 cup strained tomatoes, V2 cup grated cheese, 1 egg, % cup heated milk, 1 cup canned lobster. Cook onion and green pepper in butter until tender, add flour, stir well. Add mustard, salt, tomatoes, cheese, beaten egg. When blend­ ed, add hot milk, stirring constantly until sauce is smooth and thick. Fold in lobster, serve on buttered toast. Shrimp or crab meat may be substituted. MRS. JOHN W. HAMPTON. SHRIMP CREOLE

One third cup olive oil, 2 tablespoons water, V2 cup chili sauce, 1 green pepper chopped, 2 onions chopped, 1 tablespoon chopped par­ sley, 1 pound shrimp, salt, pepper. Mix first 3 ingredients, add remaining ingredients, cook slowly until vegetables are soft. Add shrimp, salt and pepper. Simmer 10 minutes. Serve over rice. MRS. J. C. FOSTER. 16 MEATS AND MEAT SUBSTITUTES -SI .^6.0-

MOLDED SALMON WITH CUCUMBER

One can salmon, V2 tablespoon salt, IV2 tablespoons sugar, V2 tablespoon flour, 1 teaspoon dry mustard, cayenne, 2 egg yolks, IV2 tablespoons melted butter, % cup milk, % cup vinegar, % tablespoon gelatine, 2 tablespoons water. Mix salt, sugar, flour, mustard and pepper; add eggs, butter, milk, and vinegar; cook in double boiler until thick, stirring constantly. Add gelatine which has soaked in water. When dissolved add salmon. Mould, serve with following: SAUCE Half cup double cleam, teaspoon salt, pepper, 2 tablespoons vinegar, 1 cucumber chopped and drained. Whip cream, add salt, pepper, vinegar very slowly, and cucumber. MRS. M. T. CHAMBERLIN.

DEVILED CRAB One can crab meat, 4 chopped hard boiled eggs, juice 1 lemon, V2 cup butter, 1 cup rich milk, 1 cup cracker crumbs, salt, pepper, cayenne. Mix ingredients, fill shells, sprinkle with cracker crumbs and dot with butter. Brown in oven. MRS. J. H. S. BONNER.

CRAB MEAT SOUFFLE

Three tablespoons butter, 3 tablespoons flour, 1V2 cups milk, salt, white pepper, 1 teaspoon Worcestershire sauce, 3 eggs (separated), 1 can white Japanese crab meat, melted butter. Make cream sauce of first 3 ingredients, add seasonings, egg yolks beaten until creamy, and crab meat. Remove from fire, fold in stiffly beaten egg whites. Pour into buttered casserole, set in pan of hot water, bake in moderate oven (375°) until firm in center. Pour melted butter over top. Serve at once. GLADYS SCIVALLY.

BARBECUE SAUCE

Half pound butter, V2 cup chili sauce, juice IV2 lemons, rind V2 lemon, 1 cup Worcestershire sauce, 1 cup vinegar, dash of tabasco, cayenne, V2 cup catsup, 1 teaspoon paprika, V2 tablespoon salt. Mix ingredients, cook 10 minutes.

SAUCE FOR SALMON LOAF Half cup butter, 2 tablespoons flour, 2 cups milk, % cup catsup, tabasco, salt. Brown butter, add flour, then milk, cook until thick, add season­ ings. MRS. CARTER McGREGOR. MEATS AND MEAT SUBSTITUTES 17 4- VEGETABLES

CREAMED BEETS Ten cooked beets, sliced, 1 tablespoon sugar, 1 tablespoon flour, 1 tablespoon'butter, 1 tablespoon vinegar, V2 cup beet juice, V2 cup rich milk. Cream sugar, flour and butter, add remaining ingredients, cook until thick, pour over beets. MRS. EARL M. STILLEY.

SWEET POTATOES

Six sweet potatoes (cook and slice), V2 cup sugar, juice and grated rind 1 orange, nutmeg, 2 tablespoons butter. Caramelize sugar, add orange juice a few drops at a time, grated rind, nutmeg and butter; stir constantly until dissolved. Place po­ tatoes in baking dish, pour above syrup over them. Bake 20 minutes in moderate oven (350°). Mushrooms may be put over the top. MRS. LEO SMITH.

SCALLOPED EGGPLANT One large eggplant, 1 can mushrooms chopped, 3 hard boiled eggs chopped, 1 cup white sauce, 1 heaping tablespoon mayonnaise, 1 egg yolk, grated cheese. Peel and cut eggplant in small squares, cook until tender, drain, mix with mushrooms and hard boiled eggs. Put in baking dish, pour over white sauce with mayonnaise and egg added. Put cheese on top, cook 20 minutes in slow oven (325°). MRS. G. D. BOWIE.

VEGETABLE AND CHEESE SURPRISE One and one half cups macaroni, 1 cup tomato soup, 1 can as­ paragus or 1 pound fresh asparagus, salt, % cup grated cheese, bread crumbs, paprika, 3 slices bacon. Cook macaroni in boiling salted water, drain, place in baking dish. Pour over it the tomato soup. Lay asparagus on top, sprinkle with salt, add grated cheese, cover top with bread crumbs, sprinkle with paprika. Cut strips of bacon in two, place on top. Bake in a moderate oven (350°). Bacon may be cooked separately and laid on top before serving. MRS. J. WARNER ZIMMER. 18 VEGETABLES

TURNIPS AU GRATIN

Two tablespoons butter, 3 tablespoons flour, IV2 cups milk, sugar, salt, pepper, 5 cups diced cooked turnips, V2 pound grated cheese. Make cream sauce of first 3 ingredients, add sugar, salt, pepper and turnips. Put alternate layers of turnips and cheese in baking dish, putting cheese on top. Bake in slow oven (325°). MRS. E. T. DUFF. BAKED CABBAGE IN CHEESE SAUCE One medium cabbage, chopped; 3 tablespoons butter, 4 table­ spoons flour, 2 cups milk, V2 pound chopped cheese, salt, pepper, but­ tered bread crumbs. Cook cabbage 10 minutes in salted water. Make cream sauce of butter, flour and milk. Add cheese, stir until smooth. Drain cab­ bage, add sauce and seasonings, put in baking dish, cover with crumbs. Bake 30 'minutes in moderate oven (350°)- SPANISH BEANS Small amount shortening, 1 large onion, 1 cup tomatoes, 3 table­ spoons chili powder, salt, pepper, 4 cups brown or pinto canned beans. Put shortening in frying pan, add sliced onion, fry till brown. Add tomatoes, chili powder, salt and pepper. Cook 20 minutes. Add beans, cook 20 minutes longer. MRS.I J. C. STRAUS, JR. STUFFED CARROTS Six large boiled carrots, 2 chopped onions, 2 tablespoons mayon­ naise, salt, paprika, butter or gravy. Hollow center of carrots. Mince carrot centers, add onions, mayonnaise and seasonings. Place mixture in carrots. Bake in but­ ter or brown gravy 30 minutes in moderate oven (375°). MRS. W. E. MAXSON. CREAMED CELERY AND ALMONDS Two cups diced cooked celery, 1 cup cream sauce, 1 cup blanched almonds, salt. Mix and serve. MRS. J. T. MONTGOMERY. ASPARAGUS LOAF Two eggs, 2 teaspoons salt, 1 teaspoon grated onion, 1 cup hot milk, 4 tablespoons butter, 1 cup bread crumbs, 4 cups asparagus cut in inch lengths. Beat eggs, add seasonings, hot milk, butter, bread crumbs and asparagus. Turn into buttered bread tin, bake in moderate oven (350°). Serve with 2 cups cream sauce. MRS. ALLAN D. MONTGOMERY. VEGETABLES 19 -°*§f-

BAKED STUFFED TOMATOES Eight tomatoes, 1 onion, 1 small can mushrooms, 3 tablespoons butter, 1 cup boiled ham, 1 cup bread crumbs, 1 cup thick cream sauce, 1 cup grated cheese, V2 cup water. Scoop out center of tomatoes, mash fine. Fry chopped onion, mushrooms and tomato pulp in 1 tablespoon butter, add ground ham and bread crumbs. Remove from fire, add cream sauce, season well. Fill tomatoes, sprinkle cheese over top, put in pan, add water and remaining butter, bake in moderate oven (375°).

CORN SOUFFLE

Four eggs (separated), 1 teaspoon sugar, V2 teaspoon salt, 114 cups milk (scalded), 2 tablespoons butter, 1 cup fresh corn (grated). Beat egg yolks, add other ingredients, fold in egg whites beaten until stiff and dry. Put in buttered casserole, set in pan of hot water, bake 30 minutes in moderate oven (375°). MRS. FRANK TIMBERLAKE.

BAKED CORN Two eggs, 1 cup milk, salt, pepper, 1 cup canned corn, 1 cup boiled rice, V2 cup chopped green pepper, 1/3 cup grated cheese. Beat eggs, add remaining ingredients in order given, put in buttered baking dish. Cook in moderate oven (350°) until firm. Dec­ orate with sliced pepper and bits of bacon. MRS. T. S. McDAVITT, Hope, Ark.

SPINACH VINAIGRETTE Four strips bacon, 1 small onion chopped, 14 cup sugar, % cup vinegar, !4 cup water, 1 large can spinach, drained and chopped, 2 hard boiled eggs. Broil bacon, remove from pan. Fry onion in fat in pan, add sugar, vinegar, water, spinach, and bacon chopped; heat thoroughly, grate egg over top. MRS. WILLIS E. MAXSON.

BAKED STUFFED ONIONS Onions (boiled and centers removed), 4 slices whole wheat bread toasted dry, 1/3 cup nuts, onion centers, 1 /3 teaspoon celery salt, 1 tablespoon bacon grease, thick cream sauce. Make stuffing for onion shells out of all other ingredients, fill shells, cover with cream sauce. Place baking pan in water. Bake until sauce thickens. MRS. BRYANT EDWARDS. 20 VEGETABLES - 4 { ------— — -----

PEAS AND ASPARAGUS Put 1 can peas and 1 can asparagus in baking dish, alternate with layers of grated cheese. Season well. Pour white sauce over this, bake 30 minutes in moderate oven (350°). MRS. LEO SMITH.

FRENCH FRIED ONIONS Peel onions, cut in % inch slices, separate rings. Dip in milk, drain, dip in flour, fry in deep fat (395*°). Drain on brown paper, sprinkle with salt. Serve around broiled steak. PEAS IN RICE RING Place 1 can of peas in a skillet, add salt, pepper, clipped broiled bacon, and 1 can tomato juice. Let simmer down thoroughly and serve in a rice ring. MRS. ERNEST FAIN. STUFFED SQUASH Six small white squash, 1 cup milk, 5 tablespoons melted butter, IV2 heaping tablespoons flour, x/4 teaspoon pepper, V2 teaspoon salt, 1 hard boiled egg chopped, V2 cup blanched almonds chopped fine. Cook squash until tender, scoop out centers, drain. Make cream sauce of milk, butter, flour, pepper and salt, add hard boiled egg, almonds and squash centers. Stuff with above mixture, sprinkle with toasted bread crumbs and butter. Brown in oven. MRS. L. H. CULLUM.

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SIMPLE HOLLANDAISE SAUCE FOR VEGETABLES Two tablespoons butter, 1 tablespoon flour, 1 cup boiling water, juice 1 lemon, 2 egg yolks, salt, cayenne. Blend butter and flour in double boiler, add boiling water. Cook until thick, add lemon juice, remove from fire, pour over well beaten egg yolks, add salt and pepper. Re-heat in double boiler before serv­ ing. Serve over a whole head of cauliflower, Brussels sprouts, as­ paragus or broccoli. This will not curdle. GLADYS SCIVALLY.

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BREADS

BISCUITS Two cups GOLD MEDAL FLOUR, 4 teaspoons baking powder, V2 teaspoon salt, 1 tablespoon sugar, 2 tablespoons shortening, % cup milk. Sift dry ingredients together, work in shortening, add milk. Roll out, cut with biscuit cutter, or roll 1/3 inch thick, spread with melted butter, cut, fold over. Bake in hot oven (450°)* MRS. JOE CARRIGAN. JAM ROULETTES Roll baking powder biscuit dough inch thick, brush with melted butter, spread with jam, roll like jelly roll, slice V2 inch thick. Bake 10 minutes in hot oven (450°). To glaze, brush with equal parts milk and sugar mixed, just before removing from oven. MRS. JACK BARNARD. PARKER HOUSE ROLLS

One cup milk, V2 cup Crisco, 1 cake Fleischmann’s yeast, 1 cup tepid water, 2 eggs, V2 cup sugar, 1 teaspoon salt, 6 V2 cups GOLD MEDAL FLOUR. Scald milk, add Crisco, cool; add yeast which has been dissolved in water. Beat eggs, add sugar and salt, add to milk, then add flour. Put in greased bowl, grease top of dough, let stand over night. Make into rolls when wanted, let rise 2 hours. Bake in hot oven (425°). MRS. H. B. PATTERSON. ORANGE FILLING FOR ROLLS Half cup orange juice and pulp, 1 cup sugar, 2 tablespoons butter, grated rind 2 oranges, dough for rolls. Cook sugar, orange juice and pulp 3 minutes, add butter and rind. When slightly thick remove from fire, cool. Roll out dough, spread with orange mixture, roll up like jelly roll, slice V2 inch thick. Let rise until double in bulk, bake in hot oven (425°). MRS. ALBERT L. LOWE. A VERY SIMPLE BREAD RECIPE One yeast cake dissolved in % cup warm water, 1 pint warm water, % cup sugar, 1 tablespoon salt, 1 heaping tablespoon Crisco, GOLD MEDAL FLOUR. Add the pint of water to dissolved yeast cake, add sugar, salt, Crisco, and enough flour to make a very stiff dough. Knead thor­ oughly. Set in refrigerator over night, or let rise all day, then make into loaf. Let rise 2 V2 hours. Bake in moderate oven (375°). MRS. OTIS HAYNIE. 24 BREADS

COFFEE ROLLS Three eggs, 1 cup sugar, 6 or 7 cups GOLD MEDAL FLOUR, 1 teaspoon salt, 2 cups milk, 1 tablespoon butter, 1 yeast cake, 1 ta ­ blespoon sugar, 2 tablespoons warm water, cinnamon, butter, nuts, raisins, brown sugar. Beat eggs and sugar together, add flour and salt, alternating with milk and butter scalded together. Next add yeast and 1 tablespoon sugar, dissolved in water. Let rise 3 hours. Roll out small amount at a time, sprinkle with cinnamon, sugar, butter, nuts and raisins; roll as jelly roll. Cut slices 1 inch thick, place in buttered muffin tins which have 1 teaspoon brown sugar and nuts in bottom. Let stand 2 hours. Bake in hot oven (400°). Makes 3 dozen rolls. MRS. RAYMOND MYERS.

GOLD MEDAL BLUEBERRY MUFFINS

One fourth cup shortening (part butter), V2 cup sugar, 1 egg, IV2 cups GOLD MEDAL FLOUR, V2 teaspoon salt, 3 teaspoons baking powder, V2 cup milk, 1 cup fresh blueberries or % cups canned. Cream shortening and sugar, add well beaten egg. Sift dry in­ gredients together, add to creamed mixture alternately with milk. Fold in blueberries, bake in greased muffin tins in hot oven (400°). Note: If using canned blueberries, drain, drop teaspoon of bat­ ter in each muffin tin, drop few blueberries on batter, then add more batter and blueberries until all are used.

ORANGE BREAD Rind 4 small oranges, 1 cup water, 1 teaspoon soda, 1 cup sugar, % cup water. Put orange rinds through meat chopper, add 1 cup water and soda, cook 5 minutes; drain, add sugar, % cup water, boil until very little juice is left. Dough: 2 eggs, 1 cup sugar, 2 tablespoons melted butter, 1 cup milk, 3 cups GOLD MEDAL FLOUR, V2 teaspoon salt, 3 teaspoons baking powder, 1 cup chopped pecans, warm orange peel mixture. Beat eggs, add sugar, buttermilk, alternately with dry ingre­ dients sifted together, nuts and orange peel mixture. Bake 1 hour in 2 loaf pans in very moderate oven (350°). MRS. JACK C. BARNARD.

NUT BREAD Three scant cups GOLD MEDAL FLOUR, 4 teaspoons baking powder, V2 teaspoon salt, V2 cup sugar, 1 egg, 1 % cups milk, 1 cup nuts floured. Sift dry ingredients together, add beaten eggs, milk and nuts. Bake in loaf pan 1 hour in very moderate oven (350°). MRS. A. G. JOHNSON. BREADS 25 !► -

CHEESE MUFFINS Two cups GOLD MEDAL FLOUR, 4 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons butter, 1 cup milk, 1 cup grated cheese. Sift dry ingredients together, work in butter, add milk and cheese. Bake in greased muffin pans in hot oven (400°). DATE NUT LOAF

Three fourths cup brown sugar, 2 tablespoons butter melted, V2 teaspoon salt, 1 egg, V2 cup nuts, 1 cup dates chopped, 1 teaspoon soda, 1 cup boiling water, l 1/^ cups GOLD MEDAL FLOUR, 1 tea­ spoon vanilla. Cream sugar, butter, salt and egg together, add nuts, dates (which have had soda and boiling water poured over them), then flour and vanilla. Bake 1 hour in loaf pan in slow oven (350°). MRS. E. F. FRUECHTE.

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FRUIT SALAD RINGS Green gelatine: 2 envelopes gelatine, 1 cup cold water, 2 cups boiling water, 2 cups sugar, 4 tablespoons lemon juice, 4 cups grape fruit juice and pulp, green coloring. Soak gelatine in cold water, add remaining ingredients in order given. Pink Gelatine: 1 envelope gelatine, V2 cup cold water, 2 cups boiling fruit juices, V2 cup sugar, 2 tablespoons lemon juice, 1 large can sliced pineapple, 1 large can cherries, pink coloring. Mix the same as green gelatine. Into a ring mould put half the green gelatine, when firm pour in pink gelatine. When it is firm pour in remaining green gelatine. Serve mayonnaise in center of ring. MRS. DILLARD ANDERSON.

PINEAPPLE SALAD Two packages Philadelphia cream cheese, 1/3 cup chopped pe­ cans, 2 slices broiled bacon chopped, 1 large can sliced pineapple, 1 small jar peanut butter, 1 small jar stuffed olives, mayonnaise, paprika. Mix cheese, nuts and bacon, thin with cream. Slice pineapple rings, making 2 thin rings; on each ring spread cheese mixture, a layer of peanut butter, then the second pineapple ring. On top place olives cut in halves, fill centers with mayonnaise, sprinkle with paprika. MRS.-G. D. BOWIE.

FROZEN FRUIT SALAD One large can apricots, 1 medium can pineapple, 3 bananas, 1 small bottle red cherries, 1 box marshmallows, nuts, V2 cup mayon­ naise, V2 cup whipped cream. Cut up fruit, marshmallows and nuts, add mayonnaise and cream. Freeze in mould 4 hours. MRS. J. J. PERKINS.

FROZEN TOMATO SALAD Season 1 can tomato juice with paprika, Worcestershire sauce, and salt. Freeze, serve on rings of pineapple. MRS. ERNEST FAIN. 28 SALADS

FRUIT AND CHEESE SALAD One large can white cherries (seeded), 1 large can sliced pine­ apple (cut up and drained), 2 tablespoons sugar, V2 teaspoon salt, 1 tablespoon vinegar, V± pound Old English Snappy cheese (grated), 1 tablespoon gelatine, 1/3 cup pineapple juice. Mix fruits, sugar, salt and vinegar, add cheese, gelatine soaked in pineapple juice, then melted over hot water, then mix with the follow ing: SALAD DRESSING One tablespoon flour, 1 teaspoon dry mustard, 2 tablespoons sugar, 2/3 cup milk, 2 egg yolks, V2 cup vinegar, 1 teaspoon butter, V2 pint double cream. Mix first 3 ingredients, add milk, cook until thick. Add beaten eggs and vinegar, cook until thick. Add butter, beat. Cool, add whipped cream.

CRANBERRY SALAD Four cups cranberries, 2 cups sugar, 1 cup boiling water, IV4 tablespoons gelatine soaked in V2 cup cold water, IV2 cups celery, cut fine. Cook cranberries, sugar and water to boiling point, boil 20 min­ utes. Put through sieve, add gelatine and celery, mould. Serve with mayonnaise, sprinkle with chopped, salted almonds. MRS. JOHN W. HAMPTON.

CHEESE SALAD

One fourth pound package Swiss cheese (grated), milk, V2 pack­ age gelatine, 1 cup water, 1 cup salted almonds, 1 cup cooked dress­ ing, V2 pint double cream, 1 small can pimientos, 3 green peppers. Mix cheese with enough milk to work smooth. Melt gelatine in water, dissolve over hot water, cool, add to cheese. Add almonds, cut fine, dressing, whipped cream, pimientos and green peppers chopped. Makes 16 moulds. MRS. T. S. McDAVITT, Hope, Ark.

STUFFINGS FOR TOMATOES 1. Cream cheese, cucumbers chopped, and onion juice. 2 . Shredded cabbage and stuffed olives marinated in French dressing. 3. Grated cheese, crushed pineapple, chopped nuts. 4. Avocado, grated onion, hard boiled egg, and mayonnaise. 5. One half deviled egg in center of tomato, topped with mayon­ naise. MRS. PERRY HANCOCK. SALADS 29

ANCHOVY CHEESE SALAD

Three packages cream cheese, 1 tablespoon Roquefort cheese, IV2 teaspoons anchovy paste, IV2 teaspoons prepared mustard, 3 tea­ spoons Worcestershire sauce, 3A teaspoon celery salt, ZA teaspoon paprika, mayonnaise, a little whipped cream. Mix well. MRS. J. F. BOYD.

TOMATOES STUFFED WITH FROZEN SALAD Six large tomatoes, 1 large cucumber, 1 green pepper, 1 teaspoon Worcestershire sauce, 2 teaspoons gelatine soaked in XA cup cold w ater, V2 teaspoon onion juice, IV2 teaspoons salt, 1 teaspoon paprika, V2 teaspoon mustard, cayenne, 1 cup mayonnaise. Scoop out tomato pulp, cut in small pieces, add juice, chopped cucumber and green pepper. Dissolve soaked gelatine over hot wa­ ter. Mix - all ingredients and freeze. Stuff tomatoes just before serving. MRS. J. WARNER ZIMMER.

TOMATO ASPIC Two and one half cups tomato juice, 1 cup water, 6 pieces celery chopped, IV2 tablespoons sugar, big pinch pickling spices, 1 envelope gelatine, 1 cup cold water, 1 tablespoon Worcestershire sauce, V2 teaspoon salt. Simmer first 5 ingredients together until celery is tender, strain, add gelatine which has soaked in water, add seasonings. Mould, serve on slaw or asparagus. RUTH FITZPATRICK CONSTANTIN.

POTATO SALAD

Four cups sliced cooked potatoes, 1 teaspoon salt, V2 teaspoon paprika, 2 pickles chopped, 1 cucumber chopped, 2 slices onion chopped, 2 hard boiled eggs chopped, 1 cup boiled dressing, 4 table­ spoons chopped parsley, 2 tomatoes. Mix all ingredients except the last 2 . Sprinkle parsley on top, garnish with sliced tomatoes. Serves 10.

MOULDED BEET SALAD One tablespoon gelatine, XA cup cold water, 2/3 cup boiling wa­ ter, 2 tablespoons vinegar or lemon juice, 1 teaspoon salt, 2 teaspoons sugar, 2 V2 tablespoons horseradish, 2 cups chopped cooked beets. Soak gelatine in cold water, add boiling water, cool, add remain­ ing ingredients. Mould, serve with mayonnaise. MRS. ALBERT L. LOWE. 30 SALADS -•€{------} > -

SLAW WITH NORMANDY DRESSING Three hard boiled egg yolks, 4 tablespoons olive oil, 3 tablespoons cream, 1 tablespoon taragon vinegar, Vz tablespoon salt, Vs teaspoon pepper, V± teaspoon onion juice, dash paprika, 1 small head cabbage. Mash egg yolks with olive oil and cream, add remaining ingre­ dients, except cabbage. Shred cabbage, marinate, chill, serve with above dressing.

EGG SALAD One egg yolk, 1/3 teaspoon dry mustard, % cup vinegar, 1 table­ spoon butter, salt, pepper, cayenne, 3 tablespoons chili sauce, 10 hard boiled eggs. Beat egg yolk, add mustard and vinegar, cook until thick; add butter and seasonings, cook 1 minute. Cool, add chili sauce, then eggs which have been put through a ricer. Pack in pan, chill 4 hours. Slice, serve with mayonnaise. MRS. HERMAN HESSE.

GLORIFIED SALAD

Two tablespoons gelatine, 1 cup water, V2 cup vinegar, 6 hard boiled eggs chopped, 6 sweet pickles chopped, 2 pimientos chopped, 1 tablespoon chopped parsley, salt, pepper, Vz cup mayonnaise. Soak gelatine in Vz cup water, add vinegar and Vz cup of water which have been brought to a boil. Mix remaining ingredients, add to cooled gelatine mixture, put in ring mould. Fill center with sal­ mon and celery salad, sprinkled with capers, or any other salad de­ sired. MRS. A. M. LLOYD.

CHICKEN SALAD SUPREME Two cups minced chicken, 2 tablespoons chopped stuffed olives, 2 tablespoons chopped sweet-sour pickles, V± cup chopped blanched al­ monds or English walnuts, 1 chopped hard cooked egg, Vz cup may­ onnaise or whipped cream dressing. Mix well, serve on lettuce or Chinese cabbage. MRS. BARNETT C. McMULLEN.

SUNDAY NIGHT HAM Fourth pound ham, 6 sweet pickles, Vz cup pecans, 1 stalk cel­ ery, 2 tablespoons mayonnaise, Vz pint cream. Chop first 4 ingredients, add mayonnaise, then cream. Serve with lettuce. MARY JOE KELL. SALADS 31 - 4

PICKLE AND NUT SALAD

One cup vinegar, 2 cups sugar, 12 cloves, 2 V2 tablespoons gela­ tine, V2 tablespoon water, 2 cups boiling water, 1 cup nuts, 2 cups sweet pickles. Boil vinegar, sugar and cloves until it threads (215°). Pour boiling water over gelatine which has soaked in V2 tablespoon water, add to first mixture. As it begins to set add nuts and sliced pickles. MRS. J. S. HARGETT.

THOUSAND ISLAND DRESSING Six tablespoons mayonnaise, 3 tablespoons chili sauce, 2 hard boiled eggs, 3 tablespoons sour cream, juice of V2 lemon, salt, V2 onion chopped, or 6 small pickles chopped. Mix well. MRS. J. H. S. BONNER.

ROQUEFORT CHEESE DRESSING Half pound Roquefort cheese mashed, % cup olive oil, 1 teaspoon vinegar, paprika, salt, pepper, dash Worcestershire sauce, dash of lemon juice. Mix well. Chill before serving. MRS. J. F. BAILEY.

AVOCADO DRESSING Half cup French dressing, cup mayonnaise, 2 chopped hard boiled eggs, 4 tablespoons chili sauce, 1 tablespoon chopped chives, 3 chopped pimientos. Mix, serve over sliced avocados.

FRENCH DRESSING

1 cup powdered sugar, 1 teaspoon salt, V2 teaspoon dry mustard, 1 teaspoon Worcestershire sauce, 6 teaspoons paprika, cup vine­ gar, % cup orange juice, cup lemon juice, 1 cup salad oil, V2 button garlic. Mix dry ingredients, add liquids, pour into a bottle, shake v;ell. Chill 30 minutes before serving. MRS. W. E. MAXSON.

FRENCH DRESSING

One cup Campbell’s tomato soup, IV2 cups Wesson oil, V2 cup sugar, V2 cup vinegar, 2 tablespoons Worcestershire sauce, 1 medium onion (grated), salt, 2 garlic buttons chopped. Put all ingredients in mixing bowl, beat well with rotary egg beater. MRS. CHARLES HARTSOOK. 32 SALADS - 4

SHRIMP SALAD One big jar shrimp, 3 potatoes, boiled and diced, 3 hard cooked eggs diced, 3 pieces celery diced, a little onion, salt, pepper, mayon­ naise. Mix well. MRS. T. S. McDAVITT, Hope, Ark.

OYSTER SALAD

One large potato boiled, 3 hard boiled eggs, V2 cup celery chopped, 1 can oysters, cup vinegar, 1 teaspoon butter, salt, pepper, mus­ tard. Mix first 4 ingredients. Heat remaining ingredients, cool, add to first mixture. MRS. J. F. BOYD.

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PEANUT BRITTLE ICE CREAM Half cup peanut brittle, 3 pints thin cream, 2/3 cup sugar, pinch salt, 1 tablespoon vanilla. Crush peanut brittle very fine, mix all ingredients, freeze. MRS. J. H. S. BONNER.

FROZEN FRUIT CAKE One quart double cream, pound crystallized cherries, hi pound crystallized pineapple, 1 dozen lady fingers, 1 dozen macaroons, Y2 cup Sherry flavoring. Whip cream, add chopped fruit, cake crumbs and Sherry flavor­ ing. Freeze in mould. MRS. JOE CARRIGAN.

MINTED ORANGE MOUSSE One pint whipping cream, 1 cup powdered sugar, 1V2 cups orange juice, 1 tablespoon lemon juice, 1 small bottle creme de menthe pine­ apple cubes, including juice, % teaspoon salt. Whip cream, add sugar and fruit juices, fold in pineapple cubes and salt. Freeze in mould. MRS. M. T. CHAMBERLIN.

RASPBERRY MOUSSE Half pint double cream, 1 No. 2 can red raspberries. Whip cream, fold in raspberries which have been put through a sieve. Freeze in mould. MRS. W. W. FRASER.

STRAWBERRY ICE Two boxes berries, 3 bananas, 1 medium can grated pineapple, 6 lemons, 3 cups sugar, 6 cups water. Put berries and bananas through a sieve. Add pineapple, lemon juice and syrup made of sugar and water. Freeze. This makes 1 gallon. MRS. T. S. McDAVITT, Hope, Ark. 34 DESSERTS

VELVET LEMON MILK SHERBET One quart milk, 1 cup cream, 2 cups sugar, juice 3 lemons. Scald milk and cream, add sugar, cook 5 minutes, cool. Freeze to a mush, add strained lemon juice, finish freezing. MRS. J. B. NAIL.

NEW YORK ICE CREAM Four eggs (separated), 1 cup sugar, 1 quart cream (scalded), 1 cup milk (scalded), 2 teaspoons vanilla. Beat egg yolks, add sugar, beat well, add stiffly beaten egg whites, then cream and milk. Cook in double boiler until mixture coats a spoon. When cold, add flavoring, freeze. MRS. O. B. KIEL.

BURNT ALMOND CHARLOTTE One cup sugar, % cup almonds (blanched and chopped fine), % cup milk, 2 tablespoons gelatine, 1/3 cup hot water, 3 ounces whip­ ping cream, 1 teaspoon vanilla, lady fingers, Sherry flavoring. Caramelize V2 cup sugar, add almonds, remove from fire and crush fine. Heat this in milk 3 minutes, add V2 cup sugar. Soak gelatine in hot water, add to mixture, put on ice until partly con­ gealed. Whip cream, add vanilla, fold into gelatine. Line mould with lady fingers which have been dipped in Sherry flavoring, pour in jelly mixture, congeal. MRS. L. H. CULLUM.

PARADISE FILLING FOR ANGEL FOOD ROLL

One envelope gelatine, V2 cup cold water, juice of No. 2 can pineapple, 1 cup whipping cream, V2 cup powdered sugar, pinch salt, 1 teaspoon vanilla, x/4 teaspoon fruit coloring, V2 cup chopped pecans. Soak gelatine in water, add to hot pineapple juice. When partly congealed add whipped cream and other ingredients, whip until thick, spread on angel food cake and roll. MRS. AUDREY A. BARNARD.

MAPLE MOUSSE One and one half cups maple syrup, 3 eggs, 1 tablespoons gelatine, soaked in cup cold water, V2 pint double cream, 1 cup nuts. Iieat syrup until warm, add beaten eggs, cook until mixture coats spoon, add gelatine. Cool, add nuts and whipped cream. Mould. Serves 8. MRS. JOHN W. HAMPTON. DESSERTS 35 |8>-

DATE SOUFFLE Two eggs, 1 cup sugar, 1 tablespoon flour, 1 tablespoon baking powder, 1 cup nuts, 1 cup dates. Beat eggs light, add sugar, sift in dry ingredients, add nuts and dates chopped. Turn into buttered baking dish, cook in slow oven (325°). Serve cold with whipped cream. MRS. J. BLAIR BAKER.

ENGLISH APPLE CAKE Apples (peeled and sliced), 1 cup sugar, 4 tablespoons water, *4 pound butter, 1 cup brown sugar, 1 cup GOLD MEDAL FLOUR. Fill a buttered baking dish % full of apples, sprinkle 1 cup sugar and water over them. Cream butter, add brown sugar and flour, place this mixture like a pie crust over top of apples, bake in a moderate oven (375°) until apples are done. Serve with whipped cream. May substitute peaches. MRS. ALBERT L. LOWE.

BROWN BETTY Two apples, 1 cup sugar, 1 tablespoon butter, a little water, 5 graham crackers, % teaspoon baking powder, 2 eggs (separated), 1 teaspoon vanilla, nutmeg. Peel and slice apples, add sugar, butter, water, stew until ap­ ples are soft. Roll graham crackers, add baking powder, add this to stewed apples, add egg yolks, vanilla and nutmeg. Fold in egg whites. Bake half an hour in slow oven (350°). MRS. FRANK VAN WORMER.

SCALLOPED APPLES Five tart apples, Vz cup sugar, Vs teaspoon cinnamon, Vs te a­ spoon salt, Vs teaspoon nutmeg, 3 tablespoons corn syrup, 1 table­ spoon water, buttered bread crumbs. Make a mixture of seasonings, syrup and water, add to apples, which have been pared, cored and diced; place in buttered baking dish alternately with layers of bread crumbs. Bake in moderate oven (350°) until apples are tender. MRS. JOE FARABEE.

STRAWBERRY OR BLACKBERRY COBBLER One quart fresh berries, 3 cups sugar, 1 cup thick cream, rich biscuit dough. Put berries and 2 cups sugar in pan, bring to a boil. Roll dough V2 inch thick, cover berries. Then put cream and 1 cup sugar over crust. Bake in hot oven (450°). MRS. O. W. WILSON. 36 DESSERTS

PEACH WAFFLES One third cup Crisco, Vz cup sugar, 2 eggs, 2 cups GOLD MEDAL FLOUR, 3 teaspoons baking powder, V2 teaspoon salt, 1 cup milk, V2 teaspoon vanilla, V2 teaspoon lemon juice, IV 2 cups diced peaches. Blend Crisco and sugar, add beaten eggs, then sifted dry ingre­ dients alternately with milk. Add remaining ingredients. Bake on hot waffle iron. Sprinkle with powdered sugar. Serve with more peaches and cream, or top with ice cream. MRS. 0. R. HARTT.

LADIES’ DELIGHT Fourth of a box of gelatine, % cup cold water, cup boiling water, 1 pint double cream, 1/3 cup sugar, 1 teaspoon vanilla, % box strawberries or 3 large peaches, 1 dozen lady fingers. Soak gelatine in cold water, add boiling water, beat until creamy. Add fruit and sweetened whipped cream, pour into mould lined with lady fingers. MRS. ERNEST FAIN.

HOFFMAN-HUMPHREY DESSERT

One quart milk (scalded), 4 eggs (separated), V2 cup sugar, pinch salt, 1 envelope gelatine, V2 cup cold water, 1 pint cream, 1 teaspoon vanilla, 1 angel food cake, blanched almonds, white cherries. Add milk to beaten egg yolks, sugar and salt. Cook in double boiler until thick. Remove from fire and add gelatine dissolved in cold water. When cold add egg whites stiffly beaten, whipped cream and vanilla. Then add angel cake torn into bits with fork, almonds chopped, and cherries. Mould. Serves 24. MRS. AUDREY A. BARNARD.

BOILED CUSTARD Four eggs (separated), % cup sugar, Vs teaspoon salt, 3 cups milk (scalded), 1 tablespoon vanilla, 4 tablespoons sugar. Beat egg yolks slightly, add *4 cup sugar, salt, and milk. Cook in double boiler until mixture coats a spoon. Cool, add vanilla, fold in meringue made by beating egg whites until stiff, and gradually adding 4 tablespoons sugar. MRS. J. F. BAILEY.

BAKED CARAMEL CUSTARD Four eggs, 2 cups milk (scalded), 1 cup caramelized sugar, pinch salt, V2 teaspoon vanilla. Beat eggs, add milk, caramelized sugar, salt and vanilla. Put baking dish in pan of hot water, bake in slow oven (325°) until firm. MRS. MILBURN NUTT. DESSERTS 37 '}§►—

BAKED CHOCOLATE CUSTARD Make the same as caramel custard, substituting % cup of sugar and adding % cup cocoa. MRS. MILBURN NUTT.

LEMON CAKE PUDDING One cup sugar, XA cup GOLD MEDAL FLOUR, XA teaspoon salt, 2 eggs (separated), XA cup lemon juice, grated rind 1 lemon, 1 cup milk. Mix sugar, flour, salt, beaten egg yolks, lemon juice and rind, add milk slowly. Fold in beaten egg whites. Pour into buttered baking dish, set in warm water, bake 30 minutes in slow oven (325°). MRS. ALBERT L. LOWE.

PINEAPPLE ICE BOX PUDDING Half pound butter, XA cup sugar, 2 eggs (separated), 2 small cans crushed pineapple (drained), 4 boxes vanilla wafers crushed, pinch salt. Cream butter and sugar, add well beaten egg yolks. Beat egg whites stiff, fold in pineapple, wafers and salt, add to butter mixture. Set in refrigerator overnight. Serve with whipped cream. Serves 12. MRS. M. A. RUTIS.

GRAHAM ICE BOX PUDDING

One tablespoon gelatine, % cup cold water, V2 cup milk (scalded), XA cup brown sugar, x/2 cup maple syrup, 1 teaspoon vanilla, V2 pint whipping cream, graham crackers. Soak gelatine in cold water, add milk, sugar, syrup and vanilla. When partly congealed fold in whipped cream. Put layer of crackers in bottom of dish, cover with mixture. Put in refrigerator several hours. MRS. E. T. DUFF.

WESTBROOK PUDDING Five egg yolks, 2/3 cup sugar, 1 pint milk( scalded) x/2 box gelatine, V2 pint water, 2/3 cup chopped raisins or candied pineap­ ple, V2 cup candied cherries, 1/3 cup walnuts blanched or x/2 cup pecans, V2 dozen macaroons or V2 fresh cocoanut grated, 1 teaspoon vanilla. Beat eggs and sugar until light, add milk, cook 1 minute. Add gelatine which has soaked in water, stir until dissolved. Add fruit, macaroons and vanilla. Mould, serve with whipped cream. MRS. HARRY S. DAVIS. 38 DESSERTS —c^{------}e^°~

BLACK PUDDING One cup molasses, 1 egg, 1 teaspoon cinnamon, 1 teaspoon ginger, IV2 cups GOLD MEDAL FLOUR, 1 teaspoon soda, 2/3 cup boiling w ater. Add egg to molasses, beat hard. Sift dry ingredients together, add alternately with the water to first mixture. Steam 1 hour. Serve with the following: SAUCE Half cup butter, IV2 cups powdered sugar, 2 eggs (separated), 1 teaspoon vanilla. Cream butter and sugar, add egg yolks, mix well. Add vanilla and beaten egg whites. Serve cold on hot pudding. MRS. J. S. HARGETT.

CHOCOLATE RICE PUDDING One and one half squares bitter chocolate, cut, 4 tablespoons rice, V2 teaspoon salt, 3 cups cold milk, 2 V2 teaspoons gelatine, V2 cup sugar, 1/3 cup nuts, V2 teaspoon vanilla, Vz cup double cream. Add chocolate, rice and salt to 2% cups milk, cook in double boiler 15 minutes. Cover, cook IV2 hours longer. Soak gelatine in XA cup milk, add sugar. Add gelatine mixture to hot rice, stir till gelatine is dissolved. When slightly thickened, add nuts and vanilla, fold in whipped cream. Mould. MRS. JOHN W. HAMPTON.

BANANA PUDDING Two eggs (separated), 1/3 cup sugar, 1 pint milk, 1 teaspoon vanilla, vanilla wafers, bananas sliced, 4 tablespoons sugar. Make custard of first 4 ingredients. Put alternate layers of wafers and bananas in baking dish, 2 layers of each, pour in the custard. Cover with meringue made of egg whites and 4 tablespoons sugar. Brown in slow oven (300°). Serve cold. MRS. OTIS NELSON.

GRAHAM CRACKER PUDDING Fourteein graham crackers, 3 eggs (separated), 1 cup sugar, 1/3 teaspoon salt, 1 teaspoon baking powder, V2 cup chopped nuts, 1 tea­ spoon vanilla. Roll crackers, add other ingredients, folding in beaten egg whites last. Bake 30 minutes in slow oven (350°). Cut in squares, serve with whipped cream. MRS. E. B. CARVER. DESSERTS 39

FRENCH PLUM PUDDING

One tablespoon flour, V2 pound bread crumbs, V2 pound raisins, V2 pound currants, 3 apples chopped, V2 pound suet, V2 pound sugar, V2 glass cream, V2 glass non-alcoholic brandy, V2 pound citron, chopped, 1 teaspoon nutmeg, 1 teaspoon ginger, 5 eggs (well beaten), pinch of salt. Mix in order given. Put in greased baking powder cans, steam 3 hours. Serve with the following: HARD SAUCE Half pound butter, 2 cups powdered sugar, non-alcoholic brandy. Cream butter and sugar well, add flavoring. WILLIE MAY KELL.

SCHAUM TORTES OR MERINGUES Six egg whites, 1 teaspoon cream of tarter, 2 cups sugar, 2 teaspoons vinegar. Add cream of tarter to eggs, beat until very stiff, add sugar gradually, then vinegar. Bake in large greased muffin pans 35 min­ utes in very slow oven (250°). Lift tops off, fill with whipped cream and berries, or ice cream, replace tops. MRS. JO CABLE.

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CAKES

SUNSHINE CAKE One and one half cups sugar, 2/3 cup water, 6 eggs (separated), 1 cup sifted flour, 2 extra teaspoons flour, 1 teaspoon cream of tar­ ter, 1 teaspoon almond flavoring. Boil sugar and water until it threads (215°), cool, add slowly to well beaten egg whites, add beaten egg yolks, beat. Fold in flour and cream of tarter, add flavoring. Bake in slow oven (320°) in ungreased pan 40 minutes. MRS. J. BLAIR BAKER.

CHOCOLATE CAKE

One cup butter, 2Y2 cups sugar, V2 cake melted chocolate, 5 eggs (separated), 1 cup buttermilk, 1 teaspoon soda, 3 cups pastry flour, 3 teaspoons vanilla. Cream butter and sugar, add chocolate and beaten egg yolks, beat until creamy. Add buttermilk, in which soda has been dissolved, alternately with flour. Fold in beaten egg whites. Bake in loaf pan 1 hour in very moderate oven (350°). Ice with fudge or the follow ing: MOCHA ICING Half cup butter, 3 cups powdered sugar, 1 egg yolk, 2 tablespoons thick cream, 5 tablespoons cocoa or V2 cake melted chocolate, 2 ta­ blespoons strong coffee, 1 teaspoon vanilla. Cream butter and sugar, add other ingredients in order given. GLADYS SCIVALLY.

CHOCOLATE ANGEL FOOD CAKE One and one half cups egg whites, 2 teaspoons cream or tarter, 2 cups sugar, 1 teaspoon vanilla, V2 teaspoon lemon juice, 1 cup GOLD MEDAL CAKE FLOUR (sifted 4 times), V2 cup cocoa, *4 teaspoon salt. Beat egg whites until frothy, add cream of tarter, beat until stiff, sift sugar 3 times, add gradually to eggs, add vanilla and lemon juice. Sift flour, cocoa and salt together 4 times. Fold into egg mixture. Pour in large unbuttered angel cake pan. Bake 1 hour and 10 minutes, starting in very slow oven (250°) and gradually increasing to moderate oven (350°). Invert pan until cool. Ice with the following: CHOCOLATE ICING Two thirds cup butter, 2% cups powdered sugar, 2 tablespoons cocoa, 3 tablespoons hot coffee, 1 teaspoon vanilla. Cream butter and sugar, add other ingredients. MRS. HAROLD R. CRAMER. 42 CAKES

COCOA CAKE

Three eggs (separated), 1 cup sugar, V2 cup cocoa, V2 cup water, V2 cup GOLD MEDAL FLOUR, 1 teaspoon baking powder, 1 teaspoon vanilla. Beat egg yolks, add sugar gradually, add cocoa dissolved in water. Add flour and baking powder, sifted together 3 times. Fold in beaten egg whites, add vanilla. Bake in slow oven (350*). MRS. ARTHUR CLARK.

BURNT SUGAR CAKE

Half cup sugar, % cup hot water, V2 cup butter, 1% cups sugar, 3 eggs (separated), V2 teaspoon vanilla, 1 cup milk, 2*4 cups GOLD MEDAL CAKE FLOUR, 3 teaspoons baking powder, *4 teaspoon salt. Caramelize V2 cup sugar to a deep amber, add hot water slowly, let come to a boil. Cool this burnt sugar syrup. Cream butter and 1*4 cups sugar, add beaten egg yolks, vanilla, burnt sugar syrup, then milk alternately with dry ingredients sifted together, fold in beaten egg whites. Bake in moderate oven (375°). Cover with car­ amel icing.

POTATO CARAMEL CAKE Three-fourths cup butter, 2 cups sugar, 1 cup cold mashed pota­ toes, 4 eggs (separated), 1 tablespoon melted chocolate, 8 tablespoons milk, 2 cups GOLD MEDAL FLOUR, 2 teaspoons of baking powder, 1 teaspoon each of cloves, cinnamon, nutmeg, 1 teaspoon va­ nilla, 1 cup chopped nuts, 1 package dates chopped. Cream butter and sugar, add potato, beaten egg yolks, chocolate, milk, dry ingredients sifted together, vanilla, nuts and dates, then fold in beaten egg whites. Bake in loaf pan 1 hour in slow oven (350°). Cover with caramel icing. MRS. J. F. BAILEY.

COCOANUT LOAF CAKE

One cup sugar, V2 cup butter, % cup milk of cocoanut, 3 eggs (separated), 2% cups flour, 2 teaspoons baking powder, 1 grated fresh cocoanut. Cream sugar and butter, add milk of cocoanut, if not enough, add sweet milk. Add beaten egg yolks, flour and baking powder sifted together, beaten egg whites and grated cocoanut, reserving some for the icing. Bake in a loaf in slow oven (350°). MRS. BARNETT C. McMULLEN. CAKES 43

AN EXCELLENT CHEAP SPICE CAKE Half cup Crisco, 1 cup brown sugar, 1 egg, 1 cup sour milk, V2 teaspoon soda, 1 teaspoon each of cinnamon, cloves, all spice, 2 cups GOLD MEDAL FLOUR, 1 heaping teaspoon baking powder, 1 cup raisins, V2 cup nuts. Cream fat and sugar, add beaten egg, milk, in which soda has been dissolved, and dry ingredients alternately; then raisins and nuts, dredged in part of flour. Bake in loaf pan in slow oven (350°). MRS. J. T. MONTGOMERY.

PRUNE CAKE Two cups sugar, 1 cup Wesson oil, 3 eggs, 1 cup sour milk, 1 teaspoon soda, 2 cups GOLD MEDAL FLOUR, V2 teaspoon cloves, V2 teaspoon cinnamon, 1 cup cooked prunes (pits removed), 1 cup pecans. Cream sugar and Wesson oil, add unbeaten eggs, sour milk, in which the soda has been dissolved, alternately with dry ingredients. Add prunes and pecans, dredged in part of flour. Bake in loaf pan in slow oven (350°). MRS. J. T. MONTGOMERY.

APPLE CAKE

Three fourths cup Crisco, 2 cups sugar, V2 teaspoon salt, 4 eggs, (separated), 1 teaspoon soda, 1 cup water, 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon cloves, 2 teaspoons allspice, 3 cups GOLD MEDAL FLOUR, 4 medium apples chopped fine. Cream Crisco, sugar and salt, add beaten egg yolks, then soda dissolved in water, alternately with spices and flour sifted together; add apples, fold in beaten egg whites. Bake 30 minutes in moderate oven (375°). MRS. L. H. CULLUM.

POUND CAKE One pound butter, 1 pound sugar, 10 eggs (separated), 1 pound cake flour, 1 teaspoon mace, 2 tablespoons non-alcoholic brandy. Cream butter and sugar very light, add beaten egg yolks, then beaten egg whites. Beat 5 minuses, add flavoring, then flour. Put in large pan, bake IV2 hours in slow oven (350°). MRS. MERRILL BLAIR.

BUTTERSCOTCH BARS One fourth cup butter, 1 cup brown sugar, 1 egg, 1 cup flour, 1 teaspoon baking powder, *4 teaspoon salt, V2 cup nuts. Melt butter, add sugar, beaten egg, dry ingredients, sifted to­ gether, then nuts. Bake in moderate oven (375°), cut into bars. MRS. W. U. McCUTCHEON. CAKES

ICE BOX GINGERBREAD One cup butter, 1 cup sugar, 4 eggs, 1 cup sour milk, 2 tea­ spoons soda, 1 cup molasses, 4 cups GOLD MEDAL FLOUR, 2 tea­ spoons ginger, Vz teaspoon nutmeg, Vz teaspoon allspice, Vz cup raisins, Vz cup nuts. Cream butter and sugar, add 1 egg at a time, then milk with soda dissolved in it, molasses, dry ingredients, raisins and nuts. Cook immediately, or put in refrigerator and use as wanted. Bake in slow oven (325°). MRS. W. H. PECKHAM.

PECAN CAKE

Six eggs, 2 cups sugar, V2 pound butter, 4 cups flour, pinch salt, 4 cups pecans, Vz pound dates, 2 pineapple rings (candied), 1 small bottle maraschino cherries, Vz cup non-alcoholic brandy, Vz cup pickle peach juice. Beat whole eggs, add sugar, then melted butter. Roll nuts and fruits in flour, add alternately with liquids. Bake in loaf pan in slow oven (350°). Better the second day. MRS. HOWELL FORMAN, Longview, Texas.

NUT CAKE One pound butter, 1 pound sugar, 6 eggs (separated), lV z ounce bottle lemon extract, 1 pound GOLD MEDAL FLOUR, lV z teaspoons baking powder, 1 pound nuts, 1 pound white raisins. Cream butter and sugar, add beaten egg yolks, lemon extract, flour, baking powder, nuts and raisins dredged in part of the flour, then fold in stiffly beaten egg whites. Bake in loaf pan lV z hours in slow oven (350°). MRS. J. T. MONTGOMERY.

CHOCOLATE COOKIES Half cup butter, 1 cup light brown sugar, 1 egg, Vz cup mik, Vz teaspoon soda, lV z cups flour, 2 sauares Baker’s chocolate, Vz cup walnuts or pecans, 1 teaspoon vanilla. Melt butter, add sugar and egg, beat well; put soda in milk, add alternately with flour, add melted chocolate, nuts and vanilla, drop on greased pan. Cook in moderate oven (375°). Cover with the following: CHOCOLATE FROSTING One cup ugar, pinch cream tartar, 5 tablepoons water, 1 egg white, 2 squares chocolate. Boil first 3 ingredients until they thread (215°), pour over beaten egg, add melted chocolate, beat until thick. MRS. FRANK VAN WORMER. CAKES 45 f r -

SOUR CREAM SPONGE CAKE Two eggs, 1 cup sugar, 1 cup sour cream, 1% cups GOLD MEDAL CAKE FLOUR, y8 teaspoon salt, % teaspoon soda, 1 tea­ spoon baking powder, % teaspoon vanilla. Beat eggs thoroughly, add sugar and cream, beat with rotary beater until foamy. Add dry ingredients which have been sifted together, beat well, add vanilla. Bake in moderate oven (350°) 20 minutes. Can be baked as layers or loaf. MRS. JACK C. BARNARD.

CHOCOLATE DOUGHNUTS Three eggs, 1 cup sugar, 2% squares melted chocolate, 4 table­ spoons melted butter, 1 teaspoon vanilla, 1 teaspoon soda, 1 cup sour milk, 4 cups GOLD MEDAL FLOUR, 1 teaspoon baking powder, % teaspoon salt. Beat eggs and sugar thoroughly, add chocolate and butter, stir over hot water until smooth. Add vanilla, then soda dissolved in milk. Add slowly dry ingredients sifted together. Knead slightly, roll V2 inch thick, cut, fry in deep fat (360°). Sprinkle with sugar. MRS. M. T. CHAMBERLIN.

SOUR CREAM CUP CAKES Two eggs (add enough sour cream to make 1 cup), 1 cup sugar, 1 cup GOLD MEDAL FLOUR, 1 teaspoon baking powder, Vs te a­ spoon salt, a/4 teaspoon soda, V2 teaspoon vanilla, grated rind of V2 orange, 1 teaspoon orange juice. Beat eggs and cream with rotary beater, add sugar, beat, add sifted dry ingredients, vanilla, orange rind and juice. Bake in muffin tins in moderate oven (375°). MRS. W. H. PECKHAM.

BROWN SUGAR CUP CAKES Half cup butter, 1 cup brown sugar, 2 eggs, 6 tablespoons GOLD MEDAL FLOUR, salt, 1 teaspoon vanillla, % cup nuts. Cream butter and sugar, add beaten eggs, then remaining ingre­ dients. Bake in muffin pans in slow oven (350°). MRS. ALBERT L. LOWE.

PECAN WAFERS Three fourths pound butter, 1 cup sugar, 3 eggs (separated), 4 cups GOLD MEDAL FLOUR, sugar, cinnamon, chopped nuts. Cream butter and sugar, add beaten egg yolks, then flour. Di­ vide in three parts. Roll each part thin, spread whites of egg over dough, sprinkle with sugar, cinnamon and chopped nuts. Cut in squares, bake in moderate oven (375°). MRS. J. H. S. BONNER. 46 CAKES - ° 4 ------

NUT MACAROONS One egg white, 1 cup brown sugar, 1 cup chopped pecans, ^4 teaspoon salt. Beat egg white until light, add sugar gradually, fold in nuts and salt. Drop from spoon on buttered baking sheet. Bake in slow oven (325°). MRS. DILLARD ANDERSON.

TEA CAKES One third pound butter, 1 1/3 cups GOLD MEDAL FLOUR, 1 /3 teaspoon baking powder, 1 egg, 2/3 cup sugar, 1 teaspoon vanilla. Mix butter into flour and baking powder sifted together. Beat egg, add sugar and vanilla. Add to first mixture. Put in ice box several hours, roll thin, cut. Sprinkle with sugar and cinnamon if desired. Bake in moderate oven (350°). MRS. RAYMOND M. MYERS.

SUNSHINE ICING Two and one half cups powdered sugar, Mj cup Eagle Brand milk, 1 egg, 1 tablespoon lemon juice, grated rind 1 orange. Mix in order given. MRS. AUDREY A. BARNARD.

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MOCHA PEANUT ICING Three tablespoons hot coffee, 1 tablespoon peanut butter, Mj teaspoon vanilla, 2 cups powdered sugar. Pour coffee on peanut butter, blend, add flavoring and sugar. MRS. O. R. HARTT.

SEVEN-MINUTE ICING One unbeaten egg white, % cup sugar, 3 tablespoons cold water, 12 marshmallows, 1 teaspoon vanilla. Put first 3 ingredients in double boiler over boiling water. Beat constantly with rotary beater 7 minutes. Remove from fire, add marshmalows cut up, and vanilla. Beat until firm. A perfect icing, regardless of weather. MRS. MASON WILSON.

NUT CARAMEL ICING One and one fourth cups brown sugar, *4 cup white sugar, 1/3 cup water, 2 egg whites, 1 teaspoon vanilla, % cup chopped English walnuts. Boil sugar and water until it threads (215°), pour slowly on beaten eggs, beat until nearly cool. Set pan containing mixture in pan of boiling water, cook, stirring constantly until granulated around edge of pan. Remove from hot water, beat until firm. Add vanilla and nuts.

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PIES -«g(

GOLD MEDAL PIE CRUST

One and one half cups GOLD MEDAL FLOUR, V2 cup short­ ening, y2 teaspoon salt, ice water. Sift flour and salt together, cut in shortening, add enough water to make stiff dough. Put into pan very lightly, avoid stretching. Makes a 2 crust pie.

CHEESE PASTRY FOR APPLE PIE Make same as above, adding 1% cups grated American cheese after shortening.

GRAHAM CRACKER PIE Eight graham crackers, *4 cup sugar, 1 tablespoon flour, 1/3 cup melted butter. Crush crackers, add other ingredients, line pie pan with mixture. Into this uncooked graham pastry put the following: CREAM CUSTARD One cup sugar, tablespoon flour, 2 eggs (separated), 1 cup milk scalded, V2 cup pecans, 4 tablespoons sugar, 1 graham cracker. Mix 1 cup sugar and flour, add beaten egg yolks, then milk. Cook in double boiler until thick, add nuts. Beat egg whites until stiff, add 4 tablespoons sugar gradually. Put on top of custard. Crush cracker, sprinkle over meringue, brown in very slow oven (300°). MRS. M. T. CHAMBERLIN.

CHOCOLATE SUNDAE PIE One cup evaporated milk, V2 cup water, % teaspoon nutmeg, 3 eggs (separated), V2 cup sugar, V2 teaspoon salt, 1 tablespoon gela­ tine, 3 tablespoons cold water, V2 teaspoon vanilla, 1 cup sweetened whipped cream, *4 cup grated unsweetened chocolate. Heat milk, V2 cup water and nutmeg in double boiler. Beat egg yolks, sugar and salt, add hot milk, cook until thick. Remove from fire, add gelatine, soaked in cold water, then vanilla. When partly congealed beat with rotary egg beater, then fold in stiffly beaten egg whites. Put in baked pie shell, when congealed cover with whipped cream, sprinkle top with chocolate. 50 PIES - ° 4 ■4

ZWIEBACK PIE

One cup Zweiback crumbs, V2 cup sugar, 1 teaspoon cinnamon, V2 cup melted butter. Mix all ingredients, put in pie pan, bake 10 minutes in moderate oven (375°). Use custard filling or apple sauce with whipped cream on top. MRS. JOE CARRIGAN.

BAVARIAN CREAM PIE Three egg yolks, 2/3 cup sugar, 1 cup scalded milk, IV2 table­ spoons gelatine, 1/3 cup cold water, IV2 cups whipping cream, pinch of salt, 1 teaspoon vanilla. Make custard of first 3 ingredients, while hot add gelatine which has soaked in water. When partly congealed, fold in whipped cream, salt and vanilla. Put into cooked pastry shell, decorate with cherries and nuts. MRS. T. S. McDAVITT, Hope, Ark.

ICE BOX PIE Three eggs (separated), 1 cup sugar, juice 1 lemon, juice 1 orange, 4 tablespoons pineapple juice, V2 tablespoon gelatine, 1/3 cup cold water. * Beat egg yolks, add V2 cup sugar and fruit juices, cook in double boiler until thick, add gelatine dissolved in cold water. Beat egg whites, add V2 cup sugar, fold in the custard. Put in cooked pie crust. Place in ice box to congeal. MRS. ANNIE T. HOOD.

CHOCOLATE PIE Three eggs (separated), % cup sugar, % cup flour, pinch of salt, 1 cup milk (scalded), 2 squares chocolate, 1 tablespoon butter, 1 teaspoon vanilla, 6 tablespoons sugar. Beat egg yolks, add sugar, flour, salt, then milk and melted choc­ olate, cook in double boiler until thick, remove from stove, add butter and vanilla. Put in cooked pie shell, cover with meringue made of stiffly beaten egg whites, to which add 6 tablespoons sugar. Brown in very slow oven (300°). MRS. J. B. NAIL.

BUTTERSCOTCH PIE One cup brown sugar, 2 tablespoons flour, 2 eggs (separated)., 1 cup milk, 1 tablespoon butter, 1 teaspoon vanilla, 4 tablespoons sugar. Mix sugar and flour, add egg yolks beaten with milk. Cook until thick, add butter. Cool, add vanilla, pour into baked pastry shell. Cover with meringue, made of egg whites beaten stiff, and the sugar. Brown in slow oven (300°). MRS. OTIS NELSON. PIES 51

COCOANUT PIE Half cup sugar, XA teaspoon salt, 2 tablespoons corn starch, 2 eggs (separated), 2 cups milk scalded, V2 cup cocoanut. Mix sugar, salt and cornstarch, add beaten egg yolks, then milk slowly. Cook in double boiler until thick. Remove from fire, add cocoanut. Fold in stiffly beaten egg whites. Pour into baked pie crust. Brown in a slow oven (300°). MRS. M. T. CHAMBERLIN.

ENGLISH LEMON PIE Half cup butter, 6 eggs (separated), 2 cups sugar, rind and juice 3 lemons. Melt butter, add beaten egg yolks, sugar, lemon rind and juice. Fold in stiffly beaten egg whites. Put in uncooked pie crust, cook in slow oven (325°). MRS. A N NIE T. HOOD.

LEMON PIE One box vanilla wafers, 3 eggs (separated), juice 2 lemons, 1 can Eagle Brand milk, 6 tablespoons sugar. Use vanilla wafers for crust by rolling to a powder and lining pie pan. Beat egg volks until thick, add lemon juice, beat well. Add milk, beat again. Pour into crust. Beat egg whites stiff, add sugar, spread on top of pie. Bake in slow oven (300°) until brown. MRS. W. U. McCUTCHEON.

MARLBORO APPLE PIE

Six large apples, V2 cup butter, juice and grated rind 2 lemons, 1 cup sugar, 3 tablespoons hot water, 1 cracker rolled fine, 6 eggs (beaten). Stew apples in very little water, press through colander, add re­ maining ingredients. Bake in uncooked cheese crust in slow oven (325°) until firm. MRS. JOE CARRIGAN.

STRAWBERRY CHIFFON PIE One egg (separated), 3 tablespoons sugar, XA teaspoon salt, 1/3 cup strawberries cut in halves. Beat egg yolk in double boiler until light, add sugar and salt gradually, cook until very thick. Remove from fire, pour on stiffly beaten egg white, beat. Cook in double boiler again until thick, add strawberries. Put in baked tart shells, brown in hot oven (400°). MRS. PERRY HANCOCK. 52 PIES - 4 ------CONCORD GRAPE PIE Four cups grapes, 1 cup sugar, 3 tablespoons flour, 1 teaspoon lemon juice, 1 tablespoon butter. Remove grape skins, put pulp in pan without water, boil 1 min­ ute, while hot put through sieve. Combine pulp and skins, add sugar and flour mixed, lemon juice and butter, pour into crust, put crust on top. Bake 30 minutes in hot oven (450°). MRS. W. B. OMOHUNDRO.

GOLD MEDAL CRANBERRY PIE

Two cups sugar, 2 tablespoons GOLD MEDAL FLOUR, V2 te a­ spoon salt, !/4 teaspoon nutmeg, V2 cup cold water, 2 cups cranber­ ries, 2 tablespoons butter. Mix first 4 ingredients, add water, stir thoroughly, add cranber­ ries which have been cut in quarters. Pour into unbaked pie shell, dot with butter. Cover with strips of pastry, bake 10 minutes in hot oven (450°), then in moderate oven (350°) 40 minutes.

PECAN PIE Three fourths cup molasses, % cup sugar, 3 eggs, 2 tablespoons butter, juice V2 lemon, 1 cup pecans. Mix well. Put in uncooked pie crust, bake 10 minutes in hot oven (450°), then 30 minutes in slow oven (325°). MRS. MERRILL BLAIR. MINCE MEAT

Four pounds apples, IV2 pounds raisins, IV2 pounds currants, 1 pound citron chopped, 1 pint cider, 3 pounds brown sugar, V2 ounce cinnamon, 1V2 teaspoons nutmeg, V8 ounce each of allspice, mace, cloves, IV2 pounds suet, 2 pounds cooked beef and tongue (mixed), 1 glass jelly, 1 pint non-alcoholic brandy. Mix fruits, cider, sugar, spices and suet, simmer 1 hour. Add ground meat and jelly, cook 15 minutes, add flavoring. MRS. ANNIE T. HOOD. KENTUCKY CHEESE TARTS Three fourths pound graham crackers crushed, % cup butter, 1 cup sugar, 1 teaspoon cinnamon. Mix and save 1 cup for top. Line pie pan with above mixture. Pour in filling: FILLING Two pounds cottage cheese (dry), 3 eggs, 2 tablespoons corn- starch, grated rind 1 lemon, 1 cup cream, IV2 cups sugar, 1 teaspoon vanilla, seeded white raisins, to taste. Mix well, cover with the 1 cup of crumbs, bake 1 hour in slow oven (325°). MRS. AUSTIN OWEN. SANDWICHES 53 -4 SANDWICHES

GROUND HAM ON TOAST One pound boiled ham, 2 hard boiled eggs, 1 green pepper, 1 small jar pimientos, 2 cups rich cream sauce, 1/3 teaspoon salt, 1 table­ spoon Worcestershire sauce, 1 small can mushrooms. Put ham, eggs, green pepper and pimientos through food chop­ per. Mix remaining ingredients, add ham mixture, cook 10 minutes. Serve on toast. MRS. BRITT E. CRANFILL. TUNA OR SARDINE AND CELERY SANDWICH One box sardines, 1 cup mayonnaise, 3 hard boiled eggs, V2 cup celery chopped fine. Mix well. ASPARAGUS SANDWICH Cut bread thin, spread with mayonnaise, roll up with 1 stalk of asparagus inside. Toast if desired. MRS. WILLIS E. MAXSON. AVOCADO SANDWICH One large avocado, 1 package Philadelphia cheese, 1 teaspoon onion juice, salt, cayenne. Mash avocado and cheese, add seasonings. Spread on rye bread. MRS. HARWOOD STACY. CHEESE AND CINNAMON TOAST Toast bread on one side, spread other side with Pabstett Cheese, sprinkle with cinnamon and sugar. Toast under broiler. MRS. R. H. GENTRY. FRENCH CHEESE SANDWICH Remove crust from bread, slice % inch thick, butter each slice, cover with yellow cheese, put top slice on and cut in strips. Dip in mixture of 2 tablespoons cream mixed with 1 egg. Fry in half butter and half Crisco. Serve plain or with jelly. MRS. W. H. PECKHAM. RAISIN PASTE FOR SANDWICHES Two cups seeded raisins (ground), V2 cup orange juice, 2 table­ spoons lemon juice, 1 teaspoon salt, 1 cup chopped nuts or V2 cup peanut butter. This mixture keeps well packed in jelly glasses. MRS. A. M. MILLER. “SHEPHERD’S WATCH YOUR FROCKS”

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PRIZE FUDGE Two cups sugar, 3 tablespoons cocoa, V2 cup milk, 3 tablespoons butter, V2 jar Hip-o-lite, V2 teaspoon vanilla, 1 cup nuts. Cook first 4 ingredients over hot fire, stirring until soft ball stage (238°). Remove from fire, add Hip-o-lite, beat, add vanilla and nuts. When stiff, drop on oiled paper. ELIZABETH CARRIGAN. CREAM CANDY Make same as above, omitting cocoa. Fruit colorings may be added. MAPLE CANDY Cook 2 V2 cups maple syrup to soft ball (238°), cool, add *4 jar Hip-o-lite. Beat, drop from spoon.

FUDGE Three cups sugar, 1Vi cups milk, 3 tablespoons cocoa, 2 teaspoons Karo corn syrup, 2 tablespoons butter, 1 teaspoon vanilla, 1 cup nuts. Cook first 4 ingredients, when boiling add butter; cook to a soft ball (238°). Cool, add vanilla, beat until dull, add nuts, pour onto greased platter. ELIZABETH CARRIGAN.

CARAMELS Three cups sugar, V2 pound butter, 2 cups cream or 1 large can milk, 1% cups Karo syrup (crystal), 1 cup walnuts chopped, vanilla. Boil all ingredients with 1 cup cream or milk. Add other cup after it boils hard, do not stop boiling. Boil 1 hour, stirring con­ stantly. Add vanilla and walnuts, pour into buttered tin. When cold cut in pieces and wr^p in waxed paper. MISS DOROTHY DRAGON.

OLD ENGLISH TOFFEE Half cup butter, 2 cups sugar, *4 pound blanched almonds, split, *4 pound sweet dipping chocolate, *4 pound salted almonds chopped. Melt butter in skillet, add sugar, stir until melted and rich brown in color. Add almonds, cook, stirring constantly, until al­ monds are cooked through. Pour onto buttered pan when almost hard, loosen edges and turn over. Cool, cover top with melted choc­ olate, then sprinkle with salted almonds. When hard break into ir­ regular pieces. MRS. M. T. CHAMBERLIN. 56 CANDIES

BONBONS

IV2 cakes Baker’s dot chocolate, 1 cup Eagle Brand milk, 1 cup nuts, 2 teaspoons vanilla. Melt chocolate in double boiler, add milk, stir, add nuts. Drop from spoon. MRS. CHARLES CLOUGH.

PEANUT BRITTLE

Two cups sugar, V2 cup water, V2 cup white Karo syrup, 2 cups shelled peanuts, 1 teaspoon vanilla, 1 tablespoon butter, 2 teaspoons soda. Cook sugar, water and syrup to a soft ball (238°). Add peanuts, cook slowly until syrup turns light brown. Remove from fire, add vanilla and butter, then soda. Pour in buttered pans very thin. MRS. PERRY HANCOCK.

DATE BALLS

Half pound figs, V2 pound dates, V2 cup peanut butter, sugar. Chop fruits, add peanut butter and enough sugar to make a thick paste. Roll in balls, dip in sugar. MRS. G. R. HAND.

GRAPES DIPPED IN FONDANT

Two cups sugar, x/4 teaspoon cream of tarter, 1 cup water, Y2 teaspoon vanilla, fruit coloring, Tokay or Malaga grapes. Put first 3 ingredients in pan, cook to a soft ball (238°), wipe crystals off sides of pan while cooking. When cold whip until creamy, adding vanilla and coloring when mixture begins to turn white. Mash small pieces of fondant very thin, wrap around grapes which have been washed, then removed from stems and dried. MRS. FRANK TIMBERLAKE. MISCELLANEOUS 57 -4 MISCELLANEOUS 4 ^ -

CORN SALAD PICKLE

Fourth of a pound of mustard, 10 V2 cups vinegar, 2 pounds brown sugar, V2 cup salt, 2 pounds cabbage, IV2 pounds onions, 2 large bunches celery, 6 large green peppers, 6 red peppers (sweet), 18 large ears corn, 1 tablespoon tumeric. Dissolve mustard in some of cold vinegar, add remainder of vinegar heated, sugar and salt. Let boil, add cabbage and onions out small. Cook 5 minutes. Add cut celery, peppers and corn, cook until peppers turn brown. Before taking up, add tumeric. Stir constantly. MRS. JOHN W. HAMPTON.

RELISH One peck green tomatoes, 4 pounds cabbage, 6 hot peppers, 1 dozen onions, 6 sweet peppers, salt, 3 quarts cider vinegar, 1 table­ spoon cinnamon, 1 tablespoon black pepper, 1 tablespoon ginger, 1 tablespoon celery seed, 6 cups sugar. Chop first 5 ingredients, salt well, let stand overnight. Drain, add vinegar, spices and sugar; cook slowly for about 2 hours. MRS. RAYMOND MYERS.

MUSTARD CHOW CHOW One quart cabbage, 2 quarts green tomatoes, 2 quarts onions, 2 quarts green peppers, 2 quarts vinegar, 6 teaspoons prepared mus­ tard, 6 teaspoons tumeric, 1 box mustard seed, 3 cups sugar, 1 cup salt, 1 cup flour and water to make a paste. Chop tomatoes, cover with water, add salt, let stand overnight. Drain, run fresh water over once, add other ingredients chopped, boil V2 hour. Add paste just before removing from fire. MRS. C. A. MORRIS.

PINEAPPLE MARMALADE One pint sugar, 1 large can grated pineapple or 1 fresh pine­ apple, 2 small oranges (juice and rind), 3A cup almonds bleached and chopped. Put sugar on pineapple, add oranges and almonds, cook 30 min­ utes. MARY JOE KELL. 58 MISCELLANEOUS > -

STUFFED PICKLED PEARS Large pears, almonds, raisins, prunes, pineapple. Peel pears, cut end off and core. Fill with chopped nuts and fruits, stick ends on with toothpicks, drop in pickling syrup, cook until tender. Cover with juice and seal. MRS. J. F. BOYD.

WINTER CONSERVE One pound dried apricots, 1 pound shredded pineapple, 3 cups sugar, 1 cup chopped nuts. Soak apricots overnight in water to cover. Add pineapple and sugar. Cook 20 minutes, stirring constantly. Add nuts, put in jars. MRS. A. M. MILLER.

GRAPEFRUIT MARMALADE Two grapefruits, 1 lemon quartered, sugar, slice grapefruit very fine, remove seeds, cover them with water. To each pint of fruit add IV2 pints water, add lemon, let stand overnight. Next day add water from seeds, boil 45 minutes. To each pint of fruit add IV2 pints sugar and boil 1 hour. Remove lemon and put in jars. MRS. H. R. F. HELLAND.

STRAWBERRY PRESERVES Five cups strawberries, 4 cups sugar, juice 2 lemons. Cook strawberries and sugar together 8 minutes, after it be­ gins to boil add lemon juice, boil 2 minutes. Seal while hot. MRS. HAROLD R. CRAMER.

PRINCETON PEACHES Drop peaches in boiling water for 6 minutes, peel, melt a jar of raspberry jelly, pour over the peaches. Chill before serving. MRS. J. F. BAILEY.

CONCORD GRAPE JUICE Take grapes from stems, wash, put in a kettle, add enough water to come within 2 inches of top of grapes. Boil slowly until all grapes are cooked. Remove from stove, strain as for jelly. Use V2 cup sugar to 1 quart grape juice. Boil rapidly 4 minutes, then seal. MRS. WALTER E. HUNTER. MISCELLANEOUS 59 ~ ° 4 > -

PEACHADE Two cups water, 1 cup sugar, 2 cups mashed peaches, 1 cup orange juice, V2 cup lemon juice. Boil water and sugar, add to fruits, dilute to taste. MRS. JO CABLE.

RUSSIAN ICED CHOCOLATE To each glass use 2 tablespoons black coffee, 3 teaspoons pow­ dered sugar, IV2 tablespoons cracked ice, 2/3 cup rich milk and 1 tablespoon following cocoa paste: % cup cocoa, IV2 cups boiling water; mix, boil until mixture thickens, add salt and vanilla. Keeps well. MRS. JOE CARRIGAN.

PATTIE SHELLS Two eggs, 1 teaspoon sugar, % teaspoon salt, 1 cup milk, 1 cup flour. Beat eggs slightly with sugar and salt, add milk and flour, beat until smooth. Cook on iron pattie moulds in deep hot fat (360°). MRS. S. P. CUNNINGHAM.

CHEESE BALLS

Four egg whites, 1 b'2 tablespoons flour, V2 teaspoon salt, *4 tea­ spoon red pepper, 2 cups grated cheese, cracker crumbs, stuffed olives. Beat egg whites, add dry ingredients, then cheese. Form small balls, roll in cracker crumbs, fry in deep fat (360°). Small stuffed olives may be put in middle of balls. Serve with salads. MRS. JO CABLE.

PUFFED CRACKERS Soak crackers in ice water 6 minutes, drain, dot with butter. Bake in hot oven (450°) until puffed and brown. Serve with soup or salad. MRS. JOE CARRIGAN. Cookery 1-e.is toA 3