Chapter M: K. S

New Ways of Using Milk

While probably the best way of using milk is to drink it in its raw or pasteurized state, many children and adults will not use it in that form. In that case, the problem is to disguise or flavor the milk in some way so that the food value will not be changed or destroyed, and yet be more palatable than the natural product.

It has been found that children will drink flavored, sweetened milk when they will simply not touch pure milk. In order to demonstrate how universal the craving for sweetened, cold drinks has become, and how easy it is for the milkmen to cater to this demand, Prof. J. L. Sammis of the Wisconsin College of Agriculture conducted a booth at the 1921 Wisconsin state fair and dispensed milk in twenty-five new, pleasing, and attractive ways over a soda fountain.

Thousands of these milk drinks were consumed, and a report from a Tennessee county fair also revealed that 10,000 similar drinks were sold there by an enterprising dairyman. There is nothing elaborate about the proposition. If these drinks are to be prepared in the home, and the whole question is largely one of increasing the home consumption of milk, Professor Sammis declares:

"Take any flavor that happens to be on the pantry shelf, put a little in a glass, add sugar to taste, fill the glass with milk, and put in some ice. That is all there is to it. Be sure that the milk is drank very cold, when it is most palatable. Vanilla is a very good flavor."

It is not even necessary that whole milk be used, as condensed milk will do very well. Simply dilute the condensed milk with an equal volume of water, and use as whole milk. Condensed milk, however, has a cooked flavor found objectionable by many, and, in that case, a suitable substitute is powdered milk, which has no such cooked flavor.

To prepare a powdered milk drink, put the flavor into the receptacle first, then the sugar, and then the powdered milk with a little water. Beat the powdered milk with an egg beater until it is wet through, and then add the rest of the water, finishing with the ice.

By adding fruit colors these various milk drinks can be given a changed external appearance, and wise is the mother who will prepare them often when her children show an inclination not to drink enough milk. Served at the table, they attract every member of the family. These milk drinks are no more expensive than many of the more watery and less useful compounds, so often substituted.

Soda fountains might well consider these various forms of sweetened and flavored milk to attract new trade. At the fountains the various flavoring syrups would naturally be used, and no sugar is necessary. And instead of clear water, carbonated water is used. The variety of these drinks is limited only by the ingenuity of the dispenser.

W. A. F.

Old New England Sweetmeats

Crab-Apple Dainty

Wash seven pounds of fruit and let boil with a little water until soft enough to press through a colander. Add three pounds of sugar, three pints of vinegar, and cloves and cinnamon to taste, and let the mixture boil, slowly, until it is thick and jelly-like.

Pumpkin Preserve

Pare a medium-sized pumpkin and cut into inch cubes. Let steam until tender, but not broken. Or cut the pumpkin into large pieces and let steam a short time and then cut the cubes.

Prepare a syrup of sugar and water, about three pounds of sugar and a pint-and-a-half of water, in which simmer the juice and rind (cut into strips) of two lemons. Drop the pumpkin cubes into the syrup and let simmer, carefully, until the pumpkin is translucent. Dip out the pumpkin and pack in ordinary preserve jars; pour over the syrup and lemon and close the jars.

S. A. R.

* * * * *

Apple-Orange Marmalade

Take seven pounds of apples, all green, if possible; wash and remove any imperfections, also the blossom and stem. Cut, but do not core nor peel. Cut in very small pieces. Three oranges; wash and remove peel, which put through finest knife of food-chopper, after discarding the inner white peeling, also seeds. Put the apple on to boil, adding water till it shows among the fruit, and boil to quite soft; mash fine and put in jelly bag to drain over night. Boil the juice with the orange pulp, cut in very small pieces; add the orange peel and cook for twenty minutes, or till the orange is cooked. Add five (5) pounds of granulated sugar and let boil until a little in a cold saucer will jell.

This recipe has never been in print to my knowledge and will prove very satisfactory to the majority of people.

B. F. B.

QUERIES AND ANSWERS

This department is for the benefit and free use of our subscribers. Questions relating to recipes and those pertaining to culinary science and domestic economics in general, will be cheerfully answered by the editor. Communications for this department must reach us before the first of the month preceding that in which the answers are expected to appear. In letters requesting answers by mail, please enclose address and stamped envelope. Address queries to Janet M. Hill, Editor. AMERICAN COOKERY, 221 Columbus Ave., Boston, Mass.

QUERY NO. 4241.--"I wish you would let me have a good recipe for Caramel Icing, the kind that does not call for the whites of eggs."

Caramel Icing

Add two cups and one-half of dark brown sugar to three-fourths a cup of milk, and let boil thirteen minutes. When nearly done add three tablespoonfuls of butter and one teaspoonful of vanilla. Beat until nearly cold, then spread on top of cake. It may also be used between the layers. If a sugar thermometer be used, the syrup should be boiled to the soft-ball stage, or between 235 deg. Fah. to 240 deg. Fah.

QUERY NO. 4242.--"Please let me have a recipe for Spiced Pineapple."

Spiced Pineapple

Weigh six pounds of pineapple, after paring, coring, and cutting in rather small pieces. Cook in a porcelain kettle with three cups of the best white vinegar, until the pineapple is softened, keeping the kettle closely covered, and turning the fruit once in a while so that the pieces may be equally exposed to the action of the vinegar. Tie in cheesecloth or netting one ounce, each, of whole cloves, previously bruised, and stick cinnamon, broken into small pieces; add these to the kettle with five pounds of granulated sugar, and let cook until the mixture is of the consistency of marmalade, being careful to avoid burning. The spices may be removed as soon as they have given the flavor desired.

QUERY NO. 4243.--"Will you kindly answer the following in your Department of Queries and Answers? Should Boiled Potatoes be started in cold or boiling water? Should Corn on the cob be put on in cold water and allowed to simmer for several minutes after it comes to a boil, or be put on in boiling water and boiled five minutes? Should Chicken, Turkey, or other Fowl be covered during roasting? Can you give a clear and up-to-date article on correct Table Service?"

To Boil Potatoes

Very young, new potatoes--the kind hardly bigger than walnuts, should be put on in cold water and brought quickly to a boil, for potatoes so young as to be immature contain more or less of a bitter principle, which is desirable to get rid of in the cooking. Potatoes in their prime, as from September to March, are best put on in boiling, salted water. Later in the spring, when the potatoes begin to sprout and shrivel they ought to be put on in cold water and brought, as slowly as possible, to a boil, or allowed to stand in cold water for some hours before cooking.

To Boil Corn

It is usually preferred to put on the corn in cold water, bring to a boil, and let simmer until done. But to steam the ears will give, in our opinion, the best results.

Should Chicken Be Covered While Roasting?

Decidedly not; it spoils the flavor not only of chicken and turkey, but of any prime joint of meat to bake it in a covered pan. The covered pan is properly used for braising only, for the tough cuts which have to be braised call for the combination of baking and steaming which results from the covered pan. All kinds of poultry, and all prime joints of meat should be placed on a rack in an uncovered roasting pan, put into a very hot oven for the first ten or fifteen minutes, and then have one or two cups of water poured over them, mixed with fat if the meat is lean, this water to be used for basting every ten or fifteen minutes. The rack in the pan serves both to allow a circulation of air around the meat, and to keep it from touching the water. It is this circulation of air that gives the fine flavor of the properly roasted meat, and the frequent opening of the oven door for the basting serves to supply the fresh air needed for the best results.

Instructions on Table Service

The Up-to-Date Waitress, by Janet M. Hill, or Breakfasts, Luncheons, and Dinners, by Mary D. Chambers, both contain clear and up-to-date directions for table service. We can supply these books if you wish to have either of them.

QUERY NO. 4244.--"Will you tell me in your paper why my Lemon Pies become watery when I return them to the oven to brown the meringue? Also give me some suggestions for Desserts for Summertime, other than frozen dishes."

Why Lemon Pies Become Watery

A lemon pie may become watery when put in the oven to brown the meringue, if it be left in the oven too long; or it may water because the filling was not sufficiently cooked before putting into the pastry shell; or it may be from an insufficiency of flour being used in making the filling. If you had told us just how your pies are made, we would be better able to solve your problem.

In future we hope to answer queries as soon as they reach us, and by direct reply to each individual questioner; but up to the present we have answered most of them in this department of the magazine, and since it takes two or three months to get the manuscript into print many of the questions are answered too late. So it happens with your inquiry regarding desserts for Summertime. Any of the cold desserts, such as gelatines, custards, blancmanges, or fresh fruits with cream, are suitable for summer and are easily prepared.

QUERY NO. 4245.--"Will you oblige me by an answer to the following in the pages of AMERICAN COOKERY? How shall I make Tartare Sauce? What should be the temperature of the fat for French Fried Potatoes or for Potato Chips? Mine are never crisp, can you tell me why? Also tell me how to Broil Fish, how to make a good Cream Dressing for fish, meat, or croquettes, and how to make Soft Gingerbread with a sauce to put over it."

Tartare Sauce

A Tartare Sauce or Sauce Tartare is merely a mayonnaise dressing with pickles chopped into it, a tablespoonful, each, or more, of chopped cucumber, cauliflower, and olives, with a tablespoonful of capers and two teaspoonfuls of red pepper to a pint of the mayonnaise. There is, however, a hot Tartare Sauce which is made by adding to one cup of thick white sauce the following ingredients: One tablespoonful, each, of chives, parsley, pickled gherkins, olives, and capers, all put through the food chopper. Stir into the white sauce; heat while stirring constantly, but do not allow the mixture to boil, and add one tablespoonful of vinegar just before serving.

Crisp Fried Potatoes

We think your trouble is not so much the temperature of the fat, which should be about 350 deg. to 375 deg. Fah., as it is that potatoes, to be crisped by deep frying, should first be soaked in cold water for twenty to thirty minutes, then dried perfectly before immersing in the fat. Also, they should be removed from the fat the moment they are done, and drained dry.

To Broil Fish

Wipe the fish dry, and brush it lightly with oil or melted butter. Place it in a double wire broiler, and cook over a clear fire, turning every other minute until both sides are a light, even brown. Remove carefully from the broiler, using a sharp boning knife to free it from adhesions. If the fish is thoroughly oiled, it should not adhere to the broiler.

Cream Sauce

Blend together butter and flour, and add to hot milk; keep stirring until the whole has boiled for at least one minute. Add seasonings to taste, at the beginning of cooking. The proportions for a thin, a medium, and a thick sauce are, respectively: One, two, and four tablespoonfuls of flour to one cup of milk. And an equal volume of butter, or one-third less than the flour, is called for.

Soft Gingerbread

To two beaten eggs in a mixing-bowl add two tablespoonfuls of butter, melted, three-eighths a cup of sour milk, and one cup of molasses. Beat all together; add two cups of flour, sifted with one-half a teaspoonful of salt and one teaspoonful of baking powder, and one tablespoonful of ginger. Lastly, add one teaspoonful of baking soda, dissolved in two teaspoonfuls of water. Bake in a sheet, and serve with whipped cream for a simple dessert.

QUERY NO. 4246.--"Can you give me a recipe for Deep-Dish Apple Pie? It has a thick top covering, I cannot call it a crust, for it is something between a cake and a biscuit dough--not at all like pie crust."

Deep-Dish Apple Pie

This is the genuine English Apple Pie--they would call ours an apple tart. It is made in oval baking-dishes of thick yellow ware, about two and one-half or three inches deep, and with flat rims an inch in width. The first thing to do is to invert a teacup--preferably one without a handle--in the bottom of the dish, then core and pare sour, juicy apples--any number, from six to a dozen, depending on the size of the family and the dish--and divide them in eighths. Arrange these in alternate layers with sugar in the dish, with a generous sprinkling of whole cloves over each layer, and pile, layer on layer, until not another bit of apple can go in anywhere without toppling out. The apples are piled up as high again as the depth of the dish, or higher. Now lay over all a very rich biscuit dough, lightly rolled out to one-fourth inch in thickness. Decorate this with leaves, or other cut-out designs, and arrange them over the covering and moisten the under sides with water, to make them adhere during the baking. Place long strips of the dough over the brim of the pie-dish, and press with the bowl of a spoon in concentric designs. Bake in a moderate oven for an hour. Pieces of the crust are cut off for serving, and spoonfuls of the apple pulp are served with them on the plate, then, as soon as convenient the inverted cup is removed, and the rich liquid collected under it is spooned over each serving of crust and apples.

QUERY NO. 4247.--"I wish very much to know the right temperature for Baking both layer and loaf, white, butter Cakes, also for chocolate Cake. Should the Baking begin with a cold or a warm oven? How long should each kind of cake bake?"

Temperature for Cake Baking

The usual time and temperature for baking layer cakes is 400 deg. Fah., for twenty minutes. Loaf cakes, made with butter, with or without chocolate, take a temperature of from 350 deg. to 375 deg, Fah. for from forty minutes to an hour. These temperatures are approximate, and are in accordance with the general rules for oven temperature, but this has to be adapted to the recipe. The more sugar used the lower should be the temperature, to avoid burning, and especially when molasses is used does the need to decrease temperature become imperative. The more butter used the higher should be the temperature, at least, until the cake is "set," to keep it from falling. Cakes with much butter need the greatest heat at first, and then a reduced temperature. So do all cakes of small size. Large cakes are better at a uniform temperature, not so high as the average. A different flavor is produced, especially in very rich cakes with a good many eggs, when put into a cool oven and baked with gradually increasing heat, from that developed by a high initial temperature and then a decreased heat. The quality of the flour and shortening also affect the temperature and time needed in baking. It is a good safe thing to follow the rules, and to temper them with judgment. When the cake is just firm in the center, and has shrunk from the sides of the pan, it is done, no matter what the temperature has been or how long it has baked. But you will always get your cake at this condition, more surely and safely, by following the rules, though you must be on the alert to use them with flexibility.

QUERY NO. 4248.--"Will you please give me a recipe for Canned Pimientoes?"

Canned Pimientoes

Cut round the stem of each, and with a small, sharp knife remove the seeds and the white partitions inside. Set on a baking sheet in a hot oven until the thin outside skin puffs and cracks, then remove it with a small, sharp knife. Or they may be scalded, then dipped into cold water and the skin be carefully removed. Sometimes the skin is left on. Now press each one flat, and arrange them in layers, alternately overlapping one another, in the jars, without liquid, and process for twenty-five to thirty-five minutes at 212 deg. Fah. During the processing a thick liquid should exude, covering the pimientoes.

QUERY NO. 4249.--"I should like a recipe for New York Ice Cream."

Classes of Ice Cream

There are three distinct classes of Ice Cream: The Philadelphia, which is supposed to be made of heavy cream; the French, which is made with eggs on a soft custard foundation; and the so-called American, which is made on the foundation of a thin white sauce. All three classes are made in New York, and in every other large city, but we have never heard that any special recipe for ice cream is peculiar to New York. The less expensive forms of cream, in that and every other city, are those based on a thin white sauce, sweetened, flavored, and frozen.

* * * * *

=_I never knew what prunes and apricots could do until--_=

I came to analyze the flavor-and-health values of these two fruit-foods. At first their use seemed rather limited but with each new dish others immediately suggested themselves.

The chief nutritive element in both prunes and apricots, of course, is fruit sugar. But you derive great value, too, from their mineral salts and organic acids. These improve the quality of the blood and counteract the acid-elements in meat, eggs, cereals and other high-protein foods.

Also, they are rich in tonic iron and other mineral and vitamine elements needed for body tone. Nor should I forget to mention that prunes especially provide a natural laxative made in Nature's own pharmacy.

But aside from these essential health values, I found that Sunsweet Prunes and Apricots offer wonderful possibilities--varying from the most delicate souffle to the more substantial cobbler, pie or pudding.

--_Belle DeGraf_

The new 1922 Sunsweet Recipe Packet--edited by
Mrs. Belle DeGraf--will be nothing less than a
revelation to you. The recipes are printed on
_gummed slips_ [5x3"] for easy pasting in your
cook book. And it's free! California Prune &
Apricot Growers Inc., 1196 Market St., San
Jose, Cal.

SUNSWEET
CALIFORNIA'S NATURE-FLAVORED
PRUNES & APRICOTS

* * * * *

Another
Mystery Cake

Can You Name It?

The first Royal Mystery Cake Contest created a countrywide sensation. Here is another cake even more wonderful. Who can give it a name that will do justice to its unusual qualities?

This cake can be made just right only with
Royal Baking Powder. Will you make it and name
it?

$500 For The Best Names

For the name selected as best, we will pay $250. For the second, third, fourth, and fifth choice, we will pay $100, $75, $50, and $25 respectively. Anyone may enter the contest, but only one name from each person will be considered. All names must be received by December 15th. In case of ties, the full amount of the prize will be given to each tying contestant. Do not send your cake. Simply send the name you suggest With your own name and address, to the

ROYAL BAKING POWDER CO: 158 William Street, New York

HOW TO MAKE IT

Use level measurements for all materials

1/2 cup shortening
1-1/2 cups sugar
Grated rind of 1/2 orange
1 egg and 1 yolk
2-1/3 cups flour
1/4 teaspoon salt
4 teaspoons Royal Baking Powder
1 cup milk
1-1/2 squares (1-1/2 ozs.) of unsweetened chocolate (melted)

Cream shortening, add sugar and grated orange
rind. Add beaten egg yolks. Sift together
flour, salt and Royal Baking Powder and add
alternately with the milk; lastly fold in one
beaten egg white. Divide batter into two parts.
To one part add the chocolate. Put by
tablespoonfuls, alternating dark and light
batter, into three greased layer cake pans.
Bake in moderate oven 20 min.

FILLING AND ICING

3 tablespoons melted butter
3 cups confectioner's sugar
3 squares (3 ozs.) unsweetened chocolate
2 tablespoons orange juice
1 egg white
Grated rind of 1/2 orange and pulp of 1 orange

Put butter, sugar, orange juice and rind into
bowl. Cut pulp from orange, removing skin and
seeds, and add. Beat all together until smooth.
Fold in beaten egg white. Spread this icing on
layer used for top of cake. While icing is
soft, sprinkle with unsweetened chocolate
shaved in fine pieces with sharp knife (use 1/2
square). To remaining icing add 2-1/2 squares
unsweetened chocolate which has been melted,
Spread this thickly between layers and on sides
of cake.

* * * * *

"Holds Like Daddy's"

Not only that, but it is made with the _same care_ and of the same _quality_ as Daddy's.

=The Baby Midget Velvet Grip Hose Supporter=

Has taken the place of all makeshifts ever known for holding up baby's tiny socks--equipped with that exclusive feature found only on Velvet Grip garters for "grown-ups"--namely the

=All-Rubber Oblong Button=

_Sold everywhere or sent postpaid_

=Lisle 12 cents= =Silk 18 cents=

=George Frost Company
568 Tremont St., Boston=

Makers of the famous

=Boston Garter for Men=

* * * * *

It was the custom of the congregation to repeat the Twenty-third Psalm in concert, and Mrs. Armstrong's habit was to keep about a dozen words ahead all the way through. A stranger was asking one day about Mrs. Armstrong. "Who," he inquired, "was the lady who was already by the still waters while the rest of us were lying down in green pastures?"

_Metropolitan._

* * * * *

Nature's own condiment--the tonic tang of health-giving cranberries gives zest to the appetite, and a piquant flavor to meats--hot or cold.

When cooked with pot-roast or cheaper cuts of meats cranberries make the meat tender and delicious. (See recipe folder for this and other recipes.)

=_8 lbs. cranberries and 2-1/2 lbs. of sugar make 10 tumblers of beautiful clear jelly. Try this recipe:--_=

Cranberry Jelly

Cook until soft the desired quantity of cranberries with 1-1/2 pints of water for each two quarts of berries. Strain the juice through a jelly bag.

Measure the juice and heat it to the boiling point. Add one cup of sugar for every two cups of juice; stir until the sugar is dissolved; boil briskly for five minutes; skim, and pour into glass tumblers, porcelain or crockery molds.

Always cook cranberries in porcelain-lined, enameled or aluminum utensils.

A recipe folder, containing many ways to use and preserve cranberries will be sent free on request.

=_For quality and economy specify "Eatmor" Cranberries_=

=American Cranberry Exchange, 90 West Broadway, New York City=]

* * * * *

"Choisa"
Orange Pekoe
Ceylon Tea

Pre-War
Prices

1-lb. Cartons, 60 cents
1/2-lb. Cartons, 35 cents

Pre-War Quality

We invite comparison with any tea
selling under $1.00 a pound

S. S. PIERCE CO.
BOSTON BROOKLINE

* * * * *

Baked Apples with
Marshmallows

6 apples
3/4 cup boiling water
1/2 box Campfire Marshmallows
1 tablespoon butter

Wipe apples, remove core, cut through skin half way down to make points and place in baking dish. Reserve six Campfire Marshmallows, cut remainder in pieces and put in center of apples. Put bits of butter on top.

Surround apples with water and bake in hot oven until soft, basting frequently. Be very careful that they do not lose their shape. Remove from oven, put a whole marshmallow in the top of each apple, and return to oven until slightly brown.

Surround with the syrup from the pan and serve hot or cold with cream.

_Recipes on each package_

The big
6 oz.
package

Campfire
Marshmallows

_Beautiful Recipe Book FREE_ Dept. A, THE CAMPFIRE CO., Milwaukee, Wis.

* * * * *

_... and Cook says there's a secret behind the flavor_

Baker's Coconut has that tempting flavor of the ripe coconut fresh from the Tropics. YOU'LL note its goodness the very first time you try it. You'll realize, too, that coconut is real food, delicious and nourishing--as well as a garnish for other foods.

There IS a secret behind the wonderful flavor of Baker's. See if YOU can find it in the can.

_=In the can:=_--Baker's Fresh Grated Coconut--canned in it's own milk.

_=In the package:=_--Baker's Dry Shred Coconut--sugar-cured--for those who prefer the old-fashioned kind.

Have YOU a copy of the Baker Recipe Booklet? If not write for it NOW--it's free.

THE FRANKLIN BAKER COMPANY, PHILADELPHIA, PA.

Baker's Coconut First for Flavor]

* * * * *

DELICIOUS AND SUSTAINING
DIABETIC
FOODS
QUICKLY MADE WITH

Hepco
Flour

RICH IN
PROTEIN
AND FAT

CONTAINS
PRACTICALLY
NO STARCH

_Twenty Cents Brings a General Sample_

Thompson's Malted Food Company
17 River Drive Waukesha, Wisconsin

* * * * *

SERVICE TABLE WAGON

Large Broad Wide Table Top--Removable Glass Service Tray--Double Drawer--Double Handles--Large Deep Undershelves--"Scientifically Silent"--Rubber Tired Swivel Wheels. A high grade piece of furniture surpassing anything yet attempted for GENERAL UTILITY, ease of action, and absolute noiselessness. Write now for descriptive pamphlet and dealer's name.

COMBINATION PRODUCTS CO.
5041 Cunard Bldg., Chicago, Ill.

It Serves Your Home
& Saves Your Time]

* * * * *

Domestic Science Home-Study Courses

Food, health, housekeeping, clothing, children.

_For Homemakers and Mothers; professional courses for Teachers, Dietitians, Institution Managers, Demonstrators, Nurses, Tea Room Managers, Caterers, "Cooking for Profit," etc._

"THE PROFESSION OF HOME-MAKING," 100 page handbook, _free_. BULLETINS: "Free-hand Cooking," "Food Values," "Ten-Cent Meals," "Family Finance," "Art of Spending"--10c ea.

=American School of Home Economics=
=(Chartered in 1915) 503 W. 69th St., Chicago, Ill.=

* * * * *

Dress Designing Lessons
FREE

Women--Girls--15 or over, can easily learn Dress and Costume Designing during their spare moments IN TEN WEEKS

=Dress and Costume Designers Frequently Earn=

=$45 to $100 a Week=

=Many Start Parlors in Their Own Homes=

Every woman who now
does plain sewing
should take up
Designing

Hundreds Learn Millinery by Mail

Cut and Mail to

Franklin Institute, Dept. R 640 Rochester, N.Y.

Send me AT ONCE free sample lessons in the subject here checked.

__=Dress Designing= __=Millinery=

Name ...................................
Address ..................................

* * * * *

Mrs. Knox's Page

Household Discoveries with Gelatine

Housekeepers everywhere are constantly sending me new and unusual uses for gelatine. These hints are so interesting that I am giving as many as possible here, together with one of my own gelatine specialties. If you, too, have discovered some new use for Knox Gelatine, send it to me that I may publish it on this page.

A DELICIOUS THANKSGIVING DESSERT

1 envelope Knox Sparkling Gelatine
1/2 cup cold water
White of 1 egg
1 teaspoonful vanilla
1 cup maple syrup
2 cups cream
1/4 pound nut meats, chopped
1/8 teaspoonful salt

Soften the gelatine in the cold water ten minutes and dissolve over hot water. Heat the maple syrup and pour on the beaten white of the egg, beating until very light. Beat in the gelatine and, when cool, fold in the cream, beating well, and add vanilla, salt and nut meats. Line mold with lady fingers or slices of stale sponge cake. Turn in the cream and chill.

_=For after-dinner candies, try Knox Gelatine mints=_

Fruit juices, from canned or "put-up" fruits, need not be served with the fruit but poured off, saved and made into Knox Gelatine desserts and salads. The juice from canned strawberries, loganberries, or blackberries makes a most delicious jelly when combined with Knox Gelatine, or with nuts, cheese and lettuce, a delightful fruit salad.

Canned apricot juice, jellied with spices and grated orange rind, makes an appetizing relish for meat or fish.

Canned pineapple juice, molded with sliced tomatoes or cucumbers, makes a most unusual jellied salad.

In these fruit juice desserts and salads, use one level tablespoonful Knox Gelatine for every two cups of juice, or two level teaspoonfuls to a cup of liquid. First soften gelatine in cold water and add fruit juice, heated sufficiently to dissolve gelatine. Pour into wet molds and chill.

Bread crumbs, rice and nuts, combined with Knox Gelatine, make a nutritious "Vegetarian Nut Loaf." This may be used in place of meat and is appropriate for a simple home luncheon or dinner. See detailed recipe, page 5, of the Knox booklet, "Food Economy."

=MANY GELATINE DISCOVERIES IN KNOX BOOKLETS=

There are many additional uses for gelatine in my recipe booklets, "Dainty Desserts" and "Food Economy," which contain recipes for salads, desserts, meat and fish molds, relishes, candies, and invalid dishes. They will be sent free for 4 cents in stamps and your grocer's name.

* * * * *

Any domestic science teacher can have
sufficient gelatine for her class, if she will
write me on school stationery, stating quantity
and when needed.

* * * * *

="Wherever a recipe calls for Gelatine--think of KNOX"=

MRS CHARLES B. KNOX
KNOX GELATINE
=107 Knox Avenue= =Johnstown, N. Y.=

* * * * *

Buy advertised Goods--Do not accept substitutes

* * * * *

A Delicious and Sustaining Breakfast

All the wholesome, nutritious food elements of wheat and malt are combined in

MALT
BREAKFAST
FOOD

With cream or milk, it makes a healthful, substantial morning meal for the whole family. At grocers,--in the blue and yellow package with the little Dutch girl on it.

Try it--tomorrow

THE MALTED CEREALS CO. Burlington, Vermont]

* * * * *

The Most Delicious Substitute for Coffee Drinkers

_Endorsed by Physicians and Professor Allyn of Westfield_

Soothes the nerves, equals in taste and aroma the choicest grades of coffee, without the caffeine effects

--------------------------------
| Delisco contains 21% protein |
--------------------------------

For Children, Adults and Invalids

At your Grocer's--50 cup pkg.--48c
By Parcel Post Prepaid:
1 package 55c; 2 packages $1.00

Sawyer Crystal Blue Co.
Sole Selling Agents
88 Broad Street, Boston, Mass.

-LOCAL AGENTS WANTED-]

* * * * *

Mother: "No, Bobbie, I can't allow you to play with that little Kim boy. He might have a bad influence over you."

Bobbie: "But, mother, can I play with him for the good influence I might have over him?"--_New York Globe._

* * * * *

Some HEBE Suggestions

Tomato Puree

Chicken Pattie

Veal Fricassee

Salad Dressings

Doughnuts

Waffles

Pumpkin Pie

Puddings

Try this recipe for Gingerbread--delicious and economical

2 cups flour
1/4 teaspoon salt
1 teaspoon ginger
1/2 teaspoon soda
1/2 teaspoon mace
1 egg beaten
1/2 cup HEBE diluted with 2 tablespoons water
1 cup seedless raisins
1/4 cup brown sugar
1/4 cup butter
1/2 cup corn syrup
1/2 cup molasses

Sift flour, salt, soda and spices into bowl. Melt together HEBE, water, sugar, butter, syrup and molasses. Cool slightly and add to dry ingredients with egg and raisins. Turn into greased and floured cake tin and bake in moderate oven for an hour.

You'll love gingerbread made this way. It's a good wholesome food and an always welcome dessert. HEBE gives it that good rich flavor and the fine texture that makes it melt in your mouth--and HEBE adds nutriment too.

HEBE is pure skimmed milk evaporated to double strength enriched with cocoanut fat. In cooking it serves a threefold purpose--to moisten, to shorten and to enrich.

_Order HEBE today from your grocer and write to us for the free HEBE book of recipes. Address 4315 Consumers Building, Chicago_

THE HEBE COMPANY
Chicago Seattle

* * * * *

Fortune may smile on the winner. White for fame, pink for gold and blue for happiness. The longest spinner is the winner. Box of 3 tops, _50c. postpaid_. (Ask for No. 4249.) Our catalog shows hundreds of novel, inexpensive gifts for young and old. Send for a copy today and make your Christmas shopping a pleasure. See the _Pohlson_ things in stores and gift shops. Look for the Pohlson seal of distinction.

POHLSON Gift Shop Pawtucket, R. I.]

* * * * *

Convenient, Sanitary and Hygienic
Year's Supply for a Dime. Send 10c. (Stamps or Coin) to

PERCY H. HOWARD
2 Central Square Cambridge, Mass.]

* * * * *

_We wish the following back numbers of_ AMERICAN COOKERY

June 1915
May 1917
December 1919
June 1920
November 1920
March 1921

and will remit one dollar to any one sending us the above SET of SIX numbers

(_We desire only complete sets of 6 numbers_)

The Boston Cooking School Magazine Co.
BOSTON, MASS.

* * * * *

SALAD SECRETS

100 recipes. Brief but complete. 15c by mail. 100 Meatless recipes 15c. 50 Sandwich recipes 15c. All three 30c.

B. R. BRIGGS, 250 Madison St., Brooklyn, N. Y.

* * * * *

"Ten-Cent Meals"

42 Meals with receipts and directions for preparing each. 48 pp. 10c.

Am. School of Home Economics, 503 W. 69th St., Chicago

The Silver Lining

It's Only Old Pot Liquor, After All

Respectfully dedicated to the eminent scientist, Dr. H. Barringer Cox

Southerners have been rather amused to read lately that the favorite dish of the children and the colored people, "Pot Liquor," that is the liquid in which turnip greens, beans, etc., with bacon, have been boiled, has now been pronounced a most valuable food by scientists. "Pot Liquor" is usually eaten with "corn pone," that is, plain corn bread.

I feel advanced and erudite,
Because I recently did read
Where skilful scientist did write
A column full of learned "feed."

Oh, it was all about such things
As "vitamines" and kindred terms;
I read and read how some food brings
Eviction to the naughty germs.

I read of how we all should eat
The "essence" strong of turnip greens,
And oh, he showed in language meet
For science that he did "know beans."

My head did almost ache with weight
Of all the learning I obtained;
And when I read, through language great,
I marvelled at the knowledge gained.

Black "Mammy" would have never known
A germ. Alas! that she has died
Before her nurslings' feast, "corn pone"
In juice of greens was glorified.

Please, Mr, Scientist, so wise,
Since you "pot liquor" do so raise
To nth degree, nutrition size,
Send us another screed to praise

In learned phrase, "pot liquor's" true
And constant partner, good "'corn pone";
Oh, we "down South" do beg of you
Leave not our childhood's friend alone;

But drop in scientific stew--
Of course in language hard to read--
A "corn pone hunk"--we promise you
A noble, satisfying "feed."

Then honorable mention take
Our "side meat," then such generous share,
Such unction and such healing make
As "inner consciousness" should bear.

In earlier days we only knew
"Pot Liquor" and we did not bow
To "vitamines," Alas! 'tis true,
Bacon, a real aristocrat is now.

* * * * *

Here are some of--Mrs. Rorer's Standard Books of peculiar interest just at this time:

HOME CANDY MAKING

Has an appealing sound. The idea of making
candy is enticing. And here are ways easily
understood for making all sorts of delicious
confections. The directions are plain and
easily followed.

=Bound in cloth, 75 cents; by mail, 80 cents=

CAKES, ICINGS AND FILLINGS

This is another book that has an appeal. Every
housewife has pride in her knowledge of cake
making, or at least likes to have them for her
home and her guests. Well, here are recipes in
abundance.

=Bound in cloth, $1.00; by mail, $1.10=

KEY TO SIMPLE COOKERY

A new-plan cook book. Its simplicity will
commend it to housewives, for it saves time,
worry and expense. By the way, there is also
the layout of a model kitchen, illustrated,
that will save many steps in the daily work.

=Bound in cloth, $1.25; by mail, $1.40=

DAINTIES

Contains Appetizers, Canapes, Vegetable and
Fruit Cocktails, Cakes, Candies, Creamed
Fruits, Desserts, Frozen Puddings, etc.

=Bound in cloth, $1.00; by mail, $1.10=

PHILADELPHIA COOK BOOK

A famous cook book, full of all the brightest
things in cookery. Hundreds of choice recipes,
all good, all sure, that have stood the test by
thousands of housewives. The beginner can pin
her faith on these tried recipes, and the good
cook can find lots to interest her.

=Bound in cloth, $1.50; by mail, $1.65=

MY BEST 250 RECIPES

Mrs. Rorer's own selection of the choicest
things in every department of cookery, as for
instance, 20 Best Soups, 20 Best Fish Recipes,
20 Best Ways for Meat, 20 Best Vegetable
Recipes, and so on through the whole range of
table food. =Bound in cloth, $1.00; by mail,
$1.10=

For sale by Boston Cooking-School Magazine, Co.,
Department and Bookstores, or
=ARNOLD & COMPANY, 420 Sansom St., Philadelphia=

Buy advertised Goods--Do not accept substitutes

* * * * *

You'll find her very helpful

For one as young as she.]

=DAINTY DORIS=

Bringing 8 yards of finely-woven washable silk lingerie tape with bodkin, all ready for running. Your choice of pink or blue in delicate shades, 85c post paid. Just one of hundreds of equally attractive things shown in our catalog of Gifts for every member of the family and for every gift occasion. Select from our catalog and make your Christmas shopping a pleasure. Send for it today. Look for the POHLSON things in stores and gift shops of your town.

=POHLSON GIFT SHOP, Pawtucket, R. I.=

* * * * *

=PERSONAL BODY DEVELOPMENT=

=The correct method of obtaining a Perfect Figure, overcoming Nervousness, Constipation, Biliousness, Flabbiness of flesh and thinness of body.=

_=Price, $1.00. Fully Guaranteed.=_

=THE NEW IDEAS CO. 14 Collins Bldg., LIMA, OHIO=

* * * * *

=FREE FOR 30 DAYS=

Have you ever wanted to obtain the =CREAM= from a bottle of =MILK=? This =SEPARATOR= does it =PERFECTLY=. Send this ad., your name and address, and we will send one. Pay postman 50 cents. Use for 30 days; if not entirely =SATISFACTORY= return and we will refund your money.

=B. W. J. COMPANY, Dept. A.C.=
=1996 Indianola Ave., Columbus, Ohio=

* * * * *

_PRACTICAL CHRISTMAS GIFT_

ROBERTS

Lightning Mixer

_BEATS EVERYTHING_

Beats eggs, whips cream, churns butter, mixes gravies, desserts and dressings, and does the work in a few seconds. Blends and mixes malted milk, powdered milk, baby foods and all drinks.

Simple and Strong. Saves work--easy to clean.
Most necessary household article. Used by
200,000 housewives and endorsed by leading
household magazines.

If your dealer does not carry this, we will send prepaid quart size $1.25, pint size 90c. Far West and South, quart $1.40, pint $1.00.

=Recipe book free with mixer.=

=NATIONAL CO. CAMBRIDGE 39, BOSTON, MASS.=

* * * * *

=A Dishwasher for $2.50!=

Keeps hands out of the water, no wiping of dishes, saves 1/2 the time. Consists of special folding dishdrainer, special wire basket, 2 special long-handled brushes. Full directions for use. Sent prepaid for $2.50. Full refund if not satisfactory.

=Am. School of Home Economics, 503 W. 69th. St., Chicago=

Oh, so advanced I feel, for I--
No science in my cranium small--
In learned dress, old friend do spy--
It's only our "Pot Liquor" after all.

BY M. E. HENRY-RUFFIN.

* * * * *

Foreman: "What are you doin' of, James?"

Bricklayer: "Sharpenin' a bit o' pencil."

Foreman: "You'll 'ave the Union after you, me lad. That's a carpenter's job."--_Punch._

* * * * *

"Home-Making as a Profession"

Home-making is the greatest of all the professions--greatest in numbers and greatest in its influence on the individual and on society. All industry is conducted for the home, directly or indirectly, but the industries directly allied to the home are vastly important, as the food industries, clothing industries, etc. Study of home economics leads directly to many well paid vocations as well as to home efficiency.

Since 1905 the American School of Home Economics has given home-study courses to over 30,000 housekeepers, teachers, and others. The special textbooks have been used for class work in over 500 schools.

Of late years, courses have been developed fitting for many well paid positions:--Institution Management, Tea Room and Lunchroom Management, Teaching of Domestic Science, Home Demonstrators, Dietitians, Nurses, Dressmaking, "Cooking for Profit." Home-Makers' Courses:--Complete Home Economics, Household Engineering, Lessons in Cooking, The Art of Spending.

BULLETINS: Free-Hand Cooking, Ten-cent Meals, Food Values, Family Finance, Art of Spending, Weekly Allowance Book, _10c. each_.

Details of any of the courses and interesting 80-page illustrated handbook, "The Profession of Home-Making" sent on request. American School of Home Economics, 503 W. 69th Street, Chicago.

--_Adv._

* * * * *

STICKNEY
AND
POOR'S
SPICED
POULTRY
SEASONING
_Stickney & Poor Spice Co._
TWO OUNCES
BOSTON]

=THANKSGIVING TIME= means company and lots of preparing for the Feast

=Turkey--Chicken--Roast Duck=

stuffed with dressing seasoned with

=STICKNEY & POOR'S POULTRY SEASONING=

PIES

Pumpkin--Squash--Mince

all seasoned with

=STICKNEY & POOR'S DEPENDABLE SPICES=

Stickney & Poor's Seasonings have been used by New England Housewives in preparing Thanksgiving dishes for more than a century.

Your Mother and Grandmother learned to depend upon them, and you should, too, because they are always pure, full strength, and of uniform quality.

Ask your grocer for Stickney & Poor's Seasonings.

Your co-operating servant,
"MUSTARDPOT."

STICKNEY & POOR SPICE COMPANY

1815--Century Old--Century Honored--1921

Mustard-Spices BOSTON and HALIFAX Seasonings-Flavorings

THE NATIONAL MUSTARD POT

* * * * *

=JUST THE THING FOR THE HOT WEATHER=

=Gossom's Cream Soups (in Powdered Form)= =Pure, Wholesome, Delicious=

Maiden America
Gossom's
Pure Concentrated Soups]

Quickly and Easily Prepared.

Simply add water and boil 15 minutes and you have a delightful soup, of high food value and low cost. One 15 cent package makes 3 pints of soup.

These soups do not deteriorate, so may be continually on hand and thus found most convenient. The contents also keep after opening.

Split pea, Green pea, Lima, Celery, Black Bean, Clam Chowder, Onion and (Mushroom 25c).

Sample sent prepaid on receipt of 20 cents, or one dozen for $1.75.

For Sale by leading grocers 15 cents a package, 20 cents in far West.

=Manufactured by B. F. Gossom, 692 Washington St., Brookline, 46, Mass.=

* * * * *

="Free-Hand Cooking"=

_Cook without recipes!_ A key to cookbooks, correct proportions, time, temperature; thickening, leavening, shortening, 105 fundamental recipes. 40 p. book. 10 cents coin or stamps.

=Am. School of Home Economics, 503 W. 69th Street, Chicago=

* * * * *

=Trade Mark Registered.=
=Gluten Flour=

40% GLUTEN

Guaranteed to comply in all respects to
standard requirements of U. S. Dept. of
Agriculture.

=Manufactured by=
=FARWELL & RHINES=
=Watertown, N. Y.=]

* * * * *

Cream Whipping Made Easy and Inexpensive

CREMO-VESCO

Whips Thin Cream or Half Heavy Cream and Milk or Top of the Milk Bottle

It whips up as easily as heavy cream and retains its stiffness.

Every caterer and housekeeper wants CREMO-VESCO.

Send for a bottle to-day.

* * * * *

Housekeeper's size, 1-1/2 oz., .30 prepaid
Caterer's size, 16 oz., $1.00 "
(With full directions)

CREMO-VESCO COMPANY
631 EAST 23rd ST., BROOKLYN, N. Y.

=Pacific Coast Agents:=
=MILES MFG. CO., 949-951 E. 2nd St., Los Angeles, Cal.=

Bernard Shaw: "Say, Einie, do you really think you understand yourself?"

Einstein: "No, Bernie--do you?"

* * * * *

As the Sunday-school teacher entered, she saw leaving in great haste a little girl and her smaller brother. "Why, Mary, you aren't going away?" she exclaimed in surprise. "Pleathe, Mith Anne, we've got to go," was the distressed reply. "Jimmy thwallowed hith collection."

* * * * *

DELISCO is considered by connoisseurs a most delicious, refreshing and healthful drink. It fully satisfies, by its aroma and flavor, the natural desire of the coffee drinker who has heretofore continued to take coffee because unable to find a satisfactory equivalent. When properly made, experts have been unable to distinguish DELISCO from the finer grades of coffee.--_Adv._

* * * * *

=Cooking for Profit=

=BY ALICE BRADLEY=

=Principal, Miss Farmer's School of Cookery Cooking Editor, Woman's Home Companion=

If you wish to earn money at home through home cooked food and catering--if you would like to own and conduct a food shop, candy kitchen, tea room, cafeteria or lunch room--if you wish to manage a profitable guest house or small hotel, you will be interested in this new correspondence course.

It explains just how to prepare food, "good enough to sell"; just what to cook, with many choice recipes; how to establish a reputation and a constant profitable market; how to cater for all occasions, and tells in detail how to establish and conduct successful tea rooms, etc.--how to manage _all_ food service.

The expense for equipment is little or nothing at first, the correspondence instruction is under the personal direction of Miss Bradley which assures your success, the fee for the course is very moderate and may be paid on easy terms. For full details write to American School of Home Economics, 503 W. 69th Street, Chicago.--_Adv._

* * * * *

=DR. PRICE'S VANILLA=

To know pure, delicate, full-flavored vanilla extract at its very best--try Price's Vanilla. Only the highest quality beans, carefully chosen, are used. Perfectly cured and extracted to get the true, pure flavor; this flavor is then aged in wooden casks to bring out all its richness and mellowness. That--and that alone--is Price's Vanilla.

For nearly seventy years--the quality of Price's Vanilla has never varied. It is always the best that can be made! Insist upon Price's from your grocer--don't take a substitute. If he hasn't it in stock, he can easily get it for you!

=PRICE FLAVORING EXTRACT COMPANY=
="Experts in Flavor" In Business 68 Years=
=Chicago, Ill.=

* * * * *

=WHITE HOUSE _Coffee_=

=_For the Business Man's Breakfast_=

A steaming cup of _White House Coffee_ at the morning meal gives, to most men, just the needed impetus which carries him through a strenuous day and brings to him the successes he strives for.

_=1-3-5 lb. Packages Only=_

=DWINELL-WRIGHT CO. BOSTON . CHICAGO=

_Principal Coffee Roasters_

* * * * *

Buy advertised Goods--Do not accept substitutes

* * * * *

=No SALAD is quite so PERFECT as when served with ROSE APPLES=

Six hundred leading hotels, from Bangor to Los Angeles, are using them.

A new sweet pepper used as salad cups, garnishes, etc.--beautiful red--rich, nutty flavor--crisp--tender--melting--juicy.

If not on sale in your Fancy Grocery we will deliver, charges prepaid, east of Denver, a case of six full quarts for $3.90. Each quart will serve 13 to 16 people.

Try them at your next dinner. Your guests will rave. The first expression is: "The lovely things, what are they?" Then at the first taste: "How delicious; where can I get them?"

If dissatisfied after using one quart, return the remainder at our expense and we will return all money paid.

A new book of SALADS in every case, or sent free on request, with the name of your retail Fancy Grocer.

=KEHOE PRESERVING COMPANY, Terre Haute, Indiana=

* * * * *

=French Ivory Manicure Sets=

(=21 Pieces=)

In black cobra grain, plush lined case.

Only =$7.00=. Only a few left

=H. L. CARROLL=
=New Jersey Ave., S. E. Washington, D.C.=

* * * * *

="Where My Money Goes"=

_Weekly Allowance Book_--simple little book 32 pages, small enough for your pocketbook, easily kept; gives classified record of all personal or household expenses, _10 cents_.

=AM. SCHOOL OF HOME ECONOMICS, 503a W. 69th STREET, CHICAGO=

* * * * *

Wagner Ware combines durability and superior cooking quality with the most beautiful designs and finish. At best dealer's.

_Don't ask for aluminum ware, ask for Wagner Ware_

=The Wagner Mfg. Co.=
=Dept. 74 SIDNEY, OHIO=]

* * * * *

="Household Helpers"=

If you could engage an expert cook and an expert housekeeper for only 10 cents a week, with no board or room, you would do it, wouldn't you? Of course you would! Well, that is all our "TWO HOUSEHOLD HELPERS" will cost you the first year--nothing thereafter, for the rest of your life.

Have you ever considered how much an hour a day, 7 days a week, 365 days a year is worth to you? Many workmen get $1 an hour--surely your time is worth 30 cents an hour. We guarantee these "Helpers" to save you _at least_ an hour a day, worth say $2.10 a week. Will you invest the 10 cents a week to gain $2 weekly? _Send the coupon._

And the value our "Helpers" give you in courage and inspiration, in peace of mind, in the satisfaction of progress, in health, happiness and the joy of living,--_is above price_. In mere dollars and cents, they will save their cost twelve times a year or more. _Send the coupon._

These helpers, "Lessons in Cooking" and "Household Engineering," were both prepared as home-study courses, and as such have been tried out and approved by thousands of our members. Thus they have the very highest recommendation. Nevertheless we are willing to send them in book form, on a week's free trial in your own home. _Send the coupon._

In these difficult days you really cannot afford to be without our "Helpers." You owe it to yourself and family to give them a fair trial. You cannot realize what great help they will give you till you try them--and the trial costs you nothing! _Send no money--send the coupon._

American School of Home Economics, Chicago.

=_FREE TRIAL FOR ONE WEEK_=

=A.S.H.E.--503 W. 69th Street, Chicago, Ill.=

=Send your two "HOUSEHOLD HELPERS," prepaid on a week's trial, in the De Luxe binding. If satisfactory, I will send you $5 in full payment (OR) 50 cents and $1 per month for five months. Otherwise I will return one or both books in seven days. (Regular mail price $3.14 _each_).=

=Name and=

=Address=

=_Reference_=

* * * * *

=MILK=--Nature's first food--is turned into an attractive, delicious dish that children and adults _enjoy_ when it is made into Junket.

=Junket

MADE _with_ MILK=

is wholesome milk in tasty dessert form. It is eaten slowly and _enjoyed_--hence it is the better way of serving milk.

Junket can now be made with Junket Powder, as well as with Tablets. The new Junket Powder is already sweetened and flavored. Made in 6 different flavors.

Both Grocers and Druggists sell Junket

_Send 4c. in stamps and your grocer's name, for sample (or 15c. for full size package of Junket Tablets; 20c. for full size package of Junket Powder) with recipes._

=THE JUNKET FOLKS, Little Falls, N.Y.=

Chr. Hansen's Canadian Laboratory, Toronto, Ont.

* * * * *

=8 Inches Square, 5 Inches High=

You can be the best cake maker in your club or town. You can make the same Angel Food Cake and many other kinds that I make and sell at $3 a loaf-profit, $2, if you

=Learn the Osborn Cake Making System=

My methods are different. They are the result of twenty years experience as a domestic science expert. My way is easy to learn. It never fails. I have taught thousands. Let me send you full particulars FREE.

=Mrs. Grace Osborn= =Dept.= K 5 =Bay City, Mich.=

* * * * *

="The Art of Spending"=

Tells how to get more for your money--how to live better and save more! How to budget expenses and record them _without household accounts_. 24 pp. illustrated, _10 cents_.

=AM. SCHOOL OF HOME ECONOMICS. 503a W. 69th ST.. CHICAGO=

* * * * *

=This Big 5 Pound Bag of Delicious Shelled Peanuts $1.75=

Direct from grower by Prepaid Parcels Post to your door. More and better peanuts than $5 will buy at stands or stores. Along with Recipe Book telling of over 60 ways to use them as foods. We guarantee prompt delivery and ship at once. 10 lbs, $3.00. Money back if not delighted.

=EASTERN PEANUT CO., 10 A, HERTFORD, N.C.=

* * * * *

=Help! Help!! Help!!!=

Our two new household helpers on 7 days' free trial! They save you _at least_ an hour a day, worth at only 30 cents an hour, $2.10 a week. Cost only the 10 cents a week for a year. Send postcard for details of these "helpers," our two new home-study courses, "_Household Engineering_" and "_Lessons in Cooking_," now in book form; _OR SEND_ $5.00 in full payment. Regular price $6.28. Full refund if not satisfactory.

=AM. SCHOOL OF HOME ECONOMICS, 503a W. 69th STREET, CHICAGO=

* * * * *

=Salt Mackerel

CODFISH, FRESH LOBSTER

RIGHT FROM THE FISHING BOATS TO YOU=

=COOK BOOK FREE=

Write for this book, "Sea Foods; How to Prepare and Serve Them." With it we send our list with delivered price of each kind of fish.

USE COUPON BELOW

FAMILIES who are fond of FISH can be supplied =DIRECT= from =GLOUCESTER, MASS.=, by the =FRANK E. DAVIS COMPANY=, with newly caught, =KEEPABLE OCEAN FISH=, choicer than any inland dealer could possibly furnish.

We sell =ONLY TO THE CONSUMER DIRECT=, sending by =EXPRESS RIGHT TO YOUR HOME=. We =PREPAY= express on all orders east of Kansas. Our fish are pure, appetizing and economical and we want =YOU= to try some, subject to your complete approval or your money will be cheerfully refunded.

=SALT MACKEREL=, fat, meaty, juicy fish, are delicious for breakfast. They are freshly packed in brine and will not spoil on your hands.

=CODFISH=, as we salt it, is white, boneless and ready for instant use. It makes a substantial meal, a fine change from meat, at a much lower cost.

=FRESH LOBSTER= is the best thing known for salads. Right fresh from the water, our lobsters simply are boiled and packed in PARCHMENT-LINED CANS. They come to you as the purest and safest lobsters you can buy and the meat is as crisp and natural as if you took it from the shell yourself.

=FRIED CLAMS= are a relishable, hearty dish, that your whole family will enjoy. No other flavor is just like that of clams, whether fried or in a chowder.

=FRESH MACKEREL=, perfect for frying, =SHRIMP= to cream on toast, =CRABMEAT= for Newburg or deviled, =SALMON= ready to serve, =SARDINES= of all kinds, =TUNNY= for salad, =SANDWICH FILLINGS= and every good thing packed here or abroad you can get direct from us and keep right on your pantry shelf for regular or emergency use.

=FRANK E. DAVIS. CO.
61 Central Wharf
Gloucester
Mass.=

=FRANK
E. DAVIS CO.
61 Central Wharf
Gloucester, Mass.=
Please send me your latest Sea
Food Cook Book and Fish Price List

Name..................................

Street.......................................

City.........................................State...........

* * * * *

We ask you to try

=PRINCE BRAND=

MACARONI or SPAGHETTI

We know it will please you because of its superior qualities. Easy to cook, delicious in taste, very high in food value. Insist on getting our quality.

=PRINCE MACARONI MFG. CO.= BOSTON

* * * * *

=OYSTERS CLAMS=

DEHYDRATED

These delightful delicacies preserved with all their salt water flavor

=ALWAYS READY EASILY PREPARED=

In powder form so that but ten minutes in hot water or milk makes them ready to serve. An oyster stew or broth; clam stew, bouillon and chowder always in the kitchen ready for instant use. Packed in bottles that make a quart of stew and in larger bottles that make 8 quarts.

=OYSTERS, small bottles, 30 cents each CLAMS, small bottles, 30 cents each=

We pay delivery costs Enjoy a bottle of each of these delicacies

BISHOP-GIFFORD CO., Inc., Baldwin, L.I., N.Y.

* * * * *

=BREAKFASTS, LUNCHEONS _and_ DINNERS=

=By MARY D. CHAMBERS=

Should be in every home. It treats in detail the three meals a day, in their several varieties, from the light family affair to the formal and company function. Appropriate menus are given for each occasion. The well-balanced diet is kept constantly in view. Table china, glass and silver, and table linen, all are described and illustrated. In short, how to plan, how to serve and how to behave at these meals, is the author's motive in writing the book. This motive has been clearly and admirably well carried out. Table etiquette might well be the subtitle of the volume.

Cloth, 150 pages. Illustrated, $1.25 net.

We will send this book postpaid on receipt of price, $1.25

THE BOSTON COOKING SCHOOL MAGAZINE CO., Boston, Mass.

* * * * *

A Coal and Gas Range With Three Ovens That Really Saves

=Although it is less than four feet long= it can do every kind of cooking for any ordinary family by gas in warm weather, or by coal or wood when the kitchen needs heating. =There are two separate baking ovens=--one for coal and one for gas. Both ovens may be used at one time--or either one singly. In addition to the two baking ovens there is gas broiling oven.

=See the cooking surface= when you want to rush things--five burners for gas and four covers for coal.

The illustrations show the wonderful pearl grey porcelain enamel finish--so neat and attractive. No more soiled hands, no more dust and smut. By simply passing a damp cloth over the surface you are able to clean your range instantly. They certainly do Make Cooking Easy.

=Gold Medal=
=Glenwood=

Write to-day for handsome free booklet 118 that tells all about it, to

Weir Stove Co., Taunton, Mass. Manufacturers of the Celebrated Glenwood Coal, Wood and Gas Ranges, Heating Stoves and Furnaces.

* * * * *

Would not many of your friends to whom you will make _Christmas Gifts_ be more pleased with a year's subscription to AMERICAN COOKERY ($1.50) than with any other thing of equal cost you could send them?

The magazine will be of practical use to the recipient 365 days in the year and a constant and pleasant reminder of the donor.

To make this gift more complete, we will send the December number so as to be received the day before Christmas, _together with a card reading as per cut herewith_.

This card is printed in two colors on heavy stock and makes a handsome souvenir.

We will make a Christmas Present of a copy of
the =American Cook Book= to every present
subscriber who sends us two "Christmas Gift"
subscriptions at $1.50 each.

=Practical and Useful Cookery Books=

_By_ =MRS. JANET M. HILL=, _Editor of American Cookery_

=AMERICAN COOK BOOK $1.50=

This cook book deals with the matter in hand in
a simple, concise manner, mainly with the
cheaper food products. A cosmopolitan cook
book. Illustrated.

=BOOK OF ENTREES $2.00=

Over 800 recipes which open a new field of
cookery and furnish a solution of the problem
of "left overs." There is also a chapter of
menus which will be of great help in securing
the best combination of dishes. Illustrated.

=CAKES, PASTRY AND DESSERT DISHES $2.00=

Mrs. Hill's latest book. Practical, trustworthy
and up-to-date.

=CANNING, PRESERVING AND JELLY-MAKING $1.75=

Modern methods of canning and jelly-making have
simplified and shortened preserving processes.
In this book the latest ideas in canning,
preserving and jelly-making are presented.

=COOKING FOR TWO $2.25=

Designed to give chiefly in simple and concise
style those things that are essential to the
proper selection and preparation of a
reasonable variety of food for the family of
two individuals. A handbook for young
housekeepers. Used as text in many schools.
Illustrated from photographs.

=PRACTICAL COOKING AND SERVING $2.50=

This complete manual of how to select, prepare,
and serve food recognizes cookery as a
necessary art. Recipes are for both simple and
most formal occasions; each recipe is tested.
700 pages. Used as a text-book in many schools.
Illustrated.

=SALADS, SANDWICHES AND CHAFING DISH DAINTIES $2.00=

To the housewife who likes new and dainty ways
of serving food, this book proves of great
value. Illustrated.

=THE UP-TO-DATE WAITRESS $1.75=

A book giving the fullest and most valuable
information on the care of the dining-room and
pantry, the arrangement of the table, preparing
and serving meals, preparing special dishes and
lunches, laundering table linen, table
decorations, and kindred subjects. The book is
a guide to ideal service.

We will send any of the above books, postpaid,
upon receipt of price; OR, add one dollar ($1)
to the price of any of the books and we will
include a year's subscription for AMERICAN
COOKERY.

* * * * *

=THE BOSTON COOKING SCHOOL MAGAZINE CO., Boston, Mass.=]

* * * * *

=Experience= has shown that the most satisfactory way to enlarge the subscription list of American Cookery is through its present subscribers, who personally can vouch for the value of the publication. To make it an object for subscribers to secure new subscribers, we offer the following premiums:

CONDITIONS: Premiums are _not_ given _with_ a subscription or _for_ a renewal, but only to _present_ subscribers, for securing and sending to us _new_ yearly subscriptions at $1.50 each. The number of new subscriptions required to secure each premium is clearly stated below the description of each premium.

Transportation _is_ or _is not_ paid as stated.

* * * * *

INDIVIDUAL INITIAL JELLY MOULDS

Serve Eggs, Fish and Meats in Aspic: Coffee and Fruit Jelly; Pudding and other desserts with your initial letter raised on the top. Latest and daintiest novelty for the up-to-date hostess. To remove jelly take a needle and run it around inside of mould, then immerse in warm water; jelly will then come out in perfect condition. Be the first in your town to have these. You cannot purchase them at the stores.

Set of six (6), any initial, sent postpaid for (1) new subscription. Cash Price 75 cents.

* * * * *

"PATTY IRONS"

As illustrated, are used to make dainty, flaky pates or timbales; delicate pastry cups for serving hot or frozen dainties, creamed vegetables, salads, shell fish, ices, etc. Each set comes securely packed in an attractive box with recipes and full directions for use. Sent, postpaid, for two (2) new subscriptions. Cash Price $1.50.

* * * * *

=SILVER'S SURE CUT FRENCH FRIED POTATO CUTTER=

One of the most modern and efficient kitchen helps ever invented. A big labor and time saver.

Sent, prepaid, for one (1) new subscription. Cash Price 75 cents.

* * * * *

=FRENCH ROLL BREAD PAN=

Best quality blued steel. Six inches wide by 13 long. One pan sent, prepaid, for one (1) new subscription. Cash Price 75 cents.

* * * * *

=SEAMLESS VIENNA BREAD PAN=

Two of these pans sent, postpaid, for one (1) new subscription. Cash Price 75 cents for two pans.

* * * * *

=HEAVY TIN BORDER MOULD=

=Imported, Round, 6 inch=

Sent, prepaid, for one (1) new subscription.
Cash Price =75 cents=.

* * * * *

=THE BOSTON COOKING SCHOOL MAGAZINE CO., Boston, Mass.=

=PREMIUMS

PASTRY BAG AND FOUR TUBES=

(Bag not shown in cut)

A complete outfit. Practical in every way. Made especially for Bakers and Caterers. Eminently suitable for home use.

The set sent, prepaid, for one (1) new subscription. Cash price, =75 cents=.

* * * * *

=THE A. M. C. ORNAMENTER=

Rubber pastry bag and twelve brass tubes, assorted designs, for cake decorating. This set is for fine work, while the set described above is for more general use. Packed in a wooden box, prepaid, for two (2) new subscriptions. Cash price, =$1.50=.

* * * * *

="RAPIDE" TEA INFUSER=

Economic, clean and convenient. Sent, prepaid, for one (1) subscription. Cash price, =75 cents=.

* * * * *

=CAKE ORNAMENTING SYRINGE=

For the finest cake decorating. Twelve German silver tubes, fancy designs. Sent, prepaid, for four (4) new subscriptions. Cash price, =$3.00=.

* * * * *

=HOME CANDY MAKING OUTFIT=

Thermometer, dipping wire, moulds, and most of all, a book written by a professional and practical candy maker for home use. Sent, prepaid, for five (5) new subscriptions. Cash price, =$3.75=.

* * * * *

=The only reliable and sure way to make Candy, Boiled Frosting, etc., is to use a

THERMOMETER=

Here is just the one you need. Made especially for the purpose by one of the largest and best manufacturers in the country. Sent, postpaid, for two (2) new subscriptions. Cash price, =$1.50=.

* * * * *

=VEGETABLE CUTTERS=

Assorted shapes. Ordinarily sell for 15 cents each. Six cutters--all different---prepaid, for one (1) new subscription. Cash price, =75 cents=.

* * * * *

=THE BOSTON COOKING SCHOOL MAGAZINE CO., Boston, Mass.=

=Bon
Ami=
_for mirrors_

Cake or Powder _whichever you prefer_]

Watch how easily Bon Ami and I clean this mirror. A damp cloth and a little Bon Ami are all one needs. When the Bon Ami film has dried--a few brisk rubs with a dry cloth and presto! every speck of dust and dirt has vanished.

So it is with everything. The magic touch of Bon Ami brightens up windows, brasses, nickel, linoleum and white woodwork.

* * * * *

_"Americas Most Famous Dessert"_

=JELL-O

In Whipped Form=

Of all forms of whipped Jell-O the Bavarian creams are most popular, and they may well be, for in no other way can these favorite dishes be made so easily and cheaply. Jell-O is whipped with an egg-beater just as cream is, and does not require the addition of cream, eggs, sugar or any of the expensive ingredients used in making old-style Bavarian creams.

Begin to whip the jelly when it is cool and still liquid--before it begins to congeal--and whip till it is of the consistency of whipped cream. Use a Ladd egg-beater and keep the Jell-O cold while whipping by setting the dish in cracked ice, ice water or very cold water. A tin or aluminum quart measure is an ideal utensil for the purpose. Its depth prevents spattering, and tin and aluminum admit quickly the chill of the ice or cold water.

PINEAPPLE BAVARIAN CREAM

Dissolve a package of Lemon Jell-O in half a pint of boiling water and add half a pint of juice from a can of pineapple. When cold and still liquid whip to consistency of whipped cream. Add a cup of the shredded pineapple. Pour into mould and set in a cold place to harden. Turn from mould and garnish with sliced pineapple, cherries or grapes.

=The Genesee Pure Food Company=

_Two Factories_

_Leroy N.Y._ _Bridgeburg, Ont._

=Baker
Breakfast
Cocoa=

is pure and good, delicious and nutritious.

_Genuine made only by_

=Walter Baker & Co. Ltd.=

Established 1780

DORCHESTER, MASS.

_Booklet of Choice Recipes sent free_]

* * * * *

=Established 1858

Sawyer's Crystal BLUE AND AMMONIA=

The Ammonia loosens the dirt, making washing easy. The Blue gives the only perfect finish.

_The People's Choice for Over Sixty Years_

For the Laundry

SAWYER CRYSTAL BLUE CO. 88 Broad St., Boston, Mass.

* * * * *

by serving more stuffing when you serve roast meats, poultry, fish and game.

If this dressing is flavored with Bell's Seasoning it adds to the pleasure of the meal.

ASK GROCERS FOR

]

* * * * *

=MISS CURTIS' SNOWFLAKE Marshmallow Creme=

=The Original and Best=

Inexpensive and easy to use. Makes delicious desserts. Awarded Gold Medal at Panama-Pacific Exposition. Avoid imitations. The name EMMA E. CURTIS is your guarantee of purity and quality.

_Sold by Grocers Everywhere_

MELROSE, MASS.

* * * * *

=VOSE PIANOS= have been established more than =70 YEARS=. By our system of payments every family in moderate circumstances can own a VOSE piano. We take old instruments in exchange and deliver the new piano to your home free of expense. Write for catalog D and explanation:

=VOSE & SONS PIANO CO., 160 Boylston St., Boston, Mass.=

* * * * *

Transcriber's Notes:

Page 246, "Nutrition" changed to "Nutrition" (Food and Nutrition)

Page 255, "millenium" changed to "millennium" (the millennium for housekeepers)

Page 259, "London" changed to "Loudon" (Loudon, I shall do)

Page 271, "di titians" changed to "dietitians" (pestilence, dietitians tell)

Page 282, "Aprciot" changed to "Apricot" (Apricot Puffs with Custard)

Page 287, "supreme" changed to "supreme" (the supreme sauce)

Page 322, word obscured, "of" presumed and inserted into text (our system of)

Page 322, "in" changed to "to" (piano to your home)

This magazine uses both to-day and today.