Chapter II: Part 2

Make batter the same as for the other fritters adding 1 large cup of chopped apples. Fry in deep fat a light brown.

Timbales.

Beat 2 eggs slightly with one quarter teaspoon of salt. Add 1 cup of milk and 1 cup of flour and beat until smooth. Heat your iron before dipping it into the batter. Dip quickly into the batter then into hot lard and cook for 20 seconds. Slip timbale from hot iron with a clean cloth.

Frizzled Beef.

Use a quarter of a lb of dried beef shredded very fine. Into a pan put 1 tablespoon of butter, let it melt, then add 1¹⁄₂ tablespoons of flour. Rub it to a smooth paste, pour in 1 cup of milk or cream, add a dash of paprika, then the beef, allow it to boil up then serve on rounds of toast.

Veal Cutlets.

Cut slices of veal in pieces for serving, sprinkle with salt and pepper. Dip in flour, egg and lastly bread or cracker crumbs and fry slowly in hot fat until a light brown. Remove from the pan, add 1 tablespoon of flour and water enough to make the quantity of gravy desired. Arrange cutlets on a hot platter and pour gravy around the cutlets. A tomato sauce may be used if preferred.

Corn Fritters.

Make a batter of 1 cup of flour, ¹⁄₂ teaspoon of baking powder, a little salt, 1 beaten egg and 1 cup milk, add 1 cup of corn and fry in hot lard.

Corn Beef Hash.

Take equal parts of corn beef or any kind of meat and cold potatoes. Mix well and put in a spider with a tablespoon of melted butter and enough water to make it moist. Season to taste and cook very slowly. This makes a good dish for breakfast as well as luncheon.

Meat Pie.

Take 2 cups of flour, a pinch of salt, 2 teaspoonsful of baking powder, 2 tablespoons of shortening, 1 egg, well beaten, 1 cup of milk, stir until a smooth batter and lay over chicken or any kind of meat, well seasoned with pepper, salt and butter and a cup or more of hot water to make the meat moist.

Meat Balls.

1 pint cold roast beef or any other meat, ¹⁄₂ pint of stale bread crumbs, ¹⁄₂ teaspoon of grated rind of lemon, 1 teaspoon of salt, 2 eggs slightly beaten, ¹⁄₂ cup of flour, drop meat balls into this batter and then into smoking fat.

Omelet.

Beat the white and yolks of three to five eggs separately. Then add a tablespoon of milk for each yolk, add pinch of salt and pepper. Have the frying pan quite hot and let a small piece of butter melt in it then throw the yolks, milk, pepper and salt which have been mixed into the whites and put all into the frying pan, when set turn over into a fold. This is delicious and should be eaten hot as it may fall.

Scrambled Eggs.

Take three to five eggs and put them in a frying pan with a piece of butter when the butter has melted put in your eggs with a little pepper and salt, when they begin to set take a cooking fork, a tin one is better and stir them, do not let them get too dry. Serve them quite soft.

EGGS COOKED IN DIFFERENT WAYS

Try the freshness of eggs by putting them into a pan of cold water. Those that sink the soonest are the freshest. Never attempt to boil any egg without watching a clock or egg timer. Let the water boil before the eggs are put in. In three minutes an egg will boil soft, in four the white part is completely cooked, in 10 it is hard enough for a salad.

Poached Egg.

Drop nice fresh egg in boiling water with a pinch of salt, when the white has nicely set remove carefully on slice of toast bread and serve hot.

Deviled Eggs.

Boil eggs hard, shell and cut in halve slipping the yolk into a dish, cut with a spoon until fine.

Dressing for Deviled Eggs.

1 tablespoon of melted butter, 1 of vinegar, 1 teaspoon of sugar and 1 scant teaspoon of mustard, add salt and pepper and pour over the yolk. Mix all together and replace in the whites of the eggs. Cut a slice from the end so they will stand and place on a dish. Garnish with lettuce.

Egg Timbales.

6 eggs, ¹⁄₂ cup of milk, 1 teaspoon salt, 2 dashes of pepper, 1 teaspoon of chopped parsley, ¹⁄₄ teaspoon of onion juice. Beat eggs add seasoning and stir all in the milk, butter mould and fill and let stand in pan of hot water in oven till set.

Curried Eggs.

Boil eggs hard, remove from the shell and serve hot with cream sauce as follows:--1 tablespoon of butter, 1 tablespoon of flour, pinch of salt. Heat 1 cup of milk or cream, stir in butter and flour and salt till it is smooth and thick, add a curried sauce to taste and pour over the eggs.

Egg Nests.

1 cup of chopped meat, ¹⁄₂ cup of bread crumbs or rice, ¹⁄₄ teaspoon of salt, butter, little pepper and moisten with water. Put in muffin pans leaving hole in center into which break an egg. Bake and serve hot.

SANDWICHES

The best sandwiches are made from bread one day old. Always cream the butter before buttering the bread. Spread the loaf with butter before cutting the slice from the loaf. Cut each slice as thin as possible. After cutting, spread the slice with the sandwich mixture, and cover with another slice. Press the slices to-gether, cut off all crust and cut in any shape desired.

Lettuce Sandwich.

Butter thin slices of bread, arrange on bread crisp lettuce leaves spread with mayonnaise dressing.

Nut Sandwich.

Mix one cup each of chopped peanuts and walnuts with two tablespoons of mayonnaise dressing. Spread between buttered slices of brown bread.

Chicken Sandwich.

Put through the meat chopper one cup of cold chicken add to it one cup of celery cut very fine and four tablespoons of mayonnaise dressing. Butter thin slices of white bread and spread.

Club Sandwich.

Toast a slice of bread evenly and lightly and butter it. On one half put first a thin slice of bacon which has been broiled till dry and tender, next a slice of the white meat of either turkey or chicken over one half of this place a slice of a ripe tomato and over the other half a tender leaf of lettuce. Cover these with a generous layer of mayonnaise dressing and complete this with the remaining piece of toast.

Egg Sandwich.

Chop the whites of hard boiled eggs, mix the yolks smooth with mayonnaise dressing, add the whites and spread on thin slices of buttered bread.

Ham Sandwich.

Butter thin slices of white bread and put thin slices of ham spread lightly with prepared mustard lay between two slices of bread.

Cream Cheese Sandwich.

After cutting the crust from the bread, cut in very thin slices and butter lightly. Put two slices together with the filling, cream cheese or cottage cheese, in which has been chopped olives. Brown bread is excellent.

SALAD DRESSING

French Dressing.

4 tablespoons of salad oil, 2 tablespoons lemon juice, or vinegar, ¹⁄₂ teaspoon of salt, ¹⁄₂ teaspoon of pepper. Place a small piece of ice in a bowl, add the oil and lemon juice or vinegar, beat with a fork until the dressing is thick. Remove ice and place the dressing in a cold place until ready to serve.

Boiled Salad Dressing.

1¹⁄₂ teaspoons of mustard, 1¹⁄₂ teaspoons of salt, 2 teaspoons of paprika, 1¹⁄₂ teaspoons of melted butter, 2 egg yolks, ¹⁄₄ cup of vinegar. Mix ingredients in order given in the top of a double boiler, cook over hot water until thick like soft custard, pour immediately into cold bowl and ¹⁄₂ cup of cream which has been beaten stiff.

Mayonnaise Dressing.

1 teaspoon each mustard, salt and sugar, few grains cayenne pepper. Yolks 2 eggs, 2 tablespoons each vinegar, lemon juice, 1¹⁄₂ cups of salad oil. Mix dry ingredients and eggs yolks and when well mixed add oil gradually drop by drop at first, stir constantly as the mixture thickens, thin with vinegar or lemon juice, alternately until all is used beating constantly. All the ingredients should be kept cold while making this dressing.

Thousand Island Dressing.

1 cup of mayonnaise dressing, 1 cup of whipped cream, 1¹⁄₂ cups of Chile Sauce or catsup, 2 tablespoons minced pimentos, 2 tablespoons minced green pepper, 1 tablespoon chopped cucumbers, 1 tablespoon chopped nuts. 1 tablespoon Worchester Sauce. Mix in the order given and use at once.

SALADS

Every salad, no matter how plain and simple it may be should be made to look inviting and tempting. The method of draining or drying is a very easy performance so long as the salad leaves whatever they may be are almost free from moisture. This is effected best by putting the leaves which should be broken, not cut with knife into a wire basket and drying them well until the outer moisture of the leaves is well absorbed. The salad then is ready for mixing.

Any cold boiled vegetables left over from dinner is useful as giving variety to salad and helps to make a good accompaniment to cold meats served to luncheons.

Waldorf Salad.

2 cups of celery chopped fine, grated rind of 1 orange, 1 cup of apples cut in dice, 1 cup of chopped English walnuts, mix all together and place on nest made of lettuce leaves and dressing on top.

Pear Salad.

Use canned pears, place ¹⁄₂ pear in nest of lettuce with mayonnaise dressing over the top and ¹⁄₂ cup of chopped English Walnuts sprinkled over the top of each salad.

Shad Roe Salad.

Soak the roe in cold water 5 minutes then lay it carefully into a pan with 1 qt of boiling water, 2 teaspoons of salt, 1 teaspoon minced onion, ¹⁄₂ of bay leaf, 1 teaspoon of mixed whole spice and 2 tablespoon of lemon juice. Pour off the water, add cold water carefully so as not to break the roe. Add a piece of ice and when the roe is chilled and firm, dry it in a napkin. Divide it into long strips and then cut in slices. Serve on lettuce leaves pour French dressing over the whole.

Fruit Salad.

Blanch the meats of 2 dozen English Walnuts and break in pieces, skin and seed 2 dozen white grapes, cut 1 pineapple in slices and slice cubes slice 3 bananas separate the sections of 2 large oranges and remove all skin. Arrange each in piles, pour over a dressing made of ¹⁄₂ cup of Madeira wine, 1 cup of sugar, 2 tablespoons of lemon juice and ¹⁄₂ cup of orange juice. Garnish with Maraschino cherries.

Sweetbread Salad.

Soak 1 pair of sweetbreads in cold water for 20 minutes, then cook in boiling salted water 12 minutes. Cool and cut in slices, mix with 1 cup of celery cut in small pieces, cover with french dressing and chill for at least ¹⁄₂ hr. Serve in nests made of the crisp inner leaves of a head of lettuce and garnish with 1 cup of mayonnaise dressing.

Potato Salad.

Cut 6 cold boiled potatoes into even dice, mix with these chopped whites of 3 hard boiled eggs. Mix the yolk with a scant teaspoon of dry mustard and stir into it a large cup of thick sour cream, add a little paprika, pour the dressing over the potatoes and mix gently.

Salmon Salad.

Place on a bed of lettuce leaves in a flat salad bowl the contents of a can of salmon freed from oil and bones and flaked. Pour over the fish a little boiled salad dressing or mayonnaise and garnish with slices of hard boiled eggs and lemon.

Asparagus Salad.

Take a can of asparagus or fresh cooked asparagus, drain asparagus and chill and place on nest of crisp lettuce leaves with mayonnaise dressing.

PIES

CAUTION

Paste for pies should be quite thin and rolled a little larger than the tin to allow for shrinkage. Allow more paste for the upper than the under crust and be sure to perforate the former. Always brush the under crust with cold water and press the upper one down on it. When baking juicy fruit pies make an incision in the crust and place a small funnel shaped piece of paper into the incision. This will keep the juice from escaping at the sides of the pie. Never grease pie tins. Properly made pastry will grease its own tins. For baking pastry requires from 30 to 45 minutes.

Crust for Pies.

Use ³⁄₄ of a cup of shortening to each cup of flour. You may use all lard or part butter if preferred. Take the shortening with level teaspoon of salt and mix in the flour then stir in as little water as possible and form with a spoon into a very stiff paste. Put it on a mixing board and roll out lightly for your pies. Always make a few slits in the upper crust to allow the steam to escape. Never put the filling in until you are ready to bake it.

Apple Pie.

Take ripe tart apples, pare, core and cut them into very thin slices, fill the under crust, then strew over the apples as much sugar as you think they require, a little nutmeg or cinnamon to taste and bits of butter. Cover with the upper paste, make a few small incisions in the middle of the upper crust and bake in a mild oven.

Lemon Pie No. 1.

4 eggs, 1¹⁄₂ cups of sugar, 2 heaping tablespoons of cornstarch, the grated rinds and juice of a lemon, 2 lemons, 1¹⁄₂ cups of boiling water. Beat the yolks and whites of the eggs separately. To the beaten yolk add the sugar, cornstarch, lemon juice, rind and last the boiling water. Cook in a double boiler and when it begins to thicken add to it ¹⁄₂ of the beaten whites, stir this in thoroughly and let it cook until it is as thick as desired. Use the remaining whites of the eggs for the meringue on top of the pie. After your custard has cooled, fill your pie tins and pile the meringue on top and bake in a very slow oven to a light brown.

Lemon Pie No. 2.

The juice and grated rind of 1 lemon, 1 cup of sugar, the yolks of 2 eggs, 3 tablespoons of sifted flour, milk to fill the plate. This makes a large pie and should be made with an undercrust but not any top crust, bake nearly done then take from the oven and pour over it a frosting made of the beaten whites of 2 eggs and 2 tablespoons of powdered sugar, set back in the oven and brown lightly.

Buttermilk Pie.

2 tablespoons of butter, 1 cup of sugar, yolk of 2 eggs, 2 scant tablespoons of buttermilk, and the whites of 2 eggs, well beaten. Flavor with lemon and bake with one crust. This will make 2 pies and is delicious.

Cream Pie.

Make a rich paste, roll out and cover your plates.

CREAM:--Put a pint of milk to boil, break 2 eggs into a dish and add 1 cup of sugar, ¹⁄₂ cup of flour, after beating well, stir into the milk as it commences to boil, stir until it thickens use any flavor you prefer, fill the pie tins and bake.

Cocanut Pie.

1 pint of milk, add 2 eggs well beaten, 1 scant teaspoon of salt, 2 large tablespoons of cornstarch. The cornstarch should be mixed smooth with milk and eggs beaten up in it, sweeten, season to taste with nutmeg. Pour into the pie pans lined with paste, bake in a moderate oven.

Cherry Pie.

Line the dish and with ripe cherries regulating the quantity of sugar used by their sweetness, sift over this a small tablespoon of flour, a little butter and a sprinkle of cinnamon or nutmeg, then cover and bake.

Rhubarb Pie.

Skin the stalk, cut in small pieces, line the plate and well with raw fruit, strew lavishly with sugar and sprinkle over this a little flour and flavor with cinnamon and pieces of butter strewed over the top. Cover and bake about ³⁄₄ of an hour.

Peach Pie.

Make a nice short crust and cover the pie dishes, have ready pared and quartered ripe peaches or canned peaches, put a layer of them in a dish, sprinkle thickly with sugar, bits of butter and sprinkle with cinnamon and 1 tablespoon of flour, roll out another crust, double it over and cut a row of slits through the center, wet the edge of the lower crust, press lightly on the edges, trim it around, close to the dish with a knife dipped in flour and bake in a quick oven ¹⁄₂ to ³⁄₄ of an hour. All fruit pies should be eaten the day they are baked.

Mince Pie.

Boil 4 lbs of lean meat, chop very fine, add twice the quantity of apples, also chopped and ¹⁄₂ lb of raw suet chopped very fine, then add 3 lbs of seeded raisins, 2 lbs of currants, 2 lbs of citron chopped, grated rind and juice of 4 lemons, sweeten to taste with brown sugar and add 3 qts of cider and 1 pint Madeira Wine, 1 tablespoon of cinnamon, cloves, mace. This mixture can be put in glass jars to use when needed, between 2 rich pie crusts for pie.

Pumpkin Pie.

2 teacups of pumpkins, 2 eggs, 3 cups of milk, ¹⁄₂ teaspoon of salt, 1 tablespoon cornstarch, 1 tablespoon cinnamon, ginger, 1 cup of sugar.

Berry Pie.

Make a rich crust and line the pie dishes, put in the fruit with ¹⁄₂ cup of sugar, bits of butter and 1 tablespoon of flour, sprinkle over the top. An egg beaten up and added to it will keep it from running out.

Chocolate Pie.

2 cups of milk, 2 eggs, ²⁄₃ cups of sugar, 2 tablespoons of corn starch, 2 tablespoons of chocolate, butter, size of a hickory nut. Heat milk, chocolate and sugar together, then add cornstarch dissolved in a little cold milk and the beaten yolks of the eggs. Let all cook until thickened. Flavor with vanilla and bake with only the under crust. When baked cover with 2 beaten whites of eggs mixed with a little sugar. Put in oven again and brown slowly.

Sweet Potato Pie.

Take 1 cup of sweet potatoes and rub through a colander, then add ¹⁄₂ cup of butter, beat it to a cream, then add ¹⁄₂ cup of sugar, 1 pint of milk, 2 eggs well beaten, 1 tablespoon of cinnamon, ¹⁄₂ of ginger. Bake with one crust, to be eaten cold.

Apple Dumplings.

Make a light biscuit dough and roll quite thin, cut in pieces about four inches square and roll in each ¹⁄₂ of an apple cut in pieces. Put in a deep tin, 1 cup of sugar, ¹⁄₂ cup of butter, 1 large cup of boiling water, lay the dumplings in and bake one-half hour.

Strawberry Short Cake Crust No. 1.

1 qt of flour, ¹⁄₂ cup of butter, 3 teaspoons of baking powder wet with cold water with 1 level teaspoon of salt.

Strawberry Short Cake No. 2.

1 cup of sugar, 1 cup of milk, 1 egg, 1 tablespoon of melted butter, 2¹⁄₂ cups of flour, 2 teaspoons of baking powder, 1 level teaspoon of salt, mix a cake, bake in layers and put berries between and over the top and serve with whipped cream.

The berries that you put between the layers are better mashed and seasoned with sugar to taste.

German Peach Pie.

Beat 1 egg, add 1 cup of milk, a little salt, 2¹⁄₂ cups of flour, 2 tablespoons melted butter and 1 heaping teaspoon of baking powder. Spread in a shallow tin and cover with slice peaches and sugar. Serve with maple syrup or any good sauce. Apples are good in place of peaches.

Prune Short Cake.

Sift together twice, 2 cups of flour, 4 teaspoons of baking powder, 1¹⁄₂ teaspoons of salt, 2 large tablespoons of sugar. Blend with this mixture ¹⁄₂ cup of butter and ³⁄₄ cup of milk mixed with beaten yolks of 2 eggs. Bake in layers. Use best prunes, soak several hours, then let them cook very slowly without boiling until tender but not broken, adding the sugar when half done. To 1 pint of prunes allow 1 tablespoon sugar and 1 teaspoon lemon juice, when the prunes are done, remove them carefully and cook the juice until like syrup. On the lower layer of shortcake place prunes with syrup poured over, on the top use prunes well drained. Then heap lightly with whipped cream slightly sweetened.

Green Tomato Pie.

Have ready 4 qts of chopped green tomatoes, 3 lbs of brown sugar, ¹⁄₂ a nutmeg, 1 tablespoon of allspice, 1 teaspoon of cloves, 2 lemons, 1 lb of currants, 1 lb of raisins. The tomatoes and lemons should be chopped fine, boil them together with the sugar, salt and spices until reduced to half of the original quantity. No water is needed. Then add the currants and raisins and continue to cook for 2 or 3 hours, fill 2 rich crusts with the filling having any left may be put in glass jar to use when needed.

Chocolate Pie.

1 cup of sweet milk, 1 cup sugar, 2 tablespoons grated chocolate and stir until smooth, yolks from eggs, 1 teaspoon of cornstarch wet with a little milk and stirred into milk while boiling. Cook until it dimples, put into crusts and bake. Frost with whites of 4 eggs and 4 tablespoons sugar, flavor with vanilla.

Harlequin Pie.

1 cup of cranberries, 1 cup of raisins, 1 cup of apples, run all through meat chopper. Mix thoroughly, add 1 cup of sugar, little salt and 2 or 3 tablespoons of water. Bake in rich crust.

CAKES

Hints for making cakes. The flour should always be very dry and well sifted. White sugar is purer and sweeter for cakes and pastries than the brown sugar. If the butter is very hard soften but do not melt it when soda is used dissolve it before adding to the ground mixture. Fruit should be thoroughly dry if added to the other ingredients damp, cakes will be liable to be heavy. Dust your fruit with a little of the flour to be used for the cake and stir into the other ingredients just before putting in the rest of the flour. The ingredients should be well beaten before mixing in the flour except in a few plain cakes that are beaten all together. All cakes bake nicer if the pan used is lined with buttered paper.

Good Sponge Cake.

Beat the whites of 3 eggs, dry and the yolks until thick into the yolks gradually beat 1 cup of sugar then 1 tablespoon of lemon juice and 2 tablespoons of cold water, fold in part of the whites then add 1 cup of sifted flour and the rest of the whites. Bake in a tube pan from 30 to 40 minutes.

Jam Cake.

1¹⁄₂ cups sugar, ¹⁄₂ cup of butter, 2 eggs, 1 cup of jam, 3 tablespoons sour milk, ¹⁄₂ teaspoon of soda, 1¹⁄₂ cups of flour.

Filling.

1 cup of sugar, ¹⁄₂ cup water, ¹⁄₂ cup chopped raisins white of 1 egg, boil all but egg until waxy add beaten white.

Hickory Nut Cake.

1 cup sugar, butter size of an egg, whites of 2 eggs, ²⁄₃ cup of sweet milk, 2 cups of flour, 2 teaspoons baking powder.

Filling.

1 cup of chopped nuts, ²⁄₃ cups of sour cream, pinch of soda, 1 cup of sugar boil until it begins to thicken, let cool before putting in the cake.

Roll Jelly Cake.

3 eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, 2 tablespoons sweet milk, salt, sift baking powder with flour last add beaten whites and flavor. Bake in dripping pan, turn out on a towel, spread with jelly and roll while warm.

Soft Molasses Cake.

¹⁄₂ cup sugar, ¹⁄₂ cup of molasses, ¹⁄₂ cup lard, ¹⁄₂ cup sour milk, 2 eggs beaten with sugar, 1 teaspoon of ginger, 1 teaspoon of soda, 2¹⁄₂ cups of flour.

Ginger Bread.

4 tablespoons shortening, 1 cup of good N. O. molasses, 1 teaspoon ginger, teaspoon soda, 4 tablespoons of boiling water, just a little salt, put 2 tablespoons of hot water on 1 teaspoon alum and 2 on soda, mix the same as for cookies, divide in four parts, roll out the size of your tin and mark the top with a knife.

Devils Food No. 1.

Grate ¹⁄₂ cube of Bakers Chocolate, yolk of 1 egg, 1 cup of sugar, ¹⁄₂ cup of sweet milk, mix together put on the stove and heat, cool before adding other ingredients. 1 cup of sugar, ¹⁄₂ cup of butter, 2 eggs (stir to a cream), ¹⁄₂ cup of sweet milk, 2 cups of flour, 2 teaspoons of baking powder, 2 teaspoons of vanilla. Stir in the chocolate, bake in layers and put together with icing or make a loaf cake.

Devils Food No. 2.

Grate ¹⁄₂ cake of chocolate, yolk of 1 egg, 1 cup of sugar, ¹⁄₂ cup of sweet milk, mix together put on the stove and heat all together. Cool before adding the other ingredients. 1 cup sugar, ¹⁄₂ cup butter, 2 eggs (stir to a cream) ¹⁄₂ cup of sweet milk, 2 cups of flour, 2 teaspoons baking powder, 2 teaspoons of vanilla. Stir in the chocolate bake in a loaf cake or layers and put together with icing.

Spice Cake.

1 cup of sugar, ¹⁄₂ cup of molasses, ¹⁄₂ cup of butter, ¹⁄₂ cup sour milk, ¹⁄₂ cup cold coffee, 2 eggs, 1 teaspoon soda, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 tablespoon grated chocolate, 2 cups of flour, bake in two layers making filling of 1 cup chopped raisins and boiled frosting.

Oatmeal Cookies.

1 cup of butter, 1¹⁄₂ cups of sugar, 2 eggs, 4 tablespoons sweet milk, 2 cups of oatmeal (uncooked), 2 cups of flour, ¹⁄₂ teaspoon baking powder, 1 cup of raisins (seeded) cut and flavored with 1 teaspoon of cinnamon, a little nutmeg. Cream the butter and sugar together add the eggs well beaten then the milk and oatmeal. Sift the baking powder in the flour and add the raisins nutmeg last. The batter should be very thick and is dropped on well greased tins in small circles and baked for 15 or 20 minutes.

Plain Cookies.

¹⁄₂ cup of butter, 1 cup of sugar, 2 eggs, 1 tablespoon of milk or cream, 2¹⁄₂ cups of flour, 1¹⁄₂ teaspoon lemon extract, ¹⁄₂ teaspoon of grated nutmeg. Cream the butter and sugar together, add the eggs, milk and flavoring sifted flour and baking powder in last. Small bits of citron look well on top of these cookies.

Canada War Cakes.

2 cups brown sugar, 1 teaspoon salt, 2 cups of hot water, 1 teaspoon cinnamon, 2 tablespoons lard, 1 teaspoon cloves, 1 box of seedless raisins. Boil these ingredients 5 minutes let mixture get cold add 1 teaspoon soda dissolved in 1 teaspoon of hot water. Stir in 3 cups of flour. This makes 2 loaves. Bake 45 minutes in moderate oven.

Brownies.

1 cup of sugar, ¹⁄₂ cup of butter, ¹⁄₂ cup of flour, 1 cup of chopped walnuts, 2 eggs, 2 squares of chocolate. Cream butter and sugar together. Beat whites of eggs stiff beat yolk thoroughly and add to butter and sugar. Add the flour chocolate melted and the walnuts. Stir until well mixed and turn in buttered cake tins. Bake 20 minutes in a moderate oven.

Chocolate Drop Cakes.

¹⁄₂ cup of sugar, 1 cup of molasses, ¹⁄₂ cup of shortening, ²⁄₃ cups of hot water, 1 level teaspoon of soda, 1 heaping tablespoon of cocoa, flavor with vanilla, 2 cups of sifted flour, 1 teaspoon salt. Beat well sprinkle sugar on top. Can be dropped from spoon in greased pan a few inches apart or in small tins, (very nice).

Cream Puffs.

Melt ¹⁄₂ cup of butter in 1 cup hot water and while boiling beat in 1 cup of flour, when cold, stir in 3 eggs without first beating. Drop the mixture in tins in small spoonsful and bake in moderate oven when done they are hollow and should be filled with the following custard.

CUSTARD:--1¹⁄₂ cups of milk, 2 eggs, 4 tablespoons of flour, 2 tablespoons sugar, cook in double boiler, stirring constantly, cool and flavor with whatever you wish then fill the puffs.

Marguerites.

Boiled frosting with whites of 2 eggs, 1 cup of sugar, ¹⁄₃ cup of water. Add 1 cup finely chopped nut meats. Take unsalted wafers, cover with the icing, bake in a slow oven till a delicate brown.

Chocolate Layer Cake.

Whites of 3 eggs, 1 yolk, 1 cup of sugar, ¹⁄₂ cup of butter, ¹⁄₂ cup sweet milk, 2 teaspoons of baking powder, 2 cups of flour, bake in layers. Filling 2 squares of chocolate melted, ¹⁄₂ cup of sugar, 1 egg, 1 teaspoon of butter, 2 tablespoons of sweet milk, cook until thick and spread between the layers, 1 teaspoon vanilla flavoring.

Angel Food.

Whites of 11 eggs, 1 and ¹⁄₂ cups of granulated sugar, 1 cup of flour after once sifted, 1 teaspoon cream tartar, 1 teaspoon vanilla, sift the flour and cream of tartar, 6 times, beat the eggs not stiff, then beat in the sugar thoroughly. Add vanilla and flour stirring lightly but thoroughly bake in an ungreased tin in a moderate oven 40 minutes. Be careful about jarring the oven.

Hermits.

3 eggs, 1¹⁄₂ cups of sugar, 1 cup of butter, 1 cup of chopped raisins, 1 cup of currants, 1 teaspoon of cinnamon, 1 teaspoon nutmeg, 1 teaspoon soda, ¹⁄₂ cup of sour milk, flour to make stiff and drop a teaspoon on a buttered tin.

PUDDINGS

The proof of the pudding is the eating.

Snow Pudding.

This fine, easy to make. Dissolve 2 tablespoons of cornstarch in a little water, add 1 pint of boiling water and cook 5 minutes, remove from fire, add the beaten whites of 2 eggs and beat until smooth add a little salt, sugar and vanilla.

Chocolate Pudding.

1¹⁄₂ pints of milk, 3 tablespoons of melted chocolate or cocoa, boil the milk and chocolate thoroughly, remove from the stove and when nearly cold add yolks of 3 eggs, 3 tablespoons of cornstarch, 1 cup of sugar, set in the oven until set and spread over meringue made of the whites of 3 eggs and 3 tablespoons of sugar.

Bananas.

Mash several bananas to a pulp, add the juice of 1 lemon and gelatine, when quite cold add whites of 3 eggs, beaten to a stiff froth. Lay 2 whole bananas in the bottom of the dish and slices of bananas around sides, then fill up with the mixture and serve with whipped cream.

Almond Custard.

Blanch 3 ounces of almonds and pound to a paste, mix with a little cream add the beaten yolk of 4 eggs, 1 cup of sugar. Have a pint of cream hot add the mixture to this and stir thoroughly. Put into cups or a baking dish, bake slowly in the oven in a pan of hot water. Serve with whipped cream with a few brown almonds in the cream.

Rice Pudding.

Take ¹⁄₃ cup of rice, 4 tablespoons of sugar, 1 quart of milk, butter the size of a walnut, a little nutmeg, 2 eggs may be added if desired. Bake 2 hours in a slow oven.

Prune Whip.

Sweeten and stew 1 lb of prunes, when cold add the whites of 4 eggs, beaten stiff. Stir all these together until light, put in a pudding dish and bake 20 minutes, when cold cover with whipped cream and serve.

Dainty Dessert.

6 bananas, ¹⁄₂ can of pineapple or a fresh one, ¹⁄₂ lb. of grapes (seeded) 2 oranges, sweeten to suit the taste. Prepare gelatine as for fruit jelly, then put in a dish or mould a layer of chopped fruit of ¹⁄₂ inch thick while you require 1 inch of the gelatine jelly. When cold slice and serve with whipped cream with little bits of citron through the cream.

Tapioca Pudding No. 1.

Soak 3 tablespoons of tapioca in a little water overnight, in the morning add 3 cups of sweet milk and a pinch of salt. When hot add the beaten yolks of 3 eggs to which ²⁄₃ cup of sugar has been added. When it thickens up, remove from the stove. Beat whites of eggs and put on the top with 1 tablespoon of sugar.

Apple Tapioca No. 2.

Soak 1 cup of tapioca in a quart of tepid water at least 3 hrs. Fill a pudding dish two thirds full of tart apples, add 1 cup of sugar, 1 tablespoon of cinnamon, pour over the tapioca, bake 1 hr. and serve with whipped cream.

Date Puffs.

2 eggs, 1 cup of sugar, ¹⁄₄ cup of butter, ¹⁄₄ cup of milk, 1 teaspoon baking powder, flour to make a thin batter. Stir in 1 cup of stoned dates, fill muffin cups half full, steam 30 minutes. Serve with liquid sauce.

Graham Pudding.

1 cup of molasses, 1 cup of milk, 1 egg, 1 teaspoon of soda, 1 tablespoon of butter, 1 cup of seeded raisins, 2 cups of sifted graham flour, cinnamon, nutmeg, ¹⁄₂ teaspoon of salt. Steam 2 hrs and serve with sauce.

SAUCE:--¹⁄₂ cup of sugar, 1 tablespoon of flour, 2 tablespoons of butter, 1 cup of boiling water over it and flavor to taste with lemon juice.

Queen Pudding.

1 qt of milk, 2 cups of grated bread crumbs, 4 eggs, whites and yolks beaten separately, butter the size of an egg and 1 cup of white sugar, juice and grated rind of 1 lemon. Heat the milk and pour it over the grated bread crumbs, add the butter, cover and let the mixture get soft and add to the mixture with the grated rinds of 2 lemons. Bake in a buttered dish for ¹⁄₂ or ³⁄₄ of an hour, when a light brown, take out and when cold spread a glass of currant jelly over the top and spread the whites of eggs with 1 tablespoon of sugar over the top.

Plum Pudding.

1 cup of suet chopped very fine, 1 cup of light brown sugar, ¹⁄₂ cup molasses, ¹⁄₂ cup sour milk, 3 unbeaten eggs, 2 cups of stale bread crumbs, 1 cup of flour, 1 level teaspoon soda, ¹⁄₄ cup of cold water, 1 cup of raisins, 1 cup of currants, ¹⁄₂ cup of citron, 1 teaspoon each cinnamon nutmeg, mace cloves and allspice. Thoroughly mix these ingredients and pour into a buttered mould and steam 7 hours or put in lb baking powder tins and steam 3 hrs.

Baked Indian Pudding.

1 qt of milk, 1 cup of Indian meal stirred in while the milk is hot. Let it cool and add 1 egg, 2 tablespoons of molasses, butter ¹⁄₂ size of an egg. Cinnamon and salt to taste, bake ³⁄₄ of an hour.

Cornstarch Pudding.

Boil 1 qt of milk, then beat the yolks of 3 eggs with 3 tablespoons of cornstarch and a little milk, stir into the boiling milk, let it boil up at once, sweeten and flavor to taste and turn in a pudding dish.

Baked Apple Dumpling.

Make a crust as for baking powder biscuit, peel and core your apples, cut the dough in square pieces and put 1 apple for each dumpling. Put them in a baking dish and place in the oven, then make a syrup with water and sugar, 1 cup of sugar to a pint of water and pour into the pan, baste with syrup while they are cooking, when done eat with sweet cream.

Soft Pudding.

¹⁄₂ cup of milk, ¹⁄₂ cup of chopped meat, ¹⁄₂ cup of molasses, 2 cups of fruit and nuts chopped together, 1 cup of flour, pinch of salt, 1 small teaspoon of soda dissolved in warm water, steam 3 hours. Any sort of fruit and nuts may be used.

English Plum Pudding.

6 ounces of fine bread crumbs, 2 ounces each of lemon, orange and citron peel cut into fine shreds, ¹⁄₂ ounce of mixed spices (cloves, cinnamon, nutmeg) ¹⁄₄ lb of chopped apples, ¹⁄₂ teaspoon of minced lemon rind, ¹⁄₂ lb of chopped and seeded raisins, ³⁄₄ lb of currents, 1 lb of flour, 1 lb of finely shredded suet. Mix the ingredients thoroughly then add 6 eggs and a little milk if needed. This should make a stiff batter. Boil in a pudding basin or mould 5 or 6 hours.

Cottage Pudding.

Cream together 1¹⁄₂ cups of sugar and ¹⁄₄ cup of butter, add 1 beaten egg, ²⁄₃ of a cup milk, 2¹⁄₂ cups of flour, sifted with 2 teaspoons of baking powder. Bake in a buttered tin for 30 to 40 minutes. 1 cup of stoned cherries or berries may be added to this recipe.

Marshmallow Compote.

1 lb of marshmallows cut with scissors into small pieces. 1 pineapple sliced and cut up. Put the two together in layers in a glass dish with sprinkling of sugar the night before and place in cold pantry or ice chest to ripen when ready to serve heap with whipped cream, maraschino cherries added is an improvement.

Orange Dessert.

Pare 3 oranges, cut in thin slices, ¹⁄₂ coffee cup of sugar, boil ¹⁄₂ pint milk add the yolk of 2 eggs, 1 teaspoon of cornstarch, (make smooth with cold milk). Stir all the time when it thickens pour over the fruit with the whites of the eggs beaten stiff with 1 tablespoon powdered sugar over the top. Put it in oven until a light brown and serve cold.

Charlotte Russe.

2 tablespoons of gelatine, ¹⁄₄ cup cold water, ³⁄₄ cup of sugar, 1 qt of cream, 2 tablespoons vanilla. Soak the gelatine in cold water then dissolve entirely by setting the cup in boiling water, whip the cream add sugar, dissolved gelatine and vanilla, line a mould with lady fingers or sponge cake and pour in the mixture. Put in a cool place to set before serving.

Macaroon Pudding.

Cover the bottom of a pudding dish with 12 broken macaroons. Make the following custard and pour over them. Scald 1 pint of milk in double boiler, add 1 tablespoon cornstarch dissolved in a little cold milk, yolks of 2 eggs, 3 tablespoons of sugar and 1 teaspoon of vanilla. Cook until thick. Beat the eggs whites stiff with powdered sugar and vanilla to taste put on top and slightly brown it over.

Raspberry Cream.

Place 1 cup of sweetened raspberry juice where it will boil, then stir into it 2 rounding tablespoons of cornstarch, wet in 2 tablespoons of cold water. Add 1 cup of sugar and stir until it looks transparent, then add 1 level tablespoon of butter and juice of ¹⁄₂ lemon. Fold in the stiffly beaten whites of 3 eggs. Turn mixture into a fancy mould and set in a place where it is cold, when serving place on a cold dish with whole berries in center, serve with whipped cream or plain sweet cream.

Raspberry Mousse.

To 1 cup sweet milk cream whipped stiff, add 1 cup sugar, 1 cup raspberry, juice of 1 lemon. Put in a pail, then pack in ice and salt allowing it to stand 4 hours. I use the juice from my preserves. This is delicious and easy to make.

Birds Nest Pudding.

For a pint of milk take 3 eggs, 1 tablespoon of sugar, 1 large tablespoon of butter, mix the sugar and butter together then add the eggs and milk. Add enough flour to make a stiff batter with ¹⁄₂ teaspoon of salt then pour this over about ¹⁄₂ dozen apples sliced up in a baking dish. Bake it about an hour and serve with a melted sauce.

Bavarian Cream.

Half a lemon grated rind and juice ¹⁄₂ cup of orange juice, ¹⁄₃ cup of sugar, yolk of 2 eggs. Mix well over fire until it thickens, then add 1 teaspoon of granulated gelatine which has been soaked in water, beat whites of 2 eggs stiff, add to above and set the mixture in cold water beating until thick enough to hold its shape. Turn in mould and chill.

Farina Pudding.

Heat 1 qt of milk to the boiling point, stir in dry five tablespoons of farina and continue to stir it until quite thick, add 1 cup of sugar and ¹⁄₂ teaspoon of salt. Flavor with vanilla serve with sweetened cream, flavored with nutmeg or vanilla.

Peach Tapioca Pudding.

Soak 1 cup of tapioca in cold water for 2 or 3 hrs, then set on the stove until it cools clear, then add sugar to taste with a teaspoon of cinnamon. Peel and slice ripe peaches to nearly fill a baking dish sprinkle over with sugar. Then pour over the tapioca and bake slowly for about an hour. To be eaten with sweetened cream.

PRESERVES

Orange Marmalade.

6 oranges, 4 lemons, 1 grape fruit. Wash the fruit, slice very thin, first cutting in quarters to remove the seeds. To each lb of sliced fruit add 3 pints of cold water, let this stand 24 hours, then boil 2 hours or until the peel is perfectly tender. Let stand until the next day. To each pint of boiled fruit, add 1 pint of granulated sugar, boil together for 2 hours or until it jellies. This makes 24 glasses.

Currant Jelly.

Put currants in kettle, do not stem but wash and drain well, then mash with potato masher, let them cook slowly until all soft, then when cold squeeze the juice out and to every pint of juice add a bowl of sugar and boil 20 minutes and pour glass jars.

Grape Jelly.

Grape jelly is made the same as currant jelly.

Quince Jelly.

Take very ripe quinces, peel and core and boil in a little water till very soft, drain off the juice through cheese cloth. To 1 pint of juice add 1 pint of sugar and boil 20 minutes.

Preserve Peaches.

Select peaches that are ripe, pour boiling water over them and let them stand 6 minutes then pour it off and pull off the skins. Weigh equal quantities of fruit with the stones and granulated sugar and put them together in earthen pan over night, next day pour off the syrup and boil it a few minutes, then set off the kettle to the fire and when it boils lay the peaches into it. Boil them very slowly ³⁄₄ of an hour, then lay them into the jars. Boil the syrup 15 minutes more and pour over them.

Green Tomato Mince Meat.

1 peck green tomatoes chopped and drained, 4 lbs brown sugar, 3 or 4 qts apples chopped fine, 1 lb suet chopped fine, cook for 3 hrs then add, 2 lbs of raisins, 1 lb of currants, 1 tablespoon each of spices, 1 tablespoon of salt, 1 cup of vinegar, cook for ¹⁄₂ hour.

Corn Relish.

18 ears of corn, 4 onions chopped, 3 green peppers, 1 cabbage, 4 cups of sugar, 2 qts of vinegar. Boil ³⁄₄ of hr, 1 tablespoon of mustard.

Cucumber Relish.

4 onions, 1 bunch celery, 2 red peppers, 4 green peppers, 6 large cucumbers. Pare onions and cucumbers, take the seeds from the peppers and put the above through the food chopper. Chop the celery fine, sprinkle the mixture with salt and let stand over night. Drain, make dressing of 1 qt vinegar, 2 cups sugar, ¹⁄₂ cup of flour, 1 tablespoon of mustard, 1 teaspoon of tumeric. Cook 10 minutes and pour over the mixture.

Pickle Peaches.

8 lbs of peaches, 4 lbs of sugar, 1 pint of vinegar. Take the selected peaches after wiping them all off with a towel, stick 2 or 3 cloves in each peach, then cook a few at a time until they are cooked up, then place all in jars and boil the vinegar to thick syrup, add ¹⁄₄ lb of cinnamon sticks and pour over them.

Chili Sauce.

12 large ripe tomatoes, 4 ripe peppers, 2 onions, 1 tablespoon of salt, ¹⁄₂ cup of sugar, 1 tablespoon cinnamon. Peel tomatoes and onions and chop peppers and onions and mix all together in a kettle with 2 cups of vinegar and cook slowly for 2 hrs, if not sweet enough add more sugar to taste.

Green Tomato Pickles.

1 peach basket of tomatoes sliced up over night and covered with 2 cups of salt and water enough to cover them. The next morning drain off the salt water and rinse thoroughly and then stand and drain quite dry. Then take 1 qt of vinegar and cook the tomatoes in the vinegar a few at a time and skim them out of the vinegar and put in a jar after drain them until all have been cooked. Be sure you drain off all the vinegar you can, then set them aside until the next day when you drain them again. Take another qt of vinegar, 3¹⁄₂ lbs of sugar, ¹⁄₄ lb of cloves and whole mustard seeds and cook the syrup quite thick and pour over them and seal tight for use.

Rhubarb Marmalade.

5 lb of rhubarb, 5 lbs of sugar, 1 lb of raisins, 1 lb of figs, mix all together with 2 cups of water, cook slowly on back of the stove until thick then place in glass jars.

ICE CREAM AND SHERBET

Ice Cream No. 1.

1 pint of cream, 1 qt of new milk, 1¹⁄₂ cups of sugar, 1 tablespoon of vanilla. Let stand in the freezer with ice and salt around it for 10 minutes before freezing.

Ice Cream No. 2.

1¹⁄₂ qts of milk, 1 cup of sugar, 4 eggs, 1 tablespoon of cornstarch, 1 scant teaspoon of salt. Steam in dish of water until creamy, flavor with lemon or vanilla and freeze.

Hickory Nut Ice Cream.

1 pound of hickory nut meat, 2 cups of sugar, 1 qt of cream, 2 tablespoons of sugar, burnt brown, chop meats very fine, put 2 tablespoons of sugar over fire without water and let it melt and brown. Pour in little water to dissolve it, then add it to the cream with sugar and nut meats and freeze.

Strawberry Ice Cream.

3 pints of thin cream, 2 boxes of strawberries, 2 cups of sugar, 4 grains of salt, wash and hull the berries, sprinkle with sugar, cover and let stand 2 hrs. Wash and squeeze through cheesecloth, then add salt. Freeze cream to the consistence of a mush, add gradually fruit juice and finish freezing.

Peach Ice Cream.

Prepare a pint of boiled custard from 1 pint of milk, a ¹⁄₄ teaspoon of salt, 1 tablespoon of cornstarch blended with a little cold milk, 3 tablespoon of vanilla extract. Cool chill and fold in a ¹⁄₂ pint of cream with a tablespoon of powdered sugar. Turn into a chilled freezer and when the mixture begins to congeal stir with powdered sugar. Continue freezing until firm and smooth.

Lemon Sherbet.

Mix 1 cup sugar with juice of 1¹⁄₂ lemon, when it has stood until nearly melted, add slowly 2 cups of milk. If you do not mix carefully, the lemon juice will curdle the milk. Pour into the freezer and freeze. The sherbert will be smooth solid and as white as milk.

Strawberry Ice.

Use 1 qt of berry juice, 4 cups of sugar, the juice of 2 lemons, 3 pints of water and a few whole strawberries, mix all together and freeze.

Lemon Sherbet No. 2.

1 qt of water, 1¹⁄₂ cups of sugar, ³⁄₄ cup of lemon juice. Make a syrup of the boiling water and sugar, add lemon juice, cool strain and freeze. When half frozen add the white of 1 egg beaten stiff.

Orange Sherbet.

Made in the same manner as the above recipe, using orange juice with the juice of 1 lemon added.

Grapefruit Cocktail.

Cut 3 medium size grapefruit into halves, remove pulp and membrane and separate the pulp into flakes. Mix this lightly with ¹⁄₄ lb. of Malaga grapes, which have been skinned and seeded sprinkle liberally with sugar and chill thoroughly. Serve in the grapefruit shells with a little crushed ice.

Peach Cocktail.

Have the fruit chilled on the ice. Peel quickly and slice small, place in each chilled cocktail glass the equivalent of 1 sliced peach and add powdered sugar to taste the juice of ¹⁄₄ lemon, 2 tablespoons of grape juice, the same of cracked ice and a few fresh mint leaves. Serve immediately before the ice melts.

CANDIES

Cream Candy.

Use the white of 1 egg and the same of water, for 1 pound of sugar. Whip the egg and water together, then add sugar until you cannot add more. Knead as bread, use figs or nuts for filling.

Kisses.

Whites of 7 eggs beaten to a stiff froth, 1 lb confectionery sugar add lightly drop a tablespoon of the mixture on buttered paper, bake in moderate oven until a light brown.

Sea Foam.

2 cups of light brown sugar, 1 cup of water, white of 1 egg, put the sugar and water in a sauce pan and boil until it will form a hard ball when dropped in water. Beat the whites of the eggs till stiff then pour the liquid in it slowly while pouring and beat till stiff. Then pour in buttered pans.

Divinity Candy.

4 cups sugar, ¹⁄₂ cup of water, 1 cup peanuts, 1 cup Karo corn syrup, the whites of 3 eggs. Let boil together except egg and peanuts until it hardens in water. Then beat the eggs and pour into the syrup and add the peanuts and flavor with vanilla. Pour in platter and when cool cut in squares.

Pinoche.

2 cups of brown sugar, ³⁄₄ cup of milk, ¹⁄₂ cup of walnuts, 1¹⁄₂ tablespoons of butter. Boil sugar and milk until a firm ball is formed, remove from the fire and butter, set pan in cold water, leave until syrup thickens, remove, beat till creamy, add vanilla and chopped walnuts when nearly done.

To Blanch Almonds.

Shell the nuts and throw boiling water over them, let them stand a few minutes and then throw in cold water; rub between the hands.

Raisin Fudge.

2 cups of sugar, ³⁄₄ cup milk, butter size of an English walnut, 2 sq. of chocolate, 1 teaspoon of vanilla.

Fruit Cakes.

Take ³⁄₄ cup of raisins and ¹⁄₄ cup of walnut meats and a few grains of salt. Mix well and press through a meat grinder. Shape into small flat cakes and wrap in waxed paper.

Chocolate Nut Bar.

Melt 6 ounces of sweet chocolate over hot water, beat until nearly cool then add ¹⁄₂ cup each of chopped raisins and peanuts with ¹⁄₄ teaspoon of salt. Mix well and press into the top of a tin cracker box. Leave until firm when it will come out without breaking.

Cocanut Kisses.

2 cups of grated coconut, 1 cup of sugar, 2 tablespoons of flour, whites of 3 eggs, beaten stiff, 1 teaspoon of vanilla. Bake on buttered paper.

Stuffed Dates.

Take nice fresh dates, cut a small opening, remove the stone and fill with nuts or cream filling, roll in sugar.

Peanut Crisp.

¹⁄₄ cup of butter, ¹⁄₂ cup of sugar, 2 eggs, 1 cup of flour, 1 teaspoon of baking powder, ³⁄₄ cup of coarsely chopped nut meats, ¹⁄₂ teaspoon of salt. Mixed in order given and drop by the ¹⁄₂ teaspoonful on buttered tins and bake in a moderate oven.

CHAFING DISH

Omelette.

Whip 4 eggs add 4 tablespoons of milk, salt and pepper, butter chafing dish, when very hot pour mixture in, when done fold the edge quickly over.

Ham Omelette.

Follow the same directions as for omelette before folding spread with chopped ham. Cheese omelette made the same way.

Chicken Croquettes.

4 cups minced chicken, 1 cup bread crumbs, 3 eggs, tablespoon of butter and seasoning. Mix and make into balls, dip into beaten eggs and bread crumbs. Fry a nice brown.

Welsh Rarebit.

1 teacup of grated cheese, 3 eggs, 1 tablespoon of butter, 3 tablespoons of sweet cream or milk, 1 tablespoon of mixed mustard, ¹⁄₂ teaspoon of salt. Put the cheese, butter and cream into a double boiler, when the cheese is melted, stir in the eggs well beaten, add the seasoning and cook until it thickens, then pour over slices of hot buttered toast.

HOUSEHOLD HINTS

When boiling fish add a dash of vinegar to the water and the fish will be much whiter and firmer.

Add a teaspoon of baking powder to old potatoes when mashing them and beat briskly. This will make them light and creamy.

To prevent the saucepan containing cabbage or cauliflower from boiling over, add to the water a piece of butter the size of a walnut. This will make the vegetables cook steadily and they will not require watching.

If cake pans are greased when cold, cake will not stick to them.

The flavor of stewed pears will be improved if a little vinegar is added to them while cooking.