Chapter V: Part 5

PROCESS: Put butter, salt and sugar in mixing bowl. Add milk. When lukewarm add dissolved yeast cake, white of egg, and flour, reserving one-half cup. Knead until smooth and elastic; cover and set to rise until light, then shape first in small balls, then roll on the board (without flour) with the hands until about seven inches in length, using care that they are of a uniform size, rounding the ends. They should be about the size of a lead pencil. Cover and let rise. Just before putting them in the oven, brush them over lightly with melted butter and sprinkle them with salt. Bake in a slow oven, browning them delicately.

ROAST VENISON

Wipe meat with a piece of cheese-cloth wrung from cold water, spread meat generously with soft Cottolene and sprinkle with salt and pepper. Place on rack in dripping pan, and dredge meat and bottom of pan with flour. Add three slices of onion, six slices of carrot, three stalks of celery cut in inch pieces. Bake one hour in a hot oven, basting every ten minutes for the first half-hour, afterwards occasionally. Serve with the following Wine Sauce. (Mutton may be prepared in same manner).

WINE SAUCE

Put four tablespoons butter in a sauce-pan, brown richly; add five tablespoons flour and continue browning, stirring constantly. Pour on slowly one and one-half cups Brown Stock. Heat to boiling point and add one-third cup Madeira Wine and one-third cup currant jelly previously whipped. When jelly is well blended with sauce, strain and serve piping hot.

MASHED SWEET POTATOES

Wash, pare thinly sweet potatoes, cover with boiling salted water and cook until soft. Press them through potato ricer. There should be two cups. Add four tablespoons butter, salt if necessary, and two tablespoons hot cream or milk. Beat with a slotted spoon until very light. Press again through potato ricer into hot dish.

CREAMED CELERY

Wash, scrape and cut celery in one-half inch pieces; there should be two cups. Cover with boiling salted water and cook until tender. Drain and reheat in one and one-fourth cups of

CREAM SAUCE

2 tablespoons Cottolene.
2-1/2 tablespoons flour.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1-1/4 cups hot milk or thin cream.

PROCESS: Melt Cottolene in a sauce pan, add flour, salt and pepper, stir to a smooth paste and pour on slowly hot milk or cream, stirring constantly. Beat with a wire whip until smooth and glossy.

PEPPER AND FRUIT SALAD

Select the desired number of uniform-sized peppers, having half red and half green. Cut a slice from the stem ends, remove the seeds and veins; arrange them on beds of water cress, pepper grass, chicory or lettuce. Fill peppers with the pulp of grapefruit cut in large cubes, Malaga grapes skinned, seeded and cut in halves lengthwise, and butter nut meats broken in pieces, allowing twice the quantity of grapefruit as grapes and one cup of nut meats. Moisten with Mayonnaise Dressing. Fill peppers. Place a rosette of Mayonnaise on top of each pepper, using pastry bag and rose tube. Sprinkle the green peppers with finely chopped green peppers, and the red peppers with chopped red peppers. Garnish top of each with the half of a butternut meat.

NUT BREAD SANDWICHES

1 cup scalded milk.
1 tablespoon Cottolene.
1-1/2 teaspoons salt.
2 tablespoons sugar or molasses.
1 yeast cake dissolved in
1/4 cup lukewarm water.
1 cup white flour.
Entire wheat flour.
1 cup pecan meats broken in pieces.

PROCESS: Put Cottolene, salt and sugar (or molasses) in a large mixing bowl and pour on scalded milk; when lukewarm add dissolved yeast cake, white flour, two cups entire wheat flour and nut meats. Mix well and turn on a well-floured board. Add more flour and knead until dough is smooth and elastic. Return to bowl, cover with a cloth; set to rise in a warm place. When more than double its bulk, turn on slightly floured board, knead and shape in a loaf. Place in a well-greased, brick-shaped pan (pan should be half full). Cover, let rise again to top of pan and bake in a moderate oven fifty minutes to one hour. When twenty-four hours old, cut in thin slices, remove crusts, spread one-half the slices generously with cream cheese, cover with remaining slices and cut in triangles.

FROZEN RICE PUDDING WITH COMPOTE OF PINEAPPLE

1/3 cup rice well washed.
1 cup cold water.
1-1/2 cups milk.
Yolks 3 eggs.
3/4 cup sugar.
2 cups whipping cream.
1/4 teaspoon salt.

PROCESS: Add cold water to rice and cook in double boiler thirty minutes. Drain, return to double boiler, add milk and cook until rice is tender, then rub through purée strainer. Beat egg yolks very light, add sugar and salt, then pour slowly on hot rice. Cook until mixture thickens, cool and half freeze. Then fold in the cream, whipped until stiff. Fill a round mould, pack in salt and ice, let stand two or three hours. Drain slices of canned pineapple; add one-half cup sugar to liquor and two shavings orange peel. Place on range and reduce slowly to a thick syrup. Cut slices of pineapples in half crosswise, lay them in syrup for two hours. Unmould pudding and garnish with the pineapple, placing cut side down.

EDITOR'S NOTE:

_This menu would also prove very acceptable for a Thanksgiving Day Dinner._

[Sidenote: _November_

_Third Sunday_]

Menu

OYSTER SOUP

CRISP OYSTER CRACKERS

CELERY PEPPER MANGOES

ROAST TURKEY

BREAD STUFFING GIBLET SAUCE

CRANBERRY JELLY

MASHED POTATOES--BAKED HUBBARD SQUASH

SWEET CORN, NEW ENGLAND STYLE CREAMED ONIONS

SPICED PEARS HOT SLAW

THANKSGIVING PUDDING DRAWN BUTTER SAUCE

PUMPKIN PIE APPLE PIE

FRUITS--NUTS--RAISINS--STUFFED DATES

WATER BISCUIT--CHEESE

CAFÉ NOIR

* * * * *

OYSTER SOUP

(For recipe see Page 162.)

ROAST TURKEY

Select a plump, ten-pound young turkey; dress, clean, stuff and truss in shape; place it on thin slices of fat pork laid in the bottom of dripping pan; rub the entire surface with salt, sprinkle with pepper and dredge with flour. Place in a hot oven and brown delicately. Turn and brown back of turkey; then turn breast side up; continue browning and basting every ten minutes until bird is evenly and richly browned. Add two cups water to fat in pan; continue basting every fifteen minutes until bird is tender, which may be determined by piercing leg with small wooden skewer. It will require from three to three and one-half hours, depending upon the age of the bird. If the turkey is browning too rapidly, cover with a piece of heavy paper well-buttered, placed over turkey buttered side down. Remove the skewer and strings before placing it on serving platter.

GIBLET SAUCE

Drain the liquid from the pan in which the turkey was roasted. Take six tablespoons of the fat, strain the latter through a fine sieve. Return the strained fat to the dripping pan and place on the range. Add seven tablespoons of flour, stir to a smooth paste and brown richly, being careful not to burn the mixture. Then pour on slowly while stirring constantly, three cups of stock (in which the neck, pinions and giblets were cooked). Bring it to the boiling point, and season to taste. Chop the giblets very fine, first removing the tough parts of the gizzard; then reheat them in sauce, and serve.

GRANDMA'S BREAD STUFFING

Remove the crust from two small baker's loaves; slice and pick in small bits; season with one-half teaspoon pepper, two and one-half teaspoons salt, one-half teaspoon powdered sage, and one medium-sized onion finely chopped; mix well, using two forks; melt two-thirds cup of butter in three-fourths cup boiling water; add to first mixture; toss lightly with forks; add two eggs slightly beaten, mix well, and fill well the body and breast of turkey. If bread is very stale, more moisture may be added. If a crumbly stuffing is desired, omit eggs.

CRANBERRY JELLY

Pick over and wash one quart cranberries. Seed two-thirds cup raisins; add to cranberries; add one cup boiling water and boil twenty minutes. Rub through a sieve, and add to pulp two cups sugar and two-thirds cups scalded seeded raisins; cook five minutes, stirring constantly. Turn into a mold previously wet with cold water. Chill and serve.

SWEET CORN NEW ENGLAND STYLE

Chop one can of corn or two cups of green corn fine. Add three eggs slightly beaten, one-half tablespoon sugar, one teaspoon salt, one-eighth teaspoon pepper, one tablespoon melted butter and two cups scalded milk. Turn into a buttered baking dish or into individual ramekins, and bake in a slow oven until solid or custard-like. Serve in baking dish.

CREAMED ONIONS

Remove the skins from one dozen medium-sized onions, under water--to prevent the odor from penetrating the fingers--or grease the fingers before beginning to peel them. Drain, place them in a sauce-pan, and cover with cold water; bring quickly to the boiling-point and boil five minutes. Drain and cover with boiling salted water; let cook uncovered until tender (about one hour), but not broken. Prepare a thin cream sauce made as follows:

CREAM SAUCE

Melt three tablespoons butter in a sauce-pan; add three tablespoons flour; stir to a smooth paste. Add one and one-half cups hot thin cream or milk; season with salt and pepper. Reheat onions in sauce; turn in hot serving-dish, and sprinkle with one-half teaspoon finely chopped parsley.

HOT SLAW

Shave one-half head white cabbage as fine as possible, using a sharp knife. Serve with a dressing made of yolks of two eggs slightly beaten; add one-fourth cup each of hot water and hot vinegar, slowly beating constantly, four tablespoons butter, a few drops onion juice, one-half teaspoon salt, and sift in one-half teaspoon ground mustard and one-eighth teaspoon pepper. Stir this mixture over hot water until it thickens to the consistency of cream; add to cabbage; mix well; place on range, stirring constantly until mixture is heated throughout. Two tablespoons of sugar may be added.

THANKSGIVING PUDDING

1/2 cup Cottolene creamed.
1 cup molasses.
1 cup buttermilk.
3 cups flour.
1 teaspoon soda.
1-1/2 teaspoons salt.
1 teaspoon cinnamon.
1/4 teaspoon cloves.
1/2 teaspoon allspice.
1/2 teaspoon nutmeg.
1-1/2 cups seeded and shredded raisins.
3/4 cup currants.
3 tablespoons flour for dredging fruit.

PROCESS: Cream Cottolene. Add molasses and milk. Sift flour, soda, salt and spices together; add gradually to first mixture; beat thoroughly. Mix raisins and currants; dredge them with flour and add to batter; mix well. Turn into a well-buttered tube mold; fill two-thirds full; place on buttered cover; set on trivet; surround with boiling water and steam three hours. Serve with

DRAWN BUTTER SAUCE

1/3 cup butter.
3 tablespoons flour.
1-1/4 cups boiling water.
1/3 teaspoon salt.
1/2 cup sugar.
1/4 cup brandy.
1/8 teaspoon nutmeg.

PROCESS: Divide the butter into two equal parts. Melt one part in a sauce-pan; add flour, and stir to a smooth paste; add boiling water slowly, stirring constantly; let come to boiling point. Remove to side of range, and add remaining butter in small bits; continue beating. Then add salt, sugar, brandy and nutmeg. Beat again, and serve very hot.

PUMPKIN PIE

1-1/2 cups steamed and strained pumpkin.
2 tablespoons flour.
1 cup soft brown sugar.
1 tablespoon rose water.
1 tablespoon brandy.
Juice 1 lemon.
Grated rind 1/2 lemon.
1/2 teaspoon ginger.
1/2 teaspoon salt.
1/4 teaspoon cinnamon.
2 eggs slightly beaten.
1-1/2 cups milk.

PROCESS: Mix ingredients in the order given. Turn in pie-pan lined with pastry. Bake in a hot oven for the first five minutes to set pastry; then reduce heat and bake slowly twenty-five minutes.

[Sidenote: _November_

_Fourth Sunday_]

Menu

CREAM OF ONION SOUP

CELERY MIXED PICKLES

STEWED CHICKEN--TEA BISCUIT

MASHED POTATOES

SPICED WATERMELON RIND

NOVEMBER SALAD

SQUASH PIE--WHIPPED CREAM

COFFEE SWEET CIDER

* * * * *

CREAM OF ONION SOUP

6 medium-sized onions sliced.
1 quart cold water.
1 green pepper chopped.
2 cups scalded milk.
3 tablespoons butter.
4 tablespoons flour.
1 egg yolk.
Parmesan cheese.
Salt and cayenne.

PROCESS: Cook onion and pepper in two tablespoons butter five minutes, without browning; add water and cook until onions are soft (about forty minutes). Rub through a sieve. Melt remaining butter, add flour and stir to a paste; add gradually scalded milk, stirring constantly. Combine mixtures, add seasonings. Heat to boiling point, remove from range, add yolk of egg slightly beaten. Pass Parmesan cheese and hot, crisp crackers. Two tablespoons cheese may be added to soup when adding egg yolk. Serve very hot.

CHICKEN STEW WITH TEA BISCUIT

Dress, clean and cut up a fowl. Place in stew pan, cover with boiling water. Add three slices onion, one stalk celery broken in pieces, six slices carrot, spray of parsley, one-half teaspoon peppercorns and a small bit bay leaf. Heat to boiling point, skim, cover and simmer slowly until meat is tender; the last hour of cooking add one tablespoon salt. Remove chicken, add one cup thin cream, strain stock and thicken with flour diluted with cold milk or water. Add one-half tablespoon finely chopped parsley. Serve with Tea Biscuit. If a richer sauce is desired, butter may be added to stock.

TEA BISCUIT

2 cups flour.
4 tablespoons Cottolene.
3/4 teaspoon salt.
4 teaspoons baking powder.
3/4 cup milk.

PROCESS: Mix and sift flour, salt and baking powder, add Cottolene and rub it in lightly with tips of fingers. Add milk and mix to a soft dough with a knife. Toss on a floured board, pat and roll to one-half inch thickness. Shape with a small biscuit cutter, place close in buttered pan and bake 15 minutes in hot oven.

NOVEMBER SALAD

Arrange thin slices of crisp Spanish onion in nests of bleached chicory leaves. Pile on onion Jonathan apples pared and cut in one-half inch cubes, celery hearts cut in small pieces and fresh English walnut meats cut in quarters. There should be an equal quantity of apples and celery, and one cup of nut meats to two cups each of the others. Moisten with Mayonnaise, sprinkle each portion with finely chopped green pepper.

SQUASH PIE

1 cup squash steamed and strained.
1 cup cream or rich milk.
1 cup sugar.
3 eggs slightly beaten.
4 tablespoons brandy or Sherry.
1 teaspoon cinnamon.
1-1/4 teaspoons nutmeg.
1 teaspoon ginger.
Salt.

PROCESS: Mix the ingredients in the order given, stir until ingredients are well blended. Line a deep, perforated pie pan with Rich Paste; brush over with slightly beaten white of egg. Turn in squash mixture and bake in a moderate oven. Serve cold with whipped cream sweetened and flavored with mace.

_December_

"_Merry Christmas to friends!
Merry Christmas to foes!
The world's bright with joy, so
Forget all your woes.
The earth's full of beauty, of
Love and good cheer.
Merry Christmas to all and a
Happy New Year._"
--_Anon._

[Sidenote: _December_

_First Sunday_]

Menu

SCOTCH POTATO SOUP

PORK TENDERLOIN LYONNAISE

BAKED APPLES

SCALLOPED POTATOES FRIED EGG PLANT

BERMUDA SALAD

APRICOT DUMPLINGS--HARD SAUCE

COFFEE

* * * * *

SCOTCH POTATO SOUP

(For recipe see Page 38.)

PORK TENDERLOIN LYONNAISE

Wipe and split two large pork tenderloins in halves lengthwise; sprinkle with salt, pepper and dredge with flour. Melt two tablespoons each of Cottolene and butter in an iron frying pan, and brown tenderloin richly on both sides in the hot fat. Remove to well-greased dripping pan and add to fat three onions thinly sliced; cook until delicately browned, stirring often. Sprinkle over onions two tablespoons flour, stir well. Put two tablespoons vinegar into one-half cup hot water, add slowly to onions, mix thoroughly. Lay tenderloins over onions, cover closely and cook in the oven until meat is tender. Dispose tenderloin on hot serving platter and pour over contents of frying pan. Vinegar may be omitted and more water added.

BAKED APPLES

Wipe and core eight tart apples; arrange them in a granite dripping pan. Fill cavities with sugar and drop one-fourth teaspoon butter on top of each, sprinkle with cinnamon, sprinkle round one-half cup sugar and pour on one cup cold water. Bake in a slow oven until soft, basting often with syrup in pan. Dispose on serving dish and sprinkle with granulated sugar.

SCALLOPED POTATOES

Wash, pare and slice six medium-sized potatoes. Butter a quart baking dish, lay in a layer of potatoes, sprinkle with salt, pepper, and dot over with bits of butter, dredge with flour and sprinkle lightly with chives. Repeat until potatoes are used and two tablespoons each of butter, flour and chives. Pour over one and one-half cups milk. Cover and bake one hour in the oven. Remove cover and brown top. Serve in baking dish.

BERMUDA SALAD

Slice thinly three or four Bermuda onions. Sprinkle with one tablespoon sugar, one teaspoon salt and cover with ice water. Let stand three hours. Drain and serve with French Dressing.

APRICOT DUMPLINGS

2 cups flour.
1/2 teaspoon salt.
4 teaspoons baking powder.
1 tablespoon Cottolene.
1 cup thick cream.
Apricots.

PROCESS: Mix and sift flour, salt and baking powder, rub in Cottolene with tips of fingers, add cream, cutting it into flour mixture with a knife. Mix well. Turn on a floured board, knead slightly and roll out to one-half inch thickness. Shape with a large biscuit-cutter and place two halves of peeled apricots (drained from the syrup in the can) on each circle. Enclose them, pressing edges of dough together. Place them in a well-buttered granite dripping pan, one and one-half inches apart; sprinkle round them one cup granulated sugar, pour around two and one-half cups cold water. Bake in a hot oven twenty minutes, basting three times during cooking. Serve with

HARD SAUCE

1/2 cup butter.
Sherry wine, brandy or vanilla.
1 cup powdered sugar.
Nutmeg.

PROCESS: Cream butter, add sugar slowly, stirring constantly (this gives sauce a fine, smooth grain). Flavor as desired and pass through pastry bag and rose tube onto serving dish. Sprinkle with nutmeg.

[Sidenote: _December_

_Second Sunday_]

Menu

OYSTER SOUP

BOILED LEG OF MUTTON--CAPER SAUCE

SAVORY RICE--STEAMED SQUASH

STUFFED EGG PLANT

LIMA BEAN SALAD

GRAHAM BREAD SANDWICHES

FIG PUDDING

CAFÉ NOIR

* * * * *

OYSTER SOUP

1 quart select oysters.
4 cups scalded milk.
1 stalk celery broken in pieces.
1/4 cup butter.
3/4 teaspoon salt.
1/8 teaspoon pepper.

PROCESS: Place oysters in a colander; pour over one cup cold water. Take up each oyster with the fingers to remove bits of shells, reserve the liquor. Heat to boiling point and strain through double cheese cloth, set aside. Scald milk with celery, remove celery and add strained oyster liquor to milk. Plump oysters in their own liquor, take up with a perforated skimmer and lay over butter and seasonings, place in a hot soup tureen. Strain liquor into milk mixture and pour the latter over oysters. Serve at once with crisp, hot oyster crackers.

BOILED LEG OF MUTTON

Wipe meat; pound gently all over with a cleaver. Place in a kettle and cover with cold water, add one small carrot sliced, one turnip sliced, four slices onion, two sprays parsley, a bit of bay leaf and one-half teaspoon peppercorns. Cover and bring quickly to boiling point; boil five minutes. Skim. Reduce heat and simmer until meat is tender (from two to three hours). Add one tablespoon salt the last hour of cooking. Serve with

CAPER SAUCE

3 tablespoons butter.
3 tablespoons flour.
1-1/2 cups strained mutton broth (or hot water).
1/2 teaspoon salt.
1/8 teaspoon pepper.
1/2 cup capers

PROCESS: Melt butter in a sauce-pan, add flour mixed with seasonings. Stir to a paste and pour on slowly broth in which mutton was boiled, first removing fat. Beat until smooth and glossy, add capers and heat to boiling point. Serve in sauce-boat.

SAVORY RICE

Cook one cup well-washed rice in three quarts of boiling water until partially softened. Drain; add to rice two cups of well-seasoned White Stock; turn into double boiler and steam until rice is soft and stock absorbed. Stir in one-fourth cup butter, one tablespoon finely chopped chives or parsley. Mix well with a fork and turn into hot serving dish. Sprinkle with pepper.

STEAMED SQUASH

Cut a marrow squash in slices, remove the seeds and stringy portions, pare and lay in a steamer. Cook over boiling water until tender. Drain perfectly dry. Mash and season with butter, salt, pepper and a little sugar. Serve hot with tiny dots of butter over top.

STUFFED EGG PLANT

Cut a slice from the stem end of a large egg plant. Remove the inside, leaving a shell one-eighth inch thick. Cut pulp in one-half inch cubes, and cook in boiling salted water until tender; drain. Cook two tablespoons butter with one onion finely chopped, until delicately colored (not brown), add one tablespoon finely chopped parsley. Mix with egg plant, season with salt and pepper, and refill shell. Cover with one-half cup buttered crumbs and bake in the oven until heated throughout and crumbs are brown. Serve in shell.

LIMA BEAN SALAD

2 cups or
1 can lima beans.
French dressing.
Cream Dressing.
2 hard-cooked eggs.
1 tablespoon finely chopped chives.

PROCESS: Cook beans in boiling salted water until tender; drain. If canned French lima beans are used, drain from liquor in can and rinse in cold water. Cover beans with French Dressing, let stand one hour. Drain and sprinkle with chives (onion juice may be used). Mix with Cream Dressing and arrange in nests of lettuce heart leaves. Garnish with eggs cut in quarters lengthwise; dip sharp edge in French Dressing, then in finely chopped chives or parsley.

GRAHAM BREAD SANDWICHES

Rub one cream cheese to a paste, add six olives finely chopped and one-half cup finely chopped pecans. Spread thin slices of graham bread with chive butter. Spread an equal number slices of bread with cheese mixture. Lay one of each together, press edges, trim off crusts and cut diagonally across in triangles.

GRAHAM BREAD

4 cups boiling water.
2 tablespoons sugar.
1 tablespoon salt.
2 tablespoons Cottolene.
1 yeast cake dissolved in
1/2 cup lukewarm water.
8 cups Graham flour.
6 cups white flour.

PROCESS: Put sugar, salt and Cottolene in large mixing bowl. Pour on boiling water; when lukewarm add dissolved yeast cake. Sift together Graham and white flour, reserving one cup white flour for kneading. Add flour gradually to water mixture, stirring constantly; beat as mixture becomes stiff. Turn on a well-floured board and knead until dough is smooth and elastic. Return dough to bowl, cover and set to rise in a warm place. When dough has doubled its bulk, cut it down with a knife without removing from bowl; cover and set to rise again. When double in bulk, knead slightly, weigh dough and divide into one-pound loaves. Shape loaves, place two loaves in each well-greased, brick-shaped bread pan, brush between loaves with melted Cottolene. (There will be six loaves.) Cover and set to rise; when light, bake one hour in a "bread oven."

CHIVE BUTTER

Cream one-fourth cup butter; add two tablespoons very finely chopped chives. Season with a few grains salt and cayenne.

FIG PUDDING

1 cup chopped washed figs.
1/3 cup Cottolene.
3 eggs well beaten.
2-1/2 cups soft bread crumbs.
1/3 cup milk.
1 cup soft brown sugar.
1 teaspoon salt.
Grated rind of half an orange.

PROCESS: Cover bread crumbs with milk. Mix Cottolene with figs. To the milk mixture add eggs, sugar, salt and orange rind; combine mixtures. Beat thoroughly and turn into a well-greased tube mold; cover and steam three hours. Serve with Brandy or Vanilla Sauce.

[Sidenote: _December_

_Third Sunday_]

Menu

CREAM OF CARROT SOUP

POT ROAST OF BEEF--MUSHROOM SAUCE

BROWNED POTATOES PARSLEY ONIONS

PARSNIP FRITTERS

CREAM COLD SLAW

STEAMED SNOW BALLS--SAUCE SOUFFLÉ

COFFEE--TEA

* * * * *

CREAM OF CARROT SOUP

2 cups chopped carrots.
1 small onion sliced.
2 sprays parsley.
1/4 cup washed rice.
2 cups water.
2 cups scalded milk.
1/2 cup hot cream.
1/4 cup butter.
2 tablespoons flour.
Salt, pepper.

PROCESS: Cook carrots in water until tender. Rub through sieve, reserving the liquor. Cook rice in milk in double boiler until soft. Sauté onion a delicate brown in butter, add flour and stir to a paste. Add carrot mixture to milk and pour slowly over flour paste, stirring constantly; heat to boiling point and add cream. Strain into hot soup tureen and sprinkle with finely chopped parsley.

POT ROAST

Wipe five pounds beef cut from top of round; put bits of fat in an iron frying pan, shake over fire until tried out (there should be about one-fourth cup fat). Rub meat over with salt, dredge with flour and sear quickly over in hot fat turned into the pot in which meat is to roast. Add one cup boiling water, cover closely and cook slowly until meat is tender (about four or five hours), turn occasionally, add only sufficient water to prevent meat burning. The last hour of cooking sprinkle well with salt and pepper. Serve with brown gravy made from liquor in pot.

MUSHROOM SAUCE

4 tablespoons butter.
5-1/2 tablespoons flour.
2 cups brown stock.
1/2 can small mushrooms.
1 egg yolk slightly beaten.
2 teaspoons butter.
1/2 tablespoon Worcestershire Sauce.
1/2 teaspoon Kitchen Bouquet.
Salt, pepper.

PROCESS: Brown butter richly (without burning) in a sauce-pan; add flour and continue browning, stirring constantly. Pour on stock slowly, continue stirring until sauce is smooth. Drain mushrooms from the liquor and sauté them delicately in butter. Remove from range, add egg yolk and Worcestershire Sauce; add Brown Sauce slowly, stirring constantly. Reheat over hot water and season with salt, pepper and Kitchen Bouquet.

BROWNED POTATOES

Pare the desired number of medium-sized potatoes; parboil ten minutes in boiling salted water. Drain, dry and place in pan around roast beef, veal or pork, fifty minutes before meat is done. Baste with the liquor in pan and turn often to brown evenly.

PARSLEY ONIONS

Select the desired number of silver skin onions, medium size. Peel and cover with boiling water, bring to boiling point, boil five minutes. Drain and cover again with boiling salted water. Cook until tender, drain and remove to serving dish. Melt one-third cup butter (for one dozen onions) in same sauce-pan, add one teaspoon finely chopped parsley. Pour butter over onions and sprinkle with black pepper.

PARSNIP FRITTERS

Wash and scrub parsnips. Cover with boiling water and cook until tender. Drain, plunge in cold water and rub off skins with the hands. Mash and rub them through a coarse sieve. Season with salt and pepper, moisten with a little cream and butter. Flour the hands and shape mixture in small, flat, oval cakes. Dredge them with flour and sauté a golden brown in melted butter, turning them as griddle cakes. Serve very hot.

CREAM COLD SLAW

Cut a firm, crisp, small head of cabbage in quarters. Cut out the stalk and shave in very thin slices crosswise. Cover with ice water and when crisp drain dry. Mix with the following Cream Dressing. Pile pyramid-like in a glass serving dish, and serve very cold. If cabbage is large, use half a head.

CREAM DRESSING

One cup thick sour cream (not old sour cream). Chill and stir in one teaspoon salt, a few grains cayenne, three tablespoons fine sugar and three tablespoons vinegar, diluted with one tablespoon cold water. Beat well and pour over cabbage, toss lightly with a fork and sprinkle with one teaspoon finely chopped parsley.

STEAMED SNOW BALLS

1/3 cup Cottolene.
1 cup fine sugar.
1/2 cup milk.
2-1/2 cups pastry flour.
3 teaspoons baking powder.
Whites 4 eggs beaten until stiff.
1/2 teaspoon salt.
1/2 teaspoon orange extract.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract. Cut and fold in whites of eggs. Fill buttered pop-over cups two-thirds full, place in steamer, cover steamer with a folded crash tea towel, cover closely and steam forty-five minutes. Serve with orange sauce or in nests of Whipped Cream, sweetened and flavored with Vanilla.

EDITORS NOTE:

_This will also be found a very acceptable menu for a Christmas Dinner._

[Sidenote: _December_

_Fourth Sunday_]

Menu

OYSTER COCKTAILS

CREAM OF ALMOND SOUP EN TASSE--BREAD STICKS

CELERY RIPE OLIVES

BRACE OF DUCKS--STUFFING

OLIVE SAUCE

GLAZED SWEET POTATOES--"THORN" APPLES

HAWAIIAN SALAD

PLUM PUDDING--BRANDY SAUCE

CHOCOLATE CAKE

BON BONS--NUTS AND RAISINS--FRUITS

CAFÉ NOIR--WATER BISCUIT--CHEESE

* * * * *

OYSTER COCKTAILS

1 tablespoon fresh grated horseradish.
1 tablespoon vinegar.
2 tablespoons lemon juice.
1 tablespoon Worcestershire Sauce.
3 tablespoons tomato catsup.
1 teaspoon salt.
Few drops Tobasco Sauce.

PROCESS: Mix ingredients in the order given. Chill thoroughly and pour over oyster cocktails. Place six small oysters in each cocktail glass, add sauce and serve very cold. This sauce is sufficient for six cocktails. Oyster Cocktails may be served very attractively in tomato cups.

CREAM OF ALMOND SOUP

2 quarts chicken or white stock.
1-1/2 tablespoons butter.
3/4 cup blanched almonds.
2 tablespoons cornstarch.
1 cup hot cream.
Salt, pepper.
Few grains nutmeg.

PROCESS: Cook the butter and flour together in a sauce-pan; add gradually hot stock until of the consistency to pour; then add remaining stock, let cook gently twenty minutes. Chop almonds fine, then pound them to a paste, add to first mixture and beat until thoroughly blended. Add hot cream and seasoning. Serve en tasse; sprinkle each portion with finely chopped parsley.

ROAST BRACE OF DUCKS

Dress and clean a brace (two) young domestic or wild ducks. Truss same as goose. If domestic ducks are used they may be stuffed. In the wild ducks place in each a head of celery; this is thought to improve their flavor. Domestic ducks should always be cooked "well done" and twice as long as wild ducks. Place the ducks on rack in dripping pan, sprinkle with salt and pepper, cover breast and legs with very thin slices of fat salt pork. Place in a hot oven and roast one and one-quarter hours, basting every five minutes (with fat in pan) for the first half hour, afterwards every ten minutes. Domestic ducks require a hotter oven than wild ducks or fowl. When tender, remove string and skewers. Place on hot serving platter, surround with Thorn Apples and serve with Olive sauce.

STUFFING

2 cups cracker crumbs.
1 cup English walnut meats broken in small bits.
1 cup thick cream.
1/2 cup butter.
1 onion finely chopped.
1 teaspoon finely chopped parsley.
1/2 teaspoon celery salt.
1/4 teaspoon salt.
1/8 teaspoon black pepper.

PROCESS: Crush crackers with the hands, not too fine. Add nut meats, butter melted, cream, onion and parsley; mix well with a fork; add seasonings. If stuffing appears too dry add more cream (a cup of chopped apple or celery may be added). This is sufficient stuffing for one duck.

OLIVE SAUCE

4 tablespoons butter.
1 slice onion.
5-1/2 tablespoons flour.
2 cups Brown Stock.
1/2 teaspoon salt.
1/4 teaspoon pepper.
1 dozen olives.

PROCESS: Melt butter in sauce-pan, add onion and cook until delicately browned; remove onion and stir butter until well browned; add flour sifted with seasonings, stir to a smooth paste and continue browning. Add stock gradually, beating constantly. Pare the meat from olive pits, leaving it in one continuous curl. Cover with boiling water and cook six or seven minutes. Drain and add to Sauce.

GLAZED SWEET POTATOES

Wash and pare six medium-sized sweet potatoes. Parboil ten minutes in boiling salted water; drain and cut lengthwise in halves. Arrange them in a well-buttered granite dripping pan. Make a syrup by boiling one cup sugar with one-half cup water and two tablespoons butter three or four minutes. Dip each piece of potato into syrup and arrange in dripping pan. Bake until potatoes are tender (about forty minutes) basting two or three times with remaining syrup. Oven should not be too hot as these potatoes will scorch easily.

"THORN" APPLES

Prepare a syrup by boiling two cups sugar and one and three-fourths cups water ten minutes. Wash, wipe, core and pare the desired number of apples (about eight for this quantity of syrup). Drop apples into syrup when pared, to prevent discoloration. Cook until tender, skimming syrup when necessary. Use a deep sauce-pan for this purpose, as apples cook better when covered with syrup. Better cook four apples at a time. Drain from syrup and fill the cavities with quince jelly and stick apples thickly with blanched and shredded almonds slightly toasted. Cut the almonds lengthwise in three pieces, then divide, making six "thorns." It is best to toast them in the oven until they are a golden brown.

HAWAIIAN SALAD

Arrange slices of canned Hawaiian pineapple, drained from the liquor in the can, in nests of crisp lettuce heart leaves. Pile on these Malaga grapes peeled, cut in halves lengthwise and seeds removed, mixed with an equal quantity of English walnut meats broken in pieces. Sprinkle thickly with candied cherries, cut in fine shreds or chopped. Moisten with French Dressing No. 2.

FRENCH DRESSING NO. 2

1/4 teaspoon salt.
1/4 teaspoon paprika.
Few grains cayenne.
6 tablespoons olive oil.
2 tablespoons lemon juice or
1 tablespoon Tarragon vinegar and
1 of lemon juice.

PROCESS: Put dry ingredients in bowl, add oil, mix well, then add lemon juice slowly while stirring constantly. Chill thoroughly and use on Fruit Salad.

PLUM PUDDING

1/2 lb. stale bread crumbs.
1 cup scalded milk.
1/3 cup soft brown sugar.
5 eggs.
1 cup raisins seeded and shredded.
3/4 cup English currants.
1/2 cup English walnut meats chopped.
2/3 cup figs chopped fine.
1/2 cup citron cut in thin shreds.
2/3 cup Cottolene.
1/4 cup brandy.
1/2 grated nutmeg.
1 teaspoon cinnamon.
1/2 teaspoon mace.
1/2 teaspoon cloves.
1-1/2 teaspoons salt.

PROCESS: Add crumbs to milk and let soak one or more hours. Add sugar, yolks of eggs beaten very light, fruits mixed with nut meats and citron. Cream Cottolene and add to first mixture, then brandy and spices sifted together. Fold in whites of eggs beaten stiff; mix thoroughly and turn into a well-greased tube mold and steam five to six hours. Remove from mold to hot serving platter. Garnish with sprays of holly, pour around brandy, light with a taper and send to table en flambeau (in a flame). Serve with Brandy Sauce.

BRANDY SAUCE

1/2 cup butter.
1 cup confectioners' sugar.
Whites 2 eggs beaten stiff.
1/8 teaspoon salt.
2/3 cup heavy cream whipped stiff.
2 tablespoons brandy.
1 tablespoon Jamaica rum.
Grating nutmeg.

PROCESS: Cream butter, add sugar gradually, stirring constantly. Place over hot water, add eggs and beat with a Gem whip until evenly blended, cool slightly and add brandy, rum and salt. Fold in cream and sprinkle with nutmeg.

[Sidenote: _December_

_Fifth Sunday_]

Menu

CONSOMMÉ WITH BARLEY

ROAST LOIN OF PORK--BROWN GRAVY

APPLE RINGS

BAKED SWEET POTATOES

SPICED PEACHES

APPLE AND DATE SALAD

CRANBERRY TARTS--CHEESE

COFFEE

* * * * *

CONSOMMÉ WITH BARLEY

2 quarts consommé.
2 tablespoons pearl barley.
2 quarts boiling water.
Salt.
Chives or Parsley.

PROCESS: Soak barley in cold water over night; drain and cook in boiling salted water until soft. Drain and reheat in consommé. Sprinkle in one-half tablespoon finely chopped chives or parsley. Serve with crisp crackers.

ROAST LOIN OF PORK

Wipe a five-pound loin of pork (little pig if possible); sprinkle with salt, pepper, powdered sage and dredge with flour. Place in dripping pan, surround with some of the fat cut in small cubes. Set to cook in a moderate oven for four hours, basting every ten minutes for the first half hour and afterwards every fifteen minutes, with dripping in pan. Remove to serving platter, surround with Apple Rings and make a gravy same as for other roast meats.

APPLE RINGS

Pare, core and cut apples that are not too sour, in rings one-half inch thick. Sprinkle them with lemon juice. Make a syrup by cooking one cup sugar with one cup water, ten minutes. Drop in three or four Cassia buds or pieces of stick cinnamon. Cook three or four apple rings at a time in syrup until soft, turning often to preserve their shape. Drain and arrange them around roast loin of pork. The syrup may be used for stewing apples or prunes.

BAKED SWEET POTATOES

Select smooth sweet potatoes of uniform size. Wash and scrub with a vegetable brush. Bake same as white potatoes. When soft, break the skins, put into each a teaspoon butter and serve hot.

APPLE AND DATE SALAD

Pare and core three Jonathan apples. Cut them Julienne style (in straws); there should be two cups. Sprinkle apples with lemon juice to prevent discoloration. Clean one-half pound of dates, remove skins and stones; let them dry off in the oven. When cold cut each date in strips, same as apples. Mix apples and dates and marinate them with French Dressing. Let stand one hour. Then add one-half cup almonds cut in shreds lengthwise. Mix well and serve in nests of lettuce heart leaves. Mask with Mayonnaise Dressing.

CRANBERRY TARTS

Roll Rich Paste one-eighth inch thick; cut in three-inch squares. Put one or two teaspoons Cranberry mixture on one side of square, moisten the edges with water, fold in triangle shape. Crimp the edges and prick over top with fork. Bake same as pies. Sprinkle with fine sugar. Serve hot with cheese.

CRANBERRY MIXTURE

2 cups cranberries chopped moderately.
1/2 cup raisins seeded and chopped.
1-1/2 cups sugar.
1/3 cup water.
Few grains salt.
1 tablespoon butter.

PROCESS: Mix ingredients in the order given (except butter). Cook until soft, stirring constantly. Add butter, chill mixture. Use for pie with one crust and decorate, when baked, with pastry cut in fancy shapes and baked on a tin sheet, or use for filling tarts.

_Supplementary Recipes_

_Including recipes for a few cakes for special
occasions, a variety of cookies suitable for use
at any time, together with a selection of
breakfast cakes, muffins, rolls, etc., that would
not usually come within the compass of a dinner
menu._

BRIDE'S CAKE

1/2 cup Cottolene.
2 cups fine granulated sugar.
1/2 cup milk.
2-1/2 cups pastry flour.
3 teaspoons baking powder.
1/2 teaspoon salt.
1 teaspoon orange extract
Whites of 8 eggs.

PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix and sift flour with baking powder and salt; add alternately to first mixture with milk, continue beating. Add extract, and cut and fold in the whites of eggs beaten until stiff and dry. Fill a tube cake pan well-greased with Cottolene, two-thirds full, and bake fifty minutes in a moderate oven. When slightly cool, spread with Ornamental Frosting.

TWELVE POUND FRUIT CAKE

"GROOM'S CAKE"

1/2 pound Cottolene.
1 pound brown sugar rolled.
Yolks 12 eggs well beaten.
2 cups N. O. Molasses.
1 pound flour.
1/2 tablespoon cinnamon.
1 teaspoon cloves.
1/2 tablespoon mace.
1 teaspoon salt.
1 teaspoon soda.
Whites 12 eggs beaten stiff.
2-1/2 pounds seeded raisins.
3 pounds currants.
1 pound citron thinly sliced and cut in shreds.
1/2 pound candied cherries cut in quarters.
1/4 pound candied orange peel finely chopped.
1/4 pound candied lemon peel finely chopped.
1/4 cup brandy.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add egg yolks, continue stirring and beating, add molasses, flour mixed and sifted with spices, salt and soda; fold in the whites of eggs and lastly add the fruit except citron. Turn mixture into a well-greased pan lined with several thicknesses of heavy paper, put citron into mixture in layers, having a layer of batter on top. Divide the mixture equally in two tube pans, eight inches in diameter, filling pans two-thirds full. Bake two and three-quarter hours.

NEW ENGLAND ELECTION CAKE

1 cup bread dough slightly rounded.
1/3 cup Cottolene.
2 eggs.
1 cup soft brown sugar.
1/2 cup sour milk.
2/3 cup seeded and shredded raisins.
6 large figs chopped fine.
1-1/4 cups flour.
1/2 teaspoon soda.
1/4 teaspoon cloves.
1/2 teaspoon nutmeg.
1/2 teaspoon cinnamon.
1 teaspoon salt.

PROCESS: Cream Cottolene and work it in the dough with the hand. Add eggs well beaten, sugar, soda dissolved in milk, fruit dredged with one-fourth cup flour, remainder flour mixed and sifted with spices and salt. Beat thoroughly with the hand. Turn mixture into a well-buttered, brick-shaped bread pan, cover and let rise for one and a quarter hours in a warm place. Bake one hour in a moderate oven. Spread with

MILK FROSTING

1-1/2 cups granulated sugar.
1/2 cup rich milk.
1 teaspoon butter.
1/4 teaspoon each vanilla and lemon extract.

PROCESS: Melt butter in sauce-pan; add sugar and milk. Stir constantly that sugar may not stick to saucepan, bring to boiling point and cook without stirring twelve to fourteen minutes. Remove from range and beat until of the consistency to spread; add flavoring and pour over cake, spread evenly with spatula. When frosting is firm, crease at once with the dull edge of a silver knife. When eggs are high in price, this frosting will prove very acceptable.

CHOCOLATE LAYER CAKE

4 squares chocolate.
3 tablespoons boiling water.
1/3 cup Cottolene.
1-1/2 cups sugar.
1/2 cup milk.
2 cups pastry flour.
2 teaspoons baking powder.
1/4 teaspoon salt.
3 eggs.
1/2 teaspoon Vanilla.

PROCESS: Melt chocolate over hot water, add boiling water and cook over hot water until smooth, stirring constantly. Cream Cottolene, add sugar gradually, stirring constantly; add chocolate mixture. Add yolks of eggs well beaten. Mix and sift flour, baking powder and salt, add alternately to first mixture with milk. Add flavoring, and cut and fold in the stiffly beaten whites of eggs. Turn into buttered layer cake pans and bake fifteen minutes in a hot oven. Spread with Boiled Frosting (for recipe see Page 56) and sprinkle with shredded toasted almonds before frosting sets.

VALENTINE CAKES

2/3 cup Cottolene.
2 cups sugar.
4 eggs.
1 cup milk.
3-1/4 cups flour.
4-1/2 teaspoons baking powder.
1 teaspoon rose water.
1/4 teaspoon mace.
1/2 teaspoon salt.

PROCESS: Cream Cottolene, add gradually one cup sugar. Beat egg yolk thick and light, add gradually remaining cup sugar. Combine mixtures. Mix and sift flour, baking powder, mace and salt. Add alternately to first mixture with milk, add rose water. Then cut and fold in the stiffly beaten whites of eggs. Bake in small heart-shaped individual tins. Cover with frosting and outline the edge with tiny red candies.

SEED CAKES

2/3 cup Cottolene.
2 cups sugar.
2 eggs well beaten.
1 teaspoon soda.
1 cup buttermilk.
1 teaspoon salt.
Flour.
1-1/2 tablespoons caraway seeds.
Raisins.

PROCESS: Cream Cottolene, add sugar gradually, add well beaten egg, soda dissolved in milk, salt, seeds, and flour to make a soft dough. Chill the dough and shape as other cookies. Place a seeded raisin or the half of a pecan nut meat in center of each before baking.

CHOCOLATE NUT AND FRUIT COOKIES

1/3 cup Cottolene.
1 cup sugar.
1/4 cup grated chocolate.
2 extra tablespoons sugar.
2 tablespoons boiling water.
2 eggs well beaten.
1 cup nut meats chopped.
1 cup raisins seeded and shredded.
2-1/4 cups flour.
3 tablespoons baking powder.
1/4 teaspoon salt.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt chocolate over hot water, add the two extra tablespoons sugar and boiling water. Cook one minute; when cool add to first mixture. Add beaten eggs. Mix and sift flour (reserving one-fourth cup), baking powder and salt. Add to cake mixture. Add fruit and nut meats dredged with remaining flour. Chill mixture. Drop from spoon onto a well-greased baking sheet one and one-half inches apart; press a raisin or the half a nut meat in center of each cake and bake in a moderate oven.

RAISIN CAKELETS

1/3 cup Cottolene.
1 cup fine sugar.
2 eggs well beaten.
Yolk 1 egg.
1/2 cup milk.
2 cups flour.
3 teaspoons baking powder.
1/4 teaspoon salt.
1 cup raisins seeded and cut in pieces.
1 tablespoon flour.
Blanched and shredded almonds.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add beaten egg yolk and eggs. Mix and sift flour, baking powder and salt. Add to first mixture alternately with milk; add raisins dredged with tablespoon flour. Beat thoroughly and fill small, buttered individual tins two-thirds full. Strew tops with almonds, sprinkle with powdered sugar and bake twelve to fifteen minutes in a moderate oven.

PLAIN GINGER CAKES

1 cup N. O. molasses.
2 teaspoons soda.
1/2 cup Cottolene.
1/2 cup boiling water.
4 cups flour.
1 teaspoon salt.
1 tablespoon ginger.
1 teaspoon cinnamon.
1/4 teaspoon cloves.

PROCESS: Add soda to molasses. Melt Cottolene in boiling water; combine in mixing bowl. Mix and sift flour, salt and spices, add to first mixture and beat thoroughly. Chill dough and roll a small portion at a time to one-half inch thickness, shape with a round cutter. Press a seeded raisin in top of each, sprinkle with coarse granulated sugar. Bake in a moderate oven. It may be necessary to add more flour, as flour varies in thickening properties.

BROWNIES

3 tablespoons Cottolene.
1 egg well beaten.
1/4 cup powdered sugar.
1/3 cup bread flour.
1/3 cup N. O. molasses.
3/4 cup pecan nut meats broken in small bits.
1/4 teaspoon salt.
1/2 teaspoon ginger.

PROCESS: Cream Cottolene and sugar gradually, add molasses, beaten egg, flour sifted with salt, ginger and nut meats. Bake in very small well-greased, iron gem or brownie cups. Place one-half pecan nut meat on top of each cake.

BRANDY SNAPS

1/2 cup molasses.
1/4 cup Cottolene.
7/8 cup flour.
2/3 cup granulated sugar.
1 tablespoon ginger.
1/4 teaspoon nutmeg.
1/8 teaspoon salt.

PROCESS: Put molasses in sauce-pan, bring to boiling point; add Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg and salt. Drop from tip of spoon in small portions on a buttered tin sheet, about three inches apart. Bake in a slow oven. When slightly cool, remove from sheet with a spatula and roll over the handle of a wooden spoon. Lay on cake cooler until crisp.

BAKING POWDER BISCUITS

2 cups pastry flour.
4 teaspoons baking powder.
1/2 teaspoon salt.
2 tablespoons Cottolene.
3/4 cup milk or water.

PROCESS: Sift together flour, baking powder and salt. Add shortening and rub into flour with tips of fingers, using a light touch. Add milk or water, mix with a knife to a soft dough. Turn on a lightly floured board; knead slightly. Pat and roll to one-half inch thickness. Shape with small biscuit cutter. Place close together in a buttered pan and bake in a hot oven fifteen minutes.

CREAM FRUIT ROLLS

2 cups pastry flour.
1/2 teaspoon salt.
4 teaspoons baking powder.
1 tablespoon Cottolene.
1 cup cream.
Dates.

PROCESS: Sift together flour, salt and baking powder; add shortening and rub in with tips of fingers. Add cream, mix with knife to a soft dough. Turn on a lightly floured board; pat and roll to one-third inch thickness. Cut with biscuit cutter, place one-half of a stoned date on half of biscuit, brush edges with milk and fold as Parker House Rolls. Press edges together, brush top of rolls with milk and place one-half date on top of each. Bake on a buttered sheet in a hot oven fifteen minutes.

LITTLE CREAM BISCUIT

2 cups pastry flour.
4 teaspoons baking powder.
1/4 teaspoon salt.
1 tablespoon Cottolene.
3/4 cup of rich cream.

PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene with tips of fingers. Cut the cream into mixture with a silver knife. When well mixed, toss on a well-floured board, pat and roll one-half inch thick. Shape with very small biscuit cutter (size of silver dollar), brush the top over with milk and bake twelve to fifteen minutes in a hot oven.

WHEAT MUFFINS

3 tablespoons Cottolene.
1/4 cup sugar.
3/4 cup thin cream or milk.
4 teaspoons baking powder.
2 cups flour.
1/2 teaspoon salt.
1 egg beaten very light.

PROCESS: Cream the Cottolene with a wooden spoon. Add sugar gradually, then alternately cream and flour sifted with baking powder and salt. Add well-beaten egg. Bake in hot, well-buttered gem cups. A cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned, chopped and added to the butter and sugar for date muffins.

GRAHAM MUFFINS

1 cup Graham flour.
1 cup white flour.
1/4 cup sugar or molasses.
1 teaspoon salt.
1 cup milk.
1 egg beaten very light.
2 tablespoons Cottolene.
4 teaspoons baking powder.

PROCESS: Sift together flours, sugar, salt and baking powder. Add milk gradually, egg beaten very light and melted Cottolene. Beat mixture thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in a hot oven.

CORN MUFFINS

1 cup corn meal.
1 cup white flour.
4 teaspoons baking powder.
1/4 cup sugar.
1/2 teaspoon salt.
1 cup thin cream or milk.
2 eggs beaten very light.
2 tablespoons Cottolene.

PROCESS: Sift together corn meal, flour, baking powder, sugar and salt. Add cream or milk and stir to a smooth batter. Add well beaten eggs and melted butter. Beat thoroughly and bake in hot buttered gem cups in a hot oven twenty minutes.

POPOVERS

1 cup flour.
1/4 teaspoon salt.
7/8 cup milk.
1 teaspoon melted Cottolene.
2 eggs beaten very light.

PROCESS: Sift flour and salt together, add milk gradually, beating continuously. Add melted Cottolene and beaten eggs. Beat batter with a Dover egg beater three or four minutes until it is perfectly smooth, creamy and full of bubbles. Pour into hissing-hot, well-greased gem cups and bake in a hot oven thirty to thirty-five minutes. They may also be baked in earthen custard cups. When baked in the latter vessel they will have a glazed appearance.

SOUR MILK GRIDDLE CAKES

2-1/2 cups flour.
1 teaspoon salt.
1 tablespoon Cottolene.
2 cups rich sour milk.
1-1/4 teaspoons soda.
1 egg lightly beaten.

PROCESS: Mix and sift flour, salt and soda. Add sour milk and beat to a smooth batter. Add Cottolene and well-beaten egg; continue beating until ingredients are thoroughly blended. Batter should be smooth and creamy. Drop by spoonsful on well-greased, hot griddle; grease griddle with melted Cottolene. Cook on one side and, when light and covered with bubbles, turn and cook on the other side.

WAFFLES

3-1/2 cups flour.
2 tablespoons baking powder.
1 teaspoon salt.
2 cups milk.
Yolks 4 eggs.
Whites 4 eggs.
1 tablespoon melted Cottolene.

PROCESS: Mix and sift dry ingredients, add milk gradually, beating constantly. Add Cottolene, yolks of eggs well-beaten and whites of eggs beaten stiff. Beat mixture thoroughly. Cook in well-greased, hot waffle iron (use melted Cottolene for greasing waffle iron), browning first on one side, then turn iron and brown on the other. Serve with maple or lemon syrup.

GERMAN COFFEE CAKE

1 cup scalded milk.
3 tablespoons Cottolene.
1/3 cup sugar.
1/2 teaspoon salt.
1 compressed yeast cake dissolved in 1/4 cup lukewarm water.
1 egg well beaten.
1/2 cup seeded and shredded raisins.
Flour.

PROCESS: Put Cottolene, sugar and salt in mixing bowl; add scalded milk. When lukewarm add dissolved yeast cake, beaten egg and sufficient flour to make a very thick batter. Beat thoroughly until mixture is smooth. Add raisins, cover closely and set to rise. When light, spread dough in buttered dripping pan one inch in thickness; cover and let rise again. Before placing in the oven, brush over with beaten egg and cover with the following mixture:

Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix with one and one-half teaspoons cinnamon. When sugar is partially melted add one and one-half tablespoons flour. Mix well and spread on cake, strew top with blanched and shredded almonds, bake twenty-five minutes in a moderate oven.

SALAD ROLLS

1 cup scalded milk.
1-1/2 cups flour.
3 tablespoons sugar.
1/8 cup melted Cottolene.
1 teaspoon salt.
2 eggs well beaten.
1 compressed yeast cake dissolved in
1/4 cup lukewarm water.
3/4 teaspoon grated lemon rind.
Flour.

PROCESS: Put sugar and salt in mixing bowl, pour on scalded milk. When lukewarm add dissolved yeast cake and one and one-half cups flour, beat thoroughly; cover and let rise; when light add melted Cottolene, well beaten eggs, grated lemon rind and just enough flour to knead. Cover and set to rise again; when light turn on a floured board, knead slightly; roll to one-half inch thickness, shape with very small biscuit cutter, then roll each biscuit in the shape of a finger roll. Place on a buttered sheet an inch and one-half apart; set to rise, and bake fifteen minutes in a hot oven. Five minutes before removing from oven, brush over tops with white of one egg slightly beaten, diluted with one tablespoon milk.

CINNAMON ROLLS

2 cups scalded milk.
2/3 cup sugar.
1 compressed yeast cake in 1/2 cup lukewarm water.
1 teaspoon salt.
4 tablespoons granulated sugar.
3 eggs lightly beaten.
1/2 teaspoon cinnamon.
1/3 cup Cottolene.
Flour.

PROCESS: Prepare a sponge when scalded milk is lukewarm by adding two cups flour and dissolved yeast cake; beat thoroughly; cover and set to rise. When light, add well beaten eggs, Cottolene worked to a creamy consistency, sugar, salt and flour enough to knead (about six and one-half cups). Knead until smooth and elastic. Roll out to one-fourth inch thickness, spread generously with soft butter, sprinkle thickly with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut off slices one-half inch thick; set them close together, cut side down, in a greased dripping pan. Brush between rolls with melted Cottolene, cover and set to rise. When light, bake thirty minutes in a moderate oven, remove from oven and brush over with white of egg diluted with two tablespoons cold milk. Return to oven to brown; repeat, to make them glossy.

BLUEBERRY TEA CAKE

3 tablespoons Cottolene.
1/2 cup sugar.
1 egg.
2-2/3 cups bread flour.
4 teaspoons baking powder.
1 teaspoon salt.
1 cup milk.
3/4 cup berries.