Chapter IV: Part 4

⅓ c butter, ⅓ c sugar, ½ c molasses, 1 egg, 1 c flour, 1 c
chopped nut meats, ½ c raisins.

Mix as usual; do not separate egg whites from yolk; bake as drop cakes, or in small fancy cake tins well-buttered; half a nut meat may be pressed in place on top of each cake before putting in oven.

CARAWAY SEED COOKIES

1 c butter, 2 c sugar, 2 eggs, ½ c water, 3 c flour, ½ tsp salt,
2 tsp bp, 2 tbp caraway seeds.

Cream butter and sugar together; add well-beaten eggs and water; add dry ingredients sifted together; caraway seeds; roll out thin on floured board; cut and lay on greased pans; bake 10 min in moderate oven.

ALMOND CAKES

½ c butter, ¾ c sugar, ⅓ c milk, 2 eggs, 1⅓ c flour, 2 tsp bp, 1
c Jordan almonds, blanched and cut in pieces.

Mix ingredients in order given; bake in individual cake pans.

CHOCOLATE COOKIES

½ c butter, 1 c sugar, 1 egg, 2 sq. chocolate melted, ¼ c milk, 2
c flour, ⅓ tsp salt, 1½ tsp bp.

Cream butter and sugar; add egg; melted chocolate and milk; add dry ingredients sifted together; roll out thin on floured board; cut and bake on greased pan in hot oven 10 min.

COFFEE GINGER BREAD

1 c molasses, 1 c strong coffee (hot), 1 c brown sugar, ½ c lard,
½ c butter, 1 tsp soda, 1 tbp boiling water, 1 tbp ginger, 1 tbp
cinnamon, flour for mixing.

Mix butter and lard; dissolve soda in tbp boiling water; stir into molasses; pour over butter and lard; add boiling coffee and sugar; beat in flour, sifted with seasonings; pour in greased pans; bake in moderate oven. By adding more flour this can be rolled in a sheet and cut into cookies.

CHOCOLATE DOMINOES

½ c pecan nut meat, ½ c English walnut meat, ½ c figs, ½ c dates,
grated rind 1 orange, 1 tbp orange juice, 1 sq chocolate melted.

Mix nut meats, figs, and dates; force through a meat chopper, or chop finely; add remaining ingredients; toss on board sprinkled with powdered sugar; roll to ⅓″ thick; cut in domino shapes; spread thinly with melted unsweetened chocolate; decorate with small pieces blanched almonds to imitate dominoes.

SANDWICHES

=Sandwiches= are a very convenient and nourishing form of food for luncheon, school lunches, afternoon teas or picnics. They are usually prepared so they can be eaten from the hand without the use of a knife or fork. When made of hot meat with thick gravy poured over them, they are a meal in themselves. This is a good way to use left-over meat. Bread less than 12 hrs old should never be used. To cut bread real thin, heat the knife. A variety of bread makes sandwiches more attractive. Fillings should not be too moist as the bread is apt to become damp. A thin layer of butter, sandwich spread, or mayonnaise dressing on the bread before adding the filling keeps bread from getting too moist. Slice bread very thin for dainty sandwiches and ½″ thick for hearty sandwiches.

Cream butter as for cake and it is easier to spread on bread. Wrap in oiled paper if you are not going to use sandwiches immediately, or place a slightly damp cloth or napkin over them to keep them from becoming dry. By cutting sandwiches in fancy shapes you make them more attractive.

=Canapes= are open sandwiches (one slice of bread and filling placed on top of it and garnished). They are used as a first course for dinner or luncheon. Cut crust off bread for Canapes, but do not cut it off for sandwiches unless it is too hard.

=Meat Sandwiches=—Either cut thin or minced and seasoned with mustard or salad dressing and salt and pepper.

=Cheese Sandwiches=—Sliced thin, grated, or made into a smooth paste.

=Nut Sandwiches=—Chopped, ground, or mixed with fruit or cheese.

=Fish Sandwiches=—Flaked or in small pieces and seasoned with salad dressing.

=Toasted Sandwiches= are very popular now. Toast one side of bread before spreading butter on it.

=Health Sandwiches made from whole wheat= bread, lettuce, and egg yolks seasoned with lemon juice and salt are palatable and rich in iron and vitamines.

SANDWICH SPREAD

1 c oleomargarine or other fat, 1 egg yolk, ¼ tsp dry mustard,
⅛ tsp pepper or paprika, few grains cayenne, 1 tsp salt, ½ tsp
Worcestershire sauce, 2 tbp lemon juice, 2½ tbp vinegar.

Cream fat; mix mustard, pepper, cayenne, salt, Worcestershire sauce and lemon juice well together; add well-beaten egg yolk and add mixture to the fat; add vinegar slowly (drop by drop); beat thoroughly. This will keep in a cool place for a long time. If it becomes hard, warm slightly and beat to proper consistency.

CHEESE-PICKLE FILLING

1 c grated cheese, 4 tbp chopped sweet pickle and enough mayonnaise dressing to moisten.

APPETIZERS

1 can sardines, ½ tsp lemon juice. ½ tsp grated onion, lettuce. Remove bones from sardines; add lemon juice and onion; mash well; spread between thin slices buttered bread; cut in fancy shapes or roll up with a sprig of watercress and tie with narrow ribbon to match color scheme.

BAKED BEAN SANDWICHES

Mash 1 c baked beans with 2 tbp chopped sweet pickle and spread between brownbread or graham bread.

ITALIAN SANDWICHES

½ lb dried beef, ¼ lb cream cheese, 1 pt tomatoes.

Put beef and cheese through food chopper; add tomatoes, which have been sieved; cook until thick. Use when cold between thin slices of white bread.

FIG DAINTIES

1 c figs, ½ c chopped nuts, 1 tsp lemon juice, grated rind of ¼
lemon and ⅓ orange, pinch of salt.

Mix in order given; spread between thin slices of buttered bread and cut into finger lengths. Steamed apricots may be used instead of figs.

SWEET SANDWICHES

½ c walnuts, ½ c dates, ½ c figs, 1 tsp lemon juice.

Put walnuts, dates and figs through food chopper; mix in lemon juice, orange juice or cream to moisten; spread between thin slices of white bread and cut in fancy shapes.

LENOX SANDWICHES

15 thin slices of bacon, 1 good-sized green pepper, 2 tbp
Worcestershire sauce, 1 tbp mayonnaise, 1 tsp vinegar, dash of
pepper.

Chop pepper; mix with mayonnaise and vinegar and season; spread on thin slices of bread with bacon and crisp pieces of lettuce; cut in triangles.

SOUTHERN SANDWICHES

Place lettuce leaf on bread; 2 slices of tomatoes; on top of tomatoes 3 strips of fresh cooked bacon; season with mayonnaise dressing; cut in triangles or squares with sharp knife.

CHEESE MARMALADE

Have bread cut thin; spread with cream cheese; over this spread a layer of marmalade and cover with another slice of buttered bread; press slices firmly together and toast sandwiches immediately before serving; cut these any desired shape; serve tucked in folds of a napkin to keep them hot.

HONEY NUT SANDWICHES

Mix chopped pecan meats, almonds, or other nuts with just enough honey to act as a binder; use as filling for sandwiches.

HONEY-CREAM CHEESE

Mix honey with cream cheese; use as filling for bread or baking powder biscuit sandwiches. Chopped nuts may be added to honey and cheese if desired.

CHICKEN SALAD FILLING

1 c cold cooked chicken, cut in small pieces and ½ c finely chopped celery; season with salt and pepper; moisten with mayonnaise dressing.

CLUB SANDWICH

Toast one side of bread; butter untoasted side; place crisp lettuce leaf on bread; then some mayonnaise dressing, a layer of sliced chicken, sliced tomatoes, slice of crisp bacon or cold ham; season with salt and pepper. Cover with top piece of bread toasted on one side.

LETTUCE SANDWICH

Lay crisp lettuce or shredded lettuce or cress on bread; season with mayonnaise dressing, salt and pepper. All vegetable sandwiches can be made in this way.

NUT RAISIN FILLING

1 c chopped raisins, ¼ c chopped nuts; mix and moisten with mayonnaise dressing.

MARLBOROUGH CANAPES

Cut stale bread in ¼″ slices; shape with a round cutter; toast on one side; spread untoasted side with butter mixed and seasoned with anchovy; cover each with thin slice of tomato; spread tomato with mayonnaise dressing; sprinkle with yolk of hard-boiled egg, mashed fine, and white of hard-boiled egg finely chopped; garnish around edge with a ring cut from green pepper; in center place a piece of stuffed olive and a sprig of parsley.

DEVILED CHEESE CRACKERS

1½ c diced mild cheese, 1 tsp dry mustard, 2 tsp Worcestershire
sauce, 1 tbp butter, 1 tbp vinegar, ¼ tsp salt, ⅛ tsp cayenne.

Beat cheese with seasonings and flavorings until creamy; spread on toasted crackers; serve as an accompaniment to salads. This will spread about 50 crackers.

BUTTER CRISP CHEESE

6 slices mild cheese, ½ c butter.

Place a slice of cheese between slices of bread; melt butter in heavy frying pan and fry both sides of sandwiches until bread is brown and cheese is melted. These are very rich.

FRUIT SANDWICH

On each slice of bread fit a leaf of lettuce; spread with mayonnaise and add small sections of canned apricots, pineapple and pears; top with another slice of bread and decorate with slices of apricots and halves of maraschino cherries.

PINEAPPLE-PECAN CANAPES

On a round of bread arrange slender sections of a slice of canned pineapple; between each spoke of the wheel thus formed place a pecan; roll a ball of cream cheese in finely chopped nuts and place in center of wheel.

OLIVE SALAD SANDWICHES

2 pkg cream cheese, green salad leaves, 12 stuffed olives, 1 tsp
salt, ½ tsp pepper, 2 tsp lemon juice, 1 tbp of cream, 12 slices
buttered bread.

Use any fresh green salad leaves; watercress is especially nice; let them stand in slightly salted water for 1 hr before using; then dry; chop olives and add them with the salt, pepper, lemon juice and cream to cheese and beat until light; spread bread thickly with mixture; add green salad leaves; cover with slices of buttered bread; cut into any desired shape; garnish with additional stuffed olives.

CREAM TART LAYERS

2 cream cheese, 6 slices Boston brown bread, 6 slices white
bread, ⅓ c grapelade.

Mix 2 pkg cream cheese until thoroughly soft; mix in ⅓ c grapelade; spread mixture generously on thin slices of Boston brown bread; use thin slices of buttered white bread for other half of sandwich.

TOASTED CHEESE

Slice raisin bread ½″ thick; spread thinly with butter; place slice of mild cheese sprinkled with salt between 2 slices; toast under hot flame to golden brown; serve with tart jelly.

EGG-GREEN PEPPER

6 hard-boiled eggs, chopped fine, 1 medium-sized green pepper, chopped fine, 2 tbp melted butter; enough salad dressing or mustard dressing to make mixture moist.

RAISIN-NUT SANDWICHES

1 c seeded raisins, 1 tbp orange juice, ½ c nut meats, 1 tsp
grated orange rind.

Chop raisins and nuts; mix to a paste with orange rind and juice; spread between sliced buttered graham bread.

BROWN BREAD AND CHEESE

Brown bread spread with cream cheese paste and sprinkled with nuts makes a dainty sandwich.

CELERY-ROQUEFORT CHEESE

Wash, scrape and cut celery stalks in small pieces; mix tbp butter until creamy; add 2 tbp Roquefort cheese; season highly with salt and paprika; spread mixture on inside of celery stalks and serve on small pieces of toast as wide as celery stalks or on crisp lettuce for a salad.

CREAM CHEESE AND JELLY

1 pkg cream cheese, 3 tbp tart jelly, ¼ tsp salt.

If jelly is very stiff beat it with a fork to soften and add to ½ of cream cheese (cottage cheese can be used instead of cream cheese); add salt and beat mixture until light; spread thickly between slices of buttered bread, cut into fancy shapes; garnish with tiny balls of cream cheese and cubes of jelly.

LOBSTER CANAPES

Chop lobster meat fine; add equal quantity of yolks of hard-boiled eggs mashed fine; moisten with melted butter and cream, using equal parts; season with salt, cayenne and dry mustard; spread on toasted circular slices of bread; garnish with rings cut from whites of hard-boiled eggs, yolks of hard-boiled eggs and lobster coral. These can be served as a salad, also on a crisp lettuce leaf.

HOMINY JELLY SANDWICHES

Put ½ lb hominy in pan, pour over 1 qt boiling water; cover and leave it all night; during which time the hominy will have absorbed all the water; put in another qt of water and pinch of salt; stir over fire until nearly boiling; withdraw pan to side; simmer for ½ hr, stirring occasionally; add ¼ tbp (or a little less) sugar; mix well; turn into round small baking powder tins; place where it will cool; then put in ice box. It will be a firm jelly when cold; when ready to use turn out of mold; cut in slices carefully; spread with soft jelly; put 2 halves together; cut in 2 pieces, or quarters; garnish the platter with a few sprigs of parsley or watercress, either lightly grease moulds before putting in hominy or dip in cold water.

PERFECTION SANDWICHES

Use whole wheat bread; prepare filling from equal quantities of chopped stuffed olives, finely minced celery and chopped pecan meats; for each cup of combined ingredients allow 1 chopped hard-boiled egg; season very lightly with a little salt; moisten with a mayonnaise dressing; place between thinly buttered bread slices; cut into triangles.

FOR DELICIOUS SANDWICHES

Chop together ½ small bottle stuffed olives, ½ c walnut meats, 1 c raisins, ½ sweet pepper; moisten with salad dressing.

SARDINE SANDWICHES

Sardines mashed to a paste in their own oil will make a good sandwich.

SHRIMP SANDWICHES

½ pt fresh or canned shrimps, carefully removed from shell and cleaned; few drops tarragon vinegar, 4 rounds brown bread (or more), 2 oz butter, pepper, salt if necessary; butter and rounds of brown bread lightly, using remainder to lb with shrimp; spread on ½ brown bread rounds; put other rounds on top; trim edges; cut each sandwich in quarters.

PEANUT BUTTER SANDWICHES

Sandwiches made with peanut butter mixed with hot milk are delicious.

SALADS

Salads can be served as a side dish or as the main dish of a luncheon or afternoon tea. They are made of meat, fish, vegetables or fruits and served with a dressing. The greens used in salads should be washed well and served crisp and cold; vegetables should be washed well and placed in ice cold water until they are crisp; then wiped. Dressing should never be added to greens until just before serving, as they wilt quickly. Left-over meat and vegetables can be made up into a variety of pretty salads. Vegetables should be marinated separately and arranged on lettuce leaf or in salad bowl just before sending to table.

=Marinate= means to mix ingredients in French dressing until every portion of them is well coated.

A CHAPON

Remove a small piece from end of crust of bread and rub over with a clove of garlic, first dipped in salt and placed in bottom of salad bowl before putting in salad; this gives an agreeable flavor to the salad.

Lemon should be used as a garnish with fish salads, such as lobster, crab meat and tuna fish; a few minutes in ice cold water will make gay rosettes from 2″ sticks of celery fringed at one end; will convert radishes sliced in thin parallel rows and again sliced at right angles into spiney chrysanthemums, or make radish tulips of those that have been slit into 6 sections and skin cut back nearly to stem end with a sharp knife. Celery and lettuce are always ready for serving if they are cleaned immediately on arrival and kept rolled in a damp cloth or in waxed paper in refrigerator. Keep a pair of scissors in pantry to use in cutting up ingredients.

Beets slices cut into fancy shapes, cucumbers scored lengthwise, then cut into even slices, small green pickles cut into delicate slices, without detaching, and spread fanshape, thin strips of pimento, rings of shiny green peppers, little wedges of tomato, whites of hard-boiled eggs, cut into fancy shapes—all of these help to make pretty salads.

To dry lettuce, pat it with crumpled paper toweling or linen toweling; it absorbs water quickly and does not bruise leaves. Lettuce for salad should be well dried and cold.

Juice left-over from using canned fruits for salads can be made up into dainty desserts by adding gelatine in proportion of 1 tbp to 1 pt liquid. First soak gelatine in ¼ c cold juice, then add 1¾ c hot juice; turn into wet mold, chill and use as dessert. They may also be used in making fruit punch or fruitade.

APRICOT DAISY SALAD

Drain contents of can of apricots; cut with sharp knife each half apricot into 6 petals; form center with 2 or 3 raisins; serve on lettuce with French dressing or mayonnaise; garnish with stem of parsley.

ASPARAGUS SALAD

Drain and rinse stalks of canned or fresh asparagus; cut rings from bright red or green pepper ⅓″ wide; place 3 or 4 stalks in each ring; arrange on lettuce leaves; serve with a French dressing to which has been added ½ tbp tomato catsup.

ALEXANDRIA SALAD

Cut 2 bananas into balls or slices; also make small balls of cream or cottage cheese and roll in chopped nut meats; place a slice of pineapple on crisp lettuce leaf; place on it 3 slices or balls of bananas, and on top of them a ball of cheese; serve with French dressing or mayonnaise.

AIDA SALAD

Cut bananas in 2 or 4 pieces, lengthwise; place a piece in center of crisp lettuce leaf; then slice thin, or separate in sections oranges and place on each side of banana so as to radiate from it; chopped nuts can be sprinkled over banana; serve with fruit salad dressing.

BANANA-DATE SALAD

½ lb dates, 3 bananas, juice ½ lemon.

Wash dates; dry in oven 3 min; remove seeds; cut lengthwise in quarters; chill; cut bananas in slices and squeeze over them juice of lemon to keep them from discoloring; add dates and 4 tbp salad oil; mix together lightly; serve on romaine or lettuce with mayonnaise or fruit salad dressing.

BOLIVIA SALAD

To 1½ c cold boiled potatoes diced, add 3 hard-boiled eggs finely chopped, 1½ tbp finely chopped red peppers and ½ tbp chopped onion, arrange on nests of lettuce leaves; serve with mayonnaise dressing.

MIXED FRUIT SALAD

½ c shredded pineapple, ½ c chopped nut meats, ½ c orange pulp,
½ c grapefruit pulp, ½ c halved maraschino cherries, 1½ c sliced
bananas.

Mix fruit and nuts; chill; serve with fruit salad dressing.

RED APPLE SALAD

10 cts worth little red cinnamon candies, 4 apples, ¾ c water.

Boil candies in water for 5 min; peel apples; cut in eights; put a few quarters at a time into boiling syrup—piercing them with a broom straw; when done remove to waxed paper; cook balance of apples; they will be a delicate rose color and have a delicious flavor. Chill well and then serve on crisp lettuce leaves with mayonnaise and a slice of cream cheese or a ball of cream cheese on each side of quarter of apple.

MACARONI-HAM SALAD

1 pkg macaroni, 1 round tbp salt, ½ c vinegar, 1 c chopped
celery, 1 medium-sized onion chopped fine, ¼ lb cooked ham, ¼ lb
chopped meat nuts.

Boil macaroni in salted water until done; drain; cool; add other ingredients; mix thoroughly; garnish with stuffed olives or pickled beets. The nut meats can be omitted if desired. Tongue or chicken can be substituted in place of ham. Any cold meat can be made up into this salad.

ASPIC JELLY WITH EGG SALAD

3 c stewed tomato, fresh or canned, 1 onion, 3 stalks celery,
1 bay leaf, 1 clove, ¼ green pepper, 1 tbp sugar, ½ tsp dry
mustard, 1 tsp salt, 2 tbp gelatin, ½ c cold water.

Cook tomato with seasonings; strain over gelatin which has been soaked in cold water; place half of a boiled egg, cut side down in each of half a dozen molds; cover with jelly; let cool and serve on crisp lettuce leaves with mayonnaise. This is a very pretty salad and easy to make.

FISH SALAD

1 lb boiled fish, 2 tbp oil, 2 tbp vinegar, 1 tsp dry mustard, ½
tsp salt, 1 c chopped celery, lettuce, ¼ c mayonnaise.

Flake fish while hot, if possible; toss up with oil, vinegar, and seasonings; cool; add celery and mayonnaise; dip a large spoonful onto leaf of curly lettuce; garnish with strips of pimento and mayonnaise if desired.

SPINACH SALAD

1 pt boiled spinach, 2 tbp oil, 1 tbp vinegar, ½ tsp dry mustard,
salt, pepper.

Add seasoning to oil and vinegar; mix with spinach; pack lightly in 6 moulds to cool; place a slice of cold ham on young lettuce leaves and on each slice turn a mould of spinach; garnish with slices of cold boiled egg. Serve with French or Mayonnaise dressing.

LETTUCE SALAD

Lettuce, like all salad greens, should be served very fresh and crisp. Separate leaves, wash in cold water; drain; place in clean towel or cheesecloth bag; put in cool place, preferably on ice, until ready to serve; outside leaves are not attractive to serve whole; they may be shredded and used as foundation for more fancy salads. When lettuce is to be served as “Hearts of Lettuce” salad, select a very solid head; cut into sections, usually quarters; soak in ice cold water until chilled; before serving, shake carefully to remove water.

Lettuce should be dressed at the table or immediately before serving, as it becomes limp and wilted soon after dressing is added. Serve with Roquefort dressing, Russian dressing, French dressing or mayonnaise dressing.

PEANUT BUTTER SALAD

Split bananas in half lengthwise; spread each strip with peanut butter; arrange on crisp lettuce leaves; serve with mayonnaise. Chopped nuts may be sprinkled over fruit instead of peanut butter if desired.

BUTTERFLY SALAD

1 can sliced pineapples, 1 small bottle stuffed olives, 8 dates,
1 red pepper.

Cut each slice of pineapple in half and turn cut edges out on a crisp leaf of lettuce; cut olives in slices and place on pineapple for butterfly spots; place date in center for body; slice red pepper in thin slices and place one at top of date for feelers; mayonnaise can be placed at side of dish or in separate little dressing containers.

LOBSTER SALAD

Cut cold boiled lobster into small pieces; marinate with French dressing; put on lettuce leaves; cover with mayonnaise; garnish with lobster claws, olives, hard-boiled eggs and capers; celery can be cut in small pieces and mixed with lobster.

CRAB MEAT SALAD

Mix desired quantity of crab meat with ⅓ as much chopped celery; sprinkle with salt and pepper; stir mayonnaise in lightly; serve on lettuce with Tartar dressing; garnish with thin slices of lemon and sprigs of parsley.

ROYAL SALAD

1 large grapefruit, 2 oranges, 2 pears, 1 green pepper.

Peel grapefruit and oranges cutting as you would an apple, deep enough to remove white skin underneath; separate into sections, discarding the membrane; peel pears, if fresh ones are used; cut into same size pieces as the orange sections; slice green pepper very thin; arrange fruit alternately in boat-shaped leaves of Romaine (can be laid on lettuce leaves); decorate with strips of green pepper between sections; serve with mayonnaise dressing; canned grapefruit or pears may be used.

EGG AND BEET SALAD

4 medium-sized boiled beets, 2 hard-boiled eggs, 1 head of
lettuce.

Dice beets and place in salad bowl lined with lettuce leaves; around edge put a row of thin slices of hard-boiled eggs; pour over mayonnaise or boiled dressing.

PEACH AND ORANGE CUP

For 6 persons allow 3 large oranges, 1 c of sliced peaches; cut oranges in halves, remove pulp, discarding membrane; mix peaches and orange pulp; add peach syrup and chill thoroughly; scallop edges of orange halves with scissors; just before time to serve, fill orange cups with mixed fruit; sprinkle grated cocoanut or nuts over top, and tea-room mayonnaise dressing; garnish with maraschino cherry.

RUSSIAN VEGETABLE SALAD

Mix 1 c each cold, cooked cubed carrot, potatoes, peas and beans; marinate with French dressing; arrange on lettuce leaves in 4 sections; covering each section with mayonnaise dressing; garnish 2 sections with small pieces of salmon, 1 section with finely chopped whites hard-boiled eggs; 1 section with grated yolks of eggs; place small sprig of parsley in lines dividing sections.

INDIA SALAD

Arrange 2 slices of tomato on small lettuce leaves or bed of shredded lettuce; on 1 slice pile shaved celery; on the other slice finely cut watercress; garnish with radish or stuffed olives; serve with French dressing.

CUCUMBER MOLD SALAD

1 cucumber, ½ c vinegar, 1¼ c boiling water, 2 tbp lemon juice,
⅓ c sugar, 2 tbp gelatine, ½ c cold water, 2 tbp chopped green
pepper, green vegetable coloring.

Peel cucumber; chop fine; season with salt and pepper; pour on vinegar which has been warmed; let this stand for 30 min; drain off liquid; add to boiling water; add lemon juice and sugar; pour this on gelatine, which has been soaked a few minutes in cold water; add green coloring; when cool, strain through cloth onto the chopped cucumber; add chopped green pepper; place in wet mold to chill; unmold; arrange chicken, cold meats about it and criss cross in a lattice effect with stripes of green pepper; serve on a piece of cup lettuce.

TOMATO-JELLY SALAD

2 tbp lemon gelatine, 1⅔ c strained tomato juice, ¼ c vinegar, 1
tsp salt, ⅛ tsp pepper, ⅛ tsp cloves, 1 tsp onion juice, ¼ tsp
paprika.

Heat tomato juice to boiling point; pour over gelatine; stir until thoroughly dissolved; add vinegar and seasonings; pour into moulds; serve with mayonnaise on lettuce leaves.

HALIBUT SALAD

Chop fine 1 lb cooked halibut, 1 green pepper chopped fine; season with few drops of onion juice, 2 tsp lemon juice, ½ tsp paprika, 1 tsp salt; add ⅓ c thick cream which has been beaten until stiff, and 3 stiffly beaten egg whites; put into buttered timbale moulds; cook in oven until firm; when quite cold remove from moulds; arrange on salad dish; garnish with mayonnaise.

CREAM CHEESE-CURRANT

1 pkg cream cheese, 2 tbp cream or milk, ½ c red currant jam or
jelly.

Stir cream cheese in bowl, gradually adding liquid; beat until mixture is fluffy; set in ice box for few minutes to chill; place large spoonful on bed of lettuce leaves which have been dipped in French dressing; shape it as nests; in the hollow, place a heaping tbp of currant jam or jelly.

WALDORF SALAD

Mix equal parts of diced apple and celery; fold in boiled or mayonnaise dressing; serve on lettuce leaves or in red apple shells; garnish with chopped walnuts.

AMERICAN BEAUTY SALAD

1 c orange skinned, 1 c tart apple peeled, 1 c pineapple, fresh
or canned, 1 c celery, all cut in small pieces.

Mix and place in small moulds; pour over each mould lemon jelly, cooled but not stiffened, colored with a few drops of beet juice; when firm, turn out on lettuce leaves; serve with salad dressing.

CHEESE AND APPLE SALAD

Place thick circles of raw apple on lettuce leaf; soften cream or cottage cheese with cream and pile on to apple; garnish with tart red jelly and salad dressing.

FRUIT SALAD

Alternate slices of tart apple and pineapple or orange; garnish with red cherries and use French dressing.

STRING BEAN SALAD

Marinate 2 c cold string beans with French dressing; add 1 tsp finely chopped onion; place on lettuce leaves; garnish with radish or stuffed olives, sliced; on top of each individual salad place a radish cut to represent a tulip.

HAM SALAD

2 c diced cold ham, 1 tbp chopped pickle, 1 tsp chopped onion, 2
hard-cooked eggs, 1 tbp chopped parsley.

Mix ham, onion, parsley, pickle, chopped eggs together; marinate in French dressing; chill; garnish with lettuce and strips of pickle; serve with mayonnaise dressing.

COMBINATION SALAD

1 cucumber, 3 tomatoes, 1 green pepper, 1 onion, lettuce.

Peel cucumber; let stand for a while in ice water; slice cucumber, tomatoes and pepper; shred lettuce; sprinkle with sugar, pepper and salt; pour mayonnaise over all.

MAYFLOWER SALAD

2 tbp chopped parsley, 2 tbp chopped red pepper, 1 tsp chopped
onion, 2 chopped hard-boiled eggs, 1 tsp salt, ½ tsp pepper, ¼
tsp paprika, 5 tbp salad oil, 2 tbp vinegar.

Mix thoroughly ingredients in order given; serve on crisp lettuce leaves on individual salad plates; garnish with olives or radish.

INDIVIDUAL EGG SALAD

Boil hard 1 egg for each person to be served; add to French dressing 1 tbp vinegar, 1 tbp chopped parsley, 1 tbp onion juice or grated onion; when eggs are done remove shells; pour dressing over them while hot; let chill for about 1 hr; garnish and serve.

GOLDEN SALAD

Place slice of pineapple in nest of shredded lettuce; place a halved canned peach or apricot, cavity side down in center of pineapple; radiate orange sections around this; cover with golden dressing.

POTATO SALAD

4 potatoes boiled in skins; remove skins; cut up fine; add 1 c celery cut fine; ½ tsp salt, 1 tsp grated onion. If not celery use 6 potatoes and 1 tsp celery seed; chopped parsley or green pepper; green pepper gives a good flavor and attractive appearance; serve on crisp lettuce leaves.

PIES, DUMPLINGS, TARTS

When making pies always have ingredients as cold as possible. Pie crust is better when made a few hours before using it, and can be kept in a close-covered dish in a cool place for several days. Always use pastry flour in making pies. For plain pie crust, lard, or a mixture of lard and butter should be used. For puff paste, butter must be used. When you use a little baking powder in making the crust, reduce the amount of lard used. Beef drippings, fat from fowl, or vegetable oil can be used in place of lard. A sprinkling of flour and sugar before filling crust prevents the leaking of juices from fruit pies. Sugar should be mixed with the fruit, not on top, as sugar will make the crust soggy. Dredge a little flour over the fruit before laying on upper crust.

When making custard pies, sift 1 tbp flour into the sugar and mix well together before adding beaten eggs, as this gives the consistency desirable in serving and does not affect the taste. The milk for custard, squash, pumpkin or lemon pies should be hot when added to other materials. Do not fill pies until ready to bake. Stewed fruit should always be cooled before using or the crust will be soggy. Do not let pies remain on tin plates when cooked; let cool and slip off on to an earthen or pasteboard plate.

A marble or slate pastry board and a glass or china rolling pin are the best for making pies on account of their coldness. Although good results can be obtained by using wooden utensils if they are kept cool.

SHORT PASTE

3 c flour, 1 tsp salt, 2 tsp bp, 1 c lard, 1⅓ c cold water.

Sift together flour, salt and baking powder; rub in lightly with fingers the lard; mix to a firm dough with ice cold water and roll out on a floured board.

FIVE-MINUTE PASTE

2 c flour, ½ tsp salt, 1 tsp bp, ¾ c shortening, 1 egg yolk, ice
cold water.

Sift together flour, salt and baking powder; cream shortening in a bowl as for cake. As soon as it is light and creamy, add sifted flour, mixing it in with a knife, not touching at all with the hands. Beat the yolk of egg and add a little ice water to it—probably about ¾ c will be required—to moisten the paste. Roll out once on a floured board. The egg may be omitted, but is an improvement if used.

FLAKY PASTE

3 c flour, 1 tsp salt, 1⅓ c lard or butter and lard, ice cold
water to mix.

Sift flour and salt together into a bowl, chop in shortening with a knife till well mixed with flour. Add ice cold water to form a dough, cutting and mixing the paste thoroughly while adding water. Flour a board and roll paste out thinly, rolling only lengthwise, and keeping edges straight then fold evenly into 3 layers, turn it half around and roll again. Repeat the folding and rolling twice; chill the paste if possible before baking. It is the folding and rolling that produce the flakes.

PRUNE PIE

½ lb prunes, ½ c sugar (scant), 1 tsp lemon juice, 1½ tsp butter,
1 tbp flour.

Wash prunes and soak in cold water; cook in same water until soft; remove stones, cut prunes into quarters and mix with lemon juice and sugar. Line pie plate with crust; put in prunes and 1½ tbp of water the prunes were cooked in, dot with butter and dredge with flour; put on an upper crust and bake in a moderate oven. A few pieces of lemon rind cut small can be added.

SWISS TART

1 tbp butter, ½ c sugar, ½ c milk, 1 egg, well beaten, ⅔ c flour,
1 tsp bp.

Cream butter and sugar; add milk and egg, then flour and baking powder sifted together. Line a pie plate with crust, cover it with jelly; add above filling and bake 30 min; cover with whipped cream before serving.

ENGLISH FRUIT TART

Fresh fruit, sugar to taste, short or flaky paste.

Prepare fruit and place with sugar in a deep baking dish; add a little water to make juice; roll crust thinly and cover fruit with it, wetting edge of dish to make crust stick; bake in moderate oven ½ hr; serve hot or cold, with or without cream or custard. Any fresh fruit, such as apples, plums, currants, etc., may be used.

APPLE DUMPLINGS

1 c flour, 2 tsp bp, ½ tsp salt, 3 tbp shortening, ½ c milk, 4
apples, 4 tbp sugar, 2 tsp butter, 1 tsp cinnamon.

Sift together flour, baking powder and salt; rub shortening in lightly; add just enough milk to make a dough. Roll out ⅛″ thick on floured board; divide into 4 parts; lay on each part an apple which has been washed, pared, cored and sliced; put 1 tsp sugar with ¼ tsp butter on each; wet edges of dough with cold water and fold around apple, pressing tightly together. Place in pan, sprinkle with little cinnamon, remainder of sugar, and put ¼ tsp butter on each dumpling; bake 40 min in moderate oven; serve with hard sauce. Peach dumplings may be made the same way.

WASHINGTON PIE

⅓ c butter, 1 c sugar, 1 tsp vanilla, 2 eggs, ½ c sweet milk, 1¾
c pastry flour, 2½ tsp baking flour.

Cream butter and sugar until light; add beaten yolks of eggs and milk; then flour mixed and sifted with baking powder; last whites of eggs well beaten; pour into well greased pie pan and bake 25 min; when done let cool; split in two and fill with jam; sift powdered sugar over top.

CRANBERRY AND RAISIN PIE

1½ c cranberries, 1 c raisins, ½ c sugar.

Seed raisins and chop cranberries; add sugar; bake in shallow pie plate between 2 crusts.

PUMPKIN PIE

2 c steamed or baked pumpkin, 1 c sugar, ½ tsp salt, 1 tsp
cinnamon, 1 tsp ginger, 1 pt scalded milk, 2 eggs.

Rub pumpkin through a sieve; add sugar, salt, spices, milk and well-beaten eggs; cool; fill large pie plate lined with paste; bake in moderate oven 40 min.

MINCE PIE FILLING

1 lb seeded raisins, 1 lb currants, 1 lb finely chopped beef
suet, grated rind of 2 lemons, 1 lb sugar, 2 lb peeled, cored and
chopped apples, 1½ tsp mixed spices, 1 c cider, 1 tbp salt, ½ lb
candied orange peel and citron chopped fine.

Prepare fruits by seeding the raisins; wash and dry both these and currants; add suet; run the peel through food chopper or chop very fine with a knife; mix all together with sugar, spices, grated lemon rind, apples, salt and cider; keep at least a week before using, stirring occasionally. This quantity will make about 8 good-sized pies, and will keep all winter.

BOSTON CREAM PIE

2 eggs, 1 c flour, 1½ tsp bp, ¾ c sugar, ⅛ tsp salt, ½ c boiling
milk, ½ tsp vanilla extract.

Add beaten egg yolks to stiffly beaten whites and gradually add flour, baking powder, sugar and salt, which have been sifted together 3 times; add hot milk very slowly; add vanilla. Bake in deep layer cake tin in moderate oven 35 min; when cool, split and put between layers the following cream filling; sprinkle powdered sugar on top of cake.

CREAM FILLING

½ c sugar, 2 tbp corn starch, ⅛ tsp salt, 2 eggs, 1 c scalded
milk, 1 tsp butter, ½ tsp vanilla extract.

CUSTARD PIE

3 eggs, ¾ c sugar, 1 tsp salt, 2 c milk, 1 tsp vanilla extract.

Beat eggs; add sugar, salt and scalded milk slowly; line pie plate with pie paste; pour in custard; bake in moderate oven 25 min. The custard is baked when a knife put in center comes out dry.

COCOANUT PIE

Follow directions for Custard Pie; adding 1 c fresh grated cocoanut and using only 2 eggs; bake as above.

RHUBARB PIE

2 c rhubarb, 1 c sugar, 1 tbp corn starch or flour, ¼ tsp salt.

Cut off root, stem ends and peel; cut into small pieces; put into deep pie plate which has been lined with paste; sprinkle with corn starch, salt and sugar; cover with paste and bake in hot oven ½ hr.

APPLE CUSTARD PIE

1 c sugar, 3 tbp butter, sour apples, 2 eggs, 1 tsp cinnamon.

Peel, core and stew apples; rub through colander and to 1½ c apples add other ingredients; beat well together; bake with only 1 crust, using whites of eggs with 2 tbp sugar for meringue; brown by returning it to the oven for a short time; or to 1 c strained apple add 1 c each of sugar and cream, and 1 well-beaten egg; mix in the given order; flavor to taste; bake 30 min in moderate oven.

APPLE MERINGUE PIE

Cook tart and juicy apples; put through a colander; add sugar; flavor to taste; fill the crust and bake; when done cover the apple with meringue made of the well-beaten whites of 3 eggs and 3 tbp sugar; put in a quick oven till the meringue is set and eat cold. Can substitute peaches for apples.

STRAWBERRY PIE

1 c flour, ½ tsp salt, 2 tsp bp, 4 tbp shortening, ¼ c cold
water, 1 qt strawberries.

Sift dry ingredients together; rub in shortening very lightly with finger tips; add water slowly to make stiff dough; roll out on floured board and use for bottom crust of pie, being careful to fold paste well over edge of pie plate; bake in hot oven 15 min.

If glazed crust is desired, brush edges after baking with boiling hot syrup (2 tbp syrup and 1 tbp water) and return to oven for 1 or 2 min until syrup hardens. Fill baked crust with fresh selected hulled strawberries and cover with syrup made as follows:

Add ½ c sugar and ½ c strawberries to 2 c boiling water; bring to a boil and strain; add 1 tbp corn starch which has been mixed with little cold water; cook over hot fire for a minute or two, stirring constantly; remove from fire and beat hard; return to slow fire, cook very gently until thick; pour while hot over strawberries; serve either hot or cold.

BERRY PIES

3 c blueberries, huckleberries or blackberries, ⅔ c sugar, ¼ tsp
salt, 1 tsp flour, 1 tsp butter.

Line a pie plate with plain paste; fill heaping with berries; dredge with flour, salt and sugar; dot with small pieces of butter; cover with top crust or strips of pastry across top; bake 45 min in moderate oven. Other fruit pies can be made in the same way.

RASPBERRY PIE

1 pt raspberries, little flour, ⅔ c sugar, 1 tbp butter.

Line the pan with good crust and fill with berries; spread over them sugar, flour and small bits of butter; wet the edge of the crust; put on the upper crust and pinch the edges closely together; cut holes in the upper crust to allow air to escape; bake ½ hr.

LEMON WHIP PIE

3 eggs, 4 tbp lemon juice, grated lemon rind, 1 c sugar.

Beat egg yolks until light; add ½ c sugar slowly, beat all time; cook in db until very thick or “jellied”; remove from heat; when slightly cooled add lemon juice and grated rind; cool; beat egg whites stiff; add remaining ½ c sugar and fold into yellow mixture blending thoroughly; line a medium-sized pie plate with pastry; heap mixture in pastry shell; bake very slowly until set and slightly brown on top.

CREAM PIE

1½ c milk, ¼ c sugar, 2 tbp corn starch, 2 tbp flour, ¼ tsp salt,
½ tsp vanilla, 2 or 3 egg yolks.

Mix sugar, corn starch, flour and salt together; heat milk (but do not boil); stir this into dry ingredients slowly; mix until real smooth; boil and stir until thick or “jellied”; then cook over water for 15 min; remove from fire; beat in beaten egg yolks and flavoring; cool this mixture and pour in pastry shell; cover with meringue made from whites of eggs; bake until set and slightly brown on top.

LEMON CREAM PIE

1½ c sugar, ¼ c flour, ¼ c corn starch, ½ tsp salt, 2 c boiling
water, 3 egg yolks, ⅓ c lemon juice, 2 tsp butter, grated rind of
1 lemon.

Follow directions for Cream Pie; add butter when you mix in egg yolks and flour.

ORANGE CREAM PIE

Follow directions for Lemon Cream Pie, except use juice of 2 small oranges and grated rind of 1 orange instead of lemon.

CHOCOLATE CREAM PIE

1½ c milk, scalded, 1 c sugar, 3 tbp corn starch, ½ tsp salt, 2
oz melted chocolate, 2 egg yolks, 1 tsp butter, ½ tsp vanilla.

Follow directions for Cream Pie. Butter and chocolate (or 2 tbp cocoa) are added with egg yolks.

BUTTER SCOTCH PIE

1 egg, 1 c dark brown sugar, 1 c milk, 3 tbp flour, 2 tbp fat, 3
tbp water, 1 tbp powdered sugar, ½ tsp vanilla, ¼ tsp salt.

Put yolk of egg into saucepan; add brown sugar, flour, milk, water, fat, and salt; stir over fire till mixture thickens and comes to boiling point, but do not boil; add vanilla; pour into baked pie shell; beat white of egg stiff, then beat into it powdered sugar; spread meringue on top of pie and brown slightly in moderate oven.

EGGLESS PUMPKIN PIE

In selecting a pumpkin choose a deep colored one, as these are generally the best. Cut in half, take out seeds, then cut up in thick slices, pare outside and cut again in small pieces. Add a very little water and cook slowly until tender, then set back on stove where it will not burn and cook slowly, stirring often until moisture is dried out and pumpkin looks dark. The more time taken in cooking the richer; when cool, press through a colander.

To 1 qt of pumpkin add enough good rich milk, sufficient to moisten it enough to fill 2 deep pie plates, 1 tsp of salt, ½ c molasses or brown sugar, 1 tbp ginger, 1 tsp of cinnamon or nutmeg. Bake in moderately slow oven ¾ of an hr or until thoroughly set.

CHOCOLATE PIE

Grate 1 sq of unsweetened chocolate, put in a db with 2 c milk and let it come to boiling point; mix well together ½ c sugar and 3 level tbp corn starch and add 1 egg, well beaten, with 2 tbp cold milk; when well blended pour into this the milk and chocolate mixture; return to db, cook until thick, stirring continually; cool; flavor with a few drops of vanilla; chill and serve in a baked pie shell; not very expensive; this is delicious if served ice cold.

MOCK MINCEMEAT

½ lb of fat pork ground, ⅔ qt of ground apples, 1 lb of raisins, 3 c molasses, 1 tsp cloves, 1 tsp nutmeg, 1 tsp cinnamon.

RAISIN PIE

1 large c of raisins, boil for about ½ hr, cover with water; add juice of half a lemon, ⅓ c sugar and large tbp corn starch; dissolve in a little cold water; boil until it thickens.

PINEAPPLE PIE

1 can of grated pineapple, ¾ c sugar, 1 egg well beaten; brown or white sugar may be used in both recipes with very good results.

CHOCOLATE PIE (2)

1 pt boiling water, 2 tbp melted butter, 3 tsp grated chocolate, 3 large tbp pastry flour, 1 c sugar, 1 tsp vanilla; cook in db until flour is well cooked; make a rich pie shell and when mixture is cold put in shell; cover with 1 c cream, whipped stiff; sweeten and flavor with vanilla.

BUTTER SCOTCH PIE

Line a deep pan with pastry and fill with a mixture made as follows: Melt together 2 large tbp butter and a c of brown sugar; cook till a rich brown, then add a large c of scalded milk; simmer for a few min, or until the sugar is dissolved, and whip in the yolk of 1 egg beaten to a cream with a tbp of corn starch; bake till the custard is set and spread with a meringue made of the egg white whipped with 1 tbp of powdered sugar; flavor both pie and meringue with a few drops of vanilla.

MARLBOROUGH PIE

Take ½ doz good-sized juicy apples and after stewing them, rub them through sieve; add to this a piece of butter size of a small walnut and sugar to taste; stir thoroughly; add the juice of ½ lemon and the grated rind, the beaten yolks of 2 eggs and ½ c of sweet cream; line a shallow baking dish with pastry, brush with white of egg, sprinkle with 2 heaping tbp of raisins and the same amount of chopped walnuts; pour in the filling and bake in a moderate oven; remove, cover with meringue and brown.

LEMON SPONGE PIE

Cream together 3 tbp of butter and 1½ c of sugar; when very light add the yolks of 3 eggs beaten until lemon colored and the grated yellow rind of 1 lemon with the strained juice; blend together 3 rounding tbp flour, ¼ of a tsp of salt and ½ c milk; then mix with the first ingredients; add an additional c milk and the stiffly whipped egg whites; turn quickly into a large pie plate that has been lined with pastry and bake as custard pie; serve cold.

BUTTER PIE

1 egg, 1 c sugar, 1½ tbp of flour, 1½ c milk, salt, vanilla, butter as large as a small egg; cut in bits and dropped over top of pie; bake slowly; crust the same as custard.

RICE PIE

2 tbp rice, boiled in a pt of milk; when tender add a scant c sugar and 1 tsp corn starch dissolved in a little milk; flavor with vanilla and add well-beaten whites of 2 eggs; bake in one crust.

PUDDINGS

The secret of deliciously cooked puddings lies in the proper cooking. To save time in the oven, puddings may be baked in individual dishes, ramekins or custard cups suitable for this purpose. When beating whites and yolks separately for puddings, etc., always beat whites first, then yolks may be beaten with the same beater without washing in between. To save time in making custards, scald the milk before adding to the eggs. This will cut the baking almost in half. Soft custards, which start to curdle during cooking, can usually be smoothed out this way: Remove pan immediately from heat; set in another pan of cold water and beat custard with an egg beater.

When eggs are expensive corn starch is sometimes used as a means of thickening to take the place of eggs. Corn starch should be cooked at boiling temperature with liquid before adding egg. Eggs should be cooked at a temperature below boiling. Eggs should always be broken separately into a cup before they are thrown together into same dish as a single bad one will occasion the loss of many when this precaution is neglected. Plum Puddings may be made in quantity, baked in small containers and kept covered in a cool place ready for reheating and serving as desired. Do not fill the molds more than ¾ full as the mixture will rise in the can. Keep water boiling in vessels in which you steam puddings. If more water is needed during cooking, add boiling water. When cereals are used in making puddings they should be boiled at the start to explode the starch cells and stirred well to prevent lumping, then cook slowly. A properly cooked cereal pudding should be smooth, creamy, well salted and thoroughly cooked.

DAINTY PLUM

Place 2 boiled plums in bottom of each of 6 small greased molds; have ready 3 c boiled rice; fill each mold with the rice; beat 1 egg; add 1 c of milk, 2 tbp sugar; pour over rice and bake in moderate oven for 20 min, or until firm; serve hot with sauce made by boiling plum juice for 5 min with 3 tbp sugar, 1 tbp corn starch and 1 tsp lemon juice.

PRUNE WHIP

4 egg whites, ½ c sugar, ½ tbp lemon juice, ¼ lb prunes.

Cook prunes until soft; rub through sieve, making thick pulp; stir in sugar and lemon juice; beat egg whites stiff; fold in prune pulp; place in buttered dish; bake 20 min in moderate oven.

PINEAPPLE ICE BOX

Melt ½ c sugar in ¼ c water in db; add gradually 4 beaten egg yolks, stirring constantly until mixture is thick and smooth; cool. Cream 1 c butter, gradually work in 2 c confectioner’s sugar; add the cool egg mixture; add 1 c drained crushed pineapple; fold in 4 stiffly beaten egg whites to which have been added ½ tsp vanilla and 2 tbp powdered sugar; line bottom and sides of pan with split ladyfingers or sheet sponge cake; pour in the pineapple mixture; cover top with ladyfingers; place in ice box 12 hr or overnight; remove to service plate, decorate with 1 c whipped cream; garnish with bits of candied fruit. This makes a large pudding. Other varieties of fruit may be substituted for the pineapple.

PINEAPPLE ISLES

Place 6 slices pineapple on buttered tin; sprinkle each with 1 tsp chopped nuts mixed with few grains salt; add 1 tbp water to whites of 2 eggs; beat very stiff; beat in 4 tbp sugar; heap in center of pineapple; bake in slow oven 20 min or until delicately brown; nuts may be omitted.

RAISIN PUFFS

½ c butter, 2 tbp sugar, 2 eggs, 2 tsp bp, 2 c flour, 1 c seeded
raisins, chopped, 1 c milk.

Mix in order given, sifting baking powder with flour; steam 1 hr in buttered cups; serve hot with pudding sauce.

BREAD AND APPLE

2 c bread crumbs, 3 c sliced apples, 3 tbp butter, ½ tsp nutmeg
or cinnamon, ½ c water.

In a greased pudding dish place a layer of bread crumbs, then a layer of apples; dot with pieces of butter; repeat until bread and apples are all used; sprinkle top with nutmeg or cinnamon; pour over carefully the water; bake in a moderate oven 1 hr; serve either hot or cold with cream.

POOR MAN’S RICE

1 qt milk, 1 tbp butter, 3 tbp sugar, 2 tbp rice, ⅛ tsp salt, ¼
tsp nutmeg.

Place washed rice, salt, sugar and butter in a baking dish; mix in milk and nutmeg; bake slowly for 2½ hr in a slow oven, stirring occasionally.

EGGLESS RICE

1½ qt milk, 1 c brown sugar, 1 tbp butter, ½ tsp nutmeg, 3 tbp
rice.

Wash rice; add milk, sugar, butter; put in earthen baking dish; cook 2 hr; as brown crust forms, stir it into pudding; this should be repeated about 3 times or until milk seems slightly thickened; before last stirring add ⅛ tsp salt; serve either hot or cold.

OLD-FASHIONED SUET

1 c finely chopped suet, 2 c flour, 1 c sugar, 1 egg, 1 c sweet
milk, 1 c chopped raisins.

Mix sugar, milk, beaten egg with suet; sift flour and baking powder together; add to milk mixture; stir well; add floured raisins; steam or bake 2 hr. This pudding keeps well in cool weather and slices may be resteamed.

TINY TOT’S DELIGHT

Cut 12 marshmallows in quarters; place in deep earthen dish; cover with 2 c crushed pineapple; place in ice box for 48 hr or until marshmallows are softened; blending may be hastened by heating pineapple, then pour over marshmallows; set on ice; serve with sponge cake.

YUM YUM PUDDING

1 c cooked cereal (left-over), ½ c syrup, 2 eggs, ½ c milk, ½ c
raisins.

Mix cereal, syrup, milk, raisins together; cook in db 10 min; cool; add beaten eggs; place in buttered baking dish; bake 30 min; serve with cream.

VANILLA BLANC MANGE