Chapter VIII: Part 2: One-half cupful butter (scant); one cupful brown sugar; yolks of (2)

One grape fruit; one orange; one lemon; after washing fruit, slice very thin, rejecting only seeds and tough inner pulps of grape fruit. Cut slices in halves and quarters, measure and add two and one-half times the quantity of water and set aside for twenty-four hours. Then boil gently for fifteen minutes, and set aside another twenty-four hours. Add sugar, measure for measure, to fruit and juice and boil until it jellies, which will be for one hour and a half or two hours. Before cooking dissolve the sugar through the fruit and juice. Then do not stir at all while the process of cooking is going on. The rinds should be transparent and the jelly a clear amber hue when done.

QUINCE AND CRANBERRY JELLY

Mrs. George K. Spoor

Four pounds quince; two quarts cranberries; cook until mushy; then strain for juice and add one cup sugar to every cup of juice. Boil fifteen minutes. This makes a beautifully colored jelly.

PICKLED PEACHES OR PEARS

Mrs. J. A. Kaerwer

One quart vinegar; two quarts water (eight cups); four pounds sugar (nine cups); put stick cinnamon and five cents worth of cloves in bag and boil fifteen minutes. Peal fruit and pour hot syrup over fruit and let stand over night. Drain syrup off fruit and reboil syrup. Pour hot on fruit a second time. The third morning boil syrup again twenty minutes, and then boil fruit in syrup. Can and seal.

PICKLED PEACHES

Mrs. N. L. Hillard

For ten pounds of peaches take five pounds of light brown sugar, one ounce whole cloves, one ounce cinnamon stick and one pint vinegar; let it come to a boil and pour over the peaches; let stand until next day; pour off liquid; reheat and pour over fruit again; the third day reheat the liquid and put in the peaches, a few at a time, and boil; then put in jars and seal.

ROSE APPLES

Mrs. C. E. Jones

Peel and core six small apples. Put into a saucepan with one cupful of sugar, one and one-half cups of water and five cents worth of red cinnamon drops. Boil gently until apples are tender and a pretty pink color. Remove carefully to a dish and let the syrup continue boiling until it jellies. Pour over the apples. Serve as a garnish or in glass sherbet cups and top with whipped cream.

MINCE MEAT

Mrs. T. B. Orr

One-half beef tongue chopped fine; six large sour apples; one quart of wine; one cup molasses; juice of one large orange and grated rind; two lemons, that is, juice and grated rind; two pints granulated sugar; one pint currant jelly; two tablespoonfuls cinnamon; one tablespoonful salt; one-half teaspoonful black pepper; two nutmegs; one large cup suet chopped fine, cooked; two pounds seeded raisins; one cup chopped citron; brandy enough to make moist. Use cold, strong coffee if brandy is objectionable.

MINCE MEAT

A. E. Loring

One quart bowl each of chopped lean beef and of chopped apples; two quinces chopped fine; one-half bowl each of suet and molasses; one and one-half bowls each of brown sugar; raisins; currants; one-half bowl of candied lemon and orange peel chopped fine; one-half bowl of citron chopped fine, grated rind and juice of two lemons; one glass jelly; one pint of boiled cider; one pint of sweet cider; four level teaspoonfuls cinnamon; one level teaspoonful cloves; one-third teaspoonful white pepper; three teaspoonfuls salt and one grated nutmeg. Allow meat to cool in the water in which it was cooked; remove all membrane from suet and cream it with your hand; chop meat, add suet, apples, quinces, molasses, sugar, raisins, currants, orange and lemon peel, citron, lemon juice, jelly and cider; heat gradually and let it simmer three hours. When cool add the spices and if desired, brandy to taste.

MINCE MEAT

Mix together one cup chopped apples; one-half cup raisins, seeded and chopped; one-half cup currants; one-fourth cup butter; one tablespoonful molasses; one tablespoonful boiled cider; one cup sugar; one teaspoonful cinnamon; one-half teaspoonful each of cloves and grated nutmeg; one salt spoon mace. Add enough stock in which meat was cooked to moisten; heat gradually to boiling point and simmer one hour; then add one cup chopped meat and two tablespoonfuls currant jelly. Cook fifteen minutes.

GREEN TOMATO MINCE MEAT

Mrs. Ada Woods

One peck green tomatoes, wash well and cut off blossom end; put through meat chopper; put on stove and pour over them boiling water and scald; drain this water off, put back on stove and repeat the process. After they have been scalded and drained three times, add one peck of apples, washed, cored and quartered and put through the meat chopper; five pounds sugar; two pounds raisins; one and one-half pounds beef suet; two tablespoonfuls salt; three tablespoonfuls cinnamon; one teaspoonful cloves; two teaspoonfuls nutmeg and one teaspoonful allspice. Cook one and one-half hours, stirring constantly as it burns very easily; add three cups vinegar and seal while hot.

MINCE MEAT

Mrs. J. P. Cobb

One-half pound suet; five pounds stoned raisins; three pounds dried currants; one and one-half pound citron; six pounds sugar; one and one-half pints molasses; six pounds round of beef; one-half peck sour apples; one quart boiled cider; one quart California brandy; one pint California sherry; three nutmegs; one-half cup cinnamon; one-fourth cup ground cloves.

MINCE MEAT

Mrs. Elizabeth Iglehart

Six pounds round beef chopped fine; eight pounds chopped apples; four pounds raisins with seeds; four pounds currants; one and one-half pounds suet shredded; two and one-half pounds sugar; one-half pint alcohol; two quarts cider; two quarts water; one nutmeg grated; four heaping teaspoonfuls cinnamon; one heaping teaspoonful cloves; six heaping teaspoonfuls allspice; two pounds chopped cooked figs; one pound chopped citron; one pint good whiskey. Mix meat and fruits thoroughly, then add the liquor.

BEVERAGES

_Then said the Judge, "A sweeter draught
From a fairer hand was never quaffed."_
--WHITTIER.

GRAPE JUICE MINT JULEP

Midlothian Country Club

One teaspoonful powdered sugar; enough water to dissolve sugar; a dozen sprigs of mint; put in bottom of glass; fill glass with fine ice and pour white grape juice over that to nearly fill glass, serve with slices of orange, pineapple and sprigs of mint on top.

GRAPE JUICE

Mrs. R. C. Foster

To ten pounds of New York Concord grapes add three pints of boiled water. Cook and strain. Put in one pound of granulated sugar. Let stand over night to clear. Strain in the morning, bring to a boil and skim. Have jars, or bottles, hot, and bottle immediately.

GRAPE JUICE LEMONADE

Mix the juice of two lemons with half a cup of granulated sugar, then stir in one pint of grape juice; continue to stir it until the sugar is dissolved, add enough cold water to make a quart of liquid; turn into a pitcher in which there is a piece of ice. Add a few thin slices of lemon from which the seeds have been removed, and a few maraschino cherries. Serve with an extra supply of lemon and pineapple, cherries and sprigs of fresh mint, that each glass may be decorated.

MULLED GRAPE JUICE

Wash and pick over one cupful of seedless raisins; set over the fire with two cupfuls of cold water and four sticks of cinnamon; simmer very slowly, never reaching a hard boil, for three-quarters of an hour. Add to them one quart of grape juice, and let this become scalding hot, take from fire, add juice of a lemon and serve hot.

GRAPE JUICE

Mrs. E. Lewis Phelps

Wash and stem four pints of blue grapes. Have a gallon jug scalded and drained; put in grapes and cover with a syrup made of two pounds of sugar and eight cups of water; fill jug with boiling water; cork tightly. Following morning drive cork in tighter and cover with wax. Will be ready to serve in three weeks.

GRAPE JUICE

Mrs. W. D. Hurlbut

Ten pounds of grapes; three pounds of sugar; one cup water. Put the grapes and water in the preserving kettle, heat until pulp and seeds separate. Strain through jelly bag. Then add sugar to the juice heated to boiling point, then pour into hot sterilized bottles and seal. When serving add crushed ice.

GRAPE JUICE HIGHBALL

Put a piece of ice in each glass; rather more than half fill the glasses with grape juice, then fill with charged water (from a syphon).

CHERRY JULEP

Mrs. Louis Geyler

Cook one pint of red cherries, stoned, in one-half cupful sugar syrup until soft; cool and add one-half cupful cider; one-half cupful maraschino and a few sprigs of mint. Crush mint cherries, fill tall glasses with shaved ice and mixture alternately and stir, without touching glasses with hands, until they are well frosted. Garnish with a slice of pineapple and a sprig of mint dipped in powdered sugar.

GINGER ALE PUNCH

Miss Agnes Sieber

Add one bunch of mint to juice of five lemons and one cupful sugar; bruise mint and let stand several hours on ice. Squeeze through cloth and add one lemon and one orange cut in thin half slices and two pints of ginger ale; add ice and one pint ginger ale. Garnish with mint.

MINT PUNCH

Cook one cupful sugar with two cupfuls water, grated rind of an orange and a lemon, a piece of stick cinnamon and twelve cloves. Cool and strain, add juice of three lemons and four oranges; one bunch of fresh mint leaves and two drops of oil of spearmint. Place on ice for two hours. Strain again and add one-fourth cupful preserved ginger, cut in dice. Color green and add ice and one pint club soda. Garnish with mint.

STRAWBERRY PUNCH

Mash one quart strawberries, add juice of one-half pineapple, one lemon, two oranges and two cupfuls sugar cooked in five cupfuls water. Place on ice and strain into pitcher filled with ice and add whole strawberries and any fruits in season.

CHOCOLATE MILK SHAKE

One-fourth cup finely crushed ice; two tablespoonfuls chocolate syrup; one-half cup milk; one-fourth cup apollinaris water or soda water from syphon. Put ice in tumbler, add remaining ingredients, and shake until well mixed. Serve with or without whipped cream, sweetened and flavored.

GINGER ALE

Mrs. C. A. Carscadin

One and three-fourths pounds of sugar; one and one-half ounce whole ginger; two and one-half ounces cream of tartar; one lemon sliced; seven quarts of boiling water and two cents worth of yeast. Put the sugar and spices in a stone jar; pour boiling water over them and let them stand covered in a cool place for twenty-four hours. Then add the yeast, dissolved in luke warm water, and let stand again for twenty-four hours. Put in bottles, cork well and after three days it is ready for use.

GINGERADE

Mrs. W. L. Gregson

One quart of cold water, one cup sugar, one-fourth ounce white ginger root, juice two oranges and one lemon. Put the water and sugar to boil, add ginger root broken into small bits. Let it boil twenty minutes after boiling begins, remove from the fire and add fruit juice. Strain and cool. Serve with powdered ice and a preserved or sweet cherry in each glass.

BLACK COW

Midlothian Country Club

Put fine ice in glass and nearly fill with sarsaparilla, pour cream carefully on top of that and serve.

A DELICIOUS FRUIT CUP

Midlothian Country Club

Put one pint of water, one pound of sugar and the grated yellow rind of one lemon on to boil for five minutes; strain and while hot slice into it two bananas; one grated pineapple and one-fourth pound stoned cherries. When ready to serve add the juice of six lemons. Put in the center of your punch bowl, as guard, a block of ice; pour over it two quarts of apollinaris, add the fruit mixture and at the last moment one dozen strawberries and mix all together.

CHOCOLATE FRAPPE

S. Blanche Backman

Put a quart of rich milk in a double boiler, stir into it gradually three-fourths of a cup grated chocolate and sweeten to taste. Boil five minutes, stirring all the while; then pour into an earthen dish and add a teaspoonful of vanilla and set on ice. Have chopped ice in the bottom of the glasses; then fill the glasses within a quarter of an inch of the brim. Put sweetened whipped cream on top. If desired the whipped cream can be dotted in the middle with fruit jelly.

CREAMY COCOA

Stir together in a saucepan half a cup cocoa, half a cup flour, half a cup granulated sugar and half a teaspoonful salt. Add gradually one quart boiling water and let mixture boil five minutes, stirring it constantly. Remove from fire, add a quart boiling milk, and serve. If desired a spoonful whipped cream may be put in each cup before filling with cocoa. (Flour should be sifted before measured.) The above recipe will serve twelve persons.

CURRANT LEMONADE

Mrs. W. L. Gregson

One glass of currant jelly; one cup sugar; two lemons; beat the jelly very thoroughly with the sugar and add the lemon juice and two quarts water and a generous piece of ice.

ICED COFFEE

Iced coffee served with orange is also delicious. Add half cup orange syrup to three cups coffee and shake in a shaker with a little chopped ice. Turn into thin glasses and add a spoonful whipped cream.

COCOA EGG-NOG

Beat white of an egg to a stiff froth, adding tiny pinch of salt. Sweeten, flavor with vanilla and put aside about two teaspoonfuls. Add. yolk to the rest and beat well, then add enough rather rich cold cocoa to fill tumbler. Stir well together and put the remainder of the beaten white on top. Serve at once, and ice cold.

LEMON TRIFFLE

Two lemons; two oranges; twelve lumps loaf sugar; two teaspoonfuls brandy; two teaspoonfuls Jamaica rum; a little grated nutmeg; one-half pint double cream, whipped. Grate rind of one orange and two lemons and squeeze juice of all on the sugar and let stand until dissolved. Stir well and serve in glasses with a spoonful of cream on top. This serves four persons.

RASPBERRY VINEGAR

Mrs. W. W. Backman

Mash six quarts of berries (red or black). Pour two quarts of cider over the berries and let them stand all day and night. The next day mash six more quarts of berries; strain first six quarts and pour over last six quarts of berries and let stand another night and day; then strain all again. To every pint of juice add one pint of sugar and boil about twenty minutes; then bottle. When serving, use about one-third of the raspberry vinegar to two-thirds water.

EGG-NOG

Beat separately the white and yolk of an egg. Stir a heaping teaspoonful of sugar and a tablespoonful of grape juice into the yolk; pour into tall glass, add the whipped white and fill glass with unskimmed milk. Serve cold with light cakes or thin bread and butter.

SANDWICHES

"_Would you know how first he met her?
She was cutting bread and butter._"

SPANISH SANDWICH FILLING

One large onion; three carrots; two red peppers; two green peppers (without seeds); two eggs, hard boiled; two sour pickles. Chop all the vegetables and pickle very fine; squeeze dry in a cheese cloth, add the chopped eggs and one-half cup mayonnaise.

LUNCHEON SANDWICH

Mrs. C. S. Junge

Fry two slices of bacon for each sandwich. Toast bread. Pour over the first layer of toast a little of the bacon fat. In remaining fat stir a tablespoonful flour, add a cup and a half of milk and cook until creamed. On the slice of toast place a slice of cold roast beef, chicken or veal, and on that two slices of tomatoes; then the slices of bacon. Place on the second slice of toast and turn over all the creamed gravy, and serve.

TASTY FILLING

Mrs. W. D. Hurlbut

One bunch of radishes, washed but with the skins left on and a bit of the green stem; one Spanish onion peeled; chop together until very fine. Make a highly seasoned boiled mayonnaise, mix with the radishes and onion and spread thin slices of buttered bread; put a lettuce leaf over the mixture and then another slice of buttered bread.

ANCHOVY SANDWICH

Mrs. Francis A. Sieber

Two tablespoonfuls creamed butter; one-half cup grated cheese; one teaspoonful French mustard; one teaspoonful Tarragon vinegar; and anchovy paste. Add one tablespoonful minced olives, pickles, salt and paprika. Spread on bread.

CHICKEN AND BACON SANDWICH

Mrs. Louis Geyler

Mix equal portions of chicken, bacon and celery; add one teaspoonful minced green pepper and a few drops of tarragon vinegar. Lay lettuce strips across sandwiches and when serving, lay a slice of tomato on each and cover with the minced chicken mixture. Top with a spoonful of mayonnaise.

SANDWICH (CHICKEN AND HAM)

Miss Agnes Sieber

Mix one cup minced chicken with two-thirds cup minced ham; add four tablespoonfuls each of chopped pickles, piementoes and creamed cheese, mashed smooth. Add paprika and spread on bread.

BEEFSTEAK SANDWICH

Mrs. W. R. McGhee

Have a cut of tenderloin of beef for each sandwich; butter two slices of bread and lay them side by side; broil the steak, seasoning well and lay on one piece of bread; on the other place a slice of Spanish onion which has been thoroughly chilled to make it brittle.

CHEESE, PECAN NUT AND PIMENTO SANDWICH

Cut Boston brown bread and white bread into thin slices and stamp into rings with a doughnut cutter. Beat one-fourth cupful of butter to a cream; gradually beat in half a cupful (measured light) of grated cheese, half a teaspoonful paprika and one-fourth cupful sliced pecan nut meats. Use this to spread the prepared bread; drop on the mixture here and there thin slices of piemento, then press the two pieces together.

CHEESE SANDWICHES

Mrs. Helen Armstrong

One hard boiled egg; one-half teaspoonful salt; one-fourth pound grated cheese; one-half teaspoonful pepper; one-half teaspoonful mustard; one tablespoonful melted butter; three tablespoonfuls lemon juice or vinegar. Rub yolk of egg to paste and add salt and pepper, butter and mustard; then add lemon juice to make right consistency. Spread between thin slices of bread.

DREAM SANDWICHES

Mrs. W. L. Clock

One-half cup of pecan nuts chopped fine; one-half cup stoned raisins; one apple; juice of one-half lemon; one spoonful sugar. Mix with a small amount of cream and spread it on bread thin. It makes an excellent filling for sandwiches.

HOT CHEESE SANDWICHES

These are particularly nice for Sunday evening teas. Slice the bread very thin; put a thick layer of grated cheese between the two forms; sprinkle with salt and a dash of cayenne pepper and press the bread well together. Fry them to a delicate brown on each side in equal parts of hot lard and butter and serve very hot.

HOT CHEESE SANDWICH

Mrs. W. D. Hurlbut

On a slice of bread, well buttered, place a fairly thick piece of yellow American cheese; sprinkle with salt and paprika pepper; cover with another slice of buttered bread and place under the blaze in the broiler to toast; when one side is done turn over and toast other side. By the time both sides are toasted the cheese is quite soft.

JANE DABNEY'S CHEESE SANDWICH

Mary S. Vanzwoll

One and one-half cups grated cheese; one egg; two tablespoonfuls cream. Spread on bread and cover with a slice of bacon. Brown in a medium oven.

CHEESE AND NUT SANDWICHES

Mary Barwick Wells

Chop pecans, hickory nuts or English walnuts; mix with an equal quantity of cream or Neufchatel cheese. Butter thin slices of bread and spread with the cheese and nuts. Between the slices lay a heart-leaf of lettuce dipped in mayonnaise dressing.

CUCUMBER SANDWICH

Mrs. F. E. Place

Peel and slice cucumbers like wafers; put on the ice several hours before using. Mix with an oil mayonnaise and spread between thin slices of bread.

FILLING FOR PIEMENTO SANDWICHES

Mrs. J. E. Kelly

Two tablespoonfuls sugar; one teaspoonful salt; one tablespoonful flour; mix. Yolks of two eggs, beaten; one-half cup water; one-half cup vinegar; one teaspoonful butter. Cook in double boiler till thick. Add to: Three Eagle brand cream cheese; one small can pimentoes; one cupful walnuts or pecans; grind pimentoes and nuts and cream into the cheese.

LAYER SANDWICHES

Five slices of Boston brown bread, put together with cream cheese reduced with sweet cream or mayonnaise; cut down in half-inch slices.

OLIVE SANDWICHES

Chop one-third olives and two-third chicken livers that have been thoroughly cooked and mashed quite smooth; mix with thick mayonnaise dressing. Serve in white bread, ice cold.

EGG AND GREEN PEPPER SANDWICH

Six hard boiled eggs; one green pepper; two tablespoonfuls olive oil; one tablespoonful ketchup; one-fourth teaspoonful salt and mustard; cream. Chop eggs and pepper, mix other ingredients and add to chopped eggs, moisten with cream and spread between thin slices of buttered bread. Cut in fancy shapes and keep in damp cloth until ready to serve.

MAPLE SANDWICH

Judith Slocum

Put one cupful of finely shaved maple sugar through the meat chopper with one cupful of blanched almonds, then mix to a paste with thick sweet cream. Spread on slices of brown bread and white bread.

DATE AND NUT SANDWICHES

Remove the stones and scales from the dates and break them up with a fork. Chop pecan meats fine and use twice as many dates as nuts. Mix together and moisten with creamed butter, add a dash of salt. Spread between thin slices of bread.

CARROT AND NUT SANDWICH

Peel and chop carrots very fine; allow a cup of minced nut meats to each cup of carrots and mix with mayonnaise.

EGG DISHES

BAKED EGGS

Mrs. C. A. Bowman

Cover bottom of pan with fresh bread crumbs; drop eggs on them, being careful not to break them; dot with butter and seasoning and bake.

OMELET

Mrs. E. Lewis Phelps

One and one-half tablespoonful flour; one and one-half tablespoonful butter; blend over fire and add one cup of milk. (This should be thick and stiff when cooked.) When about cold, add one cup grated cheese (yellow American preferred); beat the yolks of seven eggs stiff, and when cold fold in the beaten whites; add a little salt. Mince some cold boiled ham, onion and green pepper for a center filling. Set the dish in pan of water and bake.

EGG BALLS

Mrs. Ben Craycroft

Serve with salad. Rub the yolks of four hard boiled eggs to a paste; add a dash of salt, same of pepper; six drops of Worcestershire sauce, and one teaspoonful melted butter. Moisten with the beaten yolk of one egg and shape in small balls. Roll in flour and saute in butter. Fry to a delicate brown.

ESCALLOPED EGGS

Mrs. Ben Craycroft

Six eggs; two tablespoonfuls of cream to each egg; season with pepper, butter and salt and sprinkle cracker or bread crumbs over the top. Bake in rather quick oven.

ESCALLOPED EGGS

Make a force meat of chopped ham, fine bread crumbs, pepper, salt, a little minced parsley and some melted butter. Moisten it with milk to a soft paste and half fill patty pans with the mixture. Break an egg carefully upon the top of each, dust with pepper, salt and sift some very finely powdered cracker over it all. Set in hot oven and bake until the eggs are well set (about eight minutes), and serve hot.

A SITTING OF EGGS

Mrs. Ben Craycroft

Take the number of eggs to be cooked and separate the whites and yolks. Beat the whites to a froth, add a little salt. Butter a pan; then pour in the whites; then dip the yolks around in the whites; put in oven, bake two or three minutes and serve.

HAM OMELET

Mrs. Gorham

Chop fine cold boiled ham. Beat four eggs; add two tablespoonfuls milk, salt and pepper to taste. Mix with ham and fry on hot griddle, dropping a spoonful at a time. Serve hot. Any cold meat may be utilized in the same way.

OMELET

Mrs. Edward E. Swadener

Four eggs; one-half cupful milk. Separate the whites of the eggs, beat to a stiff froth; beat the yolks well and add salt, pepper and one-half cupful milk. Fold in the beaten whites. Have the oven hot; have the spider hot, put in a generous tablespoonful butter (bacon or ham drippings may be used), and when it melts add eggs. Let the omelet "set," then put it into the hot oven to brown. It should slip out of the spider without breaking if enough butter (or substitute) has been used. Have platter heated on which the omelet is to be served.

EGGS POACHED WITH ARTICHOKES

Mrs. Francis A. Sieber

Cover eight rounds of toast with eight artichoke fonds (cooked or canned). Put a whole poached egg in center of each, and cover with brown sauce seasoned with ham. Dust eggs with powdered parsley.

EGGS IN GREEN PEPPERS

Mrs. Louis Geyler

Chop one-half dozen hard boiled eggs; add one-half cup minced ham, and fill a buttered dish lined with crumbs with alternate layers of eggs and cream sauce, seasoned with salt, minced green peppers, parsley and chives. Spread crumbs on top, dot with butter, and bake; or bake in green peppers.

SPANISH EGG

Mrs. Harry H. Small

Blend two tablespoonfuls of melted butter and one tablespoonful of flour in a chafing dish. Add one pint of milk and cook to a thick cream. Add salt and paprika and a dash of cayenne pepper. Then add half a pound of American cheese cut in very small pieces and cook until well blended together. Have one large onion and one green pepper cut in chips and fried as tender as butter, taking care not to brown the onion. Add to the onion and pepper one-half can of tomatoes, cook for five minutes together, and add to the cream sauce. Have six eggs boiled hard, slice and add to the mixture. Serve on toast on hot plates.

EGGS IN BATTER

One egg; one and one-half tablespoonfuls thick cream; two tablespoonfuls fine stale bread crumbs; one-fourth teaspoonful salt. Mix cream, bread crumbs and salt. Put one-half tablespoonful of mixture in egg-shirrer. Slip in egg and cover with remaining mixture. Bake six minutes in moderate oven.

SCOTCH EGGS FOR BREAKFAST

Mrs. A. M. Studley

Boil six eggs twenty minutes. When cold, remove shells. Roll in sausage meat about one-half inch thick all over; put in the ice box over night. Then fry, turning all the time till brown. Serve on platter, cutting them open, and garnish with Saratoga potatoes.

POACHED EGGS ON RICE TOAST

Put one quart of rice into one quart of boiling water, to which has been added one teaspoonful salt, boil rapidly for fifteen minutes, then place on back of stove and steam twenty minutes. When the rice has absorbed all of the water press into a square mold or bread pan and set aside to cool. When cold cut into slices, place in wire broiler and toast over hot fire. Poach as many eggs as you have slices of toast and place an egg on each slice. Sprinkle with pepper and salt and serve very hot.

EGGS DELICIOUS

Alice Clock

Six hard boiled eggs; one pint milk; one tablespoonful (heaping) butter; two tablespoonfuls flour; one tin sifted peas. Mix the butter and flour smoothly; slowly add milk while stirring constantly over slow fire, until white sauce is nicely smooth. Season sauce to taste, with paprika and salt; and add hard-boiled eggs, cut in halves. Pour over the whole the sifted peas, and as soon as the peas are heated, being careful not to stir, serve on rounds of toast. This amount will serve six people.

EGG RELISH

Mrs. A. Donald Campbell

One cupful of bread crumbs; one cup cream and five eggs. When the cream has been absorbed by the crumbs and the eggs well beaten add pepper and salt with a teaspoonful of chopped parsley. Fry as an omelet.

EGG GARNISH

Boil six eggs. Cut them into halves, and remove yolks. Fill the whites with chopped cucumbers, over which a French dressing has been poured. Serve these upon shredded lettuce.

A LUNCHEON DISH

Mrs. William E. Mason

Butter baking dish; drop in six eggs, whole; grate American cheese, thickly. Sprinkle a little salt, pepper and small pieces of butter over them and bake slowly. Serve in baking dish.

EGGS A LA BUCKINGHAM

Make five slices milk toast, and arrange on platter. Use receipe for scrambled eggs, having the eggs slightly under-done. Pour eggs over toast, sprinkle with four tablespoonfuls grated mild cheese. Put in oven to melt cheese, and finish cooking eggs.

EGGS A LA GOLDENROD

Charlotte V. Thearle

Three hard boiled eggs, one tablespoonful butter, one tablespoonful flour, one cup milk, one-half teaspoonful salt, one-third teaspoonful pepper, five slices toast, parsley. Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of eggs. Chop whites finely and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast cut in points.

EGGS A LA MARTIN

One cup white sauce, six eggs, one-fourth pound grated cheese. Break eggs carefully into a well buttered pudding dish, cover with white sauce and sprinkle cheese over all. Bake fifteen minutes in moderate oven.

EGGS A LA LEE

Mrs. Harry F. Atwood

Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg, and pour around mushroom sauce.

Sauce: Clean one-fourth pound mushrooms, break cap in pieces, and saute five minutes in one tablespoonful butter. Add one cup chicken stock and simmer five minutes. Rub through a sieve and thicken with one tablespoonful each butter and flour cooked together. Season with salt and pepper.

EGGS A LA FRANCOISE

Poach two eggs in boiling water acidulated with lemon juice and slightly salted. Arrange the eggs on rounds of toasted bread, pour over a tomato sauce made as follows, and garnish with toast points.

Sauce: Put one large tablespoonful butter in the chafing dish (or skillet), one teaspoonful minced onion, one tablespoonful minced carrot and fry. With this blend two level tablespoonfuls flour and add one cup of canned tomatoes sifted, and one-third teaspoonful beef extract. Dissolve in one tablespoonful hot water, simmer and strain.

TO BOIL EGGS FOR AN INVALID

Have water boiling, pour over eggs and cover tightly; put on back of stove and stand five minutes. The whites of the eggs will be firmly set and the yolks soft.

CHEESE DISHES

"_Wilt, please, your honor, taste of these._"
--SHAKESPEARE.

CHEESE BALLS

Mrs. W. H. Hart

One and one-half cupfuls cream cheese; one-half teaspoonful salt; one-fourth teaspoonful paprika; three eggs, whites beaten firm; cracker crumbs. Add salt and paprika to cheese, then fold in whites and roll into small balls; roll in cracker crumbs and fry in deep fat.

CHEESE SOUFFLE

Mrs. Max Mauerman

Two tablespoonfuls flour; two tablespoonfuls butter; one-half cup grated cheese; four eggs; one pint of milk.

Method: Rub butter and flour together over fire; when they bubble, add gradually hot milk. Remove from fire; add the beaten yolks; cool the mixture; then add the beaten whites, stirring all together thoroughly. Put in baking dish well buttered, bake in moderately hot oven for fifteen or twenty minutes or until it sets like custard. Serve at once.

CHEESE SOUFFLE

Mrs. Frank Sessions

Break a slice of fresh bread about three inches thick into small pieces, pour over it a cup of milk, let stand while you prepare the rest of the ingredients. Grate enough yellow American cheese to make three heaping tablespoonfuls; beat three eggs until light and frothy; add the cheese and eggs to the bread, mix thoroughly and put in a buttered baking dish; bake half an hour or until brown. Serve immediately.

FROZEN CHEESE

Rub two Neufchatel cheese to a paste, add one cup whipped cream, one-half cup finely chopped olives, one-fourth cup finely chopped pimentoes. Season with salt, cayenne, lemon juice or vinegar to taste. Soften one teaspoonful granulated gelatine in one tablespoonful cold water, dissolve over hot water, cool and add to cheese, mix well and turn into one-half pound baking powder cans previously wet with cold water, cover with a piece of white paper, adjust covers and pack in ice and salt. Let stand for several hours. Serve with salad course with toasted water crackers.

SUNDAY SUPPER MUSH

Mrs. A. Donald Campbell

One cup corn meal; one quart of milk, salted to taste. Cook in double boiler. Just before removing, add one egg. Spread the mixture on a board three-fourths inch thick. When cold, cut in shapes and put slice of American cheese on top, put in buttered dish and set in oven long enough for cheese to melt and brown.

CHEESE DELIGHT

Mrs. H. Clay Calhoun

One-half pound American cheese; two eggs, well beaten; salt and paprika to taste. Cook in a double boiler until thick. Serve on round of bread and toast in oven.

CHEESE RICE

Mrs. Ralph Wilder

Fill a baking dish with alternate layers of cooked salted rice and grated cheese; moisten with milk and cover with bits of butter; add dash of red pepper if liked. Bake to golden brown.

CHEESE STRAWS

Mrs. Elizabeth F. Pearce

One cupful grated cheese; salt and pepper to taste; two tablespoonfuls melted butter; three tablespoonfuls cold water, and flour sufficient for soft dough. Cut into strips. Bake in a quick oven until brown and crispy.

CHEESE BALLS

Susy M. Horton

Beat two eggs very light, and just enough grated cheese to handle the mixture, red pepper and salt to taste. Roll into balls, the size of a walnut, dip in egg and cracker crumbs and fry in hot lard a delicate brown. To be served hot with salad.

WELSH RAREBIT

Mrs. Harry H. Small

One pound of American cheese cut in dice; butter the size of an egg; melt butter and cheese in a chafing dish, blending together until smooth. Beat up one egg and stir into cheese, adding milk until the right consistency. Add mustard salt and paprika and a teaspoonful of Worcestershire sauce. Serve on thin slices of toast, on hot plates.

WELSH RAREBIT

One cup hot milk; one-quarter pound grated cheese; one-half teaspoonful salt; one-quarter teaspoonful mustard; one teaspoonful flour; one teaspoonful butter; one egg; dash of cayenne. Put the milk to heat. Mix the grated cheese, flour, mustard, salt, cayenne and egg well beaten, add milk when hot, a little at a time, to the mixture, stirring all the time. Cook until smooth and very creamy. Take from heat and add butter, stirring well. Serve hot on slices of toast. The milk should be added slowly. Toast bread on one side only. Pour rarebit on untoasted side.

CHEESE WAFERS

Mrs. Helen Armstrong

Beat the whites of two eggs very stiff; add pepper and salt; mix in gently half a cup grated cheese; spread lightly over salted wafers. Sprinkle with cheese and brown in moderate oven.

CHEESE BALLS

Mrs. Fred L. Kimmey

Whites of three eggs; one cup grated cheese; one tablespoonful flour; pinch of salt and red pepper. Form into balls, roll in cracker crumbs and fry in deep fat. This makes fifteen small balls.

CANDIES

"_A wilderness of sweets._"
--MILTON.

FONDANT

Mrs. E. A. Thompson

Two and one-half pounds fine granulated sugar; one and one-half cups water; one-half teaspoonful cream of tartar. Place in a saucepan, set on back of stove. When clear let come to a boil until it reaches 242 degrees, or until it holds together when dropped into cold water. Take from fire and cool. When lukewarm, beat until thick enough to kneed, turn out on marble or platter and work until thick.

FONDANT

One pound white sugar and half cup water, stir over the fire until it dissolves, no longer. Then boil, without stirring, until it makes a very soft ball when tested in water (cold). Pour out on a platter and when slightly cool beat until you have a creamy mass, then work and knead with the hands until it is soft and smooth. Never boil but one pound of sugar at a time no matter how much candy you intend making. Pack your fondant all together in an earthen bowl and cover with a damp cloth until the next day. Then shape into the desired forms. Use for all kinds of French creams.

MEXICAN CARAMELS

Mrs. A. Donald Campbell

One cup granulated sugar; one large cup milk or cream; one-fourth teaspoonful soda. Caramel the sugar and add soda to milk warmed; after caramel is dissolved add two cups of brown sugar; do not let boil until sugar is thoroughly dissolved; then boil until it hardens when dropped in cold water. Add cup of nut meats.

COFFEE CARAMELS

One cupful sugar and one-half cupful cream and one-quarter cupful strong coffee. Stir constantly over a hot fire, and turn on a greased tin.

MAPLE CARAMELS

One cupful sugar (maple) and three-quarters of a cupful of cream, placed in a saucepan. Stir constantly over a hot fire until it reaches the hard boil stage. Remove from fire, and turn on a greased tin.

VANILLA CARAMELS

Two level cups "Coffee C" brown sugar; one-half cup corn syrup; two-thirds cup cream; one cup chopped nuts. Boil sugar, cream and corn syrup without stirring until hard ball forms when tried in cold water. Add nuts and vanilla, remove from fire and pour at once into buttered tin. Do not stir caramels. When cold, remove from pan in one sheet and cut in squares. Wrap in wax paper.

CHOCOLATE CARAMELS

Put in a saucepan half a cupful each of molasses, white sugar and brown sugar; a cupful of grated chocolate and a cupful of cream or milk. Stir the mixture constantly over the fire until it reaches the hard-boil stage. Then add a teaspoonful vanilla and turn it onto a buttered tin, making the paste an inch thick. Mark it into inch squares and cut before it is quite cold.

CHOCOLATE CARAMELS

Mrs. E. A. Thompson

Two squares chocolate; one cup sugar; one cup molasses; one cup milk; one-half cup melted butter. Boil on the top of stove over a brisk fire until it becomes brittle when dropped in cold water. Do not stir, but shake the vessel while boiling. Pour into a buttered tin and check off into squares.

VANILLA CARAMELS

One cupful sugar and three-quarters of a cupful cream, placed in a saucepan. Stir constantly over a hot fire until it reaches the hard-boil stage. Remove from fire, add a teaspoonful vanilla and turn on a greased tin.

KARO CARAMELS

Boil one cup sugar, one cup Karo corn syrup, one-fourth cup water six minutes, then add two tablespoonfuls butter, and cook to the soft ball stage. Beat in a teaspoonful of vanilla extract or half a cup candied cherries cut in halves; beat thoroughly and turn into a shallow buttered dish. When cold cut in cubes and wrap in confectioner's paper.

ENGLISH WALNUT CANDY

The white of one egg, beaten stiff; add a pound of Confectioners' sugar; stirring the sugar and egg till the mixture is stiff enough to roll into little balls. Add vanilla, and press the balls of candy between the halves of an English walnut.

COCOANUT CANDY

Two cups white sugar; one cup milk; one cup molasses; one-half cup butter; try as molasses candy, and when done add one and one-half cups cocoanut and one teaspoonful vanilla.

MAPLE CREAM

To one pound of maple sugar take half a pint cream. Cook until it hardens in water. Stir frequently. Beat until cool.

CHOCOLATE CREAMS

Put three squares of chocolate in a dish over a tea kettle to melt. Boil two cups of white sugar, one cup water, one teaspoonful of glucose until stringy; beat until creamy; mold into the desired shapes and dip in chocolate. Put on whole nuts if desired.

NOUGAT

One cupful almonds, chopped and placed in oven to dry, being careful not to brown. Put into a saucepan two and one-half cupfuls powdered sugar and a tablespoonful lemon juice. Place it on fire and stir with a wooden spoon until it is melted and slightly colored. Let stand for a few minutes, so it will be thoroughly melted, then turn in the hot almonds, mix them together quickly, not stirring long enough to grain the sugar, and turn it on to an oiled slab or tin. Spread it out in an even sheet an eighth of an inch thick. While it is still warm mark off into squares. Break into pieces when cold.

SUGARED ALMONDS

Put a cupful granulated sugar in a saucepan with a little water, stir until it is dissolved, then let it cook to the boil stage without touching except to test. Turn in half cupful of blanched almonds and stir off the fire until the nuts are well covered with the granulated sugar, but turn them out before they become a mass. Boil another cupful of sugar and turn the coated almonds into it, and stir again in the same way, giving them a second coating of sugar, but do not leave them in the pan until they are all stuck together.

BURNT ALMONDS

Place a cupful of brown sugar into a saucepan with a very little water. Stir until the sugar is dissolved. Let it boil a minute, then pour in half a cupful of almonds and stir over the fire until the sugar granulates and is a little brown. When the nuts are well coated, and before they get into one mass, turn them out and separate any that are stuck together.

MARSHMALLOWS

One-half box granulated gelatin soaked in three-fourths cup cold water (scant); two cups sugar cooked with three-fourths cup boiling water (scant) only until dissolved. Pour over gelatin, add flavoring and pinch salt and let stand until lukewarm. Beat first with egg beater, then with a spoon until stiff enough to spread in sheets. Pour into pans thickly dusted with mixture of powdered sugar and little corn starch. When chilled, turn on marble slab or platter and cut in cubes, roll in powdered sugar mixture and serve.

MARSHMALLOWS

Soak four ounces of gum arabic in a cupful of water until it is dissolved. Strain it to take out any black specks in it. Put the dissolved gum arabic into a saucepan with half a pound of powdered sugar. Place the saucepan in a second pan containing boiling water; stir until the mixture becomes thick and white. When it is beginning to thicken test it by dropping a little into cold water; when it will form a ball remove it from fire. Stir into it the whites of three eggs whipped to a stiff froth. This will give a spongy texture. Lastly, flavor it with two teaspoonfuls of orange water. Turn the paste into a pan covered thick with cornstarch; the layer of paste should be one inch thick. After the paste has stood for a while turn it onto a slab and cut it into inch squares; dust them well with cornstarch or confectioner's sugar. As the paste is more or less cooked it will be more or less stiff.

PEPPERMINT OR WINTERGREEN PATTIES

Mrs. E. A. Thompson

One pound confectioner's sugar; six large tablespoonfuls water; six drops oil of peppermint or wintergreen; a little bit of cream of tartar put into a cup with a bit of sugar and the oil. Boil until it ropes, then remove from fire and stir in the cream of tartar, oil and the sugar.

CHOCOLATE PEPPERMINTS

Mrs. A. H. Wagoner

Take two pounds confectioner's sugar and add enough water to make it the right consistency to roll into balls. Flavor with peppermint and roll out on waxed paper with a rolling pin. Cut out the peppermints. With water in the under part of the chafing dish melt half a pound of Baker's chocolate and dip the peppermint on the end of a fork. Set on waxed paper to harden.

SEA FOAM

Two cups light brown sugar; one-half cup water; boil together until a little dropped in cold water forms a soft ball. Remove from fire. Beat in a deep bowl the whites of two eggs to a froth, add candy syrup, one-half teaspoonful vanilla and beat in until it begins to stiffen. Drop with spoon on waxed paper and press on a nut meat. Will keep moist in a glass jar.

DIVINITY FUDGE

Mrs. A. Donald Campbell

Whites of two eggs, well beaten; two cups granulated sugar; one-third cup Karo corn syrup boiled together with one-half cup hot water; boil until syrup forms hard (not brittle) strands when dropped in cold water; one teaspoonful vanilla. Pour the boiling mixture over whites of eggs, beating constantly; beat mixture until pure white. Add nuts or cherries, etc., which should be cut up before cooking syrup. Turn entire mixture out on buttered platter; let stand an hour, or until hard enough to cut.

DIVINITY CANDY

Two and one-half cups granulated sugar; one-half cup corn syrup; one-half cup cold water; whites of two eggs beaten to a stiff froth. Boil the first three ingredients until a little dropped into cold water can be formed into a firm ball. When done pour over the eggs and beat until stiff, then add one cup walnut meats. Spread in a buttered pan and cut into squares.

OCEAN FOAM

One cup sugar; one-half cup corn syrup; one-half cup water. Boil mixture until hard when dropped in cold water. Add stiffly beaten whites of two eggs, beat until it stiffens and becomes foamy. Add one cup nuts and vanilla to flavor. Pour into buttered tin.

FUDGES

Emily L. Wegner

Two cups granulated sugar; one cup milk; one-half teaspoonful butter; two squares Baker's bitter chocolate. Put on sugar and milk, let it come to a boil before adding butter and chocolate. Beat constantly. Cook from fifteen to twenty minutes. This may be varied by adding chopped nuts or grated cocoanut.

FUDGE

Boil together a pint of milk; a cup of granulated sugar; a cup of grated chocolate and butter the size of an egg. When a drop of the mixture hardens in cold water add a teaspoonful vanilla, beat until smooth and creamy; spread in a buttered pan and cut into squares.

CHOCOLATE FUDGE

One cupful milk; two squares or ounces of chocolate; two cupfuls granulated sugar placed in granite sauce pan. Let chocolate syrup boil till it hardens, when a little can be dropped in cold water or on ice to see if it is done. Then stir in a heaping tablespoonful butter and pour the mixture at once on a well buttered tin. Nuts can be added to this if desired.

CARAMEL FUDGE

Two cups granulated cane sugar; three-fourths cup milk; one-half cup butter; one teaspoonful vanilla; one cup nuts. Place the butter, milk and one and one-half cups sugar in one pan, and let it boil. In another pan melt the half cup sugar, and when melted pour upon it the boiling mixture. Remove from fire and beat until it thickens; add vanilla and nuts. Pour on buttered platter.

PEANUT BUTTER FUDGE

Two cups confectionery sugar; two tablespoonfuls peanut butter; one-half cup milk. When mixture starts to boil, stir constantly until it thickens. Pour into buttered tin.

CREAM OF CARAMEL FUDGE

Boil two and one-half cupfuls brown sugar, one cupful cream. When hard turn on a greased tin.

MAPLE FUDGE

Break into small pieces a pound of maple sugar and put it over the fire with a cupful of milk. Bring it to a boil, add a tablespoonful of butter and cook until a little dropped in cold water becomes brittle. Take from fire, stir until it begins to granulate a little about the sides of the pan, and then pour into a greased pan. Mark into squares with a knife.

MAPLE SUGAR FUDGE

Boil two and one-half cupfuls maple sugar, one cupful cream. When little hard turn on greased tin.

COCOANUT FUDGE

Boil two and one-half cupfuls white sugar, one cupful cream. Add one tablespoonful butter, and when hard pour on greased tin.

CANDIED ORANGE PEEL

Mrs. A. J. Langan

Take nice thick orange peel, soak over night in salt water. In the morning take out peel, boil in fresh water until tender, then add sugar, pound for pound, boil until the peel is clear and thick. Seal in glass jars, and when wanted cut in long strips, roll in sugar and serve.

ORANGE OR GRAPE FRUIT STRAWS

Mrs. Harry Pagin, Valparaiso, Ind.

Take peeling of two large oranges, or grape fruit, or both, and cut with scissors in narrow lengthwise strips. Cover with cold water, put on stove and boil twenty minutes. Pour off water. Cover with water and boil twenty minutes more. Pour off water. Cover with water and boil twenty minutes more. Pour off water and add one cup sugar and one-half cup of hot water. Let simmer until almost dry, taking care not to burn. Take from stove and roll, a few at a time, in granulated sugar.

HONEY CANDY

Four tablespoonfuls honey, one pint white sugar, water enough to dissolve sugar; boil until brittle when tried in water. When cool pull.

BUTTER SCOTCH

Mrs. R. A. Dandliker

Two cups sugar; two tablespoonfuls vinegar; two tablespoonfuls water; four tablespoonfuls molasses; one-half cup butter. Boil about fifteen minutes, then add two teaspoonfuls vanilla. Cook till it hardens in water, do not stir. Pour into buttered pans.

THREE MINUTE BUTTER-SCOTCH

Use three-fourths cup sugar, one tablespoonful water, butter size of an egg, one-half tablespoonful vinegar. Boil until brittle; pour on buttered plates.

WALNUT MOLASSES BALLS

One cup New Orleans molasses; cream of tartar size of a pea; three cups white sugar; one-half cup water. Boil mixture slowly until soft ball forms when tried in cold water. Add butter size of an egg and boil until brittle when tried in cold water. Add one-half teaspoonful soda and remove from fire. Spread three cups black walnut meats thickly on well buttered tin and pour candy over same. When cool knead into balls.

MOLASSES CANDY

Put into a saucepan one cupful of brown sugar, two cupfuls of New Orleans molasses and a tablespoonful each of butter and vinegar. Mix them well and boil until it will harden when dropped in water. Then stir in a teaspoonful baking soda, which will whiten it, and turn it into a greased tin to cool; when it can be handled, pull it until white and firm. Draw it into sticks and cut into inch lengths.

MOLASSES KISSES

One level cup sugar; two cups molasses; two level teaspoonfuls corn starch; one-eighth teaspoonful soda. Mix sugar and corn starch thoroughly and beat in molasses. When well blended heat slowly, stirring constantly. When mixture forms hard ball if dropped in cold water, remove from fire, add soda and pour into buttered pan. When cool, pull until straw colored, cut and wrap in waxed paper.

CREAM TAFFY

Two cups sugar; one cup water; two tablespoonfuls vinegar; one teaspoonful cream tartar. Cook until brittle; pour into buttered pan. Then cool enough to handle; pull until white.

PEANUT CANDY

Put into a saucepan three-fourths cup corn syrup, three-fourths cup sugar, a large piece of butter, and one and one-half tablespoonfuls of vinegar. Boil until a little dropped into cold water becomes brittle. Then add one pound salted peanuts. Spread into buttered pan and cut into squares or oblongs.

STUFFED DATES

Take some fondant, small pieces of walnuts, almonds, bits of date, a few raisins, a small piece of citron; mix well; if not wet enough when molded add a few drops of water and lemon juice. Take the seeds from the dates and fill with this mixture. Roll in granulated sugar.

OLD-FASHIONED TAFFY

Put into a saucepan two and one-half cupfuls of sugar and one-half cupful of water. Stir until it is dissolved. Then wash the sides of the pan and let it boil without touching a few moments, and add a tablespoonful butter and let boil until it will crack when tested in cold water. Add a teaspoonful vanilla and turn in onto a tin to cool. Mark it off into squares before it becomes cold.

PUFFED RICE CANDY

Helen Collins

One cup granulated sugar; one-fourth cup water; one-fourth cup molasses; one teaspoonful butter; one drop oil of peppermint. Boil sugar, water, molasses and butter until it forms a hard ball when dropped into cold water. Remove from fire, add peppermint, stir and pour over one package of puffed rice, stirring until rice is coated.

PEANUT CANDY

Fill a small square tin half an inch deep with shelled peanuts, leaving the skins on. Boil some sugar until done and pour it over the nuts, just covering them. Cut into squares before it becomes cold.

PEPPERMINTS

Two cups sugar; one-half cup water; one-half teaspoonful cream of tartar; seven or eight drops of oil of peppermint. Boil until a drop of syrup on tip of fork looks like a fine hair. Remove from fire, add cream of tartar and peppermint, and stir until creamy. Drop on waxed paper.

AFTER DINNER MINTS

Two level cups sugar; one-fourth teaspoonful cream of tartar; one-half cup boiling water; three drops peppermint. Boil sugar, water and cream tartar until dissolved. Let boil without stirring until it forms soft ball when dropped in cold water. Set aside to cool. When lukewarm add peppermint and beat until creamy. Drop from spoon on wax paper or marble slab. If preferred, use checkerberry or creme de menthe.

POP CORN BALLS