Chapter III: Part 3

For cream of celery boil 2 cups cut celery until tender; rub through sieve, add to milk and proceed as above.

For potato soup use 6 large or 10 medium-sized potatoes boiled and mashed fine. Stir into milk, proceed as above, and strain. Add a tablespoon chopped parsley just before serving.

For corn soup use same foundation, adding a can of corn, or corn cut from 6 ears boiled fresh corn and boil 15 minutes.

For cream of fish soup add to milk about one pound of boiled fish, rubbed through sieve and proceed as above.

CREOLE SOUP

1/4 cup rice 1/3 cup chopped onion 2 tablespoons bacon drippings 2 cups tomatoes 2 teaspoons salt 1 teaspoon sugar 1/8 teaspoon paprika 1 tablespoon parsley

Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onion in pan with drippings until tender, but not brown; add tomatoes and boil 10 minutes; rub through strainer into boiled rice and water; add seasoning and sprinkle with parsley. Add little chopped green pepper if desired.

CREAM OF TOMATO SOUP

1 quart tomatoes 1/4 teaspoon soda 4 tablespoons butter 4 tablespoons flour 1 quart milk 1 tablespoon salt 1/2 teaspoon pepper

Stew tomatoes slowly one-half hour; rub through strainer; heat and add soda. In the meantime, melt butter and stir in flour; add milk slowly, cooking over low fire until thick; add seasoning. Take from fire and stir in hot tomatoes and serve immediately.

ONION SOUP

2 cups finely chopped onion 2 tablespoons butter or bacon drippings 4 cups rice water or vegetable stock 1 teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon paprika 2 tablespoons chopped parsley

Cook onions and butter or drippings in covered saucepan, shaking pan often. When tender add rice water or stock; boil 5 minutes; add seasoning and parsley. Serve with croutons.

FISH

Fish is in good condition when gills are a bright, clear red, eyes full and flesh firm. Before cooking wash thoroughly in cold water.

Always cook fish thoroughly.

BOILED FISH

Cook small fish whole in sufficient boiling water to cover. Cut large fish, such as salmon or halibut in thick pieces and tie in piece of cheesecloth. Boil from 20 to 45 minutes, depending upon weight of fish. Drain, season and serve with egg sauce page 35.

BROILED FISH

Clean, wash, and split, removing backbone and fins along the edge. Very large fish should be cut into slices. Dry on piece of cheesecloth; season with salt and pepper. Cook on well-greased broiler, from 10 to 20 minutes, turning frequently. Remove to hot platter; add melted butter and sprinkle with chopped parsley; garnish with slices of lemon and serve.

BAKED FISH

Prepare as for "Broiled Fish." Brush pan with drippings; place fish, skin side down; sprinkle with salt, pepper and flour; pour over 2 tablespoons melted butter and 1/2 cup milk. Bake in hot oven 20 to 25 minutes or until brown. Remove to hot platter, sprinkle with chopped parsley and serve.

FRIED FISH

Clean, removing head and tail (unless the fish are small); wash with cold water and dry on piece of cheesecloth; sprinkle with salt, pepper and flour on both sides. Heat one tablespoon bacon drippings or other fat in heavy pan over hot fire. Put in fish; brown quickly on both sides; reduce heat and fry 5 to 10 minutes longer, or fry in deep fat. Serve with chopped parsley and lemon or sauce tartare page 36.

PLANKED FISH

Prepare as for "Broiled Fish." Heat plank, brush with drippings and sprinkle with salt and pepper. Arrange fish on plank skin side down, doubling thin part so that it will not burn. Cook in hot oven 20 minutes. Remove from oven; surround fish with mashed potato roses and return to oven baking until potatoes and fish are brown. Melt 1 tablespoon butter, add 1 teaspoon salt, 1/8 teaspoon pepper, and pour over fish. Garnish with lemon and parsley and serve on the plank.

CODFISH BALLS

1 cup salt codfish 2 cups potatoes, cut into small pieces 1/8 teaspoon pepper 1/2 tablespoon butter 1 egg

Pick over fish and shred into small pieces. Put potatoes into deep saucepan; cover with cold water; add fish and boil until potatoes are soft. Take off fire; drain well; beat up with wire whip or fork until light and all lumps are out and potatoes and fish are thoroughly mixed; season; add butter and beaten egg. Drop by spoonfuls into deep fat (hot enough to brown a piece of bread in 40 seconds) and fry until golden brown. Drain on brown paper and serve immediately.

FISH CHOWDER

2 or 3 slices salt pork 6 medium sized potatoes 1 small onion chopped fine 3 lbs. fresh fish 2 teaspoons salt 1/8 teaspoon pepper 2 quarts milk

Cut pork in small pieces; fry crisp and turn into chowder kettle. Pare potatoes and cut into pieces. Add with part of onion. Cut fish into convenient pieces, and lay over potatoes; sprinkle with rest of onion; add seasoning and enough water to come to top of fish; cover closely and cook until potatoes are done; add milk and let it scald up again. If desired split pilot crackers may be added just before last boiling. If milk is not available a somewhat smaller quantity of water may be used.

BOILED LOBSTERS OR CRABS

Lobsters should be purchased alive and plunged into boiling water in which a good proportion of salt has been added. Continue to boil according to size about 20 minutes. Crabs should be boiled in the same manner, but only a little more than half the time is necessary.

The only parts of lobster not used are the "lady," gills and intestinal cord.

To open a boiled lobster, wipe off shell, break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach, on shell. Put aside green fat and coral; remove small claws; remove woolly gills from body, break latter through middle and pick out meat from joints. Cut with sharp scissors through length of under side of tail, draw meat from shell. Draw back flesh on upper end and pull off intestinal cord. Break large claws and remove meat.

CREAMED OYSTERS

To each 30 oysters use 1-1/2 cups thick cream sauce page 35. Put oysters with liquor into shallow pan over quick fire and boil about one minute or until edges curl, and add cream sauce, stirring; until smooth.

Or put on oysters with 1 tablespoon butter; when cooked add 1 tablespoon flour which has been mixed with little cold water; add 1/2 cup milk, 1/2 teaspoon salt and 1/8 teaspoon pepper. Worcestershire sauce may be added if desired. Boil 1 minute and serve on thin squares of toasted bread, garnish with parsley.

SCALLOPED OYSTERS

25 oysters 2 cups bread crumbs 1/4 cup milk 2 tablespoons butter 1 teaspoon salt 1/4 teaspoon pepper

Grease dish and cover bottom with bread crumbs, then lay oysters in carefully; season and cover with bread crumbs; pour over milk and cover top with butter; bake in hot oven 15 to 20 minutes.

FRIED OYSTERS

Wash and drain oysters. Season with salt and pepper, dip in flour, egg and then bread or cracker crumbs. Fry in deep hot fat until golden brown. Drain well and garnish with lemon and parsley.

CLAM CHOWDER

25 clams 6 potatoes 1 onion 2 or 3 slices salt pork 2 teaspoons salt 1/8 teaspoon pepper 1 quart milk

Chop hard parts of clams. Slice potatoes and onion thin. Put pork into kettle and cook a short time; add potatoes, onion, seasoning and juice of clams. Cook about 20 minutes or until potatoes are soft; add clams. Boil 15 minutes and just before serving add hot milk.

SHELL FISH A LÀ NEWBURG

2 cups finely cut shrimp; scallops; lobster or crab meat 2 tablespoons butter 1 tablespoon flour 1 cup milk 2 hard boiled eggs 1 teaspoon salt cayenne pepper to taste 1/4 teaspoon paprika 1/4 cup sherry

If canned fish is used cover with cold water 20 minutes and drain. Melt butter in sauce pan; add flour and stir until smooth; add milk slowly; boil until thick. Rub yolks of eggs through strainer and add, stirring until smooth; add seasoning, and finely chopped egg whites; add fish which has been cut into small pieces; put all in top of double boiler over fire for 15 minutes; add sherry and serve immediately.

MEATS

ROASTING

Wipe meat with damp cloth. Trim and tie into shape if necessary. Put some pieces of fat in bottom of pan and season with salt and pepper. Have oven very hot at first and when meat is half done reduce heat. Baste every 10 to 15 minutes. If there is danger of fat in pan being scorched add a little boiling water. Roast 10 to 15 minutes for each pound of meat, in proportion as it is desired rare or well done.

BROILING

The rules for roasting meat apply to broiling, except that instead of cooking in the oven it is quickly browned, first on one side and then on other, over hot coals or directly under a gas flame, turning every minute until done. Meat an inch and one-half thick will broil in 8 to 15 minutes. Season after it is cooked.

PAN BROILING OR FRYING

Put meat to be broiled or fried in very hot frying pan, with very little or no fat. Turn every few minutes until cooked. Season and serve immediately. Steaks and chops may be pan-broiled without any fat in the pan. For thin gravy pour a little boiling water into pan after meat is taken out.

BOILING AND STEWING

Fresh meat should be put into boiling water and boiled over hot fire for about 5 minutes; reduce heat and boil very gently about 20 minutes for each pound. Salt and spices may be added for seasoning; vegetables may be boiled in water with the meat. The broth of boiled meat should always be saved to use in soups, stews and gravies. Salt meats should be put over the fire in cold water, which as soon as it boils should be replaced by fresh cold water, repeating until water is fresh enough to give meat a palatable flavor. Salted and smoked meats require about 30 minutes very slow boiling, to each pound. Vegetables and herbs may be boiled with them to flavor. When they are cooked the vessel containing them should be set where they will keep hot without boiling until required, if to be served hot; if to be served cold, they should be allowed to cool in the liquor in which they were boiled. Very salty meats, or those much dried in smoking should be soaked overnight in cold water before boiling.

POT ROASTING

A tough cut of meat may be first browned in fat, then cooked in small amount of water either in oven or in iron kettle on top of stove. This method requires long, slow cooking.

STEW WITH DUMPLINGS

2 lbs. lean beef 1 quart potatoes 2 cups cut carrots 2 cups cut onions 1 cup tomatoes 1 tablespoon salt 1/4 teaspoon pepper 1 tablespoon flour 2 tablespoons chopped parsley

Wipe meat, cut into small pieces, put in kettle, cover with boiling water and boil slowly 1-1/2 hours; add carrots and onions; boil 15 minutes, then add potatoes, seasoning and tomatoes; add boiling water, if needed to cover vegetables; boil 30 minutes. Lift meat and vegetables out with skimmer and strain 4 cups of the stock for soup. There should be 2 cups left in the kettle; add flour which has been mixed with a little cold water; boil 3 minutes; pour over meat and vegetables and sprinkle with chopped parsley.

DUMPLINGS

1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 1 teaspoon shortening cold water

Sift flour, baking powder and salt into bowl; rub in shortening lightly with fingers; add enough water to make dough hold together. Drop by spoonfuls into stew.

ROAST STUFFED SHOULDER OF LAMB WITH BROWNED POTATOES

3-1/2 or 4 pounds shoulder of lamb 2 cups stale bread crumbs 1 tablespoon finely cut onion 1 tablespoon drippings 1 tablespoon chopped parsley 1 teaspoon salt 1/8 teaspoon pepper

Wipe lamb with piece of wet cheesecloth; fill pocket with dressing made with above ingredients mixed together. Sew up and put into hot oven for 20 minutes. When well seared, season and pour over 1 cup cold water and roast 45 minutes; add 1 quart white potatoes, which have been washed, pared and boiled, and roast until potatoes are brown. Add more water as needed, making 2 cups of gravy when finished. Thicken gravy by adding 1 tablespoon flour mixed with little cold water, season and cook until smooth.

POT ROAST OF BEEF WITH BROWNED POTATOES

Wipe beef with damp cloth, put into iron kettle or frying pan, and brown well on all sides. Add 2 tablespoons cut onion, 1 tablespoon salt, 1/4 teaspoon pepper and 2 cups boiling water; reduce heat and boil slowly 1-3/4 hours; add water as necessary, 1 cup at a time. After adding potatoes, boil 30 minutes. Place meat in center of hot platter and potatoes around edge. Mix 1 tablespoon flour with a little cold water, add to gravy and boil. Pour over meat and sprinkle with chopped parsley. Carrots cut in small pieces may be added with potatoes if desired.

LIVER AND BACON

Have liver cut in thin slices; wash, drain, dry and roll in flour. Put bacon thinly sliced into very hot frying pan; turn until brown and transfer to hot platter. Fry liver quickly in the hot bacon drippings, turning often. When done put on platter with bacon. Pour off all but 1 or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until brown. Add hot water gradually to make smooth gravy, season and boil 1 minute.

ROAST LAMB

Wipe meat with damp cloth. Put one or two thin slices of onion on top; season with salt and pepper. Put into roasting pan in hot oven and roast for about one hour and a quarter. Reduce the heat after lamb has been roasting about 20 minutes. Serve on hot platter with brown gravy or mint sauce.

BAKED VEAL WITH TOMATO SAUCE

1 thin veal cutlet 1 teaspoon drippings 1 teaspoon chopped onion 1 teaspoon chopped parsley 1/2 cup bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper

Trim edge of cutlet and spread on board or platter. Fry onion in drippings until tender; add parsley and bread crumbs mixed with enough water to hold them together; spread on cutlet and roll; tie in three or four places. Dust with salt, pepper and flour. Place in pan; add 1/2 cup hot water; put into hot oven and roast 35 to 45 minutes, adding water if needed. Remove to hot platter. Serve with tomato sauce.

VEAL CUTLET

Cutlet may be cooked whole or cut into pieces for serving. Dust with salt, pepper and flour; dip in egg (1 egg beaten with 1 tablespoon milk), then in bread crumbs. Brown on both sides in shallow fat in frying pan. Add boiling water to cover; season and cook slowly for 1 hour. Thicken gravy with 1 tablespoon flour mixed with a little cold water.

CREAMED SWEETBREADS

Lay sweetbreads in cold water with a little salt for 1 hour. Drain, put into saucepan, cover with boiling water and boil very slowly 25 minutes; drain and when cool separate and remove all membrane. Cut into small pieces and reheat in Cream Sauce page 35.

ROAST LOIN OF PORK

Wipe pork with damp cloth. Put into pan in very hot oven for 20 minutes, or until well browned; add 1 teaspoon salt, 1/8 teaspoon pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as necessary. To gravy, add 1 tablespoon flour mixed with cold water, season and boil until thick.

BAKED HAM

Wash and scrub ham in warm water, soak over night. Drain and put on to boil with cold water enough to cover; boil slowly 4 to 5 hours or until tender. Cool in water in which it was boiled; remove skin carefully; cover with 1 cup brown sugar, 1 cup flour and 1/2 teaspoon pepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes; baste often. When brown on both sides add 1 cup cider or 1/2 cup vinegar and thicken gravy with 2 tablespoons flour.

POULTRY

HOW TO CLEAN

Singe fowl over free flame. Cut off head just below bill. Untie feet, break bone and loosen sinews just below joint; pull out sinews and cut off feet. Cut out oil sac. Lay breast down, slit skin down backbone toward head; loosen windpipe and crop and pull out. Push back skin from neck and cut off neck close to body. Make slit below end of breastbone, put in fingers, loosen intestines from backbone, take firm grasp of gizzard and draw all out. Cut around vent so that intestines are unbroken. Remove heart and lungs. Remove kidneys. See that inside looks clean, let cold water run through, then wipe inside and out with wet cloth. Cut through thick fleshy part of gizzard and remove inside heavy skin without breaking, then cut away gristly part so that only thick, fleshy part is used.

ROAST POULTRY

After poultry is cleaned and washed inside and out with cold water, fill inside with dressing. Have at least a yard fine twine in trussing needle. Turn wings across back so that the pinions touch. Run needle through thick part of wing under bone, through body and wing on other side; return in same way, but passing needle in over bone, tie firmly, leaving several inches of twine. Press legs up against body, run needle through thigh, body and second thigh, return, going round bone in same way; tie firmly. Run needle through ends of legs, return, passing needle through rump; if opening is badly torn, one or two stitches may be needed; or if steel skewers are used put one through wings of fowl and other through opposite thigh. Then wind twine in figure eight from one handle of skewer to other. Rub all over with soft butter and sprinkle with salt and pepper. Place on rack in roasting pan and put into very hot oven. Make basting mixture with 1/2 cup each of butter and water; keep hot and baste every 10 or 15 minutes. Roast 3 hours for 8 pound turkey, 1 to 2 hours for chicken and ducks. Keep oven very hot. If bird is very large and heavy, cover breasts and legs with several thicknesses of paper to keep from burning.

POULTRY DRESSING

2 cups stale bread 1 tablespoon finely cut onion 1 tablespoon drippings 1 tablespoon finely cut parsley 1/2 tablespoon salt 1/8 teaspoon pepper 1/4 teaspoon paprika powdered sage if desired

Soak bread in cold water 5 minutes and press out all water. Put drippings and onion into pan and cook slowly, stirring constantly until onion is tender but not brown. Add bread, parsley and seasoning, and mix well together.

OYSTER DRESSING

20 oysters 2 tablespoons butter 4 cups bread crumbs 1 tablespoon chopped parsley 1/4 teaspoon pepper 1/2 tablespoon salt

Drain and rinse oysters with cold water. Put butter in saucepan with oysters and bring to boiling point; add bread crumbs, parsley and seasoning; mix carefully, so that oysters will not be broken.

GIBLET GRAVY

Boil neck, gizzard and wing tips together until tender. Pour off excess of fat in pan in which poultry has been roasted; add enough stock from the gizzard and neck to make 3 cups of gravy. Chop gizzard, liver and heart and add; add 1 teaspoon finely cut onion, 1 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons flour mixed with a little cold water and boil 3 minutes.

FRIED CHICKEN

Singe, wash and clean chicken; cut into pieces as follows; two second joints, two drumsticks, two wings, breast cut into two pieces, backbone cut into four pieces. Wipe with piece of cheesecloth; season with salt and pepper and dredge in flour. Put into hot frying pan with 2 tablespoons bacon drippings or butter and brown quickly. Add a little water, cover, reduce heat and cook slowly until tender. Remove chicken; mix 1 tablespoon flour with whatever gravy or fat is in pan; add 1 cup cold milk; boil until thick. This gravy should be rich cream color.

FRICASSEE OF CHICKEN

Prepare and cut up as for fried chicken. Pat into saucepan with just enough boiling water to cover; add teaspoon salt, 1/8 teaspoon pepper and, if desired, 1 teaspoon onion juice. Boil slowly 2 hours or until tender; add water from time to time, as it boils away. When finished there should be 2 cups of stock. Thicken with 1 tablespoon flour mixed with little cold water and add 1 tablespoon finely chopped parsley. Serve in border of hot boiled rice.

CHICKEN PIE

Singe, draw and clean a 4-lb. chicken. Disjoint, cut breast into four pieces, cut second joints and legs apart. Save neck, wing tips, heart, gizzard and liver for soup. Put on the rest with enough boiling water to cover; cook slowly 2 hours.

Add 1 quart washed, pared and diced white potatoes. Cook 20 minutes or until tender. Add 1/2 tablespoon salt, 1/4 teaspoon pepper, 1 tablespoon chopped parsley and 2 tablespoons flour mixed with little cold water. Boil 3 minutes. Pour all into dish and cover with pastry. Bake 20 minutes in a moderate oven.

PASTRY

Sift together 1 cup flour, 2 teaspoons Dr. Price's Baking Powder, 1 teaspoon salt; rub in very lightly 4 tablespoons shortening; add just enough cold water to make stiff dough. Roll out on floured board and cover top of pie.

ROAST GOOSE, BREAD AND APPLE DRESSING

Wipe inside with damp cloth, and season with salt and pepper; put in dressing and sew up. Push back skin and cut off neck. In the skin put 2 apples, which have been pared, quartered and cored; tie the skin. Put in pan breastbone up; dust with salt, pepper and flour. Place in hot oven; when seared, baste with 2 cups cold water; turn breast side down and roast two hours, basting three or four times with cold water. Ten minutes before serving turn breast side up. Remove fat and make gravy as directed for Roast Poultry.

DRESSING

1 tablespoon drippings or butter 2 tablespoons chopped onions 1 quart finely chopped apples 4 cups stale bread crumbs 2 tablespoons chopped parsley 1 teaspoon salt 1/2 teaspoon grated nutmeg 1/8 teaspoon pepper 1/8 teaspoon paprika 1 egg

Put drippings and onion into frying pan, cook a few minutes and add apples. Cover bread with cold water a few minutes, drain and press out all water. Put into pan, add seasoning and beaten egg; mix well until thoroughly cooked.

FISH, MEAT AND VEGETABLE SAUCES

THIN CREAM SAUCE

1 tablespoon butter 1 tablespoon flour 1 cup milk or cream 1/2 teaspoon salt 1/8 teaspoon white pepper

Melt butter in saucepan, add flour and mix well; add cold milk slowly, stirring until smooth and creamy; add seasoning and boil about 3 minutes.

THICK CREAM SAUCE

2 tablespoons butter 2-1/2 tablespoons flour 1 cup milk or cream 1/2 teaspoon salt 1/8 teaspoon white pepper

Make as directed for Thin Cream Sauce.

EGG SAUCE (For Fish)

1 cup white sauce 2 chopped hard boiled eggs 1 tablespoon chopped parsley 1 teaspoon lemon juice or vinegar

Add eggs and parsley and lemon juice to white sauce after removing from fire.

CURRANT JELLY SAUCE

1/2 glass currant jelly 1 cup hot brown sauce

Melt jelly over slow fire. Add brown sauce; stir well and simmer one minute.

BROWN SAUCE OR GRAVY

1 tablespoon butter or fat in which meat was cooked 1 tablespoon flour 1 cup beef stock or boiling water salt pepper

Brown fat in saucepan; add flour and brown; add liquid and stir until smooth and thick. Season to taste and simmer 5 minutes.

HOLLANDAISE SAUCE

1/2 cup butter 2 beaten egg yolks 1 tablespoon lemon juice salt cayenne 1/2 cup boiling water

Cream butter; add gradually stirring well egg yolks, lemon juice and seasoning. Add boiling water slowly. Stir over boiling water until thick. Serve immediately.

SAUCE TARTARE

Make 1 cup mayonnaise page 42. Chop very fine 1 tablespoon each capers, olives, pickles and parsley. Press in cloth until dry. Add to mayonnaise just before serving.

MAITRE D'HOTEL BUTTER

2 tablespoons butter 1/2 teaspoon salt 1/8 teaspoon white pepper 1 tablespoon lemon juice 1 tablespoon chopped parsley

Cream butter; add gradually seasoning, lemon juice, parsley and keep cold until served.

MINT SAUCE

1/4 cup chopped mint leaves 1/2 cup vinegar 1/4 cup water 1/4 cup sugar

Cook all ingredients in sauce pan over very slow fire for about one-half hour. Do not allow to boil. Serve hot.

HORSE-RADISH SAUCE

2 tablespoons butter 2 tablespoons grated horse-radish 1 tablespoon thick cream 1/2 teaspoon lemon juice

Cream butter, add horse-radish, cream and lemon juice. Keep very cold until served.

CRANBERRY SAUCE

1 quart cranberries 2 cups sugar 1 cup water

Wash and pick over cranberries. Put all ingredients into saucepan. Cover until it boils. Remove cover and cook about 10 minutes or until berries have all burst. Pour into mold, chill and serve. For cranberry jelly strain after cooking.

TOMATO SAUCE

3 slices bacon cut into small pieces 1 slice onion chopped 2 tablespoons flour 1-1/2 cups strained tomatoes 1/2 teaspoon salt few gratings of nutmeg cayenne 1 tablespoon chopped green peppers

Put bacon into saucepan, add onion and brown slightly. Add flour, tomatoes which have been heated and strained, and stir until thick. Add seasoning and peppers.

EGGS

BOILED EGGS

Drop into boiling water and boil 3 minutes for soft boiled, 15 to 20 minutes for hard boiled or place eggs in boiling water, cover, and cook over moderate heat without boiling from 6 to 8 minutes for soft, 45 minutes for hard cooked.

POACHED EGGS

Break eggs and drop carefully one at a time into boiling water in shallow frying pan. Cook slowly until eggs are set. Remove each with skimmer and serve on toast garnished with parsley.

POACHED EGGS IN CREAM

Put half cup of cream sauce into shallow baking dish. Open eggs carefully and place on sauce; cook over boiling water from 10 to 15 minutes or until eggs are set or are as firm as desired. Cover with half cup of cream sauce, sprinkle with chopped parsley and dust with paprika and serve.

SCRAMBLED EGGS

Break eggs into bowl, season with salt and pepper and pour into hot, frying pan in which butter has been melted. Cook over slow fire and as eggs thicken stir until cooked. If desired eggs may be beaten with 1 tablespoon milk to each egg and cooked in same way.

SCRAMBLED EGGS WITH DRIED BEEF

1/4 pound dried beef 3 eggs 3 tablespoons milk or water 1 tablespoon butter

Cover beef which has been picked into small pieces with cold water, heat but do not boil. Drain. Melt batter in frying pan; add beef and eggs, which have been beaten with the milk or water. As soon as eggs begin to set, stir until cooked.

PLAIN OMELET

Beat 4 eggs with 4 tablespoons milk, add 1/2 teaspoon salt and 1/8 teaspoon pepper and mix. Melt 1 teaspoon fat in hot frying pan; pour in eggs; cook slowly until egg is set; lift edges of omelet allowing thin portions to run underneath; when brown underneath, fold over and serve on hot platter. Sprinkle with 1 teaspoon chopped parsley.

PUFFY OMELET

4 eggs 1/2 teaspoon salt 1/8 teaspoon pepper 2 teaspoons Dr. Price's Baking Powder 1 tablespoon corn starch 1/2 cup milk or half milk and half water

Separate eggs; mix salt, pepper, baking powder, corn starch and milk with yolks of eggs. Beat whites until light and mix in well with yolks. Put into greased hot frying pan and cook slowly until well puffed up. Dry out in oven, fold over in half and serve immediately on hot platter, or if desired serve with tomato sauce page 36 added before omelet is folded.

FANCY OMELETS

A great variety of omelets can be made by either mixing chopped vegetables, fruits, meats, or shellfish with plain omelet before cooking, or folding them in after cooking.

CROQUETTES

CHICKEN CROQUETTES

2 cups chopped chicken 2 tablespoons butter 2 tablespoons flour 1 cup milk 2 teaspoons salt 1 teaspoon Worcestershire sauce 1/8 teaspoon paprika 1/8 teaspoon pepper 1 tablespoon chopped parsley 2 eggs bread crumbs

Melt butter in saucepan; add flour and add cold milk slowly, stirring until smooth and creamy; add seasoning and parsley. Boil 3 minutes. Add chicken; mix well and pour out on platter to cool. When cool enough to handle take a large spoon of the mixture in floured hands; shape into balls, cones, or oval cakes and put into cold place until firm. Roll in bread crumbs, then dip in eggs beaten with 2 tablespoons milk, then in bread crumbs. Lay on plate which has been sprinkled with bread crumbs. Fry in deep hot fat until brown. Drain and serve.

RICE CROQUETTES

1 cup rice 2 eggs 3 tablespoons milk 1 teaspoon salt 1 tablespoon sugar 1 tablespoon butter 1 teaspoon chopped parsley bread crumbs

Wash rice several times and boil with 2 quarts boiling water 30 minutes. Drain well and put into top of double boiler. Add 1 egg beaten with 2 tablespoons milk; add salt, sugar, butter and parsley; cook until egg thickens. Cool and shape into cones, balls or oval cakes. Roll in bread crumbs, then in egg beaten up with 1 tablespoon milk. Roll in bread crumbs and fry in deep hot fat until brown.

SALMON CROQUETTES

1 cup boned salmon 1 tablespoon butter 1 tablespoon flour 1/2 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon lemon juice

Make a cream sauce with the butter, flour, milk, salt and pepper. Put salmon into bowl and add the sauce and lemon juice; mix well with fork until salmon is well broken. Set aside and when cold mold into desired shapes, roll in bread crumbs, then dip in egg beaten with 1 tablespoon cold milk, then in bread crumbs. Fry in deep hot fat.

NUT AND POTATO CROQUETTES

2 cups hot riced potatoes 1/4 cup cream or milk 1/2 teaspoon salt 1/8 teaspoon pepper few grains cayenne yolk of 1 egg 1/3 cup chopped pecan nut meats 1/2 teaspoon Dr. Price's Baking Powder

Mix all ingredients with fork until light. Shape as for croquettes. Roll in bread crumbs. Dip in egg which has been mixed with a little cold water. Roll in bread crumbs again and fry in deep hot fat until brown. Drain on unglazed paper and serve.

LUNCHEON AND OTHER DISHES

CHICKEN PATTIES

2 tablespoons butter 2 tablespoons flour 1 cup chicken stock 1/2 teaspoon salt few grains cayenne 1 cup cold diced chicken

Melt butter in saucepan; stir in flour; add chicken stock; season and bring to a boil; add chicken and cook slowly 5 minutes. Fill patty shells and serve at once.

PATTY SHELLS

2 cups flour 2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 4 tablespoons shortening ice water

Sift flour, baking powder and salt together; add shortening and rub in very lightly with tips of fingers; add very slowly enough cold water, to make stiff dough. Roll out thin; cut into circles and form on the outside of patty or muffin tins. Bake in hot oven, open side down, until light brown; remove carefully from tins and return shells to oven and bake 5 minutes, open side up.

BOSTON BAKED BEANS

1 quart beans 1/2 pound salt pork 1 tablespoon salt 1/4 teaspoon pepper 1/2 teaspoon dry mustard 2 tablespoons molasses

Wash and soak beans over night. Put half into bean pot; wash salt pork and place in center; add remainder of beans, salt, pepper, mustard, molasses, and 4 cups cold water; cover. Put into slow oven and bake 8 hours. Add more water if needed.

BAKED MACARONI WITH CHEESE

1 cup macaroni 1 tablespoon butter 1 tablespoon flour 1 cup milk 1/2 cup grated cheese 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika

Boil macaroni in salted water until soft. Drain and mix with sauce. Put into buttered dish; cover with grated cheese and bake 20 minutes in hot oven.

SAUCE

Melt butter in saucepan; add flour, mix well and add cold milk slowly, stirring until smooth; add cheese and seasoning. Boil until cheese is melted.

CHEESE IN SCALLOP SHELLS OR RAMEKINS

1 cup milk 2 cups bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon Worcestershire sauce 2 cups grated American cheese

Pour milk over bread crumbs, add seasoning, half of grated cheese and mix well. Put into greased scallop shells or ramekins; sprinkle with remainder of cheese and a few fresh bread crumbs and bake in moderate oven 30 minutes.

KIDNEY BEANS WITH BACON

Wash and soak 2 cups kidney beans in cold water over night; drain, cover with boiling water, add 1/4 pound bacon, boil until beans are tender, and drain. Season beans with salt and pepper to taste. Brown thin slices of bacon in frying pan, and serve over beans.

TOMATOES AND EGGS

Grease muffin tins; put one thick slice of unpeeled tomato into each tin; season with salt and pepper; break 1 egg on top of each slice; again season with salt and pepper and put a small piece of butter on top of each egg. Bake in oven until egg is set and cooked through but not hard. Serve on small rounds of toast and garnish with parsley.

CORN PUDDING

1 quart fresh corn cut from cob 1 teaspoon salt 1/8 teaspoon pepper 3 eggs slightly beaten 2 cups milk 3 tablespoons melted butter

Put all ingredients into greased baking dish and bake slowly in moderate oven until firm.

ONIONS AND POTATOES

1 quart potatoes 1 quart onions 1 teaspoon salt

Wash, pare and cut potatoes and onions in half-inch rounds. Put into saucepan with boiling water to cover, adding salt. Boil about 30 minutes, or until tender. Drain, put into dish and cover with Thick Cream Sauce page 35. Bake in hot oven about 25 minutes. Serve in baking dish.

FRENCH TOAST

1/2 cup flour 1 teaspoon Dr. Price's Baking Powder 1/4 teaspoon salt 1/2 cup milk 1 egg sliced bread

Sift together flour, baking powder and salt; add milk and beaten egg; beat well. Into this dip bread. Fry in hot fat. Drain and serve hot with powdered sugar.

CHEESE STRAWS

1 cup grated American cheese 1 cup flour 1 teaspoon Dr. Price's Baking Powder 1/16 teaspoon cayenne pepper 1/4 teaspoon paprika 1/2 teaspoon salt 1 egg 2 tablespoons milk

Mix together cheese and flour sifted with baking powder and seasoning; add beaten egg; mix well; add milk enough to make a stiff dough. Roll out 1/4 inch thick, on floured board; cut into strips 5 inches long and 1/4 inch wide. Bake in hot oven 15 minutes.

CHEESE SOUFFLÉ

2 tablespoons butter 3 tablespoons flour 1/2 cup milk 1/2 teaspoon salt few grains cayenne 1 cup grated American cheese yolks of 3 eggs 2 teaspoons Dr. Price's Baking Powder whites of 3 eggs

Melt butter; add flour, and when well mixed add milk slowly. Add salt, cayenne, and cheese. Remove from fire, add beaten yolks of eggs. Cool mixture and mix in baking powder and beaten egg whites. Bake in greased dish 25 minutes in slow oven. Serve at once.

VEGETABLES

Most vegetables are better cooked the day they are gathered. Pick over, wash and prepare them for cooking. Always cook vegetables in freshly boiled water and keep water boiling until done. Add salt last few minutes when cooking green vegetables.

TIME TABLE

Potatoes--Boil 25 to 40 minutes. Turnips--Boil from 40 to 60 minutes. Beets--Boil from 1 to 2 hours before peeling. Parsnips--Boil from 30 to 50 minutes. Spinach--Boil 20 to 30 minutes. Onions--Boil 45 to 60 minutes. String Beans--Boil 1 to 1-1/2 hours. Shell Beans--Boil 30 to 60 minutes. Green Corn--Steam 10 to 15 minutes, or boil 5 to 6 minutes. Green Peas--Boil in as little water as possible 30 to 45 minutes. Asparagus--Boil 20 to 30 minutes.

WINTER SQUASH

Pare remove seeds, cut in pieces, and boil 20 to 40 minutes in small quantity of boiling water; when done, press water out, mash smooth, season with butter, pepper and salt.

ASPARAGUS

Wash, scrape, cut off about one inch hard ends, and tie together. Put into saucepan, cover with boiling water and boil until tender, keeping tips out of water for the first 10 minutes, add salt. Remove from water; drain well; lay on pieces of toast and serve with melted butter, cream or hollandaise sauce page 36.

PICKLED BEETS

Wash and boil beets until tender. Remove skins; slice or cut into quarters; cover with 1/2 up vinegar, 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon sugar.

CREAMED CARROTS

Wash and scrape carrots; cut into thin slices. Cover with boiling water and boil until tender. Drain and serve with cream sauce or melted butter. Sprinkle with chopped parsley.

BOILED CABBAGE

Cut cabbage into quarters, removing hard part of core, and place in cold water 30 minutes. Drain, cover with boiling water and boil, without a cover, 30 minutes, or until tender. Drain, put into dish and serve with melted butter and pepper or cream sauce.

COLD SLAW

Wash cabbage; cut into quarters and slice very thin; allow to stand in cold water 30 minutes; drain well, and cover with boiled or French dressing.

SPINACH

Pick over carefully and wash thoroughly in several waters until all sand is removed. Put into kettle and add very little boiling water, about 1/2 cup. Young spinach does not need any water. Boil until tender or about 25 minutes. Drain thoroughly, chop fine and drain again. Season with salt and pepper and garnish with slices of hard boiled eggs.

CAULIFLOWER

Place a head of cauliflower, from which the leaves have been removed, in uncovered saucepan, stem end down; cover with boiling water; boil 35 minutes or until tender and serve with cream sauce.

FRENCH FRIED POTATOES

Pare and cut raw white or sweet potatoes into long even pieces. Put into cold water for about an hour. Drain and dry well. Fry until brown, 8 to 10 minutes, in deep fat hot enough to brown piece of bread in 60 seconds, drain on paper and salt just before serving.

POTATOES AU GRATIN

Mix 1/3 cup grated American cheese with creamed potatoes. Put into baking dish, cover with buttered bread crumbs and grated cheese, and bake in oven until brown.

STUFFED POTATOES

Bake 4 large potatoes. Cut in half lengthwise and, without breaking skins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon chopped parsley, 1 teaspoon melted butter and mix with fork. Return to shells, put a few drops of milk on top; rough with fork; sprinkle with paprika and place in oven until brown.

BRUSSELS SPROUTS

Wash, and allow to stand in cold water for an hour. Drain, cover with boiling water and boil 20 to 25 minutes without a cover. Drain and serve with salt, pepper and melted butter or cream sauce.

GREEN CORN

Husk corn, removing all silk. Put into fresh boiling water to cover and boil rapidly for 5 minutes. Remove from water and serve on platter covered with napkin.

LIMA BEANS

Shell beans just before using. Rinse in cold water. Put into saucepan; cover with boiling water and boil until tender. Drain and add salt, pepper and melted butter.

KOHL-RABI

Peel turnip-shaped globe; cut into small pieces; cover with boiling water and boil until tender, 30 to 35 minutes. Add one teaspoon salt to each quart water. Serve plain with melted butter and pepper, or with cream sauce.

The leaves may be stemmed and cooked as greens, boiling 40 minutes.

CANDIED SWEET POTATOES

Boil 1 quart sweet potatoes in salted water until tender; drain and scrape off skins; cut into slices and put in layers into greased basing dish covering each layer and top with brown sugar and pieces of butter. Bake in hot oven until brown.

BAKED TOMATOES

6 tomatoes 2 cups soft bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter

Wash tomatoes and cut off stem ends; remove pulp from center and fill with bread crumbs seasoned with salt and pepper; place small piece of butter on each. Bake in hot oven 30 minutes. The pulp may be seasoned to taste, cooked in the pan and served as a sauce.

BROWNED PARSNIPS

1 quart parsnips 1 teaspoon salt 2 tablespoons butter or bacon drippings 1/8 teaspoon pepper

Wash, scrape and cut parsnips into slices. Cover with boiling water and boil until tender; drain. Brown on greased griddle or frying pan. Season with salt and pepper.

OYSTER PLANT

Wash and cover with boiling water. Cook 40 to 60 minutes or until soft. Scrape, cut in pieces and serve with cream sauce.

SALADS AND SALAD DRESSINGS

Salads may be made in infinite variety from plain lettuce, chicory, endive, romaine or water cress served with French dressing, to many combinations of lettuce with cold vegetables, fish, meats or fruits.

All salad greens should be fresh, crisp, dry and cold before serving. Wash leaves carefully and put on ice either in lettuce dryer or in a cloth. Salads should be dressed at the table or just before serving.

CHICKEN SALAD

4 cups cold boiled chicken, cut into small pieces 2 cups finely cut celery 1 teaspoon salt 1/8 teaspoon pepper 2 hard boiled eggs 2 cups mayonnaise dressing 6 olives 1/3 cup French dressing

Mix chicken with celery, seasoning and one egg cut into small pieces; marinate with French dressing, and let stand in cold place about one hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish with olives and remaining egg cut into slices. Sprinkle with chopped parsley and paprika.

FRUIT SALAD

1/2 pound Malaga grapes 2 pears 1 grapefruit 1 orange 1 head lettuce

Wash, peel; remove seeds from all fruit; cut grapes into halves, pears in lengthwise pieces, grapefruit and orange into sections; chill until ready to serve. Serve on lettuce leaves with French dressing. Alligator pears, melon or other fruit may be substituted for above variety.

MARQUISE SALAD

3 firm tomatoes 1/2 cup chopped onion 1/2 cup chopped parsley 2 tablespoons salad oil

Peel tomatoes and cut in half. Mix onion and parsley, add oil; let stand two hours before using. When ready to serve line salad bowl with lettuce, place tomatoes in it and on each half put 1 tablespoon onion and parsley mixture. Pour on French dressing. Everything should be ice cold.

VEGETABLE SALAD

1 cup finely cut red cabbage 1 cup cold boiled beets 1 cup cold boiled carrots 1 cup cold boiled potatoes 1 cup chopped celery 1/2 cup pimentoes 1 head lettuce 1 cup French dressing

Soak cabbage in cold water 1 hour; drain and add beets, carrots and potatoes cut into small pieces; add celery. Mix well together, season with salt and pepper and serve on lettuce leaves. On top put strips of pimento and serve with French dressing, to which may be added one teaspoon onion juice.

POTATO SALAD

1 quart cold boiled potatoes 1 onion, finely sliced 1/2 teaspoon salt chopped parsley 1/2 cup French dressing

Cut potatoes into slices or cubes; add onion; mix with salt, parsley and French dressing. Serve on lettuce leaves with boiled dressing.

LOBSTER SALAD

Cut cold boiled lobster into small pieces. Marinate with French dressing; arrange on lettuce leaves; cover with mayonnaise and garnish with lobster claws, olives and hard-boiled eggs. For boiled lobster see page 31.

FISH SALAD

2 cups shredded lettuce 1 can tuna fish or 1-1/2 lbs. any cold boiled fish 1/2 cup French dressing 1 teaspoon onion juice 1 cup finely cut celery 1/2 cup mayonnaise 1 teaspoon chopped parsley

Line dish with lettuce; place fish in center; pour over French dressing to which onion juice has been added and cover top of fish with celery; put mayonnaise on top. Sprinkle with chopped parsley.

FRENCH DRESSING

Mix 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8 teaspoon pepper or few grains cayenne pepper in bowl; add 3 to 4 tablespoons olive oil, beating constantly. Place on ice until ready to serve.

MAYONNAISE I

1 egg yolk 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/16 teaspoon cayenne pepper 1 cup salad oil 2 tablespoons vinegar or lemon juice

Utensils and ingredients should be very cold. Put egg yolk into shallow bowl; add, seasoning and mix well; add oil slowly, almost drop by drop, beating continually until very thick. Thin with vinegar; continue adding oil and vinegar until all is used.

MAYONNAISE II

1 egg juice of 1 lemon or 4 tablespoons vinegar 1 teaspoon salt 1/4 teaspoon paprika few grains cayenne 2 cups salad oil

Put egg with vinegar or lemon juice and seasoning into bowl and beat with rotary egg beater. Add oil a tablespoonful or more at a time, beating constantly. Well covered, this mayonnaise will keep for three or four weeks.

BOILED SALAD DRESSING

1/2 tablespoon salt 1-1/2 tablespoons sugar 1 teaspoon mustard 1/2 tablespoon flour few grains cayenne 1/2 cup vinegar 2 eggs 3/4 cup milk 1 tablespoon butter or other shortening

Mix dry ingredients in top of double boiler; add vinegar and beaten egg yolks and mix; add milk and butter. Cook in double boiler until thick and smooth. Take from fire and add beaten egg whites. Cool and serve.

RUSSIAN DRESSING

To 1 cup mayonnaise add just before serving 2 teaspoons chili sauce, 6 pimentos chopped fine, and if desired a dash of grated cheese.

BEVERAGES

BOILED COFFEE

For 4 cups. Beat half an egg white with three tablespoons cold water and mix with 3/4 cup ground coffee; put into scalded coffee pot; add 1 quart boiling water and boil 5 minutes. Add 1/4 cup cold water and allow to stand 3 minutes to settle before serving.

FRENCH OR DRIP COFFEE

6 tablespoons finely ground coffee 4 cups boiling water

Put coffee in fine strainer of coffee pot. Keep over hot water or on back of range but do not boil. Pour boiling water slowly over coffee, about one-quarter of a cup at a time, keeping pot covered between each addition of water.

TEA

Water for tea should be freshly heated and just boiling. Teas are of different strength, but a safe rule is 1 teaspoon dry tea to 1 cup water. Scald teapot; put in dry tea and cover with little boiling water for 1 minute. Add boiling water and cover closely. Allow it to stand 3 to 6 minutes and strain off into a second hot pot before serving.

CHOCOLATE

Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoon sugar and 2 tablespoons hot water. Boil all together till smooth; add gradually 2 cups scalded milk; cook in double boiler 5 minutes. If desired add 1/4 teaspoon vanilla. Serve with whipped cream.

COCOA

The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar, 1 tablespoon cold water and 3/4 milk to each cup. Mix dry cocoa with sugar and cold water; cook over slow fire until thick; add milk, and boil 1 minute.

COCOA SYRUP

2 cups water 2 cups sugar 1 cup cocoa 1/2 teaspoon salt

Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix cocoa with cold water to make a paste and add to boiling water and sugar; boil slowly for 10 minutes; add salt. When cold put into bottle or glass jar in refrigerator. Take 2 tablespoons of syrup for each glass or cup of milk. Served with whipped cream either hot or cold this is a nourishing and delicious beverage.

CANDIES

CREAM CANDY

2 cups sugar 2 tablespoons vinegar 1 teaspoon cream of tartar 1 teaspoon lemon extract

Add a little water to moisten sugar; boil with vinegar and cream of tartar without stirring, until brittle when tried in cold water. Add lemon; turn out quickly on buttered plates. When cool enough to handle, pull until white, and cut into pieces.

BUTTER SCOTCH

2 cups sugar 2 tablespoons water 2 tablespoons butter

Boil without stirring until brittle when tested in cold water. Pour out on buttered plates to cool.

BUTTER TAFFY

3 cups brown sugar 1/2 cup molasses 1/4 cup water 1/4 cup vinegar 4 tablespoons butter 1 teaspoon vanilla extract

Boil sugar, molasses, water and vinegar. When crisp in cold water add butter and vanilla. Cook 3 minutes. Cool on buttered pans and break into pieces.

PEANUT BRITTLE

2 cups chopped roasted nuts 3 cups granulated sugar

Put sugar in frying pan. Stir over slow fire. It will lump, then gradually melt. When pale yellow, and clear, add nuts and pour quickly on greased tin. When cold break into pieces.

CHOCOLATE CARAMELS

2 cups molasses 1 cup brown sugar 1 cup cream or milk 1/4 pound unsweetened chocolate 4 tablespoons butter 1 teaspoon vanilla extract

Put all ingredients but vanilla into kettle. Boil until it hardens when tested in cold water; add vanilla and turn into large flat greased tins. When nearly cold, cut into small squares.

CREAMED NUTS

2 cups confectioners' sugar white of 1 egg 1 teaspoon vanilla extract 2 teaspoons cold water walnuts or other nuts

Mix sugar, unbeaten egg white, vanilla and cold water into a stiff paste. Shape into little balls, press between halved walnut or other nut meats.

Stoned dates and large seeded raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped into bars and cut into squares.

CANDIED POPCORN

1-1/2 cups sugar or maple syrup 1 tablespoon butter 3 tablespoons water 3 quarts popped corn

Boil sugar or syrup with butter and water until it spins a long thread; pour this on popcorn and if desired shape into balls. Candied nuts may be prepared in the same way.

PULLED MOLASSES CANDY

1 cup molasses 2 cups brown sugar 1 cup water 3 tablespoons vinegar 1/2 teaspoon cream of tartar 3 tablespoons butter 1/2 teaspoon bicarbonate of soda

Put molasses, sugar, water and vinegar into saucepan and stir; when boiling add cream of tartar and boil until very brittle when tested in cold water; add butter and soda and pour on buttered platter. When cool enough to handle, butter hands and pull until light brown. Cut with scissors into small pieces.

FUDGE

3 cups sugar 1 cup milk or cream 1 tablespoon butter 2 ounces unsweetened chocolate or 6 tablespoons cocoa 1 teaspoon vanilla extract

Put sugar, milk and cocoa or chocolate into saucepan; stir and boil until it makes soft ball when tested in cold water; take from fire, add butter and vanilla, cool and stir until creamy. Pour on buttered plates and cut into squares.

PENUCHE

2 cups light brown sugar 1/3 cup milk or cream 1 tablespoon butter 3/4 cup chopped nuts 1 teaspoon vanilla extract

Put sugar, milk, and butter into saucepan. Boil with as little stirring as possible until it makes a soft ball when tested in cold water. Take from fire; add nuts and vanilla; stir until creamy and pour into greased tins.

COCOA CREAM CANDY

4 tablespoons confectioners' sugar 2 tablespoons boiling water 4 tablespoons cocoa 1/2 teaspoon vanilla extract

Mix sugar and boiling water until smooth; add cocoa and vanilla; mix until creamy. Dust hands with sugar; take up 1/2 teaspoon of mixture and roll. Dust a plate with sugar, and roll balls in finely chopped nuts and allow to dry for about 2 hours.

COCOANUT CREAM CANDY

1 tablespoon butter 3/4 cup milk 2 cups sugar 1/2 cup grated fresh cocoanut 1/2 teaspoon vanilla extract

Melt butter in saucepan; add milk and sugar; stir until sugar is dissolved, heating slowly; boil 12 to 15 minutes; remove from fire and add cocoanut and vanilla, beating until creamy. Pour into buttered tins and cool.

For Chocolate Cocoanut Cream Candy add 1-1/2 ounces unsweetened chocolate or 4 tablespoons cocoa before boiling.

HICKORY NUT CANDY

2 cups sugar 1/2 cup water 1 teaspoon lemon or vanilla extract 1 cup hickory nut meats

Boil sugar and water without stirring until thick enough to spin a thread; place saucepan in cold water; add flavoring and stir quickly until white; stir in nuts; turn into flat buttered tin; when cold cut into squares.

SALTED ALMONDS

Blanch almonds by putting into boiling water for a few minutes. Remove skins, dry well and brown in heated oil or butter on top of stove or in oven. Take from fire when very light brown, as they continue to color after removing from fire. Drain well on brown paper and sprinkle with salt.

STUFFED PRUNES OR DATES

Wash, dry and stone fruit; fill with a half marshmallow or blanched almond or chopped nuts and raisins and roll in sugar.

FIRELESS COOKERY

The Fireless Cooker has become an important factor in the home. The principle employed is the preservation of heat by the use of non-conducting materials. The device ordinarily used is a rectangular box lined on all sides with some substance which will prevent escape of heat, with spaces or wells for stone or metal discs or radiators, and vessels containing food to be cooked.