Domestic Science Department of the Civic League (continued 3)

COCOANUT DROP CAKES.—Two cupfuls of sugar boiled with one cupful of water until it threads from the spoon. Beat the whites of two eggs very light. Beat in the hot syrup and beat until light and thick, flavor with vanilla or lemon and stir very stiff with shredded cocoanut. Drop in little stiff cakes on buttered papers on tins and brown a delicate color in a moderate oven. Invert the papers and brush the backs of paper with a little cold water when the cakes will readily slip off. Chopped pecans may be used instead of cocoanut but there must be enough nuts to make a stiff mixture that will not run when dropped on the papers.—Mrs. Whitehead.

ROCKS.—Two cups brown sugar, one cup butter, one cup cold strong coffee, two eggs, one level teaspoon soda, one teaspoon baking powder, sifted with three cups flour, one teaspoon cinnamon, one teaspoon nutmeg, two cups seeded raisins, one cup nuts chopped but not fine. Roll out and cut into cookies. Bake in quick oven. Very good.—Mrs. Alta Southard.

VANILLA WAFERS OR CRISP COOKIES.—One half cup of lard and butter mixed. Cream with one cup of sugar; add one well beaten egg, one fourth cup of milk, two and one half cups of flour, one teaspoon baking powder, one half teaspoon of salt and two teaspoons of vanilla. Mix soft in order given, flour board and roll very thin. Cut into small cookies and bake in a hot oven.—Mrs. Whitehead.

SUGAR COOKIES.—One half cup butter creamed with one cup sugar, add two beaten eggs, one fourth cup milk, two and one half cups flour, one large teaspoon baking powder, one half teaspoon of lemon extract and grated nutmeg if liked. Mix soft and roll but sprinkle with sugar, roll it in then cut and bake in greased pans in a hot oven.—Contributed.

BROWN COOKIES.—Mix two cups of brown sugar with one cup of lard, add one cup of cooking molasses, and one cup of boiling water with two teaspoons of soda dissolved in it, one tablespoon of ginger. Mix in flour enough to make a stiff dough and let it stand over night. Roll out quite thick, cut and bake. When cool spread with a stiff icing of lemon juice and powdered sugar.—Mrs. Harry Hanson.

MOTHER'S WHITE COOKIES.—Two eggs, one cup of sugar, one cupful of butter, one half cupful of sour milk, one half teaspoon of soda, nutmeg to taste, one teaspoonful of baking powder. Flour enough to make soft dough. Roll thin and bake.—Mrs. E. G. Schollander.

GINGER SNAPS.—Heat to boiling point one cup butter, add one cup molasses, two cups brown sugar, one tablespoon ginger, one tablespoon cinnamon, one scant teaspoon soda. Take from fire, beat well, add two eggs. Roll with six cups of flour. Let stand over night.—Mrs. E. Schollander.

CLARA'S DROP CAKES.—Two cups sugar, two eggs, one cup sweet milk, one teaspoon soda, one teaspoon cinnamon, one cup raisins, one cup shortening, one cup molasses, four cups flour, one teaspoon salt, one teaspoon cloves, one cup currants. Mix together sugar and shortening, stir in eggs beaten lightly, add soda dissolved in molasses, cloves, cinnamon, milk, fruit, mixed with a little of the flour and lastly the flour and salt sifted together. Drop from teaspoon on greased tin and bake in moderate oven. This makes quite a large amount.—Clara Monroe.

PEPPER GINGER COOKIES.—One cup sugar, one cup molasses, one cup shortening (mixed lard and butter, one tablespoon ginger, 1 fourth teaspoon (scant) black pepper, one teaspoon soda in one cup boiling water. Mix with flour enough to roll out, about three large cups. Roll thin, cut into cookies and bake in greased tins in a moderate oven. Cheap and good.—Contributed.

OAT MEAL COOKIES WITH DATE FILLING.—One cup of sugar, one cup butter, creamed together, add two eggs, beat and then add one half of a large cup of sour milk with one teaspoon soda dissolved in it, two cups of raw rolled oats and two cups of flour, a little salt. Flavor with vanilla or lemon and roll and cut into small cookies. Chopped raisins may be mixed with the dough or a date filling may be used, made as follows: Boil one pound of stoned dates with one cup of water and one cup of sugar to a thick paste. Spread a teaspoon of Dates on each cookie, cover with another cookie, press edges together firmly and bake in moderate oven.—Mrs. Whitehead.

SOFT MOLASSES COOKIES.—Two cups molasses boiled, one cup lard and butter put into boiling molasses, two eggs or yolks of four or five, two cups sugar, one cup sour milk, one half teaspoon nutmeg, one half teaspoon cloves, one heaping teaspoon each of ginger and cinnamon, pinch of salt, two heaping teaspoons soda, flour to roll very soft. Do not let molasses boil more than a minute or two.—Mrs. Paul Leonhardy.

HERMITS.—One and one half cups brown sugar, one cup butter, one half teaspoon soda, three eggs, pinch of salt, nutmeg, one and one half cups chopped raisins or dates, one and one half cups chopped nuts, three and one half cups flour, one teaspoonful of cream of tartar. Drop these in small, stiff, rough cakes on greased tins and bake brown. For chocolate hermits, add one half cup of grated Bakers chocolate before baking or shave the chocolate and melt it in a little hot water. Cocoa may be substituted for chocolate.—Contributed.

FATTIGMAND. (Scandinavian).—Three well beaten eggs, three tablespoons of sugar, three teaspoons of cream, add cardamom seeds to flavor and one teaspoon of brandy. Stir well together, add flour to roll soft, roll, cut in fancy strips or small cookies and fry in hot lard like crullers.—Contributed.

BERLINER KRARZE. (Scandinavian). Four raw egg yolks, three hard boiled egg yolks (grated), one cup sugar, one cup butter, three and one half cups of flour. Flavor with one tablespoon of brandy or with any favorite extract. Roll thin, cut, dip cookies into beaten whites of eggs, then into rolled loaf sugar and bake or finely chopped nuts and cinnamon may be sprinkled on them just before baking.—Contributed.

"S" FINGERS. (Scandinavian).—One cup sugar, one half cup butter, two eggs, four tablespoons of milk, two teaspoons of baking powder. Flour to roll stiff and flavoring. Roll thin, cut into letter "S" fingers and bake in greased pans.

JUMBLES.—One cup sugar, one cup molasses, three eggs, one cup sour cream mixed with two level teaspoons of soda. Add four cups flour, one half teaspoon ginger, one fourth teaspoon cloves and a little salt. Drop in small cakes on greased pans and bake in moderate oven.—Contributed.

PUFF BALLS.—Three eggs, one cup sugar, four cups of flour, two teaspoons melted butter, one and one half cups sweet milk, two teaspoons baking powder. Flavor, mix and drop in small balls into deep, smoking hot fat. Drain and roll in powdered sugar.—Wahpeton Cook Book.

HERMITS.—Two eggs, one and one half cups brown sugar, one cup butter and lard mixed, two thirds cup sour milk, one teaspoon of soda, one teaspoon cinnamon, one teaspoon vanilla, one half teaspoon cloves, one cup chopped raisins, one cup chopped nuts, about three cups of flour. Drop dough on buttered pans with spoon. Bake.—Contributed.

Doughnuts

DOUGHNUTS.—One and one half cups sugar, three eggs, one cup sour cream, one half cup milk sweet or sour, one half teaspoon soda dissolved in water and stirred into the cream, two teaspoons baking powder with flour to make soft dough, season to taste.—Mrs. L. L. Lampman.

DOUGHNUTS.—Three eggs beaten light, one cup sugar, two tablespoons butter, one cup sour milk, one teaspoon soda dissolved in hot water, one half teaspoon nutmeg, a little salt, one half teaspoon baking powder. Use swansdown cake flour to make a nice smooth dough. Roll, cut and fry brown in deep smoking hot lard.—Mrs. Southard.

DOUGHNUTS.—Two cups sugar, two eggs, one cup sweet milk, one heaping teaspoon butter, one and one half cups mashed potatoes, salt, nutmeg, three teaspoons baking powder. Mash the potatoes and while they are hot add the butter, sugar, salt and nutmeg. Beat the eggs and add with the milk, sift baking powder with flour twice. Use only flour to roll out, the less flour used the better doughnuts will be.—Mrs. Aaron J. Bessie.

SOUR CREAM DOUGHNUTS.—One and one half cups sour milk, one half cup thick sour cream, one level teaspoon of soda, one and one half cups sugar, three eggs, a little salt and nutmeg or other flavoring. Flour to roll soft, about six cups, cut. Brown in deep, smoking hot fat, drain and sift powdered sugar over them, (two eggs will do).—Contributed.

EXTRA GOOD DOUGHNUTS.—One cup sugar, one cup sweet milk, one half (scant) cup sour cream, three eggs, two level teaspoons baking powder, one level teaspoon soda, salt. Flour to roll soft. Pour sweet milk over sugar, add soda to cream, stir in milk and sugar, then eggs and then flour, flavoring, etc.—Contributed.

Pastry, Pies and Tarts

"Cook your husband what he likes, and save a hundred household strikes."

PIE CRUST.—For one pie, mix one large cup of flour sifted with half a teaspoon of salt, with one half cup of lard and butter mixed. Blend these ingredients thoroughly with the hands or cut and shape with a knife, then lightly mix in one quarter cup ice cold water, just enough to bind the flour and lard together. Use scant measure of water and do not handle much. Flour the molding board and quickly roll half the dough into a thin crust and line the pie tin. Fill the pie with prepared fruit, wet the edges of the crust with water, roll out the balance of the dough for the upper crust, gash it across the center and lift it carefully and cover the pie, pressing edges together with a fork. If a glazed crust is wanted rub the crust over with a little milk, egg and sugar slightly mixed together. This insures a nice brown crust. The oven should be hot enough to turn white note paper a nice, rich brown color in five minutes time. Pastry requires a brisk oven but not too hot. The ingredients for pastry should be very cold. The measure of shortening (lard) should be generous and the water scant and it should not be handled after the water is added only sufficient to lift out of the mixing bowl and roll out. Flour the board well and flour the rolling pin.

CURRANT PIE.—One cup currants (fresh fruit), one cup sugar, one tablespoon flour, two tablespoons water, one lump of butter and yolks of two eggs. Beat all together and bake in one crust. When done frost with the beaten whites of the eggs.—Mrs. Davidson.

CHERRY PIE.—Line a pie plate with pie crust, fill it generously half full of fresh, stoned sour cherries, and sprinkle a generous cupful of sugar over them mixed with one large tablespoon of flour, dot with one level tablespoon of butter cut into bits, cover with another layer of cherries sprinkled lightly with sugar. Cover with an upper crust wetting the edges and pressing well together to prevent juice escaping. Cut a gash in center of top crust to allow steam to escape and bake in a moderate oven for forty minutes or until cherries are tender and the juice bubbles in a simp. If a novice at the work, test the fruit with a broom straw through the gash in the upper crust. If the straw can pierce the fruit easily the pie is done.—Mrs. Whitehead.

FRESH FRUIT PIES.—The recipe for cherry pie applies to all fresh berry or fruit pies gauging the sugar and flour according to the juicy sweetness of the fruit. Gooseberries, currants, strawberries, cranberries and plums will take good full measures of sugar and flour. Raspberries, blue berries and black berries require less sugar and apricots and peaches and apples small measures of flour. A little butter improves the flavor of all fruit pies and apple pie needs a dusting of nutmeg or cinnamon before adding the top crust. Canned fruit may be drained free of its syrup and used the same way using less sugar and adding half a cupful of the syrup.—L. W. W.

LEMON PIE. Crust.—One half large cup of flour, one heaping tablespoon of lard, pinch of salt. Mix well. Add enough water to make paste. Roll thin, put in tin, prick with fork and bake. Filling. One large cup of sugar, two heaping tablespoons of flour, one large cup of boiling water, butter the size of a walnut, juice and grated rind of one lemon, yolks of two eggs. Mix the flour and sugar together, add boiling water, put on the stove and let come to a boil, then add butter, yolks of two eggs, juice and grated rind of one lemon. Remove from fire at once. Beat the whites of two eggs with two tablespoons of sugar and put on top. Put in oven to brown.—Mrs. R. Meidell.

AMERICAN PRUNE PIE.—Stew about twenty four or thirty prunes, pitt and sweeten the prunes. Bake a pie crust. Whip one half pint of cream, sweeten with sugar, flavor with vanilla. Put a layer of prunes in the crust, then the whipped cream on top and serve cold.—Mrs. R. Meidell.

PUMPKIN PIE.—One cupful of mashed pumpkin, three quarters cup of sugar, one teaspoonful of salt, one half teaspoonful each of mace, cinnamon and ginger. Heat one teacupful of milk and beat three eggs and add to mixture. Bake with under crust only.—Mrs. H. Hanson.

PUMPKIN PIE.—One quart milk, three cups stewed pumpkin, one tablespoon flour, four eggs, one and one half cups brown sugar, one half cup molasses, one teaspoon salt, one level tablespoon cinnamon, one teaspoon ginger, one tablespoon melted butter. Bake with an under crust. Makes three pies. Beat eggs, add pumpkin, then flour, sugar, salt, spices, molasses and butter and lastly the milk which may be partly cream. Mix well, fill pie tins which have been lined with pie crust and bake from thirty to forty minutes.—L. W. W.

RHUBARB PIE.—One cup diced fresh rhubarb, one cup sugar, one tablespoon flour. Mix all together, turn into a pie tin lined with pie crust. Dot bits of butter over the top of rhubarb, sprinkle with one tablespoon of water. Cover with top crust and bake in moderate oven about forty minutes.—Contributed.

CREAM PIE.—Two yolks of eggs beaten with one half cup sugar, add one large tablespoon of flour and a scant tablespoon of corn starch dissolved in a little milk. Cook in one pint of boiling milk on back of range, stirring constantly. Flavor with vanilla or lemon. Fill baked pastry shell, cover with meringue and brown in oven. Serve cold.—L. W. W.

CUSTARD PIES.—The rule for custard pie is four beaten eggs and one scant cup sugar to each quart of milk. For one small pie use half this recipe. Mix all together and add flavoring of vanilla, lemon, almond or nutmeg. Line deep pie tin with pie crust and fill with the raw custard and bake in a moderate oven until the custard sets and can be cut clean with a silver knife. Do not bake too long or it will be dry and tough and use scant sugar measure to avoid a watery custard. Cocoanut custard pie is made by adding one cup of shredded cocoanut before baking. Date pie is made by pressing stewed dates through a colander and adding to the custard. Open fruit custard pies are made by laying a layer of prepared fruit on the crust in the tin and covering with the raw custard. All custard pies are baked with an under crust only. Pumpkin, squash and sweet potato pies are made by adding a quart of the cooked and mashed vegetable to each quart of custard and adding spices and salt to suit individual taste.—Contributed.

CREAM PIES.—The cream fillings are cooked on top of stove until thick. Line pie tins with a rich pie crust, pick with a fork to let out air while baking, and bake a golden brown, then fill with the cooked filling, cover with a meringue and bake until meringue sets. The rule for the cream filling is two eggs beaten with half a cup of sugar and one large tablespoon of flour or one scant tablespoon of cornstarch mixed smooth with a little milk, add flavoring. Bring two small cups of milk or water to a boil, add the egg mixture and cook thick. If liked add one teaspoon of butter to the milk or water. For chocolate pie double the sugar and use two squares of chocolate shaved fine and heat with the cream filling. For pineapple add grated pineapple to the cream filling, double the measure of flour as acids thin the mixture considerably. For lemon cream pie use the juice and grated rind of one large lemon or two small ones and double the flour and sugar measure. (For orange pie use juice of one large orange and half a lemon.) In lemon and orange pie water is generally used in preference to milk and if a rich pie is liked use an extra egg yolk and a large measure of sugar.—Contributed.

MERINGUE.—To make the meringue, beat the whites of two eggs very light and stiff, cut in two level tablespoons of sugar and beat five minutes. Spread on top of the filled pie, sprinkle lightly with sugar and brown in a slow oven. When meringue is firm to the touch it is done and will not fall or shrink, if under-done it falls. If the oven is too hot leave the oven door open for three minutes before putting the meringue in to bake. Long beating of the whites of eggs and sugar however will usually make a good, thick and firm meringue.—Contributed.

ENGLISH ORANGE CHEESE CAKES OR TARTS.—One half pound sugar (one cup) mixed with one fourth pound butter (one half cup) add three eggs, (reserving white of one); juice of two oranges and grated rind of one; juice of one lemon. Beat well. Simmer until like honey. Fill baked patty or tart shells of pie crust. Make a meringue of the stiffly beaten white of egg and one tablespoon of sugar. Frost the tarts, sprinkle with sugar and brown in a moderate oven. Serve cold.—Mrs. Whitehead.

DEVIL'S FOOD CAKE.—One and one half cups of sugar, creamed with one half cup butter, yolks of three eggs, one half cup milk, one square chocolate melted in half cup boiling water, two cups flour sifted with two heaping teaspoons baking powder. Add vanilla and the unbeaten whites of the three eggs the last thing.—Mrs. T. B. Huff.

BURNT SUGAR CAKE.—One and one half cups sugar creamed with one half cup butter, yolks of three eggs, one large cup cold water, three large tablespoons of thick burnt sugar or enough to make a light brown in color; two cups flour sifted with two heaping teaspoons baking powder. Add the unbeaten whites of the three eggs and vanilla the last thing. Frost with boiled frosting to which has been added one tablespoon of burnt sugar and a half cup broken nut meats.—Mrs. T. B. Huff.

TO MAKE BURNT SUGAR.—Put in a sauce pan one cup sugar and cook, stirring constantly; the sugar will then form into lumps, then melt and throw off a thick black smoke. Now take from fire and add three tablespoons hot water and place on stove and let come to a good boil; it is then ready to use and can be kept indefinitely.—Mrs. T. B. Huff.

CHOCOLATE FROSTING.—To make a good chocolate frosting make a quantity of fudge, beating it until very smooth and until it sets. Then add a teaspoon, or the necessary amount of cream, or milk, until the right consistency to spread.—Mrs. T. B. Huff.

BAKED FISH.—Large white fish, pike or cat fish are best, but small fish can also be used. Put in a pan, sprinkle well with salt and pepper and cover with bits of butter; then pour a little water or milk in the pan and bake, basting the fish often, and adding more water or milk as needed. This takes about a half hour to bake in a hot oven. Make a white gravy of milk, butter and flour, season well and add a can of mushroom and serve over the fish. Delicious.—Mrs. T. B. Huff.

COCOANUT CHEESE CAKES OR TARTS.—Boil one pint of sugar with two thirds of a pint of water and add one and one half cups of shredded cocoanut and boil slowly twelve minutes; remove to rear of range and while warm beat in one half cup of butter until smooth; then beat in the beaten yolks of five or six eggs. Flavor with lemon juice or vanilla or almond extract. Line patty pans or gem tins with a rich pastry crust, fill with the cocoanut custard and bake. They are pretty capped with a cube of currant jelly. Serve either hot or cold.

APPLE CHEESE CAKES.—One pint of steamed, sweetened and stewed apple sauce heated. Add grated rind of half a lemon, two level tablespoons of butter and beat smooth, then cut in two eggs beaten well. Bake in patty pans lined with pastry. Good way to use left over pie crust and apple sauce.

MINCE MEAT.—Four pounds of lean boiled meat, chopped fine; twice its weight in sour apples, peeled, cored and chopped fine, one pound of minced suet; three pounds of seeded raisins, two pounds of currants; one pound of brown sugar; one pint of molasses and of maple syrup or of fruit syrup, two quarts of sweet fresh cider, one pint of cider boiled, one tablespoon of salt, one scant teaspoon of pepper, one tablespoon each of mace, allspice and cloves, four tablespoons of cinnamon. Mix well and bring to a boil on the stove. When nearly cold stir in one pint of brandy and one pint of wine. If these are not liked use syrup from pickles or pears or unfermented grape juice. Pack in a large stone crock or seal in Mason jars and keep covered in a cool place. Will keep good all winter. Half of this recipe will suffice for the winter for a small family. Considering that the mince meats put up in cartons and packages contain no meat and often an inferior grade of dried apples, it certainly pays to make mince meat at home out of fresh material, when butchering is done and apples are cheapest.—Mrs. Whitehead.

MINCE MEAT. (Small jar for small family.) Two cups chopped boiled meat, or of hamburger steak, steamed tender in a double boiler, four cups of chopped apples, one pint of sweet cider or of juice from pickled peaches, one cup molasses, two cups sugar (scant), juice of three lemons, one cup shredded or chopped suet or one half cupful of butter or sweet drippings, one teaspoon of salt, mixed spices to suit taste. Cook five minutes. When ready for pie thin the mixture with cider or with a glass of tart jelly melted and add seeded raisins or currants and a little brandy if liked. Bake between two crusts of pastry and serve warm. One heaping cup of mince meat will make one pie. Fruit juice left from canned fruit is nice added to mince meat and often can be nicely utilized this way.

NEOPOLITANS.—Take pie crust left over after mixing pie. Roll it into a thin sheet and cut into oblong strips three by two inches. Bake in quick oven. Spread half with jam, lay balance of strips over that like sandwiches and spread jam or jelly on top. Dust with powdered sugar. Lemon or orange cake filling or frosting may be used instead of juice or marmolade, and crushed fresh, sweetened berries make a good filling and covering if capped with whipped cream.

ENGLISH CHEESE PIE.—One cupful of thick sour cream or milk curd, salted slightly, two beaten eggs, three fourths cup of sweet milk, one half cup sugar, one half cupful of English currants (dried). Rub curd thoroughly first and mix with other ingredients. Bake in a deep pie tin lined with pie crust. Powder with cinnamon.

FRENCH TART.—Pound eight macaroons fine, pour boiling milk over them to make a soft batter, add six well beaten eggs and one half cupful of sugar. Cook thick, add one half cup of butter and the juice of an orange. Line a pie with pastry, fill with the mixture and bake. Dust with powdered sugar before serving. Eight good sized macaroons will take from two to three cups of milk.

PATTIES.—Three cups flour, one cup lard, three fourths cup of ice water, one teaspoon baking powder, one teaspoon salt. Mix and roll like pie crust. Bake in patty pans. Makes thirty patties.

PIE CRUST.—One and one quarter cups flour, pinch baking powder, mix with one half cup lard and one teaspoon salt. Add ice cold water enough to roll out—about one fourth cup. Flour board and roll thin.

BERRY TARTS.—One pint of buttered strawberries or red raspberries, one cup sugar, the beaten white of one egg stirred through the sugar. Mix with the berries. Bake between two crusts until egg is set then serve with whipped cream.—Contributed.

Fancy Desserts

"They make maple syrup out of corn cobs that you can't tell from the adulterated." Abe Martin.

SPONGE CAKE DESSERT.—Take hot water sponge cake, cut it into thin slices and line the sides of stem sherbet glasses. Fill in with sweetened strawberries and whipped cream.—Mrs. Southard, demonstration fancy desserts.

SPONGE CIRCLES.—Cut round pieces of sponge cake. Lay a border of sweetened strawberries around the edge of each piece of cake and fill in the center with ice cream.—Mrs. Southard, demonstration fancy desserts.

PEACH CUSTARD.—Bake a custard pie. Slice and sugar nice ripe peaches. Spread the peaches on top of the custard and cap with whipped cream.—Mrs. Southard, demonstration of fancy desserts.

PINEAPPLE DESSERT.—Thick slice of canned, or of fresh sugared pineapple, heap each slice with sweetened whipped cream flavored with a dash of vanilla and powder lightly with chopped nuts. Serve with cake.—Mrs. Southard, demonstration fancy desserts.

STRAWBERRY SPONGE.—One quart strawberries, one half package Knox gelatine, one and one half cups water, one cup sugar, juice of one lemon, whites of four eggs. Soak gelatine until soft in one cup water. Mash strawberries, add half of sugar. Boil balance of sugar with the water twenty minutes. Rub strawberries through a sieve. Add gelatine to the strawberry juice and the hot, thin syrup. Remove from fire, add berry pulp and lemon juice and beat five minutes in dish set in ice water. Add whites of eggs and beat until mixture thickens. Other berries, crushed peaches, plums and other fruits may be used the same way. Serve with cream or with custard sauce.—Mrs. Southard, domestic science demonstration of fancy desserts.

WHISKEY SPONGE PUDDING.—One quart sweet cream, yolks of ten eggs, one package gelatine, one small cup whiskey, one large cup sugar, one teaspoon vanilla. Dissolve the gelatine and beat well with the eggs, then add half of the cream, boiled, add sugar, vanilla and whiskey, and the rest of the cream whipped stiff. Allow to stand until cold and thick; at least six or eight hours.

SAUCE.—One glass of jelly, one half cup sugar, one cup water. When boiling thicken very little with corn starch. Use cold.—Mrs. Aaron J. Bessie.

COFFEE GELATINE.—One and one half cups milk, one cup cold coffee, two thirds cup sugar, three eggs beaten separately, one pinch of salt, one rounded tablespoonful of granulated gelatine, one half teaspoon of vanilla. Put the milk, coffee and gelatine in a double boiler, add sugar, salt and beaten yolks. Cook till it thickens or starts to separate, stirring occasionally. Take from fire. Add vanilla, add beaten whites of eggs, stir and turn into a mold which has been dipped in cold water.—Mrs. Creaser.

MAPLE MOUSSE.—Four eggs beaten stiff, one cup maple syrup. Cook until it thickens, then beat until cool. One pint whipped cream, beaten together.—Mrs. Schollander.

BUTTERCUP JELLY.—Dissolve one box of Knox gelatine in one pint of cold water. Add three cupfuls of boiling water, one and one half cupfuls of sugar and the juice of four lemons and two oranges. Cook five minutes and strain through cheese cloth. Divide into two portions. Add the beaten yolks of three eggs to one portion and one half cupful of chopped nuts. Add one half pint of cream to the other portion and whip until stiff or the beaten whites of two eggs if you haven't cream. Place in moulds. Cut the white jelly into cubes and heap them at the base of the yellow mold. Serve with whipped cream which may be capped with chopped pineapple. Maraschino cherries or fresh strawberries.—Mrs. Whitehead, pudding demonstration.

FRUIT GELATINE PUDDING.—Juice of three lemons, one pint of cold water, one and one half pints boiling water, one cup sugar, one box Knox gelatine. Soak gelatine in the cold water, pour on boiling water, add other ingredients. Strain and turn over mixed sliced and sugared fruits and nuts, and serve with sweetened whipped cream flavored with vanilla.—Mrs. Whitehead, pudding demonstration.

CARAMEL PUDDING.—Put pint of milk in double boiler. When hot add three heaping teaspoons of corn starch dissolved in one third cup cold milk. Add pinch of salt. Take one and one third cups of brown sugar and put in pan on stove and melt, stirring continuously to prevent scorching. When melted add very slowly one third cup boiling water. Now stir this into the thickened milk. Cook for half an hour stirring very often. Add beaten eggs five minutes before taking off stove. Serve with whipped cream.—Mrs. G. A. McIntosh.

SNOW PUDDING.—Pour one pint of boiling water on one half a box of gelatine; add the juice of one lemon and two cups of sugar. When nearly cold strain; add the whites of three eggs beaten to a froth, beat the whole together, put in mold and set on ice. With the yolks of three eggs, one pint of milk, one large teaspoon of corn starch, make a boiled custard, flavor to suit taste. Serve cold by pouring the custard around portions of the snow placed in saucers.—L. W.

CARAMEL CUSTARD.—Put one cup of sugar in a skillet and let it melt and brown, stirring constantly. When it smokes, add one cup boiling water and cook to a thick syrup. Four eggs beaten with one half cup sugar, add one quart milk and a little vanilla. Pour the syrup in the bottom of custard cups, turn in the custard and bake, set in a pan of boiling water. As soon as the custard will cut clean with a knife it is done. Too much sugar and too much cooking makes custard "watery."—Mrs. Whitehead.

ORANGE AND BANANA COMPOTE.—For six bananas a little underripe make a syrup of one cup of sugar and a half cup of water. Flavor with six whole cloves and one inch stick cinnamon. Boil eight minutes without stirring. Add the bananas and simmer until they begin to clear. Put in the juice of two oranges, a half lemon and a half glass of grape juice. Remove the cloves and cinnamon and serve on rounds of toast or sponge cake with whipped cream.

PRUNE WHIP.—(Dessert.) Take about twenty four well cooked prunes, remove pits and chop up pulp. Add one heaping tablespoon sugar, three eggs, whites and yolks beaten separately and half teaspoon vanilla. Beat all together thoroughly and pour in buttered baking dish. Bake in moderate oven thirty or thirty five minutes. This makes enough for a family of four.—Mrs. Monroe.

BANANA SHORT CAKE.—One cup sugar, one fourth cup butter, three eggs, one half cup milk, one and one third cups flour, one and one half teaspoons baking powder, flavoring. About one hour before serving slice six bananas, add one and one half cups sugar, juice of two lemons, four tablespoons water. Stir three times. When ready to serve put between layers, add chopped walnuts and heap whipped cream over all.—Mrs. D. E. Plier.

CREAM PUFFS.—One half cup melted butter, one cup hot water, cup flour, stir the flour into the water and butter while boiling. It will not lump. Let stand until cold, then stir in separately with a fork three eggs not beaten. Bake in greased gem pans or drop in greased pans and bake thirty minutes. When cold open at side and fill with stiffly beaten cream sweetened and flavored.—Contributed.

STRAWBERRY BAVARIAN CREAM.—Scald one cupful of milk or thin cream, pour it slowly over one egg yolk slightly beaten with one quarter cupful of sugar, return to double boiler, add one half tablespoonful of granulated gelatine dissolved in one quarter cupful of cold water; stir until mixture coats the spoon, strain at once into a bowl. When cool and beginning to show signs of stiffening beat in one half cupful of strawberries which have been mashed and sweetened with a tablespoonful of sugar, then fold in the stiffly beaten white of an egg and finally one half cupful of cream, whipped very stiff. Fill wet molds and leave on ice three hours. Serve with or without whipped cream.

STRAWBERRY CHARLOTTE.—Whip one cupful of cream very stiff. Beat the white of one large egg or two small ones very stiff. Beat into the white one half cupful of fine sugar. Combine this with the whipped cream, then lightly stir in one cupful of strawberries cut in quarters. Spoon into a mold lined with lady fingers or slices of sponge cake and place on ice for one hour.

ANOTHER STRAWBERRY CHARLOTTE.—Mash one cupful of strawberries and sweeten according to the acidity of the berry. Let stand to draw the juice, an hour, then strain. Dissolve one level tablespoonful of granulated gelatine in two tablespoonfuls of cold water. Set the bowl containing it in a pan of hot water and stir until smooth, add it to the strained strawberry. Now whip one cupful of cream, sweetened with two level tablespoonfuls of sugar, lightly fold the strawberry gelatine in, a few drops at a time. Turn into a wet mold and put on ice for two hours. If carefully mixed there will be no settling at the bottom. The mold for this need not be lined with cake, but a delicate wafer of some sort, preferably vanilla, should be served with it if it is molded plain.

LEMON JELLY.—Soak one box Knox sparkling gelatine in one pint cold water, two minutes; add two pints boiling water, one and one half cups sugar, and stir until dissolved; add juice of three lemons, strain through jelly bag into molds.

CHOCOLATE BLANC MANGE.—One half box Knox sparkling gelatine, one quart sweet milk, one half cup cold water, one cup sugar, two ounces grated chocolate. Soak the gelatine in the cold water; boil the sweet milk with sugar and grated chocolate and a little salt, five minutes; then add dissolved gelatine, stirring constantly; flavor with vanilla, and pour into mold; serve with whipped cream.

PINEAPPLE JELLY.—Read this recipe carefully and follow instructions. Soak one box Knox gelatine in one pint cold water, set on stove in double boiler to dissolve; when gelatine is cold and beginning to set, beat into it pineapple juice and pineapple, and place on ice to harden. Be sure you follow the above, for if you mix pineapple and its syrup with gelatine when you first make it, the acid in it will digest the gelatine so it will not harden.

WINE JELLY.—Soak one box Knox sparkling gelatine in one half pint cold water two minutes, add one quart boiling water, one and one half cups sugar, and stir until dissolved; add one half pint wine and juice of two lemons; strain and pour into mold.

NUT CREAMS.—Soak two large tablespoons of gelatine in one half cup milk. Set in hot water until melted, but do not heat. Whip one pint cream, reserving a cupful after it is whipped. Turn the gelatine into the cream adding one half teaspoonful of sugar, the beaten white of an egg, a teaspoon of vanilla and a large cup of chopped hickory and walnuts. Whip until stiff. Mold in small cups that have been wet with cold water. When ready to serve turn on a flat dish, put on remainder of whipped cream and sprinkle with chopped nuts.—Mrs. Alleman.

MAPLE CREAM GELATINE.—One half package Knox gelatine dissolved in one cup cold water; one cup maple syrup heated to boiling point, mix with gelatine, strain through a cloth and cool. Beat one pint of cream, mix in and add one cup nuts.—Mrs. Schollander.

BROD TORTE.—One cupful of rye breadcrumbs, eight eggs, a cupful of granulated sugar, one quarter pound of almonds, sliced or ground, (I prefer them sliced), one quarter pound of citron, sliced thin; one half ounce of bitter chocolate (grated), a lemon, juice and rind; one teaspoonful of ground cinnamon, one half teaspoonful of cloves, a wineglassful of brandy. Dry the bread in the oven and put through food grinder or sifter. Mix almonds, citron, chocolate and spices with the crumbs. Beat the yolks of the eggs with the sugar until thick; add lemon juice and heat again. Mix the dry ingredients with beaten eggs and sugar; next put in the brandy and, lastly, the whites of four eggs beaten stiff, are folded into the mixture. (Reserve the other four for the meringue. Pour into a "spring form" and bake in a moderate oven. When the "torte" is done, spread jelly on the top and the meringue made with the reserved eggs upon the jelly. Put back into the oven until the meringue is lightly colored.

GERMAN PAN CAKES FOR DESSERT OR LUNCH.—Beat yolks of six eggs and then beat whites of three to a stiff froth. Mix with three fourths cup grated bread crumbs, one cup cream and a large cupful of flour, pour in a buttered sauce pan, sprinkle with sugar and stir over the fire until thick then fry in butter, on a hot skillett, like pan cakes. Put on a hot dish, sift powdered sugar on them and sprinkle with lemon juice and serve hot.—Contributed.

FRUIT TRIFLE.—Beat whites of six eggs light, add six tablespoons of sugar and beat about half an hour then beat in one cupful of grated pineapple or cut up fresh strawberries or fresh raspberries or cut up fresh, ripe peaches or apricots or any fruit jam or jelly and beat five minutes. Serve ice cold in sherbet glasses as it is or chopped with flavored whipped cream. "Trifle" is sometimes made by using whipped cream, sweetened, and adding one cupful of cut up fresh berries, or peaches or orange pulp or bananas chopped, or half a glass of any fruit, jam or any jelly cut into small pieces. Beat it through the whipped cream. This is a simple and palatable dessert which can be quickly made.—Mrs. Whitehead.

JUNKET.—One quart of warm milk, two tablespoons brandy; wine or vanilla; two tablespoons sugar, one junket tablet or one tablespoon of rennet. Stir well together, then let it stand undisturbed until thick, then place on ice. Serve with sugar, nutmeg and cream. This is another dainty and easily made dessert.—Mrs. Whitehead.

Ice Cream, Sherbets, Ices and Frozen Dainties

"Which is not amiss to cool a man's stomach this hot weather."—Shakespeare.

ICE CREAM.—In packing the freezer use rock salt and crush the ice very fine. Put it in a heavy grain sack and pound and mash until nearly as fine as snow. Measure ice and salt allowing four parts ice to one of salt or ten pounds of ice to three of salt. Pack ice in layers three inches deep, then shake over one large saucerful of salt, then another three inch layer of ice and more salt, alternating ice and salt until you reach top of can. Pack the can with cream, put on the top of freezer, and let cream stand until it freezes on edges, then turn the dasher slowly for ten minutes, then quickly until cream is frozen thick but not too hard. Remove the dasher, put on the top and cork, repack freezer with ice, cover with heavy carpet and let cream ripen two or three hours.—Mrs. C. H. McKay.

ICE CREAM.—Without cooking. Two quarts of thick cream, two cups sugar. Mix and stand until sugar dissolves. Flavor to suit taste and freeze.—Mrs. C. H. McKay.

CARAMEL ICE CREAM.—Beat three eggs, one cup sugar and one half cup of flour together and cook with one pint rich milk. Brown one cupful of granulated sugar to a caramel and add to this hot custard. Cool and add one quart thick cream. Freeze.—Mrs. C. H. McKay.

CHOCOLATE ICE CREAM.—Let one large pint of milk come to a boil, add one cup of sugar and one third cup of flour mixed with the beaten yolks of three eggs; three fourths cake of sweet chocolate. Cook until thick and creamy, stirring constantly. Cool and add one quart of cream, one cup sugar and pinch of salt. Add vanilla flavoring and freeze. When partly frozen add the beaten whites of the eggs and freeze until firm but not too hard. Pack freezer well, cover and let it ripen two or three hours if possible.—Mrs. C. H. McKay.

MARYLAND ICE.—Two quarts ripe strawberries mashed with four cups sugar. Stand one hour and squeeze out the juice through a sieve or cheese cloth. Add two quarts of water and freeze. Remove water from freezer when ice is half frozen, pack, and let it stand twenty minutes. Then scoop out the center; leave wall intact. Make a filling of one pint of cream, one half cup sugar, one teaspoon flavoring beaten and whipped until stiff. Add one half cup of chopped or rolled nuts. Fill the cavity in the strawberry ice with this mixture. Repack the freezer and let it ripen four or more hours. When ready to serve, remove freezer can, wrap it in a cloth dipped in boiling water, let stand one minute when the mould of ice cream will slip out easily onto the serving platter. Serve in thick slices.—Mrs. C. H. McKay.

MOUSSE.—(Without cream.) Rub one quart of berries through a sieve, add one cupful of powdered sugar, one ounce of dissolved gelatine, and the whites of five eggs beaten stiff. Put in a mold and pack in ice and salt for three or four hours.—Mrs. C. H. McKay. (Editorial Note.—The above recipes were demonstrated by Mrs. McKay in her paper on "Ice Cream, Ices and Frozen Dainties" at Domestic Science club.)

VANILLA ICE CREAM.—One quart thick cream, seven tablespoons of sugar, one half of a vanilla bean. Cut bean into halves, scrape out seeds and mix with sugar. Add sugar to half of the cream, and put in the balance of the bean. Heat and dissolve sugar in hot cream. Remove from fire, strain and cool. Add remaining cream and freeze. The flavor of the bean makes delicious ice cream but of course good vanilla extract may be substituted. Use a tablespoon of extract. Plain ice cream is nice served with hot chocolate caramel sauce or with maple sauce and chopped nuts.—Mrs. Whitehead.

CHOCOLATE CARAMEL SAUCE.—One and one half cups brown sugar, one half cup of milk, four ounces of chocolate. Stir all together on back of range until chocolate is melted and smooth; then boil until it forms a soft ball when tried in cold water. Serve hot over the ice cream. Makes a nice pudding sauce also and is nice on cream puffs or eclairs.—Mrs. Whitehead.

RED RASPBERRY ICE CREAM.—Follow directions for chocolate ice cream given above, omitting the chocolate and adding one quart of ripe red raspberries pressed through a sieve and sweetened, when the cream is half frozen, and when the meringue is added also. Proceed with the freezing and ripen two or more hours before serving. Strawberries, apricots and peaches are equally as good used this way.—Mrs. Whitehead.

TORTONI ICE CREAM.—Boil one and one half cups sugar with water to cover until it threads from the spoon. Pour it over the stiffly beaten whites of three eggs and beat well. Scald one quart of new milk and add beaten yolks of eggs. Cool and mix with one pint of cream (may be whipped but isn't necessary) and six crumbled almond macaroons. Flavor with vanilla or almond extract. Mix all together and freeze. Cocoanut may be used in place of macaroons but it should be sprinkled with sugar and slightly browned in the oven first.—Mrs. Whitehead.

MAPLE MOUSSE.—Boil a cupful of maple syrup three minutes and stir into the beaten yolks of three eggs. Put back in dish syrup was boiled in and boil two minutes. Cool. Whip a quart of cream and add the cooled mixture and freeze. Do not stir. In the winter it may be simply set out of doors, or may be packed in ice and salt.—Mrs. G. A. McIntosh.

CARAMEL PUDDING.—Take one and one third cups of brown sugar and put in pan on stove and melt, stirring constantly to prevent burning. When melted add very slowly one third cup of boiling water.—Mrs. G. A. McIntosh.

Cold Desserts

MAPLE MOUSSE.—Four eggs beaten stiff, one cup of maple syrup. Cook until it thickens, then beat until cool. Then add one pint of whipped cream, pack in salt and ice for several hours.

FROZEN RICE PUDDING.—One cup rice, one quart milk, one quarter teaspoon salt, one cup sugar, one cup cream, one teaspoon flavoring. Cook rice in milk until soft, add sugar, salt and flavoring and pour into freezer when cold. Whip cream and add to the mixture when nearly frozen.—Mrs. Schollander.

Fruit, Ices or Sherbets

LEMON SHERBET.—One pound of sugar and one quart of water boiled to thin syrup and when cool add the grated rind of two lemons and the juice of six. For a water ice stir it now and then in the freezer and freeze slowly until like wet snow. For a sherbet freeze quickly until light and stiff. For a sorbet, add a meringue made of the beaten white of egg and sugar to the partially frozen ice.

ORANGE SHERBET.—Add the juice of six oranges and grated rind of three and the juice of one lemon to the above sugar and water syrup and freeze.

PINEAPPLE SHERBET.—Add one pint of grated pineapple and juice of one lemon to above syrup and freeze rapidly.

MINT SHERBET.—Pound the leaves of two dozen stalks of mint to a pulp, add to the syrup as above with the juice of two lemons and freeze or use mint extract.

GRAPE SHERBET.—Add the juice of one lemon and a pint of grape juice to the above syrup and freeze.

BERRY SHERBET.—Add one pint of the berry juice and juice of two lemons to above syrup and freeze.

CRANBERRY SHERBET.—One pint of strained and sweetened cooked cranberry juice and the juice of two lemons added to above syrup and freeze stiff. Fruit jellies may be melted and strained and used as substitutes for the fresh fruit juice.

FROZEN STRAWBERRIES.—Mash one quart of berries, add one and one half cups sugar and the juice of one lemon. Let it stand one hour, then add one pint of water and freeze like ice cream. Serve in punch glasses with whipped cream. Peaches and apricots are also nice frozen likewise as are cooked cranberries pressed through a colander.

FRAPPE.—This is strictly speaking of drink partially frozen until like wet snow. Grape Frappe is frozen coffee and lemon Frappe is partly frozen lemonade. A punch is merely a cold fruit drink with a block of ice floating in it. It is usually made of a combination of fruit juices sweetened and wines and liquors are frequently added to it.

PARFAIT AND MOUSSE.—This is frozen whipped cream, sweetened and flavored to suit the taste. It is packed in a mould and buried in crushed ice and salt for several hours. The cream should be frozen one and one half inches deep. The center remains soft. The opening of the mould should be bound with a strip of muslin dipped in melted suet or butter. Quick parfait is made by adding whipped cream to ice cream. At serving time beat in the whipped cream. Coffee ice cream with whipped cream is much liked, as are chocolate and caramel ice cream served this way. Macaroon mousse is made by adding crushed and rolled macaroons to whipped cream and burying the mould in ice and salt. Chopped nuts are used the same way and crushed fruit.

LEMON ICE.—Two and three fourths cups sugar, two tablespoons corn starch; add one quart boiling water. When cool add juice of eight lemons and when half frozen add whites of three eggs and one pint thick cream.—Mrs. D. E. Plier.

CURRANT ICE.—One pint currant juice (or two glasses of currant jelly), two lemons and one orange, three cups sugar, two quarts water. Pour juices over sugar and stir until dissolved then add water and freeze. The whites of two eggs may be added just before the freezing is completed.—Mrs. Schollander.

PINEAPPLE SHERBET.—One quart of granulated sugar, and one quart cold water brought to a boil. Pour over one quart can of grated pineapple and juice of six lemons. Strain and put into freezer. When cold add whites of three eggs beaten stiff with one tablespoon of sugar. Freeze.—Mrs. W. S. Davidson.

PISTACHO MOUSSE.—Whip a pint of cream very stiff, beat into it lightly four tablespoonfuls of powdered sugar; flavor to taste with pistacho extract and stir in one half cupful of chopped nuts. Last of all color a delicate green with vegetable coloring mixture. Turn all cream into a mould and pack with ice and salt for four hours.—Mrs. J. D. Wolpert.

STRAWBERRY ICE CREAM.—Three cupfuls of cream and one of milk, or one quart of thin cream, three quarters of a cupful of sugar; scald, but do not boil. Beat until cold, add one cupful of strawberries mashed with their juice and one half cupful of sugar. Place in freezer, pack in ice and salt, using three quarters ice and one quarter salt, and freeze until as stiff as can be turned. Remove dasher, work up and down with a long handled spoon to pack solidly and set aside for twenty minutes or longer. Serve garnished with a half cupful of strawberries cut in two. For individual servings a simple way is to pack the ice cream in pound or half pound baking powder tins after it has been frozen and bury it in ice and salt. It then may be turned out and sliced in rounds, one round to a person, and the strawberries used to decorate each service. Of course, if this is done the cream must be very firm and should be packed at least two hours before it is used. To avoid much melting the bucket may be put in the ice box in a tin pan.

STRAWBERRY MOUSSE.—Dissolve one tablespoonful of granulated gelatine in one quarter cupful of water by placing the bowl containing it in a pan of hot water; when smooth add three quarters of a cupful of powdered sugar and stir until cool. Strain gradually into two cupfuls of cream whipped very stiff, add one cupful of fresh strawberries which have been chopped fine with a silver knife and sugared with one third cupful of sugar. Have the mould already packed in ice and salt, put the mousse into it by the spoonful, first being sure that all the ingredients are well mixed; cover with buttered paper, put on the lid of one mould and pile ice and salt on top. Put in a cold place for two to four hours. Unmold and serve with halved strawberries and sponge cake or angels food.

ORANGE WATER ICE.—Juice of six oranges, two teaspoons extract of orange, juice of one lemon, one quart water, one pound powdered sugar, one gill rich, sweet cream, add all together and strain. Freeze same as ice cream.—Mrs. H. J. Liddell.

LEMON SHERBET WITH CREAM.—Mix four large cups of sugar with three level tablespoons of flour and stir in two quarts of boiling water and cook thick. Cool and add the juice of one dozen lemons. Strain and freeze. When half frozen add one pint of cream whipped stiff with half a cupful of sugar and add the beaten whites of two eggs. Stir well through the half frozen sherbet and finish freezing. When firm, remove the dasher from the freezer, repack and cover freezer with a carpet or heavy blanket. Let it ripen two hours or more. Makes one gallon of sherbet.—Mrs. Whitehead.

LEMON SHERBET.—Juice of three or four lemons, according to size, two cups sugar, one quart of fresh sweet milk. Mix lemon juice and sugar and put them in the freezer and let stand while you pack freezer, quickly stir in ice cold milk and freeze quickly. The milk must be fresh morning's milk and it must commence to freeze immediately or it will curdle. Grated pineapple may be added to this if liked. After it is frozen the beaten whites of two eggs mixed with two tablespoons of sugar, should be stirred through the sherbet and left to ripen until serving time. Cream may be used instead of milk but half of it should be scalded with half of the sugar and cooled before mixing with the lemon juice.—Mrs. Whitehead.

HOT CHOCOLATE SAUCE FOR ICE CREAM.—Two cups of light brown sugar, 2 tablespoons of chocolate, ½ cup sweet milk, butter size of a walnut. Boil until it forms a soft ball when dropped in cold water. Do not beat. Flavor with vanilla and let it stand a moment, pour the sauce on ice cream in the dishes just before serving. Maple sauce is made the same way substituting maple sugar for the brown and omitting the chocolate. Caramel sauce is made by browning sugar in a hot skillet until it melts and smokes and then adding the sweet milk and butter and cooking to soft ball stage. Minced nuts may be sprinkled over the sauce on top of ice cream.—Mrs. Whitehead.

STRAWBERRY FRAPPE.—For one quart of ripe berries use four lemons, three cupfuls of sugar and three pints of water. Crush the berries with the sugar, and let them stand an hour before adding the juice of the lemons and the water. Mix well, pour into a freezer and stir for fifteen or twenty minutes. Pack in ice for an hour or two and serve in glasses with or without whipped cream on top.

MELON SHERBET.—Boil one pint of water with half a pound of sugar for twenty minutes, then stir in a little gelatine melted in cold water. Add the strained juice of two lemons, half a pint of melon juice and then the beaten whites of two eggs. Whisk all together and partially freeze.

ANGEL FRAPPE.—Dip half a pound of lump sugar in the strained juice of some white currants and boil them to the "thread" point. Beat the whites of two eggs till stiff, then pour on the sugar and continue beating. Whip a pint of double cream, add a quarter of a pint of currant juice, mix all quickly together and freeze without stirring until nearly solid. Serve in tall glasses with a few white currants in the bottom of each.

SHERBET PINEAPPLE.—Boil together one cup of sugar and one quart of water. Dissolve in one half cup of water one teaspoon of gelatine; juice of two lemons, one can of pinapple. Put in freezer and add one pint of water. When partly frozen add the whites of three eggs and one cup of sugar and finish freezing.—Mrs. F. Kleinsorge.

Puddings and Pudding Sauces

"Since Eve ate apples much depends upon dinner."—Lord Byron.

ENGLISH PLUM PUDDING.—Two cups sugar, five eggs, one nutmeg, one tablespoon salt, one quart sweet milk, one loaf bread without crusts, one large piece citron chopped, four cups suet, two cups currants, four heaping cups raisins, three pints flour. This makes a large pudding and if cooked in one mould, must boil ten hours.—Mrs. Mary Harvey.

BROWN BETTY PUDDING.—Take stale pieces of bread and lightly brown them in oven until thoroughly dry and crisp. With rolling pin crush the bread into small crumbs. Put into pudding dish a layer of these crumbs, then a layer of apples, and arrange in layers until dish is full, last layer crumbs. Flavor with sugar, cinnamon, lemon and butter on each layer and bake slowly. Serve with sweet sauce, cream or milk.—Mrs. Mary Harvey.

SUET PUDDING.—One cup chopped suet, one cup raisins, one cup brown sugar, two tablespoons syrup, one tablespoon soda, salt, and one egg, three cups flour, one teaspoon cinnamon. Steam from two to three hours and serve with pudding dip made of one cup sugar, scant, one tablespoon butter, two tablespoons flour, one cup boiling water, flavor to taste.—Mrs. D. E. Plier.

PLUM PUDDING.—One and one half pounds suet, one pound stoned raisins, one pound currants, eight eggs, one and one half nutmeg, two ounces candied peel, one teaspoon ground ginger, one half pound bread crumbs, one half pound flour, two pounds of dark sugar, one half pint milk.—Mrs. A. McKay.

SPONGE PUDDING.—Two large tablespoons sugar, two large tablespoons butter, four large tablespoons flour, six eggs, two cups sweet milk. Let milk scald, while hot add butter, then sugar, then flour mixed with cold milk. Stir well until it boils, remove from the fire, add yolks well beaten, then add whites beaten stiff. Pour into buttered dish, set in pan of hot water and bake one hour. Half of this will serve six people.—Mrs. Schollander.

ANGEL PUDDING.—Two eggs, one cup of sugar, one cup of chopped walnuts, one cup of dates, two tablespoons flour, one teaspoon baking powder. Bake twenty minutes, serve with hard sauce or whipped cream.—Mrs. Schollander.

SNOW BALLS.—One half cup of butter, one half cup milk, one cup sugar, one and one quarter cups flour, three and one half teaspoons baking powder, whites of four eggs. Cream butter, add sugar gradually, then milk. Add flour mixed and sifted with baking powder, then add the whites of eggs beaten stiff. Steam thirty five minutes. Serve with orange sauce. Orange sauce. Whites of three eggs, one cup of powdered sugar, juice and rind of two oranges and juice of one lemon. Beat whites until stiff, add sugar gradually, and continue beating. Add rind and fruit juices.—Mrs. Schollander.

PRUNE PUDDING.—Whites of six eggs, beaten stiff, and one cup of sugar. Boil and pit twenty prunes and chop fine. Mix all and bake forty minutes. Serve with whipped cream.—Mrs. R. J. Walker.

CHOCOLATE PUDDING.—One half cup sugar, a piece of butter the size of an egg, one heaping teaspoon baking powder, one egg, one half cup milk, one cup flour, two squares of chocolate grated. Bake as a cake and serve cold. Sauce: Yolks of two eggs and one cup of sugar beaten to a cream, one half cup of cream, whipped, whites of two eggs, beaten stiff, and added last. Flavor with vanilla.—Mrs. C. C. Mackenroth.

ANGEL PUDDING.—Two eggs, one cup sugar, one cup chopped nuts, one cup dates, two tablespoons flour, one teaspoon baking powder, bake twenty minutes, serve with whipped cream.—Mrs. Schollander.

CORN PUDDING.—Score the rows of corn in a dozen big ears and press out the juice and pulp. To two cups of pulp, add two well beaten eggs, one tablespoon of butter, one small teaspoon of salt, a dash of pepper and two scant cups of sweet milk. Bake in a greased pudding dish until firm and brown. Serve with hard sauce made by creaming half a cup of butter with one cupful of sugar until light, add a dash of nutmeg and put a tablespoon of sauce on each piece of hot pudding.—Mrs. Whitehead, Southern Cookery Demonstration.

PRUNE WHIP.—One pound prunes, cook until tender, put through colander (to remove pits) add half cup sugar, when cold add the whites of four eggs, well beaten; beat all together, put dish in oven four minutes. Serve cold, with whipped cream. This amount will serve six to eight people.—Mrs. Liddell.

ENGLISH PLUM PUDDING.—One pound chopped suet, one pound chopped raisins, one pound English currants, one ounce citron and lemon peel, six eggs, three cups of bread crumbs, three cups dark brown sugar, one teaspoon of cloves, cinnamon and nutmeg, one pint of sweet milk. Mix all well together, then add flour until the consistency of fruit cake. Tie it in a strong, new cloth, allowing room to swell, and boil it in a kettle of boiling water constantly for six hours.—Mrs. Eleanor Wilkinson.

LEMON PUDDING.—Slice one large or two small lemons in a pudding dish with one and one half cups hot water, one cup sugar, and one tablespoon butter. Set on stove to get warm while you prepare batter, by mixing one half teaspoon butter, one half cup sugar, yolks of two eggs, one quarter cup sweet milk, one teaspoon baking powder, three fourths cup sifted flour. Pour over the lemons and bake. When done cover with a meringue and brown.—Mrs. A. D. Paulson.

MOTHER'S BOILED INDIAN PUDDING.—Two cupfuls of corn meal, one cupful of flour, three teaspoons of baking powder or two level spoons of soda, one half cup of molasses, two beaten eggs, one tablespoon of salt, and enough sweet or sour milk (if soda is used) to make a thin batter. Turn into a floured, wet pudding bag or into a greased double boiler and boil steadily from two to three hours. Serve with cream and sugar alone, or spiced with nutmeg, or with any favorite pudding sauce.—Mrs. Whitehead.

CHOCOLATE PUDDING WITH RAISINS.—Sauce: One cup sifted flour, one and one half level teaspoons baking powder, one half teaspoon cinnamon, one quarter teaspoon salt. Sift several times. Beat one yolk of egg with one third cup sugar, three tablespoons melted butter and one quarter cup milk. Stir into the flour mixture then beat in two squares of chocolate melted over hot water; add beaten white of egg, and steam half an hour in buttered cups. Raisin sauce: Chop one half cup raisins and stew in a little water then add one half cup sugar and cook to a thick syrup, then thin with hot water, one half cup, and serve.—Mrs. Whitehead, pudding demonstration.

RAISIN SAUCE.—Stew one cup seeded raisins in one pint of water until soft. Mash them and strain them through cheese cloth. Put the liquor on to boil, add one tablespoon lemon and sugar to taste. Thicken with one tablespoon corn starch wet in cold water, and cook until smooth. Add one tablespoon of butter just before serving.

PEACH COBBLER.—Two cups flour, two teaspoons baking powder, one half teaspoon salt, one half beaten egg mixed with three fourths cup milk, one quart sweetened peaches. Mix dry ingredients like pie crust, add milk and egg, roll out, line greased pudding pan, fill in with sweetened fruit. Cover with crust and bake.—Mrs. Whitehead, pudding demonstration.

FRENCH APPLE PUDDING.—Two cups of flour, two teaspoons baking powder, one half teaspoon salt, one cup sugar, two cups milk, one half cup butter, two eggs. Cream butter and sugar, add eggs, beat, add milk and other ingredients. Butter deep pan, fill it with peeled and quartered cooking apples. Cover with sugar and cinnamon or grated nutmeg. Turn the batter over it and bake brown. Invert the pudding pan and serve with cream and sugar, or pudding sauce.

STEAMED APPLE PUDDING.—(In cups.) Fill cups half full of prepared apples, sugared, buttered and spiced to taste. Make a drop batter of one cup flour sifted with one teaspoon baking powder, one quarter teaspoon of salt and mixed soft with sweet milk. Fill cups with batter and steam three quarters of an hour. Serve with lemon or vinegar sauce, made as follows: One tablespoon each of butter, flour and sugar, stirred over the fire together, add boiling water, about one pint, and cook thick. Season with one tablespoon vinegar, lemon juice or vanilla.—Mrs. Whitehead, pudding demonstration.

STRAWBERRY PUDDING SAUCE.—Cream one half cupful of butter and two cupfuls of sugar until very light, gradually add one pint of crushed strawberries and serve with bread, tapioca or rice pudding.

LEMON HONEY SAUCE.—Cream one half cup of butter with one cupful of sugar and add yolks of three eggs. Beat together and cook in double boiler, add slightly beaten whites of eggs and juice of two lemons. When cold add one half pint of whipped cream. Serve on gelatine or snow pudding.—Mrs. Whitehead.

FOAM SAUCE.—Three eggs beaten light with one cupful of sugar, add one teaspoonful of butter, one teaspoonful of vanilla and one tablespoonful of brandy or whiskey or orange juice if liquor is not liked. Just before serving add one cupful of boiling water. Serve with suet or plum pudding.

ANOTHER FOAM SAUCE.—One beaten egg, one half cup sugar, three tablespoons boiling milk, flavor with vanilla.

ENGLISH SWEET SAUCE.—Yolks of two eggs, beaten with three quarters cup powdered sugar. Add one cup sweet cream and the grated rind of one orange. Cook over slow fire five minutes, stirring all of the time.

MAPLE SYRUP SAUCE FOR PUDDINGS.—Melt one tablespoon of butter and blend with half as much flour, add one half cup of hot maple syrup and cook thick. Serve as sauce on apple pudding. Brown sugar syrup may be used instead of maple syrup and caramel sugar syrup is equally as good used the same way.—Mrs. Whitehead, sauces demonstrated in paper on puddings and pudding sauces.

VANILLA SAUCE.—Norwegian. Put three pints of fresh milk in a kettle over the fire and let come to a boil (but do not let it boil). Four ounces of sugar, yolks of five eggs, beaten together about ten or fifteen minutes. Add this to the hot milk, flavor with vanilla. Get cool. To be served with fruit gelatine or sliced oranges.—Mrs. R. Meidell.

STEAMED FRUIT PUDDING.—One cupful each of molasses, bread crumbs, water, flour and currants and raisins or dates. Soak bread crumbs in the water until soft, add one beaten egg, three level tablespoons of melted butter or beef drippings, one teaspoon of soda, a little salt and cinnamon. Mix all ingredients together and steam in a greased steam cooker or double boiler for two hours. Serve with any favorite pudding sauce. As it is something like plum pudding foam sauce is liked best with it.—Mrs. Whitehead, demonstration of puddings.

CORN STARCH PUDDING.—One quart milk, eight tablespoons corn starch, pinch of salt and one half cup sugar. Heat milk to boiling point and stir in sugar, salt and corn starch mixed together. When cooked sufficiently turn over the beaten whites of two eggs and stir. To make it yellow use the yolks of eggs. Serve (without) with or without cream.—Dorothy Whitehead.

CHOCOLATE PUDDING.—One quarter cup butter, one cup sugar, yolks of two eggs, one half cup milk, one and three eighths cups of flour, three teaspoons baking powder, whites of three eggs, one and one third squares Bakers chocolate, one eighth teaspoon salt and one fourth teaspoon vanilla. Cream the butter, add one half of the sugar, beat yolks and add remaining sugar, combine mixture, add milk, flour, baking powder and salt, then add the whites beaten stiff, melted chocolate and vanilla. Bake in cake pan. Fill the center with whipped cream sweetened and flavored and pour around chocolate sauce.

CHOCOLATE SAUCE.—Boil one cup sugar, one half cup water until a thin syrup. Melt one and one half squares Bakers chocolate and pour gradually over the hot syrup.—Dorothy Whitehead, demonstrated in 7th grade Domestic Science class at school.

SUET PUDDING.—One cup chopped suet, one cup milk (or water) one cup chopped raisins, one cup molasses, two and one half cups flour, one teaspoon soda, one half teaspoon each salt, cloves, cinnamon and nutmeg. Sift flour, soda, salt and spices. Add suet and raisins. Mix milk (or water) and molasses, beat into the dry mixture and steam three hours. Dressing for pudding: One cup sugar, one egg, one tablespoon flour, two tablespoons cold water, beat well and stir in half pint boiling milk or water. Add butter size of an egg, flavor with vanilla.—Mrs. W. C. McGuiness.

NUT PUDDING.—One cup sugar, one cup butter, one cup milk, two eggs, two and one half teaspoons salt, two teaspoons baking powder, two cups flour, one cup nuts. Steam good three hours and do not uncover at all while steaming or it will fall. Eat with golden sauce. One heaping teaspoon butter, one cup powdered sugar, two egg yolks, four or six tablespoons cream, flavoring. Beat whites of two eggs well, and add last, do not boil.—Mrs. Paul Leonhardy.

STRAWBERRY SHORT CAKE.—Sift one quart of flour with three teaspoons of baking powder and a tablespoon of sugar and one half teaspoon of salt. Work in three rounding tablespoons of butter to a mealy mixture or until the butter and flour are thoroughly blended; now lightly mix in enough milk to make a soft dough, (a little over a pint). Handle just enough to roll out after the milk is added to the flour. Roll in two round or square sheets, put in greased tins, dot with butter and bake a nice brown in a quick oven. Crush two quarts of strawberries with sugar to sweeten. Build the short cake in layers with the berries between cakes and generously spread on top. The whole berries are often reserved for the top. Serve with thick cream or with sweetened whipped cream. Raspberries, grated pineapple and fresh sliced peaches or oranges are used in season as well as strawberries.—Mrs. Whitehead, demonstration Southern Cookery.

RICE PUDDING.—Mix one half cup of rice with two quarts of sweet milk, two thirds cup of sugar and a little salt. Powder with cinnamon or nutmeg if liked. Place dish in a pan of cold water and bake two hours or more, stirring frequently until milk has cooked out and rice is creamy.—Contributed.

STEAMED CUP PUDDING.—Two eggs, one half cup sugar, one tablespoon butter, one cup milk, two teaspoons baking powder, flour to make a stiff batter. Steam twenty minutes in well greased cups and serve with pudding sauce.—Mrs. A. McKay.

Cheese

"It seems as tho' science has condemned everything we relished when a boy. * * * We have had this pure food idea pounded into us until we can't find anything any more that 'taint tainted."—Sam Clark.

COTTAGE CHEESE.—Heat two quarts of lobbered milk slowly until curd is formed; drain through cheese cloth and when dry add one teaspoonful of salt and one half cup of sweet or sour cream.—Mrs. J. Bruegger.

CHEESE AND BREAD.—One cup bread crumbs, two cups milk, soak. Add one half pound grated cheese, one tablespoon butter, two or three eggs, beaten lightly, pepper and salt to suit taste. Brown lightly. For a small family use one half the amount.—Mrs. Davidson.

CHEESE SCALLOP.—One cup grated cheese, 2 egg yolks beaten, 2 tablespoons of melted butter, one cup bread crumbs soaked in one and one half cups milk, dash of cayenne pepper. Mix all together, then add stiffly beaten whites of eggs. Bake in a greased dish in a hot oven covering the top with fine bread crumbs.—Contributed.

CHEESE AND BREAD OMELET.—Soak a cupful of bread crumbs until soft, then drain, add a cupful of milk and three egg yolks to the bread and salt and pepper. Stir the stiffly beaten whites of eggs into the bread and one cupful of grated cheese. Cook like an omelet with butter in a hot skillet. Fold over and serve.—Contributed.

CHEESE AND MACARONI.—Boil a cupful of broken macaroni tender in boiling salted water. Make a cream sauce of two tablespoons of butter blended with as much flour and cooked with one half pint of milk. Add salt and cook thick. Then add four large tablespoons of grated cheese and one beaten egg. Mix with the drained macaroni in a baking dish, cover with crumbs and brown in the oven.—Contributed.

CHEESE SOUFFLE.—Stir one tablespoon of flour into one tablespoon of melted butter in a pan on the stove until well blended, add one cup of milk and cook until smooth. Add one cup of grated cheese and well beaten yolks of three eggs, lastly add well beaten whites of eggs and a pinch of salt. Put into a greased baking dish, set in a pan of hot water and bake about twenty minutes or until light and brown. Eat as soon as it is baked.—Contributed.

CHEESE AND POTATO OMELET.—Spread mashed potatoes an inch thick in a hot, heavy skillet with one tablespoon of hot butter or drippings. Brown on bottom and grate cheese thickly over top; add pepper. Cook and when potatoes are well browned on the bottom fold over like an omelet and serve.

ITALIAN MACARONI.—Cook a cupful of macaroni in salted water until tender. Drain off the water and put the macaroni into a colander. Have ready in a saucepan a large tablespoonful of butter, heated. Put into this a sliced onion and cook tender. Turn into the saucepan, then a can of tomatoes and one chili pepper (or in quantity according to its "hotness"). Salt and cook fifteen minutes. Arrange the macaroni alternately in layers with the tomato in a bake dish, finishing of course, with the tomatoes. Cover with grated cheese and bake fifteen or twenty minutes.

TOMATOES STUFFED WITH MACARONI AND CHEESE.—Cook one cup broken macaroni or spaghetti tender in salted water; drain and blanch in cold water. Skin light tomatoes and scoop out centers. Fill with the macaroni, dot with butter and season with salt and pepper, then cover top with grated cheese. Bake in a moderate oven thirty minutes. Serve plain or with cream sauce. For Italian macaroni, chop the tomatoes, dredge with flour and mix with the above ingredients, putting a thick layer of cheese on top. Bake until brown.—Contributed.

CHEESE CROQUETTES.—Make a thick stiff cream sauce as for chicken croquettes; add yolks of two eggs; one and one half cups grated cheese and salt and cayenne pepper to suit taste. When cold form into croquettes, dip into egg and fine bread crumbs and fry in deep hot fat.

CHEESE STRAWS.—Grate cheese on rolled pie crust, fold over, grate more cheese thickly on, fold again and roll out. Cut into strips and bake. Sprinkle with cayenne.—Contributed.

Beverages

"Serenely pure yet divinely strong."—Pope.

COFFEE.—Three parts Java to one part Mocha coffee ground fine together. Allow one tablespoonful of coffee to each cup of cold water. Mix in one third of a whole egg for five cups of coffee. Bring to a good boil. Remove from fire, add a dash of cold water and serve.—Mrs. C. H. McKay, demonstration of beverages.

CHOCOLATE.—One half cup grated chocolate, one half cup sugar mixed. Add to one quart of milk. Bring to a boil. Let it stand on back of range half an hour, then reheat it. Serve whipped cream in each cup.—Mrs. C. H. McKay, demonstration.

TEA.—Water for making black tea should be boiling. Allow level tablespoon tea to a pint of water. Let it stand covered three to seven minutes. Water for green tea should not be boiling hot, as green tea should be a smooth and oily beverage. The Japanese serve tea warm but not hot. Allow same proportions as above. Let it stand three minutes. Add hot water to tea leaves left in tea pot and leave again. Use an earthen tea pot always. Soft water makes better tea than hard water.—Mrs. C. H. McKay, demonstration of beverages.

CLARET FREEZE.—Claret wine to taste. Fill glass half full of chopped ice, add wine and sweeten to taste with cherry syrup. Add sliced lemon or pineapple, rose leaves, or Maraschino cherries. Serve with straws.

MALTED MILK.—One egg sweetened with vanilla syrup, one spoonful of Horlick's malted milk. Shake in a shaker with crushed ice. Strain; grate nutmeg on top and serve.

LEMONADE.—One quart of water, juice of three lemons, one cup sugar. Stir well and serve with crushed ice. Crushed fruits may be added to this, or Port wine, if liked.

COFFEE.—One tablespoonful of finely ground coffee to each cup of water. Add a white or half the white of an egg to the coffee; mix with a spoon. Add one cup of cold water to each tablespoon of coffee. Cook till it starts to boil. Don't let it boil. Serve at once.—Mrs. Creaser.

COCOA WITH WHIPPED CREAM.—Heat one quart of milk with a pinch of cinnamon. Mix four level tablespoons of cocoa with as much sugar and add one cupful of hot water. Stir until smooth. Add to the hot milk and simmer five to ten minutes, stirring often. Whip one cupful of cream stiff, add one teaspoonful of sugar and half a teaspoonful of vanilla extract to it. Whip lightly and serve a generous tablespoonful in each cup of cocoa. Chocolate is made by shaving one ounce of chocolate, mixing it with two large tablespoons of sugar and then heating over the fire with one tablespoonful of boiling water until smooth and glossy. Add to hot milk as directed above. Marshmallows added to a cup of cocoa or chocolate give a delicious flavor.—Contributed.

KENTUCKY PUNCH.—Put into punch bowl one cup sugar, juice of six lemons and stir. Add three peeled lemons, sliced thin, and at least one dozen large sprigs of mint and one quart of pounded ice, stir and let stand several moments and then pour in from a good height two or three bottles of imported ginger ale.

A DELICIOUS CREOLE RECIPE.—Select fine oranges. Cut through the skin around the orange and loosen the skin from the orange, turning it back, wrong side out, into a cup. Now cut the orange into halves, leaving a cup on top of each half. Place the orange, face down, on a dainty plate, acting as a standard for the skin cup as it were. Into the cup put one whole clove, a bit of bay leaf, small piece of stick cinnamon, one lump of sugar and pour over the sugar two tablespoons of brandy. Bring to the table with the after dinner coffee and place in front of each guest. Touch a match to the brandy, and let each guest baste the sugar with the brandy until the alcohol has burned away, then pour the remaining liquor and spices into the coffee. The burning of the brandy and spices in the orange skin gives a very delicious flavor and a pungent, agreeable perfume.

STRAWBERRY PUNCH.—Crush two quarts of strawberries and pour over them three quarts of cold water. Set in the ice for three hours before straining through a cheesecloth bag, pressing hard. Add then the strained juice of two lemons and two cups of granulated sugar. Stir until the sugar is fully dissolved and set in the ice until you are ready to serve. Fill each tumbler halfway to the brim with finely cracked ice before pouring in the strawberry mixture.

STRAWBERRY FRUIT PUNCH.—Make as directed in foregoing recipe, and, just before serving, add two bananas, sliced very thin, two large sweet oranges cut into small dice and a cupful of the largest, ripest strawberries you can get. Use a dipper in filling the glasses, that some of each kind of fruit may go into each.

MINT PUNCH.—Express the juice from four large lemons and strain it over a cupful (heaping) of granulated sugar. Stir until the sugar is dissolved. Now peel two lemons and one orange and slice as thin as paper. Add to the melted sugar and set in the ice until you are ready to serve. Have ready a dozen or more sprigs of freshly grated mint, which has been carefully washed and the dead leaves picked off. Lay the mint in the bottom of a chilled punch bowl and pour the syrup, with the sliced fruits, upon it. Next, stir in at least two quarts of shaved or pounded ice, and pour from a height upon all three bottles of the best ginger ale. There is no more delicious summer drink than this. Serve at once before the effervescence ceases.

ROMAN PUNCH.—Four cups of steamed lemonade, two wine glasses of rum, juice of three oranges, one half pound sugar. Shake and mix well. Place block of ice in center of punch bowl and pour in this mixture. Add one pint of Maraschino cherries and serve in punch glasses. If preferred the mixture may be frozen to a soft mush in a freezer and serve as a dinner course.—Contributed.

CHAMPAIGNE PUNCH.—Make a syrup of two cups sugar and one quart of water and make a lemonade with juice of five lemons. Add one gill brandy, one half gill Jamaica rum and one pint of champaigne. Whip white of one egg to a snow and sweeten and beat again. Mix with the punch and freeze like lemon ice, or omit the egg. Mix well and serve from punch bowl with large block of ice floating in the liquid.—Contributed.

TEMPERANCE PUNCH.—One quart strained lemonade, one pint unfermented grape juice; juice of six oranges with two cups sugar diluted in it. Mix all well together with one gallon of ice water. Taste and add more sugar if needed. Sliced or diced pineapple, cherries or any fresh fruits may be added to this in season. Have block of ice in punch bowl and stir well.

WEDDING PUNCH.—(No liquors.) One tumbler each of currant, raspberry and blackberry jelly, juice of twelve lemons, juice and pulp of two oranges, one pint grape juice, one pint of grated pineapple, one pint of preserved strawberries, one quart of canned peaches, one fourth pound conserved cherries, two pounds sugar, one quart ginger ale, three quarts water. Make syrup of the water and sugar; strain. Add all the jellies to hot syrup. When cool add strained lemon juice then the grated pineapple, orange pulp, and other fruits. Cover and stand over night. At serving time turn into punch bowl with one quart of shaved ice or a big block of clear ice. Add other ingredients, stir well and serve in punch cups or glasses.—Contributed.

WINE PUNCH.—Make a gallon of rich lemonade, strain it and add a bottle of port wine, sherry of claret. Mixed conserved cherries, pineapple and orange pulp may be stirred through this. Add a quart of shaved ice or use a big block of clear ice and stir frequently, adding water and sugar as needed or more lemonade to the drips in the bowl.

GINGERALE.—One half glass of currant jelly, one half cupful of sugar, two teaspoons of ginger. Stir well together; put it into a quart pitcher and fill with ice water. Serve in glasses of shaved ice.

GRAPE LEMONADE.—Two quarts of sweet lemonade, one pint bottle of unfermented grape juice. Mix thoroughly and serve with ice.

FRUIT DRINK.—Use one tablespoon of diluted currant, strawberry, raspberry or grape jelly to each glass of iced water and serve with shaved ice. Or the canned fruit juice may be used instead of jelly.

GINGER ALE PUNCH.—Add to a half pint of shaved ice one tablespoon brandy, one tablespoon powdered sugar and one well beaten egg. Add half a pint of imported ginger ale. Let it stand five minutes.

BLACKBERRY CORDIAL.—One gallon of blackberry juice, add two pounds of loaf sugar, half an ounce of cloves, one ounce nutmeg, cinnamon and allspice; boil together twenty five minutes. When cold add one quart of brandy.

ORANGE PUNCH.—Dissolve one fourth pound loaf sugar in one pint boiling water; add juice of one lemon, one pint of orange juice, one half cup brandy, one half cup rum. Used either hot or cold.—Contributed.

HOT BRANDY PUNCH.—One fourth pint Jamaica rum, one half pint brandy, one quarter pound sugar, one lemon and one pint boiling water. Put sugar and lemon juice in a punch bowl or large pitcher; pour in the boiling water; add the rum and brandy and mix thoroughly. Grate nutmeg on top and serve. For mint julep add one dozen sprigs of fresh mint to the lemon juice and sugar before adding the water.—Contributed.

SHERRY FLIP.—Break an egg into a quart Mason jar, add half a can of shaved ice and one tablespoon of sugar. Fasten top securely on the can and shake hard until egg is light and foamy. Add two tablespoons of sherry wine and shake again. Serve with a grating of nutmeg.—Contributed.

FRUIT NECTAR.—Put the thinly sliced rind of three lemons in a jar with one pound of chopped raisins, and one and one half pounds of sugar. Pour two gallons of boiling water over it. When cold add juice of lemons and let stand in a cold place for a week, stirring it every day. Strain through a jelly bag until clear, then seal in bottles.

RASPBERRY SHRUB.—Place raspberries in a jar and cover with good cider vinegar, let it stand over night; next morning strain and to each pint of juice add a pint of sugar; boil ten minutes; bottle while hot. Use one half glass of the shrub to one half glass shaved ice and water. Good summer drink. Same directions for currant shrub.

MILK SHAKE.—Fill your glass two thirds full of milk, sweeten to taste with any fruit syrup, or with sugar, then flavor with vanilla or orange. Fill glass with shaved ice and shake in a covered Mason jar or a milk shaker until well mixed.

MULLED ALE.—Heat one quart of good ale with a little nutmeg; beat five eggs light and mix with a little cold ale; then pour the hot and cold ale back and forth several times to prevent curdling. Warm and stir until sufficiently thick; add a glass of brandy; strain and serve in tiny glasses.

ICED COFFEE.—Make two pints of good, strong coffee, and clear it with the beaten white and shell of an egg. Strain, sweeten, and let it get cold. Add the juice of one lemon and set the mixture in ice for an hour. Serve in cups or claret glasses with a little whipped cream on top.

TEA NECTAR.—Draw one and a half pints of strong tea for three minutes and pour off into a bowl. Sweeten to taste with sugar, the juice of a lemon and a wineglassful of brandy. Ice for an hour, decorate with thin slices of lemon cut in quarters and serve in small glasses.

ORANGE PUNCH.—Stir a cupful of sugar into a scant cup of water and simmer for half an hour. Skim and let it get cold before adding the strained juice of four oranges and half as much lemon juice. Beat all well together; fill chilled tumblers with pounded ice and pour in enough of the syrup to fill up the interstices.

Refreshing Beverages for Convalescents

FOR FEVER CONVALESCENT.—One half fresh peach, one teaspoon brandy, one tablespoon sugar, juice of half a lemon. Press through sieve and add plenty of shaved ice. Sip a little at a time.

ICED MINT.—One fourth teaspoon peppermint essence, one tablespoon of powdered sugar, one tablespoon of water, one tablespoonful of wine, one teaspoon of brandy. Mix well together, fill glass with shaved ice and sip through a straw.

STERILIZED LEMONADE.—Boil one pint of water and mix it with juice of a lemon, four lumps of sugar and grated rind of lemon. Cover and stand two hours. Strain and serve ice cold. For orangeade add juice of two oranges to above and two extra lumps of sugar.

EGG-NOG.—Scald one pint of milk, but do not boil. Beat three eggs to a froth with one fourth cup sugar, add half a gill of beet brandy and one tablespoon of rum and a little nutmeg. Beat well and add the scalded milk, either hot or cold.

LEMON WHEY.—Good to induce perspiration, to break up a cold. Boil half pint of milk and add one tablespoon of lemon juice; add more if this does not turn the milk. Let it boil up then turn into bowl to settle; strain, sweeten and add hot water to suit taste.

FRUIT JELLY DRINKS.—Melt currant, raspberry or cranberry jelly in hot water, sweeten to suit taste and set aside to cool. The juice of fresh berries is pleasing to a patient when the berries are forbidden. Strain the fruit through a fine sieve or through cheese cloth and cool with shaved ice and sweeten.

FLAX SEED TEA.—One ounce of flax seed and a little powdered licorice root and pour on a pint of hot water. Steep four hours then strain. Good for a cold.

BARLEY COFFEE.—Roast Barley until well browned and boil 1 tablespoon of it in a pint of water five minutes, strain and add a little sugar, if liked. Nourishing drink for fever convalescent.

APPLE WATER.—Roast two tart apples until soft. Pour a pint of cold water on them and stand in cold place one hour. Good for patients in fever and eruptive diseases. Do not sweeten.

Eggs

STUFFED EGGS.—Cook eggs twenty minutes just below boiling point. Remove shells, cut in half lengthwise. Take out yolks and mash them. Add one half quantity finely minced ham or chicken, moisten with one tablespoon of butter softened and seasoned with salt, pepper and mustard. Fill whites with this mixture and press halves together. Roll in fine bread crumbs, then into beaten egg and again in crumbs. Fry brown in very hot fat. Serve garnished with parsley.—Mrs. H. C. Windel.

EGGS LYONNAISE.—Boil eight eggs twenty minutes and throw in cold water and remove shells. Separate yolks and whites and chop whites fine. Put whole yolks in a dish over boiling water to keep warm. Peel and chop two medium sized onions and fry golden brown in two tablespoons of butter. Season with salt, pepper and nutmeg and add a cupful of white sauce. Stir gently to boiling point, then add chopped whites and cook two minutes. Pour over hot whole yolks, sprinkle with minced parsley and serve.—Mrs. H. C. Windel.

HAM AND EGG ON TOAST.—A good way to use small pieces of left over ham or other cooked meat is to chop them fine. Toast several slices of bread and lay on a platter. Beat three eggs slightly, pour in a little milk, cook over the fire a few minutes, but not till it is thick, stir in the chopped meat and pour over the toast.—Mrs. Geo. Farries.

ONION EGGS.—Boil six eggs hard, slice three of the eggs, cut three onions in slices, fry in butter, lay them on a platter; place the sliced eggs over them, cover to keep hot, grate the other three eggs, season with salt and pepper, boil up in a little cream and pour over the eggs and onions.—Mrs. Geo. Farries.

SHIRRED EGG.—Grease a shallow pan and break eggs carefully into it. Sprinkle with salt and pepper and heat with butter. Steam or bake until the whites are set and serve. Shirred eggs are usually served in the individual dishes they are baked in. A little minced parsley is often sprinkled over the top of each plate.

LAYER EGGS.—Fry two onions, sliced thin until they are tender and brown. Cut hard boiled eggs into slices. Add half a bowl of good gravy to the hot onions and then the eggs. Season with salt and pepper and serve.

SCRAMBLED EGG.—(New.) Break eight fresh eggs into a saucepan, add a piece of butter the size of an egg, eight tablespoons of cream; two tablespoons of soup stock, one scant teaspoon of salt and a little pepper. Set over the fire and stir until the eggs begin to thicken then remove from the fire and beat with a Dover beater until they are light and delicate. Heat over the fire again and serve in a warm dish. Very nice for breakfast and lunch.

CREAM TOAST WITH EGG.—Heat a quart of milk; toast slices of bread, butter them and dip each into the milk a second. Lay in a deep serving dish. Now add a tablespoon of butter and a pinch of salt to the hot milk. Beat the yolk of an egg, adding gradually a small tablespoon of flour and two tablespoons of cold milk. Stir into the boiling milk and cook until creamy, then pour it over and around the toast and serve immediately. May be served with poached eggs, too.

SCRAMBLED EGGS WITH ASPARAGUS TIPS.—Beat six eggs a trifle with two tablespoons of cream and scramble in hot pan. Season and stir in the tips of a bunch of stewed asparagus. Add a dash of pepper and serve on toast.

EGGS, NEW YORK STYLE.—Boil six eggs half an hour. Drop them into cold water; shell and quarter them and lay them in a buttered baking dish. Make a white sauce of one pint of hot milk with butter, and flour enough to thicken. Season and stir until smooth. Chop two large boiled onions, add to the sauce and pour over the eggs, sprinkle the top with cracker crumbs, dots of butter and two tablespoons of grated cheese. Bake until a nice brown and serve immediately.

CREOLE EGGS.—Poach eggs in deep, boiling salted water and serve with a highly seasoned tomato sauce.

CREAMED EGGS.—Poach eggs and serve with a thickened, seasoned cream sauce or a browned gravy sauce, mushrooms, asparagus tips, minced parsley or minced cold boiled ham, cauliflower, green corn, oysters, sausage or dried beef may be added to any cream sauce and served over poached eggs or hard boiled eggs, cut into slices or quartered. Or any of these sauces may be spread on an omelet, folded over and served.

CHEESE AND EGGS ON TOAST.—Beat three eggs with three tablespoons of bread crumbs, soaked soft in milk and drained. Add three tablespoons of melted butter, one teaspoon of mustard, salt and pepper and lastly one half pound of grated cheese. Spread evenly on slices of toast and brown quickly in the oven.

EGGS AND POTATOES.—Fry diced cold boiled or baked potatoes brown in a butter, seasoning with salt and pepper; break in three or four eggs and scramble lightly. Add two tablespoons of thick cream and serve immediately.

SWISS EGGS.—Line a pie plate with thin slices of cheese. Mix a cup of milk with one teaspoon of mustard, a dash of cayenne and a little salt. Pour half of this mixture over the cheese. Then break carefully five eggs on the cheese; pour over the rest of the milk and bake until the eggs are set. The cheese will melt and thicken the milk.

HONEYCOMB EGGS.—Set a granite pan with a tablespoon of butter in the oven to heat. Beat five eggs with one third cup of milk and salt and pepper exactly one minute. Pour into the hot pan and bake in a quick oven until eggs rise to the top. Serve immediately.

OMELET, NEWPORT STYLE.—Soak a pint of bread crumbs in one pint of milk. Beat eight eggs very light and stir with the crumbs, beating five minutes. Heat two tablespoons of butter in a pan, pour in the mixture, season with salt and pepper and stir and scramble the mixture quickly with the point of a knife, tossing it lightly. Cook about three minutes and serve on toast.

PLAIN OMELET.—Separate four eggs. Beat the yolks with half a cup of milk or water, season with salt and pepper. Beat the whites in a bowl very light or until the bowl can be inverted and retain the whites of eggs. Cut the whites into the yolks and turn into a hot frying pan with melted butter. Let it stand over the fire undisturbed until it is nicely browned on the bottom. Then run the pan into a hot oven and brown on top. Serve immediately with or without sauce. Vegetable omelet is made by spreading hot thickened creamed vegetables over the omelet just before serving. Asparagus omelet is excellent. Fruit omelets are made by spreading with stewed fruit or jelly or crushed sweetened fresh fruit like strawberries, raspberries or peaches, or jams made of these fruits. Fruit omelets are spread with powdered sugar usually. Rice, macaroni or hominy are often seasoned in a favorite way with cheese or gravy and spread on the omelet before serving. Macaroni cooked with tomatoes and cheese makes an excellent omelet filling. Thickened, stewed tomatoes are nice, and mushrooms may be added with green peas to the tomatoes for Spanish omelet. In fact there are a thousand good combinations and there isn't a nicer way to use a small portion of any left over than to use it for an omelet filling if it will harmonize with eggs at all. Four eggs in an omelet combination of this kind will do nicely for a meal for a family of six people.—Contributed.