HEART SANDWICHES

Remove crust from bread, cut in the form of hearts and spread between 1 of them a mixture composed of finely minced nut meats, chicken and pimentos, mixed into a paste with mayonnaise. Press closely and tie each with narrow ribbon.

NUT SANDWICHES

Thin slices of whole wheat bread cut circular and butter- ed. Make a filling of chopped, roasted and salted peanuts, mixed with sufficient mayonnaise to spread easily.

OLIVE SANDWICHES

Thin slices of bread evenly buttered, spread with cheese mixed to a paste with equal quantities of cream and salad dressing, and covered thickly with chopped olives.

Mrs. G. T. Gaskjns.

BOSTON BROWN BREAD SANDWICHES

Cut bread in thin slices, butter lightly. and spread with thick mayonnasie and put together with thinly sliced, well drained cucumbers. Mrs. D. A. Lehman.

Mix any finely chopped cooked meat with well seasoned boiled dressing. Butter white bread lightly, spread on the meat and put together with thinly sliced ripe tomatoes.

Mrs. D. A. Lehman.

OPEN SANDWICHES

Spread a layer of cream cheese that has been moistened with cream or mayonnaise, on a slice of brown bread, over this sprinkle ground nuts, or green and red mangoes.

Mrs. D. a. Lehman.

EGG AND CHEESE SANDWICHES

Grate cheese and add hard-boiled eggs that have been

2o6 p. E. 0. COOK BOOK

put through the ricer. Add i small bottle of stuffed olives and enough juice off the olives to flavor. Mix all together with mayonnaise, and spread on thinly sliced bread.

Mrs. D. a. Lehman.

TOASTED HAM AND CHEESE SANDWICHES

Grind boiled ham and mix with salad dressing. Spread between thin slices of bread and cover with grated cheese. Put in oven and toast on both sides. Ruby Rice.

EGG AND BACON SANDWICHES

Mix hard-cooked eggs and crisp bacon which have been run through the food chopper. Mix with salad dressing and make into sandwiches, with a lettuce leaf between. They may be toasted. ~ Ruby Rice.

GOOD SANDWICHES

Slice bread very thin and put in the following mixture: 1 Pimentos, i green peppers, ground, i teaspoon prepared mustard, i can deviled ham, salt and Worcestershire sauce to taste. Mrs. G. .O. Proffitt, St. Louis.

APRICOT SANDWICHES

Brown bread spread with cottage or cream cheese to which enough pulp from canned apricots has been added to make it spread easily.

NUT SANDWICHES

I Pound nuts chopped, 3 hard-boiled eggs chopped. Mix with salad dressing, serve on lettuce leaf between bread.

PIMENTO AND CHEESE SANDWICHES

I Cup cheese, i cup pimentos, \ cup olives, all chopped fine. Mix and put between buttered bread.

CHERRY SANDWICHES

Cherries stoned and chopped, added to peanut butter for sandwiches.

SANDWICHES 207

CHERRY SANDWICHES

Cherries stoned and chopped, add to cream cheese and chopped nuts make a dehcious sandwich.

ASPARAGUS SANDWICHES

Asparagus pressed through the strainer, mixed with horseradish and mayonnaise, makes a good sandwich.

Mrs. Fred Baumer.

2o8 p. E. 0. COOK BOOK

HOUSEHOLD HINTS

QUANTITIES FOR SERVING FIFTY PEOPLE

Ten quarts of bouillon.

Creamed chicken — Six 4-pound chickens, or three chick- ens and the same amount of veal.

For Cream Sauce — Three pints each of cream and milk.

Chicken Croquettes — Five 4-pound chickens, two quarts of milk, six eggs and six cans of peas to serve with them.

Ham or Tongue to serve cold — Eight pounds.

Ice Cream — Two gallons.

Cakes — Four or six dozen individual ones.

If strawberries are to be served with ice cream, provide seven quarts.

Sandwiches — An ordinary loaf makes twenty large sand- wiches. These may be cut again, making forty.

Biscuits or Rolls — One hundred and fifty.

Butter for Sandwiches, White Sauce, etc. — Five pounds.

Fish Timbales — Six pounds of cooked fish.

Timbale Cases — Sixty to allow for breakage.

Fruit Salad — Six quarts of fruit, six cups of mayonnaise and one pint of whipping cream.

Sweetbread Salad — Five pounds of sweetbreads, three cans of peas, or four cucumbers; six quarts will be sufficient.

Jelly — Four glasses.

Candy — Two pounds.

Salted Nuts — Three pounds.

Olives — Two quarts.

Punch — Two gallons, four pints of carbonated water and two large pieces of ice.

For seasoning and garnishing-^ wo bunches of parsley, six lemons, salt, pepper and paprika.

VARNISH REMOVER— Three tablespoonsful of bak- ing soda in/rquart of water, applied with a rough cloth, will remove old var1^<?h very easily when you wish to revarnish furniture.

HOUSEHOLD HINTS 209

TO REMOVE SHINE— Sponge the serge with hot vinegar and then press on the wrong side of the material.

SUNSHINE A CLEANSER— Sunshine is the best pos- sible disinfectant. The rays of the sun penetrate and dis- integrate all organic substances. Let it flood the rooms which are occupied whenever it is possible. Lay the bed- ding in its direct rays for an hour every bright morning. Dark corners that have a stufi^y smell are dangerous to the health of the household.

SLICING LEMONS — Lemon slices should be separated when cut and not have a bit of skin that is uncut to hold them together. Seeds should be removed from the slices.

FOR^ PANTRY SHELVES— Do away with papers on your pantry shelves by substituting for them two or three coatings of white enamel. The effect will appeal to house- keepers on account of its inviting and cleanly appearance aside from its sanitary qualities.

TO DRIVE AWAY ANTS— For ants, put one table- spoonful of water and one tablespoonful of paregoric in a small saucer on the cupboard shelves or any place infested by them. They will all leave. Strips of blotting paper saturated with the paregoric placed on the refrigerator shelves will exterminate the little red ants.

SERVING SARDINES— When a box of sardines is opened it should be drained of all oil possible and then the little fish turned out and sprinkled with lemon juice. They should be drained again before serving. The lemon will cut the remaining oil and make the sardines more palatable.

A raw egg taken immediately will carry down a fish bone that cannot be gotten up from the throat.

A mustard plaster made with the white of an egg will not leave a blister.

The white of an egg beaten with loaf sugar and lemon relieves hoarseness. Take one teaspoonful each hour.

TO WASH A WHITE SWEATER— Make a warm suds with any good laundry soap, and add to this a lump of sal soda or a teaspoonful of ammonia; either will tend to cut

210 P. E. 0. COOK BOOK

the grease in the wool, the presence of which makes the first washing of the heavy sweater so difficult.

Do not rub garment on board, but wash by hand or in a washing machine until it is perfectly clean. Fold carefully, pass through wringer twice, and rinse thoroughly in clear water of same temperature as suds. Do not use bluing, for it will turn the natural creamy tint of the wool to a dingy gray. Again fold and pass through wringer twice, then spread out on a large bath towel. When towel becomes damp take a dry one and repeat the process until garment is dry. If the sweater is a new and heavy one, this may take two days. This method of drying gives the lustrous flat finish that the garment has when new, and while this may seem like considerable trouble, results are in proportion to the labor entailed.

An egg added to a morning cup of coffee makes a good tonic.

CURE FOR CORNS — Dip a soft linen rag in turpentine and wrap it around the toe on which the corn is; change this night and morning for a few days. The relief is instan- taneous and the corn will disappear.

FOR THE PIANO— Place a small bag of unslacked lime inside the piano; it will keep the springs and metal from rusting.

TO CURE BEE STINGS— A physician advises that the best remedy for bee stings is to apply oil of cinnamon with a small brush. It will slightly blister, but immediately draw out the poison.

REMOVING GREASE— Eucalyptus oil will remove grease or oil from any fabric, no matter how delicate, and best results are obtained by gently sponging the soiled parts.

CLEANING WALL PAPER— To remove grease spots from wall paper, dip a piece of flannel in spirits of wine and rub the spot very gently.

FOR SEASICKNESS— Eating bread and butter which has been thickly sprinkled with cayenne pepper is recom-

HOUSEHOLD HINTS 211

mended by many physicians as an effective means of pre- venting seasickness.

NEW USE FOR PARSLEY— If when making soups or stews you find the flavor of some one vegetable too strong, you can neutraHze it by adding a sprig or two of parsley.

TO MAKE GLUE MOIST— Dried up glue can be made moist'and fit for use by the addition of a little vinegar.

A VALUABLE CLEANSER— The juice of raw potatoes is excellent for removing stains from the hands and from woolen fabrics.

TO MAKE CLOTHES WHITE— Placing a slice of lemon rind in the boiler when boiling clothes will help make them white.

CURE FOR HICCOUGHS— A teaspoonful of sugar moistened with vinegar and eaten slowly will often stop hiccoughs.

TO PREVENT SPATTERS OF FAT— To prevent lard or butter from spattering when eggs or potatoes are dropped in to fry, sift a little flour in the fat just before putting it on the stove.

FOR IVY POISONING— One of the best remedies for ivy poisoning is to rub the afllicted parts with slices of raw onion.

USES OF POTATO

To Clean A Vinegar Cruet — Fill the cruet with finely chopped potato skin; cork tightly and let stand in a warm place three days. Then turn the skins out and rinse the cruet with warm water and borax.

To Cleanse Rusty Knives — Use a raw potato dipped in brick dust.

To Kindle Fires — Potato parings, dried in the oven, are good to kindle fires, as they light easily.

To Clean Carpets — Grate a raw potato and rub over the surface of the carpet and finish off with a clean cloth, wrung out with warm water.

To Clean Dresses — Grate two raw potatoes into a pint of cold water; strain through a sieve; add another pint of

212 P. E. 0. COOK BOOK

water and let it settle; then pour the clean part into a bottle. Dip a sponge into the water and rub the soiled garment carefully, afterward rinsing with clear water.

To Clarify Drippings — Slice a raw potato into the fat while rendering. It will absorb all impurities.

To Make Light Bread — Mash a boiled potato and add to the flour.

For Corned Beef Hash — Chop a raw potato and add to the meat.

To Cleanse Silk from Mud Spots — After washing thoroughly, rub soiled places with a raw potato.

When a Fern Turns Yellow — Slice a raw potato and put it on top of the soil. This will draw out the worms.

To Remove Paint from Windows — Use sal soda the same as you would Bon-Ami for cleaning them.

1 ABLE OF MEASURES

Sixty drops make a tablespoon. Three teaspoons equal one table spoon. Eight rounded tablespoons of dry material equal one cupful.

Sixteen tablespoons of liquid equal one cupful.

One cup of liquid is one-half pint.

One heaping tablespoon is one ovince.

One heaping tablespoon of butter is two ounces.

One cup of butter or sugar is half pound.

Two cups of flour is a pound.

One cup of rice is one-half pound.

One cup of bread crumbs is two ounces.

One pint of ordinary liquid is one pound.

Beverages 193-197

Bread 22-31

Cakes 146-167

Cake Fillings 168-170

Candies 181-192

Cocktails . i^-6

Cookies 171-180

Desserts 132-142

Frozen Desserts 143-14 i;

Fish and Entrees 14-21

Household Hints ". . 208-212

Lenten Dishes 198-203

^^""'^ 32-55

Pastry 1 25-131

Pickles 109-118

Preserves and Jellies 1 19-124

Salads 94-108

Sandwiches 204-207

Soups 7-13

Vegetables . 56-93

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