C C

Ingredients

Contains: egg, milk, wheat, peanut, tree nuts, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 12 slices bermuda onions 3 t chopped parsley place between hot buttered toast
• 2 slices of tomato
• 4 slices graham bread x/o t paprika 3 t creamed butter cut bread %
• 9 slices toast 6 slices bacon toast bread
• 6 slices bacon toast bread
• four slices length- wise
• 12 slices bread fry bacon
• 1 head of lettuce 1 t capers 2 t dill pickles 4 stuffed olives wash
• 6 slices of white bread 6 olives 1 pimento spread bread
• 3 slices of bread to each sandwich
• 6 slices are put together
• one quart of red currants
• one pound of loaf sugar
• 1 stick cinnamon 1 qt
• 10 sprigs of fresh mint
• 4 cups of water
• one pound of candied cherries may be added
• 10 drops vanilla 5 drops mint add sugar to well beaten egg
• 5 drops mint add sugar to well beaten egg
• 1 lb cherries
• one cup chopped nuts
• 1 slice candied pineapple 1 lb
• one cup of sugar
• one cup milk
• one quart of the top
• 2 stalks of celery 3 onions 2 green peppers
• 1 ounce of sweet almonds 1 lb
• one cup in a boiler of water
• half pint water
• 1 quart liquid glass in stone jar
• 12 quarts water
• 2 drops of lemon juice
• 2 cups of raisins
• 2 cupfuls unsifted
• 1 tablespoonful soft butter _ 1 oz
• 2 quarts of flour
• 1 cup flour 1 cup 2 cups 3 cups 4 cups leavening a gent 1% t b
• 4 cups leavening a gent 1% t b
• 1 cup sweetening ? 1 t 2 t
• 32 cups to a gallon
• 27 cups to a gallon
• a dash of cayenne pepper
• a spoonful of jelly may be put into the pans before the batter is added
• a small cup of black coffee served after dinner
• a slice of lemon split
• a quart of water
• a cupful of crushed ice
• a cupful of currant juice
• a quart of liquid
• a quart of red raspberries
• a sprig of mint
• a pound of sense
• a pound of skili
• a pinch of pride
• a pint of water
• a spoonful of melted butter in skillet
• a piece of paper over the top of the cake at first
• a piece of cotton
• a piece of lemon
• a piece of muslin
• a pinch of salt
• a piece of paper over the drain before pouring out greasy water
• a slice of lemon skin eaten
• a pinch of salt helps to dissolve lumps
• a cup of liquid means all the cup will hold
• a spoonful of liquid is all a spoon will hold
• a tablespoonful of butter melted should be measured be- fore melting
• a tablespoonful of melted butter should be measured after melting
• a cupful of cream whipped before it is whipped
• a cupful of whipped cream after it is whipped
• 6 crisp lettuce leaves 12 slices bermuda onions 3 t chopped parsley place be
• 12 slices bermuda onions 3 t chopped parsley place between hot buttered toas
• one lettuce leaf
• 1 layer white bread 1 layer white bread 1 layer pink bread 1 layer pink bread
• 1 layer white bread 1 layer pink bread 1 layer pink bread put vegetable colo
• 1 layer pink bread 1 layer pink bread put vegetable coloring in bread when bak
• 1 layer pink bread put vegetable coloring in bread when baking
• 3 egg-yolks 1 package neufchatel cheese vs can pimento % c mayonnaise crumbl
• 1 package neufchatel cheese vs can pimento % c mayonnaise crumble hard boile
• 4 slices white bread 8 olives 4 slices graham bread x/o t paprika 3 t creame
• 8 olives 4 slices graham bread x/o t paprika 3 t creamed butter cut bread
• 1 chopped pimento mashed vs t salt 3 chopped olives 1 t melted butter mix
• 3 chopped olives 1 t melted butter mix
• two forms
• 6 stuffed olives % c mayonnaise 1 t parsley chop chicken
• 3 lettuce leaves 2 tomatoes % c mayonnaise 1 large dill pickle 9 slices toast
• 2 tomatoes % c mayonnaise 1 large dill pickle 9 slices toast 6 slices bacon
• 1 large dill pickle 9 slices toast 6 slices bacon toast bread
• 2 min
• four sides of a loaf of bread
• two spreadings of chicken filling
• one spreading of nut filling
• 1 lemon chop until fine
• 3 apples 1 c b
• 1 lemon chop all very fine, 1 inch wide
• 6 eggs 12 slices bread fry bacon
• 2 hard boiled eggs 1 t melted butter 1 t lemon juice 1 t mustard \i t salt
• 4 stuffed olives wash
• 2 hrs
• 1 layer of white bread 1 layer of white bread 1 layer of graham bread 1 layer
• 1 layer of white bread 1 layer of graham bread 1 layer of rye bread alternat
• 1 layer of graham bread 1 layer of rye bread alternate
• 1 layer of rye bread alternate
• 3 hrs
• 2 doz
• 6 olives 1 pimento spread bread
• 1 pimento spread bread
• 6 olives y2 c english walnuts chop all fine
• one layer
• 2 hard boiled eggs 14 t lemon juice chop sardines
• 1 neufchatel cheese 8 stuffed olives 1/2 t dry mustard cream butter to spread
• 8 stuffed olives 1/2 t dry mustard cream butter to spread bread chop olives
• one side
• 6 people
• 1 doz
• 10 min
• 1 lemon
• 2 lemons 4 t sugar 1 pt
• 1 egg sweeten lemon juice
• 1 orange
• one half of milk
• 1 lemon rind 18 mint leaves 5 c ice water 1 c lemon juice soak mint
• 18 mint leaves 5 c ice water 1 c lemon juice soak mint
• 1 lemon rind sliced into cubes
• 4 full of shaved ice
• 3 qts
• 3 lemons 1 oz
• 6 lbs
• 2 eggs add gradually a quart of water
• half filled
• 3 mint leaves to 1 g of tea 4 mint leaves to 1 glass of lemonade
• 4 mint leaves to 1 glass of lemonade
• 1 glass of lemonade
• 30 min
• 6 oranges 12 t sugar 2 lemons squeeze juice of lemons
• 2 lemons squeeze juice of lemons
• 5 eggs 4 oranges
• 4 oranges
• 6 portions in glasses
• 3 lemons 3 c water 1 c orange juice 1 c pineapple juice boil pineapple
• 3 min
• 2 cups 3 c water 1% t tea have tea pot dry
• 5 min
• 8 lemons
• 6 oranges
• 4 qts of water
• 1 egg 4 t milk 10 drops vanilla 5 drops mint add sugar to well beaten egg
• 1 egg
• 4 qts
• one way
• 3 egg-whites put part 1 on first
• 40 min
• 3 glasses
• 12 glasses use
• 4 lbs
• 6 slices of toast 1 t butter salt 1 c cream pepper the mushroom bells are
• 1 min
• 1 side
• 20 min
• 2 oil
• 1 pkg
• 2 loaves 45 min
• 45 min
• 7 raw oysters
• 4 drops tabasco sauce 1 t horseradish v± t salt 1 t tarragon vinegar mix
• 3 eggs 1 t soda 2% c pastry flour mix sugar
• 1 pair of ducks 1 bay leaf 2 t flour 1 pt
• 1 bay leaf 2 t flour 1 pt
• 6 mushrooms prepare ducks
• 3 eggs 1 t b
• 4 eggs 1 t cinnamon put pumpkin in a stew pan
• 2 pies
• 1 egg 2 c graham 3 t b
• 1 egg % t nutmeg % c milk 1 t b
• 4 hrs
• 1 egg 2 t sugar ±y2 c milk 3 t b
• 12 eggs 2 t cream of tartar 1 lb
• 50 min
• 2 gal
• 6 apples
• 3 eggs stiff
• 1 small head cauliflower 2 qt
• 6 green peppers ground 1
• 2 sweet red mangoes cut in strips soak all in weak brine
• 3 chickens 2 t flour 1 can mushrooms 1 pt
• 3 moderately sized large sweet potatoes will be ample
• 1 well beaten egg 1 lb
• 1 small can pimentos make the salad dressing
• 4 lemons 1 large can grated pineapple 3 egg-whites make a thick syrup
• 1 large can grated pineapple 3 egg-whites make a thick syrup
• 3 egg-whites make a thick syrup
• 20 persons
• 4 medium sized beets 2 stalks of celery 3 onions 2 green peppers
• 3 onions 2 green peppers
• 2 green peppers
• 2 eggs 5 t bread crumbs 1 c sugar 1 c raisins
• 4 eggs 2 c sugar 1 c raisins 3 c flour 1 c grated chocolate y-2 c milk % c p
• 6 pieces
• 3 eggs well beaten 1 t soda stir the above ingredients into a dough
• half linseed oil
• 2 ozs
• 1 bar laundry soap 5 cents gloss starch 1 qt
• 5 cents gloss starch 1 qt
• 3 lemons 1 c salt kansas sunshine cut laundry soap fine
• one tablet dissolved in a quart of water
• five cents worth oxalic acid
• one after
• 1 gal
• 6 dif- ferent things at once on one gas burner
• one gas burner
• half lard
• 2 tablespoons 1 oz
• 2 level coffee cups of granulated
• 2 level coffee cups of powdered 1 lb
• 2 teacups packed soft butter
• 8 large
• 10 medium sized eggs j 1 lb
• 2 rounding
• 4 even teaspoonfuls of baking powder to 1 qt
• 1 cup 1 cup 1 cup 1 cup flour 1 cup 2 cups 3 cups 4 cups leave
• 1 cup 1 cup 1 cup flour 1 cup 2 cups 3 cups 4 cups leavening
• 1 cup 1 cup flour 1 cup 2 cups 3 cups 4 cups leavening a gent 1%
• 1 cup 2 cups 3 cups 4 cups leavening a gent 1% t b
• 2 cups 3 cups 4 cups leavening a gent 1% t b
• 3 cups 4 cups leavening a gent 1% t b
• 1 egg 2 eggs 4 eggs shortening 1-2 t 2 t 6t 1 cup sweetening ?
• 2 eggs 4 eggs shortening 1-2 t 2 t 6t 1 cup sweetening ? 1 t
• 4 eggs shortening 1-2 t 2 t 6t 1 cup sweetening ? 1 t 2 t
• 10 lbs
• 25 people
• 8 people
• 10 qts
• 50 people
• 25 spoonsful
• 3 boxes to 50 people
• 24 small slices
• 16 people
• 2 lbs
• 1 person
• 3 lbs
• 25 lbs
• 48 people
• two whole sandwiches serve 3 people
• 3 people
• 24 sandwiches to a loaf
• 2 loaves
• 1 loaf
• 20 lbs
• 79 frostings
• 49 introduction
• 50 sauces
• salt
• pepper
• cayenne
• parsley
• lemon juice
• mustard
• ginger
• cinnamon
• lemon rind
• vinegar
• bay leaf

Also mentioned in the method: peanut

Directions

1. Mrs.' J. H.. Black

2. Mrs. C. L. Davidson

3. Mrs. Chester Long

4. Mrs. L. C. Jackson Mrs. C. L. Davidson

5. Mrs. C. L. Davidson Mrs. C. L. Davidson

6. Mrs. Robt. B. Campbell

7. Pimento Cheese and Nut Sandwich

8. Ribbon Sandwich Rolled Sandwich

9. Sardine Sandwich Mrs. Chester Long

10. Sorrento Sandwich

11. Spanish Filling

12. Sugar and Cinnamon Mrs. J. H. Black

13. Tartar Sandwich

14. Toasted Sandwich Mrs. J. H. Black

15. Tongue Sandwich

16. Welch Rarebit Sandwich C. C.

17. SANDWICHES

18. All meat sandwiches are made after the same recipe. The meat should be chopped fine, nicely seasoned and flavorings ad- ded to blend with meat. For instance, season mutton with a lit- tle mint or capers, salt and pepper. To chopped beef add to- mato catsup in proportions of 2 T each y2 pt. of chopped meat, add also salt, pepper and just a suspicion of onion. To chicken add salt, pepper, thick sweet cream and a little finely chopped celery. Spread these mixtures between thin slices of bread and butter. Cut into fancy shapes and serve.

19. Mrs. C. L. Davidson.

20. A MAN'S SANDWICH

21. 6 pieces toast 12 sices tomato

22. 6 crisp lettuce leaves 12 slices Bermuda onions

23. 3 T chopped parsley

24. Place between hot buttered toast, one lettuce leaf, on top of this 2 slices of tomato, 2 of onion and % t of parsley. Cover with mayonnaise. A little extra salt may be needed as tomatoes always absorb more salt than any other vegetable.

25. BACON SANDWICH

26. Bacon is always good between bread, and especially so be- tween layers of cold buttered biscuit. Bacon must be hot.

27. BACON AND SARDINE SANDWICH

28. Bacon and Sardine make a good sandwich; equal parts with mayonnaise.

29. BRIDGE TEA SANDWICH

30. 1 layer white bread 1 layer white bread

31. 1 layer pink bread 1 layer pink bread

32. Put vegetable coloring in bread when baking. Fill with any favorite sandwich filling. Cut down and serve in oblong sand- wiches.

33. BROWN'S SANDWICH

34. Vs can pimento % C mayonnaise

35. Crumble hard boiled egg-yolks. Chop pimentos, add cheese and mayonnaise, mix well and spread between graham or whole wheat bread.

36. Mrs. Warren Brown

37. CAVIAR SANDWICH

38. Mix caviar with lemon juice and spread on thin slices of buttered white bread.

39. CHECKER SANDWICH

40. 4 slices white bread 8 olives

41. 4 slices graham bread x/o t paprika

42. 3 T creamed butter

43. Cut bread % in. thick. Chop olives very fine and form a paste with paprika and butter. Spread bread and place alter- nate layers of graham and white, cutting in inch square sand- wiches.

44. CHEESE SANDWICH

45. % C cream cheese, grated or 1 chopped pimento

46. mashed Vs t salt

47. 3 chopped olives 1 t melted butter

48. Mix and spread on thinly sliced bread. C. C.

49. CHEESE SANDWICH HOT

50. Spread layers of white bread with butter, then with grated cheese. Cover with a top slice and press down hard. Place in oven and toast. These are delicious with tea.

51. Mrs. J. H. Black

52. CHEESE SANDWICH HOT

53. Slice bread very thin and cut round with a large biscuit cut- ter. Put a thick layer of grated cheese between the two forms, sprinkle with salt and a dash of cayenne pepper and press the round pieces of bread well together. Fry them to a delicate brown on each side in equal parts of hot lard and butter, and serve very hot.

54. Mrs. C. L. Davidson.

55. CHEESE AND PINEAPPLE SANDWICH

56. 2 T melted butter % C pineapple

57. % C cheese 1 T lemon juice

58. Chop pineapple and mash with cheese, cover with lemon juice and mix with melted butter. Spread between slices of bread.

59. CHEESE AND STRAWBERRY SANDWICH

60. Spread pimento cheese between square slices of buttered whole wheat bread, cut a round hole in each corner of the top slice of bread, and put a large preserved strawberry in each hole. Serve on lettuce leaf.

61. CHERRY AND PECAN SANDWICH

62. Maraschino cherries and pecans with lemon juice to soften, spread well on graham bread makes a good sandwich.

63. CHICKEN SANDWICH

64. 1 C chicken 1 t capers

65. 6 stuffed olives % C mayonnaise

66. 1 T parsley

67. Chop chicken, parsley, olives, and capers fine; add mayon- naise, mix well and serve between thin white bread.

68. CLUB SANDWICH

69. 1 C cold sliced chicken 3 lettuce leaves

70. 2 tomatoes % C mayonnaise 1 large dill pickle 9 slices toast

71. 6 slices bacon

72. Toast bread, butter each slice well; place on it first a layer of chicken, then bacon and pickle. Cover with toast and on this second layer place lettuce leaf, sliced tomato and mayonnaise. Top with toast. Should be made quickly and served at once. Ham may be added.

73. Mrs. Chester Long

74. COTTAGE CHEESE AND JELLY SANDWICH

75. Spread equal parts of cottage cheese and tart jelly between layers of buttered whole wheat bread.

76. CRACKER SANDWICH

77. Spread cracker wafers with cheese and put in the oven 2 min. Do not let the cheese cook or it will become tough.

78. CHICKEN AND NUT SANDWICHES

79. Remove the crusts from the four sides of a loaf of bread, at least twenty-four hours old; then cut in four slices length- wise. Spread three of the slices sparingly with butter which has been worked until creamy, and put layers together, using be- tween, two spreadings of chicken filling and one spreading of nut filling. For the chicken filling, chop finely remnants of boil- ed or roast fowl, and moisten with mayonnaise dressing. For the nut filling, chop English walnuts or Pecan nut meats and moisten with mayonnaise dressing.. Fold in cheese cloth, press under a light weight, and when serving time is near at hand cut in slices and arrange on a sandwich plate in crisp lettuce leaves.

80. Mrs. L. C. Jackson

81. CUCUMBER SANDWICH

82. Cut cucumber very thin and let stand 1 hr in French dress- ing. Drain, butter sandwiches of wheat bread, spread the cu- cumber on top and add a little chopped parsley.

83. DREAM CAKES OR HOT SANDWICHES

84. Slice bread very thin and cut round with a large biscuit cutter. Put a thick layer of grated cheese between the two forms, sprinkle with salt and a dash of cayenne pepper and press the round pieces of bread well together. Fry them to a delicate brown On each side in equal parts of hot lard and butter, and serve very hot.

85. Mrs. Davidson.

86. FIG PASTE

87. y-2 lb. figs l/± lb. raisins

88. % lb. B. sugar 14 t salt

89. Juice of 1 lemon

90. Chop until fine and spread between brown bread.

91. FILLING FOR SANDWICH

92. 1 C pecans 3 apples

93. 1 C B. sugar % t salt

94. 1 C raisins 1 lemon

95. Chop all very fine, use juice of lemon and rind of lemon grated. More lemon juice may be used if desired.

96. FINGER SANDWICH

97. Spread Tuna or Salmon with lemon juice; or lettuce and minced dill pickles; between slices of white bread. Cut 4 inches long and 1 inch wide.

98. FRESH CRISP LETTUCE SANDWICH

99. Fresh crisp lettuce leaves laid between very thin slices of creamed buttered bread, are fine with lemonade in summer.

100. FRIED EGG SANDWICH 6 eggs 12 slices bread

101. Fry bacon or bake in oven and fry eggs in the grease. Place eggs and bacon between buttered bread, salt and pepper.

102. GINGER AND NUT SANDWICH

103. Preserved ginger sliced thin and nuts chopped fine, marin- ating the nuts with olive oil and salt, makes a good filling.

104. GRAPE MARMALADE AND NUT SANDWICH

105. Spread grape marmalade and minced English walnuts equal parts, between slices of white bread.

106. HAM AND EGG SANDWICH

107. 1 C cold ham 2 hard boiled eggs

108. 1 T melted butter 1 T lemon juice

109. 1 t mustard \i t salt

110. Mince ham and eggs, add butter, lemon juice, mustard and salt. Do not butter bread.

111. POTTED HAM SANDWICH Mix finely chopped pickles with mustard, and add to pot- ted ham. Spread between bread.

112. LETTUCE SANDWICH

113. 1 head of lettuce 1 t capers

114. 2 T dill pickles 4 stuffed olives

115. Wash and chill lettuce. Chop other ingredients fine, shred lettuce with scissors. Toss together and keep on ice 2 hrs. But- ter sandwiches and spread with above filling. Serve immed- iately.

116. LUNCHEON SANDWICH

117. Mince fine any cold boiled or roasted chicken, also mince fine some well roasted peanuts or almonds. Trim crusts from thin slices of breast and cut in any desired shape. Butter and then put in a layer of chicken, spread a little mayonnaise dress- ing over it, then a layer of minced nuts. These are delicious and are fine for luncheon or tea.

118. Mrs. C. L. Davidson

119. MACEDOINE SANDWICH

120. 1 layer of white bread 1 layer of white bread

121. 1 layer of graham bread 1 layer of rye bread

122. Alternate. Use nut filling and cut down in slices.

123. MEAT SANDWICHES

124. Meat sandwiches are made after the same recipe. The meat should be chopped fine, nicely seasoned, and flavorings ad- ded to blend with meat. For instance, season mutton with a lit- tle mint or capers, salt and pepper. To chopped beef, add to- mato catsup in proportions of 2 T to each y» pt. of chopped meat; add also salt, pepper and just a suspicion of onion. To chicken add salt, pepper, thick sweet cream and a little finely chopped celery. Spread these mixtures between thin slices of bread and butter. Cut into fancy shapes and serve.

125. Mrs. C. L. Davidson .

126. NEW SANDWICH

127. Chop Canton preserved ginger very fine, adding a little of the syrup to moisten when chopped. Cut white bread in fancy shapes, spread with sweet butter, then with the ginger mixture. Place another piece of bread on top of the lower slice, press to- gether and serve. Serve for afternoon tea.

128. NUT BUTTER

129. Nut butter may be made at home from Peanuts, Almonds, Pecans or Brazil Nuts. Blanch the nuts then place in double boiler and cook them 3 hrs. Remove while hot and grind. If too thick to spread, a little water may be rubbed in with the nuts, or if used at once cream is better. Salt may be added Brazil nuts need no cooking; after removing the woody skins they should be ground at once and salted.

130. OLIVE SQUARES

131. 2 doz. green olives % C celery (cut fine)

132. 1 C mayonnaise 1 t catsup

133. Separate the olives from the seeds, cut or chop fine, mix with the catsup, celery and mayonnaise, and use for the filling for dainty 3 in. square sandwiches.

134. Mrs. Robt. B. Campbell.

135. PATRIOT SANDWICH

136. 6 slices of white bread 6 olives

137. 1 pimento

138. Spread bread with creamed butter, 3 slices of bread to each sandwich. On the bottom layer spread red pimento and on the upper layer spread chopped olives. Cut an in. wide and 3 in. long. Instead of pimento and olive, green and red peppers can be used alternately.

139. PICNIC APPETIZERS

140. For picnics wrap sandwiches in a damp cloth and they will- arrive as fresh as when they were made. Nothing is more re- freshing than a fruit or vegetable salad or cocktail. This may be made, then packed into hollowed-out oranges, apples or to- matoes, the top fastened on with a bit of gelatine. Crisp celery stuffed with cheese is also delicious. Hard-baked rolls may be hollowed out for chicken or salmon salad. Tin cracker boxes are just the thing for baking picnic cakes in. Do not take the cake from the box, ice it and put the cover on and it will carry beautifully. Another good cake to take on picnics is made by lining pattypans with pie crust and then baking gingerbread in them. They do not crumble as plain cup cakes do. The pie crust keeps them whole. A spoonful of jelly may be put into the pans before the batter is added.

141. PIMENTO CHEESE AND NUT SANDWICH

142. 1 C pimento cheese 6 olives

143. y2 C English walnuts Chop all fine and mix

144. RIBBON SANDWICH

145. Use vegetable coloring, red and green. Butter white bread, mix cream cheese with coloring, and spread one layer with red cheese, another with green and so alternating until 6 slices are put together. Cut down crosswise into slices, showing the alter- nate colors.

146. ROLLED SANDWICH

147. Rolled sandwiches are attractive. These require soft fresh bread, cut very thin, spread with a paste filling and creamed butter. Roll each slice and secure with a tooth pick.

148. SARDINE SANDWICH

149. 1 can sardines x/2 t mustard

150. 2 hard boiled eggs 14 t lemon juice

151. Chop sardines, mince egg. Mix and add mustard and lemon juice.

152. Mrs. Chester Long

153. SORRENTO SANDWICH

154. 1 C chicken livers Yo C mayonnaise

155. 1 C olives

156. Chop and mix well.

157. SPANISH FILLING

158. 1 neufchatel cheese 8 stuffed olives

159. 1/2 t dry mustard Cream butter to spread bread

160. Chop olives fine, mix all into a paste and spread bread with the mixture.

161. SUGAR AND CINNAMON SANDWICH

162. Cut bread very thin, toast, butter generously, cover with sugar and cinnamon, heat in oven for a few min. and serve with tea or cocoa.

163. Mrs. J. H. Black. •

164. TARTAR SANDWICH

165. Spread whole wheat or graham bread with tartar sauce, put together with lettuce leaf and minced celery.

166. TOASTED SANDWICH

167. Toast bread on one side. Butter untoasted side, spread gen- erously with "nippy" cheese, lay on slices of bacon, cut thin ac- cording to size of bread, and toast under blazer. Serve at once.

168. Mrs. J. H. Black

169. TONGUE SANDWICH

170. 1 C cold tongue Mayonnaise

171. 1 T parsley or 1 T water cress

172. Mince tongue and parsley. Add mayonnaise dressing and spread between bread.

173. WELCH RAREBIT SANDWICH

174. Spread welch rarebit between buttered slices of fresh bread and roll.

175. Ham, cold beef, tongue, pressed chicken, fried steak, canned meats, beef loaf, tuna, salmon and sardines, all make good sub- stantial sandwiches.

176. Cafe au Lait

177. Cold Lemon Soup

178. Currant Punch

179. Demi Tasse

180. Egg Lemonade

181. Hot Spiced Grape Juice

182. Iced Chocolate

183. Iced Coffee

184. Kansas Julip

185. Lemon Foam

186. Lemon Juice with Sugar

187. Lime Punch

188. Mint Punch

189. Mint Water

190. Orange Eggnog

191. Percolated Coffee

192. Pineapple Lemonade

193. Raspberry Bombe Glace

194. Strawberry Cocktail

195. Summer Drinks

196. Tea punch

197. Temperance Punch

198. Vanilla Punch

199. Mrs. G. M. Whitney Mrs. P. C. Lewis

200. Agnes Long

201. Mrs. Harold D. McEwen

202. Mrs. Chester Long

203. Mrs. Chester Long

204. CAFE AU LAIT Cafe au Lait is equal parts of coffee and boiled milk served together.

205. 1 qt. milk 3 T sugar

206. 2 oz. chocolate 2 T hot water 1 T cornstarch

207. Mix the starch with a little of the milk and sugar. Cook un- till smooth and glossy. This serves 6 people.

208. Mrs. Geo. M. Whitney. iy2 t grated chocolate to the cup.

209. 1 t cocoa to the cup.

210. Cocoa is improved by adding cinnamon or a few drops of vanilla to it.

211. COLD LEMON SOUP

212. 3 qt. water juice of 1 doz. lemons iy2 lbs. sugar 2 T arrow root

213. Put the thin yellow rind in the water and sugar and boil 10 min., then strain. When luke warm add the strained lemon juice. Add the arrow root dissolved in a little cold water to the boiled water and sugar. Add the lemon juice.

214. Mrs. P. C. Lewis.

215. CURRANT PUNCH

216. With a wooden spoon crush one quart of red currants, add one pound of loaf sugar and 2 T of strong fresh ground ginger. Let this stand over night. Strain, and add the juice of 1 lemon and 1 qt. of cold water.

217. DEMI TASSE Demi Tasse is a small cup of black coffee served after dinner.

218. EGG LEMONADE

219. 2 lemons 4 T sugar 1 pt. boiling water 1 egg

220. Sweeten lemon juice, add boiling water, and when ready to serve add stiffly beaten egg and beat again.

221. HOT SPICED GRAPE JUICE

222. 1 qt. grape juice 1 stick cinnamon

223. 1 qt. water 1 lemon, juice

224. 1 C sugar 1 orange, juice

225. 1 T whole cloves

226. Mix in order given, bring to boil, simmer until thoroughly spiced. Serve hot with thin slice of orange. Spices should be tied in thin cheese cloth bag.

227. Agnes Long.

228. ICED CHOCOLATE

229. 5 T chocolate grated 1 qt. milk

230. Y2 C sugar 1 t flavoring

231. Mix ingredients with one half of milk and cook until thoroughly mixed. When cool add the other half of the milk. If not smooth use egg heater.

232. Mrs. Harold D. McEwen.

233. ICED COFFEE

234. Make coffee as strong as is liked. 1 T coffee to the cup. Cool and pour in tall glasses, using 3 T of rich cream to each glass. Sugar to taste and fill with shaved ice.

235. 1 t tea to the cup. Pour boiling water over, let stand until cool, and serve in tea glasses with sugar and a slice of lemon split and struck on the glass.

236. KANSAS JULIP

237. 6 T sugar 1 lemon rind 18 mint leaves 5 C ice water 1 C lemon juice

238. Soak mint, sugar and lemon juice 1 hr. leaving in 1 lemon rind sliced into cubes, add water and shake in lemonade shaker. Wet edges of tall glasses and dip in sugar, fill glasses ^4 full of shaved ice. Pour in mixture and serve at once.

239. Mrs. Chester Long.

240. 0 lemons 15 t sugar 10 C water

241. Squeeze juice from lemons and cut rinds into bits and cover both with sugar. Let stand 1 hr. then add ice water and let stand

242. 1 hr., shaking or stirring well. This may be strained, squeezing out rinds, or may be served with the rinds left in. Do not let stand longer than 2 hrs. or it becomes bitter. Serve with mint spray or cherry on top. Mint lemonade is made by boiling 4 T mint in %C water and adding to above when cool.

243. LEMON FOAM

244. 3 qts. water 3 lemons

245. 1 oz. cream tartar Vo C sugar or more

246. Pour boiling water over cream of tartar, stir in lemon juice and y2 of the rind cut in thin strips, add sugar, stir well, and let cool. Strain and serve with ice.

247. LEMONADE JUICE WITH SUGAR

248. Squeeze out the juice of lemons and to every quart of juice allow 6 lbs. sugar. To the stiffly beaten whites of 2 eggs add gradually a quart of water, pour over the sugar in a porcelain kettle, stir well until all is dissolved, then place over the fire and boil, skimming off the scum as it rises. When there is no more scum add the strained lemon juice and boil about ten minutes, remove from the fire and let cool. Clean your bottles well, rinsing with alcohol, pour in your lemon juice and seal tightly. Will keep indefinitely.

249. LIME PUNCH

250. Take % C lime juice and mix with 2% C of sugar syrupy add 2 C of pineapple juice and % C of orange juice. When ready to serve, put in glasses half filled with crushed ice and add a cherry.

251. 3 mint leaves to 1 G of tea

252. 4 mint leaves to 1 glass of lemonade, orangeade, or limeade.

253. MINT PUNCH

254. Take 10 sprigs of fresh mint and remove all the bruised leaves. Shake a cupful of crushed ice and ^C of sugar until the sugar is dissolved, add the mint, pouring over it 1 T of lemon juice; put in a cupful of currant juice and water to make a quart of liquid. Add more water if desired weaker.

255. MINT WATER

256. 1 C mint leaves 1 pt. of hot water

257. Wash, clean and chop fine the mint leaves, pack in cup, cover with water allowing to steep 30 min., strain and use for flavor. Will flavor apple jelly.

258. 6 oranges 12 t sugar

259. Squeeze juice of lemons and oranges. Cut rind of oranges in small pieces, cover with sugar and let stand 1 hr. Add juices, shake well and strain. Dip the wet rim of tall glasses in sugar giving a frosted look, and pile high with crushed ice.

260. ORANGE EGG NOG

261. 6 t sugar

262. Beat eggs, whites and yolks separately until as stiff as pos- sible. Add sugar and cut orange into small cubes, mix together and serve in 6 portions in glasses. Must be ice cold. Any othpr fruit may be used.

263. PERCOLATED COFFEE l1/! T coffee for each cup.

264. PINEAPPLE LEMONADE

265. 1 C sugar 3 lemons

266. 3 C water 1 C orange juice

267. 1 C pineapple juice

268. Boil pineapple and sugar in water 10 min. Strain. When cool add other juices.

269. RASPBERRY BOMBE GLACE

270. Mash a quart of red raspberries, either fresh or preserved, add half a C of pineapple juice or grated pineapple, 1 C sugar, and 1 C of water. Cook for 10 min., remove from fire, add the juice of an orange. Press thru a sieve and add 1 pt. of water. Serve with shaved ice.

271. STRAWBERRY COCKTAIL

272. Slice berries, cover with orange juice and let stand 2 hrs. in ice box. Serve in punch glasses adding shaved ice and % t sugar to each glass.

273. Mrs. Chester Long.

274. SUMMER DRINKS

275. Fruit juices contain valuable mineral salts and can be can- ned at home and mixed with sweetening, making a most delicious pure drink. Sugar should preferably be melted. Use 1 C sugar to 1 C water, boil 3 min. and can to use when needed.

276. Cold chocolate with plenty of cream, sugar, and chopped ice.

277. Loganberry juice, peach juice, grape juice, pear juice, orange, lemon, strawberry, and pineapple juice or combinations of these make most delicious cool drinks.

278. Ice should be shaved or broken in very small pieces for all ;old drinks.

279. Lemonade or any fruit drink is improved by being shaken vigorously in a lemonade shaker.

280. (CUP OF) TEA

281. 1 C water Tea ball

282. y2 t tea

283. Do not use water that has boiled. Use fresh water and do not let it boil over 2 min. Having placed the tea in the tea ball, place the tea ball in a tea cup, and pour over it the boiling water. Let stand until as strong as desired. Serve with lemon bits and orange strips and lump sugar.

284. (POT OF) TEA— 2 CUPS

285. 3 C water 1% t tea

286. Have tea pot dry and hot, put in tea, in 2 min., add fresh boil- ing water and let stand 3 to 5 min. according to the strength de- sired. Strain into cups.

287. The best tea comes from China, Japan, Ceylon and the West Indies.

288. TEA PUNCH

289. Pour boiling sweetened lemonade on tea leaves. Let stand till cool. Strain and serve in tall glasses, with triangle of sliced lemon and a sprig of mint. Sweeten to taste and serve with shaved ice.

290. TEMPERANCE PUNCH

291. 1 lb. raspberries Bit of lemon rind

292. 1 lb. currants (or other fruit) 8 lemons (juice)

293. 4 qt. water 6 oranges (juices) 4 C sugar 4 C water

294. Mash raspberries and currants to a pulp; add 4 qts of water; let it stand covered for 2 or 3 hrs; boil granulated sugar and the 4 cups of water, dropping in a bit of lemon rind, for 10 min. When cold add juice of lemons and oranges, strain both mixtures and pour together, keep cold and add finely crushed ice when ready to serve; one pound of candied cherries may be added.

295. VANILLA PUNCH

296. x/4 C boiling water 2 T sugar

297. 10 drops vanilla 5 drops mint

298. Add sugar to well beaten egg, then add boiling water, then the milk and vanilla. Shake thoroly and add mint.

299. 1 qt. finely crushed ice 1 lb cherries (candied)

300. Butter-Scotch

301. Caramel Candy

302. Cracker-Jack

303. Cream Candy

304. Divinity Candy

305. Divinity Loaf

306. Ice Cream Candy

307. Maple Loaf

308. Mint Leaves, Candied

309. Nugat, French

310. Patience Candy

311. Smith College Fudge

312. Mrs. B. H. Campbell

313. Mrs. Lewelling

314. Mrs. R. L. Millison

315. Mrs. F. A. Amsden

316. Mrs. Phil Buck

317. Mrs. F. G. Smyth

318. Mrs. B. H. Campbell

319. Mrs. J. H. Black

320. Mrs. J. H. Black

321. Mrs. W. E. Stanley

322. Mrs. F. G. Smyth

323. Mrs. Harry Dockum

324. BUTTER-SCOTCH

325. 1 C sugar 3 t vinegar

326. 1 C Karo Corn Syrup 1/3 t soda

327. 1 C butter % nutmeg, grated

328. Mix and boil until when tested in cold water it will be brittle and snap against the side of the cup. Pour into buttered pans and before it is too hard, score it into squares with a sharp knife.

329. Mrs. B. H. Campbell

330. 2 C sugar V2 C water

331. % C water 1 egg (white)

332. Boil sugar, syrup, and water until it hardens on the edge of the pan. Add the beaten white of egg and whip until very stiff. Add nuts if desired.

333. CARAMEL CANDY

334. 1% C granulated sugar y2 C milk

335. y2 C butter 1 C nuts

336. V2 C syrup

337. Boil. Just before taking from the fire, add one cup chopped nuts.

338. Mrs. Gov. Lewelling.

339. iy2 C sugar i/2 C milk

340. y2 C corn syrup 1 t vanilla

341. 1 C butter

342. Cook until when dropped in ice water it becomes hard. Pour in a buttered shallow pan and cut in squares.

343. Mrs. Ralph L. Millison.

344. CRACKER JACK

345. 4 qts. popped corn 1 C molasses

346. 2 C hulled peanuts 2 T butter 1 C sugar

347. Boil sugar, butter and molasses together until syrup will hair, pour over popcorn and peanuts, mix all together, and form into balls.

348. CREAM CANDY

349. 3 lb. sugar, gr. 1 lb. Karo Syrup

350. 1 lb. nuts or fruit 1% pt. heavy cream

351. Stir one way, and, all the time while cooking, until dropped in cold water forming a ball. Take from fire and stir until cool.

352. Mrs. F. A. Amsden.

353. DIVINITY CANDY

354. li/2 pt. cream 1 C Pecans

355. 6 C granulated sugar 1 slice candied pineapple

356. 1 lb. dark Karo Syrup 1/3 can candied cherries

357. 1 C Engish Walnuts (Both fruits cut in pieces)

358. Boil cream, sugar and syrup together on low fire until it be- gins to boil, then on a hot fire until it forms a soft ball when dropped in cold water. (Fifteen or twenty minutes). Remove from fire and stir constantly until creamy. Add nuts and candied fruits and pour in bread pan (buttered) to form a loaf.

359. Mrs. Phil Buck.

360. DIVINITY LOAF

361. 6 C sugar 2 C golden drip syrup

362. 3 C cream 3 C walnuts

363. Cook, sugar, cream and syrup until it tests a soft ball, stirring all the time. Remove from stove and let stand until it cools a little, then stir hard until it begins to thicken, add broken nuts, and put in a bread tin that has previously been rinsed with cold water, do not grease tin.

364. Mrs. F. G. Smyth.

365. 3 C sugar 1 t vanilla

366. 1-3 C glucose 1 t butter

367. 1% C water

368. Cook until it will soft ball in cold water, then add Vanilla and butter.

369. Mrs. B. H. Campbell.

370. 2 C sugar 2 T butter

371. 1 C milk 2 sq. chocolate

372. Boil till it will make a soft ball in water. Beat till stiff.

373. ICE CREAM CANDY

374. 3 C light B. sugar y2 t cream tartar Vi C butter 1 t lemon extract

375. Boil together sugar, butter, and cream tarter till it threads, leave till cool, add lemon while pulling.

376. C. C. MAPLE LOAF

377. 3 pt. granulated sugar iy2 pt. cream

378. 1 pt. golden syrup iy2 lbs. nuts

379. Boil without stirring until it will form a soft ball. Cool a little and stir until it creams. Put in nuts broken in fine pieces just before pouring into mold.

380. Mrs. J. H. Black.

381. CANDIED MINT LEAVES

382. 1 C sugar 2 C mint leaves % C water

383. Boil sugar and water without stirring until it spins a thread when dropping from spoon. Add mint leaves, boil slowly for five minutes. Remove from fire, stir with fork until sugar crystal- lizes.

384. Mrs. J. H. Black.

385. FRENCH NUGAT

386. 2 C sugar 1 C boiling water

387. Part 2 1 C sugar 1 t vanilla

388. 1 C rock candy syrup 3 egg-whites

389. Put Part 1 on first. Boil each until it balls in cold water. Beat egg-whites and beat into Part 2. Now beat this into Part 1. Add vanilla and nuts. Put a buttered paper in pan, and cut nugat into squares.

390. Mrs. W. E. Stanley.

391. PATIENCE CANDY

392. 3 C sugar 1 pt. milk

393. % lb. walnuts in the shell Butter size of walnut

394. Take one cup of sugar and melt it (using an aluminum ket- tle) until this is rich brown. Add one cup milk and stir until the melted sugar is dissolved. Then add rest of sugar and milk and butter. Cook and stir until it forms a soft ball, in water test. Have nuts broken and in a deep bowl, turn candy over the hulled nuts and let stand a few minutes, then beat as long as possible, putting it in a pan to mold.

395. Mrs. F. G. Smyth.

396. SMITH COLLEGE FUDGE

397. 2 C B. sugar Butter size of an egg ICG. sugar Iron spoonful Karo syrup 2 sq. bitter chocolate 1 C sour cream

398. 2 t vanilla

399. Cook until it makes a soft ball in ice water.

400. Mrs. Harry Dockum.

401. A RECIPE FOR A HOME— FOR THE BEGINNER'S CLASS

402. The beginner's classes are home-lowing lasses,

403. And here is a way to make it:

404. Take a pound of Sense, and a pound of Skili,

405. A pinch of Pride, and as much Goodwill;

406. Put in Honest Work to taste

407. Contentment, to make a good rich paste,

408. And in Love's oven bake it.

409. To do to a turn, With no scorch nor burn, All the years of a life must be given; With Unselfishness make a dainty frost Where Forgiveness flavor is never lost- Then your Home will have the worth That adds to the very best things of Earth, The sweetness and joy of heaven.

410. Margaret Hill McCarter.

411. RECIPES BY FAMOUS WOMEN

412. Rhubrab Marmalade with Almonds

413. Mushrooms War Cake

414. Oyster Cocktail

415. Gingerbread

416. Ragout of Duck

417. Peanut Butter Fudge

418. Date Bars

419. Pumpkin Pie

420. Graham Bread

421. Drop Cakes

422. Suet or Plum Pudding

423. Corn Bread

424. Sponge Cake

425. Hard Sugar Ginger Bread

426. Famous Blackberry Jam

427. Snowball Pudding

428. Mustard Pickle

429. Conserve of Red Raspberries

430. Nutted Cream

431. Chicken Turbit

432. Bunting Hash

433. Delicious Sweet Potatoes

434. Pimento Cheese Filling

435. Pineapple Sherbet

436. Fried Peaches

437. Beet Relish

438. Cocoanut Pudding

439. Potato Cakes

440. Scotch Shortbread

441. Pork Cake

442. Mrs. Theodore Roosevelt,

443. Oyster Bay, N. Y. Mrs. William Howard Taft. Mrs. Brand Whitlock Miss Mable Boardman Mrs. Charles F. Scott Mrs. Charles F. Scott Mrs. Phillip P. Campbell Mrs. T. N. Tincher Mrs. T. N. Tincher Mrs. W. E. Hoch Mrs. S. J. C. Crawford Mrs. S. J. C. Crawford Mrs. L. U. Humphrey Mrs. Guy T. Helvering Mrs. John J. Ingalls Senator Ingall's Mother Mrs. John J. Ingalls Mrs. William Jennings Bryan Mrs. George H. Hodges Miss Mary Best Mrs. W. J. Bailey Mrs. Arthur Capper Mrs. Jouett Shouse Mrs. J. N. Tincher Mrs. J. N. Tincher Mrs. Phillip P. Campbell Mrs. William A. Johnston Mrs. William A. Johnston Mrs. Charles Curtis Mrs. Phillip P. Campbell Miss Mary Best Mrs. John R. Connelly

444. RHUBARB MARMALADE WITH ALMONDS

445. 1 qt. finely cut rhubarb 2 T shelled and blanched Jor-

446. 2 C granulated sugar dan almonds *4 C water

447. Wash and dry the rhubarb (do not skin), cut in very small pieces; put in agate or porcelain-lined kettle, cover with the sugar, add the water; place over slow fire 5 min., stir until sugar is dissolved, then boil rapidly for 5 min., reduce the heat and boil 40 min. very slowly. Be sure to remove all scum as it arises. Add the almonds which have been blanched and sliced very fine, boil 5 min. longer. Sterilize the glasses or jars. Put the mar- malade in at once and cover. When cold put in cool, dark place for winter use. This amount makes 3 glasses. For 12 glasses use:

448. 4 qts. of rhubarb 1 C shelled and blanched al-

449. 8 C sugar (4 lbs.) monds

450. 1 C water

451. Mrs. Theodore Roosevelt,

452. Oyster Bay, N. Y.

453. 1 lb. of mushroms 6 slices of toast

454. 1 t butter Salt

455. 1 C cream Pepper

456. The mushroom bells are made of fireproof glass. One lb. of large fresh mushrooms, peel and remove stems. Saute the mush- rooms in butter, salt and pepper 1 min. Add the cup of cream, and simmer 10 min. Put the toast, which has been toasted on 1 side, in the "nappes" which come with the bells. Cover with the mushrooms, pour the liquid over, put on the covers, bake from 15 to 20 min. Serve without removing the bells.

457. Mrs. William Howard Taft

458. 2 C hot water 2 C B. sugar

459. 2 T lard (can use y2 Crisco and 1 t salt

460. V-2 oil) It cloves

461. 1 pkg. seedless raisins (cut 1 t cinnamon

462. Boil all these ingredients 5 min. after they begin to bubble. When cold add 1 t soda dissolved in 1 t of hot water and 3 C sift- ed flour. Bake in 2 loaves 45 min. in slow oven. This cake is better when a few days old.

463. Mrs. Brand Whitlock. Miss Mable Boardman.

464. OYSTER COCKTAIL

465. 5 to 7 raw oysters or clams for 1 t Worcestershire sauce

466. each service 1 t lemon juice

467. 1 T tomato catsup 4 drops Tabasco sauce

468. 1 t horseradish V± t salt 1 t tarragon vinegar

469. Mix all the seasonings thoroughly, add the bivalves and set in the ice box to become thoroughly chilled and blended before serving.

470. Mrs. Charles F. Scott

471. GINGERBREAD

472. 1 C New Orleans Molasses 2 t ginger

473. 1 C B. sugar V2 t cinnamon

474. V2 C butter Vi t nutmeg

475. 1 C buttermilk i/± t salt

476. 3 eggs 1 t soda 2% C pastry flour

477. Mix sugar and butter, molasses and spices, cook until nearly to the candying point. Beat in soda and cool. Add buttermilk and egg-yolks, beaten light, then flour and lastly the well beaten whites. Bake in a moderate oven. It kills the flavor to hurry it. Serve hot with hard sauce.

478. Mrs. Charles F. Scott

479. RAGOUT OF DUCK

480. 1 pair of ducks 1 bay leaf

481. 2 T flour 1 pt. stock or boiling water 2 T butter 1 t lemon juice

482. 1 T onion juice 6 mushrooms

483. Prepare ducks for basking and place them in a pan. Put thin slices of bacon over breasts and add % C water and salt and bake until tender, but not too done, about 1 hr. Take from the oven and carve. Put butter in a saucepan. Cook until brown, add flour, stir until smooth. Then add stock or boiling water stirring continually until it boils. Then add onion juice, lemon juice, bay leaf, salt and pepper and mushrooms chopped fine. Add ducks, and all juice from plate upon which they were carv- ed. Cover and simmer gently about 20 min. Take from the fire and serve on heated dish with border of toasted bread cut in triangles. Garnish with parsley.

484. Mrs. Phillip P. Campbell

485. PEANUT BUTTER FUDGE

486. 2-3 C sweet milk 3 T peanut butter

487. 2 C sugar

488. Put over fire and boil until it will make a soft ball in water. Remove and stir until creamy. Pour into buttered pans to cool.

489. Mrs. J. N. Tincher

490. DATE BARS

491. 1 C sugar 1 C flour

492. 3 eggs 1 t B. P. 1 C chopped English walnuts y± t salt 1 lb. dates

493. Beat egg-yolks, combine with sugar, stir until creamy. Mix together, flour, baking powder and salt; add nuts and dates stoned and quartered. Beat egg-whites stiff and add alternately with the flour mixture to the yolks and sugar. Bake in a sheet in pan in a moderate oven for about 30 min. Remove from the pan, cut into bars, roll in powdered sugar, or ice with orange or chocolate frosting and decorate with nut meats or with stoned dates.

494. Mrs. J. N. Tincher

495. PUMPKIN PIE

496. 1 can of pumpkin *4 t salt

497. iy2 C sugar 1 pt. milk

498. 1 T butter 1 C cream

499. 1 t ginger 4 eggs 1 t cinnamon

500. Put pumpkin in a stew pan and let cook slowly for % hr., or until it is quite dry. To this add the sugar, butter, ginger, cinnamon and salt. Then add the milk and cream and the well beaten eggs. Stir all together thoroughly. Put in pans lined with good pastry, bake to a nice brown. Serve cold with a large spoon of whipped cream on each piece. This will make 2 pies.

501. Mrs. E. W. Hoch.

502. GRAHAM BREAD

503. 2 C flour 1 egg

504. 2 C graham 3 t B. P.

505. ]/2 C sugar % t salt % C molasses

506. Melt the molasses and add the sugar, then egg, then dry in- gredients sifted together. Bake as for cake. Serve either hot or cold.

507. Mrs. S. J. C. Crawford

508. DROP CAKES

509. % C milk 1 t B. P.

510. 1 T sugar Flour to make a stiff batter

511. % t salt

512. Drop in fat and fry. As you take them out drop them into a plate of pulverized sugar and roll once. They look like snow balls. If they should soak fat, add another egg and more flour.

513. Mrs. S. J. C. Crawford

514. SUET OR PLUM PUDDING

515. 1 C suet 2V2 C flour

516. 1 C molasses 1 C or more of raisins

517. 1 t soda in molasses 1 T cinnamon

518. 1 C sweet milk % t cloves

519. Steam 3 or 4 hrs. in greased baking powder cans filled % full.

520. Mrs. L. U. Humphrey

521. CORN BREAD

522. ±y2 C milk 3 t B. P.

523. 1 C flour 1 t salt

524. 2 C corn meal 3 T melted butter

525. Mix flour, meal, sugar, salt and B. P., stir into beaten egg and milk, add melted butter and stir until smooth. This recipe should be appreciated by all the people of the state where corn is King.

526. Mrs. Guy T. Helvering

527. SPONGE CAKE

528. 1 lb. of granulated sugar % t salt ½ lb. of flour

529. Sift flour with the cream of tartar and salt 3 times. Separ- ate the eggs, beat yolks thoroughly and add sugar gradually. Add then the well beaten whites and lastly the flour. Bake in a slow oven 50 min. Ice with a lemon icing.

530. Mrs. John J. Ingalls.

531. HARD SUGAR GINGER BREAD

532. 3 C granulated sugar 1 t soda

533. 2 C butter . 2 T ginger 1 C sour milk

534. Enough flour to roll out like biscuit dough. Cut in strips 8 in. by 2. Mark with the back of knife. Bake in moderate oven.

535. Senator Ingall's Mother

536. FAMOUS BLACKBERRY JAM

537. 2 gal. blackberries 1 qt. sugar

538. 1 pt. water

539. Take 2 gal. of blackberries, pick over and wash carefully. Cover with a pint of water and cook until soft. Put pulp and juice through a wire sieve. Take 1 qt. of the strained juice and pulp, put in a granite kettle and place on stove. When it boils add 1 qt. of heated granulated white sugar; boil steadily until it jellies. It can be easily tested by dropping a little on a cold saucer. Pour in glasses and seal. Fruit must not be quite ripe. Wild berries are the best. Never make more than a qt. at a time.

540. Mrs. John J. Ingalls

541. SNOWBALL PUDDING

542. Pare and core 6 apples, steam them, run through colander, add 1 C sugar, let stand till cold, then beat whites of 3 eggs stiff. Stir all together and serve with whipped cream.

543. Mrs. William Jennings Bryan

544. MUSTARD PICKLE

545. 2 qt. small onions 1 pt. small pickles

546. 2 qt. sliced green tomatoes

547. Cut in half the whole small pickles. Cut the cucumbers, then cut in chunks.

548. 6 green peppers ground 1 or 2 sweet red mangoes cut in

549. Soak all in weak brine and scald.

550. Mustard paste:

551. 2-3 C flour 2 t cinnamon

552. 3 T ground mustard 2 t cloves

553. l1/? T tumeric Some nutmeg and celery seed

554. 3 C B. sugar

555. Mix dry ingredients, add 2 qt. of vinegar (diluted if very strong). Cook well and pour over pickle after it has been well drained. Cook slowly about 30 min. Stir often.

556. Mrs. George H. Hodges

557. CONSERVE OF RED RASPBERRIES

558. 1 lb. red raspberries 1% lb. sugar

559. To each lb. of red raspberries allow iy2 lb. of sugar. Put raspberries into pan, mash until perfectly smooth, then add sugar. Place on stove and let remain until scum rises with a few

560. bubbles, do not allow to boil beyond 1 min. When the process is finished seal and keep in cool place. This jam keeps perfectly. It looks and tasts like fresh crushed fruit. Served with thick cream (not whipped) it is delicious.

561. Miss Mary Best

562. NUTTED CREAM

563. % box Knox gelatine 1 pt. cream

564. % C cold water 1 C chopped pecans

565. % C powdered sugar

566. Cover a4 box of Knox's gelatine with % C of cold water and let soak % hr. Whip 1 pt. cream stiff. Add % C powdered sugar, 1 C chopped pecans, and 1 t vanilla. Pour 3 or 4 T of water over gelatine and set over kettle of boiling water until it is thoroughly dissolved. When entirely cool and before the gelatine begins to set pour into mixture and stir well until it starts to thicken. Keep covered till served.

567. Mrs. W. J. Bailey

568. CHICKEN TURBIT

569. 3 chickens 2 T flour

570. 1 can mushrooms 1 pt. cream

571. 2 T melted butter 1 pt. stock

572. Melt butter in skillet, add flour, mix well, add the cream and the stock. Stir till it thickens. Boil the chickens and cut. Mix all together and bake in the oven with bread crumbs on top.

573. Mrs. Arthur Capper.

574. BUNTING HASH

575. Buy steak cut from the round about an inch thick. Cut into pieces about an inch long and half an inch wide. Stew in butter without browning in a covered pan until tender. Be careful not to allow meat to fry. When cooked thoroughly pour into the vessel sufficient milk for gravy. Thicken, and season with salt and pepper. Serve on toast.

576. Mrs. Jouett Shouse.

577. DELICIOUS SWEET POTATOES

578. V± C broken pecan meats or walnut meats

579. Few grains of cinnamon or nutmeg

580. x/± lb. marshm allows

581. Peel and cut potatoes in small pieces and boil as Irish pota- toes. 3 moderately sized large sweet potatoes will be ample for the amount specified. When mashed add the sugar, butter, salt and spice, beat until light and puffy, then stir in the raisins and the nuts. Pile in a buttered baking dish, dot with the marsh- mallows and brown.

582. Mrs. J. N. Tincher

583. 3 C mashed potatoes

584. PIMENTO CHEESE FILLING

585. y2 C vinegar % t salt

586. 1 T butter V\ T sugar

587. 1 t cornstarch 1 small can pimentos

588. Make the salad dressing and while hot add the cheese and pimentos which have been run through the food chopper.

589. Mrs. J. N. Tincher

590. PINEAPPLE SHERBET

591. 1 qt. granulated sugar 4 lemons

592. 1 large can grated pineapple 3 egg-whites

593. Make a thick syrup and pour it boiling hot, over the pine- apple. Add juice and pulp of the lemons. After the syrup has been allowed to cool put into a gallon freezer, stir in the stiffly beaten whites of eggs and fill with water to within one quart of the top. This will serve 20 persons.

594. Mrs. Phillip P. Campbell.

595. FRIED PEACHES

596. Select large free-stone peaches, divide in halves, but do not peel. Have a spoonful of melted butter in skillet and place peaches open side down. Cook over slow fire until tender. Then turn them, fill seed cavities with sugar, cover again and cook un- til sugar is in a syrup. Serve hot. This is a nice breakfast or luncheon dish in warm weather.

597. Mrs. William A. Johnston.

598. BEET RELISH

599. 3 or 4 medium sized beets 2 stalks of celery

600. 3 onions 2 green peppers (mangoes)

601. Grind coarse or chop, add salt to taste and cover the whole with sweetened vinegar.

602. Mrs. William A. Johnston.

603. COCOANUT PUDDING

604. 1 C sugar 1 C raisins, seeded

605. 1 pt. milk 14 C melted butter !/4 lb. cocoanut

606. Cream sugar with yolks of eggs, beat in the beaten whites, add milk and cocoanut, bread crumbs and raisins, beat together and add butter last. Bake until browned. Serve not too cold.

607. Mrs. Charles Curtis

608. POTATO CAKE

609. 1 C butter 4 eggs

610. 2 C sugar 1 C raisins

611. 3 C flour 1 C grated chocolate y-2 C milk % C pecan meats

612. 1 C mashed potatoes 1-3 t cinnamon

613. 2 t B. P. 1-3 t cloves

614. 1 t salt 1-3 t nutmeg

615. Cream butter and sugar. Add yolks of eggs beaten, then add milk. Sift flour, baking powder and spices together. Add these, then chocolate, then pecans and raisins well floured, potatoes beaten light and cold, and lastly the whites of eggs well beaten. Bake in layers and put together with either white or chocolate frosting.

616. Mrs. Phillip P. Campbell

617. SCOTCH SHORTBREAD

618. 2 lb. flour 1 ounce of sweet almonds 1 lb. butter Candied peel

619. ½ lb. powdered sugar

620. Beat the butter to a cream, gradually dredge in the flour, and sugar, add almonds which should be blanched and cut in pieces. Work paste until very smooth and divide in 6 pieces. Put each cake on separate sheet of white paper, pat out square until 1 in. thick, pinch edges, and ornament with strips of cand- ied peel. Bake in moderate oven 30 or 40 min. This Scotch cake will keep as long as the family does not know of its where- abouts. Caraway seeds are often used in Scotland instead of almonds. Eoth may be omitted.

621. Miss Mary Best

622. PORK CAKE

623. 1 lb. fat pork, ground 1 t cinnamon

624. 1 pt. boiling water poured over 1 t ginger

625. fat 1 t lemon extract

626. 2 C sugar 2 C flour

627. Stir the above ingredients into a dough. Then add the fol- lowing mixture:

628. 2 C flour 2 C raisins

629. 1V4 t B. P. 1 C currants

630. Bake about 40 min.

631. Mrs. John R. Connelly

632. THINGS YOU SHOULD KNOW

633. Making the tea for ice tea in the morning, and letting it cool for dinner or lunch saves ice.

634. Soda should be mixed with the dry flour, never stirred into liquid as much of the rising quality is lost in the wetting.

635. Soda or B. P. mixtures should never be allowed to stand in a warm place, but should be put in oven at once.

636. Sometimes cake falling may be avoided by putting a piece of paper over the top of the cake at first.

637. Fruit cake recipes call for dried currants these are hard and lack flavor, try using an equal measure of chopped prunes. They hold moisture and impart a delicious flavor.

638. So many left over bits of meats or vegetables may be com- bined with cream sauce and served on stale bread toasted.

639. Use lemon juice in salads and you have a more delicate salad than useing vinegar.

640. "The Dinner never should await the guests; but the guests the dinner."

641. Crisco burns at a lower temperature than butter. Does not absorb odors.

642. Carron Oil, which is half Linseed oil and half lime water, is a wonderful remedy for burns. Pour on burn at once, saturate gauze with the oil, cover burn, and rap in cotton. Do not place the cotton next the burn, keep well saturated, several days, no scars will result and there are no bad effects.

643. Rose Jar. Gather leaves put in bread tray and salt, leave for one week tossing and mixing daily, until dry; about 5 to 7 days. Pack away in stone jar for 6 weeks to ripen when it may be put into rose jar. This will be fragrant many years and is lovely placed in a linen closet or dresser drawers.

644. % ounce violet sachet % ounce of Rose

645. V-2, ounce of heliotrope 1 T cloves

646. 1 T Cinnamon 1 T allspice

647. WASHING FLUID

648. 1 can of lye 2 ozs. of lump amonia

649. 2 ozs. of salts tartar 1 lb. of borax in lump 2% gallons water

650. Use one cup in a boiler of water, with soap cut fine.

651. TO REMOVE MILDEW

652. 1 bar laundry soap 5 cents gloss starch

653. 1 qt. soft water 3 lemons

654. 1 C salt Kansas sunshine

655. Cut laundry soap fine, and boil in the water, add salt, starch and lemon juice, dip and wet garment in this thoroughly and ex- pose to sun until the mildew disappears, mixture should be like soft soap.

656. A SPECIFIC FOR POISON OAK OR IVY

657. A solution of Chinosol is a specific for poison oak or Ivy. One tablet dissolved in a quart of water. The tablets come 12 in a package. Put it on a piece of cotton and apply.

658. TO REMOVE SPOTS

659. Five cents worth Oxalic acid, dissolved in half pint water. Rub on spots over old soft cloth, when dim, rinse spots with fresh water.

660. TO PACK EGGS

661. Put 1 quart liquid glass in stone jar with 12 quarts water. Add fresh eggs as you get them. Infertile eggs best.

662. To spread butter when hard have some boiling water handy and dip the point of the knife into it each time. This will enable you to butter the thinnest bread without spoiling the slice.

663. If a little salt be sprinkled over dishes on which eggs have been served the dishes will wash easily.

664. When preparing a chicken try rubbing inside with a piece of lemon, and you will find it very good, as it whitens the flesh and makes it more tender.

665. To remove old putty from window after the glass has been taken out, pass a hot soldering iron or poker over it. This softens it and it is easily removed.

666. Pop overs, puffs, omeletes and custards cooked too fast will fall apart.

667. Salt will remove egg stain from silver when applied dry with a soft cloth.

668. Squeaking doors should be oiled on the hinges.

669. If the white porcelean of the sink becomes stained, wet it and sprinkle cloride of lime into it. Let stand about half an hour and it will become white.

670. Open a can on the side. It is easier.

671. Cookies split in the center and burst when baked too quickly on top.

672. Roiling the burners on the gas stove in soap suds once in a while keeps them free from gummy substances and permits the supply of gas to flow more freely.

673. Making out a menu for breakfasts and dinners every day for a week saves much wear and tear on the home maker's thought machine. Lunch can be a time to use left overs.

674. If you feel very tired and drowsy, dash very cold water in your face.

675. An insipid pudding should have a strongly flavored sauce, and vice versa.

676. Never allow meat to stand in water. The water drains out the juice.

677. Every good housewife knows the importance of having nov- elty in the meals.

678. Salt should never remain in anything rubber. It causes the rubber to rot.

679. Prunes cooked without adding sugar are more wholesome and better flavored.

680. Spinach is in a class by itself because of its large amount of iron.

681. To clean furs, moisten some bran with hot water; rub fur with it, and dry with a flannel, then rub with a piece of muslin and some dry bran.

682. If you rinse a plate with cold water before breaking the eggs on it, add to them a pinch of salt and then stand where there is a current of air and you will have no difficulty in beating them to a froth.

683. If you wish a beautifully browned pie crust, brush with cream or milk when ready for oven.

684. The finger marks on a door can be removed by a clean flan- nel cloth dipped in kerosene oil; afterward wipe with a cloth wrung out in hot water in order to take the smell away.

685. To prevent cakes, pies and other pastry from burning on the bottom, sprinkle the bottom of the oven with fine, dry salt, and your cake or pies will bake perfectly.

686. Fried things are more indigestible, because the fat reaches a higher temperature which dissolves into fatty acids.

687. When you are digging in the garden you will be discourag- ed to find how the dirt clings under your nails. Try rubbing soap under the nails before you go out to work. It will form a fine protection against dirt and will not be hard to remove when the digging is done.

688. Don't make the mistake of using your table or bed linen in rotation, one after the other. Use a few changes until they are worn out, then take the next best and add new ones to your store. In this way you will not be embarrassed by finding every- thing in holes at once. The same thing refers to personal under- clothes.

689. Dampen clothes with a whisk broom, it is far better than the hand and eaiser.

690. Never pour grease down a drain. If you have not a sink strainer to catch the grease try laying a piece of paper over the drain before pouring out greasy water. The paper will catch the grease and can be burned.

691. Too much starch will cause linen to crack in the folds.

692. When ironing linen, move the iron with the threads, never diagonally.

693. To keep curtains from blowing, cover small tailor's weights with goods of the color of the curtains and sew to the; lower corners.

694. If bottles of medicine are to be carried when traveling, dip the tops in melted paraffine to prevent leaking. Do not cork too tightly or the cork will "work up."

695. Never allow milk to remain uncovered.

696. Wood ashes make a good polish for tinware.

697. Minced olives in potato salad are an improvement.

698. Heat sugar and milk first when making doughnuts.

699. Onions peeled under water will prevent your eyes from watering.

700. Cream doubles its bulk in whipping. It must be cold and 24 hours old to whip.

701. Cold butter is more digestible than warm, because the heat dissolves the butter into fatty acids which are indigestible.

702. A small child should have a small quantity of orange juice a day.

703. To remove coffee stains from silk, pour pure glycerine on the stain, put in bath towel rub with a soft cloth, and repeat the operation, sponge in soft water in fine white soap, until all dis- appears.

704. Rub the top of a drawer or the hinges of a door with soap if they creak.

705. Paint brushes make by far the most convenient and satisfac- tory dusters for crevices, woodwork and carved surfaces. A housekeeper will find several sizes worth having in the house.

706. Tack Indian Head bordered with rick rack back of the stove and the table in the kitchen to protect the walls.

707. Soapstone set over a low gas flame will cook food much bet- ter than setting food over a high gas flame. Any kind of food requiring long cooking can be done much more economically in this way. Meat is especially good.

708. A soapstone griddle does not require greasing. It is de- signed for the purpose of doing away with all disagreeable smell of grease and smoke. See that it is perfectly smooth and thor- oughly heated before pouring on the batter. When once heated to proper degree it can easily be kept at uniform heat. If too cold the cakes will stick. Have a clean oven cloth or large paint brush and brush off the griddle after each baking. But it must never be greased.

709. To give castor oil put the dose in orange juice with the tiniest bit of soda stirred in to make it foam.

710. Furs and woolens may be kept free from moths, if they are well cleaned before putting away. Then line a box with news- paper so there are no cracks for moths to enter, sprinkle either tobacco, camphor or moth balls in with the clothes or furs. Cover well with newspaper and no moths will enter.

711. Rugs should be well cleaned, rolled with newspapers in be- tween each layer; and moth balls. The ends should be tied in newspapers also.

712. The ink on the newspaper is an enemy of the moth. Mice will not enter a drawer where there is camphor. Rub spots with yolk of eggs before washing. Put tough meat in vinegar before cooking.

713. Rubbing with chloroform will remove paint from goods. Kerosene oil or gasoline cleans silks.

714. When flat irons stick or become rusty rub them on cedar when hot.

715. Tar may be removed from cloth with turpentine.

716. Machine grease may be removed by rubbing the spot with pure lard, or spot may be saturated with turpentine.

717. Place a pitcher of cold water in a room and it will absorb all the impurities in a few hours. It will purify the room but the water will be entirely unfit for use.

718. To set colors in wash goods soak before washing in 1 T ox- gall to 1 gal. of water.

719. Salt should always be eaten with nuts to aid digestion.

720. A fireless cooker and a steam cooker are great accessories to the kitchen equipment. A good steam cooker will cook 6 dif- ferent things at once on one gas burner and no mixing of flavor.

721. Vinegar added to rhubarb jam gives it a spicy flavor.

722. Ink from carpets may be removed by wetting in milk after all has been taken up by blotting paper that is possible.

723. Suit cases that look dingy may be brightened by rubbing with oil.

724. Brooms dipped for 2 minutes in boiling soap suds once a week and then plunged in cold water last longer and are tougher.

725. Marble statuary may be washed with soft water and ivory soap, rinsed with clear water and dried with a soft cloth.

726. One T grated horseradish in a pan of milk will keep it sweet longer.

727. Never put cake in the refrigerator, it makes it tough.

728. Angel Food cake is the only cake improved by keeping in refrigerator, in oil paper.

729. A heated knife will cut warm bread or cake without crumbl- ing.

730. In making ginger cookies try mixing batter with cold coffee instead of water.

731. If cream does not whip try adding 2 drops of lemon juice and whip again.

732. In making cake if oven gets too hot set a pan of cold water in it.

733. To get the meats of pecan nuts whole soak the pecans over night in water, next morning crack them on the end. The meat will come out without breaking.

734. A slice of lemon skin eaten with sugar or salt will kill the odor of onion on the breath.

735. An egg well beaten added to rhubarb pies, will thicken the rhubarb and improve the taste.

736. To get rid of red ants wash the shelves clean and while damp rub fine salt on them quite thickly. Let it remain on for a time and the ants will disappear.

737. A glass of vinegar put into the water in which salt fish is soaking will draw out most of the salt.

738. In mixing liquids with solids add the liquid to the solid by degrees. They will blend more readily.

739. To prevent milk or cream from curdling when used in com- bination with tomato, add a bit of bicarbonate of soda before mixing.

740. If you use too much salt by mistake add a trifle of sugar or of vinegar, according to dish. This will counteract the salty taste.

741. Melons may be chilled in midsummer by wrapping them about with a burlap sack, saturating this with water and keep- ing it wet and placing it in the direct rays of the sun for a time. Evaporation does the work.

742. Before tacking down linoleum, let it lie in place and be walked on a few days. This will make it be perfectly smooth.

743. Milk or cream which is just turning sour may be sweetened with a little soda stirred into it.

744. Soap should be unrapped and put in a dry place to harden and it will last longer.

745. Lemon juice and salt will remove iron rust. Put on the garment and place in hot sun. Mildew also can be removed in this way.

746. Kerosene will soften leather.

747. Melted paraffine poured on top of the jelly prevents mold.

748. Flowers will keep fresh 24 hours by wetting and covering with paper to keep out air, place in cool place.

749. Nickel may be cleaned with kerosene and whiting.

750. Bitter butter is the result of cream standing too long.

751. Paint on glass may be removed with strong hot vinegar.

752. Drain pipes should have lime water or lye water poured into them occasionally.

753. Sand put in bottles with soap suds and shaken will clean them.

754. Glass measuring cup is best, for you can see through ex- actly.

755. Do not salt milk until it boils or it may curdle.

756. Use a fork in mixing flour and milk for a thickening, also a pinch of salt helps to dissolve lumps.

757. PRESERVING OLIVES

758. After opening a bottle of olives, if the remainder are not required for immediate use, pour off the liquid and cover with olive oil. This will keep the olives good and fresh for several weeks.

759. SUNKIST ORANGES

760. Soak oranges in boiled water 1 hour. The skin will come off easily, and the pulp will be sweeter — serve cold. Grapefruit may be done the same way.

761. TO CLEAN WHITE FEATHERS 1 pt. gasoline 1 C corn starch

762. Wash feathers; then stroke until dry.

763. TO TAKE STAINS OUT OF WHITE TAFFETA

764. Sponge first with alcohol and warm water to remove the fatty particles. Rub dry with soft linen and sponge with perox- ide of hydrogen to bleach the stain. Should a trace remain, rub flour well into the spot. Leave for a day and brush.

765. FURNITURE OIL AND CLEANER

766. 1 qt. soft water 1 qt. olive oil or raw oil

767. 1 qt. cider vinegar 1 qt. alcohol

768. TO TAKE WHITE SPOTS FROM POLISHED WOOD

769. Rub with the meat of English walnuts. Rub with sweet oil and camphor. Rub with essence of or oil of peppermint. If cookies stick, put sugar on the board.

770. TO FRY OYSTERS Fry in half lard and half butter.

771. TO REMOVE WHITE SPOTS FROM WOOD

772. 1 oz. Wood Alcohol 1 oz. Banana Oil

773. Rub quickly with the grain of the wood.

774. WEIGHTS AND MEASURES

775. SUGAR AND FRUIT

776. 2 Level coffee cups of granulated .1 lb.

777. FLOUR AND MEAL

778. 3yo Cupfuls corn meal 1 lb.

779. 2 Cupfuls unsifted or 1 qt. sifted flour 1 lb.

780. BUTTER AND EGGS

781. 2 Teacups packed soft butter ,..1 lb.

782. 1V2 Cups firm butter 1 lb.

783. 8 Large or 10 medium sized eggs j 1 lb.

784. MEASURING HINTS

785. A cup of liquid means all the cup will hold. A spoonful of liquid is all a spoon will hold. Salt, flour, seasonings, spices, butter and all solids are meas- ured level.

786. To measure a level spoonful, dip the spoon in dry material taking up a heaping spoonful, then level it off even with the edge of the spoon with a knife- To measure a part of a spoonful, cut lengthwise of spoon for the half, and crosswise for quarters.

787. Measure a cupful of cream whipped before it is whipped.

788. Measure a cupful of whipped cream after it is whipped.

789. Always sift flour, salt, baking powder, sugar and soda before measuring.

790. TABLE OF PROPORTIONS

791. 2 rounding or 4 even teaspoonfuls of baking powder to 1 qt. of flour.

792. 1 t of flavoring extract to 1 qt. of custard.

793. 1 t of soda to 1 pt. sour milk.

794. 1 t mixed herbs to 1 qt. soup stock.

795. 1 t soda to 1 C molasses.

796. i/i t extract of beef to 1 C hot water.

797. 1 t salt to 1 qt. of soup stock or 2 quarts of flour.

798. 1 T chopped vegetables each to 1 qt. soup stock.

799. % t soda to pt. buttermilk 1 day old.

800. % t soda to pt. buttermilk 2 days old.

801. 1 t soda to pt. buttermilk 3 days old.

802. BAKING POWDER MIXTURES (Plus Variations)

803. (Pour Batter)

804. 1 :2 (Drop Batter)

805. (Soft Dough)

806. 1:4 (Hard Dough)

807. (Griddle Cakes)

808. (Biscuits)

809. (Rolled Cookies)

810. Leavening a

811. gent 1% t B. P.

812. 3 t B. P.

813. 4% t B. P.

814. 6 t B. P.

815. Stiffening

816. Shortening

817. Sweetening

818. 1% C (?)

819. Flavoring —

820. N. B. — Nuts, dates, currants, raisins, etc., are usually used rather than flavoring.

821. QUANTITIES FOR SERVING Chicken Salad — A 4 lb. chicken to a qt. of salad. 10 lbs. of chicken serve 25 people. Jelly Molds — 1 qt. to 8 people. Boullion — 1 qt. to 8 people. Ice Cream, Mousse — 1 qt. to 8 people. Lemonade or Fruit Punch — 10 qts. to 50 people. Tea — 1 gal. to 50 people. Coffee — 32 cups to a gallon.

822. Chocolate — 27 cups to a gallon, use half lb. chocolate. Whipped Cream — 1 qt. will make 25 spoonsful. Loaf Sugar — 1 lb. to 25 people. Sugar for Berries — 1 lb. for 25 people. Wafers — 3 boxes to 50 people. Large cake cuts in 24 small slices. Bonbons — 1 lb. serves 16 people. Salted Nuts— iy2 lbs. for 25 people. Tibals and Patties — 1 qt. makes 25. Croquetts — 1% qts. make 25. Potato Chips — 2 lbs. serve 25. Oysters — 4-10 for 1 person. Welsh Rarebit — 3 lbs. of cheese for 15. Chicken or Turkey Dressed — 25 lbs. for 48 people. Two whole sandwiches serve 3 people. 24 sandwiches to a loaf. 1 lb. butter to 2 loaves. 1 C paste and butter to 1 loaf. 1 pt. other fillings to 1 loaf.

823. LAWN SUGGESTIONS

824. A bushel of lawn grass weighs about 20 lbs.

825. A qt. of seeds is sufficent to cover 300 square feet — 15 by 20 feet.

826. Grass seed germinate in from 14 to 18 days.

827. Do not sow grass seed during hot, dry weather, particularly in July and August.

828. Lawns that are frequently watered need more fertilizer than those that are not, as the water washes away much plant food.

829. Page Abbreviations 7

830. Bread 8- 21

831. Cakes 229-243

832. Candy 335-339

833. Cereals 281-288

834. Cheese .307-313

835. Conserves ..273-279

836. Cookies 251-261

837. Desserts 163-188

838. Desserts, Frozen _ 191-207

839. Drinks 327-333

840. Eggs 291-299

841. Fish 67- 79

842. Frostings .......245-^49

843. Introduction : 6

844. Meats 81-104

845. Meat Sauces , 107-114

846. Omelets 300-304

847. Pickles -- 263-270

848. Pies 209-227

849. Puddings ......141-161

850. Recipes by Famous Women.. 341-351

851. Salads 24- 43

852. Salad Dressing _ 45- 50

853. Sauces ...141-161

854. Sandwiches ..-. 315-325

855. Soup 53- 64

856. Things You Should Know 352-360

857. Vegetables 117-139

858. \^&\/ V*^r,>*°%

859. ^ • o ¥ ° Av a

860. °- ^.-J^V yv^SL->. ^sSferX c°

861. 5* w :

862. ^^ /Jit

863. - *G ... °*

864. * 0

865. V1 .»»M/, o^,

866. v v. •

867. v ■%, V

868. ,* *> ^

869. » o v

870. .Ov . » * » "^-

871. o ,0'

872. y ^ •;

873. f> *

874. A^ -- <**

875. it ^4

876. / o.

877. } f^ Y^M§z- jfr°* -j

878. ^ *>zrr-',\**

879. •' ■?% '•

880. .^«K.%V ^fffr**, AjSX?*** ^sM&X.

881. -*^r* «/

882. V A*

883. %, ■#+jl&&,% J'.sJ&ttS.. ffi+JsMzS* Ssi

884. 9 -f%, V

885. & ^ •>

886. ^ ; W :^

887. rssry v^»^ v^V vstf-V'

888. °° /^'S&\ ^>£ferS s*.<imk\ *°*.£

889. V .r"4^ V

890. V^-'V V'-^'V 'V^'V dfefe, \,/ .»«£. ■ *. ,*

891. • » * A

892. >*■«!*;?..

893. ^. 9'1# *V

894. v^ .•L^L'* <5

895. * x^'>^«^/^>rvaK-.^ .#' .

896. ♦ aV <^ •■»

897. BINDERY INC. |S|

898. #JAN 89 N. MANCHESTER, INDIANA 46962

899. * A><^