C C

Mrs.' J. H.. Black

Mrs. C. L. Davidson

Mrs. Chester Long

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

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

Mrs. Robt. B. Campbell

Pimento Cheese and Nut Sandwich

Ribbon Sandwich Rolled Sandwich

Sardine Sandwich Mrs. Chester Long

Sorrento Sandwich

Spanish Filling

Sugar and Cinnamon Mrs. J. H. Black

Tartar Sandwich

Toasted Sandwich Mrs. J. H. Black

Tongue Sandwich

Welch Rarebit Sandwich C. C.

SANDWICHES

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.

Mrs. C. L. Davidson.

A MAN'S SANDWICH

6 pieces toast 12 sices tomato

6 crisp lettuce leaves 12 slices Bermuda onions

3 T chopped parsley

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.

BACON SANDWICH

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

BACON AND SARDINE SANDWICH

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

BRIDGE TEA SANDWICH

1 layer white bread 1 layer white bread

1 layer pink bread 1 layer pink bread

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

BROWN'S SANDWICH

3 egg-yolks 1 package neufchatel cheese

Vs can pimento % C mayonnaise

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

Mrs. Warren Brown

CAVIAR SANDWICH

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

CHECKER SANDWICH

4 slices white bread 8 olives

4 slices graham bread x/o t paprika

3 T creamed butter

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.

CHEESE SANDWICH

% C cream cheese, grated or 1 chopped pimento

mashed Vs t salt

3 chopped olives 1 t melted butter

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

CHEESE SANDWICH HOT

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.

Mrs. J. H. Black

CHEESE SANDWICH HOT

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.

Mrs. C. L. Davidson.

CHEESE AND PINEAPPLE SANDWICH

2 T melted butter % C pineapple

% C cheese 1 T lemon juice

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

CHEESE AND STRAWBERRY SANDWICH

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.

CHERRY AND PECAN SANDWICH

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

CHICKEN SANDWICH

1 C chicken 1 t capers

6 stuffed olives % C mayonnaise

1 T parsley

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

CLUB SANDWICH

1 C cold sliced chicken 3 lettuce leaves

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

6 slices bacon

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.

Mrs. Chester Long

COTTAGE CHEESE AND JELLY SANDWICH

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

CRACKER SANDWICH

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

CHICKEN AND NUT SANDWICHES

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.

Mrs. L. C. Jackson

CUCUMBER SANDWICH

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.

DREAM CAKES OR HOT SANDWICHES

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.

Mrs. Davidson.

FIG PASTE

y-2 lb. figs l/± lb. raisins

% lb. B. sugar 14 t salt

Juice of 1 lemon

Chop until fine and spread between brown bread.

FILLING FOR SANDWICH

1 C pecans 3 apples

1 C B. sugar % t salt

1 C raisins 1 lemon

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

FINGER SANDWICH

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.

FRESH CRISP LETTUCE SANDWICH

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

FRIED EGG SANDWICH 6 eggs 12 slices bread

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

GINGER AND NUT SANDWICH

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

GRAPE MARMALADE AND NUT SANDWICH

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

HAM AND EGG SANDWICH

1 C cold ham 2 hard boiled eggs

1 T melted butter 1 T lemon juice

1 t mustard \i t salt

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

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

LETTUCE SANDWICH

1 head of lettuce 1 t capers

2 T dill pickles 4 stuffed olives

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.

LUNCHEON SANDWICH

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.

Mrs. C. L. Davidson

MACEDOINE SANDWICH

1 layer of white bread 1 layer of white bread

1 layer of graham bread 1 layer of rye bread

Alternate. Use nut filling and cut down in slices.

MEAT SANDWICHES

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.

Mrs. C. L. Davidson .

NEW SANDWICH

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.

NUT BUTTER

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.

OLIVE SQUARES

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

1 C mayonnaise 1 t catsup

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.

Mrs. Robt. B. Campbell.

PATRIOT SANDWICH

6 slices of white bread 6 olives

1 pimento

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.

PICNIC APPETIZERS

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.

PIMENTO CHEESE AND NUT SANDWICH

1 C pimento cheese 6 olives

y2 C English walnuts Chop all fine and mix

RIBBON SANDWICH

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.

ROLLED SANDWICH

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.

SARDINE SANDWICH

1 can sardines x/2 t mustard

2 hard boiled eggs 14 t lemon juice

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

Mrs. Chester Long

SORRENTO SANDWICH

1 C chicken livers Yo C mayonnaise

1 C olives

Chop and mix well.

SPANISH FILLING

1 neufchatel cheese 8 stuffed olives

1/2 t dry mustard Cream butter to spread bread

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

SUGAR AND CINNAMON SANDWICH

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.

Mrs. J. H. Black. •

TARTAR SANDWICH

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

TOASTED SANDWICH

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.

Mrs. J. H. Black

TONGUE SANDWICH

1 C cold tongue Mayonnaise

1 T parsley or 1 T water cress

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

WELCH RAREBIT SANDWICH

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

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

Cafe au Lait

Cold Lemon Soup

Currant Punch

Demi Tasse

Egg Lemonade

Hot Spiced Grape Juice

Iced Chocolate

Iced Coffee

Kansas Julip

Lemon Foam

Lemon Juice with Sugar

Lime Punch

Mint Punch

Mint Water

Orange Eggnog

Percolated Coffee

Pineapple Lemonade

Raspberry Bombe Glace

Strawberry Cocktail

Summer Drinks

Tea punch

Temperance Punch

Vanilla Punch

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

Agnes Long

Mrs. Harold D. McEwen

Mrs. Chester Long

Mrs. Chester Long

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

1 qt. milk 3 T sugar

2 oz. chocolate 2 T hot water 1 T cornstarch

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

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

1 t cocoa to the cup.

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

COLD LEMON SOUP

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

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.

Mrs. P. C. Lewis.

CURRANT PUNCH

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.

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

EGG LEMONADE

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

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

HOT SPICED GRAPE JUICE

1 qt. grape juice 1 stick cinnamon

1 qt. water 1 lemon, juice

1 C sugar 1 orange, juice

1 T whole cloves

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.

Agnes Long.

ICED CHOCOLATE

5 T chocolate grated 1 qt. milk

Y2 C sugar 1 t flavoring

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.

Mrs. Harold D. McEwen.

ICED COFFEE

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.

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.

KANSAS JULIP

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

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.

Mrs. Chester Long.

0 lemons 15 t sugar 10 C water

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

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.

LEMON FOAM

3 qts. water 3 lemons

1 oz. cream tartar Vo C sugar or more

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.

LEMONADE JUICE WITH SUGAR

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.

LIME PUNCH

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.

3 mint leaves to 1 G of tea

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

MINT PUNCH

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.

MINT WATER

1 C mint leaves 1 pt. of hot water

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.

6 oranges 12 t sugar

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.

ORANGE EGG NOG

5 eggs 4 oranges (large)

6 t sugar

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.

PERCOLATED COFFEE l1/! T coffee for each cup.

PINEAPPLE LEMONADE

1 C sugar 3 lemons

3 C water 1 C orange juice

1 C pineapple juice

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

RASPBERRY BOMBE GLACE

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.

STRAWBERRY COCKTAIL

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.

Mrs. Chester Long.

SUMMER DRINKS

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.

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

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

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

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

(CUP OF) TEA

1 C water Tea ball

y2 t tea

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.

(POT OF) TEA— 2 CUPS

3 C water 1% t tea

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.

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

TEA PUNCH

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.

TEMPERANCE PUNCH

1 lb. raspberries Bit of lemon rind

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

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

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.

VANILLA PUNCH

x/4 C boiling water 2 T sugar

1 egg 4 T milk

10 drops vanilla 5 drops mint

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

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

Butter-Scotch

Caramel Candy

Cracker-Jack

Cream Candy

Divinity Candy

Divinity Loaf

Ice Cream Candy

Maple Loaf

Mint Leaves, Candied

Nugat, French

Patience Candy

Smith College Fudge

Mrs. B. H. Campbell

Mrs. Lewelling

Mrs. R. L. Millison

Mrs. F. A. Amsden

Mrs. Phil Buck

Mrs. F. G. Smyth

Mrs. B. H. Campbell

Mrs. J. H. Black

Mrs. J. H. Black

Mrs. W. E. Stanley

Mrs. F. G. Smyth

Mrs. Harry Dockum

BUTTER-SCOTCH

1 C sugar 3 t vinegar

1 C Karo Corn Syrup 1/3 t soda

1 C butter % nutmeg, grated

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.

Mrs. B. H. Campbell

2 C sugar V2 C water

% C water 1 egg (white)

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.

CARAMEL CANDY

1% C granulated sugar y2 C milk

y2 C butter 1 C nuts

V2 C syrup

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

Mrs. Gov. Lewelling.

iy2 C sugar i/2 C milk

y2 C corn syrup 1 t vanilla

1 C butter

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

Mrs. Ralph L. Millison.

CRACKER JACK

4 qts. popped corn 1 C molasses

2 C hulled peanuts 2 T butter 1 C sugar

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

CREAM CANDY

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

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

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

Mrs. F. A. Amsden.

DIVINITY CANDY

li/2 pt. cream 1 C Pecans

6 C granulated sugar 1 slice candied pineapple

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

1 C Engish Walnuts (Both fruits cut in pieces)

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.

Mrs. Phil Buck.

DIVINITY LOAF

6 C sugar 2 C golden drip syrup

3 C cream 3 C walnuts

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.

Mrs. F. G. Smyth.

3 C sugar 1 t vanilla

1-3 C glucose 1 t butter

1% C water

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

Mrs. B. H. Campbell.

2 C sugar 2 T butter

1 C milk 2 sq. chocolate

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

ICE CREAM CANDY

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

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

C. C. MAPLE LOAF

3 pt. granulated sugar iy2 pt. cream

1 pt. golden syrup iy2 lbs. nuts

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.

Mrs. J. H. Black.

CANDIED MINT LEAVES

1 C sugar 2 C mint leaves % C water

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.

Mrs. J. H. Black.

FRENCH NUGAT

2 C sugar 1 C boiling water

Part 2 1 C sugar 1 t vanilla

1 C rock candy syrup 3 egg-whites

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.

Mrs. W. E. Stanley.

PATIENCE CANDY

3 C sugar 1 pt. milk

% lb. walnuts in the shell Butter size of walnut

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.

Mrs. F. G. Smyth.

SMITH COLLEGE FUDGE

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

2 t vanilla

Cook until it makes a soft ball in ice water.

Mrs. Harry Dockum.

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

The beginner's classes are home-lowing lasses,

And here is a way to make it:

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

A pinch of Pride, and as much Goodwill;

Put in Honest Work to taste

Contentment, to make a good rich paste,

And in Love's oven bake it.

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.

Margaret Hill McCarter.

RECIPES BY FAMOUS WOMEN

Rhubrab Marmalade with Almonds

Mushrooms War Cake

Oyster Cocktail

Gingerbread

Ragout of Duck

Peanut Butter Fudge

Date Bars

Pumpkin Pie

Graham Bread

Drop Cakes

Suet or Plum Pudding

Corn Bread

Sponge Cake

Hard Sugar Ginger Bread

Famous Blackberry Jam

Snowball Pudding

Mustard Pickle

Conserve of Red Raspberries

Nutted Cream

Chicken Turbit

Bunting Hash

Delicious Sweet Potatoes

Pimento Cheese Filling

Pineapple Sherbet

Fried Peaches

Beet Relish

Cocoanut Pudding

Potato Cakes

Scotch Shortbread

Pork Cake

Mrs. Theodore Roosevelt,

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

RHUBARB MARMALADE WITH ALMONDS

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

2 C granulated sugar dan almonds *4 C water

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:

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

8 C sugar (4 lbs.) monds

1 C water

Mrs. Theodore Roosevelt,

Oyster Bay, N. Y.

1 lb. of mushroms 6 slices of toast

1 t butter Salt

1 C cream Pepper

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.

Mrs. William Howard Taft

2 C hot water 2 C B. sugar

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

V-2 oil) It cloves

1 pkg. seedless raisins (cut 1 t cinnamon

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.

Mrs. Brand Whitlock. Miss Mable Boardman.

OYSTER COCKTAIL

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

each service 1 t lemon juice

1 T tomato catsup 4 drops Tabasco sauce

1 t horseradish V± t salt 1 t tarragon vinegar

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

Mrs. Charles F. Scott

GINGERBREAD

1 C New Orleans Molasses 2 t ginger

1 C B. sugar V2 t cinnamon

V2 C butter Vi t nutmeg

1 C buttermilk i/± t salt

3 eggs 1 t soda 2% C pastry flour

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.

Mrs. Charles F. Scott

RAGOUT OF DUCK

1 pair of ducks 1 bay leaf

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

1 T onion juice 6 mushrooms

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.

Mrs. Phillip P. Campbell

PEANUT BUTTER FUDGE

2-3 C sweet milk 3 T peanut butter

2 C sugar

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.

Mrs. J. N. Tincher

DATE BARS

1 C sugar 1 C flour

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

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.

Mrs. J. N. Tincher

PUMPKIN PIE

1 can of pumpkin *4 t salt

iy2 C sugar 1 pt. milk

1 T butter 1 C cream

1 t ginger 4 eggs 1 t cinnamon

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.

Mrs. E. W. Hoch.

GRAHAM BREAD

2 C flour 1 egg

2 C graham 3 t B. P.

]/2 C sugar % t salt % C molasses

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

Mrs. S. J. C. Crawford

DROP CAKES

1 egg % t nutmeg

% C milk 1 t B. P.

1 T sugar Flour to make a stiff batter

% t salt

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.

Mrs. S. J. C. Crawford

SUET OR PLUM PUDDING

1 C suet 2V2 C flour

1 C molasses 1 C or more of raisins

1 t soda in molasses 1 T cinnamon

1 C sweet milk % t cloves

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

Mrs. L. U. Humphrey

CORN BREAD

1 egg 2 T sugar

±y2 C milk 3 t B. P.

1 C flour 1 t salt

2 C corn meal 3 T melted butter

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.

Mrs. Guy T. Helvering

SPONGE CAKE

12 eggs 2 t cream of tartar

1 lb. of granulated sugar % t salt y2 lb. of flour

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.

Mrs. John J. Ingalls.

HARD SUGAR GINGER BREAD

3 C granulated sugar 1 t soda

2 C butter . 2 T ginger 1 C sour milk

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.

Senator Ingall's Mother

FAMOUS BLACKBERRY JAM

2 gal. blackberries 1 qt. sugar

1 pt. water

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.

Mrs. John J. Ingalls

SNOWBALL PUDDING

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.

Mrs. William Jennings Bryan

MUSTARD PICKLE

1 small head cauliflower 2 qt. cucumber

2 qt. small onions 1 pt. small pickles

2 qt. sliced green tomatoes

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

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

Soak all in weak brine and scald.

Mustard paste:

2-3 C flour 2 t cinnamon

3 T ground mustard 2 t cloves

l1/? T tumeric Some nutmeg and celery seed

3 C B. sugar

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.

Mrs. George H. Hodges

CONSERVE OF RED RASPBERRIES

1 lb. red raspberries 1% lb. sugar

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

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.

Miss Mary Best

NUTTED CREAM

% box Knox gelatine 1 pt. cream

% C cold water 1 C chopped pecans

% C powdered sugar

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.

Mrs. W. J. Bailey

CHICKEN TURBIT

3 chickens 2 T flour

1 can mushrooms 1 pt. cream

2 T melted butter 1 pt. stock

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.

Mrs. Arthur Capper.

BUNTING HASH

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.

Mrs. Jouett Shouse.

DELICIOUS SWEET POTATOES

V± C broken pecan meats or walnut meats

Few grains of cinnamon or nutmeg

x/± lb. marshm allows

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.

Mrs. J. N. Tincher

3 C mashed potatoes

PIMENTO CHEESE FILLING

y2 C vinegar % t salt

1 T butter V\ T sugar

1 well beaten egg 1 lb. cheese

1 t cornstarch 1 small can pimentos

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

Mrs. J. N. Tincher

PINEAPPLE SHERBET

1 qt. granulated sugar 4 lemons

1 large can grated pineapple 3 egg-whites

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.

Mrs. Phillip P. Campbell.

FRIED PEACHES

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.

Mrs. William A. Johnston.

BEET RELISH

3 or 4 medium sized beets 2 stalks of celery

3 onions 2 green peppers (mangoes)

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

Mrs. William A. Johnston.

COCOANUT PUDDING

2 eggs 5 T bread crumbs

1 C sugar 1 C raisins, seeded

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

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.

Mrs. Charles Curtis

POTATO CAKE

1 C butter 4 eggs

2 C sugar 1 C raisins

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

1 C mashed potatoes 1-3 t cinnamon

2 t B. P. 1-3 t cloves

1 t salt 1-3 t nutmeg

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.

Mrs. Phillip P. Campbell

SCOTCH SHORTBREAD

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

y2 lb. powdered sugar

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.

Miss Mary Best

PORK CAKE

1 lb. fat pork, ground 1 t cinnamon

1 pt. boiling water poured over 1 t ginger

fat 1 t lemon extract

2 C sugar 2 C flour

3 eggs well beaten 1 t soda

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

2 C flour 2 C raisins

1V4 t B. P. 1 C currants

Bake about 40 min.

Mrs. John R. Connelly

THINGS YOU SHOULD KNOW

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

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

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

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

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.

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

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

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

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

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.

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.

% ounce violet sachet % ounce of Rose

V-2, ounce of heliotrope 1 T cloves

1 T Cinnamon 1 T allspice

WASHING FLUID

1 can of lye 2 ozs. of lump amonia

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

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

TO REMOVE MILDEW

1 bar laundry soap 5 cents gloss starch

1 qt. soft water 3 lemons

1 C salt Kansas sunshine

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.

A SPECIFIC FOR POISON OAK OR IVY

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.

TO REMOVE SPOTS

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

TO PACK EGGS

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

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.

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

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.

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.

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

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

Squeaking doors should be oiled on the hinges.

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.

Open a can on the side. It is easier.

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

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.

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.

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

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

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

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

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

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

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

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.

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.

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

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.

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.

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

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.

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.

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

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.

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

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

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

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."

Never allow milk to remain uncovered.

Wood ashes make a good polish for tinware.

Minced olives in potato salad are an improvement.

Heat sugar and milk first when making doughnuts.

Onions peeled under water will prevent your eyes from watering.

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

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

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

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.

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

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.

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

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.

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.

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

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.

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

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.

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

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

Tar may be removed from cloth with turpentine.

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

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.

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

Salt should always be eaten with nuts to aid digestion.

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.

Vinegar added to rhubarb jam gives it a spicy flavor.

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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.

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

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

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

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.

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.

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

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

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

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.

Kerosene will soften leather.

Melted paraffine poured on top of the jelly prevents mold.

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

Nickel may be cleaned with kerosene and whiting.

Bitter butter is the result of cream standing too long.

Paint on glass may be removed with strong hot vinegar.

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

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

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

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

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

PRESERVING OLIVES

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.

SUNKIST ORANGES

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.

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

Wash feathers; then stroke until dry.

TO TAKE STAINS OUT OF WHITE TAFFETA

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.

FURNITURE OIL AND CLEANER

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

1 qt. cider vinegar 1 qt. alcohol

TO TAKE WHITE SPOTS FROM POLISHED WOOD

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.

TO FRY OYSTERS Fry in half lard and half butter.

TO REMOVE WHITE SPOTS FROM WOOD

1 oz. Wood Alcohol 1 oz. Banana Oil

Rub quickly with the grain of the wood.

WEIGHTS AND MEASURES

SUGAR AND FRUIT

2 Tablespoons 1 oz.

2 Level coffee cups of granulated .1 lb.

2 Level coffee cups of powdered 1 lb.

2 Cups of raisins : 1 lb.

FLOUR AND MEAL

3yo Cupfuls corn meal 1 lb.

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

BUTTER AND EGGS

1 Tablespoonful soft butter _ 1 oz.

2 Teacups packed soft butter ,..1 lb.

1V2 Cups firm butter 1 lb.

8 Large or 10 medium sized eggs j 1 lb.

MEASURING HINTS

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.

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.

A tablespoonful of butter melted should be measured be- fore melting.

A tablespoonful of melted butter should be measured after melting.

Measure a cupful of cream whipped before it is whipped.

Measure a cupful of whipped cream after it is whipped.

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

TABLE OF PROPORTIONS

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

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

1 t of soda to 1 pt. sour milk.

1 t mixed herbs to 1 qt. soup stock.

1 t soda to 1 C molasses.

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

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

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

% t soda to pt. buttermilk 1 day old.

% t soda to pt. buttermilk 2 days old.

1 t soda to pt. buttermilk 3 days old.

BAKING POWDER MIXTURES (Plus Variations)

(Pour Batter)

1 :2 (Drop Batter)

(Soft Dough)

1:4 (Hard Dough)

(Griddle Cakes)

(Biscuits)

(Rolled Cookies)

Leavening a

gent 1% t B. P.

3 t B. P.

4% t B. P.

6 t B. P.

Stiffening

Shortening

Sweetening

1% C (?)

Flavoring —

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

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.

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.

LAWN SUGGESTIONS

A bushel of lawn grass weighs about 20 lbs.

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

Grass seed germinate in from 14 to 18 days.

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

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

Page Abbreviations 7

Bread 8- 21

Cakes 229-243

Candy 335-339

Cereals 281-288

Cheese .307-313

Conserves ..273-279

Cookies 251-261

Desserts 163-188

Desserts, Frozen _ 191-207

Drinks 327-333

Eggs 291-299

Fish 67- 79

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

Introduction : 6

Meats 81-104

Meat Sauces , 107-114

Omelets 300-304

Pickles -- 263-270

Pies 209-227

Puddings ......141-161

Recipes by Famous Women.. 341-351

Salads 24- 43

Salad Dressing _ 45- 50

Sauces ...141-161

Sandwiches ..-. 315-325

Soup 53- 64

Things You Should Know 352-360

Vegetables 117-139

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