CODFISH BALLS

These are better prepared the day before. Boil half a pound of fish flakes till tender. Boil and mash an equal quantity of potato. Put together with a beaten egg for binder. Add pepper — salt, if necessary — and shape into balls. Fry.

FINNAN HADDIE A LA NEWBERG

Cut up two cupfuls Finnan haddie which has been soaked Vz hour in cold water, skin side down. Drain and cover with hot milk 5 minutes, drain again and re- move all skin and bones. Flake the fish in small pieces. Heat one tablespoonful butter in a pan (being careful not to brown it) stir in fish and cook until very hot. Have ready two tablespoonfuls flour melted in one tablespoonful butter, and add 1 cupful of hot sweet cream, stirring as it thickens. Add pepper, salt if necessary, and 1 cupful canned mushrooms. Remove from fire and set in pan of hot water for 10 minutes. Just before serving add the well-beaten yolk of 1 egg. If mixture is too thick add a little milk. Many people consider the addition of a table- spoonful of sherry desirable. Serve on hot toast.

SHAD ROE, CREOLE STYLE

Cook shad roe 15 minutes in boiling salted water to cover, adding to water V2. tablespoonful vinegar and drain a few minutes before any additional cooking, being careful not to break skin, and lay on absorbent cloth to dry. Cook a tablespoonful of chopped bacon, a tablespoonful, each, of chopped green pepper and onion in 2 tablespoonfuls of butter; add 2 tablespoonfuls of flour and cook until brown, then add V^. a cup of beef broth and % of a cup of tomato pulp pressed through a sieve. When boiling turn mixture over the roe in a buttered baking dish. Cover and let cook in the oven 15 or 20 minutes. Serve in the dish.

Happy the mother^ healthy the babe nourished "d)7th milk.

KLEVER KINKS IN KOOKERY

Milk Better than Alcohol to Relieve Fatigue

(From Cooking Club Magazine.)

The Pasteur institute of Paris has made the declara- tion that one of the most powerful stimulants known is milk. It has been in use for months now as the one stimulant for the French soldiers in the trenches, and its effect on them has amply justified the statement made by the famous institute in regard to it.

Milk has been used liberally to stimulate the French soldiers before they go into battle and its effects have been such that the French government has urged the sale of milk, in preference to other soft drinks, behind the trenches when the soldiers go off duty for their spells of rest and recreation.

That the qualities of stimulation should be demon- strated on the fighting men should commend the bever- age to those engaged in the pursuits of peace in those parts of the world where Mars does not now rule. While alcohol may fire the brain and dull the sensibilities and thus impart a false courage, milk, according to the learned scientists of the Pasteur institute, performs the work of keying up the individual without affecting the keenness of his senses nor the coolness of their judgnment. This is necessary to the mode of warfare which this war has exemplified, but it is no less necessary to the man work- ing in the office, in the studio, in the mill, on the farm or elsewhere in the battle for a living.

High courage and clear conception of what they are doing is necessary for the best work in all the arts and professions, as well as in the handicrafts and in trade.

This fluid hitherto has been considered synonymous with all that is mild and peaceful. Advocates of prepared- ness have referred to "those milk and water pacifists." The "milk of human kindness" has no suggestion of powei-ful stimulation.

But science has discovered, among its many wonders, that the patient cow has put a punch in milk that neces- sitates the addition of no product of the still to make itiself felt on the human system. It has discovered a new and harmless "bracer."

Give the children more milk, and watch them grow.

KLEVER KINKS IN KOOKERY 10

"There's no want of meats, sir; Portly and viands are prepared, To please all kinds of appetites."

SAUCE AFFINITIES

Cream sauce with sweetbreads, orange salad with roast chicken, celery sauce with quail, stuffed olives with fish balls, horseradish with boiled beef, horseradish with fried onions and liver, French dressing with sardines, mint sauce with lamb, hard-boiled eggs and parsley with salmon, celery and onion dressing with roast duck, currant jelly with goose, cucumber catsup with corned beef.

ROASTING AND BROILING

Beef (rolled roast, sirloin) — 12 minutes to pound, after browning.

Mutton — 15 minutes to the pound after browning.

Veal, Lamb — 20 minutes to the pound.

Pork — 30 minutes to the pound.

Chickens — 2^/^ to 4 pounds — 1 to iy2 hours.

Turkey, 10 pounds — 3 hours.

Ducks — About 1 hour.

Steak, 11/4 in. thick — 10 to 12 minutes.

Chops — 15 to 25 minutes.

Small Fish — About 15 minutes.

Thick Fish— 20 to 30 minutes.

Chicken, broiled — 20 to 30 minutes.

i quart of milk a day will keep the doctor azcay.

11 , KLEVER KINKS IN KOOKERY

3 cups cold boiled or roast veal or chicken, 1 can each peas and mushrooms cut up. Use enough juice to mix well, boil up and thicken a little with flour. Salt to taste. Put in baking pan and cover with a rich biscuit dough. Bake.

STEAK "SMOTHERED IN ONIONS"

Cut medium sized onions into quarters, boil until they begin to be somewhat tender (the length of time depends on the onions) drain in colander and fry in butter, cover- ing the pan for the first 10 minutes. Stir often enough to keep from burning but not enough to prevent browning. When steak is ready, serve on hot platter and cover with onions.

STUFFED HAM

1 eight-pound ham, 2 quarts Brussels sprouts, 1 bunch watercress, % cupful chopped chives, 2 bunches shallots, Vi teaspoonful pepper, 1 tablespoonful mixed pickle spice, • dry bread-crumbs, whole cloves, 1 teaspoonful salt. Parboil the ham for thirty minutes and then drain. Chop to- gether the vegetables as fine as possible and add a little water to make a paste. Season with the salt and pepper. Then with a long sharp knife make incisions through the ham about an inch and a half apart. Stuff each one with the vegetable-mixture, pushing it in with any blunt instru- ment that will fit the incision. When the ham is stuffed, roll tightly in cheese-cloth, plunge it into boiling water, add the pickle spice, and boil gently till tender, from four to five hours. Let it cool in the ham-liquor, then remove the skin, and dust the fat thickly with the dry crumbs. Stud with the whole cloves and brown in a hot oven. When sliced the ham will present a marbled appearance. Serve hot or cold.

T'o groiv sturdy sons and fair daughters — a diet of pure milk.

KLEVER KINKS IN KOOKERY 12

CHICKEN TERRAPIN

1 chicken which weighs iVz lbs., 4 sweetbreads, or 1 lb. of veal. Boil as for salad and cut into small pieces. 1 can of mushrooms, 4 heaping tablespoonfuls of butter, 5 even tablespoonfuls flour, 1 quart of cream, or rich milk. Stir the butter and flour together until smooth, add to the hot cream and stir until thickened. 1 small grated onion, a little nutmeg, black and red pepper and salt to taste. Pour in the chicken, mushrooms and sweetbreads into the thickened cream. Put into a baking dish, cover with fi^ne bread crumbs or rolled cracker and bits of but- ter, and bake 20 minutes.

BAKED HAM AND POTATOES

ll^ lbs. sliced ham, 3 cups sliced potatoes, 1 cup bread crumbs, V2 cup grated cheese. Salt and pepper, milk to cover. Have the ham sliced an inch thick, fry slightly on both sides, cover with potatoes, add salt and pepper, sprinkle cheese and bread crumbs over top, cover with milk and bake in moderate oven ll^ hours.

TAMALE PIE,

2 lbs. round steak and a little suet cut in pieces, cover with boiling water, cook 1 hour. Season with garlic, 2 small onions, 18 or 20 olives, % pound of raisins, salt and chili powder to suit taste. Cook till meat is very tender. Thicken the gravy with 2 or 3 tablespoons corn meal. Make a crust as follows: 1 quart boiling water, salt, 1 cup butter, stir in corn meal to make stiff batter or mush. Line sides of pan. Pour in stew. Spread mush on top. Bake % of an hour.

SWEETBREAD CUTLETS

Parboil sweetbreads, split and cut in smaller pieces, sprinkle with salt and pepper, dip in flour, beaten egg, and finely sifted crumbs and fry in butter. Arrange attractive- ly on a platter with creamed asparagus tips.

Tour baby's friend — pure milk — a quart a day.

13 KLEVER KINKS IN KOOKERY

STUFFED LAMB OR VEAL HEARTS

Carefully clean and wash six lamb or veal hearts. Stuff with a savory bread stuffing (the same as for fowl), and fasten up the slits with small toothpicks. Dip the hearts in flour and fry in deep fat until they are a rich brown; then drain and set aside. Fry one sliced onion in hot butter, turn into an earthen baking-dish, put up the hearts with a little chopped parsley and a few thin slices of bacon and cover with boiling water. Season to taste with salt and pepper, cover the dish and let cook slowly until the hearts are tender. Baste with the liquor in the pan as it cooks down.

LAMB KIDNEYS

IV2 dozen kidneys, % can of tomatoes, 1 tablespoon of flour and 1 tablespoon of butter. Cut the kidneys in halves and soak them Vz hour in cold water. Drain and cover them with boiling water and parboil until tender, changing the water several times. Drain, dredge with flour and brown slightly in a little butter or olive oil. Season with salt and pepper. Strain the juice from the tomatoes. Cook the butter and flour together and add to the tomatoes. Cook until creamy. Pour well seasoned tomato sauce into a deep platter, arrange the kidneys on the sauce and serve hot.

FRIED BEEF BRAINS

The day before the brains are wanted, put a teaspoon- ful each of vinegar and salt in a quart of water and, when boiling, drop in the beef brains. Cook for twenty minutes. Drain, blanch in cold water, and remove all membranes. Wash in several waters, and press down in a bowl with a weight. Put in the refrigerator overnight. In the morn- ing slice, dust with flour, and fry in butter in the electric grill.

Clean, wholesome milk should be the basis of every child's diet.

KLEVER KINKS IN KOOKERY 14

cTWeat Sauces

BECHAMEL SAUCE

4 tablespoonfuls fat, 4 tablespoonfuls flour, 1 cupful chicken-stock, 1 cupful cream; salt and pepper to taste. Use with chicken timbales, broiled mushrooms, savory rice croquettes, and the like.

DRAWN-BUTTER SAUCE

4 tablespoonfuls butter, 2 tablespoonfuls flour, 1 cup- ful boiling water, % teaspoonful salt, few grains of pep- per. Use with fish or asparagus.

CAPER SAUCE

Make drawn-butter sauce and add % cupful capers with their liquor, or the same quantity of pickled nas- turtium seeds. Use with fish or lamb.

BROWN MUSHROOM SAUCE

4 tablespoonfuls fat, 4 tablespoonfuls flour, 1 tea- spoonful onion-juice, 2 cupfuls brown soup-stock, 3 drops kitchen-bouquet, % cupful sauteed mushrooms. Salt and pepper to taste. Use with steak or reheated beef. HORSERADISH SAUCE

Add % cupful grated horseradish, 1 teaspoonful powdered sugar, % teaspoonful mustard, and a table- spoonful of vinegar to one cupful of brown sauce. Use with beef, ham, or tongue.

MINT SAUCE

1 bunch fresh mint leaves, 2 tablespoons sugar, 1 tablespoon lemon juice, V2 cup vinegar. Chop leaves, do not grind; add the remainder of the ingredients and allow to stand V2 hour before serving.

FROZEN HORSERADISH SAUCE

1 cupful freshly grated horseradish, V2 teaspoonful salt, 1 tablespoonful mild vinegar, 1 cupful heavy cream. Whip cream till solid, add horseradish, salt, and vinegar, pour into a mold, cover tightly, and bury for an hour and a half in equal parts of salt and ice. Use with hot boiled or baked ham or any boiled fish.

Fresh, pure milk should be the basis of a child's

15 KLEVER KINKS IN KOOKERY

Vegetables

"A dish that I do love to feed upon."

Vegetables that harmonize with certain meats are as follows :

With Lamb or Mutton — Potatoes, rice, tomatoes, onions, peas, string beans, spinach, asparagus, cucumbers, radishes, lettuce, corn, celery, mint, new cabbage.

With Veal — Rice, potatoes, macaroni, string beans, celery, tomatoes, cress, spinach, mushrooms, asparagus, peppers, tart jelly, grape jelly, olives, new cabbage, onions, peas.

With Beef — Potatoes, sweet potatoes, string beans, egg-plant, spinach, squash, onions, turnips, raw cabbage, tomatoes, greens of all kinds, beets, romaine lettuce, com, parsnips, carrots, chow-chow, celery, salsify, cucumbers.

With Salt Meats — Cabbage, parsnips, carrots, onions, greens, potatoes, sour pickles, beets.

With Bacon and Ham — Potatoes, brown rice, macaroni, peppers, eggs, greens of all kinds, string beans, baked beans, corn bread, johnnycake.

With Chicken and Turkey — Potatoes, rice (or cro- quettes), squash, string beans, turnips, celery, cranberry- sauce, egg-plant, salad plants, mushrooms, asparagus, peas.

With Game — Rice, wild fruit jelly, all green salads, tomatoes, cucumbers, radishes, entire wheat bread or rolls, ripe olives, celery, mushrooms.

With Pork and Goose — Onions, apples, cranberry jelly, sour pickles, tomatoes, cabbage, sweet potatoes, potatoes, spinach, cucumbers.

With Fat Fish (salt or fresh) — Greens, salad plants, cucumbers, radishes, string beans, potatoes, brown rice, sour sauces, tomatoes, onions, peppers.

With. Lean Fish — Potatoes, croquettes, fried potatoes, tomatoes, broiled bacon, salad plants, asparagus, peas, creamed vegetables.

ONIONS AU GRATIN

12 medium-sized onions, about 1 cupful of American cheese, salt and pepper, soup-stock or hot water, ^4 cupful melted butter. Boil onions till partly tender and then re- move the centers with an apple-corer. Fill cavities with the cheese, and place onions in a baking-dish. Dredge them with salt and pepper, sprinkle with the butter, barely cover the bottom of a baking-dish with stock or water,

Better milk makes better babies. Better babes make better men and women.

KLEVER KINKS IN KOOKERY 16

and bake covered till tender, then uncover and finish about five minutes more. They should not be baked too hard, or the cheese will be indigestible.

SCALLOPED POTATOES

3 cupfuls sliced cooked potatoes, 6 hard-cooked eggs, IV^ cupfuls well-seasoned milk sauce, 6 strips bacon. But- ter a baking-dish and put in a layer of potatoes. Cover with a layer of the egg& sliced, then with one of potatoes, and pour over the cream sauce. Spread the bacon over the top, and bake in a hot oven till the bacon is crisp, about twenty minutes.

ARTICHOKE BOTTOMS, POMPADOUR

Wash well and chop very fine 1 pound of fresh mush- rooms, rub the mushrooms, place them in a saute pan with ^ pint of cream sauce and 1 gill of cream and allow the mushrooms and the sauce to cook together until well re- duced and of good consistency, then bind with 2 raw egg yolks, season to taste and finish with 1 ounce of butter, meantime heat some artichoke bottoms in broth; when ready to dish up, drain them and fill them with the puree of mushrooms. Serve with a little Madeira sauce on the dish.

STUFFED CABBAGE

1 three-pound cabbage, 2 tablespoonfuls butter, 1 onion, 6 eggs, 1 cupful cracker-crumbs, % cupful milk, 1% teaspoonfuls salt, V4, teaspoonful pepper. Remove the wilted outer leaves from the cabbage, then break off enough leaves to line a bowl the size of the cabbage. Shred the rest of the head, add enough water to keep it from sticking and 1 tablesponful of butter, and stew it for twenty-five minutes. In the meanwhile scald the milk, pour it on the cracker-crumbs, add the eggs unbeaten, the salt and pepper, and the onion minced and browned in the remaining butter. Combine this paste with the cabbage, mixing well. Lay a large square of cheese-cloth in the bowl, place the cabbage leaves on this, giving them the shape of the cabbage. Fill with the mixture, draw the cloth up tightly, and tie. Plunge into a pot of boiling, salted water and boil for two hours. Serve with brown butter sauce, as the main dish at luncheon or supper.

Drink more milk and reduce the meat bill.

17 KLEVER KINKS IN KOOKERY

CORN FRITTERS

Chop 1 can of corn and add the following dry ingre- dients: 1 cupful flour, 1 level teaspoonful baking powder, 2 level teaspoonfuls salt and a little paprika. Beat the yolkg of 2 eggs and add to mixture, then fold in the stiffly- beaten whites of 2 eggs. Cook in a frying-pan in fresh hot lard V2 inch deep, adding from time to time enough lard to keep it that depth.

FRIED POTATO BALLS

Force hot boiled potatoes through ricer. To 1 cupful beat in 1 level tablespoonful butter, salt, celery salt and white pepper to taste. When partly cooled add one-half a beaten egg and a little finely chopped parsley. Shape, roll in flour, fry in deep fat, drain on absorbent paper.

CORN OYSTERS

Grate the com from 6 ears of com, mix with it 2 tablespoonfuls of flour, yolks of 3 eggs well beaten, season with salt and pepper. Have equal measures of lard and butter in a frying-pan, and when hot drop in the com in lumps size of an oyster, and fry brown.

EGGS IN TOMATOES

Select large, ripe, firm tomatoes. Plunge them into boiling water for a moment to remove skins. Cut out hard stem ends, making a hollow sufficiently large to hold a broken egg. Into each hollow drop a fresh egg without breaking yolk. Season with butter, pepper and salt, and bake in a moderate oven until tomatoes are tender and eggs set. Serve on rounds of buttered toast either plain or with cream sauce.

Fresh, pure ??iilk makes babes of brain and brawn.

KLEVER KINKS IN KOOKERY 18

ASPARAGUS HOLLANDAISE

1 bunch asparagus, 2 tablespoonfuls butter, 1% table- spoonfuls flour, Vz cup milk, Vs teaspoonful pepper, few grains Cayenne, 2 egg yolks, Vz cup butter, 1 tablespoonful lemon juice. Prepare asparagus for cooking and boil in salted water until tender. Melt butter, add flour, and stir until well blended, add milk, and bring to boiling point, add salt, pepper and Cayenne. Add egg yolks slightly beaten, and while stirring constantly, and keeping mixture hot but not allowing it to boil, add butter, bit by bit, and lemon juice. Arrange asparagus on platter or toast, and over it pour the sauce.

RICE AND LYONNAISE POTATOES

Add a cupful of boiled rice to Lyonnaise potatoes just before you take them from the fire; they will go farther, and the rice kernels will add a distinctly pleasing flavor.

MACARONI TIMBALES

with oysters are delicious served with the dinner. Line small buttered timbale molds with boiled macaroni cut the proper length, and fill the centers with a combination of chopped oysters, seasoned bread crumbs and white sauce. Serve them with tomato sauce.

ASPARAGUS OMELET

% cupful cooked asparagus, 6 eggs, 2 tablespoonfuls flour, 2 tablespoonfuls butter, 1 cupful milk, 1 teaspoon- ful salt, 1/4 teaspoonful pepper, cooked asparagus tips for garnishing. Make a white sauce of the milk, flour, butter and seasoning; add the asparagus cut in inch-lengths; sep- arate the eggs, beat the whites till stiff and the yolks till lemon-colored. Stir the white sauce into the yolks and fold the whole into the whites, allowing flecks of white to float on top. Turn into a warm omelet pan containing two tablespoonfuls of melted butter and cook gently till browned on the bottom. Finish in the oven, turn onto a heated platter, and garnish with asparagus tips.

I'he basis of a child's diet should be milk — at least a quart- a day.

19 KLEVER KINKS IN KOOKERY

BAKED EGGS WITH PIMIENTO POTATOES

2 cupfuls hot riced potatoes, 3 tablespoonfuls butter, Vz cupful rich milk, 1 teaspoonful salt, 2 sifted canned pi- mientoes, 6 eggs. Beat together the potatoes, milk, butter, salt and pimientoes till blended. Pile on a buttered, fire- proof dish, make six indentations, and into each break an egg. Dust witih salt and pepper and dot with butter; bake till the eggs are set.

BAKED POTATOES

One way to vary the monotony of baked potatoes is to cut in half lengthwise, remove the inside, mash, adding butter, salt and pepper, beat to cream, and put back in shell, placing a slice of bacon on the top of each. Place in hot oven until bacon is fried crisp and then serve immedi- ately.

STUFFED TOMATOES

1 tomato, Vz teaspoonful butter, Vz teaspoonful onion (chopped fine), V4 teaspoonful green pepper, 2 tablespoon- fuls cooked rice, 1 teaspoonful bread crumbs. Loosen the skin of tomato over the blaze, then peel. Cut off a slice of top and remove the inside. Sprinkle the inside of the hollowed tomato with salt and turn upside down. Melt butter, add onion and pepper, cook until slightly brown, add rice, cook a minute, mix with pulp of tomato and fill tomato shell. Sprinkle with buttered crumbs. Bake.

CANDIED OR SUGARED SWEET POTATOES

Boil or steam with skins, until tender; pare; place in pan. One cup of water, Vz cupful sugar, 1 tablespoonf ul butter, a pinch of salt, a little nutmeg; bake half an hour.

SOUTHERN SWEET POTATOES

Boil sweet potatoes until half done. Peel them and put them in a pan, adding 1 cup of water, 1 rounding tablespoonful of sugar, Vz teaspoonful of salt, 1/3 teaspoon- ful nutmeg. Bake thirty minutes, basting frequently.

Happy the mother, healthy the babe nourished zvith milk.

KLEVER KINKS IN KOOKERY 20

"To make a perfect salad, there must be a spendthrift for oil, a miser for vinegar, a wise man for salt, and a mad-cap to stir the ingredients up and mix them well to- gether."

SUGGESTIONS FOR SALAD

Cut pears in long pieces, slice cucumbers thin, serve with mayonnaise.

Grapes, walnuts and pineapple served with boiled dresing.

Grapes, walnuts and pimiento served with dressing.

Hollow out tomatoes, stand asparagus tips up in them, put spoonful of mayonnaise in each, sprinkle with minced parsley.

Place asparagus tips on individual plates and circle each end with a ring of red or green pepper; place a small ring on top with a spoonful of tiny bottled German onions; serve with dressing.

Frendi Dressing — Take equal parts of olive oil and vinegar; paprika, salt, and a tablespoonful of catsup. Beat well.

NUT AND ASPARAGUS SALAD

6 hard-cooked eggs, 2 tablespoonfuls chopped hickory nut meats, 1 cupful cooked asparagus tips, 1 teaspoonful minced parsley, French dressing, extra nut-meats, parsley and asparagus tips. Shell the eggs and cut in halves lengthwise. Mash the yolks, add the nut-meats, the cupful of asparagus tips, and the parsley, and blend vdth 4 table- spoonfuls of French dressing that is not very sour. Fill the egg halves with this mixture, arrange on lettuce leaves, and garnish with the extra asparagus tips, parsley and nut-meats. If any of the asparagus mixture is left over, it can be blended with a mayonnaise or a bland boiled dressing and passed with the salad.

Give the children ??iore milk, and watch them grow.

21 KLEVER KINKS IN KOOKERY

THOUSAND ISLAND SALAD DRESSING

2 tablespoonfuls chili sauce (with liquid drained off), 2 tablespoonfuls very stiff mayonnaise, 1 teaspoonful smallest pickled pearl onions. Season to taste. If de- sired, a teaspoonful of Roquefort cheese may be added. Served on lettuce hearts.

POINSETTIA SALAD

Place fresh, crisp lettuce leaf on a salad plate. On this a slice of pineapple. Cut the pineapple into small pieces without moving it. Now take a sweet red pepper and cut into strips the shape of a poinsettia petal and place over the pineapple (having 6 petals in all), into the center place a maraschino cherry. This is delicious served with a rich mayonnaise dressing.

COOKED SALAD DRESSING

1 egg (well beaten), 1 piece of butter, size of walnut, \^ teaspoonful sugar, pinch of pepper, 1 teaspoonful of flour, 1/2 cup of vinegar. Mix well. Put on stove and stir constantly till the mixture thickens. Take off and beat until smooth.

PINEAPPLE AND TOMATO SALAD

Arrange a slice of pineapple and a thick slice of to- mato on a crisp lettuce leaf and serve with mayonnaise. This is a salad pleasing to the eye as well as to the "inner man."

A quart of milk a day will keep the doctor away

KLEVER KINKS IN KOOKERY 22

For the Chafing Dish

"Give to each ^est Only what he may digest."

LOBSTER GLIDE

Cook 2 tablespoonfuls of butter and the same of flour to a cream in the chafing dish. Add 1 cupful of rich milk, salt, and paprika, and a teaspoonful of lemon juice. Beat with a whisk until foamy, then add 1^/^ cupfuls of lobster meat coarsely chopped. Cover and cook four minutes. Then stir in half a can of French peas, and as soon as the latter are hot, serve on toast.

TOMATO RAREBIT

2 cups of finely cut cheese, % cup tomato juice, % cup milk, 2 tablespoonfuls butter, pinch of soda, 2 table- spoonfuls fiour, 1 teaspoonful mustard, 1 egg. Mix but- ter and flour, and add milk as you do in making a cream sauce; add hot tomato juice with mustard, salt, pepper and soda, then cheese, and lastly add beaten egg. Serve on small squares of toast.

CREAMED SWEETBREADS

2 pairs sweetbreads, parboiled, blanched and cut into small pieces; 1 pint of cream, 4 tablespoonfuls flour, 2 tablespoonfuls butter, pinch salt, pinch nutmeg, white pepper. Melt the butter, stir in flour until well blended; then the cream. When sauce is smooth and creamy, add sweetbreads and cook for five minutes.

DIGESTIBLE RAREBIT

Make a cream sauce of 1 tablespoonful butter, 1 tablespoonful flour and IV^ cups milk. Season with salt, pepper and dash of cayenne. Add 1 cup grated cheese and stir until melted. A tablespooful of Worcestershire sauce may be added if desired. Pour over hot buttered toast and serve at once.

grow sturdy sons and fair daughters — a diet of pure milk.

23 KLEVER KINKS IN KOOKERY

FRESH MUSHROOMS— ENGLISH FASHION

Wash well the mushrooms, season with salt and a little pepper and toss them in butter until done; dish up on square pieces of toasted bread and lay on each two thin slices of broiled bacon. This dish is one of the favorite breakfast dishes in England when the fresh field mush- rooms are in season.

HAM AND FRIED BREAD

The following recipe is sufficient for two portions: Fry 2 thick slices of bread (cut off crusts) in 2 tablespoonfuls butter in a saucepan or chafing dish; add 2 heaping table- spoonfuls minced cooked ham and 2 heaping tablespoon- fuls grated cheese; a gill of sweet cream. Season well with salt, cayenne pepper. Cook until cheese is melted and the mixture very hot, then pour over toast and serve at once on hot plates. It is delicious.

SARDINE ON TOAST

1 box of boned sardines, 1 tablespoonful finely-chopped onion, the juice of 1 lemon, a small cupful of tomato ketch- up, salt and red pepper to taste. Empty sardines (oil and all) into chafing dish, add onion, lemon juice, ketchup and seasoning. Stir gently to mix thoroughly, being careful not to break sardines more than necessary. When very hot serve on toast. This is especially desirable done in the chafing dish.

Tour baby's friend — pure milk — a quart a day.

KLEVER KINKS IN KOOKERY 24

Cakes and Cookies

"Problems of state confront the great, And love, they say, is bitter sweet; But the question that perplexes us Far more than love or politics. Is how to bake this cake."

MARSHMALLOW^ CAKE

Whites of 11 eggs beaten to a stiff froth, 1 V2 cups of sugar, 1 cup and 1 tablespoonful flour; measure the sugar and flour after sifting three times. Beat the eggs in a vessel large enough to make the whole cake in; then add the sugar gently and then the flour, to which 2 teaspoon- fuls cream of tartar has been added. Bake in three layers, without greasing the pans, in a moderate oven.

Filling — 1 cup of sugar, V2 cup of water, boil until it threads, then add the white of 1 egg well beaten and lastly M pound of marshmallows. Set off and stir until cool; flavor to taste.

PRUNE CAKE

2 eggs, 1 scant cup sugar, 1 cup prunes (seeded and mashed fine), 1 teaspoon cloves, 1 teaspoon cinnamon, 1 scant teaspoon soda dissolved in two teaspoons water. Flour to make a four-layer cake. Bake in four layers for a cake; if for pie put two layers together. Put together with custard or whipped cream.

RICH COOKIES

2 cupfuls butter,l cupful sugar, 2 egg yolks, rind and juice V2 lemon, 1 teaspoonful baking powder, 1 cupful finely chopped almonds, 5 to 6 cupfuls flour, 1 teaspoonful desired flavoring. Cream together butter and sugar, stir in egg yolks, lemon and almonds, and then stir in two cupfuls of flour mixed with the baking powder. Work in flour to roll, make into thin wafers, sprinkle with sugar, and bake in a moderate oven.

Clean, wholesome milk should be the basis of every child's diet.

25 KLEVER KINKS IN KOOKERY

CREAM SPONGE CAKE

2 eggs, well beaten, %, cup sweet cream, 1 cup sugar, 1^/^ cups flour, iy2 teaspoons baking powder; flavor to

DATE BARS

1 cupful sugar, 3 eggs, 1 cupful chopped English wal- nut meats, 1 pound dates, 1 cupful flour, 1 teaspoonful baking powder, few grains salt. Beat egg yolks, combine with sugar, and stir till creamy. Mix together the flour, baking powder and salt; add the nuts and the dates, stoned and quartered; beat the egg whites stiff and add alter- nately with the flour mixture to the yolks and sugar. Bake in a sheet in a small dripping pan about thirty min- utes in a moderate oven. Remove from the pan, cut into bars and roll in powdered sugar, or ice with orange or chocolate frosting and decorate with nut meats and stoned

POTATO DOUGHNUTS

2\^ cups flour, 4 level teaspoons baking powder, 2 eggs, 1 cup sugar, V2 teaspoon salt, V2 teaspoon mace, 1 cup cold mashed potatoes, % cup milk or more if needed. Sift together three times the flour, salt and baking powder. Beat eggs and add sugar gradually, still beating work in mashed potatoes, add alternately the milk and flour.

1% cups sugar, 1 cup butter, 3 eggs, 2% cups flour, 1 teaspoon soda in tablespoon warm water, % pound chopped dates, 1% pounds English walnuts, V2 teaspoon cloves. Drop in teaspoon on buttered tins and bake. NUT TEA CAKES

1 cupful light brown sugar, V2 cupful butter, V2 cup- ful sweet milk, 2 egg whites, 1 egg yolk, 2 cupfuls flour, 2 teaspoonfuls baking powder, 1 cupful rolled hickory nuts. Cream together the butter and sugar, add the milk and the egg whites and the yolk well beaten. Stir in the flour, baking powder and hickory nuts well mixed together and drop by teaspoonfuls onto a well-oiled baking sheet, keeping them an inch and a half apart. Bake in a mod- erate oven.

Fresh, pure milk should be the basis of a child's diet.

KLEVER KINKS IN KOOKERY 26

Make These with Buttermilk

Houswives famous for their cooking know the secret of making the best pancakes. They use buttermilk. Many of them obtained this secret from grandmothers who learned it on the farm. When grandma or her neigh- bors churned, some of the buttermilk was saved for pan- cakes.

1 pint buttermilk, 1 tablespoon of eornmeal, 1 pint flour, 1 tablespoon of butter, melted, 1 teaspoon soda dis- solved in hot water, 1 egg beaten separately and white added just before baking. A little salt.

RICE PANCAKES

2 cups of flour, 1 cup of cold boiled rice, 1 cup of but- termilk, 2 eggs, Vz teaspoon soda and a little salt. Dis- solve soda in a little water. Fry a nice brown.

SOUTHERN WAFFLES

Beat until light 2 eggs. For a pint of flour add V2 teaspoon of soda, 2 teaspoons baking powder, ^^ cup syrup (or 2 tablespoons sugar). Melt a tablespoon but- ter, add buttermilk to make a stiff batter. Beat hard for a few minutes. Add buttermilk until batter is thin enough to pour.

SWEET POTATO BISCUITS

Take 1 cup mashed sweet potatoes, add 1 tablespoon sugar, add 1 tablespoon butter, cream them well together. Dissolve V2 teaspoon baking soda in 1 cup of buttermilk and stir into the potato mixture. Now add 2 cups of flour sifted, with 1 teaspoon salt and mix. Roll out with a small cutter and bake in hot oven for 15 minutes. This recipe makes 24 biscuits.

Better fnilk makes better babies. Better babes make better men and -women.

27 KLEVER KINKS IN KOOKERY

BUTTERMILK PIE

1 cup chopped raisins, 1 cup buttermilk, 1 cup sugar, • 1 egg, 1 small tablespoon flour, butter size small egg, nut- meg and cinnamon. Put all together on stove and let thicken and put between two crusts to bake.

NUT BREAD

2 cups graham flour, 1 cup flour, 1 teaspoon soda dis- solved in hot water, 1 cup molasses, 1 teaspoon salt, IVz cups buttermilk, 1 egg, 1 pound walnuts chopped and iy2 cups raisins. Bake in bread pans in very moderate oven.

PRUNE CAKE

1 cup sugar, % cup buttermilk, Vz cup butter, Vz tea- spoon soda, yolks of 3 eggs, 2 cups flour, spices to taste, 1 cup prunes seeded and chopped and added last. Bake in two layers. Use whipped cream for filling or the whites of eggs and sugar for filling and icing.

1 cup buttermilk, 1 scant teaspoon soda, 1 teaspoon of sugar, Vs teaspoon of salt, 1 egg, 1 teaspoon of melted butter. First mix milk and soda, then add other ingre- dients and add flour enough to make a thick batter. Last thing before dropping into well-greased muffin tins add 1 teaspoon of baking powder.

GINGERBREAD

3 eggs, 2 cups brown or white sugar, Vz cup butter, 3 cups flour, 1 cup buttermilk, Vz cup syrup, 1 teaspoon soda, % teaspoon ginger, 1 teaspoon cinnamon, 1 tea- spoon cloves, 1 teaspoon nutmeg, 1 teaspoon allspice, 1 teaspoon vanilla, 1 teaspoon lemon. Add the stiffly beat- en whites of eggs last.

Drink more milk and reduce the meat bill.

KLEVER KINKS IN KOOKERY 28

"The very staff of life, The comfort of the husband; The pride of the wife."

ENGLISH MUFFINS

3 cupfuls of new milk, 2 well-beaten eggs, a piece of butter the size of % egg, a teaspoonful salt, a cake of compressed yeast. Flour to make stiff batter. Let stand over night and do not stir; bake in gem tins or muffin ring.