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Ingredients

• two slices of bread
• one teaspoon of cocoa to each cup of milk
• a teaspoonful of flour
• a piece of hose
• four eggs well beaten
• three sweet oranges
• four eggs until light colored
• one cnpfdl of pow- dered sugar
• two lemons
• five heaping tablespoon- fuls of sugar
• two crusts may adhere together
• one lemon
• 25 cts
• two profits
• one
• parsley
• salt

Directions

1. Sliced ToBuloe*. Red lUdUm. I.«tttMX.

2. Cream Balad DrcKlDg. Watercreaa Sandwlchei.

3. AlmoDd ftandwlcfaea. Browu Breaa.

4. Ollna. PtdII Salad.

5. Iced Cocoa.

6. Bmt Cora on Cob. Bromieil Hew Potatoet.

7. moating Iidand wlUi StnwbciTiea.

8. RhDbarb Pie.

9. SptiDR Water. Kaughph;.

10. Tomato Omelet. — Four eggs well beaten, a Utile milk, chopped parsley, seasoning to taste. Have the omelet pan hot and well greased Pour in the egg, and just before tnmiug add a little chopped tomato from which the juice has been drained. Serve on a hot dish garnished with parsley.

11. Almond Sandwiches. — Cat brown bread a day old in very thin slices. Cut off all crusts. Spread a thin layer of Almond Butter between the two slices of bread.

12. Iced Cocoa. — One teaspoon of cocoa to each cup of milk. Heat the milk, add the cocoa, previously dissolved in a iittle cold milk. I^t it boil a few minutes. Remove from the fire, flavor with vanilla and let cool on ice. Serve in glasses with chipped

13. nas; peel and slice three sweet oranges, carefully removing the pips; peel and eye

14. a small pineapple and pal! into small bits with a silver fork. Arrange in layers, potiring over each layer the following Sal- ad Dressing and serve very cold.

15. Fruit Salad Dressing. — Beat together the yolks of four eggs until light colored and thick ; add gradually one cnpfdl of pow- dered sugar and one-half of a teaspoonfril of salt and continue beating until the sugar is dissolved. Add the strained juice of two lemons and pour over the salad.

16. Rhubarb Pie. — Line deep dishes with a good paste. Fill each dish with rhubarb cnt rather fine, heaping it in the centre; sprinkle over each five heaping tablespoon- fuls of sugar; if the rhubarb be very young add a teaspoonful of flour. Cover with a top crust, wetting the paste that the two crusts may adhere together. Bake in a moderately qnick oven for from thirty-five to forty minutes.

17. Watercress Sandwiches. — Pick over, wash and dry the cress, rejecting any large tough stems. Pound it to a pulp. Cream the butter and work into it the prepared cress, using twice as much butter as cress. Spread very thinly on the bread.

18. PcomW.D C, Taiapa. Florida.

19. Corn Starch from Green Com. — Grate the corn into a tub. Wash all the starch from the cobs as they are finished. Separ- ate the bran from the milky water by using a sieve or colander, then stir the starch wa- ter into a larger bulkof water, say a barrel, and let it settle until clear. This takes much longer than in making of potato- starch. Draw off the water by a piece of hose or siphon. Add more water and re- peat the process again and again nntil the

20. po MMiliiiiip

21. sediment is clean starch. If it is not cleaned well it is IJkely to ferment in drying. Then spread the starch thinly and dry quickly. If you have plenty of it you will find many uses for it that you did not think of when it was an expensive luxury.

22. Com Starch from Ripe Corn, — If you have a Vegetarian Society Mill you can make starch at any season of the year and get more lbs. of starch per bushel of com. Soak good, ripe, shelled com for several days in cold running water. If the water be warm the grain will sprout, if it be stand- water the starch is almost certain to get a musty or sonr taste before you are finished with it. When the com is softened grind it wet and proceed as above, and enjoy your fill of puddings, blanc-mange, lemon pies etc. etc. in spite of the monopolies and corporations.

23. FromRcT. liaae B. Rmmford, Oaklind.Cal.

24. Kdenic Buttermilk. — Put juice of one lemon or citric or tartaric acid in tumbler, add sugar in sufficient quantity to suit your taste. Add teaspoon of fine flotu-; mb smooth ; fill nearly full of water ; stir well together. Add soda enough to neutralize the acid ; stir, and drink, being glad you can have milk without a cow. VEG. SOCIETY PEANUT BUTTER.

25. The Nut Butter I have from you is ex- cellent. Do you know of any firm in At- lanta where it can be had? — Mrs. S. A. Albright. Atlanta, Ga.

26. We frequently have inquiries like the above. We reply that we are not aiming at a large jobbing business. If we were we should be compelled to put the price at re- tail, at or neat the price usually charged by large grocers in this city, viz. 25 cts. for Ao^ pound cans. We prefer to sell direct to consumer at about half that price. This saves the consumer two profits : one for the wholesale house and one for the

27. retailer. Send orders direct for dozen cans and you will save money even paying ex-

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.