Hamilton Township (part 3 of 3)

Mix in a very soft dough; let it rise. Then knead down and let it rise again. Then knead and roll out ; fry in hot lard, and sugar while warm.

Nut Cookies

Mix together, using flour enough to make into a stiff dough. Do not roll on board, but break off pieces of dough size of walnut and make into rings by rolling in hands. Lay an inch apart to bake in moderate oven.

English Tea Cakes

as little as possible. Flour a board ; pat them out to about ^ or 24 inches thick; cut with biscuit cutter. Do not allow them to touch in pan. Bake in a hot oven 10 or 15 minutes. Split when hot, and butter them; serve with afternoon tea.

Sand Cookies

6 eggs; yolks hard-boiled, mashed with 1 raw egg; Yi pound butter; sugar and cinnamon to taste quite sweet; flour to make stiff enough to roll out thin. Bake in moderate oven.

Almond Cakes

Roll them out with sugar and flour % inch thick and cut into diamond-shaped cakes. Ice with yellow icing, strew with chopped and blanched almonds, and set in the oven to dry.

Sand Tarts

Flour to roll thin ; cut in diamond shapes, cover top with a sand made of the white of 1 egg, sugar, and cinnamon. Put an almond in the center of each cake.

Cheese Straws Pecan Slices

Beat very light the sugar and eggs; add the flour. Spread in pans y2 inch high and bake in moderate oven almost an hour. Cut while hot, and remove from pan.

Hermit Drop Cakes

Mix butter and sugar; add eggs, water, and soda, then flour, spice, raisins, and nuts. In last cup of flour add 1 teaspoon baking powder. Drop from teaspoon and bake in moderate oven.

Chocolate Drop Cakes

Add the sugar gradually to the melted butter; add wellbeaten yolk, then milk. Sift flour and baking powder together; shake some on the raisins and nuts. Add flour to the first mixture slowly, and beat until smooth. Add melted chocolate, nuts, and raisins; cut in the stiff whites. Drop from teaspoon on greased pan, 1 inch apart. Bake in moderate oven until firm to the touch.

Beat 2 eggs very light; add a pinch of salt, 7 heaping tablespoons flour, y2 teaspoon baking powder, 1 cup brown sugar, and 1 cup of chopped nut meats. Do not roll, but drop in buttered pans and bake brown.

Mix sugar with eggs ; add seasoning, flour and nuts and baking powder. Drop small spoonful of this batter on buttered baking sheets and bake in moderate oven.

Hickory-Nut Kisses Crystal Sticks

Flour to thicken as for sponge cake (about 1 cup). Bake in dripping pan, having batter about y2 inch thick. Bake in a slow oven. Cut in sticks and roll in powdered sugar while hot, having sticks completely covered with sugar.

Candy Cake

Put in buttered pan ; spread until it is about 1 inch thick. Bake 10 minutes in moderate oven. While hot, cut in squares and serve with tea.

Chess Cakes

Cream butter and sugar ; add eggs well beaten ; cook in double boiler; put in raisins and beat till cold; fill patty crusts; add meringue and put in oven until brown.

Add enough flour to roll thin (about y2 inch thick) ; cut in rounds ; lay them in floured pans ; bake quickly. When cool, put on each a lump of currant jelly, and on this a heap of stiff frosting flavored with lemon. Set in warm oven to brown.

Lemon Crackers

Roll thick as cookies. Cut in squares ; stick with a fork 3 or 4 times, and bake. Be careful when opening oven door on account of ammonia fumes.

Chocolate Tart

Cookies will be more evenly browned if they are baked on sheets or on tins turned upside down. This allows the heat to reach all sides of the cookies at the same time.

Cookies With Raisin Filling

thin ; cut out and place in tins. Put 1 teaspoon of filling on each cookie, then place another cookie on top, and bake until slightly brown.

Sugar Cookies

Cream sugar and butter; add eggs, nutmeg. Dissolve soda in as little hot water as possible ; add to sour cream and put with butter and sugar. As little flour as possible to roll out. Bake in moderate oven.

Oatmeal Cookies

Cream butter and sugar, and add as much oatmeal as mixture will moisten. Add raisins cut in two, and flour enough to handle. Make into thin cakes by rolling a bit of dough in the hands and flattening. Bake in slow oven.

Caraway Cookies

Beat butter until creamy, then add the sugar gradually, while beating constantly. Add 1 egg, unbeaten. Continue the beating and add another egg, then add soda dissolved in the milk, then salt, flour, and caraway seed. Toss on a floured board and roll % inch in thickness. Bake in moderate oven.

Brown Sugar Cookies

Flour to make soft dough (pastry) ; mix sugar and lard; add beaten eggs, water, flavoring, and salt. Soda and cream of tartar in the flour. Roll thin and bake on oiled tins.

Brown Sugar Drop Cookies German Christmas Cakes

Beat whites of eggs to a froth ; add cinnamon, sugar, and grated rind ; set aside 1 cupful, to the remainder add chopped almonds, which should be floured, and enough flour to roll. Roll a little at a time ; cut with a star cutter, and place in greased pan. Take the remaining cupful and spread a little on each cake. They bake very quickly. Take out of pan while hot.

Cut citron in small pieces and flour. Beat each egg separately. Mix sugar, eggs, citron, cinnamon, and cloves together; to this add the flour and baking powder, which should be mixed separately. Drop with a spoon in a greased pan and place far apart ; watch carefully ; moderate oven.

Oatmeal Drop Cakes

Mix oats, flour, soda, and salt together, dry. Melt butter and cream with sug-ar ; beat in the eggs ; stir in sour milk, then chopped raisins. Drop on buttered pans and bake slowly.

Hot Chocolate Sauce For Ice-Cream

Boil in saucepan until it hairs. Dissolve 2 tablespoons cocoa in 3 tablespoons of the boiling syrup ; add to the other and boil until it thickens. Vanilla to taste. Chocolate may be used instead of cocoa.

Vanilla Ice-Cream

Take 1 quart good, fresh cream and boil in a double boiler, during which time 3^011 whip whites of 6 fresh eggs into a stiff froth. Then add the yolks of 4 eggs and J^ pound powdered sugar and y2 ounce of vanilla. (Use a vanilla bean instead of the extract to flavor.) Stir well with a willow broom. Turn into this, little by little, your boiling cream. This concluded, return it to the fire and give 3 or 4 boils, then pour through a sieve, stirring it to facilitate its passing through, when it will be ready to be put into the freezer.

Lemon Ice-Cream

Squeeze 1 dozen lemons. Make the juice quite thick with sugar. Stir into this very slowly 3 quarts of cream, and freeze. Orange cream is prepared in the same way, using less sugar. 10 265

Strawberry Cream

Cover strawberries with plenty of sugar and let stand ]/i hour. Add berries and marshmallows to whipped cream, and whip all together lightly with a wire egg-beater until well mixed; pour into mold and set on ice for about 2 hours. Serve with lady fingers.

Strawberry Ice-Cream

Sprinkle I cup of sugar over i quart of berries. Mash to a pulp ; let stand until sugar is dissolved. Press through fine sieve until nothing remains but seeds. Add to the juice 2 pints of cream, which has been scalded and cooled. Add sugar to make it quite sweet. Then freeze.

Frozen Strawberries And Whipped Cream

Put 2 tablespoons of crushed loaf-sugar in a saucepan with i quart water, and boil together for y2 hour. Put 2 quarts of picked, ripe strawberries into the syrup and boil for 15 minutes longer. Let the strawberries and syrup cool, then turn them into the freezing pot and work them until frozen. Mix in with the frozen strawberries 1 pint whipped cream and serve.

Macaroon Ice-Cream

Soak the gelatine in just enough water to cover it. Heat 1 pint of milk scalding hot, but do not boil. Pour over the gelatine and dissolve it, then strain into the cream. Add the rest of the milk, the sugar, and flavoring. Put in freezer, and when about 2/z frozen open freezer and add the whites of eggs beaten stiff and the macaroons crushed to a powder. Freeze solid.

Maple Bisque Caramel Ice-Cream

Put milk on in double boiler and heat. Separate eggs. Cream yolks with sugar; beat whites until stiff, and add; then hot milk, and cook until it begins to get thick. Let cool, and add cream, 1 teaspoon of vanilla, and caramel.

Maple Parfait

4 eggs slightly beaten. 1 cup maple sugar heated to boiling. Pour slowly into beaten eg'gs and cook in double boiler until thick enough to coat the spoon, like custard or cream. Stir constantly and remove from fire as soon as thick enough, or it may curdle. Cool. Whip 1 pint of heavy cream, and add the other mixture when it is quite cool. This may be packed in a mold or pound baking powder cans to freeze, or put in freezer without dasher. It does not need to be stirred while freezing.

Baked Alaska

Cut cake into rounds Y inch thick and 4 inches in diameter. Place a cone of ice-cream on each round of cake and cover with meringue. Brown quickly in a hot oven and serve immediately. A candied cherry can be placed in the center of each either before or after baking.

Orange Ice With Raspberry Sauce

Dilute i pint of heavy cream with 2 cups milk and the juice of 6 oranges, with enough sugar to sweeten. Freeze, pack in individual molds ; when serving, decorate with candied violets or cherries and a little shredded cocoanut, or stick a tiny flag in the top of each mold. Raspberry sauce for this delicacy may be passed in silver pitcher. 1 quart red raspberries mashed ; 1 cup powdered sugar ; boil for 3 minutes ; press through sieve and cool.

Ginger Ice

Add the juice from oranges and lemons to the water and sugar, and bring to a boil ; cool and freeze, adding the ginger cut into small pieces when the ice is about 2/z frozen. This should serve nine persons.

Lemon Sherbet Pineapple Sherbet

Soak the gelatine in two cups of cold water 15 minutes, then dissolve in 2 cups of boiling water. Mix pineapple, sugar, and juice of 2 lemons. Then strain the gelatine into the fruit, and it is ready for freezing.

Rice And Almond Frozen Pudding

Boil rice in milk until tender ; add sugar to taste, whipped cream flavored, and chopped, blanched almonds. Put in a mold and pack in ice for 4 hours, and serve with fresh or stewed fruit.

Lemon Ice

Whip cream stiff; add sugar and vanilla to taste. Roll raisins and nuts in sugar. Have molds chilled. Put in a layer of whipped cream, then a layer of chocolate, a layer of cream, and one of raisins, a layer of cream and one of nuts. Continue alternating until the mold is filled. Pack for 4 hours. Serve on a larger dish with whipped cream around it.

Peach Mousse

Soak 1 teaspoon powdered gelatine in cold water, dissolving it over hot water. Stir this into the pulp of 1 dozen peaches ; add juice of y2 lemon. Whip 1 pint of cream, and chill. Stir the peach mixture in pan of ice water till it begins to thicken, then fold in the cream. Pour into a mold, cover tightly, and pack in ice and salt to harden.

Fruit Mousse

Dissolve gelatine in cold water. Mix together and put in freezer. Then take 1 pint of cream whipped stiff, y2 cup powdered sugar, 1 teaspoon vanilla. Pour this on top of mixture, pack as for freezing, and let stand 4 hours.

Maple Mousse

Whip 1 pint cream light and frothy. Take a generous cup of maple syrup and heat ; add to it the well-beaten yolks of 2 or 3 eggs, stirring until the eggs thicken the syrup. Take from the fire at once and place pan in disk of ice water; beat the mixture until it is light and cold; gently fold in the wellbeaten cream. Pack in a bucket of ice (with plenty of coarse salt on ice) and allow it to stand for 3 or 4 hours.

Cranberry Frappe

Boil 1 quart cranberries with 1 pint water 5 or 6 minutes. Strain. Add 1 good pint sugar; boil and stir until dissolved. When cold, add l/i pint water, juice of 2 lemons. Freeze. Nice to serve in place of stewed cranberries.

HAVE the best of materials - add an unlimited amount of style and ginger - see that the article of dress has the Heyman-Fisher Label, and you have all the requisites for Good Dressing, for every season and to suit every taste.

Caramel Fondant

Stir thoroughly before putting over fire. Let cook until the syrup will form soft ball when dropped into cold water. Set away until cool enough to bear finger; beat until it creams. Knead in the hands, adding gradually I teaspoon of vanilla. Form in small pieces and top with pecan meats.

Fondant Or Cooked Cream

To whatever measure of sugar you use, add half as much water. Boil the syrup rapidly over a quick fire to the soft-ball degree. Do not stir the syrup while boiling, as this would cause it to grain. When the syrup is done, set it away from the fire and let it stand until about lukewarm. Now commence to stir with a wooden paddle. Commence to stir round and round, always in the same direction ; keep the syrup away from the sides of the kettle, so that it will not grain or form in lumps. Presently the edges will begin to show white and dry. The mass must now be laid on a marble slab or kneading board, which may be dusted with flour, cornstarch, or confectioner's sugar, and kneaded until it is soft and creamy. This is better if allowed to stand 24 hours before using. Place in an earthenware bowl and cover with two or three layers of cloth wrung out, so as to be moist, but not wet.

Fondant For Creams

Stir until almost dissolved. Cook until it forms a soft ball when dropped in cold water. When cool enough to bear finger, beat until it creams.

Add any flavors desired. Candied fruits, nuts, maraschino cherries, cocoanut, or other choice sweets may be combined with the fondant in infinite variety.

Cream Candy

Cook first three ingredients until it spins a thread ; then add butter and vanilla, and let stand 5 minutes ; then pour slowly over the beaten egg (white) and beat until it retains its shape. Add nut meats and spread in buttered tins.

Uncooked Creams

To the white of I egg add the same measure of water and ]/2 teaspoon of vanilla. Stir into this, a little at a time, sufficient confectioner's sugar to make a cream stiff enough to handle. Such a cream can be made into balls and dipped in melted chocolate, or used for stuffing dates, or for walnut or almond creams.

Opera Creams

Cream together and cook. Time, 4 minutes from time it commences to boil good all over. Then move from fire and cool until you can bear your finger in it. Then beat until it will hold shape. Drop on buttered plate with spoon.

Sea-Foam Candy

Put the sugar and water into a saucepan over the fire and stir until sugar has dissolved. Then cook without stirring until the mixture threads. Remove, and when it stops boiling pour it gradually over the stiffly beaten whites of the eggs. Beat several minutes ; add flavoring, continuing the beating until very stiff and creamy. Then add the nuts. Drop upon paraffin paper.

Chocolate Fudge

Put 3 cups granulated sugar, y^ cup Baker's chocolate, 1 tablespoon butter, y2 cup milk, y2 cup water, and a pinch of salt into a saucepan ; stir until melted and boil, stirring occasionally until the syrup forms a soft ball when tried in cold water. Remove from fire and add a teaspoon of vanilla. Stand the pan in a cool place until you can put your finger clear to the bottom of the mixture, then beat until it is stiff and crumbly. Take out on board and knead till smooth. Form into a long roll and cut in pieces like the oval caramels.

Cook first three ingredients over hot fire until they form soft balls when tested in cold water. Take from fire, add butter and vanilla, and let stand for 5 minutes. Beat until creamy. Pour on buttered plates.

Brown Fudge

Cook over a slow fire until the ingredients are melted, then over a quick fire, stirring all the while. Add a good-sized lump of butter. When the ingredients form a soft ball in cold water, remove from the fire and add 2 or 3 drops of vanilla. When cool, beat until it begins to thicken. Pour into buttered plates. Nuts may be added before pouring on plates. Cut into squares.

Raisin Fudge

Cook; stir continually until bubbles break slowly. Add y2 pound walnuts and l/> pound seedless raisins. Stir until stiff, and pour into buttered pans. When cool cut into squares.

Vassar Fudge

Put in the sugar and cream, and when this becomes hot put in the chocolate, broken up into fine pieces. Stir vigorously and constantly. Put in butter when it begins to boil. Stir until it creams when beaten on a saucer. Then remove and beat until quite cool, and pour into buttered tins. When cold, cut in diamond-shaped pieces.

Divinity

2 cups sugar. 3 tablespoons butter. y2 cup corn syrup. 2 tablespoons cream. l/2 cup milk. 1 teaspoon vanilla. Y% teaspoon cream of tartar. 1 cup nut meats.

Cook first four ingredients very slow until they form a good ball in cold water; i. e., a little more than a soft ball. Take from fire; add butter and vanilla, and beat for a few minutes; then add the cream and beat until hard. Add nut meats and turn in buttered tins.

Then take it from the fire and let it cool for 2 or 3 minutes. Add this to the whites of 3 eggs beaten stiff. Add 1 cup of nuts and beat as long as possible. Drop from a spoon on to a buttered platter.

Divinity Candy

Mix water and syrup ; pour syrup over sugar ; beat for 1 minute, then cook on slow fire until it cracks in water; set off to cool. Beat whites of 2 eggs stiff. Pour syrup over eggs, and beat. Add 1 teaspoon vanilla extract, then drop in 1 cup of nut kernels, and when stiff pour on buttered pan.

Chocolate Caramels

Mix, and reserve y2 the mixture. To the rest add i]/2 pounds (3 cups) sugar, % pound glucose, and cook over a slow fire until half done. Then set off the stove. Break up 2l/2 ounces of chocolate and melt over hot water ; add the reserved cream, a little at a time, until chocolate is dissolved. Strain into the candy, which has been cooking, return to the stove, and cook to a soft ball. Pour into buttered tins to 34 inch in depth. When cool, cut into cubes.

Plain Chocolate Caramels

Put the sugar, corn syrup, butter, cream of tartar, and 1 cup of milk on the fire. Stir constantly, and when the mass has boiled for a few minutes, gradually stir in the rest of the milk. Do not let the mixture stop boiling while the milk is being added.

Stir every few minutes, and cook until a hard ball may be formed in cold water. Add chocolate and vanilla, and beat them through the candy. Then turn into 2 buttered pans. When nearly cold, cut into squares.

Hickory-Nut Taffy

Cook until syrup will form soft ball when dropped in cold water. Have greased platter ready, with layer of nut meats on bottom. Pour on syrup, cool, and pull until light in color. Cut in pieces.

Sponge Molasses Candy

Boil together a cupful of molasses, one of brown sugar, and a tablespoonful each of butter and vinegar. When a drop hardens in cold water, remove from the fire, beat in small teaspoonful of baking soda; beat hard as long as you can make the spoon move, then pour into a buttered pan.

Peanut Molasses Candy

Boil together a cupful each of Orleans molasses and brown sugar, i tablespoon vinegar, and 2 tablespoons of butter. When a little dropped into cold water is brittle, remove from the fire, add 1 teaspoon (scant) soda, and 1 cup roasted peanuts. Beat hard and pour into buttered tins.

Popcorn Balls

Boil until it spins a thread; add butter the size of an egg. When that is dissolved, remove from fire and add a teaspoon vanilla. Pour over corn, stirring well all the time. Then form balls. This requires 4 quarts of popped corn.

Cracker-Jack

Cook sugar, etc., in large kettle until brittle when dropped in cold water. Add pinch of soda when it begins to boil. When mixture is brittle add. 6 quarts popped corn and stir until the corn is covered. Pour out on board and press flat.

Butter-Scotch

stirring sufficiently to prevent burning. Flavor to taste, after removing from the fire. Butter a tin and pour out the syrup in a thin layer, which may be checked off in any desired shape when nearly cold with a sharp knife. Wrap in a piece of waxed paper.

Melt a pound of brown sugar in a pan without water, and when dissolved add ^ pound of butter beaten to a cream, and keep constantly stirring. Flavor with an ounce of ground ginger.

Date Or Fig Candy

Make a fondant just a little stiff er than for cake dressing, flavored with almond. Add chopped dates or figs ; let get very cold, then mold into small balls and roll in granulated sugar as you would roll stuffed dates.

Fruit Rolls

Mix seeded raisins, figs, dates, or any desired sweetmeats, and chop them together. Knead the whole with enough fondant to give consistency to the mass, which should be very rich and nearly all fruit. Roll this on a molding board dusted with flour or confectioner's sugar into a roll y2 inch thick and 1 inch or more in width. Roll out plain white fondant 34 mcn thick and 4 inches in width, and roll up the fruit roll in the plain fondant as a cover. Let stand over night, then cut into 4-inch lengths.

Stuffed Dates, Chocolate Dipped

Cut choice dates open on one side and remove the seeds. Fill the open space in the dates with a strip of preserved ginger or pineapple, chopped nuts, or chopped nuts mixed with white or chocolate fondant ; press the dates into a compound form to keep in the filling, then dip them one by one in chocolate.

the fire and add 1 tablespoon of butter, 1 teaspoon of vanilla, and 1 cup of finely chopped nut meats. Beat till creamy and thick. Pour on buttered plates, and when firm cut into squares.

Heavenly Bliss

Boil together the sugar, water, and syrup until the mixture becomes crisp when dropped in water. Add vanilla and nuts to stiffly beaten whites of eggs. Pour hot syrup over all and beat until stiff. Turn into a bread pan, and when the loaf is cold cut into slices or squares.

Turkish Delight

Dissolve gelatine in cold water. Add hot water and sugar, and boil quickly 20 minutes, stirring well. When done put in acid, flavoring, and coloring. Pour into buttered tins and set away over night. Cut in squares and roll in powdered sugar.

New Orleans Pralines

Boil the first four ingredients until, when tried in cold water, a soft ball is formed, stirring constantly. Pour this over the meats and stir until it begins to sugar. Drop from tip of spoon in small bits on buttered pans.

Nut Candy

When mixture begins to boil add one tablespoon of butter. Lay Yz pound of pecans on buttered dish and pour candy over them after it has cooked long enough to form a ball when tried in cold water.

Chocolate-Coated Almonds

Select nuts that are plump at the ends. Use them without blanching. Brush, to remove the dust; melt chocolate, and when cooled properly drop the nuts, one at a time, into the center of it ; push the nuts under the fork, then drop onto waxed paper or oilcloth. In removing the fork make a design on the top of each nut. These are easily prepared and are particularly good.

Soak the gelatine in 10 tablespoons of cold water. Heat the sugar with 10 tablespoons water till dissolved. Add gelatine to syrup, and let stand till partly cooled. Add salt and flavoring, beat with a whip until too stiff, then with large spoon until only soft enough to settle into a sheet. Dust granite pans thickly with confectioner's sugar. Pour in candy about Yi inch deep. Set in cool place until thoroughly chilled. Turn out, cut in cubes, and roll in confectioner's sugar.

Honey Drops

Sugar, honey, and butter should be put into boiling water, stirred until dissolved, then cooked slowly until the syrup threads. Add the almond extract and pour the syrup on the beaten white of egg. Beat until cool. Drop on waxed paper. Decorate with nuts if liked. These drops should be soft, creamy, and white.

Dissolve the gelatine in 1 cup of cold water. Add the tablet if a pink color is desired. Boil sugar and water until, when dropped from a spoon, the syrup threads. Pour the syrup over the gelatine and beat 30 minutes or until the mixture becomes too stiff to beat. Pour into a pan in which pulverized sugar has been sifted. Sift the sugar over the top. Cut in squares when cool. These are better the second day.

After-Dinner Mints

Add )4 teaspoon of essence of peppermint. Put into a greased pan to cool. When cool enough to handle pull till white, then cut off small pieces with scissors, roll in powdered sugar, then pour into glass jar with tight cover for 3 or 4 days, when they will have become creamy and melt in the mouth.

Ladies

Are welcome at this bank and their attention is called to its Christmas Savings Club and Interest Department, where deposited money earns a safe interest rate. Many women pay their household and personal bills by a check account system, which furnishes receipts for bills paid.

Rentschler Building General Rules For Canning Fruit

Canned fruit is preserved, sterilized fruit in sterilized, airtight jars; sugar being added to give sweetness. Fruits may be canned without sugar if perfectly sterilized ; that is, freed from all germ life.

Can each kind of fruit in its season, when it is best and cheapest. Select it under-ripe rather than over-ripe. There are several methods of canning, and while the principle is the same in all methods, the conditions under which the housekeeper must do her work may, in her case, make one method more convenient than another. The following three methods are considered the best and easiest. These are : Cooking the fruit in jars in an oven; cooking the fruit in jars in boiling water; and stewing the fruit before it is put into the jars. When the fruit is cold, wipe the jars with a wet cloth. Paste on labels and put the jars on shelves in a cool, dark closet.

For small family use pint jars. Have covers fit tight, and fit each with new rubber rings. Old rings are porous and let in the air. After you have seen that your jars, covers, and rings are in good condition, the next thing is to wash and sterilize them. Have two pans partially filled with cold water. Put some jars in one, laying them on their sides, and some covers in the other. Place the pans on the stove where the water will heat to the boiling point. The water should boil at least ten minutes. In a shallow pan sterilize all spoons, cups, funnels, etc., to be used. When ready to put fruit in jars, drain the jars free of water.

Boil sugar and water 10 minutes to make a thin syrup; then cook a small quantity of the fruit at a time in the syrup; by so doing fruit may be kept in perfect shape. It saves time to have two or more kettles of syrup on the stove, each with enough syrup for one can. Add the fruit in rotation to the boiling syrup, that one can may be taken up as soon as the last one is done. Test if soft with a silver fork. Set the sterilized jar in a small pan and fill to overflowing with the boiling fruit. Slip a silver-plated knife, or the handle of a spoon, around the inside of the jar, that the fruit and juice may be packed solidly Wipe the rim of the jar, dip the rubber ring in boiling water and put it smoothly on the jar, then put on the cover and fasten. Place the jar on a board and out of a draft of cold air. The work of filling and sealing must be done rapidly and the fruit must be boiling hot when put in the jars. If screw covers are used it will be necessary to tighten them after the glass has cooled and contracted. If there is not sufficient syrup, add boiling water, as jars must be filled to overflowing.

General Rules For Jelly-Making

Apples, quinces, crabapples, currants, grapes, and blackberries make the best jellies - all acid fruits. A combination which is delightful in flavor and color is two-thirds quince juice and one-third cranberry, and has the advantage of coming late in the season, when it is more comfortable to work over a hot stove.

All fruit should be fresh and a little under-ripe. Juicy fruits, sUch as currants and berries, should be gathered after a rain. Fruits such as strawberries, raspberries, peaches, which do not "jell" easily, make beautiful jelly if one-third rhubarb juice is added. The jelly will be clearer and more delicate in texture if it is boiled hard and not stirred during the cooking. Mediumsized granite preserving kettles are best to use in making jelly; they are lighter to handle and easily cleaned. Do not make a quantity at a time. A quart of juice is quite enough, or even a pint.

Wash the fruit, remove stems and imperfections. Cut large fruit into small pieces. With watery fruit, such as grapes and currants, use no water. With apples and quinces use enough water to cover them. Cook the fruit until the juice flows, crushing it with a spoon. Remove it from the fire and strain it through a pointed cheesecloth bag hung between two chairs, or any convenient way. Do not squeeze the bag. Measure the juice and put an equal quantity of sugar (sometimes a little less for sweet fruits) into the oven to heat. Boil the juice with the sugar until the jelly thickens quickly when dropped from a spoon on a cold saucer. Pour into sterilized jelly glasses and set aside to harden. Jelly must be completely covered to keep it from mold. Paraffin is most convenient for this purpose. Pour your melted paraffin on to the depth of one-eighth inch.

Glaced Crab-Apples Cranberry Conserve

Wash the cranberries ; add water and oranges and raisins. Cook until the cranberries burst and are soft. Then add sugar and stir until dissolved. Skim when off the stove ; add nuts.

Grape Conserve

Pulp the grapes; cook until soft, then put them through a colander and add skins, orange pulp, and raisins. To every cup of this add 1 cup of sugar and cook until of desired consistency (i. e., about like jelly. Test as for jelly.) Add nuts and put in jelly glasses. Cover with paraffin.

Mint Jelly

to give a good mint flavor. Cover and cook until apples are soft, then strain through a jelly bag. Boil 20 minutes; add sugar heated. Add more mint leaves if desired; let boil 5 minutes. Skim and pour into glasses. Let stand in sunny window 24 hours.

Bar-Le-Duc Blackberry Jelly

Wash; put berries in a kettle; mash; add just a little water; boil up thoroughly, and strain; measure and boil hard y2 hour; skim well, and then add equal measure of heated sugar. Boil up (do not stir) ; pour into glasses.

Quince Honey

Wipe, pare, and grate 5 large quinces. To 2 cups boilingwater add 5 pounds fine granulated sugar, place on range, and stir until sugar is dissolved. Add quince pulp ; bring to the boiling point, and let simmer 15 minutes; turn into glasses, cool, and cover. When cold it should be about the color and consistency of honey.

Pineapple Honey

Pare, cook, and strain the apples, as in making jelly. Return to the fire and add the grated pineapple. Add equal amount of sugar and cook until it jellies.

Lemon Marmalade

Squeeze the juice from fruit, strain out the seeds, shred the rind of all the lemons, and boil in plenty of water 20 minutes ; drain, put in fresh water, and boil again 20 minutes ; repeat again, for 3 times in all. Then put juice and rinds together, and for 1 pound of the composition put 1 pound of sugar and boil until all is thoroughly heated. Put in small jars or glasses, and seal as any jelly.

Orange Marmalade

Cut the rind into fine chips, taking of! much of the bitter inside white. Divide the pulp, removing carefully seeds and stringy centers. Put rind, pulp, and juice in a large crock and cover with not more than 9 quarts of water. Let stand till next morning; boil down about an hour. Let stand again till following day. Then take as much sugar as you have liquid mixture and cook till it jellies. Do not have too stiff at first, as it gets stiff standing.

Grind 4 thin-skinned navel oranges and 2 lemons through a meat chopper; of course, rejecting the seeds. Add 2 quarts water and let simmer, uncovered, until tender - about 1J/2 hours. Add 2*/2 quarts sugar; let boil until quite thick. When a little is cooled, try it.

Peel the lemons, but not the oranges. Remove seeds and put the fruit through the food chopper; add the water and let stand 24 hours; add sugar pint for pint, and boil until it preserves.

Put through a meat chopper all but seeds and cores. Measure fruit and add to it 3 times the amount of water. Let it stand in an earthen bowl over night, and next morning boil 10 minutes only. Let it stand another night, and in morning add pint for pint of sugar, and boil until it jells.

Peach And Plum Preserves

Make a very rich, thick syrup. Peel and quarter fine, firm peaches. Halve and stone large purple plums (do not remove skin) ; use % peaches to 3/3 plums ; drop in the boiling syrup and cook as you do any other rich preserves.

Strawberry Preserves

Wash and stem the berries. Use pint for pint of granulated sugar. Pour the sugar over the fruit and allow to stand until the juice is drained from the fruit; stir gently and cook until it preserves.

Peach Preserves

Use yellow peaches, fine and large. Cut the fruit up into small pieces and use pint for pint of granulated sugar. Pour the sugar over the fruit and allow it to stand until the juices form and it can be stirred thoroughly. Then cook until it thickens. Usually 25 minutes' cooking is sufficient, and the preserves will be a clear, golden color.

Yellow Tomato Preserves

To make tomato preserves, take pound for pound of sugar and tomatoes ; after the tomatoes are peeled, cover with the sugar and let stand until morning, then drain off juice and cook until thick before adding the tomatoes. Cook ^ hour, or until thick enough to suit you, and can. Or you can cook them as soon as peeled ; but it takes more watching than when they stand over night and the juice is drawn out and cooked first.

Blackberry Preserves Apricot And Pineapple Preserves

Peel and halve 1 quart of apricots; cook down with ^ the weight in sugar ; grate 3 pineapples and cook with y2 the weight in sugar; add all together and cook to a thick, rich consistency.

Grape Preserves Pear Preserves With Ginger

Take any quantity of pears (winter variety preferable), cut in either cubes or rings, cover with water, and boil until tender ; weigh the cooked fruit, then drain off the juice; add equal amount of sugar to juice, and small bits of crystallized ginger and sliced lemon. Boil until a thick syrup is obtained; add fruit and cook to consistency of a preserve. Put up in sealed jars.

Candied Orange Peel

Weigh 2 oranges and use their weight in sugar; use juice to make syrup with sugar; no water. Cut rind in strips and boil in water 20 minutes, changing water 3 times with boiling water. Drain and cook about 5 minutes in syrup of juice and sugar. Take out, and while still hot roll in granulated sugar. Use thick-skinned oranges.

Cherry Compote

Wash and seed cherries ; add oranges, which have been parboiled whole and cut into small pieces, sugar and raisins. Boil slowly for 30 minutes, skimming carefully. Seal while hot.

Compote Of Figs

Put in a basin the required quantity of figs with the juice and peel of 1 or 2 lemons ; pour over sufficient boiling water to cover, and leave until cold. For every 2 pounds of fruit, put in a preserving pan y2 pound of granulated sugar and 1 pint of water. Boil until the sugar is dissolved, then drain the figs and put them in the syrup with 1 thinly sliced lemon without seeds, and simmer gently until tender.

Rhubarb Compote

Leave skin on rhubarb if it is tender. Cut in small pieces ; add sugar, and let stand until juice is all out. Then boil slowly 30 minutes; add yellow and juice of lemons and nut meats just before it is finished. Boil down like marmalade. Four oranges can be used instead of nut meats.

Watermelon Preserves

Cut the green rind off, and almost all red ; cut in small pieces, wash, and cover y2 the weight in sugar; let stand until morning, then drain juice off and boil until thick. Put pieces in and enough sliced lemon to give a good flavor, being careful to remove all seeds from lemon.

Pare off the dark-green rind and scrape the soft pulp from the melon. Cut in pieces about 2 inches long and il/2 wide; soak in brine over night, rinse in clear, running water, and soak over night in alum water. (Ten cents' worth of alum will make a strong solution in water to cover the rind from fair-sized melon.) Rinse in running water ; soak another night in clear water ; weigh melon, and sugar pound for pound. Place sugar with just enough water to dissolve it in a preserving kettle. Boil syrup hard for 15 minutes; drop in melon; boil slowly at least 3 hours. Place squares on platters and place in hot sun to bleach 1 hour. Add to syrup 24 whole cloves, juice and rind of 2 lemons ; the rind cut small and cooked tender in a little water first. Add about Y^ cup vinegar. Boil the melon again in this spiced syrup about 10 minutes ; take out once more to bleach ; put back to heat in syrup. Put in jars with syrup in each, although do not allow syrup to become dark, nor boil, while your rind is bleaching.

Sun-Preserved Cherries

Put enough water on the sugar to make it gray, and boil for 8 or 10 minutes. Drop in the cherries and cook about 5 minutes. Place on large platters in the sun for 2 or 3 days. Cover entirely with glass. When syrup is thick, jnit into jelly glasses, but do not stir, as it will crystallize.

Make syrup of sugar and water; put in fruit and let boil up twice. Pour preserves in platters, cover with pane of glass and stand out in the sun. Repeat this for several days until thick enough to put in glasses.

Sun-Baked Strawberries Spiced Peaches

Make a syrup of 3 pounds light-brown sugar and 1^2 pints of good cider vinegar, 1 ounce of whole cloves, 2 sticks of cinnamon boiled together. Add 7 pounds of peeled peaches, whole, heating them through gradually, and then boil until of a rich color. Skim them out into jars, boil the syrup down until quite thick, and pour over them. Seal while hot.

Uncooked Sweet Pickle Peaches

Peel and halve ripe, yellow peaches ; place in crock with 1 ounce of whole cinnamon and 1 ounce of whole cloves sprinkled between. To 7 pounds of peaches take 3^ pounds of granulated sugar and 1 pint vinegar. Let come to boil ; pour over peaches. Drain off next morning; boil vinegar down j4; pour over peaches; repeat third morning; place peaches in cans and pour boiling vinegar over, and seal. Have vinegar boiled down so it will just cover peaches.

To Can Peaches

Wash peaches well. Remove skins and seeds. Place the parings and seeds in a kettle; cover with water; let boil well. Strain this juice. To 1 can peaches take 1 large cup sugar and 1 cup of the juice. Boil; when well dissolved add the peaches. Covei* and cook until tender. Place in tin cans and seal.

To Can Strawberries

Take good berries and, after stemming and washing, use 1 pint of sugar and 3 pints of berries ; melt sugar with as little water as possible; when boiling, put in berries and cook until scum quits rising to top. This will fill 1 glass quart jar.

Canned Tomatoes

To can tomatoes, first use only good ones of uniform ripeness (none with rotten spots or sour splits). Have a kettle on stove with boiling water, put the tomatoes in about 1" minute, or until the skin will slip off easily ; then peel, cut in pieces, and cook as long as any scum comes to the top, being careful to remove all scum as fast as it appears. Put in cans and seal while hot.

Canned Stringbeans To Can Corn

sugar, y2 cup of salt, and y2 cup of water. Mix thoroughly and let simmer slowly 3 hours. Seal in glass or tin. Before using soak in cold water over night.

Canned Corn

Is the Safest Gas used in Domestic Science. The time given in these recipes is for Artificial Gas. No vent pipes are necessary when it is used. No headaches. No smarting eyes. No dry throat. No wet walls and damp sleeping rooms.

Cucumber Pickles

For i gallon jar take the following: i teaspoon of ground cinnamon (put in bags), i teaspoon of ground allspice (put in bags), i teaspoon of ground cloves (use in bags), y teaspoon of alum, 2 tablespoons of sugar, i pint of strong cider vinegar, Y% pint of water.

Prepare cucumbers as follows : Wash thoroughly and let stand in salt water over night ; place spice bags and vinegar in kettle together with alum and sugar, and let come to a boil. Then put in a few of the cucumbers at a time and let them boil 3 minutes before placing in the jar, after which cover with vinegar, placing spice bags over contents.

Olive Oil Pickles

Slice cucumbers thin crossways without peeling. Mix above ingredients together and pour over the cucumbers. Let stand over rlight. Put into jars and seal. No cooking.

Oil Pickles

Slice cucumbers thin with skin on ; slice the onions ; sprinkle with salt ; let stand over night ; drain off all water and add the oil and other ingredients mixed well. Vinegar to cover. Cold, not cooked.

Salt down the cucumbers in layers over night. Next morning drain and wash, and scald in 2 pints of water and 1 of vinegar. Pour this off and put in kettle and add the mixed spices in a bag, sugar, vinegar, and water. Cook until tender. Seal in jars.

Chopped Pickle

Chop ingredients separately. Sprinkle salt over tomatoes. Let stand over night. Drain. Mix well. Cover with vinegar and boil gently until tender. Pack in jars and cover with horseradish.

Green Tomato Pickle

Slice tomatoes Yi inch thick. Place in jar 2 layers of tomatoes and 1 layer of salt. Let stand over night. Drain. Boil vinegar and spices. Drop tomatoes into this and cook until tender.

Pickled Onions

Select small white onions. Peel, and boil for 10 minutes in equal parts of sweet milk and water. Drain and pour boiling spiced vinegar over and seal. Tie the spices in a cloth, or they will darken the onions.

Canned Beets

Use beets of uniform size, leaving about i inch of stem on. Put to cook with enough cold water to cover. Boil until tender. Place in cold water to peel, and the skin will slip off easily. Use equal parts of good cider vinegar and water ; sugar and salt to taste. Place beets, after peeling, in hot vinegar. After they are boiling hot, drop one at a time into self-sealing jars. Cover with hot vinegar, and seal.

Pickled Green Beans

Select a flat bean, if possible. Wash and break into 3 or 4 pieces. Boil until tender, but not soft. Place in glass jars and pour over them a syrup made of 1 quart of vinegar and 1 quart of sugar. Sprinkle whole spices on the top, and seal.

Wash pickles and place in jar. Mix vinegar, salt, and mustard, and pour over pickles. Do not heat this mixture. Cut horseradish roots and put over top, or divide this quantity into several small jars and cover with paraffin.

Sour Cucumber Pickles

Place even-sized cucumbers in brine strong enough to bring an egg to surface. Let stand 2 days and nights. Wipe dry and pack in glass jars. For 300 pickles add 1 gallon cider vinegar, 2 large onions sliced fine, several sticks of cinnamon, 1 pound sugar, 1 tablespoon powdered alum, and 5 cents' worth of mixed spices. Heat vinegar and spices, and pour over pickles while hot.

Wash cucumbers and slice them. Let stand over night in salt water. Drain, and wipe dry. Pour oil over and mix thoroughly. Add seeds and cover with vinegar. Put into jars cold, and seal.

Choose cucumbers 3 or 4 inches long, with a stem; put in brine that will float an egg. Boil this brine 3 mornings, pouring over pickles hot. The third morning drain brine from the pickles, then take half water and half good vinegar, boil 3 mornings, pouring over the pickles hot. Put in the jars a big piece of alum and cover with grape leaves. On the seventh morning drain pickles. Put in a stone jar and pour over the pickles good cider vinegar boiling hot; then put in jar a piece of horseradish and alum ; spice as you like. Cover with grape leaves. Also cover jar and let stand from 3 to 6 weeks before using.

Stuffed Sweet Pickles

Take medium-sized cucumbers, let them lie in salt water 9 days, then soak in fresh water 24 hours ; open them lengthwise and remove seeds. Place them in a preserving pan with alter- nate layers of grape leaves, sprinkling a teaspoonful of alum over each layer, and cover with equal parts vinegar and water; scald until green; squeeze the juice from 2 lemons; cut them in small cubes (rind and all) ; then fill the cucumbers with the cubes of lemons and raisins ; tie or sew them together ; place in jar, adding Y/i ounce of cloves, 1 ounce of cinnamon bark broken into small pieces ; make a syrup of 1 pint of sugar to 1 pint of vinegar ; heat this and pour over every morning for 9 days, adding enough every day to thoroughly cover the pickles.

Pepper Relish

Chop ingredients fine. Cover with boiling water. Let stand 5 minutes and drain. Add vinegar, sugar, and salt. Boil for y2 hour and can while hot.

Cucumber Relish Mustard Relish

Mix flour and mustard with a little cold vinegar. Boil vinegar and sugar, and add flour and mustard slowly. When like cream, stir in the pickle thoroughly. Will keep without canning.

Meat Relish

Put ingredients through coarse meat grinder. Salt and let stand over night. Drain. Add vinegar, mustard, horseradish, and cook for 1 hour. Seal in glass jars.

Chili Sauce

Cook all together 2 hours. Put mixed spices in muslin bag, cinnamon, cloves, allspice (or use mace instead), and cook with it salt to taste.

Cut tomatoes in small pieces. Chop onions and red peppers together. Cook all except spices together for 3 hours. When done, add spices and put in glass jars or bottles.

Green Tomato Chili Sauce

Grind fine both tomatoes and onions; mix 1 quart of water and 1 cup of salt, and pour over them. Let stand over night. In the morning drain, then add 2 quarts of vinegar and 1 quart water. Boil 15 minutes; drain; then add 1 quart water, 1 quart vinegar. Add the spices and boil 30 minutes. Seal while hot.

Spiced Currants

Boil 1 hour, stirring much. The above is excellent, especially if the currants are strained and gooseberries are mixed into them unstrained.

Sweet Piccalilli

Take quantity of green tomatoes desired. Chop and place in colander to drain over night. In the morning cover with vinegar and sweeten to taste. Add a little salt and a little cinnamon bark tied in a cloth. Cook until tomatoes are clear.

Chow-Chow

Chop each vegetable separately and let stand in salt water over night ; each vegetable alone. Drain in the morning. Steam beans, cauliflower, and celery until tender. While these are steaming, put all other ingredients together and scald in iy2 pints of water and ij4 pints of vinegar. Drain and add 4 pints of vinegar, to which have been added

Mix with a little of the vinegar, pouring in the oil slowly and stirring all the while. Add vinegar lastly and cook until it does not taste raw. Add all together and cook until it begins to boil.

Beet Salad

Take sweet peppers (red or green), being careful to remove all seeds. Cut into rings or strips. Plunge into boiling water and drain almost immediately. Then pour cold water over them. This makes them crisp. Drain and taste. If peppers are too hot, repeat the process until they suit taste. Place peppers in jars and make a syrup of y2 cup vinegar to 1 cup sugar. Boil syrup and pour over the peppers, hot. Seal or not, as preferred.

Sweet Pickles And Raisins

Cut pickles into thin, round slices. Steam raisins until tender. Pack in alternate layers until all is used. Do not use for several days. Omit raisins and use spices if desired.

Mixed Pickles Tomato Catsup

Cook the juice until thick, then add sugar, vinegar, and salt. About 15 minutes before it is done put in the spices, tied up in small muslin bag.

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Sweetbread Sandwiches

Put all through the meat grinder and mix with enough mayonnaise to spread nicely. Spread this mixture on a buttered piece of bread, cover with another slice, and trim.

Deviled Nut Sandwich

Blanch and cut almonds in shreds, and saute in butter until delicately browned, stirring constantly, using just enough butter to prevent burning. Mix the other ingredients and pour over almonds and cook 2 minutes.

Work a cream cheese, moisten with cream, season with salt and paprika. Cut Graham bread in *4-inch slices, spread with the cheese, sprinkle with the prepared nuts, put together in pairs, and remove crusts.

Sweet Nut Sandwiches Sandwich Filling

Wash fine and thoroughly mix cheese and salt and cayenne to taste. Add olive oil enough to make cheese soft enough to spread. Blanch or scrape skin from about 6 Brazil nuts ; chop fine and add to cheese mixture. Whole wheat bread is very nice with this sandwich filling. Remove crust and cut the slices very thin.

Bacon-And-Egg Sandwich Hot Cream-Chicken Sandwich

Put slices of chicken on slices of toast. Cover with a wellseasoned white sauce made of milk, butter, flour, salt, and a dash of paprika. Serve on individual platters or plates, and garnish with potato rosettes, creamed peas, and radishes sliced down to represent roses. This makes a very nice luncheon dish.

Chicken And Nut Sandwich

Remove the crusts (each one in a single slice) from the four sides of a loaf of bread at least 24 hours old ; then cut in 4 slices lengthwise with a long, sharp knife. Spread 3 of the slices sparingly with butter, which has been worked until creamy, and put layers together, using between 2 spreadings of chicken filling and 1 spreading of nut filling.

Cheese Dreams

Cut the yellow New York cheese in slices about 34 incn thick. Put slices of cheese between 2 slices of bread, and season' the cheese with salt and a little cayenne; then place the sandwiches in a gas range on the broiler and let remain there until bread is toasted and the cheese is melted.

Sandwich Filling Dressing

Cook dressing in double boiler. Mix cheese, the yolks of 2 hard-boiled eggs, and the Spanish peppers chopped fine, the onion juice, salt, and cayenne; then add the dressing.

Tea Sandwich

Cut brown bread in fancy shapes, stars, diamond shapes, etc. Spread with a layer of Philadelphia cream cheese, and over this sprinkle a layer of finely chopped peanuts. Place on the top of each sandwich a cube of some bright jelly.

Chicken Sandwiches

Steam chicken until tender; when cold chop the breast fine; add pepper, parsley, and mayonnaise, and spread between buttered slices of bread.

Tea Biscuit Sandwich

Cut baking powder biscuit dough with a small cutter ; when baked, which should be just before serving, have ready some snappy cheese, and spread this on one-half of a biscuit. Spread the other half of the biscuit with a little butter, put the halves together, and serve at once.

Marshmallow Sandwiches

Take thin, round crackers and spread with cream cheese. Place a marshmallow on top and dot with a bit of butter. Put in oven just long enough for the marshmallow to pulp up, and serve at once. The oven must be piping hot, or the marshmallow with flatten and be tough.

Ham And Tongue Sandwich

Chop ham and tongue very fine, using two parts of tongue to one of ham. Mix to a smooth paste with mayonnaise dressing, and spread between buttered slices of bread.

Mutton Sandwiches Ribbon Bread Sandwiches

Cut Boston brown bread and white bread into slices of uniform thickness. Spread a slice of white bread thickly with butter and press upon it a slice of brown bread, also spread with butter. Spread this with butter, and upon it press a slice of buttered white bread. Use in all 5 or 6 slices of bread, making the brown and white alternate. Trim off crusts and slice as ordinary bread.

Salmon Filling For Sandwiches

Remove salmon from can, rinse thoroughly with warm water, and separate into flakes, discarding skin and bones. Work 3 tablespoons butter until creamy, and add gradually bits of salmon until the mixture will hold no more and still spread evenly; then season with salt, pepper, and juice of 2 lemons. Mix again; spread.

Hyde Park Sandwiches

Drain 2 canned pimentoes dry between towels ; force through a strainer. Work j4 CUP butter until creamy, add prepared pimentoes, and season with salt. This filling is good even without peanut butter.

Egg And Sardine Sandwich

Remove the skin and oil as far as possible from a small box of sardines. Pound or chop fine with 1 hard-boiled egg for every 4 fish. Work into a paste with 1% tablespoons of salad dressing to every egg used. Season with salt and pepper. Spread over thin slices of bread and form into sandwiches.

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FLOOR COVERINGS - Oriental and Domestic Rugs, I Carpets, Linoleum, etc. Never before were we so equipped 1 to supply your needs in floor coverings.

The conventional tray is set like the cover for a meal ; service plate in position, knife and spoons to right, fork at left; glass at point of knife, bread and butter plate at left of service plate.

i tablespoonful of any of the following covering flours: Barley, rice, farina, or 2 tablespoonfuls of crushed crumbs, 34 teaspoon salt, y2 cup boiling water, ^ cup scalded milk.

In top of double boiler mix the flour with cold water enough to form a paste; add water and boil 2 minutes; then cook over water for 15 minutes, stirring frequently; add the salt and scalded milk, and serve in a hot cup or bowl. May be varied by scalding raisins in milk or grating nutmeg over the top.

Quick Beef Broth

1 pound of lean beef. Scrape pulp of meat from fiber with dull knife; place in saucepan and cover with cold water. Let it come slowly to boiling point, but do not let it boil. Simmer 15 to 30 minutes; strain, remove fat with blotting paper; season with salt, and serve.

Egg-Nog

Beat the white of an egg lightly, add the yolk, and beat well. To this add 1 glass of rich milk, 1 tablespoon sugar, 1 pinch of salt, a few drops of vanilla and nutmeg, or a little brandy or sherry wine if desired.

Egg Lemonade

Beat egg till lemon-colored and thick ; add sugar and beat again; add lemon juice and beat again; add milk and beat again. Pour into delicate glass, grate nutmeg over the top, and serve. If the stomach is very delicate use the white of the egg only.

Orangeade

Cut the yellow rind carefully from the orange and pour the boiling water over it; let stand 5 minutes. Add sugar, juice of orange and of lemon. Chill before serving.

Grape Foam

Put in sherbet glasses 2 tablespoons of grape juice. Add to this the white of t egg beaten stiff, a little scraped ice, and sprinkle with powdered sugar. Serve at once, without stirring. Simple, nutritious, and delicious.

Peach Foam

1 cup peach pulp or tiny bits of tender peaches (either the fresh fruit or home preserved, in which case omit the sugar), J/2 cup powdered sugar, white of 1 egg. Put in a bowl and beat with a silver fork for 30 minutes; it should then be a thick, perfectly smooth, velvety cream.

Health Bread

Here is a reliable recipe for the most delicious "health bread," which, if eaten regularly, will shortly do away with the nightly "pill habit," and by adding 1 cup of nut meats or raisins, children enjoy it as they would cake, and their elders likewise, without suffering any unpleasant after-effects. Followr the directions exactly.

Dissolve J/? teaspoonful baking soda in 1 tablespoonful boiling water, then stir that into Y? Pmt °f New Orleans molasses. Pour 1 pint of sweet milk, 1 tablespoonful of melted butter, and the prepared molasses over dry ingredients; mix thoroughly. Put this in 2 pans where it has room to rise but not to spread, and bake immediately from 30 to 35 minutes. If fruits or nuts are used, flour them slightly and add them to the batter the last thing.

Egg Timbales

Beat 1 egg slightly, add salt and pepper to taste, and *4 cup hot milk. Strain into small mold or cup; set in a pan of hot water and bake in a moderate oven until firm (about 20 minutes) ; unmold and serve with white sauce, to which has been added sufficient catsup to give a pink color ; garnish with parsley.

Cream Soup

Cut a slice of bread into cubes and brown them in butter. Over a thoroughly beaten egg pour a cup of boiling milk. Add the bread and a pinch of salt.

Wine Soup Cup Custard

Break into a cup an egg; put in 2 teaspoons sugar, and beat thoroughly ; add a pinch of salt and a little grated nutmeg. Fill up the cup with good, sweet milk ; turn into another wellbuttered cup; set in a pan of boiling water reaching nearly to top of cup. Put in oven, and when the custard is set it is done. Serve cold.

Milk Toast

Toast a slice of bread a nice brown. Lay it in a soup dish. Heat a cup of milk, a small piece of butter, and a pinch of salt, and pour over it. Some prefer to sprinkle a little powdered sugar over it. Serve hot.

Blackberry Cordial

Heat and squeeze the berries. Add to 1 pint of juice 1 pound of sugar, ^2 ounce of ground cinnamon, % ounce of ground mace, and 2 teaspoons of cloves. Boil all for 15 minutes. Strain, and to each pint add r/2 wineglass of brandy. Excellent for children when teething, with the brandy omitted.

Ann Arbor Dreams

Slice bread thin. Between two pieces place a slice of cheese. Put in blazer which is hot and in which you have melted a lump of butter. When these sandwiches brown on one side, turn and brown on other. When browned, cheese will have melted and you will find the sandwiches dreams of deliciousness.

Cream Cheese Rarebit Mexican Rarebit

Miss Helen Sloneker. Large piece of butter, i onion, teaspoon salt, dash of red pepper, i teaspoon mustard, i cup tomatoes or 2 ripe tomatoes. Cook 10 minutes; add y2 pint cream. After cream boils, add 6 eggs separately.

SWEETBREADS. Mrs. Charles Parrish. Soak ancl parboil 1 pair of sweetbreads ; cool and dice them. Into your blazer put 2 tablespoons butter, and saute ^can of mushrooms. Remove mushrooms, and into blazer put J4 CUP each of butter and flour and 1 cup cream. When thickened add sweetbreads and mushrooms, 1 tablespoon lemon juice, and, if desired, yolks of 2 eggs. Serve on toast.

Welsh Rarebit

Break cheese in small pieces or, if hard, grate it. Put it with milk in double boiler. Toast bread on one side and keep hot. Mix mustard, salt, and pepper; add egg and beat well. When cheese is melted, stir in egg and butter, and cook 2 minutes or until it thickens a little, but do not let it curdle. Serve on toast.

English Monkey

Soak crumbs in milk until soft. Melt the butter in chafingdish blazer; add cheese cut in dice, and stir until cheese has melted; then add the soaked crumbs, salt and pepper and cayenne to taste, and eggs well beaten. Cook 3 minutes longer, stirring all the time, and pour over crackers.

Chop the onion very fine, saute it in the butter, then stir in the soup and seasoning. When it boils up, stir in the cheese in small, thin slices gradually. When it thickens, pour on toast or hot crackers.

Scotch Woodcock

Spread toast with butter on both sides, then with anchovy essence. Beat yolks of eggs with cream. Pour in chafing-dish and stir until it thickens. Add salt and pepper and pour over toast.

Rictum-Dity

Mix tomatoes, cheese, onion, and chopped pepper. Melt butter in a chafing-dish, add the mixture, and when heated add the eggs, well beaten, and the seasonings. Cook until the eggs are of a creamy consistency, stirring all the time. Serve hot.

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The Webb Studio

Freshly boiled water should be used for making hot beverages ; freshly drawn water for making cold beverages. Syrup is frequently used for sweetening beverages.

Proportion: i cup of sugar to i cup of water; boil 12 minutes; bottle and cool. A brightness is imparted to fruit drinks by the addition of carbonated water just before serving.

Heat teapot with boiling water. Pour out and add tea, cover with cold water, and let stand to minutes. Add boiling water. Serve immediately.

The most wholesome tea, because most free from the injurious tannin, is made at the table. Have a teapot of very hot or kettle of boiling water and a silver tea ball half full of tea leaves. Fill the cups with water and drop the tea ball into each for a second, making it stronger or weaker, to taste, and serving a thin slice of lemon to each cup if cream is not used.

Breakfast Cocoa

Scald the milk ; mix cocoa, sugar and salt, add boiling water, and stir till smooth. Boil 5 minutes or more ; add scalded milk and boil a minute.

Boiled Coffee

Use i tablespoon of medium-ground coffee for each cup, allowing i extra spoon for the pot. Mix coffee in a bowl with crushed egg shell, a little of the white of egg, and a little water thoroughly. Put in coffee pot and add I cup cold water to each spoon of coffee, except the extra for the pot. Boil up twice, clear with a little cold water, and serve at once.

Chocolate

Scald milk; melt chocolate in small saucepan over hot water; add sugar, salt, and gradually boiling water. When smooth, place on range, and boil 1 minute ; add scalded milk. Beat and serve. If sweet chocolate is used, omit sugar.

Iced Chocolate

Make a hot chocolate and let stand on ice till thoroughly chilled. Just before serving whip into it a little whipped cream, cinnamon, and vanilla. Pour into glasses, top with plenty of whipped cream sweetened and flavored with vanilla, cinnamon, and a maraschino cherry.

Milk Shake

Pour half a tumbler of milk, together with an unbeaten egg, into a Mason jar. Sweeten, add a dash of sherry or a little nutmeg or a few drops of vanilla and a pinch of salt. Screw on the top tightly and shake up and down vigorously. All the ingredients must be very cold.

Have ready some sugar syrup made according to the directions for ices. Sweeten y2 pint of unskimmed milk with the syrup ; flavor with y2 teaspoonful of vanilla ; turn into the glass of your shaker, and add enough crushed ice to fill the glass. Shake long and hard before pouring into a chilled tumbler.

Lemonade

Add the fruit juices to the water, stirring in the sugar until thoroughly dissolved, remembering not only to have the water very cold, but to add several pieces of ice at the last, which alone gives the required "snap" to the drink.

Grape Juice

When grapes are ripe, pick from stems, wash, and cover well with cold water. Let drip as for jelly, through a Flannel bag. To each quart of juice add }i cup of sugar and let boil from 6 to 8 minutes. Strain through a flannel bag into bottles, being careful to have all air expelled; cork and seal.

Raspberry Vinegar

Mrs. C. Markt. Pour i quart of vinegar over 4 quarts of red raspberries. Allow this to stand 3 days, then strain and add to each pint of juice 1 pint of sugar. Boil 20 minutes and bottle tightly. Makes a delicious drink added to ice water.

Strawberry Punch

Mash 2 quarts of strawberries to a pulp. Pour over them 3 quarts of water and the juice of 2 lemons. Stand in a cool place for 4 hours. Strain and stir into the liquid i]/2 pounds of granulated sugar. Stir until the sugar is dissolved; strain again and set in a cool place until wanted. Serve in tumblers of cracked ice.