Sweet Fried Cabbage

SWEET FRIED CABBAGE

Cut cabbage as for cold slaw. Pour boiling water over
i & let stand a few minutes. strain. Place in skillet some fat, then the cabbage.
Cover and let steam 1/2 hour.

Make a sauce of 1 tablespoon fat. 1 tablespoon brown
sugar, 2 tablespoons vinegar. Sprinkle some flour, salt and
pepper over cabbage. Pour over this the sauce, cover, let
steam 10 minutes, adding a little water if necessary.

Corn Chowder

CORN CHOWDER

1 tablespoon drippings
1 cup corn (fresh or canned)
1 tsp table oil
3 cups milk
1 onion sliced
1/2 teaspoon salt
2 cups cooked potato diced
1/4 teaspoon pepper

Brown the sliced onion and potato in the fat; add corn,
milk and seasoning. Do not cook too much, merely heat;
chowder should be served hot.

Peach Pudding

PEACH PUDDING

2 eggs (beat yolks)
6 tablespoons granulated sugar
1 cup of milk sugar
1 1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon melted butter

Mix and beat in 1 cups of flour, into which has been
sifted the baking powder. Stir in carefully well beaten whites
of eggs and pour the batter into shallow, well greased pans.
Put halves of canned (or fresh) peaches over the top and
sprinkle with 6 tablespoons of granulated sugar. Bake in
quick oven j4 hour. Serve warm with sauce.

Sauce. Use liquor from canned peaches or whipped cream
with thickened sauce. (Miss Bertha Young)

Corn Mufins

CORN MUFFINS
2 cups cornmeal
1/4 cup sugar
1 cup flour
1 cup sweet milk
3 eggs (2 will do — use a 1 teaspoon salt & alittle more milk)
3 teaspoons baking powder
1/2 cup shortening
Bake 15 minutes in moderate oven in gem pans.

Perfection Salad

PERFECTION SALAD

1 envelope gelatine
1/2 cup sugar
1/2 cup cold water
1 cup finely chopped cabbage
1 1/2 cup mild vinegar
2 cups celery cut in small pieces
1 pt. boiling water
1 teaspoon salt
1 can pimentos, chopped
Juice of 1 lemon

Soak gelatine in cold water 5 minutes, add vinegar, lemon
juice, sugar, salt, boiling water. When beginning to set add
chopped vegetables. When cold serve on lettuce with mayon-
naise.

Use any left over fruit gelatine by cutting into cubes
and adding to fruit salad.

Egg Souffle

EGG SOUFFLE

5 eggs
Pinch salt and pepper
1/2 cup cream

Beat yolks and whites separately, add cream to yolks, then
whites. Grease molds well and set in cold water in pan in oven.
Bake about 5 minutes. Serve with tomato or cream sauce. Nice
for individual molds.

Strawberry Short Cake

STRAWBERRY SHORT CAKE

1 cup sugar
2 cups flour
1/2 cup butter
2 teaspoons Royal baking powder
2 eggs
1 cup milk

Mix butter and sugar, then well beaten eggs, then milk
and flour and baking powder. Bake in 2 cake pans, 1/2 pint of
cream, 2 boxes berries. Keep best berries for top, crushing
the remaining berries, sweetening to taste an hour or so be-
fore serving.

Prune Pudding 2

PRUNE PUDDING

1 lb. prunes
3 eggs (whites only)

Boil prunes 1 1/2 hours, or until very little juice is left;
seed and beat hard until very light. Beat the eggs stiff and
mix lightly into the beaten prunes. Bake in deep dish, 10 to
15 minutes and serve at once. (A custard sauce made from
the yellows of the eggs is sometimes used

Hot Cross Buns

HOT CROSS BUNS
1 cup scalded milk
3/4 teaspoon cinnamon
1 cup sugar 1 teaspoon salt
3 cups flour
2 tablespoons butter
1/4 cup currants
1 yeast cake dissolved in 1 cup lukewarm water
1 egg

Add butter, sugar and salt to milk; when lukewarm add
dissolved yeast cake, cinnamon and egg well beaten. When
thoroughly mixed, add raisins; cover and let rise over night;
in the morning form in large cakes or biscuits, place in pans
one inch apart, let rise, brush over with egg and bake 20 min-
utes. When cool, make cross with frosting on each cake.

Fish Chowder

FISH CHOWDER

Canned salmon or fresh fish
Bread crumbs
Onions
Butter
Potatoes
Pinch of salt
11 cups milk

Brown several slices of onions in a casserole. Place a
layer of potatoes partly cooked, sliced as for escallops, over
the onions. On this place a layer of canned salmon or fresh
fish. Dots of butter should be used, little salt, as the
salmon if used is already salted. Repeat until dish is full.
Cover with bread crumbs. Put over all, one and one-half cups
milk. Cook until potatoes can be pierced with a fork and top
nicely browned.

Ox Tail Soup

OX TAIL SOUP

2 ox tails
6 carrots
1 cup barley
1/2 teaspoon allspice
4 large onions
Salt and pepper

Wash Ox Tail — Cover with 3 quarts cold water and boil
gently one and one-half hours with salt to taste. Wash the
barley and boil one hour with ox tails. Have ready the onions
and carrots chopped fine and boil all together until the vege-
tables and barley are cooked. Half an hour before removing
from the fire add the pepper and allspice to taste.

Norwegian Sandwiches

NORWEGIAN SANDWICHES

3/4 cup mayonnaise
2 teaspoons of anchovy paste
3 hard boiled eggs
Rye bread
Chopped liver

Rose sandwiches served with Ginger Punch (see beve-
rages). The bread is spread lightly with putter, then with
cream cheese, and crushed raspberries.

Parsnip Fritters

PARSNIP FRITTERS

Parsnips
About 3 tablespoons flour (or until batter drops from spoon )
2 well beaten eggs
1 teaspoon salt
1 cup milk

Either grate the raw parsnips on a coarse grater, or boil
until tender and rub fine, having taken out the heart before
cooking.

Make a batter of the eggs, salt, milk and flour; beat the
parsnips into this and fry in deep fat.

Spinach with Mushrooms

SPINACH WITH MUSHROOMS

Cook spinach, chop very fine and season. Prepare the
mushrooms and cook until tender. Make a cream sauce. Place
the spinach in a baking dish with mushrooms and cream sauce
in the center. Sprinkle cracker crumbs over all.

put in oven for a moment and serve hot.

Go Back To The Simple Life

GO BACK TO THE SIMPLE LIFE

Be contented with simple food, simple pleasures,
simple clothes. Work hard, pray hard, play hard. Work,
eat, recreate, sleep. Do it all courageously. We have a
victory to win.

"Buy less; cook up more than necessary; serve smaller
portions."

"Use local and seasonable supplies.''

"Preach and practice the 'gospel of the clean plate.' "

"Do not limit the plain food of growing children."

Corn Bread with Egg and Milk

CORN BREAD WITH MILK AND EGG

1/2 cup white cornmeal 1 tablespoon Crisco, melted

1/2 cup yellow cornmeal 1 tablespoon sugar

1 cup flour 1 rounded teaspoon salt

1 cup milk }, teaspoons baking powder

1 egg

Bring cup of milk to a boil and pour over the cornmeal
and salt; stir well and let stand 1/2 hour before stirring in
the rest. Pour into a large pan and bake about 30 minutes in
a moderate oven.

Rice Flour Muffins

RICE FLOUR MUFFINS

1 pint rice flour
3 teaspoons baking powder
3 tablespoons lard
1 teaspoon salt
2 tablespoons sugar
2 eggs
Milk to make a moderately stiff batter.


Mix and sift dry ingredients; add the milk and the egg
well beaten. The remainder of the milk mix with the rice;
beat well and add melted butter bake in gem pans.

Other cooked cereals or mashed potatoes may be used in
this recipe. If the dough is too soft, add a little more flour;
if too thick, a little more liquid.

Salad Miami

SALAD MIAMI

Garnish all around a heart of lettuce with slices of grape
fruit and oranges and small quarters of tomato, cut in fancy
shapes, in the middle of a heart put a Julienne of cut celery
and apples on top place a small bouquet of watercress. decor-
ate all around dish on outside and on top with pieces of
apples cut regularly with fancy vegetable cutter. Serve with
French dressing separately.

Rye Bread

RYE BREAD

1 cup liquid
1 tablespoon sugar or 2 tablespoons molasses
1/4 to 1/2 yeast cake softened in 3/4 cup luke warm water
3 cups wheat flour (more or less)
1 tablespoon fat
1 1/2 teaspoons salt
1 cup rye flour

Scald liquid, pour over salt, sugar and fat. When luke-
warm add softened yeast. Beat well. Add flour to make a
sponge. Let rise till light and foamy. Then add remaining
flour to make a dough. Knead until smooth and elastic. Let
rise till slightly more than double in bulk. Shape into a loaf.
When a little more than twice its original size, bake from 50
minutes to 1 hour.

Eggs

EGGS

Use left-over egg yolks for scrambled eggs for
luncheon or breakfast ; add one whole egg and two tea-
spoons milk for each yolk.

Vegetables in small quantities left from dinner can
be added to an omelet for breakfast, or used as flavor-
ing for a meat sauce.

Date Tea Cake

DATE TEA CAKE

1 lb. chopped dates
1 cup rice flour
1 lb. English walnuts
2 teaspoons baking powder
1 cup sugar (brown or maple)
1 teaspoon salt

Yolks and whites of 4 eggs beaten separately, then to-
gether, mix all together. Bake in small bread pan, in mod-
erate oven.

Toasted Graham Sandwiches

TOASTED GRAHAM SANDWICHES

Mix Philadelphia cream cheese, with ground nuts, spread
between buttered graham bread, toast quickly in hot oven.

Crumb Bread Pudding

CRUMB BREAD PUDDING


1 1/2 cups dry bread crumbs
1 1/2. cup cornmeal
1 cup graham Flour
1 cup boiling water
1 cup milk
1 cup molasses
1/2 teaspoon salt
1 1/2 teaspoons soda



Pour boiling water over the dried sifted crumbs and let
stand for 10 minutes. Sift the other dry ingredients and add
to crumbs with molasses and milk. Pour into a greased mold
and steam 3 hours.

Corn Sticks

CORN STICKS

2 cups cornmeal
2 heaping teaspoons baking powder
1 1/4 cups milk •
Pinch of salt

Bake in corn stick irons for 30 minutes. Grease irons well
uith Crisco.

Brown Nut Sauce

BROWN NUT SAUCE

2 ~ tablespoons drippings or 1 cup meat or vegetable stock
vegetable oil or milk
2 tablespoons peanut butter
1 teaspoon salt
3 1/4 tablespoons flour
Few grains pepper

Brown the fat, add peanut butter and when well mixed
add flour and continue browning. Pour in the stock gradually,
stirring constantly. Bring to the boiling point and add salt
and pepper.

Italian Gnochi

ITALIAN GNOCHI

2 cups milk
4 eggs
2 cups flour
1 tablespoon butter

Let milk boil with butter, put flour in when boiling and stir until smooth.
take from the fire and put in the eggs, yolks and whites beaten separately.
Take a spoonful of this at a time and drop into boiling water.
allow each to remain until it rises to the top of the water, then place them in a baking dish in which has been put a little white sauce.
pour more over the top & sprinkle a little Parmesan cheese on the top and bake for 10 or 15 minutes, and serve in baking dish.

Blueberry Steam Pudding

BLUEBERRY STEAM PUDDING

1 cup flour
2/3 cup milk
1 tablespoon lard
2 teaspoons Royal baking
1 egg powder
Pinch of salt
1 cup Blueberries
1 tablespoon sugar

butter in double boiler, steam 2 hours, serve with cream.

Potato Bread

POTATO BREAD

1 1/2 cups mashed potatoes
4 cups flour (more or less)
1 cup liquid including water
1 1/2 teaspoon salt in which yeast is softened
1 tablespoon fat
1/4 to 1 yeast cake
1 tablespoon sugar

Add salt, fat and sugar to mashed potatoes. When luke-
warm add liquid, also lukewarm, in which yeast has been soft-
ened. Mix with enough flour to make a sponge. Let rise till
light and foamy, add enough more flour to make a dough.
Knead till smooth and elastic. Let rise till slightly more than
double in bulk. Shape into a loaf. When a little more than
twice its original size, bake for about 1 hour.

Hard Sauce

HARD SAUCE

1 cup powdered sugar
1 egg well beaten
1/3 cup butter
Cream butter and sugar. Add egg and vanilla and before
serving, grate a little orange peel over the top.

Cheese Wafers

CHEESE WAFERS

2 oz. grated cheese
1 yolk of egg
2 oz. flour
little Cayenne pepper and salt.
2 oz. butter
Few drops lemon juice

First, cream cheese, flour and butter; add rest of recipe,
work and roll out on board in plenty of flour. Cut in shapes.

Pineapple Salad

PINEAPPLE SALAD

1 fresh pineapple
Pimentos
Celery

Cut top of pineapple, scoop out fruit, leaving shell. To
two cups of pineapple meat add 1 cup celery and mix with
cream mayonnaise. Fill shell with fruit salad, lay on its side
on the platter. Sprinkle over top of the salad finely chopped
Spanish pimentos. Garnish with small lettuce leaves and
strawberries, cherries, or fresh currants. Place top of pine-
apple on one side of platter. Any combination of fruit may
be used with the pineapple. A wide ribbon tied around pine-
apple with bow sticking up as the shell lays on the platter
adds much to the attractiveness of the dish.

Lace Cake

LACE CAKE

1 tablespoon butter
2 cups Rolled Oats
2 eggs
1 teaspoonful baking powder
1 cup sugar

Beat the yolks very light; add sugar and melted butter,
beat again, then stir in the well beaten whites. Add the rolled
oats in which the baking powder has been well mixed. Let
mixture stand a few minutes to have the butter mix well with
other ingredients. Drop half a teaspoon about three inches
apart on buttered tins. Bake slowly.

Maple sugar can be substituted for cane sugar.

Simple Salad Dressing

SIMPLE SALAD DRESSING (Without Oil)

1 teaspoon prepared mustard
2 tablespoons cream (sweet or sour)
1 teaspoon sugar
Pinch of salt

Beat thoroughly just before using.

Onions on Toast

ONIONS ON TOAST

Cut young onions a good length. Cook till tender. Serve
on toast, with either butter or cream dressing.

Creamed Rice with Brandied Figs

CREAMED RICE WITH BRANDIED FIGS

2 cups cold boiled rice
vanilla
1 cup whipped cream brandied figs

Take rice and beat with it whipped cream mixed with
vanilla. Arrange in individual portions, cover top with
brandied figs and serve with cream.

Birds Nest

BIRD'S NEST

Bird's Nests are made for any kind of hot rolls, from
yeast bread dough, rye, wheat, oatmeal, etc. Take a small
amount and roll about the thickness of your thumb and 6
inches long. Tie in a single knot, making head of one end
and tail of the other. The tail can be marked with a fork and
the beak formed into shape with the fingers.

Let rise and bake as any other hot rolls.

Cheese Omelet

CHEESE OMELET

1 heaping tablespoon instant tapioca
1 cup hot milk
1/2 teaspoon mustard
1 1/2 teaspoon salt 1 1/2 tablespoons olive oil or other cooking oil
1/2 teaspoon pepper or paprika
1/2 teaspoon mustard
2 tablespoons grated cheese
2 eggs

Cook the tapioca, salt, pepper, cheese and mustard in
the hot milk for ten minutes, stirring frequently, then add
1/2 tablespoon of the oil and the yolks of the eggs beaten
until very light. Stir well, remove from the fire and fold
into the stiffly beaten whites of the eggs. Put the remainder
of the oil into an omelet pan and when it bubbles pour in
the prepared eggs. Shake the pan gently so that the omelet
will not adhere to it and cook until it is a delicate brown
on the bottom, then stand the pan in the oven for a few
moments to cook the top. Score the center and fold over.

Luncheon Sardine Dish

LUNCHEON SARDINE DISH

1 box sardines
Swiss cheese

Bread toasted on one side
On the untoasted side of bread, spread the oil from the box
of sardines. Place sardines on this side, and put under broiler
until toast is brown.

Serve with Swiss cheese — and parsley as a garnish

Stuffed Onions

STUFFED ONIONS

Onions
Bread crumbs
Hard boiled eggs
Bacon
Salt and pepper

Parboil onions, remove insides, chop the insides of onions
with hard boiled eggs, salt and pepper. Fill the shells, pour
into each about a teaspoon of any soup stock. Bread crumbs
on top. Place in a shallow pan with a little water in bottom.
A piece of bacon on top of each onion adds to the flavor.
bake until onions are tender.

Gold Cake

GOLD CAKE, To Use 8 Yolks Left Over from Angel Cake

8 yolks well beaten, add 2 teaspoons Royal baking

1 cup sugar and powder

1/2, cup butter creamed together 1 teaspoon vanilla
3/4 cup milk Pinch salt

1 1/2 full cups flour sifted 5 times
before measuring

Bake in moderate oven 40 or 45 minutes. Make 2 layers,
or loaf.

Nut Cakes

NUT CAKES (Thin)

1 egg, unbeaten
3 tablespoons flour
1 cup maple syrup or brown 1 cup chopped nuts, preferably
sugar pecans
2 tablespoons butter or substitute Vanilla

Drop by half teaspoons on greased tins. If brown sugar
is used, flavor with vanilla.

Swedish Sponge Cake

SWEDISH SPONGE CAKE

4 eggs
1/2 cup Swedish potato flour
1 cup sugar
pinch soda
1 teaspoon lemon juice
Cream of tartar

Beat the yolks very stiff and add the sugar gradually;
then other ingredients. Fold in stiffly beaten whites last.

Bake 40 minutes in a slow oven.

Cheese Rolls

CHEESE ROLLS

Crackers
Philadelphia cream cheese
1 tablespoon Worcestershire sauce
1 Cup cheese
Butter size of walnut
1/2 doz. stuffed olives
1 teaspoon soda in a tablespoon of water
A few chives
A little parsley
Paprika
1 1/2 lb. unsalted pecans

Mix cheese and butter thoroughly, — add chopped olives,
parsley, chives and other ingredients. Roll in chopped nuts.
Serve with toasted crackers.

Marrow Balls

MARROW BALLS

1 cup marrow
1 cup bread crumbs
1 egg
3 tablespoons hot water
Pepper and salt to taste

Render the marrow, then mix bread crumbs, add egg well
beaten form into balls and drop in boiling soup.

Oatmeal Griddle Cakes

OATMEAL GRIDDLE CAKES

1 cup milk
1/2 cup flour
1 egg
1 teaspoon salt
1 tablespoon vegetable oil
4 level teaspoons baking powder
1 1/2 cups cooked oatmeal

Combine milk, beaten egg, and fat, and beat into the
cooked oatmeal: add flour, salt, and baking powder, which
have been sifted together, and bake on a hot griddle. Other
cooked cereals or mashed potatoes may be used instead of
oatmeal.

Fruit Cake

FRUIT CAKE
4 lb. brown sugar
Margarine
4 eggs separately
1 pint milk
1 lb. flour
1 lb. cornmeal (thoroughly
scalded with hot water
about 2 cups)



1 1/2 lb. citron, cut fine
2 lbs. small raisins
2 lbs. large raisins
11 lb. English walnuts

sliced pineapple and mara
schino cherries to taste
2 teaspoons baking powder



Mix with mace and cinnamon; dredge fruit with a small
portion of the flour on pan with dressed brown paper and
decorate top with nuts and cherries. Bake very slowly.

Rice Puffs

RICE PUFFS

1 pint cold cooked rice
1 tablespoon sugar
1 cup milk
1 tablespoon baking powder
2 well beaten eggs
Pinch salt
1 tablespoon melted butter

Flour to make batter stiff enough to drop from spoon.
Fry in deep fat.

Ginger Bread with Apples

GINGER BREAD WITH APPLES


1 cup fat
2 teaspoons soda
1 cup brown sugar (or Karo)
2 teaspoons cinnamon
1 cup molasses
1 teaspoon cloves
1 scant cup cold water,
1 teaspoon allspice
3/4 cup water
1 teaspoon ginger
2 eggs
2 3/4 cups flour
1 1/4 cups barley
5 apples
1/2 cup sugar

Pare core and cut apples into eighths and cook in a syrup
made by cooking sugar and water. When the apples are half
done, drain well and put into a buttered pan, pour over this
any ginger bread mixture and bake. Serve with a sauce made
by pouring the syrup in which the apples were cooked over
a well beaten egg.

Prune Pudding

PRUNE PUDDING

1 pt. milk
4 tall spoons sugar
1 1/2 cup flour
1 teaspoon salt
1 lemon
1 cup prunes
3 eggs

Grate lemon and heat half the milk with the grated rind
coming to a scald. Mix the rest of the milk with flour, cook
until thickened and pour into that the lemon, then add sugar.
Take from the fire, and add well beaten yolks of eggs. Let
stand and cool. Have your prunes well cooked and mash
through a colander. Add the juice. Have the whites of the
eggs well beaten. Mix prunes with the sauce and fold in the
whites of the eggs. Put in baking dish, cook 15 minutes.
Serve with hard sauce.

Bread and Cheese

BREAD AND CHEESE

6 slices bread, buttered and 1 teaspoon salt
diced 1/4 teaspoon mustard
Cheese grated
Speck Cayenne
2 cups milk
3 beaten eggs

Alternate bread and cheese in baking dish, beginning with
bread and ending with cheese.

Pour over top 1 cupful of milk and let stand half hour or
more.

In 1 cupful milk mix the other ingredients. Pour over top
just before baking.
Bake 20 minutes.

Rice Cakes

RICE CAKES

1 cup cold "boiled rice
1 scant tablespoon flour
3 or 4 egg whites Season with salt

Beat whites until very stiff; fold in the flour and rice. Bake
on a soapstone griddle. Serve with butter, sugar and cinna-
mon

Rice Muffins

RICE MUFFINS

2 3/4 cups flour
5 teaspoons baking powder
1 cup hot cooked rice
2 teaspoons sugar
1 cup milk
2 tablespoons melted butter
1 egg
1/2 teaspoon salt

Mix and sift dry ingredients; add 1/2 the milk and the egg
well beaten. The remainder of the milk mix with the rice;
beat well and add melted butter bake in gem pans.

Other cooked cereals or mashed potatoes may be used in
this recipe. If the dough is too soft, add a little more flour;
if too thick, a little more liquid.

Luncheon Fish Dish

LUNCHEON FISH DISH

1 lb. HALIBUT, white fish or canned tuna fish, boiled
4 hard boiled eggs — cut in eighths with a little chopped onion and salt
1/2 teaspoon paprika
Teaspoon salt
2 cups thick cream sauce
1 teaspoon finely chopped parsley


Put fish and eggs with cream sauce in chafing dish, heat to
scalding point. Serve on slices of toast or toasted corn muffin1.
Garnish with asparagus tips.

Carrot Soup

CARROT SOUP

1 cup cooked carrots, run through ricer or grated
1 pint milk
1/2 teaspoon butter
1 cup fresh carrots
1/2 teaspoon cornstarch

Melt butter and mix in the corn starch, add carrots, then
milk. A little stock may be added. Cook in double boiler.
Spinach may be substituted for carrots.

Omelet

OMELET

4 eggs or more
1 pint white sauce

Beat whites and yolks of eggs separately. Stir yolks to
which a pinch of salt has been added into the hot white sauce.
Fold whites in carefully. Cook in skillet on top of stove.
Put in oven a few minutes.

Sponge Cake

SPONGE CAKE

5 large or 6 small eggs
Juice of 1/2 and rind of whole lemon.
1 cup sugar
1 cup sifted flour

Beat eggs (without separating) and sugar together for 30
minutes. Carefully fold in flour and bake 1 hour.

Sponge cake should be served while fresh and broken
apart rather than cut.

Troy Pudding

TROY PUDDING

1/2 cup chopped suet
1/2 teaspoon soda
1 1/2 cup seeded raisins
1 cup milk
1/2 cup molasses
2 cups flour
2 teaspoon salt

Dissolve soda in milk, after which mix all ingredients to-
gether and steam three hours. Currants and citron if desired.
(Serve with cornstarch sauce.)

Cherry Pudding

CHERRY PUDDING

To two tablespoons of cornstarch mixed to a smooth
paste with a little cold milk, add two cups of milk and one
tablespoon of sugar; flavor with the grated peel of one lemon,
put into a double boiler and boil until it becomes thick; re-
move from the fire, stir in a cup of canned cherries, let cool,
then pour into a serving bowl and decorate with some of
the cherries. Whipped cream is an addition. Other canned
fruits may be used in place of cherries.

Maple Mousse

MAPLE MOUSSE

1 cup maple sugar
1 pint cream
4 eggs Salt

Heat maple syrup. Let cool slightly and beat slowly
into the beaten yolks of eggs and let cook until thick like
candy. Beat stiffly the whites of the eggs and add to them a
pinch of salt and cream, whipped. Let syrup and yolks cool
and then fold into the stiffly beaten cream and whites of eggs.
Pour into mold and pack in ice and salt, 3 to 4 hours.

Onion and Cheese Soup

ONION AND CHEESE SOUP

2 tbsp. butter substitute
1 cup milk
2 tbsp. flour
1 1/2 cup grated cheese
2 cups water
5 onions

Melt butter substitute, add flour and water in which the
onions have been cooked. Stir until it boils. Add milk, and
just before serving stir in cheese. Season to taste with salt
and cayenne pepper and serve very hot.

Taylor Cakes

TAYLOR CAKES


1 pint milk
2 eggs
1 cup shortening
1 tablespoon ground cinnamon
1 tablespoon cloves
1 tablespoon ginger
1 cup cold water
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1 cup brown sugar

Mix as for gingerbread and drop on buttered pan & bake slowly

Onion Soup Au Gratin

ONION SOUP AU GRATIN
In Casserole.

1 qt. stock seasoned with salt
1 full tablespoon Parmesan cheese
Salt and pepper
1 tablespoon butter
Toasted bread
3 onions, sliced thin

Fry onions in the butter, add flour and stock and cook
on stove for 1/2 hour or more. Sprinkle bottom of casserole
with Parmesan cheese, pour in stock. Sprinkle more cheese,
then place enough pieces of bread, thoroughly toasted or
browned in oven, to cover stock. Sprinkle more cheese on
toast and place casserole in oven for 1/2 hour or more.

Blocked Eggs

BLOCKED EGGS

8 eggs
Salt and pepper
1 cup sour cream or Cream sauce

For eight people, beat up eight eggs in a bowl, add 1
cup cream just turned sour, and season well with salt and
pepper. Fill some little baking dishes and bake in a slow
oven, like souffles.

Make a cream sauce of milk and flour, add 1/2 cup sour
cream, tip the contents of the baking dishes into the sauce,
and serve at once. They will flatten to an inch thick.

King Salad

KING SALAD

Arrange slices of tomatoes on a bed of lettuce (shredded).
On half slices pile chopped celery, on the other half of the
slices pile finely chopped watercress. Garnish with ribbons
or green pepper and serve with French dressing.

Pin Wheels

PIN WHEELS

1 qt. flour
2 teaspoons butter
A teaspoon salt
1 cup milk
2 teaspoons baking powder
2 eggs
Sift 4 times

Mix milk and eggs, then add to other ingredients, mix
well, roll out 1/1 inch thick, sprinkle with currants, sugar, cin-
namon. Roll like jelly cake and cut into slices.

Shad Roe Croquettes

SHAD ROE CROQUETTES

2 shad roes
1 large tablespoon fat
1/2 pint cream
2 large tablespoons flour
Yolks of 2 eggs
1 tablespoon chopped parsley
1/2 grated nutmeg
Salt, cayenne and black pepper
1 teaspoon lemon juice

Wash shad roes, put in a saucepan of boiling water, add
salt, cover and simmer slowly 15 minutes. Take out, remove
the skin and mash. Put cream on to boil. Rub butter and
flour together, add to boiling cream and stir until very thick.
Add yoke of eggs. Take from the fire and add all other in-
gredients. Mix well and turn out on a dish to cool.

When cold form into croquettes, dip in egg and bread
crumbs and fry in deep fat. Serve with Hollandaise sauce.

Peanut Butter Bread or Muffins

PEANUT BUTTER BREAD OR MUFFINS

1 cup flour
1 1/2 cup peanut butter mixed
1 teaspoon baking powder with 1/4 cup milk
1 teaspoon salt
1 egg
3/4 cup sugar
1 teaspoon shortening

Bake bread 40 minutes. Bake muffins 12 to 15 minutes.

Delicious Stuffed Peppers

DELICIOUS STUFFED PEPPERS

Cut tops off of green peppers. par-boil until tender, fill
with chopped meat onions, tomatoes and cracker crumbs.
Sprinkle grated cheese over top and bake 20 minutes. have
hot salted water in the pan and baste while cooking.

Parker House Rolls

PARKER HOUSE ROLLS

1 pint flour (sifted twice)
1/4 cake yeast
1 small pint cornmeal (scalded in hard boiling water)
1 even teaspoon sugar
1 even tablespoon lard
1 pint cold boiled milk
pinch of salt

Mix flour and lard together. Make hole in center and add
the cornmeal. Make hole in center of cornmeal and pour in
milk, yeast and sugar. Let stand over night without mixing.
In morning knead and let rise 3 hours.

Work into rolls, making 3 dozen. Let rise again until
about 3 times their size, and bake in hot oven 20 minutes.

Creole Macaroni

CREOLE MACARONI

4 oz. macaroni
2 onions
1/2 can tomatoes
Ham or bacon

Wash macaroni, place in double boiler and steam until ten-
der, with onions and salt to taste. (Sufficient water will re-
main on macaroni to steam).

When half cooked, add the 1/2 can of tomatoes and any
pieces of fried ham or bacon that may have been left over from
previous meals. Cut in dice. Be sure it is juicy. Do not allow
the macaroni to cook until it is very soft. Season to taste.

Chocolate BRownies

2 squares chocolate, melted
1 teaspoon vanilla
1 cup broken walnuts
2 eggs
1 cup sugar
1 1/2 cup flour
1/2 cup butter or substitute

Beat eggs and sugar together; add melted butter, chocolate,
vanilla, flour, and last of all the broken nuts rolled in a little
flour.

Bake in moderate oven 20 minutes in a long pan and cut
into squares while hot.

Buckwheat Buns

BUCKWHEAT BUNS

1 cake yeast in 1/2 cup water
1 tablespoon sugar or molasses
1 cup milk
1 1/2 cup buckwheat
1 tablespoon fat
1 1/2 cup white cornmeal
1 teaspoon salt
1 cup wheat flour

Beat well, let stand till light, about 3 hours. Beat again.
Put in muffin pans. Raise at least 2 hours, until very light.
Bake quickly.

Shepherds Pie

SHEPHERD'S PIE

2 cups cold meat
1 large onion
4 medium sized potatoes
Pepper and salt

Cut cold meat into small pieces. Place in dish with minced
onion, seasoning to taste and barely covering with water.
Cover and simmer on top of range for an hour. The addition
of gravy left from a previous meal adds to the flavor, but a
little flour thickening answers the same purpose. Twenty
minutes before serving press the boiled potatoes through a
ricer onto the meat and brown in the oven. Serve with pickles
or tomato catsup.

Ross Lunch Cake

ROSS LUNCH CAKE— WAR CAKE

Boil together for about 4 or 5 minutes:
1 cup raisins
1/2 cup lard
1 cup currants
1 teaspoon cinnamon
1 cup water
1 teaspoon cloves
1 cup sugar
1 teaspoon nutmeg

Let this cool.

Mix — 1 cup chopped English walnut meats into 2 cups
flour; 2 teaspoons baking powder and 1 level teaspoon bak-
ing soda. Mix all together and bake in a moderate oven.

Maple Jumbles

MAPLE JUMBLES

1 cup Maple Syrup
1 1/2 cups flour
1 egg
1 level teaspoon soda
1/2 cup butter

Beat eggs and butter together and add syrup, put soda
in flour and add last. Drop from a spoon on well greased pan
and bake about 20 minutes.

Batter Bread

BATTER BREAD

1 pint sweet milk 2 eggs

1 pint cornmeal salt

1 teaspoon lard
Make mush with meal and hot water; cook a few minutes;
thin with milk; melt lard in pan for baking; pour in the batter;
add eggs well beaten last.

Boston Brown Bread

BOSTON BROWN BREAD

1 cup rye meal
3/4 teaspoon salt
2 cups cornmeal
1 cup sour milk
1 teaspoon soda
raisins
1/4 cup molasses

Put into tightly covered mold which has been greased.
Steam over 6 hours. Dry in oven a few minutes and serve,
cutting loaf across mold.

Corn Meal Fish Cakes

CORN MEAL FISH CAKES

2 level cups of cornmeal mush
1 level teaspoon salt
2 level cups shredded fish
1 level teaspoon baking powder
1 egg, well beaten

Mix shredded fish (cold cooked fresh cod or HALIBUT are ex-
cellent) with cornmeal mush; add egg well beaten, and baking
powder. Drop by spoonful into hot fat, on paper.

if using salt fish, pick it over and soak two or three hours
to remove salt, omitting salt from recipe.

Fish Pudding

FISH PUDDING

1 box salmon, or 1 to 2 lbs. fresh fish
little chopped parsley, or celery
2 eggs
1 teaspoon lemon juice
1 cup cold milk
1 cup cracker crumbs
1 scant tablespoon baking powder



Steam in individual molds 40 minutes. Keep 1quor from can
to make white sauce — with 1 cup milk add little lemon juice after
cooking.

Ginger Ale and Fruit Salad

GINGER ALE AND FRUIT SALAD

2 tablespoons gelatine
1 apple
2 tablespoons cold water
Shredded pineapple
1/2 cup boiling water
Celery
1 cup ginger ale
Preserved ginger
2 tablespoons sugar
1 lemon
A little salt

Make a jelly using the gelatine soaked in the cold water,
and dissolved in the boiling water; add the ginger ale, sugar,
salt and juice of one lemon. When jelly begins to set fold
in apples pared, cored and cut in thin slices; celery and pre-
served ginger. Cut in small pieces; add the shredded pine-
apple, turn into small molds and chill. Serve on lettuce with
cream mayonnaise.

Clam Fritters

CLAM FRITTERS

1 1/2 cups flour

2 teaspoons baking powder
Salt and pepper

Clean clams, drain and chop. Beat eggs until light, add milk
and flour which has been mixed and sifted with baking powder.
Season lightly with salt and pepper. Drop by teaspoonful and
fry in deep fat.

Sour Cream Gingerbread

SOUR CREAM GINGERBREAD

1 cup sugar
1 tablespoon ginger
1 tablespoon allspice
1 tablespoon Cinnamon
1/2 cup butter
1 cup sour cream
2 teaspoons baking soda dissolved in 1/2 cup of boiling water
1 cup molasses
1 eggs
3 cups of sifted flour

Mix all at once. The addition of thin strips of orange
peel imparts a DELICIOUS flavor.

Bake a delicate brown in oven

Potato Salad and Dressing

POTATO SALAD

Cut cold boiled potatoes into small pieces.
Place in a deep dish alternate layer of potato, chopped onion, celery and hard boiled eggs.
Pour over this the hot dressing and mix thoroughly.

DRESSING

To 1/2 cup vinegar, add 1/2 teaspoon mustard, 2 tablespoons
flour, a little salt, lump of butter and cup of milk. Boil, stirring constantly until a thick custard.

Vegetable Soup Without Meat

VEGETABLE SOUP WITHOUT MEAT

1/4 cup onions
1/4 cup celery
1/2 cup carrots
1/2 cup white turnips
1/2 cup leeks
1/2 cup cabbage
1/2 cup barley soaked in water.

Cut vegetables into small pieces and mix them.
Fry in four tablespoons of oil until a light brown,
stirring constantly. Then add 1 1/2 quarts of hot
water and the soaked barley. Cook slowly for 4
hours. Serve very hot.

Steamed Chocolate Pudding

STEAMED CHOCOLATE PUDDING

5 squares Maillard's Chocolate
5 eggs
5 tablespoons butter

Melt chocolate and butter in double boiler, add first yolks
and then whites of eggs beaten separately. Place in ring mold
without 1d and steam for 35 to 40 minutes. Serve with hot
chocolate sauce or whipped cream.

Frozen Apple Float

FROZEN APPLE FLOAT

3 pints stewed apples Sugar
1 pint cream Vanilla
4 eggs

Put apples through sieve, sweeten to taste and flavor with
vanilla. Beat this light with egg, whip and add well beaten
eggs. Before freezing add the cream. This makes three
quarts when frozen.

Boston Brown Bread 2

BOSTON BROWN BREAD

1 cup cornmeal
1 teaspoon salt
1 cup rye
1 heaping teaspoon soda
1 cup white flour
1 pint sour milk
1/2 cup molasses

Mix thoroughly the first five ingredients. Beat soda into
the milk and add to mixture, making a thin batter as for cake,
adding more milk if necessary. Steam for 4 hours.

Salad Moderne

SALAD MODERNE

Peel and cut 4 apples (Julienne) and prepare 2 stalks of
celery in same manner, 1 apple to 1/3 celery; season with
mixture salt, pepper and paprika; mix thoroughly with two
spoons light mayonnaise, and serve in a cut-out apple with a
sprinkle of chopped nuts on top.

Golden Dressing

GOLDEN DRESSING

1/4 cup pineapple juice
2 eggs
3/4 cup orange juice
1 cup sugar
3/4 cup lemon juice
1/2 cup heavy cream

Heat the fruit juices in double boiler. Beat eggs light,
gradually adding sugar, combine with the hot juice and cook
to the consistency of custard. Remove to a dish of cold water,
beat until cool and then fold in cream whipped stiff. The
dressing may be made beforehand, and the whipped cream
added just before serving. This dressing is suitable to serve
with almost any fruit salad.

Minced Liver with Toast

MINCED LIVER WITH TOAST

2 lbs. beef liver
Pepper and salt
1 oz. butter Toast

Boil the liver for half an hour with salt.
When done remove skin. Chop very fine. Put in frying pan and cover
with water. Simmer gently for fifteen minutes, thicken slightly
with flour, adding butter and seasoning. Serve on hot platter,
garnished with parsley and triangles of toast.

Potato Croquettes

POTATO CROQUETTES

2 cups cold potatoes
Yolks of 2 eggs
1 tablespoon chopped parsley
1 teaspoon salt
1 teaspoon onion juice, if desired

Unless cold mashed potatoes are used, 1 tablespoon butter
and 2 of cream.

To potatoes add yolks of eggs, butter and cream (if used)
and juice of an onion obtained b}' cutting the onion in halves
and pressing on grater; add parsley, nutmeg (if desired) a
sprinkling of cayenne pepper. Put on stove and cook until
mixture leaves side of vessel.

form croquettes by rolling 1 tablespoon of the mixture
in flour, to each white of egg add 1 tablespoon hot water.
Roll croquettes in the egg and water, then bread or cracker
crumbs. Cook in hot lard. When croquette comes to the
top it is done.

Green Corn Fritters

GREEN CORN FRITTERS

8 ears green corn; score grain with sharp knife and press
from husk with the blunt edge of a silver knife: add salt, 1
teaspoon melted butter and 1 egg, white and yolk beaten to-
gether. Drop by teaspoon on greased griddle and brown.
Do not use any flour.

Hominy Grits and Scrambled Eggs

HOMINY GRITS AND SCRAMBLED EGGS

2 cups cold boiled hominy
1/2 cup milk
4 eggs
Pinch salt

Mix and scramble in frying pan.

Oyster Salad

OYSTER SALAD

12 large oysters
1 cup celery
1 cup cold chicken or turkey

Scald oysters in their liquid. When ruffled, pour into a
colander to drain. When quite cold, cut them in small pieces
and mix with the chicken and celery.

DRESSING

3 hard boiled eggs
2 tablespoons good vinegar
2 tablespoons mustard Pepper and salt to taste
1 tablespoon butter

Pour over oysters just before using.

Codfish Balls with Rice

CODFISH BALLS WITH RICE

1 1/2 cups codfish
1 tablespoon vegetable fat
1 cup hot mashed potatoes
1 well beaten egg
1 cup hot boiled rice
3 teaspoons milk

Mix together and make into balls. Fry in vegetable oil.
Serve hot.

Summer Salad

SUMMER SALAD

2 tablespoons granulated gelatin soaked in 1/2. cup water
1 shredded pineapple
Juice of 1 lemon
2 large cucumbers

Grind cucumbers. Drain juice from cucumbers and pine-
apple. Heat with lemon juice and pour over gelatine. When
cold, add cucumber and pineapple pulp. Put in individual
molds and serve with mayonnaise

Nut Bread

NUT BREAD

1/2 cup cornmeal
11 cups rye flour
1 teaspoon salt
4 teaspoons baking powder
1 level teaspoon vegetable fat
1/2 cup milk
3/4 cup boiling water
1/2 cup chopped nuts

put cornmeal into a bowl, add salt, fat and boiling water,
mix: let stand 20 minutes. Add flour mixed with baking pow-
der and the milk and lastly the chopped nuts. Mix light,
pour into a well-greased bread pan; let stand in a warm place
20 minutes. Bake in a moderately hot oven. Do not cut until cold.

Oatmeal Macaroons

OATMEAL MACAROONS WITH CORN SYRUP

1 tablespoon fat
2 teaspoons Almond Extract
1/2 cup corn syrup if desired
2 tablespoons sugar
1 teaspoon salt
1 egg
1/2 teaspoon baking powder
1 1/2 cups oatmeal
1 tablespoons flour

Combine the melted fat and the sugar and syrup, add the
beaten eggs and stir in the other ingredients. Drop from a
teaspoon on greased sheets or pans and bake in a moderate
oven for 15 minutes. This makes 25 to 28 cookies about 2
inches in diameter.

Bean Sandwiches

BEAN SANDWICHES

Baked beans mashed to a paste, add mustard, a few drops
of vinegar and finely chopped celery leaves. Excellent served
between slices of brown or white bread.

Beans may be mixed with mayonnaise.

Mock Hollandaise Sauce

MOCK HOLLANDAISE SAUCE

2 tablespoons butter
1 teaspoon pepper
2 tablespoons flour
Few grains cayenne pepper
1/4 cup milk
2 eggs, yolks
1/2 teaspoon salt
1 tablespoon lemon juice

Mix the butter with flour until well blended. Add milk
and seasonings. Bring to boiling point. Stir in yolks beaten
add butter, bit by bit, and lemon.

Chocolate Molasses Cake

INEXPENSIVE CHOCOLATE CAKE

1 egg yolk
1 cup sweet milk
1 cup sugar
1 tablespoon butter
1 1/2 cups flour
4 small or 2 large squares unsweetened chocolate
1 teaspoon soda

Cream egg and sugar; add milk with soda dissolved in it,
then flour, and lastly, the chocolate and butter melted together
Easily made.

Bake at Moderate Temp

Nuts and Cheese Loaf

NUT AND CHEESE LOAF.

2 large squares of Philadelphia cream cheese — chop con-
served fruits and nuts, mix all together, mold in loaf, roll
in ground nuts. Cut in slices and serve with salad.

Corn Beef Hash

CORN BEEF HASH

1 pint cooked chopped meat
4 tablespoons butter
1 pint cooked chopped potatoes
2 tablespoons chopped onions


Turn hash and potatoes into butter and onions and mix
thoroughly, season well. Add 1/2 cup water, cover and cook
slowly 1/2 hour in skillet or until brown crust has formed on
bottom. Loosen, turn over like an omelet on hot plate gar-
nished with parsley.

Boiled Salad Dressing

BOILED SALAD DRESSING

3 yolks of eggs
Cayenne
1 cup milk
1 1/2 tablespoon butter or 1 cup
1/2 cup vinegar oil
1 teaspoon mustard
1/2 tablespoon flour
1 teaspoon salt
1 1/4 tablespoon sugar

Mix all dry ingredients; add butter, eggs, then milk, then
vinegar.

Corn Dodgers

CORN DODGERS

2 cups cornmeal
pinch salt
1 pint cold water
2 tsp. Royal baking powder

Bake on griddle. These are excellent served with fish.

Corn and Floud bread

CORN AND FLOUR BREAD

1 cup of cornmeal and white 1 tablespoon lard

flour 1 cake yeast (magic preferred)

1 quart of water . soaked in 1/2 cup of warm

2 teaspoons salt water
1 cup molasses

Mix cornmeal, water and salt together, making mush, and
cook until very soft.

Add other ingredients, making a stiff dough of white flour.
In the morning work the dough again before baking bread.

New England Indian Pudding

NEW ENGLAND INDIAN PUDDING

1 quart milk (boiling)
1 teaspoon ginger and salt
1 scant cup cornmeal
1 quart cold milk
Butter (size of an egg)
2 eggs (well beaten)
1 small cup molasses

Add the cornmeal (which has been mixed with a little of
the cold milk) to the quart of milk, when nearly' boiling. To
this, while boiling, add butter, molasses, cold milk, eggs, gin-
ger and salt. Bake two hours.

Mock Duck

MOCK DUCK

Take large round steak, make poultry stuffing, spread on
steak roll and tie, roast from 1 to 1 hours.

Pimento Sauce

PIMENTO SAUCE

Force canned pimento through a strainer. Add A cup
of this puree to 1 cup of white sauce.

Golden Sauce

GOLDEN SAUCE

Two tablespoons butter beaten to a cream, to which add
3/4 cup powdered sugar. Add the unbeaten yolks of 2 eggs
and 2 tablespoons sherry wine. Have the whites of eggs beaten
stiff and stir into mixture. Set bowl in a pan of boiling water
and stir for 5 minutes. Serve at once

Cheese Souffle

CHEESE SOUFFLE

2 cups cheese finely crumbled
2 eggs
2 cups bread crumbs
Salt and pepper
2 cups milk
1 tablespoon melted butter

Heat milk in double boiler. Put into it the cheese and
bread crumbs and place where it will keep hot until the cheese
is melted. Add seasonings, beaten eggs and butter. Bake in
a buttered dish about half hour.

Dutch Potato Cakes

DUTCH POTATO CAKES

6 good sized potatoes
1 teaspoon salt
2 eggs

Peel and grate potatoes, stir in eggs and salt. Pour into
a hot, well-buttered spider. 'Turn and brown again. Make into
small cakes.

Italian Spaghetti

ITALIAN SPAGHETTI

1 Ib. Hamburger
1 good-sized onion
1 can tomatoes
boil together slowly about three hours.
1 lb. spaghetti
3 tablespoons olive oil

Boil spaghetti in salt water. Put olive oil into meat, etc.
Add spaghetti. cook a minute or two. Serve with grated
cheese.

Vegetable Souffle

VEGETABLE SOUFFLE

3/4 cup butter
1 cup cooked vegetables (carrots, turnips or onions)
1 1/4 cups flour
1/2 cup cream rubbed through sieve
3/4 cup stock
3 eggs, yolks and whites

Salt and pepper

Melt butter, add flour and pour in gradually cream and
water. Add vegetables, yolks of eggs beaten till thick and
fold in whites beaten stiff. Add seasonings. Bake slowly in
buttered baking dish.

Buckwheat Muffins

BUCKWHEAT MUFFINS

1 cup wheat flour
l/4 cup milk
1 cup buckwheat
1 egg
4 teaspoons baking powder
1 tablespoon melted fat
1/2 teaspoon salt
2 tablespoons molasses

Sift together dry ingredients. Combine milk, beaten eggs,
melted fat and molasses. Add liquid and dry ingredients.
Mix well. Bake half an hour in moderate oven. Makes 10 or 12.

Pineapple Salad with Golden Dressing

PINEAPPLE SALAD WITH GOLDEN DRESSING

6 slices of canned pineapple
Cream or cream cheese
6 large Maraschino cherries
Lettuce heart

arrange the salad individually & place a slice of pineapple
on each nest of lettuce leaves. Sprinkle with cheese which has
been put through a potato ricer, and fill the hole in the pine-
apple slices with cherries.

Serve with golden dressing.

Potato Cornmeal Cakes

POTATO CORNMEAL CAKES


teaspoon cinnamon
teaspoon nutmeg
cup flour
teaspoon leaking powder
teaspoon vanilla
1 cup sugar
3/4 cup butter
1 cup hot mashed potatoes
1 cup grated chocolate
1 cup chopped nuts
1 1/2 teaspoon cloves
Cream butter, sugar, yolks of eggs, potatoes, spices and
chocolate Sift baking powder in flour, add butter, and well
beaten whites of eggs and nuts last.

Bake one hour. Makes a large loaf.

Corn Fritters

CORN FRITTERS

To 1 cup grated corn, add 1 well beaten egg, 1 heaping
tablespoon flour, 1 level teaspoon salt. Mix thoroughly and
fry in butter and lard in proportions of one to three, until light
brown on both sides.

Date Pudding

DATE PUDDING

1 cup chopped walnuts
4 tablespoons cracker crumbs
1 cup chopped dates mixed with 1 tablespoon Baking Powder, yolks of 3 eggs beaten with 4 cup sugar

To the eggs and sugar add the cracker crumbs and baking-
powder, then the nuts and dates. Fold in tile whites of eggs
beaten stiff.

Bake in a moderate oven about 35 minutes. Serve cold
with whipped cream.

Drop Graham Cakes

DROP GRAHAM CAKES

1 cup sour cream
2 1/2 cups graham
1 teaspoon soda
1 teaspoon Nutmeg
1 cup sugar
Pinch of salt
2 tablespoons molasses

Drop from spoon on buttered pan and bake slowly.

Frozen Fruit Salad with Dressing

FROZEN FRUIT SALAD

Canned Pineapple
Canned Oranges
Canned Cherries
Canned Tangerines

Grape fruit
Bananas

Cut in very small cubes. Mix with dressing and put in
mold Pack in equal parts of ice and salt for two hours.


DRESSING

Melt 1 tablespoon butter, add yolks of 2 well beaten eggs.

3 1/2 tablespoons flour
Few grains cayenne
3 tablespoons sugar
3/4 cup milk
1 1/2 teaspoon paprika
3/4 cup cider vinegar

Boil until thick. When ready to mold, add 1 cup whipped
cream for each Vs cup of dressing and 1 cup fruit.

Crab Croquettes

CRAB CROQUETTES

4 cups boiled crab meat
Cayenne pepper, salt
1 cup rich milk
1 teaspoon cornstarch
2 eggs
Cracker dust
2 teaspoons Worcestershire sauce

Put milk in double boiler, add corn starch and cook till thick,
add crab meat and seasoning, mold in balls dip in egg, roll in
cracker dust and fry.

War Chocolate Layer Cake

WAR CHOCOLATE LAYER CAKE


1 3/4 cups of the clear white or mixed flour
3 cups of white Karo syrup
3 even teaspoons of baking powder
1 1/2 cup of Crisco
3 eggs
1 cup of cocoa
1 cup of milk may be added to the batter

The flour used can be part white flour, with whole wheat,
rye, or rice flour added in equal portions. One egg white
can be retained for icing if desired.

Chocolate Between Layers

1/4 cup of Baker's cocoa
Small piece of butter or Crisco
1 cup of white Karo syrup
1/2 cup sugar Vanilla to flavor or not, as desired
Small piece of butter or Crisco Vanilla to flavor or not as desired.

Mix all together. Bake in small bread pan, in mod-
erate oven.