COOKIES AND DOUGHNUTS

Cookies. Stir cooky dough with a large spoon until quite stiff and set on ice for a couple of hours or more before rolling out to bake. Oftentimes have mixed them in the evening and baked next morning. Try it. Mrs. B. A. Spencer.

Cookies. 2 cups light brown sugar, i cup butter and lard mixed, i teaspoon soda dissolved in 6 tablespoons cold water, i egg. Use flour to make quite a stiff dough. Mrs. E. K. Wesner.

Cookies. (Crisp.) i heaping cup sugar, i even cup of short- ening, 3 whole eggs well beaten, i level teaspoon soda, 3 tablespoons milk or water, flavor to suit taste, flour enough to roll out ; roll thin and sprinkle sugar over. Cut out and bake in quick oven.

Mrs. M. J. Belden.

Cookies. 2 cups sugar, ^4 cups butter, 2 eggs, 4 tablespoons sour milk, y^ teaspoon soda ; enough flour to roll very thin, spread yolk of egg on top and a little sugar and some nuts, or a raisin.

Mrs. Clara Lomask.

Cookies. 2l/2 cups flour, add 1-3 teaspoon soda to flour, rub cup butter into flour, 2 beaten eggs and 1 cup of sugar added to eggs, 1 teaspoon lemon juice, mix all together. Fine.

Mrs. E. D. Hansen.

Sugar Cookies.. 2 cups sugar, 1 cup butter, 1 cup buttermilk,

2 eggs, y2 teaspoon salt, 1 teaspoon nutmeg, 1 teaspoon soda, flour enough to roll. This makes 3^ dozen. Mrs. Mamie Hayland.

White Cookies. 2 cups sugar, 1 y2 cups butter and lard mixed,

3 egg's> V* cup sweet milk, % teaspoon soda, 2 teaspoons baking powder, 1 quart flour. Flavor to taste. Nettie Bowling.

Peanut Cookies. Cream yA cup butter and y2 cup sugar, add 2 tablespoons milk, sift 3 times 1 cup flour, yA teaspoon salt and 1 level teaspoon baking powder, add cup peanuts.

Mrs. McQuown.

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Mother B. Cookies. 2 eggs, 2 cups sugar, ^4 CUP butter, pinch salt, 1 teaspoon soda in y> cup milk, add enough flour to make soft dough. Elizabeth Klemma.

Sugar Cookies. 2 cups sugar, 1 cup butter, 1 cup sweet cream, 2 eggs, 2 heaping tea spoons baking powder, nutmeg to taste ; mix rather soft, cream butter and sugar, then add cream, then break in eggs, add flour into which the baking powder has been sifted well, which will be about 3 or 4 cups. Bake in very hot oven quickly.

Mrs. C. C. Irwin.

Cookies. iy2 cups sugar, 1 cup butter, 3 eggs, beat well to- gether, 1 cup sour cream, 1 teaspoon soda, flour enough to stir stiff, 2 teaspoons baking powder and set on ice from 3 to 12 hours, roll and bake. Mrs. B. A. Spencer.

Sour Cream Cookies. 2 cups sugar, 1 cup lard, 1 cup thick sour cream, 1 teaspoon soda, 1 teaspoon vanilla and lemon mixed, y2 teaspoon salt, 2 eggs beaten separately, 2 teaspoons baking pow- der in flour enough to make not too stiff dough, sprinkle sugar on top and bake in quick oven. Mrs. John Campbell.

Sour Cream Cookies. 2 cups sugar, 1 cup butter and lard mixed, 1 cup thick sour cream into which dissolve 1 teaspoon baking soda; 3 eggs (add yolks to batter and beat whites and add last), about ^y2 cups flour, (this varies as sometimes your cream may be thicker), enough so you can roll out very soft, 1 teaspoon baking powder in flour. Flavor with grated nutmeg and a little vanilla. Chicken fat makes excellent shortening for cookies.

Ida Hinman Black.

Cookies. 1 cup granulated sugar, y2 cup sour cream, y2 cup butter, 1 egg, enough soda to sweeten the cream, a little nutmeg, mix not too stiff. Mrs. B. Webster.

Sour Cream Cookies. 3 eggs beaten until light, add 2 cups of sugar, % cuP butter and lard, 1 cup sour cream, 1 teaspoon soda, and one tablespoon ginger; flour to mix. Mrs. J. W. Gregory.

Cookies. 2 cups brown sugar, 2-3 cups butter, 1 egg, y2 cup cold water, 1 teaspoon soda in water, 1 teaspoon baking powder, 1 cup cocoanut ; mix stiff and drop with spoon. Lura Hicks.

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Brownies. cup sugar, y2 cup butter or less, 54 cup flour, 2 eggs, 2 squares chocolate, y2 cup nuts, vanilla. Melt chocolate, cream sugar and butter, beat eggs together thoroughly, add flour and eggs alternately, add chocolate and nuts and vanilla. Bake in a moderate oven over twenty minutes. Marion Jane Kucheman.

Rocks. i cup sugar, y> cup each butter and lard, 2 eggs, i small teaspoon soda, 4 tablespoons sour milk, 4 cups flour, 1 tea- spoon cinnamon, y2 teaspoon nutmeg, 1 square chocolate, 1 cup rais- ins, 1 cup chopped nuts. Mildred Tabor.

Brownies. 2 cups brown sugar, 2 cups graham flour, 2 cups white flour, 2 eggs, 1 cup lard (melted), 2 tablespoons sour milk, 1 teaspoon soda, 1 dessertspoon cinnamon. Mix all together and roll a little thinner than for ordinary cookies. Cut out and drop a tea- spoon of the following filling on each one, and cover with another. Bake in quick oven. Filling: — 1 pound dates or figs cut fine, y2 cup cold water, 2 tablespoons sugar. Cook until smooth.

Mrs. Lewis Wickzvire.

Rocks. 2 cups brown sugar, 1 cup butter or lard melted, 2 eggs 1 teaspoon cinnamon, 1 teaspoon vanilla, y2 teaspoon salt, 1 tea- spoon soda dissolved in 1 cup hot water, % cup raisins, 3 cups flour; mix sugar, butter and eggs together, add cinnamon, salt and vanilla, nuts and raisins, then water and soda and last, flour with a teaspoon baking powder. Drop on buttered tins. Mrs. 0. C. Kucheman.

Chocolate Drop Cookies. 1 cup brown sugar, 1 egg, y2 cup melted butter, y2 cup sweet milk, 2 squares chocolate, 1 y2 cups flour, y2 teaspoon soda, 1 cup nuts, y2 teaspoon vanilla.

Mary E. Joiner.

Cream Puffs. 1 cup water, y2 cup butter, 1 cup flour, 3 eggs. Put the butter and water over the fire and when boiling briskly, stir in the flour and beat until smooth. Let cool and add eggs, stirring them in one at a time. Drop by spoonsful on a buttered pan and bake in a moderate oven forty minutes. Fill with whipped cream or custard. Mrs. Frank Boyle, Chicago, 111.

Cream Puffs. Boil with a large cup of hot water, y2 teacup of butter, stirring in 1 teacup of flour during the boiling, set aside to cool and when cold stir in 4 well beaten eggs, drop on tins and bake

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in a fairly hot oven. When baked fill with a cream made by beating together 3 tablespoons flour, 1 egg and y2 teacup or more of sugar according to taste ; stir into y2 pint milk while boiling and flavor to liking. Mrs. B. D. Hansen.

Frosted Creams. 1 cup lard and butter, 1 cup sugar, 1 cup mo- lasses, 1 cup cold water, yolks of 2 eggs, 1 tablespoon each soda, cinnamon, ginger, y2 teaspoon cloves, pinch of salt; flour enough to roll soft. Mrs. B. J. Kullmer.

Frosted Creams. 1 cup sugar, 1 cup butter (or part lard), 1 cup syrup, 2 eggs, cup buttermilk, 1 teaspoon each of cinnamon, cloves, ginger and nutmeg, 2 teaspoons soda dissolved in 1 table- spoon vinegar, add flour enough to mix soft and roll out y2 inch thick. Bake in a hot oven and cover with boiled frosting.

Mrs. C. J. Goldman.

Date Bars. 1 cup sugar, 1 lb. dates, 1 cup flour, 3 eggs, 1 cup chopped nuts, salt, 1 teaspoon baking powder. Beat yolks, add sugar and stir until creamy. Sift flour, baking powder and pinch of salt together, add nuts and dates (coarsely chopped), add to yolks and sugar, add beaten whites of eggs last and bake in sheets in mod- erate oven about 30 minutes. Cut in bars while hot and roll in pow- dered sugar or ice with orange or chocolate icing and decorate with nuts or stoned dates. Mrs. Elmer Crane.

Fruit Cookies. 1 T/2 cups sugar, 1 cup shortening, 2 eggs, 4 tablespoons sour milk, 1 level teaspoon soda, 1 tablespoon mixed spices, 1 cup chopped raisins. Add enough flour to roll out soft.

Mrs. Lewis Wickzvire.

Fruit Cookies. Cream 1 cup butter and 1 % cups sugar, 3 eggs well beaten, 1 level teaspoon soda dissolved in 1 y2 tablespoons hot water, iy2 cups flour, sifted with 1 teaspoon cinnamon, iV2 cups raisins, add iy2 cups flour. Drop from spoon into well buttered pans. Bake in a moderate oven. Nettie Boiding.

Fruit Cookies. 1 y2 cups sugar, 1 cup butter, y2 cup molasses, 3 eggs, 1 teaspoon soda, 1 cup raisins, 1 cup currants, 1 tablespoon ginger, 1 of cloves, 1 of cinnamon, same of allspice. Flour to roll out as soft as can be cut. Mrs. D. C. Mishler.

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Oatmeal Drops. I cup butter, 2 cups oatmeal, 2 cups flour, I cup sugar, I cup chopped raisins, % teaspoon soda in flour, 6 table- spoons sweet milk, pinch salt, cloves and cinnamon. Drop on greased pan. Mrs. D. F. Scheib.

Oatmeal Cookies. 2 eggs, I cup sugar, I cup butter or lard, y2 cup raisins, y2 cup nuts, 2 cups flour, 2 cups oatmeal, 5 tablespoons sour milk, 1 teaspoon soda, 1 teaspoon nutmeg, 1 teaspoon cinnamon, drop on buttered pans from teaspoon so as not to touch. Bake in quick oven. Mrs. A. W. M alias.

Oatmeal Cookies. 1 egg, 1 cup sugar, y2 cup shortening, lard or butter, y2 cup sour milk, 2 cups flour, 2 cups oatmeal, 1 teaspoon soda, pinch of salt, 1 cup chopped raisins, y2 cup chopped nuts.

Mrs. R. S. Grant.

Oatmeal Cookies. 1 cup sugar, }i cup butter, 2 eggs, 1 cup molasses, 3 cups flour, 2 cups oat meal, 1 teaspoon soda and vanilla. Cream butter and sugar together, add well beaten eggs and vanilla. Stir soda in molasses and add to mixture, then stir in oat meal and flour. Drop from teaspoon on well buttered tins.

Hattie DePew.

Oatmeal Cookies. 1 cup seeded raisins cooked, put enough water on them, so there will be ^4 CUP °f water when done, 1 teaspoon soda, 1 cup granulated sugar, 2 eggs, 1 cup shortening (part lard and part butter), 2 cups oatmeal (ground), 2 cups flour, pinch of nutmeg. Dissolve soda in juice where the raisins were cooked and mix. Drop into pan with a teaspoon. Helen Morse.

Oatmeal Cakes. 1 cup white sugar, y2 cup butter, 1 cup oat- meal, 1 cnp grated cocoanut, 1 cup chopped raisins, 1 teaspoon soda, 7 tablespoons sour milk, 2 cups flour. Drop from a teaspoon on buttered tins and bake in a quick oven. Mrs. W. W. Benson.

Ginger Nuts. ( Excellent. ) 1 cup molasses, y2 cup sugar, y2 cup butter, 2y2 cups flour, 1 cup boiling water with two flat teaspoons soda, 2 eggs, 1 teaspoon each of cloves, cinnamon and ginger. Cream butter and sugar, add molasses and other ingredients ; beat eggs well and add just before putting in oven. Bake in jumble tins.

Mrs. Thos. Trout.

Ginger Cookies. 1 cup molasses, 1 cup sugar, 3 eggs, 1 cup butter and lard, 2 teaspoons soda, 2 teaspoons ginger, 1 teaspoon salt, y2 cup sour cream. Margaret McCarthy.

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Ginger Cookies, i cup brown sugar, i cup molasses, i cup butter or shortening, i egg, y2 nutmeg, i teaspoon cloves, allspice and cinnamon and lemon extract, i tablespoon ginger, a small table- spoon soda in just enough hot water to dissolve it. Make a real stiff dough and roll thin and bake. Mrs. Elsie Miller.

Ginger Cookies, i cup sugar, i cup molasses, y> cup butter,

2 eggs, white of i egg for frosting, 3 even teaspoons soda, 2 table- spoons sour cream, 2 teaspoons ginger, y cup sour milk. Mix as soft as can be handled. Mrs. I. Macumber.

Grape Nut Cookies. 1 egg, 1 cup sugar, J/2 cup butter, 3 table- spoons sour milk, 1 level teaspoon soda, y± nutmeg grated, 1 cup grape nuts. Mix stiff. Roll, sprinkle evenly with grape nuts. Bake in medium oven. Mrs. David Wright.

Date Kisses. 1 lb. dates and 1 cup walnut meats chopped. To the stiffly beaten whites of 3 eggs, add 1 big cup powdered sugar, add dates, nuts, vanilla and a pinch of salt. Bake slowly till deli- cate brown. Mrs. Elmer Crane.

Walnut Drops. 3 eggs, 1 lb. powdered sugar, 2 cups walnuts, 4 heaping tablespoons flour, 1 teaspoon vanilla, 1 teaspoon salt.

Jam Tartlets. 2 cups flour, 2 level teaspoons baking powder, y2 teaspoon salt, *4 CUP butter, y2 cup milk. Knead and roll into a sheet incn thick, and cut into 4 inch squares. Put 1 tablespoon of jam on the center of each square, fold the points of dough to meet in the center, brush with slightly beaten white of egg, dredge with sugar, and bake about 15 minutes. Serve hot with tea or cocoa.

Ida E. Black.

Marguerites. For 1 box of wafers, 2 cups granulated sugar, boil till it threads, turn into the beaten whites of 2 egg, add a cup blanched chopped almonds and vanilla ; spread on wafers and brown lightly in a quick oven. Mrs. G. M. Johnson, Marshalltown, la.

Nut Wafers. 1 cup nut meats, 1 cup brown sugar, 2 eggs, 3 tablespoons flour, pinch of salt and 1 teaspoon vanilla. Spread thinly on a good sized cookie pan and bake rather quickly.

Hickory Nut Cookies. 2 cups sugar, 1 cup butter, y2 cup sour cream, 4 cups flour, 3 eggs, small teaspoon soda, large cup of nuts. Mrs. Will Cundill.

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Filled Cookies. 2^/2 cups sugar, 1 cup lard, 1 teaspoon salt, 2 teaspoons baking powder, flour enough to roll out. Filling — 1 cup chopped raisins, 2 cups sugar, y2 cup water, 2 tablespoons flour, cook about 1 5 minutes. Roll the cookies out thin, cover with filling and place another cooky on top. Bake 20 minutes.

Mrs. Oce Hansen.

A Tea Trifle. On a round, thin cracker put a marshmallow, on that put a drop of peanut butter. Put in a hot oven for a min- ute or two, until the marshmallow melts. Serve with tea or choco- late. Mrs. Mamie Hayland, Cedar Rapids.

Surprise Cookies. 2-3 cup butter, 1 y^ cup sugar, y2 cup sour milk, y2 teaspoon soda, 2 eggs, 3 cups flour, 1 teaspoon vanilla. Filling. — 1 cup sugar, 2 cups water, 3 tablespoons flour, 1 tablespoon butter, 1 cup chopped nuts, 1 cup raisins or figs. Roll dough very thin and use small cookie cutter. Place filling between two cookies and press edges lightly together. Bake in moderate oven.

Loa B. Tabor.

Doughnuts. 1 cup sugar, 1 egg, 1 y2 cups sweet milk, 3 or 4 tablespoons melted butter, flour to roll out as soft as you can, 2 scant teaspoons soda in milk, 4 scant teaspoons cream of tartar in flour; flavor. Mrs. G. L. Johnson

Doughnuts. 2 eggs, 1 cup sugar, 1 y2 cups sweet milk, 5 tea- spoons baking powder sifted with quart flour, add nutmeg or any flavor desired, mix, roll out and let stand 2 hours before frying. This is very good and does not get so greasy. Mrs. C. E. Tilton.

Fried Cakes. 1 egg beaten thoroughly, 1 cup buttermilk, 1 cup sour cream, 1 teaspoon soda, 1 cup granulated sugar,flour enough to roll soft. Mrs. E. J. Kullmer.

Doughnuts. 2 eggs beaten separately, 1 cup sugar and 1 table- spoon butter creamed together, 1 teaspoon vanilla, 1 cup sour milk, y2 teaspoon soda. Add enough flour to make soft dough to roll; cut with biscuit cutter. Sweet milk may be used with 2 teaspoons baking powder. Have the fat just ready to smoke and bake imme- diately. Mrs. W . E. Richardson.

Doughnuts. 1 y2 coffee cups sugar, 1 cup coffee, cup milk, 3 eggsc, 1 rounded teaspoon butter, 3 heaping teaspoons baking pow- der. Add flour and mix as soft as can be handled. Salt and flavor to taste. Drop in hot lard. Hattie Miller.

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Fried Cakes. y2 cup sour cream, i cup sour milk, i teaspoon soda in milk, i egg, i cup sugar, i teaspoon lemon, a bit of nutmeg and salt, flour enough for soft dough, roll out, cut with doughnut cutter and fry in deep fat until a delicate brown. This recipe will

Cream Doughnuts. 2 cups sour cream, i y2 cups sugar, y2 tea- spoon salt, 2 level teaspoons soda dissolved in cream, 2 eggs, i tea-

Raised Doughnuts, i cup sugar, \]/2 cup butter, i pint milk warmed, i yeast cake dissolved in warm water, y2 teaspoon soda, salt. Mix with flour like soft bread dough. Let rise over night. In morning turn out on board. Roll i inch thick, cut into rings and let rise again until very light. Fry in hot lard. When cold, roll in powdered sugar. Mrs. E. K. Wesner.

Raised Doughnuts. Make a sponge, as for bread, using a pint of warm water or milk, and a large J/2 (almost 2-3) cupfuls yeast; let rise in a warm place over night and then add y2 cup of butter or sweet lard, a coffee cup of sugar, a teaspoon salt and 1 small tea- spoon of soda, dissolved in a little water, 1 tablespoon cinnamon, a little grated nutmeg, stir in 2 well beaten eggs, add sifted flour, until it is the consistency of biscuit dough, knead it well, cover and let it rise, then roll the dough out into a sheet half an inch thick, cut out with a very small biscuit cutter and let them rise before frying them ; drop into very hot lard, sift powdered sugar over them as fast as they are fried, while warm. Mrs. Elizabeth Stewart Sloane.

Cocoanut Macaroons. Whites of 4 eggs beaten stiff, add 2 cups sugar and y2 pound cocoanut, stir all together, then add 3 or 4 tablespoons flour, drop from a spoon on a greased pan and bake slowly. Mrs. Ida Griffin, Cedar Rapids, la.

make 3 dozen fried cakes.

Mrs. Alva Nims.

spoon vanilla. Flour to roll out.

Mrs. E. S. Barnes.

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PICKLES, PRESERVES, AND JELLIES.

Sweet Pickled Fruits. For 7 pounds of fruit weighed after paring, pitting or other preparation, take 4^ pounds sugar, iy2 pints strong vinegar, 1-3 cup whole cloves, 2-3 cup whole stick cin- namon. Boil together the sugar, vinegar and spices. When the fruits are green or hard — such as quinces or watermelon rind — they must first be steamed or gently boiled until tender. Then cook slowly in the syrup until the fruit looks clear or is very tender but unbroken. Skim it out into the jars, boil down the syrup until thick and rich, then pour over the fruit and seal. Ground spices may be used, tying them up in a cloth.

Spiced Plums. 6 heaping quarts of plums, 3^ pounds su- gar, 1 pint vinegar, l/2 teaspoon cinnamon, y2 teaspoon cloves. Boil plums in 1 teaspoon soda until soft. Drain and press out pits. Put this into boiling syrup, cook a few minutes and seal.

Mrs. J. Murray Hoag.

Quince and Pear Preserves. Pare and quarter 12 pounds hard pears, pare and slice 4 pounds of quinces at night ; sprinkle on the prepared fruit 4 pounds sugar, putting the quinces first in the kettle at the bottom. By morning there will be sufficient juice to save using any water. Cook very slowly five or six hours but do not stir. Sweet apples may be used in place of the pears.

Orange Marmalade. Cut off the ends of 5 oranges, slice thin and quarter each slice. Slice 1 lemon also. Measure your sliced fruit and to every pint of fruit add 3 pints of water. Let stand un- covered twenty-four hours. Boil forty-five minutes. Stand twenty- four hours again. Then measure your fruit and juice and to every pound add i1/^ pounds of sugar and the juice of another lemon. Boil 45 minutes longer. Seal as any other jelly.

Mrs. Henry Butterzvorth.

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Quince Honey. i quart sugar, i teacup water ; boil down to jelly, then add 3 grated quinces and boil. Mrs. Louise Myers.

Green Tomato Preserves. Pare small green tomatoes, add same weight in sugar and let stand over night. Pour off syrup and boil until thick, add tomatoes and boil until they look clear, remove to platter. Boil syrup until very thick, add thin slices of lemon and the tomatoes and a little preserved ginger, and seal in air tight jars. Garnish a flat dish with preserved lemon slices and in the center place the tomatoes separately. Attractive and delicious.

Mrs. Mary Trout Godfrey.

Sunshine Strawberries. 3 pounds fine strawberries, 3 pounds granulated sugar, 2 cups boiling water. Boil until it hairs. Don't stir after sugar is dissolved, drop in strawberries and boil 10 or 15 minutes. Don't worry because they are thin. Spread on platters and put in the sun (under glass is preferable) until they are thick preserves. Nice to serve with ice cream.

Mrs. B. B. Faulkner. Pear Chips. 8 pounds pears sliced very thin, 4 pounds granu- lated sugar, 4 lemons, juice and rind (cut rind in thin strips), pound fresh ginger root, scraped and cut in strips, 1 cup water. Boil slowly 4 hours. Mrs. Nellie Dunham, Wayne, 111.

Peach Marmalade. Pare, stone and weigh the fruit, heat slowly to draw out the juice, stirring often with a wooden spoon. Boil and stir % hour, then add the sugar, allowing % pound to each pound of fruit. Boil up well for 5 minutes, taking off every particle of scum, add juice of 1 lemon for every 3 pounds of fruit, and the water in which % the meats of the pits have been boiled and steeped. Boil all together for ten minutes, stirring to a smooth paste, take from the stove and can. Mrs. Carrie B. Hoag.

Candied Orange Peel. Cut orange peels into thin strips with shears. Put on stove in cold salt water and boil until tender. Boil sugar and water until it threads, add the peel, let boil a few minutes and remove the peel to platter. Delicious chopped and added to ice cream. Mrs. Mary Trout Godfrey.

Cucumber Pickles. Put cucumbers in salt water over night, take out and drain, put on first in water and vinegar (enough vinegar to taste) heat until scalding hot; also put a pinch of alum to make

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them brittle ; when sufficiently heated, take out one at a time, wipe dry and put in two quart jars. Take pure cider vinegar and boil it with horseradish, cinnamon bark, green peppers, sugar, a little celery seed, pour it on the cucumbers boiling hot ; cover them and seal up.

Mrs. Chas. Goller.

Cucumber Pickles. Slice 100 cucumbers (about 3 inches long) and 1 quart small white onions. Let stand over night in weak brine. Drain well. Mix with 1 tablespoon white mustard seed, 1 tablespoon black mustard seed, 1 teaspoon celery seed, y2 pint olive oil. Fill jars with this mixture. Cover with cold vinegar and seal.

Mrs. N. B. Butterworth.

Pickled Onions. Pare small onions and place them in weak brine for three days, then drain and pour scalding vinegar over them, allowing 1 cup sugar to every quart of onions and a teaspoon of either mixed spices or cinnamon tied in a cloth.

Mrs. C. C. Dudley.

Chicago Hot. 1 peck ripe tomatoes, pared and cut in small pieces and drain, 2 cups chopped celery, 2 cups chopped onions, 1 cup grated horseradish, 1 cup white mustard seed, 2 cups sugar, 2 red peppers, 2 green peppers, 1 cup salt, 2 tablespoons mixed cloves, cinnamon and allspice, 6 cups vinegar. Mix cold and put in stone jar. Do not cook. Mrs. A. J. House.

Meat Sauce. 3 dozen cucumbers grated, 10 onions chopped fine, 1 teacup salt, ]/2 cup black pepper, 1 cup mustard seed. Cover with cold vinegar. Mrs. Alex Organ.

Mango Pickles. Cut the peppers open at one side ; soak in water forty-eight hours with a little salt. Turn off the water, then take equal parts water and vinegar and let stand three days, turn off liquid. Then fill peppers with chopped cabbage; tie up; take two parts of vinegar, 1 of sugar, spices to suit. Let come to a boil, pour on peppers. Mrs. Jane Webster.

Corn Pickles. 1 dozen ears corn, 1 head cabbage, J/2 dozen red pepper, chop cabbage and peppers, J/2 gallon vinegar, 2 cups su- gar, y2 pound ground mustard, 2 teaspoons salt. After boiling vinegar, sugar, mustard and salt, then add the rest of the mixture. Heat well and can in glass jars. Just before canning add a little tumeric. Mrs. Lucy Van Evera.

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Bordeaux Sauce. 4 quarts chopped cabbage, 2 quarts green tomatoes (drained), y2 dozen onions, 3 green peppers, 1 dozen whole cloves, 1 tablespoon mustard seed, 1 tablespoon celery seed, y2 tablespoon tumeric, 2 heaping cups sugar, y2 cup salt, 2 scant quarts vinegar. Put together and boil twenty minutes.

Russian Salad. 1 quart raw cabbage chopped fine, 1 quart boiled beets chopped fine, 1 cup sugar, 1 tablespoon salt, 1 teaspoon black pepper, teaspoon red pepper, 1 teacup grated horseradish. Cover with cold vinegar and keep air tight. This recipe makes two quarts. Mrs. Elizabeth H. Cassin.

Chowder. 1 peck green tomatoes, 6 onions chopped together,

1 cup salt, let stand over night, in the morning drain off. Put on 2 quarts vinegar, and 1 of water. Boil 15 minutes, then drain. 3 pints vinegar, 2 pounds sugar, pound white mustard seed, 1 tea- spoon cayenne pepper, 2 green peppers, 2 tablespoons each of cin- namon, cloves, allspice and ginger. Boil 20 minutes.

Mrs. Margaret H. Bradley. Relish. Chop 3 cucumbers, 2 green sweet apples, salt to taste and add vinegar. Nice to serve with soup. Mrs. W. Simpson.

Mustard Pickles. 1 quart small cucumbers, 2 quarts small on- ions, 3 quarts green tomatoes, 2 heads cauliflower. Cook the three latter separately in salt water till tender, drain, cover the whole with cider vinegar. Add Y\ cup ground mustard, 2 tablespoons flour dis- solved in cold vinegar, also add 4 tablespoons whole white mustard seed, 4 of celery seed, a little red pepper, and enough tumeric to give a rich color. Bring all to a boil and can as you do fruit. It is ready to use at once. Mrs. Fannie Goodenow.

Mustard Pickles. 2 quarts each small cucumbers, chopped green tomatoes, string beans and small onions, 8 small green peppers,

2 heads cauliflower, 3 stalks of celery. Soak over night in brine. Drain and steam until tender. Then pour over a dressing of 4 quarts vinegar, 5 cups sugar, 2 tablespoons tumeric, % pound mustard. Thicken with 1 cup flour, strain and can hot. Mrs. Fred Tinker.

Tomato Dresing. 1 onion, 1 can tomatoes, 6 cloves ; cook 1 5 minutes and strain through a sieve. Cook together 1 tablespoon flour and 1 tablespoon butter. Pour strained tomatoes on it. Add 1 teaspoon celery salt. Good for fried oysters, sweetbreads or French chops. Mrs. Grace Wilbur Trout.

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Chili Sauce. 12 ripe tomatoes, 4 ripe peppers, 2 onions, 1 tablespoon salt, 2 tablespoons sugar, 3 teacups vinegar, 1 teaspoon cinnamon ; chop fine, tomatoes, peppers and onions. Boil 1 hour.

Mrs. E. B. Bradley.

Tomato Relish. 1 peck ripe tomatoes chopped and thoroughly drained, then add 2 cups chopped celery, 6 cups chopped onions, 6 medium sized peppers, 2 pounds light brown sugar, y cup salt, 2 ounces white mustard seed, 2 ounces ground cinnamon, iy2 quarts vinegar. Mix thoroughly and it is ready for use.

Mrs. E. K. Wesner.

Pickled Whole Tomatoes. Take 18 or 20 small or medium sized tomatoes when well ripened; scald for about five minutes, then peel; drop into glass jars, being careful not to break. Boil 1 quart vinegar, 1 cup sugar, 1 tablespoon mixed "pickle spices" ; pour over tomatoes in jars and seal Mrs. Phoebe Cummings.

Mustard Pickles. 1 doz. green tomatoes sliced, 1 doz. green cucumbers cut in small pieces, 1 doz small onions. Put in salt water over night and in the morning drain and cook in 4 cups of vinegar until done. Have ready 1 pt. snap beans and one head cauliflower broken in small pieces and cook separately in salt water until done. Drain and put the cooled cauliflower and beans with the vegetables cooked in vinegar and add a few cloves and allspice. Add also 1 cup sugar, 1 tablespoon each ground mustard and flour and y2 table- spoon tumeric. Allow this mixture to come to a boil. Then seal in glass cans while hot. Mrs. J. Brodersen.

Cucumber Relish. Shred 6 cucumbers, medium size, salt to taste, drain about 20 minutes, add 3 or 4 chopped sweet peppers an1 vinegar for immediate use. Mrs. M. Rice.

Bottled Relish. Shred or chop fine 6 red peppers, 6 sweet pep- pers. Pour boiling water over, drain well. Heat 1 quart vinegar, 1 cup sugar, 2 tablespoons salt, add to the above. Boil 2 minutes, then bottle. Mrs. M. Rice.

Dill Pickles. Boil 6 quarts water, y lb. salt, 1 pint vinegar. Pour over the cucumbers hot. Bottle. Put the dill between the cucumbers, also add a few grape leaves on top.

Mrs. M. Rice.

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Dill Pickles. Allow 9 large grape leaves, 2 heads dill, 3 small pieces horseradish to the quart of cucumbers. Pack in fruit cans. 1 cup vinegar, 2 cups water, % CUP salt, boil, fill cans, and seal while hot. These will keep any length of time. Mrs. M. M. Riegel.

Cherry Olives. Use large ripe cherries, clipping the stems, leaving them about an inch long. Pack in glass jars without cook- ing ; use good cider vinegar with salt, 3 tablespoons salt to the pint, dissolve the salt by heating in the vinegar, then pour over the cher- ries cold, and let them stand a month before using to let them cure.

Cucumber Relish. Peel 12 large green cucumbers, slice and soak over night in salt water, then add 5 sliced onions. Make dress- ing of 1 teaspoon mustard, y2 teaspoon tumeric, 1 y2 cups brown su- gar, 1 cup flour, 1 qt. vinegar, little pepper. Cook, then mix.

Mrs. Lenetta K. Moenck.

Tomato Catsup. Boil until soft 12 medium sized onions sliced, and % bushel tomatoes. Strain off juice and rub pulp through a wire sieve. To the juice add 2^2 cups sugar, 2 cups vinegar, 1 level teaspoon black pepper, y2 teaspoon allspice, % teaspoon cloves, red pepper the size of a pea, 1 oz. celery seed, (celery seed should be in a thin muslin bag). Boil y2 hour. Remove celery seed, add pulp, boil until thick enough, bottle and seal. Mrs. M. M. Riegel.

Catsup. y2 bushel tomatoes, 3 onions, 1 pint water, boil un- til tender and run through a sieve ; add 1 quart vinegar, y2 tablespoon allspice, 1 tablespoon black pepper, 1 tablespoon mustard, y2 tea- spoon cloves, y2 teaspoon red pepper, 1 teaspoon nutmeg, 1 lb. su- gar, scant y2 pint salt, 2 bunches celery. Place the spices and celery in a bag. Boil all ingredients until thick. Mrs. Bdzv. Luckiesh.

Chili Sauce. 20 large ripe tomatoes, 6 sour apples, 4 red pep- pers, 4 onions, chop fine, add 4 cups vinegar, cup sugar, 2 scant tea- spoons salt, 1 teaspoon each cloves, cinnamon, allspice and nutmeg. Boil. This makes about 4 quarts. I take out some of the tomato seeds when paring them and some of the tomato juice, as it seems to be so thin. Ida E. Black.

Green Tomato Pickles. Steam the tomatoes until tender, place in jars. For about 7 quarts boil up the following: 2 quarts cider vinegar, 1 tablespoon salt, 6 cups sugar, 6 sticks cinnamon, broken up. 2 heaping teaspoons whole cloves. Pour over the tomatoes

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while everything is hot. These will keep a month or more in a com- mon stone jar or if sealed in fruit jars will keep a year or till wanted for use. Mrs. E. B. Staman, El wood, Iowa.

Corn Salad. 2 ears sweet corn, 3 green peppers, 5 cents worth white mustard, 1 head cabbage, 3 large onions, 2 cups sugar, iy2 quarts vinegar, 2 teaspoons salt. Cook together 30 minutes. Celery improves it. Mrs. D. F. Scheib.

Corn Salad. 12 ears corn, 1 large head cabbage, 6 onions, 3 peppers, 5 cents each white mustard seed and celery seed, 2 quarts vinegar, sugar and salt to taste. Mrs. W. R. Knight.

Watermelon Pickles. Cut the melon in good sized pieces and let soak over night in salt water. (A good tablespoon of salt to each melon.) In the morning, pour off the salt water, cover with cold water and a little vinegar and boil until it can be pierced with a fork. Pour in colander to drain. After draining put melon on a cloth and spat out all of the water with another cloth. For the syrup, take 2 pints sugar to 1 pint of vinegar, add 5 cents worth stick cinnamon. Stick a clove in each piece and boil in the syrup a few minutes. Fill jars and after the syrup has boiled awhile, pour over the melon. Drain off the next day and boil the syrup down, then pour over melon and seal jars. Bessie Joiner.

Pepper Relish. 12 sweet green peppers, 12 sweet red peppers, 12 large onions. Put all through food chopper. Cover with water. Boil about 5 minutes, drain. 2-3 quart vinegar, 2 cups sugar, 3 tablespoons salt, boil. Put together while hot.

Mrs. David Wright.

Cold Mustard Pickles. 1 gal. vinegar, 1 cup salt, 1 cup dry mustard, 1 cup light brown sugar. Mix together and put in the cu- cumbers as you gather them. Edith Morden.

Cold Pickles. (Very fine) — Into a 2 or 3 gallon stone jar put 1 gallon best cider vinegar, 1 pound brown sugar, ]/2 pint salt, 2 ounces tumeric, 2 ounces black pepper, 2 ounces ground ginger, 2 ounces cloves, 2 ounces mace, 2 ounces white mustard seed, 1 box Coleman's mustard, and a little horseradish, split into strips. This pickle may be prepared early in the season, throwing into it at any time small cucumbers, snap beans, onions and cauliflower. Stir oc-

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L. T. Martensen Dry Goods Co.

casionally. When jar is full enough tie up with stout paper. Will keep indefinitely. Mrs. O. C. Kucheman.

Pickles. For i gallon pickles : Yz gallon vinegar, y2 cup salt, J/£ cup mustard and either i or 2 cups sugar and pour over cold after the pickles have been soaked over night in salt.

Mrs. E. A. Philips.

Cucumber Pickles — Uncooked. Use small cucumbers. Wipe perfectly dry. For a i quart jar put i tablespoon salt in the bottom of jar. Pack in the cucumbers as tightly as possible. Put into the top i teaspoon mixed spices, y2 cup sugar and fill the jar with un- diluted vinegar and seal. Mrs. L. W . Clark, Chester, Iowa.

Pickles. Place pickles (medium size) in salt water over night, dry and drop into following ingredients which have come to boil. For every quart of vinegar I cup of sugar, pinch of salt, 2 teaspoons mixed spices, alum size of hazelnut, a sprig of dill, place in jars, pour vinegar enough to cover and seal tight. Agnes Staack.

Cantaloupe Marmalade. 1 doz. cantaloupes cut in small cubes, 3 lemons cut in cubes, half as much sugar as bulk, 1 oz. or more strong vanilla extract. Make a syrup of the sugar, lemon and van- illa adding 2 cups of water. When this is at the boiling stage add the cantaloupe and boil until the fruit is tender and the juice as thick as desired. Mrs. L. W . Clark, Chester, Iowa.

French Currant Jam. 4 pounds currants, 1 pound raisins, 5 pounds sugar, 4 oranges, juice and grated rind, Cook 30 minutes.

Mrs. W . A. Blessing.

Orange and Pieplant Marmalade. 6 small oranges, 7 cups raw pieplant, 7 scant cups sugar. Boil pieplant with 1 cup water until tender. Grate the yellow of 3 small oranges and cup up pulp of 6 in small pieces. Cook pieplant, sugar and orange until thick- ness desired. Mrs. Stephen Palmer.

Chipped Pears. 8 pounds of (hard) pears, 8 pounds of su- gar, 6 lemons, 2 ounces green ginger. Chip pears into small pieces, put in juice and rind of 4 lemons, cut fine. Slice the other two lem- ons removing seeds, and add just before the fruit is done. Cook all above, slowly, until clear. Emma G. Port.

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Peach Conserve. 3 pounds peaches cut fine, 3 pounds sugar, y2 pound seeded raisins ground, pound English walnuts rolled, 3 oranges ground, use skins. Use coarse plate for grinding. Boil 20 minutes, add nuts and put in glasses.. Makes 12 glasses. For conserves, jellies and jams, if sugar is added hot at end of the boil- ing, the mixture will not be so strong. Mrs. W. A. Blessing.

Plum Conserve. 3 pounds plums (red or blue), 3 pounds su- gar, y2 pound raisins, 2 cups nut meats, pulp of 2 oranges. Stone plums, put through the meat grinder, cut up raisins and nuts, sim- mer slowly 1 hour. Emma G. Fort.

Seven Minute Strawberry Jam. To each cup of crushed straw- berries add 2 cups granulated sugar. Boil seven minutes and put into jelly glasses. Mrs. Owen J. Keegan, Chicago, 111.

Quince Honey. 2 pints sugar, 1 pint water, 2 quinces grated. Boil sugar and water together, then drop in grated quince. Boil 15 minutes. Mrs. W. A. Blessing.

Crabapple Jelly. Wash the fruit clean, put in kettle, cover with water and boil until thoroughly cooked. Strain through canton flannel bag. For each pint of this liquor allow 1 pound sugar ; boil the liquor 20 minutes then add the sugar (which should be heating in the oven) boil five minutes. Add juice 2 lemons, pour into jelly glasses and cover with parrafrme (melted.) No necessity to cover with paper.

Raspberry Jelly. Barely cover red raspberries, or black rasp- berries with water, cook until tender, then strain through jelly bag. Prepare currants in the same manner. To 1 part currant juice add 2 parts raspberry juice and as much sugar as there is juice. Cook 1 cup juice and 1 cup sugar at a time which makes one glass when cooked.

Bitter Almond Jelly. To apple jelly add a few drops of bit- ter almond extract just before removing from the stove. This makes an excellent imitation of peach jelly.

Grape Catsup. 4 pints grape pulp, 3 pounds sugar, boil ; add cinnamon, cloves, nutmeg to taste, a little salt and boil thick. Just before taking from stove add 1 pint vinegar.

Mrs. Thos. W. C as sin.

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Carrot Marmalade, i J/£ lbs. carrots, 2 lemons, equal amount of sugar. Put the carrots through a meat grinder and cook until ten- der. Wash lemons thoroughly and cut into small pieces and cook in double boiler fifteen minutes. Combine the two mixtures and add as much granulated sugar and boil.

Jelly. 1 grape fruit, 1 orange, 1 lemon. Slice all very thin, rejecting seeds and cores. Measure fruit and add 3 times the quan- tity of water. Let stand over night. Next morning boil five min- utes. Add equal amount of sugar and let stand until next day. Then boil gently for 2 hours or until it jellies, stiring as little as possible.

Gooseberry Preserves. Stem and carefully wash gooseberries, add water, and when heated through, can. When desired take equal quantities of gooseberries and sugar, and boil up until thick (5 to 10 minutes.) Delicious.

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My Candies Melt (in your mouth) — "Nasby" 143