DRY HASH

Chop either soup meat or cold steak very fine, removing all fat and gristle. Boil and mash 3 or 4 potatoes, mix meat and potatoes. Have ready onion chopped fine and fried in butter, mix with meat and potatoes. Make into small cakes after seasoning with salt and pepper. Fry in hot lard very brown.

French Hash.

Cold soup-meat chopped fine, with onion, pepper and salt. Then put mashed potatoes about a half an inch in baking pan, then the chopped meat, well buttered, and so on until it is all in; being careful to have the last layer potatoes. Spread butter over the top, and put it in the oven to brown. Mrs. Pierce.

40 Meats and Fowls.

Remnants of Soup Meat with Onions.

Cut the meat in thin slices, saturate with salt water, add to the butter or lard a few well chopped onions. When they are brown put in the meat, cover the pan. Turn the meat after frying- a while; when both sides are brown re- move. Add to the lard a small quantity of water and flour when a thick sauce, put over the meat and serve while hot.

Beefsteak.

When the pan is very hot moisten it with butter. Put jn the steak and let fry three or four minutes. Remove to a hot dish add necessary salt and pepper. Saturate both sides with butter, and serve while warm.

Mrs. J. B. A. Ahrens.

Chile Con Carne.

Take a pint of cold meat, any kind, or odds and ends of several kinds can be used, cut it into bits a little longer than the end of your finger, add a chopped onion, x4 pint of left over gravy, a cupful of tomatoes, stew gently half an hour. About five minutes before taking- off the fire, stir in a saltspoonful of salt and a dessertspoonful of ground Chile pepper.

Meats mid Fowls. 41

Fried Chicken with Cream Gravy.

1 young- chicken cut in small pieces; put 1 large kitchen spoon of lard in a frying- pan and let it get very hot, salt and pepper the chicken and roll each piece in flour; fry in the hot lard until brown and tender; dish it. Rub 1 spoon of flour and 1 of butter tog-ether, stir in the gravy with 1 cup sweet milk, stir until thickened, add a little salt and pepper and parsley cut fine, pour over the chicken.

Miss Lilly B. Riggs.

Fried Chicken.

Cut the chicken into small pieces and wash thoroughly. Have 2 eggs beaten, with a little salt, into which dip the chicken and then into rolled cracker crumbs, and fry in

Mrs. J. B. A. Ahrens.

Fried Chicken.

Have your chicken well cleaned and salted. Put some butter to brown in larg-e pot, then put in your chicken and fry till lig-ht brown on both sides, add a little water and cover pot tight. Baste frequently with the gravy and add water as needed. A young- chicken will require at least one hour of cooking- before done. Turkey can be prepared the same way, but it will require three hours cooking.

42 Meats and Fowls.

Chicken Fricassee.

Cut tender chicken into small pieces. Put in the pot with sufficient water to cover. Boil until tender. Strain the liquor, take a tablespoon of butter and sufficient flour to make a gravy with the liquid. Put the chicken into this, add either parsley or pepper or any seasoning- pre- ferred. Boil a few minutes. .. T ~

Mrs. J- Cohen.

Rice Dressing With Oysters.

Put 3 cups rice in 2 cups of water over a quick fire, let

come to a good boil, then cover closely and cook slow for

yA hour. Put a large spoon of lard in a pan, add one small

onion cut fine, 1 tablespoon pulverized sage, 1 spoon of salt

1 teaspoon of pepper, add 3 dozen oysters, cook altogether

10 minutes. Turn the rice out in a bowl, beat 2 eggs and

1 spoon of butter into it well, add the oysters and gravy,

and enough juice from the oysters to make soft. This

is enough to dress a medium sized turkey. The oysters

can be omited if desired . , ~ _,

Mrs Lilly B. Riggs.

Vegetables. 43

Vegetables.

''Oh, better, no doubt is a dinner of herbs

When seasoned by love, which no rancor disturbs,

And sweetened by all that is sweetest in life.

Than turbot, bisque, ortolans, eaten in strife."

Corn Oysters.

6 ears of corn grated, 1 cup cracker crumbs, 2 eggs, 1

tablespoonful sweet cream, pepper and salt to taste. Fry

in butter. A/r . 0 „7

Mrs Alma S. Wynn.

Baked Rice.

Take boiled rice, place a layer in a baking dish, then on that a layer of stewed tomatoes, sprinkle with fried minced onions, and repeat the layers till dish is full. Sprinkle over the top with bread crumbs, dot with bits of butter, bake half an hour covered, then uncover and brown.

Mrs. J. H. Magruder.

Fried Egg Plant.

Peel and cut the plant in slices less than one half inch thick, immerse in salt water over an hour; drain and dip each slice in beaten egg and bread crumbs, and fry brown.

Miss V. Thibodeaux.

44 Vegetable*.

Stuffed Tomatoes.

Take 4 large tomatoes cut top off and use the inside,

chopped fine with parsley, onions, salt and pepper. Mix

with this, 1 teaspoonful of butter, 3 tablespoonsful of corn,

3 tablespoonsful of bread crumbs. Then replace in tomato

skins and bake. _ _

Mrs. Frank A. Daniels.

Tomato Aspic.

For twelve people 1 can of tomatoes will be required. Steam and put them in a sauce pan with one slice of onion, two bay leaves, a few celery tops, a teaspoonful of salt and a dash of cayenne. Bring- to boiling- point and add three-quarters of a box of g-elatine which has been soaked in one-half cup of cold water for one half hour. Mix until dissolved, add the juice of half a lemon and strain ag-ain. Pour into eg-g- cups or moulds and let stand aside on ice for four or five hours. When ready to use plung-e the cups in hot water for a minute and turn the aspic out on lettuce leaves. Serve with mayonnaise.

Mrs. F. A. Dicks.

Stuffed Tomatoes,

Take 4 or 5 larg-e tomatoes, slice the top off, then cut out the heart of the tomato, without breaking- the skin. Chop the heart with six sweet peppers, a little soaked bread, a teaspoon of butter, salt to taste. Put this back in- to the tomato skin, sprinkle a little bread crumbs with a little butter on top of each tomato. Bake in a moderate oven till brown. Miss L. Dirker.

Vegetables, 45

Baked Tomatoes.

Take 6 large ripe tomatoes, skin and cut into small pieces, spread a layer in the bottom of a baking- dish, sea- son well, put a layer of coarse bread crumbs over the toma toes with plenty of butter; continue this until the dish is full, having- the bread crumbs on the top. Bake one hour,

How to Fry Plantaiis.

Slice them and fry. As you take them out of the skil- let sprinkle sug-ar over them. After all are fried, put a tablespoonful of butter in skillet and put all in it. Pour a little warm water over them and sprinkle about a tea- spoonful of cinnamon, then set in oven and bake.

Slice'and fry them till soft, make a thick syrup and pour over them. MrS- j w Billington.

Green Fried Tomatoes.

Take full grown tomatoes, wash, cut off part next to the stem, cut in thin slices, salt and pepper, fry in hot fat lard and butter mixed. After rolling- the slices in flour or meal, fry until brown on both sides.

Mrs. N. L. Jenkins.

Irish Potato Cakes.

Take cold Irish potatoes or fresh boiled ones, mash

and add gradually hot water. Make a batter with flour,

a teaspoon of Dixie baking- powder, pepper and salt. Fry

in boiling lard as you do fritters. ., . ^ _

* Mrs. A. F. O.

46 Vegetables.

Scolloped Onions, Cauliflower or Asparagus.

Boil either vegetable until tender, then put in baking- dish and pour over a sauce made ol 1 tablespoon butter beat into \?i tablespoonful of flour; pour over it 1 pint of hot milk and cook until like custard. Bake one half hour, cut cauliflower or asparagus into small pieces before pouring the sauce over it.

Baked Macaroni.

Boil a y<z pound of macaroni in boiling water (salted) till tender, drain and put in a buttered pudding dish in layers with grated cheese between. When your dish is full pour over all this a white sauce and cover well with grated cheese and a little butter, then bake till brown.

White Sauce.

Take ^ pint of milk or milk and water, 1 teaspoon of butter, 1 heaping tablespoon of flour and J teaspoon of salt and pepper. Heat the milk, put the butter into a small sauce pan, stir till it melts and bubbles. Be careful not to brown it. Add the dry flour to the butter, stir quickly till well mixed. Pour \ of the milk, let boil up, stir well as it thickens, then add gradually the rest of milk, and the pepper and salt. Mrs a ^ Q

Sweet Potato Pone.

1 quart grated sweet potatoes, 2 cups su£ar, 1 cup flour 3 eggs, 2 pints milk, 1 small teaspoon of soda, 1 teaspoon alspice. Beat sugar and eggs together, mix with the pota- toes and flour, add the milk, soda and spice and bake in a

slow oven. , , _ . T

Mrs. C. A. Longnecker.

Vegetables. 47

Egg Plant.

Take one egg- plant and boil till soft, peel. Put 4 or 5

slices of bread in water; when sufficiently soft squeeze dry

and season with a little thyme, onions, pepper and salt.

Fry the onion soft. Mix all together, make into cakes and

fry brown.

Miss R. Caywood,

Take one cup of rice, and two cups of water; let come to a boil, stir once, and put aside where it will cook slowly until all water has evaporated. When dry on top, take off the cover and put another lid under it while it cooks

Miss R. Caywood.

SPAGHETTI.

Boil very tender 1 pound spaghetti, drain off water and add J pound creamery cheese chopped fine, a large tablespoonful of butter, an onion and two large tomatoes, chopped fine, red pepper and salt to taste. Pour into bak- ing pan and bake slowly until onions are throughly done and spaghetti is brown. A very small piece of garlic adds

a flavor. _ _ . _

Mrs. A. Johnson.

Stuffed Potatoes.

Scrape 8 large Irish potatoes; bake and when soft take out center. Have tomatoes and green peas stewed to- gether with a little butter; season highly. Mix with the potatoes taken from the center, fill the shells and return to

the oven for ten minutes. ._ A _.

Mrs. Annie Flake.

48 Vegetables

Macaroni, Italian Style.

Gravy for three pounds of macaroni. Take two or three

pounds of meat, beef or pork, brown thoroughly and then

take it out of the pot, chop 3 or 4 onions very fine, and

brown them thoroughly; add one large size can of

tomatoes and brown. Put in the meat let it cook slow for

two hours, salt and pepper to suit the taste. , , T

r FF Mary Jane.

Stuffed Cabbage.

Choose a large firm cabbage, take off the outer leaves, and lay cabbage in boiling water 10 minutes, then in cold. Do this several hours before you are ready to stuff it. When cold bind a broad tape about it, that it may not fall apart when the stalk is taken out. Remove the stalk with a sharp knife, leaving a hole as deep as your middle finger. Without widening the mouth, remove the center until you have room for 4 or 5 tablespoonsful of the force meat. Chop the bits you take out very small, mix with some cold boiled pork, ham or cooked sausage meat, a lit- tle onion, pepper, salt, pinch of thyme and some bread crumbs. Fill the cavity with this. Bind a wide strip of muslin over the hole in the top and lay cabbage in large sauce pan, with a pint of liquor from boiled ham or beef. Stew gently till tender, take out, unbind carefully, lay on a dish. Add to the strained gravy a piece of butter rolled in flour, 2 tablespoons rich milk, pepper; boil up and pour

over the cabbage* ,, A/r TXT

s Mrs. M. Walker.

Vegetables.

Dread of the dental chair has spoiled many a g-ood meal, we use painless methods in every department.

Boston Dental Co., St. Charles avenue corner Washing-ton

String Beans.

Take off the string's and break them into pieces, cook tender in boiling- water, add a little salt, drain them, and put in a hot dish. Butter freely and serve.

Mks. Briggs.

50 * Salads.

i SALADS. 1

Oyster Salad.

Boil two dozen oysters in their own liquor five minutes, drain, wash in cold water, then dry and stand away until very cold. When cold mix with half a cup of Mayonnaise, and serve on crisp lettuce leaves.

Mayonnaise Dressing.

Yolks of two eg-g-s well beaten, half teaspoon of mus- tard, 1£ teaspoons of vinegar, half teaspoon salt, small half cup of olive oil, pinch of red pepper. Have all the materials as cold as possible. Beat the eggs and mustard one minute and begin adding- the oil a drop at a time, beating- con- tinually- When like a jelly add a little lemon juice, and begin with a few drops of vineg-ar at a time, beating- all the while. If there is a tendency to curdle, put back on the ice a few minutes. When the vineg-ar is used up add the salt and pepper, whip five minutes more; pour into a giass

and keep on ice until served. _, ^ XT ■

Mrs. S. H. Montgomery.

Mock Chicken Salad.

3 lbs. white veal boiled until tender. 8 hard boiled eggs chopped not too fine, 10 cucumber pickles chopped, 3 heads celery chopped, J small bottle sweet oil, salt, pepper and vinegar to taste. Mrs. G. P. Work.

Salads. 51

Salad Dressing- Without Oil.

1 eg-g", 3 tablespoons vinegar, 1 tablespoon butter, 1 tea- spoon mustard, a pinch of salt, a pinch of pepper, put into a pan and stand over boiling water, stirring constantly till quite thick. Mrs. A. F. Godat.

Chicken Salad.

Boil until thoroughly tender. Then mince the meat very fine, perfectly free from bones and skin. Boil hard 1 dozen eg-gs. Take the yolks and rub up with vineg-ar. To this add 1 tablespoon of strong mustard, \ of black pepper same quantity of salt, 1 cup of melted butter, and one of vinegar. Then mince fine two larg-e stalks of celery, and add all tog-ether. Mrs. S. Henderson.

Fish Salad.

Boil 1 medium red snapper, seasoning- well. Have salad dish g-arnished with lettuce leaves, place fish on it, and dress with a Mayonnaise made as follows: Yolks of 2 raw eggs, yolk of 1 cooked eg-g, season with a pinch of mus- tard, cayenne pepper and salt to taste; one pint of sweet

oil and juice of 1 lemon.

Mrs. E. V. Unsworth.

Cold or Hot Slaw.

1 egg-, beat lig"ht, 1 tablespoon of dry mustard beat up

well with the egg, 2 tablespoons of sugar, salt to taste, £

head medium sized white cabbage chopped very fine,

enoug-h vineg-ar to moisten the cabbag-e Mix cabbage and

vineg-ar with all the above ingredients, place on fire and

boil up once. Serve hot or cold.

Mrs. Alice M. Zable.

52 Salads.

Salad Dressing.

One cup vinegar, 2 eggs, 1 tablespoon of butter, 1 tea- spoon mustard, 1 teaspoon of sugar, pinch of salt. Boil the vinegar, mix butter, mustard, sugar and salt, beat eggs very light, put together, then pour the boiling vinegar slowly stirring all the time. Return to pan, let cook to boiling point, still stirring. Cool before using. This is excellent for all kinds of salads.

Mrs. A. J. Ckebbin.

Salmon Salad.

Take a one pound tin can of the best salmon obtain- able, remove it from the can and divide it into not too fine pieces. Line a bowl or platter with lettuce leaves, add the salmon. Squeeze over it a little lemon juice. Mash with dressing, garnish with lemon slices, egg- rings, or lettuce.

Lobster Salad.

Use one-third Lobsters, one-third Cod or Halibut and one-third potatoes with water cress or other salad green use a few spoonfuls of dressing in mixing ingredients, then mask with dressing and decorate.

Mrs. J. W. Billington.

Salad Dressing.

1 tablespoon butter, 1 tablespoon dry mustard, mix to a cream, 2 well beaten eggs, stir in slowly, pepper and salt to taste, add 8 teaspoons of cider vinegar, stirring all the time and cook in a double boiler.

G. F. Cocker ,

Salads. 53

Have you lost some teeth? Have the difficulty bridged, $3 and $5 up. Boston Dental Co.,

St. Charles avenue corner Washing-ton.

Tomato Egg Salad.

Place in salad dish a bit of lettuce leaves, then on this a layer of sliced tomatoes, then a layer of sliced hard boil- ed eggs, sprinkle over this celery, salt and pepper, and then another layer of tomatoes and so on till dish is full, over this pour a mayonnaise dressing-. This is a very nice salad.

Mrs. E. P. Lowe.

Salmon Salad.

1 can salmon, x/2 pound crackers rolled, 3 hard boiled eggs, 8 small pickles chopped fine, 1 head celery. Salad dressing-: 6 tablespoonfuls vineg-ar, heated. Take yolks of 2 eg-gs (raw) and mix into it, 2 tablespoonfuls flour, and but- ter size of two hickory nuts, salt, pepper, mustard and sugar. Add this to the scalding vinegar and cook till thick

as cream. ,T . ~ TTT

Mrs. Alma S. Wynn.

Chicken Salad.

Take 1 large hen or rooster, boil till quite tender, put by to cool. Save the jelly oil from water in which chicken is boiled to add to salad. Boil from 12 to 18 eggs hard. Then chop up fine 8 or 10 bunches of celery, 1 small bot- tle of pickles, about 1 tablespoon of mustard, vinegar, salt, and red and black pepper to taste. Chop up the chicken and eggs. Mix all well together.

Mrs. S. S. Keener.

Egg Crumb Pie.

6 hard boiled eggs, two cups fine bread crumbs. Put first a layer of bread crumbs in dish, then the thin sliced eggs, little pepper, salt and butter, then another layer of bread crumbs and so on till the dish is filled, last layer to be of eggs; pour over all a cup of sweet milk, and brown in

the oven. . , ^ « _. , „ ., . T

Mrs. F. E. McLemore, Delhi, La.

Tom Thumb Omelet.

8 eggs beat well, 1 cup grated cheese, J cup sweet milk fry in hot butter, season with salt.

Mrs. J. H. Magruder.

Baked Eggs.

Grease a plate with butter, break the eggs and put on the plate, sprinkle salt and pepper, and a little butter over them and bake in hot oven for a minute or two. This is more digestible than fried eggs.

Puddings and Sauces. 55

d Puddings and Sauces w

V ^- ^,- -v.- ^- >*• ^- ^ • ^ -^ -^ -^ ^ ^'

"The proof of the pudding is in the eating"

Royal Diplomatic Pudding.

To 1 box gelatine add 1 glass of water. When dis- solved divide into half. To one half add three glasses of granulated sugar, 1 half glass of lemon juice and 1 glass of water. Heat a little to get the sugar to melt, then colour with leaf green. To the other half of gelatine add 2 glasses of sugar and 1 glass of orange juice. Color with red fruit coloring, and when ready to congeal add the whites of 3 eggs beaten to a stiff froth and add to the green. This makes a lovely dessert, looks like water-melon.

Mrs. F. A. Lyons.

Apricot Pudding.

Soak J pint of granulated tapioca overnight in enough water to cover it. In the morning drain the juice from a can of apricots, stir it into the tapioca, add a half cup of sugar and enongh water to make it rather thin. Let this boil until clear. Cover the bottom of a pudding dish with the fruit, sprinkle with sugar, and pour on the tapioca. Bake for half an hour and serve cold with cream.

Mrs. F. A. Dicks.

56 Puddings and Sauces.

Jeff. Davis Pudding.

1 tea cup of New Orleans molasses, 1 tea cup of beef suet, 1 tea cup of butter milk, 1 tea cup of raisins (seeded) 1 tea cup of currants, 5 cts. worth of citron cut in pieces as for cakes, 1 teaspoon soda dissolved in butter milk or sifted in the flour, three tea cups of flour after it is sifted; mix molasses and suet first, then alternately butter-milk and flour, then mix the fruit together and flour well, and stir in with a grated nutmeg. Grease a mould well and steam

4 hours. Use boiled sauce as follows: 1 pint granulated sugar, 1 heaping tablespoon of butter, with nutmeg or any other flavoring to taste. J. W. W.

Simple Plum Pudding.

1 cup of molasses, 1 cup of sweet milk, 1 cup of chopped raisins, 1 cnp of chopped currants, J cup of butter, 3£ cups of flour, 1 teaspoon of soda, 1 teaspoon each of the spices. Dissolve the soda in a little of the syrup, mix all together and put in a double bag and place in boiling water, keep on a steady boil for 3 hours. Keep the pot full of water and the pudding well covered.

Chocolate Pudding.

1 pint milk, 1 pint bread crumbs, £ cup sugar, 3 eggs,

5 tablespoons grated chocolate. Scald the milk, add bread crumbs and chocolate. Take from fire and add sugar, and the beaten yolks of eggs. Put in pudding dish, bake 15 minutes. Beat the whites of eggs with 1 tablespoon of sugar, spread on and brown. Serve cold with liquid sauce.

Mrs. A. F. G

I biddings and Sauces. 57

Fig Pudding:.

3 cups bread crumbs, 1 cup milk, 1 cup sugar (brown or white) 1 pound of figs, 1 teaspoon soda, i cup suet chopped fine, 2 eggs, spices to taste. Steam 2 hours and serve with hot sauce.

Mrs. Alma S. Wynn.

Portguese Apple Pudding.

Peel, core, and stew to a pulp \ dozen tart apples; press through a colander; add the grated rind of \ of a lemon and sufficient sugar to sweeten. Pare, quarter and core b more apples, put them in a baking dish, sprinkle \ cup of sugar over then and bake slowly until tender. Line a deep pie plate with good paste and bake until well colored. Pour into it the stewed apples, piling them up dome shape. Cover with a meringue made of the whites of eggs and a little sugar, eggs beaten to a stiff froth. Brown in a mod- erate oven and serve cold with a Custard Sauce— yolks of 3 eggs, 1 pint of milk, and 2 tablespoons of sugar.

Mrs. Rosenbaum.

Transparent Pudding.

4 eggs beaten separately, 1 cup butter, 2 cups sugar,

beaten together to a cream, add the yolks. Put a layer of

citron or acid jelly on the crust, pour on the transperancy,

flavor to suit the taste, and bake, then add the whites as a

meringue. . 0

Amelia Scott.

58 Pudding* and Sauces.

Cocoaimt Pudding.

Grate 1 cocoanut, 3 slices of bread soaked in the cocoa- nut milk, 6 eggs beat well with one cup of sugar, 1 pound of raisins, J teaspoon Dixie yeast powder.

\ cup of sugar, J cup of butter well beaten with little

cream and nutmeg-. _ TT .

S. H. Andrews.

Banana Pudding.

1 box gelatine, 5 bananas, 1 quart milk, 1 pint cream, 2 cups sugar, 1 cup water. Dissolve gelatine in the water, scald milk, to which the sugar has been added. Strain the gelatine, and stir into the milk. Let simmer 10 minutes, cool, slice bananas after peeling into small pieces, and stir into jelly before it is stiff. Serve with whipped

cream- J. w. w.

Rice Pudding.

1 cup of cold rice, yolks of 3 eggs beaten, £ cup raisins, enough sugar to sweeten, 2 cups sweet milk, beat all to- gether, add a little butter. When baked spread over to top the whites of eggs beaten with sugar, Flavor with Dixie

vanilla extract. A/r ,- TT7

M. M. W.

Puddings and Sauces. 59

Do you enjoy your food? A nicely adjusted set of teeth may help you. Boston Dental Co.,

St. Charles avenue corner Washing-ton.

Apple Pudding.

Fill a buttered baking dish, with sliced apples and pour over this a batter made of 1 tablespoon of butter, % cup of sugar, 1 egg, \ cup of sweet milk and 1 cup of flour, 1 teaspoon Dixie yeast powder. Bake in a moderate oven till brown. Serve with cream and sugar or liquid sauce.

Boiled Pudding.

1 cup suet chopped fine, 1 cup of raisins cut in half, 2

cups flour, 1 cup milk, 1 cup sugar, a little nutmeg and a

little salt, 1 teaspoon Dixie yeast powder. Grease and

flour a tin bucket, put pudding in and boil hard for 2

hours. Serve with a rich sauce. __ ,. T.

Miss M. Keen.

Lemon Pudding.

1^ pound of sugar, juice and grated rind of 3 lemons,

8 eggs, \ cup of butter, tablespoon of flour. Beat well

together, and bake. , , ~

& Mrs. Oliver.

60 Pies and Pastries.

| Pies and Pastry, 1

"No soil upon earth is so dear to our eyes, As the soil we first stirred in terrestrial pies.

— O. H. Holmes.

Mock Mince Pies.

1 cup bread crumbs dried, and 2 cups seeded and chopped (rolled) raisins, J cup molasses, 1 lemon, juice and grated rind, nutmeg-, cinnamon, and whatever spice is desired. Sugar to taste, little water.

Mrs. F. R. H.

Cream Pie.

Beat thoroughly the yolks of 2 eg-g-s with J cup of sug-ar, add 1 heaping- tablespoon of flour, 1 even tablespoon of corn starch dissolved in milk. Pour into 1 pint of boiling" milk and let cook about 3 minutes. Let cool and flavor to taste. M. B.

Pastry for Pies.

Sieve 3 cups flour in a pan, salt to taste, add 1 cup lard, mix thoroughly with half the flour. Add £ cup water, mould lig-htly; roll out, and put it in pans, pricking- it over with a knife to prevent blistering-.

Pii <8 a n d I ^aetries. 6 1

Lemon Pie.

1 quart of sweet milk, (condensed milk will do as well) the yolks of 5 eg-g-s, 2 heaping- tablespoons of corn starch, about 2 cups of sugar or sweeten to taste, 2 lemons the grated rind and juice, put the milk on to boil, beat the yolk of eg-gs, sug-ar and lemons tog-ether, mix the corn- starch with a little milk, put into the boiling milk, and when it thickens add the eggs, lemon and sugar. Let all cook till it has thickened enough, then stir in a teaspoon of butter, and when cold add Dixie Vanilla Flavoring. Have the pie crust already cooked, put the mixture in and put in the oven to cook a few minutes, then spread over the pies the whites of the eg-gs which have been beaten up with 4 spoons of sug-ar, brown a little in the oven.

Mrs. J. W. Wilkinson.

Filling for Lemon Pies.

Grate the yellow covering- and squeeze out the juice of 2 lemons into a granite pan; add 2 cups flour, 2 cups sugar, the yolks of 4 eg-gs, reserving- the whites in a separate dish, add 4 tablespoonsful flour, 2 cups water added slowly while stirring-. When smooth, cook until thick enough to pour into the crust, which should be already baked. Beat the 4 whites of eg-g-s into a froth, add 1 cup sug-ar, 1 tea- spoonful of Dixie lemon extract. Pour over the pies, return to oven until the white top becomes a light brown.

Mrs. N. L. Jenkins.

62 Pies and Pastries.

Lemon Fie.

1 large lemon, 1 cup sugar, £ cup of water, 2 eggs, 1 teaspoon of flour. Grate lemon, using it in the juice, mix juice and eggs together, then stir in sugar, mixing well, mix the u ater, then flour lastly.

paste. 1 cup flour, (with a pinch of salt) sifted, rub in 2 tablespoons of lard, then roll out for pie pan.

Mrs, Frank A. Daniels.

Orange Pie.

Slice 3 oranges, peel, take out the pits. Leave them over-night in sugar, next day put the sliced oranges on a well made pie crust in a pie pan. Then take the yolks of 8 eggs, Ik cups of powdered sugar, lemon juice and grated rind of 1 lemon. Put it on the stove and stir constantly till it thickens. Beat the white of the eggs to a froth, and mix all together. Now pour it on your oranges and bake.

Mrs. Adler.

Transparent Custard.

6 eggs, 2 cups of sugar, 1 cup of butter, 1 tablespoon of cornstarch and Dixie vanilla extract, beat butter and sugar to a cream, then add the yolks beaten to a froth with the cornstarch and extract. Stir all together and bake in nice crust. When done spread the beaten whites of eggs and 6 tablespoons of sugar, over the pie and brown slightly.

Mrs. F. E. McLemore, Delhi, La.

Pies and Pastri< s. 63

Custard Fruit Fie.

Make a good pie crust, rub a little flour on it and lay on your pie plates. Put stewed fruit in it and pour over them a custard made with 2 eggs, 1 cup of milk and a cup of sugar, beaten together. Enough for 2 pies.

Mrs- A. F. Godat.

Sweet Potato Pies.

Boil 5 large sweet Pototoes till soft, mash and season with sugar, butter, 2 eggs, nutmeg and a cup of milk, mix all together and put in the crust enough for 3 pies.

Miss Caywood.

, Mince Meat.

1 beef tongue, 2 pounds of raisins, 2 pounds of cur- rants, 2 dozen of apples, | pound of beef suet, h pound of citron, 2 tablespoons of cinnamon, 2 tablespoons of nutmeg, 2 tablespoons of mace, 1 tablespoon of cloves, 1 tablespoon of allspice, 1 tablespoon of salt, 2\ pounds of brown sugar, 1 quart of cider. Use ground spice. Chop all up finely,

put in jar and cover up.

v J Mrs. W. W. Sutcliffe.

Cakes. 64

Watermelon Cake.

\\ cups sugar, whites of 4 eggs, \ cup sweet milk, y2 cup of butter, 2 cups of flour, 1 full teaspoon Dixie baking powder. Cream butter and sugar well together, then add the milk, afterward stir in a little flour, then a little egg, and so on until all the ingredients are added. Then take 1J cups of pink sugar (any good confectioner can supply it) \ cup sour milk, 2 cups flour, 1 teaspoonful Dixie baking powder. Flavor the pink part with anything you prefer, rose water is much used. Seed % pound of good raisins, rub well in flour, to prevent them sinking. After the dough of both kinds are ready, spread the bottom and sides of the pan with the white dough; fill up with the pink, leaving enough of the white to cover over top en- tirely. Bake carefully. Be sure it is well done before re- moving from the pan. This cake is very popular with young people. Mrs. Florence E. Russ.

Sponge Cake.

10 eggs, beat separate; L pound of sugar, § pound of flour, 1 tablespoonful of Dixie baking powder. Flavor with lemon, add the whites of the eggs last.

Miss Mollje Walker.

Cakes. 65

Velvet Sponge (Jake.

2 eggs, beaten light; beat in 1 cupful of granulated or powdered sugar, £ cupful of sifted flour, next £ cupful of flour sifted with 1 teaspoonful of Dixie baking powder, and lastly, J cupful of boiling water very gradually. Have the tin buttered. Fill and bake immediately in a well heated oven. The baUer will seem very thin, but the cake is ex- cellent. By the use of one more egg any layer cake may be made better than with butter. For this save 2 whites out for frosting, using the other egg and 2 yolks for the cake. Bake in layer cake tins. Whip the whites stiff, and stir in sugar. Spread between each layer, and over the top. For cocoanut cake sprinkle cocoanut over the frosting between the layers, and thickly over the top layer. For chocolate, grate i teacupful of Baker's chocolate, and stir in the frosting, and use as before.

Sponge Cake.

Separate the whites and yolks of 4 eggs. When the whites are stiff enough, beat into them h cup of sugar, beating for 5 minutes. Add to the yolks the juice and grated rind of a lemon. Now beat well together the yolks and whites. Add 1 cup of flour stirring it in as lightly as possible. (Never beat a sponge cake after adding the flour) Bake for 25 minutes in a moderate oven. Just before put- ting in the oven sprinkle on the top through a sifter, about a tablespoonful of granulated sugar.

Mrs D. Kosenbaum.

66 Cakes.

Molasses Sponge Cake,

1 cup of molasses, 2\ cups of flour, \ cup of shortening-, \ cup of sugar, a little salt, 1 teaspoon of cinnamon, 1 teaspoon of ginger. Mix and add 1 teaspoon of soda dis- solved in a cup of boiling water.

Mrs. P. R. Baldwin, Biloxi, Miss.

Layer Sponge Cake.

1£ cups powdered sugar, 5 eg-gs, 3 tablespoons water, 2 cups flour, 2 level teaspoons Dixie baking powder. COOKED ICING FILLING. 1J cups granulated sugar, 9 tablespoons water, cook until it begins to rope. Pour it into the whites of three eggs, well beaten and beat this until it cools, mix with it pecans or chocolate or any you prefer, and spread between layers of cake. This will make four good layers.

Miss Mary Werlein.

Buffalo Layer Cake.

1 cup of white sugar, two-thirds cup of sweet milk, 2 cups of flour, 1 egg, 1 tablespoon melted butter, 1 teaspoon Dixie baking powder. Bake in 3 jelly tins. cream filling. 1 cup sweet milk, 1 egg, 1 tablespoon cornstarch, 2 tablespoons sugar. Heat the milk until boiling with the sugar in it, then add the starch wet in a little cold milk, stir until it thickens, put in lastly the egg well beaten.

Miss Mary Werlein,

Cakes. 67

Fruit Cakt\

One pound each of butter, sugar, flour, raisins, (seeded and chopped) and currants thoroughly cleaned, >4 pound of citron shaved fine, and 1 pound or more of nuts, cut fine. Cream the butter and sugar together, to which add the well beaten yolks of eight eggs, then a part of the flour, then add a part of the whites, beaten to a stiff froth; then the remainder of the flour, (except a little kept out to mix with the fruit, just before putting it in the cake). After adding all the whites, beat well; then put in the fruit, and mix thoroughly. Bake slowly until done.

Fruit Cake.

2 pounds of sugar, 2 pounds of flour, 2 pounds of butter, 2 pounds of dried currants, 2 pounds of raisins, 2 pounds of citron, h spoonful of cloves, and i of a nutmeg, 12 eggs, whites beaten to a stiff froth.

Mrs. G. V. Pierce, Biloxi, Miss.

Cake and Sauce.

2 cups sugar, I cup butter, 1 cup milk, 4 eggs, 3£ cups of flour, 1 teaspoon vanilla extract, 2 teaspoons Dixie bak- ing powder. Beat butter and sugar to a cream, add yolks of eggs, milk and flavoring, add flour reserving two table- spoonfuls; add whites of eggs. Put baking powder in the reserved flour and add to cake.

Whites of 2 eggs, beat light, add 3 tablespoons of powdered sugar, yolks of 2 eggs, and 3 tablespoons of milk 1 teaspoon of vanilla. Prepare immediately before serving.

Miss Fannie M. Rayne.

68 Cake*.

Cocoanut Pound Cake.

Beat J pound of butter to a cream; add gradually a pound of sifted flour, 1 pound of powdered sugar, 2 tea- spoonsful of Dixie baking powder, a pinch of salt, a tea- spoonful ol grated lemon-peel, J of a pound of prepared cocoanut, 4 well-beaten eggs, and a cup of milk; mix thor- oughly; butter the tins, and line them with buttered paper; pour the mixture in to the depth of an inch and a half, and bake in a good oven. When baked, take out, spread icing over them, and return the cake to the oven a moment

to dry the icing. Perfection cake.

Mrs. Pierce.

Citron Pound Cake.

1 cup butter, 2 cups sugar, 2 cups flour, 4 eggs, 1^ tea- spoons Dixie baking powder, 1 teaspoon essence, 5cts.worth of citron. Icing; white of 1 egg, 8 tablespoons pulverized sugar. Mrs. Rosenbaum.

If the teeth are sensitive to sweets half the pleasure is lost. This condition should be remedied without delay.

Boston Dental Co., St. Charles avenue corner Washington.

Cornstarch Cake.

>2 cup butter, creamed; \ cup of sugar, ]/2 cup of milk, x/t, teaspoon almond extract, \ cup cornstarch, 1£ cups of flour, \ teaspoon of soda, \ teaspoon cream of tartar, whites of 6 eggs. Mix in the order given and bake in a moderate: oven. Mrs. Holmes.

( fakes. 69

White Cup Cake.

1 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, white of 12 eggs, flavoring to suit taste, £ teaspoon of Dixie baking powder.

Another White Cup Cake.

4 cups flour, 2 cups butter, 1 cup milk, 3 cups sugar. Whites of 20 eggs, 1 small teaspoon Dixie baking powder* Mrs. F. E. McLemore, Delhi, La.

White Cake.

Whites of 8 eggs, well whipped; 3 cups pulverized sugar, 1 cup butter, 1 cup milk, 4 cups sifted flour with 1 teaspoon cream of tartar, £ teaspoon soda, dissolved in milk, juice of 1 lemon. Bake 1 hour in a moderate oven .

Mrs. Buchell.

A Nice White Cake.

Beat the whites of 5 eggs, very light; add 1 cup of sugar, | cup of butter, 2 cups of flour, 2 small teaspoonfuls of Dixie baHng powder. Bake in a small loaf.