TABLE OF MEASURES

Four teaspoonfuls (liquid) make one tablespoonful.

Three teaspoonfuls (dry) make one tablespoonful.

Four tablespoonfuls (liquid) make one wine glass full.

One-half pint makes one cup.

Two cups make one pint.

Four cups make one quart.

One cup of butter (solid), makes one-half pound.

One cup of granulated sugar makes one-half pound.

One round tablespoonful of butter makes one ounce.

Sixteen tablespoons (liquid) make one cup.

Fifteen level tablespoons (dry) make one cup.

N EW RECIPES

BEVERAGES.

Black Coffee.

One cup coffee, one-half cup cold water, one-third egg. five cups boiling water, one-half cup cold water. Mix coffee, one-half cup cold water, and egg together, and let stand ten minutes in coffee pot. Pour in the boiling water and boil gently for five minutes. Remove to warm part dt stove, add one-half cup cold water, pouring some of it down the spout of coffee pot. Serve at once.

Susan V. Hill.

Good Coffee.

Two teaspoonfuls finely ground coffee to cup of water. If a percolator coffee pot is used be sure and use cold water and let it percolate ten or fifteen minutes. If an ordinary agate coffee pot is used it is better to have a bag or percolator to put coffee in before placing it in pot. With some coffees better results are obtained by using cold — some by using hot water. Let come to a boil, but do not boil. Stand on back of stove till needed. M. M.

One-quarter cup cocoa, one-quarter cup sugar, one cup water or coffee (hot), three cups milk (hot). Mix cocoa and sugar together in a saucepan, pour over this the hot water or coffee and let boil until a syrup is formed (this cooks the starch in the cocoa). Add the hot milk stir- ring it in slowly, return to a double boiler and let cook fifteen to twenty minutes. A few grains of salt and a drop of vanilla may be added just before serving. Serve with whipped cream or beat to a froth with a Dover beater. Susan V. Hill.

Chocolate.

Four cups milk or two cups milk and two cups of water, two ounces chocolate, one-third cup sugar, and one-quar- ter cup hot water. Grate or cut the chocolate into small pieces, place in the upper part of a double boiler, add the sugar and one-quarter cup hot water. Let melt and cook with sugar until a smooth paste is formed. Add to this the milk or water and milk stirring constantly and adding liquid very slowly. Beat with Dover egg-beater and allow it to cook fifteen or twenty minutes longer.

Mrs. S. C. Hill.

Tea (Strong).

Two tablespoonfuls tea, four cups boiling water. Pour boiling water over the tea leaves and let stand five min- utes. If cold tea is desired dilute with' four cups cold wa- ater and allow it to cool and serve ice cold.

NOTE — (a) Use only water that is just beginning to boil.

(b) Do not use a tin teapot; use a tea ball crockery or china teapot.

(c) Do not use tea leaves a second time.

(d) Never allow tea to boil.

(e) Do not allow leaves to remain after steeping has been accom- plished.

Bread, Cakes, Etc.

Light Bread (one loaf) — Quick Process — Three cups flour, 1 cup milk or water, one teaspoonful sugar, one tea- spoonful salt, one tablespoonful butter, lard or Crisco, one yeast cake (Fleischmann).

Method: Scald the milk or boil the water, add to the salt, sugar, and fat and stir until dissolved. Cool until luke warm, add yeast softened in one-quarter cup hike warm water. Add one-half the flour, beat until smooth. Cover and set in a pan of warm water until doubled in bulk. Add the remainder of the flour and mix well. Put on a lightly floured board and knead until smooth and elastic. Mold into a loaf, place in a well greased pan, cover, and let double its bulk. Bake in a hot oven 40 to 60 minutes.

Light Bread — Slow Process — As for quick process with tluse exceptions: Use only one-quarter yeast cake. Add all the flour and knead once before setting to rise. Lei rise over night at room temperature, instead of in a pan of warm water. In the morning knead, mold into loa and proceed as above. Susan V. Hill.

Potato Biscuit — One cup mashed potatoes, one-half cup of lard, one egg, one-half cup of sugar, one teaspoon salt, one cup milk, one cup flour, one-half of an yeast cake dissolved in one cup of warm water. When light add flour to make stiff, let lighten again. Roll out, cut with small round cutter. Grease with a little butter or lard on top. Let lighten again and bake.

Mrs. A. W. Goodhanm.

Sweet Potato Biscuit — One quart sweet potatoes mashed fine, one tablespoon sugar, one teaspoon salt, one cup boiled milk. When hike warm add one yeast cake, add to this one cup flour for sponge. Let sponge rise and drop back, then add sweet potatoes, one well beaten egg, three cups flour, beat well and let rise well. Drop with table- spoon on well greased tin and let them rise again. Bake 15 or 20 minutes. Do not handle dough.

Belle M. Crank.

Bran Rolls — Scald one pint milk, dissolve in this when cool enough, one yeast cake, four tablespoons lard, two cups bran, one-half cup molasses, one and one-half tea- spoons salt. Add enough white Hour to work. Lighten and make into pocketbook rolls. tE L. Copper.

Spoon Corn Bread — One cup of cornmeal, one pint boil- ing water, one teaspoon salt, one tablespoon lard, one cup milk, two eggs. Place the boiling water in a mixing bowl and sift the cornmeal into it, stirring all the time. Next add the salt and lard, then the milk and last of all the eggs beaten very light. Turn into a well greased pan and bake in a quick oven. Annie L. Copper.

Plain Waffles — Two cups flour, one tablespoon baking powder level, one teaspoon salt level, two tablespoons sugar, one large cup milk, two eggs, two tablespoons

melted fat. Beat eggs separately. Sift together all dry ingredients, add milk, egg yolks and shortening. Mix thoroughly and add stiffly beaten whites. J. B. M.

Nut Bread — One cup sugar, one egg, one and one-half cups sweet milk, four cups flour, four teaspoons baking powder, one teaspoon salt mixed with one cup chopped English or black walnuts (preferred). Stand in well greased bread pan one-half hour and bake slowly for one hour. (Better second day.) O. H. M.

Buns — One cup of mashed potatoes, one-half cup of yeast, one-half cup of milk, one-half cup of sugar, a little salt. Let lighten then add two eggs, one-half cup lard, one-half cup sugar, and flour to make stiff. Let lighten again. Then roll out about one-quarter inch thick, spread with butter, syrup, and raisins then cinnamon. Roll this up and cut off in slices. Put in well-greased pans and spread butter, syrup and cinnamon on top and let rise. Bake in a hot oven. Bertha Hackett Newcomb.

Cocoanut Cookies — (No flour used.) Whites of three eggs, one-half pound pulverized sugar, one-half pound dry confectioner's cocoanut. Beat eggs, add sugar and cocoa- nut and drop from a teaspoon on a buttered pan. Cook with rather quick heat. Do not remove from pan till cold.

Mrs. John N. Roberts.

Oatmeal Cookies — (No flour used.) Two and one-half cups oatmeal, one cup sugar, two eggs (whites and yolks beaten separately), two teaspoons of yeast powder, two teaspoons of vanilla, two tablespoons of melted butter or oil. After mixing let stand one-half hour before baking in moderate oven. Lucille Parr.

Chocolate Icing — (Uncooked.) Two cups 4X sugar, six teaspoons cocoa, four tablespoons melted butter, four tablespoons hot milk or coffee, two teaspoons vanilla. Beat until smooth and thick, ice cake while warm.

Sponge Cake — Four eggs, one cup sugar, one cup flour, vanilla or lemon to flavor. Beat whites of eggs with half cup sugar until very thick. Then beat yolks into one-half

cup sugar until thick. Add beaten yolks to beaten whites slowly. When mixed add one cup of flour (sifted), flavor to taste and bake in moderate oven about 20 minutes. Then ice with the following icing: One cup brown sugar, one-half cup white sugar, scant one-half cup water. Boil these until it threads, and pour slowly over two well beaten whites (saved from the cake batter, if liked).

Helen Harper Davis.

Western Cookies — Two cups sugar, one-half cup butter, or lard, three cups flour (measured after being sifted), one-half cup of milk, three eggs, level teaspoon soda, two teaspoons cinnamon, one cup raisins, one cup of black walnuts (ground). Bake in gem tins.

Mrs. Kate Collins.

Whipped Cream (Substitute). — White of one egg, well beaten with one banana mashed fine and a little lemon juice. H. B. C.

Chocolate Ice Cream — Make a custard of three pints of milk, eight eggs (leaving out the whites) and one pound of sugar. Then add one-half cake of chocolate, soaked in one pint of milk. Flavor to taste. English walnuts chopped up adds very much to the flavor.

Mrs. Allan A. Harris.

Fruit Ice Cream, No. 1 — Three quarts of milk, one quart of cream (more is better), four eggs, three heaping table- spoonfuls of cornstarch, two pounds sugar. Let three pints of the milk come to a boil, then add yolks of eggs. Cornstarch and part of the sugar well beaten together; cook until thick, then cool and add the remainder of milk, sugar and cream. Put it in the freezer and when nearly frozen add the beaten whites of the egg> and one quart to three pints of pineapple, white or red cherries, peaches, or bananas. To the cooked custard add a pinch of salt and a teaspoonful of vanilla. This makes about a gallon and a half. H. H. I

82 RECIPES FOR SUGARLESS DAYS.

Fruit Ice Cream, No. 2 — One quart milk, one can con- densed milk, two eggs beaten together. Add fresh fruit. This makes two quarts. H. B. C.

Molasses Sauce — One cup of molasses, one and one-half tablespoonfuls butter, two tablespoonfuls lemon juice. Boil molasses and butter five minutes, remove from fire and add juice. Fine over plain cakes or puddings.

H. B. C.

Ginger Cookies — One teacup molasses and one table- spoonful soda stirred together, one cup Crisco, one egg, one teaspoon each of ginger, cinnamon and salt (cloves, allspice, nutmeg added make a more spicy cake), and flour enough to make stiff. Roll out, cut with small round cutter and bake. Hope Hackett.

Pat-a-Cake Gems — One box of Pat-a-Cake, well sifted with one teaspoon yeast powder and mixed well with but- ter size of walnut and melted, one large cup of milk and three-quarter cup floured raisins. Bake in gem pans 20 minutes. The batter thus mixed, leaving out the raisins is fine for layer cakes, and with a little less milk for loaf cake. Clara Medders.

VEGETABLES.

Candied Sweet Potatoes — Boil the potatoes until done, then peel and slice in rather thin slices and place in bak- ing dish with layer of sugar and small pieces of butter placed around. Alternate layers until the dish is full. Pour over enough milk to keep from scorching and bake slowly. Mrs. S. S. Hepburn.

Potato Crullers — Three or four good sized potatoes, boil and mash. Butter size of an egg, two cups of sugar, cream all together while the potatoes are hot, one-half cup milk, four eggs, four teaspoons of baking powder, flavor with either cinnamon or nutmeg. Flour to make a soft dough, roll and fry in hot lard. Boil salt in potatoes.

Mamie Norris.

Tomato Soup — Into a skillet put two tablespoons of butter and melt. Add to this an onion sliced and fry until the onion is well done. Remove the onion and into the fat blend a tablespoonful of flour, add the strained juice of one quart can of tomatoes, which has been heated. Season with salt and pepper, add one pint of boiling wa- ter and serve. Mrs. W. K. Hackett.

Chicken Terrapin — Two tablespoons melted butter, two tablespoons flour, one-half teaspoon salt, one-quarter tea- spoon pepper, one and one-half cups sweet milk. Cook until creamy, then add one and one-half cups diced chicken, two hard boiled eggs cut fine. Let all boil until it thickens, add one tablespoon vinegar before taking from stove. If so preferred put in baking dish, cover with buttered crumbs, and brown in oven. Add more milk, salt and pepper, if necessary. Annie L. Copper.

Beef-en-Casserole — One and one-half pounds beef, one- half pound pork, one small can tomatoes, one pepper, one onion, three shredded wheat biscuits. Grind separately and put in casserole one layer at time, leaving the toma- toes on top. Bake. Mrs. Earl Jewell.

Chipped Beef With Scrambled Eggs — Beat six eggs to a light froth, add three-quarters cups of milk and season- ing. Put lump of butter in hot skillet, add mixture, let stand till it begins to thicken when add one cup of chip- ped beef (which has previously been soaking in boiling water) and stir constantly until the mixture has hardened. This will serve five people. Mary W. Hague.

Eggs au Gratin— Prepare a dressing of one tablespoon of flour, one of butter, one cup of milk, and salt and pep- per to taste. Place four hard boiled eggs, cold and cut oblong in a baking dish, sprinkle over them a few fine bread crumbs, then pour the dressing over all, and set in the oven to thicken and brown. L. E. Busk :k,

Fruit Salad, No. 1 — Cut all the fruits in season, and pre- served peaches, cut fine may be added. Beat indefinitely the yolks of two eggs with one cup of pulverized sugar, just before serving put juice of one lemon in dressing.

Jane Vickers Robinson.

Fruit Salad, No. 2 — Cut in dice pineapple, pears or ap- ples (these either fresh or canned) and oranges. Add a few red cherries either spiced or sun-preserved. Pour over all French dressing made with lemon juice and serve.

O. H. M.

French Dressing — One teaspoon salt, one-quarter tea- spoon of white pepper or few grains cayenne, two table- spoons cider vinegar or lemon juice, and four tablespoons of olive oil. Mix ingredients and stir until well blended.

Susan V. Hill.

Grape Fruit Salad — Two large fruits. Peel and cut in dice, being sure seed and all white skin is removed. Place this in crisp white lettuce leaf and use the following dressing: Juices of two oranges and one-half lemon, three-quarter cup sugar, yolks of two eggs. Cook, until thick then add the beaten whites; thin this with whipped cream. Bertha Hackett Newcomb.

Perfection Salad — One envelope Knox Gelatine, one- half cup cold water, one-half cup mild vinegar, one pint boiling water, one teaspoonful salt, one cup finely shred- ded cabbage, juice of one lemon, one-half cup sugar, two cups celery cut in small pieces, one-quarter can sweet red peppers, finely cut. Soak the gelatine in water five min- utes. Add vinegar, lemon juice, boiling water, sugar and salt. Strain, and when beginning to set add remaining ingredients. Turn into a mold and chill. Serve on lettuce leaves with mayonnaise dressing.

Helen Harper Davis.

Washington's Favorite — One pound XXXX sugar, one- quarter pound of butter and one tablespoonful of cream. Mix together and then work well as you would make but- ter. Flavor and color as you desire. Mixed with chopped nuts or fruit this makes delicious Easter eggs. Form into eggs, using a large tablespoon to shape. Lay the egg aside to dry. Then place one-half pound of chocolate, two table- spoonfuls of butter and a piece of parafine the size of an almond in a double boiler and heat slowly. Now dip the egg and lay on a wax paper to dry. To ornament the

egg, place in a bowl one-half cup of sifted XXXX sugar and add two tablespoonfuls of cornstarch, one teaspoon- ful of lemon juice and one teaspoonful of vanilla extract and sufficient boiling water to make the mixture spread without running. Beat for five minutes to blend and then cover closely. Make a cornucopia of heavy wax paper, fill with this icing, and using this, borders, names and de- signs may be made. Mrs. Harvey B. Moore.

Cocoa Fudge — Two cups sugar, one tablespoon butter, four tablespoons cocoa, two-thirds cup milk. Boil 15 min- utes. Edna Hackett.

Candied Grape Fruit or Orange Peel — Take grape fruit or orange rinds, cut in thin strips, put on in cold water three times and let come to a boil. To three grape fruit rinds or four orange rinds, melt two cups sugar (well moistened) in saucepan. Drop in fruit. Cook till clear. Lift with fork and roll in granulated sugar. M. M.

Strawberry and Rhubarb Jam — Use equal parts rhu- barb and strawberries. To each cup of the mixture, use three-quarters cup of sugar. The rhubarb should be cut into one-half inch length, and the berries crushed. Bring slowly to boil and cook 30 minutes, add sugar and cook until of desired consistency. Seal in sterilized jars. To avoid danger of mold, process jars for 25 minutes in water bath. O. H. M.

Apple Butter — To five gallons of cut apples, take five pounds sugar and one quart of vinegar. Put the apples over the fire with enough water to cook down, add the sugar and stir well, then add the vinegar with ground all- spice to flavor. Continue to boil and stir until done. I do not use but one pint of vinegar and very little allspice and some cinnamon.

Mrs. E. M. Bonwill, Jr.

Apple-Ginger Marmalade — Four pounds apples, four pounds sugar, one pint water, one ounce green ginger, grated rind of four lemons. Dissolve the sugar in the wa- ter; chop the apples and ginger fine, add to syrup with the lemon rind, and simmer slowly until it looks clear, about four hours. Pour into sterilized glasses and seal as usual. L. E. Busick.

Pear-Ginger Marmalade — Pare and cut in small pieces, two pounds pears, add two pounds sugar, one teaspoon of ginger. Put through chopper juice and pulp of one lemon, grated rind and juice of one orange. Cook and put in jars. Seal while hot. Mrs. P. A. M. Brooks.

Grape Conserve, No. 2 — Proceed as you would for grape jelly, only using the juice from the pulps. Have ready two pounds nut meats, chopped fine, two pounds raisins, and a little orange peel. This is the amount for about 12 cups of juice. Boil the juice five minutes then add equal amount of sugar. After this begins to boil hard, add the fruits and nuts and boil hard until it jells, about 20 min- utes altogether. Mrs. Walter B. Harris.

Green Tomato Mincemeat — One peck green tomatoes, one-quarter peck apples, three packages of seeded raisins, four pounds brown sugar, one-half pound suet chopped fine, one pint vinegar, one quart water, two teaspoons ground cinnamon, one and one-half teaspoons ground cloves, two teaspons ground nutmeg, one teaspoon salt. Put tomatoes through food chopper, drain as much of green water off as you can, cover with cold water, let come to boil second time. Drain well, mix altogether, cook until thick. Put in jars while hot. Use large knife in food chopper for grinding. Mrs. Evelyn Nelson.

Canned Soup Mixture — The following combination of vegetables makes a fine soup with good stock and diced white potatoes: Use about one-half the quantity desired canned in tomatoes. Other vegetables (cut fine), cab- bage, carrots, onions, peppers (both sweet and hot), corn, celery leaves and parsley. Let tomatoes come to a boil, then add corn, celery and parsley and boil about 15 min- utes. Other vegetables, particularly cabbage, carrots and onions should cook a little longer. Do not use any more water than absolutely necessary in the cooking, substi- tuting tomato juice instead. After all are cooked as stated, mix together, fill well sterilized jars, one and one- half to two teaspoons of salt to each quart. Process two and one-half hours. O. H. M.

Pepper Hash, No. 1 — Fifteen red peppers, fifteen green peppers, twelve onions, chop or grind with coarse grind- er, cover with boiling water and let stand five minutes, drain, cover again with boiling water and let stand ten minutes, then drain and add three-quarter pound white sugar, one and one-half pints of vinegar, salt to taste. Let all boil 15 minutes and seal while hot.

Emma Jarrell.

Pepper Hash, No. 2 — Twelve sweet red peppers, twelve sweet green peppers, three hot peppers, sixteen onions, three stalks celery, four cups vinegar, three cups sugar, one tablespoon of mustard seed, one tablespoon of celery seed, two tablespoons of salt. Grind onions and celery. Salt for two hours, grind peppers, pour boiling water over them and drain. Mix all together and boil one hour.

Mrs. R. P. Nichols.

Spiced Cucumbers — Lay the cucumbers in salt and wa- ter one and one-half or two days, wash and boil in half vinegar and half water until tender, pack in glass jars and pour over spiced vinegar boiling hot and seal. Only cin- namon and cloves to taste need be used. Sugar to taste. If the vinegar is very strong dilute with water.

E. Jarrell.

Mustard Pickle — Put three quarts vinegar on stove and let come to a boil, take one-quarter pound mustard, add to it three tablespoonfuls cornstarch. Mix the two with vinegar weakened with water, put that in the vinegar and let boil. Add to this all cooked separately two quarts of rrreen tomatoes cut in small pieces, two quarts of butter beans, two nuarts of onions, two dozen pickles, two quarts corn, three pounds sugar, three red and three green pep- pers, two ounces of mustard seed, two ounces of celery seed, tumeric enough to color (between one-quarter to one-half teaspoonful). H. H. F.