ZACHARIAS BROS

Y our Grocer

“The Most of the Best for the Least ”

1609 DETROIT STREET

STORE No. 2

Free Delivery Phones 3670 - 598

A Spencer Corset gives the grace- l \ ful poise of body which is the secret of style.

May I call and explain the Spencer Designing Service further ? Kindly write or telephone for an appoint- ment.

Mrs. Marion Olmstead

228 W. Dayton St. Tel. 942-R

Registered Spencer Corsetiere

GREISSELL’S

Always Dependable

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KNOX GELATINE is economical— one package makes FOUR PINTS

DESSERTS, PUDDINGS, SAUCES— Continued

RHUBARB PUDDING

Grease a pudding dish and put into it a layer of bread crumbs moistened with lemon juice # and generously mixed with sugar. Sprinkle the crumbs with small pieces of butter and over them pour a thick layer of stewed rhubarb well sweetened. Now add more crumbs and more rhubarb until dish is full. Sprinkle the top with dry crumbs dotted with butter. Bake, covered for Vi hour. Uncover, bake for ten minutes longer. Serve with a hard sauce. — (Mrs. M. E. Chandler.)

LEMON PUDDING

Mt cup sugar, 2 t. (level) corn starch, 4 t. (level) cold water, pinch of salt, 1 cup boiling water. Cook thoroughly then beat this into the whites of 2 eggs and the grated rind of 1 lemon and juice of 1 lemon.

(Mrs. J. E. Storer.)

COCOA PUDDING WITHOUT MILK

1 quart boiling water; mix 3 tablespoons cocoa and 3 tablespoons corn starch; sweeten to taste and add a little vanilla extract. Cook all thoroughly in double boiler and pour into mould. Serve cold with cream. — (Miss E. W. Witherbee.)

MOTHER MONROE’S PRUNE WHIP

1 pound prunes, 1 cup sugar, whites of 4 eggs. Wash prunes, soak over night, cook slowly until tender (very soft) . Remove pits and whip with fork until well broken. Add sugar and well beaten whites of eggs, whip some more, and pour into buttered pudding dish. Bake until light brown.

Sauce — Make boiled custard as follows: 1 pint milk, yolks of two eggs, Mt cup sugar. Boil in double boiler until creamy, add 1 scant teasoon of corn starch mixed with little cold water, stirring well. Cool, flavor with vanilla. Serve cold, with cold prune whip.

(Addie D. Monroe.)

CHOCOLATE SAUCE

2 c. milk, 1% T. corn starch, 2 squares Bakers’ chocolate, 4 T. powdered sugar, 2 T. hot water, 2 eggs, % c. powdered sugar, 1 t. vanilla.

Scald all but M c. milk, add corn starch diluted with the remaining milk. Cook 8 minutes in double boiler. Melt chocolate over hot water, add 4 T. powdered sugar and the hot water, stir until smooth into the cooked mixture. Beat whites of egg stiff. Add remaining powdered sugar beating the unbeaten yokes and stir into cooked mixture. Cook 1 minute. Add vanilla and cool before serving. — (Mrs. W. G. LaRock.)

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KNOX ACIDULATED GELATINE saves the cost, time and bother of

DESSERTS, PUDDINGS, SAUCES— Continued

POOR MAN’S PUDDING

1 cup suet, 1 cup molasses, 1 cup water or milk, 1 cup fruit, 1 t. cinnamon, Vz t. cloves, 1 t. soda. Stir in flour for thick batter and steam two hours.

Sauce for Pudding — Scant Vz cup butter, 1 cup pulverized sugar, beaten to cream. 1 cup boiling water, beaten white of one egg stirred in last. — (Mrs. J. E. Twaits.)

CHOCOLATE BREAD PUDDING

1 pt. bread crumbs, 1 qt. milk, 2 squares Bakers’ chocolate, % c. sugar, 2 eggs, M t. salt, 1 t. vanilla.

Soak bread crumbs in milk 30 minutes. Melt chocolate in sauce pan placed over hot water. Add one-half the sugar and enough milk taken from the bread and milk to make of the consistency to pour. Add to the mixture remaining sugar, salt, vanilla and eggs slightly beaten. Turn into a buttered pudding dish and bake one hour in moderate oven. Serve with hard sauce or chocolate sauce. — (Mrs. W. G. LaRock.)

MINT JELLY

1 cup mint leaves, Vz cup vinegar and lemon juice mixed, Vz cup sugar, 1 Vz cups water. Simmer slowly for one-half hour, add 2 table- spoons gelatine that has been dissolved in cold water. Pour in moulds to harden. — (Mrs. A. A. Floyd.)

STEAM PUDDING

1 egg, 1 tablespoon butter, Vz c. milk, IVz c. flour, 1 small c. sugar, 2 t. Royal baking powder; vanilla. Steam one hour.

(Camilla E. Woolfitt.)

PINEAPPLE PUDDING

To juice left from a can of sliced pineapples, add juice of lemon and water to make 1 pint of liquid. Put in double boiler and thicken with cornstarch to consistency of filling for lemon pies, (about 4 level tablespoons). When thickened add small piece of butter and let cool. When cool stir in beaten whites of 2 eggs and place in mold. Serve with whipped cream. Nuts may be added if desired.

(Mrs. J. M. Johnson.)

SAILOR’S DUFF

1 egg, % cup molasses, IV 2 cups flour, 1 level teaspoon of soda in Vz cup warm water, salt (1 pinch). Steam 1 hour.

Sauce — To Vz pint of whipped cream add % cup of confectioners' sugar, yolks of 2 eggs and lastly beaten whites and vanilla.

(Mrs. J. M. Johnson.)

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For Dainty, Delicious Desserts Use Knox Gelatine

DESSERTS, PUDDINGS, SAUCES— Continued

GINGER PUDDING

2 tablespoons sugar, ^ cup butter, 2 eggs, Yz cup molasses, Yz cup hot water, 1 teaspoon soda, 1 teaspoon salt (small) , Yz teaspoon ginger, Yz teaspoon cloves, Yz teaspoon cinnamon, flour. Stir as thick as cream cake and steam lYz hours. Serve with whipped cream.

(Mrs. C. E. Williams.)

BREAD PUDDING

1 cup milk, 1 egg, 2 tablespoons sugar, Ye teaspoon salt, 1 slice bread, Yz teaspoon vanilla. Beat egg yolk, sugar and milk together, crumble in bread, bake or steam. Beat white and spread over top just before done. Serve with whipped cream. — (Mrs. C. W. Root.)

CARAMEL TAPIOCA PUDDING

1 cup Pearl Tapioca soaked in 2 cups cold water over night. Add 2 cups brown sugar dissolved in 2 Yz cups boiling water. Bake until clear or about 1 Yz hours. Stir once in awhile. Serve cold with whipped cream. — (Mrs. F. D. Chapel.)

LEMON PUDDING

Yz cup sugar, 2 level T. cornstarch, 4 level T. water, pinch of salt. Add 1 cup boiling water and stir until cooked. Beat whites of 2 eggs stiff and add to the above with the grated rind and juice of one lemon. Serve cold. — (Mrs. F. D. Chapel.)

SUET PUDDING

Yz cup suet (chopped fine), Yz cup best molasses, Yz cup raisins, Yz cup sweet milk, 2 level cups flour and a small t. Royal baking powder 1 level t. soda (steam 2 hrs.). Figs or dates may be used instead oi raisins, and nut meats added.

Sauce No. 1—1 level cup sugar and Yz cup butter creamed to- gether. Add the beaten yolk of 1 egg, then the beaten white. Last beat in 1 cup cream whipped.

Sauce No. 2 — 1 level cup sugar and Yz cup butter creamed. Beat in 1 beaten egg, 1 T. boiling water and juice of 1 lemon. Heat in a bowl over tea kettle while eating dinner. — (Mrs. B. M. Garner.)

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KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc.

DESSERTS, PUDDINGS, SAUCES— Continued

APPLE TAPIOCA

Vz doz. tart apples, 1 cup sugar, pinch of salt, Vz cup minute tapioca or pearl tapioca soaked over night, 1 qt. water. Put tapioca in hot water in double boiler and cook 15 minutes. Then pour over pared and sliced apples, with sugar, salt and a sprinkle of cinnamon, and bake about Vz hour in a covered dish. Serve with plain or whipped cream. — (Mrs. Marshall M. Frisbie.)

STEAMED CUP PUDDING

1 egg, Vz cup granulated sugar, lump of butter size of an egg, 1 cup sweet milk, 2 level t. baking powder, sifted with 1 big cup of flour. Put in 6 greased cups and steam 15 minutes. Use peaches, cherries or berries with it. Put a little batter in bottom of cup, then fruit, then batter.

Sauce for Pudding — Vz cup sugar, lump of butter, 1 T. flour. Rub together, pour about 2 cups cold water over mixture and cook carefully until thick. Flavor with vanilla after cooking.

(Mrs. Marshall M. Frisbie.)

TAPIOCA DATE PUDDING

% cup minute tapioca, 1 Vz cups brown sugar, 3 cups boiling water, Vz package dates or figs, M t. salt. Cook in double boiler % hour, remove and add Vz cup chopped nuts and flavoring. Put in molds. Serve cold with plain or whipped cream. Juice of Vz lemon is a pleas- ant addition. — (Mrs. James Farber.)

SLATE PUDDING

1 cup chopped dates, 1 cup broken English walnuts, *4 cup flour, 1 teaspoon Royal baking powder, Vz cup milk, 2 eggs, *4 cup sugar.

Mix the dates, walnuts, flour and baking powder. Beat the whites of the eggs until stiff and dry, then gently fold in the sugar, beaten yolks, milk and first mixture. Bake Vz hour in a slow oven or 45 mimites in fireless cooker. — (Kathryn Mitchell Edmund.)

LEMON RICE PUDDING

Vz cup of rice (well cooked and salted), Vz cup sugar, 1 Vz cups sweet milk, 2 eggs. Beat the yolks and sugar, with grated rind of one lemon, together and stir into milk. Cook until it thickens and stir into rice. Cover with frosting made of the beaten whites, juice of the lemon and 1 Vz cups granulated sugar, and bake to a light brown.

(Mrs. James Farber.)

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Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed

DESSERTS, PUDDINGS, SAUCES — Continued

NEW STYLE BAVARIAN CREAMS

The Bavarian creams made from the following recipe are “new style” in their simplicity and economy and their piquancy of flavor. No sugar, cream or eggs are used in these delightful dishes, but only whipped Jell-0 and fruit juices (the fruit itself only when particularly desired).

PINEAPPLE BAVARIAN CREAM

Dissolve a package of Lemon Jell-0 in a half pint of boiling water and add a half pint of juice from a can of pineapple. When cold and still liquid whip to consistency of whipped cream. Add a cup of shred- ded pineapple if you wish. Serves from 9 to 12 persons.

Instead of pineapple juice, berry juice or other fruit juices may be used to make similar Bavarian creams.

HOW TO WHIP JELL-O

If you have never whipped Jell-0 and know nothing about the process, you will be glad to know that it is as simple a matter as whip- ping thick cream. Begin to whip the jelly while it is still liquid^ — cold but not yet congealing — and whip till it is of the consistency of thick whipped cream. Use a Dover egg-beater and keep the Jell-0 cold while whipping by setting the dish in cracked ice, ice water or very cold water. A tin or aluminum quart measure is an ideal utensil for the purpose. Its depth prevents spattering, and tin and aluminum admit quickly the chill of the ice or cold water. Add cream or what- ever else goes into the dessert after — not before — whipping the Jell-O. The whipping process more than doubles the quantity of plain Jell-O, so that when whipped one package of Jell-0 serves twelve persons instead of six.

THE “PLAIN” JELL-O DESSERT

Dissolve one package of Jell-O, any flavor, in a pint of boiling water. Pour into a mould and put in a cold place to harden. When set turn out on a plate.

Be sure to use Jell-O, with the name Jell-0 in big, red letters on the package.

SNOW PUDDING

Dissolve a package of Lemon Jell-0 in a pint of boiling water When cold and still liquid whip with an egg-beater to consistency of whipped cream. Let stand till firm and then pile it by spoonfuls into sherbet glasses and serve with egg custard.

GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries

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Your Grocer Will Be Glad to Supply You

J. JELLIS & CO.

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Dainty Recipes in each Knox Gelatine package

DESSERTS, PUDDINGS, SAUCES— Continued

PINEAPPLE TRIFLE

Dissolve 1 pkg. orange jello in Yz pt. boiling water. When cool add Yz cup grated pineapple, juice of Yz orange, Yz cup sugar. Let stand until it begins to thicken then add Yz pt. of cream whipped stiff. — (Mrs. W. H. Edwards.)

CARAMEL PUDDING

1 pint of milk, 3 eggs, 6 tablespoons of flour. Cook in double boiler. Melt lYz cups of brown sugar. Turn custard into melted sugar and add one-third cups each of raisins, figs and nut meats. Cut fine. Serve with whipped cream. — (Mrs. Marshall Smith.)

DATE PUDDING

Cut up one package dates, add 2 cups boiling water. Into this dissolve 2 level teaspoonsful soda. Let stand to cool. 2 tablespoonsful butter, 2 cups sugar, 2 well beaten eggs, 1 teaspoon salt, 2 level cups flour. Mix sugar, butter, eggs and salt, add alternately the soda mix- ture and flour. Bake, slow oven 40 minutes. Serve with whipped cream. — (Anna P. Dewey.)

DATE PUDDING

1 lb. dates, Yz lb. suet cut fine, 1 Y± cups milk or water, 2 cups flour, 1 tablespoon molasses, 1 teaspoon soda, 1 teaspoon Royal baking powder; salt. Steam two and one-half hours. — (Mrs. Marshall Smith.)

DATE PUDDING

1 lb. chopped dates, 1 c. nut meats, 1 c. sugar, 3 T. flour, 1 t. Royal baking powder, 2 eggs well beaten; mix well. Add 2 well beaten eggs. Bake in a shallow pan very slowly 40 minutes. Set pan in dish of water. Serve with whipped cream. — (Mrs. George R. Goering.)

GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries

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Phone 4921 for Appointment.

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KNOX GELATINE is measured ready for use — two envelopes in each

DESSERTS, PUDDINGS, SAUCES— Continued

CARROT PUDDING

1 cup raw carrots, 1 cup raw potatoes, % cup melted butter or oleo, 1 cup sugar, 1 cup flour, 1 t. nutmeg, 1 t. cinnamon, 1 t. salt, 2 cups of raisins.

Put carrots and potatoes separately through meat grinder and measure. Mix with them the butter and sugar, then add flour mixed and sifted with other dry ingredients. Add the raisins that have been dredged with a little flour. Steam 2*4 hours or less if small molds are used. Serve with hard sauce or whipped cream.

(Mrs. H. B. Freeman.)

ENGLISH PLUM PUDDING

Vi lb. each of chopped suet, raisins, currants, sugar, and bread crumbs, 2 chopped apples, 1 lemon (grate the rind), teaspoonful each of cloves, cinnamon and salt, 4 eggs (whites and yolks beaten separately). Weight ingredients carefully and mix well. Steam 5 hours. Serve with hard sauce. — (Mrs. E. C. Smith, Jr.)

CHERRY PUDDING

1 tablespoon butter, 1 cup sugar, 1 egg, 1 cup milk, 2 cups flour, 2 teaspoons Royal baking powder, nutmeg, 2 cups fruit.

Butter pudding dish well. Put fruit in bottom and pour batter over. Bake 1 hour.

Sauce — 1 tablespoon butter, % cup sugar, 1 tablespoon flour, and nutmeg. Rub butter, sugar and flour together. Add nutmeg. Add hot water and stir on the stove until proper consistency. Add lemon juice. Fruit juice makes it very palatable. — (M. Alice Elwood.)

LEMON CREAM PUDDING

Into IV 2 cups boiling water stir 2 tablespoons corn starch which has been moistened in the juice of 1 large lemon. Add 1 cup sugar and the yolk of one egg (or more according to the number of the com- pany to be served), and let boil about 5 minutes. Then add the beaten white of the egg. Set aside to cool and serve with whipped cream. You may make a meringue of the beaten white of the egg and some pow- dered sugar and serve that way. — (Caroline F. Elwood.)

GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries

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KNOX GELATINE solves the problem of 14 What to have for dessert?*’

SWEET POTATO PIE

2 or 3 potatoes boiled and mashed, Vz teaspoon salt, Vl teaspoon nutmeg, Vz teaspoon cinnamon, M cup brown sugar, 2 tablespoons fat. Add enough milk to mixture so it will not run when put into crust, and then bake slowly.

SWEET POTATO PUDDING

Add raisins to the above mixture and bake in a pan without crust, slicing marshmallows over the top and browning just before removing pudding from oven. — (Carrie Billings Miller.)

ELDERBERRIES FOR PIES

6 lbs. of the fruit after being picked from stems, 4 lbs. brown sugar, 1 pint of vinegar, 1 tablespoonful of cinnamon, 1 teaspoonful each of cloves and allspice. Boil until thick. Can while hot.

(Mrs. E. C. Smith, Jr.)

ORANGE PIE

Mix the grated pulp (except the bitter center part), skin and juice of two oranges, with one cup of sugar. Into this stir the yolks of three eggs and one-half cupful of sweet cream. Bake in crust as a custard, beat the whites of three eggs, using just enough sugar to make them stiff. Brown in oven. — (Mrs. F. M. Locy.)*

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Each package of KNOX GELATINE makes FOUR PINTS of jelly

P I ES— Continued

BUTTER SCOTCH PIE

2 tablespoons butter, 1% cups brown sugar, 2 eggs, 1 pint milk, 2 tablespoons corn starch, 1 baked pie shell, 2 tablespoons granulated sugar. Brown the butter, add the brown sugar and brown a little more. Then add the milk. Beat the yolks and add to the first mixture. Cook for five minutes, stirring constantly. Pour into the baked shell, cover with a meringue made of eggs and the granulated sugar. Put in the oven to brown. All measurements level. — (Kathryn Mitchell Edmund.)

PIE PLANT PIE

IVz cups sugar, 1 rounded tablespoon flour, 1 egg, grated rind of Vz lemon, small piece of butter. Put these ingredients together and cream them. Do not peel pie plant but cut into very fine pieces and add to first mixture. — (Caroline F. Elwood.)

1 cup water, 2 tablespoons flour, % cup sugar, salt. Cook in a double boiler. Then add grated rind and juice of 1 lemon and yolk of 1 egg. Bake crust first. Put in filling and cover with meringue.

(M. Alice Elwood.)

FLAKY PIE CRUST

Mix one and one-half cups of lard with three and one-half cups oflur, add a little salt, sugar and Royal baking powder, then add one cup of cold water and let stand on ice until thoroughly chilled before using. — (Mrs. L. J. Locy.)

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Where recipes call for Gelatine use KNOX SPARKLING GELATINE

P I ES— Continued

PUMPKIN PIE

Two eggs, 1 cup milk, IVz cups pumpkin, 2 tablespoons molasses. Sweeten with brown sugar and spice. — (Mrs. M. E. Chandler.)

LEMON FILLING FOR PIE

One cup sugar, 1 T. flour, yolk of 2 eggs, butter siz of walnut, salt, juice and grated rind of 1 lemon. Mix and add 1 cup boiling water. Cook until thick. Use beaten whites for top. — (Mrs. W. H. Edwards.)

GOOD EASY-TO-MAKE PIE CRUST

One-half cup lard, *4 cup boiling water, 1 Ms cups flour, a little salt. Stir lard and boiling water together until lard is all dissolved, add salt and flour and stir. This amount makes one pie with a cover, and an extra shell. — (Margaret K. Barringer.)

NONPARIEL MINCE MEAT

One cup chopped meat, 1 cup chopped suet, 2 cups chopped apples, 1 cup meat broth (water the meat was cooked in), % cup molasses, Va cup fruit juice (any kind), % cup boiled cider (which can be dis- pensed with and the same amount additional fruit juice or jelly used), IVz cups raisins, X cup currants, 1% cups brown sugar, 2 teaspoons salt, Vz teaspoon each cinnamon, cloves and nutmeg, 1 lemon grated with rind and juice, or % cup vinegar. Mix all together and cook slowly until apples are soft. — (Mrs. E. E. Rockwood.)

WASHINGTON PIE

One egg, pinch of salt, 4 tablespoons sugar, butter size of an egg, 5 tablespoons milk, 1 teaspoon Royal baking powder, % coffee cup of flour. Pour this into a pie plate. Peel peaches or apples. Cut in small pieces and place on batter. Sprinkle with ground cinnamon and sugar. — (Caroline F. Elwood.)

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The KNOX ACIDULATED package contains Lemon Flavoring

PICKLES AND RELISHES

TEN-DAY PICKLES

Seven lbs. of big cucumbers. Cut off stem end and soak in strong brine for three days. Soak in clear water three days, changing water every day. Cut them crosswise in ^-inch pieces and cook in weak vinegar and water until they will prick easily with fork.

Three lbs. brown sugar, 3 pints vinegar, stick of cinnamon, cloves, celery seed according to taste. Heat this and pour over pickles every day for three days. Heat and put in cans. Will make 8 pints. — (Tested.)

MUSTARD PICKLES

1 gallon vinegar, boil and mix 6 T. corn starch in water enough to make smooth paste. Stir in the vinegar. After well cooked take off stove and cool. Then add 3 cups granulated sugar, X A lb. Coleman’s mustard, 8 T. white mustard seed, 2 T. tumeric, 2 qts. onions and 2 qts. pickles soaked in brine over night), then scald 10 minutes in vine- gar with a lump of alum. 1 cauliflwore, steam till tender.

(Mrs. James Farber.)

MUSTARD PICKLES

(For 150 cucumbers ) % peck onions, 1 large cauliflower. Soak

each in a brine separately over night. In the morning drain and let cold water run over them. Heat 5 cups of vinegar, 3 cups of sugar and pour hot over the pickles. Let all come to a boil. Then pour all the vinegar off and thicken by adding 1 cup of flour (small), % t. of tummeric, 2 T. (large) of mustard and a pinch of salt if necessary. Put into jars and seal. — (Mrs. C. C. Goodes.)

TOMATO RELISH

One peck green tomatoe§, V 2 peck onions. Chop and let stand in salt over night. Drain thoroughly. Chop 4 peppers (red or green), add to te drained mixture 2 teaspoons cloves, 2 teaspoons cinnamon, *4 lb. mustard seed. Mix all togeter. Cover wit a syrup of 2 lbs. of brown sugar and 1 qt. of vinegar. Do not cook. Will keep years. Do not cook. — (Mrs. Mullin.)

BEET PICKLES

Select beets of uniform size and boil until tender, then remove skins and pack in glass jars. When jars are full pour over them hot diluted vinegar that is spiced and sweetened to taste. They will keep indefinitely. — (Mrs. L. J. Locy.)

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Use KNOX GELATINE — the Four Pint package

PICKLES AND RELISHES— Continued

KUMQUAT RELISH

1 quart kumquats, 2 lemons, granulated sugar and water, walnut meats if desired. Slice kumquats fine, removing seeds. Add sliced lemon and mix. Put in twice the amount of water, and let stand 24 hours. Boil gently for 1 hour. Let cool and measure. Add 2 cups of sugar for each pint of fruit and juice and boil until thick and clear.

(Mrs. H. B. Freeman.)

SWEET SLICED CUCyMBER PICKLES

Three quarts cucumbers sliced without peeling, 1 quart vinegar reduced half if real strong, 2 *4 cups brown sugar, 1 T. each of tumeric, celery seed and mustard seed. Slice cucumbers and let stand over night in salt and water. Drain well. Let spices, vinegar and sugar heat together. Put in cucumbers and cook until they come to. top. Put in cucumbers and cook until they come to top. Put cucumbers in cans; place on covers, then boil syrup a few minutes, pour over pickles and seal. — (Mrs. Marshall M. Frisbie.)

SLICED CUCUMBER PICKLES

1 qt. sliced cucumbers (3 or 4 inches long and peeled), 1 green pepper (sliced). Sprinkle over salt and let stand 3 hours. Then drain. One cup brown sugar, 1 tablespoon white mustard seed, 20 whole cloves, 1 teaspoon tumeric powder, 1 tablespoon grated horse- radish and vinegar to cover. Let come to a scald, then put in can.

(M. Alice Elwood.)

PEPPER RELISH

12 sweet green peppers, 12 sweet red peppers, 12 medium sized onions. Put through meat grinder. Cover with boiling water. Let stand five minutes, drain, add 2 cups sugar, 4 level t. salt, one quart vinegar. Boil 20 minutes. Seal in jar. — (Emaline A. Chase.)

CHOPPED PICKLES

Two qts. green tomatoes, 1 qt. ripe, 3 green peppers, 3 red peppers, 3 large onions, 1 ripe cucumber, 1 small cabbage, 3 stalks celery, V 2 cup salt, 2 lbs. brown sugar, 3 pts. vinegar, 1 teaspoon mustard, 1 pepper.

Chop fine and sprinkle with salt Let stand over night, drain, mix vinegar, sugar, pepper, mustard. Cook slowly one hour.

(Mrs.. Mary Maines.)

CHOP CHUTNEY SAUCE

12 sour apples, 3 green peppers, 6 green tomatoes, 4 -onions, 1 cup raisins. Add 1 qt. vinegar, 3 c. sugar, 2 t. mustard, 1 t. cinnamon, 1 t. cloves, 2 t. salt. — (Mrs. Blanche Dumanois.)

COLD PICKLES

150 little cucumber pickles. Put in salt brine over night. Two gallons vinegar, V 2 cup salt, cup mustard. Mix all together. Sprinkle over pickles, pour vinegar over. Put grape leaf on top of can. Screw jar up tight. — (Mrs. E. P. Hopkins.)

GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries

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KNOX GELATINE makes a transparent, tender, quivering jelly

PICKLES AND RELISHES— Continued

CUCUMBER RELISH

Dissolve 1 tablespoon powdered gelatine in 1 cup boiling water. Add Vi cup sugar, Va cup vinegar, 1 tablespoon lemon juice, 1 teaspoon salt. Let cool, then add 2 large green peppers and one large cup of cucumbers. Put both through meat grinder. Set on ice to harden in glasses. Eat as relish or salad. — (Mrs. R. C. Durant.)

Seven lbs. cucumbers cut in chunks. Soak in salt water 3 days. Then in cold water 3 days, changing each day. Cook until tender in weak vinegar to which small piece of alum has been added. Drain. Put in crock. Cover with 2 quarts vinegar, 3 lbs. brown sugar, spices — boiling hot. Drain and heat 3 more days. Will keep without sealing.

(Mrs. Marshall Smith.)

CHILI SAUCE

One peck ripe tomatoes, 3 medium sized onions, 2 green peppers, 1 pt. vinegar, cups sugar, 2 tablespoon cinnamon, 2 tablespoons salt. — (Mrs. M. E. Chandler.)

OLIVE OIL PICKLES

Two doz. medium cucumbers, 8 doz. silver skinned onions, 1 cup vinegar, % cup olive oil, ^4 cup white mustard seed, 2 tablespoons celery seed. Slice cucumbers very fine and sprinkle 1 cup salt over them (onions also). Let stand 3 hours. Drain, then add vinegar, olive oil, mustard and celery seed. Put in cans and seal. — (Mrs. Floyd.)

PEPPER RELISH

Twelve green peppers, 12 red peppers and 12 onions chopped fine. Pour over them boiling water. Drain. Then pour over them one quart of vinegar, one cup of sugar, two tablespoons of salt. Stir thoroughly and boil slowly twenty minutes. — (Msr. D. D. Aitken.)

MUSTARD PICKLES

' 1 qt. each of small green cucumbers, green tomatoes, small button onions, 1 large cauliflower cut in pieces, 4 green peppers chopped fine. Make a brine of 4 qts. water, 1 pt. salt. Pour over vegetables and let stand over night. Stir well. In the morning heat to scald them. Then drain.

Mustard part: 1 cup flour, 6 T. Coleman’s mustard, 1 T. tumeric. Mix with vinegar to make a smooth paste. Add 1 cup sugar, 2 qts. vinegar. Boil until smooth. Stir constantly to avoid burning. Add vegetables, heat all together. If cauliflower and onions are desired soft, they may be steamed before adding to other vegetables.

(Mrs. W. S. Hutchinson.)

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Knox Acidulated Gelatine — no bother — no trouble — no squeezing lemons

“My salad days, when I was green.”

FRUIT SALAD

One can sliced pineapple cut in cubes, 1 lb. green grapes cut, Vz lb. marshmallows cut in quarters.

Dressing — One qt. whipped cream, 1 pint cream (1 quart when whipped), V 2 c. sugar, 1 t. mustard, Vz t. flour, beaten yolks of 4 eggs, Vz c. vinegar. Heat in double boiler and add to dry ingredients.

(Mrs. Pomeroy.)

PERFECTION SALAD

1 envelope Knox Sparkling Gelatine, 1V 2 cup cold water, Vz cup mild vinegar, 2 tablespoonfuls lemon juice, 2 cups boiling water, Vs cup sugar, 1 teaspoonful salt, 1 cup cabbage (finely shredded), 2 cups celery (cut in small pieces), 2 pimentoes (cut in small pieces).

Soak gelatine in cold water five minutes. Add vinegar, lemon juice, boiling water, sugar, and salt. Strain, and when mixture begins to stiffen, add remaining ingredients. Turn into mold, first dipped in cold water, and chill. Remove to bed of lettuce or endive. Garnish with mayonnaise dressing, or cut in cubes, and serve in cases made of red or green peppers, or turn into molds lined with canned pimentoes.

A delicious accompaniment to cold sliced chicken or veal.

NEW MANHATTAN SALAD

Dissolve a package of Lemon Jell-0 in a pint of boiling water and two tablespoonfuls vinegar. While it is cooling, chop one cup of tart apples, one cup of English walnuts, one cup of celery, and season with salt. Mix these ingredients and pour over them the Jell-O. Cool in individual molds, and serve with mayonnaise or French dressing on crisp lettuce leaves, garnished with pimentoes or radishes.

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SALADS— Continued

THOUSAND ISLAND DRESSING

One cup chili sauce, 1 cup mayonnaise dressing, 3 green peppers, 1 onion, 1 can pimentoes, salt to taste. Put pimento, onion and pepper through food chopper. — (Mrs. J. M. Johnson.)

THOUSAND ISLAND DRESSING

One cup mayonnaise dressing, 1 c. chili sauce, 1 beet, 1 green pepper, 2 sweet cucumber pick^s, 1 sour cucumber pickle, 1 onion.

Chop beet, pepper, onion and pickles. Drain well. Add to chili sauce and dressing. — (Mrs. W. G. LaRock.)

GERMAN POTATO SALAD

Six large potatoes boiled with skins on. When cold, cut into dice. Have ready one large spinach or Bermuda onion, cut into small pieces. Mix bacon gravy with one tablespoon pure olive oil. Stir altogether with salt and pepper to taste. Garnish with hard boiled egg.

(Mrs. F. M. Locy.)

SALAD DRESSING

One cup milk in double boiler, 1 T. butter, 1 T. mustard. Mix small % cup sugar, 2 well beaten eggs or yolks of 4, 1 % T. flour, 1 cup vinegar. Stir this mixture into hot milk. Stir constantly until it thickens. When used add sour or sweet cream.

(Mrs. W. S. Hutchinson.)

IVz egg for each person, boiled hard. Put through chopper. Salt, 1 T. butter melted for every 3 eggs. Bind with eggs. Put into wet moulds. Serve with slice of tomato or alone with Russian salad dressing.

(Mrs. Pomeroy.)

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SALADS— Continued

MAYONNAISE SALAD DRESSING (Cooked)

One cup boiling water, % cup vinegar, 2 tablespoons oil, 2 table- spoons flour, 2 egg yolks. Rub flour and oil together and stir in boil- ing vinegar and water. Pour over the beaten egg yolks. • When cool add one cup of oil slowly, beating until smooth.

Mix the following with a little dressing and add last, stirring well. One teaspoon salt, Vz teaspoon mustard, Vz teaspoon sugar, red pepper to taste. — (Marjorie Black.)

CUCUMBER SALAD

Pare 12 large cucumbers, chop 4 onions, 3 green peppers, chop and add Vk cup salt. Let drain all night. In the morning add 1 cup granu- lated sugar, 1 cup grated horseradish, 4 tablespoonfuls mustard seed, 2 tablespoonfuls celery and cover with cold vinegar. Will keep.

(Mrs. Mullen.)

THOUSAND ISLAND DRESSING

Juice of 1 lemon, juice of 1 orange, Vz cup olive oil, Vz green pepper and Vz onion chopped fine, 4 T. catsup, 2 T. (level) salt, 1 T. (level) paprika, Vz T. (level) dry mustard-. Sugar to taste. Beat until oil is mixed. — (Mrs. J. E. Storer.)

CORN SALAD

24 ears of corn, 3 green peppers, 4 onions, 1 large head cabbage, Vz cup salt, 2 cups sugar, 2 qts. vinegar, *4 lb. ground mustard.

Chop the cabbage, peppers and onions fine. Put all the ingredi- ents together and simmer for 3 or 4 hours.

(Kathryn Mitchell Edmund.)

THREE MINUTE MAYONNAISE

1 egg, Vz teaspoon paprika, Vz teaspoon mustard, % tablespoon salt, 1 tablespoon each of lemon juice and vinegar, 1 cup oil, put in bowl, % of oil and all ingredients, being careful not to break the egg. Beat with egg beater till well mixed, then add part of oil, beat again, add remainder of oil and beat until thick. — (Mrs. Mary Maines.)

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SALADS— Continued

SALAD DRESSING

Two eggs (beat lightly), 1 teaspoon salt, 1 tablespoon French's prepared mustard. Whip till foamy. One can Eagle brand milk. Whip apain from three to five minutes. Add% of the Eagle brand can of vinegar. Whip again from three to five minutes.

(Mrs. C. E. Baldwin.)

FRENCH DRESSING

Three T. oil, 3 T. vinegar, 3 T. catsup, salt and paprica. Beat well with egg beater and serve at once on green vegetables.

(Mrs. H. B. Freeman.)

JELLO SALAD

One cup shredded cabbage, 1 cup diced celery, 1 T. pimento, 1 T. green pepper. Mix all together with one T. of vinegar and a little salt. Set in lemon jello. Serve with a cooked mayonnaise.

(Mrs. James Farber.)

PIMENTO SALAD

Two heaping T. Knox No. 1 Gelatine, % c. cold water, % c. (scant) vinegar, juice of one lemon, 1 pt. boiling water, Vz c. cugar, 1 t. salt, 1 c. finely shredded cabbage, 3 pimentoes.

Soak gelatine in the cold water, add sugar, lemon, salt and vinegar. When it begins to set, add cabbage and pimentoes.

(Mrs. George R. Goering.)

BEET SALAD

One qt. chopped beets (cooked), 1 qt. cabbage (chopped), 1 cup horseradish, 2 cups brown sugar, 2 t. mustard, 2 t. black pepper, 2 t. salt, 1 qt. vinegar. — (Mrs. James Farber.)

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SALADS— Continued

GRAPE FRUIT SALAD

Two tablespoons Knox Gelatine, Va cup boiling water, % cup lemon juice, % cup sugar, Va teaspoon salt, % cup grape fruit pulp.

Mix lemon juice, salt, boiling water and sugar and add gelatine which has been softened in a little cold water. Stir until dissolved. Cool and add grape fruit pulp cut in small pieces, and turn into indi- vidual molds. Serve with Royal mayonnaise, adding whipped cream.

(Mary A. Williams.)

SALAD DRESSING

Two teaspoons flour, 4 teaspoons sugar, 1 teaspoon salt, % teaspoon mustard, *4 cup vinegar, 1 cup milk (sweet or sour), 2 eggs, butter size of walnut. Mix dry ingredients together, add eggs well beaten, and milk. Cook till smooth. Add butter last after taken from fire.

(Mrs. Geo. H. Gordon.)

EGG SALAD FOR TEN PEOPLE

Eight eggs boiled hard, 1 lb. cheese. Chop eggs when cold, not very fine, then chop cheese and pour over cooked salad dressing thinned with whipped cream. — (Mrs. C. E. Baldwin.)

MAYONNAISE DRESSING

One T. mustard, 1 T. sugar, cayenne pepper, 3 egg yolks, 1 t. salt, */i c. vinegar, juice of % lemon, 1 c. whipped cream.

Mix all dry ingredients, add yolks and beat. Add oil little by little. When very thick add vinegar a little at a time between addi- tions of oil. When all the oil is gone add lemon juice, then whipped cream. Plain cream may be used. This makes a quart quite thick.

(Margaret K. Barringer.)

NEW MANHATTAN SALAD

Dissolve a package of Lemon Jell-0 in a pint of boiling water and two tablespoonsful vinegar. While it is cooling, chop one cup of tart apples, one cup of English walnuts, one cup of celery, and season with salt. Mix these ingredients and pour over them the Jell-O. Cool in individual moulds, and serve with mayonnaise or French dressing on crisp lettuce leaves, garnished with pimentos or radishes.

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FANCY AND FROZEN DESSERTS

“Cakes and pies all fine, but hurrah for the ice cream.”

LEMON SHERBERT

One pt. boiling water, 1 c. sugar, % c. lemon juice. White of one egg added when freezing is just to begin. Boil sugar and water to form thin syrup and cool. Add lemon juice and freeze.

Method of Freezing — Use three quarts of ice to one of salt. Ice should be finely pounded, salt coarse. — (Mrs. W. G. Larock.) v

PINEAPPLE BAVARIAN CREAM

Dissolve a package of Lemon Jell-0 in a half pint of boiling water and add a half pint from a can of pineapple. When cold and still liquid whip to consistency of whipped cream. Add a cup of shredded pine- apple if you wish. Serves from 9 to 12 persons.

Instead of pineapple juice, berry juice or other fruit juices may be used to make similar Bavarian creams.

NUT FRAPPE

Vz envelope Knox Sparkling Gelatine, *4 cup cold water, Vz cup sugar, 1 cup cooked pineapple and strawberries, 1 cup cream, % cup milk, white of one egg, 1 cup chopped nuts.

Soak gelatine in the cold water five minutes and dissolve over hot water. Add dissolved gelatine to cream, milk and sugar and stir in beaten white of egg. When cold, add the pineapple and strawberries which have been chopped in small pieces, also the chopped nuts. Serve ice cold in sherbet glasses.

LEMON SPONGE OR SNOW PUDDING

Vz envelope Knox Sparkling Gelatine, *4 cup cold water, 1 cup boiling water, % cup sugar, M cup lemon juice, whites of two eggs.

Soak gelatine in cold water five minutes, dissolve in boiling water, add sugar, lemon juice and grated rind of one lemon. Strain and set aide. Occasionally stir mixture, and when quite thick, beat with wire spoon or whisk until frothy. Add whites of eggs beaten stiff, and continue beating until stiff enough to hold its shape. Pile by spoonfuls on glass dish. Chill and erve with boiled cutard. A very attractive dih may be prepared by coloring half the mixture red.

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See that the name K-N-O-X it on each package of Gelatine you buy

FANCY AND FROZEN DESSERTS— Continued

THE “PLAIN” JELL-O DESSERT

Dissolve one package of Jell-0, any flavor, in a pint of boiling water. Pour into a mould and put in a cold place to harden. When set turn out on a plate. Be sure to use Jell-0, with the name Jell-0 in big, red letters on the package.

SNOW PUDDING

Dissolve a package of Lemon Jell-0 in a pint of boiling water. When cold and still liquid whip with an egg beater to consistency of whipped cream. Let stand till firm and then pile it by spoonfuls into sherbet glasses and serve with egg custard.

HOW TO WHIP JELL-O

If you have never whipped Jell-0 and know nothing about the process, you will be glad to know that it is as simple a matter as whip- ping thick cream. Begin to whip the jelly while it is still liquid — cold but not yet congealing — and whip till it is of the consistency of thick whipped cream. Use a Dover egg beater and keep the Jell-0 cold while whipping by setting the dish in cracked ice, ice water or very cold water. A tin or aluminum quart measure is an ideal utensil for the purpose. Its depth prevents spattering, and tin and aluminum admit quickly the chill of the ice or cold water. Add cream or whatever else goes into the dessert after — not before — whipping the Jell-O. The whipping process more than doubles the quantity of plain Jell-O, so that when whipped one package of Jell-0 serves twelve persons instead of six.

PINEAPPLE SNOW

1 Vz pints of sugar, 1 Vz quarts of water, one can of shredded pine- apple. Boil all together for 15 minutes. Strain or not as preferred. Cool before putting in freezer. When partly frozen, add the stiffly beaten whites of 3 eggs. Delicious. — (Mrs. E. C. Smith, Jr.)

CRANBERRY SHERBET

1 qt. cranberries, 1 qt. water, 1 pt. sugar,. 2 lemons. Cook and strain the cranberries, add the water and sugar and boil five minutes. When cool, add the juice of the lemons and freeze in an ice cream freezer. — (Kathryn Mitchell Edmund.)

STRAWBERRY ICE

Mash 2 qts. of nice strawberries with 2 lbs. of sugar. Let stand 2 hours. Squeeze in straining cloth, pressing out all the juice. Add an equal measure of water. When half frozen add the beaten whites of 3 eggs. — (Mrs. R. C. Durant.)

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KNOX SPARKLIN GELATINE improves Soups and Gravies

PRESERVES AND BEVERAGES

“Water is the beverage provided for man by nature.”

GRAPE FRUIT MARMALADE

One orange, 1 lemon, 1 grape fruit. Slice very thin, measure and add three times as much water as fruit. Let stand 24 hours, then place over fire and after coming to a boil, boil 10 minutes. Set away to cool and let stand another 24 hours. Then measure and add an equal amount of sugar and boil until it will jelly.

(Bertha B. Trembley.)

ORANGE MARMALADE

15 medium sized sweet oranges, 3 medium sized grape fruit, scant 4 lbs. granulated sugar, 1 gallon water.

Pare fruit and cut up fine, add skin (cut fine) of one orange and a dozen gr. fruit seeds tied in a cloth. Add water (cold) and let stand over night. Boil about four hours or until tender and rather thick, add sugar and boil about % hour. — (Mrs. James Farber.)

Two oranges, 1 grape fruit, 1 lemon. Wash and cut fine. Measure fruit juice. Add 3 cups water to one of fruit. Stir and let stand 24 hours. The second day boil ten minutes. The third day add sugar, cup for cup, and boil till it jellies. — (Mrs. W. V. Smith.)

STRAWBERRY AND PINEAPPLE CONSERVE Two pineapples cut fine, 4 quarts of strawberries, juice of 2 lemons, 4 pounds of sugar. Let stand over night and cook until thick like jelly.

(Mrs. J. M. Johnson.)

MEDLEY CONSERVE

One qt. raspberries, 1 qt. red currants, 1 qt. cherries, 1 pineapple, 2 large oranges, 1 lb. raisins. Stone cherries, pick over raspberries, stem currants, pare and shred pineapple, cut oranges in small pieces without removing peel. Weigh fruit. Simmer over a slow fire one hour, stirring often. Heat as many pounds of sugar as there are of fruit, add to the boiling fruit and cook to the consistency of marmalade. Seal in jar. — (Emeline A. Chase.)

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PRESERVES AND BEVERAGES— Continued

PEACH CONSERVE

Three qts. peaches cut in pieces, 3 pts. sugar ( 3 oranges (juice of them), 1 can pineapple, 1 lb. raisins. Cook peaches one hour, add the rest and cook one-half hour. Add raisins last. — (Mrs. W. V. Smith.)

CARROT MARMALADE

10 c. carrots put through food chopper, 3 c. water. Boil slowly one hour. Add 4 oranges and 3 lemons that have been cut through food chopper with their skins, and 10 cups sugar. Boil at least one hour more until it jellies. — (Mrs. Blanche Dumanois.)

ORANGE MARMALADE

(Makes 15 glasses.) Shave 1 orange, shave 1 lemon, shave 1 grape fruit. Meature fruit and add three times the quantity of water. Let stand over night and in the morning boil two minutes only. Let stand another night and the second morning add to each pint of juice a pint of sugar. Boil two hours slowly or until it jellies.

(Mrs. C. C. Goodes.)

DELICIOUS PEAR PRESERVES

Peel and cut into small dice-shaped pieces enough pears to make 4 quarts. Cover with 2 lbs. of sugar and 2 tablespoonfuls of ground ginger. Let stand for 12 hours. Put on stove and boil for 20 minutes slowly, counting from time it commences to boil. Then add Va can of sliced pineapple cut into small dice shaped pieces without peeling, V* lb. almonds (blanched and re-quartered). Then boil for 10 minutes longer. Can while hot. — (Mrs. E. C. Smith, Jr.)

GRAPE CONSERVE

Grapes or currants, 5 lbs. ; sugar, 3 to 5 lbs. ; raisins, 2 lbs. ; oranges, 4 lbs. Cook about one-half hour. — (Mrs. M. E. Chandler.)

SUN-COOKED STRAWBERRIES

Pick over and wash berries, weigh them. Put into preserving kettle. Add as many pounds of sugar as berries, stir and place on fire, and continue stirring occasionally until mixture begins to boil. Pour preserves onto large platters having it about two inches deep and place in the sun for 24 hours, covered with glass. It is then ready to put in jars, cover with paraffin. — (Mrs. George R. Goering.)

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Give the growing children KNOX SPARKLING GELATINE

PRESERVES AND BEVERAGES— Continued

STRAWBERRY CONSERVE

1 qt. strawberries, 5 eups pie plant cut in %-inch pieces, 8 cups sugar, 1 lb. seeded raisins. Put all together, let stand over night. In the morning cook on a slow fire about 15 minutes or perhaps a little longer. Keep well skimmed. — (Mrs. Pomeroy.)

STRAWVERRY PRESERVES

Boil 2% quarts of sugar with 1 pint water, until sugar is melted. Add 2 heaping qts. strawberries, boil from 20 to 30 minutes. Shake kettle and skim but do not stir. When done pour into small pans and shake occasionally till cold. It causes berries to remain whole and plump. Can when cold. Cover with parafine. Never cook more than 2 qts. at a time. — Mrs. D. D. Aitkens.)

FRUIT PUNCH

Two cups sugar, one cup water, one pint strawberry syrup, one quart appolinaris, five lemons, five oranges, one can grated pineapple, half pint Maraschino cherries. Boil the sugar and water for 10 minutes, add the fruit juices, pineapples and strawberry syrup. Let stand half hour, strain, add enough water to make one and a half gallons of liquid, turn into a large punch bowl over a piece of ice and add the cherries and apollinaris water. This will serve fifty people. — (Mrs. S. J. Locy.)

V* cup lemon juice, 1 quart water, 1 cup sugar. Have the water boiling, pour it onto the lemon juice and sugar, strain, and when cold, ice. — (Kathryn Mitchell Edmund.)

GRAPE JUICE

Take one pint of water to one basket of grapes. Let boil until seeds and pulp are entirely separated. Put through a jelly bag and add % sugar ^to juice and boil 15 or 20 minutes. Bottle.

(Mrs. James Farber.)

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A KNOX GELATINE Dessert or Salad it attractive and appetizing

SANDWICHES

“Let’s pack our baskets and eat in the woods.”

Always use a sharp knife in preparing sandwiches. Use bread a day old, the finer grain the better. Spread with butter soft enough to distribute evenly, but not melted butter. Butter with a broad bladed knife ; trim crusts and wrap sandwiches in a damp cloth until ready for use.

MARSHMALLOW SANDWICHES

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

HAM SANDWICH

Cold boiled ham (^4 as much fat as lean). Season with salt and paprika. Mix with salad dressing and enough cream to spread.

DATE AND NUT SANDWICH

Spread cream cheese on buttered bread; next a layer of chopped dates; sprinkle with chopped peanuts.

RAISIN SANDWICH

Grind 1% c. raisins and % c. English walnuts. Put between but- tered bread.

BROWN BREAD

Spread thin slices of brown bread with butter, then with cottage cheese, muix with chopped nuts.

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FREE COOK BOOK OFFER IN EACH PACKAGE KNOX GELATINE

SANDWICHES— Continued

TOASTED CHEESE SANDWICHES

Toasted bread, butter, Vz lb. cheese, chopped with 2 pimentoes. Spread on toast, put in oven until cheese begins to melt. Serve hot.

CLUB SANDWICHES

Between two slices of bread put lettuce leaf, mayonnaise dressing, then slice white meat of chicken ; more dressing. Put bacon, fried crisp, on top. Cut across cornerwise. Put uickle cut lengthwise on plate.

OPEN SANDWICHES

Cut any kind of bread in fancy shapes, butter and spread with Phila- delphia Cream Cheese. Cut pimentoes in fancy shapes to form flowers or border, or use almonds to form daisies.

CHEESE SANDWICHES

Cream 2 T. butter, Vz cup grated cheese, *4 t. each of mustard and paprika and Vz c. chopped stuffed olives. Season with salt.

CHICKEN SANDWICHES

Six T. of chopped, cooked chicken, 2 T. chopped green pepper, Vz t. chopped parsley, 2 T. mayonnaise dressing. Salt to taste.

CHEESE AND NUT SANDWICHES

Grind walnuts and mix with equal amounts of cream cheese and add salt and paprika for seasoning.

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SANDWICHES— Continued

EGG SANDWICHES

Chop finely 4 hard boiled eggs, 1 cup celery. Season with salt and pepper and melted butter or dressing to bind it together.

MEAT SANDWICHES

Almost any kind of heat chopped fine, add chopped celery or cress as desired, season with salt, mustard, red, white black or sweet pepper (paprika), and add melted butter, cream or dressing to bind it together to spread nicely.

SANDWICH FILLING

Mix 1 T. butter, Yz t. salt, Yz t. mustard, 1 T. (level) flour, a dash of cayenne, Yl lb. strong cheese, Yz cup milk. Stir all over a low blaze or hot water. Then add 2 eggs and 1 can of pimentoes chopped. This will keep a weak on ice. — (Mrs. C. C. Goodes.)

SANDWICH FILLING

One can pimentoes put through food chopper, butter size of an egg, 1 T. mustard, Yz T. salt, pinch of red pepper, Yz cup Pet milk.

When all is melted, add 3 eggs beaten in Yz cup Pet milk. Cook until smooth, then add pimentoes. — (Bertha B. Trembley.)

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KNOX Sparkling Gelatine makes dainty desserts for dainty people

“Sweets to the sweet.”

GRAPE-NUTS DIVINITY FUDGE

Vz cup Grape-Nuts, 2 cups sugar, % cup water, 2 eggs, 1 level tea- spoonful vanilla, x /z lb. dates cut fine. Cook sugar and water until it spins a thread. Pour slowly over the beaten whites, whipping until the mixture begins to harden. Add vanilla and dates, then the Grape-Nuts. Spread on buttered tins, cut in squares when cool.

(Mrs. Harriet Thompson.)

SEA FOAM CANDY

2 cups sugar, Yz cup Karo corn syrup, 1 cup hot water, whites of 2 eggs beaten stiff, 1 cup nut meats, 1 t. vanilla. Cook sugar and Karo in water slowly until a piece will rattle in cold water. Pour over beaten whites and beat together with chopped nuts until it forms in a ball. Spread out on buttered plates, cool and cut in squares.

(Lena P. Frisbie.)

MARSHMALLOW CANDY

Boil without stirring till it forms a firm ball, the following: Three cups light brown sugar, % cup of milk. When done beat in Yz lb. of marshmallows and 1 cup nut meats. — (Mrs. W. V. Smith.)

Whites of 3 eggs (beaten), 1 cup sugar. Cook together over steam until crust forms on top and bottom. Add 2 cups cocoanut, 1 tablespoon corn starch. Drop on buttered tins, bake in quick oven.

(Mrs. Marshall Smith.)

Whites of 3 eggs beaten stiff, 1 cup sugar, 1 t. cornstarch. Cook in double boiler until it cooks around edge a little crust on dish. Take from fire and add 1 cup cocoanut, 1 t. vanilla. Drop on oiled paper or greased tin and bake in very slow oven. — (Mrs. F. D. Chapel.)

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KNOX GELATINE it highest quality and worth its price

HOUSEHOLD HINTS

It will improve boiled frosting to mix with the sugar cream of tartar the size of a bean.

TO REMOVE FRUIT STAINS

Pour boiling water over stained surface, having it fall from a dis- tance of three feet, or wring articles out of cold water and hang out of doors on a frosty night.

TO WASH MIRRORS AND WINDOWS

Rub over with chamois skin wrung' out of warm water, then with a piece of chamois skin or clean cloth. This method saves much strength.

BAKING POWDER

2 measures (any size) cream of tartar, 2 measures (any size) flour, 1 measure (any size) soda (scant). Sift together thoroughly or shake in large can. — (Mrs. C. W. Root.)