LAYER CAKE FILLING

Lemon. — Grated rind and ^ the juice of i large lemon

stirred with yolk of i egg, % cup of butter, add fine sugar to

make stiff enough to spread : equally good made with an orange. —Mrs. M. D. Foley.

Opera Cream. — Two cups brown sugar, }/•> cup cream, y$ cup butter, boil about 5 minutes, stirring all the time; remove from the fire and stir cool; add % teaspoon vanilla; spread between and on top of layers of white cake. — Mrs. E. R. Clute.

Chopped Raisin. — One cup stoned raisins, i lemon peeled and seeded, chop together and mix with cup sugar and a little water. If cake has good crust put together while warm. — Mrs. J. L. Fast.

Sour Cream. — One-half cup sour cream, >^ cup sweet cream, i cup sugar; boil till thick and then add i cup chopped walnuts. — Mrs. W. E. Griffin.

Pineapple. — One and one-halt cups chopped pineapple free from juice, i% cups whipped cream, 4 tablespoons powdered sugar, a pinch of soda.---^. ^9.

BREAD AND BREAKFAST CAKES.

SALT RISING BREAD. — At dinner time in the evening take 2 even tablespoons of corn-meal, j£ teaspoon soda, ^ teaspoon salt and put on boiling water to make a very thin batter; put this in a warm place until the second morning after; this water should be full of bubbles; then take a large bowl and put in it a teacup oi warm water, the same amount of salt and soda as in the first batter and thicken quite stiff with Riverside flour and stir it into the con- tents of the first bowl. Put this in a warm place and when the bowl is full take a quart of warm water, or more, if you wish more than 4 loaves of bread, thicken it with flour and pour in the contents of the bowl. Let this rise about an inch then make into loaves with as little flour and kneading as possible; set again in a warm place until very light and bake as other bread. — Mrs. C T. Bender.

COHN BREAD. — One-half cup sifted flour, add i rounding tea- spoon baking powder and sift again, add \% cups cornmeal, 2 rounding tablespoons granulated sugar and ^ rounding teaspoon salt, rub well together and then add i heaping teaspoon of butter nie'ted after measuring; rub it well into the flour and add 3 well- beaten eggs and i^ cups sweet milk; beat hard and pour into hot gem pans or a shallow tin well greased with sweet lard. — M?s. G. W. Meacham.

BBOWM BREAD. — One large cup cornmeal, i large cup graham meal, ^ cup molasses, i cup sour milk, i teaspoon soda, dissolved in i cup boiling water, salt; steam 3 hours.— Mrs. C. A. Bragg.

WAFFLES. — One pint sour milk, 3 tablespoons melted butter, 3 e8¥s beaten separately, i teaspoon soda, a little salt, and flour enough to make a thick batter. — Mrs. J. L. FasL

PUFF MUFFINS. — Mix smoothly together i pint milk and i pint flour, season with i teaspoon salt, beat 4 eggs very light and stir- in just before baking; pour into hot buttered muffin pans. —Mrs. J. W. Dorsey.

GEMS OF ROLLED OATS. — Soak 2 cups rolled oats over night in \Y^ cups sour milk, add i level teaspoon soda, i teaspoon salt, y<z teacup brown sugar, i teacup sifted flour and 2 well-beaten eggs in order given, dissolve soda in a little water; bake 25 minutes. Mrs. Stewart Logan.

OLD VIRGINIA CORN DODGERS. — One-half pint rich sour cream, ^ cup sweet milk, i egg, i tablespoon melted butter, % teaspoon salt, ^ tablespoon soda; beat well and then add enough fine corn meal so that a spoonful will just keep its shape without spreading; have a quick oven and drop a large spoonful at a time on well-greased pans; bake a rich brown and eat hot. — Mrs. G. W. Meacham.

PICKLES AND PRESERVES

TOMATO CATSUP. — One- half bushel of perfectly ripe toma- toes; wash and cut in pieces, then put over the fire and let them come to a boil, remove and when they are sufficiently cool to allow your hands in them rub through a wire sieve; add to strained juice 2 teacups salt, ^ teacup each ground allspice and cloves, and i quart best vinegar, and 4 pounds brown sugar; boil i hour, stirring constantly to avoid burning. If too thick add vinegar, and if too thin cook longer; bottle and seal for use. — Mrs. L. S. Greenlaw.

CURRANT JELLY WITHOUT COOKING. — Mash the currants, strain the juice from them, and to every pint add a pound of sugar, mix well, stir till the sugar is dissolved; put in glass jars and set in the hot sun for 2 or 3 days, stir occasionally, and when jellied seal. — Mrs. H. M. demons.

BOTTLED PICKLES. — Wash and wipe medium sized cucumbers suitable for pickling; place in a stone jar, make a brine oi cold water and salt and pour it over them ; let stand about 24 hours, then wipe each cucumber carefully, place in stone jars or glass bottles layers of pickles, slices of onions, horseradish and white mustard seeds till the jar is full; place on the stove a kettle with enough cider vinegar to cover the pickles; put into it small bags of

spices (cloves and cinnamon) and a few small red peppers and mustard seed; when it comes to a boil pour it over the pickles; place a small plate on the pickles to keep them under the vinegar and cover with the cloth; if let alone they will keep for months. — Mrs. J. N. Evans.

SPICED BLUE PLUMS. — For 10 pounds fruit allow 7 pounds sugar, i cup broken cinnamon and ^ cup cloves; cook till like jam, then add 2 cups vinegar; boil ro minutes, tie spices in muslin bags.— A. R. J.

CHILI SAUCE. — Twelve ripe tomatoes, 4 small onions, 3 small peppers, 3 tablespoons sugar, 3 cups vinegar; chop all very fine and cook away nearly one-half. — Mrs. R. L. Fulton.

CHIDNER SAUCE. — Peel 24 ripe tomatoes, and 13 apples, add \y<2, tablespoons of salt, i pound brown sugar, % pound white mustard seed, ^ ounce ground ginger, ^ teaspoon of red pepper, i tablespoon cinnamon, i teaspoon mace, i^ pounds onions chopped; boil the tomatoes in a quart of vinegar and i quart of water till tender, then add the other ingredients and boil i '- hours. — Mrs. S. R. Wasson.

SPICED CARROTS. — Soak in cold water, then boil till tender, not soft; to i pound carrots use ^ pounds sugar and ^ cup vinegar; boil water, sugar and vinegar together; add the carrots and cook a few minutes, remove and cook syrup a little longer: cool and pour over carrots. The next day pour off syrup, boil and flavor with a little lemon and citron peel sliced fine, stick cinnamon and whole cloves, skim, and when cold and pour over carrots. — Mrs. H. Berg stein.

GREEN TOMATO SPICED PICKLE. — Allow i onion and 2 green peppers to every 8 green tomatoes ot average size; peel and slice tomatoes and chop onions and peppers alter removing the pepper seeds; mix and place in a jar with plenty of salt and put weight on top; let stand over night, then pour off the liquor and cover with cold water; if too salt change water till just right, drain well and cook till tender with vinegar enough to cover; season while cooking as follows : To every 2 quarts of tomatoes (meas- ured when dranied) add ^ coffee cup white mustard seed, */> cup celery seed tied in bag, ^ coffee cup allspice tied in bag, l/2 coffee

cup ginger root; let stand in jar 3 days, boil again roor 15 minut< - then bottle. — Mrs. Henry Rives.

CUCUMBER PICKLES. — Four quarts cucumbers soaked over night in strong brine, wipe off, add 3 long green peppers, 4 small onions, 2 tablespoons white mustard seed, a piece of alum about the size of a walnut; take enough good vinegar to cover them and bring to a boil, pour on the pickles and seal up. — Mrs. J. M. Fulton.

MUSTARD PICKLES. — Equal quantities cucumbers, green tomatoes sliced, cauliflower cut in small pieces and small onions; cover in strong salt water 24 hours, then scald the brine and dis- solve in it alum the size of a nutmeg; pour boiling brine over pickles, when cold drain thoroughly and prepare as much vinegar as there was brine; to i quart vinegar add i cup brown sugar, ^ cup flour and ^ pound ground mustard, stir the boiling vinegar with it, and when smooth pour over the pickles. — Mrs. Idah M. Sir abridge.

CHILI SAUCE. — Twenty- four ripe tomatoes peeled, 12 green peppers seeded, 5 onions, 8 apples paired and cored, 4 teacups vinegar, 4 tablespoons salt, 2 tablespoons each ground ginger and cloves; cut all up fine and cook slowly 2 hours. — ,5*. 6*

TOMATO CATSUP. — One-half bushel ripe tomatoes, i dozen large onions, i dozen green peppers, i dozen Chili peppers; cut all in pieces and cook till thoroughly done; rub through a wire sieve, a little at a time, till every particle of pulp is secured, then return to the fire and add. salt to taste, ^ cup each of allspice and mustard seed, ^ cup each cloves and celery seed, and ^ dozen pieces of ginger root; use whole spice and tie in muslin bags; cook slowly till quite thick, stirring frequently to prevent burning, and when done add 2 cups sugar and il/2 quarts vinegar; boil a few minutes and then bottle and seal with wax. — Mrs. M. D. Foley.

CRAB APPLE JELLY;* — Wash the fruit, place in kettle and cover with water; boil until thoroughly cooked, then place in bag and allow to drain, but do not squeeze. For each pint of this liquor allow i pound of sugar; boil from 20 to 30 minutes. — A. R. J.

INDIA PICKLE.— One gallon best cider vinegar 2 ounces each powdered ginger, mustard seed, allspice and salt, >^ ounce each

ground cloves and cinnamon, piece of alum size of a walnut; boil 15 minutes, mix ^ pound ground mustard with 2 ounces tumeric and enough vinegar to make a thin paste, and add to the above; let it just come to a boil and pour into a stone jar. Any kind of vegetables may be added to this in their season — cauliflower, string beans, onions, cucumbers, watermelon rind, small green tomatoes or peppers. Parboil the vegetables in salt water, throw into cold water, dry and put into the dressing; tie the spices in a thin muslin cloth and boil in the vinegar 15 minutes; stir frequently in warm weather. — Mrs. S. Unsworth.

A. H. MANNING,

RCN0, « NEVADA.

Buck Stoves, Ranges, Crockery, Glassw«

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