FRIED CRACKER OR HARD

Dip the hard bread into cold water for a minute or two, not to get too soft. Then fry in a hot frying pan in butter or bacon.

FRIED RICfi FOR THREE PERSONS

Soak a cupful of rice over night. In the morning, put rice in the frying pan with some bacon and cook till soft.

RICE GRIDDLE CAKES

J4 cup boiled rice

J4 cup of flour

A pinch of salt

lyi teaspoonsful of baking powder

Enough milk to make a thin batter When the griddle or pan is hot, fry the cakes in salt pork dripping or lard, drop a spoonful at the time. These are good rice cakes.

FRIED CORN MEAL MUSH OR

When com meal or hominy has been boiled and cooled, cut into slices and fry in bacon, salt pork or lard. Only one of a kind is needed to fry with.

FLAP JACKS

6 tablespoonsful of flour

j/s tablespoonful of baking powder

Mix this thoroughly Add enough water to make a batter th^t will drop freely from the spoon. Add a pinch of salt and two pinches of sugar.

Cook in hot frying pan, well greased, for five or seven minutes and then turn with a quick toss and cook the other side.

HOE CAKE can be made exactly the same as flap jacks by substituting com. meal for flour.

CREAMED COD FISH FOR THREE

Soak the fish over night — about a pound. In the morning, boil for ten or fifteen minutes. Pour off the water and pick out the bones. Put on and stew in some milk, a little butter and a teaspoonful of flour, stirred in milk, and stir in the whole.

BAKED CANNED SALMON

Put a can of salmon in a dish to bake, a lump of butter the size of a walnut, pepper and salt, and fill up the dish with milk. Put some cracker crtimbs and a little butter on the top, and bake in the ( oven for 10 minutes.

You can get cracker crumbs by rolling some hard tack with a rolling-pin. Or a bottle makes a pretty good roller on a clean board if you have no bread board.

FRIED FISH

Wash and clean the fish (split a whole fish), and cover with a little flour and a little salt and pepper. Put into a hot frying-pan, with some fat, salt pork or bacon, and cook one side till brown, and then the other side.

1 can tomatoes

1 dozen potatoes, washed and peeled and cut into pieces.

Couple of pounds of any meat (either cooked or uncooked)

Some salt and pepper, and then add 2 quarts of water. Let all this stew for an hour, slowly.

CANNED CORNED BEEF HASH

1 cup of chopped or cut-fine corned beef,, to 2 cups of chopped or cut-fine potatoes (either raw or cooked) with a little milk or water to moisten it, and some butter to make it taste good. Cook in a hot frying pan, with either bacon, or salt pork to keep from sticking.

You can make hash of any kind of cold meat and potatoes and a little butter. If you have any fresh meat, chop or cut it up, add potatoes and some onions, and a can of tomatoes, salt and pepper, and it will be lovely mess.

(Onions or not, as you like.)

HOW TO FRY MEATS

Put a small amount of grease in the fry- ing pan, or salt pork, and when quite hot put in the steak. If the steak is about half inch thick, fry for about 1 minute before turning. Salt and pepper to taste.

Beef, veal, pork and mutton can be done in the same way.

BEEF STEAK AND ONIONS

Follow the recipe for steak. Slice in some raw onions — ^about six to a pound of steak — ^and have enough grease to cook without burning.

HOW TO BROIL MEAT

Put the broiler on, and when hot put on the meat for about two or three minutes. Then turn and cook on the other side. Add a little salt, pepper and butter.

APPLE SAUCE FOR THREE

Pear and slice one quart of apples

2 tablespoonsful of sugar Cover all this with cold water, and boil for twenty minutes to a half hour.

You can make nice apple sauce with evaporated apples, but they must be soaked over night.

Soak prunes over night. 2 cups of prunes 1^2 tablespoonsful of sugar Boil till soft — ^about thirty minutes.

TO BOIL FRESH POTATOES

Either peeled or in their jackets Put into boiling water, with a little salt, and boil for 20 minutes to half an hour.

TO BOIL FRESH STRING-BEANS

Pull the strings off, and cut into pieces into a bowl of cold water. Drain water off, and cook in boiling water for 20 minutes. Pour off the water, and add pepper, salt and a little butter.

TO BOIL FRESH SWEET CORN

Husk and remove the com silk. Cook in boiling water for fifteen minutes. Use the corn silk for cigarettes ! !

TO BOIL FRESH PEAS

Shell the peas, and put them into boiling water — enough to cover them. Then cook for half an hour, or until soft. Drain off the water, and put on a little butter, pepper and salt.

HOW TO COOK CANNED TOMATOES

Stew for five to ten minutes. Put in some cracker crumbs (to thicken), a little butter, salt and pepper.

HOW TO COOK CANNED CORN

Stew for five or six minutes, and add a little salt, pepper and butter.

RICE PUDDING FOR FOUR PEOPLE

1 quart of milk

2 heaping tablespoons ful of rice A little salt

1 tablespoonful of sugar

A little nutmeg grated if you have it Mix this all together, and put in a slow oven. Give one stir after about ten minutes, and then cook in a slow oven ')4 of an hour.

PEACH PIE FOR FOUR PEOPLE To make peach pie from evaporated peaches, soak one cup of evaporated peaches over night. In the morning, stew with ly2 tablespoonsful of sugar about twenty minutes.

2 cups of flour — sifted

2 heaping tablespoonsful of lard (or half butter and half lard)

A little salt Mix flour, lard and salt well together, and then add enough cold water to make the dough soft enough to roll out. If it sticks to the rolling pin, use a little flour. Then grease the pie plate, and take half of the dough, rolled out flat, and cover the pie plate. Cut off the edge with a knife. Then put in your fruit. Take the other half of your dough, rolled out for a top, and cut around the edge with a knife, and then press all around the edge with a fork, to make the edges stick together. Then you will have one grand pie.

This pie crust recipe will do for any kind of pie. Evaporated apples should be cooked the same as peaches.

All dry fruit should be soaked over night.

IF STARVING FOR A TASTE OF

CANDY MAKE

1 cake unsweetened Baker's Chocolate 4 cups of sugar

2 cups of milk, piece of butter about

the size of an egg (little generous) Boil for half to three-quarters of an hour, then take off the fire and beat till it gets a little thick, and pour into a buttered tin. You can tell if it is done by stirring a little in a saucer.

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