Part 4

2 cups brown sugar, 1 teaspoon salt, 2 cups of hot water, 1 teaspoon cinnamon, 2 tablespoons lard, 1 teaspoon cloves, 1 box of seedless raisins. Boil these ingredients 5 minutes let mixture get cold add 1 teaspoon soda dissolved in 1 teaspoon of hot water. Stir in 3 cups of flour. This makes 2 loaves. Bake 45 minutes in moderate oven.

Brownies.

1 cup of sugar, ¹⁄₂ cup of butter, ¹⁄₂ cup of flour, 1 cup of chopped walnuts, 2 eggs, 2 squares of chocolate. Cream butter and sugar together. Beat whites of eggs stiff beat yolk thoroughly and add to butter and sugar. Add the flour chocolate melted and the walnuts. Stir until well mixed and turn in buttered cake tins. Bake 20 minutes in a moderate oven.

Chocolate Drop Cakes.

¹⁄₂ cup of sugar, 1 cup of molasses, ¹⁄₂ cup of shortening, ²⁄₃ cups of hot water, 1 level teaspoon of soda, 1 heaping tablespoon of cocoa, flavor with vanilla, 2 cups of sifted flour, 1 teaspoon salt. Beat well sprinkle sugar on top. Can be dropped from spoon in greased pan a few inches apart or in small tins, (very nice).

Cream Puffs.

Melt ¹⁄₂ cup of butter in 1 cup hot water and while boiling beat in 1 cup of flour, when cold, stir in 3 eggs without first beating. Drop the mixture in tins in small spoonsful and bake in moderate oven when done they are hollow and should be filled with the following custard.

CUSTARD:--1¹⁄₂ cups of milk, 2 eggs, 4 tablespoons of flour, 2 tablespoons sugar, cook in double boiler, stirring constantly, cool and flavor with whatever you wish then fill the puffs.

Marguerites.

Boiled frosting with whites of 2 eggs, 1 cup of sugar, ¹⁄₃ cup of water. Add 1 cup finely chopped nut meats. Take unsalted wafers, cover with the icing, bake in a slow oven till a delicate brown.

Chocolate Layer Cake.

Whites of 3 eggs, 1 yolk, 1 cup of sugar, ¹⁄₂ cup of butter, ¹⁄₂ cup sweet milk, 2 teaspoons of baking powder, 2 cups of flour, bake in layers. Filling 2 squares of chocolate melted, ¹⁄₂ cup of sugar, 1 egg, 1 teaspoon of butter, 2 tablespoons of sweet milk, cook until thick and spread between the layers, 1 teaspoon vanilla flavoring.

Angel Food.

Whites of 11 eggs, 1 and ¹⁄₂ cups of granulated sugar, 1 cup of flour after once sifted, 1 teaspoon cream tartar, 1 teaspoon vanilla, sift the flour and cream of tartar, 6 times, beat the eggs not stiff, then beat in the sugar thoroughly. Add vanilla and flour stirring lightly but thoroughly bake in an ungreased tin in a moderate oven 40 minutes. Be careful about jarring the oven.

Hermits.

3 eggs, 1¹⁄₂ cups of sugar, 1 cup of butter, 1 cup of chopped raisins, 1 cup of currants, 1 teaspoon of cinnamon, 1 teaspoon nutmeg, 1 teaspoon soda, ¹⁄₂ cup of sour milk, flour to make stiff and drop a teaspoon on a buttered tin.

PUDDINGS

The proof of the pudding is the eating.

Snow Pudding.

This fine, easy to make. Dissolve 2 tablespoons of cornstarch in a little water, add 1 pint of boiling water and cook 5 minutes, remove from fire, add the beaten whites of 2 eggs and beat until smooth add a little salt, sugar and vanilla.

Chocolate Pudding.

1¹⁄₂ pints of milk, 3 tablespoons of melted chocolate or cocoa, boil the milk and chocolate thoroughly, remove from the stove and when nearly cold add yolks of 3 eggs, 3 tablespoons of cornstarch, 1 cup of sugar, set in the oven until set and spread over meringue made of the whites of 3 eggs and 3 tablespoons of sugar.

Bananas.

Mash several bananas to a pulp, add the juice of 1 lemon and gelatine, when quite cold add whites of 3 eggs, beaten to a stiff froth. Lay 2 whole bananas in the bottom of the dish and slices of bananas around sides, then fill up with the mixture and serve with whipped cream.

Almond Custard.

Blanch 3 ounces of almonds and pound to a paste, mix with a little cream add the beaten yolk of 4 eggs, 1 cup of sugar. Have a pint of cream hot add the mixture to this and stir thoroughly. Put into cups or a baking dish, bake slowly in the oven in a pan of hot water. Serve with whipped cream with a few brown almonds in the cream.

Rice Pudding.

Take ¹⁄₃ cup of rice, 4 tablespoons of sugar, 1 quart of milk, butter the size of a walnut, a little nutmeg, 2 eggs may be added if desired. Bake 2 hours in a slow oven.

Prune Whip.

Sweeten and stew 1 lb of prunes, when cold add the whites of 4 eggs, beaten stiff. Stir all these together until light, put in a pudding dish and bake 20 minutes, when cold cover with whipped cream and serve.

Dainty Dessert.

6 bananas, ¹⁄₂ can of pineapple or a fresh one, ¹⁄₂ lb. of grapes (seeded) 2 oranges, sweeten to suit the taste. Prepare gelatine as for fruit jelly, then put in a dish or mould a layer of chopped fruit of ¹⁄₂ inch thick while you require 1 inch of the gelatine jelly. When cold slice and serve with whipped cream with little bits of citron through the cream.

Tapioca Pudding No. 1.

Soak 3 tablespoons of tapioca in a little water overnight, in the morning add 3 cups of sweet milk and a pinch of salt. When hot add the beaten yolks of 3 eggs to which ²⁄₃ cup of sugar has been added. When it thickens up, remove from the stove. Beat whites of eggs and put on the top with 1 tablespoon of sugar.

Apple Tapioca No. 2.

Soak 1 cup of tapioca in a quart of tepid water at least 3 hrs. Fill a pudding dish two thirds full of tart apples, add 1 cup of sugar, 1 tablespoon of cinnamon, pour over the tapioca, bake 1 hr. and serve with whipped cream.

Date Puffs.

2 eggs, 1 cup of sugar, ¹⁄₄ cup of butter, ¹⁄₄ cup of milk, 1 teaspoon baking powder, flour to make a thin batter. Stir in 1 cup of stoned dates, fill muffin cups half full, steam 30 minutes. Serve with liquid sauce.

Graham Pudding.

1 cup of molasses, 1 cup of milk, 1 egg, 1 teaspoon of soda, 1 tablespoon of butter, 1 cup of seeded raisins, 2 cups of sifted graham flour, cinnamon, nutmeg, ¹⁄₂ teaspoon of salt. Steam 2 hrs and serve with sauce.

SAUCE:--¹⁄₂ cup of sugar, 1 tablespoon of flour, 2 tablespoons of butter, 1 cup of boiling water over it and flavor to taste with lemon juice.

Queen Pudding.

1 qt of milk, 2 cups of grated bread crumbs, 4 eggs, whites and yolks beaten separately, butter the size of an egg and 1 cup of white sugar, juice and grated rind of 1 lemon. Heat the milk and pour it over the grated bread crumbs, add the butter, cover and let the mixture get soft and add to the mixture with the grated rinds of 2 lemons. Bake in a buttered dish for ¹⁄₂ or ³⁄₄ of an hour, when a light brown, take out and when cold spread a glass of currant jelly over the top and spread the whites of eggs with 1 tablespoon of sugar over the top.

Plum Pudding.

1 cup of suet chopped very fine, 1 cup of light brown sugar, ¹⁄₂ cup molasses, ¹⁄₂ cup sour milk, 3 unbeaten eggs, 2 cups of stale bread crumbs, 1 cup of flour, 1 level teaspoon soda, ¹⁄₄ cup of cold water, 1 cup of raisins, 1 cup of currants, ¹⁄₂ cup of citron, 1 teaspoon each cinnamon nutmeg, mace cloves and allspice. Thoroughly mix these ingredients and pour into a buttered mould and steam 7 hours or put in lb baking powder tins and steam 3 hrs.

Baked Indian Pudding.

1 qt of milk, 1 cup of Indian meal stirred in while the milk is hot. Let it cool and add 1 egg, 2 tablespoons of molasses, butter ¹⁄₂ size of an egg. Cinnamon and salt to taste, bake ³⁄₄ of an hour.

Cornstarch Pudding.

Boil 1 qt of milk, then beat the yolks of 3 eggs with 3 tablespoons of cornstarch and a little milk, stir into the boiling milk, let it boil up at once, sweeten and flavor to taste and turn in a pudding dish.

Baked Apple Dumpling.

Make a crust as for baking powder biscuit, peel and core your apples, cut the dough in square pieces and put 1 apple for each dumpling. Put them in a baking dish and place in the oven, then make a syrup with water and sugar, 1 cup of sugar to a pint of water and pour into the pan, baste with syrup while they are cooking, when done eat with sweet cream.

Soft Pudding.

¹⁄₂ cup of milk, ¹⁄₂ cup of chopped meat, ¹⁄₂ cup of molasses, 2 cups of fruit and nuts chopped together, 1 cup of flour, pinch of salt, 1 small teaspoon of soda dissolved in warm water, steam 3 hours. Any sort of fruit and nuts may be used.

English Plum Pudding.

6 ounces of fine bread crumbs, 2 ounces each of lemon, orange and citron peel cut into fine shreds, ¹⁄₂ ounce of mixed spices (cloves, cinnamon, nutmeg) ¹⁄₄ lb of chopped apples, ¹⁄₂ teaspoon of minced lemon rind, ¹⁄₂ lb of chopped and seeded raisins, ³⁄₄ lb of currents, 1 lb of flour, 1 lb of finely shredded suet. Mix the ingredients thoroughly then add 6 eggs and a little milk if needed. This should make a stiff batter. Boil in a pudding basin or mould 5 or 6 hours.

Cottage Pudding.

Cream together 1¹⁄₂ cups of sugar and ¹⁄₄ cup of butter, add 1 beaten egg, ²⁄₃ of a cup milk, 2¹⁄₂ cups of flour, sifted with 2 teaspoons of baking powder. Bake in a buttered tin for 30 to 40 minutes. 1 cup of stoned cherries or berries may be added to this recipe.

Marshmallow Compote.

1 lb of marshmallows cut with scissors into small pieces. 1 pineapple sliced and cut up. Put the two together in layers in a glass dish with sprinkling of sugar the night before and place in cold pantry or ice chest to ripen when ready to serve heap with whipped cream, maraschino cherries added is an improvement.

Orange Dessert.

Pare 3 oranges, cut in thin slices, ¹⁄₂ coffee cup of sugar, boil ¹⁄₂ pint milk add the yolk of 2 eggs, 1 teaspoon of cornstarch, (make smooth with cold milk). Stir all the time when it thickens pour over the fruit with the whites of the eggs beaten stiff with 1 tablespoon powdered sugar over the top. Put it in oven until a light brown and serve cold.

Charlotte Russe.

2 tablespoons of gelatine, ¹⁄₄ cup cold water, ³⁄₄ cup of sugar, 1 qt of cream, 2 tablespoons vanilla. Soak the gelatine in cold water then dissolve entirely by setting the cup in boiling water, whip the cream add sugar, dissolved gelatine and vanilla, line a mould with lady fingers or sponge cake and pour in the mixture. Put in a cool place to set before serving.

Macaroon Pudding.

Cover the bottom of a pudding dish with 12 broken macaroons. Make the following custard and pour over them. Scald 1 pint of milk in double boiler, add 1 tablespoon cornstarch dissolved in a little cold milk, yolks of 2 eggs, 3 tablespoons of sugar and 1 teaspoon of vanilla. Cook until thick. Beat the eggs whites stiff with powdered sugar and vanilla to taste put on top and slightly brown it over.

Raspberry Cream.

Place 1 cup of sweetened raspberry juice where it will boil, then stir into it 2 rounding tablespoons of cornstarch, wet in 2 tablespoons of cold water. Add 1 cup of sugar and stir until it looks transparent, then add 1 level tablespoon of butter and juice of ¹⁄₂ lemon. Fold in the stiffly beaten whites of 3 eggs. Turn mixture into a fancy mould and set in a place where it is cold, when serving place on a cold dish with whole berries in center, serve with whipped cream or plain sweet cream.

Raspberry Mousse.

To 1 cup sweet milk cream whipped stiff, add 1 cup sugar, 1 cup raspberry, juice of 1 lemon. Put in a pail, then pack in ice and salt allowing it to stand 4 hours. I use the juice from my preserves. This is delicious and easy to make.

Birds Nest Pudding.

For a pint of milk take 3 eggs, 1 tablespoon of sugar, 1 large tablespoon of butter, mix the sugar and butter together then add the eggs and milk. Add enough flour to make a stiff batter with ¹⁄₂ teaspoon of salt then pour this over about ¹⁄₂ dozen apples sliced up in a baking dish. Bake it about an hour and serve with a melted sauce.

Bavarian Cream.

Half a lemon grated rind and juice ¹⁄₂ cup of orange juice, ¹⁄₃ cup of sugar, yolk of 2 eggs. Mix well over fire until it thickens, then add 1 teaspoon of granulated gelatine which has been soaked in water, beat whites of 2 eggs stiff, add to above and set the mixture in cold water beating until thick enough to hold its shape. Turn in mould and chill.

Farina Pudding.

Heat 1 qt of milk to the boiling point, stir in dry five tablespoons of farina and continue to stir it until quite thick, add 1 cup of sugar and ¹⁄₂ teaspoon of salt. Flavor with vanilla serve with sweetened cream, flavored with nutmeg or vanilla.

Peach Tapioca Pudding.

Soak 1 cup of tapioca in cold water for 2 or 3 hrs, then set on the stove until it cools clear, then add sugar to taste with a teaspoon of cinnamon. Peel and slice ripe peaches to nearly fill a baking dish sprinkle over with sugar. Then pour over the tapioca and bake slowly for about an hour. To be eaten with sweetened cream.

PRESERVES

Orange Marmalade.

6 oranges, 4 lemons, 1 grape fruit. Wash the fruit, slice very thin, first cutting in quarters to remove the seeds. To each lb of sliced fruit add 3 pints of cold water, let this stand 24 hours, then boil 2 hours or until the peel is perfectly tender. Let stand until the next day. To each pint of boiled fruit, add 1 pint of granulated sugar, boil together for 2 hours or until it jellies. This makes 24 glasses.

Currant Jelly.

Put currants in kettle, do not stem but wash and drain well, then mash with potato masher, let them cook slowly until all soft, then when cold squeeze the juice out and to every pint of juice add a bowl of sugar and boil 20 minutes and pour glass jars.

Grape Jelly.

Grape jelly is made the same as currant jelly.

Quince Jelly.

Take very ripe quinces, peel and core and boil in a little water till very soft, drain off the juice through cheese cloth. To 1 pint of juice add 1 pint of sugar and boil 20 minutes.

Preserve Peaches.

Select peaches that are ripe, pour boiling water over them and let them stand 6 minutes then pour it off and pull off the skins. Weigh equal quantities of fruit with the stones and granulated sugar and put them together in earthen pan over night, next day pour off the syrup and boil it a few minutes, then set off the kettle to the fire and when it boils lay the peaches into it. Boil them very slowly ³⁄₄ of an hour, then lay them into the jars. Boil the syrup 15 minutes more and pour over them.

Green Tomato Mince Meat.

1 peck green tomatoes chopped and drained, 4 lbs brown sugar, 3 or 4 qts apples chopped fine, 1 lb suet chopped fine, cook for 3 hrs then add, 2 lbs of raisins, 1 lb of currants, 1 tablespoon each of spices, 1 tablespoon of salt, 1 cup of vinegar, cook for ¹⁄₂ hour.

Corn Relish.

18 ears of corn, 4 onions chopped, 3 green peppers, 1 cabbage, 4 cups of sugar, 2 qts of vinegar. Boil ³⁄₄ of hr, 1 tablespoon of mustard.

Cucumber Relish.

4 onions, 1 bunch celery, 2 red peppers, 4 green peppers, 6 large cucumbers. Pare onions and cucumbers, take the seeds from the peppers and put the above through the food chopper. Chop the celery fine, sprinkle the mixture with salt and let stand over night. Drain, make dressing of 1 qt vinegar, 2 cups sugar, ¹⁄₂ cup of flour, 1 tablespoon of mustard, 1 teaspoon of tumeric. Cook 10 minutes and pour over the mixture.

Pickle Peaches.

8 lbs of peaches, 4 lbs of sugar, 1 pint of vinegar. Take the selected peaches after wiping them all off with a towel, stick 2 or 3 cloves in each peach, then cook a few at a time until they are cooked up, then place all in jars and boil the vinegar to thick syrup, add ¹⁄₄ lb of cinnamon sticks and pour over them.

Chili Sauce.

12 large ripe tomatoes, 4 ripe peppers, 2 onions, 1 tablespoon of salt, ¹⁄₂ cup of sugar, 1 tablespoon cinnamon. Peel tomatoes and onions and chop peppers and onions and mix all together in a kettle with 2 cups of vinegar and cook slowly for 2 hrs, if not sweet enough add more sugar to taste.

Green Tomato Pickles.

1 peach basket of tomatoes sliced up over night and covered with 2 cups of salt and water enough to cover them. The next morning drain off the salt water and rinse thoroughly and then stand and drain quite dry. Then take 1 qt of vinegar and cook the tomatoes in the vinegar a few at a time and skim them out of the vinegar and put in a jar after drain them until all have been cooked. Be sure you drain off all the vinegar you can, then set them aside until the next day when you drain them again. Take another qt of vinegar, 3¹⁄₂ lbs of sugar, ¹⁄₄ lb of cloves and whole mustard seeds and cook the syrup quite thick and pour over them and seal tight for use.

Rhubarb Marmalade.

5 lb of rhubarb, 5 lbs of sugar, 1 lb of raisins, 1 lb of figs, mix all together with 2 cups of water, cook slowly on back of the stove until thick then place in glass jars.

ICE CREAM AND SHERBET

Ice Cream No. 1.

1 pint of cream, 1 qt of new milk, 1¹⁄₂ cups of sugar, 1 tablespoon of vanilla. Let stand in the freezer with ice and salt around it for 10 minutes before freezing.

Ice Cream No. 2.

1¹⁄₂ qts of milk, 1 cup of sugar, 4 eggs, 1 tablespoon of cornstarch, 1 scant teaspoon of salt. Steam in dish of water until creamy, flavor with lemon or vanilla and freeze.

Hickory Nut Ice Cream.

1 pound of hickory nut meat, 2 cups of sugar, 1 qt of cream, 2 tablespoons of sugar, burnt brown, chop meats very fine, put 2 tablespoons of sugar over fire without water and let it melt and brown. Pour in little water to dissolve it, then add it to the cream with sugar and nut meats and freeze.

Strawberry Ice Cream.

3 pints of thin cream, 2 boxes of strawberries, 2 cups of sugar, 4 grains of salt, wash and hull the berries, sprinkle with sugar, cover and let stand 2 hrs. Wash and squeeze through cheesecloth, then add salt. Freeze cream to the consistence of a mush, add gradually fruit juice and finish freezing.

Peach Ice Cream.

Prepare a pint of boiled custard from 1 pint of milk, a ¹⁄₄ teaspoon of salt, 1 tablespoon of cornstarch blended with a little cold milk, 3 tablespoon of vanilla extract. Cool chill and fold in a ¹⁄₂ pint of cream with a tablespoon of powdered sugar. Turn into a chilled freezer and when the mixture begins to congeal stir with powdered sugar. Continue freezing until firm and smooth.

Lemon Sherbet.

Mix 1 cup sugar with juice of 1¹⁄₂ lemon, when it has stood until nearly melted, add slowly 2 cups of milk. If you do not mix carefully, the lemon juice will curdle the milk. Pour into the freezer and freeze. The sherbert will be smooth solid and as white as milk.

Strawberry Ice.

Use 1 qt of berry juice, 4 cups of sugar, the juice of 2 lemons, 3 pints of water and a few whole strawberries, mix all together and freeze.

Lemon Sherbet No. 2.

1 qt of water, 1¹⁄₂ cups of sugar, ³⁄₄ cup of lemon juice. Make a syrup of the boiling water and sugar, add lemon juice, cool strain and freeze. When half frozen add the white of 1 egg beaten stiff.

Orange Sherbet.

Made in the same manner as the above recipe, using orange juice with the juice of 1 lemon added.

Grapefruit Cocktail.

Cut 3 medium size grapefruit into halves, remove pulp and membrane and separate the pulp into flakes. Mix this lightly with ¹⁄₄ lb. of Malaga grapes, which have been skinned and seeded sprinkle liberally with sugar and chill thoroughly. Serve in the grapefruit shells with a little crushed ice.

Peach Cocktail.

Have the fruit chilled on the ice. Peel quickly and slice small, place in each chilled cocktail glass the equivalent of 1 sliced peach and add powdered sugar to taste the juice of ¹⁄₄ lemon, 2 tablespoons of grape juice, the same of cracked ice and a few fresh mint leaves. Serve immediately before the ice melts.

CANDIES

Cream Candy.

Use the white of 1 egg and the same of water, for 1 pound of sugar. Whip the egg and water together, then add sugar until you cannot add more. Knead as bread, use figs or nuts for filling.

Kisses.

Whites of 7 eggs beaten to a stiff froth, 1 lb confectionery sugar add lightly drop a tablespoon of the mixture on buttered paper, bake in moderate oven until a light brown.

Sea Foam.

2 cups of light brown sugar, 1 cup of water, white of 1 egg, put the sugar and water in a sauce pan and boil until it will form a hard ball when dropped in water. Beat the whites of the eggs till stiff then pour the liquid in it slowly while pouring and beat till stiff. Then pour in buttered pans.

Divinity Candy.

4 cups sugar, ¹⁄₂ cup of water, 1 cup peanuts, 1 cup Karo corn syrup, the whites of 3 eggs. Let boil together except egg and peanuts until it hardens in water. Then beat the eggs and pour into the syrup and add the peanuts and flavor with vanilla. Pour in platter and when cool cut in squares.

Pinoche.

2 cups of brown sugar, ³⁄₄ cup of milk, ¹⁄₂ cup of walnuts, 1¹⁄₂ tablespoons of butter. Boil sugar and milk until a firm ball is formed, remove from the fire and butter, set pan in cold water, leave until syrup thickens, remove, beat till creamy, add vanilla and chopped walnuts when nearly done.

To Blanch Almonds.

Shell the nuts and throw boiling water over them, let them stand a few minutes and then throw in cold water; rub between the hands.

Raisin Fudge.

2 cups of sugar, ³⁄₄ cup milk, butter size of an English walnut, 2 sq. of chocolate, 1 teaspoon of vanilla.

Fruit Cakes.

Take ³⁄₄ cup of raisins and ¹⁄₄ cup of walnut meats and a few grains of salt. Mix well and press through a meat grinder. Shape into small flat cakes and wrap in waxed paper.

Chocolate Nut Bar.

Melt 6 ounces of sweet chocolate over hot water, beat until nearly cool then add ¹⁄₂ cup each of chopped raisins and peanuts with ¹⁄₄ teaspoon of salt. Mix well and press into the top of a tin cracker box. Leave until firm when it will come out without breaking.

Cocanut Kisses.

2 cups of grated coconut, 1 cup of sugar, 2 tablespoons of flour, whites of 3 eggs, beaten stiff, 1 teaspoon of vanilla. Bake on buttered paper.

Stuffed Dates.

Take nice fresh dates, cut a small opening, remove the stone and fill with nuts or cream filling, roll in sugar.

Peanut Crisp.

¹⁄₄ cup of butter, ¹⁄₂ cup of sugar, 2 eggs, 1 cup of flour, 1 teaspoon of baking powder, ³⁄₄ cup of coarsely chopped nut meats, ¹⁄₂ teaspoon of salt. Mixed in order given and drop by the ¹⁄₂ teaspoonful on buttered tins and bake in a moderate oven.

CHAFING DISH

Omelette.

Whip 4 eggs add 4 tablespoons of milk, salt and pepper, butter chafing dish, when very hot pour mixture in, when done fold the edge quickly over.

Ham Omelette.

Follow the same directions as for omelette before folding spread with chopped ham. Cheese omelette made the same way.

Chicken Croquettes.

4 cups minced chicken, 1 cup bread crumbs, 3 eggs, tablespoon of butter and seasoning. Mix and make into balls, dip into beaten eggs and bread crumbs. Fry a nice brown.

Welsh Rarebit.

1 teacup of grated cheese, 3 eggs, 1 tablespoon of butter, 3 tablespoons of sweet cream or milk, 1 tablespoon of mixed mustard, ¹⁄₂ teaspoon of salt. Put the cheese, butter and cream into a double boiler, when the cheese is melted, stir in the eggs well beaten, add the seasoning and cook until it thickens, then pour over slices of hot buttered toast.

HOUSEHOLD HINTS

When boiling fish add a dash of vinegar to the water and the fish will be much whiter and firmer.

Add a teaspoon of baking powder to old potatoes when mashing them and beat briskly. This will make them light and creamy.

To prevent the saucepan containing cabbage or cauliflower from boiling over, add to the water a piece of butter the size of a walnut. This will make the vegetables cook steadily and they will not require watching.

If cake pans are greased when cold, cake will not stick to them.

The flavor of stewed pears will be improved if a little vinegar is added to them while cooking.

Cleansing with mustard is said to remove the smell of fish from pots.

The clothes wringer will last twice as long if the pressure screw at the top is loosened after using.

When mixing pie crust if the lard, flour and salt are mixed before adding the water the crust will be rich and flaky.

A few pieces of Gum Camphor kept in the boxes in which silver is placed in wrappings will prevent its turning dark.

When boiling eggs wet the shells thoroughly in cold water before dropping in the boiling water and they will not crack.