ORANGE MOUSSE

Put in saucepan¾ cup sugar, addGrated rind of 1 orange and¼ cup cold water. Stir and boil 1 minute.

Soak1 teaspoon gelatin in2 tablespoons cold water and dissolve in the hot syrup.

Add⅔ cup orange juice and2 tablespoons lemon juice.

Place on ice, and when it begins to thicken, fold in1 ½ cups cream beaten stiff,¼ cup pistachio nuts, shredded,¼ cup candied cherries cut in pieces.

Fill ring mold or baking powder boxes with mixture. Cover with greased paper and tin covers. Surround with two parts ice mixed with one part salt and let stand 3 hours. Unmold and serve cut in slices.

Molds may be decorated withPistachio nuts andCandied cherries, before filling with mixture.

Cream¼ cup butter or margarine. Add gradually½ cup sugar and1 egg, well beaten.

Dissolve¼ teaspoon soda in¼ cup rich sour cream.

Add to first mixture alternately with1 ¼ cups pastry flour sifted with¼ teaspoon salt and2 teaspoons baking powder. Add½ teaspoon vanilla¼ cup raisins cut in pieces and¼ cup nut meats cut in pieces.

Drop by spoonfuls on greased tin sheet, and bake in a moderate oven.

Double the amount of flour may be used, nuts and raisins omitted, and mixture chilled and rolled out and cut in any desired shape, before baking.

Melt½ pound (1 cake) vanilla sweet chocolate over hot water, add slowly1 cup strong hot coffee and boil 1 minute. Add to6 cups scalded milk, beat until a thick froth forms on top, and leave over hot water 10 minutes.

Serve withWhipped cream sweetened and flavored, or chill and serve in tall glasses with

Cracked Ice.

Apple Ball CocktailSautéd Oysters with Celery SauceorCelery Cheese ToastCalifornia Lettuce with RussianorThousand Island DressingOrange BiscuitsMolasses PieIced Tea with Ginger Ale

Molasses pie madeCelery cooked for celery sauceMayonnaise and Russian dressing madeDry ingredients and shortening mixed for biscuitsLettuce washedFruit prepared for cocktailCheese gratedTea made

1 pint selected oysters or½ pound cheese4 eggs1 cup milk⅔ cup cream½ pound butter2 roots celery1 large or 2 small heads California lettuce1 orange3 lemons8 apples (perfect in shape and uniform in size)¼ pound white or Tokay grapes1 loaf bread¼ cup chili sauce¼ pound demi-tasse sugar1 ½ cups molasses½ pound walnuts4 individual tea bags1 quart ginger ale⅓ cup maraschino cherries¼ pound common crackers1 chicken bouillon cube or chicken stock1 pimiento1 green pepper½ cup mayonnaise dressingParsley

Cut tops from stem end of 8 choice apples.

Remove inside of apples with a French ball cutter, putting balls in2 cups cold water withJuice of 1 lemon.

Reserve tops of apples, cores, and small pieces for apple sauce. PutApple shells in1 quart cold water to which is added1 teaspoon salt.

Remove skins and seeds from¼ lb. (1 cup) white grapes.

Just before serving drain apple shells. Remove apple balls from the water.

Drain and mix with theWhite grapes and with⅓ cup maraschino cherries and fill apple shells.

Mix3 tablespoons syrup from maraschino cherries withJuice of ½ orange and put over the apple balls.

Serve apple shells in individual dishes or cocktail glasses surrounded withCrushed Ice.

Apple may be removed in small oval shapes with a coffee spoon, if a French ball cutter is not available.

Grapes may be bought in cans if fresh grapes are not in market.

Put in saucepanTops, cores, and small pieces of apple removed in the making of apple shells.

Add¾ cup water in which apple balls were soaked and cook gently until apple is soft.

Rub through a strainer. Add¾ cup sugar, and stir and cook until sugar is dissolved and sauce is of the proper consistency. This may be used at another meal.

Put1 pint oysters in strainer over a bowl and over them pour2 tablespoons cold water, reserving liquid.

Pick over oysters, removing any bits of shell that may adhere to tough muscle.

Crush5 common crackers on board with rolling pin or put through food chopper, and sift theCrumbs. There should be ½ cup.

Coat each oyster with the cracker crumbs.

Sauté in4 tablespoons melted butter or cooking oil.

When brown on one side turn and brown the other side. Cover8 slices of toast, cut in three strips each, withCelery sauce, and serve an oyster on each piece of toast.

Separate stalks from2 roots celery and wash thoroughly. Cut lengthwise and crosswise in small pieces. There should be 1 ⅓ cups.

Put in saucepan with3 cups water and1 teaspoon salt and cook 20 minutes or until tender.

Drain, reserving both liquid and celery. ToLiquid addChicken stock to make 2 cups orWater to make 2 cups and1 chicken bouillon cube.

Melt in saucepan, chafing dish or electric grill3 tablespoons butter. Add3 tablespoons flour mixed with¾ teaspoon salt and⅛ teaspoon pepper.

Stir until smooth and add the2 cups celery water and chicken stock.

Stir and boil 1 minute. AddCooked celery and bring to boiling point.

Mix1 egg yolk and⅔ cup cream.

Add to first mixture and cook 2 minutes over hot water, stirring constantly.

Make above recipe for Celery Sauce, adding1 cup grated cheese when celery is added.

Stir until cheese is melted. Add½ teaspoon table sauce, then add1 egg yolk and⅔ cup cream as above and cook over hot water 2 minutes, stirring constantly.

Serve onToast or crackers.

1 egg white beaten stiff may be added just before serving.

Use California lettuce if obtainable. Remove outside leaves and cut lettuce in halves and cut each half in two or four pieces according to the size of the head. Let stand in ice water until crisp. Place in cheesecloth on the ice or in a covered pail until needed. Serve on salad plates with

Russian Dressing or with Thousand Island Dressing.

Dressing may be passed separately if preferred.

Measure½ cup mayonnaise dressing, add¼ cup chili sauce1 tablespoon pimiento cut in small pieces1 tablespoon green pepper cut in small pieces and1 tablespoon celery cut in small pieces, and mix thoroughly.

Add toRussian Dressing just before serving¼ cup cream, beaten stiff.

Force through food chopper3 green bell peppers1 red bell pepper and4 large onions.

Put in saucepan with12 large tomatoes or1 quart canned tomato1 quart vinegar1 cup sugar¼ teaspoon oil of clove¼ teaspoon oil of cinnamon3 tablespoons salt¾ teaspoon allspice¾ teaspoon mustard¾ teaspoon soda and1 tablespoon table sauce.

Cook until soft and rub through purée sieve, getting through as much as possible of the vegetables. Cook again until thick and of the desired consistency.

Sift together2 cups bread flour5 teaspoons baking powder and1 teaspoon salt.

With tips of fingers rub in2 tablespoons shortening.

Twenty minutes before the meal is to be served add⅞ cup milk, mixing with a knife.

Roll out ¾ inch thick and cut with round cutter 1 inch in diameter.

Place close together on a greased tin sheet. Break16 lumps demi-tasse loaf sugar in halves and squeeze theJuice of ½ orange.

Dip pieces of sugar one at a time in the orange juice and push a piece down in the center of each biscuit.

GrateOrange rind over the biscuits and bake 15 minutes in a hot oven or at 450 degrees F.

Put in mixing bowl5 tablespoons shortening3 tablespoons ice water and½ teaspoon salt, and work until creamy, using wooden spoon.

Add1 cup pastry flour and mix by cutting with a knife.

Sprinkle pastry cloth or board with2 tablespoons flour.

Pat with rolling pin and roll the pastry to fit a large pie plate. Line the plate with the pastry and build up a fluted rim.

Put in mixing bowl¾ cup sugar¼ cup flour and1 teaspoon salt and mix well. Add1 ½ cups molasses3 egg yolks slightly beaten3 tablespoons melted butter¾ cup nut meats cut in fine pieces.

When well mixed pour into the unbaked crust. Bake 10 minutes in a hot oven, 500 degrees F., to cook the crust and set the rim. Then reduce the heat to 350 degrees F. and bake 40 minutes. Cover with

Meringue. Bake 12 minutes. Cool before serving.

MOLASSES PIE

Beat4 egg whites until stiff and dry.

Beat in gradually⅓ cup powdered sugar1/8 teaspoon salt and½ teaspoon vanilla.

Remove egg beater and fold in⅓ cup powdered sugar.

Put on pie, making rough with a spoon, or using pastry bag and rose tube, and bake 12 minutes at 350 degrees F.

Bring to boiling point1 quart fresh cold water. Add4 individual tea bags or 4 heaping teaspoons Orange Pekoe tea.

Coverand let stand 2 minutes. Strain over aLarge piece of ice.

Just before serving add1 quart ginger ale. Serve withSugared lemon slices.

Cut in slices2 large lemons and lay on a plate. Sprinkle with4 tablespoons sugar. Turn over and sprinkle with2 tablespoons sugar. Just before serving arrangeLemon on lemon plate with lemon fork.Put any extraSyrup into the tea. Use one or more slices lemon in each glass of tea.

Chow MeinorChop SueyPepper Jam SandwichesFrozen Fruit SaladCrackers and CheeseCream Caramel Layer CakePercolated Coffee

Cream caramel layer cake made, filled and frostedPepper jam filling madeMaterials prepared for chow mein or chop sueyFruit (except banana) ready for saladMayonnaise dressing madeLettuce washed

1 ½ pounds pork chops or 1 large broiler1 cream cheese1 pint cream½ pint milk½ pound butter5 eggs1 onion1 bunch celery¼ pound dried mushrooms3 red peppers or 1 small can pimientos1 lemon1 banana1 head lettuce½ loaf dark Graham bread½ loaf white breadChicken stockSoyu sauce½ cup canned apricots¾ cup pineapple and syrup¾ cup maraschino cherries and syrup1 package small round crackers4 stuffed olives1 package confectioners' sugar¼ pound coffee3 cups salad oil2 ounces chocolate⅓ cup mayonnaise dressing1 teaspoon gelatin

6 Chinese water chestnuts½ pound bean sprouts¼ pound (1 can) bamboo shoots

Note: Dried mushrooms, Soyu sauce, bean sprouts, water chestnuts, and bamboo shoots are for sale by Chinese grocers.

Cut in 1-inch strips1 pound fresh pork or white meat of chicken, or lobster or crab meat, and cook in frying pan 5 minutes with2 tablespoons fat. Add1 cup water or stock mixed with1 teaspoon cornstarch.

Simmer 3 minutes or until, meat is tender. In another frying pan put2 tablespoons fat, add1 onion cut lengthwise in very fine pieces.

Cook 3 minutes, add1 bunch celery cut in very fine strips 2 inches long, and¼ pound dried mushrooms soaked 2 hours inCold water, drained and cut in thin slices.

Cook 3 minutes, stirring constantly. Combine mixtures, add1 teaspoon salt¼ teaspoon pepper andFew grains cayenne.

Pour over fried noodles.

If desired ½ pound bean sprouts may be cooked with the celery, and served in the Chow Mein.

With Chow Mein passSoyu sauce.

Boiled rice may be served with Chow Mein or Chop Suey.

Beat1 egg slightly, add½ teaspoon salt andFlour enough to make a very stiff dough.

Knead, toss on a floured cloth or board, roll as thin as possible, sprinkle with flour, fold in layers about 2 inches wide, slice very thin, shake strips apart, and fry until delicately brown in

1 pint salad oil. Drain on soft paper.

Cut in 1-inch strips1 pound white meat of chicken, or pork, veal, crab or lobster meat, and cook 5 minutes in frying pan in2 tablespoons chicken or other fat.

Cut1 cup celery in thin slices crosswise, add1 onion peeled and cut in thin slices6 mushroom caps peeled and sliced6 Chinese water chestnuts peeled and sliced.

Cook vegetables 5 minutes in2 tablespoons chicken fat or butter. Add½ pound bean sprouts¼ pound bamboo shoots cut in diamond-shaped pieces1 teaspoon Soyu sauce2 cups chicken stock or water and the cooked meat, and simmer gently until bean sprouts and meat are thoroughly cooked. Season with

Salt andFew grains pepper.

Cut an equal number of slices ofDark Graham bread andWhite bread, remove crusts, and spread bread withCreamed butter.

On one slice of white bread spreadPepper jam, cover with slice of Graham bread, spread withButter and pepper jam and cover with a slice of white bread.

Make other sandwiches with Graham bread on the outside and white bread for the center layer.

Wrap in damp cheesecloth, press under a light weight, and leave in a cool place until serving time. Trim edges, cut in slices, and arrange on doily-covered plate.

Drain1 small can pimientos and force through food chopper.

Put in saucepan, add¾ cup sugar and½ cup vinegar, stir until sugar is dissolved and boil gently to 220 degrees F. or until mixture is the consistency of jam.

Pour in small sterilized glasses and when cool cover with melted paraffin.

If preferred, use3 sweet red peppers in place of pimientos.

Remove seeds, force through food chopper, sprinkle withSalt and let stand 3 or 4 hours. Drain, rinse, and finish as above.

Beat⅔ cup heavy cream until stiff, and gradually beat in⅓ cup mayonnaise dressing1 teaspoon gelatin soaked in3 tablespoons pineapple syrup and dissolved over hot water1 teaspoon powdered sugar2 tablespoons lemon juice and1 tablespoon maraschino syrup.

Fold in½ cup canned apricots, cut in small pieces1 banana, cut lengthwise and crosswise in small pieces¾ cup pineapple, cut in dice½ cup maraschino cherries, cut in slices.

Freeze like ice cream. Remove with round ice cream scoop, and serve onHeart leaves of lettuce.

CutMaraschino cherries in 4 pieces lengthwise and put on top of each salad.

MoistenCream cheese withMilk to make of consistency to spread easily.

Spread onSmall round crackers.

Put thin sliceStuffed olive in center of each cracker and a tinyCheese ball sprinkled withPaprika in hole of olive.

Do not spread crackers till ready to serve. Cheese balls may be made in advance.

CRACKERS AND CHEESE

Beat until thick¾ cup heavy cream1 cup sugar and¼ cup water.

Add1 cup bread flour sifted with2 teaspoons baking powder and¼ teaspoon salt.

Add3 egg yolks and1 whole egg, well beaten, and2 tablespoons chocolate caramel syrup.

Bake 20 minutes at 400 degrees F. in 2 layer cake pans 7 inches square, and put together with

Chocolate Caramel Frosting between and on top.

Melt2 squares bitter chocolate over hot water.

In a saucepan put¾ cup sugar and¼ cup water, and cook until it forms a dark brown syrup.

Add½ cup boiling water and cook until thick.

Add slowly to the melted chocolate and stir until smooth.

For frosting boilChocolate caramel syrup remaining from cake and cook to soft-ball stage.

Beat2 egg whites until stiff and continue beating while slowly adding the syrup.

Then add, a little at a time, enoughSifted confectioners' sugar to make of right consistency to spread.

Add to⅔ glass iced milk2 to 3 tablespoons chocolate caramel syrup.

Mix well and strain into glass.

Put1 cup finely ground coffee in upper part of glass coffee pot, put6 cups hot water in lower part.

Light alcohol lamp.

When water begins to boil and enters upper receptacle leave 1 minute. Remove light, while water runs back to lower receptacle, then put light back until water again boils and has risen to top. Remove and extinguish light, remove upper globe, and coffee is ready to serve.

Anchovy CanapéShellfish à la QueenStuffed Celery SandwichButterscotch BiscuitsOrange and Grapefruit SaladChocolate FloatCocoanut CakesOrange Opera Fudge

Salad dressing madeDry ingredients and shortening mixed for biscuitsButter and sugar mixed for spreading the biscuitsCocoanut cakes madeFilling for sandwiches madeCustard for frozen chocolate madeTwo eggs hard cookedOrange opera fudge made

½ pint oysters½ pint scallops1 ½ pound lobster, boiled1 cream cheese2 quarts milk1 pint cream3 eggs1 pound butter1 carrot1 small onion1 lemon3 oranges2 grapefruit2 pressed figs1 root celery1 head lettuce6 stuffed olives1 can condensed milk½ pound shredded cocoanutAnchovy paste1 pimiento½ pound brown sugar¼ pound chocolate1 loaf bread8 maraschino cherries1 truffle or 2 ripe olives½ tablespoon white corn syrup3 ounces shelled almondsVegetable or beef extract

Put2 eggs in top of double boiler, cover with boiling water and cook over boiling water or on back of stove for 60 minutes.

Chop the whites (with silver knife to prevent discoloring), and rub yolks through a coarse strainer.

Cut8 slices bread in pieces 4-¼ inches long by 2 ¾ inches wide and ¼ inch thick.

Sauté inButter on one side only.

Spread other side withAnchovy paste.

Divide diagonally into 3 sections, having 2 end sections half a square.

Sprinkle end sections of the bread withEgg yolk and the center withEgg white.

Separate sections with narrow strips ofPimiento.

Serve as an appetizer.

ANCHOVY CANAPÉ

Force through food chopper enoughCarrot to make ¾ cup.

Put into saucepan with3 tablespoons butter and1 teaspoon scraped onion, and cook 10 minutes or until brown, stirring frequently.

Add4 tablespoons flour and when smooth add1 cup boiling water in which is dissolved1 teaspoon vegetable or beef extract, and stir until sauce boils.

Add1 ½ teaspoons salt1 teaspoon pepper1 tablespoon lemon juice and aFew grains cayenne.

Remove meat from a1 ½ pound lobster and cut in pieces the size of scallops.

Place½ pint oysters in strainer over bowl and rinse with2 tablespoons cold water, reserving all liquor.

Pick over oysters to be sure that there are no pieces of shell adhering to them, add oysters to liquor, and cook them until the edges curl. Drain, reserving both liquor and oysters, and in the liquor cook½ pint scallops 5 minutes or until tender.

To the oyster liquor addCream to make 1 cup; add to the sauce and bring to boiling point.

Add oysters, scallops, and lobster and serve very hot, garnished with bits ofPimiento andTruffles or ripe olives.

Mix1 cream cheese with2 tablespoons celery chopped fine1 tablespoon chopped, stuffed olives¼ teaspoon salt1/8 teaspoon paprika andEnough milk to make it the right consistency to spread.

CutBread in circles ¼ inch thick. Cut centers from one-half the pieces of bread.

Spread bread withCreamed butter and with sandwich filling.

Place a ring of bread on a whole circle of bread. Garnish each sandwich with aSlice of stuffed olive in the center.

Sift together2 cups bread flour5 teaspoons baking powder and½ teaspoon salt.

Work in with tips of fingers2 tablespoons shortening, add⅞ cup milk, stirring with a knife.

Roll thin, spread with⅓ cup butter, creamed and mixed with¾ cup brown sugar.

Roll up like a jelly roll, cut off pieces 1 inch thick, put in greased muffin pans cut side up, and bake 15 minutes at 400 degrees F. This makes 16 biscuits.

BUTTERSCOTCH BISCUITS

Pare3 oranges and2 grapefruit, removing membrane with the skin, then remove sections free from membrane.

Arrange onLettuce leaves on individual plates in the form of stars, outlining the sections of the fruit with figs cut in narrow strips.

Put aSpoonful of salad dressing in the center of each star and garnish, if desired, withMaraschino cherries.

Any preferred salad dressing may be used. Dates may be used instead of figs. The fruit may be arranged on slices ofPineapple if desired.

Chopped nuts may be sprinkled over the salad.

Beat1 egg until thick and lemon colored, and add½ teaspoon mustard½ teaspoon salt¼ teaspoon pepper and½ teaspoon paprika, then add⅓ cup vinegar⅓ cup condensed milk and¼ cup melted butter.

Beat thoroughly, but do not cook. Chill before serving.

Put2 tablespoons chocolate syrup in tall glass and fill withIce-cold rich milk. Shake thoroughly, add aSpoonful of frozen chocolate and serve immediately.

Melt2 squares unsweetened chocolate over boiling water, add⅔ cup sugar andFew grains salt and stir until well mixed.

Pour on gradually¾ cup boiling water and stir until smooth.

Boil 5 minutes, cool, turn into a jar and keep in ice box or cold place. Four times this amount may be made and kept on hand for use with hot or iced milk.

Put in double boiler1 pint milk and1 ¼ squares chocolate.

When milk is scalded and chocolate melted pour gradually onto¾ cup sugar, mixed with1 egg yolk andFew grains salt.

Return to double boiler and cook and stir for 1 minute. Chill, and just before freezing add½ cup cream, beaten stiff, and½ tablespoon vanilla.

Freeze, using three parts ice to one part salt.

Mix thoroughly2 ½ cups shredded cocoanut⅔ cup condensed milk and1 teaspoon vanilla.

Beat2 egg whites until stiff, combine mixtures, shape into cakes, using a knife and spoon, and allowing 1 rounding tablespoon mixture to each cake.

Place on greased tin sheets 1 inch apart. Bake in moderate oven or at 350 degrees F. for 20 minutes.

Cover½ cup shelled almonds withBoiling water, boil 1 minute; drain, cover withCold water, remove skins and roast in hot oven until delicately brown, then chop them.

Put in saucepan1 ⅓ cups sugar½ tablespoon white corn syrup and¾ cup cream.

Cook to 236 degrees F. or until a soft ball is formed in cold water, stirring constantly to prevent burning. Pour out onto marble slab or large platter which has been wiped with cheesecloth wrung out of cold water. When cool add grated rind of½ orange, bit ofOrange color paste, if convenient, andFew grains salt.

Work with broad spatula until candy begins to get firm, add chopped almonds and pack into greased tin or between bars. Cut in cubes for serving.

Creamed Eggs and Mushrooms with Bacon CurlsMarmalade BiscuitsPineapple SaladCooked Mayonnaise DressingButterscotch ParfaitArcadia CakesCoffee

Orange marmalade made at any timeCakes madeSalad dressing madeDry ingredients and shortening for biscuits mixedEggs hard cookedBacon rolled ready to fryButterscotch parfait up to point where egg whites and cream are added.These may be added and mixture frozen 4 to 6 hours in advanceLettuce washedPineapple and nuts cut

½ pound bacon1 ½ pints cream1 quart milk11 eggs½ pound butter or margarine½ pound fresh mushrooms½ cup orange marmalade1 head lettuce1 can sliced pineapple2 ounces pistachio nuts5 ripe olives½ pound brown sugar½ pound walnuts¼ pound coffee1 tablespoon cocoa1 package confectioners' sugar½ tablespoon corn syrup½ pint salad oil

Put6 eggs in top of double boiler.

Cover withHot water, bring to boiling point, place over boiling water or on back of range and let stand 60 minutes.

Remove shells and cut eggs in eighths lengthwise.

Remove skins and stems from½ pound mushroom caps and cut in slices lengthwise.

Cover stems and skins with1 ½ cups cold water, heat slowly to boiling point, simmer gently 20 minutes and strain.

Melt⅓ cup butter, add⅓ cup flour mixed with¾ teaspoon salt and1/8 teaspoon pepper.

When smooth addStock strained from mushroom skins, with enoughTop milk or thin cream to make 3 cups.

Stir until sauce boils. Sauté mushroom caps in1 tablespoon butter for 3 minutes.

Add to sauce with theHard cooked eggs.

When thoroughly heated turn out on a platter and arrangeBacon curls over the top.

4 small cooked potatoes cut in pieces or1 cup cooked macaroni or1 small can asparagus cut in pieces may be used instead of mushrooms.

Place thin strips ofBacon on a board and with a broad-bladed knife press strips out as thin as possible.

Roll each slice into a curl and fasten with a wooden toothpick. Cook until crisp and delicately brown in hotBacon fat deep enough to cover the curls of bacon.

Drain on brown paper and remove toothpicks.

Sift together2 cups bread flour5 teaspoons baking powder and1 teaspoon salt.

With tips of fingers work in2 tablespoons shortening. Add⅞ cup milk, stirring with a knife.

Toss on a floured cloth or board and roll out ¼ inch thick. Cut in oval shapes 6 inches long and 3 inches wide with round ends. Lay on tin sheet. Make ½-inch cuts 1 inch from and parallel with the ends.

Put1 teaspoon of orange marmalade in the center.

Bring one end of dough through hole in other end. Press edges together and bake in hot oven or at 450 degrees F. for 15 minutes. Pastry may be used instead of baking powder biscuit dough for these turnovers.

Remove skins in quarters from2 oranges and1 lemon, close to the pulp.

Break up pulp and remove seeds. Add½ cup water and simmer in covered saucepan for 45 minutes.

Boil rind from oranges and lemons with4 cups water in covered saucepan for 20 minutes.

Drain and discard water. With sharp-edged spoon scrape out and discard white part of skins, leaving only yellow rind. With sharp knife shred yellow rinds just as thin as possible in pieces about 1 inch long. Simmer shredded rinds again in2 ½ cups water in covered saucepan for 15 minutes.

Drain and discard water. Mix cooked pulp with rinds. Measure2 cups of mixed rind and pulp, adding water if necessary to make up this amount.

Add3 ½ cups sugar and mix well.

Stir constantly and bring to vigorous boil over hot fire. Boil hard for 3 minutes, stirring constantly. Remove from fire, add¼ cup commercial pectin.

Stir well. Let stand 5 minutes only, stirring occasionally. Pour into glasses.

Drain juice from1 can sliced pineapple and cut fruit in ¼-inch cubes.

Pile in centers of8 nests of lettuce leaves.

Cover¼ cup pistachio nuts withBoiling water and boil 1 minute.

Remove skins and cut in fine shreds. Sprinkle over the pineapple.

Cut5 ripe olives in narrow strips and sprinkle over the nuts.

ServeCooked Mayonnaise Dressing separately.

Mix in top of double boiler2 tablespoons flour1 ½ teaspoons salt½ teaspoon paprika and½ teaspoon mustard. Add¼ cup vinegar and2 tablespoons salad oil.

Stir until smooth. Add½ cup hot water and cook 15 minutes in double boiler, stirring occasionally.

Cool and add1 egg yolk slightly beaten, then add½ cup oil gradually while beating constantly, and fold in1 egg white, beaten stiff.

Put in small saucepan1 ¼ cups brown sugar2 tablespoons butter and1 ½ cup water; stir until sugar is melted and boil without stirring to 238 degrees F. or until syrup forms a soft ball when tried in cold water.

Pour slowly onto3 egg yolks well beaten, and beat until cold and thick.

(This mixture may be made the day before and kept in a cool place, if desired.) Fold in3 egg whites beaten stiff1 teaspoon vanilla1 ½ cups heavy cream beaten stiff and½ cup nut meats broken in pieces.

Put in paper cases, sprinkle with nuts and place in can of ice cream freezer with waxed paper and cardboard between the layers. Surround can with ice and salt, allowing 2 quarts ice mixed with 1 quart salt, using more ice and salt mixture, if necessary. Leave 4 hours or until frozen. Mixture may be frozen in small baking powder boxes or ice cream molds instead of in the paper cases.

BUTTERSCOTCH PARFAIT

Scald and dry a small mixing bowl, put in3 tablespoons butter and rub until creamy.

Add slowly⅓ cup sugar; when smooth and light add1 egg yolk and3 tablespoons milk.

Sift in⅝ cup pastry flour and¾ teaspoon baking powder.

Mix well, then add1 egg white beaten stiff. Bake in greased and floured muffin tins not more than 2 inches in diameter.

The finished cakes should be not more than three-fourths of an inch thick.

Remove soft centers from cakes, taking them out from the top; fill cakes withCocoa Butter Cream, put cakes together in pairs with the filling inside, cover withWhite Butter Cream and cover entire cake with thinCoffee Frosting.

Decorate with reserved cream forced through a very small pastry tube of paper or tin.

The butter cream may be omitted and cakes be merely frosted on top if preferred.

Work⅓ cup washed or fresh sweet butter until very light and creamy, add1 cup sifted confectioners' sugar and½ teaspoon vanilla very gradually, and beat until very light.

Reserve 2 tablespoons mixture for decoration.

Divide remainder in two portions. To one portion add1 tablespoon dry cocoa.

Whip4 tablespoons cream and add two-thirds of it to the white butter cream and fold remainder into that which contains the cocoa. Use as filling for cakes.

Mix½ tablespoon corn syrup with2 tablespoons strong hot coffee; add1 ¼ cups sifted confectioners' sugar a tablespoon at a time, beating constantly and occasionally setting over hot water to keep it lukewarm.

Put in upper part of percolator coffee pot1 cup finely ground coffee.

Pour in3 pints boiling water and percolate about 10 minutes.

PutCream andSugar in the cups. Pour in the coffee and serve.

One-half cup cream left from making the parfait may be diluted with ½ cup milk and used for the coffee.

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