Chapter 5

One cup of sugar,One-third cup of cornstarch,One-half cup of cold water.

One cup of sugar,

One-third cup of cornstarch,

One-half cup of cold water.

Dissolve starch in water.

Place on the fire and bring to a boil and then cook slowly for five minutes. Cool and then add

One-half teaspoon of nutmeg,One well-beaten egg.

One-half teaspoon of nutmeg,

One well-beaten egg.

Pour into prepared tins and bake for twenty-five minutes in a moderate oven.

The shortcake is typical of Scotland. It is a mixture of flour, sugar and shortening worked to a paste and then rolled one-half inch thick and then decorated in various ways. The thrifty Scotsman, after leaving the mother country and settling in the new America, felt that the use of much shortening was too expensive, and so his thrifty housewife, who was willing and even anxious to be a partner to him, coöperated by cutting down on the amount of shortening and still turn out a rich palatable cake. This is how she does it: Place

Two cups of flour,One-half teaspoon of salt,Two level tablespoons of sugar,Two level tablespoons of baking powder,

Two cups of flour,

One-half teaspoon of salt,

Two level tablespoons of sugar,

Two level tablespoons of baking powder,

in a bowl and sift three times. Now rub in six tablespoons of shortening and then add seven tablespoons of water and work to a smooth elastic dough. Turn on a prepared pastry board and mould into shape to fit the pie tin with the hands. Wash the top of the dough with milk and sprinkle with sugar andcinnamon and bake in a moderate oven for twenty-five minutes. Remove, cool and cut into wedge sections like pie and serve with cheese or fruit.

Yolk of one egg,One-half cup of sugar.

Yolk of one egg,

One-half cup of sugar.

Cream well and then add

Three tablespoons of shortening,Four tablespoons of water,One cup of flour,Two teaspoonfuls of baking powder,One-half teaspoon of vanilla.

Three tablespoons of shortening,

Four tablespoons of water,

One cup of flour,

Two teaspoonfuls of baking powder,

One-half teaspoon of vanilla.

Beat to thoroughly mix and then bake in well-greased deep layer-cake pan in a moderate oven for twenty minutes. Cook and then split and fill with well-drained canned crushed peaches. Place together. Now place white of egg and one-half glass of apple jelly in a bowl; beat with Dover egg-beater until the mixture forms into a stiff meringue.

One-half cup of sugar,Four tablespoons of shortening,One egg.

One-half cup of sugar,

Four tablespoons of shortening,

One egg.

Place in a mixing bowl and then cream well, then add

One and one-quarter cups of sifted flour,Three level teaspoons of baking powder,One level teaspoon of vanilla extract,One-half cup of water.

One and one-quarter cups of sifted flour,

Three level teaspoons of baking powder,

One level teaspoon of vanilla extract,

One-half cup of water.

Beat to mix and pour into well-greased and floured oblong baking pans. Now spread the top of the cake with three bananas sliced very thin. Place in a moderate oven and bake for thirty-five minutes. Use the white of egg and half glass of apple jelly for a meringue.

Sift the flour and then fill a quart measure, using a tablespoon to lift the flour. Care should be taken not to shake or pack the flour down, as the quart of flour should weigh just one pound. Place in a bowl and add

Three level tablespoons of baking powder,One teaspoon of salt,Three-quarters cup of sugar.

Three level tablespoons of baking powder,

One teaspoon of salt,

Three-quarters cup of sugar.

Sift again to mix and then rub in one-half cup of shortening. Place one and one-half cups of buttermilk in a pitcher and add one teaspoon of baking soda. Stir to thoroughly dissolve the soda and then use this to mix the flour to a dough. Knead well in the bowl with a spoon and then turn on a slightly floured board and roll or pat out one inch thick. Cut with a large biscuit cutter and brush the top with shortening and bake in a hot oven for eighteen minutes.

One-half cup of sugar,Four tablespoons of shortening,Yolk of one egg.

One-half cup of sugar,

Four tablespoons of shortening,

Yolk of one egg.

Cream until light and frothy, and then add

Four tablespoons of water,One cup of flour,Two level teaspoons of baking powder.

Four tablespoons of water,

One cup of flour,

Two level teaspoons of baking powder.

Beat to thoroughly mix and then pour into well-greased layer cake pan. Bake for twenty minutes in a moderate oven. Split and fill with cooked apricots and then place in a bowl

White of one egg, left over,One-half glass of jelly.

White of one egg, left over,

One-half glass of jelly.

Beat to thoroughly mix with the Dover egg-beater until it forms a stiff meringue. Pile on top of cake and garnish with single piece of apricot.

Place in a mixing bowl

Three-quarters cup of sugar,One egg,Four tablespoons of shortening,Two cups of flour,Four teaspoons of baking powder,Three-quarters cup of water.

Three-quarters cup of sugar,

One egg,

Four tablespoons of shortening,

Two cups of flour,

Four teaspoons of baking powder,

Three-quarters cup of water.

Beat and mix and then pour into well-greased oblong pan and bake in a moderate oven twenty minutes. Cool and then split, and fill with the prepared berries and serve with custard sauce.

To prepare the huckleberries for the shortcake, place in a saucepan

Two cups of stewed huckleberries,One-half cup of cornstarch,One cup of brown sugar.

Two cups of stewed huckleberries,

One-half cup of cornstarch,

One cup of brown sugar.

Stir to dissolve and then bring to a boil and cook slowly for five minutes. Add one-half teaspoon of nutmeg and then cool and use for the filling.

Place in a bowl:

One tablespoon of baking powder,One cup of flour,One and one-half cups of fine bread crumbs,One cup of chopped suet,One cup of brown sugar,Juice of one lemon,Two eggs,Grated rind of one-half lemon,One and one-half cups of milk.

One tablespoon of baking powder,

One cup of flour,

One and one-half cups of fine bread crumbs,

One cup of chopped suet,

One cup of brown sugar,

Juice of one lemon,

Two eggs,

Grated rind of one-half lemon,

One and one-half cups of milk.

Beat to thoroughly mix and then pour into well-greased mould and boil for one and one-quarter hours. Serve with lemon sauce.

Place in a mixing bowl

Three-quarters cup of sugar,One egg,Four tablespoons of shortening,Two cups of flour,Four level tablespoons of baking powder,Three-quarters cup of water.

Three-quarters cup of sugar,

One egg,

Four tablespoons of shortening,

Two cups of flour,

Four level tablespoons of baking powder,

Three-quarters cup of water.

Beat just enough to mix and then pour into a deep well-greased and floured layer-cake pan. Cover the top thickly with diced peaches and then place in a small bowl

Six tablespoons of flour,Four tablespoons of sugar,Two tablespoons of shortening,One teaspoon of cinnamon.

Six tablespoons of flour,

Four tablespoons of sugar,

Two tablespoons of shortening,

One teaspoon of cinnamon.

Rub between the tips of the fingers until crumbly and then spread on the top of the peaches and bake in a moderate oven for thirty minutes.

Place in a mixing bowl

Two cups of flour,One teaspoon of salt,One teaspoon baking powder,One tablespoon sugar.

Two cups of flour,

One teaspoon of salt,

One teaspoon baking powder,

One tablespoon sugar.

Sift to mix and then rub in one-half cup of shortening; then mix to a dough with one-fourth cup of ice-cold water. Set on ice for one hour, then roll out one-eighth inch thick and cut into four-inch squares. Fill with pared and stoned peaches, placing two tablespoons of brown sugar and one-half teaspoon of nutmeg in each dumpling. Brush the edges with water and then fold the pastry together. Place on a well-greased baking sheet and add one-half cup of water to the pan and bake in a moderate oven for thirty minutes.

Place in a bowl

Two cups of flour,

and then add

One-half teaspoon of salt,Three teaspoons of baking powder,One and one-half teaspoons of nutmeg.

One-half teaspoon of salt,

Three teaspoons of baking powder,

One and one-half teaspoons of nutmeg.

Sift twice to blend and then rub in five tablespoons of shortening. Break an egg into a cup and then fill cup to the two-thirds mark with milk, beat to blend the egg and milk and then mix into the dough. Roll out one-half inch thick and then line an oblong baking sheet. Pare and cut the apples into quarters and then into thin slices. Place one cup of sugar and one-half cup of water in a saucepan and add the apples, a few at a time, and cook for a few minutes. Lift and lay on the prepared dough. Place in a moderate oven to bake for thirty-five minutes. After the cake is in the oven for eighteen minutes baste frequently with syrup in which the apples were cooked. Ten minutes before removing from the oven sprinkle thickly with brown sugar and cinnamon.

Place in a mixing bowl

One and one-half cups of flour,

and then add

One teaspoon of salt,Two teaspoons of baking powder,One-half teaspoon of pepper,One teaspoon of grated onion.

One teaspoon of salt,

Two teaspoons of baking powder,

One-half teaspoon of pepper,

One teaspoon of grated onion.

Add two-thirds cup of water and mix to a dough. Drop by the spoonful into the stew and cover closely and boil for twelve minutes. If you open the lid of the saucepan while the dumplings are cooking they will be heavy.

Wash individual pudding cloths in warm water and then rub with shortening and dust slightly with flour. Now place in a bowl

One cup of sugar,One and one-half cups of flour,One-half teaspoon of salt,Three level teaspoons of baking powder,One-half cup of fine bread crumbs,One egg,One cup of milk,Two cups of stoned cherries.

One cup of sugar,

One and one-half cups of flour,

One-half teaspoon of salt,

Three level teaspoons of baking powder,

One-half cup of fine bread crumbs,

One egg,

One cup of milk,

Two cups of stoned cherries.

Mix and then place one cooking spoon of the mixture into each prepared dumpling cloth. Tie loosely and then plunge into boiling water and cook for twenty minutes. Lift into the colander and let drain for three minutes and then serve with stewed cherries for sauce.

One and one-half cups of flour,One-half teaspoon of salt,Three teaspoons of baking powder,Four tablespoons of sugar.

One and one-half cups of flour,

One-half teaspoon of salt,

Three teaspoons of baking powder,

Four tablespoons of sugar.

Place in a mixing bowl and sift to mix. Now rub in four tablespoons of shortening and mix to a dough with a scant two-thirds cup of water. Roll out one-half inch thick and spread with well-cleaned huckleberries and then cover quickly with brown sugar. Roll like for jelly roll and then tie in a cloth and plunge into boiling water or place in a steamer and cook for one hour. Serve with fruit sauce.

If using canned huckleberries, drain them well, then thicken the juice and use for sauce. Any variety of fresh fruit may be used.

Place six nice berries in each custard cup and then place in a mixing bowl

Two cups of milk,Six tablespoons of sugar,One-half teaspoon of nutmeg,Three eggs.

Two cups of milk,

Six tablespoons of sugar,

One-half teaspoon of nutmeg,

Three eggs.

Beat thoroughly to mix and then pour over the berries in the cups. Place in a baking pan containing warm water and bake in a slow oven until firm in the centre.

Wash two-thirds cup of tapioca in four or five waters and then place in a saucepan and add one and one-half cups of water. Cook until the tapioca begins to soften, then add one and one-half cups of milk. Cook until soft and then add

One well-beaten egg,One-half cup of sugar,One-half teaspoon nutmeg.

One well-beaten egg,

One-half cup of sugar,

One-half teaspoon nutmeg.

Mix well and cook for a few minutes longer. Remove from the fire and serve ice cold with fruit whip.

Cook one-half package of macaroni in boiling water for fifteen minutes and then turn into a colander and place under cold running water. Now mince

One onion and one tomato

fine and place four tablespoons of fat in a frying pan. When hot, add the onion and tomato, cook until soft and then add the macaroni. Toss gently until hot and then cover it closely to prevent drying out. If too dry, add a couple of tablespoons of boiling water. Season with pepper, salt and one-half cup catsup.

Cook one-quarter pound of macaroni in boiling water for twenty minutes and then drain. Cool and then chop fine. Place in a bowl and add

One-half cup of grated cheese,Two tablespoons of grated onion,One tablespoon of finely minced parsley,Two teaspoons of salt,One teaspoon of paprika,One-well-beaten egg.

One-half cup of grated cheese,

Two tablespoons of grated onion,

One tablespoon of finely minced parsley,

Two teaspoons of salt,

One teaspoon of paprika,

One-well-beaten egg.

Mix thoroughly and then mould into croquettes. Roll in flour and then dip in beaten egg. Roll in fine crumbs and fry in hot fat. Place in a hot oven for ten minutes to finish cooking.

Place in a saucepan

Two and one-half cups of boiling water,One and one-half teaspoons of salt.

Two and one-half cups of boiling water,

One and one-half teaspoons of salt.

Now pour in very slowly

Three-quarters cup of yellow cornmeal.

Stir to prevent lumping and cook until very thick. Add

Three-quarters cup of cheese, cut into fine pieces,One onion, chopped fine,One green pepper, chopped fine,One leek, chopped fine,One teaspoon of paprika.

Three-quarters cup of cheese, cut into fine pieces,

One onion, chopped fine,

One green pepper, chopped fine,

One leek, chopped fine,

One teaspoon of paprika.

Mix thoroughly and then pour into a large bowl to cool. Form into sausages and then roll in flour and brown in hot oil. Serve with tomato sauce. Wheat cereal may be used to replace the cornmeal.

Cook noodles in boiling water and then drain. Now mince fine

Three onions,Two red peppers,Two leeks.

Three onions,

Two red peppers,

Two leeks.

Place four tablespoons of cooking oil in a frying pan and when hot add the vegetables. Cook slowly until soft and then add the noodles. Toss constantly until a light brown and then pile in the centre of a large platter. Lay a goulash around for a border. Pour the gravy over all and then garnish with two tablespoons of grated cheese and serve.

Soak large hominy over night and then in the morning wash and cook in plenty of boiling water until tender. Drain well and place in a baking dish and cover with cheese sauce, made as follows:

Place one and one-half cups of milk in a saucepan and add two tablespoons of grated onion and four level tablespoons of cornstarch. Dissolve the starch in the milk and bring to a boil. Cook slowly for five minutes and then add

Two tablespoons of chopped parsley,Two teaspoons of salt,Two ounces of cheese,One teaspoon of Worcestershire sauce,One teaspoon of paprika.

Two tablespoons of chopped parsley,

Two teaspoons of salt,

Two ounces of cheese,

One teaspoon of Worcestershire sauce,

One teaspoon of paprika.

Mix thoroughly and then heat until the cheese melts. Serve as vegetable.

Cook one package of macaroni in a large kettle of boiling water for twenty minutes and then drain and pour over the macaroni a pan of cold water. Drain again. Now return to the kettle and add

One-half can of tomatoes,Two teaspoons of salt,One and one-half teaspoons of paprika,One-fourth pound of cheese, cut in small pieces,Eight tablespoons of flour dissolved inOne-half cup of water,Four onions, chopped fine.

One-half can of tomatoes,

Two teaspoons of salt,

One and one-half teaspoons of paprika,

One-fourth pound of cheese, cut in small pieces,

Eight tablespoons of flour dissolved in

One-half cup of water,

Four onions, chopped fine.

Bring to a boil and cook slowly for ten minutes.

Break into a mixing bowl one egg and then add

Three tablespoons of water,One-half teaspoon of salt,Pinch of pepper.

Three tablespoons of water,

One-half teaspoon of salt,

Pinch of pepper.

Beat to mix and then add sufficient flour to make a stiff dough. Knead for five minutes and then cover and let stand for ten minutes. Now roll out on a floured pastry board until thin as paper. Roll as for jelly and then cut into thin strips with a sharp knife. Spread out to dry for one-half hour.

Place one cup of water and one cup of milk in a saucepan and bring to a boil. Add slowly seven tablespoons wheat cereal. Cook for ten minutes and stir constantly. Now add

One well-beaten egg.One-half teaspoon of salt.

One well-beaten egg.

One-half teaspoon of salt.

Beat well to mix and then pour into loaf-shaped pan to mould. When firm turn out on the moulding board and cut intoblocks. Place in a well-greased baking dish; sprinkle with grated cheese and dot tiny bits of butter. Bake in a hot oven until the cheese forms a light brown crust. Serve with tomato sauce.

Cook one-fourth pound of macaroni and then cool and chop fine. Place in a bowl and add

One onion, chopped fine,One red pepper, chopped fine,Four bunches parsley, chopped fine,Yolks of two eggs,Two cups of cream sauce,One and one-half teaspoon of salt,One teaspoon of paprika.

One onion, chopped fine,

One red pepper, chopped fine,

Four bunches parsley, chopped fine,

Yolks of two eggs,

Two cups of cream sauce,

One and one-half teaspoon of salt,

One teaspoon of paprika.

Beat to mix and then cut and fold in the stiffly beaten whites of two eggs. Pour into a greased baking dish and bake in a moderate oven for twenty minutes. Serve at once.

Rice is extensively cultivated in the Orient and supplies the principal food to nearly one-half the population of the entire world. There is every reason why rice should be a daily article of diet in planning the menu. It is more nutritious than the potato and it digests more readily. When properly cooked and served it is an ideal starchy food.

Unpolished rice contains all the nutritions of the grains, which is approximately 6 per cent. fat, 8 per cent. protein, 79 per cent. carbohydrates. The polished variety contains an average of 88 per cent. nutrition. Polished rice has been robbed of its vital life-giving elements.

Rice is graded for size and condition and then preparedfor the trade. It is known as fancy head rice, choice, prime, good, medium, common and screenings. Patna rice, the small slender, well-rounded grain, is in great demand in the East, with the Japan, Siam, Java, Rangoon, and Passein varieties closely following. In this country the Carolina, Japan and Honduras are popularly in demand.

The Carolina rice is a large sweet-flavored grain of good color and appearance. Japanese rice is a thick-bodied, soft-grained variety. Honduras variety is the slender, well-shaped grain.

The preparation of rice for the markets involves, first, the threshing, and second, the milling, which removes the husks, and, third, the polishing to produce the pearly white gloss which so many folks think is very desirable.

Polished rice has been robbed of nearly all its fat and mineral content, and thus its food value is lowered and it is deprived of its flavor.

The rice dishes, as prepared in the Oriental countries, are made from fancy unpolished head rice and they form some of the main dishes.

The Oriental first washes his rice in several waters, rubbing it vigorously between the hands. This thoroughly cleanses it. Now, to follow this method, have a saucepan containing boiling water and then add the rice slowly, so that the water continually boils. Cook until tender and then remove the lid from the saucepan and cover the rice with a cloth to absorb the moisture. Set in a warm place for five minutes. This will give the saucepan containing a mass of delicious, fluffy rice, each grain distinct and separate.

Now, if you carefully measure both your rice and then the water, it will not be necessary for you to drain off the excess water and thus lose the valuable mineral and fat content.

Place in a double boiler two and one-half cups of boiling water and then add one teaspoon of salt. Now add slowly one-half cup of well-washed, unpolished rice. Cover and cook until the rice is tender and the water absorbed. Remove the lid and then cover the rice closely with a clean napkin and cook for five minutes. This will fluff each grain of rice.

It is now ready to serve, either as a vegetable to replace the potato or prepared into many delectable dishes that our Oriental neighbors relish so keenly.

Wash and chop fine two medium-sized leeks and then cook tender in one-half cup of water. Drain. Now add

Two cups of cooked rice,One teaspoon of salt,One teaspoon of soy.

Two cups of cooked rice,

One teaspoon of salt,

One teaspoon of soy.

Mix thoroughly and then dish on a hot baking dish. Cover with slices of hard-boiled eggs. Sprinkle with finely chopped parsley and garnish with slices of smoked salmon. Place in the oven for a few minutes to heat. Soy may be purchased at fancy grocers.

Add three cups of cooked rice to

One quart of chicken stock,One onion, grated fine,One and one-half teaspoons of salt,One-half teaspoon of paprika,One-half teaspoon of curry powder.

One quart of chicken stock,

One onion, grated fine,

One and one-half teaspoons of salt,

One-half teaspoon of paprika,

One-half teaspoon of curry powder.

Cook fifteen minutes, and serve very hot, garnish with finely chopped parsley.

Chop one large onion and one green pepper fine, and then place in a saucepan and add

One cup of canned tomatoes rubbed through a sieve,One-half cup of cold boiled ham chopped fine.

One cup of canned tomatoes rubbed through a sieve,

One-half cup of cold boiled ham chopped fine.

Cook slowly for ten minutes and then add

Three cups of cooked rice,Two teaspoons of salt,One teaspoon of paprika.

Three cups of cooked rice,

Two teaspoons of salt,

One teaspoon of paprika.

Mix thoroughly and then heat until very hot and serve. Cold roast pork may be used to replace the ham.

Place three tablespoons of vegetable cooking oil in a frying pan and add four tablespoons of well-washed rice. Toss until the rice is well brown and then add

One and one-half cups of boiling water,Three onions, chopped fine,One green pepper, chopped fine,One cup of strained canned tomatoes.

One and one-half cups of boiling water,

Three onions, chopped fine,

One green pepper, chopped fine,

One cup of strained canned tomatoes.

Cook until the rice is soft and then add

Two teaspoons of salt,One and one-half teaspoons of paprika,One-half cup of grated cheese.

Two teaspoons of salt,

One and one-half teaspoons of paprika,

One-half cup of grated cheese.

Stir until well blended and then serve, garnished with finely chopped parsley.

Place two cups of cooked rice in a bowl and add

One-half cup of currants,One-half cup of sugar,One well beaten egg,One teaspoon of vanilla.

One-half cup of currants,

One-half cup of sugar,

One well beaten egg,

One teaspoon of vanilla.

Mix and then form into small balls, about the size of an orange. Dip into beaten egg and then roll in fine bread crumbs. Fry until golden brown in hot fat. Serve with crushed and sweetened fruit.

Place in a baking dish

One quart of milk,Six tablespoons of well-washed rice,Two-thirds cup of sugar,One teaspoon of vanilla extract,One-half teaspoon of salt,Two tablespoons of butter, broken into tiny balls.

One quart of milk,

Six tablespoons of well-washed rice,

Two-thirds cup of sugar,

One teaspoon of vanilla extract,

One-half teaspoon of salt,

Two tablespoons of butter, broken into tiny balls.

Bake in a slow oven for one hour and stir two or three times.

The cultivation of rice in Louisiana is more than a hundred years old. Louisiana now produces a crop of this cereal larger than the entire crop of the states of Georgia and Carolina. The tourist who visits Louisiana during the time of the rice market enjoys a scene that is rarely duplicated elsewhere in the civilized world; for here are gathered the buyers from all parts of the country.

The Creole of Louisiana, like the Oriental, has the true secret for making this food a palatable article of diet. The old mammy in New Orleans always tells her children that, of course, le riz must be thoroughly washed and she always insists that the grains be cleansed in four waters—two warmand two cold—and then it is cooked in the same manner as the Orientals use.

Never stir the rice while it is cooking; this will make it mushy. Instead, always shake the sauce-pan. Never flood the rice with water while it is cooking. Always keep the fact in mind that just five times the actual measurements of the rice in water will be required to cook it.

In this way there will be no excess water to drain off. So if you are using one-quarter cup of rice you would use one and one-quarter cups of water. Now you cannot pile up the water; you must be accurate in measuring the rice.

Boiled rice is a delicious accompaniment to chicken, lamb, turkey, shrimp, crabs and lobster—with okra and for oyster, chicken and crab grumbo; as a vegetable to replace potatoes and as a border for stews, goulashes, etc.

Use one tall or two small cans of pimentos.

One cup of cottage cheese,One onion.

One cup of cottage cheese,

One onion.

Put the pimento, cheese and onion through the food-chopper and then add four tablespoons of salad dressing and use for sandwich filling.

Pare and core apples and then place in muffin pans and add

Two tablespoons of syrup,One tablespoon of water,One-quarter teaspoon of nutmeg.

Two tablespoons of syrup,

One tablespoon of water,

One-quarter teaspoon of nutmeg.

Bake in a moderate oven until the apples are tender and then cool. To serve: Lift the apples into a small platter and cover with a fruit meringue and then sprinkle with cocoanut.

Place six medium-sized apples in a casserole and then add

One piece of stick cinnamon, broken into pieces,Four cloves,Two allspice,Two blades of mace,One-half teaspoon of nutmeg,Three-quarters cup of brown sugar,One-half cup of cider.

One piece of stick cinnamon, broken into pieces,

Four cloves,

Two allspice,

Two blades of mace,

One-half teaspoon of nutmeg,

Three-quarters cup of brown sugar,

One-half cup of cider.

Bake until tender and then serve cold.

The old negro women of the old French quarters in New Orleans used to make a delicious rice cake, which they carried in bowls on their heads. The bowls were covered with an immaculately clean cloth and the cakes were called bella cala—tout chaud of New Orleans.

(Use Level Measurements)

Wash one-half cup of rice and cook until tender in two and one-half cups of boiling water. Now cool and mash the rice well. Now dissolve one-half yeast cake in one-half cup of water 80 degrees Fahrenheit and pour into a bowl, and add

One-half teaspoon of salt,Four tablespoons of sugar,One-half cup of sifted flour,The mashed rice.

One-half teaspoon of salt,

Four tablespoons of sugar,

One-half cup of sifted flour,

The mashed rice.

Beat well to mix and then cover and let rise over night. In the morning add

Two well-beaten eggs,Five tablespoons of sugar,Four tablespoons of flour,One teaspoon of nutmeg.

Two well-beaten eggs,

Five tablespoons of sugar,

Four tablespoons of flour,

One teaspoon of nutmeg.

Beat well and then let rise for three-quarters of an hour in a warm room. Now place in the pan one and one-half cups of vegetable oil. Heat until hot enough to brown a crust of bread while you count forty. Drop the rice mixture in by the spoonful and fry until golden brown. Lift to a soft paper to drain. Dish on a hot platter; cover with warm napkin. Dust with pulverized sugar and nutmeg.

Wash six tablespoons or two ounces of rice in several waters and then place in a saucepan and add two cupsful of boiling water. Cook until the water is absorbed and the rice soft. Now wash, then cut into small pieces four small apples and then cover the apples with cold water and cook until soft. Rub through a fine sieve and add

One-half cup of sugar,One teaspoon of vanilla,One well-beaten egg,The cooked rice.

One-half cup of sugar,

One teaspoon of vanilla,

One well-beaten egg,

The cooked rice.

Beat to mix and then pour into the custard cups and bake for fifteen minutes in a moderate oven.

Open a box of sardines and then drain free from oil. Remove the skin and bone and then mash very fine. Add

Two hard-boiled eggs,One green pepper,One-quarter onion.

Two hard-boiled eggs,

One green pepper,

One-quarter onion.

Chop all fine and mix to a paste with six tablespoons of salad dressing, one-half teaspoon of salt and one teaspoon of paprika.

Spread between the prepared bread and then cut into two pieces. Wrap in wax-paper until needed.

Wash one-quarter peck of apples and then cut in pieces and place in a saucepan and add three cups of water.

Cook until soft and then rub through a fine sieve. Sweeten with

One cup of sugar,One-half teaspoon of nutmeg,One teaspoon of vanilla.

One cup of sugar,

One-half teaspoon of nutmeg,

One teaspoon of vanilla.

If red apples are used, this makes a most delicious pink-looking sauce. No need to peal or core apples.

Wash and cut into small pieces six medium-sized apples and then place in a saucepan and add one cup of water; cook slowly until the apples are soft, and then rub through a fine sieve and add

One-half cup of brown sugar,One teaspoon of nutmeg,One teaspoon of grated rind of lemon,Two and one-half cups of bread crumbs,One-half cupful of finely chopped raisins.

One-half cup of brown sugar,

One teaspoon of nutmeg,

One teaspoon of grated rind of lemon,

Two and one-half cups of bread crumbs,

One-half cupful of finely chopped raisins.

Mix thoroughly and then mould into croquettes and roll in flour, then fry until golden brown in hot fat. Serve with a custard sauce.

Open and drain a can of salmon and then remove the skin and bones. Place the salmon in a bowl and add

One onion, grated,One-quarter cup of finely chopped parsley,One-half cup of salad dressing,Juice of one-half lemon.

One onion, grated,

One-quarter cup of finely chopped parsley,

One-half cup of salad dressing,

Juice of one-half lemon.

Mix and then prepare the bread. Place a leaf of lettuce on the bread and then spread the prepared filling, season and place the top slice of bread in position and cut into triangles.

The first orange crop of the season usually reaches the market about the end of October. The early Floridas are first, and they are closely followed by the Arizona navels, and just before Christmas comes the bulk of California and Florida oranges.

Grate very lightly the rind from one dozen oranges and then place three pounds of sugar and the grated rind and the juice of oranges in a clean aluminum saucepan. Place where it will heat very slowly and then the sugar will melt. Stir frequently and do not let it boil. Cover closely and then strain into sterilized bottles. Place the bottles in a hot-water bath and process for forty minutes. Place the corks in the bottles and when cool dip in melted sealing wax. This recipe may be divided. To be used for making drinks, sauces, etc.

Place in a bowl

Juice of twenty-five oranges,Grated rind of ten oranges,One pound sugar

Juice of twenty-five oranges,

Grated rind of ten oranges,

One pound sugar

and then allow to stand for three hours. Strain and fill into sterilized bottles and process for forty minutes in a hot-water bath. Cork, and then finish like orange syrup.

Note.—Soak the cork in boiling water for one hour to soften. This will permit you to use a slightly larger cork and insure a good closing.

To use orange syrup: Place four tablespoons in a glass and then fill with carbonated water.

To use orange juice for making orangeade, dilute with equal parts of water and juice and chill, then serve.

Cut twelve oranges in half and then with a sharp knife cut into thin paper-like slices and remove all the seeds. Place in a preserving kettle and add five pints of cold water. Set aside for twelve hours and then bring to a boil and cook until the fruit is tender. Add the juice of four lemons and five cups of apple sauce and then bring to a boil and measure. Add three-quarters cup of sugar for every cup of mixture. Return to the kettle and bring to a boil. Cook until it forms a very thick jam, or until 223 degrees Fahrenheit is reached on the candy thermometer.

Pare and separate nine oranges into sections, taking care to break as little as possible. Now place

Two pints of water,Four pounds of sugar

Two pints of water,

Four pounds of sugar

in a preserving kettle and bring to a boil. Cook for fifteen minutes and then add the oranges and cook until the oranges are tender. Lift the oranges into a jar and bring the syrup to a boil. Pour over the fruit and then seal and store in a cool, dry place. Any syrup left over may be used on cereal or hot cakes.

Remove the peel from four oranges and then separate the carpels and cut with a sharp scissors into pieces. Place in a bowl and add

One cup of cocoanut.

Toss the bowl gently to coat the fruit with the cocoanut and then fill into a nest of salad, and serve with orange dressing.

Juice of three oranges,One-half cup of water,One-half cup of sugar,Five level tablespoons of cornstarch.

Juice of three oranges,

One-half cup of water,

One-half cup of sugar,

Five level tablespoons of cornstarch.

Dissolve the starch and sugar in the water and then add the juice and bring to a boil. Cook for five minutes and then cool. Now add the

Yolks of two eggs,One orange cut in tiny pieces.

Yolks of two eggs,

One orange cut in tiny pieces.

Beat to mix and then carefully cut and fold in the stiffly beaten whites of two eggs. Pour into a well-buttered soufflé dish and set in a pan of warm water. Bake in a moderate oven until firm in the centre. Serve warm, with orange syrup for a sauce.

Line a pie tin with plain pastry and then place in a saucepan

One cup of milk,One-half cup of water,Juice of three oranges,Grated rind of one-half orange,Six level tablespoons of cornstarch,Three-quarters cup of sugar.

One cup of milk,

One-half cup of water,

Juice of three oranges,

Grated rind of one-half orange,

Six level tablespoons of cornstarch,

Three-quarters cup of sugar.

Dissolve the cornstarch and the sugar in the water and add the milk and fruit juice. Bring to a boil and cook for five minutes, partly cool and then add

One whole egg,Yolk of one egg.

One whole egg,

Yolk of one egg.

Beat to thoroughly blend and then pour into prepared tins and bake in a very slow oven for thirty minutes. Cool and cover with a fruit meringue, using one-half glass of orange marmalade and the white of one egg, beaten until it forms a very stiff meringue.

Wash one-half cup of rice and then cook until tender in three cups of water and the water is absorbed. Now add

Grated rind of one orange,Three oranges cut in tiny pieces,Three-quarters cup of sugar.

Grated rind of one orange,

Three oranges cut in tiny pieces,

Three-quarters cup of sugar.

Mix thoroughly and then place in a bowl

Two cups of milk,Yolks of two eggs.

Two cups of milk,

Yolks of two eggs.

Beat to mix and then pour over the prepared rice. Mix thoroughly and then pour in either individual custard cups or into a baking dish. Set in a pan of warm water and then bake for thirty minutes in a moderate oven. Cool and serve with orange whip.

One glass of orange marmalade,Whites of two eggs.

One glass of orange marmalade,

Whites of two eggs.

Beat with a Dover egg-beater until very stiff and then pile on rice.

Prepare one pound of prunes for cooking and then place in a casserole dish and add

One cup of water,One-quarter cup of vinegar,One cup of brown sugar,One piece of stick cinnamon,Six cloves,Four allspice,Two blades of mace,One-half teaspoon of nutmeg.

One cup of water,

One-quarter cup of vinegar,

One cup of brown sugar,

One piece of stick cinnamon,

Six cloves,

Four allspice,

Two blades of mace,

One-half teaspoon of nutmeg.

Cook slowly until the prunes are tender and then drain the syrup and boil ten minutes before pouring over the prunes. Serve cold as a condiment with meat.

Juice of two oranges,Grated rind of one-half of an orange,One-half cup of cold water,One-half cup of sugar,Two tablespoons of cornstarch.

Juice of two oranges,

Grated rind of one-half of an orange,

One-half cup of cold water,

One-half cup of sugar,

Two tablespoons of cornstarch.

Dissolve the sugar and the starch in water and add the fruit juice and the grated rind. Bring to a boil and cook for five minutes, and then remove from the fire and drop in yolk of one egg. Beat well to mix. Now beat the white very stiff, and then beat into the mixture and then chill and serve.

Pare and cut into dice three oranges. Place in a bowl and add

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