Three Girls go Blackberrying

I love thee not, Love, though thou'rt called divine!Thou pagan god, whose flashing fires glowBut for a season; then the winter's snowNo colder lies than ashes on thy shrine.Thou selfish child! Ready to fret and whineWhen disappointed. Wandering to and froIn quest of joy, from flower to flower dost goLike greedy bee upon a honeyed vine.But thou, Affection, human art, and true!Fitted for every day's most urgent needs;Warm-glowing ever, all the seasons through;Mother of tenderness and selfless deeds.Clear-seeing thou, nor like that other blind;Clear-burning on the hearths of all mankind.

I love thee not, Love, though thou'rt called divine!

Thou pagan god, whose flashing fires glow

But for a season; then the winter's snow

No colder lies than ashes on thy shrine.

Thou selfish child! Ready to fret and whine

When disappointed. Wandering to and fro

In quest of joy, from flower to flower dost go

Like greedy bee upon a honeyed vine.

But thou, Affection, human art, and true!Fitted for every day's most urgent needs;Warm-glowing ever, all the seasons through;Mother of tenderness and selfless deeds.Clear-seeing thou, nor like that other blind;Clear-burning on the hearths of all mankind.

But thou, Affection, human art, and true!

Fitted for every day's most urgent needs;

Warm-glowing ever, all the seasons through;

Mother of tenderness and selfless deeds.

Clear-seeing thou, nor like that other blind;

Clear-burning on the hearths of all mankind.

By Samuel Smyth

Grandpa told Mary that he saw a few blackberries in the pasture. Mary hastened to inform Mina that there were bushels of ripe blackberries in the pasture. Mina hurried to tell Jane, and almost breathlessly suggested that they go and get them before anybody else found them. Jane thought it would be more comfortable after sundown. Mina said that they would be gone before that time, and insisted that they go at once. Outnumbered, Jane reluctantly consented. Mary must change her dress; so must the other two. Much time was spent in that operation, for it included the special dressing of the hair, also. There was much impatience manifested by Mary, the first to declare herself ready; but after the others appeared she suddenly thought of several things that she must attend to. At last each inquired of the others, "Well, are you ready?"

"Yes, in a minute," said Mina. "I forgot to put on cold cream to prevent sunburn."

"So did I," said Jane; "and, Mary, you had better use some, also, or you will regret it."

"I think I will," said Mary; and a good half hour has passed before they are all downstairs again, when the old question was asked again, "Are you ready?"

"Had we better wear rubbers?" asked Jane.

"No," answered Mary, "but I am going upstairs to put on an old pair of shoes."

"That is sensible," said Mina. "I think we all had better follow Mary's example, as it won't take a minute."

Upstairs they all went again; much talk and another half hour passed when each made the declaration, "Well, I am ready, are you?" with much emphasis on the personal pronoun I.

"Are you coming with me?" said Mary, and she started in the direction of the pasture with great animation, when Jane inquired, in a loud voice, if she were not going to take something along to put the berries in.

"To be sure I am. In my hurry I entirely forgot it. What shall I take?" asked Mary.

"We ourselves have not yet decided. Which do you think would be better, Mary, a basket or a pail?"

"I don't know and I don't care what you take, I am going to take a paper bag," replied Mary. "It is light and convenient, and we can easily destroy all evidence of failure in case we fail to get any berries."

"Thank you, Mary, for the happy suggestion. We will take paper bags. What size will be suitable?"

"I think," said Jane, "that if we each fill a flour sack, that will be sufficient for once. It is such a job to carry so many or to make them into jam."

"To obviate any chance for envy as to which shall gather the greatest amount of berries, let us take along a common, large receptacle, into which each of us shall deposit as often as our smaller vessels shall be filled."

"That is a thoughtful and wise plan for an unambitious person. I assent to the proposition," smilingly answered Mina.

A bushel basket was found and all agreed to take turns in carrying it to the pasture. At last, the procession was formed, after several more short halts for consultation and criticism, and was finally under way for the pasture. But when in the highway, which they had to cross to reach thesame, they were accosted by two ragged boys with, "Say, girls, do you want to buy any berries; only five cents a quart; twelve quarts—all there were in the pasture, every one, and it's the last picking of the season."

"Oh dear, I told you so; I knew it would be this way," said Mary petulantly; "some people are so slow."

"It is too provoking for anything," said Mina, "and it will be so humiliating to return to the house without any berries after making such a hullabaloo," sighed Jane.

"Oh, girls!" exclaimed Mary, "let's buy the berries of the boys and divide them between us. Let's see, twelve divided by three equals four; four quarts is a very reasonable and respectable amount for an ordinary person. You hold them while I run home and get the money."

After the transfer of the berries was completed, the three girls returned to the house, triumphantly smiling, and happy, with the twelve quarts of berries. Mingling with the rest of the family, I could not refrain from speaking about what fun it was to go berrying, when suddenly grandpa remarked, "that four quarts was a very reasonable and respectable amount for an ordinary person." Grandpa had been sitting on a fence, concealed by bushes, and had seen the whole performance.

A quick, suspicious, comprehensive glance passed between the conspirators, when the suspense was broken by the voice of the shock-headed boy who yelled out, "Say, girls, do you want to buy any more berries for tomorrow?"

"How provoking!" said Mary.

"How humiliating!" assented Mina.

"I feel so ashamed I shall never feel right again. Why did we dissemble? Prevarication is a kind of a lie; I never want to hear the word 'blackberries' again," moaned Jane.

By Lalia Mitchell

When you bring your pledge of a lasting love,A love that is fond and free,Oh, whisper not of a castle high,Or a yacht that sails the sea.I want no tale of a palace fairThat towers over loch and lea;But a table set in the open airAnd a Romany tent for me.When you whisper words that should please me well,When you woo me, Sweetheart mine,Oh, paint no picture of wealth and power,Of silks and of jewels fine.And breathe no word of the jostling throng,For my heart would fain be free;I go where the woodland paths are long,And a Romany tent for me.Will you meet my wish, will you walk my way?Will you chart the flower-strewn lea?Will you curb your pride, will you keep the faith,The faith of my company?I will bear no yoke, I will wear no brand,But my heart shall be true to thee,So give me the world for a home, and loveIn a Romany tent for me.

When you bring your pledge of a lasting love,

A love that is fond and free,

Oh, whisper not of a castle high,

Or a yacht that sails the sea.

I want no tale of a palace fair

That towers over loch and lea;

But a table set in the open air

And a Romany tent for me.

When you whisper words that should please me well,When you woo me, Sweetheart mine,Oh, paint no picture of wealth and power,Of silks and of jewels fine.And breathe no word of the jostling throng,For my heart would fain be free;I go where the woodland paths are long,And a Romany tent for me.

When you whisper words that should please me well,

When you woo me, Sweetheart mine,

Oh, paint no picture of wealth and power,

Of silks and of jewels fine.

And breathe no word of the jostling throng,

For my heart would fain be free;

I go where the woodland paths are long,

And a Romany tent for me.

Will you meet my wish, will you walk my way?Will you chart the flower-strewn lea?Will you curb your pride, will you keep the faith,The faith of my company?I will bear no yoke, I will wear no brand,But my heart shall be true to thee,So give me the world for a home, and loveIn a Romany tent for me.

Will you meet my wish, will you walk my way?

Will you chart the flower-strewn lea?

Will you curb your pride, will you keep the faith,

The faith of my company?

I will bear no yoke, I will wear no brand,

But my heart shall be true to thee,

So give me the world for a home, and love

In a Romany tent for me.

THEBOSTON COOKING-SCHOOLMAGAZINEOFCulinary Science and Domestic EconomicsJanet McKenzie Hill, Editor

PUBLISHED TEN TIMES A YEAR

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TO SUBSCRIBERSThe date stamped on the wrapper is the date on which your subscription expires; it is, also, an acknowledgment that a subscription, or a renewal of the same, has been received.Please renew on receipt of the colored blank enclosed for this purpose.In sending notice to renew a subscription or change an address, please give theoldaddress as well as thenew.In referring to an original entry, we must know the name as it was formerly given, together with the Post-office, County, State, Post-office Box, or Street Number.

TO SUBSCRIBERS

The date stamped on the wrapper is the date on which your subscription expires; it is, also, an acknowledgment that a subscription, or a renewal of the same, has been received.

Please renew on receipt of the colored blank enclosed for this purpose.

In sending notice to renew a subscription or change an address, please give theoldaddress as well as thenew.

In referring to an original entry, we must know the name as it was formerly given, together with the Post-office, County, State, Post-office Box, or Street Number.

Entered at Boston Post-office as second-class matter

The Springtime has gone with its verdure and song,The fragrance of bud and the fullness of flower,And now o'er the grainfields the harvesters throngTo gather in triumph the glad Summer's dower.The orchards are bending with fruitage todayAnd vineyards are purple with grapes juicy sweet;Our hearts are exultant, our voices are gay,As Summer flings down all her wealth at our feet.O Summer, bright Summer, the queen of the year,We praise thee, and love thee, and share of thy bliss;Thy mornings are happy, thy evenings are dear,Thy hours are all golden, not one would we miss.—Ruth Raymond.

The Springtime has gone with its verdure and song,The fragrance of bud and the fullness of flower,And now o'er the grainfields the harvesters throngTo gather in triumph the glad Summer's dower.

The Springtime has gone with its verdure and song,

The fragrance of bud and the fullness of flower,

And now o'er the grainfields the harvesters throng

To gather in triumph the glad Summer's dower.

The orchards are bending with fruitage todayAnd vineyards are purple with grapes juicy sweet;Our hearts are exultant, our voices are gay,As Summer flings down all her wealth at our feet.

The orchards are bending with fruitage today

And vineyards are purple with grapes juicy sweet;

Our hearts are exultant, our voices are gay,

As Summer flings down all her wealth at our feet.

O Summer, bright Summer, the queen of the year,We praise thee, and love thee, and share of thy bliss;Thy mornings are happy, thy evenings are dear,Thy hours are all golden, not one would we miss.—Ruth Raymond.

O Summer, bright Summer, the queen of the year,

We praise thee, and love thee, and share of thy bliss;

Thy mornings are happy, thy evenings are dear,

Thy hours are all golden, not one would we miss.

—Ruth Raymond.

"WHERE THERE IS NO VISION, THE PEOPLE PERISH."

Often life becomes dull and irksome because our living and working seem to be in vain. We are constantly asking ourselves, how we can make our lives worth living. Now, in accordance with the consensus of modern thought, it would seem that the better way to live is, while ever taking active interest in the current affairs of the day, to cherish some lofty aim or purpose, in other words, "to formulate and cultivate a vision."

A vision is the aim, purpose, object or ideal we set before us in our several occupations in life. As we find it stated elsewhere, "A vision, a creative vision, is a pictured goal. There is purpose and vigor in it. It is productive of results, and the loftier the vision, the higher the attainment."

In life and history it is easy to distinguish the man of vision from him who is without high aim. "Eat, drink and be merry" is the maxim of the one, while faithful service in trying to make the conditions of life better, far and wide, is characteristic of the other. Likewise, the nature or quality of every man's vision is capable of discernment. Certainly no aim or low aim is almost crime.

Each of us must find his vision in his own occupation or calling in life. There each must strive not only to grow and enrich his own life, but also that of the few or the many about him, as chance or environment permits.

"Not for success, nor health, nor wealth, nor fame,I daily beg on bended knee from Thee;But for Thy guidance. Make my life so fitThat ne'er in condemnation must I sit,Judged by the clear-eyed children Thou gav'st me."

"Not for success, nor health, nor wealth, nor fame,

I daily beg on bended knee from Thee;

But for Thy guidance. Make my life so fit

That ne'er in condemnation must I sit,

Judged by the clear-eyed children Thou gav'st me."

To the home-maker, for instance, with an ideal like this, life cannot seem listless and futile, nor of such an onecan it be said that her life has been lived in vain.

Does it not follow that the only life worth living is that which is actuated by a real purpose, a lofty ideal, a clear vision? How much in the way of successful and happy living depends upon our ideals! Let us look well toour aims; waste no time in idle dreaming, but keep ever before us some far-away and hopeful vision.

PROGRESS AND REFORM

We believe that progress is made by means of genuine reform. In every instance we find ourselves on the side of wholesome reform, for in this way only true progress seems to lie. The changes that have taken place within the past fifty years in our educational system are great, indeed. No doubt these changes have been beneficial in the main, and yet further changes are still needful. Certainly, according to recent developments, some change seems to be called for in our reformatory institutions.

In general, it seems to us the transition from our schools and colleges to the imperative duties and occupations of life is too abrupt, too difficult and sadly unsatisfactory; at least this is true in case of the majority of young people. Education should prepare one to pass easily and readily into some chosen occupation, and the first need of every human being is the chance to earn a living; since every one should earn his bread by the sweat of his brow. Do our schools fit or unfit our youth for life's real work? Can they engage at once and successfully in some congenial occupation? Until these questions can be favorably answered, we advocate reform in our forms of education. Labor we must; a taste, even a fondness for wholesome, necessary labor should be cultivated in our schools.

It has been stated and confirmed by those in authority that $300,000,000 might be saved per year in the conduct of our government on a strictly business basis. If this be true, here reform, good and true, is an imperative need. Such a condition of affairs is in no sense humorous. For what do we choose our legislators? Is it to squander or conserve the revenues and resources of the State?

Likewise, in ways of living or the conduct of life, reform is ever in order, provided thereby gain can be made. It has been said that "The whole moral law is based on health. The ideal body is the proper shrine for the ideal soul,—a truth that has yet to be educated into the modern consciousness. Righteousness and health should go together. This is an eternal law,—a law that covers society, education and morality. The real meaning of the word 'temperance' is a careful use of the body. It has nothing primarily to do with mere abstinence from certain forms of pleasure. A man says to himself, I am in possession of a mechanism which will endure a certain amount of wear and usage, but it is the most delicate of all machinery, and for that reason it must be used with more consideration than even the fine works of a watch. Intemperance, of any sort, means unnecessary wear and tear. It increases the waste of the system, the rapidity of the living process, so that repair cannot keep up with use, and it burns where there should be the clear light of life."

DON'T KILL THE BIRDS

For a number of years the scientific investigators have been arguing that a bird—almost any bird—was worth a good deal more to the country alive than dead; worth more in the glorious freedom of its habitat than on my lady's hat or on the plate of the epicure. It has been shown by the dissection of birds and the examination of their stomachs just whatseeds and insects they eat. These examinations have made it clear that most birds live principally on the seeds of pernicious weeds, and on the insect and small mammal pests against which the farmer has to wage an increasing fight every year. It is true that some birds damage crops and it is true that any birds will do damage if there are too many of them—just as the extreme congestion of people results in disease and immorality. But under normal conditions of distribution almost any bird is an able assistant to the agriculturist and horticulturist in the protection of his crops against their most dangerous enemies.

The steady increase in the cost of living during the period of a year and a half ending on the last day of March, 1910, is strikingly demonstrated by a bulletin issued by the Bureau of Labor of the Department of Commerce and Labor. It is shown by the careful investigation into the course of prices of 257 commodities, which enter into the everyday life of the average man, that prices last March were higher than at any time since twenty years ago; that in that month it cost the consumer 7.5 per cent more to buy the necessities of life than it had cost him in March, 1909; 10.2 per cent more than in August, 1908; 21.1 per cent more than the average range of prices for 1900; 49.2 per cent more than in 1897,—a rate of progression which is causing a country-wide agitation for means and measures of relief. Yet it is shown that prices in 1909, high as they were, still ranged 2.3 per cent below those for 1907, the costliest year in the period beginning with 1890.

ECONOMY, WISE AND UNWISE

We are trying to publish a magazine in every sense worth renewing. That we are succeeding to a certain degree is shown by the increasing number of our readers who are renewing their annual subscriptions, and calling for back numbers, in order to bind their volumes and keep them in permanent form for future reference and use.

Not long since we shipped to Calcutta, India, back numbers, to complete a full set of fourteen volumes, up to date. A woman who seems to have no special need of the magazine wrote recently, "I am sending my renewal because it seems to me the magazine is entirely too good a publication not to be found in every good home."

Though the cost of living at present is high, we hope no good, earnest housekeeper will begin to practice economy by cutting off her list the only publication, to which she has subscribed, that is devoted exclusively to the teaching of practical, wholesome economy in the management of the household. The subscription price of this magazine will not be increased. Forthreedollars we offer to renew the subscription of any reader forfouryears.

Lincoln's rules for living: "Don't worry, eat three good meals a day, say your prayers, be courteous to your creditors, keep your digestion good, steer clear of biliousness, exercise, go slow and go easy. Maybe there are other things that your special case requires to make you happy, but, my friend, these, I reckon, will give you a good lift."

"This cook-book will do very nicely," said Mrs. Nuwedd to the book department clerk; "and now I want a good, standard work on taxidermy." "We don't keep any in stock," said the clerk. "How annoying!" sighed the young housewife, "and I not knowing a blessed thing about stuffing a fowl!"

Terrine of Chicken and Cooked Ham Garnished: Aspic Jelly and Lettuce Hearts

By Janet M. Hill

In all recipes where flour is used, unless otherwise stated, the flour is measured after sifting once. When flour is measured by cups, the cup is filled with a spoon, and a level cupful is meant. A tablespoonful or a teaspoonful of any designated material is alevelspoonful of such material.

This most refreshing broth may be served hot or cold. Canned broth may be used, or, when fresh clams are obtainable, the broth may be fresh made from either clams in bulk or in the shells. For clams in bulk, to serve eight, take one pint of fresh opened clams, two stalks of celery, broken in pieces, and one quart of cold water. Bring the whole slowly to the boiling point and let boil five minutes. Skim carefully as soon as the boiling point is reached. Strain through a napkin wrung out of boiling water. Season with salt, if needed; add also a little paprika or other pepper. Beat one cup of double cream until firm throughout. Set a tablespoonful of the cream on the top of the broth in each cup.

Cut a slice of fat salt pork (about two ounces) in bits; cook in a saucepan until the fat is well tried out but not in the least browned; add a small onion, cut in thin slices, two new carrots, cut in slices, one or two branches of celery, broken in pieces, and stir and cook until softened and yellowed a little; add one pint of green peas, a branch of parsley and a pint of water and let cook till the peas are tender, then press through a sieve. Cook one pint of fresh clams in a pint of boiling water five minutes; drain the broth into the pea purée; chop the clams and add to the purée. Melt one-fourth a cup of butter; in it cook one-fourth a cup of flour; stir until frothy, then add one quart of milk and stir until boiling. Add to the other ingredients and let boil once.Add salt and pepper, as needed, and from one-half to a whole cup of cream.

Chop fine about two ounces of raw, lean ham; add an onion, cut in thin slices, two small new carrots, sliced, half a green pepper, sliced, and two branches of parsley; cook these, stirring often, in two or three tablespoonfuls of fat from the top of a kettle of soup. When lightly browned, add the bones from a roast of chicken or veal, the skinned feet of the chicken, and the uncooked giblets, if at hand, two quarts of water and one quart of tomatoes, cut in slices. Let simmer one hour and a half. Strain through a fine sieve, pressing through all the pulp (no seeds). Reheat, stir one-fourth a cup of flour with cold water to pour and stir into the boiling soup. While the soup is cooking, cut in short julienne strips two stalks of celery, an onion, a carrot and a cup of string beans; let cook in salted water with a teaspoonful of butter until tender; drain, rinse in cold water and set aside to serve in the soup.

Scald one quart of milk with a stalk of celery and two slices of onion. Press enough cooked tomatoes through a sieve to make one pint; add half a teaspoonful of salt and pepper as desired. Stir one-third a cup of flour and a teaspoonful of salt with milk to make a smooth batter; dilute with a little of the hot milk, stir until smooth, then stir into the rest of the hot milk. Continue stirring until smooth and thick; cover and let cook fifteen minutes. Strain into the hot purée, mix thoroughly and serve at once with croutons.

Have about four pounds of beef from the hind shin, cut it into small pieces; melt the marrow from the bone in a frying pan; in it cook part of the bits of meat until nicely browned. Put the bone and the rest of the bits of meat into a soup kettle and add five pints of cold water. When the meat is browned, add it to the soup kettle. Put a cup or more of the water from the soup kettle into the frying-pan; let stand to dissolve the glaze in the pan, then return to the soup kettle. Cover and let simmer four or five hours; add half a cup, each, of sliced onion and carrot, one or two large branches of parsley, one or two stalks of celery and let cook an hour longer. Strain off the brothand set it aside, first, if necessary, adding boiling water to make two quarts of broth. Add also two teaspoonfuls of salt, half a teaspoonful of pepper and an ounce (half a package) of gelatine, softened in half a cup of cold water. When cold and set remove the fat; break up the jelly with a spoon or silver fork; serve in bouillon cups at any meal where it is desired.

(To Serve Six)

Cut two slices (about two ounces) of fat salt pork into tiny bits; let cook in a frying-pan until the fat is well tried out, taking care to keep the whole of a straw color. Add two small onions, or one of medium size, cut in thin slices, and let cook until softened and yellowed, add a pint of water and let simmer. In the meantime pare and cut four potatoes in thin slices, cover with boiling water and let boil five minutes; drain, rinse in cold water and drain again, then strain over them the water from the onions and pork, pressing out all the juice possible. Add more water, if needed, and a teaspoonful of salt and let cook until the potatoes are tender. Add a pint of green corn, carefully cut from the cob, and one pint of milk, also salt and pepper to season. Mix thoroughly and let become very hot, then serve at once. Two or three tablespoonfuls of butter may be added, by small bits, and stirred into the soup just before serving.

Select a shallow au gratin dish; pour into it about two tablespoonfuls of melted butter and turn the dish, to spread the butter over the whole surface. Sprinkle lightly with crushed saltine crackers or oysterettes; upon the crumbs dispose a layer of carefully cleaned oysters; sprinkle with salt and paprika or other pepper and pour on three or four tablespoonfuls of richcream; add crushed crackers, oysters, seasoning, one or two tablespoonfuls of butter, in little bits, then more cream. Finish with a thin layer of cracker crumbs and enough cream to moisten them. Let cook in a very hot oven about ten minutes or until the crumbs are straw color.

Terrine of Chicken and Ham, Cooling

Scrape the pulp from the fibers in half a pound, each, of veal and fresh pork; pound this pulp in a mortar; add the yolks of two raw eggs, half a teaspoonful, each, of salt and paprika and, if desired, two tablespoonfuls of sherry and pound again, then press through a sieve. Remove the bones from the breast, second joints and legs of a young chicken, weighing about two pounds. Have an oval terrine, or shallow casserole, that holds about three pints. Line the bottom and sides with thin slices of larding pork. The pork should be cut exceedingly thin. Over the pork spread a thin layer of the veal forcemeat mixture, over this put a thin slice of cold boiled ham, on the ham a layer of forcemeat, then half of the chicken (light and dark meat); sprinkle lightly with salt and pepper, spread with forcemeat, a layer of ham, forcemeat, chicken, forcemeat, ham, forcemeat and, lastly, a layer of larding pork. Pour in half a cup of broth, cover, and set the terrine into an agate dish or a saucepan. Pour in boiling water to half the height of the terrine and let cook in the oven one hour and a half. Remove the cover and set a board with weight upon it over the meat, to remain till cold. Remove fat and loosen the meat from the dish at the edge. Unmold on a dish. Ornament with tiny cubes of jelly (made of broth from the rest of the chicken and the trimmings of the veal, thickened with gelatine), slices oftruffle and lettuce hearts. This dish is suitable for high tea, lawn parties, picnics and automobile baskets. Lettuce served with it should be seasoned with French dressing.

Bologna Style Sausage with Pineapple Fritters

Prick the sausages on all sides that the skin may not burst in cooking. Set into a moderate oven in a frying-pan. Let cook about half an hour, then turn them and let cook another half hour. Just before the sausages are done pour some of the fat into another frying-pan (or keep the sausage hot on the serving dish and use the original pan). Have ready some half slices of pineapple, roll these in flour and let cook in the hot fat until browned on one side, then turn and cook on the other side. If preferred the pineapple may be dipped in fritter batter instead of flour. Dispose the pineapple at the ends of the dish and serve at once.

Cold Meat with Vegetable Salad

Cut cold meat of any variety in thin slices; trim off all unedible portions and dispose neatly in the center of an ample dish. Around the meat set heart leaves of lettuce, each holding six or eight cold, cooked string beans, cut in pieces, a few slices of radish and a slice of cooked beet. Pour vinaigrette sauce over the whole or set a tablespoonful of mayonnaise or tartare sauce above the vegetables in each nest. Tomatoes, cut in slices or in julienne strips, may be used in place of the beet and radish, but not with either of them.

Allow a tablespoonful of oil and half a tablespoonful of vinegar for each service. To this add one-eighth a teaspoonful of salt and pepper as desired, gherkins or capers (the latter with cold lamb), chives (or onion juice), chervil and parsley to taste, all chopped exceedingly fine.

Chicken-and-Ham Rissoles

Cut tender cooked chicken and ham, three-fourths chicken and one-fourth ham, into tiny cubes. The meat may be chopped, but it is preferable to have tangible pieces of small size. For one pint of meat, melt three tablespoonfuls of butter; in it cook four tablespoonfuls of flour and half a teaspoonful, each, of salt and paprika; when frothy stir in one cup of chicken broth and half a cup of cream; stir until boiling, then add a beaten egg; stir until cooked, then stir in the meat and let cool. The mixture should be quite consistent. Seasonings, as onion or lemon juice, celery salt, or chopped truffles, or fresh mushrooms, broken in pieces and sautéd in butter, may be added atpleasure. Have ready some flaky pastry or part plain and part puff paste. Stamp out rounds three and a half or four inches in diameter. If plain and puff paste be used have an equal number of rounds of each. On the rounds of plain paste put a generous tablespoonful of the meat mixture, spreading it toward the edge; brush the edge of the paste with cold water; make two small openings in each round of puff paste, press these rounds over the meat on the others, brush over with milk, or yolk of egg diluted with milk and bake in a hot oven. Serve hot with a tomato or mushroom sauce, or cold without a sauce. Cold corned beef is good used in this way. Rissoles are often brushed over with egg and fried in deep fat.

Cheese Salad in Molds lined with Strips of Pimento

Line each "flute" in small fluted molds with narrow strips of pimento. For this recipe six or seven molds will be needed. Beat one cup of cream, one-fourth a teaspoonful, each, of salt and paprika till firm. Soften half a level tablespoonful of gelatine in about one-eighth a cup of cold water; dissolve by setting the dish in warm water. To the dissolved gelatine add half a cup, generous measure, of grated cheese of any variety. Stir until cool, then fold into the cream. Use this mixture to fill the molds. When cold and firm unmold and serve with a plain lettuce salad. French or mayonnaise dressing may be used with the lettuce. Bread or crackers should also be provided. Hot pulled bread or toasted crackers are excellent. As the pimentos flavor the dish strongly, nothing that does not harmonize with them should be presented at the same time. If the pimento prove objectionable—they sometimes cause flatulency—strips of uncooked tomato may be substituted.

Sift together two and one-half cups of pastry flour, a teaspoonful of baking powder and half a teaspoonful of salt; work in half a cup of shortening, then stir in cold water as is needed to make a paste. Knead slightly on a floured board; cut off half the paste for the lower rounds.

Roll the other half of the paste into a rectangular sheet, dot one half with tiny bits of butter, fold the unbuttered paste over the other, dot half of this with bits of butter, fold as before, dot one half with butter, fold as before, then roll out into a thin sheet for the upper rounds. The paste may be chilled to advantage before rolling. In pastry making a magic cover may be used more successfully than a marble slab.

Pears Béatrice

Cut choice pears in halves, lengthwise; remove the skin and the seed cavity. Cook tender in a little sugar and water. Cut into small bits enough French candied fruits to half fill the cavities in the pears. Mix the fruit with apricot, peach or apple marmalade and use to fill the open spaces in the pears. For a dozen halves of pears, scald one pint of rich milk; sift together, several times, three-fourths a cup, each, of sugar and flour, dilute with some of the hot milk and stir until smooth and return to the rest of the milk; stir the whole until thick and smooth, cover and let cook fifteen minutes, stirring occasionally. Beat the yolks of five eggs; add one-fourth a cup of sugar and half a teaspoonful of salt and beat again, then stir into the hot mixture; continue stirring until the egg is cooked, then fold in the whites of five eggs, beaten dry, continuing the cooking and folding until the white is set or cooked. Flavorwith a teaspoonful of vanilla extract. Turn part of this cream into an au gratin dish (sometimes called cocotte and sometimes Welsh rabbit dish). Dispose the pears in the cream, cover with the rest of the cream, sprinkle the whole with dried and pulverized macaroons, mixed with melted butter. Set the dish into the oven to brown the crumbs. Serve hot in the dish.

Green Corn au Gratin in Ramekins

Cook one slice of onion and a slice of green pepper, chopped fine, in one or two tablespoonfuls of butter, until softened and yellowed; add two tablespoonfuls of flour and half a teaspoonful of salt and cook until frothy; add two cups of thin cream and cook and stir until boiling, then stir in sweet corn, cut from the cob, to make quite a consistent mixture. One or two beaten eggs may be added, if desired. Turn into buttered ramekins and cover with two-thirds a cup of cracker crumbs mixed with melted butter; let cook in the oven until the crumbs are browned. Serve as an entrée at dinner or luncheon, or as the chief dish at supper or luncheon.

Kugelhopf Kuchen Sliced and Toasted

Take one pound of flour (four cups), ten ounces (one cup and a fourth) of butter, two tablespoonfuls of sugar, one-fourth a teaspoonful of salt, one cake of compressed yeast, two or three tablespoonfuls of lukewarm water and seven eggs.

Kugelhopf Kuchen Ready To Shape

Soften the yeast in the water, mix thoroughly, and stir in enough of the flour to make a soft dough. Knead the little ball of dough; with a knife slash across it in opposite directions and drop it into a small saucepan of lukewarm water. Put the rest of the flour, the salt, sugar and butter, broken up into bits, into a mixing bowl; add four of the eggs and with the hand work the whole to a smooth consistency, then add the rest of the eggs, one at a time, and continue beating each time until the paste is smooth. When the little ball of sponge has become very light, at least twice its original size, remove it with a skimmer to the egg mixture, add a cup of large raisins, from which the seeds have been removed, and work the whole together. Let stand to become double in bulk. Cut down and set aside in an ice chest overnight. Shape on a board either into a loaf or buns. When again light and puffy bake in a quick oven. Cut the cake into thick slices.

Toast these over a quick fire, being careful (by not moving the cake while toasting) to retain the lines of the toaster. Spread with butter, sprinkle with sugar and cinnamon, mixed, and serve at once on a hot napkin. The sugar and cinnamon may be omitted.

Peach Salad

Set pared halves of choice peaches in nests of lettuce hearts and pour on enough French dressing to season nicely. Sprinkle with blanched almonds cut in thin slices. For a change, omit the nuts and set chopped celery, mixed with mayonnaise dressing, in the open space of each half of peach, or the nuts may be mixed with the celery. Fresh or rather firm canned peaches may be used. Use lemon juice as the acid in both the French and mayonnaise dressings.

Grape Juice Parfait Sprinkled with Chopped Pistachio Nuts

Boil one-third a cup of grape juice and three-fourths a cup of sugar to 240° Fahr. or until it will spin a thread two inches in length. Pour in a fine stream upon the whites of two eggs, beaten dry, then beat occasionally until cold. To one cup and a fourth of double cream add half a cup of grape juice and the juice of a lemon and beat until firm throughout. Fold the two mixtures together and turn into a quart mold; cover securely and pack in equal measures of rock salt and crushed ice.

When unmolded sprinkle with fine-chopped pistachio nuts blanched before chopping.

Watermelon Cones

Cut a ripe and chilled watermelon in halves, crosswise the melon. Use a tea, soup or tablespoon, as is desired. Press the bowl of the spoon to its full height down into the melon, turn it around until it comes again to the starting place, lift out the cone of melon, remove the seeds in sight and dispose on a serving dish. When all the cones possible have been cut from the surface of the half melon, cut off a slice of rind that extends to the tip of the cones, then remove the red portion of the melon in cones as before.

Prepare as peach sherbet, substituting grape juice for peach juice. Scald the grapes and strain through cheesecloth. Cool before freezing.

"As a business there is nothing derogatory in the preparation of our daily food, and the rewards are greater than in many walks of life."

"Men drink because they have a sinking feeling; good food satisfies that craving permanently."—Adelaide Keen.

"At a small dinner, no one should hesitate to ask for more if he desires it; it would only be considered a flattering tribute to the dish."—Mrs. Henderson.

By Kimberly Strickland

NUT WAFERS

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