RICE IN MILK

Clean the rice as for boiling in water; and cook one-half cup of rice with one and one-half cups of hot milk and one-half teaspoon of salt, adding a few seeded or sultana raisins if desired. Serve hot like boiled rice or press into small cups, cool and serve with cream and sugar.

RICE WITH GRATED CHOCOLATE

Cook one-half cup of rice, place in hot serving dish, sprinkle generously with grated sweet chocolate; set in oven one minute and serve.

STEAMED RICE

Wash two cups of rice carefully put in double boiler; add eight cups of cold water and a pinch of salt and steam for two hours; do not stir. Serve with any kind of stewed fruit or preserve.

APPLES WITH RICE

Boil one cup of rice in water or milk; rub the kettle all over with a piece of butter before putting in the rice, season with salt and add a lump of butter. When cooked, add about six apples, pared, quartered and cored, sugar and cinnamon. This makes a nice side dish, or dessert, served with cream.

BOILED RICE WITH PINEAPPLE

Boil as much rice as desired and when done slice up the pineapple and add, with as much sugar as is required to sweeten to taste.

BAKED RICE

Arrange two cups of boiled rice in a baking dish in layers, covering each with grated cheese, a little milk, butter, salt and red pepper. Spread one cup of grated bread crumbs over all and bake in a moderate oven until the crumbs are browned.

SWEET RICE

Clean and wash one cup of rice. Put on to boil with cold water, add a pinch of salt. When done drain off the water, if any; add two cups of milk, stir in and let boil for five minutes. Dish up, then sprinkle sugar and cinnamon generously over the top. The yolk of an egg can be added just before serving if desired.

EGGS BAKED IN RICE

Line a buttered dish with steamed rice. Break the eggs in the centre, dot with butter, sprinkle with salt, pepper and bake in a moderate oven.

RICE AND NUT LOAF

Boil one-half cup of rice (brown preferred); drain and dry it. Mix with an equal quantity of bread crumbs. Add level teaspoon of salt and one-half saltspoon of black pepper. Stir in one cup of chopped nuts—pecans or peanuts. Add one tablespoon of chopped parsley and one egg. Mix thoroughly and pack in bread-pan to mold it. Turn it from pan into baking-pan and bake slowly three-quarters of an hour. Serve with cream sauce or puree of peas.

PILAF

Put two cups of water on to boil, add juice of two tomatoes and a pinch of salt. When boiling, add one cup of rice and let cook until the water has evaporated. Then add melted butter, mix well, and keep in warm place, covered, until ready to serve.

SPANISH RICE

Put one cup of washed rice in frying-pan with four or five tablespoons of poultry fat; add three onions chopped and two cloves of garlic minced fine. Fry ten minutes; add one red pepper or one canned pimento chopped, or one teaspoon of paprika, and three ripe tomatoes or two cups of strained tomatoes and one teaspoon of salt. Cook slowly about one hour, and as the water evaporates, add more boiling water to keep from burning.

LEFT-OVER CEREALS

Oatmeal, hominy, cracked wheat, and other cereals which are left over can be added next day to the fresh stock, for they are improved by long boiling and do not injure the new supply, or such as is left can be molded in large or in small forms, and served cold with cream, or milk and sugar. In warm weather cereals are nicer cold than hot. Cold hominy and mush, cut into squares and fried, so that a crisp crust is formed on both sides,—also hominy or farina, rolled into balls and fried,—are good used in place of a vegetable or as a breakfast dish.

Any of the cereals make good pancakes, or a small amount added to the ordinary pancake batter improves it.



*EGGS*

Eggs and the foods into which they enter are favorite articles of diet in most households. They are an agreeable substitute for meat and even when high in price make a cheaper dish than meat.

A fresh egg should feel heavy, sink in water, and when held to a bright light show a clear round yolk.

TO PRESERVE EGGS

In the early spring or fall when eggs are plentiful and at their best, pack them away for future use. Use strictly fresh eggs with perfect shells (no cracks). Buy water glass at drugstore. Use ten parts water to one of water glass. Boil water, when cool add water glass and beat well. Use an earthen jar or crock, pack in rows and pour over the liquid mixture to cover well. Place old plate over eggs in crock to keep them under water. Put cover on jar and keep in cool place. More eggs may be added at any time if well covered with the liquid mixture.

For fifteen dozen eggs use one quart water glass.

TO KEEP EGG YOLKS

The yolks may be kept several days and be as if just separated from the whites if they are placed in a cup previously rinsed with cold water and a pinch of salt added to them. The cup must be closely covered with a wet cloth, and this must be changed and well rinsed in cold water every day.

When whites are left over make a small angel cake or any of the cookies which require the whites of egg only.

When yolks are left over use for making mayonnaise.

POACHED OR DROPPED EGGS

Fill a pan with boiling, salted water. Break each egg into a wet saucer and slip it into the water; set the pan back where water will not boil. Dip the water over the eggs with a spoon. When the white is firm and a film has formed over the yolk, they are cooked. Take them up with a skimmer, drain and serve hot, on toast. Season with salt.

BOILED EGGS

Soft-boiled eggs may be prepared in two ways. The eggs may be dropped carefully into boiling water and boiled three minutes, or they may be placed in a covered vessel of boiling water and allowed to stand in a warm place (but not on the stove) for ten minutes. Eggs prepared in this way are sometimes called "Coddled Eggs." They are much more delicate and digestible than the usual "Boiled Eggs."

Hard-boiled eggs should be cooked in boiling water for fifteen or twenty minutes and then dropped in cold water to prevent the yolk from turning dark.

SCRAMBLED EGGS

Break into a bowl as many eggs as required, add salt and pepper. Have some very hot butter in the frying-pan on the stove; pour in the eggs, stir constantly until set, not stiff, and serve on a hot platter at once.

FRIED EGGS

Melt in a frying-pan a piece of butter, or fat for a meat meal. When hot, drop in the eggs, one at a time, being careful not to break the yolk. When the white of the egg is set they are done, though some persons like them turned over and cooked on the other side. Remove from the pan with a cake turner.

BAKED EGGS

Butter individual baking dishes and break an egg in each, being careful to keep the yolk whole. Put on each egg a bit of butter, a little pepper and salt. Bake in moderate oven from four to six minutes.

BAKED EGGS WITH CHEESE

Butter a baking dish of a size necessary for number of eggs desired, break eggs into dish, add salt, paprika, pepper to taste, one tablespoon of cream, and two tablespoons of grated cheese.

Place dish in a pan of hot water in moderate oven for five minutes until eggs are set.

TOMATO WITH EGG

Cut top from tomatoes, remove seeds, put a raw egg in each tomato, dust with salt, pepper, and finely chopped parsley. Place in moderate oven until egg is set. Serve with cream sauce.

BAKED EGG WITH TOMATOES

Remove the skin from six fresh tomatoes or take one-half can of tomatoes, chop them and put them on stove and cook for twenty minutes; season with one tablespoon of chopped parsley, half an onion chopped, salt and pepper; thicken at the end of that time with one teaspoon of melted butter mixed with one tablespoon of flour. Put aside to cool. Then mix in the yolks of four eggs well beaten, and lastly cut and fold in the four whites. Butter a pudding dish and set this mixture in the oven in a pan of lukewarm water and bake in a moderate oven until a golden brown.

PLAIN OMELET

To make an omelet for breakfast or luncheon for two persons, take three eggs, three tablespoons of sweet milk and a saltspoon of salt. Whip the yolks of the eggs, the milk and salt to a light foam with an egg whip. Slowly add the yolk mixture to the whites of the eggs, which should be beaten to a stiff froth in a big bowl. After the yolks and milk are well whipped through the whites, beat the whole together for a few minutes with the egg-beater.

In an omelet pan or a large frying-pan put a tablespoon of good butter. When the butter is bubbling hot, pour in the omelet mixture. Stir it lightly for the first minute with a broad-bladed knife, then stop stirring it; and, as the mixture begins to stiffen around the edge, fold the omelet toward the centre with the knife. As soon as it is properly folded, turn it over on a hot platter. Decorate with sprigs of parsley and serve.

SWEET OMELET

Six eggs, two tablespoons of flour, one cup of cold milk. Wet the flour with a little of the milk, then add the rest of the milk and the yolks of the eggs. Beat the whites of the eggs to a stiff froth and pour into the flour, milk and yolks. Put a piece of butter into a spider and let it get hot, but not so hot that the butter will burn. Then pour the mixture in and put in a moderate oven to bake in the spider. It takes about ten minutes to bake. Then slip a knife under it and loosen it and slip off on a large plate. Sift powdered sugar on top and serve with a slice of lemon.

SWEET OMELET FOR ONE

One egg, beat white separately, two tablespoons of cold sweet milk, a pinch of salt. Brown on both sides or roll, spread with compote or sprinkle powdered sugar thickly over it. Serve at once.

SPANISH OMELET

In a chopping bowl place two nice large ripe tomatoes, first peeling them; one large or two medium-sized white Texas onions, two sprigs of parsley, and one large green-bell pepper, first removing most of its seeds.

Chop these ingredients well together quite fine, turn them into a saucepan and let them cook over rather a brisk heat until quite soft. Put no water in this mixture. Add a tablespoon of olive oil or of butter before it begins to cook and season well with salt and red pepper.

Make the omelet the same as the plain one, but use water instead of milk in mixing it, and only use two tablespoons of water for the six eggs required.

After the eggs are sufficiently beaten, mixed, and in the pan over the fire, and when the edges begin to stiffen, cover the surface of the omelet to within an inch of the edge with the cooked vegetables. Fold the omelet quickly and turn it on a hot platter. Pour around it all the vegetables left in the pan and serve.

RUM OMELET

Take six eggs, beat whites and yolks well, add a pinch of salt and a teaspoon of brandy. Fry in a spider quickly and spread with a compote of huckleberries or any other fruit. Roll up the omelet, pour a very small wineglass of rum over it, light it and serve at once.

SWEET ALMOND OMELET

Prepare one-half cup of sweet almonds, blanched, chopped fine and pounded smooth. Beat four eggs slightly, add four tablespoons of cream and turn it into a hot omelet pan on which you have melted one tablespoon, of butter. Cook carefully, drawing the cooked portion into the centre and tilting the pan to allow the liquid part to run over the bare pan. When nearly all set, sprinkle the almonds over the surface and turn the edges over until well rolled. Then slip it out on a hot dish and dredge with powdered sugar, and scatter several salted almonds over the top. Serve immediately.

CORN OMELET

Take one-half cup of canned corn and chop it very fine (or the same amount cut from the cob). Add to that the yolk of one egg, well beaten with pepper and salt to taste, and two tablespoons of cream. Beat the white of the egg very stiff and stir in just before cooking. Have the pan very hot and profusely buttered. Pour the mixture on, and when nicely browned, turn one half over the other, as in cooking other omelets.

HERB OMELET

Take six eggs and beat well in a bowl. Add two tablespoons of cold water and a quarter of a teaspoon of salt, a pinch of pepper, a teaspoon of chopped parsley, a quarter of a teaspoon of grated onion and a teaspoon of fine butter, shaved in little pieces. Mix well with a wooden spoon. Dissolve in the spider the butter and add at once the beaten eggs, etc., inclining the spider to the handle for an instant and then shaking the omelet into the centre and turn up the right edge, then the left and fry briskly five minutes and serve.

POACHED EGGS WITH FRIED TOMATOES

Fry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have prepared slices of bread cut round, and fried in butter. Put on a hot platter with a slice of tomato on each. Poach as many eggs as are required, in boiling salt water. Lift out very carefully, placing one egg on each tomato. Add to the gravy in which tomatoes were fried, two tablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of mushroom catsup, juice of half a lemon, and a teaspoon of flour to thicken. Cook up once and pour over eggs. Serve very hot.

EGGS POACHED IN TOMATO SAUCE

Make a sauce of one tablespoon of butter, one tablespoon of flour, one and one-half cups of canned tomatoes rubbed through a strainer, a pinch of soda, salt, pepper and sugar to taste. When sufficiently cooked drop in the required number of eggs, cook until the white is firm, basting the eggs often with the sauce. When done, lift the eggs carefully to squares of toast and pour the sauce around them.

EGGS PIQUANT

Set to boil the following mixture: Pour into the kettle water to the depth of about one inch, adding a little salt and half a cup of vinegar. When this boils, break in as many fresh eggs, one at a time, as you desire to have. Do this carefully so as not to break the yolks. As soon as the whites of the eggs are boiled, take up carefully with a perforated skimmer and lay in cold water. Then remove to a large platter and pour over the following sauce: Strain the sauce the eggs were boiled in and set away until you have rubbed or grated two hard-boiled eggs, yolks only. Add a tablespoon of butter rubbed very hard and add also some sugar and part of the strained sauce. Boil up once and pour over the eggs. Garnish with parsley.

OMELET SOUFFLE

Yolks of six eggs and six tablespoons of powdered sugar, added gradually, and both beaten together until thick and smooth; juice of one lemon and a little grated rind; whites beaten as stiff as possible, stirred together. Put into a warm well-buttered dish; bake in quick oven ten minutes.

WHITE SAUCE OMELET

Make a white sauce of one tablespoon of butter blended with two tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one teaspoon of sugar, adding one-half cup each of milk and cream. Beat the yolks of five eggs and stir them into the sauce, then add the stiffly beaten whites of the eggs, folding them in carefully. Melt two tablespoons of butter in the omelet pan, when it is hot put in the mixture and let it stand in a moderate heat for two minutes, place in a hot oven and cook until set. Remove from the oven, turn on a hot platter and serve.

EGGS WITH CREAM DRESSING

Blend two tablespoons of butter with three tablespoons of flour. Place on range and stir until the butter is melted. Add one and one-half cups of milk, stirring all the time until the mixture is thick; season with one teaspoon of salt and a few grains of pepper. Separate the whites of six hard-boiled eggs from the yolks. Chop the whites fine and add to the dressing. Arrange slices of toast on a hot platter, pour the dressing over them; force the yolks through a ricer onto the toast and dressing; serve hot.

SCALLOPED EGGS

Use above recipe and mix one cup of bread crumbs with one tablespoon of butter, sprinkle this over dish and bake fifteen minutes in a hot oven.

EGGS A LA MEXICANA

Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds, and chop fine. Fry in butter half an onion and one clove of garlic. Add one cup of uncooked rice, cover with one cup of water and cook till tender. Add a lump of butter, salt, and, when done, cover with six eggs; then scramble all together. Serve on a hot dish.

EGGS SPANISH

Boil eggs hard; after cooling, remove shells and halve lengthwise. Cook for thirty minutes fresh or canned tomatoes with minced green onions, garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to taste. Strain. Melt a slice of butter, add a little flour, and then add sauce gradually. Cook ten minutes; place eggs carefully in sauce and serve.

FRESH MUSHROOMS WITH EGGS

Peel nine good-sized mushrooms without using the stems and chop very fine; fry two tablespoons of butter and two finely chopped onions without browning. Add the mushrooms and steam them by covering the pan after seasoning with salt, pepper and paprika. Before serving, beat six whole eggs and scramble with the mushrooms. Serve on hot buttered toast.

EGG RAREBIT

Make a cream sauce. Grate one-half pound American and Swiss cheese mixed, or American alone; add to the sauce. Chop three hard-boiled eggs, add to the sauce, season with salt and pepper, and serve on buttered toast.

KROSPHADA

Place two sliced onions with two ounces each of sugar and spices, pepper and salt to taste, in a pint of pure malt vinegar and boil gently until the onions are nearly done. Let it cool a little and then stir in six beaten eggs and sufficient crumbled ginger-bread to make the whole quite thick. Place again over the fire for a few minutes, stirring frequently and mashing the mixture into a uniform paste, but be very careful that it does not boil.

CURRIED EGGS

Melt four tablespoons of butter in a frying-pan, add one onion chopped fine and cook until straw colored. Then add one tablespoon of curry powder. Make a smooth paste of one-fourth of a cup of water and two tablespoons of flour; add one tablespoon of lemon juice and one-half teaspoon of salt. Add to the first mixture; boil five minutes. Arrange six hard-boiled eggs in a border of rice and pour the dressing over all.

FRICASSEED EGGS

Take six hard-boiled eggs, remove shells. Roll them in flour, then in egg to which has been added one-half teaspoon of oil, one-half teaspoon of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a little nutmeg and salt. When quite covered, roll in vermicelli that has been broken into fine bits and fry in deep beef drippings. Serve with the following sauce: One tablespoon of fat; one tablespoon of flour, browned together; add one-half cup of white wine and a cup of bouillon. Season with salt and cayenne and boil five minutes. Add one teaspoon each of chopped chives and parsley, some chopped olives and mushrooms; bring to a boil again and pour over the eggs.

EGGS EN MARINADE

Mix equal quantities of water and good meat gravy, two tablespoons each, with a teaspoon of vinegar and a seasoning of pepper and salt. Put in a stew-pan and stir in gradually two well-beaten, yolks of eggs. When it thickens and before it boils, have ready a half dozen nicely poached eggs and pour the sauce over them. Garnish with parsley.

SCALLOPED EGGS (FLEISCHIG)

Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a little parsley, one tablespoon of melted fat, and soup stock enough to make a soft paste. Half fill patty-pans with the mixture. Break an egg carefully on the top of each, sprinkle with a little salt, pepper and cracker dust. Put in the oven and bake about ten minutes. Serve hot.

SCRAMBLED EGGS WITH BRAINS

Scald brains with hot water, clean and skin, and boil a few minutes in fresh water. Melt a little fat in skillet, put in brains, finely chopped, and stir well until dry and done. Add one teaspoon of chopped parsley, pinch of salt, and three eggs well-beaten. Stir with a fork until eggs are evenly cooked, put on hot platter, and serve immediately.

SCRAMBLED EGGS WITH SAUSAGE

Take one pound of cold, boiled sausage, skin and slice in half-inch pieces. Place in a frying-pan with two tablespoons of hot fat; brown on both sides a few minutes and just before serving add three eggs, beaten slightly; mix; and cook until the eggs are set and serve immediately.

Chopped tongue root may be used instead of sausage.

SMOKED BRISKET OF BEEF AND EGGS

Take slices of smoked breast of beef, brown in frying-pan; place on hot platter. Slip as many eggs as are needed in frying-pan and cook gently by dripping the hot fat over them until done. Place carefully on the beef slices and serve at once.



*CHEESE*

Cheese should not be tightly covered. When it becomes dry and hard, grate and keep covered until ready to use. It may be added to starchy foods.

Care should be exercised in planning meals in which cheese is employed as a substitute for meat. As cheese dishes are inclined to be somewhat "heavy," they should be offset by crisp, watery vegetables, water cress, celery, lettuce, fruit salads and light desserts, preferably fresh or cooked fruit. Another point, too, is to be considered. Whether raw or cooked, cheese seems to call for the harder kinds of bread—crusty rolls or biscuits, zwieback, toast, pulled bread or hard crackers.

A soft, crumbly cheese is best for cooking.

Cheese is sufficiently cooked when melted, if cooked longer it becomes tough and leathery.

Baking-soda in cheese dishes which are cooked makes the casein more digestible.

COTTAGE CHEESE (POT CHEESE)

Heat sour milk slowly until the whey rises to the top; pour it off, put the curd in a bag and let it dry for six hours without squeezing it. Pour it into a bowl and break it fine with a wooden spoon. Season with salt. Mold into balls and keep in a cool place. It is best when fresh.

KOCH KAESE (BOILED CHEESE)

Press one quart of fine cottage cheese through a coarse sieve or colander and set it away in a cool place for a week, stirring it once or twice during that time; when it has become quite strong, stir it smooth with a wooden or silver spoon; add a saltspoon of salt and one-fourth as much of caraway seed, yolks of two eggs and an even tablespoon of flour which has been previously dissolved in about one-half cup of cold milk; stir the flour and milk until it is a smooth paste, adding a lump of butter, about the size of an egg; add all to the cheese. Put the cheese on to boil until quite thick; stirring occasionally; boil altogether about one-half hour, stirring constantly the last ten minutes; the cheese must look smooth as velvet. Pour it into a dish which has been previously rinsed in cold water. Set it away in a cool place; to keep it any length of time, cover it with a clean cloth which has been dipped in and wrung out of beer. This cheese is excellent for rye bread sandwiches.

A DELICIOUS CREAM CHEESE

Sweet milk is allowed to stand until it is like a jelly, but does not separate. Then it is poured into a cheese-cloth bag and hung up to drain until all the water is out of it and only the rich creamy substance remains. Sometimes it takes from twelve to twenty-four hours. At the end of this time the cheese is turned from the bag into a bowl; then to every pint of the cheesy substance a tablespoon of butter is added and enough salt to season it palatably. Then it is whipped up with a fork until it is a smooth paste and enough put on a plate to make a little brick, like a Philadelphia cheese. With two knives, one in each hand, lightly press the cheese together in the shape of a brick, smooth it over the top and put it away to cool. One quart of rich sour milk will make a good sized cheese.

CHEESE BALLS, No. 1

Take one cake of cream cheese, one-quarter of a pound of chopped figs, one-quarter of a pound of chopped walnuts, roll into balls and serve on lettuce leaves.

CHEESE BALLS, No. 2

Mix one cake Neufchatel cheese, a piece of butter the size of the cheese, one tablespoon of cream, one-quarter teaspoon of salt and six dashes of Tabasco Sauce and form one large ball or several small ones and roll in chopped pecan nuts.

CHEESE SOUFFLE

Dissolve one and one-half tablespoons of butter, add one tablespoon of flour, stir until it loosens from the pan; add one and one-half cups of rich milk, pepper and salt. Take from the fire, add gradually four egg yolks and three-quarters of a cup of grated cheese, then the stiffly beaten whites of eggs. Bake in a hot oven in china ramekins about fifteen minutes and serve immediately.

CHEESE TIMBALS FOR TWELVE PEOPLE

Take one pint of milk, four tablespoons of flour, and use enough of the milk to dissolve the flour, the balance put in double boiler; when it boils, add the dissolved flour, then add one-quarter pound imported Swiss cheese grated. Let these two boil for fifteen minutes; when cool, add the yolks of four eggs; drop one in at a time and beat, then strain through a fine sieve about ten minutes before you put in the pans; beat the whites of two eggs and put in the above and mix; grease timbal forms, fill three-quarters full only; bake in pan of boiling water twenty minutes. Let them stand about two minutes, turn out on little plates, and serve with tomato sauce, a sprig of parsley put on top of each one.

WELSH RAREBIT

Melt one tablespoon of butter, add two cups finely cut American cheese, when it melts add one-half cup of milk or stale beer, keep stirring until it is smooth. Add one-half teaspoon of English mustard, two beaten eggs. Cook one minute longer and salt to taste. Serve on toast.

GOLDEN BUCK

One pound of cheese, one-eighth pound of butter, one-half glass of ale, one teaspoon of mustard, one egg (well beaten), and salt and paprika. Put butter in pan, and when melted add cheese cut up or grated; stir, and as cheese melts, add ale. When it begins to bubble, add egg well beaten. Stir continually to keep from getting stringy. In two or three minutes it will be ready to serve. Pour over hot buttered toast. This quantity is sufficient for four persons.

CHEESE BREAD

Take six thick slices of stale bread, well buttered; cut them in two; dip into milk; then place in a baking dish, with alternating layers of thinly sliced cheese, having cheese for top. Add half a cup of milk, into which a half teaspoon of dry mustard has been put. Bake in quick oven fifteen minutes. Serve at once.

GREEN CORN, TOMATOES AND CHEESE

Into one tablespoon of melted butter stir two cups of grated cheese until it, too, is melted. Add three-quarters of a cup of canned or grated fresh corn, one ripe green pepper, stir them, add one egg yolk mixed with one-half cup of tomato puree, one teaspoon of salt, one-half teaspoon of paprika. Toast five slices of bread and pour this mixture over it. Serve hot.

RICE AND CHEESE

Melt two ounces of butter in a stew-pan; fry in the buttery finely minced onion. When this is of a nice golden color stir into it a quarter of a pound of well-boiled rice. Work it well with a fork and then pour all into a buttered pie dish. Dredge over with a good coating of grated cheese, sprinkle the surface with melted butter and bake until nicely browned.

MACARONI AND CHEESE

Break three ounces of macaroni—noodles or spaghetti answer equally well—into small pieces, boil in rapidly boiling salted water; when tender drain off the water and add half a pint of milk; cook slowly till the macaroni has absorbed most of the milk. To half a pint of thick white sauce add two ounces of grated cheese and mix with the macaroni; last of all add two well-beaten eggs. Butter a pudding mold, sprinkle it with browned bread crumbs and pour in the macaroni mixture; steam gently for about half an hour, turn out and fill the centre with stewed tomatoes and mushrooms.

CHEESE OMELET

Cook in double boiler one cup of milk, add one tablespoon of butter, one tablespoon of flour blended together and cook till thick; one cup of cheese cut up added, and stir till dissolved. Remove from fire and stir in yolks of four eggs beaten, one-half teaspoon of salt (pepper). Fold in whites of four eggs beaten stiff and a pinch of baking powder. Bake in a buttered dish one-half hour.

CHEESE AND SWEET GREEN PEPPERS

Cheese and peppers make a very nice combination. Melt two ounces of cheese, add a tablespoon of chopped peppers and the same amount of butter, a little paprika, salt, and if liked, mustard. When the ingredients have been well blended pour the mixture on hot buttered toast and serve.

CHEESE FONDUE

Soak one-half cup of bread crumbs in one scant cup of milk; dissolve a speck of bicarbonate of soda in a drop of hot water and add to the milk, one egg, yolk and white beaten separately, one-half cup of dry cheese grated, one tablespoon of butter, salt and pepper to taste, beat well, pour into a well buttered baking dish, strew dry crumbs moistened with butter over the top, and bake in a hot oven until light brown. Serve at once in the dish in which it is baked.

TOMATOES, EGGS AND CHEESE (HUNGARIAN STYLE)

Place two tablespoons of butter in a pan (after having the water boil to heat the pan). Let butter melt, add one small onion chopped fine and cook until soft, a pint of tomatoes strained and let come to a boil; add one-half pound mild cheese cut fine; and stir until smooth. Break in three eggs and stir hard until eggs are done. Serve on buttered toast.

CRACKERS AND CHEESE

Split in two some Bent's water biscuits; moisten them with hot water and pour over each piece a little melted butter and French mustard; then spread with a thick layer of grated cheese; sprinkle with paprika or cayenne. Place them in a hot oven until the cheese is soft and creamy.

RAMEKINS OF EGG AND CHEESE

Beat three new-laid eggs and blend thoroughly with two ounces of grated cheese and one ounce of partly melted butter. Place the mixture in little pans or saucers and bake in the oven.



*BREAD*

Home-made bread is very much more palatable and more nutritious than baker's bread and it is worth while to spend time and effort in its preparation.

To make good bread, it is necessary to have good flour, fresh yeast and the liquid used in moistening must be neither too hot nor too cold or the bread will not rise properly.

FLOUR

The housekeeper should know about the different kinds of flour. We get the bread flour from the spring wheat; the pastry flour from the winter wheat.

Bread flour contains more gluten than pastry flour and is used for bread on that account. Pastry flour having less gluten and slightly more starch is more suitable for pastry and cake mixtures and is used wherever softness and lightness are desired.

Graham flour is the whole kernel of wheat ground.

Entire wheat flour is the flour resulting from the grinding of all but the outer layer of the wheat.

Rye flour is next best to wheat flour for bread making, but is generally combined with wheal flour, since by itself it makes a sticky bread.

Cornmeal is also combined with wheat flour.

Variety bread is composed of bread flour, rye flour and cornmeal combined in one loaf.

If flour is musty; it is not kosher and must be destroyed. Keep flour either in tins or barrels in a dry atmosphere.

YEAST

In cities where fresh compressed yeast can be obtained, it is not worth while to prepare one's own.

Compressed yeast is always in proper condition to use until it becomes soft, often the yeast cakes are slightly discolored, but this does not affect the yeast, being caused by the oxidation of the starch in the cake.

Keep yeast in cool place.

HOME MADE YEAST

Grate six large raw potatoes, have ready a gallon of water in which you have boiled one and one-half cups of hops. Strain through a fine hair sieve, boiling hot, over the potatoes, stirring well, or the mixture will thicken like starch. Add a scant cup of sugar and one-half cup of salt. When cold, add a yeast cake or a cup of fresh yeast. Let it stand until a thick foam rises on the top. Bottle in a few days. If kept in a cool place, this yeast will last a long time. Use one cup of yeast for one large baking. In making yeast, from time to time, use a cup of the same with which to start the new yeast.

One cup of liquid yeast is equal to one cake of compressed yeast.

When yeast is not obtainable to start the fermentation in making yeast, mix a thin batter of flour and water, and let it stand in a warm place until it is full of bubbles. This ferment has only half the strength of yeast so double the amount must be used.

TO MAKE BREAD

Try the yeast always by setting to raise in a cup of lukewarm water or milk, if you use compressed yeast add salt and sugar.

If it rises in the course of ten or fifteen minutes, the yeast is fit to use. In making bread always use sifted flour. Set a sponge with lukewarm milk or water, keeping it covered in a warm place until very light, then mold this sponge by adding flour, until very light into one large ball, then knead well and steadily for twenty minutes. Set to rise again in a warm place free from drafts, and when it has risen to double its former bulk, take a knife, cut through the dough in several places, then place this dough on a baking board which has been sprinkled with flour. Work with the palm of the hand, always kneading towards the centre of the ball (the dough must rebound like a rubber ball). When this leaves the board and the hands perfectly clean the dough may be formed into loaves or rolls.

Place in pan, greased slightly with a good oil, let rise until the imprint of the finger does not remain, and bake.

The oven for baking bread should be hot enough to brown a teaspoon of flour in five minutes.

If baked in a coal range, the fire must be just the proper heat so as not to have to add fuel or shake the stove.

If baked in a gas range, light oven to full heat five minutes before putting the bread in the oven, and bake in a moderately hot oven forty-five minutes, unless the loaves are very large when one hour will be the proper time.

When taken from the oven, the bread may be wrapped in a clean towel wrung out of warm water (this prevents the crust from becoming hard); place bread in slanting position or allow it to cool on a wire rack.

WHITE BREAD

Set the dough at night and bake early in the morning; take one-half cake of compressed yeast, set in a cup of lukewarm milk or water adding a teaspoon of salt and a tablespoon of sugar. Let this rise, if it does not, the yeast is not fresh or good. Measure eight cups of sifted flour into a deep bread bowl, add one teaspoon of salt; make a depression in the centre, pour in the risen yeast and one cup of lukewarm milk or water. In winter be sure that the bowl, flour, milk, in fact everything has been thoroughly warmed before mixing. Mix the dough slowly with a wooden spoon and then knead as directed.

This amount will make two loaves, either twisted or in small bread pans. Bake forty-five minutes in a moderate oven.

If the bread is set in the morning use a cake of compressed yeast and bake the loaves in the afternoon.

INDIVIDUAL LOAVES

Make dough according to the above recipe. Work small pieces of dough into strands a finger long, and take three strands for each loaf. Make small as possible, brush with beaten egg; or sweetened water and sprinkle with poppy seed (mohn). Allow them to rise before setting them in the oven. These are called "Vienna loaves" and are used at weddings, parties and for the Succoth festival in the Succah.

If one-half cake of yeast has been used, the half cake of yeast which is left over, can be kept in good condition several days by rewrapping it in the tinfoil and keeping it in a cool, dry place.

BUTTERBARCHES

Dissolve one cake of compressed yeast in one-half cup of lukewarm milk, add a teaspoon of salt, and a tablespoon of sugar and let it rise. Then make a soft dough of eight cups of sifted flour and as much milk as is required to work it, about two cups; add the yeast, one-half cup of sugar, four tablespoons of butter dissolved in the warm milk, the grated peel of a lemon, two or three dozen raisins seeded, and two eggs well beaten. Work this dough perfectly smooth with the palm of your hand, adding more flour if necessary. It is hardly possible to tell the exact amount of flour to use; experience will teach you when you have added enough. Different brands of flour vary, some being drier than others. Work the dough as directed, set it aside covered until it is double the bulk of the original piece of dough. Then work again and divide the dough into two parts, and divide each of the pieces of dough into three parts. Work the six pieces of dough thoroughly and then roll each piece into a long strand; three of which are to be longer than the other three. Braid the three long strands into one braid (should be thicker in the centre than at the end), and braid the shorter strands into one braid and lay it on, top of the long braid, pressing the ends together. Butter a long baking-pan, lift the barches into the pan and set in a warm place to rise again for about one-half hour. Then brush the top with beaten egg and sprinkle poppy seed all over the top. Bake in a moderate oven one hour.

BARCHES

These are to be used for a meat meal and are made in the same manner as butter barches, omitting the milk and butter; use water and a little shortening of dripping or rendered fat or a vegetable oil; grate a dozen almonds (blanched) and add with two well-beaten eggs, one-half cup of sugar, salt, raisins and the grated peel of one lemon. Work just as you would butter barches. Bake one hour in moderate oven. Wrap in a damp, clean towel as soon as baked to prevent the crust from becoming too hard.

POTATO BREAD

Add one medium-sized mashed boiled potato to any of the foregoing recipes. This will give a more moist bread, which retains its freshness longer.

GRAHAM BREAD

Dissolve one cake of compressed yeast and four tablespoons of light brown sugar or molasses in one cup of lukewarm water and one cup of milk which has been scalded and cooled to lukewarm. Add two tablespoons of melted butter, then four cups of Graham flour and one cup of white flour (sifted), adding flour gradually, and one teaspoon of salt. Knead thoroughly, being sure to keep dough soft. Cover and set aside in a warm place to rise for about two hours. When double in bulk, turn out on kneading board, mold into loaves, and place in well-greased pans, cover and set to rise again—about one hour or until light. Bake one hour, in a slower oven than for white bread. If wanted for overnight use one-half cake of yeast and an extra half teaspoon of salt.

GLUTEN BREAD

Dissolve one cake of compressed yeast and one tablespoon of sugar in one cup of milk, scalded and cooled, and one cup of lukewarm water; add one level tablespoon of butter then three cups of gluten flour gradually, and one teaspoon of salt. Knead thoroughly until smooth and elastic; place in well-greased bowl; cover and set aside in a warm place, free from draught, to rise until light, which should be in about two hours. Mold into loaves; place in greased pans, filling them half full. Cover, let rise again, and when double in bulk, which should be in about one hour, bake in moderate oven forty-five minutes.

This will make two one-pound loaves. For diet use omit shortening and sugar.

RAISIN BREAD

Make dough as directed for Butterbarches, using one-quarter cup of raisins and omitting the lemon and egg. Form in loaves, fill well-greased pans half full; cover and let rise until light; about one hour. Glaze with egg diluted with water, and bake forty-five minutes.

ROLLED OATS BREAD

Pour two cups of boiling water over two cups of rolled oats, cover and let stand until lukewarm. Dissolve one cake of compressed yeast and one-fourth cup of brown sugar in one-half cup of lukewarm water, add two tablespoons of shortening, the oatmeal and the water in which it has been swelling. Beat well, add about three cups of flour to make a dough, also add one teaspoon of salt. Let rise until it doubles in bulk. Mold into two loaves in pan and bake forty-five minutes.

POTATO-RYE BREAD

Cook one quart of potatoes diced, in boiling water until tender. Strain, reserving potato water. Measure and add enough more water to make three cups. Let come to a boil, add one-quarter cup of salt, and very gradually one and one-quarter cups of cornmeal. Cook two minutes, stirring constantly until thick. Remove from fire, add two tablespoons of any kind of fat, the potatoes riced or mashed and when cooled two cups of flour; then one tablespoon of sugar and one cake of yeast dissolved in one cup of lukewarm water. Mix and knead to a stiff dough adding wheat flour to keep it from sticking. Cover, set aside in a warm place overnight, or until double its bulk. Shape into four loaves, let rise again; bake in a moderate oven one hour or more, until well done. Glaze with egg diluted with water before putting in the oven. These loaves will keep moist one week.

RYE BREAD (AMERICAN) No. 1

Dissolve one cake compressed yeast in two cups of lukewarm water and one cup of milk which has been scalded and cooled; or if so desired the milk may be omitted and all water used; add two and one-half cups of rye flour or enough to make a sponge. Beat well; cover and set aside in a warm place, free from draught, to rise about two hours. When light add one and one-half cups of sifted white flour, one tablespoon of melted butter or oil, two and one-half cups of rye flour to make a soft dough and last one tablespoon of salt. Turn on a board and knead or pound it five minutes. Place in greased bowl; cover and let rise until double in bulk—about two hours. Turn on board and shape into loaves; place in floured shallow pans; cover and let rise again until light—about one hour. Brush with white of egg and water, to glaze. With sharp knife cut lightly three strokes diagonally across top, and place in oven. Bake in slower oven than for white bread. Caraway seeds may be used if desired.

By adding one-half cup of sour dough, left from previous baking, an acid flavor is obtained, which is considered by many a great improvement. This should be added to the sponge.

RYE BREAD, No. 2

Sift three cups of rye flour, three cups of wheat flour and two teaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast or any other yeast in two cups of lukewarm water. When the yeast is dissolved pour it into the flour and make into a dough. Lay it on a kneading board, and knead until smooth and elastic, put it back into the bowl, cover with a towel, and set aside overnight to rise. Next morning, lay the dough on a biscuit or kneading board again and knead well. Make into a loaf, put into a pan, and when well risen, moisten the top with a little cold water and bake in a moderate oven.

ZWIEBEL PLATZ

Take a piece of rye bread dough. After it has risen sufficiently roll out quite thin, butter a long cake pan and put in the rolled dough. Brush with melted butter; chop some onions very fine, strew thickly on top of cake, sprinkle with salt, put flakes of butter here and there. Another way is to chop up parsley and use in place of onions. Then called "Petersilien Platz."

VARIETY BREAD

Dissolve one cake of compressed yeast in two cups of lukewarm water or milk, add two teaspoons of salt, three cups of bread or wheat flour, one cup of cornmeal, one cup of rye flour and one-half cup of dark molasses, and mix very thoroughly. Let rise, shape into loaves, let rise again and bake in a moderate oven for forty-five minutes.

ROLLS

Take bread dough, when ready to shape into loaves and make a long even roll. Cut into small even pieces, and shape with thumb and fingers into round balls. Set close together in a shallow pan, let rise until double the bulk, and bake in a hot oven from ten to twenty minutes. If crusty rolls are desired, set apart in a shallow pan, bake well, and cool in draft.

TEA ROLLS

Scald one cup of milk and when lukewarm dissolve one cake of compressed yeast and add one and one-half cups of flour. Beat thoroughly, cover and allow to stand until light. Add one-quarter cup of sugar, one and one-half teaspoons of salt, two eggs, one-third cup of butter and enough flour to knead. Allow to rise again until light. Shape into round or small oblong finger rolls, and place in buttered pans close together, when light bake in hot oven.

CRESCENT ROLLS

Take bread or kitchen dough, and when well risen, toss on floured baking board, roll into a square sheet, one-quarter inch thick. Spread with melted butter, and cut into six-inch squares, then cut each square into two equal parts through opposite corners, thus forming two triangles. Roll over and over from the longest side to the opposite corner and then shape the rolls into half moons or crescents. Place in floured or greased pans, rather far apart; brush with beaten yolk to which a little cold water has been added and sprinkle tops of crescents or horns with poppy seed. Set in warm place to and, when double its bulk, bake in hot oven until brown and crusty.

BUNS

Make same as tea rolls. When well risen mold into small round buns; place in well-greased pans, one inch apart. Coyer set aside to rise until light—about one hour. Brush with egg diluted with water; bake twenty minutes, just before removing from the oven, brush with sugar moistened with a little water.

RAISIN OR CURRANT BUNS

Boil two large potatoes and strain the water into a pitcher, dissolve two-thirds cake of yeast in a cup. Put potatoes in a pan with a cup of sugar; large lump of butter, and teaspoon of salt. The heat of potatoes will melt the sugar and butter. Mash with large masher to a cream; pour in rest of potato water, add pint of flour and mix together. Then cover and set in a warm place all night. In the morning add more flour, mix quickly and put currants or raisins in as you turn the dough. This will keep them from settling in the bottom of the bread. Put in hot pans and bake in a hot oven. This makes a delicious holiday bread. Eat with butter, hot or cold.

BREAD STICKS

Take pieces of raised bread dough, roll three-eighths inch thick and four or five inches long. Place in floured pan, far apart, brush tops with beaten yolk and poppy seed. Let rise, bake in a hot oven until brown.

FRENCH ROLLS

Prepare the yeast as for bread and work just the same; add one-quarter cup of butter, one-quarter cup of sugar, one whole egg and one egg yolk beaten very light, flavor with mace or a few gratings of lemon peel; work until it leaves the hand perfectly clean, then form into rolls, let raise, brush with beaten egg, place rolls in pan close together and bake.

BUTTERED TOAST

Slice even slices of baker's bread, not too thin, put in biscuit pan on the top rack of a very hot oven, brown nicely on one side, then turn and brown on the other, spread with butter, and a little powdered sugar, if desired, and serve at once. Or put the slices on a long fork, hold before a red coal fire, without flame, toast on both sides and proceed as above.

MILK OR CREAM TOAST

Toast as many slices of stale light bread as desired a light brown. Heat milk or cream, allowing one-half cup for each slice, add small lump of butter. When just at the boiling point, pour over bread which has been placed in dish, sprinkle with sugar and cinnamon, cover, and serve immediately. Nice for invalids.

CINNAMON TOAST FOR TEA

Bread cut thin and browned, but not dried.

Butter the toast while very hot, thinly and evenly, and sprinkle over each piece some powdered cinnamon and sugar.

ARME RITTER

Beat two eggs slightly, add one-half teaspoon of salt and two-thirds cup of milk; dip six slices of stale bread in the mixture. Have a griddle hot and well buttered; brown the bread on each side. Serve hot with cinnamon and sugar or a sauce.



*COFFEE CAKES (KUCHEN)*

RENDERED BUTTER

Procure as much country or Western butter as desired, you may get several pounds of it when it is cheap during the summer; or any butter unfit for table use may be made sweet and good for cooking purposes and will last for months, if prepared in the following manner: Place the butter in a deep, iron kettle, filling only half full to prevent boiling over. Set it on the fire where it will simmer slowly for several hours. Watch carefully that it does not boil over. Do not stir it, but from time to time skim it. When perfectly clear, and all the salt and sediment has settled at the bottom, the butter is done. Set aside a few minutes, then strain into stone jars through a fine sieve, and when cold tie up tightly with paper and cloth. Keep in a cool, dry place.

COFFEE CAKE (KUCHEN) DOUGH

Soak one-half ounce of yeast in one-half cup of lukewarm milk; when dissolved put in a bowl, or round agate pan, and stir in one cup of sifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix thoroughly, and put in a warm place (not hot) to rise, from one to two hours.

When well risen, cream well together one cup of sugar and three-fourths cup of butter, then add three eggs, five cups of sifted flour, one cup of milk and one teaspoon of salt, mix together until light, then stir in the risen yeast, and with a spoon work well for ten minutes, and set aside to rise again, five or six hours or all night. Dough should not be very stiff. When well risen it can be used for cinnamon cake, pies or pocket books. This recipe makes one large cinnamon cake, three pies, and about one dozen pocket books. If set at night use half the quantity of yeast.

KAFFEE KUCHEN (CINNAMON)

Butter long and broad cake-pans thoroughly, roll out enough dough to cover them, and let it rise about half an hour before baking, then brush it well with melted butter. Sprinkle sugar and cinnamon on top and some chopped almonds. Take a small lump of butter, a very little flour, some sugar and cinnamon and rub it between the hands until it is like lumps of almonds, then strew on top of cakes.

CINNAMON ROLLS OR SCHNECKEN

Take half the kitchen dough. Roll one-half inch thick and spread well with melted butter. Sprinkle generously with scraped maple, brown or granulated sugar and cinnamon, then roll. Cut the roll into equal parts about one inch thick, place close together endwise in a spider, generously buttered, spread with one-fourth inch layer of brown, or maple sugar. Let rise until light, and bake ten to twenty minutes in a hot oven, a golden brown. Invert the spider, remove rolls and serve caramel side up.

ABGERUEHRTER KUGELHOPF

Soak one-half ounce of yeast or one cake compressed yeast in a very little lukewarm milk; add a pinch of salt and one tablespoon of sugar, stir it up smooth and set back of the stove to rise. In the meantime rub a scant cup of butter and a scant cup of powdered sugar to a cream, add gradually the yolks of four eggs, one at a time and add also the grated peel of a lemon. Sift two cups of flour into a bowl, make a depression in the centre, pour in, the yeast, one cup of lukewarm milk, and make a light batter of this. Add the creamed butter and eggs and stir until it forms blisters and leaves the bowl clean. Take one-half cup of cleaned and seeded dark raisins and cut up some citron very fine. Dredge flour over them before adding, and if necessary, add more flour to the dough, which should be of the consistency of cup cake batter. Last add the stiffly-beaten whites of the eggs. Place in a well-greased long or round pan with tube in centre; let rise until double in bulk, and bake in moderate oven until browned and thoroughly done.

PLAIN BUNT OR NAPF KUCHEN

Take one cake compressed yeast, add a pinch of salt, one tablespoon of sugar, and about two tablespoons of lukewarm water. Stir the yeast until it is a smooth paste and set it in a warm place to rise. Sift two and one-half cups of flour (use the same size cup for measuring everything you are going to use in your cake), make a depression in the centre, stir in the yeast and a scant cup of lukewarm milk, make batter, and let it rise until you have prepared the following: Rub one-half cup of butter and three-fourths cup of powdered sugar to a cream, just as for cup cake, then add gradually one egg at a time, using three altogether, and stirring all the time in one direction. Work in the risen batter two or three spoons at a time between each egg. Grate in the peel of a lemon or an orange. Butter the bunt-form well (do this always before you begin to work). Blanched almonds may be set in the grooves of the cake-form after buttering it. Put in the dough, set it in a warm place and let it rise for an hour and a half or two hours. Bake in a moderate oven one full hour, covered at first.

CHOCOLATE COFFEE CAKE

Pour a bunt kitchen dough into long, well-buttered tins, and when baked remove from the oven and cover thickly with boiled chocolate icing.

POCKET BOOKS

Take as much of the coffee cake dough as you desire, lay it on a well-floured biscuit board and mix just enough more flour with it to enable you to roll it out without sticking to the board. Roll out about one-fourth inch thick and cut the dough in squares about as long as your finger.

Beat the yolk of one egg and two tablespoons of milk together; wet each square well with the mixture, lay one raisin in the centre (after the seed has been removed from it), sprinkle thickly with sugar and cinnamon mixed together, then put a small dab of butter on top. Catch the four corners of each square together, so that the inside is protected. Lay the pocket books, not too closely together, in a greased pan and set aside to rise. When well risen bake in a moderately hot oven until well baked and browned nicely.

BOLA

Make a good, rich bread dough. Let it rise overnight; next morning; mix with dough two eggs; one-half pound of butter well kneaded; stand by fire until well risen. When risen, roll out into thin sheets and sprinkle with chopped almonds, citron, cinnamon and plenty of brown sugar and lumps of butter all through; roll up like jelly-roll, cut in pieces a finger long, grease pan, stand pieces in centre, others around and let rise before baking. Watch it well while baking.

FRENCH COFFEE CAKE (SAVARIN)

Soak one cake of compressed yeast in a little lukewarm water or milk. Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch of salt and one tablespoon of sugar, stir it up well with a spoon and set back of the stove to rise. Rub one-half cup of butter to a cream, add one-third cup of powdered sugar and stir constantly in one direction. Add the yolks of four eggs, one at a time, and the grated peel of a lemon. Sift two cups of flour into a bowl, make a depression in the centre of the flour, pour in the yeast and one cup of lukewarm milk. Stir and make a light batter of this. Add the creamed butter and eggs, stir until it forms blisters and leaves the bowl clean; one-half cup of dark raisins, one-half cup of pounded almonds and a little citron, cut up very fine, and last the stiff-beaten whites of the eggs. Fill your cake forms which have been well-greased, set in a warm place to rise until double in bulk, about forty-five minutes, and bake in a moderate oven forty-five minutes. Fill the centre with whipped cream and serve with rum sauce.

BABA A LA PARISIENNE

Prepare the yeast as above; cream a scant cup of butter with four tablespoons of sugar, the grated peel of a lemon, add five eggs, one at a time, stirring each egg a few minutes before you add the next. Have ready two cups of sifted flour and add two spoonfuls between each egg until all is used. Make a soft dough of the yeast, a scant cup of lukewarm milk, add two spoonfuls between each egg until all is used up, a pinch of salt, and one cup of flour. Let it rise for fifteen minutes. Now mix all well, rub the form with butter, and blanch one-half cup of almonds, cut into long strips and strew all over the form. Fill in the mixture or cake batter, let it rise two hours and bake very slowly.

MOHN (POPPY SEED) ROLEY POLEY

Roll out a piece of dough large enough to cover your whole baking-board, roll thin. Let it rise until you have prepared the filling; grind one cup of black poppy seed in a coffee-mill as tight as possible and clean it well, throw away the first bit you grind so as not to have the coffee taste; put it on to boil with one cup of milk, add two tablespoons of butter, one-half cup of seeded raisins, one-half cup of walnuts or almonds chopped up fine, two tablespoons of molasses or syrup, and a little citron cut up fine. When thick, set it away to cool, and if not sweet enough add more sugar and flavor with vanilla. When this mixture has cooled, spread on the dough which has risen by this time. Take up one corner and roll it up, into a long roll, like a jelly-roll, put in a greased pan and let it rise an hour, then spread butter on top and bake very slowly. Let it get quite brown, so as to bake through thoroughly. When cold cut up in slices, as many as you are going to use at one time only.

MOHN WACHTEL

Take coffee cake dough. Let the dough rise again; for an hour, spread with a poppy seed mixture, after cutting into squares, fold into triangles and pinch the edges together. Lay in well-buttered pans, about two inches apart, and let them rise again, spread with poppy seed filling. Take one-half pound of poppy seed (mohn) which have previously been soaked in milk and then ground, add one-quarter of a pound of sugar and the yolks of three eggs. Stir this all together in one direction until quite thick and then stir in the beaten whites to which you must add two ounces of sifted flour and one-quarter of a pound of melted butter. Fill the tartlets and bake. The poppy seed filling in Mohn Roley Poley may be used in the Mohn Wachtel if so desired.

MOHNTORTS

Line a deep pie-plate with a thin sheet of kuchen dough, let it rise about half an hour, then fill with a poppy seed filling same as used with Mohn Wachtel. Fill the pie-plates and bake.

SMALL MOHN CAKES

Roll coffee cake dough out quite thin, spread with melted butter (a brush is best for this purpose). Let it rise a little while, then sprinkle well with one cup of sugar, add one-half pound of ground poppy seed moistened with one-half cup of water, cut into strips about an inch wide and four-inches long; roll and put in a well-buttered pan to rise, leaving enough space between each and brush, with butter. Bake in moderate oven at first, then increase the heat; bake slowly.

BERLINER PFANNKUCHEN (PURIM KRAPFEN)

Take one and one-half cups of flour, a pinch of salt sifted into a deep bowl, one cup of lukewarm milk and three-fourths cake of compressed yeast which has been, dissolved in a little warm water and sugar. Stir into a dough, cover with a towel and set away in a warm place to rise. When well risen, take one-half cup of butter, one cup of sugar, a little salt and rub to a cream. Add two eggs well beaten, stir all well and add the risen dough, one teaspoon of salt and work in gradually five cups of sifted flour and the grated peel of a lemon. Stir the dough till it blisters and leaves the dish perfectly clean at the sides. Let the dough rise slowly for about two hours (all yeast dough is better if it rises slowly). Take a large baking-board, flour well and roll out the dough on it as thin as a double thickness of pasteboard. When it is all rolled out, cut with a round cutter the size of a tumbler. When all the dough has been cut out, beat up an egg. Spread the beaten egg; on the edge of each cake (spread only a few at a time for they would get too dry if all were done at once). Then put one-half teaspoon of marmalade, jam or jelly on the cake. Put another cake on top of one already spread, having cut it with a cutter a little bit smaller than the one used in the first place. This makes them stick better and prevents the preserves coming out while cooking. Set all away on a floured board or pan about two inches apart. Spread the top of each cake with melted butter and let them rise from one to two hours. When ready to fry, heat at least two pounds of rendered butter or any good vegetable oil in a deep iron kettle. Try the butter with a small piece of dough. If it rises immediately, put in the doughnuts. In putting them in, place the side that is up on the board down in the hot butter. Do not crowd them in the kettle as they require room to rise and spread. Cover them with a lid. In a few seconds uncover. If they are light brown, turn them over on the other side but do not cover them again. When done they will have a white stripe around the centre. Take them up with a perforated skimmer, lay on a large platter, sprinkle with pulverized sugar. If the butter gets too hot take from the fire a minute. These are best eaten fresh.

The doughnuts may be baked in moderately hot oven and when half done glazed with sugar and white of egg.

TOPFA DALKELN. CHEESE CAKES (HUNGARIAN)

Take one-half ounce of yeast, mix with a little scalded milk which has cooled to lukewarm, one-half cup of flour and put aside in a warm place to rise. Allow two cups of scalded milk to become lukewarm. Add one pound of flour (four cups sifted flour) to the risen sponge, then the two cups of milk, mix these very well, cover with a cloth and put aside in a warm place to rise. Take one pound of sweet pot cheese, a pinch of salt, three egg yolks, rind of one lemon, one-half cup of light colored raisins and sugar to taste; mix very well and add the beaten whites and mix thoroughly. When the dough is very well risen, place on a pastry board, roll out and spread with melted butter, fold these edges over to the middle, then the top and bottom over, roll again and spread with butter, fold all sides in once more, roll, spread with butter, repeat the folding, roll out to one-half inch thickness, cut in three-inch squares, place a tablespoon of the cheese mixture in the centre of each square, fold over opposite corners, spread egg white over the top of each pocket, let rise fifteen minutes or one-half hour and bake in a hot oven; when they are well risen, lower heat and bake to a golden brown. This will make about thirty cakes. The dough in the above may be used with the following filling:

Boil and stone one-half pound of prunes, mash to a pulp, sweeten, add the grated peel of a lemon, some cinnamon, etc., and put one teaspoon of this into each square. Take up the corners, fasten them firmly, also pinch all along the edges and lay in a buttered pan, let them rise half an hour before baking. Spread them with melted butter, and bake a nice brown.

PUFFS (PURIM)

Make the dough same as for Berliner Pfannkuchen, and when well risen roll out on a floured board one-half inch thick, cut in triangles, lay on floured dishes or board to rise. When well risen, drop into a deep kettle of boiling butter and with a spoon baste with the butter until brown; remove with a perforated skimmer and sprinkle with powdered sugar.

KINDLECH

Into a large bowl sift one pound of fine flour. Make a depression in the centre and pour into it one yeast cake dissolved in a little milk. Let this remain until the milk and yeast have risen a little. Stir in the surrounding flour together with three well-beaten eggs, a quarter of a pound of butter, six ounces of sugar, a pinch of salt and two cups of lukewarm milk. Knead the whole into a smooth dough.

Roll this out very lightly on a well-floured board, brush over with a feather dipped in melted butter and strew thickly with chopped almonds, sultanas and currants. Next fold over about three fingers' width of the dough. Brush the upper surface of this fold with melted butter and strew with mixed fruit and almonds. Fold over again and repeat the operation until the whole of the dough is folded up in layer somewhat resembling a flattened, roley poley pudding. Brush the top well with another feather dipped in beaten egg and cut the whole into thick slices or fingers. Let them stand for half an hour and then bake for an hour in a rather slow oven.

A CHEAP COFFEE CAKE

This German coffee cake is made by kneading into a pint of bread dough one well-beaten egg, one-half cup of sugar, and a generous tablespoon of butter. The mixture is rolled flat, placed in a shallow pan, let rise again until very light, sprinkled with finely chopped nuts, dusted over with sugar and cinnamon and baked in a quick oven.

BOHEMIAN KOLATCHEN

Make kuchen dough. Add a little cinnamon and mace and one teaspoon of anise seed, well pounded, or flavor to taste. Let rise till very light, then take out on mixing board and roll out to about one-half inch in thickness. Cut in rounds three inches in diameter and lay on a well-buttered pan, pressing down the centre of each so as to raise a ridge around the edge. When well risen, brush the top over with stiffly-beaten white of an egg and sprinkle with granulated sugar.

ZWIEBACK

Scald one-half cup of milk and when lukewarm add to one cake of compressed yeast. Add one-fourth cup of sugar, one-fourth cup of melted butter, one-half teaspoon of salt and three eggs unbeaten, one-half teaspoon of powdered anise and enough flour to handle. Let rise until light. Make into oblong rolls the length of middle finger and place together in a buttered pan in parallel rows, two inches apart. Let rise again and bake twenty minutes. When cold, cut in one-half inch slices and brown evenly in the oven.

SOUR CREAM KOLATCHEN

Cream one-half cup of butter, add five yolks, two tablespoons of sugar, grated rind of a lemon, one cup of thick sour cream and one ounce or two cakes of yeast dissolved with a little sugar in two tablespoons of lukewarm milk. Stir all together and add three cups of flour; mix and drop from end of teaspoon on well-greased pans. Let rise until light in a warm place. Place a raisin or cherry on the top of each cake, spread with beaten white of egg, sprinkle with sugar and bake ten minutes in a hot oven.

RUSSIAN TEA CAKES

Mix one cup of sugar, one cup of eggs (about five), and one cup of sour cream with enough flour to roll. Toss on board, roll out one-fourth inch thick, spread with a thin layer of butter, fold the dough over, roll and spread again; repeat three or four times, using altogether three-fourths pound of brick butter. Then place dough in a bowl, cover, and let stand on ice to harden. Then roll as thin as possible, strew with one cup of chopped almonds, sugar and cinnamon, and cut into seven-inch strips. Roll each strip separately into a roll, cut into squares and strew top with chopped almonds, sugar and cinnamon. Bake in a hot oven.

WIENER KIPFEL

Dissolve one ounce of yeast in one-half cup of lukewarm milk, a pinch of salt and one tablespoon of sugar, set away in a warm place to rise. Sift one pound of flour into a deep bowl and make a dough of one cup of lukewarm milk and the yeast. Set it away until you have prepared the following: Rub a quarter of a pound of butter and four ounces of sugar to a cream, adding yolks of three eggs and one whole egg. Add this to the dough and work well. Let it rise about one hour, then roll out on a well-floured board, just as you would for cookies and let it rise again for at least one-half hour. Spread with beaten whites of eggs, raisins, almonds and citron. Cut dough into triangles. Pinch the edges together. Lay them in well-buttered pans about two inches apart and let then rise again. Then spread again with stiff-beaten whites of eggs and lay a few pounded almonds on each one. Bake a light yellow.

SPICE ROLL

Roll out coffee cake dough quite thin and let it rise half an hour, brush with melted butter and make a filling of the following: Grate some lebkuchen or plain gingerbread; add one-half cup of almonds or nuts, one cup of seeded raisins and one cup of cleaned currants. Strew these all over the dough together with some brown sugar and a little syrup. Spice with cinnamon and roll. Spread with butter and let it rise for an hour. Bake brown.

WIENER STUDENTEN KIPFEL

Make dough same as for Wiener Kipfel. Roll it out quite thin on a well-floured board and let it rise. Cut also into triangles (before you cut them, spread with melted butter). Mix one cup of chopped fresh walnuts with one cup of brown sugar, juice of a lemon, or grind the nuts; add cream to make a paste, sugar to taste and flavor with vanilla, and fill the triangles with the mixture. Take up the three corners and pinch together tightly. Set in well-buttered pans and let them rise again and spread or brush each one with melted butter. Bake a light brown.

YEAST KRANTZ

Take coffee cake dough, add one-fourth cup of washed currants. Let rise in warm place, then toss on floured board. Divide into three or four equal parts, roll each part into a long strand and work the strands together to form one large braid. Place braid in form of a circle in greased baking-pan or twist the braid to resemble the figure eight, pretzel shape. Let rise again in a warm place and bake in a moderate oven one-half hour or until thoroughly done. Brush with beaten eggs and sugar, sprinkle with a few chopped almonds. Return to oven to brown slightly.

STOLLEN

Sift two pounds of flour into a bowl and set a sponge in it with one cake of compressed yeast, one teaspoon of salt, one pint of lukewarm milk and one tablespoon of sugar. When this has risen, add one-half pound of creamed butter, a quarter of a pound of seeded raisins and one-quarter of a pound of sugar, yolks of four eggs, four ounces of powdered almonds, and the grated peel of a lemon. Work all well, beating with the hands, not kneading. Let this dough rise at least three hours, roll, press down the centre and fold over double, then form into one or two long loaves, narrow at the end. Brush the top with melted butter, let rise again and bake three-quarters of an hour in a moderate oven.

APPLE CAKE (KUCHEN)

After the pan is greased with butter, roll out a piece of dough quite thin, lay it in the pan, press a rim out of the dough all around the pan and let it rise for about ten minutes. Pare five large apples, core and quarter them, dipping each piece in melted butter before laying on the cake, sprinkle bountifully with sugar (brown being preferable to white for this purpose) and cinnamon. See that you have tart apples. Leave the cake in the pans and cut out the pieces just as you would want to serve them. If they stick to the pan, set the pan on top of the hot stove for a minute and the cake will then come out.

CHEESE CAKE OR PIE

Take one and one-half cups of cheese, rub smooth with a silver or wooden spoon through a colander or sieve, then rub a piece of sweet butter the size of an egg to a cream, add gradually one-half cup of sugar and the yolks of three eggs, a pinch of salt, grate in the peel of a lemon, one-half cup of cleaned currants and a little citron cut up very fine. Line two pie-plates with some kuchen dough or pie dough (See "Coffee Cakes (Kuchen)"), roll it out quite thin, butter the pie-plates quite heavily, and let the dough in them rise at least a quarter of an hour before putting in the cheese mixture, for it must be baked immediately after the cheese is put in, and just before you put the cheese into the plates whip up the whites of the eggs to a very stiff froth and stir through the cheese mixture.

CHERRY CAKE

Line a cake-pan, which has been well-buttered, with a thin layer of kuchen dough. Stone two pounds of cherries and lay them on a sieve with a dish underneath to catch the juice. Sprinkle sugar over them and bake. In the meantime beat up four eggs with a cup of sugar, beat until light and add the cherry juice. Draw the kuchen to the oven door, pour this mixture over it and bake.

PEACH KUCHEN

Grease your cake-pans thoroughly with good clarified butter, then line them with a rich coffee cake dough which has been rolled very thin and set in a warm place to rise. Then pare and quarter enough peaches to cover the dough. Lay the peaches in rows and sweeten and set in oven to bake. Make a meringue quickly as possible and pour over the cakes and bake a light brown.

FRESH PRUNE CAKE (KUCHEN)

Line a greased biscuit-pan with some of the coffee cake dough. Roll the dough thin and let it come up on the sides of the pan, then set aside to rise. When risen, cut the prunes in halves (they must be the fresh ones, not dried), lay in rows thickly and close together all over the bottom of the pan, do not leave any space between the prunes. Sprinkle very thickly with sugar, lightly with cinnamon, and lay bits of fresh butter all over the top. Bake until done in a moderately hot oven.

PRUNE CAKE (KUCHEN)

Line one or two plates with a thin roll of kuchen dough and let it rise again in the pans which have been heavily greased. Have some prunes boiled very soft, take out the kernels, mash them until like mush, sweeten to taste, add cinnamon and grated peel of a lemon or lemon juice, put in the lined pie-plates and bake immediately. Serve with whipped cream, sweetened and flavored.

HUCKLEBERRY KUCHEN

Line your cake-pans, which should be long and narrow, with a rich kuchen dough, having previously greased them well. Make a paste of cornstarch, one cup of milk, one tablespoon of butter and one teaspoon of cornstarch wet with cold milk. Boil until thick, sweeten and flavor with vanilla and spread on top of the cake dough, then sprinkle thickly with huckleberries which have been carefully picked, sugared and sprinkled with ground cinnamon. Bake in a quick oven.

HUCKLEBERRY PIE

Clean, pick and wash two cups of huckleberries, then drain them. Beat yolk of one egg and two tablespoons of sugar until light, add one tablespoon of milk, then the drained berries. Line one pie-plate with rich pastry or cookie dough, pour on it the berry mixture, put in the oven and bake light brown; remove from the oven, spread with a meringue made of the white of the egg beaten stiff, and two tablespoons of sugar added. Brown nicely. The white can be beaten with the yolk and sugar, if preferred.



*MUFFINS AND BISCUITS*

BAKING-POWDER

Put eight ounces of bicarbonate of soda, one ounce of tartaric acid and one package of high-grade cornstarch together and sift them thoroughly five times. Keep closely covered in glass jars or tin boxes.

BAKING-POWDER BATTERS

Batter is a mixture of flour with sufficient liquid to make it thin enough to be beaten.

Pour-batter requires one measure of liquid to one measure of flour.

Drop-batter requires one measure of liquid to two measures of flour.

To make a batter. Sift flour before measuring. Put flour by spoonfuls into the cup; do not press or shake down. Mix and sift dry ingredients. Measure dry, then liquid ingredients, shortening may be rubbed or chopped in while cold, or creamed; or it may be melted and then added to dry ingredients, or added after the liquid. Use two teaspoons of baking-powder to one cup of flour. If eggs are used, less baking-powder will be required.

When sour milk is used, take one level teaspoon of soda to a pint of milk; when molasses is used, take one teaspoon of soda or baking-powder to each cup of molasses.

Mix dry materials in one bowl and liquids in another, combine them quickly, handle as little as possible and put at once into the oven.

The oven for baking biscuits should be hot enough to brown a teaspoon of flour in one minute.

BROWN BREAD

Mix and sift together one cup each of rye, graham flour, corn-meal and one teaspoon of salt. Dissolve one teaspoon of soda in one cup of molasses. Add alternately to flour with two cups of sour milk. Grease one-pound baking-powder cans, put in the dough and boil two and one-half hours, keeping the water always three-fourths up around the tins. Turn out on baking-tins and place in the oven fifteen minutes to brown.

To be eaten warm, whatever is left over can be steamed again or toasted.

CORN BREAD

Mix and sift one cup of corn-meal, one cup of flour, two tablespoons of sugar, one-half teaspoon of salt, three teaspoons of baking-powder. Melt one tablespoon of butter and add to one egg; mix milk and egg and beat this into the dry ingredients, pour this mixture into well-greased tins and bake in a hot oven one-half hour. Cut in squares and serve hot. Bake in gem tins if preferred.

BRAN BREAD

Sift four teaspoons of soda, two teaspoons of salt with four cups of white flour, add four cups of bran flour and mix well. Add one cup of molasses and four cups of sweet milk. Use chopped nuts or raisins or both as desired. This will make three or four flat loaves. Place in greased pans (four and a half by nine inches), and bake one hour in a moderate oven.

JOHNNIE CAKE

Mix one cup flour and two cups corn-meal, one heaping teaspoon of soda, one-half cup sugar, add two eggs beaten with one and one-half cups of buttermilk, one half cup of molasses and one-half cup of shortening, melted. Beat all ingredients as fast as possible for a minute. Pour the dough into a warm, well-buttered pan and bake quickly and steadily for half an hour. The dough should be as soft as gingerbread dough. Serve hot.

EGGLESS GINGERBREAD WITH CHEESE

Sift two cups of flour, one teaspoon of soda, one-half teaspoon of salt and two teaspoons of ginger. Melt three-fourths cup of grated cheese in one-half cup of hot water, add one-half cup of molasses and blend perfectly. Add the flour and seasonings very gradually and beat thoroughly. Bake in muffin rings for fifteen minutes and serve while warm.

GINGERBREAD

To one cup of molasses add one cup of milk, sour or sweet, dissolve one teaspoon of soda in the milk, one tablespoon of butter, one or two eggs, one teaspoon of ginger and one of ground cinnamon, add enough sifted flour to make a light batter. Bake in a shallow pan.

WHITE NUT BREAD

Mix two and one-half cups of flour, four teaspoons of baking-powder, one-half teaspoon of salt, one-half cup of sugar and one-half cup of walnut meats, broken; add one egg beaten with one cup of milk and let this mixture stand for about twenty minutes in well-greased breadpan before placing in a moderate oven to bake. Bake about an hour. Better day after it is made.

BAKING-POWDER BISCUITS

Sift two cups of flour with one-half teaspoon of salt, four teaspoons of baking-powder, and four tablespoons of butter; cut butter in with two knives and mix with one-half to two-thirds cup of water or milk, stir this in quickly with a knife, when well mixed place on a well-floured board and roll out about one inch thick, work quickly, cut with a biscuit cutter or the cover of a half-pound baking-powder can; place on a greased pan and bake quickly in a well-heated quick oven tea to fifteen minutes.

Butter substitutes may be used in place of butter.

DROP BISCUIT

Add to ingredients for baking-powder biscuit enough more milk or water to make a thick drop batter, about two tablespoons; mix as directed for biscuit, drop by spoonfuls an inch apart on a greased baking-sheet or into greased gem pans, small size.

The more crust the more palatable these biscuits are. The mixture should not be soft enough to run. Bake in a hot oven ten to twelve minutes.

SOUR MILK BISCUITS

Mix and sift two cups of flour, one-half teaspoon of salt and one-half teaspoon of soda; cut in one tablespoon of butter, stir in with a knife enough sour milk to make a soft dough. Roll one-half inch thick; cut in small rounds and bake in a quick oven about twenty minutes.

MUFFINS.

Light the burners of the gas oven before beginning to mix the muffins and work rapidly. Place in a mixing-bowl one well-beaten egg, two tablespoons of butter, one tablespoon of sugar, one-half teaspoon of salt, one scant cup of milk and two teaspoons of baking-powder that have been sifted with sufficient flour to form a batter that will "ribbon" from the spoon. Beat the batter steadily for five minutes, stir in one tablespoon of melted butter and bake in muffin-pans in a quick oven. These muffins will bake in ten minutes if pans are only half filled.

BRAN MUFFINS

Sift one-half cup of white flour with one teaspoon of soda; mix three tablespoons of molasses with one tablespoon of butter, add two cups of bran, one and one-half cups of sweet milk, then add the flour and one-half teaspoon of salt, stir all together; one-half cup of chopped dates or raisins may be added if so desired. Bake in muffin-pans in a moderate oven thirty minutes.

CORN MUFFINS, No. 1

Beat the yolks and whites of two eggs separately. Add to this two cups of flour, of which one is a full cup of white and three-quarters of the corn-meal. This must be sifted three times. Put into this flour two teaspoons of baking-powder, together with a pinch of salt. Mix the prepared flour with a little boiling water, adding the eggs; also a little sugar may be put in, if desired. Then add enough tepid milk to make the mixture into a batter, after which pour into your pans; or, if corn-bread is desired, into the plain pan (thin). Bake in a quick oven. This quantity makes a dozen muffins. Butter your pan well, or the small gem-pans, according to which is used, and in so doing heat the pan a little.

CORN MUFFINS, No. 2

Mix one cup of white flour; one-half cup of corn-meal, one tablespoon of sugar, one-half teaspoon of salt and one-half teaspoon of soda, add one egg beaten into one cup of sour milk and one tablespoon of melted butter. Beat thoroughly and bake in well-greased tins.

GRAHAM MUFFINS

Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon of salt, two teaspoons of baking-powder, add to this one tablespoon of melted butter creamed with one-half cup of sugar and one well-beaten egg, moisten with one and one-half cups of milk. Beat all well and bake in muffin-tins in moderately hot oven one-half hour.

WHEAT MUFFINS

Mix two cups of flour, one-half teaspoon of salt, three teaspoons of baking-powder, two tablespoons of sugar and sift these ingredients twice, rub in one tablespoon of butter. Separate one egg. Beat the yolk and add it to one cup of milk and one teaspoon of molasses. Mix with the dry ingredients and stir until smooth. Fold in the beaten white of egg and pour into hot, well-greased muffin-tins. Bake fifteen to twenty minutes in hot oven.

RICE MUFFINS

Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon of salt, one tablespoon of sugar, two teaspoons of baking-powder, enough flour to make a stiff batter and lastly one tablespoon of melted butter. Bake in muffin-tins.

RYE FLOUR MUFFINS

Sift one and one-half cups of rye flour with one-half teaspoon of salt and one teaspoon of baking soda; add one-half cup of molasses and one well-beaten egg or one-half cup of water if the egg is omitted, one-quarter cup of chopped raisins and four tablespoons of melted shortening—butter, or any good butter substitute will do. Bake in muffin-pans in rather hot oven twenty-five minutes. Fill pans three-fourths full.

GLUTEN GEMS

Beat the yolks of two eggs, add one cup of milk; then one and one-half cups of gluten flour, two teaspoons of baking powder; beat well, stir in the whites of the two eggs, and bake in hot buttered gem pans about twenty minutes.

EGGLESS GINGER GEMS

Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of butter, and warm slightly; beat up well and stir at least ten minutes. Add the following spices: one-half teaspoon each of ginger and cinnamon; and gradually one-half cup of milk and two and one-half cups of sifted flour in which has been sifted two teaspoons of baking powder. One-fourth cup of currants or seeded raisins may be added. Bake in well-greased gem pans and eat warm for tea or lunch.

POPOVERS

Mix to a smooth batter two cups each of milk and well-sifted flour, the yolks of three fresh eggs and a teaspoon of salt. Butter well the inside of six or eight deep earthen popover cups and stand them in a pan in a hot oven. While the cups are heating, beat to a froth the whites of the three eggs and stir them quickly in the batter. Open the oven door, pull the pan forward, pour the batter in the hot buttered cups up to the brim. Push the pan back, close the oven door, and bake the popovers till they rise well and are brown at the sides where they part from the clips. Serve them hot, folded lightly in a napkin.

ONE-EGG WAFFLES

Mix one and one-half cups of flour, one teaspoon of baking powder, one-quarter teaspoon of salt; add one and three-fourths cups of milk, add the milk slowly; then one well-beaten egg and two tablespoons of melted butter; drop by spoonfuls on a hot buttered waffle iron, putting one tablespoon in each section of the iron. Bake and turn, browning both sides carefully; remove from the iron; pile one on top of the other and serve at once.

THREE-EGG WAFFLES

Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon of salt, and sift these ingredients; add the yolks of three eggs beaten and stirred into one and one-fourth cups of milk; then add one tablespoon of melted butter and fold in the whites of the eggs. Bake and serve as directed under One-Egg Waffles.

DOUGHNUTS

Mix two and one-half tablespoons of melted butter, one cup of granulated sugar, two eggs, one cup of milk, one-half nutmeg grated, sifted flour enough to make a batter as stiff as biscuit dough; add two teaspoons of baking-powder and one teaspoon of salt to the sifted flour. Flour your board well, roll dough out about half an inch thick, and cut into pieces three inches long and one inch wide. Cut a slit about an inch long in the centre of each strip and pull one end through this slit. Fry quickly in hot Crisco. Sprinkle powdered sugar on top of each doughnut.

FRENCH DOUGHNUTS

French doughnuts are much daintier than the ordinary ones, and are easily made. Take one-half pint of water, one-half pint of milk, six ounces of butter, one-half pound of flour, and six eggs. Heat the butter, milk, and water, and when it boils remove from the fire and stir in the flour, using a wooden spoon. When well mixed, stir in the eggs, whipping each one in separately until you have a hard batter. Now pour your dough into a pastry bag. This is an ordinary cheesecloth bag, one corner of which has a tiny tin funnel, with a fluted or fancy edge. (These little tins may be purchased at any tinware store.) It should be very small, not over two inches high at the most, so the dough may be easily squeezed through it. Pour the paste on buttered paper, making into ring shapes. Fry in hot oil or butter substitute. Dust with powdered sugar.

CRULLERS

Cream two tablespoons of butter with one-half cup of sugar, then beat in one at a time two whole eggs. Mix well, then add one-half cup of milk, two teaspoons of baking-powder, and sufficient flour to make a soft batter to roll out. (Try three cupfuls and then add as much more flour as necessary.) Last, add one-half teaspoon cinnamon. Roll one-half inch thick, cut in strips one inch wide, three inches long and fry in hot Crisco.

STRAWBERRY SHORTCAKE (BISCUIT DOUGH)

Mix two cups of flour, four teaspoons of baking-powder, one-half teaspoon of salt, one tablespoon of sugar; work one-quarter cup of butter with tips of fingers, and add three-quarters of a cup of milk gradually. Toss on floured board, divide in two parts. Pat, roll out and bake twelve minutes in hot oven in layer-cake tins. Split and spread with butter. Pick, hull, and drain berries. Sweeten one to one and one-half boxes of strawberries to taste. Crush slightly and put between and on top of short cake. Allow from one to one and one-half boxes of berries to each short cake. Serve with cream, plain or whipped.

Strawberries make the best short cake, but other berries and sliced peaches are also good.

DOUGH FOR OPEN FACE PIES

The directions for making the dough for Cinnamon Buns may be followed in making the under crust for fruit pies, such as apple, plum, huckleberry and peach.

Enough for two pies. Drippings and water may be substituted for butter and milk respectively.

CINNAMON BUNS

Sift together one pint of flour, one tablespoon of sugar, one-half teaspoon of salt, two teaspoons of baking-powder. Rub in two tablespoons of butter, mix with milk to soft dough. Roll out one-half inch thick, spread with soft butter, granulated sugar, and powdered cinnamon. Roll up like jelly roll, cut in inch slices, lay close together in greased pan, and bake in quick oven.

FRUIT WHEELS

Sift together two cups of flour, two teaspoons of baking-powder, one-half teaspoon of salt, one tablespoon of sugar. Rub in two large tablespoons of butter. Mix to soft dough with milk; roll out one-half inch thick. Spread thickly with soft butter, dust with one teaspoon of flour, four tablespoons of granulated sugar, one teaspoon of cinnamon; sprinkle over one-half cup each of seeded and cut raisins, chopped citron, and cleaned currants. Roll up, cut in one-inch slices, put one inch apart on greased, flat pans, and bake in hot oven.