SffiSSfiffl I1H GOOD HO USE KEEPING’S BOOK of flflHpHMi S ||!|!|l|Hd|i||||» lIR&is fliiiiiiMlBl : ; . I • . • ■ r • ; : :: f Digitized by the Internet Archive in 2016 with funding from Duke University Libraries https://archive.org/details/goodhousekeeping01 unse Good Housekeeping For the Advancement of the American Home Among the many features which make up Good Housekeeping every month may be listed the following: Household Engineering A famous department of Good Housekeeping Institute which treats from practical experience and scientific research all phases of the selec- tion, care, and use of household equipment. Cookery In the kitchen-laboratories of the Department of Cookery of Good Housekeeping Institute all recipes and methods are actually tested and tasted by cookery experts before publication in the pages of the magazine. Fashions A practical and authoritative service which shows the best that New York and Paris has to offer; the newest styles delightfully illustrated. A Local Shopping Service, a National Shopping Service, and a lesson in dressmak- ing every month. Furnishings and Decorations A real service rendered by practical articles in the magazine, supple mented by advisory correspondence. Regular exhibits in our own Studio. Needlework A department conducted by the foremost needlework expert in the world — Ann Orr. Bureau of Food, Sanitation and Health Directed by Dr. Harvey W. Wiley, noted pure food expert. Health and Beauty Health as the foundation of beauty and suggestions for adding to one’s personal cbarm are given each month by a well-known beauty expert. Supplemented by advisory service. Child Training This subject is treated regularly from the point of view of education, recreation, physical care, psychology, etc. Authoritative information is furnished by our School Service Bureau. And on the lighter side, cut-outs in colors every month. For the Business and Professional Woman Regular articles dealing with woman’s opportunity in government and public welfare and business, together with reports of allied activities. Fiction The names of the authors of Good Housekeeping fiction indicate its qual- ity: Gertrude Atherton, Kathleen Norris, Gene Stratton-Porter, Fannie Heaslip Lea, I. A. R. Wylie, Coningsby Dawson, Rafael Sabatini, Irvir Cobb, and others. / * -■ t One of the three kitchen-laboratories of the Department of Cookery of Good Housekeeping Institute, where recipes are tested, tasted, and approved before they appear in the pages of Good Housekeeping. The light and spacious testing laboratory of the Department of Household Engineering , where all household devices must be tested and approved before they may be advertised in Good Housekeeping. GOOD HOUSEKEEPINGS BOOK of MENUS, RECIPES, and HOUSEHOLD DISCOVERIES Published by Good Housekeeping 119 West Fortieth Street, New York Copyright, 1922, by Good Housekeeping Magazine International Magazine Company All rights reserved, including that of translation into foreign languages, including the Scandinavian NINTH EDITION Printed, January, 1926 Printed in U. S. A. CONTENTS TAGS Oob Service to You . . . . . 5 How to Use the Recipes . 6 Measuring and Mixing . . . „ 7 Equivalents of Capacity 9 Approximate Weights of Some Common Dry Commodities . . 10 Menus 11 Beverages . 4 . . . 53 Breads 57 Cakes 70 Cheese Dishes 81 Cookies . . „ 84 Desserts, Cold 91 Desserts, Hot 100 Egg Dishes 108 Fish 114 Fruit Combinations . 128 Frozen Dishes 133 Hors D ’Oeuvres .136 Jams, Jellies, and Marmalades .......... 140 Meat 146 Pickles and Relishes . 170 Pies 181 Salad Dressings 186 Contents PAGE Sauces, Pish and Meat . . 202 Sauces, Pudding . . . . 208 Soups ........... 213 Vegetables 217 About-the-House Discoveries . 227 About-the-Laundry Discoveries 230 Bath-Room Discoveries 236 Bed-Room Discoveries 238 Cookery Discoveries 240 Discoveries Concerning Children 244 Kitchen Discoveries 249 Sewing-Room Discoveries 251 What Is Good Housekeeping Institute? ....... 254 « Our Service You This recipe book is offered to housewives with the hope that it will suggest new dishes by which the daily menu may be varied. Each recipe has been tested and tasted by the De- partment of Cookery of Good Housekeeping Institute, a research laboratory at 105 West 39th Street, New York City, conducted by Good Housekeeping Magazine. It is in this kitchen laboratory that a staff of trained and experienced workers are constantly revising, standardizing and testing recipes, methods and articles. Every one of these recipes represents actual testing in the exact quantities in which it is printed. It is with all confidence, then, that we offer you the contents of this book, because we know that both the recipes and menus are practical, workable, and correct. They Should prove of valuable assistance in planning daily meals, Ind in accomplishing good cookery at the cost of less money, less time, and less labor. Department of Cookery, Good Housekeeping Institute, 34319 How To Use The Recipes In every case, use accurate and level measurements. Always sift flour once before measuring, then at least once again with the other dry ingredients. In cake, cooky, and muffin recipes calling for butter, any good margarin may be used. Unsalted vegetable fats are also very satisfactory as butter substitutes because of their neutral flavor. If these are used, however, be sure to increase the amount of salt which the recipe calls for. In most cases, the salt may be doubled. Sugar designated means granulated unless otherwise stated. When baking bread, biscuits, muffins, com cake, etc., the pans should be well greased. For all butter cakes both grease and flour pans. Angel and true sponge cakes should be baked in ungreased pans. The time given for baking can only be approximate as the depth of the pan used will make a slight difference. Each recipe is planned to serve six unless otherwise stated This, too, can only be approximate as the accompanying dishes will have some bearing on the size of the servings in many cases. 9 * Half of the secret of good cooking lies in accurate meas= urement. Good Housekeeping Institute recommends a standard measuring-set. First in its list of measuring-utensils are two standard measuring-cups holding one-half pint each and divided into quarters and thirds. These may he made of either aluminum or glassware. The tin cup is too short- lived. A set of accurate measuring-spoons is essential. These are made of aluminum and can be found in capacities graduated from one tablespoonful down to one-fourth tea- spoonful. They assure uniform good results in baking-pow- der mixtures, cakes, and so forth, as well as careful seasoning, A small spatula for the leveling of all solid measurements is indispensable. An aluminum quart measure and a small compact spring scale may also be added to the measuring equipment. Use the scale more for checking the weights as purchased than for cooking by weight. A spring scale, while illegal in certain states because it can be easily tampered with, is nevertheless practical and accurate for household usage. In all measuring see that the ingredients are level. A cupful is measured level ; a tablespoonful is measured level ; a teaspoonful is measured level. In measuring dry ingredi- ents by cupfuls fill the cup by tablespoonfuls, allow it to heap slightly, then level with a quick stroke of the spatula. When fractions of a cupful are to be measured, measure by tablespoonfuls in preference to the use of the cup up to one- half cup capacity, remembering that sixteen tablespoonfuls are equal to one cupful. And do not shake the cup while filling. To Measure Dry Ingredients In measuring dry ingredients by spoonfuls fill the spoon by dipping into the ingredient until more than level; level 7 8 Good Housekeeping’s Book of Menus with, the spatula, cutting with the edge of the knife toward the tip of the spoon. For the half-teaspoonful, measure In exactly the same way, using the measuring spoon of one-half teaspoonful capacity. For the hal ablespoonful use the spoons of one teaspoonful and one-hart teaspoonful capacity. For one-eighth of a teaspoonful measure one- fourth teaspoonful as usual, then cut sharply in two with the spatula. Less than one-eighth of a teaspoonful is called a “speck” or “a few grains” and is the amount which can be taken up on the very tip end of a vegetable knife. This is a term quite frequently used for seasoning. In measuring a solid fat, pack solidly into cup or spoon and cut level with the spatula. When one-quarter cupful or less of a fat is desired always measure in tablespoonfuls, al- lowing four tablespoonfuls to each quarter cupful. Here is a simple way of measuring fats when less than one cupful is desired. If, for instance, one-half cupful of fat is desired, fill the measuring cup with one-half cupful of water and then add the fat in small pieces until the water reaches the cup- ful mark ; then pour off the water and one-half cupful of fat ■will remain. To Measure Liquids In measuring liquids by cupfuls pour the liquid to be meas- ured into the cup, filling it to the very top of the standard cup. For fractions of cupfuls fill in like manner to the indi- cated division. In the same way measure liquids by spoon- fuls, by taking up all the spoon will hold. Just How to Mix Fully as important as measuring is the correct motion for combining ingredients. These involve three processes, stir- ring, beating, and “cutting” or folding in. The stirring mo- tion is required to blend ingredients together. It is the one that, is most often employed for thoroughly mixing the in- gredients of a dish. Beating is the motion necessary when air must be intro- du«ed into a mixture in order to leaven it. In beating, the ingredients must be turned over and over, continually bring- ing the under part upward to the surface and consequently fringing with it, with each stroke, a certain amount of air. Recipes and Household Discoveries The cutting and folding motion is necessary when a mix- ture already containing entrapped air introduced by beat- ing must have added to it an ingredient, also well beaten, and the mixing accomplished without loss of air from either mixture. The best illustration of this is a sponge cake where, into the light yolk-sugar-and-flour mixture, must be cut and folded the beaten egg-whites. Briefly, by stirring, a dish is properly mixed; by beating, air is entrapped in the mixture ; by cutting and folding, this air which has been already entrapped is prevented from sscaping. The following lists of equivalents are intended merely ag an assistance in purchasing supplies, because Good House- keeping Institute does not believe in cookery by weight. EQUIVALENTS OP CAPACITY (All measures level full) 3 teaspoonfuls = % fluid ounce = 16 tablespoonfuls = 2 gills = % liquid pint = 8 fluid ounces = 1 liquid pint = 16 fluid ounces = “ 1 tablespoonful - 1 cupful - 2 cupfuls LIQUID MEASURE DRY MEASURE 4 4 2 4 aiy 2 2 fluid ounces = 1 gill gills = 1 pint pints = 1 quart quarts — 1 gallon gallons = 1 barrel barrels — 1 hogshead (For fruits, vegetables, and other dry commodities) 2 pints = 1 quart 8 quarts = 1 peck 4 pecks = 1 bushel 105 quarts = 1 barrel The pint and quart dry measures are about 16% larger than the pint and quart liquid measures. -30 Good Housekeeping’s Book op Menus APPROXIMATE WEIGHTS OF SOME COMMON DR* COMMODITIES Pounds per bushel Apples 44 to 50 Beans 60 Beets 50 to 60 Carrots 50 Cranberries 32 to 40 Cucumbers 48 to 50 Onions 50 to 57 Parsnips 42 to 50 Peaches 48 to 50 Peanuts 20 to 25 Pears 45 to 58 Peas (dried) 60 Potatoes (white) 60 Potatoes (sweet) ...... 50 to 56 Tomatoes 50 to 60 Turnips 50 to 60 Ice: 1 cubic foot ... = 57.2 pounds 30 cubic inches = Sugar, granulated : 1 pound 1 cupful = Butter : V 2 pound 1 cupful = Lard : 14 pound 1 cupful .= Flour: % pound 1 cupful = Rice : 14 pound 1 cupful = Cornmeal : % pound 1 cupful .= Raisins (stemmed) : 5 ounces 1 cupful = Currants (cleaned) : 6 ounces 1 cupful = 6 ounces Bread crumbs (stale) 1 cupful = 2 ounces Chopped meat (packed) : 1 cupful = impound These weights are approximate only and should not be used in trade for determining whether correct measure is given or received. Information concerning the weights per bushel of dry com- modities which are legal in your State may be obtained by consulting your State laws, your sealer of weights and meas- ures, or Circular No. 10 of the Bureau of Standards. JANUARY SUNDAY BREAKFAST Cinnamon Prunes Farina Cream Plain Omelet Toast Coffee DINNER Clear Tomato Soup Mock Venison Mashed Potatoes Gravy Creamed Celery and Green Peppers Dressed Lettuce Banana Pie Coffee SUPPER Woodcock Toast Lettuce Sandwiches Fruit Cookies Cocoa or Tea Monday BREAKFAST Sliced Oranges Baked Sausages Baked Potatoes Water Puffs Coffee LUNCHEON Com and Tomato Chowder Crisp Crackers Prune Gems Milk or Cocoa 11 Good Housekeeping’s Book op Menus DINNER Cream of Celery Soup Sliced Lamb with Onion Sauce Tossed Potatoes Buttered Peas with Carrots Romaine Salad Economy Cobbler Coffee Tuesday BREAKFAST Baked Apples Oatmeal Cream Crisp Bacon Bran and Rye Gems Coffee LUNCHEON Lamb Stew with Potatoes, Onions, Carrots (using left-over lamb and bones) Emergency Com Biscuits Boiled Oregon Prune Cake Tea DINNER Broiled Sirloin Steak French Fried Potatoes Mashed Turnips Creamed Green Peppers Apricot Jelly Cake Whipped Cream Coffee Wednesday BREAKFAST Grapefruit Codfish Cakes Bacon Muffins Coffee LUNCHEON Swedish Souffle Lettuce Rolls Graham Bread and Butte? Tea Becipes and Household Discoveries II DINNER Baked Sliced Ham Rice and Celery Croquettes White Cabbage with Caraway Seeds Lettuce Salad Russian Dressing Baked Apples Glace Coffee fkURSDAY BREAKFAST Cereal with Dates Poached Eggs Toast Coffee LUNCHEON Clam Fritters Tomato Catchup Bran Bread Butter Pear and Pimiento Salad Tea DINNER Cream of Tomato Soup Baked Beans with Com Cold Sliced Tongue Green Tomato Pickle Quick Rice Pudding Coffee BREAKFAST Stewed Dried Peaches Ready-to-eat Cereal Thin Cream Scrambled Eggs Rice Com Bread Coffee LUNCHEON Macaroni with Cheese Hot Baking-powder Biscuits Jellied Tomato Salad Oatmeal Cookies Tea Good Housekeeping’s Book of Menul DINNER Baked Fillets of Halibut Mashed Potatoes Buttered Beets Creamed Cauliflower Steamed Coffee Pudding Coffee Saturday BREAKFAST Orange Juice Brown Rice Cream French Toast Maple Sirup Coffee LUNCHEON Pea Roast Carrot Sauce Uxbridge Buns Butter Baked Custard DINNER Arabian Stew Boiled Sweet Potatoes Brussels Sprouts Lettuce with Tasty Salad Dressing' Porcupine Pears Cup Cakes Coffee FEBRUARY Sunday BREAKFAST Halved Oranges Calf’s Liver and Bacon Sunday Hot Bread Coffee DINNER Consomme Julienne Crown Roast of Pork Button Onions Pickled Crabapples Roasted Potatoes Squash Lemon Snow Sponge Cake Custard Sauce Coffee Recipes and Household Discoveries SUPPER Maryland Oyster Stew Pickles Crackers Gingerbread Tea Monday BREAKFAST Sliced Bananas Cereal Top Milk Eggs Cooked in Shell Prune Gems Coffee LUNCHEON Tomato and Barley Soup Cold Sliced Pork Graham Bread Butter Apple Variants Tea DINNER Broiled Hamburg Steak Maitre d’Hotel Butter French Fried Potatoes Brussels Sprouts Endive Grapefruit Salad Salted Wafers Nuts Coffee Tuesday BREAKFAST Stewed Prunes Fried Cornmeal Mush Crisp Bacon Coffee LUNCHEON Scrambled Smoked Salmon Lettuce Sandwiches Gingerbread Custard Cocoa Good Housekeeping's Book of Menus DINNER Russian Rosettes Genuine Virginia Baked Ham Scalloped Rice and Tomatoes Cold Slaw Spiced Bread Crumb Pudding Coffee Wednesday BREAKFAST Apple Sauce Oatmeal Cream Baked Eggs in Ramekins Toast Coffee LUNCHEON Rinktum Tiddy Buttered Toast Rounds Banana Pudding Milk DINNER Clam Broth Celery Crackers Scalloped Ham and Potatoes Spinach a la Creme Buttered Beets Fruit Salad Wafers Cream Cheese Coffee Thursday BREAKFAST Grapefruit Sausages Baked Potatoes Com Bread Coffee LUNCHEON Cold Sliced Ham Potato Salad Rolls Prune Delight Cocoa Recipes and Household Discoveries dinner Alphabet Soup Baked Liver with Vegetables Lettuce Salad Apple Pandowdy Mold Coffee Whipped Cream Friday BREAKFAST Stewed Apricots Commeal Mush Top Milk Broiled Salt Mackerel Toast Coffee LUNCHEON Poached Eggs on Toast Rye Muffins Shrimp Hollandaise Chocolate Cake Tea DINNER Clear Tomato Soup One-Plate Fish Dinner Apple, Cabbage and Nut Salad Mayonnaise Caramel Mold Coffee Saturday BREAKFAST Baked Apples Cracked Wheat Cream French Toast Coffee LUNCHEON Creamed Shrimps and Green Peppers- Buttered Toast Shredded Dates Cookies Tea •Good Housekeeping’s Book op Menus DINNER Italian Canapes Broiled Lamb Chops Duchess Potatoes Fried Eggplant Cucumber Salad Cottage Pudding Lemon Sauce Coffee MARCH Sunday BREAKFAST Grapefruit Boston Baked Beans Brown Bread Toast Coffee DINNER Salsify Soup Browned Chicken Fricassee fticed Potatoes Buttered Carrots Endive Salad Cream Cheese Crackers Apricot Velvet Little Pound Cakes Coffee SUPPER Cheese Spread Toast Crackers Floating Peaches Cake Milk Monday BREAKFAST Farina with Dates Minced Chicken on Toast Spoon Bread Coffee LUNCHEON Brown Rice with Cheese Tomato Salad Salted Crackers Cocoa Recipes and Household Discoveries U DINNER Clear Soup Roast Rolled Forequarter of Lamb Roasted Potatoes Gravy Peas with Mint Spring Salad French Dressing Bananas with Raisin Sauce Coffee Tuesday BREAKFAST Oranges Poached Eggs Frizzled Ham Pancakes Coffee LUNCHEON Italian Spinach Annt Malindy’s Buttermilk Biscuit Cinnamon Prunes Tea DINNER Cream of Spinach Soup Lamb Croquettes Scalloped Tomatoes Mashed Potatoes Plain Lettuce Salad Russian Boiled Dressing Marshmallow Custard Coffee Wednesday BREAKFAST Rhubarb de Luxe Oatmeal Waffles Maple Sirup Coffee LUNCHEON Com Chowder Crackers Waldorf Salad Rolls Mayonnaise Tea Qood Housekeeping’s Book op Menus dinner Piquant Fruit Cocktail Crab Meat and Tuna au G-ratin Potato Chips Parsnips Sauted in Butter Cucumbers with French Dressing Caramel Bavarian Cream Coffee Thursday BREAKFAST Baked Prunes Ready-to-eat Cereal Cream Different Dried Beef Pop-overs Coffee LUNCHEON Bouillon Cheese Pudding Oatmeal Bread and Butter Grapefruit with Maple Sirup DINNER New England Boiled Dinner Romaine Salad French Dressing Jellied Peaches and Almonds Coffee Whipped Cream Friday BREAKFAST Sliced Bananas Wheat Cereal Cream Scrambled Eggs Bacon Curls * Polish Muffins Coffee LUNCHEON Hot Salmon Sandwiches Olives Radishes Concordia Pineapple Salad Tea Mayonnaise Recipes and Household Discoveries DINNER Sardine Canapes Curried Filleted Flounder Plain Macaroni Ten Minute Cabbage Orange Blanc Mange Coffee Saturday BREAKFAST Tangerines Eggs Cooked in Shell Broiled Bacon Plain Muffins Coffee LUNCHEON Oyster Shortcake Pickles Uxbridge Buns Canned Peaches Cocoa DINNER Consomme Baked Corned Beef Hash Mustard Pickle Vegetable Salad Boiled Dressing Rhubarb Tapioca with Meringue Coffee APRIL Sunday BREAKFAST Grapefruit Rice Omelet Plain Muffins Coffee DINNER Consomme Roast Beef Baked Potatoes Buttered Onions Baked Salsify Lemon Pie Cheese Coffee Wafers Good Housekeeping’s Book op Menus SUPPER Welsh Rarebit on Toast Salted Crackers Cocoa Cake Monday BREAKFAST Bananas Ready-to-eat Cereal Cream Scrambled Eggs Graham Gems Coffee LUNCHEON Macaroni with Tomatoes Floating Peaches Sponge Cake Cocoa DINNER Sardines a la Tartare Pork Chops Mashed Potatoes Radish and Cucumber Salad Rhubarb Tapioca Coffee Tuesday BREAKFAST Farina with Cream Fried Eggs Bacon Hot Apple Sauce Bran Muffins Coffee LUNCHEON Peanut Loaf Tomato Sauce Boston Buckwheat Bread Fruit Salad Mayonnaise Tea Recipes and Household Discoveries DINNER Cream of Celery Soup Beef Souffle Sweet Potatoes Glaced Spinach a la Bechamel Dressed Lettuce Lemon Snow Custard Sauce Sweet Wafers Coffee Wednesday BREAKFAST . Oranges Cereal with Cream Creamed Dried Beef Pop-overs Coffee LUNCHEON Scalloped Com Bread and Butter Sandwiches Apple Dumplings Cream Cocoa DINNER Cream of Spinach Soup Roast Chicken Brown Gravy Rice Thimbles Fried Parsnips Savory Beets Chocolate Charlotte Coffee Thursday BREAKFAST Ready-to-eat Cereal Cream Bacon with Fried Apples Com M uffins Coffee LUNCHEON Chicken Croquettes Hot Rolls Cabbage Salad San Francisco Prune Whip Cocoa Good Housekeeping’s Book op Menus DINNER Pineapple Cocktail Lamb Chops French Fried Potatoes Creamed Cauliflower Steamed Chocolate Pudding Hard Sauce Coffee Friday BREAKFAST Stewed Peaches Egg Vermicelli Toast Coffee LUNCHEON Oyster Stew Olives Crackers Orange Blanc Mange Wafers DINNER Cream of Chicken Soup Baked Stuffed Fish Hollandaise Sauce Sweet Potatoes Buttered Peas Banana Whip Wafers Saturday BREAKFAST Stewed Rhubarb Ready-to-eat Cereal Mashed Potato Omelet Rolls Coffee LUNCHEON Creamed Peas and Tuna Toast Tomato Jelly Salad Cottage Pudding Chocolate Sauce DINNER Cream of Tomato Soup Broiled Hamburg Steak Baked Squash Mashed Potatoes Dandelion Greens Prune Delight Coffee Recipes and Household Discoveries Sunday MAY BREAKFAST Farina Cream Plain Omelet Raspberry Jam Toast Coffee DINNER Fruit Cup Cold Boiled Tongue Mashed Potatoes Buttered Asparagus Creamed Carrots Vanilla Ice Cream Caramel Sauce Wafers Coffee SUPPER Raisin Bread Sandwiches Jellied Peaches and Almonds Sponge Cake Milk Monday BREAKFAST Sliced pranges and Coconut Baked Eggs Rye Muffins Coffee LUNCHEON Com and Tomato Chowder Hot Roils Apricot and Hominy Pudding Wafers DINNER Veal Cutlets Riced Potatoes Baked Squash Olives Radishes Caramel Bavarian Cream Plain Cake Tuesday BREAKFAST Cereal with Dates Poached Eggs Toast Coffee 0ood Housekeeping’s Book of Menus LUNCHEON Vegetable Salad Mayonnaise Rolls Stewed Peaches Tea DINNER Rice and Asparagus Soup Savory Sliced Ham Potato Salad Strawberry Pineapple Shortcake Coffee Wednesday BREAKFAST Bananas Ready-to-eat Cereal Top Milk Creamed Codfish Muffins Coffee LUNCHEON Mexican Eggs Crackers Olives Strawberries Cookies Tea DINNER Clear Soup Roast Leg of Lamb Baked Potatoes Fried Eggplant Asparagus Salad Apricot Velvet Wafers Coffee Thursday BREAKFAST Grapefruit Ham Omelet Pop-overs Coffee Recipes and Household Discoveries LUNCHEON Lamb Souffle Olives Rolls Orange and Banana Salad Honey Salad Brassing Tea DINNER Sardine Canape Broiled Steak Peas Creamed Potatoes Cucumber and Lettuce Salad Arabian Ambrosia Cornflake Cookies Coffee Friday BREAKFAST Stewed Apricots Waffles Sirup Coffee LUNCHEON Shrimp Wiggle Toasted Crackers Stewed Fruit Cocoa DINNER Fruit Cocktail Baked Stuffed Shad Baked Potatoes String Beans Tomato Salad Mayonnaise Coffee Souffle Coffee Saturday BREAKFAST Stewed Prunes Hot Cereal Cream Scrambled Eggs Bran and Rye Gems Coffee Good Housekeeping's Book op Menus LUNCHEON Baked Apples Stuffed with Sausage Potato Salad Chocolate Blanc Mange Cream DINNER Asparagus Soup Hamburg Roll Sweet Potatoes Buttered Spinach Fried Parsnips Rhubarb de Luxe Small Cakes Coffee JUNE Sunday breakfast Raspberries Fish Cakes Catchup Corn Bread Coffee DINNER Jellied Chicken Baked Potatoes Buttered Green Peas Radishes Olives Banana Sherbet Cookies Coffee SUPPER Cheese and Pimiento Sandwiches Sponge Cake with Raspberry Meringue Iced Chocolate Monday BREAKFAST Strawberries Ready-to-eat Cereal Cream Baked Eggs Bacon Mullins Coffee Recipes and Household Discoveries 2S LUNCHEON Grilled Sardines Asparagus on Toast Butter Sauce Sliced Bananas Cakes Iced Tea DINNER Baked Ham Mashed Potatoes Sauted Tomatoes Spinach Spanish Cream Wafers Tuesday BREAKFAST Fruit Soft Cooked Eggs Rolls Coffee luncheon Chicken Salad Mayonnaise Raisin and Nut Bread Sandwiches Strawberries Cream Iced Tea DINNER Filipino Roast Potatoes Maitre d’Hotel Asparagus with Mushroom Sauce Baked Beets Dressed Lettuce Marshmallow Custard Wednesday BREAKFAST Cherries Cereal and Cream Asparagus Omelet Rye Gems Coffee LUNCHEON Pea Roast with Carrot Sauce Dressed Cucumbers Lemon Snow Wafers ao Good Housekeeping's Book of Menus DINNER Fruit Cocktail Deviled Tongue Mold Potatoes with Savory Sauce Buttered Carrots Lettuce Salad Apricot Jelly Iced Tea Thursday BREAKFAST Sliced Oranges and Bananas Scrambled Eggs with Bacon Pop-overs Coffee LUNCHEON Scalloped Eggs Lettuce and Cucumber Sandwiches Maple Walnut Cream Pudding Iced Chocolate DINNER Cold Baked Ham Harlequin Sauce Mashed Potatoes Buttered Chard Baked Onions Chocolate Nut Pie Coffee Friday BREAKFAST Grapefruit Rye Cakes with Honey Butter Coffee LUNCHEON Italian Eggs Salted Wafers Pear, Date and Nut Salad Gingerade DINNER Baked Fillets of Halibut Mashed Potatoes Creamed Celery and Green Peppers Cucumber and Pimiento Salad Snow Pudding Custard Sauce Cookies Iced Chocolate Recipes ajstd Household Discoveries 31 Saturday BREAKFAST Shredded Pineapple Ready-to-eat Cereal Ham Hash Com Muffins Coffee LUNCHEON Macaroni au Gratin Banana and Nut Salad Iced Tea DINNER Lamb Chops Rieed Potatoes Peas with Mint Tomato Cakes Hearts of Lettuce Salad Strawberries Whipped Cream Iced Coffee Sunday JULY BREAKFAST Blueberries Cereal Cream Sauted Tomatoes with Bacon Coffee DINNER Asparagus Soup Olives Croutons Spring Succotash en Casserole Buttered Beets Mashed Potatoes Pineapple Tapioca Cream Coffee SUPPER Cold Tongue Olives Bread and Butter Sandwiches Fruit Gelatin Cream Brownies 32 Good Housekeeping’s Book op Menus Monday BREAKFAST Muskmelon Malted Cereal Cream French Toast Sirup Coffee LUNCHEON Rinktum Tiddy Hot Buttered Toast Orange Pecan Salad Iced Tea DINNER Baconized Meat Balls Pickled Spiced Onions Buttered Beets Potato Croquettes Salad Piquant Green Apple Pie Cheese Coffee Tuesday BREAKFAST Blackberries Cereal Cream Poached Eggs Toast Coffee LUNCHEON Rice Croquettes Celery Cheese Salad Delicious Rolls Golden Sunshine Cake Lemonade DINNER Salmon Souffle Rice Timbales Vegetable Salad Pineapple Gelatin Pie Coffee 33 Recipes and Household Discoveries Wednesday BREAKFAST Prunes Farina Cream Scrambled Egg's on Toast Corn M uffin s Coffee LUNCHEON Cbeese Fondu Olives Rolls Blueberries Cream Tea DINNER Roast Beef Fried Onions with Apples Candied Yams Beet and Pepper Salad Maple Walnut lee Cream Cookies Coffee Thursday BREAKFAST Sliced Peaches Buckwheat Cakes Sirup Bacon Coffee LUNCHEON Creamed Crab Meat Rolls Pickles Macedoine of Fruit DINNER Clear Soup Cold Roast Beef Chutney Mashed Potatoes Green String Beans Tomato Salad Watermelon Coffee 34 Good Housekeeping’s Book of Menus Friday BREAKFAST Oranges Ready-to-eat Cereal Cream Omelet Muffins Coffee LUNCHEON Eggs Baked in Potatoes Hot Rolls Butter Watermelon DINNER Swordfish Steak Creamed Cauliflower Broiled Potatoes Dressed Lettuce Apricot Velvet Wafers Coffee Saturday BREAKFAST Raspberries Cereal Cream Fish Balls Catchup Rolls Coffee LUNCHEON Cold Boiled Ham Potato Croquettes Blueberry Shortcake Plain Cream DINNER Cottage Pie with Potato Crust Baked Stuffed Onions Sliced Tomatoes and Cucumbers Maple Charlotte Coffee Recipes and Household Discoveries AUGUST Sunday BREAKFAST Cereal Cream Fried Butterfish Rolls Coffee DINNER Broiled Steak Mashed Potatoes Fried Summer Squash Small Beets with Tops Cantaloupe Coffee SUPPER Crab Meat and Tuna au Gratia. Hot Rolls Sliced Peaches Cream Iced Tea Monday BREAKFAST Boiled Rice with Fruit Chipped Beef Cream Gravy Muffins Coffee LUNCHEON Nut Loaf with Tomato Sauce Graham Bread Sandwiches Orangeade DINNER Green Pea Soup Cauliflower with Mushrooms Rings of Spaghetti with Garnish of Julienne Carrots Coffee Ice Cream Sponge Cake Coffee 36 Good Housekeeping’s Book op Menu: Tuesday BREAKFAST White Grapes Cereal Cream Clam Flitters Coffee LUNCHEON Nut and Raisin Bread Sandwiches Peach Shortcake Whipped Cream Cocoa DINNER Baked Blueflsh Dressing Sliced Tomatoes Mashed Potatoes Cream Cheese and Nut Salad Three-Ice Wafers Coffee Wednesday BREAKFAST Sliced Pears Ready-to-eat Cereal Bacon and Potato Omelet Coffee LUNCHEON Potato Soup Crisp Crackers Bluebenies Milk Alm ond Loaf Iced Tea dinner Pot Roast of Beef Savory Potatoes Green Com on Cob Braised Carrots Watermelon Becipes and Household Discoveries 37 'Thursday BREAKFAST Blackberries Fish Croquettes Parker House Rolls Coffee LUNCHEON Baked Beans Relish Graham Gems Cake Apricots Iced Tea DINNER Consomme Beef Souffle Rice Thimbles Carrots and Peas Dressed Sliced Cucumbers Marshmallow Custard Sweet Wafers I’riday breakfast Breakfast Apples Baked Beans Reheated Oatmeal Bread Coffee LUNCHEON Macaroni with Tomato Bananas and Cream Sponge Cake DINNER Clam Chowder Broiled Live Lobster Candied Yams Artichokes with Hollandaise Celery Cheese Salad Olives Fruit Gelatin Coffee 38 Good Housekeeping’s Book of Menus Saturday BREAKFAST Peaches Cereal Cream Eggs Cooked in Shell Toast Coffee LUNCHEON Esealloped Com Rolls Dressed Lettuce Caramel Custard DINNER Lamb Chops Creamed Potatoes Stewed Tomatoes Summer Squash Cabbage Salad San Francisco Raspberry Whip Coffee SEPTEMBER Sunday BREAKFAST Peaches with Cream Broiled Butterfish Hot Biscuits Coffee DINNER Summer Canape Maryland Chicken Parsley Gravy Green Corn Mashed Potatoes Lettuce with French Dressing Walnut Maple Cream Pudding Coffee SUPPER Egg and Tomato Salad Graham Bread and Butter Sandwiches Iced Tea Recipes and Household Discoveries 39 Monday BREAKFAST Baked Apples Shirred Eggs Com Cake Coffee LUNCHEON Cream of Potato Soup Graham Toast Peach Shortcake Tea DINNER Broiled Soft Shell Crabs Tartar Sauce French Fried Potatoes Sliced Tomatoes Pineapple Gelatin Pie Coffee Tuesday BREAKFAST Bananas Ready-to-eat Cereal Top Milk Chipped Beef on Toast Coffee luncheon American Beauty Salad Mayonnaise Raisin Bran Bread Sandwiches Grapes Wafers Iced Chocolate DINNER Stuffed Steak Mashed Potatoes Spanish String Beans Turnips Hollandaise Fresh Peach Pie Coffee 40 Good Housekeeping’s Book op Menus Wednesday BREAKFAST Concord Grapes Broiled Bacon Buckwheat Cakes Table Sirup Coffee LUNCHEON Minced Beef Omelet Delicious Rolls Chocolate Blanc Mange Milk DINNER Tongue in Tomato Sauce Boiled Rice Corn on the Cob Cucumber Salad French Dressing Casaba Melon Coffee Thursday BREAKFAST Oranges Eggs Cooked in Shell Toast Coffee LUNCHEON Deviled Shrimps Sliced Tomatoes Bran Bread Prune Sauce Tea DINNER Cream of Pea Soup Cold Sliced Tongue Succotash Rice Croquettes Pineapple and Cream Cheese Salad Mayonnaise Crackers Coffee Recipes and Household Discoveries 41 Friday breakfast Bartlett Pears Farina Cream Fried Bread Orange Marmalade Coffee LUNCHEON Tomato Chowder Crackers Rolls Chocolate Bread Pudding Iced Tea DINNER Fruit Cup “One-Piece” Codfish Meal Buttered Beets Plain Lettuce Salad French Dressiug Caramel Ice Cream Wafers Coffee Saturday BREAKFAST Grapefruit Poached Eggs on Toast Toast Coffee LUNCHEON Baked Spaghetti and Cheese Graham Bread Stuffed Baked Apples Cookies Tea DINNER Stewed Lamb with Vegetables Endive Salad French Dressing Prune Pudding Whipped Cream Coffee Good Housekeeping’s Book of Menus OCTOBER Sunday BREAKFAST Grapes Cereal Cream Clam Omelet Parker House Rolls Coffee DINNER Bouillon Shoulder of Mutton Roasted Potatoes Roasted in Pan Tomato Cakes Brussels Sprouts Apple Pie Cheese Coffee SUPPER Cold Boiled Ham Scalloped Potatoes Banana Whip Wafers Monday BREAKFAST Quince and Apple Sauce Corn Pancakes Coffee LUNCHEON Creole Gumbo with Boiled Rice Porcupine Pears Maple Layer Cake Cocoa DINNER Cream of Chicken Soup Scalloped Oysters Mashed Potatoes Succotash Dressed Lettuce Chocolate Bread Pudding Coffee Hard Sauce Recipes and Household Discoveries Tuesday breakfast Oranges Ready-to-eat Cereal Cream French Toast Sirup Coffee LUNCHEON Minced Mutton on Toast Mashed Sweet Potatoes Prune Delight Tea DINNER Clear Soup Roast Pork Baked Potatoes Apple Sauce Baked Squash Chocolate Tapioca Cream Wafers Coffee Wednesday BREAKFAST Bananas Farina Cream Scrambled Eggs with Oysters Muffins Coffee LUNCHEON Succotash Reheated Rolls Pumpkin Pie Cheese Tea DINNER Boiled Corned Beef Potatoes Turnips Cabbage Lettuce Salad Steamed Coffee Pudding Coffee Good Housekeeping’s Book op Menus Thursday BREAKFAST Fruit Cereal Cream Browned Corned Beef Hash Gems Coffee LUNCHEON Mock Chop Suey Potato Salad Spiced Apple Sauce Cakes DINNER Cream of Celery Soup Cold Roast Pork Dolphian Potatoes Toasted Parsnip Slices Beets Cottage Pudding Caramel Sauce Coffee Friday BREAKFAST Cantaloupe Graham Muffins Marmalade Coffee LUNCHEON Cream of Tomato Soup Cheese Crackers Rice Pudding Chocolate DINNER FAed Fillets of Flounder Rieed Potatoes Turnips Creamed Peppers Celery Sliced Oranges and Bananas Coffee Recipes and Household Discoveries 45 Saturday BREAKFAST Oranges Tripe in Batter Gems Coffee LUNCHEON Cold Sliced Mutton Potatoes Stuffed with Cheese Stewed Apricots Wafers Cocoa DINNER Com Fritters with Bacon Mashed Potatoes Cauliflower Creamed Beet and Green Pepper Salad Casaba Melon Coffee NOVEMBER Sunday BREAKFAST Baked Apples Oatmeal Cream Bacon Toast Doughnuts Coffee DINNER Okra Soup Tenderloins of Pork with Sweet Potatoes Creamed Cauliflower Lettuce Salad French Dressing Tapioca Cream Coffee SUPPER Creamed Shrimps and Green Pepper Crisped Crackers Chocolate Cake Tea 46 Good Housekeeping’s Book of Menus Monday BREAKFAST Grapes Commeal Mush Top Milk Baked Eggs Graham Muffins Coffee LUNCHEON Italian Spaghetti Toasted Muffins Cake Cocoa DINNER Veal Cutlets Brown Sauce Riced Potatoes Corn Fritters Apple Slump Coffee Tuesday BREAKFAST Farina with Figs Sausages in Rolls Coffee LUNCHEON Chipped Beef in Brown Gravy Hot Rolls Canned Peaches Sponge Cake Cocoa DINNER Cream of Spinach Soup Fried Scallops Macaroni with Tomato Buttered Beets Pineapple and Peach Salad Mayonnaise Cream Cheese Wafers Coffee Recipes and Household Discoveries Wednesday BREAKFAST Pears Cracked Wheat Cream Cornmeal Pancakes Sirup Coffee LUNCHEON Fish Balls Bacon Curls Raspberry Bran Gems Tea DINNER Beef Kidney, Creole Style Tossed Potatoes Baked Squash Romaine Salad French Dressing Banana Whip Coffee Thanksgiving Day BREAKFAST Grapefruit Poached Eggs Oatmeal MufBns Coffee DINNER Oyster Cocktail Celery Olives Roast Capon Giblet Stuffing Brown Gravy Jellied Cranberry Sauce Glaced Sweet Potatoes Button Onions Peas au Jus Lettuce Salad French Dressing Cheese Nut Balls Bar-Ie-due Cracker Pudding Whipped Cream Nuts Coffee Bon-bons SUPPER Creamed Oysters and Pimiento Toasted Crackers Stuffed Beet Salad Hermits Filled Cookies Apples Cider Tea Good Housekeeping's Book of Menus Frida* BREAKFAST Oranges Broiled Salt Mackerel Bran Muffins Coffee LUNCHEON Pimiento Cheese Soup Toast Strips Waffles Sirup Cocoa DINNER Boiled Salmon Egg Sauce Mashed Potatoes Brussels Sprout; Dressed Lettuce Squash Pie Coffee •Saturday BREAKFAST Apple Sauce Rye Cereal Cream Eggs Cooked in Shell Twin Mountain Muffins Coffee LUNCHEON Salmon and Potato Cakes Uxbridge Catchup Danish Pudding Top Milk Tea DINNER Chicken Chowder with Celery and Carrots stuffed Egg Salad Mayonnaise Cracker Pudding Hard Sauce Coffee Recipes and Household Discoveries- DECEMBER Sunday BREAKFAST Stewed Prunes Farina Cream Scrambled Eggs Graham Toast Coffee DINNER Broiled Lamb Chops Carrots and Peas Mashed Potatoes Tomato Jelly Salad Mayonnaise Chocolate lee Cream Small Cakes Coffee SUPPER Peanut Butter Milk Toast Cake Hot Chocolate Ohehsemas Day BREAKFASTS Cereal Cream Breakfast Apples Toast Bacon Coffee DINNER Fruit Cocktail Oyster Soup Olives Sweet Pickles Roast Sucking Pig Browned Potatoes Diced Turnips in Hollandaise Scalloped Tomatoes in Ramekins Cranberry Apple Sauce Celery Hearts and Endive Salad Thousand Island Dressing Orange ice Small Cakes Nuts Raisins Coffee 'JJood Housekeeping’s Book op Menus SUPPER Chicken Cadillac Baism Bread Caramel Costard! Tea Tuesday BREAKFAST Grapes Oatmeal Cream Bacon Omelet Bran Gems Coffee LUNCHEON Creamed Codfish Hot Baking-powder Biscuits Lemon Pudding Cocoa DINNER Tomato Soup Cabbage Rolls Grilled Sweet Potatoes Lettuce Salad Banana Pudding Coffee Wednesday BREAKFAST Sliced Oranges Fried Commeal Mush Coffee Sirup LUNCHEON Split Pea Soup Toasted Crackers Cottage Pudding Lemon Sauce Tea feoiPES and Household Discovero® DINNER Clam Broth Cold Sliced Pork Mashed Potatoes Pickled Beets Creamed Cauliflower Cucumber and Lettuce Salad French Dressing Melons Coffee BREAKFAST Farina with Raisins Brown Hash Toast Coffee LUNCHEON Mock Chicken Salad Hot Rolls Olives Poor Man’s Barley Pudding 1 Tea DINNER Broiled Steak French Fried Potatoes Squash Creamed Celery Apple Pie Coffee Wmm BREAKFAST Sliced Bananas Ready-to-eat Cereal French Toast Coffee LUNCHEON Shrimp Chowder Cracker® Lettuce Salad Sandwiches Tea 'iooii Housekeeping’s Book of Miasrue DINNER Baked Mackerel Parsley Potatoes Peas Tomato Cakes Prune Whip Coffee ft&TOKDAf- BREAKFAST Breakfast Bacon Pancakes Coffee LUNCHEON Boston Baked Beans Brown Bread Sour Pickled Gherkins Floating Island Tea DINNER Consomme Pork Pie Sweet Potato Crust Spinach Green Salad Baked Pears Wafers Coffee Beverages APPLE TREE DULCET y 2 glass apple jelly Speck nutmeg 1 cupful boiling water Egg-white 1 quart sweet cider Sprigs mint "Whip the apple jelly to a froth and beat in slowly the bofi ing water. Add the sweet cider and nutmeg. Chili before serving. Top each glass with a dot of egg-white stiffly beaten and garnish with a sprig of mint. Bedding , Conn CHERRY NECTAR 2 quarts sweet juicy Sugar or honey cherries 3 cupfuls eider vinegar Stem and stone the cherries and pour the eider vinegar over them, adding a few of the pits cracked. Let stand for three or four days, stirring occasionally. Strain through a bag, squeezing hard, and to every pint of juice add one pint of sugar or two scant cupfuls of honey. Boil twenty minutes and put up hot in bottles or glass jars. Two tablespoonfuls will flavor a glass of ice-water deliciously. Wild raspberries or blackberries may take the place of the cherries. Redding , Conn., CHERRY PUNCH 2 cupfuls water ~/ 2 cupful orange juice % cupful sugar 14 cupful pineapple sirup 2 cupfuls canned red cherry Juice 2 lemons juice Mineral water Candied cherries Combine the water and sugar and bring to the boiling point Then add the cherry juice, strained, and the other fruit 53 Good Housekeeping’s Book of Menus Juices,: Cool, dilute to taste with, mineral water or '■& water and serve garnished with candied cherries. Good Housekeeping Institute CURRANT PUNCH 2 capfuls currant jelly 3 oranges 1 pint boiling water 2 lemon.? 14 cupful sugar Mineral Water Halved orange slices Whip the currant jelly to a froth and add the boiling water to dissolve. To this add the juice from the oranges and lemons and the sugar. Cool, and serve diluted with mineral water or ice-water and garnished with halved slices a? orange. Good Housekeeping Institute GINGERADE % ounces green ginger- root 2 lemons 1 quart boiling water 1 cupful orange, pineapple Mi- other fruit juice Sugar sirup Ice-water Cut the ginger-root and the lemons into thin slices; add the boiling water and boil for fifteen minutes. Strain, and when cool add the fruit juice with sugar sirup to taste, the exact amount depending upon the fruit juice used. Dilute with ice-water or cracked iee< Bedding , Conn , GRAPE APPLE PUNCH 1 cupful sugar % cupful orange-juice 2 eupfuls water 1 cupful grated pineapple 2 cupfuls grape juice 4 sprigs mint Juice 2 lemons Mineral or ice-water Few halved seeded white grapes Make a sirup of the sugar and water, letting it boil one minute. Allow to cool, then add the fruit juices, grated pine- apple, and sprigs of mint bruised to emit the flavor. Serve cold, diluted with either mineral or ice-water and garnish with a few halved, seeded white grapes. Good Housekeeping Institute 55 Recipes and Household Discoveries GRAPEFRUIT PUNCH 2 cupfuls water *4 cupful grapefruit pulp %: cupful sugar Juice 1 lemon 1 cupful grapefruit juice 14 cupful maraschino cherries Mineral water Combine the water and sugar, boil one minute, and let cooL Meanwhile extract the grapefruit juice and to this add the grapefruit pulp and the lemon-juice. Allow to chill thor- oughly and then add the maraschino cherries cut in halves. Dilute with mineral ice-water and serve very cold. Good Housekeeping Institute HARLEQUIN PUNCH 2 cupfuls canned apricots Juice 1 lemon with juice 1 cupful sweet cider' Juice 2 oranges Mineral water Sugar sirup Measure the apricots filling the interstices with juice, then pass through the coarse mesh of a potato ricer. Meanwhile, extract the juice from the oranges and lemon and combine with the sweet cider. Pour over the sifted apricots and stir thoroughly. Then strain. Allow to stand until well chilled and then dilute with mineral or ice-water. Chopped candied cherries or thin banana slices may be used to garnish this drink, if desired. If not sweet enough sugar sirup may be added as needed. Good Housekeeping Institute LIME APPLE PUNCH cupfuls water 1 lemon 1 Y 2 cupfuls sugar % cupful lime juice 4 oranges U /2 cupfuls grated pineapple Mineral water Combine the water and sugar and boil together one minute. Allow to cool. Meanwhile, extract the juice from the oranges and the lemon and add to them the lime juice. Add this to the cooled sirup and just before placing in the refrigerator add the grated pineapple. When cold and ready to serve dilute with mineral water or ice-water. Good Housekeeping Institute Good Housekeeping’s Book op Menus PEACH PUNCH 1 cupful sugar 2 cupfuls sliced peaches and 2 cupfuls water juice *4 cupful orange-juie© % cupful lemon-juice Mineral water Boil the water and sugar together for one minute; set aside to cooh Force the peaches through a puree sieve and combine the pulp with the orange and lemon-juice. Add to the cold sirup and let chill thoroughly. Just before serving strain and dilute to taste with mineral water or ice-water Good Housekeeping Institute RASPBERRYADE &2 cupful sugar 2 lemons 1 cupful water 2 oranges 2 cupfuls canned raspberries or Mineral water loganberries Lemon or orange slices Boil the sugar and water together one minute. Cool, and add the raspberries or loganberries with enough juice to fill the interstices. Then add the juice extracted from the lemons and oranges and let stand in the refrigerator two hours until icy cold. Dilute to taste with ice-water or mineral water and serve, garnishing each glass with a thin slice of lemon or orange. Good Housekeeping Institute RHUBARB PUNCH 1 quart rhubarb cut in half -inch pieces Boiling water 1 cupful sugar Rose 1 cupful water 6 cloves 1 inch stick cinnamon 1 piece ginger root petals Cover the rhubarb well with boiling water and let stand until cold. Boil together for five minutes the sugar, water, and spices. Strain, add the water from the rhubarb, chill, and serve with ice and a few floating rose petals. Redding, Conn. SWEET CIDER PUNCH 3 oranges % cupful maraschino cherries 1 lemon 1 quart cider Extract juices from the oranges and lemon and add them to the eider together with the cherries. Chill thoroughly and serve Good Housekeeping Institute AUNT MALINDY’S BUTTERMILK BISCUIT 4% cupfuls bread flour 1 teaspoonful soda 1 teaspoonful baking-powder 1% teaspoonfuls salt 2 tablespoonfuls lard 2 cupfuls buttermilk Sift the flour, baking-powder, soda, and salt together. Mix the lard in well and add the buttermilk. Knead until very smooth, roll to one-half inch in thickness, cut with small round cutter, and bake about fifteen minutes in an oven heated to 450° F. Serve piping hot. Brooklyn, N. Y. BACON MUFFINS pound bacon 1% cupfuls milk 1 tablespoonful sugar 2 y 2 cupfuls bread flour 1 well-beaten egg 5 teaspoonfuls baking pow- % teaspoonful salt der Cut the bacon into bits and fry till crisp. Cream together two tablespoonfuls of the bacon-fat and the sugar, add the egg well-beaten and the milk. Mix the baking-powder and salt with the flour, stir into the mixture, and fold in the bacon. Pour into greased muffin pans. Bake twenty-five minutes in a 400° F. oven. Philadelphia, Pa. BOSTON BROWN BREAD 1 cupful rye meal % tablespconful soda 1 cupful granulated com- IV 2 teaspoonfuls salt meal % cupful molasses 1 cupful graham flour 2 cupfuls sour milk Mix and sift the dry ingredients, add the molasses and milk, stir until well mixed, turn into a well-greased mold, cover closely, and steam three and one-half hours. Fill the mold no more than two-thirds full. New Bedford, Mass . 57 58 Good Housekeeping’s Book of Menus BOSTON BUCKWHEAT BREAD 1 cupful buckwheat flour 1 cupful cornmeal % cupful bread flour % cupful bran 2 teaspoonfuls soda 1 y SPICED BREAD-CRUMB PUDDING 1 cupful sour milk % teaspoonful cinnamon 1 cupful stale bread-crumbs % teaspoonful cloves 2 cupful brown sugar 2 tablespoonfuls molasses Vi cupful shortening 1 teaspoonful soda V 2 cupful pastry flour % cupful raisins Recipes and Household Discoveries 107 Soak bread-crumbs in sour milk a half-hour. Cream the short- ening and sugar together, add molasses, flour sifted with the spices and soda, and lastly the raisins. Add this to the bread-crumbs and milk. Pour into a buttered baking-dish and bake in a 350° F. oven forty-five minutes. Serve hot or cold. The molasses may be omitted. This recipe will serve eight. Akron, 0. STEAMED COFFEE PUDDING % cupful butter or margarin 1 cupful sugar 2 eggs 7 tablespoonfuls ground coffee 2 cupfuls milk 2% cupfuls pastry flour 4 y 2 teaspoonfuls baking-powder x /-2 teaspoonful salt 1 cupful powdered sugar ^4 teaspoonful vanilla Cream together one-fourth cupful of butter and the sugar, and add one egg well beaten. Scald four tablespoonfuls of freshly ground coffee in a double-boiler with one cupful of milk for ten minutes. Then strain through fine cheese-cloth. Sift together the flour, baking-powder, and salt. Add this alternately with the milk coffee to the first mixture. Turn into one large greased mold or individual molds, and steam, allowing two hours for the large mold and one-half hour for the individual molds. Serve with the following coffee sauce : Melt one-half cupful of butter and add the powdered sugar and the other egg slightly beaten. Then add one cupful of milk which has been scalded as above with three table- spoonfuls of ground coffee and then strained. Add vanilla and serve over the steamed pudding. Good, Housekeeping Institute 3 Egg Dishes ASPARAGUS OMELET 2 tablespoonfuls butter or mar- % teaspoonful salt g-arin 14 teaspoonful pepper 2 tablespoonfuls flour 6 eggs 1 cupful milk 1 cupful asparagus tips Melt the butter and add the flour. When blended together and bubbling, add the milk gradually, stirring constantly Cook until the sauce is smooth and thickened. Season with one-half teaspoonful of salt and one-eighth teaspoonful of pepper. Separate the eggs. To the yolks add one-fourth cup- ful of the white sauce, one-fourth teaspoonful of salt, and one-eighth teaspoonful of pepper, and beat until thick. Beat the whites until stiff and cut and fold them into the egg-yolk mixture. Heat an omelet pan and grease the sides and bottom. Turn in the mixture, spread evenly, and cook slowly until delicately browned on the under side and well puffed Then place in a 300° F. oven until the top of the omelet is cooked, remove from the oven, fold, and turn on a hot platter. Garnish with the asparagus tips and pour the remaining white sauce around the omelet. New York, N. Y, BAKED EGGS WITH PIMIENTO POTATOES 2 cupfuls riced potatoes 14 cupful milk 2 tablespoonfuls margarin Salt Pepper 2 tablespoonfuls chopped pimb ento 14 cupful dry bread-crumbs Mix potatoes, margarin, milk, one teaspoonful of salt, and pimiento together well. Arrange in baking-dish. Make four indentations; into each break an egg. Dust with salt and 108 Recipes and Household Discoveries 109 pepper, sprinkle with crumbs and bake at 400° F. until eggs are done. This recipe serves four. Freeport, III. CREAMY EGGS, BASKET STYLE 6 eggs 2 cupfuls milk 1 cupful cooked green peas 1 tablespoonful lemon-juice 4 tablespoonfuls margarin D/i teaspoonfuls salt 4 tablespoonfuls flour % teaspoonful pepper 1 small loaf bread Hard-cook the eggs, shell, and cut them in halves lengthwise. Melt two tablespoonfuls of the margarin in a chafing-dish, add the flour, and stir until bubbling. Then add the milk, stirring the mixture constantly, and one and one-fourth tea- spoonfuls of salt, the pepper, and the lemon-juice. Lay in the pieces of egg and let heat gently. Add the remainder of the margarin and salt to the peas and heat. Meanwhile, remove the crust from the bread. Scoop out the center to form a basket, leaving a rim three-quarters of an inch thick. Fry a golden brown in deep fat at 390° F. Remove and drain well. Place a layer of peas in the bottom of the bread basket and fill with the creamy eggs. Arrange a border of peas around the top and serve at once. Good Housekeeping Institute EGGS AND MUSHROOMS 6 hard-cooked eggs 2 tablespoonfuls minced parsley 6 medium-sized mushrooms 1 teaspoonful salt 3 tablespoonfuls butter % teaspoonful pepper 1 tablespoonful flour 1 cupful stock or top milk 6 rounds buttered toast Wash, skin, and cut the mushrooms into small pieces; saute in the butter for five minutes ; then sprinkle the flour over all and add the minced parsley, salt, and pepper. Stir well together and add gradually the stock or top milk, stirring constantly. Cover and simmer five minutes. Then add the hard-cooked eggs which have been cut in thick slices. Heat thoroughly and serve on rounds of hot, buttered toast. New York, N. Y, 110 Good Housekeeping's Book of Menus EGGS WITH SAUCE MOUTARDE 6 eggs % cupful butter or margarin 1 tablespoonful prepared mus- tard 1 tablespoonful lemon-juice ^4 teaspoonful chives 1 teaspoonful salt Vs teaspoonful pepper 14 teaspoonful chopped tarragon 14 teaspoonful chopped chervil *4 teaspoonful parsley Hard-cook the eggs, shell, and cut them in halves lengthwise. Melt the butter, add the mustard, lemon-juice, salt, pepper, and chopped herbs, and cook until creamy. Add the eggs, and when thoroughly heated serve at once. New Rochelle , N. Y EGGS IN SPINACH CASES 6 eggs Pepper 2 cupfuls finely chopped and Paprika seasoned cooked spinach 2 tablespoonfuls butter Salt Catchup Line the bottom and sides of buttered ramekins with the hot chopped and seasoned spinach, leaving a deep indentation in each ramekin. Break an egg into each case, sprinkle with salt, pepper, and paprika, and dot over with bits of butter, using one teaspoonful for each ramekin. Set in a pan of hot water and bake at 400° P. until the eggs are set. Remove and pour a small round of thick catchup on the center of each egg and serve. Concord, Mass. HINDU EGGS 2 hard-cooked eggs 2 raw eggs % teaspoonful salt teaspoonful paprika 1 teaspoonful curry powder % cupful dry bread-crumbs 1 tablespoonful margarin 34 cupful grated cheese Slice the hard-cooked eggs and place them in a well-buttered baking-dish. Cover with the raw eggs well beaten ; sprinkle with the salt, paprika, and curry powder. Place on the top the bread-crumbs mixed with the margarin melted and then the cheese. Bake till brown in a 400° F. oven. This is enough to serve three. Somerville, Mass - Ill Recipes and Household Discoveries ITALIAN EGGS Asparagus tips 2 cupfuls Hollandaise sauce 6 eggs Butter a rather shallow glass dish and cover with hot, canned or freshly cooked asparagus tips laid flat and evenly, allowing four to six tips for each serving. Meanwhile, poach the eggs in the usual manner and arrange them on the asparagus tips. At the last minute, pour the hot Hollandaise sauce over all and serve. Concord, MasSo MEXICAN EGGS 3 eggs 1 teaspoonful salt 1 small onion 14 teaspoonful pepper 1 tablespoonful margarin 14 teaspoonful paprika 1 quart canned tomatoes Is teaspoonful soda 1 tablespoonful flour Pry the onion, chopped, in the margarin for five minutes* Add the tomatoes, salt, pepper, and paprika. When hot, add the soda. Five minutes before serving, stir in the eggs well beaten and the flour mixed with just a little cold water. Stir until thickened and serve at once on crackers or toast. Augusta, Me, POACHED EGGS WITH BLOATER-PASTE SAUCE 6 eggs 3 tablespoonfuls butter V /2 cupfuls milk 14 teaspoonful salt 4 tablespoonfuls flour Speck pepper l x / 2 teaspoonfuls bloater paste Melt butter, add flour and seasonings, and cook together until, bubbling ; add milk gradually, stirring continually until all is added. To this white sauce add the bloater-paste. Poach the eggs and place them on rounds of toast. When the sauce and paste are thoroughly mixed together, pour it over the eggs and serve. Elizabeth, N. J, POACHED EGGS WITH SHRIMP HOLLANDAISE 2 cupfuls Hollandaise sauce 6 slices raw tomatoes 1 tablespoonful minced parsley 6 eggs 1 small can shrimps Salt 6 rounds toast Pepper Butter 112 Good Housekeeping’s Book op Menus To the Hollandaise sauce — either mock or real may be used — » add the parsley and the shrimps which have been cut in dice after removing the viscera. Butter the toast and on each round lay a slice of the tomato which has been sauted until brown. Poach the eggs and lay one over each slice of sauted tomato. Sprinkle lightly with salt and pepper and pour the sauce over all. To prepare sauted tomatoes, cut raw tomatoes in half-inch slices, dip in flour well seasoned with salt and pepper, and brown on both sides in hot fat. Good Housekeeping Institute.. RICE OMELET 1 eggs 14 teaspoonful paprika 1 teaspoonful salt Y 2 cupful cooked rice Yh teaspoonful pepper 2 tablespoonfuls chili sauce 2 tablespoonfuls bacon fat Beat the yolks of the eggs until lemon-colored; add the sea- soning, rice, and chili sauce. Mix well and fold in the stiffly- beaten egg-whites and turn into a frying or omelet pan in which the bacon fat has been melted. Cook slowly until delicately browned on the bottom, then set in a 300° F. oven until the top has set. Loosen the edges with a knife or spatula, fold over, turn out on a hot platter, and serve at once. Enough to serve four. Shelby ville, Ky. SWEDISH SOUFFLE § eggs 1 teaspoonful sugar 2 cupfuls milk % teaspoonful pepper 2 tablespoonfuls butter 2 cupfuls some ’eft-over vege- 2 tablespoonfuls flour table, meat, fish, or cereal 2 teaspoonfuls salt Melt the butter, add the flour, and stir until smooth ; add the milk and stir until it thickens. Butter a baking-dish and place the left-over in the bottom. Pour the white sauce over the eggs which have been beaten light and to which have been added the sugar, salt, and pepper. Stir together and pour the mixture over the left-over. Bake one hour in an oven which registers 325° to 350° F. If salty left-over is used, less salt will be needed. Front Royal, Va. Recipes and Household Discoveries TABASCO EGGS 113 1 cupful heavy cream Dash tabasco sauce 1 cupful milk 6 eggs 1 teaspoonful salt % cupful fine bread-crumbs Few grains cayenne pepper % cupful grated cheese 6 toast squares Heat the cream and the milk in a chafing dish or saucepan Add the salt, cayenne pepper and the tabasco. When the mixture reaches the scalding point, break in the eggs, one at a time, slipping them in as rapidly as possible. Dip the hot sauce over and around them. As the eggs begin to set sprinkle the bread crumbs which should be dry and crisp, and the cheese over the eggs and sauce. Keep dipping the sauce over the eggs until the crumbs and cheese are well blended in the mixture and the eggs rather firmly set. If necessary, more milk may be added. Remove the eggs carefully when done, and serve each on a square of hot, buttered toast surrounded with the sauce. Concord, Mass , TOMATO SCRAMBLE 1 tablespoonful butter green pepper l 1 /} cupfuls tomato-juice % teaspoonful salt % teaspoonful pepper 6 eggs % cupful milk 6 pieces toast Chop the green pepper fine and saute it in the butter melted. Add the tomato juice obtained by straining canned tomatoes, one-half teaspoonful of salt, and one-eighth teaspoonful of: pepper. Meanwhile, beat the eggs slightly, and add the rest of the salt and pepper and the milk. Heat a frying pan> grease thoroughly, and turn in the mixture. Cook until of a creamy consistency, then add the tomato sauce, a little at a time, folding it in carefully. When thoroughly combined, serve at once on hot, buttered toast. New York , No Y? Fish BAKED FILLETS OF HALIBUT h slices halibut 1 teaspoonful salt % teaspoonful pepper 1 tablespoonful sugar 2 medium-sized onions 8 teaspoonfuls catchup 8 lemon slices 4 teaspoonfuls butter Cold water Select two slices of halibut cut about one-half inch thick. Remove the bones, leaving eight fillets. Wash and dry thor- oughly and place in a greased baking pan. Sprinkle with salt, pepper, and sugar. Place over each piece of fish one thin slice of onion, one teaspoonful of catchup, one thin slice of lemon, and one-half teaspoonful of butter. Pour a little cold water in the pan, but do not let it cover the fish. Bake for about thirty minutes in an oven registering 425° F. Baste frequently with the liquor in the pan, adding more hot water if needed. Do not let it boil entirely dry, though it should evaporate partially. Remove to a hot platter, pour the liquor over all, and garnish with parsley. Any filleted white fish may be prepared in this way. Small fish may be used whole and cooked in a similar manner. Soak the fish in cold water to cover for at least half an hour. Then lay it open in a greased dripping pan, skin side down. Cover with top milk, using about one pint for a large fish; sprinkle the bread crumbs over all and bake at 425° F. until a rich brown, about twenty minutes. Lift the fish onto a hot platter, pour the sauce around and sprinkle finely minced oarsley over it. Concord, Mass. Elizabeth, N. J, BAKED FINNAN-HADDIE 1 finnan-haddie 1 pint top milk % cupful fine dry bread-crumbs Parsley 114 Recipes and Household Discoveries Of BAKED SALMON A 6-pound salmon % cupful chopped celery 3 cupfuls stale bread-crumbs 3 tablespoonfuls chopped onioffi 14 cupful melted butter or mar- 2 teaspoonfuls minced parsley garin Hot water Salt Milk or water % teaspoonful pepper Quartered lemons Parsley Clean and wash the salmon carefully. Rub salt over andt inside the fish. Combine the bread-crumbs, butter, one tea- spoonful of salt, the pepper, onion, parsley, and celery. Add hot water to moisten the stuffing well, about one cupful Stuff the salmon ; place in a baking-pan, the bottom of which has been covered with milk or water. Bake in a 425° F. oven about one and one-quarter hours, basting every fifteen minutes; renew the liquor in the pan frequently. Garnish with lemon and parsley. Alberta, Can „ BLUEPOINT PASTRY-FAMILY STYLE 1 No. 2 can oysters 3 tablespoonfuls butter 1 tablespoonful flour Salt *4 teaspoonful paprika Pepper 1 onion 1 tablespoonful minced parsley 3 dashes tabasco sauce 1 cupful strained tomatoes 4 tablespoonfuls grated cheese 8 medium potatoes Melt one tablespoonful of butter in a saucepan and add the flour, one teaspoonful of salt, the paprika, onion finely chopped, parsley and tabasco sauce. Blend together well and add gradually the strained tomatoes. Cook five minutes* stirring constantly. Drain the oysters, look over carefully, removing any portion of shell, and pour cold water through them. Place the oysters in a buttered casserole and pour the tomato sauce over them. Cook the potatoes in boiling salted water until tender; drain and mash; season with two table- spoonfuls of butter, salt and pepper to taste, and add the grated cheese. Beat with a spoon until light and fluffy. Pile lightly on the oysters, sprinkle with paprika and bake thirty minutes, or until brown, at 425° F. Clams of the soft-shell variety may be substituted for the oysters. Brooklyn , N, 3T 0 116 Good Housekeeping's Book op Menus BREADED COD CUTLETS A 3 to 4 pound cod % teaspoonful black pepper 3Y2 teaspoonfuls salt 2% cupfuls milk 1 cupful fine bread-crumbs Butter or other fat 1 tablespoonful minced parsley Lemon slices 3 hard-cooked eggs Remove the head and tail from the fish and cut into pieces about one-half inch thick. Wipe carefully with a wet cloth. Rub three teaspoonfuls of salt into the fish. Mix together the bread-crumbs, minced parsley, pepper, the half tea- spoonful of salt, and two-thirds cupful of milk. Rub this mixture over the pieces of fish, making a layer one-fourth inch thick on each piece. Place one-half teaspoonful of fat on top of each piece of fish. Put the rest of the milk in the bottom of a stewing kettle or Dutch oven and place the fish in the milk. Cover and allow the fish to simmer very slowly for fifteen minutes. When cooked, lift out onto a hot platter. Garnish with slices of lemon and the hard-cooked eggs cut in halves or quarters lengthwise. Serve with the gravy in the pan. Good Housekeeping Institute “CALIFORNIA CHICKEN” PIE 1 can tuna (13 oz.) 2 carrots diced 2 medium potatoes, diced 1 medium onion, chopped 1 cupful green peas 1 tablespoonful butter 2 tablespoonfuls flour 1 cupful milk 1 teaspoonful salt % teaspoonful paprika Ys teaspoonful pepper Pastry Boil carrots, potatoes, onions and peas together until tender in a small amount of salted water. Make a white sauce as follows : Melt the butter, add the flour, and cook till bubbling ; add the milk gradually and cook till smooth and thickened. Add seasonings and mix sauce with the tuna. Line a baking- dish with plain pastry, fill with the vegetables and creamed fish in layers, cover with an upper crust in which vent holes have been made, and bake till the crust is brown in a 450° F oven. San Diego, Cal. Recipes and Household Discoveries 117 CANNED SHAD ROE A LA MUSHROOMS 1 can shad roe 1 cupful fresh mushrooms 4 tablespoonfuls butter 3 tablespoonfuls flour % teaspoonful paprika 2 cupfuls strained canned te= matoes 1 teaspoonful salt % teaspoonful pepper Buttered toast Skin and slice the mushrooms and saute them in the buttes for five minutes. Add the flour and seasonings and stir in gradually the strained tomatoes. Cook until smooth and add the shad roe cut in pieces not too small. Cook for three min- utes longer and serve on slices of buttered toast. Fresh roe 3 cooked, may be prepared in the same manner. This recipe serves four, Brooklyn , N. Y. CLAM FRITTERS 1 dozen hard clams 1 egg 1 cupful bread flour % cupful clam juice or milk % teaspeonful baking-powder % tablespoonful minced parsley *4 teaspoonful salt % teaspoonful pepper Mix and sift the flour, baking-powder, salt, and pepper to- gether. Add the clam juice if it is not too salt, otherwise use milk, and the egg well-beaten. Mix together well and stir in the clams which have been washed and cut in very small pieces, and the parsley. Drop by tablespoonfuls into deep fat heated to 360° F. Fry until a golden brown on all sides. Drain on crumpled paper. This recipe will make eight to ten small fritters. New York , N , 57 CLAM POULET 1 small can minced clams 1 cupful milk 2 tablespoonfuls butter 3 tablespoonfuls flour 1 teaspoonful salt Vs teaspoonful pepper % teaspoonful paprika Speck cayenne pepper 3 sweet pickled gherkins 1 hard-cooked egg 2 canned pimientos 6 slices toast Melt the butter in the top of the chafing-dish, add the flour and seasonings, and stir together. Then add gradually ths liquor drained from the clams and the milk, and stir con- 118 Good Housekeeping's Book op Menus stantly until smooth and thick. Add the clams and the pickles, eggs, and pimientos, all finely diced. Heat until very hot and serve on slices of buttered toast. Los Angeles, Cal. CODFISH IN TOMATO SAUCE 1 pound salt codfish 1 quart stewed tomatoes 2 medium-sized onions 2 whole cloves y 4 teaspoonful celery salt y 2 teaspoonful salt % teaspoonful pepper 2 tablespoonfuls butter or mar* garin 4 tablespoonfuls flour Cover the fish with boiling water and cook until tender ; drain and separate into small pieces. Combine the tomatoes, the onions sliced fine and browned, the cloves and the celery salt. Cook ten minutes, then strain. Melt the butter, add the flour gradually, stirring constantly, and cook until the mixture bubbles. Add the strained tomatoes gradually and cook until the sauce is of a smooth consistency. Season with salt and pepper. Add the codfish and serve on slices of buttered toast. Queens, N. Y. COLD FISH PUDDING 2 cupfuls cooked fish 2 eggs 1 teaspoonful salt y 4 teaspoonful pepper y 4 teaspoonful paprika 3 tablespoonful margarin 1 tablespoonful flour y 2 cupful milk 1 teaspoonful emon juice 1 tablespoonfm minced parsley 1 medium-sized tomato 2 olives, chopped 2 gherkins, chopped 1 hard-cooked teaspoonfuls salt % teaspoonful pepper Cut the lamb into small pieces and roll in the flour seasoned with one-half teaspoonful of salt and one-eighth teaspoonful 166 Good Housekeeping’s Book op Menus of pepper. Brown in a stew pan in which the drippings have been melted. Add the string-beans and carrots, both cut small, and cover with boiling water. Add the rest of the seasoning and simmer until tender. Thicken with the rest of the flour the liquid which remains. Serve on a platter with the meat piled in the center and surrounded by the vegetables. This serves four or five persons. New York, N, Y : STUFFED STEAK 1% pounds round steak 3 medium onions y 2 cupful minced suet 2 cupfuls stale bread-crumbs 1 egg % teaspoonful marjoram 1 teaspoonful sage 1 teaspoonful salt % teaspoonful pepper Vi teaspoonful thyme Hot water 2 tablespoonfuls drippings Select two slices of top round steak, cut a scant half -inch thick Peel the onions and pour boiling water over them; let stand fifteen minutes, then chop finely. Add to the onions, the suet* bread-crumbs, seasonings and egg. Mix together well and add sufficient hot water to make moist enough to spread Lay the steaks flat, spread the bread mixture evenly over both, roll up and skewer, or tie securely. Roll in seasoned flour and sear quickly in a hot frying-pan in which drippings have been melted. Place in a casserole, add one-half cupful of hot water, cover, and cook one hour at 400° F. Remove to a hot platter, take oft' the skewers or string, and thicken tb a gravy in the pan. N. Vancouver , B, C. TAMALE LOAF V / 2 pounds beef chuck or bot- 1 large onion tom round 1 teaspoonful chili powder 3 cupfuls stock y 2 teaspoonful paprika 2 cupfuls strained, canned to- 3 teaspoonfuls salt matoes 1 cupful unstoned ripe olives 114 cupfuls eornmeal Cover the meat with hot water and simmer until tender, replenishing the water if necessary. Put the meat through a grinder, add the stock of which there should be three cup- fuls, the tomatoes, the onion chopped fine, the chili powder. Recipes and Household Discoveries 167 paprika, and salt. Bring to a boil and add the commeal gradually, stirring constantly. Cook for one hour. Then add the ripe olives, stoned and cut in small pieces, and pour into greased pans. Mold, reheat in a steamer, and serve hot with a highly-seasoned tomato sauce. Eugene, Ore . TENDERLOINS OP PORK WITH SWEET POTATOES 6 pork tenderloins 3 tablespoonfuls brown sugar Poultry dressing 6 medium sweet potatoes Butter 3 bright red apples Cut the tenderloins lengthwise, but do not quite separate them. Open and flatten them, and spread with a good poultry dressing seasoned highly with sage and containing more than a suspicion of onion. Put the tenderloins together sandwich fashion and fasten them with string or toothpicks or sew to- gether with coarse thread. Rub them with melted butter and dredge lightly with flour. Place in a baking-pan and sur- round with sweet potatoes, previously parboiled and peeled and cut in halves, and the apples quartered without paring. Drop bits of butter on the potatoes and apples using one- fourth cupful. Sprinkle with the sugar. Bake at 450° F, until the tenderloins are well done and the potatoes a golden brown. Remove the string or toothpicks and serve on a hot platter, the meat in the center with the apples and potatoes placed about it alternately. If gravy is desired, it may be made in the usual way from the juices in the pan. Beechwood Park , Pa* TONGUE IN TOMATO SAUCE I fresh beef tongue 2 cloves 1 pint tomatoes 1 tablespoonful cornstarch 1 can peas 1 teaspoonful salt 1 onion % teaspoonful pepper Boil tongue in salted water until tender. Peel and remove the roots. Combine the tomato, onion sliced, and cloves. Sim- mer until soft, strain and thicken with the cornstarch mixed with a little cold water. Add the salt and pepper. Simmer tongue in sauce one-half hour. Add peas just before serving. Highland Park, Mich, 168 Good Housekeeping’s Book of Menus VEAL AND HAM PIE 2 pounds shoulder or breast of veal % pound raw ham IV 2 teaspoonfuls salt % teaspoonful pepper 1 bay leaf % teaspoonful summer savory 1 tablespoonful granulated gel- atin 2 tablespoonfuls cold water % cupful fine dry bread-crumbs Vs teaspoonful thyme Ys teaspoonful marjoram Yz teaspoonful grated lemon rinfei Yz teaspoonful lemon-juice 1 teaspoonful minced parsley 1 tablespoonful butter Yolk 1 egg Ys teaspoonful nutmeg Hard-cooked eggs Flaky pastry 1 egg Cut the veal from the bone and divide it into neat pieces about two inches square. Cover the meat and bone with boil- ing water and simmer until tender. Then remove the meat from the liquid, trim if needed, and put it away in a cool place while making the rest of the preparations. Season the broth with one and one-fourth teaspoonfuls of salt, one-fourth tea- spoonful of pepper, the bay-leaf and summer savory. Let it simmer with the veal bones for one hour longer. Then strain the broth and to it — there should be about one quart — add the gelatin softened in the cold water. Cook the ham, thinly sliced, in boiling water for ten minutes. Meanwhile, prepare a few forcemeat balls as follows : Mix together the fine bread-crumbs, the thyme, marjoram, grated lemon rind, and the minced pars- ley. Then rub into the mixture the butter and the egg-yolk well beaten. Season with the nutmeg, one-fourth teaspoonful of salt and one-eighth teaspoonful of pepper. Form into balls about the size of marbles, using a teaspoonful of the mixture for each ball. Butter a deep baking-dish or casserole and place the meat in layers in it, interspersing the veal with the ham, and occasionally place a forcemeat ball in some nook or crevice where it will fit. Hard-cooked eggs sliced cross- wise may also be used in the pie, though they are not an essential to its perfection. When all the ingredients have been used, pour the strained broth about them and cover the dish with a top of flaky pastry in which several little slits have been cut. Bake at 350° F. for forty-five minutes, then brush the crust with the beaten egg and mixed with a tablespoonful of water, and return it to a 400° F. oven to brown. Serve- hot or cold. Beechwood Park, Pa-. 169 Recipes and Household Discoveries YEAU A LA GENOIS 2 large slices veal cutlet cut very % teaspoonful salt thin Vs teaspoonful pepper 3 eggs 1 teaspoonful Worcestershire 3 tablespoonfuls cold water sauce Butter or margarin Make an omelet as follows: Beat the eggs slightly, add the cold water, salt, and pepper, and pour into a buttered frying- pan. Cook until firm, then allow to become cold. Cut the omelet into two strips and place one on each slice of veal. Roll each piece like a jelly roll, tie with a string, or fasten with toothpicks. Saute in butter or margarin, turning to brown on all sides. Lower heat, cover, and cook for thirty minutes. Place on a hot platter and make a gravy of the fat in the pan, adding the Worcestershire sauce in addition to other necessary seasonings. Beechwood Park , Pa. VICTORY MEAT LOAF 1 % pounds chopped round steak 1 egg y 4 pound veal 1 cupful soft bread-crumbs pound fat salt pork i tablespoonful minced parsley 1 medium-sized onion l 1 /^ teaspoonfuls salt 1 green pepper ^4 teaspoonful pepper % teaspoonful paprika Put the steak, veal, and salt pork through the meat grinder together. Add the onion and green pepper, finely chopped, the egg well-beaten, the bread-crumbs, minced parsley, and •seasonings. Mix all together thoroughly, then make into the form of a loaf, place in a greased pan, and bake at 400° F, for forty-five minutes. Serve hot with gravy made from the Juices in the pan or the loaf is equally delicious cold. Beechwood Park, Pa. VIRGINIA SPICED HAM St slice ham, % in. thick 2 tablespoonfuls sugar & teaspoonful mustard 1 tablespoonful vinegar % cupful water Mix the mustard and sugar and rub over the surface of the meat. Place in a baking-pan. Pour the water and vinegar around it; cover, and bake in a 450° F. oven for twenty minutes, Winfield, W. Va. A FINE CUCUMBER RELISH 1 dozen cucumbers 2 quarts small onions 3 red peppers 2 tablespoonfuls salt 1 pound brown sugar 1 quart vinegar U /2 teaspoonfuls white mustard- seed 1 teaspoonful turmeric Peel onions and slice cucumbers, onions, and red peppere thinly. Remove the seeds from the red peppers. Let them all stand one hour well sprinkled with the salt. Drain and add the brown sugar, white mustard-seed, and turmeric. Cook forty-five minutes or until tender. Pour into sterilized jars and seal hot. New York, N. Y , BALTIMORE CHOW-CHOW Part 1 1 peck ripe tomatoes, peeled and 1 quart onions sliced sliced 1 cupful salt Part 2 I pint cider vinegar 1 tablespoonful ground cinnamon % pound ground mustard 1 tablespoonful celery seed 1/2 teaspoonful cayenne pepper 1 tablespoonful ground cloves Mix part 1, let stand two hours, and drain; then boil two hours in a preserving kettle, then add the ingredients of part 2. Boil another hour and can in pint jars. Concord, Mas t. BEET RELISH 1 quart cooked beets 1 small head cabbage 1 cupful grated horseradish 2 cupfuls sugar 2 tablespoonfuls salt 2 teaspoonfuls mustard 2 teaspoonfuls celery-seed 1 pint vinegar 170 Recipes and Household Discoveries 17 1. Put the beets and cabbage through the food-chopper and add the rest of the ingredients in the order given. Let stand at least twenty-four hours before using. This will keep indefi- nitely. It may be bottled or kept in a covered crock. Canandmgvu, N. Y. CELERY SAUCE 24 ripe tomatoes 2 red peppers 2 stalks celery 2 tablespoonfuls salt 8 large onions 1 pint vinegar 1 pound brown sugar Clean the vegetables and cut them fine. Add half the vinegar first (you may not need it all), sugar, and salt, and boil slowly till tender, about one hour and a half. Put in jars and seal while hot. New York , N. Y. CHUTNEY CONSERVE 12 apples 8 green peppers 1 red pepper 1 cupful seedless raisins 1 pint weak vinegar 8 bay leaves 1 teaspoonful whole allspice Y 2 teaspoonful ground mace % teaspoonful mustard seed Y 2 teaspoonful celerv seed 2 cupfuls brown sugar 14 teaspoonful paprika Juice 6 lemons 1 tablespoonful salt Pare, core and chop the apples. Chop the green peppers after removing the seeds, and chop the red pepper retaining the seeds. Mix all the ingredients together and boil until thick. Seal in jars while hot. This quantity makes four and one- half pints. Middletown, Conn . EMERGENCY CHILI SAUCE v, 1 quart canned tomatoes 2 onions chopped fine Yz teaspoonful celery salt or 2 pieces celery minced 1 green pepper chopped fine % eu 2 teaspoonfuls salt 3 tablespoonfuls brown sugar % teaspoonful pepper Y 2 teaspoonful mustard Dash cayenne pepper vinegar Put all the ingredients into a preserving kettle ; stir together, bring to a boil, and boil gently about forty-five minutes, stir- ring occasionally. Cook a little longer if needed to make the sauce the right consistency. Concord, Mass. 172 Good Housekeeping’s Book op Menus EMERGENCY RELISH 2 quarts canned tomatoes 3 medium-sized onions 3 green peppers 1 cupful brown sugar 2 good-sized 1 cupful vinegar 1 tablespoonful salt 1 teaspoonful whole cloves a /2 teaspoonful whole allspice sticks cinnamon Place the tomatoes in a preserving kettle, cutting them apart until well broken. Add the onions and peppers put through the food-chopper. Scald together the sugar, vinegar, salt, and spices. Combine mixtures and cook slowly, stirring fre- quently, about two hours. Bottle while hot. Concord, Mass, ENGLISH MINT % pound ripe tomatoes 1 pound tart apples 2 cupfuls granulated sugar 3 large peppers 12 small onions CHUTNEY SAUCE Vz cupful chopped mint leaves 1J4 cupfuls seeded raisins 3 cupfuls vinegar 2 teaspoonfuls dry mustard 2 teaspoonfuls salt Chop the tomatoes, add the salt, and mix. Chop the apples onions, raisins, and peppers, and add mint. Scald and cool the vinegar, add the sugar and mustard. Mix all together and allow to stand at least ten days before using. Serve with lamb. This will keep indefinitely and is the better for stand- ing several months. It may be put into pint preserve jars, if you wish ; shake them occasionally. This relish has the advantage of not requiring any cooking and is entirely differ- ent from the usual chutney sauce. Concord, Mass GREEN CHILI SAUCE 35 large green tomatoes 5 large green peppers 10 large onions 10 cupfuls vinegar 1% cupfuls sugar 5 tablespoonfuls salt Chop tomatoes, peppers, and onions fine, add seasoning, and boil for two hours; then seal in jars. This quantity makes about seven pints. New York, N. Y Recipes and Household Discoveries GREEN PICKLE 17S 1 peck green tomatoes 5 small onions 1 quart vinegar 1 cupful salt % teaspoonful allspice 7 cupfuls sugar % teaspoonful cayenne pepper 1 teaspoonful black pepper 1 teaspoonful ground cloves 1 teaspoonful cinnamon 4 teaspoonfuls celery-seed 1 cupful mustard-seed Slice or chop tomatoes and let stand in the salt overnight, or through the morning; drain, and add the chopped onions. Add spices and all the other ingredients and boil hard in a preserving kettle fifteen minutes. Whole cloves and stick cinnamon may be used if preferred. Can hot. Concord, Mass „ GREEN TOMATO PICKLE 1 peck green tomatoes 1 bunch celery 12 medium-sized onions % cupful salt 2 heads cauliflower 2 quarts vinegar 3 green peppers 2 pounds sugar cupful whole spices Wash the green tomatoes and slice; peel the onions and slice. Separate the cauliflower heads into small flowerets. Remove the seeds from the green peppers and chop. Wash and dice the celery. Place all in a large preserving kettle in layers, sprinkling each layer with salt. Let stand overnight. In the morning, drain, add one quart of vinegar, and two quarts of water, bring to a boil, and cook fifteen minutes. Drain again. Make a sirup by boiling together for fifteen minutes the other quart of vinegar, the sugar, and the spices tied in a cheesecloth hag. Add the pickle, bring to a boil, and can hot. This makes five quarts of pickle. Lawrence, Mass. HARLEQUIN SAUCE H2 red peppers 2 tablespoonfuls salt 12 green peppers 2 cupfuls light brown sugar 12 good-sized onions 1 quart vinegar Boiling water Chop coarsely the peppers and the onions. Pour boiling water over the peppers and let them stand five minutes ; drain and repeat, letting them stand in the second water ten min- 174 Good Housekeeping’s Book op Menus utes. Drain, add chopped onions, salt, sugar, and vinegar Cook twenty minutes after it begins to boil and put into sterilized jars while hot, or store in a crock. Concord, Mass. INDIA CHUTNEY 15 large sour apples 2 green peppers 1 cupful seeded raisins 2 good-sized onions 1 quart vinegar 2 tablespoonfuls white mustard seed 2 tablespoonfuls ground ginger 2 tablespoonfuls salt 2 cupfuls brown sugar Pare, core, and chop the apples, together with the greer peppers, from which the seeds have been removed, and the onions. Add the raisins and vinegar, put in a preserving kettle, and simmer two hours. Add the sugar and seasoning and cook slowly for another hour. Seal in glass jars while hot. This recipe makes about five pints. Salem, Ore . ITALIAN PICKLE 1 peck green tomatoes, sliced in 7 green peppers, chopped fine % inch slices 1 cupful salt 7 onions, chopped fine Vinegar Sprinkle salt over other ingredients, let stand overnight, In the morning drain thoroughly and boil twenty minutes in weak vinegar and water to cover. Drain from this and cook slowly in the following sirup for about two hours : 2 pounds sugar 1 tablespoonful whole allspice y 2 pound white mustard-seed 1 stick cinnamon 1 tablespoonful whole cloves 2% quarts vinegar Tie the cloves, allspice, and cinnamon in a bag loosely and cook in the pickle. Can hot. Concord, Mass . JENNIE’S PICKLE 1 y 2 quarts canned tomatoes 2 green peppers 2 medium-sized onions 2 pieces celery 1 cupful vinegar y 2 cupful 1 y 2 teaspoonfuls salt 1 cupful brown sugar 1 teaspoonful whole cloves 1 teaspoonful mustard-seed 3 small pieces stick cinnamon seedless raisins Recipes and Household Discoveries 175 Place the tomatoes in a preserving kettle, stir until well broken and add the peppers, onions, and celery chopped fine. Mis together, adding the sugar, vinegar, salt, and spices; boil twenty minutes. Then add the raisins and cook fifteen minutes longer, or until the vegetables are tender and the sauce is rich and thick. Can while hot. Concord, Mass . MARYLAND RELISH 1 quart green tomatoes 2 quarts cabbage 5 medium-sized onions 2 teaspoonfuls turmeric 6 red peppers 1 quart vinegar V 2 tablespoonful whole allspice % tablespoonful mustard-seed 2 tablespoonfuls salt % tablespoonful celery seed cupful sugar Slice the tomatoes thin and let them stand overnight in salted water. In the morning drain and add the thinly sliced cabbage, onions, and red peppers chopped fine. Put the vinegar in the preserving kettle, add sugar, spices and tur- meric, then the vegetable mixture, and scald thoroughly. Put up in small jars or jelly tumblers and seal with paraffin. New York , A. Y. MY CHUTNEY 2 cupfuls preserved ginger with sirup 15 apples 9 green sweet peppers 2 chili peppers 3 cupfuls vinegar 1 cupful water 10 bay leaves 114 teaspoonfuls whole allspice 14 teaspoonful black mustard- seed 14 teaspoonful whole cloves 1 pound brown sugar 1 tablespoonful salt Cut the ginger in small pieces ; pare and slice the apples thin ; remove the seeds from the peppers and slice them thin. Place the allspice, mustard-seed, and cloves in a small cheesecloth bag. Put all the ingredients together and boil gently until thick. Bottle while hot. New Rochelle, N. Y Q OIL PICKLES 6 dozen small cucumbers (4 inches long) % cupful salt 1 pound small white onions 1 quart 2 tablespoonfuls celery salt % tablespoonful white mustar<3= seed 1% cupfuls salad oil vinegar Good Housekeeping's Book op Menus Slice, but do not peel the cucumbers ; sprinkle them with salt and let them stand overnight. After draining, add the onion, sliced thin, the celery salt, and mustard-seed. Make a dress- ing by beating thoroughly together the oil and vinegar, adding the latter gradually. Pour this over the cucumbers and onions. Mis well and can. Concord, Mass . PEACH CHUTNEY 2% pounds fresh peaches iy 4 pounds evaporated peaches % pound seeded raisins 2 tablespoonfuls red chili powder 1 small onion y 4 cupful mustard-seed y 2 pound green ginger iy 4 pounds brown sugar 1 quart vinegar Yz cupful salt Soak the evaporated peaches several hours in water to covet, then cut in small pieces. Peel the fresh peaches and also cut in small pieces. Put the onion and ginger through the food- chopper. Boil all the peaches in one pint of vinegar until tender — about one-half hour. Make a sirup of the sugar and the other pint of vinegar and cook all the ingredients in it for about one hour, stirring frequently until thick. Seal while hot in preserve jars. This recipe makes five and one- half pints. Chicago, III. PICKLED BEETS About 2 cupfuls prepared beets 1 pint sharp vinegar 2 tablespoonfuls brown sugar y 2 teaspoonful salt % teaspoonful pepper % teaspoonful paprika 2 cloves Green pepper Boil and peel the beets as usual. Cut them in fanciful forms or leave them whole if preferred. Bring the vinegar to the boiling point, add the sugar and seasonings. Arrange the beets in a jar, alternating the slices with bits of green pepper. Four the boiling liquid over the beets and seal. Beechwood Park, Pa , PICKLED CARROTS looked carrots Pickling vinegar Prepare the vinegar as for cucumber pickles, using one cupful ®ach of sugar, salt, and mustard to the gallon of vinegar Recipes and Household Discoveries 177 Clean and scrape the carrots, cook till tender in salted water, drain and pack in glass jars. Pour over them the vinegar heated to boiling, and seal at once. These are a pleasing addition to any salad. Lebanon, 0, PICKLED SPICED ONIONS Small onions Sugar Salt Mace Whole cloves Bay-leaf A few chili peppers Whole peppers White vinegar Peel onions and cover with hot water and salt, making a strong brine. Let them stand twenty-four hours, drain and cover with another hot brine. Next day drain and make a fresh brine, heat to boiling-point, add onions and boil three minutes. Drain and put onions in jars with bits of mace, bay-leaf, a few whole peppers, a few cloves, and slices of red pepper. Fill jars with hot vinegar, allowing one cupful of sugar to four quarts of vinegar. Seal at once. New York, N. Y, QUICK CABBAGE CHOW-CHOW 1 large head white cabbage 2 green peppers 1 teaspoonful celery-seed Y± ounce alum 1 pint small onions 2 tablespoonfuls salt 14 cupful black mustard-seed % cupful white mustard-seed About 1 quart vinegar % pound brown sugar Chop all very fine, mix, sprinkle lightly with salt, and let standi an hour, then drain for three hours. Mix in a kettle the brown sugar, celery seed, and black and white mustard-seeds- Add the vinegar and alum ; let all boil up, then pour it ove? the cabbage; cover tightly. This chow-chow may be mads in the winter if relishes become scarce. Concord, Mass „ RIPE TOMATO SAUCE 1 dozen ripe tomatoes 8 red peppers 6 medium-sized onions 2 cupfuls vinegar % cupful sugar 2 tablespoonfuls sate 178 Good Housekeeping’s Book of Menus Wash the vegetables and pare the tomatoes, remove the seeds from peppers unless you like a hot sauce, when a few may be left. Chop onions and peppers fine, add the vinegar, sugar, and salt. Cook until soft, and bottle. New York, N. Y. RUMMAGE PICKLE 2 quarts green tomatoes 1 quart red tomatoes 3 green peppers 3 stalks celery 3 large onions 3 sweet red peppers 1 small head cabbage or 1 large, ripe cucumber % cupful salt 3 pints vinegar 2 pounds brown sugar 1 teaspoonful mustard teaspoonful pepper Chop all the vegetables and sprinkle with salt. Cover and let stand overnight. In the morning, drain thoroughly. Add the brown sugar, mustard, pepper, and vinegar. Cook all together for about one hour or until clear. Seal as usual in small jars or bottles large enough only to insure one serving, if possible. This recipe will make approximately three quarts. New York, N. Y. SOUR PICKLED GHERKINS 100 small cucumbers Cold water 1 % cupfuls salt Boiling water Vinegar 4 green peppers 1 12 whole allspice 12 peppercorns 3 sticks cinnamon 3 blades mace 1 ounce mustard-seed 2 bay-leaves good-sized onion Be careful not to bruise or mar the cucumbers. Do not wash and scrub them unless absolutely necessary, as that will tend to bruise them. Select very small prickly cucumbers of uni- form size and cover them with cold water. By measuring the cold water needed for covering the pickles at this stage, the amount needed for the brine and also for the vinegar later on may be easily determined. Let stand one hour, then lift the cucumbers out in order not to disturb any settling of sand or dirt, and turn them into a large crock. Add one cupful of salt to sufficient boiling water to cover the cucumbers and pour this over them. Cover the crock closely and let it stand for two days. After this, drain, rejecting those that may Recipes and Household Discoveries 179 be imperfect or soft, and pack them in a clean crock. Then cover them with the following solution which should be hot but not boiling: Take enough vinegar to cover the gherkins, add the green peppers chopped, one-half cupful of salt, the spices and the onion diced. These gherkins may be sealed in jars or kept unsealed in crocks. They keep perfectly either way. Do not use until six or eight weeks after making. They are even better if left for a longer time before using. Good Housekeeping Institute SPICED CRANBERRIES 2 quarts cranberries cupfuls vinegar % cupful water 6 cupfuls sugar 2 tablespoonfuls ground cinna= mon 1 tablespoonful ground cloves 1 tablespoonful ground allspice Combine the ingredients, boil gently for forty-five minutes, and put up as usual in jars or glasses. Des Moines, la. STUFFED PEPPER PICKLE 20 to 25 small green peppers 1 1 small head cabbage 1 2 medium-sized onions 1 1 teaspoonful ground cinnamon 1 Vinegar teaspoonful ground cloves teaspoonful ground mustard cupful salt teaspoonful celery-seed Wash all the vegetables carefully, cut the tops of the peppers almost off and remove the seeds. Cover with cold water and the salt and soak overnight. In the morning drain and fill with a stuffing made as follows : Chop the cabbage and onions fine, mix well with the cinnamon, cloves, and mustard. Tie the tops on securely, pack in a stone jar and cover with boiling vinegar. Put celery-seed in a muslin bag and place in the jar if you like the flavor of celery. Keep the jar well covered and do not eat the peppers for six weeks. New York, N. Y, UNCOOKED TOMATO PICKLE 1 peck half -ripe tomatoes 2 quarts vinegar 2 cupfuls chopped celery 1 pound brown sugar 7 or 8 small onions 1 cupful salt 8 peppers (half ripe or four 4 tablespoonfuls mustard-seecf green and four red) % teaspoonful grated nutmeg 180 Good Housekeeping’s Book of Menus Peel tomatoes, put them through the meat-chopper, and drain thoroughly. Add onions, peppers, and celery, all of which have been chopped finely. Then add the other ingredients mixed, and stir all together very thoroughly. Put in crocks or jars. Let it stand six weeks before using. It will keep indefinitely. Concord, Mass. UXBRIDGE CATCHUP jusk°! tomatoes „ cupful salt I cupful brown sugar 1% pints vinegar 1 nutmeg grated % tablespoonful 1 tablespoonful mustard 1 tablespoonful black pepper % tablespoonful ground cloves !/2 tablespoonful ground cinntr mon ground allspice Boil the tomatoes until tender and while hot press through a sieve; return to kettle and boil again until quite thick and when nearly cool add the rest of the ingredients. Let all boil up and can in pint jars. Concord, Mass. UXBRIDGE 1 quart large cucumbers 1 quart tiny cucumbers 1 quart tiny white onions 1 quart tiny green tomatoes 1 quart large green tomatoes 2 large beads cauliflower 1 gi MUSTARD PICKLE 8 green peppers % cupful salt 3 cupfuls sugar 1 ounce turmeric iy 2 cupfuls flour y 2 pound dry mustard illon vinegar Slice the large cucumbers before measuring. Halve the tiny green tomatoes and cut the large ones, in slices and then in quarters. Separate the cauliflower into flowerets and cut the green peppers into small dice. Place all the vegetables except the cucumbers in a large kettle. Pour the vinegar, scalding hot, over them and allow the mixture to just come to a good boil. Mix all the other ingredients together and moisten with a little cold vinegar. Then stir into the hot mixture carefully that it may not lump, add the cucumbers and let come to boil, stirring constantly. Bottle hot. Concord, Mass / s / ^ ^ Pies BANANA PIE 3 bananas % cupful sugar 1 tablespoonful butter 2 eggs % teaspoonful salt cupful flour % cupful boiling water % teaspoonful vanilla 6 tablespoonfuls sugar Pastry Line a medium-sized pie plate with pastry, having a fluted edge and bake at 500° F. for twelve minutes. Meanwhile cream together the three-fourths cupful of sugar and the butter, add the egg-yolks beaten slightly, the flour and boil- ing water and cook in the top of a double-boiler, stirring constantly, until thickened. Cool and add the vanilla. Peel and slice the bananas and place a layer of them in the bottom of the baked pastry shell. Spread with a layer of the cream filling, lay on another of the bananas and top with cream filling. Make a meringue from the two egg-whites and six tablespoonfuls of sugar, arrange on the top of the pie, and bake at 300° F. for fifteen minutes, or until a delicate browm Line a medium-sized pie plate with pastry having a fluted! edge and bake at 500° F. for twelve minutes. Meanwhile prepare the following filling : Scald one cupful of milk in the top of a double-boiler and add one-fourth cupful of sugar which has been caramelized. Cook until the caramel is dis- New York, N. Y, BURNT SUGAR AND BANANA PIE About IV 2 cupfuls milk V 2 cupful flour % cupful sugar % teaspoonful salt 2 egg-yolks 2 ripe bananas 2 egg-whites 6 tablespoonfuls sugar % teaspoonful baking-powder iy 2 teaspoonfuls vanilla Pastry 181 182 Good Housekeeping’s Book op Menus solved. Place the flour in a measuring cup, add enough milk to make a smooth paste and then fill up the cup with milk. Beat the egg-yolks slightly and add one-fourth cupful of sugar, the salt and the flour paste. Pour the scalded milk gradually over this mixture, stirring constantly. Return to the double-boiler and cook for one-half hour. Remove, cool and add one teaspoonful of vanilla. Pour into the pastry shell and garnish the top with the bananas cut in rings. Cover with a meringue made as follows: Beat the two egg- whites until stiff, adding four tablespoonfuls of sugar. Add the remaining two tablespoonfuls ox sugar, the baking-powder, and one-half teaspoonful of vanilla, beat well, and pile lightly on the pie. Brown in the oven at 300° P. for fifteen minutes. Bristol, V a. y CHERRY PIE V tvA f' 1 quart sour cherries ^ Few drops almond extract 1 cupful granulated sugar 3 tablespoonfuls flour % teaspoonful salt Pastry ?• . u o r * Line a pie plate with pastry. Mix together the sugar, salt, and flour, and spread half of it over the pastry. Wash, and pit the cherries and fill the pie plate with them. Sprinkle the almond extract and remaining sugar mixture over the cherries. Wet the lower crust around the edge and put the upper crust in position. Bake at 450° F. for forty minutes. Columbus, 0. CHOCOLATE NUT PIE 2 medium-sized boiled potatoes 1 tablespoonful butter % teaspoonful salt % cupful powdered sugar 1 cupful finely chopped nut- meats *4 pound cake milk chocolate 1 cupful pastry flour y 2 teaspoonful baking-powder y 2 teaspoonful salt 4 tablespoonfuls shortening 1 egg 1 teaspoonful vanilla Whipped cream To make the filling, mash the potatoes, add the butter and one- fourth teaspoonful of salt, and beat together. Add the sugar, nuts, melted chocolate, and vanilla. Beat together until light and fluffy. Set aside to cool. To make the pastry, sift Recipes and Household Discoveries 183 the pastry flour, baking-powder, and one-half teaspoonful sdlt together, cut in the shortening thoroughly, and add the egg unbeaten. Mix and turn on a floured board ; roll thin. Bake on inverted muffin tins at 500° F. for about ten minutes. Cool and fill with the chilled mixture. Garnish with whipped cream. Little Lock, Ark , COCONUT CREAM PIE 4 eggs V 2 cupful cream % cupful sugar % cupful freshly grated coconut iy 2 cupfuls milk 1 teaspoonful vanilla Pastry Combine the eggs, sugar, milk, cream, and vanilla and beat for two minutes. Strain and add the coconut. Pour into a pie plate lined with pastry having a fluted edge and bake at 450° F. for ten minutes; then reduce the heat to 325° F. for thirty minutes. The vanilla may be omitted and a little nutmeg grated over the custard before it goes into the oven. In lieu of fresh coconut, shredded coconut soaked in milk may be used. San Diego, Cal , COFFEE SOUFFLE PIE 2 tablespoonfuls granulated atin y 2 cupful cold water 2 cupfuls hot coffee infusion y 2 cupful sugar gel- 2 eggs yg teaspoonful salt 1 teaspoonful vanilla 1 cupful cream 1 tablespoonful sugar Pastry Soak the gelatin in the cold water and add the hot coffee infusion and one-half cupful of sugar. Stir until dissolved and pour on to the egg-yolks beaten slightly with one table- spoonful of sugar. Cook in the top of a double-boiler until thickened. Remove from the fire and add the salt and vanilla. Let cool, stirring often. When beginning to set, beat hard, fold in the egg-whites and cream, both stiffly beaten. Cool until the mixture is stiff enough to pile up well on the spoon, then tarn into a baked pastry shell. Chill thoroughly be= fore serving. Good Sousekeeping Institute 184 Good Housekeeping’s Book op Menus CRANBERRY AND PRUNE PIE 1% cupfuls halved cranberries % cupful sugar 1 cupful prunes 1 tablespoonful flour 1 tablespoonful butter Pastry Mix together the halved cranberries, the prunes cooked until soft and cut in small pieces, the sugar and the flour. Turn into a pie plate lined with pastry, dot over with the butter, cover with strips of pastry and bake at 450° for twenty minutes. Good Housekeeping Institute PINEAPPLE GELATIN PIE 2 tablespoonfuls granulated gel- % cupful sugar atin 3. tablespoonful lemon- juice % cupful cold water 1 pint cream 1 can grated pineapple Pastry Line a pie plate with pastry having a fluted edge and bake at 500° F. for twelve minutes. Soak the gelatin in the cold water for five minutes. Heat the grated pineapple of which there should be three cupfuls, add the sugar, lemon-juice and the softened gelatin. Stir until dissolved. Chill in a cool place, stirring frequently. When the mixture begins to set, beat well and fold in the cream, whipped stiff. Cool till stiff enough to pile up well on the spoon. Turn into the baked pastry shell and chill till thoroughly set. Good Housekeeping Institute RAISIN PIE Grated rind and juice 2 lemons 1 cupful walnut-meats, coarsely Grated rind and juice 1 orange chopped 1 cupful light brown sugar 1^4 cupfuls water 2 tablespoonfuls water 3 tablespoonfuls cornstarch 2 cupfuls seeded raisins Pastry Line a medium-sized pie plate with pastry. Combine the lemon-juice and rind, orange-juice and rind, brown sugar, seeded raisins, chopped walnut-meats, and the one and one- fourth cupfuls of water and bring to the boiling point. Mix the cornstarch and two tablespoonfuls of water and add to the mixture gradually, stirring constantly. Cook five minutes, and pour into the pastry lined pie plate. Put on a top crust and bake at 450° F. for thirty minutes. Recipes and Household Discoveries RHUBARB CUSTARD PIE 185 2 cupfuls rhubarb, diced 1 cupful sugar 1 cupful milk 2 eggs 2 tablespoonfuls flour 1 teaspoonful lemon-juice teaspoonful salt Pastry 6 tablespoonfuls sugar for me- ringue Stew the rhubarb in three-fourths cupfuls of sugar until soft ; cool and add milk and the yolks of the eggs beaten with one-fourth cupful of sugar, the flour, and the salt, mixed together. Add the lemon-juice. Pour into the pie pan lined with pastry with a fluted rim. Bake at 450° P. for ten minutes and at 325° F. for twenty-five minutes. Then cover with meringue, and return to a 300° F. oven for fifteen minutes. To make the meringue, beat the egg-whites very stiff, add two tablespoonfuls of sugar to each egg-white, beat again, then add another tablespoonful of sugar to each egg- white; beat, flavor with a few drops of lemon or vanilla extract, and spread on pie. If fresh rhubarb is not in season, and you are the fortunate possessor of some which you have canned, you may use it in place of the fresh rhubarb called for in this recipe. Englewood, N. J , SLICED PINEAPPLE PIE ^ cupful sugar 1 tablespoonful butter 1 cupful tbin cream 1 cupful sliced pineapple, diced! 2 eggs I 1 /-? tablespoonfuls cornstarch Pastry Line a medium-sized pie plate with pastry, having a fluted edge, and bake at 500° F. for twelve minutes. Heat the cream in the top of a double-boiler saving one-fourth cup- ful to mix with the cornstarch. Add the cornstarch mix- ture to the heated cream and cook for twenty-five minutes. Cream the butter and sugar together; add the eggs slightly beaten, and pour the cream mixture over them, stirring con- stantly. Return to the double-boiler and cook five minutes. Then add the diced pineapple, cool slightly, pour into the baked pastry shell and set aside to cool. Westfield, N . stalks French endive 2 ounces crumbled Roquefort Scooped out pulp V /2 grapefruit cheese French dressing Wash and dry the endive, chill thoroughly, and arrange on individual plates. Heap the grapefruit at the end of the stalks, and sprinkle it with the cheese-crumbs. Pour French dressing over all. If necessary, romaine may be substituted for the endive. Buffalo, N. Y, FROZEN FRUIT MAYONNAISE 3 cupfuls cream, whipped 2 Y 2 cupfuls mixed fruits, as mar- aschino cherries, candied pineapples, oranges, sliced peaches, stoned cherries, etc. 1 cupful mayonnaise 1 teaspoonful powdered sugar 1 teaspoonful granulated gelatin 2 tablespoonfuls cold water Lettuce hearts Parsley Cover the gelatin with the cold water and then set it over steam to melt. Beat into the mayonnaise. Combine this mixture with the whipped cream and powdered sugar, stir in the fruit, and pour into a mold which has been rinsed with cold water. Seal carefully, and bury in equal parts of ice and salt for four hours. Serve garnished with lettuce hearts and parsley. New York, N. Y. GINGER ALE SALAD % cupful diced, canned pine- apple % cupful chopped grapefruit pulp ^3 cupful blanched shredded al- monds % cupful seeded malaga grapes Lettuce 1 cupful ginger ale 2 tablespoonfuls granulated gela« tin Yz cupful warm water Few grains salt Few grains paprika Mayonnaise Soak the gelatin in the warm water for five minutes, then dissolve it over hot water. Add one-fourth cupful of the 196 Good Housekeeping’s Book of Menus ginger ale. Combine the diced pineapple, grapefruit pulp, malaga grapes, shredded almonds, salt and pepper and then add the remaking three-fourths cupful of ginger ale. Add the gelatin mixture, stir thoroughly and pour into individual molds which have been dipped in and out of cold water. Chill thoroughly, unmold and serve on lettuce leaves, gar nished with mayonnaise. Statesville, N. C . HARLEQUIN SALAD 1 cupful apple strips 1 canned pimiento 1 cupful celery strips Boiled dressing 1 green pepper Lettuce Combine the apple strips, celery strips, green pepper and pimiento all cut in the shape and size of matches. Toss in boiled dressing or mayonnaise at the last minute and heap on nests of lettuce. Concord, Mass. HOT POTATO SALAD 6 medium-sized potatoes 4 tablespoonfuls salad oil 2 tablespoonfuls chopped parsley V 2 teaspoonful lemon-juice ^2 cupful diced celery Salt 4 tablespoonfuls vinegar Pepper Wash and cook the potatoes without paring in boiling salteo water until tender. Cool, peel and cut into thin slices. Ar- range a layer of potatoes in the bottom of a dish ; sprinkle with salt, pepper, one tablespoonful of chopped parsley and one-fourth cupful of diced celery. Mix the vinegar, salac oil, and lemon-juice together and heat just to the boiling point. Pour half of it over the potatoes; then arrange the remaining potatoes on top, and sprinkle with salt, pepper, the remaining parsley, celery, and oil dressing. Beechwood Park, Pa* JANE’S ORANGE JELLY SALAD 1 cupful cold water 2 cupfuls hot water % cupful orange-juice Juice one lemon y 2 cupful sugar 2 tablespoonfuls granulated gel- atin 1 Neufehatel or small cream cheese 1 teaspoonful top milk Canned white cherries Filberts Mayonnaise Lettuce Recipes and Household Discoveries 197 Make one quart of orange jelly, using the first sis ingredients. Fill a cold wet ring mold half full with the orange jelly mix- ture and let stand in the refrigerator until it begins to thicken. Meanwhile, soften the cheese with the milk and form into tiny balls. When the jelly in the mold has begun to set, arrange these balls of cheese at regular intervals in the mold. Add the rest of the gelatin mixture and set on the ice until perfectly stiff. When ready to use, unmold on a bed of lettuce. Stone the white cherries and refill with filberts or hazel nuts. Fill the center and garnish the outside of the mold with the stuffed cherries. Dress with mayonnaise and serve at once, very cold with browned crackers. Concord, Mass. JELLIED SHRIMP SALAD 1 quart canned tomatoes D 4 cupfuls water 1% teaspoonfuls salt % teaspoonful pepper 4 cloves 1 bay-leaf 1 tablespoonful sugar 1 teaspoonful mustard 2 tablespoonfuls granulated gela^ tin 1% cupfuls shrimp 1/2 cupful finely diced celery 14 cupful diced green pepper Boiled dressing Lettuce 1 small onion, minced Cook the tomatoes, one cupful of water, the salt, pepper, cloves, bay -leaf, sugar, mustard and minced onion together for fifteen minutes. Strain and pour the mixture over the gelatin which has been softened in one-fourth cupful of cold water. Cool until it begins to stiffen and add the shrimps, which have been cleaned, the viscera removed, and cut in halves; then add the diced celery and the diced green pepper from which the skin has been removed by parboiling. Pour into wet individual molds and chill until hardened. When ready to serve, turn out on beds of lettuce, and garnish with boiled dressing, or mayonnaise, as preferred. Good Housekeeping Institute JELLIED TOMATO SALAD 2 tablespoonfuls granulated gela- % teaspoonful salt tin 1 cupful condensed tomato soup I 2 cupful cold water Lettuce 1 pint boiling water % cupful mayonnaise V 2 cupful vinegar }/3 cupful sugar 198 Good Housekeeping’s Book op Menus Soak gelatin in the cold water five minutes. Dissolve it ir the boiling water, then add the sugar, salt, vinegar, and soup. Pour into cold, wet molds and set in a cold place tc chill. Serve on shredded lettuce garnished with mayonnaise This makes ten individual servings. Indianapolis , Ind JUNE SALAD Cooked asparagus stalks Cooked green peas Cooked diced carrots Finely minced parsley Canned pimientos French dressing Mayonnaise Lettuce Arrange the lettuce on a salad plate. Radiate asparagus stalks towards the edge, leaving a space in the center for a mound of the green peas. Surround with a ring of the diced carrots. Sprinkle carefully with French dressing, pipe thick mayonnaise in rings around both vegetables, and put a whirl in the center, in which stand a few small leaves or white lettuce. Sprinkle the carrots with minced parsley and the peas and asparagus with pimientos cut in small dice Chives may be used, if desired. Concord, Mass . KIPPERED HERRING SALAD 1 smoked, kippered herring, weight, % pound 2 cupfuls finely diced celery 1 green pepper, chopped Lettuce *4 teaspoonful salt Vs teaspoonful onion salt Vs teaspoonful pepper Vs teaspoonful paprika Mayonnaise 1 hard-cooked egg, chopped Boil the fish in water enough to cover it, for five minutes. Remove it from the water, bone and shred it. To one-half cupful of the shredded fish add the diced celery, chopped green pepper, chopped egg, salt, onion salt, pepper, and paprika. Add enough mayonnaise to moisten well and arrange on beds of lettuce. Serve with additional mayom naise. Brooklyn, N. Y. LETTUCE ROLLS 1 head lettuce % cupful chopped walnut-meat? 1 cupful cottage cheese V 2 cupful mayo nn aise V 2 cupful seedless raisins Salt Recipes and Household Discoveries 199 Mix together the cottage cheese, raisins, and nuts. Add the mayonnaise and blend thoroughly. Add salt, if needed. Use the larger leaves of crisp lettuce ; spread them with the cheese mixture and roll up like a jelly roll. The recipe will make about twelve rolls. In season tie each roll with a long- stemmed nasturtium. Place two rolls on each salad plate with the flowers on top and some of the tiny leaves of lettuce between. Clover blossoms may also be used, but the rolls will stay together without any tying. In the latter case, arrange a strip of pimiento around each roil. Little wooden tooth- picks may be used to fasten the rolls, if resired. * Hillsboro, N. 0 . LOUISA’S BARTLETT PEAR SALAD 12 canned pear halves 1 tablespoonful top milk 1 large cream cheese Lettuce Mayonnaise Tart jelly Either home-canned or commercially canned pears of the Bartlett variety should be used for this salad. If home- canned pears are used, it is well, when canning them for salads to use less sugar than for pear sauce. Place a cube of tart jelly in the core cavity of each pear half and place rounded side up, two on each individual nest of letture. Frost each half with the cream cheese which has been mois- tened with the top milk to spread smoothly. Serve with mayonnaise dressing. If the knife used for spreading the “frosting” is occasionally dipped in boiling water, th© process will be much simpler. Concord, Mass ; MAY FRUIT SALAD 6 slices fresh or canned pine- 1 banana apple 6 strawberries 1 large orange Honey salad dressing Sprigs fresh mint Wash and crisp the mint, arrange, stem ends toward the cen- ter, on individual salad plates. Place a slice of pineapple on each bed of mint, on this put a slice of orange, then a layer of banana sliced into disks, and top with a strawberry. Pour over it the salad dressing. If fresh pineapple is used it should be sprinkled with sugar and allowed to stand in & cold place for at least an hour. Pasadena, Cal . 200 Good Housekeeping’s Book of Menus NUT AND ASPARAGUS SALAD 6 bard-cooked eggs 1 teaspoonful minced parsley 2 tablespoonfuls chopped hick- French dressing ory-nut-meats Extra nut-meats, parsley anct 1 cupful cooked asparagus-tips asparagus-tips Lettuce Shell the eggs and cut in halves lengthwise. Mash the yolks, add the nut-meats, the asparagus-tips, and the parsley, and blend with four tablespoonfuls of French dressing that is not very sour. Fill the e^g-halves with this mixture, ar- range on lettuce-leaves, and garnish with the extra asparagus tips, parsley, and nut-meats. If any of the asparagus mixture is left over, it can be blended with a mayonnaise or a bland boiled dressing and passed with the salad. Denver, Colo. ORANGE-PECAN SALAD 1 banana % cupful pecan-meats 2 naval oranges Lettuce French dressing Remove skin from banana, cut in quarters lengthwise and again crosswise and roll in pecan-meats, finely chopped. Peel oranges, cut in slices crosswise, and remove the center core. Insert a cube of banana in center of each slice. Arrange on a bed of lettuce, sprinkle over remainder of pecans and French dressing. This will make eight portions. Stockton, Cal . PRUNE SALAD % pound large prunes Mayonnaise Walnut-meats Lettuce Soak the prunes in cold water to cover overnight. Cook until tender, cool and carefully remove the stones without marring the shape of the prunes. Fill the cavities with quarters of walnut-meats. Lay either three or four stuffed prunes on each bed of shredded lettuce or white lettuce leaves. Top with mayonnaise and serve very cold with Recipes and Household Discoveries 201 browned crackers and cream cheese. This salad may be varied by filling the prunes with balls of cream or Neufehatel cheese instead of the nuts. San Francisco, Cal . SALAD PIQUANT 1 small head lettuce 1 medium-sized cucumber 4 tablespoonfuls cream Ys teaspoonful white pepper 1 small cream cheese % teaspoonf d salt 2 tablespoonfuls lemon-juice 1 teaspoonful powdered sugar 6 kumquats Ya teaspoonful paprika Pare and slice the cucumber thinly and cover with cold, salted water. Let stand in a cold place one hour. Drain and dry thoroughly. Thin the cream cheese with the cream; add the salt, white pepper, paprika, powdered sugar, and lemon- juice. Arrange the lettuce leaves on salad plates, put the cucumber slices into the cheese dressing, and apportion to each plate, spreading well over the lettuce nests. Then cut the kumquats in very thin slices and scatter them over the salad, allowing one kumquat for each serving. Served as a dinner salad with the meat course, or alone with crisp crack- ers, or with cold-meats for luncheon, it is a cool, satisfying, and extremely decorative salad. Do not add any further dressing. Edgewood, Md. SHRIMP SALAD ' 1 pint can shrimps 1 small bottle stuffed olives 12 tiny sweet pickles 6 green peppers Lettuce 2 tablespoonfuls pickled white pearl onions French dressing Mayonnaise Whipped cream Drain the shrimps, rinse with cold water and remove the viscera. Break in good-sized pieces, and dress with French dressing. Chill for two hours, add the olives and sweet pickles sliced, and the onions. Hollow out the green peppers to form cups, and stuff with this mixture. Serve garnished with the lettuce and mayonnaise, the latter diluted with a little whipped sweet or sour cream. Asheville , A. C, CAPER SAUCE 1 cupful drawn-butter sauce % cupful capers and Uqu, Make the drawn-butter sauce in the usual way and add tn capers with their liquor, or the same quantity of pickled nasturtium seeds. Serve with fish or lamb. New York , N. CHEESE SAUCE 2 tablespoonfuls butter 1 cupful grated American cheese 2 tablespoonfuls flour y 2 teaspoonful salt 1 cupful milk % teaspoonful paprika Melt the butter, add the flour and seasoning’s. When bub- bling, add the milk gradually, stirring constantly. Cook until smooth and thickened. Add the cheese, place over hot water, and cook until the cheese has melted. Winthrop, Mass CREOLE SAUCE y 2 cupful white sauce 4 tablespoonfuls minced green 2 tablespoonfuls minced onion peppers 1 small can tomato soup In making the white sauce, melt one tablespoonful of butter 5 add the onion and peppers, and cook very gently for ten minutes ; then blend in one-half tablespoonful of flour, stir in slowly one-half cupful of milk, and let boil up as usual. Season with one-fourth teaspoonful of salt and a few grains of pepper. Gradually beat in the tomato soup, stirring constantly to prevent curdling. Toronto, Ont . 202 Recipes and Household Discovekies 203 CUCUMBER SAUCE 1 cupful heavy cream 1 medium-sized cucumber, pared; % teaspoonful salt chopped, and drained Few grains cayenne pepper 3 tabiespoonfuls vinegar Beat the cream until stiff, slowly add the seasonings andi vinegar, and just before serving combine with the cucumber This is delicious with any kind of cold fish. Sewickley, Pa , CUMBERLAND SAUCE FOR DUCK Juice and rind 1 orange Juice and rind 2 lemons 2 tablespoonfuls melted currant. 1 tablespoonful grated horse- jelly radish 1 cupful powdered sugar Mis together the orange- and lemon-juices and grated rind; add the currant jelly, the powdered sugar and then the grated horseradish. Beat thoroughly, then heat and serve. Essex Falls, N. J\ CURRY SAUCE 1 onion 2 tablespoonfuls flour 1 tablespoonful curry powder 2 tablespoonfuls oil or drippings 114 cupfuls liquid 14 tablespoonful salt 1 teaspoonful vinegar Chop onion fine and brown it in the oil, adding curry powdet and flour after a few minutes that they may brown also Season with salt and vinegar, and add the liquid — which may be milk, soup stock, or water — gradually, stirring constantly. Cook until smooth. Serve as a sauce with hard- cooked eggs, cold meat, or fish. Washington, D, C, DRAWN BUTTER SAUCE 4 tablespoonfuls butter 1 cupful hot water 2 tablespoonfuls flour 14 teaspoonful salt Few grains pepper Melt the butter, add the flour and seasonings; cook until bubbling and then stir in gradually the hot water. Cook; stirring constantly, until smooth and thickened. Serve with boiled or baked fish or asparagus. New York, N. Y. 204 Good Housekeeping’s Book op Menus HORSERADISH SAUCE 1 cupful seasoned brown sauce 1 teaspoonful powdered sugar *4 cupful grated horseradish *4 teaspoonful mustard 1 tablespoonfui vinegar Add the horseradish, sugar, mustard, and vinegar to tint brown sauce. Heat and serve with beef, ham, or tongue. New York, N. Y. IMPROVISED MEAT GRAVY y 2 cupful minced, boiled ham 2 tablespoonfuls drippings or 1 small carrot minced ham fat 1 onion minced 1 tablespoonful butter 1 pint cold water 1 y 2 tablespoonfuls flour 1 tablespoonful minced parsley Salt Few chopped celery leaves Pepper Fry the ham, carrot, onion, parsley, and celery leaves ah together in the drippings or ham fat. Cover with the cole water and simmer about one hour, replenishing the water to keep it one and one-half cupfuls. Strain and pour the liquoi gradually over the butter and flour blended together in a sauce pan. Boil up and add salt and pepper if needed. Bits of left-over bacon, sausage, or other meat may be added to this, or used in a similar way. New York, N. Y, MOCK HOLLAND AISE SAUCE 3 tablespoonfuls butter 1 tablespoonful lemon- juice 2 tablespoonfuls flour % teaspoonful salt 1 cupful hot water F ew grains cayenne pepper Yolks 2 eggs Melt the butter in the top of a double-boiler placed over hot water. Add the flour and blend well together. Add the hot water gradually and stir continuously until thickened. Sea- son with the salt, cayenne pepper, and lemon-juice. At this stage, leave the sauce in the double-boiler over a slow heat until ready to serve it. Then pour it over the well-beaten egg-yolks, stir thoroughly, reheat quickly, and serve at once. Good Housekeeping Institute Recipes and Household Discoveries 205 PIQUANT TOMATO SAUCE 1 quart ripe tomatoes 1 teaspoonful sugar 1 teaspoonful salt 1 tablespoonful grated onion 1 teaspoonful Worcestershire sauce 1 tablespoonful flour 2 tablespoonfuls lemon-juice Speck nutmeg 2 cloves Sprig parsley Sprig celery leaves 1 tablespoonful butter Cut the tomatoes in pieces before measuring. Stew until tender and strain. To the strained juice add all the rest of the ingredients except butter and flour. Boil gently for fifteen minutes. Remove the parsley, celery, and cloves, and thicken slightly with the butter and flour cooked together* This sauce is especially good with fish cutlets or fried fish* Concord, Mass „ PIQUANT SAUCE 1 teaspoonful mustard y 4 cupful mild vinegar 1 teaspoonful salt % cupful salad oil y 4 teaspoonful paprika *4 teaspoonful onion-juice 1 egg 1 teaspoonful minced parsley % teaspoonful sugar Mix together in the top of a double-boiler, the mustard, salt, sugar, paprika, egg slightly beaten, and the vinegar. Cook over hot water until thickened; remove from the stove, beat in the salad oil gradually, and add the onion juice and par- sley. Pour over cooked Brussels sprouts or cauliflower just before serving. Concord, Mass . SAUCE BEARNAISE 1 cupful wine vinegar 10 white peppercorns 2 sprigs paisley 3 sprays fresh tarragon 2 sprays fresh chervil 1 spray fresh thyme % bay-leaf 2 shallots minced Crush the peppercorns and the top of a double-boiler. 6 egg-yolks Y 4 cupful cold water 1 pound sweet butter 1 % teaspoonfuls salt Few grains cayenne pepper 1 teaspoonful minced parsley 1 teaspoonful minced chervil 1 teaspoonful minced tarragon place them with the vinegar in Add the sprays of fresh herbs- 206 Good Housekeeping’s Book op Menus the bay-leaf and minced shallots. Place directly over the fire and let boil vigorously until all has evaporated except the smallest spoonful. Remove from the fire and let the pan get cold. In the meantime melt the sweet butter in another saucepan over hot water or a very low fire. Now add to the reduced vinegar mixture the egg-yolks and the cold water. Stir well with a whip and cook same over hot water, whipping it constantly until it gets thick like custard. Do not let the water underneath boil, and be careful not to allow the eggs to scramble. Two or three minutes only will be required for the thickening. Then remove from the fire and add the melted butter, a very little at a time, beating constantly. Add the salt and cayenne pepper and strain through cheese- cloth. Add the minced herbs and serve on anjr kind of broiled meat such as filet mignon, tenderloin, or sirloin steak. New York, N. Y, SAUCE MORNAY % cupful butter 1 cupful flour 1 quart milk 1 small onion Ys teaspoonful thyme Few grains cayenne pepper y 4 teaspoonful white pepper 1 bay-leaf 2 teaspoonfuls salt Yolks 3 eggs 2 tablespoonfuls softened butter Melt the half-cupful of butter in the top of a double-boiler ; add the flour and stir together with a wooden spoon. Let this cook for five minutes over a very low fire. Be sure not to let it brown. Scald the milk and pour this gradually into the butter and flour mixture, mixing well with a wire whip. Add the onion minced, thyme, pepper, bay-leaf and salt Place over boiling water and let cook one hour. Strain through cheesecloth. Beat the egg-yolks thoroughly with the softened butter. Pour this slowly into the sauce, mixing it well and being very careful that the water beneath the sauce is not now boiling. Add the cayenne pepper and beat well. This recipe makes sufficient sauce for twelve servings. It is excellent in all kinds of “au gratin’’ dishes, which have grated cheese sprinkled over them, such as cauliflower cabbage, fish of all kinds, lobster, crab meat, etc. New York , N. Ik Recipes and Household Discoveries SAUCE POULETTE 20 ? Y 2 pound fresh mushrooms 2 shallots 6 tablespoonfuls butter 4 tablespoonfuls flour Y 2 teaspoonful salt Juice 2 cupfuls milk Yolks 2 eggs 1 cupful cream 1 teaspoonful minced parsley 1 tablespoonful chopped chives lemon Wash the mushrooms, skin and chop. Also chop the shallots very fine. Cook these five minutes in three tablespoonfuls of butter and the salt. In another saucepan, make a white sauce: Melt the rest of the butter, add the flour, cook until oubbling, and add the milk gradually. Stir until thickened, add the sauce to the mushroom mixture, and cook five min- utes. Then beat the egg-yolks and mis them with the cream. Pour this into the sauce, which should now be placed over hot water. Mis well and do not let the renter beneath the sauce boil. Add the parsley, chives and lemon-.juice. This recipe will serve eight to ten people and is delicious served with chicken of all kinds, lamb’s trotters, sliced hard-cooked eggs on toast, or frogs’ legs. New York, N. Y. SAVORY SAUCE FOR FISH 2 teaspoonfuls chopped green 4 tablespoonfuls mayonnaise pepper 3 tablespoonfuls chili sauce Mix the chopped pepper and the chili sauce with the mayom naise. Serve at once. New York, N. Y. TOMATO SAUCE 4 tablespoonfuls drippings or % teaspoonful sugar bacon fat 1 cupful sifted, canned tomatoes l /2 teaspoonful mixed pickle 1 cupful seasoned brown soup- spices stock 4 tablespoonfuls flour Tie the spices in a bit of cheesecloth. Melt the drippings, add the flour, sugar, and bag of spices. Then stir in gradually the strained tomatoes and soup-stoek, stirring constantly. Cook until smooth and thickened. Remove the ...pice-bag and add more seasonings if needed, before serving. New York, N. Y, Sauces, Pudding CARAMEL SAUCE * 1 cupful granulated sugar y 2 cupful marshmallow topping 1 cupful boiling water Chopped walnuts Melt the sugar in a skillet until it becomes a clear, amber sirup. Add the boiling water and simmer thirty minutes. Just before removing add the marshmallow topping and beat thoroughly. Add chopped walnuts, if desired, when the sauce has cooled. Serve over vanilla ice-cream or any simple pudding. Good Housekeeping Institute DELECTABLE SHORTCAKE SAUCE 1 cupful powdered sugar 1 cupful crushed strawberries ^4 cupful butter 1 egg-white Cream together the sugar and butter, add egg-white beaten light, then the berries, and beat all together with the egg- beater until very light and foamy. Raspberries can also be used, and the sauce is equally good with cottage pudding, baked-rice pudding or sponge or chocolate cake. Moscow, Idaho FOAMY ORANGE SAUCE 2 egg-whites 1 tablespoonful grated orange y 2 cupful sugar rind y 2 cupful orange- juice Candied orange peel Beat the whites of the eggs until stiff and dry. Add the sugar and orange-juice gradually, beating constantly. Just before serving mix in the grated orange rind. Pour over plain cornstarch pudding, frozen custards, etc. Garnish with thin slices of candied orange peel. Good Housekeeping Institute 208 Recipes and Household Discoveries 209 HARD FRUIT SAUCE y 4 cupful butter 2 tablespoonfuls cream 1 cupful powdered sugar 1 cupful crushed fruit Cream the butter and work in the sugar and cream alter- nately. To this base add a cupful of canned or fresh straw- berries, raspberries, blackberries, peaches, or apricots, crushed till very soft. These should be worked in gradually. New York, N. Y, INEXPENSIVE LIQUID SAUCE 4 tablespoonfuls sugar 2 tablespoonfuls butter 2 tablespoonfuls flour 2 tablespoonfuls molasses teaspoonful salt 2 cupfuls boiling water Ys teaspoonful grated nutmeg Mix the sugar, flour, and salt together. Cream thoroughly with the butter and molasses. When well blended, add the boiling water stirring all the time. Stir until the sauce bubbles, let boil a minute or two, add the nutmeg, and serve hot. This sauce is suitable to serve with any of the simpler steamed puddings and is delicious with steamed huckleberry pudding in summer. Concord, Mass. LEMON SHORTCAKE SAUCE Juice and grated rind 1 lemon % cupful rich cream Vs cupful sugar Grate the lemon rind and combine it with the juice and sugar. Let stand at least two hours, stirring occasionally; then add cream, and use as desired. Los Angeles, Cal. MAPLE SAUCE 1 cupful maple sirup 2 tablespoonfuls marshmallow % cupful marshmallow topping topping Combine the maple sirup and the one-half cupful of topping. Beat until thoroughly mixed, then allow to simmer for five minutes. When cool, add the two tablespoonfuls of topping, and pour over vanilla ice cream, rice or cornstarch pudding. Good Housekeeping Institute 210 Good Housekeeping’s Book of Menus MARSHMALLOW GOLDEN SAUCE 1 cupful brown sugar y 2 cupful marshmallow topping 114 cupfuls boiling water 14 teaspoonful vanilla Combine the sugar and water and simmer gently for twenty minutes. While hot, add the marshmallow topping and the vanilla. Beat thoroughly until smooth and creamy. This sauce may be served hot or cold over ice-cream and bread, rice, or cornstarch pudding. Sprinkle chopped walnut meats or browned almonds over the top, if desired. Good Housekeeping Institute MARSHMALLOW SAUCE FOR COTTAGE PUDDING 3 tablespoonfuls flour 114 cupfuls boiling water 1 cupful dark brown sugar iy 2 tablespoonfuls butter 12 marshmallows Mix the flour and sugar; add gradually the boiling water. Bring to the boiling point and add butter. Set off the fire and in a few moments add the marshmallows cut in halves. Serve warm on slices of cottage pudding. Butler, Pa. ORANGE MARMALADE SAUCE % cupful orange marmalade % cupful sugar 14 cupful water Boil for five minutes, then chill. This sauce is delicious on ice-cream. Denver, Colo. PEAR AND GINGER SAUCE % cupful sugar 3 tablespoonfuls chopped pre- y 2 cupful water served ginger 1 cupful finely chopped pears Combine the sugar, water, and pears. Boil for ten minutes or until the pears are tender. Then add the preserved ginger and cook three minutes longer. Serve ice-cold over plain vanilla ice-cream or frozen custard. Good Housekeeping Institute Recipes and Household Discoveries 211 PINEAPPLE SAUCE % cupful sugar 1% cupfuls sliced canned pine- y 2 cupful water apple diced Angelica Combine the sugar and water and boil for ten minutes. Allow this sirup to cool thoroughly and add the pineapple cut in tiny dice. Grated pineapple may be used, if preferred. Serve over ice-cream. In serving, cut pieces of pineapple into tri- angular shapes and place around the edge of the dish in which the ice-cream is to be served. Top with bits of angelica cut in fancy shapes. Good Housekeeping Institute PLUM PUDDING SAUCE 1 egg 2 tablespoonfuls orange or About y 2 cupful powdered sugar lemon-juice or 1 cupful cream % teaspoonful vanilla and 2 drops almond extract Beat the egg until very light, add powdered sugar until the mixture is the consistency of custard. Then add the cream whipped until stiff and the fruit juice or the extracts, as preferred. If orange or lemon juice is used add a little of the grated rind also. Concord, Mass. RAISIN SAUCE y- 1 cupful quartered raisins % cupful sugar iy 2 cupfuls cold water J uice y 2 lemon Simmer raisins in the water till soft, then add the sugar; boil gently for fifteen minutes, and just before serving flavor with the lemon- juice. Norwood, Mass. RAISIN SAUCE FOR PLAIN ICE-CREAM 1 cupful seeded raisins y 2 cupful chopped walnut-meats 2 cupfuls water 2 cupfuls sugar Boil raisins in water till very soft. Remove raisins and rub through a colander. In the meantime boil the raisin-liquor with the sugar for three minutes, remove from heat, and add raisin-pulp and nuts. When ice-cold, pour over ice-eream s preferably chocolate or with a fruit flavor. Jersey City, N. J. 212 Good Housekeeping’s Book of Menus STRAWBERRY SAUCE % cupful sugar l 1 /^ cupfuls strawberries crushed Y 2 cupful water slightly Combine the sugar and water and boil for ten minutes. Let the sirup get thoroughly cooled, then add the strawberries. In serving this sauce over ice-cream or pudding, a few of the whole berries may be reserved as a garnish. Good Housekeeping Institute SUNSHINE SAUCE 1 egg Y 2 cupful heavy cream l / 2 cupful sugar 1 teaspoonful vanilla Beat the egg-yolk with the sugar, whip the cream till light, combine it with the sugar-mixture, beat the white stiff and fold it in with the vanilla. This sauce is delicious with sponge cake or any plain cake used as a pudding. Springfield, Hass. YORK AND LANCASTER SAUCE 1 egg-white 1 cupful cream % cupful sugar % cupful red jelly Whip the white of the egg until stiff, add the sugar gradually, continuing the beating. Then fold in the cream beaten until solid. Just before serving add the jelly — any bright red variety — cut in bits. Combine very lightly and pile in a serving-dish. Concord, Mass. COMBINATION SOUP % cupful rice 1 onion grated 4 cupfuls cold water 3 cupfuls milk 2 cupfuls raw, diced potatoes 2 tablespoonfuls margarin iy 2 cupfuls chopped celery and 1 teaspoonful minced parsley celery leaves 1% teaspoonfuls salt y i teaspoonful pepper Soak the rice in water until the grains swell up. Put on the stove, add the potatoes, onion, and celery. Simmer gently until almost done; then add the milk, margarin, salt, pepper, and minced parsley and finish cooking. Fort Dodge, la . CORN AND TOMATO CHOWDER 2 cupfuls canned com 1 cupful milk 1 cupful canned or ripe tomatoes % cupful grated cheese 2 cupfuls diced celery % cupful chopped pimientos 2 tablespoonfuls margarin 3 tablespoonfuls flour 1 quart cold water 1 % teaspoonfuls salt y 4 teaspoonful pepper Place com, tomatoes, diced celery, and one teaspoonful of salt in a kettle and cover with the cold water. Boil one-half hour. Melt margarin, add flour gradually. Then add the cold milk, stirring constantly. Add the vegetable mixture to the white sauce, a little at a time, and seasonings. Add to the chowder the grated cheese and the pimientos chopped fine. Stir until the cheese is melted. Seme piping hot. A cream soup may be made if desired, by straining out the vegetables before adding the white sauce. Winona, Minn, 213 214 Good Housekeeping’s Book op Menus OKRA SOUP 3 pounds shin of beef 1 large slice ham 2 quarts okra 3 pounds tomatoes About 3 quarts water 1 pint corn, cut from cob 1 tablespoonful salt 1 teaspoonful pepper Put the beef and ham in a large soup-kettle and cover with hot water, using about three quarts. Keep it boiling for two hours, then add the okra, which has been washed and cut in slices, the tomatoes, peeled and quartered, and the corn, cut carefully from the cob. Add the salt and pepper and simmer for two hours longer. Serve with hot boiled rice. Canned vegetables may be used ; in this case do not add the corn until one hour before serving. Use two quarts of tomatoes. This recipe makes a large quantity, but it is just as good reheated. Charleston, S. C. PHILADELPHIA PEPPER POT 1 knuckle veal 3 quarts cold water 1 pounds white honeycomb tripe 2 large white onions 2 large white potatoes 6 allspice 10 peppercorns 2 bay-leaves 1 tablespoonful sweet marjoram 1 tablespoonful thyme 1 tablespoonful sweet basil 1 hot red pepper 1 tablespoonful salt *4 teaspoonful pepper About Vz cupful flour % teaspoonful salt 1 egg 2 tablespoonfuls margarin 3 tablespoonfuls flour Put the knuckle of veal into a large kettle with the salt, the onions sliced, the herbs and spices in bags, the red pepper cut in tiny pieces, and cold water. Simmer for two hours or until the veal is very tender. Remove the veal from the stock. Clean the tripe thoroughly in several waters, adding baking soda to the first and salt to the last. Cut with scissors into julienne strips. Simmer in the stock for one hour. Add the pepper. Then let the soup boil and add the potatoes cut in dice, and balls the size of tiny marbles made from the flour, the egg, and one-half teaspoonful of salt. To make these, beat the egg lightly, add the salt, and flour enough to make a dough, not too stiff. Roll into tiny balls between the palms. Cook for one-half hour longer ; then thicken slightly with the margarin melted and mixed with the three tablespoonfuls of Recipes and Household Discoveries 215 flour. Cook until thoroughly blended and serve hot. The veal, or part of it, may be chopped and added to the soup or not, as desired. This will serve eight to ten persons. New York, N. Y, PIM1ENTO CHEESE SOUP 2 tablespoonfuls butter 1 tablespoonful cornstarch 2% cupfuls milk y 2 pound soft American cheese Ys teaspoonful paprika % cupful chopped pimientos *4 teaspoonful salt Ys teaspoonful celery salt Ys teaspoonful onion salt Speck cayenne pepper Melt the butter and cornstarch together in the top of a double-boiler, add the milk gradually, and heat to the scald- ing point. Then add the cheese cut in small pieces, stir until it is melted, and add the pimientos and seasonings. Serve with strips of crisp, buttered toast piled log-cabin fashion on a plate. Cleveland, 0. RED BEET SOUP 3 pounds beef shin 3 quarts boiling water 3 onions 1 teaspoonful salt 1 teaspoonful whole allspice Yi cupful vinegar Y 2 cupful sugar 6 medium-sized beets ^4 teaspoonful pepper Wipe the meat and cut the lean part into cubes. Place in a soup kettle, together with the boiling water, the onion sliced thin, the salt, pepper, allspice, vinegar, and sugar. Boil the beets for ten minutes, remove the skins, and grate. Add to the soup and cook the whole for two and one-half hours, replenishing the water as necessary. Strain and serve hot with boiled potatoes. Lancaster, Pa. RICE AND ASPARAGUS SOUP 1 quart well-seasoned soup-stock % cupful rice 1 cupful water Grated cheese 1 small bunch asparagus Wash the asparagus, cut off the tough parts, and use them for cream soup. Put the tips and the tender portions into the broth and water, boil till half done, about twenty min- 216 Good Housekeeping’s Book of Menus utes, then add the rice well washed, and cook until it is tender. Serve very hot and pass the cheese with it. This soup should be very thick. New York, N. Y. SWEET POTATO SOUP 2 cupfuls baked sweet potatoes 1 quart scalded milk 2 tablespoonfuls melted butter 2 tablespoonfuls flour or bacon drippings % cupful cooked rice 1% teaspoonfuls salt Cinnamon Bake potatoes and mash through ricer, measure two cupfuls, then put through ricer again with rice, stir hot milk slowly into mixture, return to double-boiler. Brown flour, add fat having smooth texture before adding to the hot milk mixture : do this gradually; season with salt and a dash of cinnamon. La Porte, Tex. TOMATO AND BARLEY SOUP 1 quart canned tomatoes 14 teaspoonful pepper 2 quarts boiling water 4 tablespoonfuls margarin 1 cupful pearl barley 2 medium-sized onions 1 Yz teaspoonfuls salt Brown the margarin, put in the onions cut in small pieces, and fry until tender. Then add the boiling water, tomatoes, barley and seasonings. Cook for two to three hours over a slow fire. Serve for luncheon. St. Louis, Mo. TOMATO CHOWDER 1 quart canned tomatoes 2 onions, chopped 1 quart boiling water 14 cupful rice 4 tablespoonfuls fat 2 teaspoonfuls salt 14 teaspoonful pepper teaspoonful paprika Melt the shortening, add the chopped onion and brown well. Then add the tomatoes, rice, and water. Cover and allow to cook slowly one hour, or until the rice is tender. Season well, and serve hot. Diced salt pork may be used in place of the fat. If a thicker chowder is desired, add one table- spoonful of flour mixed smooth in a little cold water three minutes before removing from fire. Rochester, N. Y. Vegetables ASPARAGUS WITH MUSHROOM SAUCE 1 can asparagus tips Yi pound mushrooms 4 tablespoonfuls butter or mar- garin 4 tablespoonfuls flour 1 teaspoonful salt Yt teaspoonful pepper §| teaspoonful paprika 2 cupfuls milk 6 slices toast triangles Turn the asparagus tips into the top of a double-boiler, and heat. In a saucepan melt the butter, add the flour and sea- sonings, and when bubbling, pour in the milk gradually* stirring constantly; cook until smooth and thickened. Add the mushrooms skinned and cut in thin slices or chopped Cook slowly about twenty minutes or until the mushrooms are done. Place the asparagus tips on the triangles of but- tered toast and pour the sauce over all. Flushing, N. Y . BAKED BEANS WITH CORN 1 pint pea or kidney beans Y 2 teaspoonful baking soda Y 4 pound bacon 2 tablespoonfuls molasses 2 teaspoonfuls salt % teaspoonful pepper Boiling water 2 cupfuls fresh com Pick over the beans, wash, cover with cold water and soak overnight. Drain, add the baking soda, cover with cold water and simmer until the skins begin to loosen. Drain and blanch with cold water. Cut the bacon into cubes and add to the beans together with the molasses, salt, pepper and one cupful of boiling water. Put in the bean-pot and cover with boiling water. Bake for sis hours at 300° F., adding more boiling water as needed. One hour before time to remove beans from the oven, stir in the corn seasoned to taste. If canned corn is used, allow only one-half hour for the cooking. Good Housekeeping Institute 217 218 Good Housekeeping’s Book of Menus BAKED BEETS 6 medium-sized beets 2 tablespoonfuls butter or margarin Wash the beets carefully, wipe dry, and put into an oven heated to 350° P. Bake until they feel soft under the pressure of the fingers. Peel, slice, and serve hot with the butter melted over them. New Orleans, La. BAKED ONIONS 12 good-sized onions 1 tablespoonful margarin 1 teaspoonful salt Ys teaspoonful paprika 2 teaspoonfuls honey or brown sugar Toast strips Parsley Peel the onions, cut in halves crosswise, and place in a but- tered casserole. Add the seasonings (no water) and bake* one and one-half hours in a moderate oven at 400° F. Serve with strips of hot, buttered toast to absorb any gravy ana garnish with parsley dipped in vinegar. Enough to serve four. Redding, Conn. BAKED SALSIFY 1 large bunch salsify 2 eggs 1 Yz cupfuls milk 3 tablespoonfuls butter 1 tablespoonful chopped chives 114 teaspoonfuls salt 14 teaspoonful pepper Y 2 teaspoonful paprika Scrub the salsify well and cook it until tender in boiling, salted water. Drain, cover with cold water, drain again, and remove the skins. Cut in dice and place in layers in a buttered baking-dish. Sprinkle each layer with salt, pepper, paprika, and chives, and dot over with butter. Beat two eggs slightly, add milk, and pour over the salsify. Bake until set in an oven registering 325° F. Hagerstoivn, Md. CABBAGE WITH CARAWAY SEEDS 1 pound cabbage Y 2 small onion Y 2 teaspoonful salt % teaspoonful pepper 1 teaspoonful caraway-seeds Y 2 cupful water 2 tablespoonfuls fat Yi cupful vinegar Recipes and Household Discoveries 219 Cut the cabbage as for cold-slaw, then mix thoroughly with the onion cut fine, the salt, pepper, and caraway seeds. In a stew-pan, place the fat and the water, add the cabbage, and let it simmer for about one-half hour or until the cab- bage has become soft. Stir frequently. Then add the vinegar, cook five minutes longer and serve. Brooklyn, N. Y . CANDIED YAMS 3 medium-sized sweet potatoes 1 to 1 y 2 cupfuls sirup from 2 tablespoonfuls margarin canned peaches Boil the potatoes until nearly tender. Peel and slice length- wise. Lay in a shallow pan, preferably glass or earthen- war g, pour over them the juice, and add dots of margarin. Bake for thirty minutes in a 400° P. oven. Raise the heat to brown, or brown under broiler flame. Boyd, Tex. CAULIFLOWER DELICACY 3 cupfuls diced cauliflower-leaf % cupful milk ribs 1 tablespoonful butter 1 teaspoonful salt 1 tablespoonful flour % teaspoonful pepper Paprika Save the green outside portion of a head of cauliflower and cut the large ribs of the leaves into small cubes. Cook in boiling water to cover, to which the salt has been added. Replenish water as necessary and cook until tender. Add milk and thicken slightly with the butter and flour cooked together. Add pepper and pour into serving dish. Sprinkle with paprika. New York, N. Y. CELERY SAVORY 2 large stalks celery 2 green peppers 1 large onion 2 tablespoonfuls butter Chop all rather coarsely and fry slowly in the butter till tender. Serve with steak. Washington, D. C, 220 Good Housekeeping’s Book op Menus CORN AND PEPPER RAMEKINS 2 cupfuls canned com 2 tablespoonfuls sugar 1 teaspoonful salt % teaspoonful pepper y 2 cupful milk 1 green pepper 1 pimiento 1 cupful fine bread-crumbs tablespoonful butter Add sugar, salt, pepper, milk and green pepper and pimiento, both finely-chopped, to the corn. Fill greased ramekins one- third full, sprinkle with layers of the crumbs, then put in another layer of corn. Continue until the dishes are filled, having crumbs on top. Dot over each ramekin with butter, using one-half teaspoonful in each. Bake thirty minutes at 400° F. San Francisco , Cal. CREAMED CELERY AND GREEN PEPPER iy 2 cupfuls celery cut in inch 3 tablespoonfuls flour lengths 3 tablespoonfuls butter 1 small green pepper V 2 teaspoonful salt iy 2 cupfuls milk Vs teaspoonful pepper 6 slices toast Boil the celery until tender. Drain and mix it with the green pepper, which has been sliced, after removing the core and seeds. Make a cream sauce as follows : Melt the butter, add the flour, cook together until bubbling, add the milk gradually, stirring constantly. Cook until smooth and thick- ened. Stir in celery and green pepper and add salt and pepper. Serve on toast. Hinsdale, III. CREAMED PEPPERS 4 large peppers 1 pint milk 2 tablespoonfuls vegetable fat 1 y 2 teaspoonfuls salt 2 tablespoonfuls flour % teaspoonful pepper Wash the peppers and wipe them dry; then place them directly over a low gas flame and toast them, turning them frequently to prevent burning. Scrape off the blistered skin, holding them beneath running cold water. Remove the seeds and cut with scissors, in long, thin strips. Melt the fat in a saucepan, add the peppers, and let them brown slightly. Stir in the flour and add the milk gradually. Cover and cook very slowly for about one-half hour. New York, N. Y. Recipes and Household Discoveries CREOLE GUMBO 221 4 tablespoonfuls fat 3 tablespoonfuls flour 34 pound round steak 2 medium-sized tomatoes 1 green sweet pepper 1 medium-sized onion 1 quart okra 234 teaspoonfuls salt 34 teaspoonful pepper 1 cupful hot water Melt the fat in a saucepan, add the flour, and cook until well blended. In this brown the steak which has been cut in tiny cubes and the onion, chopped. Then add the tomato and green pepper cut in small pieces. Cook together, stirring constantly. Last add the okra chopped and the hot water. Add the seasonings and simmer gently until the vegetables are tender, adding more water if needed. Stir frequently. Serve with boiled rice. Tuscaloosa, Ala. EGGPLANT CASSEROLE 1 eggplant 6 medium-sized onions fl tomatoes 2 teaspoonfuls salt 1 green pepper 34 teaspoonful pepper 34 cupful fat Pare and slice the eggplant and onions, and slice the pepper. Brown in a frying pan in drippings or vegetable fat. Place the browned vegetables in a greased casserole, alternating with the tomatoes sliced. Season each layer with salt and pepper and cook in a 400° F. oven forty minutes. Canned tomatoes may be used when fresh ones are not obtainable. Asheville, N. C. FRIED ONIONS WITH APPLES 4 onions 2 tablespoonfuls drippings 3 large tart apples 34 teaspoonful salt 34 cupful water Heat the drippings in a frying pan and slice the onions into it. Cook slowly until nearly tender, then add the apples sliced, the water, and the salt. Cover and cook until the apples are soft, remove cover and fry until water is all gone, and the onion and apple is a light brown color. Serve hot. Enough for three servings. Brattleboro, Vt. 222 Good Housekeeping’s Book of Menus FRIJOLE BEANS, ARIZONA STYLE 1 pound pink beans 1 tablespoonful sugar 4 large slices fat bacon 2 canned green or red chili 1 onion peppers 2 teaspoonfuls salt Wash and soak the beans overnight in cold water to cover. In the morning, add one teaspoonful of salt and boil until tender, then add the bacon, onion, and chili peppers minced, the sugar, and the rest of the salt. Boil several hours longer until the bacon and onion are tender and the liquor is somewhat thickened. Humboldt, Ariz. GUMBO SUCCOTASH 3 cupfuls shelled lima beans 6 medium-sized tomatoes or 1 pint can red tomatoes 1 quart okra 1 teaspoonful thyme 3 bay-leaves 6 ears com 1 large onion 1 clove garlic 1 tablespoonful salt 2 tablespoonfuls margarin 3 pints hot water Fry the corn, cut from the cob, in the margarin until brown. Add the beans and the other ingredients cut fine, the season- ings, and the hot water. When boiling, put into the fireless for four to six hours or overnight if preferred. Canned vegetables may be used. New Orleans, La. IRISH POTATOES WITH CATCHUP 6 large potatoes 1 egg 1 cupful cornmeal 2 tablespoonfuls water 1 teaspoonful salt 1 cupful catchup Pare the potatoes and cut into slices one-fourth of an inch in thickness. Dip into the meal and salt mixed, then into the egg well beaten and mixed with water, then into the meal again. Fry in deep fat heated to 395° F. until the potatoes float, when they will be done. Drain and serve very hot with tomato catchup. Greenville, Term. KOHLRABI WITH GOLDEN SAUCE 2 cupfuls diced kohlrabi 1 cupful well-seasoned white l tablespoonful butter sauce 1 egg-yolk Recipes and Household Discoveries 223 Cook kohlrabi in boiling salted water until tender. Drain, add the butter, and stir until absorbed. Meanwhile pre- pare the white sauce, to which add the egg-yolk beaten just before taking from the fire. Pour over kohlrabi and serve at once. Concord, Mass. MASHED POTATOES 6 medium-sized potatoes 2 tablespoonfuls butter About % cupful hot milk WITH PEANUT-BUTTER V /2 tablespoonfuls peanut-butter 1 teaspoonful salt % teaspoonful pepper Boil, mash, and beat to a cream the potatoes, adding salt and pepper, one tablespoonful butter, and milk. Heap in a hot buttered baking-dish. Blend the peanut-butter and remainder of butter, dot over potatoes, and brown in a 500° F. oven. Mena, Ark. MOCK CAULIFLOWER $ cupfuls prepared white 2 tablespoonfuls flour radishes U /2 cupfuls milk iy 2 teaspoonfuls salt % teaspoonful pepper 2 tablespoonfuls butter or mar- Few grains cayenne pepper garin Paprika . Wash large, white radishes thoroughly and cut them into strips or cubes. Cook them until tender in boiling water to which one teaspoonful of salt has been added. Drain and pour over them a white sauce made as follows : Melt the butter in a saucepan, add the flour, one-half teaspoonful of salt, the pepper and cayenne pepper, and cook until bubbling. Add the milk gradually, stirring constantly, and cook until smooth and thickened. Sprinkle all with paprika. Baltimore, Md. OKRA SAVORY 1 quart okra % small onion, chopped fine 2 cupfuls celery, diced 4 tablespoonfuls butter 1 green pepper, diced 2 large ripe tomatoes 2 teaspoonfuls salt 224 Good Housekeeping's Book of Menus Cut okra crosswise in quarter-inch slices and mix the celery, green pepper and onion wfith the okra and fry in butter in an aluminum or granite saucepan until the vegetables begin to be soft. Add the tomatoes, chopped fine, and salt. Stew gently until tender, about one hour. Houston, Tex. PEAS WITH MINT 2 cupfuls hot cooked peas 1 tablespoonful butter 2 tablespoonfuls flour Yz teaspoonful salt Vs teaspoonful pepper 1 cupful milk % cupful finely chopped fresh mint Melt the butter, add the flour, salt, and pepper, and mix thoroughly together. Add the milk gradually and bring to the boiling point, stirring constantly. Add the chopped mint and the peas, either freshly cooked or canned, mix together and serve at once. Son Francisco, Cal. PEA ROAST WITH CARROT SAUCE % cupful soft bread-crumbs 1 cupful pea pulp 1 tablespoonful sugar 1 egg 6 tablespoonfuls butter or mar- garin 1 tablespoonful chopped walnut- meats 2 tablespoonfuls flour V /2 teaspoonfuls salt 14 teaspoonful pepper 1 bunch new carrots 214 cupfuls milk Drain canned peas and force them through a puree sieve — * enough to make one cupful. Mix together the bread-crumbs, pea pulp, sugar, egg, four tablespoonfuls butter or margarin melted, walnut-meats, half the seasonings, and three-fourths cupful of milk. Turn into a well-greased baking-dish, let stand fifteen minutes, cover, and bake forty minutes at 350° P. Serve with carrot sauce made as follows: Melt the rest of the butter in a saucepan, add the flour and the rest of the salt and pepper; cook until bubbling and add grad- ually the one and one -half cupfuls of milk. When well blended, stir in the carrots cooked until tender and then forced through a puree sieve. About one cupful of the carrot puree is about right. This recipe is intended to serve four persons. East Orange, N. J. 225 Recipes and Household Discoveries POTATOES MAITRE D ’HOTEL 6 medium-sized potatoes % teaspoonful salt 2 tablespoonfuls butter *4 teaspoonful pepper 2 tablespoonfuls minced parsley 1 teaspoonful lemon-juice Wash and pare the potatoes. Cook until tender in boiling salted water. Drain and cut the potatoes in slices. Return them to the saucepan, adding the butter, parsley, salt and pepper. Heat thoroughly, being careful not to break the potatoes in stirring. Just before serving add the lemon- juice. Paris, France POTATOES WITH SAVORY SAUCE 12 small potatoes 1 teaspoonful chopped chives 4 tablespoonfuls butter Juice V 2 lemon 1 teaspoonful chopped parsley 2 tablespoonfuls grated cheese 1 tablespoonful chopped red or 1 teaspoonful salt green sweet pepper ^4 teaspoonful pepper Wash potatoes thoroughly and boil in their jackets. Remove skins. Melt the butter, add parsley, chives, pepper, and lemon-juice. Season with salt and pepper, adding cheese last ; stir till cheese is melted. Pour sauce over the potatoes. Chopped onion or onion-juice may be used in place of the chives and peppers. Fall Fiver, Mass. RICE AND CELERY CROQUETTES 2 cupfuls cooked rice Vs teaspoonful beef extract x /2 cupful celery cut fine V 2 teaspoonful salt 2 tablespoonfuls strained to- % small onion grated matoes 2 tablespoonfuls butter 2 eggs Bread-crumbs Mix together the rice, celery, the tomato juice with the extract dissolved in it, one egg, salt, and onion. Form into cro- quettes, roll in fine, dried bread-crumbs, then dip in egg beaten slightly with two tablespoonfuls of cold water, then in crumbs again. Lay on a greased plate, dot over with butter, and bake in a 500° F. oven until browned. Serve these as a meat accompaniment. Brattlebaro, Vt. 226 Good Housekeeping’s Book of Menus SPANISH STRING BEANS 4 tablespoonfuls fat or drippings 1 tablespoonful flour 2 large onions 1 chili pepper 2 tomatoes 2 pounds green string-beans 2 teaspoonfuls salt Cook onions, tomatoes, chili pepper and fat together until well done and golden brown (slice vegetables thinly). Then brown flour, add hot water and beans, and cook slowly one and one-half hours, adding salt when half done. So. Pasadena, Cal. SWEET BAKED TOMATOES 2 pounds tomatoes % cupful rolled oats cupful sugar 1 tablespoonful oil or margarin 1 teaspoonful salt Scald and peel the tomatoes. Stew them until they are soft. To the cooked tomatoes add the sugar, margarin, salt, and rolled oats. Turn into a greased baking-dish and bake for about one-half hour at 400° F. Roland Park, Md. TOMATO CAKES 4 eggs About 2 cupfuls cracker-crumbs 2 cupfuls canned tomatoes 34 teaspoonful pepper 3 tablespoonfuls shortening 2 teaspoonfuls salt Beat eggs light, add tomatoes and shortening melted, pepper and salt. Stir in cracker-crumbs to make it stiff enough to drop by the tablespoonful on a hot griddle. Brown on both sides and serve at once. Fort Dodge , la. About~The~Hoiise Discoveries A New Use for Sandpaper I saw a painter put a small piece of sandpaper under each end of a heavy frame when standing it on a narrow ledge. I tried the same thing when a large mirror was inclined to slip for- ward from its resting place on a mantel, and found it success- ful. The folds of sandpaper were so small that they did not show, and the mirror did not move again. Mrs. G. L. S., Cal. Blotters for the Emergency I keep a pack of large, plain, white blotters in the drawer of my sideboard, and when anything is spilled on the dining- room linen, instead of reaching for a freshly laundered napkin to sop it up with, I reach at once for one of the blotters, and the spilled liquid is absorbed immediately instead of being made larger by useless sopping. This simple process saves considerable time in laundering, because if it happens that milk or water has been overturned, the blotter takes up the moisture so quickly and thoroughly that the accident may often pass entirely unnoticed, and the linen may be used several times more. On the other hand, if the stain is of fruit or coffee, the blotter system is equally efficient in that what there is of the spot is much smaller in area, so that there is less linen to be rubbed and scalded. P. W., N. Y. Care in Using Electricity Now that electrical devices of all kinds are so constantly used, many women forget that certain precautions must be taken in their use. Never turn electricity on or off when you are standing on a wet or even damp floor. If you do so, the current is apt to pass through your body. This advice is particularly applicable to the kitchen, bathroom, and laundry where water is most likely to be spilled. Mrs J. T., N. Y. 227 228 Good Housekeeping’s Book of Menus For Persons Wearing Bifocal Glasses For the benefit of those who wear bifocals, I suggest the following: I had an inch-wide white strip painted along the edge of our gray porch and on each step. The white lines show plainly even at night, and there is no danger of falling. M. S., N. J. The Youngster’s High Chair When our small son reached the age when he was large enough to eat at the table with us, we had to meet the problem of how to make his chair the proper height, for the “baby high chair” which he had been using up to that time did not look at all well in our Sheraton dining-room suite, and we were much opposed to the usual sofa cushion or big book placed daily on his chair. This is how we finally remedied the diffi- culty : We purchased four of the old-fashioned door bumpers, the sort with the hard rubber pad iu the end, and screwed one in the end of each leg of Sonny’s chair. This gave the re- quired rise of quite three inches, and when they were stained mahogany color, they were almost invisible. In this way we had a thoroughly satisfactory high chair which stood with all the rest without spoiling the looks of our dining-room. Mrs. F. A. S., N. J. To Renew White Window Shades While having my bathroom enameled, I remarked to the painter that I should be most happy to discover some way of making the white window shades fresh and clean again, a? they had become soiled from long use. Immediately he came to my rescue, removed the shades, took them out into the garage, and hung them against the wall. Then he gave the shades a coat of flat white paint, and when they were dry, he put green paint on the other side, and now the shades look like new. D. W. J)., Mich. Editor’s Note. This discovery was tested in the Institute and found to be very practical. To Renovate a Davenport We have a wicker and tapestry davenport which had become soiled and the wicker broken in places. I had a slip-cover Recipes and Household Discoveries 229 made of cretonne harmonizing with the rest of the room. The slip completely covers the davenport and costs far less than a new davenport. Mrs. P. S., 0. To Save the Furniture When oui baby got her first kiddy car, the furniture received many scratches. My husband then tacked a piece of rubber tubing around the front and back of the kiddy car, using as few tacks as possible. Since then, the furniture has been bumped but unharmed. The tubing also acts as a shock ab- sorber and saves our baby many tumbles and jolts. Mrs. C. E. E., Pa, When Adding Extra Leaves to a Table After adding extra leaves to the dining-room table, all house- keepers know the inconvenience of having to open one table- cloth after another to find one of the right length for the -extended table. To obviate this, mark the length of each cloth on the narrow hem, making very small letters and using white embroidery cotton. E. S. L., N. J. About-The-Laimdry Discoveries A Laundry Bag The most satisfactory laundry bag I ever had I made from a yard of thirty-six-inch cretonne, I folded it lengthwise and shaped it at the top so as to fit over a coat hanger. On the front side, I cut a slit long enough to push the soiled clothes through, and bound it firmly. Then I cut the back side of the bag longer, enough to enable me to turn it up at the bottom for a flap, which I fastened on the front side with five large snap fasteners. With a bag made in this way, the bottom can be unsnapped and the laundry dropped out without removing the bag from the hook on the closet door. M. K. A., Okla. An Ironing Garment Pin a Turkish towel around the left end of your ironing board. You will come upon many bits of work in the course of an hour’s ironing that will repay you for the effort. Initials, some laces, and heavy seams look a hundred percent better when ironed over Turkish towels. Mrs. E. S., N. T. A Novel Clothes Basket One of the best discoveries I ever made came about when at a summer cottage. There was washing to do and no clothes basket until we discovered a bushel basket such as farmers use about a farm. Such a basket proved easy to lift when full of wet clothes, and when the laundry basket in my city home needed to be renewed, I went to a grocery store where such articles are sold, and bought three of the bushel baskets. My laundress speaks of the convenience of having three baskets to sort clothes in. Furthermore, one basket can be left in the clothes yard after the first wash is hung out, and is there ready for them when dry, while there are still wet clothes the other two baskets. G. B. H., Ia. 230 Recipes and Household Discoveries 231 A Pad for the Ironing Board If you have been seeking a good, thick pad for your ironing board try using two thicknesses of cotton batting. This makes an excellent pad. Miss B. W., III. Avoid Loss of Handkerchiefs In sending handkerchiefs to the laundry, in order to avoid the loss of handkerchiefs and of temper as well, I baste them on a long tape, usually two together, and up to the present time have not been obliged to make one complaint with regard to the loss or tearing of handkerchiefs. Of course, they are returned unironed, but who would not be willing to press them out rather than not to have them returned to you at all, par- ticularly in these days of high-priced linen ! M. L. I., Wis. Bridge Table Covers Easily Washed It always proved a tedious task to wash my bridge table covers because of the many tapes attached to them, used in keeping the covers in place on the table. Now I have dispensed with the tapes entirely and simplified the washing of the covers by making a tiny, square pocket on the under side of each corner, fastened with a snap. In each pocket I place a weight, which keeps the cover in position and can be slipped out when the cover is laundered. Mrs. L. H. N., N. Y. Dolls’ Clothes-pins Solve the Problem Dolls’ clothes-pins have proved very useful in hanging the baby’s clothes on a cord across the upstairs piazza. The big pins fall out, and safety-pins are very apt to tear the clothes. Mrs. C. L. G., N. J. Drying Woolen Sweaters Heavy woolen sweaters may be dried most successfully in the following way : Lay a clean sheet kept just for the purpose over a window screen. On this place the washed sweater in exactly its original form, carefully placing the fulness in the front, with a flat back. Balance the screen on two chairs and 232 Good Housekeeping’s Book op Menus dry the sweater over a floor register or in a warm room in the winter time, or in a shady place out-of-doors if it is summer. Miss M. A., N. J. Hanging Clothes in Cold Weather In cold weather I place my clothes-pins in a pan in the warming oven. When I am ready to hang out the washing, I put the hot clothes-pins in the clothes-pin bag. Each time I reach for a pin, my fingers get warm, and the hot clothes-pins also help to keep the corners from freezing too much in hang- ing the clothes straight. Mrs. B. A. D., Utah. How I Sprinkle My Clothes I sprinkle my clothes with boiling water and one of the round variety of vegetable brushes. This distributes the water in fine drops and prevents me from burning my fingers, and the clothes can be ironed in fifteen minutes. Mrs. E. Y., Ohio. Keeping the Ironing Board Clean It is surprising how much dust can collect on an ironing board cover when it is not in use. To avoid this very thing, I have made a cotton bag into which the ironing board can be slipped after each time of using. This bag is long enough to fold over at the top and thus protects the board from dirt and dust. Miss M. A., N. J. Removable Covers for Holders I find ironing holders, and in fact all holders, are bound to get soiled when used for any great length of time, and it is not an easy task to wash and dry them when they are so thick. To ease the washing of the same, I make the foundation pads of the usual size and shape. Then I make slip-covers of the same size as the pads, having short tapes on the edges. These covers slip over the pads easily, being tied in position. When soiled, the covers alone are removed and washed. Gingham, percale, or something firm and washable is satisfactory for the covers. Mrs. T. W. B., Conn. Recipes and Household Discoveries 233 Saving Strength on Wash Day When wash day comes around, I use the children’s wagon to haul the wash basket of wet clothes from the back door or laundry to the clothes-line. It not only saves me a. heavy load, but it also prevents dragging the larger pieces of the wash on the ground while they are being hung up, because the wagon can be drawn along right under the clothes-line. When there is snow, the children’s sled answers equally as well. Mrs. B. B. C., Ind. To Iron Baby Pillow Covers Our baby had several lovely carriage pillow covers given to him, which we found difficult to launder well. No matter how carefully they were ironed, the madeira embroidery looked a bit pulled, until we made a special ironing board to fit the pillows. All the pillow covers were regulation size for baby pillows, 17" by 13". We took the cover of a packing box and had it sawed slightly smaller than the pillow covers, so it could easily be slipped in and out. This we covered as one does a full-sized ironing board. Now the covers look better than new, when ironed. Mrs. W. K., III. To Keep Curtains Clean To any one living in a smoky city, the problem of keeping the curtains clean is a difficult one. In my apartment I have solved the difficulty by having all my curtains of the same material and made identically the same, always keeping on hand one extra pair of curtains. Each week I put the pair of curtains which is soiled the most into the wash, hanging up the extra pair in its place. To simplify the laundering, I have two extra curtain rods in the laundry, each of which is six feet long, or over twice the width of one curtain. After wash- ing, the curtains are stretched by hanging from one rod while the other is run through the bottom hems. In this way, the curtains dry easily, and by following the above plan my cur- tains are always clean and unwrinkled, my windows are never bare, and there is no extra labor involved in laundering the curtains. This method of drying the curtains is adapted to those made of net or filet. Mrs. B. E. J., III. 234 Good Housekeeping’s Book of Menus To Keep the Bedroom Curtains Clean Just how to keep the bedroom curtains from getting soiled and mussed at night when the windows are wide open was, until recently, a great problem to me, but I have at last hit upon a simple plan. Buy spring clothes-pins in any depart- ment store. Two are needed for each window. Catch the outside and inside edges of both white curtain and cretonne drapery together, lift these to the highest point that can be reached along the outside of the curtain, and snap all together with a clothes-pin. It is surprising how fresh and clean the curtains will keep when you follow this procedure. Miss M. A. H., N. J. To Keep the Iron from Sticking If, when making starch, you use soapy water as the founda- tion, you will have no further trouble with the iron sticking to the article you are laundering. Allow one tablespoonful of soap jelly to each quart of water, adding the desired amount of starch, depending upon the garments to be starched. Miss E. R., Wis. To Wash Heavy Rag Rugs I have found a simple way of washing heavy rag rugs. Soak the rugs for five minutes in cold water, then spread them od a bare floor and sprinkle heavily with any good washing pow- der. Scrub the rugs until they are clean with a clean broom dipped in hot water. Rinse thoroughly in clear water in the laundry tub and hang on the line to dry. Mrs. L. J. 0., Wyo. To Wash Tricolette Blouses I have a light tricolette blouse which must be laundered often. I found it difficult to iron it nicely after frequent washings. Now I simply hang the blouse on a clean wooden rod, then tie the rod to the clothes-line by means of a stout string. In the winter months I place the rod over the back of two chairs. In this manner the blouse dries smoothly and requires no ironing. Miss R. M. A., Minn. Recipes and Household Discoveries 235 To Wash Wool Stockings Every one wearing wool stockings has more or less qualms in washing them because of the possibility of their shrinking. Not having any stocking stretchers I have hit upon a plan that is indeed a discovery. Before drying the stockings I put shoe trees in the feet, and this not only keeps them from shrinking, but makes them more comfortable when worn again. Mrs. A. P. W., Conn. When Starching Clothes In doing the washing for my family in our electric washing- machine, I found that the starching of from forty to sixty garments and pieces of household linen was the most tedious and disagreeable part of the whole undertaking. Almost im- mediately I happened upon this plan which has proved a real time-saver. I make about three-quarters of a gallon of starch. When all the washing is finished and the clothes have been rinsed and wrung dry, I put about half of the pieces to be starched, shaken out lightly, into one of the stationary tubs. I pour half of the hot starch over them and wring them one by one through the power wringer, the top ones first. As the starch drips off the wringer board, I hold the next piece under to catch it, occasionally sopping the starch out of the corners of the tub also, and then repeating the operation till all the clothes are wrung through. Then I put the rest of the pieces in the tub and pour the balance of the starch over them, repeating the wringing process. The starch is evenly dis- tributed through the clothes, and I have no trouble with lumps when ironing them. If any piece is desired very stiff, it can be dipped in the starch first. Mrs. J. T. E., Md. When Washing Curtains Net curtains that are hung with a rod both at the top and the bottom do not need to be ironed or stretched. Launder them in the usual way and hang on the rods wet. The curtains dry smoothly, with edges that are even and straight. If there is a top heading, pinch it up with your fingers when about half * dry. The heading will stand up in nice plaits. Mrs. M. L. C., N. C. Bath-Room Discoveries A Basket for the Bathroom A small basket with a tall handle over -which a scrubbing cloth can be hung to dry may contain a can of scouring powder and a brush for cleaning the bathtub. A small bottle of kerosene may be added by those who have tried this easy and sanitary cleanser. Kerosene cleans like magic, without hard rubbing, and quickly evaporates. In most bathrooms there is a little corner where such a basket can be set on the floor, and it will be found a real convenience for all concerned. G. S. B., Cal. A Bath Mitten When one of your Turkish towels is growing old, use part of it to make a bath mitten to wear w r hen you are giving baby his bath. Make the mitten rather loose-fitting for your hand and button at the wrist. The warmth of your mittened hand will be agreeable to the baby. L. M. Q., Pa. An Excellent Way to Utilize Scraps of Toilet Soap Save all odds and ends of toilet soap of every description. When enough has accumulated, break in very small pieces and put through the food-chopper, using the medium cutter first, and then the fine cutter. To one cupful of this granulated soap add one and one-half cupfuls of corn-meal and put through the food-chopper again until reduced to a coarse meal. This may be facilitated by rubbing between the hands to loosen the particles. When all will pass readily through a meal sieve, add one ounce of olive oil to each two and one- half cupfuls of the soap and corn-meal mixture. Blend thor- oughly. An ordinary fruit jar with the rubber ring in place makes a good container. A quantity of this soap powder kept on the kitchen sink or in the bathroom will be found invalu- 236 Recipes and Household Discoveries 237 able for cleansing very soiled hands and keeping them soft and smooth, besides being perfectly harmless and costing next to nothing. Mrs. A. D., Cal. One More Short Cut to Cleanliness During the out-of-door season, my soul is often tried by my mud-loving sons trailing muddy foot-marks and quarts of sand over the bathroom, especially when I am doing all my own housework. The white-tiled walls, floors, basin, and tub all show their tracks even after one bath ! Not so any more, for recently I made a discovery. I now keep a bath mat, a cake of soap, two bath towels, and two wash-cloths in my laundry. Every day, or oftener, my sons are led to the cool laundry and bathed in my laundry tubs, which are porcelain and as clean and as easily kept so as the bathtub. The tubs are at a convenient height for mother to help with the “corners,” and that means a lot of backaches avoided, as any five-foot mother of two wriggling boys can testify, after she has doubled her- self over the bathtub in the attitude of a measuring worm for half an hour a day. One more bit of saving this discovery has, and that is that the muddy, sandy garments that are stripped off the youngsters are right where they should be, ready to be washed. Mrs. N. W. F., N. Y. Rescue the Bath Towels In a household of men and boys addicted to hard rubbing after cold showers, I have found that the life of heavy bath towels may be lengthened considerably by binding with one- inch tape all along the two sides where the first fatal breaks always seem to appear. A loop of tape in the middle of one side to slip over a nickeled hook on the bathroom door may suggest to the hurried youth a better way of disposing of a wet towel than leaving it on the floor or folding it when wet. Mrs. T. B. H., Pa. Soft Towels for Little Ones f find that excellent towels for infants and small children can be made from birdseye cloth. Turn an inch hem and then stitch across this a narrow strip of light blue or pink cham- bray. These towels are easily kept white and are very ab- sorbent. Mrs. W. B. M., Okla. Bed-Room Discoveries A Child’s Bedspread A spread that will help entertain a sick child can he made of blue galatea or solid-colored gingham. Make the spread any desired size ; then pull apart the pages of a linen story hook and stitch these on the spread, leaving spaces between the various pages. I have known a child to be entertained for an hour at a time with this spread. Mrs. C. P. ft., Tex. A Crochet Hook for the Emergency A crochet hook is a useful adjunct to the sewing basket or to the dressing-table equipment. When the end of a drawstring or tape disappears within its casing, insert the hook and quickly draw it out. A. J. D., Mass. An Improvised Dressing-Table Chair I feel that I have rescued and found a place for the old- fashioned piano-stool that swung around at our will for so many years, but has gradually given way to the more artistic bench. There is no better chair than the piano-stool for a dressing-table chair. One can swing all the way around on it and see how one’s hair looks in the back, or one’s collar or hat. It really is a very practical help in seeing the imprac- tical things, and dressed up in chintz or brocade, it looks very smart. C. D., N. Y. Covering Baby As cold weather is with us again, it may lighten the burden of some mothers to know that the baby may be kept covered at night and saved from many colds by the use of two large horse-blanket pins. These may be bought at any of the de- partment stores. Pin through the bedclothes to the mattress on both sides, and it will be impossible for the baby to kick off the covers. Mrs. F. S. C., N. J. 238 Recipes and Household Discoveries 239 For Coat Hangers My dresses, coats, and sweaters often slip off the wooden hangers. Recently I purchased large-sized, rubber-tipped tacks at a hardware shop. I pushed one of these tacks in at each end of the hanger. This keeps the hanging articles from slipping off, and yet leaves no mark or bulge. This method is especially good for careless children whose clothes are con- tinually slipping to the floor. Mrs. M. L., Pa. Sheets by Size I have always been bothered by not knowing what size my sheets were when they came out of the laundry or the closet. I have now one less thing to worry me, for each sheet is marked so that I know at once whether it is narrow, medium, or wide. With a tape measure I measured every sheet I owned, and sorted them into three piles — narrow, medium, and wide. I left the narrow sheets unmarked. I marked the medium sheets with one cross in red marking cotton over the edge of the narrow hem, and I marked the wide sheets with two crosses in the same place. My sheets are now in three piles in my linen closet, and I know exactly what size sheet I am getting when I take one from the closet. What is more important, I can tell at a glance which pile the sheet belongs to, after it has been laundered. K. C. G., Mass. To Fold a Bedspread To keep the bedspread from wrinkling during the night, I always fold it in the following manner rather than throwing it over the foot of the bed in the usual way : Begin at the top of the spread and fold it toward the foot in half. Then fold from each side toward the center, forming a triangle, the point of which is toward the head and the base toward the foot of the bed. Hold the point and fold it over the foot- board. The spread does not drag on the floor or lose its posi- tion. To unfold, follow in reverse order. I have used this method all summer, and my bedspreads are not unnecessarily soiled or wrinkled. Mrs. F. B. C., N. J. Cookery Discoveries A Delicious Luncheon Biscuit For the luncheon or afternoon tea service, the following sug- gests a dainty biscuit. Make the ordinary baking-powder bis- cuit dough and roll it to one-quarter inch thickness. Cut with a medium-sized biscuit cutter and spread each biscuit thickly with a deviled ham mixture. Roll up and bake as usual. Mrs. R. A. C., Mo. An Emergency Dessert An excellent dessert may always be quickly prepared if one has ripe, mealy apples on hand. Peel and core the apples, then chop them rather coarsely. Serve at once in sherbet glasses with plenty of powdered sugar and thick cream either plain or whipped. Lemon juice may be sprinkled over the apples if one favors such an addition. M. M. H., Cal-. Apple Sauce in Disguise I have discovered that green apples or any apples which are rather colorless and tasteless can be made into delicious apple sauce by the addition of red cinnamon drops. Add the cin- namon drops when starting to cook the apples, and by the time the apple sauce is done, the cinnamon drops will have im- parted a delicate color and a cinnamon flavor which is most pleasing. Add sugar to taste, in the usual manner. Mrs. D. G. D., 0. Baking Squash I used to have sad times preparing my Hubbard squash for the kettle or oven, often being obliged to call on the ax to help me, and generally winding up with at least one dis- abled member. Now, immediately after breakfast, I just wash 240 Recipes and Household Discoveries 241 the squash and place it in the range oven. By dinner-time it is baked; then I open it with any common knife, remove the seeds, scrape out the squash, and with the addition of a little cream and seasoning I have the most delicious squash imaginable, for all its sweet juices have been retained and so has my temper ! 0. D. B., Ia. Custard Date Pie When making your next custard pie, lend variety to its flavor by the addition of dates. Stone the dates and cut them in small pieces, allowing one-half cupful to the standard recipe for one pie. Add the dates to the custard mixture and pour into the pastry-lined pie-plate. Bake in the usual manner, and the result will be truly delicious. Mrs. J. W. E., S. D. Drying Herbs When drying celery, parsley, or sage for winter seasonings, I leave all the leaves on and cut the stalks short enough so that they will fit in preserve jars. Then I place them in the uncovered jars with the leaves down and dry them in the oven. Then I adjust the rubbers and covers and store them away. Dried in this way, the herbs are particularly nice, as you can crumble them as you need them, some things requiring finer particles than others. D. M. B., N. Y. Many Ways with Chili Sauce More times than once my store of canned chili sauce comes to the rescue. When I wish to bake beans and have no salt pork on hand, I empty a. jar of my chili sauce over the beans. If I want a vegetable flavor in a small pot roast or a brown stew, I add chili sauce when making the gravy. For a sandwich filling I put through the meat-chopper any cold meat that I have on hand and then mix it with enough chili sauce to make a good paste to spread on the bread. D. M. B., N. Y. Maple Frosting * A very easy and very delicious frosting for cake is made by adding maple-sirup to confectioner’s sugar until it is of the right consistency to spread on cake. Mrs. C. C. N., N. Y 242 Good Housekeeping's Book of Menus Mashed Potatoes of a New Flavor When preparing mashed potatoes, season them in the usual way with salt, pepper, and butter, then add onion juice and grated nutmeg, allowing one teaspoonful of onion juice and one-quarter teaspoonful of grated nutmeg to each quart of mashed potatoes. It is surprising how this little addition lifts this familiar dish out of the ranks of the commonplace. Mrs. L. A. C., Mass. Mint Grapefruit When serving grapefruit, it often whets the appetite to pre* pare it in a variety of ways. One of our favorite combina- tions is grapefruit and mint. Prepare the grapefruit in the usual manner, removing the tough portion in the center and separating the pulp from the skin around the entire circum- ference. Place one after-dinner mint in the center of each prepared half -grapefruit, chill thoroughly, and serve. This combination is particularly good for the dessert course. Mrs. R. W. S., Kan. Pop-Corn and Banana Salad When making banana salad, try substituting pop-corn in place of the walnuts or peanuts that are usually used. Cut. the bananas in halves lengthwise and place on lettuce leaves. Decorate with salad dressing and pop-corn. The result is very artistic and economical. E. Q., Que. Riced Carrots Endeavoring to think of some novel way of varying the usual buttered carrots, an inspiration was the result. I scraped and cooked the carrots in the usual manner, and when tender, I drained them and put them through the fine sieve of a potato- rieer. With plenty of butter, the proper seasonings of salt, pepper, and paprika, and a vigorous beating, I had a de- lightfully tasty vegetable. Miss M. L. A., N. J. ■4 To Light the Christmas Pudding One of the pleasantest memories of my childhood is that of seeing the Christmas pudding come in, enveloped in mysterious Recipes and Household Discoveries 243 flames. And there is no need of giving up this pleasing rite, for my mother always used common lemon extract for pro- ducing the flame. Lemon extract contains a liberal amount of alcohol, so that it burns readily and has a delightful aroma. Try it! Mrs. J. L. H., Va. To Serve Eggs on Toast When serving eggs on toast to children or invalids, cut the toast in small cubes, leaving the slice in its original shape, before putting on the eggs. Then the toast is very easily eaten by the child or invalid. Mrs. T. J. McA., Mass. When Making Cookies When making rolled cookies which call for soda, you will find it much easier to mix the dough the night before. Then mold the dough into a long, slender roll and let stand in the refrig- erator or a cold place overnight. In the morning slice the roll into thin slices and bake the cookies at the usual temperature. This method saves a great deal of time which is generally nec= essary for rolling out and cutting the cookies. E. 8., Minn c Discoveries Concerning Children A Milk Soda Winifred was one of the little girls who would not drink milk, regardless of her mother’s efforts. Her aversion seemed so great that mother finally stopped insisting. Then Winifred started to school. She immediately began asking for two pennies each day for recess lunch, which consisted of crackers and a glass of milk. Her mother was astounded, also elated, and asked why she wanted milk at school but refused it at home. Winifred’s answer solved the question, “Well, mother, at school we drink it through a straw, and I can ’t smell it. ’ ’ Mrs. A. E., Ind. Child Training in Cookery Would you help your child and yourself at the same time? Then next baking day, when your child begs to help, let him help. The usual excuse the child receives is that the mother is too busy and can’t be bothered. I thought I would give my children the chance really to cook, and what is the result? On baking day I can turn part, or the whole of my baking over to my fourteen-year-oid son and my eleven-year-old daughter. They can cook equally well and take great pride in what they do. I do not ask them to do too much, just enough so they are always desirous of doing more. Mrs. C. E. P., Mass. Dominoes, a Child’s Teacher We find playing dominoes a great help to the children in their school work, making them quick and accurate in addition from much practise. It also serves to keep them quietly occupied on rainy days and at odd minutes. We adults often take a hand. The children began at quite an early age with the usual set, which runs to double six ; they might have begun earlier 244 Recipes and Household Discoveries 245 still if we had taken out the higher numbers and stopped at double four. "We start the game with the double blank and play in four directions, thus having four ends to count. At present we are playing with a set that goes to double twelve, and later we shall have one that runs up to double fifteen. These larger sets make a good joint Christmas gift to the chil- dren of a family and are usually a good deal of a surprise, so few people know of their existence. Mrs. G. E. S., N. J. Drinking Milk the Kiddie’s Wat Perhaps your child will not drink his milk. Perhaps you are to blame for placing a large glass of milk before him and bidding him “drink it all” ! There is a better way. A small pitcher and a little, flat-bottomed wine glass will do the trick. Pour a little milk at a time from the pitcher into the tiny glass and watch your child delight in taking every drop. If the child is old enough, let him pour it himself. This is a healthful method, for the milk will never be taken in large gulps. Mrs. E. C. J., El. Eating Cereals My two little girls refused to eat cereals until recently, when it occurred to me to give them each a little sugar bowl and pitcher so that they might help themselves. As the pitcher and sugar bowl hold only enough for one serving, there is no waste or over-sweetening. Besides teaching them to wait on themselves without spilling, they are getting the benefit of wholesome cereals for breakfast and learning to like them. Mrs. E. M., Pa. Favors for a Child’s Party How the children love my edible Red Riding Hoods, because they are something different ! For each Red Riding Hood a marshmallow, a toothpick, a small bar of chocolate, and red tissue paper are necessary. Use the toothpick to paint a face on the marshmallow with melted chocolate. Then stick it into the marshmallow for a neck and through the chocolate bar for the body. Now make a little red dress and cape and stand a Red Riding Hood at each child’s place. Mrs. A. P. W., Mass . 246 Good Housekeeping’s Book of Menus For Convalescent Children If a mother finds it hard to find amusement for convalescent children, I wish she would try a handful of toothpicks with a little pan of puffed wheat or puffed rice. My four little ones had mumps one after another, and after watching the first, when he was able to sit up in bed, make so many interesting things with the toothpicks and wheat, I really believe they were rather anxious to be just sick enough to play with them. Mrs. C. S. W., III. Glycerin Soap Bubbles Having two small sisters, I am often called on, in case of theit illness, to help entertain them. And I have at last found a sure way of keeping them contented and happy when they are well enough to permit it. I place a woolen blanket on top of the bed coverings and provide each child with a clay pipe. Then I prepare a cupful of real soapsuds, adding to it a small amount of glycerin. The children can blow bubbles to their hearts’ content, and the glycerin makes the bubbles tough so that they settle on the blankets and often remain four or five minutes before breaking. D. McC., Ia. Interest in Health In the school my children attend there are no school nurses, nutrition classes, etc., but I tell them what is being done in other schools along health lines, and we try to carry out some of these principles, chief of which are weighing and measur- ing. I give each a weight chart that they may see for them- selves what they should weigh, impress upon them the value of proper food and plenty of sleep, and once a month take them to the scales. They are quite interested in observing their progress and are not nearly so indifferent regarding meals as they were before I had them keep their own records. Mrs. T. K. F., W. Va. Neatness as a Yistetb I had noticed so many young girls who were either dowdy looking or overdressed that I resolved that my girls should not be in either class when in their teens if I could help it. I Recipes and Household Discoveries 247 began their training by teaching them the value of matching eolors between hair ribbons and dresses. Now my seven-year- oid girl selects the ribbons for her dresses, never making the mistake of choosing a varicolored, Roman-striped hair rib- bon to accompany a plaid dress, but instead selecting a black one or one matching the predominating color of the plaid. She has many colored handkerchiefs, and we have serious talks about selecting the proper color for the proper dress. She has a miniature manicure set just like mother’s and takes great pride in its use, which results in clean nails of suitable length. This may sound unnecessary to many mothers, but I am looking forward to the future, when I hope to reap my reward in seeing a well-dressed girl who will not be conspicu- ous for untidiness or loud dressing. Mrs. A. S., Mass < Remedying Time Wasters There have been two small things in my family of three little girls that have caused more petty annoyance than all the big tasks put together. These were heralded in my busiest mo- ments by questions such as, “Mother, this button has come off,” and “Mother, my pencil’s broken,” or “Where is a pencil?” My decision to remedy the need of wasting time on such little things resulted in the following : First, I took an attractive Indian basket, called the children around me, dedicated it as my “Handy Basket,” and made a game of it to see who could add most to it. The ordinary threads, needles, small scissors, and thimble were placed in it, and each child was to add every button she came across loose. Now, when an accident happens, here comes the needy one bringing the remedies along, and only a second of my time is required Nest, I screwed a patent pencil-sharpener in the playroom within easy reach, and above I nailed a neat wooden box, then instigated a contest to see who could find the most pencils for the box. No longer does “Let’s play school” or “Let’s draw’ have any terrors for me, for they can all wait on themselves. Mrs. L. D. W., W. Va, The Game System My two small children had lost, damaged, or destroyed many of their pretty small toys by reason of their being put away 248 Good Housekeeping's Book of Menus indiscriminately with the heavier toys. Not liking the men- tal effect of so much casual destruction, I worked out a plan for grouping their toys into so-called “games.” For example, several celluloid ducks, a little pail of sea shells, a box of Japanese shells containing tiny toys, two miniature boats, a little mirror, a wee celluloid parasol, and several very small dolls were all fitted into a berry basket painted (when in- verted) to represent a house or shack, and became known as the Beach Game. A fleet of battleships, several three-inch trains, and numerous tiny lead automobiles and horse- drawn vehicles are the Street Game and are usually asked for in combination with a box of dominoes. The Street Game in its present proportions fits into a pound candy box. But one beauty of the scheme is its capacity for growth. Each new toy must be allotted to a “ game ’ suitable to its uses, and this affords constructive thought. The various “games” are kept on the shelf with the regulation games and sets of blocks. The children are given a choice of one or two “games” at a time, each, with the understanding that each game is to be replaced in the box which fits it. My children are very careless and most “rampageous,” as one only expects wide-awake and healthy youngsters to be, but not once in more than six months have they failed to replace properly one of the games. I think they really enjoy fitting back the toys. And best of all, each toy is safe, with a place of its own, where it can not be crushed by larger toys, and has slight chance of being lost. Breakages are prone to occur even with the game sys- tem, but the casualties are reduced 90 percent. M. J. R. R., Wash., D. C, Teaching System 1 know all mothers find teaching system to their children a problem. I have solved mine by taking a large sheet of paper and on it a series of pictures cut from magazines. For in- stance, the rules for going to bed had pictures of children taking shoes and stockings off, hanging up clothes, washing face, etc. This makes rules interesting, especially for the young members of the nursery who can not read. They love to see the pictures of other children cleaning their teeth and putting away their toys. Mrs. A. J . C., Ala. Kitchen Discoveries A Biscuit Cutter Remove the bottom which holds the parts of an aluminum collapsible drinking cup together, and you have three biscuit cutters of graduated sizes. Mrs. C. C., N. G A Drinking Glass for Every Child The children would come in at odd times to get a glass ot water until at dinner time there would not be enough glasses to set the table. So I screwed wire glass-holders into the window casement side by side, labeling one for each member of the family. Now each child can keep his own glass separate from the others, and all are handy to gather up for washing. Mrs. J. B., Mich. A New Funnel I have seen many “wrinkles” for getting liquid into small- necked bottles, but I think I have found a better way than any of them. I take the little metal top of an umbrella cover, and it makes the finest sort of small funnel, which will fit into almost any bottle made. If one is in great haste, one can put a larger funnel into this, as the upper part is nearly an inch in diameter, and then one may pour as fast as one wishes. C. L. M., a A Place for the Dishpan To save reaching under the drainboard to get my dishpas from a nail, which is the usual place for putting it, I have had a shelf built under the drainboard just low enough to take the dishpan. There I keep the dishpan, rinsing pan, and drainer where they may be reached without any effort. K. 8. C., Mass 249 250 Good Housekeeping’s Book op Menus A Use for Paraffin Wrappers A household help that I have found invaluable is the paraffin paper wrappers that come around loaves of bread. These lend themselves to many kitchen services, but the best use I make of them is for the cleaning and polishing of my coal "ange. When the steel is moderately warm, the paraffin melts uist enough to polish it. Mrs. W. D. F., Eans. Ordering Ice bt Pounds it is often a great annoyance to the busy housewife to accom- olish the necessary household tasks and still keep a watchful eye for the ice man’s arrival in order to tell him the amount of ice desired. I have eliminated this inconvenience in the following manner: I cut out the figures, ten, fifteen, twenty, thirty, etc., from a large-typed calender, and when I need ice, I attach the necessary figure to the ice card with a clip. A. C. W., Mass . To Care for Table Oilcloth To make table oilcloth more satisfactory and durable, clean it well and rub it occasionally with liquid was, always polish- ing well afterward. It will be easy to keep clean, and its life- time will be prolonged indefinitely. In polishing it, wrap a soft cloth or piece of flannel around an iron, using this for a polisher. Mrs. M. IF., III. To Keep the Sink Shining Soap jelly, which is made by dissolving a large bar of soap in two quarts of boiling water and two tablespoonfuls of kero- sene, is a great aid in keeping a white, shining sink. I keep a glass of soap jelly on the sink shelf, and when I have finished my dishes, I put a little on a cloth which I keep especially for that purpose, and clean the sink. Then I wash the sink out with clean, hot, sudsy water, and the result is well worth the effort. Mrs. J A. ? Okla,, Sewing Room Discoveries A Romper Suggestion The question of how to make rompers for my year-old son and! do away with those wet buttons and buttonholes between the legs, which are always so difficult to manage, was solved in this way. I made kimono-sleeved waists of white or light material opening in the front. To these I buttoned dark* colored gingham bloomers of the popular Dutch style, so that they dropped across the front instead of the back. When it becomes necessary to change his diapers, I just unbutton the bloomers across the front at the waist and pull his legs out of the elastic knee bands. I find this much quicker and easier than the usual method. Mrs. J. A. F., Conn . Buttonholes on Sheer Material Have you ever been discouraged when making buttonholes in material which frays out easily ? Try the following : Mark with chalk the place where you wish to put the buttonholes also the size. Take the garment to a place where machine hemstitching is done and have them run the machine over each chalk line. The hemstitching can then be cut as for picoting and the buttonholes worked over the picot. In this way, you will have a neat, satisfactory buttonhole. Mrs. F. E. C ., Conn Evening Stocking Darning Darning dark stockings at night was quite an ordeal for me until I discovered that by inserting my electric spot-light in the stocking and darning the stocking over the illuminated glass end, the process was made quite simple. Aside from the light enabling me to darn faster and more neatly, I found! the glass surface an excellent darner, Mrs. W, G , H P a<- 251 252 Good Housekeeping’s Book of Menus Renovating Cretonne Draperies When I took down my cretonne draperies this year, the cloth was still perfectly good, but the sun had faded the colors. I laundered the draperies, then while they were still hot from the ironing, I took regular school coloring crayons and went over the designs. I used the color sparingly where little color was needed, and pressed harder where the color was deepest in the original design. Then I put plain paper over the work and pressed it with a hot iron. The curtains looked like new. Mrs. H. A. C., Ind. Setting in Insertion When making my baby clothes, I discovered a method of setting in insertion which I have used since on all sheer ma- terial. Hems on either side are avoided by having a line of hemstitching made where you intend the insertion to go. Cut through the hemstitching and sew the insertion to either side with fine stitches. This saves much time in rolling hems and produces a neat finish. Mrs. E. T. N., 0. Sleeping-Porch Night Clothes For sleeping-porch night clothes, I find that a pair of full- sized white cotton blankets without a border will make two night suits of the style which have long sleeves, long legs, and feet, and button from the neck down to the waistline in front. I can get a hood also, to go with each suit. These blanket night suits cut to advantage, and are very warm and quite inexpensive. Mrs. S. E. C., Wash. Slip Petticoats In making slip petticoats for my growing girls, I do not sew up the shoulder seams, but face them back for about two inches and sew on the under side of the fronts, and the upper side of the backs, three snap fasteners about an inch apart. The skirt may then be adjusted at the shoulder seams to suit the length of the dress with which it is worn, for although theoretically all the dresses are the same length, some shrink more than others in laundering, and it is hard to have the petticoats and dresses of identical length. Mrs. S. W. F., N. J. Recipes and Household Discoveries 25$ To Replace Worn-Out Tape When running a new elastic or tape through underwear, pin one end of the new tape to one end of the old. Then, as the old tape is pulled out, the new tape will be pulled in. Mrs. H. A. S., Pa. When Darning Stockings Do not use darning stitches when the heels of your stockings become thin at the line of the top of your low shoes. Use a spool of silk and make parallel lines of fine chain stitches. This matches the stocking mesh so well that it can scarcely be detected. F. P., N. Y. When Lengthening Dresses When it is necessary to lengthen my little girl's dresses, I find the regular gauze bandage which comes in rolls of different widths just the thing to use in facing them. The gauze shrinks so little that if it is placed on the under side w T hen stitching, the hem will be perfectly smooth and not wrinkled when ironed. Mrs. M. K., la. When Making Silk Cording It is often impossible to buy suitable cord for silk, satin, and other thin materials, as the regulation cord sold in the shops is rather heavy, not always graded sufficiently as to size, and has a twist which the silk covering does not always disguise. I have found an excellent substitute in the use of wool of any size, color, or condition. You can regulate the size of the cording by the number of strands of wool selected. Further- more, the wool is light, and cording made from it can be sewn on very easily. In this way, old, faded, and otherwise useless wool becomes highly useful. Mrs. W, T., N- J, What is Good Housekeeping Institute? Good Housekeeping Institute, which is just one of the many departments touching every phase of women’s interests from fashions to foods which are maintained by Good Housekeeping, is a highly organized laboratory where, for more than thirteen years, all kinds of house- hold appliances, recipes, and home managing methods have been tested under conditions which closely ap- proximate those found in the average home. Good Housekeeping Institute is operated by a staff of eight experts, together with eleven assistants. Two departments It is made up of two departments. One is the Depart- ment of Household Engineering, which tests new ap- pliances and labor saving devices. The other is the Department of Cookery, which tests recipes and evolves new methods of cookery in well equipped kitchen labo- ratories. The recipes set forth in this book represent the favorites submitted by Good Housekeeping readers all over the country. These recipes, as well as every recipe in Good Housekeeping Magazine, have been thoroughly standardized, tested and tasted by the corps of trained workers in the Department of Cookery. At your service The entires' ff of both departments of Good House- keeping Destitute is entirely at your service at all times to assist you in your home-managing problems. The service is free to Good Housekeeping readers; there is no obligation of any nature whatsoever. Do not hesitate to call upon them. Date Due 1 JUL 2 0 ’ 12 glllAI g - MOV 5 ’425 wnvi 7 ’48 SEC 6 '48 Dt.G*-' * ^VIN 2 9 *5® Form 335. 25M — 7-38— S D00577682Z ( 641. 5 G-646GM 34319