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One pint good corn meal, 1 pint sweet milk, 1 pint boiling water, 2 eggs beaten together, 1 teaspoonful bak- ing powder, I teaspoonful shortening. Scald meal with boiling water, add eggs, then sweet milk and baking powder, then melted butter. Cook in baking dish for about 45 minutes. MR Sw) OHNG RIAL: FRENCH ROLLS. One quart of flour, 1 teaspoonful of salt, 2 eggs, 1 large tablespoonful of lards.2 tablespoonfuls of yeast. Work and knead well at night, and in the morning work well again, make into rolls, put into oven to take second rise, and when risen, bake them. MRS. J. D. BROOKS. 9 ENOX GELATINE comes in two packages—PLAIN and ACIDU- LATED (Lemon Flavor). RISEN MUFFINS. One quart of flour, 3 eggs, % cake of Fleischman’s yeast, I teaspoon of salt, 2 teaspoons of sugar, I cup of milk, 1 small Irish potato, I tablespoon of butter, 1 table- spoon of lard. Boil milk and set aside to cool. Whip eggs very light, add yeast that has been dissolved in % cup of tepid water in which the sugar has been placed, add milk and softened shortening, flour, salt and potato which has been put through a sieve. Mix thoroughly and if too stiff add a little tepid water. The batter should be rather stiff, then beat until it blisters and pops. Place in a greased bowl, set in a warm place (not too hot), to rise. In hot weather this will rise well in four or five hours. When risen beat it down smoothly and drop in muffin tins and let rise one hour. Bake twenty or thirty minttes. MRS. R. L. BROWN. OATFLAKE BREAD. Two cups oat flakes, 2 cups boiling water, % cup molasses, 14 cup brown sugar, % yeast cake, salt. Mix yeast in1/, cup flour at supper time; let it rise two or three hours. Pour water over the ingredients and let stand until cool enough to add yeast. Thicken with white flour and knead. Rise over night, mold and rise in tins. Makes two loaves. MRS A> SAS 10 The KNOX ACIDULATED package contains flavoring and color- ing’. CRISP WAFFLES. One egg beaten well, 114 pints of butter milk, 1 pint of flour, 4 tablespoons of meal, 4 tablespoons of melted lard, 1 teaspoon of soda. Beat egg first, add half the milk. Stir in the flour, then the other milk, add the meal then the lard. Put in soda just as you are going to bake them. MRS. W. B. BALLOU. SOUTHERN BATTER BREAD. One pint of sifted corn meal, 1 quart of boiling sweet milk, 4 eggs well beaten, 1 dessertspoon of butter, % teaspoon of salt. Stir the milk into the meal slowly, avoiding lumps. Add butter while hot and let it cool. Beat the eggs and add last. Bake in pan or cups in a hot oven. Half a cup of cold rice can be added. MRs: W. B. BALLOU. ROLLED OAT GEMS. One and one-half cups of sour milk, 2 cups of rolled oats soaked over night in the milk, 1 egg, 1 cup of flour, 1% cup of molasses, salt, 1 teaspoon of soda, a little shortening. MRS. A. SALLS. KNOX GELATINE is GUARANTEED to please or money back. FLOUR MUFFINS. Three cups flour, % cup sugar, 1%4 cups sweet milk, 4 teaspoon salt, 2 teaspoons baking powder, 2 eggs, butter or snowdrift size of an egg. Mix flour, sugar, salt, powder. Stir into beaten eggs and milk. Last, add butter melted in 4 tablespoons hot water, beat thoroughly and bake quickly in hot oven. MRS. JOHN GOOCH. SOUTHERN CORN MEAL MUFFINS. Beat the yolks of 2 eggs until light, add 1 cup of sour milk, 1 cup of white corn meal, 34 cup flour, 1 teaspoon salt, 2 teaspoons baking powder sifted with meal and flour. Grease pans, heat them and oven, add last 34 tea- spoon soda dissolved in luke-warm water to batter, beat vigorously and rapidly, then fold in stiffly whipped whites of 2 eggs. Bake in hot oven. MRS) JOHNIGOOGH: WHEAT MUFFINS. One egg, 1 pint of flour, 1 tablespoon of meal, 1 tea- spoon of salt, I teaspoon of baking powder, 1 pint of buttermilk, 1 teaspoon of soda. Beat well and bake in hot tins. MRS. F. B. BLALOCK. I2 Use KNOX GELATINE if you would be sure of results. FLANNEL CAKES. One quart of flour, 1 pint of meal, 1 teacupful of milk, 1 teacupful of yeast, 3 eggs, 2 teaspoonfuls of salt. Beat well together and let it rise in a warm place. MRS. J. D. BROOKS. BUCKWHEAT CAKES. One pint of buckwheat flour, 1 tablespoonful of meal, 1 tablespoonful of yeast, 1 teaspoonful of salt. Make up with water over night, and beat until it bubbles. In the morning beat again, and just before baking stir in a pinch of soda dissolved. MRS. J. D. BROOKS. BROWN BREAD Two cups graham flour, 2 cups corn meal, I pt. sour milk,1 tablespoonful of soda (dissolved in the milk), I cup Orleans molasses, I egg, I tablespoonful of sugar, pinch of salt. Steam 112 hours, then put in oven about 10 minutes. (Add to the above I cup chopped raisins if wanted.) MRS. NELLE C, POWELL 13 Simply add water and sugar to the KNOX ACIDULATED package. TEA ROLLS (A Never-Fail Recipe) Two qts. flour, 2 cups sweet milk, 2 cakes Fleishman’s yeast, 2 level tablespoonfuls sugar, 1 teaspoonful salt, 3 eggs, 2 round tablepoonsfuls shortening, I cup water. Dissolve the yeast in cup of luke-warm water. Melt the shortening and add first the 2 cups warm milk, then the eggs, sugar, salt and yeast. Last, stir in the sifted flour, and work thoroughly. , ANGEL CAKE Whites of Io eggs, 1% cups of sugar, I cup flour, I teaspoonful cream of tartar, pinch salt, flavoring. Sift Hour cream of tartare sugar, salt, together 1 times. Add eggs, beaten light, and stir only enough to mix very lightly. Bake in slow oven. Vio De bROOKS FRUIT CAKE Three lbs. best stoned raisins, 1 lb. currants, 1 Ib. cit- ron, 12 eggs, 1 lb. fresh butter, 1 1b. loaf sugar, 1 Ib. flour, 1 Ib. almonds if liked. Make batter as for nice cake, and before adding fruit stir into batter 4% teaspoonfuls cream of tartar, 114 teaspoonfuls soda, I large tablespoonful of ground cinnamon, 1 small table- spoonful of white ginger, 414 nutmegs, I tablespoon- ful of best molasses, % cup brandy or good wine. Steam 6 hours. Excellent. Can be kept 6 months. | 69 MRS. BROOKS. Give the growing children ENOX GELATINE. FRUIT CAKE One lb. butter, 1 1b. stigare PalpeiGnewiadez coos grated nutmeg, I tablespoonful pulverized allspice, 1 tablespoonful pulverized cloves, I tablespoonful pul- verized cinnamon, 2 lbs. raisins, 1 lb. currants, 2 lbs. figs, 1 lb. citron, 1 lb. shelled almonds, %4 small tea- spoonful black pepper, I small bottle mixed extracts, 1 goblet brandy. If wanted extra rich, use little more than pound of butter. MRS) ReaBe HINES: CHOCOLATE ICING Two cups brown sugar, 1%4 cup milk, 4% cake chocolate, a little butter. When hard in cup of water, add to stiffly beaten whites. Use 2 whites; beat well. 3 MISS HIATEC WHILE: CHOCOLATE CAKE One-half cup butter, 114 cups sugar, % cup milk, 134 cups flour, ™% lb. chocolate, 3 eggs, %4 spoonful soda, 1 spoonful cream of tartar. Scrape or cut chocolate fine, add 5 tablespoonfuls sugar and 3 tablespoonfuls water (boiling) to the chocolate. Stir over fire until glossy and smooth, then stir into beaten sugar and butter; add to this the eggs well beaten ,then milk and flour. MRS. A. SALLS: 70 KNOX GELATINE is clear and sparkling. RICH STRAWBERRY SHORT CAKE Two cups flour, % cup sugar, 4 teaspoonfuls baking powder, 1% teaspoon salt, few grains nutmeg, I egg, 1/, cup butter, 1% tablespoonfuls lard. 1/, cup milk. Mix dry ingredients and sift twice, work in shorten- ing with tips of fingers, add egg well beaten, and milk; bake. Split cake and spread under layer with cream sauce. Cover with strawberries that have been sprinkled with powdered sugar. JAPANESE FRUIT CAKE Six eggs, I lb. sugar, 1 lb. flour, % lb. butter, 1 cup sweet milk, 2 teaspoonfuls baking powder, I teaspoon- ful lemon, I cup seeded raisins, I teaspoonful ground spice, I teaspoonful cloves, I teaspoonful cinnamon. Put this in half of the batter; make a 5-layer cake. FILLING: 1 cocoanut, juice of 2 lemons, 2 cups sugar, I cup boiling water, thicken with a little corn- starch. Beat until cold, put between layers; plain white icing on outside. MRS. CAM EASTON. MOLASSES CAKE Cream 2 tablespoonfuls of butter, 2 tablespoonfuls of sugar; add 1 egg and beat well; then 1 cup of molasses, ¥% cup of warm water in which 1 teaspoonful of soda has been dissolved, and % teaspoonful of cinnamon, 2 cups of flour. Beat well and bake in layers with any filling desired. MRS. OSCAR BREEDLOVE. 71 Ask your grocer for KNOX GELATINE—take no other. WHITE LOAF CAKE Whites of 1 doz. eggs beaten well, 34 lb. of good country butter, 2% cups of white sugar, 5 cups of flour, 1 good teaspoonful of baking powder, 1 tea- spoonful of vanilla, I teaspoonful of lemon, I cup of sweet milk. To mix: Cream butter well, add sugar, cream again, then add to butter and sugar I god cup sweet milk, cream milk well into the sugar and butter, then add half flour well sifted, mix, then add half of whites of eggs, mix well, then add rest of flour, mix again well, then add all whites of eggs, flavoring, and bake at once in slow oven, keeping heat about same, for an hour *andwaenalt,. MRSS Wier Ran: SOFT GINGERBREAD One cup sugar, 1 cup New Orleans molasses, %4 cup butter, 4% cup lard, 3 eggs, 3 cups sifted flour, 1 cup boiling water in which 2 level teaspoons soda have been dissolved, I teaspoon ginger, I teaspoon cinna- mon, I cup raisins, floured and added at the last. This mixture is very thin. MRS KATE ae HOT WATER GINGERBREAD One cup molasses, 1 teaspoonful soda, 1 tablespoonful ginger, I tablespoonful melted butter, % teaspoonful salt, 4% cup boiling water, 2 cups flour. MISS KAGE désla Gk ie 92 ENOX GELATINE improves soups and gravies. SPONGE DROPS Beat 3 eggs lightly, add 34 of a cup of granulated sugar, I heaping cup of flour sifted with 1 teaspoonful of cream of tartar, and % teaspoonful of soda (or 1 heaping teaspoonful baking powder). Flavor with I teaspoonful lemon extract; drop with teaspoon three inches apart on buttered tins. Miss Ari dea GROIX. COCOA DOUGHNUTS One egg, % cup sugar, % cup milk, %4 cup cocoa, 134 cups flour, 4 teaspoonful salt, % teaspoonful cinna- mon, 2 heaping teaspoonfuls baking powder. Mix and sift dry ingredients. Beat egg; add sugar, then milk and dry ingredients alternately. Roll, cut, and fry in deep fat. About % cup of flour worked in to knead. WOR Sass eel, OATMEAL COOKIES Two cups flour, 2 cups oatmeal, I cup sugar, I cup Crisco, 2 eggs, 4 tablespoonfuls of sweet milk, 1 tea- spoonful of cinnamon, % teaspoonful of soda, % tea- spoonful of baking powder, I cup nuts, I cup raisins. Mix Crisco and sugar, add beaten eggs, and milk, then flour, nuts, raisins, oatmeal, cinnamon, baking powder and soda and a pinch of salt; drop with tea- spoon. Batter is very stiff. MRS. W. I. HOWELL. 73 Send for free sample of KNOX GELATINE. COOKIES One-half cup butter, 1 cup sugar, 1 tablespoon milk, 2 eggs, I heaping teaspoonful baking powder. Flour to make dough to roll out. MISS KATE de la CROIX. GINGER COOKIES One cupful of brown sugar, 1 cupful of butter, or equal parts of butter and shortening, 1 cupful of molasses, 2 eggs well beaten, ¥g teaspoonful of salt, I teaspoonful of soda, 1 teaspoonful of ginger, % teaspoonful of cloves, % teaspoonful of cinnamon, % teaspoonful of allspice, flour to roll. Cream together the sugar and shortening, add molasses, eggs and salt, mix together the soda and spices with 1 cupful of flour. Beat in the first mixture, and then add flour to roll. If un- salted shortening is used, double the proportion of salt. MRSS BSB iO Gk FRUIT COOKIES One cup of butter, 114 cups of sugar, 3 eggs, 3 or 3% cups of flour with 1 teaspoonful of baking powder, ™% teaspoonful of soda in 1/3 of a cup of hot water, % cup of cold water, 1 lb. of seeded and chopped raisins, I cup of English walnuts, chopped, 1 small nutmeg, I teaspoonful cinnamon, ™% teaspoonful cloves. Drop with a teaspoon on a greased pan, not close together, and bake in a quick oven. Should make 6 dozen cakes. MRS. BOOKER. 74 Send for the KNOX GELATINE recipe book. OATMEAL WAFERS Two eggs, 1 cup granulated sugar, I teaspoonful salt, 2% cups rolled oats, 2 teaspoonfuls baking powder, a few drops almond essence. Drop in small balls on buttered tins, leaving room for them to spread out. Leave them in the pans for a few minutes before try- ing to take them out. Then run a knife under them. SURPRISE COOKIES Cream together 1 cupful sugar and % cupful of butter or lard. Add 1 egg and mix well. Add to the mixture 2 heaping cups of flour. Mix well, add more flour if necessary, roll and cut in squares. PrMetING LORICOOK Fisw Mix together 1 cup- ful raisins, 4% cupful sugar, 1 tablespoonful of flour. Add 1 cupful boiling water. Cook until thick. Figs or dates may be used instead of raisins, and nuts may be added. When the filling is cold, place one spoonful on a cooky; put one cooky over it, pressing edges tightly together. Bake in a quick oven. Makes 24 cookies. NUSSS MACYoRVV EL Ile RUSSIAN ROCKS Three eggs, 2 cups sugar (brown or white), 1 cup but- ter, 2 teaspoonfuls cinnamon, 3% cups sifted flour, 1 cup nut meats (pecans or black walnuts), 2 cups chopped raisins, I level teaspoonful soda in 1% cup of hot water. Mix well and drop from teaspoon on ungreased tins. A small quantity of batter makes a good size cake. When cool place in tins, and they will improve with age. ARGS Eee POW biol 42 X. ICES As soon “Seek roses in December as an ice in June.”’— Byron. ANGEL PARFAIT One cup sugar, 34 lup water, whites 3 eggs, I pint heavy cream, 1 tablespoon vanilla. Boil sugar and water until syrup will thread when dropped from tip of spoon. Pour slowly on the beaten whites of eggs and continue the beating until mixture is cool. Add cream, beaten until stiff, and vanilla; then freeze. MRS: MARY (GOOPERGEV INS. FRUIT SHERBET Economical One-half envelope Knox’s Sparkling Gelatine (scant measure), 114 cups sugar, I orange, 3 cups rich milk, 1 lemon. Grate the outside of both orange and lemon. Squeeze out the juice and add to this the sugar. Soak the gelatine in a part of a cup of milk for 5 minutes, and dissolve by standing in a pan of hot water. Stir into the rest of the milk. When it begins to freeze add the fruit juice and sugar, and fruit of any kind if desired. This makes a large allowance for five persons. 76 A KNOX GELATINE Dessert or Salad is attractive and appe- tizing. FROZEN PUDDING Make a custard of 1 pt. milk, 2 eggs and 1 cup sugar. When cold, add 1 qt. cream and % lb. of red crystallized cherries that have been soaked overnight in 5 tablespoonsful of sherry wine. Then freeze. MRS: JOHN PARIS. SHERBET MADE FROM “LEFT OVERS” Three qts. water, 6 well beaten eggs, sugar to suit taste, 3 slices of chopped left over pineapple and the syrup from pineapple, juice of 2 lemons and grated rinds, left over maraschino cherries chopped up, also syrup from these; one left over orange; mix all together, freeze hard and pack. Serve with cherry on top. (Original. ) iSeries brgecd lk Rt Ee Es STRAWBERRY ICE CREAM _ Two boxes strawberries, I cup sugar, 2% cups Bor- den’s Eagle Brand Condensed Milk, 2% cups water, 2 tablespoonsful flour, % teaspoonful salt. Hull and crush strawberries, cover with sugar, let stand 1 hour, wash and run through strainer. Cook milk, water, flour and salt until smooth and slightly thickened. Cool and freeze to a mush, add fruit, and finish freez- ing. Yield 2 quarts. 77 ENOX GELATINE comes in two packages—PLAIN and ACIDU- LATED (Lemon Flavor). GRAPE JUICE SHERBET soak Y% envelope gelatine in 1% cup cold water 5 minutes. Make a syrup by boiling I cup sugar and 14%4 cups boiling water ten minutes and add I pint grape juice, 4 tablespoonfuls lemon ‘juice, 1/, cup Oraneeriuice nena beeze CARAMEL ICE CREAM One quart cream, 2 cups milk, 1 1/, cups sugar, I egg, I tablespoon flour, 4% teaspoon salt, 1%4 table- spoons vanilla. Prepare same asmvyaniliayice scream, using 14 sugar in cutard; remaining 4% carmelize, and add lowly to hot custard. COFFEE MARSHMALLOW CREAM Two cups strong boiling coffee, 2 taplespoonfuls granulated gelatine, 2 tablespoonfuls cold water, 3 tablespoonsful sugar, % cup Borden’s Eagle Brand Condensed Milk plus % cup water, % teaspoonful vanilla, 1% cup marshmallows. Soak gelatine in the cold water until soft. Add coffee and stir until gela- tine is dissolved. Add other ingredients. Add marsh- mallows just before chilling; chill and serve; marsh- mallows may be omitted from this recipe. 78 The KNOX ACIDULATED package contains flavoring and color- ing. WE THREE SHERBET Three pints water, whites of 3 eggs, 3 cups sugar, 3 oranges, 3 lemons, 3 bananas; crush fruit fine, beat whites of eggs; mix all together and freeze. VERS Some Cox, Y, [In recipes calling for brandy or wine, grape juice, or other fruit juices may be substituted. ] 79 XI EGGS AND CHEESE “Immense reduction in eggs—only one shilling each! !”—Charles Reade. “Digestive cheese and fruit there sure will be.” —Ben Johnson. EGGS The most delicate way of preparing eggs is by pour- ing over them boiling water and letting them stand 15 minutes closely covered. OMELETTE WITH PEAS AND TOMATOES To the beaten yolks of 8 eggs add 8 tablespoonsful sweet milk. Season with salt; add well beaten whites and cook in omelette pan. Have ready the following: I can green peas cooked thoroughly done, I can of tomatoes thoroughly mashed and hot. Mix; place omelette on large platter and pour mixture around. Serve immediately. Can of mushrooms may be used with above it desired.) MRS) ReGaASs hii CHEESE FOAM One egg, I cup cheese (cut up), I cup bread crumbs, I cup milk, little red pepper (tiny dash), little salt, mustard, and pepper, little soda (pinch). Pour milk on crumbs, add cheese and stir. MISS MAY WHITE. 80 KNOX GELATINE is GUARANTEED to please or money back. - CHEESE SOUFFLE Two tablespoons butter, 1 heaping tablespoon flour, 34 cup milk, I cup grated cheese, 3 eggs % teaspoon salt, a dash of cayenne pepper. Put the butter in a sauce- pan; when melted add flour and stir until smooth, but not brown. Add milk and seasoning and cock ten minutes. Add yolks of eggs well beaten, and cheese. Set aside to cool; when cold add whites of eggs beat- en to a stiff froth. Pour in buttered dish and bake 25 minutes. (Serve at once. MRS. R. Ly BROWN. RING TURN DIDDY One pound American cheese, 3 eggs—yolks and whites beaten separately, 1 can Campbell’s Tomato soup, I teaspoonful salt, 1% teaspoonful mustard, 14 tea- spoon red pepper, 1 tablespoon Worcester sauce. Melt cheese, pour in soup, put all the seasoning to the yolks and add to the cheese and soup. Cook until thick, stirring all the time. Add whites just before removing from the stove. Serve with unsalted crackers. MRS. J. D. HARTE. CHEESE FONDU One egg, 1 cup milk, 2 slices bread, buttered and cut in small squares, about %4 lb. cheese, or less, sliced fine or grated. Salt, pepper; bake. MRSSA SAL. 81 XIE PICKLES AND SAUCES “The plenteous pickle shall preserve the dish.” —Gay. “Epicurean cooks sharpen with clayless sauce his appetite.’—Shakespeare. MINCE MEAT (TOMATO) Two qts. green tomatoes (after chopped), 2 qts. chop- ped apples, 1% Ibs. raisins, little mace, tablespoonful cinnamon and allspice, 1% qts. sugar, I pt. vinegar. Put tomatoes in a sack, two handfuls salt over, and let drain over night, squeeze; put vinegar, sugar, spices, tomatoes and apples on and cook % hour. Then add raisins and cook % hour. Put in stone jar. MRS.ocRe Be WwW EEEIS. MEXICAN SALAD Four qts. chopped cabbage, 2 qts. chopped green toma- toes, I qt. chopped onions, 4 tablespoons white mus- tard seed, 2 tablespoons celery seed, 2 tablespoons salt, 3 cups sugar, % gallon vinegar, % cup red and green hot peppers. Let chopped cabbage and. chop- ped tomatoes stand in the 2 tablespoons salt for about two or.thee hours to draw out some of the water. Put all ingredients on and let come to a good boil and take off and put in glass jars. MRS: “We 7D) GRIMES: 82 - i KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. CHOW CHOW One-half peck of green tomatoes, 2 large heads of cab- bage, 25 cucumbers, 15 large onions, 1 qt. small onions whole, I pt. of grated horse radish, % lb. of white mustard seed, I oz. of celery seed, % teacup of ground black pepper, % teacup of cinnamon, % teacup of tur- meric, 2 boxes of mustard. Cut the cabbage, onions and tomatoes in small pieces and pack down in salt one night, also the whole small onions. In the morn- ing drain off the brine and soak in fresh water all day and night. Drain again, then mix in the spices and turmeric. Boil 5 gts. of vinegar with 3 lbs. of brown sugar; when the vinegar comes to a boil put in the chow chow and let come to a boil. MRS CASS SHALE, STRAWBERRY PRESERVES Three gts. berries, 3 qts. sugar. Put a layer of berries and then a layer of sugar alternately in the preserving kettle. Let it simmer a few minutes, shaking the kettle occasionally, no stirring. When it comes to a boil, let it boil 30 minutes and pour off. Take notice there is no water. The berries will keep their form and size and when the weather is cold they will be lying in a bed of jelly and the yield will be much greater than the old way of pound to pound. Only try the 3 qts. at a time to insure its not scorching. MRS. CHAS. -"G, ELLIOTT. 83 Use KNOX GELATINE if you would ke sure of results. KENTUCKY RELISH Two doz. red peppers, 2 doz. green peppers, 2 doz. small onions, 4% head of small cabbage, grind in meat chopper, add vinegar to cover, spices, 2 cups of sugar. Boil 30 minutes. FRENCH TOMATO PICKLE Slice 1 pk. green tomatoes and 6 good sized onions or 2 or 3 doz. small onions, put in a stone jar, sprinkle salt between the layers, using I teacup of salt. Let them stand over night; in the morning, drain off the liquor, boil for 10 minutes in 2 qts. of water and 1 qt. of vinegar, then skim and throw away the liquor. Put into the kettle 3 qts. vinegar and 2% lbs. brown or white sugar; let it come to a boil and skim, then add %4 lb. mustard seed, 2 tablespoons each of cloves, cinnamon, allspice (nutmeg), and ginger, and 1 red pepper without seed; cut fine. Cook all together to minutes; put in a stone jar. MRS. E. T. WHITE. THIN WHITE SAUCE Two tablespoons butter, I cup scalded milk, 114 table- spoons flour, 14 teaspoon salt, few grains pepper. Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings and stir until thoroughly blended. Pour on gradually the milk, adding about 1/, at a time, stirring until well mixed, then beating until smooth and glossy. If a wire whisk is used, all the milk may be added at once. 84 Simply add water and sugar to the KNOX ACIDULATED package. THICK WHITE SAUCE For Cutlets and Croquettes Two and one-half tablespoons butter, 4% cup cornstarch or the cup flour, 1 cup milk, Y%4 teaspoon salt, few grains pepper. Make same as thin white sauce. TOMATO SAUCE (WITHOUT STOCK) One-half can tomatoes, I slice onion, 4% teaspoon pep- per, 3 tablespoons butter, 3 tablespons flour, ™% tea- spoon salt. Cook onion with tomatoes 15 minutes, rub through a strainer, and add to butter and flour (to which seasonings have been added) cooked together. TOMATO SAUCE One and one-half cups tomato juice, 1 small onion, cook 30 minutes. Strain, add paste, which is made of three teaspoonsful of thickening, 1 teaspoonful of salt and he teaspoonful of pepper. Mix paste with sauce; bake in moderately hot oven 35 minutes. CHILI SAUCE Eight qts. tomatoes, 3 cups of peppers, 2 cups of onions, 3 cups of sugar, I cup of salt, 1% qts. vinegar, 3 table- spoonsful of cloves, 3 tablespoonsful of cinnamon, 2 teaspoonsful each of ginger and nutmeg. Peel and chop tomatoes in small pieces; chop onions and pep- pers very fine. Boil 3 hours and bottle in large mouth bottles, and seal. MRO SCO EaLLUN le 85 For Dainty Delicious Desserts use KNOX GELATINE. CORN RELISH One doz. large ears corn, I qt. onions, 3 green pep- pers, I qt. ripe cucumbers, I qt. ripe tomatoes, 3 small red peppers, I qt. sugar, 4% cant cup salt, 2 tablespoons tumeric, 2 pts. vinegar, 5c worth white mustard seed. Run all but the corn through the food chopper and boil for 1 hour. MRS. SCOTT HUNT. 86 POEL CONFECTIONS “T can teach sugar to slip down your throat in a dozen different ways.”—Decker and Ford. DIVINITY FUDGE Two whites of eggs, 2 cups of granulated sugar, 4% cup karo syrup, 4% cup warm water, I teaspoon vanilla, pinch salt, 1 cup nuts. Mix the syrup and water, add to sugar and let it boil until it drops hard in cold water. In the meantime have the whites beaten stiff and pour the cooked syrup in slowly beating the whites all the time, then add vanilla and salt; when creamy add nuts, mix well, then drop from teaspoon in a buttered platter. MRS. MARSH RAY. CHOCOLATE FUDGE Four cups of sugar, I cup of milk, 1 tablespoon but- ter, little salt. Cook until it will form a soft lump when dropped in cold water. Remove from fire, and add the butter and salt. Have ready 2 cups of walnuts, which drop in just before pouring out; add vanilla to taste. Pour on buttered dishes and when cold cut in squares. 87 Pink Coloring for fancy desserts in each package of KNOX GELA- TINE. FRENCH DAINTIES Candy Two envelopes Knox Acidulated Gelatine, 4 cups gran- ulated sugar, 1% cups boiling water, 1 cup cold water. _ Soak the gelatine in the cold water five minutes. Add the boiling water. When dissolved add the sugar and boil slowly for 15 minutes. Divide into two eaual parts. When somewhat cooled add to one part % teaspoonful of the lemon flavor found in separate en- velope, dissolved in 1 tablespoonful water, and 1 table- spoonful lemon extract. To the other part add I tablespoonful brandy, if desired, % teaspoonful ex- tract of cloves, and color with pink color. Pour into shallow tins that have been dipped in cold water. Let stand over night; turn out and cut in squares. Roll in fine granulated or powdered sugar and let stand to crystallize. Vary by using different flavors and col- ors, and adding chopped nuts, dates or figs. MARSHMALLOW FUDGE Four cups brown sugar, 1 cup milk, % cake choco- late, butter size of a walnut, vanilla. Cook until hard in water, beat in 14 pound of marshmallows and beat until creamed. Pour in buttered dish and when cool cut in squares. Miss HIXTE SW Elke 88 Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed. CREAMED MINTS Two cups of white sugar, 2 tablespoonfuls of butter, 2/, cups boiling water. Mix well before putting on stove. Then do not stir any more. Let boil till a ball formed in water when tapped on the cup will make a ringing noise, or till mixture dripped from the spoon will spin a good thread. Pour in shallow dishes, pull, flavor with 3 or four drops of oil of peppermint. Color if desired. Pull out long on oiled paper and cut in small pieces. Put in tight box for twenty-four hours for them to cream. MRS. KATE FLEMING BRUMMITT. 89 XIV. MENUS “A clear soup, a bit of fish, a couple of little entrees and a nice little roast. That’s my kind of a dinner.”—Thackeray. DINNER Grape fruit cocktail. Clear soup with celery- wafers. Turkey, sweet potatoes; a salad. Ice cream and cake. DINNER Grapefruit with candied cherries, tomato bouillon, croutons; chicken or turkey; mashed potatoes, cran- berry jelly, celery, mince pie, coffee and cheese wafers. DINNER Cocktail in pepper cups, consommé with shredded lettuce, wafers, scalloped oysters, turkey, mashed po- tatoes and turnips, cranberry salad, bisque cream and cake, or a pudding, crackers, cheese and coffee. DINNER Oyster cocktail, Creole soup, crottons, chicken, sweet potatoes, cauliflower, celery and cheese salad, fruit frappé, cake, coffee and cheese wafers. 90 KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons. DINNER Oyster cocktail and bread sticks, tomato soup and crotitons, roast beef, green peas, mashed white pota- toes, roll, grape ice. Asparagus, in patties (Dres- den), with cream sauce; ginger ale salad, beaten bis- cuit, sandwiches, mousse with cake; coffee and cheese sandwich. LUNCHEON Pineapple (fresh with ugar). Fish, fried potatoes and rolls. Salad, (tomatoes on lettuce). Ice cream and cake. Coffee and cheese wafers. LUNCHEON Grapefruit, croquettes, Waldorf salad, green peas and crackers. Tomato and cucumber salad, and sand- wiches; marshmallow pudding. Coffee and cheese wafers. OI MEMORANDUM MEMORANDUM MEMORANDUM MEMORANDUM MEMORANDUM MEMORANDUM MEMORANDUM TRY THIS SIMPLE TEST OF YOUR GELATINE Over \% teaspoonful of Gran- ulated Gelatine pour a little boiling water. Inhale the vapor rising from the solution. The odors from Chalmers’ Gelatine gare not disagreeable, but rich, wholesome and appetizing. It Ais “manufactured and packed’”’ in a spotless, sanitary fctory. REMEMBER Chalmers’ Gelatine Z rESTED— ESTABLISHED 1872 —PURE What more wonderfully dainty and refreshing desserts than ‘‘fruit juice jellies’—Grape-juice, Loganberry, Cider, Pineapple, Home-made wine, Coffee,—made in a minute— fit for a King—save cane sugar. Serve with or without cream. One package of CHALMERS’ Granulated GELATINE Ben ee four pints, dessert for four people four different imes. Send for our Book of Choice Virginia Recipes. Chalmers’ Gelatine Sales Corporation - - Richmond, Va. WHITE HOUSE COFFEE for sale by all first class Grocers Flowers FOR ALL OCCASIONS ust DURHAM FLORAL NURSERY DURHAM, N. C. J. ROBT. WOOD, Agent, OXFORD, N. C. To Insure the Success of these Recipes Use Dan Valley Superlative Patent Flour DAN RIVER SELF-RISING BISCUIT FLOUR is scientifically mixed with the purest phosphate, soda and salt, and makes the baking’ easy. ‘3 PIA Ss sree stat ry et oy . ¢ stat eles nate ataeetts ieatelees ed cae ; 33 t} ay ' i fe : teeteletel ite eaetety pataterieenitirstss taeet etatatetatetel Hee ee: * pitteeenins eee sateen boo) Sete Lo tat Hatitrentatetste? thtetitetatetatatate eter: Ris BRR NO Pala igly setetinrerest ete tesstitetrts fietetites > efatite tat oe titers: tet. es ne tate itetati statetstotaie states Teteletelstete: esis test 2 2 te ) Satis if Bo : stete tates Patitataratete telat 9909, Niatece eteeatedeselttet, Maitatatitat styf tatetatas elaletese petite it it $2 tate? 2 ye) te 5 3 Stitt stetasieh iti pease eatats ith ¥ oa ft, etalelateteh . 3 ttt! a5) at ese) * ste au vets tattle: Beiatstetite! ett atatpelate aigtatetalarsie a's ote ts iets a cete. atatetetetit telatatetaletits sitbetstet: intel 35349 setstatat eieiaty ataletety atety ; Mtatates, telatetetatet, ote stearate Maletetatatotate a isletaietat etartettatae + + Satetet iat tes 33 a sTestes set at x Sie tet sit BS terats es panes ist satis sett aires * * sais + + .* ete af atate a s?. i) ae * eratatelste MAILS wetete tata’ Stee ele, ‘gta? + *]¢) Ti tf a Seite sentie) eleleraiee Oy . sestatezatst eeate ane. ve ate ests Tete! $2 32-323 tetas eleigtaty’ vetela ta’ SN