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Title: Washington Women's Cook Book
Author: Jennings, Linda Deziah
Publisher: Seattle: The Washington Equal Suffrage Association

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> Soups

"The man who neglects to vote shows small interest in the welfare of his country and is not a good citizen. What shall we say of the patriotism of the woman who would not vote if she could!"

So many good soups are found in other departments of this book that we have not considered many kinds here.

The soups in the department, "Food for the Sick," are especially fine.

Brown Soup Stock.

Seven pounds of beef, three quarts of cold water, six pepper corns, six cloves, one bay leaf, one teaspoon of thyme, one sprig of parsley, two cups of chopped vegetables, two teaspoons of salt. Cut the meat in one inch cubes, put two-thirds of it in a kettle with three quarts of cold water, let stand for an hour, put the one-third of meat in a skillet with some of the trimmings and marrow from the bones, brown and add to the stock. Let it simmer four or five hours, then add the seasonings and vegetables and simmer one hour, then strain. When cold the grease will rise to the top and form a thick cake. This you take off and the stock forms a jelly-like substance.

White Soup Stock.

Cut a large grown chicken into pieces and cover with cold water. Add one teaspoon of salt and let simmer for several hours, or until perfectly cooked. Then add one-fourth cup of chopped celery, one blade of parsley, a small onion, a tiny bit of mace, and let it simmer one-half hour longer. Strain and it is ready for use.--From "What to Cook and How to Cook It."

Tomato Soup.

One pint of strained tomatoes, one pint of rich soup stock, a piece of bay leaf no larger than a silver quarter, two cloves, one-half teaspoon each of paprika, salt and soda, one tablespoon each of sugar, chopped onion (partly fried), flour and butter.

Put all ingredients together, omitting butter and flour,


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simmer for half an hour, then strain. Rub flour and butter together until smooth and thicken the soup.

If this is made exactly as the recipe is given it will be found to be a very excellent soup.

MRS. D. O' LEARY, Seattle.

Tomato Broth.

Cook tomatoes until tender, or use canned tomatoes, mash and strain to remove seeds, return to the fire and season with salt, very little red pepper or paprika and a small piece of butter. If too thick add a little hot water.

MRS. GEORGE SMITH, Anacortes.

Creole Celery Soup.

Take shank of beef, boil and skim, cut into small pieces a large bunch of celery, boil in the broth until tender, add seasoning and cup rich cream.

Chicken Cream Tomato Soup.

One quart chicken stock, one can tomatoes strained, season to taste, one half cup cream added last.

Bean Soup.

Brown beans boiled until very soft, put through a colander, add about a pint, or more if desired, to one quart of strained meat stock. Season with pepper and salt and a pinch of cayenne. Just before serving add juice of one lemon, and two hard boiled eggs chopped very fine.

MRS. LOLA FOWLER, Stanwood.

Tomato Soup.

Put on to heat one quart of good rich milk; then in another pan one can of tomatoes, strain tomatoes through seive or colander, when tomatoes come to a boil put one even teaspoon of soda in them. A lump of butter may be put in the milk if it is not rich, season with pepper and salt. Mix tomatoes and milk just before serving.

MRS. ANDREW OSBERG, LaConner.

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Cheese Soup.

Use clear beef stock strained and just as it is served add to each dish a tablespoon of grated cheese. Very fine.

MRS. D. O'LEARY, Seattle.

Cream Potato Soup.

For six persons. Put in a double boiler one quart milk, add two medium sized potatoes already cooked well done in one pint of water, also a small onion fried light brown in two level tablespoons of butter, salt and pepper. Thicken if desired with one teaspoon flour stirred smooth in cold water. Let come to boiling point.

MRS. NELLIE M. RININGER, Seattle.

Grapenuts Broth.

Half cup grapenuts put to soak in pint of rich cold milk. Heat very slowly to avoid curdling; almost to boiling point. When thoroughly softenend, strain and add pinch of salt.

MISS GERTRUDE WALLACE, Stanwood.

Tomato.

Take one can of tomatoes, one quart of water, one medium sized onion. Cook thoroughly. Add pinch of soda, then stir in the following sauce: One pint milk, large piece of butter, one tablespoon flour.

Heat the butter, stir in the flour, add salt and pepper to taste.

Heat the milk and add to this. Then stir this into the tomato when it is below boiling point.

If milk is not available, add more water to the tomato and thicken with spaghetti broken up fine, and season.

Vegetable.

Chop two large potatoes, one onion, one small cabbage, one turnip.

Place butter size of egg in kettle and heat. Pour in the chopped vegetables and stir well. Add two quarts of hot water, boil one hour and season to taste.

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Potato.

Four potatoes cut into dice; one large onion, chopped; cover with water and cook until tender. Add one quart of milk, tablespoon butter, pepper and salt to taste. Bring to a boil and serve.

Cream of Celery.

Cut up one bunch of celery into one quart of water. Boil until tender and thicken with same sauce used in the tomato soup.

Corn.

Take one can of corn, cook until well done, add pint of rich milk, one tablespoon of butter, pepper and salt to taste. If onion flavor is liked, a few slices may be added.

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> Fish and Shell Fish

It is cheap wit that finds it so amusing that women should vote."--RALPH WALDO EMERSON.

Clam Chowder.

Twenty clams, two medium sized potatoes, one large onion chopped fine, two well-beaten eggs, six crackers rolled fine; cut potatoes into small pieces; mix, season and add strained juice, chopped clams to be added after potatoes are done.

It is improved by the addition of half cup rich cream.

Excellent Clam Soup.

Two quarts of clams in the shell or one quart of opened clams. If in the shell cover with water and let stand over night or several hours to spit sand, then wash the shells with small brush, rinsing well to remove sand. Then put into a baking pan or steamer, cook twenty minutes. Take enough milk for the number of persons to be served--this should be enough clams for soup for six people--heat in granite dish, add good sized piece of butter, pepper, and two or three crackers rolled fine. Take the clams from the shell, put into the milk, also the juice in the baking pan. If shelled clams are used, they should be cut in pieces and stewed ten minutes in a little water. The milk and liquor to be heated separately, as the milk will curdle if cooked together. Put together just before serving.

MRS. JENNIE G. CLEGG, Spokane.

Clam Chowder.

One-half cup chopped ham or bacon, put in large kettle to fry; add to this three onions chopped fine; when browned slightly add three quarts boiling water. Add to the above six medium sized potatoes cut in dice, cook twenty minutes. Now add one can minced clams or one teacup of fresh clams chopped fine. Last of all add one cup rolled crackers and one quart milk, let come to a boil, season and serve hot.

MRS. L. M. HALL, Puyallup.

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Clam Fritters.

Clean a half dozen large clams, remove heads, chop fine, add one beaten egg to a tablespoon of milk and a little flour. Season with salt and pepper then fry in a skillet in form of pancakes.

MRS. ANDREW OSBERG, LaConner.

Clam Bouillon.

To one small can of clam chowder add three cups of boiling water, two cups milk, one cup strained tomatoes; heat tomatoes first in separate dish; add a little soda and one dessert spoonful of flour mixed with water. Cook three minutes and strain through wire strainer.

Serve in bouillon cups with whipped cream.

MRS. H. M. CHITTENDEN, Seattle.

Creamed Clams.

Scald the clams in their own liquor, chop them fine and measure. To each cupful of chopped clams add one cupful of thick cream sauce.

For one cupful of sauce, melt one tablespoon of butter, stir in one tablespoon of flour, cook but do not brown it; then add slowly one-half cup of clam liquor and one-half cup of milk or cream; season with pepper and salt.

Let it cook until a smooth thick cream, stirring all the time. Add the clams just before serving. Pour over small pieces of toast.

MRS. ANNA M. COMBES, Elma.

Clam Fritters.

One dozen clams chopped fine; add the liquor from the clams to a batter made of one pint of milk, six tablespoons of flour, six eggs well beaten, two tablespoons of melted butter a little salt and pepper. Drop from a spoon into hot oil or lard; fry a light brown. Or dip the whole clam into the batter and fry as you do oysters. Serve very hot.

MRS. ANNA M. COMBES, Elma.

Scalloped Oysters.

One quart of fresh oysters, eight soda crackers rolled fine, put in layers in a baking pan, sprinkle with pepper and salt. Save the liquor and add with enough milk to cover


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just before putting them in the oven. Put rolled crackers with bits of butter on top. Bake three-quarters of an hour.

MERTON M'KEE, Avon.

Oysters Cocktails.

Use Olympia oysters; fill cocktail glass one-third full of drained oyster, finish filling with tomato catsup, place a drop of tobasco sauce in each and a squeeze of lemon; season, and serve with sliced lemon and wafers.

Oyster Cocktails.

Drain Olympia oysters, drench with boiling water, pouring off instantly; set away on ice a few minutes to chill. This is to prevent the sliminess that some persons so object to. Fill the cocktail glass a little less than half full of oysters; finish the glass with tomato catsup in which has been put three drops of tobasco sauce (three drops for the entire serving) and a squeeze of lemon to each glass.

MRS. G. F. ZIMMERMAN, Seattle.

Oyster Omelet.

Beat the yolks of six eggs into a teacup of milk and add a cup and a half of small oysters drained; then add the whites of the eggs beaten stiff. Fry in hot butter and do not stir while cooking. Slip a knife around the edges, that the center may cook equally.

MRS. ANNA M. COMBES, Elma.

Ludt Fish. (A Swedish Christmas Dainty.)

Three dried unsalted codfish, soak in water three days in a cool place. Drain off the water, then dissolve four heaping teaspoons of soda in two gallons of water, soak the fish in this for three days. Drain off water and soak in fresh water over night, or a few hours. Drain off water again, put the fish in boiling water and cook ten minutes.

Serve with cream or milk gravy or melted butter. It is also nice either cold or hot without dressing.

MRS. THILDA ANDERSON, Avon.

Baked Salmon.

Take small salmon, opened underneath and fill with


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bread dressing as you would fowl (it will not be necessary to sew up the fish). Put in long baking pan, sprinkle with pepper and salt and dot with whole allspice. Bake and serve with the following sauce:

Sauce.

One cup of liquor where fish has been baked, and one cup of milk or cream, thickened with one tablespoon flour. Season with pepper and salt.

MISS EMMA SWANSON.

Baked Salmon--Spanish.

Remove skin from the fish and cut in thick slices, put in dripping pan and season well, then on top of each slice place a spoonful of chopped onion. Bake until done, then put a spoonful of tomato on each slice and return to the oven just long enough to heat the tomato. Serve with the following sauce:

Sauce.

Cook one chopped onion in a little butter, strain half a can of tomatoes into it, season well and thicken slightly.

Fried Smelt.

Remove the intestines, wash and drain; roll in salted flour and fry very quickly in hot, deep fat to a rich brown.

Be sure to have plenty of fat; have it hot and fry quickly if you would have the fish tender.

Boiled Fish.

Perhaps fish is best boiled by steam. Place the fish on clean cloth in the steamer and steam until done. By this method it will not go to pieces and may be served whole.

Serve with drawn butter sauce.

Fish Turbot.

Make dressing of one pint milk and one tablespoon flour, cool and add two eggs well beaten and one-half cup butter. Take and cool fish, put in layers of fish and dressing alternately in a buttered baking dish.

Cover the top with rolled bread crumbs and bake twenty minutes.

MRS. CLARA SAUERS, Aberdeen.

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> Clams

Contributed by Mrs. Bessie L. Savage.

Of the seven or eight varieties of clams found on Puget Sound, with which I am familiar, all but one (the boring clam) are good to eat and if properly prepared furnish the best of food. Where possible see that your clams are from beaches remote from large cities. Get them in the shells and see that all are alive. If the shells are not closed or do not close tightly, reject them. As soon as obtained put in clean water to which has been added one tablespoon of salt to each gallon. Let stand at least six hours. If desired to keep longer than twelve hours, the water should be changed every day and corn meal sprinkled on top of water as soon as clams are put in.

For steaming and baking the shells should be thoroughly washed with a small brush.

If the clams are hard to open pour boiling water on them.

For frying use the large butter clam. For steaming or baking use only the little neck or cockle clam.

Steamed Clams.

Choose small to medium sized Little Necks. Wash, put in a kettle with half a teacupful of water to a five-pound lard bucketful of clams, cover tightly, boil from fifteen to twenty minutes. Serve hot. (Save the liquor for boullion, etc.)

Baked Clams.

Prepare as for boiling, put in a large bread pan, bake in hot oven until shells open.

Clam Puree.

Take one pint of the liquor from steamed or baked clams, add one pint of water, butter the size of an egg, pepper and salt to taste, a little nutmeg. Boil, thicken to the consistency of cream. When ready to serve add one pint of hot milk and serve immediately.

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Clams on Toast.

Drain lightly one pint of shelled Little Neck (Butter Clams will not do). Add half a teacup of water. Let this come to a boil, thicken to the consistency of cream, add a tablespoon of butter, season with salt, pepper and nutmeg. Serve on toast.

Fried Clams.

Choose large white Butter Clams. Open, cut out and reject the necks. Drain, dip in beaten egg, roll in cracker crumbs or farina. Fry in deep fat (as doughnuts).

Clam Croquettes.

Chop and drain a pint of shelled clams. Put in frying pan with a tablespoon of butter and let cook two or three minutes. Add half as much bread crumbs and a beaten egg. Season with salt and pepper. Roll and fry in hot deep fat.

Scrambled Clams With Eggs.

One-half pint of shelled small Little Necks (or chopped large ones). Put in a frying pan with a tablespoon of butter, and when they have cooked two minutes or until edges curl, add three eggs. Stir frequently, and serve on toast.

Pan Roast a la Doane.

Make a sauce as follows: One tablespoon of butter, melt, stir in two tablespoons of flour, one teacup of boiling water, two tablespoons of tomato juice, one-half teaspoon of curry powder, salt, pepper and nutmeg to taste.

Let cook two minutes, add clams, cook three minutes. Serve on buttered toast.

Clam Fritters.

Prepare a batter as for fruit fritters, stir in well drained Little Necks. Fry in hot, deep fat.

Clam Pie.

Prepare clams as for creamed clams. Line the sides of a sauce pan (not the bottom) with pastry as for chicken pie,


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fill with clams prepared as for creamed clams, cover with crust. Bake.

Clam Omelet.

Prepare eggs as for plain omelet. Just before the eggs set pour on half a pint of well drained Little Necks, to a three egg omelet. Fold and serve hot.

Scalloped Clams.

Prepare as for creamed clams. To one pint of clams add one pint of bread crumbs soaked in milk. Dot the top with small bits of butter, brown in oven and serve hot.

Very small Little Necks make excellent cocktails prepared as oysters.

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> Meats

"There is no freedom on earth nor in any star for those who deny freedom to others."

Roast Beef.

In thinking of meats, perhaps roast beef, comes first to our minds. No other meat is so nutritious if properly cooked.

The outside must be seared at once to keep in the juices. To do this either put on grate of a very hot oven or by pressing every side down on a hot pan on top of the range.

What is known as rib roasts are the best, and one can hardly get the best results with a roast under ten or twelve pounds.

Fillet Roast of Beef.

Trim, wipe the fillet with a damp cloth and skewer into shape. Lard the meat and dredge with flour, salt and pepper, place on rack in roasting oven and sear over quickly. When nicely browned reduce the heat and continue the roasting until the meat is tender.

Serve with mushroom sauce.

MRS. BERT ESTERBROOK, Bellingham.

Flank Steak.

Fry in butter until brown a flank steak, salt, pepper, put in roasting pan, pour over the butter; cover with sliced onions, heap on some tomatoes and season. Bake one and one-half hours, add water while cooking to make gravy. This is good.

MRS. ED NEWENGER, Bellingham.

Favorite Roast Turkey.

For dressing take first joint of wings, part of neck, heart, liver and gizzard, boil soft. When nearly done add five potatoes. When all are cooked remove bones and chop; season with salt, pepper and butter. Soak nearly a small loaf of bread in the broth and mix in this dressing. Now


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stuff the turkey and sew up. Tie the legs together and fasten legs and wings close to body. Put enough water in to roaster to baste with; salt the turkey; turn it over often while it roasts. Bake fifteen minutes to the pound.

W. J. CROFT, Avon.

Sheep's Tongues Spanish.

Six sheep's tongues or three calves tongues. Boil the tongues about two hours. Make a sauce of one tablespoon of butter, two of olive oil, four small onions, fry them in the oil and butter, add two large tablespoons flour, clove of garlic and quart of tomatoes strained; add water the tongues were boiled in; cook slowly and add carrots and celery to taste. Pour sauce over tongues and serve hot.

MRS. CARRIE OAKLEY, Anacortes.

Veal Loaf.

One and one-half pounds veal, one-half pound lean pork, chopped very fine. Two eggs well beaten, three crackers rolled to powder. One-half cup milk, season with salt and pepper to taste. Mix all well together, form into a loaf, sprinkle the top with dry bread crumbs or powdered crackers and little bits of butter. Put in a pan with a little water and bake for an hour, occasionally adding a little water if the pan gets dry.

MRS. ANNA COMBES, Elma.

Cabbage Rolls.

Take as many whole leaves from a good cabbage head as you need. Put in each leaf a piece of round steak or hamburger steak, sprinkle with salt, pepper, ginger and cloves. Roll tie strings around to keep in shape, boil in broth or salted water for one hour. Pull off the strings and serve with melted butter.

MRS. O. OFFERDAHL.

Beef Loaf.

One and one-half pounds chopped beef, three well beaten eggs, one cup powdered crackers, one cup boiling water, salt and pepper to taste. Cover with boiling water and cook one and one-half hours.

MARIA HAYS M'HENRY, Olympia.

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Baked Liver.

Have in reserve some good stock made from the shin of the beef, or bouillon made from Armour's Extract. Ten cents' worth calves liver, some slices of bacon, onions and stale bread. Take a medium sized individual baking pan. Lay in the bottom some thin slices of bacon, cover these with slices of liver, slice some onions over this, add salt and pepper and cover with thin slices of stale bread. Repeat this until the pan is nearly full. Pour over the soup stock to nearly cover, putting slices of bread on top cover. Bake thirty or forty minutes.

Remove cover, brown bread nicely and serve.

MRS. JENNIE G. OLEGG, Spokane.

Veal Cutlets.

W. S. C. Domestic Science Dept.

Use slices of veal from leg, cut at least one-half inch thick, wipe and remove bone, skin, cut in small pieces. For serving fasten small pieces together with clean tooth picks. Sprinkle with salt, pepper; dip in flour, then in beaten egg and cracker crumbs or bread. Cook in hot fat until well browned on both sides, then place in well seasoned brown gravy. Allow to simmer on back of range at least one hour.

Sauce or Gravy for Above.

Melt three tablespoons butter, add three tablespoons flour, stir until smooth, then add hot worcestershire gradually and last, the seasoning.

Boil five minutes, one-half cup tomatoes may be added.

Boneless Birds.

Pound and cut good fresh round steak into three inch squares. Put small piece of bacon in each square; sprinkle with salt and pepper, ginger and cloves. Roll and tie a string around each square, so it gets the shape of a bird; roll in flour and brown in butter. Pour over enough water to cover the birds. Let boil for one hour.

MRS. O. OFFERDAHL, Seattle.

Veal Stew.

Two pounds of veal cut in small pieces; cover with boiling water and cook until half done; then season with salt


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and paprika (sweet red pepper), add two green onions cut fine, four medium sized carrots cut in cubes, and one and one-half cups of green peas. When cooked add one pint of milk, thicken with two spoons of flour.

MRS. D. O'LEARY, Seattle.

Fried Chicken.

Select chicken weighing about two and one-half pounds. Plymouth Rocks are the best.

Wash and wipe well, cutting each chicken into four pieces, sprinkle with salt and cayenne pepper mixed, roll in flour, or in powdered cracker or bread crumbs; fry one-half hour in lard and butter. Cover while cooking with perforated cover.

MRS. H. M. CHITTENDEN, Seattle.

Chicken with Baked Dumplings.

Cut the chicken into pieces and stew until tender, when done put into a deep baking pan. If there is not enough liquor to nearly cover the chicken, add water and thicken to make a nice gravy, having previously seasoned well. Make a rich baking powder biscuit dough, cut out the biscuits and place on top of the chicken. Bake just long enough to cook the biscuits nicely. By many this is much preferred to boiled dumplings.

MRS. R. H. BALL, LaConner.

Smothered Chicken.

Cut up chicken as to fry, put in deep pan; season with salt, pepper and lumps of butter. Over this sift flour thickly; cover with water. Bake three hours.

MRS. E. S. BROWN, Bellingham.

Luncheon Chicken.

Cook a good fat chicken until very well done, keeping nearly covered with water. Remove chicken from broth and pick from bones. Make dressing as to stuff chicken which is roasted in oven.

Put in a baking dish, alternate layers of chicken and dressing. Pour over it the broth in which the chicken was cooked.

Just before serving put in the oven. Serve very hot.


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Use plenty of pepper and salt and a slice of lemon when stewing the chicken. This will serve twelve persons.

MRS. G. F. ZIMMERMAN, Seattle.

Chicken Pie.

A fat hen is necessary for a good chicken pie. Cut up the chicken and place in enough boiling water to cover, and boil until tender. When cooked if the water has boiled away add enough so that the chicken will be more than covered with liquor. Thicken this to make a nice gravy. Line the sides of the baking dish with rich biscuit dough; put in the chicken and gravy and cover with crust. Bake in a moderate oven until the crust is rich brown.

MRS. A. M. CURRIER, LaConner.

Baked Chicken (Southern Style).

Take young spring chicken, after being dressed, cut open down the back, lay flat and whole in baking pan and cover with strips of bacon. Bake until tender and serve on platter with garnish of parsley. Make a gravy of the chopped giblets flavored with dried celery leaves.

MRS. HELEN J. BERRY, Bellingham.

Boiled Leg of Lamb--Caper Sauce.

Boil the leg of lamp until very tender, then take the water in which it was boiled as the foundation of the sauce. There should be at least a pint of the stock; thicken with two tablespoons of flour, season with pepper and salt, and add two tablespoons of pickled capers. Let the sauce stand fifteen minutes before using that the sauce may be well seasoned with the capers.

MRS. D. O'LEARY, Seattle.

Veal Stew.

Cut veal in small pieces and stew, when cooked pour in an equal amount of creamy milk, thicken, add a spoonful of butter; serve on platter and garnish with green peas.

MRS. HELEN J. BERRY, Bellingham.

Dumplings for Meat.

Two cups and a half of flour, sift with two teaspoons of baking powder, one teaspoon of salt, one cup of water. This


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should make a stiff dough to be stirred with a spoon; when the meat is done, drop the batter into the kettle where the meat is cooking, a spoonful at a time, cover closely and boil for twenty minutes.

Picnic Meat.

Buy a quantity of cheap meat (beef) salt and boil until it begins to drop from the bones. While hot chop the meat coarsely; season with sage and pepper, or some prefer chopped onion. After mixing pack in a jar; cover with a plate and sink it down with a stone or some other weight. Let stand over night, then cut in slices.

This is good any time when cold meat is wanted.

Other kinds of meat may be used.

MRS. RENA FORREST, Anacortes.

Oyster-Chestnut Dressing (For Fowl).

Three cups bread crumbs, one and one-half cups chestnuts, chopped fine (first boil and blanch), two dozen small oysters, one-half cup melted butter, one small onion, one tablespoon minced parsley, or teaspoon of dry celery leaves.

This is very good indeed, and unusually rich. Use either chestnuts or oysters leaving out the other, is fine.

MRS. HELEN J. BERRY, Bellingham.

Dressing for Fowl or Meat.

Slice one large onion and boil about half done; crumble coarsely to the amount required; moisten with hot water and add a cup or more of the juice from the roast (in the case of fowl where the dressing is put into the uncooked fowl this will be impossible), add the onion and season with pepper and salt. Have very moist.

MISS MADGE JENNING, LaConner.

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> Meat and Fish Sauce.

Tartar Sauce.

One tablespoon chopped parsley, one teaspoon mustard (dry mustard mixed with cold water), one minced onion, one teaspoon chopped capers, dash of cayenne, one-half pint salad dressing, Durkee's preferred. Nice with all kinds of fried fish, oysters or meat croquettes.

MRS. HELEN BERRY, Bellingham.

Cream Sauce.

One cup of milk or cream, thickened with one tablespoon of butter rubbed with one tablespoon of flour. Thin this with one cup of stock. This is especially fine for baked fish. In this case be sure to use a cup of the juice where the fish is baked to thin the sauce. Many seasonings may be added, such as chopped parsley, mushrooms or oysters, when one wants to serve a fancy dish.

MISS EMMA SWANSON.

Fish Sauce.

One and one-half cups of water, half cup butter, thicken with a rounded teaspoon of cornstarch, add tablespoon lemon juice, dash of paprika. Two well beaten eggs added when partly cooled.

MRS. D. O'LEARY, Seattle.

Tomato Sauce (For Boiled Tongue).

One can tomatoes heated and strained, two scant tablespoons sago soaked in cold water, one heaping tablespoon sugar, one teaspoon each of salt, Worcestershire sauce, and walnut ketchup, five drops mapeline, a little paprika, or a trifle of cayenne.

Boil all this very slowly half an hour, stirring often. When done add butter the size of an egg. This dish will serve twelve people if a large tongue is used.

The mapeline and walnut ketchup may be omitted if wished though both add materially to the richness of flavor.

SARAH PRATT CARR, Seattle.

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Mushroom Sauce.

Rub three tablespoons of butter with two of flour until a paste is formed. Put into a sauce pan with two good slices of onion, one bay leaf, a stalk of celery, a blade of mace and one-half dozen pepper corns; add one pint of white stock; let boil slowly for twenty minutes; strain into butter and flour which has been cooked a little; stir constantly. Add one-half can of white button mushrooms cut in half. Cook a few minutes. Stir in one cup of sweet cream, let just come to a boil.

MRS. J. C. HAINES, Seattle.

Fried Eggplant.

Slice the egg-plant and boil not longer than two minutes. Drain and dip each slice in beaten egg and then in rolled cracker crumbs. Salt and pepper and fry in plenty of hot fat to a nice brown.

ELIZABETH J. OLEARY, Seattle.

Carrots and Green Peas.

If as sometimes happens in the best regulated households, you should not have enough green peas for the number to be served, you will find that they will combine very delightfully with young carrots.

Shell the peas and cook them alone in salted water. Scrape and cook the carrots, having sliced them very fine. Just before serving turn together, pepper, and pour over them melted butter. Serve very hot.

MISS GERTRUDE WALLACE, Stanwood.

Summer Squash.

Pare and seed a summer squash; steam or boil in a little water in the usual way; drain and mash. To a quart of squash add one-half pint of bread crumbs soaked in one-half pint of milk, one teaspoon finely minced onion, one-half teaspoon salt, one tablespoon butter, and pepper to taste, one beaten egg. Put in pudding dish and brown.

MRS. BESSIE I. SAVAGE, Seattle.

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> Entrees

"I go for all sharing the privileges of the government who assist in bearing its burdens--by no means excluding women."--ABRAHAM LINCOLN.

Entrees are usually made from left-overs. This is not always the case, yet more often than not these dainty dishes are a testimony of the thrift and skill of the housekeeper.

The various kinds of croquettes make up a large portion of the entrees served. From the many kinds of cold meat, they are made by simply grinding the material, and mixing with a well seasoned sauce; or they can be made richer by adding brains, mushrooms, sweetbreads, etc.

Sauce for Croquettes.

One small chopped onion cooked until tender in a tablespoon of melted butter, pour in a cup of milk and thicken with two tablespoons of flour. As you remove from the fire, add two eggs beaten, season with salt, pepper, and a little nutmeg.

Veal Croquettes.

Mix two cups of minced veal with the above sauce, shape with the fingers into balls or flat cakes. Dip in powdered bread or cracker crumbs, then in egg. Fry in smoking hot fat to a delicate brown.

Chicken Cutlets.

Mix two cups of ground chicken with one cup of cream sauce. When cold, make into pear shape, then flatten between the palms of the hands until they are one-half inch thick. Dip in egg and crumbs. Insert a piece of spaghetti an inch long in the small end to represent a bone. Fry in smoking fat, and serve with oyster sauce.

MRS. LOUISA BERRY, Lexington, Ky.

Aspic Jelly.

Aspic is made from stock, either brown or white stock highly seasoned, strained, with gelatine added. To one quart


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of stock add three-fourths of a box of gelatine, that has been soaked one hour in one cup cold water. Clear as for soups, allowing the white of an egg to one quart of stock. Aspic is used in many ways. As a garnish for cold meats, cold tongue and chicken are moulded in it.

Moulded in brick shaped molds, it may be sliced and served on lettuce leaves with mayonaise.

Chicken Croquettes.

Chop fine one cold boiled chicken; then take a pint of sweet milk and when the milk is boiling, stir into it two large tablespoons of flour made thin in a little cold milk; after the flour is well cooked with the milk put in a piece of butter the size of an egg. Season with salt and pepper to taste; stir all well into the chicken; roll up with your hand and dip first into an egg beaten, then into cracker rolled fine and fry in hot lard or lard and butter.

MRS. M. J. SULLIVAN, LaConner.

Scalloped Chicken.

Boil chicken until tender, cut into dice and add a small amount of the stock. Make a plain white sauce, then put into a baking pan a layer of chicken and a layer of sauce alternately then cover the top with bread crumbs. Bake until thoroughly heated through.

Make a milk gravy with the remaining stock to serve with the scalloped chicken.

Spanish Meat Balls.

One pound of round steak put through a meat grinder, one cup of moistened bread crumbs; mix well, season and make into meat balls. Partly fry one onion in butter, then one pint of tomatoes, dash of cayenne, add one cup of water. Put meat balls into this and cook slowly about two hours. It may be necessary to add more water.

Boil one cup of rice and serve with meat balls.

MRS. D. O'LEARY, Seattle.

Spaghetti, a La Italienne.

Break one-half pound of spaghetti into inch pieces, drop into a kettle of boiling water, and boil rapidly for twenty minutes; drain, pare one onion, slice, boil, add one-half can


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tomatoes, three tablespoons of grated cheese, salt and cayenne.

Heat all together ten minutes.

Creamed Salmon.

One can salmon minced fine, drain off liquor and throw away. Dressing: Boil one pint milk, add two tablespoons butter, salt and pepper to taste. Have ready one pint of dry bread crumbs, then place layer in bottom of buttered dish, then a layer of fish and so on having last a layer of crumbs. Pour over this the dressing and bake to a delicate brown.

HAZEL HALL, Puyallup.

Fish au Gratin.

Make a plain cream sauce, take left over fish, cut in pieces an inch or two long, arrange in a baking dish; pour over it the cream sauce, season with red pepper and salt; spread the top with buttered bread crumbs and bake.

HELEN BERRY.

Scalloped Sweetcorn.

One can of corn, one pint of milk, one cup of rolled crackers; place a layer of corn in a baking dish, season well then add layer of crackers and corn alternately. Pour the milk over it and bake.

ANNA W. SCOTT.

Cheese Custard.

Two eggs, well beaten, one cup of grated cheese, one slice of buttered bread, one cup of milk. Place the bread in bottom of baking dish and pour eggs, milk and cheese over it. Season with salt and pepper. Bake ten minutes in a quick oven and serve.

ANNA W. SCOTT, Seattle.

Salmon Pudding.

One small can of salmon, two cups of rolled crackers. Two eggs well beaten, two cups of sweet milk. Mix thoroughly and season to taste. Bake one-half hour.

ANNA W. SCOTT, Seattle.

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Shrimp Pudding.

One cup shrimp, one cup grated cheese, two cups rolled crackers, good sized lump of butter. For wetting use milk or cream. Season with salt and pepper. Mix all together and bake in the oven.

W. H. SCOTT, Seattle.

Asparagus: Entree.

Put your asparagus in a baking dish, cover with cream, season with pepper and salt, cover an inch deep with grated cheese.

Timbales Regence: Mushroom Sauce.

Take one pint of cooked and blanched sweetbreads, with skin and fat removed, chop fine. Put one tablespoon of butter in frying pan, when melted add two tablespoons fine dry bread crumbs and one-half teacup of white stock; stir until the mixture boils, take from fire and stir in the sweetbreads, salt, white pepper, a dash of paprika and a little nutmeg.

Beat two eggs light and heat thoroughly into mixture. Butter timbale moulds, dust well with browned bread crumbs, fill them two-thirds full, place in baking pan half filled with boiling water and bake for twenty minutes in good oven. When done turn carefully on heated plates and serve with the following sauce about them and a garnish of water cress.

Mushroom Sauce.

Rub three tablespoons of butter with two of flour until a paste is formed. Put into a sauce pan with two good slices of onion, one bay leaf, a stalk of celery, a blade of mace and one-half dozen pepper corns; add one pint of white stock; let boil slowly for twenty minutes, strain into butter and flour, which has been cooked a little; stir constantly. Add one-half can of white button mushrooms cut in half. Cook a few minutes. Stir in one cup of sweet cream; let come to a boil and serve around timbales.

MRS. J. C. HAINES, Seattle.

Fried Bananas.

Pare six bananas, slice lengthwise in thick slices, put two tablespoons of butter in frying pan, then put in just enough fruit to cover the bottom of the pan, brown and turn


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and brown on the other side. Care must be taken that the slices be not broken. When served the bananas may be plain or orange juice may be squeezed over them.

MRS. D. O'LEARY, Seattle.

Fried Apples.

Slice large firm apples, have ready a frying pan containing a small amount of hot butter, just cover the bottom of the pan with the sliced apples, turn carefully after browning. Care must be taken that the slices be not broken or the attractiveness of the dish will be marred. Sprinkle with sugar and serve at once.

Spanish Rice.

Boil one teacup of rice; add one can tomatoes, six little Chili peppers, one onion. Fry the onion a little in bacon. Heat altogether; delicious.

Cook the rice Japanese style, which is: Wash well, put in tightly covered kettle with salt, butter and just covered with water. Boil hard fifteen minutes without uncovering. If it boils over move back but do not uncover. Can be made with left-over rice and tomatoes.

MRS. F. W. COTTERHILL, Seattle.

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> Salads

"One principal cause of the failure of so many magnificent schemes, social, political, religious, which have followed each other age after age, has been this: That in almost every case they have ignored the rights and powers of one half the human race. vis., women. I believe that politics will not go right, that society will not go right, that nothing human will ever go right, except in so far as woman goes right; and to make woman go right she must be put in her place and she must have her rights."--CHARLES KINGSLEY.

Never-Fail Mayonaise Dressing.

Yolk of one egg, one tablespoon vinegar, one and one-half tablespoons water, one-fourth teaspoon salt, pinch of mustard and a little paprika. Mix well, then add olive oil and beat with a Dover egg-beater; it is not necessary to add the olive oil slowly. Five minutes' hard beating should produce perfect mayonaise.

Use the best oil and vinegar and success is sure. This dressing will keep for several days.

MISS JOSEPHINE ANDERSON, Seattle.

Cooked Salad Dressing.

Two tablespoons sugar, three eggs, one-half cup hot vinegar, one teaspoon butter, one-half teaspoon salt, one-third teaspoon mustard, mixed smooth in a little cold water, dash of cayenne pepper. Let come to a boil, remove from the stove, then add one-half cup sweet cream and beat well.

AUGUSTA ANDERSON, Seattle.

Steamed Mayonaise

Put in a double boiler two tablespoons each of butter and olive oil, three-fourths cup cream (sweet preferred), yolks four eggs, three tablespoons of vinegar or juice of two lemons, one teaspoon sugar, salt and cayenne pepper to taste. Stir constantly.

MRS. F. W. COTTERILL, Seattle.

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Salad Dressing.

Two eggs well beaten, one-half cup vinegar, teaspoon salt, one-half teaspoon mustard, one-half teaspoon white pepper, dash of cayenne. Boil together, stirring well until creamy. Remove from fire and add butter size of walnut. When cold add two tablespoons of sweet cream if desired.

Salad Dressing That Will Keep Six Months.

One and one-fourth cups vinegar, butter size of an egg, one tablespoon salt, one-fourth teaspoon cayenne, one rounded tablespoon of cornstarch, dissolved in part of the vinegar while cold, yolks three eggs well beaten, add to the cornstarch. Bring the other ingredients to a boil and stir this in. Add juice of one lemon when cold.

This mixed with half cream makes a fine cream dressing.

MRS. J. J. BOGARDUS, Seattle.

Sour Cream Dressing.

Beat light two eggs, one cup sour cream, two teaspoons sugar, then add three tablespoons vinegar. Cook in a double boiler until the mixture thickens.

Potato Salad Dressing.

One-half pint vinegar, butter the size of an egg, one egg well beaten. One teaspoon of flour mixed smoothly with one-half cup of cream or milk, one teaspoon of mustard, one of salt, one of pepper and a tablespoon of sugar. Put vinegar and butter to heat; mix other ingredients thoroughly and stir in. Cook a few minutes.

Pour over the salad while hot.

MRS. ANNA COMBES, Elma.

Chicken and Nut Salad.

Cut the white meat of a chicken into small pieces and add to a half cup of English walnuts chopped rather coarsely, a cup of finely cut celery, or four or five lettuce leaves torn into shreds. If the latter, dust lightly with celery salt and pepper.

Serve with mayonaise or other dressing if preferred.

SUSAN CURRIER ORNES.

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Chicken Salad.

One chicken stewed until tender. Remove skin, bones and gristle. Cut into small pieces. Add two good-sized stalks celery cut fine. Put in a handful of water cress or crisp, tender lettuce--cress preferable. Add dressing just before serving.

This salad may be varied by putting equal parts of celery and cabbage, or take two-thirds solid white cabbage and one-third celery and add water cress.

Lobster Salad.

Use equal parts lobster and celery cut fine. Chill and squeeze the juice of a lemon over the mixture; then pour over the following dressing, being sure that the dressing is very cold.

Dressing: Stir the yolks of two eggs in a deep dish until light, add teaspoon of salt, one of sugar, one of English mustard, a little red pepper and one tablespoon of olive oil.

Melted butter may be used instead of oil. Stir until thick and light. Do not pour over the lobster until ready to serve.

MRS. ANNA M. COMBES, Elma.

Potato Salad.

Two quarts of mashed potatoes, a few onions chopped fine, two slices fried bacon chopped, a few sour pickles cut in small pieces, whites of three hard-boiled eggs also chopped.

For dressing: The fat from the fried bacon, three-fourths cup vinegar poured into the hot fat, one tablespoon sugar, one teaspoon of mustard, pinch of salt, yolks of three boiled eggs mashed fine; stir all together and cook a little. Then mix into the salad.

LINA FAIRLEY, Avon.

Potato Salad, No. 2.

Peal and boil several large potatoes, slice into a large dish, chop fine and mix in two onions, salt to taste. Mix in the potato this dressing: Scant cup vinegar, one beaten egg, one tablespoon flour rubbed with the same amount of butter, one teaspoon mustard, pinch of salt; boil a minute or two.

GRACE FORREST, Avon.

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Fruit Salad.

One box gelatine dissolved in one pint of cold water. When dissolved add four pints hot water, juice of two lemons, two pints sugar; when it begins to jell add one can shredded pineapple, two oranges cut in small pieces, or any kind of fruit preferred.

MRS. B. R. McCLELLAND, Olympia.

Emergency Salad.

Use chopped apples and onions, one-tenth onions and nine-tenths apples. Serve with any salad dressing.

CLARA K. BOWERS, Seattle.

Tomato Jelly Salad.

One can tomatoes, one-half box gelatine, pepper and salt. Boil tomatoes, season high with pepper and salt, strain, add gelatine (dissolved) and fill mould. When cold cut in slices or cubes and serve on lettuce leaves with mayonaise.

Grape Salad.

Peel and seed large white grapes, add one-fourth as much chopped celery as you have grapes and about same of walnuts.

Serve on lettuce leaves with any good dressing.

Cherry Salad.

Remove the seeds from large ripe cherries, place piece of walnut in each one. Heap fruit on lettuce leaf and serve with any good dressing.

Stuffed Tomato Salad.

Take smooth tomatoes, remove skin and scrape out inside; fill with chopped celery and just before serving place spoonful of mayonnaise on each; to which one spoonful of chopped peanuts has been added.

MRS. G. F. ZIMMERMAN, Seattle.

Cabbage Salad (Quickly Made).

Chop the cabbage fine. Sprinkle with salt, pepper and a few spoonfuls of sugar; mix well. Pour on vinegar to


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taste, and stir well; lastly a cup of thick cream; mix again and it is ready to serve. Some like onion chopped with the cabbage.

MRS. RENA FORREST, Anacortes.

Apple Salad.

Eight apples and one bunch of celery chopped fine, one cup of nuts.

Dressing: Two eggs, scant half cup sugar, one tablespoon melted butter, teaspoon mustard, half teaspoon salt; beat well together, then add one-half cup of vinegar. Put all together cold, then cook until thick. When cold pour over the salad.

MRS. F. L. BAILEY, LaConner.

Bean-Potato Salad.

One pint of cold boiled potatoes diced, one-half pint wax beans cut slant wise, one heaping tablespoon of minced young onion and one of parsley. Serve with any good salad dressing.

MRS. D. O'LEARY, Seattle.

Hot Slaw.

One teaspoon mustard, two eggs, one cup vinegar, one tablespoon sugar, one tablespoon butter, one cup cream. Heat this all together and stir into it your cabbage chopped fine. This is enough dressing to fix slaw for a dozen persons; so use half the recipe for the usual family.

MISS MARTHA JENNINGS, LaConner.

Novel Beet Salad.

Boil the same number of large beets as you have persons to serve. When done remove skin and scoop out carefully a hole at one end about the size of a plum. Set the beets in a jar of vinegar for several hours. Chop the scoopings of the beets and mix with salt, pepper, and half as much chopped onion as you have chopped beets; add chopped celery or celery salt, and chopped green peppers. Mix all together with a mayonnaise dressing to the consistency of a hash. Then pack into the hollow beets, spread over again with the dressing and place an olive or


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a slice of boiled egg thereon. Serve on a small plate garnished with a lettuce leaf.

MRS. NELLIE MITCHELL FICK, Seattle.

Washington or A. Y. P. Fruit Salad.

Chop one Yakima apple, one banana, one dozen English walnuts, three long sticks of celery and mix together with a mayonnaise salad dressing. Place on three plates, each garnished with a lettuce leaf, spread over with whipped cream and arrange half slices of one orange around the edges, and three Kennewick strawberries on top the cream. Serve cold.

MRS. NELLIE MITCHELL FICK.

Fruit Salad.

Three oranges, one-half dozen bananas, one-half cup English walnuts, one-half cup seeded raisins, one small cup sugar over fruit (candied cherries help) also one-half cup canned pineapple.

Take one-fourth package gelatine dissolved in a little cold water; pour over this two cups boiling water; strain and when cold pour over the fruit. Let stand until the gelatine sets.

MRS. CHAS HARRIS, Bellingham.

Grape Fruit Salad.

Cut in two, remove seeds and membranes, fill cavity with white grapes, with ice around. This makes a very pretty dish.

Luncheon Salad.

Pour boiling water over nice, large, ripe tomatoes, the skins may be easily removed. Place on ice until quite cold, then serve one large tomato on lettuce leaf; cut a square from the top and fill with a mixture of chopped green onions and cucumbers. Put mayonnaise on top. This makes a very pretty dish.

MRS. ROBERT BERRY, Bellingham.

Waldorf Salad.

Cut crisp lettuce leaves into strips with scissors, pare one large orange, cut into cubes, chop a few nuts and


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sprinkle over; use any salad dressing preferred, toss with a fork and arrange on lettuce leaves.

Peach Salad.

Take one dozen tart peaches, one and one-half cups of finely cut hearts of celery, one cup of finely chopped nuts. Use any salad dressing preferred.

Carrot Salad.

One quart of sliced carrots boiled tender. Three large long, red peppers, mashed to a pulp, also mash a clove of garlic; equal parts of olive oil and vinegar as a dressing. Mix peppers, garlic and dressing thoroughly, and pour over the carrots. Let stand about two hours.

MRS. D. O'LEARY, Seattle.

My Potato Salad.

Cold boiled potatoes cut into dice (never chop), add onion, salt and pepper, to taste. Pour over the boiled salad dressing and mix well. This is better after a few hours on ice.

Mayonnaise Dressing with Pure Olive Oil.

Break into a deep bowl one egg, beat one-half minute with Dover egg beater, add one-third cup oil, one-half teaspoon at a time not stopping the beating. When thick add juice of one-half lemon.

This is a very quick way to make dressing for vegetable salads, though not quite so thick as desired for fruit salads.

MRS. MILDRED KYLE.

Salads and Salad Dressing.

The most delicious salads can be made by combining vegetables, such as peas, string beans and cauliflower, or any vegetable you may have cooked. I like my cooked dressing better than mayonnaise for potato salad.

Fruits can also be combined with great success. Apples and celery together, or apples and nuts, cannot be excelled.
Tomatoes stuffed with nuts and celery are fine.

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Boiled Salad Dressing.

One small cup cider vinegar, one tablespoon sugar, lump of butter, one-half teaspoon mixed mustard, heat to near boiling point, pour slowly into well beaten yolks of two eggs. Set the bowl into boiling water on the stove and stir until thick. When cold this can be thinned to proper consistency with cream for potato or any vegetable salad.

Fruit Salad.

Two cups apple, two cups orange, two cups banana, two cups pineapple, cut in small blocks. Pour Golden Dressing over fruit and let stand about two hours before serving. The canned sliced pineapple is preferable.

VIRGINIA M. ELDER.

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> Vegetables

"What is politics? Why, it's housekeeping on a big scale. The government is in a muddle, because it has been trying to do the housekeeping without the women."

Because of our vegetation department we have not presented many recipes in this, simply because we did not care to repeat and because the vegetarian department covers the ground so well.

Burgess Potatoes.

Take cold boiled potatoes firm of texture, chop fine. For a quart of chopped potatoes place on tablespoon butter and one of lard in a frying pan. When hot add the potatoes salted and peppered and heat very thoroughly, but do not brown; serve hot.

CLARA KURTZ BOWERS, Seattle.

Stuffed Potatoes.

Select potatoes of a uniform size, wash and bake. When baked, cut off one end, using a sharp knife that the edges may be clean cut and not ragged. Scrape out the contents of the potatoes carefully, preserving the shells; mash the potato well and season with pepper and salt, then stir into it two beaten eggs and half a cup of sweet cream; fill the shells and place the caps in position. Return to the oven and heat well; serve very hot.

MRS. S. L. W. CLARK.

Hashed Brown Potatoes.

Chop the potatoes with a slaw chopper, season with a little onion, pepper and salt. Melt a tablespoon of butter in a skillet or use drippings from bacon. When hot, put in the potatoes and press down close to the skillet. It will brown in a little while. Turn as an omelet and serve very hot.

MRS. LOUISA BERRY, Lexington, Ky.

Potato Omelet.

Add an egg to left over potatoes and brown in salt pork


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fat; then season with pepper and salt to taste. Turn into the serving dish in the form of an omelet and garnish with parsley.

MRS. ESTERBROOK, Bellingham.

Rice Tomatoes.

Cook one can tomatoes twenty minutes with salt, pepper and lump of butter. Add one cup of cream with one tablespoon of flour well mixed; stir until smooth. Then add one cup of well cooked rice. This will serve ten persons.

MRS. G. F. ZIMMERMAN, Seattle.

Stuffed Tomatoes (Cooked).

Take six firm ripe tomatoes; cut a thin slice from the top; hollow a little and season the tomato slightly. Then one cup of cold meat that has been put through the food chopper, one-half cup of powdered bread crumbs moistened with one egg; season with onion juice and salt. Make into balls and place in the hollow of the tomato. Put them in a pan containing one-half cup water and two tablespoons of butter. Bake an hour in a moderate oven.

MRS. D. O'LEARY, Seattle.

Egyptian Rice.

A delectable dish to be served with baked fish. One small onion fried in butter but not browned, to which add one can of tomatoes and one-half cup rice, which has been previously well cooked, also salt and pepper. Bake twenty minutes.

MRS. ANNA B. MEYER, Seattle.

Stuffed Peppers.

Soak one-half dozen green peppers in salt water over night, clear of seeds and stuff with one cup of chopped veal, one large tomato chopped, one-half cup bread crumbs, butter, pepper and salt.

Bake in a little soup stock for one-half hour.

MRS. ANNA B. MEYER, Seattle.

Baked Beans.

Two quarts beans, one-half cup syrup, one-fourth cup brown sugar, two or three slices of bacon, salt, pepper and


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mustard to taste. Parboil beans, then put in a bean jar or a pan and add other ingredients; cover with boiling water and bake at lest four hours; longer is better.

MARY E. WALTERMIRE.

Baked Beans.

One quart beans, parboil in clear water, drain, place in bake pan, add two tablespoons molasses, one pound pork, one-half teaspoon mustard, teaspoon sugar, salt to taste. Bake in oven all day. Keep covered with water and a tight lid. This dish is all the better for being warmed over.

HARRY E. MITTLESTAD, Avon.

To Can Green Vegetables.

Pack the green vegetables (beans, corn, etc.) in Mason jars; fill full of cold water, secure tops on tight; turn upside down to see if tight. Place in boiler having first placed a shingle or board on bottom of the boiler. Fill with water half way up the jars and boil one hour, covered so they will steam.

MRS. KATE PLUM, Bellingham.

Keeping Boiled Corn Hot.

To keep corn hot for out of doors dinners or picnics, boil with the husks on and it will keep hot for hours and be most sweet and delicious.

MRS. ALMA A. WILLIAMS, Mt. Vernon.

Scalloped Sweetcorn.

One can of corn, one pint of milk, one cup of rolled crackers. Place a layer of corn in baking dish, season well, then add layer of crackers and corn alternately. Pour the milk over it and bake.

ANNA W. SCOTT, Seattle.

Corn Fritters.

To the contents of one can of corn add two eggs, beat well, add salt and pepper, one cup of sweet milk, two teaspoons baking powder and flour to make a stiff batter. Drop from a spoon into hot lard and fry to nice brown.

MRS. E. P. FRENCH.

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Beets.

Beets are usually served as a pickle with vinegar dressing, but simply as a vegetable this way will be found very pleasing.

Boil the beets as usual taking great care that the skin is not broken so that they will bleed, and lose their color.

When done remove the skin and slice, season well with salt and pepper, and pour over them melted butter; stir well so that every slice will get some of the butter. Serve very hot.

MRS. FLORA A. P. ENGLE, Coupeville.

Stewed Cabbage.

Slice the cabbage fine and evenly; sprinkle with salt and put into stew kettle; cover with boiling water and cook about half an hour or until tender. Cook without cover to the kettle. When done drain in a collander, pepper well and dot with bits of butter.

MRS. ZOE KEITH JONES, Seattle.

A Simple Way to Cook Carrots.

The carrots should be young and tender, old carrots are never good. Scrape and cut in small pieces. Cook in salted water until tender; drain and sprinkle well with pepper and pour over them a small quantity of melted butter.

Creamed Celery.

Cut celery into inch pieces and cook in salted water until tender. Drain and pour over two cups of sweet milk; return to the stove and thicken slightly; add pepper and a dash of cayenne.

Green Corn Fritters.

One pint of grated green corn, three eggs, two tablespoons of milk, one tablespoon of melted butter, one teaspoon of salt, beat the eggs well, add the corn by degrees, also the milk and butter, thicken with just enough flour to hold together. One teaspoon of baking powder should be put in the flour.

Have ready a kettle of hot fat; drop the corn from a spoon into the fat and fry brown.

MRS. BERT ESTERBROOK, Bellingham.

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> Cheese Dishes

Welsh Rarebit.

One cup hot sweet milk, one-fourth pound grated cheese, one-half teaspoon of salt, one-fourth teaspoon mustard, dash of cayenne, one teaspoon flour, one egg well beaten, one teaspoon butter.

Mix cheese, flour, egg, mustard, salt and pepper. Add heated milk a little at a time to cheese mixture until as smooth as cream. Pour over toasted crackers or bread.

Never Fail Welsh Rarebit (For Twelve Persons).

One pound of American cheese, one pint of milk, two eggs, two tablespoons each of flour and butter creamed together, one-half teaspoon of mustard, one-half teaspoon of salt and one-half teaspoon of paprika.

Light the lamp, discard the outer pan and put in the inner pan one pint of milk, allow it to come to the boiling point and add the creamed paste of flour and butter; stir this slowly until dissolved, then put in the cheese, cut into small pieces. When this is melted, before shutting off the lamp, stir in the well beaten eggs and allow it to cook for one minute. Serve this on hot toast or crackers.

MRS. NELLIE MITCHELL FICK, Seattle.

Cheese Straws.

W. S. C. Domestic Science Dept.

One cup grated cheese, almost one cup flour, one cup fresh bread crumbs, one tablespoon butter, one speck each of white and red pepper. Four tablespoons milk or water, cream butter, add flour, crumbs and cheese, then add seasoning, mix thoroughly, add milk last, roll gently one-fourth inch thick, cut in strips one-fourth inch wide, bake until brown in a moderate oven.

Small rings may be made from the same dough to hold straws.

Cheese Fondu.

Place one tablespoon of butter in the chafing dish; when melted add one cup fresh milk, one cup fine bread crumbs,


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two cups of grated cheese, one saltspoon of mustard, and a little cayenne. Stir constantly and add two eggs beaten light just before serving.

MISS EVELYN JOHNSON, LaConner.

Cheese Canaps.

Mix one and one-half cups grated cheese with one-half teaspoon salt and a little cayenne; add the well beaten whites of three eggs. Pile on thin slices of bread and brown in the oven.

MRS. BERT ESTERBROOK, Bellingham.

Cheese Salad.

Two cream cheese, one tablespoon melted butter, one tablespoon cream worked together. Have ready one hard boiled egg chopped, one ten cent bottle stuffed olives chopped, and a very little onion, also chopped. Put this with the cheese. Mould all together and put in a tin; spread until it is about one inch thick. Serve with salad dressing. This will serve about ten people. Cut in squares and put on lettuce leaves with one spoon of salad dressing on each.

MRS. G. HENSLER, Anacortes.

Cheese Balls.

Grate American cheese, add melted butter, cayenne, and salt to taste; roll in chopped parsley and serve on crisp crackers.

MRS. BERT ESTERBROOK, Bellingham.

Cheese Omelet.

Beat three eggs and add to them one tablespoon milk, and a tablespoon grated cheese. Cook as in the case of the usual omelet: add a little more cheese before folding; turn it out on a hot dish and grate cheese over it before serving.

HELEN J. BERRY, Bellingham.

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> Breakfast and Luncheon

"Ah! it is women who have given the costliest hostages to fortune. Out into the battle of life she has sent her best beloved with fearful odds against them. Oh! by the dangers she has dared; by the hours of patient watching, by bedsides where helpless children lay; by the incense of ten thousand prayers wafted to Heaven from their gentle lips. I charge you, grant them the power to protect along life's treacherous highways those they have so loved."--FRANCIS E. WILLARD.

Toast.

The plain or buttered dry toast that is so often seen on our breakfast tables may be delicious or quite the reverse according to how it is prepared.

The bread should not be too dry nor sliced thin, have a hot fire so that the toast may be browned while yet soft in the middle. It is impossible to have good toast from poor bread.

French Toast.

Beat two eggs and add one teacup of sweet milk, into this dip slices of bread and fry a nice brown.

Fried Rolls.

Mix bread sponge up stiff at night, kneading it stiff enough to make into loaves, let stand all night. In the morning cut off in slices; fry as you would doughnuts. This makes a fine hot bread for breakfast.

MRS. CHAS. HARRIS, Bellingham.

Eggs, Soft Boiled.

Put the eggs into a deep porcelain vessel, pour over them boiling water to the depth of two inches above the eggs. Cover and set on the very back of the stove or on the reservoir for ten or twelve minutes.

When broken the white will be a soft jelly. This is a most wholesome way to serve eggs, and a decided improvement on the old way of boiling three minutes.

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Plain Omelet.

Six eggs, whites beaten stiff and yolks to a foam; half cup rich milk, salt and pepper, added to the yolks and all stirred lightly into the whites; have skillet hot and greased with butter; pour in mixture, set in oven until done; fold over and serve at once on hot platter.

This is a good foundation for many different kinds of omelet. Jelly, chopped ham or cold meat of any kind may be added or chopped oysters make a dainty omelet.

MRS. R. H. BALL, La Conner.

Scrambled Eggs.

Put into a skillet one cup of rich milk (cream and milk is better) break into it eight eggs; stir slightly enough to break the yolks and mix with the whites; season with pepper and salt and serve while quite soft.

This is very nice served on toast.

Stuffed Eggs.

Boil eggs ten minutes and then plunge into cold water. Shell, remove yolk from whites and place in bowl. Add tablespoon of butter for twelve eggs, salt and pepper to taste, a teaspoon each of celery seed, mustard (ground), a little chopped parsley, mix well, adding juice of lemon. Stuff whites and serve cold.

MRS. G. F. ZIMMERMAN, Seattle.

Eggs Poached in Milk.

Be sure that the eggs are absolutely fresh. Fill a pan with sweet milk and heat almost to boiling; break eggs into it, taking care that the milk does not burn. When poached remove to platter and sprinkle with salt, pepper, and bits of butter.

This is much superior to eggs poached in water.

MARTHA JENNINGS, LaConner.

Shirred Eggs.

Set in oven until hot a common white dish large enough to hold the number of eggs to be cooked; put in small piece of butter, break the eggs carefully one at a time, sprinkle with salt and pepper. The addition of a tablespoon of cream


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to every two eggs is a great improvement. Allow eggs to cook three to five minutes.

MISS ROSALIE KELLOGG, LaConner.

A Breakfast Dish.

Chop some cold meat and put some milk on stove to boil, and thicken just a little, season with salt and pepper. Toast some slices of bread, then pour this mixture over the toast.

Meat broth can be used in place of milk. Excellent if nicely prepared.

Scalloped Potatoes.

Pare and slice thin, raw potatoes. Put a layer of potatoes in a granite pan, sprinkle with pepper and salt and small pieces of butter; sift a tablespoon of flour over them; add another layer of potatoes, season as before; repeat until the pan is full, having the seasoning on top. Before putting in oven pour in enough milk to come to the top of pan. Bake in a moderate oven until done.

MRS. JOHN CHILBERG, La Conner.

Potato Balls.

Boil half a dozen potatoes and grate or mash them. Put in three eggs, salt and pepper to taste; add enough flour to make into balls. Fry in hot fat as you would doughnuts.

MRS. PETER DOWNEY, La Conner.

Luncheon Relish.

Take nine good-sized potatoes, pare them and put to cook in a porcelain kettle; add to them two pounds of boneless salt fish and cook until done. Season with butter or cream to taste; beat to a cream and serve hot with toast.

MRS. ALMA A. WILLIAMS, Mt. Vernon.

Breakfast Potatoes.

Dice the potatoes into small cubes; have fat hot on stove and turn potatoes into it; stir often; when done turn cream into them; salt and pepper to taste.

MRS. C. ALVERSON, La Conner.

Creamed Codfish.

Cut a pound package of boneless codfish into small


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pieces and soak in plenty of water. Pour off the water and cook in water, just letting it come to a boil (long cooking will make it tough). Pour off the water and cover with milk; heat to boiling point; remove to back of stove and stir in two beaten eggs. If you want it very nice, indeed, slice four hard-boiled eggs and stir in just as you serve.

LINDA JENNINGS.

Dutch "Pon-Hoss."

Take four pigs feet and hocks, four pounds lean fresh pork, two pounds calf's liver; boil until meat falls from bones, strain the liquor off the meat, remove all the bones, grind meat through meat grinder, put back into the liquor and season well with salt and black pepper; thicken with cornmeal to the consistency of mush; boil one hour and mold. This is delicious cold for lunch or is excellent fried.

MAY ARKWRIGHT HUTTON,
President Woman Suffrage Club, Spokane, Wash.

Sausage.

Ten pounds meat, six tablespoon salt, two tablespoons pepper, one tablespoon of sage. Cut the meat into small pieces, as I find that the grinder feeds better if the pieces are not too large. Before grinding put a layer of meat in a pan and sprinkle with salt and pepper, then another layer and so on. When it is ground the sausage will be evenly seasoned.

MRS. MATTIE M. METIER.

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> Sandwiches

Sandwiches require good bread, and the bread should not be too fresh, then care in the making that they be dainty in appearance. The butter should be softened to spread nicely, and all meat should be ground or sliced thin as a wafer.

Sandwiches are cut in many fancy shapes with cutters made especially for the purpose.

Nut Sandwiches.

Chop English walnuts very fine, mix with whipped cream and put between thin slices of white bread.
You may use dates the same way.

Another good filling for sandwiches is cream cheese sprinkled with chopped walnuts.

Water Cress Sandwiches.

Wash and dry the cress, mix with hard-boiled eggs chopped very fine, with a slight sprinkling of lemon juice.

Cheese Sandwiches.

These are very nice. Take one hard-boiled egg, a quarter of a pound of common cheese, grated, one-half teaspoon salt, one-quarter teaspoon mustard, one tablespoon melted butter and one-quarter teaspoon of vinegar. Crumble the yolk of the egg fine in a small bowl, put in the butter and mix it smooth with a spoon, then add the salt, pepper, mustard and cheese, mixing well; lastly put in the vinegar.

Sandwich Dressing.

Yolks of three hard-boiled eggs, one teaspoon of made mustard, one-half teaspoon of pepper, one of salt, two tablespoons of vinegar, and one large tablespoon of olive oil; chop the meat fine; mix dressing with the meat and spread between thin slices of bread.

EDITH JEWETT, Avon.

Ham Sandwiches.

Chop cold boiled ham, fat and lean together; to a cup of the chopped ham allow one teaspoon of melted butter, the


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yolks of two hard-boiled eggs, add lemon juice, salt and pepper to taste; spread on thin slices of bread.

HELEN J. BERRY, Bellingham.

Club Sandwiches.

They are made of thin slices of buttered toast, cut off edges; on this place a leaf of crisp lettuce, a very thin slice of roast chicken, slice of bacon or ham, and thin slices of ripe tomatoes. May be served with meat and toast hot.

HELEN J. BERRY, Bellingham.

Lettuce Sandwiches.

Place crisp leaves of lettuce with salad dressing between thin slices of buttered bread.

Cheese Sandwiches.

One package of Neuchatel cheese, mix in a bowl with enough tomato catsup to make a paste; spread between buttered Long Branch crackers.

R. H. BERRY.

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> Bread

"Taxation without representation is tyranny."

Bread has truely been called "the staff of life," and the ability to make a good loaf of bread will add much to the material comfort of a home. It is impossible to make good bread with poor flour, so to buy cheap flour is not economy, but quite the reverse.

Bread.

Scald one quart of milk, cook four medium-sized potatoes; when lukewarm mash with both one cup yeast, stir together with enough flour to make batter; knead in morning about twenty minutes; raise again light, shape into loaves and raise again.

MRS. G. W. JOHNSON, La Conner.

Yeast.

Boil pinch of hops in about a quart of water. Take four raw potatoes, grate and stir into the water; put in half teacup sugar, one-fourth teacup salt, teaspoon ginger, one tablespoon flour; use one yeast cake to start. This yeast will keep for some time.

MRS. G. W. JOHNSON, La Conner.

Yeast No. 2.

Soak a yeast cake in a half cup warm water. Then take three cups of mashed potatoes, four tablespoons flour, tablespoon of salt and two tablespoons of sugar; scald with about two teacups of hot water, or enough water to make the yeast like porridge; when just warm add the soaked yeast cake. Keep in a warm place until fermentation is completed.

MRS. ISAAC JENNINGS, La Conner.

Bread.

Take two quarts of warm water and yeast No. 2, stir in enough flour to make stiff batter; do this at night. In the morning knead thoroughly, let raise again; when light shape into loaves, and raise again. It is well to warm and grease


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the bread pans, as putting the bread into cold pans will chill it.

MRS. ISAAC JENNINGS, La Conner.

Unleavened Parker House Rolls.

One quart flour, rub into it three tablespoons cold butter, having first sifted the flour with three teaspoons of baking powder; beat one egg and add to it enough milk to make a pint of wetting; roll quite thin and dip each biscuit into melted butter. Put in the pan, folding them half over.

MRS. WM. WALDRIP, Coupeville.

Cream Biscuit.

One quart flour, sifted with three teaspoons baking powder, rub into this three tablespoons thick sour cream; use sweet milk to make a soft dough; roll out about a third of an inch thick; cut out the biscuits and bake in a quick oven.

LINDA JENNINGS.

Sally Lunns.

Two cups buttermilk, dissolve in it one teaspoon soda, add one beaten egg, and two tablespoons melted butter; use enough flour to make a nice batter; make in gem pans in very hot oven.

MADGE JENNINGS.

Tea Biscuits.

One quart flour, one-half cup butter and lard mixed, two teaspoons baking powder, one teaspoon salt and two of sugar. Use enough sweet milk to make the usual biscuit dough; then knead just as you do yeast bread and set away for four or five hours in a cool place. Roll out and bake.

MRS. W. L. THOMPSON, Seattle.

(From Good Housekeeping.)

Graham Gems.

One cup graham flour, one-half cup white flour, sugar and salt, one egg, one cup milk. Baking powder one large teaspoon. Beat and let stand about ten minutes.

Brown Bread.

Two cups sour milk, one-half cup molasses, one-half cup raisins, one cup flour, two cups meal, a little salt, one teaspoon


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baking powder, two teaspoons soda. Steam two and one-half hours.

MRS. NANCY CURTIS, Houghton.

Graham Bread with Raisins.

One pint sour milk, small teaspoon of soda, half graham flour and half white to make stiff batter, three tablespoons molasses, one-half cup sugar, raisins one cup.

MRS. CARRIE OAKLEY, Anacortes.

Graham Drop Cakes.

One egg, one cup sugar, two tablespoons lard, two tablespoons molasses, one cup sour milk, one-half cup chopped raisins, salt, cinnamon and nutmeg, one teaspoon soda. Graham flour to stiffen and drop on greased pan by teaspoons full.

MRS. CLARA SAUERS, Aberdeen.

Graham Muffins.

One egg, two tablespoons butter, one tablespoon sugar, beaten together, one-half cup sweet milk, now add one cup graham or whole-wheat flour, in which was previously stirred one teaspoon of baking powder. Bake in rings twenty minutes in a hot oven.

MRS. A. L. CALLOW, Elma.

Waffles.

Three eggs; put yolks in big bowl and whites in small; one pint milk, well stirred with yolks, level teaspoon salt, rounding teaspoon sugar; sift in three cups flour with two heaping teaspoons baking powder, beat hard, then add three tablespoons melted butter, lastly the whites beaten stiff. Have waffle iron hot and do not use too much grease.

MISS E. M. HIBBS, San Diego, Cal.

Waffles No. 2.

Two eggs well beaten, two tablespoons of melted butter (cream is good if you have it), one pint milk, one teaspoon of baking powder, stir in enough flour to make thin batter. Have waffle irons very hot.
This recipe also makes very good pop-overs.

HELEN J. BERRY.

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Waffles No. 3.

One egg, two cups sour milk or butter milk, one tablespoon melted butter, one teaspoon soda and enough flour to make thin batter. Made by this recipe waffles will not fall.

MARTHA JENNINGS.

Potato Pancakes.

Peal and grate five large potatoes, drain off the juice, add two well-beaten eggs to the potato, salt to taste, beat well and fry like pancakes with plenty of fat.

NETTIE SCHERBERT, Avon.

Pancakes.

Two cups butter-milk, one egg, one teaspoon salt, one teaspoon sugar, one teaspoon soda dissolved in a small portion of the buttermilk, flour to make nice batter.

MISS ELLEN GRAHAM, Avon.

Lemon Crackers.

Two and one-half cups sugar, one cup lard, two eggs, one pint sweet milk, five cents' worth bakers' ammonia, five cents' worth lemon oil, a little salt and flour enough to roll out thin like crackers.

MRS. SUSAN GRIFFITH, Bellingham.

Sally Lunns.

Beat three eggs, two pints of flour rubbed with butter size of an egg, two teaspoons baking powder. Mix with sweet milk to a nice batter. Bake in gem pans. Nice for tea.

MRS. LOUISA BERRY, Lexington, Ky.

Biscuit.

Pint of flour, heaping teaspoon baking powder, work in tablespoon of cotosuet or butter. Mix with sweet milk as soft as can be handled. Roll out and bake in very hot oven.

This is an excellent recipe for shortcake if you double the amount of shortening.

MRS. HELEN J. BERRY, Bellingham.

Sour Milk Biscuit.

One cup milk (sour), one-third teaspoon soda, two tablespoons melted lard, one teaspoon baking powder in the flour.


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Mix with a spoon and roll out. This makes them much lighter than with soda alone and will not be yellow.

MRS. CHAS. HARRIS, Bellingham.

Beaten Biscuit.

Mix one quart of flour with one iron spoon or two tablespoons of lard and one full teaspoon of salt. Make into a stiff dough with ice water. Work on a kneader or beat with a mallet until smooth and glossy. Roll, cut into shape, pierce with a fork and bake about twenty or twenty-five minutes.

MRS. LOUISA BERRY, Lexington, Ky.

Parker House Rolls.

Rub one-half tablespoon of butter and a half tablespoon of lard into two quarts of sifted flour; into a well in the middle pour one pint of cold boiled milk, add half a cup of yeast, half a cup of sugar and a little salt; mix well.

If wanted for night prepare this the night before; in the morning stir up, knead and let rise slowly; when light roll out with round cake cutter, put a little melted butter on one-half and lap the other half nearly over. Place in a pan about three-quarters of an inch apart. Let rise again and bake quickly.

Corn or "Johnnie" Cake.

One egg, one teacup or half pint of flour. Two teacups of cornmeal, two teacups sour milk or buttermilk, a teaspoon of soda, four heaping teaspoons of sugar and a trifle of salt if wanted.

This cake can be made for a small family with half the quantity of each article.

HARRIET E. DeVOE, Seattle.

Steamed Brown Bread.

One cup of sweet milk, two cups of sour milk, three cups of cornmeal and two cups flour, or graham, one cup molasses, one teaspoon soda; steam three hours.

MRS. JENNIE DAVIDSON.

Brown Bread.

One cup cornmeal, two cups graham flour, one cup molasses, two cups sour milk, one teaspoon soda. Boil or steam


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two and a half hours, then place in the oven for a few minutes to brown.

A few raisins added will improve this bread.

Pop-Overs.

Two cups milk, two cups flour, three eggs, salt. Sift flour and put in eggs and salt, then add milk a little at a time. Beat very hard (the batter will be very thin); bake in quite hot oven about twenty minutes. Should be very light when done.

Are nice split and filled with whipped cream sweetened and flavored. Do not put in baking powder.

MRS. F. W. COTTRILL, Seattle.

Quick Nut Bread.

Sift together four cups of white flour, one cup of white sugar, four rounded teaspoons of baking powder, one teaspoon of salt; add one cup of chopped nuts--walnuts or hickory--one cup of sweet milk, two well-beaten eggs. Mix well; butter two bread tins, put in the mixture, let it stand twenty minutes, then bake from thirty to forty minutes.

MRS. O. W. HARDEN, San Diego.

Nut Rolls.

When bread is ready for pans, pinch off enough for as many rolls as wished--the rolls are better if not too large--and knead in well the following: For one dozen rolls cream together butter size of walnut and two heaping tablespoons sugar. Then add two-thirds large coffee cup walnuts chopped quite fine. Add flour while kneading until quite stiff. Let rise a long time and bake in moderate oven about forty minutes.

MISS MARY TOMLIN, Kirkland.

Bread.

The favorite bread for the vegetarian is unfermented whole-wheat or graham flour bread, but both can be made into delicious raised bread if preferred. I will give my recipe for graham bread, used for twenty-five years, that cannot be excelled.

Scald one cup of coarse graham flour with one cup of boiling water, add one cup of cold water and one cup of dry graham, two tablespoons of sugar; mix all with two cups of light white bread sponge. If too soft, mix into loaves with


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white flour and put into bread tins and raise slowly. Bake in moderate oven.

Whole-Wheat Bread.

Four cups of light white bread sponge; stir into this whole-wheat flour until as stiff as can be mixed with an iron spoon. Put into bread tins and raise until very light; bake in moderate oven.

"Mrs. Wardall's Prison Fare."

(Best ever eaten.)

Heat a large sheet-iron bread pan on the top of stove, oil very slightly with butter or Ko-nut. Mix two cups of coarse graham flour with two cups of cold water. Stir quickly and drop in spoonsful in the hot pan and bake in very hot oven until brown and crisp. Must be made fresh every morning for the day.

Rice Corn Bread.

Two cups of cornmeal, one cup cooked rice, pour over this one cup boiling water; then thin with cold water to smooth batter, season with salt and pour into bread pan and bake rather slowly until crisp. Very nutritious.

MRS. MILDRED KYLE.

Tender Graham Gems.

Two cups sweet milk, teaspoon baking powder, two tablespoons sugar, one-half teaspoon salt, tablespoon melted butter or oil; stir in enough graham flour for a moderately thick batter, drop into hot gem tins and bake in hot oven.

ANNA WARDALL SCOTT.

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> Desserts

"Women do not ask for the ballot as a right or a privilege, but the social and political conditions of today make it necessary that women be given the ballot to do their work in the world as they always have done."--MISS JANE ADDAMS.

> PUDDING SAUCES.

Lemon Sauce.

Two cups hot water, one cup sugar, three large tablespoons cornstarch, one tablespoon butter, juice and grated rind of one lemon. Boil water and sugar together five minutes, add cornstarch wet in cold water, cook in double boiler ten minutes, add butter and lemon juice last.

HARRIET E. WRIGHT, South Bellingham.

Milk Sauce.

Two-thirds cup milk, one-half cup sugar, quarter cup butter. Put all together and let come to a boil, then take off the fire and beat slowly into it one well-beaten egg.

MRS. ANNA B. HYDE, Columbia City.

Egg Sauce.

One cup sugar, one cup boiling water or milk. When
melted, stir in two well-beaten eggs and flavor.

[Editorial note: The two lines of text above were printed in reverse order in the original text, but have been corrected here to avoid confusion. See page image for original placement.]

Strawberry Sauce.

One-half cup butter creamed with one cup white sugar, stir into this one large cup of strawberries washed and mashed smooth.

Hard Sauce.

One cup of powdered sugar, one-quarter cup butter, whites of two eggs, one teaspoon vanilla. Beat the butter very hard and add the sugar, gradually beating until very light. Add the whites of the eggs one at a time and lastly the flavoring. Beat very light.

MISS ROSALIE KELLOGG, Portland.

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English Plum Pudding.

One and one-half pounds of Muscatel raisins, one and three-quarters pounds of currants, one pound of Sultana raisins, two pounds of moist sugar, two pounds of bread crumbs (or flour), sixteen eggs, two pounds finely chopped suet, six ounces mixed candied peel, one ounce grated nutmeg, one ounce ground cinnamon, one-half ounce of pounded bitter almonds, the rind of two lemons grated, one-half pint milk.

Stone the raisins, wash and dry the currants, slice the candied peel, grate the bread crumbs, mix all the dry ingredients, then add the eggs well beaten. Stir in the milk and when all is thoroughly mixed put it in well-buttered moulds or pudding cloths; tie down tight and boil six or eight hours. Have the water boiling when the pudding is put in and keep it boiling.

MRS. R. RAWLINS, La Conner.

Plum Pudding.

Three-fourths of a bowl of suet--bowl to hold one and one-half pints--two teaspoons salt, one bowl sweet milk, six eggs, one bowl brown sugar, one-fourth pound citron, two bowls raisins, five or six cups flour--enough to make stiff batter--four teaspoons baking powder, flavor with one grated nutmeg. Boil three and one-half hours. Put fruit in last after being floured. Scald pudding bag and sift over with flour. An old English recipe.

MRS. CARRIE OAKLEY, Anacortes.

Steamed Pudding.

One cup molasses, one cup butter, one cup brown sugar, one cup sour milk, one cup raisins, two cups flour, two eggs, one teaspoon soda, spices to taste; steam three hours.

Sauce--One-half cup butter and one cup sugar mixed to a cream, one and one-half cups boiling water, thickened to the consistency of thick cream, flavor to taste; pour while hot over butter and sugar and whip until light and foamy.

MRS. L. A. BLAIR, Elma.

Banana Cream.

Four cups milk, one-half cup sugar, tablespoon of gelatine dissolved in warm water or milk, two eggs, well beaten.


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Slice two bananas, place in dish, heat milk, stir in beaten eggs, add sugar and gelatine and pour over bananas. Serve with cream or milk.

MRS. CARRIE N. OAKLEY, Anacortes.

Orange Marmalade Pudding.

Two cups bread crumbs, one cup chopped suet, one egg, one thirty-cent jar Dundee marmalade, one teaspoon soda, scant one-half cup sweet milk. Put in moulds and steam three hours.

Sauce for same--One-half cup butter, yolks two eggs. Put in double boiler and stir until it thickens. Beat whites of two eggs and stir in just before serving; nutmeg if desired.

MRS. G. HENSLER, Anacortes.

Puff Pudding.

One pint of milk, five eggs, seven tablespoons flour, pinch of salt. Bake slowly in gem tins and eat hot with hard sauce. Delicious.

MRS. LYDIA D. ALLOMD, Anacortes.

Browned Rice and Raisins.

Brown rice in the oven to a golden brown. Take half a cup rice and half cup raisins and cook from one to two hours. Serve when cool or nearly so with nut cream, made from almond butter or with dairy cream.

MISS GERTRUDE WALLACE, Stanwood.

Mysterious Pudding.

Two eggs, their weight in flour, butter and sugar, one teaspoon baking powder, mixed with flour and sugar. Cream the butter, then add sugar and flour, four tablespoons of marmalade. Beat the yolks and whites separately, adding whites last; when well mixed pour into buttered mould and steam one and one-half hours. Serve with sweet sauce.

MISS E. M. HIBBS, San Diego, Cal.

Rice Pudding.

Three quarts milk, one-half cup uncooked rice, sweeten to taste, one-fourth teaspoon nutmeg. Bake slowly four hours. If properly cooked, when done the rice will be whole


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and the milk like good cream. An old New Jersey recipe and the secret is in the slow cooking.

MRS. MARGARET JENNINGS, La Conner.

Cranberry Pudding.

The dumpling dough: Sift one cup flour with one teaspoon baking powder, pinch of salt; wet with milk and stir with a fork; turn on moulding board and shape with a fork into a ring.

One quart of cranberries, one-half as much sugar as berries, one-half as much water as sugar. Put part of the berries in pudding dish, add part of sugar; lay the dough in a ring on the berries; add the rest of the berries, sugar and water. Cover closely and let cook about ten minutes after beginning to cook.

Turn out on large plate and serve with cream, whipped or plain.

MRS. J. J. L.

Date Pudding.

One cup suet chopped fine; heat the suet and one cup sugar together with the yolks of two eggs until light; add one cup milk, three cups flour, one teaspoon cinnamon, one-half teaspoon nutmeg, the beaten whites of two eggs, one teaspoon baking powder (in flour), one-half pound each of chopped raisins and dates. Put into greased mould and steam three hours.

MRS. M. DENEHIE, Bellingham.

Apple Dumplings.

Make a very rich biscuit dough to the amount you will require. Pare and slice firm, sour apples--it is well to put them in a chopping bowl and chop them, as they are easier to put in the dumplings. Roll out the dough, heap the chopped apple on it and put three tablespoons of sugar to each dumpling and a little cinnamon, bring the edges of the dough together. Do not make them too large, about the size of a cup is good. Put them into a baking pan, strew bits of butter over them and a cup of boiling water. It is well not to have the oven too hot, as it will take some time for the apples to cook through.

Apple Fritters.

For six people take two cups of sweet milk, two well-beaten


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eggs, a little salt and enough flour to make a smooth, thin batter. Pare and slice four large apples, put this into the batter. Drop by tablespoonfuls into a deep vessel containing hot fat; fry a rich brown. Serve after dipping into powdered sugar, as an accompaniment to a meat course, or with maple syrup as a dessert.

Strawberry Dumplings.

Into a pint of sifted flour rub two rounded tablespoonfuls of butter, add one teaspoonful of salt, one egg well beaten, one heaping teaspoonful of baking powder and sufficient milk to moisten. Mix quickly and roll out into a thin sheet about a quarter of an inch thick. Cut out with a round biscuit cutter, place four berries in the center of each, fold the edges over and steam about twenty-five minutes. Serve with strawberry sauce.

MISS MARTHA JENNINGS, La Conner.

Sago Pudding.

Three-fourths cup of sago well washed and cooked in water, then put pie plant or cherries one inch thick in a pudding dish or a granite basin, turn the sago over it and bake a half hour. Sweeten and salt the sago to taste before putting it in the baking dish.

MRS. FRANK CURTIS.

Corn Pudding.

One can corn, two eggs beaten light, one-half cup cracker crumbs, one cup sweet milk, salt and sugar to taste. Bake thirty minutes.

MRS. B. R. McCLELLAND, Olympia.

Baked Apples.

Split the apples in half from blossom to stem; remove the core; place cut side down on a thin layer of sugar in a granite iron pan. Pour on just enough hot water to dissolve the sugar. Bake in a moderately hot oven until the apple is soft. The dissolved sugar is all drawn up into the apple and makes it delicious.

VASHTI BOWERS, Seattle.

Prune Whip.

Wash a pint of prunes, then put to soak in hot water; soak as long as you have time, over night is better. Boil


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slowly until tender in same water. Remove from fire and sweeten to taste, while hot, but don't stew sugar with prunes as it makes them tough.

Press through sieve, colander or anything that will remove skins and seeds, as you only want the pulp. Beat whites of three eggs stiff, then whip the prune pulp in gradually. Beat up well and bake twenty minutes in a baking dish. When cold turn out in a berry dish, on which has been poured one-half pint of sweetened and flavored cream.

MRS. A. L. CALLOW, Elma.

Orange Pudding.

Six oranges sliced thin, sprinkled with one-half cupful sugar. Make the following custard: One pint milk, two tablespoons sugar, yolks of three eggs. Cook in a double boiler. When cold pour over the oranges. Whip whites of eggs stiff; add two tablespoons sugar and spread over custard.

Steamed Bread Pudding.

One quart bread crumbs, one cup flour; one cup milk, one cup molasses, one cup raisins or currants, two eggs, one teaspoon soda, one-half teaspoon each of cinnamon and nutmeg, pinch of salt. Steam three or four hours.

Cornstarch Pudding.

Put in a double boiler a scant quart sweet milk, add three tablespoons sugar. Heat to near boiling. Beat two eggs, a little cold milk and four tablespoons cornstarch. Stir briskly into the hot milk and cook a few minutes. When partly cool add flavoring to taste. Serve with cream and sugar or fruit sauce.

E. H. STRUZENBERG, Avon.

Steamed Carrot Pudding.

There are many different recipes for plum pudding, but this carrot pudding takes the place of one and is not too rich. One egg, one cup sugar, one cup finely chopped suet, one cup grated carrot, one cup grated potato, one cup raisins, one cup currents floured, one cup citron cut fine, two cups flour, one-half teaspoon salt, also cinnamon, allspice and nutmeg. Mix one teaspoon soda in the grated potato


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and stir all the ingredients together. Steam three hours. This makes a good-sized pudding. Serve with a good sauce.

MRS. EMMA ALLEN, Avon.

Tapioca Pudding.

Boil two cups of tapioca in three pints of water until clear. Then add two cups of sugar and four oranges sliced and the juice of one lemon. Boil for two minutes. Let cool, then add two whites of eggs, well beaten, and put in a cool place. Serve with whipped cream. Any preserved fruit can be used instead of oranges.

MRS. O. OFFERDAHL, Seattle.

Custard Pudding.

One pint sweet milk, one cup sifted flour, stir together and cook until thick. When it is cool stir in four beaten eggs, two cups sugar and one cup chopped citron. Bake until it sets; serve cold with or without sauce.

EDNA MERCHANT, Avon.

Rice Custard.

One pint milk, one-fourth cup rice, two tablespoons sugar, one teaspoon vanilla, one-half pint cream, one tablespoon gelatine. Put milk and rice on to boil in double boiler, cook one hour. Soak gelatine in cold water and pour the boiling rice on it; stir well, then let cool. Next beat a little with the egg beater and put in sugar and vanilla. Whip the cream and stir slowly into the mixture. Beat with the egg beater until light, pour in a mold, set in a cool place until firm. Serve with whipped cream.

MRS. CLARA SAUERS, Aberdeen.

Mountain Dew.

One pint milk, scant, three-fourths cup rolled crackers, one-fourth cup sugar, one large cup of shredded cocoanut, yolks of two eggs. Make meringue of the whites and set in oven to brown: add a little milk if needed.

MRS. CARRIE N. OAKLEY, Anacortes.

Caramel Custard.

Melt one-half cup sugar to light brown. One pint hot milk added slowly; when cool add the yolks of four eggs and


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the whites of two; flavor with vanilla. Bake like the usual custard.

Make a meringue of the whites of two eggs beaten with four tablespoons of sugar and spread on top when baked. Return to oven and brown slightly.

MISS ROSALIE KELLOGG, Portland, Ore.

Custard Pudding.

A good rule for custard pudding is seven eggs to two quarts of milk, and about five tablespoons of sugar. Flavoring.

This is a good foundation for many puddings. A cup of bread crumbs makes it into bread custard,
and the addition of half a cup of raisins makes still another variety of dessert.

When baking a custard the pudding dish should always be put in another dish of water in the even; this will produce even baking.

Chess Cake or Transparent Custard.

(Old fashioned Southern recipe.)

Three eggs, three cups sugar, one-half cup butter. Heat thoroughly and flavor; line three ordinary pie tins with pie crust and put the above amount into them. Bake in a very slow oven at least one-half hour, and set in cool place to become firm.

FANNY LEAKE CUMMINGS, M. D., Seattle.

Blackberry Pudding.

Butter thin slices of bread (with the crusts cut off) on both sides; put a layer of the buttered bread in a deep dish, then a layer of blackberries, either fresh or canned, and so on until the dish is filled. Cover the top with sugar and a sprinkling of cinnamon.

Better made twenty-four hours before eating. Serve with whipped cream, or if that is not to be had with thin sweet cream.

MRS. FLORA A. P. ENGLE, Coupeville.

Fruit Gelatine.

To one quart of pure fruit juice, grape or blackberry preferred, add one-half package of gelatine. Set away over


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night to mold and serve with cream, or, better still, with whipped cream.

MRS. ANNA B. MEYER, Seattle.

Blackberry Pandowdy.

One quart of blackberries in a buttered pudding dish, one cup flour in another bowl, with one and one-half teaspoons of baking powder, one salt spoon of salt and a tablespoon of butter; rub up fine.

Beat yolks of two eggs with one cup of milk and one tablespoon of sugar, add to flour, stirring to a smooth batter. Beat whites of eggs to a stiff froth and add to batter, then pour the batter over the berries and bake in a moderately quick oven. Serve with hot or cold sauce.

SARAH KENDALL, M. D., Seattle.

Banana Whip.

Put six bananas through a fruit press, whip whites of two eggs with four tablespoons of sugar; beat this into the bananas. Put in ice chest in dishes in which it is to be served; cut pineapple in dice and place three or four pieces on top of each dish, then a spoonful of whipped cream, topped with a strawberry.

MRS. L. E. SHRANGER, Mt. Vernon.

Marshmellow Gelatine.

One pound of marshmellows cut into dice, pour over this one can of grated pineapple. Put on ice over night; serve with whipped cream.

MRS. O. F. ZIMMERMAN, Seattle.

Almond Parfait.

Boil one-half cup sugar in one-half cup water without stirring, until it reaches the soft ball stage. Pour over the beaten whites of two eggs, beat until cold, add quarter pound of shredded almonds, a tablespoon lemon juice and half a pint of stiff whipped cream. Pour in mould and bury in ice and salt for four hours.

Pineapple Charlotte.

One quart of cream, one-half box of gelatine, one-half pound of sugar, one teaspoon of vanilla, half teaspoon of orange extract, half pint of solid cooked pineapple.

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Whip the cream until stiff. When very stiff add the sugar, flavoring and pineapple. Take the gelatine, which has been soaked in cold water and pour over it one small cup boiling water, boil one minute; remove and let stand until nearly cold. Pour it into the cream and stir continuously until cold, or the gelatine will settle. Stand in a cold place.

MRS. NEAL CALKINS, La Conner.

Fruit Cocktail.

This makes a very appetizing first course and may be served at a breakfast, dinner or luncheon. Use as many different fruits as possible. To serve six persons, peel and cut into dice two oranges, one-half pineapple--canned may be used--two plums, two pears or any other fruit that will not discolor by standing. Put over this one cup sugar, and at serving time mix two bananas, two peaches, cubes of melon, red and white grapes may be added. Serve in tall goblets. Oranges, pineapple, bananas and red and white grapes make a good combination.

MRS. CLARA SAUERS, Aberdeen.

Ambrosia.

Three large oranges, six bananas, one small can pineapple. Peel oranges; chip into a dish a layer, then a layer of the banana and same of the pineapple, then sugar to taste. Put in alternate layer until all are used, adding lastly the pineapple juice. This is very fine.

MARIA HAYS McHENRY, Olympia.

Fruit Juice Jelly.

Soak one box gelatine in two cups of cold water for half an hour; add one quart of boiling water, in which a stick of cinnamon has been cooked. Stir until dissolved; add one pint of fruit juice (any kind desired), one and a half pounds of sugar and the juice of two lemons. Strain into moulds and set away to harden.

MRS. HELEN GRINDALL, Seattle.

Orange Gelatine.

One-half package of gelatine soaked in one-half cup cold water, one cup sugar, juice of one lemon, juice and pulp of two oranges, one and one-half quarts of boiling water. Set away in cold place until stiff.

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Mock Cantaloupe.

Line tin melon mould with lady fingers; make custard with beaten yolks of two eggs, one-half cup of sugar beaten well together, heat one cup of sweet milk and pour on eggs and sugar. Put in double boiler and cook until mixture clings to spoon. Take three scant tablespoon of Knox gelatine dissolved in one-quarter cup of cold water, pour hot custard over gelatine and set until cold; then add one cup of cream whipped stiff; stir well and pour into mould, cover with lady fingers, put on ice for three hours.

Have Pistachio nuts chopped fine; take from mould carefully to platter, sprinkle thickly with the chopped nuts; stack whipped cream around and serve.

MRS. J. C. HAINES, Seattle.

Marshmallow Cream.

Whip one pint of cream to a stiff froth. Take one pound of marshmallows and cut each into four pieces; add to the cream and beat thoroughly. Place in a refrigerator until chilled. Then serve in individual dishes, sprinkling chopped walnuts over the top.

Banana Charlotte.

Soak one-quarter box of pulverized gelatine in one-quarter cup of cold water. Chill and whip one pint of cream; sprinkle over the cream one-half cup of powdered sugar and one teaspoon orange extract. Dissolve gelatine in a half cup boiling water and when cool strain it into the cream and whip. When nearly stiff, pour into two pint moulds, which have been lined with bananas, peeled, cut in halves lengthwise and shaped to the depth of the moulds.

Velvet Cream.

Beat stiff the whites of two eggs, add two tablespoonfuls of powdered sugar and four tablespoonfuls of jelly (always two different kinds of jelly, blackberry and currant make a good combination), beat to a cream. Then whip cream and fill individual glasses half full of the whipped cream and finish filling the glass with the jelly cream.

Strawberries in Cream.

One-half box of gelatine dissolved in one-half cup of cold water, add to it three cupfuls of boiling water, one cupful


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of sugar and the juice of two lemons. Stir well and strain. Put away to set (it will be only one-half as stiff as most jellies). Mix a cupful of whipped cream with one quart of nice strawberries, previously sweetened, and stir very carefully into the gelatine that is already set. Fill custard glasses nearly full and on top of each put a spoon of whipped cream.

Peach Dessert.

Pare and mash fine the amount of peaches that you think you will require. Put the peaches in a glass dish and cover with one-half pint of whipped cream in which has been stirred one cup of powdered sugar; set away on ice to chill. Sprinkle chopped almonds on top when you serve.

Spanish Cream.

Pour half a pint of milk over half a box of gelatine and let stand long enough to thoroughly dissolve. Put a scant quart of milk into a double boiler and let come to a boil. Then stir the dissolved gelatine into the hot milk. Beat well the yolks of three eggs and add six tablespoons of sugar and half a cupful of milk; mix well before stirring into the hot milk. One teaspoonful of vanilla for flavoring.

Put the whites of three eggs beaten very stiff in the bottom of the mold, and pour the whole mixture into the same and the whites of the eggs will come to the top. Set away in a cold place to harden. When the cream is turned out of the mold it will present a very pretty appearance, as the clear gelatine will be at the bottom, the yellow custard in the middle, and on top the layer of white.

Serve with cream, whipped or not as preferred.

Raspberry Cream.

Dissolve one teaspoonful of gelatine in about a quarter of a cupful of cold water and pour over it a quarter of a cupful of boiling water. Take one pint of cream and flavor with vanilla and a cupful of raspberry juice, sweeten with three tablespoonfuls of sugar. Pour into this the dissolved gelatine and beat well with an egg-beater. Put into a tight mold and pack in ice and rock-salt for two hours. This should be stiff so that you could serve it the same as brick ice cream.

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Strawberry Parfait.

Beat stiff the whites of two eggs; heat a cupful of strawberry jam or jelly over the fire until hot, then beat gradually into it the whites of the eggs. Whip until cool; flavor with a tablespoonful of lemon juice and vanilla. Set aside to get cold, then whip in two cupfuls of thick cream beaten stiff.

Put into a mold and pack in ice and salt four hours. Turn out and serve with whipped cream. A few fresh berries makes a pretty garnish.

Muskmelons With Ice Cream.

Use carefully selected melons; wash and put away on ice for several hours. Cut in halves and remove the seeds; fill each half with ice cream. Chopped nuts may be sprinkled over the top.

Many additional fruits may be used in combination. Dot the top with fresh strawberries or cubes of pineapple.

Halved peaches or pears chilled and served with ice cream are very delicious.

Luncheon Parfait.

Boil one cupful of sugar and one-half cupful of water to the soft ball stage and gradually whip it into the beaten whites of three eggs; continue whipping until cold. Use one scant teaspoonful of violet extract for flavoring, and fold into it a pint of stiffly beaten cream. Pour into a mold and pack in salt and ice four or five hours. Serve with whipped cream and a border of candied violets.

Very dainty and appropriate for a spring luncheon.

Strawberry Mousse.

Mash well together one quart of thick rich cream, one pound of fine granulated sugar and one quart of ripe strawberries; rub strawberries and sugar through a sieve. Dissolve half a box of gelatine in a cup of cold water and set in a place where it will warm gradually.

Whip the cream to a stiff froth; pour in the dissolved gelatine and continue whipping with the pan set in ice, and add gradually the fruit juice.

Cranberry Bavarian Cream.

Soak a tablespoonful of gelatine in cold water and then


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dissolve by pouring over it a cupful of hot water; add to it a cupful of sugar; let cool. Whip a pint of cream stiff and mix with it the gelatine. Keep the bowl containing the mixture in a pan of cracked ice, and when the cream begins to stiffen stir in one cupful of cranberry juice made very sweet and mixed with the juice of one lemon. Turn into a tight covered mold and pack in salt and ice for about five hours.

Strawberry Float.

Mash well two quarts of strawberries and beat into them the beaten whites of four eggs and a cupful of sugar. Beat until very light and foamy; turn into serving dish and set away on ice to chill.

Banana Custard.

Three bananas, one pint of boiling water, two tablespoonfuls of butter, three-quarters of a cupful of sugar, the whites of four eggs, five level tablespoonfuls of cornstarch and half a cupful of orange juice. Cut the bananas into half inch blocks. Pour the orange juice over them to improve the flavor and to prevent them from turning dark. Set them aside and stir occasionally. Put the cornstarch and sugar into a saucepan, mix thoroughly, then pour on the boiling water and stir constantly over the fire until the mixture boils and clears; then add the butter. Stir until it melts. Fold lightly in the whites of the eggs, which have been beaten to a stiff froth and remove from the fire. Mix in the bananas and orange juice. Turn into a serving dish and set away to become very cold. Serve with cream.

Fruit Tapioca Pudding.

Boil one-half cupful of pearl tapioca in one quart of boiling water until soft and transparent. Add one-half teaspoonful of salt and one-half cupful of sugar. Pare and core three large tart apples and three pears and fill the centers with sugar and a clove; put in baking dish and pour tapioca around them. Bake until the fruit is tender. Serve hot or cold with cream and sugar.

Christmas Sherbet.

One dozen blood oranges, one quart of water, one pint of sugar. Peel the oranges, cut in halves across the sections,


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remove the seeds and press out the juice; add the sugar and water, and when the sugar is dissolved strain into the can and freeze.

Strawberry Sherbet.

Peel a banana and cut in thin slices, peel an orange and remove the sections, discarding all seeds and membranes; cut two or three thin slices of pineapple in dice, remove the seeds and skins from a cupful of white grapes and add a pint of strawberries; sprinkle with powdered sugar, mix thoroughly and set aside, buried in ice, until well chilled.

Boil one pint of water and one and one-half cupfuls of sugar ten minutes; add half a teaspoonful of gelatine softened in a teaspoonful of cold water, and strain into the can of the freezer.

When cold add one pint of the strawberry juice and freeze as usual. Serve the chilled fruit in glasses, a spoonful of sherbet on the top of each glass. The juice of any fruit may be used, or the juice of several fruits. Half a cupful each of pineapple, orange, strawberry and currant, with the juice of one lemon, will be found nice.

Cranberry Sherbet.

Boil one quart of cranberries in one pint of water until very soft; strain through a sieve and add two cups of granulated sugar; also the juice of two lemons and one tablespoonful of gelatine previously soaked in a little cold water and dissolve in hot water. Freeze to a mush in the usual way.

This makes a delightful change from the usual cranberry sauce on the Thanksgiving table.

Fruit Sherbet.

Use one cupful each of raspberry, pineapple and currant juice (ther erae many other delightful combinations such as blackberry, currant and strawberry), one-half cupful of lemon juice. Add as much water as fruit juice and sweeten very sweet as it will be less sweet when frozen. Freeze in the usual way.

Grape Sherbet.

Boil one pound of sugar with one quart of water for five minutes. Pulp three pounds of Concord grapes; add the pulp


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and the skins to the syrup and stand aside to get cold. When cold put through a fine seive, being careful not to mash the seeds. Freeze, but not too stiff.

Frozen Cherries.

Some prefer the dark cherries, but the Royal Ann are also very nice this way. Pit carefully and sprinkle with plenty of sugar; pour into tightly covered mold and pack in salt and ice for several hours. Nice to serve with cake for luncheons. May be garnished with whipped cream.

Strawberry and Lemon Ice.

To one quart of strawberries add a pint of water and a pound of sugar. Let boil about twenty minutes. Then add the juice of two lemons. Strain through a sieve that is fine enoughh to exclude the seeds. Freeze. This will be found very delicious.

Mixed Fruit Sorbet.

A pint of water and a pint of sugar boiled together for five minutes. When cold and ready to freeze, add two cupfuls of currant juice, one cupful of orange juice, one finely shredded pineapple and freeze to a mush.

Ginger Water Ice.

This will require one quart of lemon water ice and six ounces of preserved ginger. Pound four ounces of the ginger to a paste. The remaining two ounces cut into small dice; stir all into the water ice. Repack and stand away to ripen.

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> Pineapple Desserts.

Pineapple Sponge.

Peel and chop fine one small pineapple. Put it with the juice into a saucepan with a cupful of sugar and a cupful of water. Simmer ten minutes; soak half a package of gelatine in a half cupful of water for two hours. Add to the sweetened pineapple and strain into a bowl. When nearly cold add the whites of four eggs and beat until the mixture begins to thicken; then pour into a mould and set to harden. Serve with whipped cream.

Pineapple Float.

Beat the whites of four eggs ten minutes; add four tablespoonfuls of sugar; pour over a cupful of pineapple pulp and mix carefully; set on ice until thoroughly chilled; serve in individual glass plates with whipped cream piled on top.

Pineapple Parfait.

Boil a cupful of sugar and half a cupful of water to the soft ball stage. Pour on the whites of two eggs beaten until foamy; then beat until cold. Fold in the whip from two cupfuls of cream and one cupful of shredded pineapple. Turn into a mold and bury in ice and salt for two hours.

Pineapple Souffle.

After paring a pineapple, cut in small pieces, add one cupful of sugar and cook until clear. Mix two tablespoons of cornstarch with a little cold water and stir into the cooked pineapple; add the juice of half a lemon and the whites of three eggs beaten stiff. Fill baking cups with the mixture, bake in a pan of water twenty minutes. Serve with sweet, foamy sauce.

Pineapple Delight.

Take a large pineapple, cut off the top and square the bottom so that it will stand firm. Scoop out the pulp with a strong spoon; save the pulp but discard the tough core.

Pare several oranges, divide into sections and cut into small pieces; stem a few strawberries, pit a few cherries,


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slice peaches, plums, apricots or any other fruit to be found in the market; mix the pineapple pulp and the other fruits, add the juice of a lemon and powdered sugar to sweeten; place on ice for an hour longer and when ready to serve fill into the chilled shell of the pineapple and garnish as fancy may dictate.

Pineapple and Strawberry Dessert.

Take large, sweet strawberries, chop pineapple coarsely and put in a glass dish alternate layers of strawberries and chopped pineapple; sweeten and pour over it a cupful of orange juice. Set away on ice to harden, or rather to chill, and serve with or without cream, as preferred.

Turkish Pineapple Cream.

Shred a pineapple with a silver fork and mix with one cupful of powdered sugar; add a pint of cream whipped very stiff and one ounce of gelatine dissolved in a little water. Pour the mixture into a melon mold that has been previously oiled. Pack in ice and salt for two hours.

Gooseberry Pudding.

Fill an earthen or granite ware baking dish nearly full of stemmed gooseberries and add sugar--plenty of it--and a little water. Put into a bowl one cupful of buttermilk and add a teaspoonful each of soda and salt, one tablespoonful of lard or butter, and stir in flour to make a batter stiff enough to spread smoothly over the fruit; bake in a moderate oven.

Serve with sweet cream.

Strawberry Sponge Roll.

Before making your roll wash two quarts of berries and drain them; slice across the berries, making two or three slices according to the size of the berries; sprinkle with granulated sugar, using one cupful of sugar. Reserve the best berries to serve a few with each slice of the roll.

For the roll beat the yolks of three eggs until stiff, then add gradually a quarter of a pound of granulated sugar; place on the back of the stove where it is warm but not hot, and beat well for fifteen minutes. Flavor with vanilla extract to taste.

Sift a quarter of a pound of flour and stir in slowly, but


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do not beat any more. Pour the latter to the depth of a third of an inch in flat biscuit pans and bake in a hot oven, lining the pans with buttered paper. Do not bake too brown. Spread the fruit on the cake while the latter is warm and roll up quickly, taking off the paper as you roll. When rolled wrap the cake tightly in a napkin and as soon as it will keep in shape serve with sweet cream.

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> Pastry

"Male and female created He them, and gave them dominion over the earth."

English Mince Meat.

Cook two pounds of lean meat in a little salted water until tender. Chop finely as possible. Add one pound of shredded suet, four pounds of peeled, cored and chopped apples, five cups of sugar, two pounds of currants, two pounds of raisins, one grated nutmeg, one-half teaspoon of mace, the grated rind and juice of six oranges and two lemons, one-half cup of juice of any kind of fruit preserves, four tablespoons of vinegar, one tablespoon of salt. This is fine.

W. E. CHAMBERLIN, Olympia.

Rhubarb Pie.

One cup chopped rhubarb, one egg, one cup sugar, scant half cup water, one cracker rolled fine, grated rind of one lemon. Bake with top crust.

MRS. I. E. SCHRANGER, Mt. Vernon.

Cream Lemon Pie.

Grate the rind of a lemon and squeeze out the juice, one cup sugar, one tablespoon of butter, one tablespoon of flour, yolks of two eggs; beat well, then add one cup of milk or cream--cream is best--then the beaten whites of the eggs beaten in last. Put in shell and bake.

MRS. G. F. ZIMMERMAN, Seattle.

Lemon Pie--One Pie.

Grated rind and juice of one lemon, one cup of sugar, one cup of bread crumbs, three eggs, use the yolks and one white, one-half cup of hot water. Use the remaining two whites for a meringue for the top.

MRS. I. E. SHRANGER, Mt. Vernon.

Pumpkin Pie--One Pie.

One cup stewed and mashed pumpkin or squash, one cup sweet milk, one cup sugar, one egg, one tablespoon molasses, one teaspoon each of ginger, cinnamon and allspice.

MRS. SUSAN GRIFFITH, Bellingham.

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Blackberry Pie.

Line a deep pie dish with crust, then fill it with ripe blackberries; mix together one cup of sugar and tablespoon of flour, pour this over the berries, dust with cinnamon and cover with top crust. Rub a teaspoon of cream over crust before putting in the oven; a rich brown when baked.

The above recipe will answer for all fresh berry pies. Very sour berries, as gooseberries, will require more sugar and sweet berries less. Some cooks prefer to stew the berries before putting in the pie, but the flavor of the fruit is certainly finer if put into the pie raw.

Apple Pie.

Pare and slice very thin, firm, sour apples--perhaps Gravenstein apples in their season make the best apple pies. Line your pie dish with pastry and fill heaping full with the sliced apples; pour over this one cup sugar and a half teaspoon of cinnamon; do not add any water. Cover with crust. Delicious.

MRS. MARGARET JENNINGS.

Cocoanut Custard Pie.

Two eggs, two cups milk, one-half cup sugar, half teaspoon of vanilla. Pour this custard into a pie dish lined with pastry and sprinkle carefully over the top a teacup of shredded cocoanut. Bake in a slow oven.

MRS. ADDA HURLBERT GACHES, La Conner.

Custard Pie.

Crust--One cup of flour, one big tablespoon of lard, one small lump of butter, pinch of salt, one-half teaspoon sugar, one-half teaspoon baking powder and enough hot water to make stiff dough; roll thin. Use only one crust.

For each pie take the yolks of three eggs well beaten and add one and one-half cups of milk, one-half cup sugar, mix well and bake in a moderate oven until light brown. Beat the three whites and put on top. Then place in oven for a few minutes until light brown.

MRS. O. OFFERDAHL.

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Lemon Pie--Reliable.

Grated rind and juice of one lemon, one cup of white sugar, two cups of boiling water, one-half cup of flour, two eggs. Put lemon and water on stove, mix the sugar and flour together while dry, then use enough water to make a rather stiff batter, add the yolks of two eggs, when well beaten, stir this mixture into the boiling lemon and water and stir constantly until it thickens.

Have pie tins lined with paste, and well pricked to prevent the crust from puffing; let the crust bake while the filling is cooking. When done fill the pie dish and spread over the top the whites of two eggs beaten to a stiff froth with three teaspoons of sugar added gradually. Set in oven on grate and bake to a light cream color. This will insure a good, firm lemon pie.

MRS. SUSAN GRIFFITH, Bellingham.

Cream Pie.

One pint milk, yolks of two eggs, two tablespoons cornstarch, one-half cup sugar. Use whites as meringue for top.

MRS. SUSAN GRIFFITH, Bellingham.

Banana Pie.

Make a lower crust and bake. Take two-thirds cup of milk and two-thirds cup cream, one egg, one-third cup sugar, one tablespoon flour, flavor with vanilla. Pour the filling into the crust, slice a banana into the pie, when you have poured it about half-full of the filling. Frost the top with the white of an egg.

MISS ROSE OSBERG, La Conner.

Vinegar Pie.

One scant cup sugar, one egg, two tablespoons good vinegar, one heaping tablespoon flour, one scant cup water, flavor with nutmeg, beat all together. Bake with two crusts.

MRS. ANNIE E. TAYLOR.

Mock Cherry Pie.

One large cup cranberries, one cup raisins, cut in halves, three tablespoons flour, one cup sugar, two cups water. Boil cranberries with the two cups of water until soft; add raisins, sugar, flour and two teaspoons of vanilla. May need more water. Makes two pies. Bake like any fruit pie.

MRS. D. R. TOMLIN, Kirkland.

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Squash Pie.

Cut squash in small pieces, cook in a little water slowly until done. For one pie allow: One and one-half cups squash, one cup boiling milk, one teaspoon butter, one-half cup sugar, one-half teaspoon salt, cinnamon, nutmeg, ginger, one egg beaten separately. Half bake crust, fill with mixture, bake until it puffs up.

MRS. OAKLEY, Anacortes.

Ripe Currant Pie.

One cup of currants, mash well, three-fourths cup of sugar and one teaspoon of flour (mix flour and sugar together), one egg. Mix the egg with currants and sugar and bake with two crusts.

MRS. FLORA A. P. ENGLE, Coupeville.

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> Cakes

"Properly understood, suffrage does not mean the appointing of ward heelers; it means the park system, the public schools, the hospitals, play-grounds and public libraries. In matters of this kind we make no distinction between men and women. Today, to secure the best results in city government, we must have the common service of men and women."

Chocolate Frosting.

One cup sugar, one-half cup water, cream of tartar size of a bean, boil until it spins a thread. When cool add butter size of an almond, and stir to a cream, first adding grated chocolate to taste and teaspoon of vanilla.

MRS. HATTIE B. DUNLAP, Mt. Vernon.

Frosting.

Take one tablespoonful of good rich milk and mix thorougly with one cup pulverized sugar, flavor to taste and spread on cake.

MRS. GEORGE B. SMITH, Anacortes.

Dry Frosting.

As soon as a loaf cake is removed from pan rub lightly over top one-fourth cup of powdered sugar. Then heat slightly, melting the sugar will cause it to adhere to the cake, making a quick and very acceptable substitute for icing.

LINDA JENNINGS, La Conner.

Boiled Icing.

One cup of sugar, four tablespoons of water. Let it boil until it spins a hair. White of one egg beaten to a stiff froth. Add boiling syrup slowly and whip three minutes.

MRS. IDA A. KEENE, Seattle.

Chocolate Icing.

Perhaps some have experienced difficulty in getting


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chocolate smoothly into boiled icing. The following is an original and sure recipe:

One scant cup of sugar, one-third cup water, boil until it hairs. Beat stiff the whites of two eggs; mix two tablespoons of grated chocolate or cocoa with two spoons of sugar. Whip this into the whites, then pour over this slowly the boiled sugar, beating in usual manner. A very fine grained icing is the result.

MADGE JENNINGS, La Conner.

Chocolate Filling.

One cup sugar, two tablespoons chocolate, one-half cup milk (mix sugar and chocolate together while dry); cook until it drops thickly off the spoon. Beat well until it is cool enough to spread. Flavor with vanilla.

MISS CORA SEABERRY.

Caramel Filling.

One cup sugar, two tablespoons cocoa, mixed together, dry butter size of a walnut, one-half cup milk. Cook until it drops thick from the spoon. Spread between the layers before it is quite cold.

MRS. W. J. WALDRIP, Coupeville.

Caramel Filling.

Two cups brown sugar (scant), one-half cup butter (very scant), one-half cup milk. Boil until it is thick, add vanilla and beat a very little.

HARRIET E. WRIGHT, South Bellingham.

Prize Fruit Cake.

Two pounds raisins, two pounds currants, two pounds dates, two pounds figs, two pounds walnuts, two pounds almonds, one pint candied cherries (if liked), one pound sugar, one pound butter, one pound flour, one pound eggs (ten), one-half pint cream, one-quarter pint New Orleans molasses, one-half pint grape juice, one-quarter pint vanilla, one-half pint citron, one ounce each of cinnamon, cloves, allspice and nutmeg.

Cream the butter and sugar, add eggs one at a time. Then add spices and molasses, cream and flour. Prepare for fruit cake the night before by blanching and breaking the almonds. Pour grape juice and vanilla over all fruit


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and nuts and let stand all night. Pour boiling water over the citron and let stand a few minutes to soften. Mix all together well with the hands, as it is too heavy to stir. Put buttered paper in pans and bake in very moderate oven about four hours. This will keep for years if well wrapped and put away in a stone jar. Not good to eat until at least two weeks old.

MRS. F. W. COTTERHILL, Seattle.

Wedding Cake.

One pound of sugar, three-fourths pound of butter creamed together, ten eggs beaten separately, yolks used first, afterward the whites, one-half pound of citron, two pounds of currants rubbed dry in flour, two pounds of raisins, seeded and chopped, two pounds of raisins seeded and left whole, one-half nutmeg, one teaspoon each of cinnamon and cloves, one-fourth cup of sweet milk, one pound of flour sifted and mixed with one teaspoonful baking soda and one teaspoonful of baking powder. Stir in the flour and whole raisins alternately. Line your baking pan with paper and make a paper cap for the top. Bake two hours, heat to be decreased the last hour. Ten cents' worth of blanched almonds shaved fine and one-half pound of citron added will help this.

MRS. F. A. P. ENGLE, Coupeville.

Mahogany Cake.

One cup grated chocolate, one-half cup sweet milk cooked until smooth and creamy, set aside to cool; one and one-half cups sugar, one-half cup butter, three eggs, one-half cup milk, two cups flour, one level teaspoon soda; add cooked chocolate and bake in three or four layers.

Filling.

One and one-half cups sugar, one-half cup sweet milk, butter size walnut, pinch of soda; cook until mixture will hair, flavor with teaspoon of vanilla and beat until cool enough to spread. This is a delicious and popular cake.

MRS. LOLA FOWLER.

Tilden Cake--Loaf Cake.

One cup butter, two cups sugar, one cup sweet milk, three cups flour, one-half cup cornstarch, four eggs, two rounded teaspoons baking powder, lemon extract.

MRS. GRACE HANSON, Stanwood.

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Devil's Food Cake.

Two squares of Baker's chocolate grated; add yolk of one egg beaten light and one-half cup cold water; boil until this thickens, take off the stove. Dissolve one-half teaspoon soda in one-half cup of boiling water and add to the above.

Then add one tablespoon butter, one-half teaspoon vanilla, one and one-half cups flour, one teaspoon baking powder, one cup sugar.

Filling--Yolks of two eggs, one square chocolate, four tablespoons water, one-half cup sugar; cook until thick, flavor with vanilla. Ice the cake with white boiled icing. This recipe is enough for a large two-layer cake. If made right the cake and filling will both be, when cold, a rich, dark red, not brown.

MRS. ANNA M. COMBES.

Marble Cake.

Light part--Whites of three eggs, one cup sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups flour, one-half cup cornstarch, two teaspoons baking powder. Flavor with lemon.

Dark part--Yolks of three eggs, one cup sugar, one-half cup butter, one-half cup sour milk or cold coffee, one-half teaspoon of all kinds of spices, teaspoon of molasses, two cups flour, one cup currants and raisins mixed.

Drop a spoonful of each kind in a well-buttered cake pan. First the light part, then the dark alternately. Try to drop it in so that the cake shall be well streaked, with the appearance of marble.

MRS. DICKSON.

Potato Cake.

Two cups sugar, one cup butter, four eggs, one-half cup sweet milk, one and one-half cups mashed potatoes, one and one-half cups flour, two squares chocolate, one cup chopped walnuts, one teaspoon each of cinnamon, nutmeg and cloves, two teaspoons baking powder. Bake as loaf cake or in layers.

The Famous Lady Baltimore Cake.

One pound finely sifted granulated sugar, one-half pound butter, one pound flour, four teaspoons baking powder, seven eggs, one teaspoon almond essence, one cup sweet milk. Cream sugar and butter, beat in yolks of the eggs, add the flour sifted with the baking powder alternately with


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the cup of milk, add teaspoon almond essence and lastly the stiffly beaten whites of the eggs. Frosting to suit. This recipe has often been sold for five dollars.

MARIA HAYS-McHENRY, Olympia.

Devil's Food.

Two cups dark brown sugar, one-half cup butter, two eggs, one-half cup sour milk, three cups flour, pinch of salt, mix thoroughly. Into one-half cup of boiling water stir one teaspoon soda and one-half cup grated chocolate or Baker's cocoa; mix with batter.

Filling--Two cups dark brown sugar, one-half cup butter, one-half cup sweet milk or cream; cook until it thickens.

MRS. JENNIE DAVIDSON, Orting.

Silver Cake.

Two cups of sugar, three-fourths cup butter, one cup milk, whites of five eggs beaten very stiff, three and one-half cups of sifted flour, vanilla, two teaspoons baking powder. Cream the butter and sugar, mix in the other ingredients, last the beaten whites of the eggs.

This should be a very delicate white cake if properly baked.
The addition of a cup of chopped nuts makes a fine nut cake. If nuts are added less butter should be used.

MRS. O. S. JONES, Walla Walla.

Gold Cake.

One cup sugar, one-half cup butter, one cup sweet milk, yolks of five eggs, two teaspoons baking powder, flour to make batter as for the usual loaf cake. Flavor with vanilla.

By adding four tablespoons of cocoa and spice to this recipe it is splendid as the dark part of marble cake. Use the silver cake above for the light part.

MRS. O. S. JONES, Walla Walla.

Silver Cake.

(Without milk or baking powder.)

One pound flour, one pound sugar, one-fourth pound butter, sixteen eggs (use whites only).

Beat whites of eggs to stiff froth; cream butter and sugar together and add flour and eggs alternately until all is used; flavor to suit. Bake in slow oven for one hour.

Very close-grained and most delicious.

FANNY LEAKE CUMMINGS, M. D.

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Gold Cake.

One pound butter, one pound flour, one pound sugar, two-thirds cup sweet milk, one-half teaspoon baking powder, sixteen eggs (yolks only).

Bake same as silver cake.

FANNY LEAKE CUMMINGS, M. D.

Tea Cakes.

Four eggs, one cup sugar, flavoring and enough flour to make batter thin as sponge cake batter.

Grease well a large dripping pan and place small spoonfuls of the batter in the pan, but far enough apart that the cake will not run together as it cooks. When baked, if rightly done, you will have small cakes about the size of a coffee cup; remove carefully and bring the edges of the cake over each other forming a ring like a napkin ring. Do not pile on top of each other and spoil shape. These are very nice when serving light refreshments.

MRS. PETER DOWNEY, La Conner.

Walnut Cake.

Two cups brown sugar, one-half cup butter, one cup sour milk, two cups of flour, one cup nuts, three eggs, one teaspoon soda, cinnamon, cloves and nutmeg to taste, one cup raisins. Chop nuts and raisins together. Bake in slow oven.

MRS. IDA A. KEENE, Seattle.

Caramel Cake.

To be baked in layers. One-half cup butter, one and one-half cups sugar, one cup milk, whites of four eggs, three cups flour, two teaspoons baking powder.

Filling--Yolks of four eggs, one cup water and grated rind and juice of one lemon, two tablespoons cornstarch, three-quarters cup sugar, teaspoon butter. Put filling between cake when cold.

MRS. CARRIE N. OAKLEY, Anacortes.

Potato Caramel Cake.

One cup sugar, one-half cup butter, one-half cup mashed potatoes, one-half cup milk, one-fourth cake chocolate, one-half teaspoon nutmeg, one-half spoon cinnamon, pinch of allspice, two rounding teaspoons baking powder, two eggs,


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one-half spoon vanilla, one-half cup chopped walnuts, two cups flour. Bake in layers and fill with the following icing: Two cups pulverized sugar, one tablespoon butter, three tablespoons milk, one teaspoon vanilla; beat to a cream and spread between layers.

BESSIE BENSON, Avon.

Prune Cake.

Two eggs well beaten, one cup sugar, one teaspoon cinnamon, one-half teaspoon cloves, one-half teaspoon nutmeg, butter size walnut, pinch of salt, one cup sour milk, two small cups flour, one large teaspoon soda, one and one-half cup stewed prunes, pitted and chopped.

MRS. STELLA MOWREY.

Sunshine Cake.

Whites of seven eggs--small, fresh ones--yolks of five eggs, two-thirds cup pastry flour sifted four times, one cup granulated sugar sifted four times, one-third teaspoon cream tartar, a pinch of salt, flavoring. Throw the salt with the whites of eggs. Beat half and sift cream tartar and beat very stiff. Beat sugar in lightly, using wire egg beater; beat yolks with Dover egg beater and add two tablespoon of beaten whites, fold into the mixture thoroughly, add flavoring and flour. Bake in a moderate oven from thirty-five to forty minutes. When cake springs to the touch of finger and leaves the side of the pan it is done; turn upside down to cool.

NELLIE A. LANGDON, Chicago.

Pork Cake.

One pound salt pork chopped fine, one pound raisins, one pint boiling water, two cups molasses, one tablespoon soda, one tablespoon nutmeg, one tablespoon each cinnamon, cloves and allspice.

MRS. L. M. HALL, Puyallup.

Cream Cake.

Two cups sugar, one-half cup butter, three cups flour, two spoons baking powder, three eggs. Cream the butter and sugar, add eggs one at a time without separating; beat well. Add milk, sift baking powder with flour, then add to the rest and beat well after adding flavoring. Bake in a moderate oven. Filling: Whip one cup cream, putting in sugar and vanilla to taste; sprinkle with cocoanut.

MISS NELLIE DE BOLT, Puyallup.

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Apple Sauce Cake.

One and one-half cups apple sauce, one cup sugar, one-half cup butter, one teaspoon soda, stirred in sauce; one teaspoon each cinnamon, allspice, cloves and one cup seeded raisins. Stir all ingredients together on stove until butter is softened, but not melted, then add two cups sifted flour with a teaspoon baking powder and two well-beaten eggs, leaving out the white of one for frosting.

Frosting--One cup sugar, one-half cup water. Boil until it spins a thread, then pour over well-beaten white of egg and beat until as thick as cream.

MRS. J. M. GRIFFITH, Bellingham.

Chocolate Cake.

Beat to a cream half a cup of butter and gradually beat into this one cup sugar. Add one ounce of Baker's premium No. 1 chocolate melted, also two unbeaten eggs. Beat for five minutes, then stir in half a cup of milk, lastly one cup and a half of flour, with which has been mixed one generous teaspoon baking powder. Flavor with one teaspoon vanilla. Pour into a shallow pan and bake for half an hour in a moderate oven. Cover with frosting.

MRS. CARRIE N. OAKLEY Anacortes.

Roll Jelly Cake.

One cup sugar, two eggs beaten separately, two tablespoons milk, one cup flour, two teaspoons baking powder, lemon extract.

MRS. CARRIE N. OAKLEY Anacortes.

White Cake.

One cup granulated sugar, one-half cup butter, two cups flour, two teaspoons baking powder, two-thirds cup sweet milk, whites of three eggs, flavoring.

Cream together the butter and sugar, then add the flour and mix thoroughly with the hands. Add the other ingredients and beat well.

MRS. F. M. CLARK.

Sponge Cake.

Five eggs, one and one-half cups granulated sugar, two scant cups sifted flour, one-third cup cold water, two heaping teaspoons baking powder, one-half teaspoon vanilla, salt.

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Stir yolks of eggs and sugar until perfectly light, add water, beat whites of eggs and add alternately with flour, mix salt and baking powder in the flour. Bake in a moderate oven.

MRS. B. R. McCLELLAND, Olympia.

Hot Water Sponge Cake.

Four eggs, yolks and whites, beaten separately, add two cups sugar, two cups flour and two heaping teaspoons baking powder, and last three-fourths cup boiling water; stir quickly and well. Bake in four layers in quick oven. Spread layers with whipped cream or an orange filling.

MRS. LOLA FOWLER.

Layer Cake.

Two cups sugar, one large tablespoon butter, three eggs, one cup milk, three cups flour, two heaping teaspoons baking powder, flavoring to taste. Bake in four layers and serve with any filling desired.
The same is very nice, with the addition of rind and juice of half a lemon and baked in a loaf.

White Perfection Cake.

Three cups sugar, one cup butter, one cup milk, three cups flour, one cup cornstarch, whites of twelve eggs beaten very stiff. Two teaspoons cream tartar in flour and one of soda in half the milk. Dissolve cornstarch in remainder of milk and add to sugar and butter well creamed, then milk and soda, flour and whites of eggs.

MRS. LOLA FOWLER.

Fruit Cake.

One cup butter, one cup sugar, one and one-half cups high-grade molasses, six eggs, six cups flour, two even teaspoons soda, two cups walnuts, two pounds raisins, one pound currants, one teaspoon cinnamon, one-half teaspoon nutmeg, one glass currant jelly.

Citron may be added if desired. Bake two hours or more if necessary.

Rolled Jelly Cake.

Three eggs well beaten, one cup of fine sugar, a pinch of salt, two tablespoons of water, one cup of flour in which


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there should be one teaspoon of baking powder. The flour to be added gradually.

Bake in a long shallow pan, well greased, in a quick oven. Turn out on a damp towel and cover the top with jelly; roll up while warm.

MRS. E. STRUZENBERG, Avon.

Pecan Nut Cake.

One pound of flour, one pound of sugar, one-third pound of butter, six eggs, one nutmeg, one-half cup of molasses, one and one-half pounds raisins after seeding, one quart of pecans before being cracked, one-half pound of almonds, one tablespoon of baking powder mixed in the flour, one-half cup water. Bake in a moderate oven about three hours. Flour nuts and raisins well.

MRS. LOUISA BERRY, Lexington, Ky.

Coffee Cake.

Two cups brown sugar, one cup butter, four eggs, one cup strong coffee, one teaspoon each of ginger, cloves, cinnamon and nutmeg, three cups flour, one teaspoon of soda and one of baking powder.

MRS. ANDREW OSBERG, La Conner.

Layer Cake.

Two eggs, one cup sugar, three-fourths cup sweet milk, butter size of an egg, two cups flour, one and one-half teaspoons baking powder, flavoring. Use any filling preferred.

MRS. S. A. HUNSICKER, Seattle.

Molasses Layer Cake.

One egg, one-half cup sugar, one-half cup molasses, one-half cup sour milk, butter size of an egg, one teaspoon soda, flour to form a moderately stiff batter.

Filling: Cook one cup chopped raisins with one-half cup of sugar and one-half cup boiling water; boil slowly fifteen minutes; then beat into it the beaten white of an egg. Spread between layers and on top.

MRS. ELMA BENEDICT, Avon.

Eggless Cake.

One cup sugar, one cup sour milk, three scant cups flour, three teaspoons of cocoa, one cup raisins, one-half cup shortening,


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one teaspoon soda, one teaspoon baking powder, one teaspoon each of cloves, cinnamon and nutmeg. Bake in a loaf in a moderate oven and cover with frosting.

MRS. RHODA A. GIBSON, Avon.

Apple Fruit Cake.

One cup butter, two cups sugar, one cup sweet milk, two eggs, one teaspoon soda, three and one-half cups flour, two cups raisins, two cups of dried apples soaked over night, chopped fine and stewed in two cups of molasses until soft. Beat butter and sugar to a cream, add milk in which dissolve the soda, next the beaten eggs and flour, and lastly stir in the raisins and apples. Season with cloves, nutmegs and cinnamon as for the usual fruit cake.

Bake one and one-half hours.

MRS. JENNIE DAVIDSON, Orting.

Dutch Apple Cake.

Two cups sifted flour, two tablespoons baking powder, salt, one-fourth cup butter, one egg, one cup milk, one-half cup sugar.

Sift dry things together; rub in butter; stir eggs and milk in dry mixture. Spread dought one-half inch thick in pan; cut apples in eighths, lay in rows on top of batter, then sprinkle with sugar and nutmeg. Bake about twenty minutes.

HARRIET E. WRIGHT, South Bellingham.

Rocks.

One and one-half cups sugar, one cup butter, two and one-half cups flour, three eggs well beaten, one small teaspoon soda in a little hot water, one teaspoon cinnamon, a pinch of salt, two cups of seeded raisins, one cup currants, two cups broken walnuts. Drop on buttered tins and bake brown.

MRS. EFFIE B. ROEDER, Bellingham.

Marguerites.

These are very dainty for a luncheon.

The white of an egg beaten for a minute, but not to a stiff froth, two tablespoons of powdered sugar and half a cup of chopped nuts, English walnuts, almonds or pecans, stirred into the egg.

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Spread upon long, narrow crackers or upon wafers; set in the oven to brown lightly.

MRS. NELLIE MITCHELL FICK, Seattle.

Doughnuts.

Two cups sugar, three eggs, one tablespoon melted butter, one and one-half cups sweet milk, three teaspoons baking powder, little salt, flavor with nutmeg, flour enough to roll.

MRS. ANNIE E. TAYLOR.

Cookie, No. 1.

Four cups of flour, one cup of butter, one and one-half cups sugar, four eggs, two heaping teaspoons baking powder, three tablespoons milk, lemon and nutmeg. Rub butter and flour together, add sugar, beaten eggs,