Meidell.

STEAMED FRUIT PUDDING.--One cupful each of mola.s.ses, bread crumbs, water, flour and currants and raisins or dates. Soak bread crumbs in the water until soft, add one beaten egg, three level tablespoons of melted b.u.t.ter or beef drippings, one teaspoon of soda, a little salt and cinnamon. Mix all ingredients together and steam in a greased steam cooker or double boiler for two hours. Serve with any favorite pudding sauce. As it is something like plum pudding foam sauce is liked best with it.--Mrs. Whitehead, demonstration of puddings.

CORN STARCH PUDDING.--One quart milk, eight tablespoons corn starch, pinch of salt and one half cup sugar. Heat milk to boiling point and stir in sugar, salt and corn starch mixed together. When cooked sufficiently turn over the beaten whites of two eggs and stir. To make it yellow use the yolks of eggs. Serve (without) with or without cream.--Dorothy Whitehead.

CHOCOLATE PUDDING.--One quarter cup b.u.t.ter, one cup sugar, yolks of two eggs, one half cup milk, one and three eighths cups of flour, three teaspoons baking powder, whites of three eggs, one and one third squares Bakers chocolate, one eighth teaspoon salt and one fourth teaspoon vanilla. Cream the b.u.t.ter, add one half of the sugar, beat yolks and add remaining sugar, combine mixture, add milk, flour, baking powder and salt, then add the whites beaten stiff, melted chocolate and vanilla. Bake in cake pan. Fill the center with whipped cream sweetened and flavored and pour around chocolate sauce.

CHOCOLATE SAUCE.--Boil one cup sugar, one half cup water until a thin syrup. Melt one and one half squares Bakers chocolate and pour gradually over the hot syrup.--Dorothy Whitehead, demonstrated in 7th grade Domestic Science cla.s.s at school.

SUET PUDDING.--One cup chopped suet, one cup milk (or water) one cup chopped raisins, one cup mola.s.ses, two and one half cups flour, one teaspoon soda, one half teaspoon each salt, cloves, cinnamon and nutmeg. Sift flour, soda, salt and spices. Add suet and raisins. Mix milk (or water) and mola.s.ses, beat into the dry mixture and steam three hours. Dressing for pudding: One cup sugar, one egg, one tablespoon flour, two tablespoons cold water, beat well and stir in half pint boiling milk or water. Add b.u.t.ter size of an egg, flavor with vanilla.--Mrs. W. C. McGuiness.

NUT PUDDING.--One cup sugar, one cup b.u.t.ter, one cup milk, two eggs, two and one half teaspoons salt, two teaspoons baking powder, two cups flour, one cup nuts. Steam good three hours and do not uncover at all while steaming or it will fall. Eat with golden sauce. One heaping teaspoon b.u.t.ter, one cup powdered sugar, two egg yolks, four or six tablespoons cream, flavoring. Beat whites of two eggs well, and add last, do not boil.--Mrs. Paul Leonhardy.

STRAWBERRY SHORT CAKE.--Sift one quart of flour with three teaspoons of baking powder and a tablespoon of sugar and one half teaspoon of salt.

Work in three rounding tablespoons of b.u.t.ter to a mealy mixture or until the b.u.t.ter and flour are thoroughly blended; now lightly mix in enough milk to make a soft dough, (a little over a pint). Handle just enough to roll out after the milk is added to the flour. Roll in two round or square sheets, put in greased tins, dot with b.u.t.ter and bake a nice brown in a quick oven. Crush two quarts of strawberries with sugar to sweeten. Build the short cake in layers with the berries between cakes and generously spread on top. The whole berries are often reserved for the top. Serve with thick cream or with sweetened whipped cream. Raspberries, grated pineapple and fresh sliced peaches or oranges are used in season as well as strawberries.--Mrs. Whitehead, demonstration Southern Cookery.

RICE PUDDING.--Mix one half cup of rice with two quarts of sweet milk, two thirds cup of sugar and a little salt. Powder with cinnamon or nutmeg if liked. Place dish in a pan of cold water and bake two hours or more, stirring frequently until milk has cooked out and rice is creamy.--Contributed.

STEAMED CUP PUDDING.--Two eggs, one half cup sugar, one tablespoon b.u.t.ter, one cup milk, two teaspoons baking powder, flour to make a stiff batter. Steam twenty minutes in well greased cups and serve with pudding sauce.--Mrs. A. McKay.

Cheese

"It seems as tho' science has condemned everything we relished when a boy. * * * We have had this pure food idea pounded into us until we can't find anything any more that 'taint tainted."--Sam Clark.

COTTAGE CHEESE.--Heat two quarts of lobbered milk slowly until curd is formed; drain through cheese cloth and when dry add one teaspoonful of salt and one half cup of sweet or sour cream.--Mrs. J. Bruegger.

CHEESE AND BREAD.--One cup bread crumbs, two cups milk, soak. Add one half pound grated cheese, one tablespoon b.u.t.ter, two or three eggs, beaten lightly, pepper and salt to suit taste. Brown lightly. For a small family use one half the amount.--Mrs. Davidson.

CHEESE SCALLOP.--One cup grated cheese, 2 egg yolks beaten, 2 tablespoons of melted b.u.t.ter, one cup bread crumbs soaked in one and one half cups milk, dash of cayenne pepper. Mix all together, then add stiffly beaten whites of eggs. Bake in a greased dish in a hot oven covering the top with fine bread crumbs.--Contributed.

CHEESE AND BREAD OMELET.--Soak a cupful of bread crumbs until soft, then drain, add a cupful of milk and three egg yolks to the bread and salt and pepper. Stir the stiffly beaten whites of eggs into the bread and one cupful of grated cheese. Cook like an omelet with b.u.t.ter in a hot skillet. Fold over and serve.--Contributed.

CHEESE AND MACARONI.--Boil a cupful of broken macaroni tender in boiling salted water. Make a cream sauce of two tablespoons of b.u.t.ter blended with as much flour and cooked with one half pint of milk. Add salt and cook thick. Then add four large tablespoons of grated cheese and one beaten egg. Mix with the drained macaroni in a baking dish, cover with crumbs and brown in the oven.--Contributed.

CHEESE SOUFFLE.--Stir one tablespoon of flour into one tablespoon of melted b.u.t.ter in a pan on the stove until well blended, add one cup of milk and cook until smooth. Add one cup of grated cheese and well beaten yolks of three eggs, lastly add well beaten whites of eggs and a pinch of salt. Put into a greased baking dish, set in a pan of hot water and bake about twenty minutes or until light and brown. Eat as soon as it is baked.--Contributed.

CHEESE AND POTATO OMELET.--Spread mashed potatoes an inch thick in a hot, heavy skillet with one tablespoon of hot b.u.t.ter or drippings.

Brown on bottom and grate cheese thickly over top; add pepper. Cook and when potatoes are well browned on the bottom fold over like an omelet and serve.

ITALIAN MACARONI.--Cook a cupful of macaroni in salted water until tender. Drain off the water and put the macaroni into a colander. Have ready in a saucepan a large tablespoonful of b.u.t.ter, heated. Put into this a sliced onion and cook tender. Turn into the saucepan, then a can of tomatoes and one chili pepper (or in quant.i.ty according to its "hotness"). Salt and cook fifteen minutes. Arrange the macaroni alternately in layers with the tomato in a bake dish, finishing of course, with the tomatoes. Cover with grated cheese and bake fifteen or twenty minutes.

TOMATOES STUFFED WITH MACARONI AND CHEESE.--Cook one cup broken macaroni or spaghetti tender in salted water; drain and blanch in cold water. Skin light tomatoes and scoop out centers. Fill with the macaroni, dot with b.u.t.ter and season with salt and pepper, then cover top with grated cheese. Bake in a moderate oven thirty minutes. Serve plain or with cream sauce. For Italian macaroni, chop the tomatoes, dredge with flour and mix with the above ingredients, putting a thick layer of cheese on top. Bake until brown.--Contributed.

CHEESE CROQUETTES.--Make a thick stiff cream sauce as for chicken croquettes; add yolks of two eggs; one and one half cups grated cheese and salt and cayenne pepper to suit taste. When cold form into croquettes, dip into egg and fine bread crumbs and fry in deep hot fat.

CHEESE STRAWS.--Grate cheese on rolled pie crust, fold over, grate more cheese thickly on, fold again and roll out. Cut into strips and bake.

Sprinkle with cayenne.--Contributed.

Beverages

"Serenely pure yet divinely strong."--Pope.

COFFEE.--Three parts Java to one part Mocha coffee ground fine together. Allow one tablespoonful of coffee to each cup of cold water.

Mix in one third of a whole egg for five cups of coffee. Bring to a good boil. Remove from fire, add a dash of cold water and serve.--Mrs.

C. H. McKay, demonstration of beverages.

CHOCOLATE.--One half cup grated chocolate, one half cup sugar mixed.

Add to one quart of milk. Bring to a boil. Let it stand on back of range half an hour, then reheat it. Serve whipped cream in each cup.--Mrs. C. H. McKay, demonstration.

TEA.--Water for making black tea should be boiling. Allow level tablespoon tea to a pint of water. Let it stand covered three to seven minutes. Water for green tea should not be boiling hot, as green tea should be a smooth and oily beverage. The j.a.panese serve tea warm but not hot. Allow same proportions as above. Let it stand three minutes.

Add hot water to tea leaves left in tea pot and leave again. Use an earthen tea pot always. Soft water makes better tea than hard water.--Mrs. C. H. McKay, demonstration of beverages.

CLARET FREEZE.--Claret wine to taste. Fill gla.s.s half full of chopped ice, add wine and sweeten to taste with cherry syrup. Add sliced lemon or pineapple, rose leaves, or Maraschino cherries. Serve with straws.

MALTED MILK.--One egg sweetened with vanilla syrup, one spoonful of Horlick's malted milk. Shake in a shaker with crushed ice. Strain; grate nutmeg on top and serve.

LEMONADE.--One quart of water, juice of three lemons, one cup sugar.

Stir well and serve with crushed ice. Crushed fruits may be added to this, or Port wine, if liked.

COFFEE.--One tablespoonful of finely ground coffee to each cup of water. Add a white or half the white of an egg to the coffee; mix with a spoon. Add one cup of cold water to each tablespoon of coffee. Cook till it starts to boil. Don't let it boil. Serve at once.--Mrs.

Creaser.

COCOA WITH WHIPPED CREAM.--Heat one quart of milk with a pinch of cinnamon. Mix four level tablespoons of cocoa with as much sugar and add one cupful of hot water. Stir until smooth. Add to the hot milk and simmer five to ten minutes, stirring often. Whip one cupful of cream stiff, add one teaspoonful of sugar and half a teaspoonful of vanilla extract to it. Whip lightly and serve a generous tablespoonful in each cup of cocoa. Chocolate is made by shaving one ounce of chocolate, mixing it with two large tablespoons of sugar and then heating over the fire with one tablespoonful of boiling water until smooth and glossy.

Add to hot milk as directed above. Marshmallows added to a cup of cocoa or chocolate give a delicious flavor.--Contributed.

KENTUCKY PUNCH.--Put into punch bowl one cup sugar, juice of six lemons and stir. Add three peeled lemons, sliced thin, and at least one dozen large sprigs of mint and one quart of pounded ice, stir and let stand several moments and then pour in from a good height two or three bottles of imported ginger ale.

A DELICIOUS CREOLE RECIPE.--Select fine oranges. Cut through the skin around the orange and loosen the skin from the orange, turning it back, wrong side out, into a cup. Now cut the orange into halves, leaving a cup on top of each half. Place the orange, face down, on a dainty plate, acting as a standard for the skin cup as it were. Into the cup put one whole clove, a bit of bay leaf, small piece of stick cinnamon, one lump of sugar and pour over the sugar two tablespoons of brandy.

Bring to the table with the after dinner coffee and place in front of each guest. Touch a match to the brandy, and let each guest baste the sugar with the brandy until the alcohol has burned away, then pour the remaining liquor and spices into the coffee. The burning of the brandy and spices in the orange skin gives a very delicious flavor and a pungent, agreeable perfume.

STRAWBERRY PUNCH.--Crush two quarts of strawberries and pour over them three quarts of cold water. Set in the ice for three hours before straining through a cheesecloth bag, pressing hard. Add then the strained juice of two lemons and two cups of granulated sugar. Stir until the sugar is fully dissolved and set in the ice until you are ready to serve. Fill each tumbler halfway to the brim with finely cracked ice before pouring in the strawberry mixture.

STRAWBERRY FRUIT PUNCH.--Make as directed in foregoing recipe, and, just before serving, add two bananas, sliced very thin, two large sweet oranges cut into small dice and a cupful of the largest, ripest strawberries you can get. Use a dipper in filling the gla.s.ses, that some of each kind of fruit may go into each.

MINT PUNCH.--Express the juice from four large lemons and strain it over a cupful (heaping) of granulated sugar. Stir until the sugar is dissolved. Now peel two lemons and one orange and slice as thin as paper. Add to the melted sugar and set in the ice until you are ready to serve. Have ready a dozen or more sprigs of freshly grated mint, which has been carefully washed and the dead leaves picked off. Lay the mint in the bottom of a chilled punch bowl and pour the syrup, with the sliced fruits, upon it. Next, stir in at least two quarts of shaved or pounded ice, and pour from a height upon all three bottles of the best ginger ale. There is no more delicious summer drink than this. Serve at once before the effervescence ceases.

ROMAN PUNCH.--Four cups of steamed lemonade, two wine gla.s.ses of rum, juice of three oranges, one half pound sugar. Shake and mix well. Place block of ice in center of punch bowl and pour in this mixture. Add one pint of Maraschino cherries and serve in punch gla.s.ses. If preferred the mixture may be frozen to a soft mush in a freezer and serve as a dinner course.--Contributed.

CHAMPAIGNE PUNCH.--Make a syrup of two cups sugar and one quart of water and make a lemonade with juice of five lemons. Add one gill brandy, one half gill Jamaica rum and one pint of champaigne. Whip white of one egg to a snow and sweeten and beat again. Mix with the punch and freeze like lemon ice, or omit the egg. Mix well and serve from punch bowl with large block of ice floating in the liquid.--Contributed.

TEMPERANCE PUNCH.--One quart strained lemonade, one pint unfermented grape juice; juice of six oranges with two cups sugar diluted in it.