WHITE SAUCE.--Two tablespoons b.u.t.ter, two tablespoons flour, one cup milk, salt and pepper. Rub flour and b.u.t.ter together with spoon in sauce pan, add milk, add salt and pepper and potatoes. Cook thick.--Dorothy Whitehead.

STUFFED POTATOES.--Bake the desired number of potatoes, cut open the top, scoop out inside, mash. Add b.u.t.ter, salt and pepper, moisten with hot milk or cream to taste and add beaten whites of two eggs. Fill skin with this mixture, heap well, brush over with yolk of egg and brown in oven. Serve hot.--Mrs. R. J. Walker.

STUFFED CABBAGE.--One large cabbage, two pounds beef chopped fine, one half cup melted b.u.t.ter, one half cup sweet cream or milk, one half teaspoon ginger, one half teaspoon allspice, salt and pepper to suit taste, whites of two eggs beaten stiff. Cut the stem end off the cabbage far enough down to form a cover, scoop out enough of the center of the cabbage to allow room for the meat. Mix the meat and other ingredients together and place in the cabbage, put on the cover, tie in a cloth and boil for three hours, or until the cabbage is done, in salt water.

SAUCE.--Two thirds cup b.u.t.ter, one half teaspoon each of ginger and allspice; salt and pepper to suit taste, and one quart milk, thicken with flour.--Mrs. Aaron J. Bessie.

NORWEGIAN SAUERKRAUT.--One medium sized head of cabbage cut in fine long strips with a knife, put in kettle, to this add three quarters of an ounce of flour sprinkled over the top of cabbage, one teaspoon salt, one teaspoon caraway seed, one pint beef broth. Let this boil slowly until tender, stir every few minutes to keep the cabbage from burning.

When done add one teaspoon sugar and one teaspoon vinegar.--Mrs. R.

Meidell.

STEWED OKRA AND TOMATO (CREOLE).--Twelve pods of okra sliced thin, four tomatoes sliced. Stew with salt and pepper and b.u.t.ter, half an hour slowly, add dash cayenne pepper and serve.

SOUTHERN SWEET POTATOES.--Slice cold boiled sweet potatoes. Lay in a b.u.t.tered baking dish, sprinkle with sugar and dot with b.u.t.ter. Bake Brown.--Mrs. Whitehead, Southern Cookery demonstration.

SCALLOPED SWEET POTATOES.--Boil six sweet potatoes in salted water and cut them into thin slices in a baking dish. Mix with a well seasoned cream sauce, cover with fine bread crumbs and dot with b.u.t.ter. Brown in the oven.

POTATO SOUFFLE.--Four good sized potatoes boiled and mashed fine, one half teacup of milk, one tablespoon b.u.t.ter. Let b.u.t.ter and milk come to a scald, add potatoes, a little salt and pepper, beat to a cream, add slowly the beaten yolks of four eggs. Beat the whites to a stiff froth, add them to the mixture. Do not beat often adding the white of egg.

Bake twenty minutes in a brisk oven. Serve while hot with meats that have gravy.--Mrs. Mary Harvey.

COLD SLAW.--This is a creole dish and very delicious. Cut very fine a quarter of a head of firm white cabbage. Put it into a covered dish, pour over it one half cupful of vinegar, one half tablespoonful of salt and toss it about lightly with a fork. Into a skillet pour one half cupful of milk, a teaspoonful of b.u.t.ter and one quarter of a cupful of sugar. Beat one egg light. Let the milk come to a boil, mix a teaspoonful of the milk with the egg, add sugar and b.u.t.ter, allow it to cook until a custard is formed, then pour over the sliced cabbage.

Allow it to become very cold before using. As vinegars differ do not use so much if very strong.--Mrs. A. McKay.

CANNED STRING BEANS.--Prepare the beans as for dinner--that is, string and break into one inch pieces. Have your cans and top all cleansed; then fill the cans with the beans--after washing them, of course--and shake them down. Put one teaspoonful of salt to a quart of beans after the cans are full. Now put fresh cold water upon them to overflowing. I run a thin knife between the can and the beans to get all the air bubbles out. Put on the rubbers and then the lids, but not tight--only as you can with the thumb and one finger. Lay thin boards in the bottom of the boiler and set your can on them; fill to the lids with cold water. I let them boil two hours after they are fairly at it; then I take them out one by one, and screw down the tops and set to get cold before putting away. When we eat them I drain off all the water, put in a piece of b.u.t.ter and pepper and milk, or any way I want them. I never lost a can.--Contributed.

NUT LOAF.--Two cupfuls bread crumbs, one cup chopped walnuts, one half cup b.u.t.ter, one cup strained tomatoes, one small grated onion, one egg, salt and pepper to taste. Pack in a can and steam one hour.--Mrs. A.

McKay.

POTATOES A LA MAITRE D'HOTEL.--Two cups potato b.a.l.l.s or cubes, one cup hot milk, three level tablespoons b.u.t.ter, yolk of one egg, one half level teaspoon salt, one eighth level teaspoon paprika, one teaspoon lemon juice, one level teaspoon chopped parsley. Cook the potato in boiling salted water until tender. Drain and put into double boiler; add milk and cook until it is nearly absorbed. Cream the b.u.t.ter, add to it the egg yolk slightly beaten, add the salt, paprika and lemon juice.

Stir this mixture into the potatoes and as soon as cooked turn into a hot dish, sprinkle with the parsley and serve.--Contributed.

HOMINY FRITTERS.--Break up two cups of cold cooked hominy with a fork.

Add one scant cup of milk, a pinch of salt, one beaten egg and one half cup of flour in which one level teaspoon of baking powder is sifted.

Drop by spoonfuls into hot lard and fry until a delicate brown.--Contributed.

TOMATO SOUFFLE.--One can tomatoes, two level tablespoons b.u.t.ter, two level tablespoons flour, one half teaspoon salt, one eighth level teaspoon paprika, one teaspoon onion juice, one fourth cup fine bread crumbs, three eggs. Drain the tomatoes and cook the liquid down to one cup. Cut the tomatoes into small pieces using one cup free from seeds.

Melt the b.u.t.ter. Add the flour, salt and paprika and when blended add the cup of tomato liquid. Stir until thick and smooth. Add the onion juice, tomato and the bread crumbs. Remove from the fire, and add the yolks of the eggs beaten very light. Then fold in the white beaten stiff. Pour into a b.u.t.tered baking dish and bake in a moderate oven until light and firm in the center.--Contributed.

POTATO CROQUETTES.--Prepare one pint of hot mashed potatoes seasoned with one tablespoonful of b.u.t.ter, one half teaspoonful of salt, one half teaspoonful onion juice. Beat all together until very light, and when slightly cool add the yolk of one egg. Mix well and put through a sieve to be sure there are no lumps, as it is almost impossible to get them out by mashing the potato. And one teaspoonful of chopped parsley. Shape into smooth round b.a.l.l.s. Roll them in bread crumbs, then dip into beaten egg, then roll them in crumbs again. Fry in smoking hot lard one minute, drain on soft paper and serve in the form of a pyramid.--Contributed.

MUSHROOM AND POTATO CROQUETTES.--Take one pound of mushrooms (the fresh are preferred to the canned), break in small pieces after rinsing, drop into three tablespoonfuls of hot b.u.t.ter, dust with half a teaspoonful of salt and a trifle of pepper, cover and steam slowly for ten minutes; add to three small cupfuls of seasoned mashed potato, beat in two eggs and a tablespoonful of chopped parsley: form into cones, egg and crumb and fry in hot fat.

GERMAN FRIED POTATOES.--Or fried raw potatoes make an appetizing dish for breakfast. Slice raw potatoes as thin as an egg sh.e.l.l and put them into a frying pan in which an equal amount of b.u.t.ter and lard is boiling. Sprinkle them over with salt and pepper and cover with a close fitting lid and let the steam partly cook them. Fry until golden color.

FRENCH SPINACH.--Boil one half peck spinach until tender in salted water. Drain, throw into a colander and drench well with cold water.

This gives it a certain firmness and delicacy. Shake free from water, chop fine and put in a hot sauce pan, salt delicately and heat with b.u.t.ter and cream. Then heap in a vegetable dish and garnish with poached or boiled eggs.

WILTED LETTUCE.--Pick fresh, young garden lettuce when it is just big enough to eat. Wash it and shred it, sprinkle with salt, pepper and a little sugar. Minced young green onions may be mixed with it if liked.

Cut four or five slices of bacon into cubes or as much ham and fry it brown in its own grease. Add two tablespoons of vinegar and the yolk of an egg beaten together and heat in the grease; turn hot over the prepared lettuce and stir quickly with a fork. Same dressing is nice on young cooked string beans.--Mrs. Whitehead.

b.u.t.tERED ASPARAGUS.--Cut the tough ends from a bunch of asparagus (white variety preferred) or the canned may be used. Leave it in five inch stalks and boil it tender in salted water. Drain, melt three fourths cup of b.u.t.ter. Lay the asparagus on individual serving plates, and pour the b.u.t.ter generously over it, or it may be served on toast.

Two tablespoons of thick cream added is liked by many, especially when the fresh asparagus is used. Asparagus is nice served in the same manner, cold, with sauce tartar or a thick mayonnaise dressing heaped at one side of the plate. Dip each stalk in it as it is eaten.--Mrs.

Whitehead.

SCALLOPED CABBAGE.--Chop a head of cabbage quite coa.r.s.e. Boil it twenty minutes in salted water, drain. Make a cream sauce and add to the cabbage, cover with bread crumbs and bake. For varieties take and sprinkle the top thickly with grated cheese and serve cabbage au gratin.--Contributed.

CORN SOUFFLE.--One pint of fresh or canned corn cooked in one cup of milk ten minutes. Season with salt, pepper, one teaspoon of sugar and one teaspoon of b.u.t.ter. Let it get cold, then add beaten yolks of three eggs and lastly cut in the stiffly beaten whites of the eggs and bake in a b.u.t.tered pudding dish.--Contributed.

BEETS.--Boil young beets tender in water to cover. Drain and cover with cold water then skin them and slice fine. Heat half cup diluted vinegar, salt, pepper and b.u.t.ter, turn over the prepared beets and serve.--Contributed.

GREEN BEANS (GERMAN).--String the beans and shred into lengthwise strips. Cook in salted water until tender, then drain and add some vinegar dressing as for beets. Serve either hot or cold.--Contributed.

BOILED STRING BEANS AND BACON.--Fill a kettle with green or wax beans, shredded or broken into inch lengths, insert a piece of bacon or salt pork (about one pound) in the center of the beans, cover with cold water and boil gently two or three hours covering the kettle. Add more salt, if necessary and a good dash of pepper. Let the water about cook off the beans and serve either hot or cold. Fresh pork may be used with equal success.

SCALLOPED POTATOES.--Pare and slice six or eight potatoes of uniform size. b.u.t.ter a baking dish and spread a thin layer of potatoes on the bottom. Mix one teaspoon of salt and one quarter teaspoon of pepper with three tablespoons of flour. Sprinkle a teaspoon of this mixture over each layer of potatoes, dot each layer with b.u.t.ter and cover with milk, then add another layer of potatoes and continue until all are used. Dot the top with b.u.t.ter and put in enough milk to just cover the potatoes. Cover the baking dish and bake forty minutes or more, uncover and brown. For potatoes au gratin sprinkle each layer with grated cheese.--Mrs. Whitehead.

Pickles, Condiments and Spiced Fruits

"Mingle, mingle, mingle, you that mingle, may."

RIPE CUc.u.mBER PICKLES.--Pare and seed ripe cuc.u.mbers, slice lengthwise and cut into pieces desired size. Let them stand twenty-four hours covered with cold vinegar. Drain, then put in fresh vinegar with two pounds of sugar and one ounce of ca.s.sia buds to one quart of vinegar and a tablespoonful of salt. Boil all together twenty minutes. Put in a crock and cover closely.--Mrs. W. C. Lynch.

GREEN TOMATOES AND ONIONS.--One peck of green tomatoes sliced, and use about one half as many onions as tomatoes and to this quant.i.ty add three peppers (either green or red) cut in small pieces. Sprinkle lightly with salt and let stand over night. Drain off liquor and when dry put them in hot vinegar which has been sweetened and spiced with cinnamon and cloves. Boil until tender. Leave spice bag in jar.--Mrs.

Lynch.

UNCOOKED MUSTARD PICKLES.--(Excellent). Four quarts small cuc.u.mbers, four quarts small onions, three heads cauliflower, six green peppers.

Dressing: One gallon of vinegar, two pounds of brown sugar, one pound mustard, one cup of flour. Let pickles stand over night in mild brine.

Drain and put in jar. Then make dressing as follows and pour boiling hot over them. Boil vinegar and sugar together and thicken with flour dissolved in cold water. Pour this while boiling over pickles, when cold add mustard which has been dissolved in cold vinegar.--Mrs. Lynch.

PEACH PICKLE.--Make syrup by using two cups of sugar to one of vinegar.

Tie whole spices up in sacks and put in the syrup. When it comes to boil drop in peaches from which the skins have been removed by pouring over boiling water. Stick whole cloves in each peach. Cook until tender. Be careful not to get mushy by over cooking. I pickle pears in same way.--Mrs. Harry McKay.

MUSTARD PICKLE.--Get small pearl onions, cauliflower and small cuc.u.mbers. Stand in brine for a week, changing each day. At end of time pour off brine and rinse in cold water. Prepare the following dressing and cook pickles for ten minutes. One and a half quarts vinegar, thicken with cup mustard, same amount of flour and cup sugar and a tablespoon of curry powder rubbed to paste in water, add one half cup melted b.u.t.ter, stir well and bottle while hot.--Mrs. Harry McKay.

CHILI SAUCE.--One peck of tomatoes, one quarter as many onions, one half teacupful of salt, two and one half teacups brown sugar, one and one half quarts of vinegar, three teaspoons cloves, one tablespoon of cinnamon, two teaspoons of nutmeg and two of ginger, scant teaspoon cayenne pepper, more if taste requires. Peel and slice tomatoes and onions, add the ingredients as above and boil in porcelain or aluminum kettle three hours, simmering the last hour.--Mrs. Harry McKay.

CHOW CHOW (Excellent).--Four quarts of chopped tomatoes, four quarts of chopped cabbage, two quarts of chopped onions, sprinkle salt over, let drain over night. In the morning put over to boil one gallon of vinegar, stir one and one half pounds of mustard into enough cold vinegar to mix thoroughly, add to boiling mixture. Then stir into this the chopped mixture. Keep stirring until it comes to a boil. When cool, add two ounces of curry powder. Seal in gla.s.s cans. Will keep for years. Excellent for meats.--Mrs. A. McKay.

PICALILLI.--One peck of green tomatoes, eight large onions, seven large cuc.u.mbers, two small heads of cabbage. Pear and chop medium fine. After well mixed add three quarters cup of salt and let them stand over night. In the morning, drain well, and add two cups of water, one cup of vinegar. Boil all together twenty minutes, drain, put back into kettle, turn over them two quarts of vinegar, one pound of sugar, two tablespoonfuls of cinnamon, one teaspoonful of cloves, one teaspoonful of ginger, one teaspoonful of allspice, one half teaspoonful of cayenne pepper, one cup of chopped horseradish, one tablespoonful of curry powder. If you use curry powder use less spices. Boil fifteen minutes.

Seal.--Mrs. George Bruegger.

CHILI SAUCE.--Two quarts ripe tomatoes, three green peppers, three onions, one cup of sugar, three cups of vinegar, two teaspoonfuls of salt, one teaspoonful each of cinnamon and cloves. Cook the tomatoes tender, chop the onion and peppers very fine, mix all well and cook a few minutes. Celery improves it. Bottle and seal.--Mrs. Lynch.

GERMAN SAUER KRAUT.--For this use nice, white, firm cabbages, slice them in very fine shreds, on one of these kraut cutters; place a layer of salt into a jar or keg, and alternately cabbage and salt, being careful to have salt on top. As each layer of cabbage is added it must be pounded down with a heavy pestle, and layers added as soon as the juice floods on the surface. When the jar is full, it must be set in a dry place, covered with a cloth, a wooden cover and then weight it down heavy, after it ferments the pickle must be drawn off and replaced by fresh until the liquor is clear. Renew the cloth and wash weight and cover and let stand for a month, then it is ready for use. Great care must be taken to have the cover perfectly clean. Each time the jar is opened it must be properly closed and be sure to always have some liquor on top. Either clear or salt water may be added. Now to boil the kraut. Put on in cold water, let it come to a boil, and never boil very fast but let it simmer for four or more hours. Parboil a nice fat piece of fresh pork and place in same kettle with kraut; let it boil together for some hours; about one hour before taking it up grate half a small raw potato into the kraut, let it simmer away. This gives it a nice flavor and also tends to give it a smoother appearance. The oftener you warm over sauer kraut the better it gets. They say it should be cooked nine times. I never tried it for ours never lasted that long.--Mrs.

George Bruegger, demonstrated at Domestic Science club.