Sh.e.l.l and chop the peanuts, mix them with the meat, and add the shredded wheat rubbed fine; salt, pepper, parsley, chopped, and onion juice. Mix well. Beat the egg slightly, add three tablespoonfuls of water, and mix this into the meat. Form in a roll about eight inches long, roll in oiled paper, place it in a baking pan, add a half cupful of water to the pan and bake in a moderate oven three-quarters of an hour. Remove the paper and stand aside to cool. Serve in thin slices with either tomato or potato salad.

This will serve eight persons at a cost of about four cents each.

JELLIED VEAL

3 knuckles of veal 4 onions 1 carrot 3 teaspoonfuls of salt 8 tablespoonfuls of vinegar 6 gherkins 1 teaspoonful of black pepper

Wash the knuckles, remove the meat and cut it in pieces. Put the bones in a kettle, the meat on top, and pour over six quarts of cold water. Bring to a boil, skim, and simmer gently two hours. Add the onion sliced, the carrot chopped, salt and pepper, and simmer one hour longer. Drain in a colander.

Dip long molds, or ordinary bread pans, in cold water, cover the bottom with slices of hard boiled eggs, put the meat in bits on top of this, seasoning it with a little salt. Slice the gherkins and put them in layers between the meat. Strain the liquid, add the vinegar, and pour it over the meat. There should be just enough to cover it nicely. If there is more than this, boil it down before adding vinegar. Stand aside over night.

When cold, dip the mold a second in boiling water, and turn the jelly in a platter. Serve cut in slices, with either a nice cold slaw, or cabbage and celery salad. Jellied beef is made the same, subst.i.tuting a leg or shin of beef.

This will cost about seventy five cents, and will make twenty-five to thirty slices.

BAGGED VEAL

2 pounds of lean ham 4 pounds of veal cutlet 3 shredded wheat biscuits 2 eggs 2 onions 1 teaspoonful of powdered sage 1/2 teaspoonful of allspice 1 teaspoonful of salt 1/2 teaspoonful of black pepper

Put the meat, raw, through a meat chopper, add the biscuits crumbed, the onions grated, and all the seasonings. Work it well with the hands, and mix in the eggs, slightly beaten. Pack the mixture in clean salt bags or bags about that size, plunge them in a kettle of boiling water, boil rapidly ten minutes, and simmer three hours. When cool, turn the bags wrong side out off the meat. Serve sliced like summer sausage.

This will cost one and a half dollars, and will serve twenty five persons.

A SPANISH STEW FOR ONE HUNDRED PERSONS

25 pounds of round of beef 6 sweet peppers, or 1 can of Spanish pimentos 12 sweet turnips 1/2 bottle of Worcestershire sauce 1 cupful of flour 1 pound of suet 10 large onions 3 gallon cans of peas 12 carrots 1 jar of beef extract 4 tablespoonfuls of salt 4 tablespoonfuls of cornstarch 1/4 pound of b.u.t.ter

Put the suet into a large kettle or in two smaller ones; try it out and remove the crackling. Add to the hot fat the onions and peppers chopped fine. Shake until they are well cooked and slightly browned. Add the meat cut into cubes of one inch, cover the kettles and cook a half hour, stirring now and then. Dissolve the beef extract in three gallons of hot water, pour it over the meat, and simmer for two hours. Add the carrots and turnips cut into dice, and more water if necessary, and cook one hour longer. Add the flour and cornstarch moistened in cold water, and all the seasonings. Stir and boil ten minutes, add the peas, drained, and serve.

This is nice garnished with small hot milk biscuits. Taste before serving it, to see if you have added sufficient salt.

VEAL ROLL

4 pounds of lean veal 3 shredded wheat biscuits 1 teaspoonful of salt 1/2 teaspoonful of sage 1/2 pound of lean ham 2 eggs 1 tablespoonful of parsley 1 saltspoonful of pepper

Put the veal and ham through a meat chopper, add all the seasonings, and the biscuits rubbed fine. Mix thoroughly, add the egg slightly beaten, mix again, and form into a roll three inches in diameter. Roll in oiled paper, place in a baking pan, cover the bottom of the pan with hot water, add a slice of onion, and, if you have it, a little chopped celery tops. Bake slowly one and a half hours, basting over the paper every fifteen minutes.

When done, remove the paper, and put in a cold place. Serve in thin slices with tomato jelly salad.

This will cost about one dollar and will serve eighteen persons.

MAN-OF-WAR SALAD

For twenty-five persons, chop sufficient hard white cabbage to make two quarts. Cover it with cold water, let it soak for an hour, and then wash it through several cold waters, and dry it in a towel. Cover three boxes of gelatin with a pint of cold water to soak a half hour. Open three cans of tomatoes, put them in a saucepan with four chopped onions, a cupful of chopped celery tops, if you have them, bring to a boil, add the juice of a lemon, a level tablespoonful of salt, ten drops of Tabasco sauce, the juice of a lemon, or two tablespoonfuls of vinegar, and the gelatin. Stir a moment, and press through a sieve. Dip bread pans or melon molds in cold water, put in a layer of cabbage, then a very thin layer of Indian relish, then cabbage, and so continue until the molds are filled. Pour over the tomato jelly, cold, and stand aside over night. Serve in slices with cooked or French dressing.

COOKED DRESSING

Put a pint of milk over the fire in a double boiler, add three level tablespoonfuls of cornstarch moistened in a little cold milk. Cook until thick and smooth. Take from the fire, add the beaten yolks of four eggs, and work in slowly two tablespoonfuls of b.u.t.ter. Add a teaspoonful of salt and a saltspoonful of pepper. When cool add the juice of a lemon or four tablespoonfuls of vinegar. Fold in carefully the well-beaten whites of the eggs, and stand aside until very cold.

GRANDMOTHER'S POTATO SALAD

Boil ten large potatoes in their jackets. Peel them and, when cool, cut eight into dice. Peel and mash the remaining two while hot; add to them a quarter pound of sweet b.u.t.ter, four tablespoonfuls of grated onion, two teaspoonfuls of salt, a dash of cayenne, two drops of Tabasco sauce, and press through a fine sieve. Hard boil two eggs; rub the yolks to a paste, and add two raw yolks. When smooth, add to these gradually the potato mixture. Thin to the consistency of good mayonnaise, with vinegar. At serving time mix the potato blocks and one can of drained peas with the dressing, being very careful not to break them. Dish on lettuce leaves, and garnish with chopped red beets, or, better, chopped celery. This is an excellent cheap salad, and will serve fifteen persons.

SALMON PUDDING

Remove the bone, skin and oil from two pound cans of salmon. Boil together two cupfuls of white bread crumbs and one cupful of milk. Take from the fire, and add one cupful of boiled rice, a teaspoonful of salt, a saltspoonful of pepper, a teaspoonful of onion juice, and four eggs slightly beaten. Mix and work in the fish. Press the whole through a colander, and pack it at once into a mold. Cover and steam three-quarters of an hour. Serve hot with cream sauce. This will serve twelve persons.

NUT CAKE

At suppers where the yolks of eggs are used for mayonnaise or cooked dressing, the whites acc.u.mulate and are lost if not used in some white cake.

1/2 cupful of b.u.t.ter 2 cupfuls of flour 1-1/2 cupfuls of sugar 3/4 cupful of water 1 cupful of English walnut or hickory nut meats 2 rounding teaspoonfuls of baking powder Whites of four eggs

Cream the b.u.t.ter, add the water and flour, alternately, beating all the while. Beat the whites, add half of them to the mixture, then all the nuts, chopped, then the baking powder, dry, and beat well. Fold in the remaining whites. Bake in a round cake pan in a moderate oven three-quarters of an hour. When cool, ice the top and decorate it with nut meats.

SCONES FOR TWENTY-FIVE PERSONS

Sift three quarts of flour with six rounding teaspoonfuls of baking powder and two of salt. Beat, without separating, three eggs. Rub into the flour a quarter of a pound of b.u.t.ter, or three tablespoonfuls of snowdrift. Add to the eggs one quart and a half of milk, and stir this into the flour. Mix quickly and drop by spoonfuls in greased baking pans, and bake fifteen minutes in a quick oven. Serve at once. These are better and more easily made than biscuits.

POOR MAN'S FRUIT CAKE

3-1/2 cupfuls of flour 1 cupful of brown sugar 1/2 cupful of New Orleans mola.s.ses 1 pound of seeded raisins 1 cupful of sour milk 1/2 cupful of b.u.t.ter 1 teaspoonful of cinnamon 1 teaspoonful of allspice 1 teaspoonful of soda

Cut the raisins into halves and flour them with four tablespoonfuls of the flour. Dissolve the soda in a tablespoonful of water, add it to the thick sour milk, beat a minute, add the mola.s.ses, beat again, add the b.u.t.ter, melted carefully, and stir in the flour; add the spices, and beat well.

Stir in the raisins, and turn into a greased bread pan. Bake in a _moderate_ oven one hour. When done, turn from the pan, baste with a syrup, made by boiling four tablespoonfuls of sugar with three of water, and add two teaspoonfuls of currant or grape jelly. Shut the cake in a tin box for a week or more. If made well this is moist and rich at very little cost.

BANANA LAYER

1/4 cupful of b.u.t.ter 1 cupful of sugar 2/3 cupful of water 2 cupfuls of flour 2 rounding teaspoonfuls of baking powder Whites of four eggs

Put together the same as Ice Cream Cake, and bake in three layers. When cold, put together with Banana Filling.

BANANA FILLING

Boil together one cupful of sugar and a half cupful of water until they spin a heavy thread, and pour slowly, beating all the while, into the well-beaten whites of two eggs. Beat until rather stiff and cold. When the cakes are cold, spread one-third of this filling over one cake, cover with thin slices of red bananas, put on another cake, on this another third of filling and bananas, and the remaining cake; cover this with the remaining filling, and dust thickly with chopped nuts. Do not let this stand too long, or the filling will absorb moisture from the bananas and run down the cake.

ICE CREAM CAKE