Boston Post from Boston, Massachusetts • Page 46

BOSTON STTNBAY POST. MABCH 20 1004 Kgceiv Greatest Cooking Contest New England Has Ever Had Great as has been the Interest displayed In the Sunday offer to award $100 in gold for the best 10 cooking recipes sent in by the women of New England, this week the enthusiasm seems to be unabated. Letters bearing testimony to the usefulness of these recipes to the housewives of New England are received every day. Mrs. A.

L. Hutchinson of Boston writes: Madam: The recipe for apple sauce fruit cake which appeared In the Sunday edition of the Boston Post was a delightful surprise. On reading a recipe for cake In which no eggs or milk were used one would be apt to cast It aside, thinking nothing good could come from such a recipe, but it makes, if handled with intelligence, a remarkably good, plain, moist cake, very acceptable to those who are obliged or wish to economize In eggs at a season when the price Is high. A soft, white frosting flavored with vanilla is sometimes an Mrs. James Higgins of Salem writes: Madam: I have been trying several of the recipes published in the Sunday Post and have had good success.

Before ths contest was started I often wondered where to turn for new recipes, but now there is no more trouble and I shall keep all the pages ot recipes." A letter from Emma Mahoney of South Boston: Madam: Let me thank you for placing within our reach the excellent Sunday Post recipes. No matter who wins the prizes every housekeeper has benefited by the Marion Harland hopes that when the time arrives for her to Judge the contest she will be asked to consider the efforts of every woman In New England. Therefore, send in your best recipes, if you have not already done so, and by contributing to this enormous and valuable cook book give to other housekeepers the benefit of your knowledge and experience. Tiie number of recipes received is well on in the second hundred thousand. The Sunday Post will continue to print a page of these recipes from Sunday to Sunday.

The exact conditions governing the contest are as follows: A gold eagle ($10) is the prize for the best recipe In each of the 10 classes of recipes; that is. 10 prizes in all, amounting to $100. The competition is restricted to the ladles of New England. Competitors may send in only one recipe or as many as they please. All recipes must be addressed to Marion Harland.

Boston Sunday Post, and should be written upon one side of the paper only. The 10 classifications of the recipes follow: SOUPS. FISH, COOKING MEATS. COOKING VEGETABLES, SALAD. BREAD, CAKE, PIES OR PUDDINGS, FRUITS, ICES put nKernntp layers of flsh sauce In a deep buttered dlsU, sauce on top; cover IwtU rolled cracker, bake uutll MIIS.

J. K. Lynn. MEATS a lieaten egg, season with salt, sweet and a little pounded mace, form Into SOUPS Split Pea Soup 1 pint of split peas In water over nisbt put them over the flre In the inornlnK with Vi iKuind of salt pork, a couidc of stalks celery, a hllceil onion and 2 quarts of cold water. Boll slowly for 2 hours and nth through a colander, But the mLxtnre ruldfe-l through on the store; add to it a tablespoonfnl each of butter and flour, rubliol together, and season to taste salt and MBS.

K. W.VLSll. Koxbury. Potato Soup Boil .1 potatoes, mash flue, mid a of butter the size of an egg. Boil 1 ipiart of milk.

Htlr into It the mashed Season with salt Beat I or 2 eggs, put into the tureen, pour them the hot milk and indiito. luvixu Liiiuirrtj.N. Watertown. Clam Soup Three slices salt pork cut In little put In kettle, fry brown, then slice 2 onions Into the jvork; cook tender; fake pi-el, ftlice thin, put them In. also a quart hot water; let the iKitatoes get almost done, theti take pint of clams, drain the juice and put it In with the alKire; chop the clams and put them In; season with and salt to taste; break some butter into It, put In 2 quarts rich milk, let It come to a then put in piece ot butter size of an egg serve hot.

Concord. E. L.VWUKN’CE. Rice Soup Wash ponnd rice, drain and put in a saucepan with 2 ounces hufler and a teacup of stiK-k season with ainl s.alt stew till the rice Is tender; cut ttirnliis In small squares and fry a light brown; drain all the fat from them and stew until tender in 2 pints of atis'k; add the rice and serve. may Int made fmn the of roast Istef or fresli liunes and trimmings of meat.

Taunton. MRS AMV B. WESTGATR. White Soup One quart of chicken or venl stock; let It with 2 tnbli-spoonfiils of rice tintll dls- season with salt, white pepjier ami salt strain and add 1 large etip of cream just Is-fore serving add tlie welbticnten yidk.s of 2 eggs. JULIA BURKE.

Lawrence. Tomato Soup Put In a saucepan can or (lound fresh tomatoes prejjared as for cooking, with 1 onion. 1 carrot minced, some lliyme; let Cisik 1 hour; sift the wliole tlirongli a sirainer; add 2 quarts of stock, salt and pepper; mix 1 teaspismfnl of cornstarch In little cold water, 1 t.ablesi««»nful butter; let the whole osik hour; when ready to add I'i tiitde- cooked rice. Westboio. EANXIE PATRKLL.

Noodle Soup Take ntiout 4 tsiiinds fresh las-f thoftom of the round with tsmei, wash, put on'lire in 2 gallons cold water, 1 handful salt, 2 or leeks, 1 Carrot, some parsley, I can or fl fresh tonm skinned and cut In fimall pieces; season with salt and tlien lay on enough oysters to barely cover, and crumlis, then more flsli and oysters, and so on. I.et the top layer of criimbH. Bonr over all a pint of half oyster liquor and half milk. In which 2 fahlespoonfnls of butter have tieen melted. Bake In a iiPMleratt oven for of hour.

Cover the first hour, then remove cover and let irown. Uoxbury. J. U. Boiled Salmon Take 2 pounds of salmon and roll It np In a jiicce of white cloth and IhiII 1 hour and a half.

Then remove from the stove, and take the skin off. Then lay It on the platter, ready to serve. Boll 3 eggs hard, then slice them round the dish. BRAWN BT TTKR GRAVY. A piece of butter the size of an egg, soften a little; 1 heaping tahlespoonful Hour, pint of tsdling water; stir until smooth, MRS.

EDNA SWEBY. Fishballs potatoes, pared and cut in half; .1 onions, cut in plwes, put In with jiotntoes. Take cwl- llsh and pick in pieces (one cupful), put In with onions and potatoes; cook all together till done. Wlien done, drain and lient In 1 egg and piece of butter size of egg, little piepper. Fry In hot lard till brown.

MRS. J. R. CLARK. Medford.

Escailoped Oysters Heat the strained liquor from a quart of oys fers with 1 cup milk; melt In It 14 cup hulter; cover the iKdtom of a huttereil baking dish with cracker cruinhs, wet them with butter and milk, then add a layer of oysters, salt and pepper, then crumbs again and oysters, haring a thick layer of erumlis on the top; 1 egg, stir It Into the milk that is left and jiour It over; bake ntioiit hour, G. M. Medfleld. Boiled Bloaters Take 2 or 1 bloater. In eoM water, put on stove.

Isiil a few minutes; serve with baked e.xcelleut for supper or breakfast. Lynn. E. BOUCETT. Veal Croquets Take very finely mlncetl veal, moisten It with cream ai niarjorn small cones, either by band nr in a wine glass, crumb the outside and fry as you do oysters.

They both look and taste like oysters. West Newton. MRS. J. IL MANTER.

Veal Cutlets WITH (he venl with a damp cloth, remove the Imne, skin and tough membranes, pound, cut In pieces sultnhle for serving, cover with boiling water, let simmer till tender, then drain, dry with a napkin, sprinkle with pepper and salt, dip In lienten egg, sprinkle with parmesan, dip In cracker crumbs rolled fine, and fry on both sides until a golden brown; use one half lard and one-half butter, serve with macaroni or with rice ccKiked with tomatoes. Revere. MRS. JOS. II.

KNOWLES, Roast Ham Spit a ham. set it liefore a moderate fire to -roast alKiut 2 hours, turning the spit frequently, then take It np on a dish, peel off the rind, nil the fat out of the roaster, put It to the Are to ronst again about 2 hours more, hast iiig It often, in the same way as you do lieef. To make the gravy, put the dripping from the roast er Into a saueepnn, add a enp of water, a little flour and give It one lioll. in a sauce tureen. I think It Is far superior to a boiled ham.

MRS. B. M. CROWLEY. Lynn.

Stewed Tripe One pound of trlpe, cut In small pieces, put In pint of cold water, boll 30 minutes, then add pint of milk; take a tablespoon of flour to thicken and large piece of butter, salt and pep per to taste. Very nice served with baked po tutoes. JOSIE LOUKTTE. Portland. Me.

An Attractive Meat Dish Two pountln ronntl utenk of fat and sronnd, 2 cnrrotM, macaroni. Cook meat and sliced carrots about 3 hours In just little water as possible, adding a lit tie as needed. Cook 1-3 pound macaroni about Vj bour before dinner and other vegetables. Serve meat with Its own gravy on a platter mixed with macaroni. Mashed potatoes are very nice In ad dltlon and almost any other vegetable.

A. M. CHAPMAN. Iriah Stew One and one-half iiounds beef from top of round, cut in 2 Inch squares brown In butter In frying pan; put In kettle with 2 quarts of water, add 1 large onion, salt and pepper; cut 2 carrots, 3 tsitatoes Into small pieces and cook slowly till vegetables are done; 20 minutes liefore ts'rvlng add dumplings made of 1 pint flour, salt, small piece butter. 1 teaspoon baking powder; quite stiff with milk and drop In soup In spodiifuls.

Bo not raise cover while dumplings are cooking. MRS. II. W. NYK.

New Dorchester, Mass. Roast Compotes of Chicken Four pounds of chicken cut as for fricassee, boll till soft, remove to back of stove, keep hot but not Isilling; fake another kettle. In it place 2 tnblespisinfuls lard, 2 onions sllceil, 2 green and red pepiiers sliced, 4 large ripe tomatoes or can of same. Util 20 mlnnles, then add pouml dry rice, cover, add 1 pint chicken strMik, and as rice licglns to swell continue adding stock In same quantities until rice has nhsortied all It can. Just liefore removing from the fire add the clilcken and Mi tenspoonfiil cayenne pepper, stir freipiently; if any stock remains use as gravy for 8 Mlt.S, M.

A. G. Peabody. Have Sent In Your Recipes? There Is $100 in Gold fpr the Winners A Pretty Kettle of Fish tine ciiinrt toiiiiitneM, 4 tuny kind), cupful butter, 2 tliiii), Mult and the tomatoes are stewing cut the fish Into square pieces; have the hiitter In a ihaqi kettle on the lire; wlieii leit put In the slieed onions and fry them; then mhl the (Lsh rub the tomatot's through a eolamler, rejecting only the and iiour them on the llsh In the kettle; add the salt and pepper and cover the kettle close; conk for 1 hour, heing careful not to let It tmrn when done, the fish will he tender and will look red. Its name exactly de- scrllH-s pretty kettle of Lowell.

JEANETTE MAR.HIIALL. Oyster Fritters Wash well in their own liquor a dozen oysters, chop them a little and add 1 eupfiil llonr. 2 well lieuteu eggs, a teaspoonful haking and cup milk. Drop In kettle of hot fat and after working for a niiuiite turn tliem over; drain tw-s let lioll down to 1 gallon JaUiul .3 iioitrs) I carefully and serve very hot; garnish with pars- siraln eggs, enough flour to make a stKT ley; serve with butter awl cut lemon. Delicious Jellied Meats tiiitter; roll this as thin as posslhle; let dry; roll the sheet bsisely like a sheet of and cut In very narrow strips; shake them loosely Ulto the Ujllliig soup and 2.T minutes; serve.

Arlington. MARY BRE.SEI,LY. Halibut Soup Tiike 2 linllhut, 2 butter, I eup wnter, 1 iiiilk, rolled flue, pepper. Slarbiehead. MRS.

E. Mock Oyster Soup Put a quart of milk In double Udler, have a pint of tomatoes stralw-d which imt a very smalt tenspwinfiil soda; when the milk Is Uiil- Ing add jdere of Imtter size of an egg. pepper and to taste and tatilespcsmful which has U'cn dissolved In water, and lastly add the loniflto. Herve with oyster erackVrs. Omit, if you choose, the Reading.

ANNIE H. NBTlOLfi. Twenty-Minute Soup boillriK wnter, teiiMpoiMifiilM wnit, butter, 14 tetiMpoonftil pepper, tnblenpoonfnln fluiir, I tnble- beef eatrnet, I tnble- oiilon, 2 (If liked teiiMpooitful eelerv I pint erlnpeil bread. Put wafer, celery arid cloves (If In atewpati and wt on lire; put hiitter and oulon In frying pan and on stove eisik l(t minutes; U' earcful not to let It liuru draw pan forward to hotter part of tire and allr until hutter from vegelafdes; now press out butter Htid vegetahles Into solili; add pepfM-r and extract stir flour awl hulter ind cook Until smooth and brown, then add to cook ti minutes longer, strain and serve. Kahaut.

MUH. N. G. N. FISH Pie a baking dish and sprliiklo with rUce lo It of LaddtKlt, booed and Falmouth.

K. E. HANDY. Finnan Haddie Take fish, iilace In deep pan, cover with holl lug water, let it stand for minutes, pour off water awl luike in a hot oven for 30 minutes. a liot platter with hits of hulter and pepper over It.

A nice dish for suiiper. New Bedford. MRS. ANNA E. Baked Halibut Steak Lay thin slices of pork tu llsh pan, place the steak uiion it, dust with salt and iiepiier, dip oysters in melted flutter, tlien In cracker crumbs awl put a layer on the fish place steak over the oysters, season as ts-fore.

laying thiii slices of pork on top. Bake nliout of an hour without water, then remove the lop slices of pork and cover flhli with layer of buttered eniinlis and lirown well tn oven. Kerve with holliiwlnlse sauce. KEAN. N.

II, i Clam Fritters C.lioii 1 b'ut of 8 after removing the heads, make a hatter of IMj cups Hour, 14 tenspwin of salt, Vi linking powder. 1 well egg. Ml each of milk and clnin liquor, stir In the iffains awl drop by spoonfuls Info Iwlling fat. II. U.

Little Pigs in Blankets Henson large oysters with salt awl jiepper, cut fat English bacon In very thlii sllees, wrap an oyster In eneli slice and fasten with loothpleks heat a frying imn and put In the little pigs, eisilc just long enough to erlsp the haeoii-nlMiul two on sllei-s of toast that have lieen eut pieces awl serve Immediately. Bo not remove the skewers. This Is a nice relish for lunch or tea. and garnlslied wltli parsley Is a pretty one. 'ITie pan must very hot before the pigs are put lu, awl then great care must Isj taken that they do not burn.

Jamaica Blalii. MRS. M. Turbot a la Creme Three pounds hiillbut, Imlled with plenty of salt; reiwoe skhi and Ismes aw! flake; tioli one liiiw'li of parsley and I large onion bi little wa 1 er to the flavor, take out and thicken with 3 tahlesprsinfuls flour, then It to I quart of cream and milk togctbcr, cup butter. Get 4 feet with legs to first joint, soak and seraiie thonmghly.

put In a pot of nnsnlfed water, tsill until meat falls from bones, lift meat carefully from liquor, set away to cool; pour Ibpior Into a Jar and when cool remove grease; lake a gowl sized shank of saw and cut so as to go Into kettle. wnter, holl till meat drops from Imnes, remove from liquor; next day cut lioth meats Into small bits (not too line), put tbe jelly left of feet Into a ket tie, add all the meat, mix together and lient to a tmlllng (hen sensnn with salt and is'piier; pour the mUlure Into moulds and when cold It will turn out Into shapes of most delicious Jel lleil meats for tea or luncheon. It Is prcfernhle to chicken or longue. The Iss-f liquor may used as soup stock. MARY E.

BIN.VN. lUddcford, Hamburg Roast for Two One pound awl a half of hamhurg steak, pat Into loaf, place ou imn that has Iss'ii siirlnkled with flour, pepper, salt, sprinkle meat the same; on top place a piece of butter size of walnut, cook 40 minutes. MRS. GEORGE LOYEIIAN. 1.5 Ellis street, Hyde Bark.

serve very hot. This Is delicious with rosst pork or Imked pork sn usages. Uoxbury. MUH. BARBARA MOORE.

Heat cupful of butter In a spider. To this (when heatetl) add 1 quart sauerkraut. Cover, steam for VS nour, then it la ready to serve. Jamaica Plain. MR 8 F.

A. ABEUI.E. Cream Potatoes Hllce raw potatoes Into a baking dish. Lay a few slices of salt fiork on the lop and sprinkle on salt and flour. Then pour on milk enough to cover, and hake I hour.

Onion Is a good flavor for It, although it Is all right without. Winthrop. LILLIAN IlOWARB. Stewed Carrots Hcrape and ent fl big carrots Inlo small sqnnres. Roll tliem In salted water till tender.

Let all the water Itoil away, so they are dry; stir I flour In 1 cup milk, tnblespoonfnl sugar; add to carrots and let boll few minntes. When ready to serve add tablestMtonful butter and some chopiied parsley. White turnips and eunllflower are delicious cooked tlie same way, but wlien they are tender pour the water off. JOE. Rosllndale.

One cnp beef lied), 1 I enn ponnd cheeNe 4 tea- oil, 1 1 tenspoonfnl Stew the tomatoes down to a pint. Fry the grated onion In 2 teasiKxinfuls of salad oil. Mix with thP stewed tomatoes and strain through fine colander. Brookline. AMELIA SWEET.

Sacked Potatoes Select 4 haking potatoes as near of a size ss possible, cut off each end when baked scoop out the Inside with a spoon, being careful not to break the skins; add to the tiotnto, butter, salt and sufficient hot make quite soft; lioat till very light and smooth; fill the skins with this and place' on end In a buttered pan on the oven grate till browned on top. They will puff up if sufficiently lieaten. Proviucetown. M.4UY K. ELLIS.

Tomatoes Baked Butter a dish, and when you have skinned the tomatoes lay them In whole. Hiirlnkle salt and sugar over them, and then fine crumbs of crack er. Bake 40 minutes In a dish which may Iw put ujion the table. COBA M. BROWNE.

South Lawrence. Mashed Turnips Peel and cut up the turnips; wash and put them to iMilI In salteil water; add a tablespoonful of sugar (to remove rank taste), boll until ten der; drain; a lump of buttor, Beasuning to taste; mash with a kitchen siioon. Dorchester. MRS. KATE SULLIVAN.

Escailoped Potatoes Cut a pint of cold Imlled In thin slices season with salt and Dust with flour and put into a liuttcnMl baking dish with a spoonful of butter, distrilniteil over the top in small bits Put In enough milk to just cover, sprinkle tbe top with crumlw and hake In a mmlcrate oven for half an hour. Serve In the dish lu which they were baked. MRS. M. J.

BARETT'. Peatiody. Cucumber Pickles Cat from the leave a stem cncnniliers. wash and wipe dry. To 1 gallon of vinegar add 1 teacup of tine salt, a bag of mixed splccs Ci cup) put them right Into the cold vinegar, add fl or 7 of green grapes and a piece of alum the size of a large jica made In this way will never rise; keeji pickles always umler the vinegar; very easy and sure.

Two dozen lioughs of barberries nice with all kinds of meat. MRS. M. II. Merrliuac.

Cabbage Stew Take a small head of cabhage. Chop It fine. Cook until most done, then drain off water and add quite a little milk. Finish eookiiig In the milk and add salt, pepper and butter. Serve hot.

Rochester. MRS. G. II. TUrTLE.

1 "4 fliln crrnni, 1 flonr or eornalnreb. Heat over Imillng water; add slowly eup vinegar, stirring constantly until thick and creamy. ANNIE 8 BIAJSHOM. Concord Junction. BREAD Raised Bread One pint milk 1 pin! xrvnrm wnter, 2 kiiend- Into flour, level tnbleapoon 1 enke, Hoar to inlxjln- Raise over night, ent down In the morning and put to rise the second time.

Bake of an hour. This makes 2 large loaves; 30 ex perlence. MRS. DR. O.

ROSE. Uosbury. Rolled Oats Bread Two rolled 1 wnter, 1 eup I enke. tennpooii ftnlt, flour enouRb to knend. Pour IwlUng water over add molas- 'les.

When cool enough, add yeast cake, dlssolveil In a little water, and add flonr and knead Into a stiff dough. When light, knead again Into 3 loaves, and when risen, bake In a mwlerate oven the same as white bread. Rub the crust over xvlth a little melted butter. Lowell. MRS.

FRANK A. RHODES. White Bread Two nnd one-bnlf flonr, 2 2 enen ten- Mix with 1 quart of lukewarm milk and water in which half a cake has been dissolved. Scald milk before using. Spread a dessertsiKion of lard over top and raise over night.

In the morning knead, spread more lard over top and raise again. Knend nnd put In pans. have oven too hot at first, nnd bake from 40 to minutes. Rub butter over crust when taken from oven. This receipt will make 2 double loaves and small pan of biscuits.

Marlboro. MISS NELLIE M. SMITH. Brown Bread One-linir enp flonr, 1 enp Indian nienl, 2 rye meal, 2-R enp 2 tennitnonfnlH powder, anlt. Mix all soft with milk or xvater; steam 3 Wrs.

MRS. HERBERT R. ADAMS. Southbrldge, Doughnuts One egg beaten well, add 1 cup sugar and little grated nutmeg, add tensiioonful salt and Hi dessertRjioonfuls hot melted lard Into the mixture; I cup milk; take cup of the milk nnd add to mixture, take other half and add 1 even teaspoonful of smia and 2 even teaspoonfuls erenin tartar and mix thoroughly In milk iindl It foams, then stir Into mixture; add enough flour to handle very easily; fry in hot lard. This will make from 2 4to 30 dough lard.

This will make from 24 to 30 dough nuts. MISS ANNIE DRIVER. Dorchester. serf. Half the quantity Is enough for a small cake.

MILS. A. W. LOCKHART. 353 Cross slreet, Malden, Maas.

Pound Cake One enp of bnttrr onpN ot 2 of Mlftril flour, 5 brnt- rn In J. nf a llmr, trnapoon inner. ARTHUll A. BROOKS. Woburn.

Orange Layer Cake Two niiRnr, 2 flonr, wilier, of li whiten of 1 bnk- powder, Jiilee of 1 nnd rliid. Beat whites of eggs to stiff froth, add sugar and lient. add yolks lieaten very light, add orange juice and rind, add water, nnd lastly add flour, with the haking powder thoroughly mlxe-d In it. Bake In 2 sheets 20 minutes. For the frosting and (llling use whites of 2 eggs nnd enough eonfeetloner's sugar to make stiff, theu Juiee nnd rind of half an orange.

Dorchester. B. B. SANGER. Coffee Cake One 1 enp 1 enp 1 enp eofiee, 1 enp bntfer, I eup rnlKinn, 1 nodn, ennsin, allnplee, Bake either In sheet or loaf In a mmlerat? oven.

MRS. R. L. COLSON. Dorchester.

Sponge Cake Five (the nnd benteii 1 enp of 1 enp of flonr, 1 ten- vanilla, a little 2 erenm. Beat very light, adding a little sugar at -time. Bake in a quick oven 25 minutes. Somerville, MBS. J.

II. CAIIALAN. Cape Cod Loaf Cake One'enp Vi enp butter, 2 enp ti eup milk, flour, 1 enp little niit- elnnamon nnd elove. Winchester. MRS.

II. F. IIO'EY. SALADS Oatmeal Muffins Stuffed Beefsteak (tno slice of gwsl round steak cut 1 Inch thick, leave perfectly whole, (111 with a dressing, roll and sew tightly, then have 3 slices of nice fat Hull pork all tried out In kettle, put In steak, brown well all over, then fill an onion with ivhole clove and put In and cover all with hot water and let It eotik from 3 to 4 hours; when nearly done add salt to taste and the gravy should lie a nice thickness to pour over all to serve. The slice of aleak I use weighs 3 to Iiounds.

Dreaslug for same: Eight commoo crnckers rolled flue, iKillliig water enough to moisten. 1 tnblesixsm butter, 1 egg. 2 teaspoonfuls of salt nnd 2 tenspooiifuls of seasoning do not make too soft. Chelsea. B.

M. WELLINGTON. VEGETABLES Potato Croquettes fresh masheil potatoes, season witli salt, liepper and buttet. Add 1 welblMuiten egg; make into small rolls or halls, dip Into beaten egg, then 111 cracker erumlw, nnd fry In hot (at to a golden brown drain on brown paper anil serve hot. MUH.

GALVIN. Brighton. Boiled Potatoes Wash and sernb the potatoes. Bare nnd soak III cold water. (hem In a HOiieepun of IkiII lug OP cob! snIliMl water (I quart of water nnd teasiiooivful salt for large f'csik bour or until soft.

Drain off every drop of wnter. the pan on bnek of the stove to let the steam esenpe. Herve very hot. Attleboro. MR 8 .1.

BEATON. Heaven and Earth Take Ifl inedluin-slzed potatoes nnd 4 tart apples. I'eel (he potatoes ninl cut Into Rianll pieces and salt to taste. the apples and slice 111 Vi thick slices, lay on top of tntoes, cover with cold water and Isill (III soft. Drain and mnsU very smoottily, ami Jusl before add a tableavvonful of giMd bulUt and Vegetable Salad A spoonful of grflen parsley flue with a knife, fl potatoes, half of a sninll turnip, half of a carrot.

1 small lieet. Gut the potatoes in small slices, the licet little finer, and the car- rrtt ami turnip very, very tine. all thoroughly, sprinkle with a scant teaspoon of salt, add half a cupful of the Iwlled salad dressing. Keep very cool until served. Lancaster.

MR.S. MARGARET DONNELLY. Chicken Salad Boll 1 large fat chicken until thoroughly lender, throwing in a tensiioonful of salt. Chop up the chicken tine nnd well, being careful that no skin get.s In, then take 4 stalks of celery, 2 sweet ciicnmls'r pickles and the whites of a dozen hard ladled eggs, nnd mix with the chicken, adding a tablesiMamful of celery seed. DRE 88 ING.

Take the yolks of a dozen liard-lKiiled eggs, 1 heaping spoonful of mustiird, teaspoonful of sugar, cups of vinegar nnd I eup of sweet oil. Mix together; put on the stove, stirring con- ttnuRlly until It becomes hot. Then over the ehlcken and set aside In a cool place. Boston. MR 8 GKOUGE W.

ANDREWS. Lobster Salad One 1 lienil lettuce, 4 hnril-bolled nnd cboii fine. Take the liest leaves of lettuce nnd arrange on dish, Ihen chop (he rest nnd mix with lobster and eggs, and enough dressing to inoisteu. DHEHHING. (bentcn teiiNimoii teiiNiionn tnrd, ti iieiipcr, 1 1 i ten- butter, vtitcRnr.

Stir till smooth. MRS. D. R. KENNEY.

Hudson. Cucumber Salad nnd cut the cnciimlicrs Into 14 -lnch slices; soak In Ice water; seald and peel 3 or 4 large tomatoes, cut tbem In halves and remove seeds; ilralii and ent (he encnmliers tii siimtl dice; season with salt, pepper, oil and leiuoii jnlee; put them Into the cavities, and when ready (o serve pul a siKjonful of boiled dressing on each. SALAD DRESSING. One tcnHiioniifni 1 1 NnHMiMiuiifiil Miilt, I ful crcnm, Vi tnrd, Cfsik In double boiler. Kingston.

Fl.ORICE A. FRENCH, Cream Salad Dressing One benlen, melted butter, 2 1 tCKaynvuCul One nnd one-half ciips oatmeal soaked over night lu I Clip sour milk; In the morning add 1 tnblespoonfnl sugar, 1 tablespoonful butter, teaspoonful saleratns, 1 egg. 2 heaping mixing spoonfuls flour. Upton. MRS.

GRACE K. SWEET. Rich Raised Doughnuts Cream cup butter, add 2 cnps sugar and bent again to crenrti; add 4 cups scalded milk and 1 yeast cake dissolved in Vi cup luke warm water; mix with flour to make a thick batter; cover nnd let rise over night; In the morning add to sponge 3 lieaten eggs, another cup sugar nnd Vi nutmeg grated; mix with flour to make a smooth dough that can be let rise; turn on the Ivinrd and roll Inch thick cut In shape and let rise again for Vi hour, then fry and roll in iiowdcred sugar. Lawrence. MR.S.

JEANETTE NORWOOD. Muffins One Vi enp Vi tea- npoonftil 1 enp nillk, 1 feuMponnftilN powder, I riip tloiir. Watertown. MRS. A.

E. BAN.NON Brown Bread With Milk Oiie-biilf eup len- Hpooiifnl 2 nitlk, I teiiHpooiifiil din- In wnter, 1 eup bolted Indian nienl, 1 eup or rye inenl. Steam 5 hours and bake 'i hour. Newton Centre. W.VLKER.

Parker House Rolls I scant pint milk, remove from slov nnd add a plei'c of butler size of small egg sift IVi flour, add 1 teaspoonful salt. Inlilespoonfiils sugar and 2-3 yeast cake (com pressed) dissolved in warm wnter; when nillk Is cooled till nbont bike warm stir It Into the flour nnd let rise till nlwnt twice (he quant 1 ty, let rise again as before and roll and ent out with biscuit cutter, spread melted butter over the top and fold over; set the tins In warm place nnd after the rolls have risen till very light bake in hot oven. To get these ready to bake at 10 minutes of (1 (bey shoiil be mixed up at In the morning, stirred dow at 1 and placed In tins at 3:30. MRS. S.

W. UUNTINC.TON. South Danville, U. CAKE Hot Milk Cake take tills from stove and add tbe well- whites of the eggs, stirring rapidly for a few minutes, then add (he gelatine and teaspfsinfiil of some flavoring extract, pour Into a pretty shapeil dish to harden; when ready to serve, turn out on small platter; make thla the day liefore you use it. Half the quantity Is enough for two or three jiersons.

Cambridge. SUSIE E. Caramel Pie Txto 1 enp Vi cop blitter, Vi cap inllk, 1 tcnnpnnn- fn) cream tartar, Vi tcanpoonfal Noila and 2 flonr. CARAMEL FOR FILLING. Two cups sugar nnd 2-3 cup milk, butter size of an egg, lioll 10 minutes heat till cold and add 1 tensiioonful vanilla spread between of cake and on lop as soon as prepareil better a day or two old.

ETHEL M. REED. Derry, N. II. Amsterdam Pudding Ponr 1 Clip scalded milk on 1 cup fine cracker crumbs, 1 tablespoonfnl butter; mix 2 tea- spionfuls cocoa powder with Vi cup sugar, add It to the milk, add 1 teaspoon vanilla and whites of 2 eggs lieaten very stiff boil In buttered covered tin 1 hour; serve hot with this sauce; Yolks of 2 eggs well lieaten with 2 tablespoonfuls sugar, Vi cup water and 2 tablespoonfuls lemon, and set on teakettle In an earthen bowl and stir until it thickens and add lemon last ot all, just liefore serving.

Boston. NELLIE SULLIVAN, Sponge Cake With Two Eggs Two 1 enp flavor, 1 cap flour, 1 crcnm of (nrtar, Vi noda, 1 cup water. Stir a part of the flour in with the eggs; sift cream of tartar in flour, dissolve soda In water. This when proiierly made Is fine and makes nice Jelly roll or layer cake. Roxbury, Mass.

MRS, OUSSIE FLETCHER. FRUITS Two well beaten, I cup well bcntcii, 1 cup flour, I tcn- bnkliiK powder, 1 tcu- npooiifut fliivorliiR into the and Heat Vi cup milk and butter size of a Walnut scalding, nnd ponr In last beat well. If spongy cake Is desired, have the xiven qulto lint If a moist one, quite iiuidernte. Wulpole. MRS.

G. D. LEE. Orange Cake One half enp butter rnblK-d to cronni with 2 cups white sugar. 2 cups Hour, 'i cup water, yolks of 5 eggs and whiles of 4, beaten separately a little salt.

'J teaspoonfuls yeast pow der, juice and griiteil find of 2 oruiigi's. Bake In layers. ORANGE FOR FH-LING. The Juice nnd rind of 2 oranges, Vi cnii sugar, enongli xviiter to dissolve tenspooiifuls gelatine; let It all iHill 10 iiiliiutes and spread between the layers, and, If deslixvl, frosting may erowa 1 a dish for dea- Cream Gingerbread One Vi cup 14 cup Vi cup crcnm, fill Ibc cup up with milki 1 Modn. I tcnapoonfnl a little 2 flour.

Bake In not too hot an oven. Good cold, fine warm. H. A. GILLMORE.

Asslnlppl. PIES, PJJDDiNCS English Plum Pudding One and It; Sultana 1 ponnd cniidlcd peel, 14 ponnd bread F-i flonr. pound pinch of 1 (cinnamon and mnce If 7 nnd pint of brandy. Boll In small puddings 8 hours (0 hours at first and 2 more the day of serving). Put In howls and cover with mixture of water nnd flour, nnd over all tie a cloth.

If to Iw rooked second time do not remove cloth, but tighten second boiling. MRS. M. T. SMITH.

Portland, Me. Indian Pudding Three milk, 1 enp Indian meal, Vi IVi 2 1 clniinmon. Scald I quart of the milk. Stir into this the meal and salt thoroughly dissolved in the molasses. r.et boll 5 minutes, stirring constantly.

Pet away to cool When oool add 1 cup milk, the eggs and clnnnmon. Cover and bake In a moderate oven. After It has lieeu in tbe oven an hour turn on the remaining cup of milk. Let tills soak in gradually, do not stir. This makes the xvhey.

Bake 4 or 5 hours. Let stand an hour liefore serving. Serve cream with It as a sauce. ELLA A. RILEY.

Rowley. Suet Pudding cap 14 cup 1 cup milk, 1 cup chopped 1 cup rnlMiiiM, 1 Clip whole wheat flonr, 2'i flonr, 1 1 1 teaspoon cln- iiniuoii, 1 'i tcn- allspice, 1 Steam 3 hours. MRS. II. W.

BRIGUTMAN. New Bedford. Prune Pudding Soak 24 large prunes over night. In the morning boll a few minutes and chop very line. Whites of 3 eggs beaten stiff, small cup sugar, 1 small teaspoon cream tartar.

Bake minutes In a dish Inside one with hot wnter, and serve with whipiied cream xvhen cold. Northampton. MRS. E. A.

BAILEY. Cream Puffs One eup boiling wnter, Vi rnp butter, put on stove and let Isill. Then add 1 cup flour, stir until thick and smooth, t-et cool. Then add 1 at a time, 3 eggs (not lieaten) nnd a pinch of soda. Stir until smooth nnd bake 30 minutes In moderate oven In patty pans.

Filling for erenm pint nillk, 1 cup sugar, 2 eggs, I tablespoon com starch. I.et cool anil flavor with vanilla. E. J. ORR.

Bridgewater. Dutch Apple Pudding One pint flour, Vj 2 powder, butler, I well beaten, I milk, 1 nour npplcN, 2 Mix the dry Ingredients, rub in the butter, then stir the egg and milk Into the dry ingriHll- ents. Spread on shullow pan. Core, pare nnd out the apples Into slices, lay them In parallel rows on ivtp tit the dough, sharp edges down, sprinkle the sugar over the apples, bake In a hot oven 30 or 40 iivlniites; serve with leiiuui HANNAH G. UROVVN.

Woonsocket. Federal Cake Two flour, 2 brown 2 cup butter. I cup milk, I tcii- Mpooiiful each of clnnaiiiou, clove and uhIuick, 1 fiil 1 pound I pound cboppcd not too floe. Fruit Salad Peel and slice four banana-s, do the s.ame with three oranges, carefully removing the seeds; peel nnd eye a small pineapple and shred It; arrange this fruit in layers, pouring over each layer a dressing made as follows; Beat together the yolk.s of 4 eggs until light and thick; add gradually 1 cupful powdered sugar and a little salt. Continue to lient until the sugar Is dls.solved to this add the stralneil juice of two lemons and use at once.

MRS. L. G. FELT. Somerville.

Pickled Pears One peck 3 ponndn 1 quart 1 ounce whole 1 ounce cinnnnion bark. Peel pears and stick cloves in them; boll sugar and vinegar; then put in pears and cinnamon cook 3 hours; cider vlnegip-; bottle quite hot. MR.S. A. S.

GILMAN. Lewiston. Stuffed Mangoes Select small melons; remove plug with apple corer and take out seeds; save plug and replace after stuffing; put mangoes In weak brine for a day or two; heat the brine aud pour over them, and stuff. STUFFING. Chop cabbage and put In weak hot hrlnc over night; ne.xt day mix with English currants and stuff mangoes.

Can in pounds brown sugar to I quart vinegar. MRS. R. D. JUDD.

Gardner. Breakfast Grape Fruit Cut each grape fruit In two, take out the Inside with silver free it from tough white skin and seeds, chop fine, add 1 table- sixKinful sugar, 1 teasiioonful sherry wine and a little salt for each grape fruit; cover and kceii ou the ice all night; serve in small glass dishes. B. T. SAWYER.

Melrose Highlands. Cranberry Jelly To 1 quart of crnnlierries add 1 cup of water. Put on stove and cook 10 minutes. Sift through a colander and add 2 heaping cups of granulatetl sugar. Put back on flre and cook 10 longer.

This makes fine cranlierry jelly. Lyuu. MRS. W. B.

KIRK. (Jiilncy. L. A. CARTER.

ICES Lemon Sherbet One enp lemon Jnlce, 4 2 milk, 2 teaspuon- lemon extract Freeze same as ice cream. Natick. AMY Ice Cream 2 coffee 2V4 milk -i tca- lemon, or V-j cake chocolate, ami tlinsolxeil In part of the milk heatefl. F. E.

CLOUGH. Everett. Peach Cream P.nre nnd stone 1 quart of very soft peaches. to them 1 iKiund sugar and mash thoroughly. When ready to fiwze add 2 quarts of rich cream.

MRS. L. M. GREELEY. Concord.

Chocolate Ice Cream tliie-liuir pint crenin, 1 qnnrt milk, Uj cup powdered I can condenaed milk. Flavor, then freeae. MRS. JAMES YATES. Beverly.

Strawberry Ice Cream Three thin erenin, 2 boxen '2 iiitlk, I'a arrowroot. VVnsh iH'rrles. sprinkle with sugar, let I hour; rub through sieve. Scald 1'4 cups diluted arniwroot with remaining milk add to hot water milk, cwk lu lulmitos; add cream, to a mush, then add frnlt and tlnlsU frei'zlng. Winchester.

MARY M. CROWELL. Coffee Mousse Oiie-bnlf enp coffee (boiled), cup powdered -1 (yolktt), of vaiillln. Stir nil toKctbcr, niid tlicii add idiit whipped cream. lu iiiould In and Ice ft Bnxikllue.

A. D. UARTLKTT. Russian Cream Four cup 1 quart milk, 1-i box dU- lu Ml water. Beat the yolks of the and sugar to- gcitier aud vouk with tha lullk Ube caatard.

ARLINGTON FLOUR Is the is'st lu the VVorld for Nutritious, Delicious aud Perfect Bread t)iir Free Btwklet tells how FOWU ARLINGTON MIUS ARLINGTON,.