STUFFED EGGS. WITH SARDINES.

Boil hard 12 eggs, mash the yolks fine; mash contents of 1 can sardines and mix with the yolks. Fill the halves with this mixture and put together to look like whole egg; serve on lettuce leaves.

Mrs. C. J. Altman, Fin.-Sec., N. O. F. C.

FAVORITE EGGS.

3 Eggs, teaspoon of salt, 1 cup of milk, ¹ ⁄₂ pepper to taste. Beat the eggs thoroughly, then add milk and seasoning. Cook in double boiler 15 minutes, or until a knife will come out clean. Turn out as an omelette, or break up with fork and serve on buttered toast.

M. C. Walker, Baldwin, La..

EGG APPETIZER.

Allow 1 ¹ ⁄₂ eggs for each person: Hard boil eggs; put them through a fruit press or colander, then pack this in after coffee cups or any mould one may have; turn out on lettuce leaf. Before serving to table, prepare this sauce and put 2 tablespoons of it on each portion. Sauce: — One finely chopped green pepper, pepper sauce; tomato ketchup; salt, pepper; ¹ ⁄₂ onion; mayonnaise; Worcestershire sauce.

Mrs. S. Lichenstein.

"A man can only find real delight in one wife."- — Hebrew.

BREAD OMELET.

Two tablespoons bread crumbs; 1 speck of salt; 1 speck of pepper; 2 tablespoons milk; 1 egg; ¹ ⁄₂ teaspoon butter. Soak the bread crumbs in the milk for fifteen minutes, then add the salt and pepper. Separate the whites and yolks of the egg and beat until light. Turn in the heated buttered pan and cook until set. Fold and turn on heated dish.

FRENCH PANCAKE.

Three eggs separated; ¹ ⁄₄ cup flour; ¹ ⁄₂ teaspoon salt; 1 cup cold water. Stir yolks with the salt and flour until smooth, add milk gradually, then fold in the beaten whites. Heat pan, add 2 tablespoons butter and when hot, pour in pancake; let cook slowly and evenly on one side, finish baking in oven.

GERMAN PANCAKE.

Two eggs; 1 cup milk; ¹ ⁄₂ teaspoon salt; 2 ¹ ⁄₂ teaspoons flour; 2 tablespoons butter. Beat eggs very thoroughly without separating the yolks and whites; add salt, sift in the flour, add the milk gradually at first and beat the whole very well. Melt 1 tablespoon butter in a large frying pan, turn mixture in and cook slowly until brown underneath. Grease the bottom of a large pie plate, slip the pancake on the plate; add the other tablespoon of butter to the frying pan, when hot, turn uncooked side of pancake down and brown. Serve at once with sugar and lemon slices or with any desired preserve or syrup. Or, when the pancake is nicely browned on the one side, the remaining tablespoon of butter may be heated in another spider and the uncooked side of the pancake turned down to brown slowly on this frying pan. Slip carefully on large platter and serve at once.

MATZOS MEAL GRIDDLE CAKES.

One-half cup Matzo meal; 1 teaspoon salt; 1 tablespoon sugar; 1 cup milk or water; 2 eggs, separated. Mix ingredients. Beat yolks of eggs, add milk and combine the two mixtures, and lastly fold in the stiffly beaten whites of eggs. Heat griddle, grease with any desired fat. Pour cakes on the griddle from the end of a large spoon. When cakes are full of bubbles, and brown on one side, turn with a broad knife and brown the other side. Serve with sugar or sugar syrup.

MATZOS PANCAKES.

Three or 4 eggs; ¹ ⁄₂ teaspoon salt; dash of pepper; 1 ¹ ⁄₂ cups water; ³ ⁄₄ cup Matzo meal; 2 tablespoons goose fat or oil. Pour water on Matzos meal, let stand 15 minutes to swell. Beat the eggs, add salt and pepper, heat fat in spider, drop by spoonfuls in small cakes, and fry brown, turn and brown on the other side. Serve with raspberry jelly. Left over pancakes may be cut into noodles and served in soup.

MATZOS FRITTERS.

Two matzos; 2 tablespoons fat; 1 egg yolk, beaten; 1 tablespoon sugar; 1 cup milk; 1 beaten white of egg; ¹ ⁄₂ cup matzos meal for thin batter. Mix the pancake batter of the five last ingredients, in the order given. Let water just run over the matzos, then place in oven for a minute. Heat the fat in the spider, spread one side of matzos with batter and fry, batter side down until nicely browned. Spread other side and brown. Serve hot, sprinkled with powdered sugar.

CHAPTER VII.

"Is there any harmony of tints that has such stirrings of delight As the sweet modulations of a woman's voice?" — George Eliot.

SOUPS. CONSOMME.

Five pounds shin bone; 4 pounds lean beef; 1 carrot, cut; 1 potato, cut; 1-16 teaspoon red pepper; ¹ ⁄₄ cup celery, cut; 1 small onion, sliced; 1 bay leaf; chicken bones, or cold left over chicken; 4 quarts water. Place meat and bone in soup kettle, add the cold water, let stand 1 hour. Let slowly come to the boiling point and simmer slowly 4 or more hours. Add vegetables, boil 1 hour longer. Strain all through a sieve and season when cold; skim off fat. serve hot.

CHICKEN SOUP.

Three to 4 pounds chicken; 3 to 4 quarts water; 1 tablespoon salt; 1 onion; 2 stalks celery or 4 cup celery root, diced; ¹ ⁄₄ teaspoon pepper; 1-8 teaspoon nutmeg. Select an old hen. Singe, clean and joint; then salt and let stand several hours overnight. Put on to boil in cold water and let it come to a boil quickly. Skim thoroughly if you want a clear soup. Let simmer slowly 3 or more hours, add the vegetables, boil 1 hour longer, strain, remove fat and add seasoning to taste. Take out the chicken before it falls to pieces and use for salads, croquettes or with brown sauce. Serve soup hot with noodles, or almost any of the soup garnishings.

BARLEY SOUP.

Two quarts soup stock; ¹ ⁄₂ cup pearl barley; 1 quart boiling water; 1 teaspoon salt; 1-8 teaspoon pepper; 1 cup croutons. Wash barley in cold water and then cook in 1 quart of boiling salted water until tender, 2 hours or more. When water has evaporated add soup stock. If you are making fresh soup, keep adding the "top soup," strained, to the barley and let boil until tender; ¹ ⁄₂ cup celery root or stalks, and ¹ ⁄₂ cup carrots, diced, boiled with the barley improves the flavor. Serve hot with croutons.

POTATO SOUP.

Three potatoes (cut small); 2 teaspoons chopped onions; ¹ ⁄₂ teaspoon salt; 1 quart boiling water; 2 teaspoons chopped celery; 2 teaspoons parsley (chopped fine) ; 2 tablespoons butter; 1 tablespoon flour; 1-8 teaspoon white pepper. Heat 1 tablespoon butter, add the onions and celery, and let simmer 10 minutes. Add potato, cover and cook 2 minutes. Add the water and boil one hour. Add more boiling water as it evaporates. Kind the remaining flour and butter, add some potato liquid and cook. Combine the mixture and serve hot with croutons. Any cold cooked vegetables, left over, may be added.

CREAM OF OYSTER SOUP.

One pint of oysters; l/2 cup cold water; 1 cup white sauce; salt and pepper to taste. Wash oysters with l/2 cup cold water, through colander, remove any bits of shell; reserve the liquid; heat gradually to the boiling point; let oysters simmer until they look plump and the edges curl; drain and skim the liquid. Make a white sauce, add the hot strained oyster liquid, salt and pepper to taste and cook until smooth. Add the oysters and serve hot with oyster crackers toasted in the oven just a few minutes.

STOPPED HERE

CROUTONS FOR SOUP.

In the Oven: — Cut stale bread into cubes, place in pan and brown in the oven; or butter the bread, cut into cubes and then brown the same way.

To Fry: — Cook small cubes of stale bread in deep hot fat until brown or cook them in a little butter or fat in a hot spider until brown.

"The mind is the monarch that leads in the fray, And victory follows to lighten the way, Her mind, heart and soul are the banners unfurled, Which are to make better and raise the whole world."

MATZOS MEAL NOODLES FOR SOUP.

Two eggs; 1-8 teaspoon salt; 2 tablespoons matzos meal, or potato flour. Add salt to egg, beat slightly, stir in matzos meal or potato flour. Heat a little fat in spicier, pour in egg mixture; when cooked on one side turn on the other. Roll the pancake and cut into noodles 1-8 inch wide. Drop into boiling soup before serving.

BAKING POWDER DUMPLINGS FOR SOUP.

One cup flour; 2 teaspoons baking powder; l/4 teaspoon salt; 1/2 cup milk or water, scant. Sift dry ingredients, stir in the milk or water and mix to smooth batter. Drop a teaspoonful at a time in the boiling soup; cover kettle, let boil 5 minutes and serve at once.

DROP DUMPLINGS FOR SOUP.

Three eggs; 1/2 cup milk; 2 tablespoons butter; 1 cup flour; 1/2 teaspoon salt; 1-16 teaspoon pepper; a nutmeg grated. Break the whites of the egg into a cup and add enough milk to fill cup; mix with the butter and flour in a spider and stir as it boils until it leaves the spider clean. When cool stir in the yolks well and season to taste. Drop from teaspoon into boiling soup 5 minutes before serving.

CRACKER BALLS FOR SOUP.

Six tablespoons cracker crumbs; 1 egg; 2 tablespoons butter or fat; 1 teaspoon chopped parsley; 1 tablespoon milk or soup; 1-8 teaspoon salt; nutmeg, ginger and pepper to taste. Stir butter with the egg, add the seasoning, liquid and enough meal to shape into small balls. Drop into boiling soup 10 minutes before serving.

CREOLE CORN SOUP.

The ingredients required are: One pound of salt pork; 1 dozen medium sized ears of corn; 1 small onion; 1 tablespoonful of lard or cooking oil; 1 heaping tablespoonful of flour; parsley, garlic and red pepper as desired. Brown the salt pork well in the hot lard or oil, then remove from the pot and set aside. Brown one finely cut onion in the same fat. When the onion is wellbrowned, add the flour to form a roux. Have the corn prepared by splitting the grains lengthwise and then cutting from cob. Add the corn to the roux and allow it to fry until tender, stirring constantly. Add parsley, garlic and pepper and salt to taste. Then thin with about a quart of boiling water, (more if necessary). Replace salt pork, cover and stand on a slow fire to simmer until meat is thoroughly cooked.

Mrs. O. V. Waggner, Pres. Gretna Civic League.

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OKRA GUMBO.

Slice okra, fry in hot lard until it is not slimy; fry tomatoes, crabs, raw ham, chicken and veal stew. When each has been well fried, add hot water to form a soup, season with salt, black pepper and red pepper. McDonogh No. n Co-operative Club.

OLD FASHIONED CREOLE FILE GUMBO.

One slice of ham, 1 pound shrimp, 2 ¹ ⁄₂ dozen oysters, ¹ ⁄₂ can (small) tomatoes; 1 small onion; 1 pod garlic; 1 sprig parsley. Fry ham, onions and garlic together, add shrimp water after they have been scalded, also tomatoes; let boil about ¹ ⁄₂ hour, then add oysters and liquor, let come to a boil, add tablespoon file and let boil but once; take off the fire and serve with boiled rice. You can substitute spring chicken or poule d'eau instead of shrimp.

GUMBO JOSEPHINE.

Hard shell crabs mashed fine, sliced okra, tomatoes, eggs, carrots, turnips and onions, bay leaf and thyme. Clarify the same as consomme; garnish for gumbo, lake shrimps, oysters, crab meat, tomatoes, okra; boiled Louisiana rice. The consomme must cook four hours.

NEW ORLEANS CRAB GUMBO. (Serve 8 or 10 People)

One-quarter pound bacon (cut in small cubes), 1 large onion, (cut fine), 1 slice ham, (% pound cut in small cubes), 5 or 6 young okra pods, 1 can (large) or l/2 dozen fresh tomatoes, 6 or 8 crabs, 1 pound shrimps (large, l/> gallon boiling water, 2 bay leaves, 2 sprigs thyme, 1 pod red pepper, 2 sprigs parsley, salt to taste. Fry bacon golden brown, add onion, then ham and okra pods which have been washed and finely cut. let simmer about 15 minutes, stirring often. Then add tomatoes, crabs and shrimps which have been previously washed, then add water, thyme, bay leaf, parsley, pepper, and lastly salt. Let simmer 2 or 2 ¹ ⁄₂ hours. Serve with boiled rice. Mae E. Seiler.

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TURTLE SOUP.

Into a well-heated pan put a tablespoon of grease; brown two large onions chopped fine, then challots, parsley and half box of tomatoes; 1 pound turtle. Brown a small cup flour in a dry skillet, when turtle cooks for ten minutes, add flour and a quart or more of hot water; then add bay leaf, thyme (whole allspice), cloves, black and red pepper; tie seasoning in a thin cloth and put in soup. Let boil slowly for two hours; keep scraped from bottom of pot. Put in soup tureen I hard-boiled egg cut in quarters, ¹ ⁄₂ sliced lemon, 1 teacup claret wine; pour soup over this when ready to serve.

Mrs. Ferdinand Kaufman, 4221 St. Charles Ave.

"Prudent men choose frugal wives."

MATZO BALLS.

Beat yolks of 2 eggs lightly with one spoonful of chicken grease. Butter can also be used. Stir in sufficient Mazo meal, (sifted) until a smooth batter is obtained, then stir in beaten whites; add a pinch of salt. Take a portion of soup stock and boil balls for soup y\ hour before ready for serving. Then pour in with the rest of soup; if not boiled sufficiently, will be hard and tasteless. Mrs. C. J. Altman, 4223 St. Charles Ave., N. O., La.

MARROW BALLS FOR SOUP.

Take marrows out of beef bones; mash marrow well, adding a pinch of salt. Mix in well V2 cup of grated bread, yolk of one egg, parsley chopped fine, thyme and grate in a little nutmeg; roll in small balls, dipping the hand in flour to roll balls. Strain soup, place soup back until it boils, then drop in slowly the marrow balsl. Boil ten minutes, leaving cover off soup pot.

Mrs. J. Stechman, McDonogh No. n Co-operative Club.

RED BEAN SOUP.

Two cups cooked, mashed red beans, Vz cup of tomato ketchup, r tablespoon sherry.

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CHAPTER VIII.

SAUCES. PARSLEY BUTTER.

One tablespoon butter; i teaspoon minced parsley; i teaspoon lemon juice; *4 teaspoon salt; a few grains pepper. Rub butter to a cream, add salt, pepper, parsley and lemon juice. Spread over hot broiled fish or steak.

HOLLANDAISE SAUCE.

Half cup butter; 2 eggs (yolks); i tablespoon lemon juice; a few grains cayenne pepper; *4 teaspoon salt; y2 cup boiling water. With a wooden or silver spoon rub the butter to a cream, add the yolks one at a time. Beat well, add the lemon juice, salt and pepper. About 5 minutes before serving add the boiling water.

TARTAR SAUCE.

One cup mayonnaise dressing; i tablespoon chopped capers;

1 tablespoon tarragon vinegar; i tablespoon chopped olives; i tablespoon cucumber pickles. Make any desired mayonnaise, and add to it the rest of the ingredients. Serve cold with fish or cold meat dishes.

TOMATO SAUCE.

Two tablespoons butter; % teaspoon onion juice; 2 tablespoons flour; l/2 cup water; i cup strained tomato; i teaspoon salt; speck pepper. Heat the butter, remove from the fire, stir in the flour. Add the water, stir well, add the tomato, the onion juice, salt and pepper, boil 5 minutes. Serve hot with boiled macaroni, or with boiled or baked meat, or with baked eggs or fish.

EGG SAUCE.

Six hard cooked eggs, riced; i cup cream; i tablespoon butter; a little grated nutmeg; 4 tablespoons finely chopped parsley. Place the first 4 ingredients in top of double boiler, let cook 15 or 20 minutes. Remove from fire, add parsley and pour hot over cauliflower, asparagus or fish.

NEWBURG SAUCE FOR FISH OR LOBSTER.

Four or 5 yolks; 3 tablespoons sherry; i cup milk; i cup of cream; salt and pepper to taste. Beat the yolks until very light, add the rest of the ingredients and cook over boiling water, until4 thick and smooth, stirring constantly.

HORSERADISH SAUCE.

Two tablespoons fat; \/\ onion, cut fine; 2 tablespoons flour or cracker meal; 3 tablespoons grated horseradish; 2 tablespoons vinegar; 2 cloves; 2 bay leaves ^2 teaspoon salt; 1-8 teaspoon pepper;

2 tablespoons sugar; i cup soup stock or water. Fry the onion in the fat until brown, add the cracker meal and horseradish and gradually the hot soup stock and when smooth, the other ingredients. Cook 5 minutes more and if desired, add more horseradish, sugar or vinegar. Or, add the horseradish, vinegar, salt, pepper and sugar to white sauce. Serve hot with soup meat.

CHAPTER IX.

'The silvery fish, fresh from the wave Now cheers our festive hoard."

FISH. GENERAL RULE.

Fish must be perfectly fresh and should' be kept in a cool place until cooked. Do not put in refrigerator on account of odor. The flesh should be firm and the eyes bright, the gills bright red. Fish is less stimulating and nourishing than the meat of other animals, but is easier of digestion.

To Scale Fish: — Use fish-sealer, ordinary grater or knife. Begin at tail end and go toward head, slanting the knife toward you to prevent scales from flying. Rinse and cleanse thoroughly in cold water. Sprinkle fish with salt and pepper, to preserve it and improve the flavor.

The head and tail may be removed. Dry fish need butter rubbed over them before broiling. When fish is cooked the flesh separates from the bone. It can be served hot or cold with a sauce or garnished with lemon, hard cooked eggs or parsley. Cold cooked fish may be used in various ways, as creamed, scalloped, etc.

BOILED FISH.

Two large onions; I pod red pepper; 3 cloves; I pod garlic ; 3 bay leaves; parsley, sprig of thyme, salt and black pepper, used to season water which should be boiled thirty minutes. Fish should be carefully cleansed, salted, tied in a napkin, and placed in boiling water, allowing ten minutes of actual boiling to each pound of fish. Serve with drawn butter and minced parsley as a sauce.

Mrs. C. M. Eustis, Past Pres. High School Alumnae.

BOILED GREEN TROUT.

Wrap fish in a towel, or place in a fish boiler in well seasoned water, containing onions, thyme, bay leaf, salt and black pepper; boil about fifteen minutes and serve with drawn butter and very fine chopped parsley.

Mrs. J. Stechman, McDonogh No. 11 Co-operative Club.

BROILED FISH.

In broiling fish, rub vinegar on fish before placing fish on bro1!er. Salt and pepper fish and place on well greased broiler. Broil �<! fish served with melted butter and fine chopped parsley and the dish garnished with lettuce and sliced lemon, is quite appetizing and relishable.

Mrs. J. Stechman, McDonogh No. n Co-operative Club.

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RED FISH COURTBOUILLON.

Four pounds of red fish, or any firm fish, cut into slices: Place a large pot on fire in which have a cooking spoonful of lard or oil; fry the fish in this a golden brown, and remove from the pot; into this grease place a small onion, chopped fine, a half dozen large tomatoes, fry together till it forms a paste; put into this a mixture of parsley, eschalotte, red pepper, thyme and one sweet pepper with seeds removed and one clove of garlic chopped fine; add this to the roux, then add ^ pint of boiling water; replace the pieces of fried fish, salt to taste, cover pot and cook ten minutes. Toast 6 slices of bread; place on large serving dish ; place pieces of fish on the toast, pour the gravy over this, garnish with slices of lemon. Mrs. O. V. Waggner, Pres. Gretna Civic League.

SWEET AND SOUR FISH.

Get a red snapper, sliced. To make gravy: — Put in 3 cups of water, a large onion cut round, l/> lemon, 2 tablespoonfuls sugar, YZ teaspoon salt, l/\. teaspoon black pepper, (l/2 cup raisins). Brown i tablespoonful sugar in iron skillet, put in gravy, then add fish, let cook till tender; thicken gravy with i tablespoonful flour dissolved in water.

Mrs. Ferd Kaufman, 4221 St. Charles Ave.

HADDIE HASH.

Pick up any left-over finnan hadclie, being particular to remove every bit of bone. Have ready twice the amount of fish in boiled potatoes, chopped fine, mix well, add a cup of milk, a little onion juice and parsley to season, with a few bits of red pepper. Put a tablespoonful of butter in a frying pan. add the fish and toss until well browned. Serve hot.

"A virtuous woman, though ugly, is the ornament of the house."

STUFFED CRABS.

Boil six large crabs, remove the meat, and chop it with a medium sized onion, parsley, red pepper, salt to taste, and a cupful of grated toast crumbs, place in a frying pan into which a half teaspoonful each of butter and lard has been made very hot, cook until the particles of onion are cooked then add two eggs that hn\e been beaten to a froth, stirring constantly to distribute thoroughly, remove from fire, add a tablespoonful of Worcestershire sauce, fill the empty crab shells with this mixture, place a lump of butter on top of each, sprinkle lightly with toast crumbs, and bake about ten minutes just before ready to serve.

Mrs. (E. J.) Eleanor G. Graham.

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CRAB BISQUE, No. 2.

One dozen large crabs, boiled; i small head of celery; i onion; ~/2 bunch parsley; i cup soaked bread; i small head garlic; 3 sprigs of thyme. Pick crawfish, chop all seasoning together with the tails. Fry all together in half butter and lard; then stuff heads with same. Put saucepan with half butter and lard, small portion of shallot onions, garlic, parsley and thyme to fry, add six cups of water, heads of crawfish, 3 boiled eggs sliced fine and 2 pieces of lemon. Boil one hour.

P. S. This is a fine Crab Bisque, if minced crab meat is added instead of crawfish heads stuffed.

Mrs. F. H. Rice, Alden Sunshiners.

CRAB LAILLEE.

(Service for Six People)

One dozen blue crabs; i can tomato paste; 2 ounces lard; 3 onions; i herb bouquet; i can tomatoes; ^ pint olive oil; i gill flour; i pod garlic; salt and peper to taste. Time — one hour and a half. Scald, shell and cleanse crabs thoroughly, reserving for cooking only the bodies and great claws; crack the latter with nut crackers. Save all fat, eggs and liquid in shells. Heat lard and oil together in deep iron skillet; fry crab bodies and claws to a light golden brown. Remove from fire, add flour to boiling grease in skillet, brown very lightly; then add onions, garlic and parsley all chopped fine.

Cook slowly, so as not to darken flour; add tomato paste and potatoes, cook a few minutes; pour in sufficient water to keep from burning and stir constantly; sufficient water to fill pot half full should be added and the mixture allowed to boil hard a few minutes. The crabs, eggs, fat, etc., may now be put in seasoning with herb bouquet. Two or three whole cloves may be edded, if desired. Salt and red pepper to taste, using enough pepper to make the dish piquant. Let simmer slowly, adding water occasionally, so that crabs may be at all times just covered. When cooked the gravy should be smooth, almost creamy in consistency and in color nearly that known as crushed strawberry. Serve with rice.

Rubie G. Eustis, N. O. F. C.

DEVILED OR BAKED CRABS.

Half dozen crabs boiled and minced ; breadcrumbs; small portion celeray; garlic, onion, sage, and spices; pepper and salt to taste. Mix all together, place in shell and bake, cover top with cracker crumbs and bits of butter.

Mrs. F. H. Rice, Equal Rights T'arty.

"A woman either loves or hates, there is no third part."- — Syru-.

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CREOLE JAMBALAYA.

Two dozen large shrimps; i slice ham (diced) ; 4 garlic; 8 sprigs parsley; i small can tomatoes; 2 dozen large oysters; i onion; 3 sprigs thyme; 3 cups head rice. Chop all seasoning very fine; put in saucepan 2 spoons lard, ham, shrimp and seasoning to brown, then add oysters and liquor, rice, coloring pepper, salt and pepper to taste; cover rice 2 inches of water; cook till dry and rice is done.

Mrs. (E. J.) Eleanor G. Graham.

CRAB GUMEO.

One dozen crabs, one large onion, one pint of okra, one slice of ham, cut into dice, one can of tomatoes, two large cooking spoonfuls of flour, one large cooking spoonful of lard; scald and clean the crabs, but do not boil them.

Place the lard in an iron stew pan, when boiling hot put in the ham, brown it and then add the onion sliced thin, brown carefully, then add the flour, being sure to get it very brown, then add the tomatoes, a quart of boiling water, to thin, and then transfer all to a granite pot, next add the crabs, and lastly the okra; boil not less than an hour, season with salt and red pepper, salt during the last fifteen minutes of cooking as salt tends to darken the okra. The use of a granite pot is advised as it will keep the gumbo an inviting color; serve with rice. To boil the rice Southern style, wash in three waters, one and a half cupfuls of best head rice, place in saucepan with level teaspoon of salt and three cupfuls of boiling water, boil slowly, allowing time to swell, when half cooked, turn the top under carefully with a fork so as not to make it into a mass, thus the rice will be thoroughly cooked.

Mrs. F. H. Rice, The Bluebirds.

SHRIMP A LA CREOLE.

One pound shrimp; 2 large tomatoes; 3 tablespoonfuls flour; i medium-sized onion; 2 tablespoonfuls lard; 2 cupfuls boiling water. Heat lard, add onion sliced thin, then add flour and brown; then add tomatoes cut fine, then add the water and lastly the shrimp. after shelling them. Season with salt, pepper, red pepper, parsley ; boil about twenty minutes.

Mrs. Maude L. Daly.

RIVER SHRIMP IN JELLY.

Make a jelly from heads of fish, decorate bottom of mold, place peeled river shrimp in mould, pour dissolved jelly over shrimps, let set one hour in ice box. Jelly must be clarified same as Aspic jelly, same ingredients are used, the only difference is that a little white wine and lemon juice are used.

-36

CRAWFISH BISQUE, No. 1.

One dozen large crawfish boiled; i small head of celery; i onion; l/2 bunch of parsley; i cup soaked bread; i small head of garlic; 3 sprigs of thyme; salt and pepper to taste. Pick crawfish, chop all seasoning together with crawfish tails, clean heads, stuff as much as each head will hold. Put in a saucepan lump of butter size of egg, a little flour to brown, and six cups of water. Add heads and let boil one hour slowly.

Mrs. F. H. Rice, McDonogh No. u Club.

CRAWFISH BISQUE, No. 2.

Wash the crawfish and cover with water to boil; when cold, pick out the meat and chop it very fine. Fry minced onions and parsley and thyme; add head (that has been soaked in water, and squeezed dry), also the crawfish meat, season, add an egg and put dressing in the heads. Now put a piece of brisket in the water that the crawfish were boiled in, and let it boil two hours. Brown a little flour, add to broth. A half-hour before serving, add the stuffed heads; leave a little dressing in the broth as it adds to the flavor of the soup.

Mrs. J. Michealis, 2nd Vice-Pres. City Federation.

OYSTER JAMBALAYA.

Two cups of rice washed in several waters, one tablespoon of cottolene or any fat, a little minced onion and parsley, 2 dozen oysters or more. Fry the raw rice and onion until brown, stir constantly, season highly with red pepper and salt; when brown, add liquor of oysters, a cup or more. Cover, set back of stove and stir occasionally, add more water if it becomes dry; when .rice is tender, add oysters and parsley and let cook for 20 minutes. Serve hot. Shrimp, Kocher sausage, veal or chicken, all may be used. A good left-over dish.

Mrs. H. Joyar, Lafayette. La.

CREAMED OYSTERS.

Boil four dozen oysters in their own juice, prepare a dozen slices of toast. Make a cream sauce of three tablespoonfuls of butter, three tablespoonfuls of flour, blend well, put on fire to boil a pint of cow's milk or Pet cream may be used, adding water to make a pint, stir a small quantity of the warm milk with the butter and flour to thin it before adding it to the boiling milk, stir and watch carefully to keep from scorching, when thick and smooth, add a cup of the oyster juice, put an equal number of oysters on each slice of toast, and cover with the cream sauce. Delicious supper dish.

Mrs. (E. J.) Eleanor G. Graham.

— 37 —

STEWED OYSTERS.

Place two tablespoonfuls of lard or oil in a stewpan, and when hot, add a medium-sized onion; brown the onion and four tablespoonfuls of flour, add one cup boiling water; then add two dozen fine oysters and then juice. Boil until the edges of the oysters curl. Serve hot. Fine supper dish.

Mrs. (E. J.) Eleanor G. Graham.

OYSTERS — ROASTED IN SHELL.

Wash the shells clean and wipe dry. Place in a baking pan and put in a hot oven for twenty minutes. Serve on a hot dish the moment they are out of the oven. Season with butter, lemon, pepper and salt. This is not a fancy dish, yet, it is one of the finest ways to eat oysters.

Mrs. J. Michaelis.

OYSTERS A LA DIABLE.

Two dozen large oysters, quartered; 3 chives; thyme, black pepper, salt, a pod of garlic; i egg; 3 onions; i red pepper; juice and grated rind ow one lemon; i loaf of stale bread.. Seasoning to be chopped very fine, blended with bread crumbs moistened with oyster water; oysters to be mixed in with bread crumbs and the mixture fried in bacon drippings until well cooked. Serve in shells, sprinkle with bread crumbs and a bit of butter, after lightly browning in oven.

Mrs. C. M. Eustis, Treas., N. O. Woman's Club.

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CHAPTER X. MEAT.

CREAMED MEAT.

One pound of ground meat; 2 small onions, chopped fine, thyme, parsley, salt and pepper; i cup of milk; i tablespoon flour; i tablespoon of lard and butter mixed. Fry meat after it is seasoned slowly, then add onion and flour. Let cook a few minutes; pour milk gradually. Cook on a slow fire 30 minutes. Serve on toast.

Mrs. J. Robt. Lusher.

PIGS IN A BLANKET.

One round steak of i}/2 or 2 pounds; 5 or 6 slices of bacon; l/2 cup tomatoes; i onion. I prefer il/2 pounds steak, as then I do not find it too thick to roll. Trim all unnecessary skin from it; cut it in pieces about 3 inches square. Have your bacon sliced about l/2 inch thick, and your onion cut in dices. Place a slice of bacon and a pinch of onion on each slice of meat; roll and hold together with toothpicks. Dip each roll in flour, brown nicely on both sides in a little hot lard. Add salt, pepper, a sprig of thyme, bay leaf, clove and V2 cup of tomatoes. Add sufficient boiling water to make your gravy. Simmer for l/2 hour.

Mrs. Wm. Arndt, McDonogh School Co-operative Club.

SOUR BEEF DAUBE.

Place meat — a cut from the shoulder being preferable — in a bowl, cover with vinegar; add onions, thyme, allspice, bay leaf, salt and pepper. Let the meat remain in vinegar two clays. Brown meat well on both sides, cover the meat while frying, add kitchen spoon of flour, let it brown, then add onions, thyme, etc., that was in the vinegar. Let all brown well, then add water to cover meat, also add in the vinegar. Boil slowly until meat is tender. Serve with home-made noodles.

ROUND STEAK — PAN-BROILED.

Have a slice of round steak -)4 inch thick. Wipe and trim off extra fat. Heat an iron frying pan blue hot, grease lightly with the fat scraps and put steak into it. Count 60, turn and let brown on under side; when brown on both sides, half cover with boiling water, cover frying pan with a heavy cover and let simmer for from 20 to 30 minutes. Uncover, season with 2 tablespoons butter or fat, salt and peper, and serve on a hot platter.

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HAMBERG STEAK.

One pound round steak; i tablespoon drippings; I teaspoon chopped onions; salt and pepper. Take one pound of raw flank or round steak. Salt and prepare as desired. Cut off fat, bone and stringy pieces. Chop it very fine. Chop onions very fine and mix with meat. Season to taste. Make into round cakes a little less than >j inch thick. Heat pan blue hot, grease lightly; add cakes, count 60, then turn and cook on other side until brown. When well browned they are done if liked rare. Cook 10 minutes if liked well done.

VIENNA ROAST BEEF.

Prepare and season meat with salt and paprika, to taste. Slice i medium onion and fry a golden brown in 2 tablespoons of any desired fat in deep iron spider, add the meat, dredged with flour, place in a very hot oven, that the surface may be quickly browned, then reduce heat. Add i cup vegetable stock (recipe below). Cover tightly and when meat is tender, add cooked vegetables, and thicken the gravy with 2 rolled ginger snaps, 3 tablespoons sweet cream and one tablespoon tomato juice,, stirring until smooth. Vegetable Stock: — Cook y, cup raw diced turnips, carrots, celery and parsley root in i quart boiling water until tender, and the liquor is reduced to i cup, strain.

STEWED MUTTON.

Prepare and season to taste, remove the pink skin and extra fat, and put into boiling water. Boil 15 minutes, push kettle back, and allow the meat to cook slowly until tender, 15 minutes for each pound. A carrot diced and cooked with the meat improves the flavor. Serve meat with a border of baking powder biscuits, split in halves, and pour all over the top the following gravy. ( \ny tough meat is nice prepared in this way).

Gravy For Mutton: — To each cup of meat stock add 2 tablespoons flour, moistened with a little cold water and stir until smooth and thick like cream, pour it slowly in the boiling stock, stirring all the time. Boil until thoroughly cooked. Add salt and pepper to taste, and just before serving, add one teaspoon chopped parsley.

BAKED HAM.

Scrape and wash a whole ham, make a thick paste of flour and water, and spread thickly all over ham, place in pan with the rind downwards, bake in moderate oven for two hours, if ham weighs not over eight pounds, three hours if ham weighs twelve pounds. The ham will tear from the rind when removing from pan, remove the brown flour crust.

Mrs. (E. J.) Eleanor G. Graham.

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STEWED TRIPE.

Wash carefully I pound tripe that has not been pickled, and cut into inch squares. Put it into a stew pan with y� teaspoon each of salt, sugar and prepared mustard, with water enough to cover, about I pint. Boil up and skim carefully, then set back to simmer for 3 hours, watching closely lest it stick to the bottom of the pan and skim if necessary. Mix tablespoon flour with a little cold water, stir it in, simmer y� hour longer, and serve with more seasoning, if desired.

Or, one hour before serving, cook 6 medium sized onions y2 hour. Drain and slice them and put them into a dry frying pan with 2 tablespoons of fat. Season with I teaspoon each of salt, sugar, dry mustard, a little white pepper and nutmeg; cook until golden brown and pour over tripe; thicken with flour.

''All other good by Fortune's hand is given, A wife is the peculiar gift of heaven."- -Pope.

Veal is the meat from the calf and is less nourishing than beef or mutton. The muscle should be pink or flesh-colored, and the fat white and clear. Veal should be thoroughly cooked, to make it digestible. Spring is the season for veal. It is cooked and served the same as other meats.

ROAST VEAL BREAST. STUFFED.

Select a piece of veal breast and have the butcher make an opening on the underside and stuff with bread dressing or potato stuffing. Sew up ends, dredge with salt, pepper, ginger and flour; place in hot oven in roasting pan, with 2 tablespoons beef or poultry fat, an onion cut fine and a little boiling water. Turn and baste roast ofen until brown and tender. A little allspice and bay leaf may be added for seasoning. Lamb breast may be prepared the same wray.

VEAL POT PIE.

Ends of the ribs, the neck or the knuckle may be used for a stew. Cut the meat in small pieces and remove the small bones. Cover the meat with boiling water, skim as it begins to boil, add I onion, i teaspoon salt, ]/\ teaspoon pepper for each pound of meat. Simmer till thoroughly tender. Cut 2 potatoes in quarters, soak in cold water and parboil 5 minutes before adding the stew. Thicken with i tablespoonful flour rubbed smooth in cold water, adding more seasoning if liked. Just before serving add y2 cup cream or milk with i tablespoon butter or fat. Serve with dumplings.

BEEF STEW.

Three and one-half pounds beef; l/2 onion; l/4 cup turnip, cut up; Yi cup carrots, cut up; 2 tablespoons beef drippings; 2 potatoes; salt and pepper; *4 cup flour; water to cover dumplings. Wipe the meat, remove all the small pieces of bone and cut into small pieces. Put the larger bones and tough meat into the kettle and

— 41 —

cover with cold water. Dredge the rest of the meat with flour, pepper and salt, and brown it in the melted fat in the frying pan. Brown the onions also. Then put the meat and onions into the kettle and let it simmer 2 or 3 hours or until the meat is tender. Half an hour before serving add the other vegetables; 15 minutes before serving add the dumplings. Cook 15 minutes. When done take out the dumplings, remove the pieces of bone and fat. If necessary thicken the gravy with flour and add some pepper and salt. Half cup strained tomatoes can be added, if liked.

BAKED CALF'S LIVER.

Calf's liver; 2 tablespoons beef or poultry fat; 2 onions, sliced; 2 tablespoons flour; salt and pepper. Wash, drain and trim calf's liver, sprinkle all over with salt, pepper and flour and place in a spider with beef or poultry fat and the onions. Melt fat and spread some over top of liver. Cover spider closely and place in a hot oven 15 minutes. Uncover, reduce the heat and bake slowly one hour, or until tender and well browned. Serve plain or with slices of fried bacon on top and decorate with parsley.

MEAT PIE WITH POTATO CRUST.

Chop cold roast beef, removing all fat and gristle; cover bones and trimmings with cold water. Add a few slices of onion and carrot and a stalk of celery, if at hand. Let simmer i hour; strain off the broth and simmer it in the slices of beef until they are tender. Season with salt and pepper and pour into a baking dish; shake in a little flour from the dredger, and, if at hand, add 4 or 5 mushrooms peeled, broken in pieces and sauted 5 minutes in a little butter; cover closely with round of potato crust in which there is an opening; bake until the crust is done (about 15 minutes).

Potato Crust: — 2 cups flour; }/2 teaspoon salt; 2 teaspoons baking powder; l/> cup shortening; I cup of cold mashed potato; milk or water. Sift together the flour, salt and baking powder, cut in the shortening, add the cold mashed potato and lastly the milk. Put on a floured board and roll gently.

CHICKEN FRICASSEE.

Three and one-half pounds chicken; 3 quarts boiling water; ]& cup each onion, celery and carrot, diced; 3 tablespoons chicken fat or butter; 4 tablespoons flour; 2 cups chicken stock; salt, pepper and giner. Dress, clean and cut the chicken at the joints, in pieces ready to serve. Add salt, pepper and ginger and allow to stand several hours, or over night. Cover chicken with the boiling water, simmer 3 hours, add vegetables, cook until tender. Melt fat or butter in frying pan, add the flour, and gradually pour on the chicken stock or liquor. Stir to prevent lumps, season to taste and pour over chicken. Let cook a few minutts and serve with biscuits or dumplings. A good way to prepare old chicken or fowl, as they are always made tender by long, slow cooking.

Or, season chicken with salt and pepper, add red pepper (seeds removed), a sliced onion, l/2 clove garlic minced, if desired, *4 CUP

— 42 —

diced celery, 2 bay leaves. Cover with boiling water and let simmer until tender. Drain and serve with cream sauce and boiled rice.

POULTRY.

CHICKEN CASSEROLE.

Dress and cut up one grown chicken, dust lightly with flour and fry in half cup of hot drippings until slightly browned on both sides. Dice one small onion and one clove of garlic in bottom of casserole. Place chicken in cesserole and add one tablespoonful of butter, dust with black pepper and a dash of red pepper if liked. Make a paste of one tablespoonful of flour and two tablespoonfuls Lea and Perrin's Worcestershire sauce, about consistency of cream. Pour over chicken which has been placed in casserole, add drippings used for frying and boiling water to barely cover all. Put cover on casserole, set in oven and cook one hour without looking at it. It will be tender and good.

Mrs. W. T. Fitzgerald, 819 Carondelet St., New Orleans, La.

CHICKEN AND RICE.

Creole : — No. i: ^y> pounds fat chicken ; salt, pepper and paprika; l/4 cup chicken fat; I onion, sliced; il/2 cups rice; I can tomatoes ; i green pepper, seeds removed. Dress, clean and cut chicken in pieces to serve. Season with salt, pepper and paprika, brown onion in the chickent fat, add chicken, brown lightly, cover and let simmer i hour. Add the rest of the ingredients, place in sasserole, cover and bale i hour in moderate oven oruntil tender.

Hungarian — No. 2: 3 1-3 pounds fat yellow chicken; boiling water; ^4 CUP chicken fat; i medium onion, chopped; i cup rice; salt and paprika. Dress, clean and cut chicken in pieces to serve. Salt and let stand several hours. Heat fat in iron kettle, add onion, fry golden brown and set aside. Then fry chicken in the fat and when nicely browned, add paprika to taste and boiling water to cover and let simmer about i hour.

Soak rice in cold water, drain, add the fried onion and i teaspoon salt and gradually 3 cups of the chicken broth, more if necessary. When nearly done add the chicken and finish cooking in a slow oven ^ hour.

CHICKEN A LA KING.

Three and one-half pounds young chicken; i can broken mushrooms ; i large green pepper; i pimento cut; i can peas; T can asparagus tips; l/2 cup chicken fat or butter; l/i cup flour; 2 or 3 cups chicken soup; l/> cup cream ; l/4 cup sherry wine; salt and pepper; 2 yolks of eggs. Boil the chicken, take the large white and dark pieces, cut in strips 2 inches long, cut peppers in thin strips, cut pimento in small pieces. Drain the mushrooms and peas. Heat Vx of the fat in a spider, add flour, when bubbling, add ij/? cups soup, stir until thick and smooth, season with salt, pepper and paprika, add liquid from the mushrooms, stir.

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CHAPTER XI. VEGETABLES.

GENERAL RULES FOR VEGETABLES.

Wash vegetables thoroughly, pare and scrape, if skins must be removed. Keep in cold water until they are to be cooked, to keep them crisp and to prevent their being discolored. Cook in boiling water; the water must be kept at boiling point. Use I teaspoon salt with i quart water; put the salt into the water when the vegeables are partially cooked. The water in which vegetables are cooked is called vegetable stock.

FRESH ASPARAGUS.

Cut asparagus on lower parts of stalks, as far down as they will snap. Wash, remove scales and retie bunches. Cook in boiling, salted water 15 minutes, or until tender, leaving tips out of water first 10 minutes. To remove the bitter taste of white asparagus, parboil, drain and add fresh boiling water, then boil until tender. Drain, remove string and add tablespoon butter browned, to each pound bunch of asparagus, or serve in white sauce, or cream sauce, or pour over them a few bread crumbs in hot butter or fat, allowing one tablespoon butter to one pound asparagus. Serve on toast.

CANNED ASPARAGUS.

Open one end of the can, as indicated on wrapper, so tips will be at opening. Pour off the liquid and allow cold water to run over them gently and to rinse. Drain and pour boiling water over them in the can and set in an oven to heat thoroughly. When ready to serve, drain and arrange carefull}r on hot platter, and serve same as fresh asparagus, hot on toast or cold with salad dressing poured over.

STRING BEANS AND TOMATOES.

One quart string beans; i cup strained tomatoes; 2 tablespoons butter or fat; i teaspoon salt; i teaspoon sugar; *4 teaspoon pepper; 2 tablespoons flour. Cut off both ends of the beans, string them carefully and break into pieces about i inch in length and cook in boiling, salted water, i teaspoon salt to quart of water. When tender reduce the liquor to about l/2 cup.

Heat the butter, add the flour and seasoning and add the strained tomatoes; cook until smooth and pour this sauce over the beans; let cook slowly for about 15 minutes and serve hot.

BOILED CAULIFLOWER.

One pound head cauliflower; 2 quarts boiling water; j teaspoons salt. Select cauliflower with white head and fresh, green leaves. Remove leaves, cut off stalk and soak, (head douii) in cold water. Separate flowerets and cook twenty minutes or until soft in boiling salted water. Drain and reheat in 1^2'cups <>f white sauce, or cream sauce. A little grated nutmeg may be added.

— 44 —

\

With Butter Sauce: — Drain and place the hot boiled cauliflower in serving dish and pour over it l/4 cup hot browned butter. Serve hot.

With Browned Crumbs: — Drain and place the hot boiled cauliflower in serving dish and pour over it 2 tablespoons fine bread crumbs, browned in I tablespoon of hot butter or fat. Serve hot.

CAULIFLOWER AU GRATIN.

Put boiled cauliflower with white or cream sauce, in buttered baking dish, cover with buttered crumbs, and if desired, l/2 cup grated cheese, and bake on center grate until crumbs are brown.

CABBAGE AU GRATIN.

One-half large cooked cabbage; i pint white sauce; ^4 CUP grat~ ed cheese; salt and paprika; l/2 cup cracker crumbs; 3 tablespoons melted butter. Put a layer of the cabbage, coarse-chopped, into a buttered baking dish, sprinkle with grated cheese, paprika, and salt as needed, and cover with a layer of white sauce. Repeat the layers until all the ingredients have been used, having the last layer of sauce. Cover with the cracker crumbs mixed with the butter. Let stay in the oven only long enough to make very hot and brown the crumbs.

SWEET AND SOUR CABBAGE.

One quart cabbage (red or white) ; 2 sour apples; 2 tablespoons1 fat; 4 tablespoons brown sugar; 2 tablespoons vinegar; salt and pepper ; 2 tablespoons flour. Shred the cabbage fine, salt and pepper to taste, add the apples cut in slices.

Heat the fat in a spider, add the cabbage and apples. Pour boiling water over them and let cook until tender; sprinkle'over the flour, add sugar and vinegar. Cook a little longer and serve hot with potato dumplings. If red cabbage is used, pour boiling water over 2 or 3 times to take out some of the color.

CARROTS AND PEAS.

One pint carrots; y{ cup soup stock; 2 tablespoons butter or fat; i pint peas; */2 cup carrot water; 2 tablespoons flour. Wash, scrape and cut carrots in small cubes, cook until tender, drain and reserve ^ cup carrot water. Mix carrots well with cooked green peas. Sprinkle with flour, salt, sugar and pepper to taste, add fat or butter, soup stock and carrot water, boil a little longer and serve. Can also be served with sweet and sour sauce.

SPINACH.

One-half peck spinach; 2 tablespoons butter or fat; 2 teaspoons chopped onion; 2 tablespoons bread crumbs or flour; y2 teaspoon salt; 1-8 teaspoon pepper; 1-16 teaspoon nutmeg; i cup soup stock or meat gravy and hot water.

Pick off the roots and the decayed leaves, wash in three or four waters. Put the spinach in a large kettle without water. Let cook slowly, until some of the juice is drawn out, then boil about

— 45 —

15 minutes, or until tender. Drain and chop very fine with empty baking powder can. If spinach is old. cook in i quart of boiling, salted water.

Heat the butter in a spider, add the onions and brown, then the bread crumbs or flour and the seasoning, and gradually the soup stock or gravy and hot water. Then add the spinach. Pleat through and if desired, stir in 2 raw eggs and garnish with poached or hard-cooked eggs, sliced.

CORN — SOUTHERN STYLE.

One can corn, chopped; 2 eggs; i teaspoon salt; 1-8 teaspoon pepper; i1/^ teaspoons melted butter; i pint hot milk. Beat eggs slightly, add rest of the ingredients and turn into a well buttered pudding dish. Bake until firm in a slow oven and serve hot.

BAKED EGG PLANT.

Mashed egg plant; 2 tablespoons fat or butter; l/2 onion, cut fine; 2 tablespoons bread crumbs; i yolk egg. Parboil egg plant until tender, but not soft, in boiling, salted water. Cut in half crosswise with a sharp knife. Scrape out the inside and do not break the skin.

Heat i tablespoon butter or fat, add the onion, brown, then scraped egg plant, bread crumbs, salt and pepper to taste and the egg yolk. Mix well together, refill shells, place in dripping pan, in oven baste with butter or sprinkle cracker crumbs on top with bits of butter, baste often and brown nicely.

STUFFED SQUASH.

One quart mashed squash; 2 tablespoons butter or fat; l/2 onion, chopped; Yi cup soaked bread; i egg; y2 tablespoon salt; 1-8 teaspoon pepper; }/> cup cracker crumbs. Cut the squash in two crosswise, remove seed and strings; place in dripping pan, shell side up, and bake 2 hours or until soft, in a slow oven. Scrape out the shells, being careful not to break the shells.

Heat the butter or fat in a spider, add the onion chopped fine, let 'brown lightly, add the soaked bread, mashed and the squash. Fry all together 15 minutes, stirring occasionally. Remove from fire, add the salt, pepper and stir in the egg well. Place mixture back into shells; sprinkle cracker crumbs and bits of butter on top and return to oven to brown nicely.

STUFFED TOMATOES.

Take six medium-sized tomatoes, cut off the tops and dig out the pulp, place the empty skins in a pie plate. Fry two or three rashers of bacon browning slightly, but not making at all crisp, remove from pan and chop them up with a meat chopper, adding one onion, parsley, red pepper, salt to taste, the tomato pulp, and one cup of grated bread crumbs. Place this mixture in the pan in which the bacon was fried, and cook a few minutes or until the onions are half cooked, add one egg well beaten, stirring rapidly in

-46

order to mix well. Remove from fire and put into the empty tomato shells, cover tops with grated bread crumbs. Bake in moderate oven for about twenty-five minutes. This dish takes the place of a meat dish when desired.

Mrs. (E. J.) Eleanor G. Graham.

STUFFED CUCUMBERS.

Three large cucumbers; iY2 dozen shrimp; 2 eggs; 2 mediumsized onions; 2 cups grated bread crumbs. Parboil cucumbers, drain and slice in halves; scoop out pulp, being careful not to break skins. Cut onions in dices, parsley and thyme very finely; also cut up shrimp. Brown onion in a little lard, add parsley, thyme and shrimp. Mix in your bread crumbs. Take from fire and beat 2 eggs, to which add salt and pepper, with the above mixture. Fill your skins, sprinkle top with bread crumbs and bake for fifteen minutes.

Mrs. Wm. Arndt.

STUFFED PEPPERS. Normal Alumnae

Six large sweet peppers; 2 cups bread crumbs; i box potted ham; I onion; I sprig parsley; I tomato. Cut a slice from each stem end of the peppers. Remove the seeds and parboil fifteen minutes. Chop fine bread crumbs, ham, onion, parsley, and tomato, season with salt and pepper. Stuff the peppers with this mixture and stand them in a dripping pan into which has been placed one tablespoon of butter, one-half chopped onion, and a half pint of water or stock. Bake fifteen minutes, basting frequently.

BREAD AND POTATO BALLS.

Six large potatoes; i large onion; 2 eggs; l/2 pound stale bread; 6 green onions, parsley, thyme, summer savory; i cooking spoonful flour. Boil potatoes in salt water and mash. Soak bread, press dry and break up. Cut onion in dices, chop green onion and parsley fine. Put a little lard in pan, put in onions and when they turn yellow, add green onion, parsley, thyme and bread. When bread is steamed through, add hot mashed potatoes and mix; take from fire and cool. When cooled off, beat 2 eggs, then add a little salt and pepper and mixture with just enough flour to hold it together — amount depends upon potatoes; if mealy less is used. Flour your hands and roll into balls about two inches in diameter. Boil in plenty of boiling salted water until they rise to the top, about fifteen minutes. Take out of pot with skimmer, finish off by pouring bread dices browned in lard and butter over them.

Mrs. Wm. Arndt.

POTATO CAKES.

Grate four large raw potatoes, grate in colander so water can drip freely from potatoes; grate in one small onion, parsley chopped fine, four eggs, salt, mix thoroughly; then add two tablespoonfuls of flour. Fry in hot lard; about one large kitchen spoon of mixture to each cake.

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CHAPTER XII.

SALADS.

"O, green and glorious,

O, herbaceous treat!

'Twould tempt the dying anchorite to eat;

Back to the world he'd turn his fleeting soul.

And plunge his fingers in the salad bowl."

Salads are playing a more prominent part in the daily menu. They whet the appetite. They are refreshing and healthful, and their presence upon the table at least once each day should be a part of the program of every wife whose duty it is to plan the meals for a household.

The salad may be rich in nutriment, or it may merely be light and refreshing, according to the meal it is to accompany or supplement. Daintiness is the expected thing regardless of the aim of the salad course, and its service may lift the most common-place meal to a high standard. Now that lettuce is procurable at all seasons, crisp leaves should form the foundation for the salads. A dainty plate, crisp leaves of lettuce, cold ingredients, are necessary to success. Crisp crackers are served with many varieties of salad, and special forks for eating it are now among the attractions of every jewelry store. Make the most of the salad course.

CHICKEN SALAD.

Boil one chicken tender; when cold cut in small pieces, add to this cut into small pieces one stalk celery and one head of lettuce; mix, season with salt and pepper, a little olive oil and lemon juice or vinegar (lemon juice preferred).

MAYONNAISSE DRESSING.

Yolks of 2 boiled eggs (hard); yolks of 2 raw eggs; l/$ pint pompein olive oil. Make a paste of the eggs by using a spoon; beat them together until smooth, then gradually pour in olive oil, when all oil is used, season with a little salt and drop in by drops, a little lemon juice to suit taste. Garnish your platter with lettuce leaves, put in your chicken, spread the dressing on top; decorate top with a little pimento.

Mrs. L. R. Stumpf,

COOKED SALAD DRESSING.

Yolks of 2 eggs well beaten; I teaspoonful dry mustard ; i teaspoonful sugar; l/2 cup vinegar; i tablespoonful butter; salt and black pepper to taste. Salad oil may be used instead of butter. After heating all together, set over water, slow fire and stir constantly till it thickens. One-half cup of rich sweet milk, heated but not boiling, may be added to the cooking mixture, and it is improved. If milk is used add salt after dressing is done.

Mrs. R. J. Herring, Floyd, La.

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— 49 —

POTATO SALAD.

Dressing: — I cup vinegar; i tablespoon flour; 4 or 5 tablespoons butter; 34 teaspoon pepper; yolks of 8 eggs, to which add a little water; I level tablespoon mustard; 2 teaspoons salt; y& teaspoon sugar.

Cook all of these into a stiff, soft custard, put on ice until cold and then add I pint of whipped cream. Stir together lightly with a large fork and pour over salad the day you are to use it. If it stands over night with the whipped cream in it, it sometimes becomes watery.

Salad: — About 6 large potatoes, sliced very thin. Do not boil until too mealy; 8 or 10 hard-boiled eggs sliced thin. One very small onion chopped fine; i cup of celery which has soaked in salt water one-half hour and then cut in small pieces with the scissors, do not chop. One cup of English walnuts cut in small pieces. Stir together and mix dressing in lightly with a two-pronged fork. Serve ice-cold on lettuce leaves.

Mrs. George R. Fisk,

TOMATO. GREEN PEPPER-AND-ONION SALAD.

Chill peeled tomatoes. Pour boiling water over a green pepper, rub off the outer layer of skin, cut out the stem, remove and discard the seeds, and then set the pepper in a cool place to become thoroughly chilled. Peel half a Spanish or other mild onion, then cut into exceedingly thin slices and separate these into rings; set these, also, to chill. When ready to serve set tht tomatoes, cut into halves or slices, into a salad bowl and pour over them French dressing (one tablespoonful of oil to each two slices). Cut the pepper into narrow rings. Mix the pepper and onion with French dressing, turning the slices over and over and crushing them slightly in the dressing. Use enough dressing to moisten them thoroughly. Sprinkle the dressed onion and pepper over the slices of tomato and serve at once.

GROUND ARTICHOKE SALAD.

Boil artichoke until tender and peel, slice; add onion, celery seed, mustard seed and celery chopped fine. Mix and serve with French dressing on lettuce leaves. Mrs. J. Michaelis,

CRAB SALAD.

Boil and pick crabs, season very highly, mix picked meat with finely chopped celery, serve in tomato baskets or tomatoes scooped out, cover top with mayonnaisse.

SALAD AND SLAW DRESSING.

One tablespoonful flour: i tablespoonful sugar; salt spoon mustard; l/2 cup vinegar: i tablespoonful butter; i egg; salt spoon salt; l/2 cup water. Boil in double boiler, add }4 can evaporated milk or cream. This is fine for slaw or fruit salad ; if used for potato salad or meat, omit sugar. Increased four times will cover an apple and celery salad for thirty-two persons.

Mrs. (E. J.) Eleanor G. Graham.

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APPLE-NUT-AND-CELERY SALAD.

One cup of apple (peeled and cut in half-inch cubes) ; l/2 tablespoonful of lemon juice; ^ to I full cup of tender celery (inner stalks cut in one-fourth inch slices) ; French or mayonnaise dressing as desired; *4 cup of nut meats, broken in pieces. Mix the apple and lemon juice to keep the apple from discoloring, then mix the apple and celery with French dressing. Use lemon juice instead of vinegar, in making the dressing, and allow for the lemon juice poured over the apple when it was cut. Instead of French dressing, mayonnaise may be used.

APPLE-AND-DATE SALAD.

Pare and core about three choice apples. Cut them into matchlike pieces; there should be about one pint. Squeeze the juice of half a lemon over the apple. Pour boiling water over half a pound of dates; separate them with a silver fork and skim out upon an agate dish. Let dry off in a hot oven. When cold cut each date into four or five strips, rejecting the stones; sprinkle with onefourth a teaspoonful of salt and three or four tablespoonfuls of olive oil. Mix the apple and date and set aside in a cool place about an hour. When ready to serve, add a tablespoonful of lemon juice and one or two tablespoonfuls of oil, if the mixture seems dry. Mix thoroughly. Serve in a bowl lined with lettuce hearts.

MANHATTAN SALAD.

Mix one measure of apple, apred and cut in cubes, half the quantity of sliced celery, and one-fourth the quantity of celery, in diced chicken breast, with a generous allowance of mayonnaise. Serve on lettuce hearts. This is a particularly good salad to serve at tea and luncheon rooms.

DRESSING FOR VEGETABLE SALAD.

Chop half a small onion, twice as much parsley as onion and half a can of pimentos, exceedingly fine. To these, in a fruit jar, add one teaspoonful of salt, half a teaspoonful of powdered sugar, four tablespoonfuls of vinegar and one cup of olive oil, and let stand one hour. Shake about five minutes when the dressing is ready to use. Shake a moment each time thereafter before using. This dressing may be made in quantity, as it will keep a long time. Two or three tablespoonfuls of vinegar, rather than the quantity given, would be preferable for some tastes.

FRUIT SALAD AND DRESSING.

Dice 2 good-sized apples, slice 2 oranges, i bunch white grapes, I pint of Maraschino cherries, l/z cup chopped walnuts, }/? cup chopped pecans, ^ cup chopped almonds, 2 bananas, (if desired).

Salad Dressing: — Take 3 tablespoonfuls of butter, i cup sugar, 3 egg yolks, white of one, i lemon rind and juice grated. Put sugar and butter on to melt slowly; beat lemon and eggs together, add slowly to sugar and butter, cook until thick, when cold, add half cup sweet cream, pour over fruit one hour before serving.

Mrs. F. K. Rice,

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A WOMANLY VOCATION

New Orleans School of Midwifery

Under the Auspices of Loyola University

Offers courses for equipping white women for the practice of the Profession of Midwifery.

Instituted in fulfillment of an expressed desire of the Louisiana State Board of Medical Examiners in its report read and approved at the annual meeting of the Louisiana State Medical Society in May, 1916.

Approved .by said Board at a subsequent meeting.

Especially recommended for Graduate Nurses and practicing Midwives who have not had the advantage of a thorough, systematic, practical and theoretical course, and for intelligent young women in other callings.

JOSEPH A. DANNA, M. D., Secretary

SUITE 714-716 MAISON BLANCHE BLDG.,

NEW ORLEANS, LA.

The Standard Water Route to Mexico

10 Day Direct Service to

TAMPICO — VERA CRUZ —

PROGRESO

Suite 512-513-514 Whitney Bldg. NEW ORLEANS

Mexican Navigation Go.

$100, $500, and $1,000 Bonds

Secured by first mortgage on Farm and -City real estate with payment of principal and interest guaranteed by us.

Capital Paid in $600,000 NEW ORLEANS.

Delta Lumber Co.

DEALERS IN

ALL KINDS OF LUMBER

Office: 3536 CARROLLTON AVENUE.

Yard: Carrollton Avenue and I. C. R. R.

Crossing Phones: Walnut 88 & 89 NEW ORLEANS

COMPLIMENTS OF

New Orleans Queensware Company

A. SHverstein, Pres.

The Store That Reflects the Styles.

B. Cohn Co., Ltd,

727-729 Canal Street.

DRY GOODS — READY TO WEAR

MILLINERY

DYERS CLEANERS

Z E L O N

PHONE MAIN 221. 222. 223 Baronne St. Corner Julia NEW ORLEANS

Men's, Women's and Children's Garments, Rugs,"Draperies. Etc.

Mrs. H. B. Bradford

FURNITURE

Carondelet and Howard A\venue Phone Main 4G58 New Orleans

ATTENTION

MUTUAL BOARDING HOUSE EXCHANGE

Visitors Tourists Transients.

ROOMS BOARD.

Finest accommodations in famjlies of highest respectability in all parts of the city. 423 AUDUBON BLDG., MAIN 3874.

QUALITY SELLS

"Cafe Du MondeCoffee"

Samples Given Away

SOUTHERN COFFEE MILLS, LIMITED

D. H. HOFFMAN, Pres.

— 53

CHAPTER XIII. PUDDINGS.

BREAD PUDDING.

Before soaking bread cut off crust, dip in water and squeeze out. Mix 6 eggs and five kitchen spoonfuls of sugar; add to it the soaked bread, then I quart of milk, i kitchen spoonful of butter and i tablespoonful of vanilla.

Mrs. J. Stechman,

Yolks of 2 eggs well beaten, add 2 tablespoonfuls of sugar; then add i pint milk and i teaspoonful vanilla. Slice and butter several slices of bread cut in cubes about an inch square; add to custard and let stand 15 minutes. If all the custard is not absorbed by bread, add more bread; then add y� cup raisins, y$ cup nuts; bake in a shallow buttered pan, (have it about il/> inches thick), in a slow oven. When cool put jelly on top about one inch thick; take whites and make meringue; place on top of jelly and let meringue brown slightly. When cool, cut in slices and serve like cake.

Maude L. Daly, N. O. Woman's Club.

CANADIAN PLUM PUDDING.

One pound flour; l/> pint sweet milk; i cup brown sugar; l/2 teaspoonful allspice; small piece citron chopped fine; 2 teaspoonfuls baking powder; 6 eggs; l/2, pint black molasses; 2 cups raisins, chopped fine; i cup currants; y> pound beef suet, chopped fine; l/2 teaspoonful salt. Mix all well together to a very stiff batter; sift a little flour in raisins and currants before mixing; boil 4 hours in a pudding bag and serve with sauce either hot or cold.

Mrs. Theo. T. Daly.

FIG PUDDING.

One pound figs chopped; 3 eggs; 2 scant cupfuls milk; a little salt; 2 cupfuls fine dry bread crurnbs; l/2 cupful beef suet chopped fine; l/2 cupful sugar; y^ teaspoonful baking powder stirred in l/2 cup sifted flour. Soak crumbs in milk, add eggs beaten light with sugar, salt, suet, floured figs; beat, put in buttered mold with tight top, set in boiling water. Boil three hours.

Mrs. Geo. R. Fisk,

PUDDING (Cost About 5 Centso.

Take i pint of flour; i cup chopped suet; i teaspoonful baking powder; i cup raisins (if desired); a little salt; mix with milk into rather a stiff batter. Dip small cloths into hot water, then flour them, put tablespoonful of butter in, roll and put into steamer over hot water. Cover tightly, steam one hour. Makes six dumplings.

Sauce: — i teacup sugar; */�>' pint water; i tablespoonful flour. Cook in double boiler, then when thick, add i tablespoonful butter, and when taken off, one teaspoonful orange juice.

Mrs. Geo. R. Fisk.

54

FACTS ABOUT DICE

Rice contains more strength giving material than potatoes and can be used in place of potatoes.

Potatos are three-quarters water while rice has practically no water.

Potatoes are one-fifth starch while rice is more than three-quarters starch, and starch gives heat and strength to the body.

Rice contains two-thirds more flesh.building material than potatoes. Therefore, a given amount of money will buy four tims as much food value if spent for rice as it will if spent for potatoes.

Rice is best eaten when boiled and served with meat gravy, cheese, peas, beans or lentils, and when eaten in either of these combinations will give you practically all the food your body needs.

The United States Department of Agriculture gives the analysis of potatoes and rke as follows:

Potatoes Rice

Water 7a3% 12.4%

Protein 2.2% 7.4%

Fat 1% .4%

Starch 18.4% 79.4%

Mineral Water 1.0% .4%

also the comparative food values as follows:

Rice 86.09%

Wheat 82.54%

Rye ._ 82.79%

Oats _ 74J02%

Maize :. 82.97%

Potatoes .23.24%

Fat Beef _ 46.03%

Lean Beef 26.83%

The following is a simple recipe for boiling rice:

"Let your water, salted to taste, come to a violent boil, put in your rice, boil for twenty minutes, pour into straining colander, let a stream, of water pass through the rice to take out the starchy residue, then serve. The violent boiling prevents the grains from coming together or sticking to the pot. Do not stir.

EAT RICE NOT BECAUSE IT'S

CHEAPEST, BUT BECAUSE IT'S

BEST

Rickert's Rice Mills

Triangle Theatre

Dauphine and Iberville NOTHING BUT STARS

In Dramatic and Comedy PhotoPlays \vith Musical Accompaniment to Suit Action on Screen.

ADMISSION, ALWAYS lOc

Levy Rice

Milling Co

Rice Millers

and Distributors

New Orleans, La.

Imperial Shoe Store

Largest South

Grunewald Laundry

818 CONTI STREET Phone M 3129

Auto Truck and Wagon Service To All Parts of City

— 55 —

STRAWBERRY PUDDING.

Beat together to a cream two tablespoonfuls of butter, }/2 cup of sugar and one egg; then add }/A cup of milk, one scant cup of flour, sifted twice with two scant teaspoonfuls of baking powder.

Bake in small muffin tins about twenty minutes, and when done, remove the centers, fill with crushed, sweetened strawberries; put whole berries on top. Dust with powdered sugar and serve with rich sweet cream.

Maude L. Daly,

BLACKBERRY PUDDING.

Take one pound blackberries, stew for ten minutes. Have ready a pie dish lined with strips of stale bread well sifted with white sugar. Pour the fruit over them while it is boiling and when quite cold, cover it all over with a thin custard.

Mrs. B. A. Warriner,

ORANGE AND MACCAROON PUDDING.

Soak 1-3 pound of almond macaroons in a pint of milk until soft. Beat four eggs without separating, and add to them l/2 cup of sugar and the grated rind of one orange. Do not grate in any of the white pith as it spoils the flavor; stir this mixture carefully into the macaroons and add the juice of two oranges. Pour into a buttered mold and set on a stand or ring in a kettle of boiling water. Boil steadily for one hour; serve hot with orange sauce.

Maude L. Daly,

KISS PUDDING.

Get y? pound stale lady fingers — stale sponge cake will doput l/2 the cake in the botton of a pudding pan. If lady fingers are used, separate into halves. No\v put in a layer of peaches, canned are best, then the other halves of the cake, then another layer of the peaches.

Make a boiled custard, one pint of milk, the yolk of three eggs and i tablespoon of cornstarch. When thickened, pour it over the peaches and cake, and put the pudding in the oven for about 10 minutes. Remove from oven, pour over it a meringue made of the whites of the 3 eggs and 6 tablespoonfuls of sugar, put back in the oven and brown lightly; serve cold.

Mrs. Chas. J. Altman,

APPLE PUDDING.

(A delicate and delicious Southern dessert).

Peel and core enough good cooking apples to cover the bottom of a pan about thirteen inches in diameter, and sprinkle over them a good cup of sugar, add a little water and bake until soft and very little juice remains in the pan.

Then make a quart of thickened milk. Put the milk on the

-56

000 0000000000000000 00000n n

n Rice, The King of Cereals }=}

|lj "Rice forms the principal food of one-half the popu

lation of the earth. It is more widely and generally

0 used as a food material than any other cereal."- *_,

0 Farmers' Bulletin No. no, U. S. Department of Agri- >-*

0 culture.

T-J "A combination of rice and legumes is a much

cheaper complete food ration than wheat and meat."- 0

p; Farmers' Bulletin No. 417, U. S. Department of Agri- 0

Q culture, Page 5. 0

Rice Is Very Nutritious

n

Comparative table taken from Report No. 6 of the Miscellaneous Series, Division of Statistics, U. S. De

0 partment of Agriculture, page 12. Nutritive matter jz;

0 contained in :

0 Per Cent. Per Cent.

Rice ............... 86.09 Maize ............. 82.97 0

vlj Wheat ............. 82.54 Potatoes ........... 23.24 0

^ Rye ............... 82.79 Fat Beef ........... 46.03 0

Oats .............. 74-02 Lean Beef ......... 26.83

"These figures show that rice contains a slightly 0

larger amount of total nutritive matter than wheat or 0

jz! rye, the exact proportion being i pound of rice equiv- 0

alent to 1.043 pounds of wheat or to 1.040 pounds of rye. Maize approached somewhat more nearly, the 0 proportion of rice to maize being i to 1.038. Rice is jz|

0 more nutritious than whole oats, i pound of the former

0 being equivalent to 1.163 pounds of the latter, while

it contains 3.70 times as much nutritive matter as po- 0

tatoes, 1.87 times as much as fat beef, and 3.21 times 0 |z: as much as lean or good ordinary beef."

O rz

0 Rice Is the Easiest Cereal to Digest

Doctors prescribe it. Excellent for those who have

stomach troubles, also for those that do heavy work 0

0 and those who take little exercise. They need a food to 0

0 digest quickly. ("In the selection of food the first 0

0 thing to be considered is digestion, for if the food is

not digested it is worse than useless.") %_*

g LOUISIANA STATE RICE MILLING CO., ING. jjj

0 New Orleans, U. S. A.

n' 0

00000000000000000000000000

— 57 —

stove to heat, keep out a little to wet the flour or cornstarch. Take several heaping tablespoons of flour and wet it with the cold milk, stir it into the hot milk and cook until stiff, it should be almost as stiff as mush. Add a good tablespoon of butter, and set aside to cool. When the milk cools, beat eight eggs separately, and when the milk is cool enough not to cook the eggs, add the yolks and then the whites. Pour over the apples and bake, it does not take long to cook. Serve with hard sauce, using any flavoring you like.

Mrs. M. E. Conner. SWEET POTATO PUDDING.

Grate two cups of potato. Beat four eggs well, add one cup of sugar and the grated potato, four heaping tablespoons of flour, a little salt and }/\ cup of crisco, beat thoroughly then add enough sweet milk to make a thin batter. Put in a greased pan, and cook in a moderate oven for one hour. If it gets too brown at the sides stir from the sides and let it form again. Put a tin under the pan to prevent burning at the bottom. Maude L. Daly,

PRUNE PUDDING.

Cook 30 prunes until soft, strain them and beat whites of eggs to a stiff froth; mix with one cup of sugar. Stir together, put in a double boiler and cook one and a half hours. When ready to serve, cover with whipped cream flavored with vanilla and sweetened a little. Mrs. M. Schneider.

CABINET PUDDING.

Six eggs, i tumbler of sugar, i pint of sherry wine, I package granulated gelatine, l/2 pound crystallized fruits, 2 dozen macaroons. Beat yolks and sugar very light, add wine, stir thoroughly. Set on stove to boil, stirring constantly until thick as custard. Dissolve gelatine in half glass warm water and add to custard just before taking from fire. Set aside to cool. Beat whites of eggs to a stiff froth and add to the custard when cold, mixing all well. Cut fruits into small pieces and crumb maccaroons. Take mold, put in layer of maccaroons, then a layer of fruits, then pour a part of custard over this. Fill up mold in this manner and set on ice to harden. Serve with whipped cream. Mrs. L. B. Facquet.

PUDDING A LA REINE.

Soak a loaf of bread until soft. Take off crust and squeeze bread not too dry. Put I quart milk on fire, when hot add bread and let come to a boil. Take off fire and stir in 6 beaten eggs, leaving out 3 whites for merinque; i}/2 cups sugar powdered, i cup seedless raisins, 34 cup butter, i tablespoonful vanilla; mix well, put in baking dish and bake like any other pudding.

When done, take from oven, spread top with meringue, made of the 3 beaten whites and 2 tablespoonfuls powdered sugar. Sprinkle chopped pecan meats all over the meringue, put back in oven and let brown, watching closely so it does not burn. This quantity will serve 10 persons and is most delicious.

Mrs. Ambrose L. Moore.

-58

SPREAD YOUR BREAD WITH

JELKE

c

MARGARINE

Don't pay high prices for butter when you can get GOOD LUCK for so much less. GOOD LUCK is a nutritious, healthful food, churned from materials used in your kitchen every day. Recommended by the New Orleans Federation of Clubs.

ChBrynedJohn F. JelkeCo,

If

Mente & Company

Importers and Manufacturers of

Burlap and Bags — Bagging and Ties Twines — Cotton Patches, Etc.

Sugar Bag Cloth

And Our Celebrated

"No Spider" Spliced Cotton Ties

"As Good for Your Use as New"

New Orleans

L

— 59 —

i

FROZEN PUDDING.

Quarter pound stale maccaroons; 3 tablespoonfuls sherry; 3 eggs; 1*4 cups sugar, I cup milk, i quart cream; 10 cents burnt almonds. Roll marracoons and pour the sherry over them. Beat eggs and sugar until light; add cup of milk and scald. When this is cool, pour it over the maccaroons and sherry. Add cream, whipped) and mix well, then the burnt almonds which have been ground. Pack with ice and salt for three or four hours. This mixture can also be used as ice cream.

Mrs. Leon C. Simon.

MARSHMALLOW PUDDING.

Dissolve i tablespoonful of gelatine in half cup of cold water; fill cup with boiling water and set aside till needed. Beat whites of four eggs to a stiff froth and add i cup of sugar, a teaspoonful at a time, beating all the time. Pour the dissolved gelatine into the whites very slowly, (a tiny stream) beating fast, flavor with lemon. Divide the quantity and color part pink. When congealed, pour into a pan or mold, pink on top of the white, set on ice, and serve in slices, with whipped cream or a boiled custard as follows: The yolks of 4 eggs, half cup sugar, flavor with vanilla; i pint milk; cook in double boiler to keep from scorching.

Mrs. J. M. Zachary.

— 60 —

NEW PERFECTION

OIL COOK STOVE

For Best Results Use

For Sale by All Dealers Everywhere

Cane Sugar

Fine

Granulated

H Z3�^f.

American {Sugar Refining Company

N. �-Orloon-.,US A

Sold in 5, 10. 25 and 50 Ib. cotton bags, refinery packed

When your

recipe says

"add sugar" —

"Sweeten it with Domino"

Granulated, Tablet,

Powdered, Confectioners, Brown

— 61 —

CHAPTER XIV.

"Give us the luxuries of life,

And we will dispense with its necessaries."

ICE CREAM AND ICES.

For one gallon: — Four cans pet cream; 4 cans water; ^ package Knox gelatine dissolved in ^ cup water. After the gelatine is dissolved, add in cup of boiling water to this gelatine, stirring until well mixed. Add your coloring to the gelatine. \fter the gelatine is cool, pour it into the freezer, sweeten to suit the taste, add your flavoring, last the beaten white of one egg. This is an

excellent cream.

K. L. Anderson.

BUTTERMILK ICE CREAM.

Two quarts buttermilk, juice 3 lemons, i can grated pineapple, 3 cups sugar, sweet cream. Stir all ingredients well together and pour in freezer can and add cream to fill can to about two inches

from top. Freeze and pack.

Mrs. S. E. McClendon.

LEMON ICE CREAM.

One quart milk. 2 cans condensed milk, 2 quarts water, juice of six large lemons. Mix milk, condensed milk and water; freeze until it commences to harden, then add juice of lemons, will curdle if directions are followed.

Mrs. J. Robt. Lusher.

MARSHMALLOW ICE CREAM.

One pint sweet cream, i quart milk, y2 pound marshmallows. Reserve 12 marshmallows and dissolve the remainder in the milk in a double boiler, stirring constantly until quite thick. Let cool, then put in freezer and when cold add cream sweetened to tasi also a teaspoon of orange flower water and the 12 marshmallows cut up into small pieces. This makes 1A gallon.

Mrs. L. Simon.

ORANGE ICE CREAM.

Nine oranges, i quart cream, yolks of 4 eggs, 2 cups graulated sugar. Cream yolks and sugar and add juice of oranges. Whip

cream and add to other.

Mrs. J. M. Dresser.

PEACH ICE CREAM.

One quart milk, i can Magnolia condensed milk, one dozen peaches, i pint cream. To one quart of milk add can of condenser milk, put in freezer and when partly frozen, add peaches which have been peeled and mashed with a couple of tablespoons of sugar a,lded. Lastly add whipped cream. This may be omitted if desired.

Mrs. John T. Benedict.

— 62 —

We Cannot All Be Weatlhy, But We Can Be Thrifty

We are now entering on good times again, but as the wheel turns around, dark days will return. Let's be even better prepared than ever. Let more of us save. An account can be started here with ONE DOLLAR

WHITNEY-CENTRAL TRUST

St. Charles and Gravier Sts. 8132 Oak Street.

Chartres and Iberville Sts. Dauphine and Piety Sts.

WHEN YOU RIDERIDE RIGHT Travel by the

Southern Pacific Lines

Fast Trains All-Steel Standard and Tourist

Sleepers Observation Cars

Block Signals

No Smoke — No Dust — No Cinders "Unexcelled Dining Car Service" NEW ORLEANS the GATEWAY

TO CALIFORNIA

The Apache Trail and the Myriad

Scenic Wonders of the Great

West. Ask for Apache

Trail Book.

THE WAY OF THE FAMOUS SUNSET LIMITED

No Extra Fare

J. T. MONROE

General Passenger Agent,

New Orleans, L�.

Purity — Healthfulness — Economy

Disco Odorless Cooking and Salad Oils

Cheaper and Purer than Lards.

Used by leading hotels and families. DIRECT AUTOMOBILE DELIVERY

Phone Hemlock 2322-W.

A gallon trial will convince you.

Manufactured by

The American Cotton Oil Go.

NEW ORLEANS, LA.

JAC. BLOOM Established 1855

BLOOM'S SON

Rice Millers and Distributors

Office: Magazine and Natchez Sts.

(Southern Pacific Building)

Mills and Warehouses:

S. PETERS. ST. MARY

TCHOUPITOULAS AND WATER STS.

NEW ORLEANS

-63

SOUTHERN STYLE COOKED ICE CREAM.

Put on fire to boil one can condensed milk and three and a half cans water. Beat five eggs with five level tablespoonfuls sugar, when milk is nearly boiling- stir it into the egg and sugar, stirring briskly, put on fire in double boiler, and stir almost constantly, until thick, do not boil after it thickens to the consistency of buttermilk. \Yhile it is cooking add one teaspoonful butter. When cold add one tablespoon of essence. Freeze in usual manner.

Mrs. (E. J.) Eleanor G. Graham. SPRING SPARKLE.

Three pounds white sugar, 2 pineapples cut fine, 4 quarts strawberries, juice of 6 lemons and 6 oranges, i vanilla bean. Cut up all fruit fine, put in vessel and set in water to boil, stirring and mashing well to extract all juices. Strain and boil down to a rather thick syrup. Bottle while hot and put into sterilized bottles and cork. This makes a most refreshing drink. One-quarter glass of syrup, partly fill with crushed ice and fill with seltzer or apollinaris water, and if liked add a sprig of mint.

Mrs. Horace Wilkinson. PINEAPPLE WHIP.

Soak ]/2 box gelatine l/2 hour in cold water with i teaspoonful soda; then put in colander and throw cold water over it several times to free from soda. Now set bowl containing gelatine in another bowl of hot water to dissolve it.

Take i can of grated pineapple and mix with gelatine and i pint of whipped cream; set on ice over night to harden. Next morning, whip another pint of cream, cut pineapple in slices, cover with whipped cream and serve. Mrs. Geo. R. Fisk.

MILK SHERBET.

One quart milk, i]/2 cup sugar, grated rind of i lemon and juice of 2; add sugar to milk and stir till dissolved. Turn into freezer, freeze until just beginning to set. Add juice and rind of lemons and finish freezing. Cost 15^2 cents.

Mrs. W. W. Van Meter.

THREE OF A KIND SHERBET.

Three oranges, 3 lemons, 3 bananas, 3 cups water, 3 apples, 2l/2 cups water. Mash and squeeze each fruit separately through a potato masher. This makes l/> gallon.

Mrs. A. Alcus. STRAWBERRY SHERBET.

Six boxes strawberries, mashed with potato masher, juice of two lemons, add sugar and water to make a gallon. Freeze in ice cream freezer.

APRICOT AND PEACH SHERBET.

One can apricots, one can peaches; press through colander, add juice of two lemons, sweeten to taste, add enough water to make a gallon. Place in ice cream freezer and freeze.

-64

When you do not feel just in the humor to use these splendid Recipes, tell your grocery man to send you some of our QUALITY CAKES.

Consumers Biscuit Co.

Remember--Say "Consumers"

"The Labor of Centuries" Float of Nahigian Brothers, one of the largest ORIENTAL RUGS Dealers in United States. Headquarters, Chicago, and branch, 310 Baronne Street, New Orleans, La. (When interested in Oriental Rugs look up Nahigian Bros. Finest collection.)

An Appetizing Dish —

"LUXURY'' Macaroni and Spaghetti looks good, tastes good, is good. It's something different. Smooth, solid sticks; made of high grade, well-cured flours, cooks up whole.

Packed in sanitary packages, sealed air-tight with neavy wax paper; keeping it fresh and firm.

Ask your grocer for "LUXURY" Macaroni and spaghetti; if he can't supply it send us his name, we'll see that you get it.

Southern Macaroni Mfg. Go. New Orleans, La.

REUTHER'S BREAD goes to more HOMES In this CITY than any other.

THERE IS A REASON FOR IT. REUTHER'S BREAD is made out of the HIGHEST GRADE OF MATERIAL. REUTHER'S BREAD is MANUFACTURED CLEAN, Kept CLEAN. DELIVERED

CLEAN.

Try Reuther's Banner Bread

The finest quality loaf ever baked in the city. JOS. REUTHER BAKERY, 1520-153O ORLEANS STREET.

P. S. Don't be disappointed if in damp weather, your Bread becomes sojft. A few minutes in the oven will bring back the ORIGINAL CRISP and GOOD FLAVOR: KNOWN ONLY TO REUTHER'S BREAD.

Treat You Stale BREAD the same way.

| Panama Limited |

1 "Peer of DeLuxe Trains" 1

Daily Between

NEW ORLEANS

and

CHICAGO ST. LOUIS

All Steel All Pullman

No Excess Fare

Tickets and Particulars at

I Illinois Central Offices |

Chicago St. Louis New Orleans

Woodward Wight & Co., Limited

Largest General Supply House South since 18G7.

REFRIGERATORS,

STOVES, RANGES & HEATERS,

GENERAL ELECTRIC FANS

ELECTRICAL APPARATUS & SUPPLIES.

The largest assortment and most complete Stocks in the entire South. Howard Ave., Constance and St. Joseph Streets.

NEW ORLEANS

=-65- =

TURKISH SHERBET.

One quart sweet wine, I quart water, 2 pounds sugar, 2 lemons (juice only), 8 almonds, 4 oz. Muscat grapes, 4 oz. figs (cut small), 4 oz. seeded raisins, 8 whites of eggs, 6 cloves, a spice of cinnamon, a little caramel coloring. Make a hot syrup of sugar and water, pour over the raisins, cloves and cinnamon; when cool add oranges, lemon juice and wine; strain and use in usual manner; take out spices and add the scalded raisins, figs, grapes and almonds last.

Mrs. F. K. Rice.

FLOATING ISLANDS.

One pint milk; 4 eggs; 4 tablespoons sugar; % teaspoon spice or, y^ teaspoon salt; l/2\ teaspoon flavoring. Scald the milk. Separate the eggs. Mix salt, sugar and cornstarch. Add to yolks and beat slightly. Beat the whites until very stiff, add 2 tablespoons sugar to them, beat slightly and spread mixture on top of the hot milk. Let cook 2 or 3 minutes until firm, lift out on a plate and pour the hot milk on the beaten yolks. Put this mixture into a double boiler and stir until it thickens. When nearly cool, stir in flavoring, put the cooked whites on the top and serve cold as a pudding. A pretty way to serve it is to lay specks of jelly on the whites.

APPLE SNOW.

Six large apples; l/2 cup sugar; i spoonful vanilla; 3 eggs; il/z cups milk. Boil apples which have been quartered and cored, but not peeled; when soft, press through colander; cool. Beat the whites of eggs until stiff, add ^2 cup of sugar; then slowly whip in the apple pulp; place in refrigerator to cool thoroughly. It may be served with sauce made from the yolks of the eggs beaten until light. Add milk, place on fire to thicken, but not boil. 'Stir constantly, flavor. Mrs. Wm. Arndt.

RICE CUSTARD.

Half dozen eggs; 4 tablespoonfuls rice; i tablespoonful vanilla; i teaspoonful melted butter; 6 tablespoonfuls granulated sugar; i quart sweet milk. Cook rice with plenty of water until very soft, then beat the yolks of the eggs with 3 tablespoonfuls of the sugar, stir in the milk, rice, melted butter and vanilla. Beat the whites with the remaining 3 tablespoonfuls of sugar until very stiff.

Mrs. Alfred S. Phelps.

CHARLOTTE RUSSE.

Two cups sugar, i pint whipped cream, i pint nuts, l/z pint jelly, 1/2 pint wine, I box gelatine. Line bowl with lady fingers and canned peaches and cherries; mix the above and pour over lady fingers; put in cool place; serve with whipped cream and canned cherries on top.

— 66 —

Crisp, Delicious Toast — Piping Hot Coffee Tender Grilled Chops —

ISN'T that an appetizing breakfast? You can enjoy its equal every morning, cooked to perfection. If you own an Electrical Breakfast Set. Electrically cooked food has a savor that is uniquely tempting. And the -meal is prepared right on the table — no need of useless walking back and forth.

Your Breakfast Menu

will give you keen delight when you see it quickly and conveniently prepared qfi these artis artistic, highly nickelled appliances. The set is composed of an Electric Toastr, an Electric Percolator, and an Electric Grill. Call and let us show you the beauty and economy of cooking your lighter meals "The Electrical Way."

New Orleans Railway &: Light Co.

PHONE MAIN 2950

201 BARONNE ST.

cca

A few bottles in your refrigerator for the unexpected guests will add greatly to their pleasure and prove you a charning hostess.

The Louisiana Coca-Cola Bottling Co,

CANAL AND N. ROBERTSON STS.

Harry L. Moses

Interior Decoration Fine Furniture, Store Fixtures, Wood Work

Show Room and Factory

705-707 Camp Street

New Orleans, U. S. A.

Dunbar Molasses & Syrup Co.

Packers of

KING KOMUS BRAND PURE LOUISIANA CANE SYRUP

And DUNBAR'S CREOLE GUMBO

"The Soup that Made New Orleans Famous"

-67

BAKED BANANAS — LEMON SAUCE.

Six bananas, 4 tablespoons melted butter, 2-3 cup sugar, 4 tablespoons lemon juice. Peel bananas. Place whole in baking pan, mix butter, sugar and lemon juice and pour over bananas. Bake slowly.

CHOCOLATE DE LUXE.

One cake German sweet chocolate; i egg; i teaspoonful vanilla; i quart milk; 2 tablespoonfuls sugar. Melt chocolate in bowl over steam; blend with warm milk; beat egg with sugar, and after milk and chocolate has been scalded, add egg and sugar mixture, stirring carefully to prevent curdling; cook long enough to blend well, then add flavoring, sugar to taste.

Mrs. C. M. Eustis.

LADY FINGER PUFF.

Twenty lady ringers, i pint whipped cream, i white of egg; ]/z cup of sugar, (powdered), l/2 cup chopped pecans or any other nuts, i gelatine. Place the lady fingers around edge of dish, whip cream stiff, add it to the gelatine dissolved in hot water and the stiffly beaten white of egg, sugar and beat well, then pour over the lady fingers and then sprinkle the nuts over the cream and serve.

Mae Baebe.

FRUIT FANTASY.

Cube one small cantaloupe, seeded and peeled; quarter i dozen marshmallows; whip i pint sweet cream (sweetened to taste). Chill before serving. Line sherbet glasses with Nabisco or lady fingers, place fruit mixture therein and dot each with a cherry. Will serve four persons nicely.

(Mrs. P. L.) Arva Graham Luck,

CHOCOLATE TART.

Eight crackers, 2 tablespoonfuls of cocoa, il/2 cups chopped pecans, milk to moisten well, i teaspoonful of baking powder.

Crum-ble crackers fine, there must be a cupful. Add baking powder and sift into the well beaten sugar and yolks of eggs. Add cocoa and nuts and moisten well with milk, put mixture into baking dish and cook till done. Cover with meringue made of the whites of eggs and sugar, brown lightly. Serve with a white liquid sauce.

Mrs. Horace Wilkinson.

CHARLOTTE RUSSE.

Six eggs, beaten separately; l/2 envelope gelatine; i teaspoonful vanilla flavoring; i cup sugar; i cup whipped cream. Beat yolks well, adding the sugar till a creamy mass; soak gelatine in a very little cold water 5 minutes; finish dissolving in just enough hot water to dissolve; stir in the well beaten egg whites and the whipped cream. Lastly, whip in the strained gelatine till mixture will "set" or congeal. If necessary, set on ice. Serve with whipped cream. Half this is sufficient for four persons.

Mrs. R. J. Herring.

— 68 —

With Your Next Order

INCLUDE A CASE OF

DUNDAR'S SHRIMP

(THE GREEN LABEL)

ELEGANT FOR A SA'LAD

SOLD BL LEADING GROCERS EVERYWHERE PACKED BY

Dunber-Dukate Co.

NEW ORLEANS, LA.

DO YOU ENTERTAIN AT Home?

If so, there are occasions when you are looking for something especially good in Eatables, Wines, Liquors, etc., try

S O L A R I

who has catered to the most exacting trade for nearly half a century.

A. M. & J. Solari, Ltd.

Royal and Iberville Sts.. St. Charles and Louisiana Ave.

Agents, Pai-k & Tilford's Mi Favorite Cigar.

THE BEST MILK

PERFECTLY PASTEURIZED IN STERILIZED BOTTLES

CLOVERLAND5 DAIRY CO.

Phone Galvez 42 and 43

|JOLlA**>MAGAZINE STS.

MEW OR LEAJSTS. LA

FINE DOMESTIC WORK EXCLUSIVELY

-69 —

CHAPTER XV. CAKE

PATHFINDERS CAKE.

Two teacups of butter, 4 teacups granulated sugar, 6 teacupfuls flour (measured before sifting), 4 teaspoonfuls (level) yeast powder, 8 eggs, 2 teaspoonfuls vanilla essence, il/2 cups milk.

Cream butter and sugar, add eggs one at a time, beat well unlill all eggs are in, then add the flour sifted, and the milk, alternately, then the essence, lastly the yeast powder sifted. If using gas stove, light both burners, turn them half off, and place cake on top shelf of oven, bake nearly an hour if cake has been divided into two pans, and more than an hour if placed in one pan. Be careful not to shake stove while cake is baking. Try center with broom straw, and if it comes out dry cake is finished cooking.

Miss Jennie Foerster,

DEVIL'S FOOD CAKE.

Two cups sugar; I cup butter (cream the butter and sugar first), next add 3 eggs, (reserving whites to add last) ; l/2 cup buttermilk; i cup of grated chocolate; ^2 cup of boiling water; i teaspoonful of soda. Put your soda in the chocolate then pour over the boiling water. Be sure the water is boiling. Mix this with the buttermilk and pour over the mixture of butter; sugar and eggs. Then add 3 cups of flour, (the quantity of flour all depends upon the grade. The dough should be thicker than for ordinary cake) ; add whites of eggs, 2 teaspoonfuls of vanilla.

Filling: — il/2 cups sugar; l/2 cup of sweet milk; butter, (the size of a walnut) ; 2 teaspoonfuls of vanilla. Boil till it forms a ball when dropped into cold water. Take off the range and whip till it thickens. Spread on the cake and sprinkle with nuts.

Mrs. L. R. Stumpf,

OLD FASHIONED SPONGE CAKE.

Beat the yolks of nine eggs as light as possible, add three cups of granulated sugar and beat again. Then add twelve tablespoonfuls of hot water. Have ready the beaten whites of the eggs which should be put in next; and finally 3 cups of flour into which three heaping teaspoonfuls of baking powder have been thoroughly mixed and sifted. Flavor with the grated rind of 2 lemons and the juice of one. Bake in a moderate quick oven. If you are careful to have the water very hot and are expeditious about putting the cake together, you cannot fail.

Mrs. O. V. Waggner, Pres. Gretna Civic League.

THE ROBERT E. LEE JELLY CAKE.

Any good recipe for sponge layer cake may be used and fill with the following: — Yolks of 3 eggs; juice and grated rind of one lemon; % pound of butter; l/> pound of sugar. Put in a saucepan on the stove and stir until cooked. Then put in the well beaten

— 70 —

BRASS BEDS REFINISHED

wasm

BRASS&MFG.CO.

922-26 MAGAZINE ST.

3407

Law O/fices

John P. Sullivan

John P. Sullivan W. Catesby Jones

642 Commercial Place Telephone Main 27

New Orleans Louisiana

BE SURE

TO USE

EN

CO

PURE FOOD IN CANS

For complete ass'tment phone

NIMBUS-BIKE

,11.

A trial will convince you that "Clipper" brand Canned foods.

"Sugar Loaf" brand Canned foods.

"Red Cross" brand Tomatoes. "Hickmotts" brand Asparagus. "Rumford Baking Powder"

ARE FULL VALUE

S. M. Fueled & Son

Wholesale Dealers in

Fish, Oysters, Shrimp, Etc,

530 to 536 Dumaine St. &

Through to Madison St.,

Near French Market

NEW ORLEANS, LA.

71 —

whites of the 3 eggs; as soon as it comes to a boil, remove from the fire and stir until cold. Then put it between the layers of cake. This cake is orthy of its illustrious name.

Mrs. O. V. Waggner, Pres. Gretna Civic League.

LIGHTNING CAKE.

One and one-half cups of flour measured before sifting; i cup sugar; 2 teaspoonfuls of baking powder. Sift all together, break two eggs into a cup filled with sweet milk, beat and add to the flour. Add 5 tablespoonfuls of melted butter; 2 teaspoonfuls of essence. Bake 20 minutes in a quick oven, in loaf, cup, or layers.

Mrs. W. L. Boynton, I2th Ward Civic League.

SIMPLE CUP CAKE.

One cup milk; 2 cups sugar; yolks of 4 eggs; whites of 4 eggs;

1 cup butter; 3 cups flour; 2 teaspoons baking powder.

To Prepare: — Cream butter and sugar for io minutes, add yolks of 4 eggs, mix well with butter and sugar. Sift the yeast powder with the flour, add milk and flour alternately, then add in flavoring,

2 tablespoonfuls vanilla; lastly the whites of 4 eggs beaten to a stiff froth. After the whites have been added, stir as little as possible. Grease pan well and bake for one hour in a moderate oven.

Mrs. J. Stechman, McDonogh No. n Parents' Club.

GOOD LUCK NUT CAKE.

One cupful Good Luck margarine; i% cupfuls sugar; few grains salt; l/2 teaspoonful vanilla; Y*> cupful milk; 3 eggs separated; 2 cupfuls flour; i cupful chopped walnut meats; 3 teaspoonfuls baking powder. Beat the margarine to a cream and stir in the sugar, salt, vanilla and egg yolks. Mix together the nut meats, flour and baking powder, add to mixture alternately with the milk. Lastly fold in the egg whites, which should be beaten stiff, and bake in a tube tin about 45 minutes in a moderate oven. Cover with boiled or confectioner's frosting.

HONEY CUP CAKES.

One-third cupful Good Luck margarine; l/& cupful sugar; two eggs; y$ cupful honey; 2 1-8 cupfuls flour; 2 teaspoonfuls baking powder; juice and rind of Y-Z lemon; % teaspoonful salt; ^4 cupful nut meats, broken. Cream margarine, and add sugar gradually. Stir in lemon and add eggs beatten light. Mix together flour, salt and baking powder, add alternately to cake mixture with honey, and bake either as a loaf or cup cakes.

COFFEE CAKE.

Two eggs; 5 tablespoonfuls sugar; ^4 cup milk; 3 cups flour; i tablespoonful butter; 2 heaping teaspoonfuls yeast powder. Cover top with apples, peaches or apricots, if desired; sprinkle sugar, cinnamon and butter on top before baking.

Mrs. Ferd Kaufman, Catherine Coles Sunshine Bureau.

— 72 —

For "Ant Riddance" Use

"Scoot"

tlu> great Ant Chaser 25c at your dealers'. Satisfaction guaranteed by the sole owners and manufacturers.

I. L. LYONS & CO., Ltd.

NEW ORLEANS, LA.

USE WICOMB'S IPECAC TOOTH PASTE

antiseptic, prophylactic, cleansing, large size tubes for sale at all Drug Stores and toilet counters.

The Wiconib Dentifrice Go.

\EW ORLEANS, LA.

Crcmo La Valliere

Every wom,an who desires a soft, clear and velvety skin, a beautiful complexion, can gratify her desires by using this preparation. It is an ideal Toilet Cream.

It will not grow hair.

Applied to the face before using Powder will cause the Powder to adhere to the skin.

Will prevent chaps and wind burns while picknicking or automobiling.

Sold everywhere by first class dealers, price 25c and 50c per jar.

Dr. Wylie's Pure Food Laboratory pronounced it of unusual purity.

Phone Main 4833

Central Laundry Co,

Limited

Dry Cleaners

Calliope & S. Liberty Streets NEW ORLEANS

LeBlanc & Railey

Limited

Fire, Marine, Accident & Liability Insurance Managers.

814 GRAVIER STREET

INew Orleans, La.

TROY LAUNDRY CO,

Limited

412, 418,420 and 422 Nroth Rampart St.

Central Office:

113 St. Charles St. Phone Main 625

HIGH GRADE WORK — QUICK SERVICE

Kolb's Tavern

Hotel and Cafe, Main 263 125 ST. CHARLES ST.

NEW ORLEANS

CONRAD KOLB, Proprietor.

The First National Bank

Of Lafayette, La.

Capital and Surplus $200,000 Total Resources over $1,000,000

Meniher-IJank of Federal Reserve System

United States Depository

(lives [iromjit and efficient service to its uriLrs and patrons. A liberal rate i>f interest paid on Time Certificates.

— 73 —

ECONOMICAL FRUIT CAKE. (No eggsQ.

One cup sugar; 2 cups seeded raisins; 14 teaspoon salt; i teaspoon cinnamon; y2 cup ground nut meats; i cup water; y2 cup lard �'or butter); 14 grated nutmeg; i teaspoon ground clover; l/z cup chopped citron. Place all in saucepan and boil 3 minutes; let it get thoroughly cool, then add 2 cups flour sifted with 2 teaspoons baking powder. Grease and line baking pan and bake in slow oven.

Mrs. C. A. Meissner, I4th Ward Civic League.

ROLLED JELLY CAKE.

Two eggs, well beaten; 2 teaspoonfuls Royal Baking Powder; i teaspoonful vanilla flavoring; 2 cups sugar; 4 cups of well sifted flour. Slightly grease your longest biscuit pans, pour in very thin; when done, turn out in fresh damp towel; spread in your favorite jelly and roll quickly.

K. L. Anderson,

N. O. F. C. LAYER CAKE.

Two cups sugar; 3 cups flour; i cup water; l/2 cup butter; 4 eggs. Mix sugar, eggs and butter, add flour, water and one heaping teaspoonful of baking powder.

Mrs. C. A. Meissner,

ECONOMICAL SPICED GINGER CAKE.

One tablespoonful of butter; one level cup of brown sugar; two eggs; three-quarters of cup of black molasses; three-quarters cup of v\ arm ater, into which put half a teaspoonful of soda; then add a teaspoonful each of ginger, allspice, cinnamon, and nutmeg; one cup of raisins or currants; add three ctipfuls (level) of flour, measured before sifting. Put together in order named, pour into pan about eight by twelve inches square in which lay a paper greased with lard or snowdrift, baked one hour on the top shelf of the oven of a gas stove, using one flame turned on only half force, it should be a perfect cake.

To Glaze With Chocolate: — One cup of powdered sugar into, which put three tablespoonfuls of boiling water, and one teaspoonful of vanilla, beat until smooth and put on cake as soon as it is taken from the oven.

Mrs. (E. J.) Eleanor G. Graham,

SUFFRAGE CAKE.

The whites of three eggs, one cup of powdered sugar, half a cup of butter, two teacupfuls of flour measured after first sifting, half a cup of milk, one and one-half level teaspoonfuls of baking powder, two teaspoonfuls of lemon extract. Cream the butter, add the sugar; cream again, beat the whites of the eggs to a stiff froth; beat one-third of the whites into the butter and sugar mixture, then one-third of the milk and then one-third of the flour, sifted the sec

— 74 —

THE

Burkenroad-Goldsmith Go,

Limited New Orleans, U. S. A.

WHOLESALE GROCERS

We Specialize in RICE

Distributors "UWANTA" Brand Pure Food Products.

Send Us Your Orders.

J. B. Camors & Co.

WHOLESALE GROCERS

Importers and Exporters Caniors Block New Orleans,

SEE NEW ORLEANS HARBOR

30 MILE TRIP DAILY AT 2:30 P. M. ON

Steamer "SIDNEY

FIVE LARGE OBSERVATION DECKS. COMPETENT LECTURERS — GOOD ORCHESTRA

CANAL STREET DOCKS Office: 425 Natchez St., Main 1475

WEISS. FRANK & Co., LTD.

WHOLESALE GROCERS NEW ORLEANS.

Agents Tetley's Celebrated English Teas.

CRESCENT CITY CARBONATE CO.

Manufacturers of CARBONIC ACID GAS, FRUITS, SYRUPS AND FLAVORS.

Office and Factory

CELESTE AND RELIGIOUS STREETS. Phone Jackson 1443 New Orleans, La.

Are YOU one of the many modern housekeepers who send the family's clothes to this laundry? If not, investigate our methods and results.

Phones Galvez 474-475

THE CHALMETTE

The world's Largest Laundry and Dry Cleaning Establishment.

The Progressive Piano Store extends its best \v ishes to the

New Orleans Federation of Clubs

and invites the members to visit here when in the market for a Piano.

J, P, Simmons Piano Go,,

INCORPORATED

933 CANAL STREET

Audubon Building

POOL

WOMEN and CHILDREN

Dancing Studio.

Mrs. Lilian Lewis,

2840 Camp St. Tel. Up. 3153.

— 75 —

ond time; continue until all the flour, milk and beaten whites have been used,, flavor, and last, put in the yeast powder. Bake in moderate oven, place on top shelf of oven if gas stove is used, take about thirty-five minutes to bake. Make a frosting of the three yolks and a cup of powdered sugar. Decorate with tiny two-inch dolls dressed in yellow ribbon, place a tiny banner in the hands bearing the device "We want votes for women."

Mrs. (E. J.) Eleanor G. Graham,

EGOLESS FRUIT CAKE.

Two cups brown sugar; i heaping tablespoonful lard; i teaspoonful cinnamon; 2 cups water; 4 cups raisins; i teaspoonful cloves. Boil all together for three minutes and when cool, add the following: — i teaspoon soda (dissolved in hot water); 4 cups of flour; i teaspoonful baking powder; a pinch of salt. Bake in slow oven for one hour.

Mrs. C. A. Meissner, Woman's Exposition Club.

FRUIT LOAF.

Two cups sugar; 1/4 cup milk; i tablespoon butter. Boil till it forms a soft ball in water. Add to syrup: i pound dates, seeded; i cup nuts chopped fine; add to syrup nad cook till dates are melted. Pour into damp cloth and knead into loaf. When cold, slice thin.

Ethel Levy. POUND CAKE, 1850 A. D.

One pound sugar; i pound butter; i pound sifted flour; 12 eggs; i grated nutmeg; i glass wine (home-made); 2 tablespoonfuls rose water. Cream butter and sugar, then mix in the well beaten yolks of the eggs, nutmeg, wine and rosewater. Stir in the flour and last of all the well beaten whites of eggs. Bake till light brown. This cake may be kept for weeks in covered earthen jar, if letter paper dipped in brandy be put over cake before it is placed in the jar.

M. C. Walker, OATMEAL CAKES.

One tablespoonful butter; 2 eggs; i cup sugar; 2l/2 cups rolled oats; i teaspoon baking powder; % teaspoon salt. Flavor with almond extract. Prepare batter as for cake, drop with teaspoon on buttered tin. M. C. Walker, Baldwin, La.

SOUR MILK CAKE.

One cup sugar, i cup sour milk; l/2 cup butter, 2 cups flour, i teaspoonful soda; 2 tablespoonfuls cocoa. Mix sugar and cocoa, add butter and cream together, then the sour milk and flour. Flavoring if desired. To be baked as a loaf or sheet cake.

M. C. Walker, DATE CAKE — EGOLESS.

One cup sugar; y2 cup butter; i cup sour milk; i cup chopped raisins and i cup dates (dredged with flour before adding to cake batter); 2 cups flour; */> teaspoon cloves; i teaspoon soda. Prepare cake batter as for ordinary cake. Mrs. W. Walker.

-76

A. P. Loyacano N. Manale

Central Market Co.

Phone Main 4698 1320 Canal Street

Cor. North Liberty

COMPLIMENTS OF

Burke Electrical Works

Ltd.

Compliments

Fabachsr's Rathskeller

410*412-414 St. Charles Street.

ARKANSAS CITY MILLING CO.

Arkansas City, Kansas

KANSAS DIAMOND.

CRESCENT FLOURS

World's Best Hard Soft Wheats

Southern Office:

318 MAGAZINE STREET

New Orleans, La.

Kodak Films Developed Free.

Bennett Photo Supply Go.

No. 313 St. Charles Street

Few Doors Above St. Charles Hotel

Kodaks, Stationery, Magazines, Souvenirs and City View Postals

L. M. Dalgarn

Civil Engineer and Contractor

402 Title Guarantee Bldg.

Baronne & Gravier Sts.

NEW ORLEANS, LA.

C. C. Hartwell Co.

Lighting Fixtures

GIFT SHOP 213 Baronne Street

Compliments of

Louis (J,Stumpf,D,D,S<

We Are Leaders in Our Business CHAS. HIRSCH

Entertainments Furnished

With China, Glass, Cutlery, Linens, Etc.

�of a" Chairs1"0"1"*

Tables

Compliments of

A FRIEND

kinds

�and Vienna

S. Jerolleman

CAKE FLOUR

Directions: Add tablespoon butter and cup of water.

L. P. Hackenjose, President F. R. Fox, Sect.-Treas

SWISS LAUNDRY CO.

1010 GRAVIER ST. Send Us a Trial Bundle

Telephone 218 New Orleans, La.

COAL BY TON OR CARLOAD

We Also Deliver a Dollar's Worth 400 Sticks Mixed Wood $1.OO

SCHARFENSTEIN & SON

Main 2657 and 5107 1121 Clara St., cor. Calliope

Established 1875

Henry C. Schaumburg:

Confectionery, Ice Cream

Agent for Maillard's Chocolates and Bon Bons and Allegretti Chocolate Creams — Agent for Imported French Bon Bons and Chocolates

and Assorted French Fruits A spccializer in Frecch Dishes — Mail orders

promptly attended to. 829 Canal Street NEW ORLEANS. LA.

Commissioner

M. L. Alexander

State of Louisiana

Department of Conservation

NEW ORLEANS

Gulf & Southern Steamship Co.

Frtight and Passenger Service Between NEW ORLEANS and TAMPA

One Way $17.50 Round Trip $30

For reservations and other information

apply to DAVID B. PENN. General Mngr.

707 Gravier St. New Orleans

77 —

A r ELICIOUS POUND CAKE.

One pound sugar; i pound butter, and the grated rind of one lemon; must be well creamed, taking about 20 minutes; to this, add 10 eggs beaten together until perfectly smooth. After kneading sharply for 10 minutes, add one pound of flour, one wine glass of brandy, }/2 teaspoonful mace and 2 teaspoonfuls rosewater. Mix again for five minutes and put into a slow oven to bake. When cake is cold, ice with boiled icing. Do not serve this cake until a day or two old. (This recipe is fifty years old).

Mrs. Marie D. Bullitt,

DEVILS FOOD CAKE.

Park Part: — One cup grated chocolate, l/2\ cup sweet milk, i cup (brown or white) sugar, yolk of one egg, - teaspoon of vanilla, cook slowly until melted; cool.

Light Part: — i cup sugar, l/2 cup butter, 2 cups flour, l/2 cup sweet milk, 2 eggs; cream butter and sugar. Beat in yolks of eggs, add milk, sifted flour, whites of eggs; beaten stiff, beat all together. Add dark part. Last add one teaspoonful of soda dissolved in l/$ cup of warm water. This makes 3 layers. Use any filling desired.

Bluebirds.

R. E. LEE CAKE OR DESSERT.

One pound eggs, l/2' pound flour, i pound sugar, i teaspoon vanilla. Beat yolks and whites seperate, each very light. Beat the sugar gradually into the beaten yolks, add the extract, half the beaten whites and half the sifted flour, folding in gently, then the other half of each. Have ready delicately greased (pure lard) square layer cake pans; half fill pans and bake in moderately hot oven.

Icing: — Whites of three eggs, 3 cups granulated sugar, il/2 cups hot water, i teaspoon lemon extract. Mix water and sugar and boil without further stirring until it spins a thread or soft ball when tried in cold water. Have the whites beaten to a stiff froth in a bowl; pour the icing in a thin stream on to the whites, beating all the time, then add flavoring. When ready to spread on cake, pour off enough to ice the outside of cake and place over a pot of hot water until ready to ice.

Filling: — Three oranges peeled, seeded pulp cut free of membrane; 3 ripe bananas, i cocoanut, peel brown skin off and grate; more of each can be used if desired. Spread some icing on one layer, place evenly pieces of the picked pieces of orange, trail over this a little more icing; then slice thin rounds of bananas and cover with thin layer of icing, then lightly sprinkle three tablespoonfuls of cocoanut and gently press the top layer of cake, cover the top and sides with thick layer of icing and sprinkle well with cocoanut. If to be served as a dessert, whip one pint of cream, cut in even preferred-size pieces. Cover top with liberal help of whipped cream, garnish with cherries or strawberries. This is prettier if used the day it is made, delicious as long as it lasts.

Mrs. Clarence W. Willson,

-78

Spearing & Co.

(Established 1817.)

SAIL MAKERS

AWNINGS, FLAGS, TARPAULINS and

TENTS

Corner CANAL and TCHOUPITOULAS

Cmuberland Phone M 3891

NEW ORLEANS, LA.

Dugan Piano Co.

914 Canal Street

BRUCE POULTRY & SEED COMPANY

Everything for Poultrymen and

Gardeners SEEDS, INCUBATORS, FENCING

LIVE STOCK 732 POYDRAS ST. NEW ORLEANS, LA.

Cosmopolitan Hotel

JAMES LYNCH, Manager

European Plan.

Bourbon & Royal Sts., near Canal NEW ORLEANS.

Thos. T. Reboul

Importer and Dealer in FINE TEAS AND COFFEES Roasting Mills 531 Frenchmen Street Office and Storeroom:

533 to 541 Frenchmen Street. NEW ORLEANS, LA.

Williams-Richardson Co., Ltd.

WHOLESALE

DRY GOODS aud NOTIONS

MEN'S FURNISHING GOODS

200-215 Magazine Street

Phone Main 271O

Vecino's Oyster Cocktail Sauce

AWARDED BLUE RIBBON AT STATE

FAIR 1916 IMPROVES ALL DISHES

R. VECINO

Phones Hemlock 1221-1222 DUMAINE AND RAMPART STREETS

Shipped or Delivered Anywhere.

Adam Lorch, Jr., Mgr.

The Parcel Transfer Co.

Limited

OARSAM BROS, COAL COMPANY, Inc.

CALLIOPE AND MAGNOLIA STREETS COAL, COKE AND ANTHRACITE

Telephones: Main 2603 — 1552 — 3909. Hemlock 338 — Uptown 587.

Phone Main 4343 Feldman's Original Antique

Emporium

The Largest and Finest Collection 435-437 Royal Street. NEW ORLEANS, LA.

PHONE MAIN 49 OR 50

Taxi Cabs and Autos to Hire at All

Hours to See the City.

TAKE COOKE'S TOURS

COOKE'S AUTO TAXICAB COMPANY

A. M. COOKE, Prop. COMMON AND DRYADES STREETS.

COMPLIMENTS OF

Louis C Carvalho

RELIABLE MERCHANDISE AT REASONABLE PRICES

Convenient Terms if Desired

WHITE BROS CO.

024 CANAL ST.

'Greatest Watch & Diamond House South"

The Hotel Lafayette

Under the personal direction of ALBERT ASCHAFFENBURG,

President FIREPROOF New Orleans, Louisiana

Send Your Hand Work to

Excelsior Hand Laundry

NO. 750 FOUCHER ST.

Uptown 2057 MRS. D. A. MACDONALD,

Proprietor 914 CANAL ST.

A. Vittur & Co., Ltd.

Wo Sharpen Anything Needing an Edge

Phone Main 4058 307 St. Charles St. New Orleans

— 79 —

FRUIT LOAF.

One pint milk, \l/2 tablespoonfuls corn starch, 2 eggs, 4 tablespoonfuls sugar. Scald milk in double boiler, then add corn starch, (previously dissolved in cold milk), yolks of eggs and sugar. Stir until smooth and thick. Remove from stove and stir in: l/2 cup crumbled maccaroons, 2 tablespoonfuls Maraschino cherries, 2 tablespoonfuls broken walnut or pecan meats. Turn into mold and set on ice. Serve cold with whipped or plain cream.

M. C. Walker,

NUT CAKE.

\S

One pound flour, I pound sugar; y2 pound butter, 6 eggs, l/^

teaspoon salt, i grated nutmeg, il/i pounds raisins, i quart pecan meat, I gill whiskey, (l/2 teacup full). Cream butter and sugar, add yolks of eggs, one by one, adding beaten whites last. Flour nuts and raisins well to prevent sinking to bottom. The secret of success in this cake is to beat the batter for nearly an hour. Bake four hours in slow oven.

Mrs. Jno. T. Benedict, Travelers' Aid Society.

CHOCOLATE SPONGE CAKE.

Five eggs, (i whole egg, the other four separated), 2 cups su- ' gar; i cup milk; 3 or 4 tablespoons of cocoa or bitter chocolate, put on stove and let come to boiling point; i% cups flour, i teaspoon yeast powder, vanilla. Bake in two layers and put chocolate icing, between layers.

Mrs. Eugene H. Gutman.

AUNT HARRIETTE'S NUT CAKE.

One cup butter; il/2 cup sugar (powdered); 4 eggs; 3 cups flour; i cup raisins; i cup currants; i cup pecans; i heaping teaspoon allspice; i1/^ teaspoon cinnamon; l/2 teaspoon cloves; %. cup milk; 2l/2 teaspoons baking powder; ]/2 cup brandy. Cream sugar and butter, add eggs (beaten), then milk; add baking powder with YZ the amount of flour and beat well. The other half the flour is used to mix with the raisins, currants and pecans. Add spices and brandy to egg mixture, then the raisins, currants, etc., and mix well. Bake in moderately hot oven with even heat from 45 to 55 minutes.

Mildred Crumb.

SPONGE CAKE.

One and one-half cups sugar; 4 eggs; 2 cups flour; 2 teaspoons baking powder; y2 cup boiling water put in last. Beat eggs thoroughly, then add sugar, flour and baking powder, then hot water. Bake same as angels food.

Mrs. J. M. Dresser.

THE GRUNEWALD

NEW ORLEANS

The South'a Most Magnificent Hotel. European Plan.

ACCOMMODATIONS FOR TWELVE HUNDRED GUESTS

Three Restaurants in Connection, Including the

World Renowned ''CAVE"

DKIXK

Delicious NI-KO TEA

A. KOPPEL CO.

A. Lubritz

LADIES' TAILOR

829 N. Dorgenois Street Phone Hemlock 1890-L

NEW ORLEANS

M. M. Carnahan

2204 Calhoun St. Sweet Alilk, Sweet Cream, Cream Cheese, Butter and. . Buttermilk.

The greatest conveniences of modern times are electrical. Let us send you a fan or an electric iron and prove it.

The Electric Gift Shop

CONSUMERS ELECTRIC LIGHT AND

POWER COMPANY.

Main 3500 116 Baronne Street.

"COURTESY FIRST."

PA-POOSE BOTT BEER

Manufactured by

E. A. Zatarain & Sons

922-24-36 Valmont Street. NEW ORLEANS, LA. Phone Uptown 2717

How To Solve the ANT PROBLEM: USE

"SCOOT!"

THE GREAT ANT-CHASER

25c EVERYWHERE. SATISFACTION GUARANTEED.

SOL WEISS

LAW AND NOTARIAL OFFICES

618 Maison Blanche Building NEW ORLEANS, LA.

Phone Main 3520

MISS A. MURPHY

5 TULANE ARCADE Telephone Main 4983 ARTISTS' MATERIAL, PICTURE FRAMING, REED-RAPHIA RELIGIOUS ARTICLES, CANDLES NEW ORLEANS, LA.

H. J. RQBBSERT

Optical Specialist

205-207 Carondelet St.

NEW ORLEANS, LA.

Phone Main 457O

PHONE JACKSON 1300

Horse Shoe Pickle Works, Limited

Manufacturers and Packers of

PICKLES, MUSTARD, SAUCES

CATSUPS, PEPPER SAUCE, ETC.

VINEGAR A SPECIALTY

Nos. 1907-1909-1911-1913 Chippewa Street

NEW ORLEANS, LA.

COMPLIMENTS OF

Charles Falck

REPAIRING OF ANTIQUE FURNITURE, PORCELAIN FANS, JEWELRY AND LACES

EVERYTHING IN THE ANTIQUE LINE 11 to 4 at 415 Bourbon Street.

Mme. L. A. Tassin

NEW ORLEANS, LA.

Woodville 6: Woodville

Law and Notarial Offices

1017 JMaison Blanche Building. Telephone Main 90 New Orleans

Atlanta Phone Main 3172

New Orleans

R. J. Derbes, Jr.

CERTIFIED PUBLIC ACCOUNTANT

AUDITOR FACTORY COST EXPERT

Office 500-A Interstate Bldg. New Orleans

P. McGILL

THE LABOR RECORD

President and General Manager.

Official Organ

CENTRAL TRADES AND LABOR COUNCIL

LOCAL ORGAN OK THE A. F. OF L.

Main Office: McClosky Building,

320 SI. CHARLES STREET Phone Main 2187 New Orleans, La.

Mrs. L. A. Bidault

Agent CALIFORNIA PERFUME CO.

A Full Line of Toilet and Household

Articles. Creams a Specialty.

4817 LAUREL STREET

NEW ORLEANS, LA.

— 8l —

CHOCOLATE CAKE.

One cup of grated chocolate, or two squares of unsweetened Baker's chocolate; I egg; i cup sugar; il/2 cup milk, i large spoonful butter; i teaspoon baking powder and i teaspoon soda sifted into 2 cups of flour. Place i cup of milk, the yolk of the egg and the chocolate in a pan on the fire and cook until it forms a paste, but keep stirring same; remove from the fire and add butter, sugar and the other half cup milk, with the flour, salt and vanilla. Bake in a long loaf pan. Ice with a white of the egg made into an icing. Ice in pan and leave it until it gets cold.

Mrs. Ben Isaacs,Pres. Bluebirds. SILVER CAKE.

Whites of 8 eggs; 2 cups of sugar; i cup butter; i cup sweet milk; 3 full cups of flour; i heaping teaspoonful of Royal Baking powder. Flavor i teaspoon lemon extract. Sift sugar, and add butter beat to a light cream; add milk, then flour, sift flour several times, having add the baking powder and lastly fold in the whites well beaten and extract. Bake about 50 minutes.

Mrs. J. M. Zachary,

MISSISSIPPI CHOCOLATE CAKE.

One-half cup butter; 2 eggs, drop whole one at a time and beat thoroughly; i cup sour cream; i teaspoonful soda, beat until it is a foam; i1/? cups flour; two squares of bitter chocolate; i cup nut meat well floured. Mix well and bake in square tins; make icing of whites of two eggs; two cups of sugar and five cents worth of marshmallows. Mrs. I. W. Hoskins,

PECAN CAKE.

One-half cup butter; i cup sugar; l/2 cup sweet milk; 2 large or three small eggs; 2 level teaspoons baking powder; 2 cups pecan meats chopped fine; 2 teacups sifted flour; i teaspoon vanilla or lemon extract. Stir butter and sugar and cream, add extract and yolks of eggs, beat again, add milk and flour alternately; in last half cup flour add baking powder. Beat whites stiff and stir lightly. Lastly add pecan meats and bake in slow oven for an hour. Sprinkle little flour over nuts to keep from sticking.

Mrs. Ben Isaacs,

GRANDMOTHER'S KUGLE.

Soak half a five-cent loaf of hite bread in cold water. When soft, squeeze out every bit of water, put in a bowl, add il/> cups goose fat cut in small pieces, 10 whole eggs, 2 cupfuls of flour, half cupful of sugar, i handful cracker meal, 3 apples, 2 pears cut in small pieces; two dozens raisins with the seeds removed, salt to taste, a tiny pinch of pepper, ]/4 teaspoonful each cinnamon and allspice, mix all well together and pour into an iron pan that has the bottom well covered with goose fat, stick a few pieces of cut apples in the top of the pudding, pour a clipperful of cold water over all, place in the oven to bake. Bake slowly, usually 5 or 6 hours; if the water cooks out before it is ready to brown, add more. Bake brown top and bottom. Mrs. Chas. J. Altman,

— 82 —

-.�I~PI�OAY

.yUM

HOTEL PESOTO

�C.MILLION DOLLA'R rlpME >

-: N E^ORLE Arts '?$

OCCUPIES. AN ENTIRE SQU XXRE-BARONNE & . PERDI DO

? Wife'*:...�/:-. FAMOUS' F.OR l:T.SV-,rCReO.|t:ei;iC'UIS:l,N�.^:'/.|vW.>.r :.

Louisiana Printing Company

LIMITED

Printing Ruling Bi nding

Phone Main 1929

624-26 Carondelet St.

Morton Salt

"Ask Your Grocer"

When It Rains It Pours

E. L. Chappuis

STRAND BLDG.

.QUALITY

\

SIPSEY

COAL

EXCELS

SERVICE:

That Glean Goal

No Rock! No Slate! tfo Clinkers!

for Families, Factories, Steamships.

W. G. COYLE&CO., Inc.

Phones Main 2125-26

Broadway

Mattress Works

Twenty-five years making and repairing all grades of mattresses and box

springs.

Felt Mattresses Electrically Cleaned

All Work Guaranteed.

J. ,J. REED, Prop.

HEMLOCK 1186

P,H,

Distributor of

Mexican Palm Hats, Baskets, Vanilla, Coffee, Chicle-Gum, Anise Seed, Cummin Seed, Limes, Hides, Honey, Beans, Garlic, Cocoa, Wax, Llnaloe Oil, Medicinal Plants and other Tropical Products and Latin-American Manufactures

P. 0. BOX 1456 PHONE, MAIN 1914

610 S. PETERS ST. Representing American Manufacturers

Heimel Grocery Company, Inc.

BAROXXE & MELPOMENE STS.

Dealers in Luncheon Delicatessen

(Duality Groceries. Bergs Kosher Sausage Boiled Hams Our Specialty

63

PHONES JACKSON

64

83

BROWN STONE FRONT CAKE.

One cup white suger; l/2 cup sweet milk; y2 cup butter; 2*4 cups flour; 3 eggs well beaten and 2 teaspoons of baking powder. Filling: — Half cake chocolate; I cup of milk; i cup sugar; yolk of I egg. Boil until quite thick and set off to cool with teaspoonful of vanilla, hen cool pour into batter and mix well. Bake in layers: — Put together with plain icing or marshmallow filling made with 2 cups of sugar, whites of 2 eggs, and half cup water; when just about done, drop in }/� pound of marshmallows that have been heated in stove. Mrs. M. S. Meyers,

FRUIT CAKE.

One pound browned flour; i pound butter; i pound sugar; 2 pounds raisins seed and chopped; 2 pounds currants; i pound citron ; i pound dried figs; i pound dried dates; y? pound blanched almonds chopped fine; y2 pound pecans; V2 pound candied lemon peel; l/2 pound candied orange peel; i teaspoon each baking powder; cinnamon and nutmeg; V2 teaspoon cloves (ground); 9 eggs; 3 wine glasses brandy; 2 wine glasses sherry. Cream butter, sugar and yolk of eggs, add flour and baking powder. Fold in the beaten whites of eggs, add cinnamon and nutmeg.

Mrs. W. D. Clayton,

POTATO PANCAKES.

Grate five raw potatoes and mix with a teaspoonful of salt, large spoon of flour and two eggs. Fry to a light brown in hot deep lard. Mrs. J. Michaelis, 2nd Vice Pres. City Federation.

PECAN TART.

Whites of 8 eggs, beaten stiff; \y2 cups granulated sugar; il/2 cups chopped pecans, rind and juice of a lemon; 3/� cup cracker meal; i teaspoon baking powder. Bake slowly in layers or spring form. Mrs. Leon C. Simon,

CHOCOLATE FUDGE CAKE.

Cream: — Two tablespoonfuls butter; 3 egg yolks; 1^/4 cups granulated sugar; add y� pound ground bitter chocolate; ^4 CUP milk; y2. cup nuts, salted and chopped fine; i?4 cups flour; 2 teaspoons vanilla; ^2 cup raisins floured; il/> teaspoons baking powder; 3 whites of eggs beaten last. Either bake in three layers, or in long pans, cut in squares and ice.

FROSTING CHOCOLATE FUDGE.

Boil until thick: — *4 pound ground chocolate; -)4 tablespoons milk; i cup sugar. Add 4 tablespoons cream, add enough powdered sugar, beat until proper consistency; add chopped nuts (either walnuts or pecans), 2 tablespoons vanilla.

WHITE ICING.

White of i egg beaten with il/2 cups sugar; 2 tablespoons cold water; \y2 cups granulated sugar; juice of l/2 lemon; add lemon juice and water last.

-84

The John Van Cooking Ranges

Now serving in Xe\\ Orleans between 800 and 1000 residences and over 50 hotels, restaurants, clubs, hospitals, asylums, convents, colleges, etc.

Equipped with water backs to supply hot water.

Write ns for list of users

and see what they think

about John Van Cooking

Ranges.

LI- —

Plumes Main 2140, 2147 :111(' 2I4lS

Manion & Co.

Agents

(Yesivnt Klectric Sanitary Dish

\\"asher and Jobbers of

Plumbing, Waterworks

and Mill Supplies.

622-630 Baronne Street

"Visit Our New Show Room of

Plumbing Goods and Model

Kitchens"

BOILED WHITE FROSTING.

One cup granulated sugar; 1-3 cup water. Beat the white of

1 egg, add sugar and water. Boil to thread.

Mrs. Louis Hausmann, STRAWBERRY SHORTCAKE.

Any plain cake batter, baked in layers. Filling: — In a mixing bowl put the white of one egg, a cup of granlated sugar and a cup of crushed berries. Beat all together with an egg beaten until very light, then spread between the cakes. Powdered sugar or icing on top of the cake.

SPRITZ.

Cream I pound butter, add 8 heaping tablespoons sugar, 2 eggs; grated peel of lemon; half cup ground almond; il/2 quarts of flour; mix before measuring. Rool and cut in shape. Bake in moderate oven.

TAFFY CANDY.

Put a pound of granulated sugar, a piece of butter the size of a walnut and a teaspoon of vinegar and enough water to cover, into a saucepan, stir until the sugar is dissolved. Lift a little with a spoon and drop into cold water. If you can roll it into a ball, it is sufficinetly boiled. Take off fire, then add vanilla to taste; (chopped nuts can be added). Turn into buttered pan and when cool enough to handle, pull with tips of fingers until hard.

Julia Levy, SUNSHINERS FAVORITES.

Five eggs, omitting 2 whites for snow; i cup butter; 5 cups flour, before sifting, or six after; 3 teaspoons baking powder; il/2 cups milk; % pound citron; i cup nut meats, either pecans or walnuts ; 3 cups sugar, white or brown; V2 cup chocolate, melted or grated; i teaspoon each cinnamon, cloves, allspice; *4 orange and lemon peel candied; i cup raisins, cut and floured; juice and grated rind of one lemon; i cup molasses, beat in l/\ teaspoon soda; *4 cup vinegar. Can be baked in large pans and cut in squares, or can be baked in muffin pans.

Mrs. Louis Hausman,

OATMEAL COOKIES.

One cup butter; i cup brown sugar; i cup molasses; 3 eggs;

2 cups fine oatmeal; i heaving teaspoonful soda dissolved in 2-3 cup boiling water, i cup pecans, raisins, currants; a teaspoon of the different spices; salt to taste and add sufficient flour to make a stiff dough. Drop in little pats in a greased dripping pan far apart.

Sarah Isaacs, OATMEAL COOKIES.

(Delicious)

Four eggs; 2-3 cup butter; 2 cups sugar; \y2 cups of closely chopped nuts; 2 cups rolled oats, about half 10 cent can) ; half cup flour; 2 level teaspoons baking powder. Cream the butter and su

-85

gar, add the beaten eggs and chopped nuts. Mix the baking powder with flour and add to oatmeal. Mix all ingredients together, making a stiff dough. Drop with a tablespoon small portions of the dough about three inches apart in a buttered pan and bake in hot oven. Mrs. Harry Burke,

FRUIT COOKIES.

One cup sugar; y2 cup molasses; l/2 cup coffee; 3^ cups flour: ;; i teaspoon soda; l/>\ teasueen baking powder; l/2 cup seeded ns; y> cup chopped nuts; l/2 teaspoon cinnamon. Drop in tins.

Mrs. ]. M. Dresser.

LEP KUCHEN OR SPICE CAKE.

Seven eggs, reserve whites of 2 for icing; i pound light brown sugar; 3^2 cups flour; i cup dark molasses; l/2 cup each of finely shredded citron, blanched almonds and pecans, grated rind an ' Juice of i lemon; 2 heaping teaspoons of baking powder; l/2 te spoon nutmeg, and i teaspoon each of cinnamon, cloves and a spice. Beat eggs and sugar together, then add gradually flotu other ingredients last. Will fill 2 large baking pans. Bake slow fire, hen still warm cut in small squares and ice while still warm.

Mrs. Emily Grunewald,

DROP SUGAR COOKIES.

One cup sugar; half cup butter or other shortening; i cup sour milk; 2.l/2 cups flour; i teaspoonful soda; l/2 teaspoonful cream tartar. Flavor with lemon or vanilla. Prepare batter as for cake, drop with dessert spoon on buttered tin. Mrs. L. They.

GINGER SNAPS.

One cup molasses; y2 cup shortening; i cup sugar; i egg; i teaspoon ginger and i of baking soda. Flour enough to make dough stiff enough to roll. Bake quickly.

QUEREN'S FRUIT COOKIES.

One-half cup butter; $4 cup sugar, granulated; i cup molasses; i cup raisins; i cup pecans; i cup currants; l/2 cup dried figs, (which is optional); $}/> cups flour; 4 eggs; i teaspoon of the different spices; 2 teaspoons yeast powder. Cream sugar and butter, add molasses and eggs. Put east powder and spices in flour before sifting; add fruit last. Butter pans and drop by spoonful. Bake in a very slow oven. This recipe awarded first money prize and blue ribbon at National Live Stock Show, New Orleans, to

Mrs. Fred Querens, Nov. n, 1916.

DIVINITY FUDGE.

Two cups sugar; l/2 cup Caro corn syrup; l/2 cup water. Cook until it hardens when dropped in water. into whites of two ei;^ until thick, add i cup chopped nuts.

FUDGE. — No. 2.

Little over cup of sugar; V2 cup condensed milk; l/2 cup water, i heaping tablespoonful cocoa; i teaspoonful vanilla.

Mrs. C. A. Meissner,

— 86

Notes

1. Capuchin A Catholic friar.

Text prepared by:

• Zihao Song
• Nabin Shrestha
• Elizabeth Wallace

Text prepared by: Fall Quarter 2021 Group

• Mallory Cutrer
• Anna Rinehart
• Hannah Tullos

Text prepared by: Winter Quarter 2021-2022 Group:

• Megan Fuller
• Vincent Grisby
• Cameron Horton

Text prepared by: Fall Quater 2023 Group 3

• Anna Jones
• Devin Jung
• Elise Lamartiniere

Source

Cable, George Washington. "Posson Jone'" and P�re Rapha�l: With a New Word Setting Forth How and Why the Two Tales Are One. Illus. Stanley M. Arthurs. New York: Charles Scribner's Sons, 1909. Google Books. Web. 27 Feb. 2012. <http://books. google.com/books?id=bzhLAAAAIAAJ>.

L’Anthologie  Louisianaise