Show FOUR OCTOBER RECIPES How Som3 Seasonable Toothsome Delicacies May Be preparscL Here Is an English reeipe for sweet potato cakes which are decidedly toothsome and just how seasonable They may be served with luncheon or even with afternoon tea if you can give them some dainty and high sQunding name Boil one pound of sweet pctatoes peel mash and press I them through a sieve while still warm I sweeten > to taste add one cupful of i milk two tablespoons of butter the I yolk of three eggs acme powdered Cinnamon I Cin-namon the juice of a lemon After I mixing this well add enough flour to make a stiff batter pour into small I buttered molds p > rinkle with sugar and bake in a quick over Banana cream makes a nice dessert Press some ripe bananas through a sieve and put them in a basin with a half cup of fresh cream color it pink green or yellow Cut some lemon jelly which has been colored some pretty contrasting color1 into i cubes Line a plain mold with thIn jelly and arrange all over this at the bottom and sides the cubes of jelly jll the mold with the bananas and cam mixed with sugar and some plain liquid jelly Set the mold on ice until cold enough tp turn out without breaking A cocoanut cream tto spread on thin layers of cake which may be made that is the cake Qt any recipe requires re-quires one cup of mIlk tinehalf cup of grated cocoanut one cup of sugar a small lumpsof buttevvf 9il ajl l together when it comes 1to af boilput in one tablespoqnful of corn starch dissolved in a little milk let all come to the boilIng boil-Ing point when nearly cold beat in one egg Spread this on the layers of cake and you have the cocoanut cake which literally melts in your mouth Preserved Green Ginger Comparatively Inexpensive is the green ginger root which is brought J1er from Weetgndies in September Septem-ber and Oqtober Itcan be preserved and kept through vthb winter ready for any emergencyjjto r eecve at luncheons as a sweet or to add to ice cream indeed ginger ice Cueam is the ideal kind for a cold day Select smooth roots scrape carefully and cover them with cold water forYwo or three hours Then boil them in this same water for half anMiour that is if you have about three pounds of ginger Drain it out of this water cool in cold water and put over the fire again boll in the second water until it is tender Make a syrup of four pounds of sugar and one quart of cold water add the shells and whites of two eggs to clarify it and stir slowly until it boils Remove from the fire and skim and strain through a fine cloth When cold pour it over the ginger and let it stand for two days Drain off the syrup boil it again and when cold pour it again over the ginger Repeat this a third time with this exception ex-ception That the syrup Is poured while boiling hot upon the ginger Put it in jars or glaeses or spread out to tr drv |