Show 1 AFEW FEW FAVORITE i SPOON BREAD r EIS S recipe is as contributed con by E B H 31 ME E Four eggs beaten b aten se separately 1 cup cooked co k d hominy ho y grits its i fuls of cornmeal 1 pint of milk 1 teaspoonful of s sugar 1 teaspoonful of salt 1 t teaspoonful baking powder 1 tablespoonful of butter Bake Dake in in a pan until thoroughly done about ou ii half on hour sometimes longer Cut out with a spoon Eat hot with plenty of butter hutter and maple syrup gyrup I u Jq CR BERRY JELLY By Request t tP P DICK IOK ICK over and wash a quart of cranberries Drain off oft the water and put the wet berries into the inner vessel ell i of ofa a double boiler filling the outer with lukewarm l water r Cover closely closey Bring ip to 1 il an this up until the berries are broken to pieces and scalding hot Strain and press pr in in a a cheesecloth cheeS cl bag into i clean a saucepan and heat hect to boiling very quickly Add a cupful of sugar that has been heated in the th oven take tako from the fire re as soon as the sugar is melted and when almost cold turn into a mould wet with cold water IMITATION EAST INDIAN PEE PRESERVES BEEVES An Old Family Recipe t T T WO quarts of apples one ounce of green gre ginger root that ha has has been b n soaked all night then boiled slowly for f r one ne hour hou and cut into tiny bits two even cupfuls of sugar one one cupful of cold water crater Pare the apples cut into neat dice less than half an inch square f and throw into cold water to preserve reserve their color Put P ut t the sugar and water into a preserving kettle and when it boils add idd the ginger gi er and simmer half an hour nou Drain tho the apples app es out of o the water vater throw into boiling g syrup and boil until tender and transparent but ut not ot broken rok n much mu Pour into small sm jars and seal hot f r w Pears are vei vel nice ni e preserved pr ved in in the th same s e way r v 3 r QUICK MOCK MOOR T TLE SOUP SOW T LET ET me ma preface this and other recipes for made canned soups by a r a word vord With Willi the editorial edit i dread of a reading advertisement in my mind I am ain not likely to o write here so much as a hint with re regard regard regard gard to the style and habitation of the firm which has put soups so ups into the tho market that leave that housewife without excuse who wh seldom m begins her family dinner with what she considers consid a fussy first course There Thera 1 may be others as excellent I speak of those whereof I KNOW Yet a t quart can of soup although Ugh strong and savory Savory does not go far in a family amily Expediency has taught mo ma that this may ay 1 I doctored profitably and satisfactorily Add four r liard boiled eggs cut int eighths glass of claret or whatever substitute you use if you object to wine the juice of a half a n lemon or a lemon peeled then sliced slice thin this last to be laid on th the j sur surface surface surface face after the soup is is dished a teacupful of boiling v ter and such additional salt and PaPPas pepper as your taste faste adjudges to be he needfuL If Ifyu you care to take t the trouble omit the whites hit s of the eggs pound the yolks into a paste e work in in melted butter Dutt r A pinch of mustard int pepper peeper and nd salt saI and Bind b ta w th the die e yolk y of o araw a Vr aw egg Flour your y hands make the paste into in smal and droo dro 42 into the tho boiling soup soup Simmer three thre minutes after they go in x K v iJ i |