Show I RECIPES FROM APRIL MENUS I terman German Raisin Raisin Bread Put Put one Olle and 5 one half cupfuls of or milk li In double boiler place on range c and bring to the time scalding ti I c from ri-nm range and add one one- lt half haIr cupful of or butter When hen mixture Is ls IsI U I 1 add cue half past cake fJ c brOken brokel in small pieces three e eggs wen well elli i beaten three fourths cupful of or sugar 4 I enough bread flour to knead the quantity S. S required ben being live five and m one halt cupfuls 3 Ic less lew bno ona one and one half t tablespoonfuls C Cover cr and let leL rise until mixture ml has lias dou- dou oled It Its b bulk lk Toss ToftS on a slightly bread bo board rd or cloth eloth and pat and Od roll rollout rollout rollout out In rectangular ular shape o lo wIth i J fi seeded raisins cut In Ih halves arl fold halves hah In t A Again aln pat out sprinkle I with ral raisins and fold fold Repeat using ngin In all on one pound of or raisins Shape In 11 O Oloa loa and put In buttered bread rans I Co Cover r. r let rise and bake Cool tl spread ad with German frosting N fc German Frosting To ro To four foul oon- oon fuls of r hot milk milic add II con- con sugar until mixture Is of or th consistency to ped then timen a add aed d ground cinnamon to suit the astl I Entire Wheat heat Mb Mix two- two t h j cupful of pasty paRt Hour flour and nn fourth nn ful of salt Add seven eighths cupful of milk mUX gradually gi In order to obtain obtain ob ob- ob- ob tain tai a smooth batter Add dd one e egg beaten until 1 light rM and one half teaspoon teaspoon- iF pf Qt t melted incited butter buttel Beat two minutes urn urn Inlo hot ol gem pans and bake In a ag g 1 t her hot chot oven o Spanish Omelet Omelet Beat Beat four eggs Cr slightly slight slight- 1 ly ju just t enough to blend yolks and whites whitesand nor and add four tablespoonfuls spoonfuls of or milk In or ori one-half one oC of skit i Qt water teaspoonful and one eighth teaspoonful of or pepper Put lut two tablespoonfuls of butter In omeT ome- ome T lel t pan place on range and wh when butter rf melted turn lit In Inthe the mixture As it It ook prick and amI pl k up with a fork foik the whole shoie IH Is of a creamy cream tene Cr Place on hotter part of oC ran range e that t It may brown Qu klY underneath tomato toronto sauce on one half of the omelet and fold old n and nr turn on a hot platter Pour remaining sa sauce ce around omelet and garnish with pa parsley r I e For the tomato ook two tablespoonfuls of or butter butter- one tablespoonful of or finely chopped nv oon K on p pepper ppe and one tablespoonfuls ot 01 chopped onion until yellow stirring ra Add dd one and three fourth CUPfULS of ot canned tomatoes and antI cook ir th the tha has neatly evaporated c then add one one tablespoonful of capers one- one jurth f of alt and a a. few rew grains of cnn cayenne jf Chickens Chickens' n Livers rf With Curry Clean Curry Clean I separate chickens chickens' ens' ens Ii livers r Dip in fine f seasoned reasoned 1 with salt alt e egg g and and ute Jl ute in itt butter In ii a hot pan fl mo e livert and Jo o fat in fn pan add aM twp tablespoonfuls of bu tc and nd tablespoonfuls of finely chopped onion and lo rook l three atc constantly Add ld 1 1 two table table- spoonfuls of or Hour Holt with will one half teas lit of or and stir un tin- til well veli blend blended ell then pour on ra constantly on one cupful of while stirring chicken stock tock to th the boiling point alII and let simmer two minutes Strain 1 a a 1 around saute sauce over O livers s and serve mound of or boiled or steamed nee rice I Shi Imp Sal Salad d Remove e shrimps from Crom can cover f r with cold water and let stand tand I twenty minutes Drain dr dry between towels towels tow tow- els r remove move Intestinal veins and break breal In pieces e Mix lUx shrimps with an equal measure meas meas- tire ure of or canned French peas drained from rota their liquor and arid rinsed very el thoroughly hl with cold water anti and moisten mayonnaise may may- onnal e dressing Arrange In ne nests ts of leaves with dressing on ca each h and garnish with a whole hoIe shrimp Allerton Apples Apples Wipe core and arid pare six Ix large lare apples and arrange In a baking dl dish h. h Mix I three fourths cupful of sugar one teaspoonful of or cinnamon and one fourth teaspoonful of or salt Fill cavities cupful of water and bake until apples arc are soft ort ba basting hasting with th the s syrup rup In the dish Remove Remo from oven o cool slightly anti and nd pile meringue uc on on top of each caei l apple Return to oven overt and aid bake bako eight minutes Chill and an serve with sugar and thin CI cream For th tho merln meringue ue beat Leat the whites of two es eggs s until u stiff and add four tablespoonfuls tablespoonfuls tablespoonfuls table- table spoonfuls of or powdered sugar gradually while bilo hea beating ln constantly Flavor with lC tea teaspoonful of or vanilla Molded Apple Pudding P Wipe six or seven se apples then core COIC pare cut in III pieces and until steam until soft sort Hub Rub through a sieve there should be two cupfuls of or orthe the puree Put In double boiler add three- three fourths fourth cupful of water and when w heated add five live tablespoonfuls of oC cornstarch mb mixed d with one-fourth one cupful of or cold coldwater water ater fourth teaspoonful of or salt an and el one eighth teaspoonful of or grated rated nutmeg Cook twenty r stirring constantly until mixture thickens and afterward oca oc- oc a l Remove from range and add whites of or two eggs beaten until stiff one half tablespoonful ful of vanilla Turn into Juto a mold and chill chili thoroughly thorough I Serve with sugar and thin or 01 a custard sauce l scalloped Escalloped Potatoes Potatoes Wash Wash pare par and soak In lii cold water ater one half hour ur live thc medium me rae- Ium ilium i sized potatoes Drain ap arid cut In Inch fourth slices Put n a Ia layer er In a Il Muttered baking baIting dish sprinkle with salt and pepper dredge with flour and dot over Oer with three-fourths three tablespoonful of or butter repeat Add hot milk until it may be seen len through the top layer Iacri Bal Bake c cIn In iii a moderate oven O until potatoes al' al are arc soft of 1 Fruit Souffle Beat Beat Beat the time yolks of or three e eggs bS slightly and add andL-add add two tablespoonfuls of or mon lemon juice the die prated grated rind of one one- half lemon a few fow grains of salt and one- one cupful of or sugar Cook over watery water stirring constantly until mixture thick thick- oils ens Remove c from range and add on one and one halt tablespoonfuls of or granulated soaked in one-fourth one cupful of or cold olt water waler live 11 minutes then thon udd dd two- two thirds cupful of grated crated ra ted ra canned pineapple pineapple- and nd third one-third cupful of oC Maraschino chores chor cher- 1115 es drained d from their syrup and cut In quarters When mixture be begins to thicken thick thick- en n add oll one half cupful of oC f he-a he heavy cream I beaten eaten until 1 stiff and the whites of ot three eggs ggs beaten until stiff sUrf Turn Into a a. mold and nd chill Garnish with strips of angelica angelica an- an and Maraschino cherries Rhubarb Pic Line Pie Line a pin pie plate with plo pie paste cover with rhubarb mixture wet edge dge of f under crust cover er with upper r I crust cruet rust press edges together and perforate te upper crust Rhubarb Mixture Skin Mixture Skin and cut stalks or of rhubarb In one Inch pl pieces p. p there should be be- one aile and one half cupfuls cupful Mix seven eights cupful of sugar su and nd two to tablespoonfuls of flour then add addone I Ione I one no egg gJ slightly beaten and the prepared pre pre- pared pard ared rhubarb Pie Pio Paste a a. a sufficient quantity for 01 two phs phs- Mix ples-Mix Ics Mix Wc and amid sift two vo cupfuls cupfuls' of pacU flour our with one and one half t teaspoonfuls a of f salt and amid work In two thirds cupful of lard ard Moisten to a dough h with mth one half cupful of cold water ater and toss two-thirds two of the mixture on a slightly floured hoard board Pat dud roll 1011 the thc two thirds In shape spread with tu tiree tiree- cl c- c l fourths tablespoonful of or lard and c with wAth fJ flour r Cut In ln thirds len lengthwise o and pilo strips sti one ono on top of another Fold In halves lengthwise and then In Again pat at and roll 1011 In rectangular shape spread with lard HS nS before and fold as before Cut In halves and turn turnover turnover over O so o as to have cut edges es come on top Pat and roll oIl each cacti piece to f fit top or of pl plc I and amid roll ron the reserved third one for t two o under crusts Mocha Work ke-Work Ca Cake Work on one one- one on rt cupful of nf butter until cr creamy and add one cup up ful rul of sugar dr gradually while beating aUn ton lon clammily then add two of or unsweetened un tin- e sweetened chocolate melted and two eggs well veli beaten l Mix and sift Itt one and one third cupfuls of or flour hr c fuls of or baking and one half teaspoonful tea tea- spoonful of I salt lt Add AcM alternately J with one half cupful of milk to first mIxture beat thoroughly hh nun find fU flavor or with one tra- tra spoonful t of or ora a vanilla Spread evenly e In Iii t two 0 la layer er cake tins timma I b bake e. e Mocha Frosting Put Frosting Put one fourth fourth cupful of or butter hutter Into a howl bowl Wash butler IJ by working with a t wooden SP poon Joon OH while nf- nf nl- nl It 11 to ho Mand t under 1 tic old hJ wa xiat lt tr r fa n ct with Ih tim water Mix Ux thoroughly otto olio and one fourth cupfuls cupful if r rl conf A sugar r with In one third cupful of or I 1 It'd 4 a alter r na ly ivi with Lii I hrc-e hrc of oC vy J cr cream I lo 10 0 wished RS bed bitt hillier er at I in n a and b beating betig thin sidd J ir-i- ir M- M toIl or If 11 11 on JJ ono lf H I li ta- ta n- n I. 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