Show I RECIPES I MOCK TURTLE SOUP Soak overnight on one pint black bens beans In the morning turn tur Into IntI the soup kettle add five O quarts cold water a a beef bone If Ir I you hays hav It I. I a half hal pound salt lal pork cut Into small smal pieces a 1 small mal turnip a carrot I and three medium sized onions all 11 I chopped fine One or grated Tie a bouquet of or seasoning herbs In a little bundle an and simmer all al together until tender Strain through a 1 colander season with salt eal ca cayenne cay- cay enre enne and a little powdered rr clove co c. Thicken Thick Thick- en sl slightly with wih two tablespoonfuls Hour rubbed rubbed smooth with t two tie 0 tahle tablespoonfuls butter buttero When ready reay to servo Bero add four foul hard boiled hied eggs cut In slices s and a sliced lemon A few ew forcemeat or eg egg balls bals add to the appearance and flavor of or the tho soup S FORCEMEAT BALLS Chop Ins fine six tablespoonfuls canned green n turtle meat or Rn any kind of or cold C meat you ou may happen to have ha e In the lie house S Season lon with cayenne a a hit of mace maco and onion juke Juice and a little minced parsley Rub Hub all al to a paste with the tho yolks of two hard boiled eggs and a tablespoonful ta- ta butter buter Roll Rol with the thc hands Into balls bals about as largo large as hickory nuts dip In c egg g roll rol In fine One crumbs and fry ry In butter to a golden brown Drop In tho timo soup when It IR is II sorted I EGG BALLS BALS Drop the yolks of or four P eggs bS into a cup CO cover COI I and set et In a pan of or water n When Yh I cooked cocked hard and mealy pound to a n paste past I ISea Sea Season on with wih a teaspoonful salt alt and a suspicion sits sus UI- UI pic Ion of or cayenne mold Into halls hals the tho size of nuts mixing with tho ho beaten yolk jolk of ot otan an eg egg and rolling In crumbs or flour four Fr Fry for tor a moment In hot fat at or cook b bv by pouring the hot soup over them them- Let Lpt them stand five minutes to harden as they should be bo firm Orm FRUIT SOUP Stew an any l kind nd of or fruit desired In water enough to prevent burning buring Press s through a pureo puree sieve 1 0 add an equal quantity of or this al allow allow al- al water and to each ach pint of ot liquid low Iowa a he heaping teaspoonful cornstarch arrovo arrow ar ar- ar- ar row rov root rot or 01 soaked tapioca as desired Cook In a L double holler boiler holl until clear ceal and amid thickened adding augar to taste and at atthe atthe atthe the last a tablespoonful lemon juIce julo or sour orange Chill Chi and Ind serve senA In fn cups cupe These fruit soups are aro nourishing as well wel as refreshIng CHEESE SOUFFLE Mix I to together ethel on one half cup bread crumbs a quarter teaspoonful sni salt a 3 half tea tea- mustard and a dash clash of ot cayenne Add Adel a Q tablespoonful butter huter cup up and a ah h half 1 milk mik cook over o hot water When hen heated r remove mo add adr while hot two cups grated cheese and tho the well 11 beaten yolk t of or three eggs Cool When read ready to bake add the tho beaten white of oC four eggs and a a. C cup o of whipped cream Fill FJ Individual Indi Int- Int vidual cups half hal full ul set et In a pan pin of ot hot water and bake about fifteen minutes In Ina Inn ina a n quick oven o MOCK WHITEBAIT I This is 18 a London dish recently Introduced Introduced Introduced Intro Intro- here To prepare It parboil an egg eggplant pg I plant In salted water then cut In iii little lite strips th the size and shape ShAPO of th the tho white while halt haiL Shako Shake in a 1 plate o of flour until dusted all II over r o thou then thel put In a frying basket and fry r In dee deep fat at to a crisp golden olden brown Drain lust lust fust with wih cayenne and serve with wih lemon Irmon and slice leo o of buttered but but- brown br bread ad DELICATE PUDDING Put Into a n double boiler three thre cups mixed trait nit and water When hen It I reaches s th the boiling point stir In iii four tour rounded cornstarch stirred smooth In a Sl little cold water a. a u. u half salt salt- spoonful salt and sugar to t taste te dependent de do dl- dl pendent upon the tho kind of or fruit Juice juie cut cm- plo d. d When It has cooked and thickened thick thick- cited ened take front from th the fire Oro stirring In at the santo samo Iame time the tho stiffly whipped d of or four our largo large eggs g Pour Into a n mold and andset andset set t where It will chill chili Malco a n using a a. a pint and a half hal milk mik and tho the olka o of four eggs g s with sugar sUJ-r sUJ to sweeten and flavoring la to taste Chill Chi also and servo both very cold bother er SALMON PATTIES These mako make a good for or luncheon or dinner wh whether thor served servel serel hot or cold old Mince freshly boiled or canned salmon line fine and andl l season aRon well wel with wih salt sal pepper cayenne and a grating of oC nutmeg Rub Hub In a butter and bind hind with small entaIl quantity of or buter wih the tho beaten yolk olk olk of oC an ct egg Line tart tins with puff pule paste nil fill 01 with wih tho the salmon mixture cover er co each with wih a ct cover l' l of or paste PISto trim round the lie edges moisten and amid d press together Bako lake In iii a n hot oven o ITALIAN RICE n Ja ready a half hair cup freshly cooked rice Put Into a pan 01 one ouo tablespoonful tablespoon- tablespoon rie fill ful each butter and our Hour Rub Huh together until blended add ono one cupful grated ch cheese a Q cup and a half halt hot water and anda a pinch of ot Stir SUr rapidly and when perfectly smooth mouth spread this sauce sauco over the rice spread on a shallow serving dish Sprinkle nn finely I grated over o tho the whole holn and serve ser e hot with wih a n garnish of ot nasturtium leaves te ea about the tho edges EGGS STUFFED WITH SARDINES SARDIS Hard han bolt boll as ns many mam eggs Jt a as desired The They should lard bol bo be cooked twenty minutes to be le digestible Shell Shel cut In pieces crosswise laying tho the halves In older eider on a plato plate so BO BOthey they can bo be matched when ready to bo ho put together Skin and bono bone as tS many ninny sardines lar- lar sar sar- dines s an as you ou have hn eggs g and put In a mortar mortar mortar mor mor- tar together with wih tho the yolks from corn tho the eggs KgB Pound to a paste ad adding at the tho same time a n little chopped parsley or cress salt Bait lt popper pepper and a n little litte softened butter Mix thoroughly nil fill In itt the whites of or the tho e eggs 01 with the tho mixture stick sUel together like Iku it wih eggs fastening fasteninG with wih wooden woden toothpicks toothpicks tooth tooth- picks and semi on a Ont nat dish garnished with lh water or nasturtium leaves |