How To Make Cocoanut Candy

Cocoanuts ......................................2

Granulated Sugar-Pounds ............................2 1/2

Vanilla-Teaspoonfuls ....................................1

Wet sugar with milk of cocoanut and let cook as for icing until it ropes; then add grated cocoanuts and cook a few minutes, stirring constantly; pour into a bowl, add vanilla and stir until it begins to harden; then spread on buttered dish and cut in squares.

Mrs. B. R. Lacy

How To Make Jellied Chicken

Boil a chicken in as little water as possible until the meat can be easily picked from the bones; manage to have about 1 pint of the water when done; pick the meat very fine, removing all bones, skin and gristle; skim the fat from the water and add 1 ounce of butter, a little salt and pepper and half a package of gelatine well dissolved. Put chicken in a mold wet with cream and pour over the water boiling hot.

Mrs. Merrimon

How To Make Chocolate Caramels

Chocolate-Pound ..........................1/2

Butter-Pound ................................1/2

Milk-Pints ....................................................1

Nice Brown Sugar-Pounds............................3

Cook ingredients one-half hour, stirring all the time; try in water, and if it breaks instead of pulling it is done; add vanilla and pour on buttered dish. When cool cut in squares. MRS. BAUMANN.

How To Make Chicken And Sweet-Bread Croquettes

One pint of chicken and sweet-bread mixed, finely chopped; boil a cup of cream thickened with a tablespoonful of flour; rubbed with two of butter, salt and pepper to taste, a teaspoonful of finely chopped onion; let boil a few minutes, then add two eggs (well beaten) and allow to cool; stir in chicken and sweet-bread; mould into shape, handling lightly; roll in cracker dust, then egg and again in cracker dust. Fry in boiling lard.

Mrs. George Watts

How To Make Fig Preserves

In one gallon of water dissolve a lump of alum as large as the end of your thumb; bring to a boil, pour over the figs and allow to stand one minute, then drain off water and weigh the figs; to 1 pound of figs allow 3/4 pound of sugar; put in kettle a layer of figs then one of sugar, adding a little water to keep figs covered; flavor with lemon or ginger root, or both, and boil until figs are clear. Always keep figs under syrup. They should be perfectly ripe. MRS. DUNCAN.

How To Make Scalloped Eggs

Roil six eggs hard; slice thin; place a layer of bread crumbs in a baking dish, then a layer of egg, pepper and salt, bits of butter, and so on until dish is filled; let last layer be crumbs and butter; pour 1/2 cupful milk over it and bake a few minutes.

Mrs. L. E. Heartt

How To Make Apple Jelly

One peck wine-sap apples; peel half the apples; divide all into quarters; put in a porcelain vessel, cover with cold water, put on the back of the stove and simmer slowly until soft; have two flannel bags (one yard flannel will make the two), strain and press first through one bag and then through the other; to every pint of juice add 1 pound sugar and let it boil until it blisters and pops on the surface, then boil 3 minutes longer.

Mrs. Charles Johnson

How To Make A Delicious Beverage

Apollinaris - Bottles ................... . 1

Lemons .............................. 4

Fruit Syrup - Cupfuls................... 1

Raspberry, Pine-apple or Orange as preferred. Cracked Ice.

Mix and shake well. Slightly frozen a pine-apple or orange sorbet will result. MRS. W. H. PACE.

How To Make Baked Potato Puff

Irish Potatoes (large)................... 6

Eggs ................................. 4

Butter size of an egg.

Milk.

Boil the potatoes; when done mash well; beat eggs separately; beat yolks into the potatoes; add butter and milk enough to make thin; salt to taste; beat in whites last; put in a baking-dish and brown.

Mrs. L. E. Heartt