Favorite tested recipes featuring the Wonder Shredder and Grater

1 cup sugar juice and grated rind of 1 2 rounded dessert spoonfuls lemon cornstarch yolks 2 eggs pinch salt Place in pan. Blend thoroughly and add 1 cup water. Cook until thick. Remove from stove and add one small teaspoonful butter. Place in pie shell, and cover with meringue made from whites of two eggs. MINCE MEAT 5 Ibs. apples (shred on 4 Ib. lemon peel (shredded) coarse shredder) , Ib. almonds 2 lemons 3 Ibs. brown sugar 2 Ibs. suet (medium 1 tablespoon ground cloves shredder) 1 tablespoon allspice 1 tablespoon salt 2 Ibs. layer raisins 1 tablespoon mace 2 Ibs. white raisins 1 tablespoon nutmeg 2 Ibs. currants 1 tablespoon ginger Y, lb. citron peel (shredded) 2 lemon rinds 1/4 Ib. orange peel (shredded) 1 qt. hard apple cider Of the above ingredients put first eleven into an open kettle over fire with sugar made to a syrup with a very little water. While heating add spices, juice and rind of two lemons. Boil 15 minutes. Take off stove. When cold add hard apple cider (%4 pint brandy if you wish). Pack in crock or large sealers. Grows mellow with age. PUMPKIN PIE 2 cups steamed drained pumpkin Y, cup sugar 1 cup milk 4 teaspoon salt 2 eggs 1, teaspoon nutmeg Y, teaspoon cinnamon Y teaspoon ginger Mix well sugar, salt and spices to which add pumpkin and slightly beaten eggs. To this gradually add milk. Bake in a slow oven. FOWL DRESSINGS DRESSING FOR ROAST CHICKEN 2% cups bread crumbs (med.) Y%, cup scalded milk salt, pepper 1 tablespoon summer 1 tablespoon shredded onion savory 4, cup melted fat Melt fat in milk, pour over the shredded bread crumbs. Add seasoning. (For roast turkey use twice the amount, and if dressing is to be served cold, add one beaten egg.) POTATO FOWL DRESSING 2 cups mashed potatoes 1 shredded onion on med- 1 teaspoon butter ium shredder 1% cups shredded bread Y, teaspoon salt crumbs (med.) 2 tablespoons flour fowl seasoning Shred bread crumbs on medium shredder. Mix potatoes into them thoroughly; also onion and melted butter and salt, seasoning and flour. JELLIES, JAMS AND RELISHES APPLE JELLY Wash apples, removing any bad spots; shred, using cores as well, on coarse shredder into enamel preserving kettle. Add enough water to barely cover apples. Cover and cook till apples are soft and clear. Mash apples lightly and put in old flour sack or jelly bag. Allow to drip. Boil 20 minutes and add sugar—if apples are green % cup to 1 cup of liquid. Boil 5 minutes (skim) and test by putting a teaspoonful on a cool saucer. If it jellies at once, remove from fire and pour into sterilized glass. Cover with parafin wax. QUINCE JELLY (Same as apple) VEGETABLE MARROW JAM 6 Ibs. marrow (use coarse shredder) 3 lemons, sliced 5 Ibs. white sugar 2 oz. ginger root Cover marrow with sugar and lemon and let stand over night. Next day boil for two hours with ginger root well crushed and tied in cheese cloth. When done remove ginger. (Do not over cook.) BITTER SWEET 2 cups shredded cabbage (fine) 2 tablespoons vinegar 3 tablespoons sugar 1 teaspoon salt Y, teaspoon pepper Shred cabbage on fine shredder. Add sugar, salt and pepper, stir in vinegar. CUCUMBER RELISH Y, dozen cucumbers 1 Ib. brown sugar 1 gt. small onions 2 cups vinegar 2 small red peppers 34 teaspoonful white mustard 1 tablespoon salt 1 teaspoonful tumeric Peel onions, shred cucumber, onions and red pepper on fine shredder. Sprinkle with salt and after allowing to stand for one hour, drain and add brown sugar, white mustard seed and tumeric. Cook until tender. HORSERADISH RELISH 1 pkg. lemon Jell-O Y, green pepper 1 pint boiling water Y, cup grated horseradish 1 pimento