Tomato Soup I quart of tomatoes, i quart of water, boil one hour, when ready to season, have a pint of boiling milk, add I teaspconfnl of soda to the tomatoes, while vStill fcaminf^, add the boiling milk, add butter, size of an tgg, pepper, and salt to taste✪ Deviled Eggs. Before serving, put cracl. ers in the bowl, and pour the hot soup over them. Mrs John Fisch. 415 S Adams Str. Mayonnaise Dressing Break carefully 2 eggs, and put the yolks into a shallow dish, then add drop by drop of Lucca oil a- necugh to work to a cream, stirring steadily one way with a wocden r r plated fork rever steel, add salt to taste, a d follow with mustard to taste, and a very small pinch of powdered sugar, and last of all vinegar to taste✪ Mayonnaise Dressing, drop by drop. The stlrrir g schould be continu- ous, and always one direction, and when properly made the Ma} cnnaise will have the sm.oothness and con- sistency of the richest cream, someuse all of the Ggg, Miss Tea Smith. 1 50 1 Doemland Str. OvGtcr t-'oup 13 2 quarts of oysters, i quart of milk, 2 tablespoonful of butter, i teaspoonful of hot water, pepper and salt strain A\ the liquor from the oysters, add the water and heat, wiien near the boil, add the seasoning, then the oysters. Cdo^ abont 5 mnutes from the time they begin to simmer, untill they ruffle, stir in the butter coDk one minute, and pour into the tureon, stir in the bailing milx. Mrs George Mcsena. High & Avenne. Chicken Croquettes Put one cup of chicken broth on the stove, when it boils, add one tablespoonful of flour, and 3 of bi tier . which have been creamed together, when mixed sLir in a pint of fine chopped chicken, seasoning to taste, just before removing from the fire, add 2 w^ell beaten eggs, let it cool, shape as desired, roll th i croquettes in beaten eggs, and in cracKer crumbs, put a few at a time in hct lard, and cock until bicvn. Mrs Sarah Lin doff. 2030 Gilbert Sir. Egg Calls For S'up Boil 4 eggs, put in cold water, mash yolks with yoU' of one raw egg, one teaspocnl'ul of flcur, pepper, calt and parsley, maKe in balls, and boil two minutes. Mrs Al. -Eouquet. Eart:e:t Sir. I-!- Orange Fiidding Peel and cut 5 sweet oranges, into tliin slices, tak- ing out the C2eds, pour over them a coffeecup of white ;:rgar, leL a pint of milK get boiling hot by setting it in a pot of boiling water, add the voIks of 3 egg;s well beaten, i tablespconful of cornstarch✪ Orange Pudding, made smooth witn a little cold milk, stir all the time, as soon as tJickend pour over the fruit. Eeat the whites to a stiff froth, adding a tablespconful of sugar and spread over the top for frosting, set it in the oven for a few minutes to harden, eat cold or hot, better cold for dinner or supper. Eerrics or peaches can be substituted for or- anges. Miss Tille Fepmeyer. 16 19 Thul Ctr. Birds Nest Pudding Take 8 or 10 good flavored apples, pare and core, leaving them whole, place in a pudding dish, fill the cores with sugar and a little grated nutmeg, then make a custard allowing 5 eggs to a q^^art ol milk and sw^eeten to taste, pour this over the apples and bake about >2 hr. Mrs Almira Spitzmueller, 507 S Weed Str. Cracker Pudding I quart of scalded milk, 5 tablespccnful of rolled crackers, a small piece of butter, 4 eggs✪ Cracker Pudding, bake i Yz licur's, and serve with any kind of sv/eet sauce. Mrs C. Smith.

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Tomato Soup I quart of tomatoes, i quart of water, boil one hour, when ready to season, have a pint of boiling milk, add I teaspconfnl of soda to the tomatoes, while vStill fcaminf^, add the boiling milk, add butter, size of an tgg, pepper, and salt to taste. Before serving, put cracl. ers in the bowl, and pour the hot soup over them. Mrs John Fisch. 415 S Adams Str. Mayonnaise Dressing Break carefully 2 eggs, and put the yolks into a shallow dish, then add drop by drop of Lucca oil a- necugh to work to a cream, stirring steadily one way with a wocden r r plated fork rever steel, add salt to taste, a d follow with mustard to taste, and a very small pinch of powdered sugar, and last of all vinegar to taste, drop by drop. The stlrrir g schould be continu- ous, and always one direction, and when properly made the Ma} cnnaise will have the sm.oothness and con- sistency of the richest cream, someuse all of the Ggg, Miss Tea Smith. 1 50 1 Doemland Str. OvGtcr t-'oup 13 2 quarts of oysters, i quart of milk, 2 tablespoonful of butter, i teaspoonful of hot water, pepper and salt strain A\ the liquor from the oysters, add the water and heat, wiien near the boil, add the seasoning, then the oysters. Cdo^ abont 5 mnutes from the time they begin to simmer, untill they ruffle, stir in the butter coDk one minute, and pour into the tureon, stir in the bailing milx. Mrs George Mcsena. High & Avenne. Chicken Croquettes Put one cup of chicken broth on the stove, when it boils, add one tablespoonful of flour, and 3 of bi tier . which have been creamed together, when mixed sLir in a pint of fine chopped chicken, seasoning to taste, just before removing from the fire, add 2 w^ell beaten eggs, let it cool, shape as desired, roll th i croquettes in beaten eggs, and in cracKer crumbs, put a few at a time in hct lard, and cock until bicvn. Mrs Sarah Lin doff. 2030 Gilbert Sir. Egg Calls For S'up Boil 4 eggs, put in cold water, mash yolks with yoU' of one raw egg, one teaspocnl'ul of flcur, pepper, calt and parsley, maKe in balls, and boil two minutes. Mrs Al. -Eouquet. Eart:e:t Sir. I-!- Orange Fiidding Peel and cut 5 sweet oranges, into tliin slices, tak- ing out the C2eds, pour over them a coffeecup of white ;:rgar, leL a pint of milK get boiling hot by setting it in a pot of boiling water, add the voIks of 3 egg;s well beaten, i tablespconful of cornstarch, made smooth witn a little cold milk, stir all the time, as soon as tJickend pour over the fruit. Eeat the whites to a stiff froth, adding a tablespconful of sugar and spread over the top for frosting, set it in the oven for a few minutes to harden, eat cold or hot, better cold for dinner or supper. Eerrics or peaches can be substituted for or- anges. Miss Tille Fepmeyer. 16 19 Thul Ctr. Birds Nest Pudding Take 8 or 10 good flavored apples, pare and core, leaving them whole, place in a pudding dish, fill the cores with sugar and a little grated nutmeg, then make a custard allowing 5 eggs to a q^^art ol milk and sw^eeten to taste, pour this over the apples and bake about >2 hr. Mrs Almira Spitzmueller, 507 S Weed Str. Cracker Pudding I quart of scalded milk, 5 tablespccnful of rolled crackers, a small piece of butter, 4 eggs, bake i Yz licur's, and serve with any kind of sv/eet sauce. Mrs C. Smith.

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