Melt one heaping tablespoon of butter in a saucepan. Stir in a heaping tablespoon of flour, and when smooth, add slowly a cup of warm gravy. Mix a tablespoon of curry powder in a little cold milk or gravy, and add a half a cup of cream. It should thicken and become quite smooth. When done, season, and just before remov- ing from the fire put in a tablespoon of port wine✪ Indian Curry. Curry should never stand a moment, but should at once be poured over the meat or fish it is intended for. It should always be accompanied by boiled rice and chutney. GREEN PEA SOUP WITH WHIPPED CREAM. Martha G. Binney Dunning. Contributed by Mrs. George A. Dunning, West Chester, Pa. 1 qt. fresh green peas, shelled, 1 qt. milk, 2 tablespoonfuls flour, yi tablespoon butter, 1 teaspoonful chopped parsley. Boil the peas until very soft and mash through colander. Boil the milk in double boiler, rub the butter and flour together, add the milk, add the peas, boil fifteen minutes, add 1 teaspoonful chopped parsley, and serve in cups with whipped cream. PICKLED PEACHES. Mrs. Amos Binney, Boston, Mass. Contributed by Mrs. George A. Dunning, West Chester, Pa. Scald the peaches, then rub with a soft cloth to remove the down. For one peck peaches take 3 pts. vinegar, 3 pts. water, 8 lbs. sugar and allspice, cloves and mace to taste. Let it come to a boil. Put in the peaches and cook until tender. 28 RARE OLD RECEIPTS CHUTNEY. Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud, Monterey, Calif. iy 2 lbs. brown sugar, Y$ lb. salt, i tablespoonful chopped gar- lic, % lb. onions, 24 lb. powdered ginger, %. lb. dried chillies, 24 lb. mustard seed, 24 lb. stoned raisins, 2 bottles best vinegar, 30 large apples✪ Chutney (or some people prefer bananas or peaches.) Soak the mustard seed in a pt. of vinegar. Chop onions, chillies, garlic and raisins. Peel and slice fruit and boil with sugar and the rest of the vinegar. When the fruit is cold, mix all together, and put into airtight jars and set away for at least three months. COOKIES. Sent by, Mrs. Robert W. Stuart, New York City, N. Y. Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott, " Dipple," Ardmore, Pa. 1 scant cup of butter, 1 heaping cup of sugar, 2 eggs, beaten yolks and whites together, 1 tablespoon of water. Flour just enough to make a dough — not too stiff.✪ Cookies Roll out thin, then cut out. Blanch almonds and stick four halves on the top of each cake, sprinkle with cinnamon and sugar, and bake. Sometimes put in caraway seeds, rather than the almonds and cinnamon. NELLIE'S FAVORITE CAKES. Small Cakes and also for Strawberry Layer Cake. Sent by Mrs. Robert W. Stuart, New York City, N. Y. Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott, " Dipple," Ardmore, Pa. %1 /i cup of butter creamed with 1 cup of sugar, 2 very scant cups of flour, 2 even teaspoons of baking powder, y 2 cup of milk, 2 eggs beaten separately, grated rind of a piece of lemon. RARE OLD RECEIPTS 29 TWO OLD SPANISH RECEIPTS FROM MONTEREY, CALIFORNIA. ENCHILADAS. Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud, Monterey, Calif. Make a chili sauce of a can of good tomatoes, four red peppers, 1 onion, 1 small edge of garlic chopped fine, a spoonful of salt, a little chili sauce, and a spoonful of sugar. Cook until all mixed. Then add three hard boiled eggs chopped fine, a dozen stoned olives and half a cup of scalded raisins. Make a batter as for French pan- cakes, 4 ounces sifted flour, 1 egg, 2% gills of milk and a pinch of salt✪ Enchiladas. Have a large frying pan very hot, grease it well, and then pour in enough batter to just cover the bottom. In about a minute the cake may be turned, but this really requires skill. The Spanish women can give the pan a turn and a flip, and the cake is over. When the pancakes are done fill them with the sauce, and roll them up, and pour sauce over them. CHICKEN TAMALES. ✪ Chicken Tamales

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Melt one heaping tablespoon of butter in a saucepan. Stir in a heaping tablespoon of flour, and when smooth, add slowly a cup of warm gravy. Mix a tablespoon of curry powder in a little cold milk or gravy, and add a half a cup of cream. It should thicken and become quite smooth. When done, season, and just before remov- ing from the fire put in a tablespoon of port wine. Curry should never stand a moment, but should at once be poured over the meat or fish it is intended for. It should always be accompanied by boiled rice and chutney. GREEN PEA SOUP WITH WHIPPED CREAM. Martha G. Binney Dunning. Contributed by Mrs. George A. Dunning, West Chester, Pa. 1 qt. fresh green peas, shelled, 1 qt. milk, 2 tablespoonfuls flour, yi tablespoon butter, 1 teaspoonful chopped parsley. Boil the peas until very soft and mash through colander. Boil the milk in double boiler, rub the butter and flour together, add the milk, add the peas, boil fifteen minutes, add 1 teaspoonful chopped parsley, and serve in cups with whipped cream. PICKLED PEACHES. Mrs. Amos Binney, Boston, Mass. Contributed by Mrs. George A. Dunning, West Chester, Pa. Scald the peaches, then rub with a soft cloth to remove the down. For one peck peaches take 3 pts. vinegar, 3 pts. water, 8 lbs. sugar and allspice, cloves and mace to taste. Let it come to a boil. Put in the peaches and cook until tender. 28 RARE OLD RECEIPTS CHUTNEY. Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud, Monterey, Calif. iy 2 lbs. brown sugar, Y$ lb. salt, i tablespoonful chopped gar- lic, % lb. onions, 24 lb. powdered ginger, %. lb. dried chillies, 24 lb. mustard seed, 24 lb. stoned raisins, 2 bottles best vinegar, 30 large apples (or some people prefer bananas or peaches.) Soak the mustard seed in a pt. of vinegar. Chop onions, chillies, garlic and raisins. Peel and slice fruit and boil with sugar and the rest of the vinegar. When the fruit is cold, mix all together, and put into airtight jars and set away for at least three months. COOKIES. Sent by, Mrs. Robert W. Stuart, New York City, N. Y. Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott, " Dipple," Ardmore, Pa. 1 scant cup of butter, 1 heaping cup of sugar, 2 eggs, beaten yolks and whites together, 1 tablespoon of water. Flour just enough to make a dough — not too stiff. Roll out thin, then cut out. Blanch almonds and stick four halves on the top of each cake, sprinkle with cinnamon and sugar, and bake. Sometimes put in caraway seeds, rather than the almonds and cinnamon. NELLIE'S FAVORITE CAKES. Small Cakes and also for Strawberry Layer Cake. Sent by Mrs. Robert W. Stuart, New York City, N. Y. Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott, " Dipple," Ardmore, Pa. %1 /i cup of butter creamed with 1 cup of sugar, 2 very scant cups of flour, 2 even teaspoons of baking powder, y 2 cup of milk, 2 eggs beaten separately, grated rind of a piece of lemon. RARE OLD RECEIPTS 29 TWO OLD SPANISH RECEIPTS FROM MONTEREY, CALIFORNIA. ENCHILADAS. Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud, Monterey, Calif. Make a chili sauce of a can of good tomatoes, four red peppers, 1 onion, 1 small edge of garlic chopped fine, a spoonful of salt, a little chili sauce, and a spoonful of sugar. Cook until all mixed. Then add three hard boiled eggs chopped fine, a dozen stoned olives and half a cup of scalded raisins. Make a batter as for French pan- cakes, 4 ounces sifted flour, 1 egg, 2% gills of milk and a pinch of salt. Have a large frying pan very hot, grease it well, and then pour in enough batter to just cover the bottom. In about a minute the cake may be turned, but this really requires skill. The Spanish women can give the pan a turn and a flip, and the cake is over. When the pancakes are done fill them with the sauce, and roll them up, and pour sauce over them. CHICKEN TAMALES.

Rare old receipts