Delicacies

Mix all ingredients, except eggs, beat in the yolks, fold in the whites and turn into a buttered baking dish. Bake on many folds of paper in a dish of boiling water until firm in the center — about half an hour. Serve with a green salad. — Mrs. Kenneth Lyons. Luncheon Dishes Thursday Club Delicacies Tamale Loaf 1 can corn 1 tsp salt 1 can tomatoes 1 chopped onion 1 cup chopped ripe olives 3 cloves garlic 2 cups yellow corn meal 3 eggs well beaten 1 cup salad oil 1 dash cayenne and sugar 1 cup milk 1 tsp thyme 3 tbsp Grandma's pepper 1 tsp allspice Put all ingredients in kettle except the corn meal. Stir the corn meal in slowly and cook 15 minutes, stirring all the time. Put in an unbuttered baking dish and cook in oven about }i hour. Recipe will fill two dishes of bread pan size. Can be served hot as main dish or sliced cold. — Mrs. Eugene Glenn. Cheese Souffle 1 large and 1 small can Carnation milk 1-J4 lbs grated cheese; salt Heat milk, add cheese and stir until dissolved. Put in bowl and sprinkle with paprika. Serve on soda crackers. This is rather a large amount and is nice for an evening supper dish. — Mrs. Herman Jacobson. Noodle Ring }i cup uncooked noodles 3 eggs beaten light l/x tsp salt few drops of onion juice y2 cup rich cream 2 tblsp grated cheese Have ready a pot of boiling salted water ; break the noodles in pieces and boil until tender — about 15 minutes. Drain and rinse with cold water, then with hot. Beat the egg until light, add the cheese, salt, onion juice and cream. Beat lightly and mix through the noodles, using two forks to lift and turn the noodles so that the seasoning may coat every piece. Put the mixture into a buttered mold or individual molds, set in a pan of boiling water and bake at 325 degrees (or a slow oven) for 35 minutes. Invert the mold and fill the center with creamed chicken, crab, mushrooms or eggs. — Mrs. Harry B. Cochran. Thursday Club Delicacies Luncheon Dishes Cheese Souffle 3 tbsp butter 1 cup grated cheese l/z tsp salt 3 tbsp flour 3 eggs Y* cup milk Cook butter, flour, salt and milk as a white sauce two minutes; remove from fire. Add well beaten egg yolks and cheese. Put away to cool, when cool add whites of eggs beaten stiffly. Turn into buttered baking dish and bake in moderate oven in a pan of water or steam in double boiler 25 or 30 minutes. Serve at once. For fish souffle, use flaked fish instead of cheese. — Mrs. N. M. Roulette. Cheese Puff 1 pint milk 1 tsp baking powder Yi cup yellow corn meal 1 tsp salt 3 eggs 1 cup grated cheese Heat the milk to nearly boiling. Stir in the corn meal gradually and cook until the consistency of mush. Add the baking powder, salt, cheese and yolks of eggs beaten until light. Fold in the beaten egg whites and pour into pyrex baking dish. Bake 45 minutes in moderate oven. Serve at once, with plenty of butter, from the dish in wlr'ch it was baked. Serves four nicely. — Mrs. Kenneth Lyons. Noodle Luncheon 2 pkgs noodles seasoning 1 lb round steak 1 quart milk 1 can mushrooms Y* lb fat fresh pork 1 or more large pimentoes generous p'ece butter (red or green) grated cheese (to taste) ripe olives