The Fredericksburg home kitchen cook book

The thriving town is decked with flags and bunting; schoolchildren, clad in Sunday laces, sing welcome to the throng that has come to christen the first engine destined to draw the products of their fields and orchards to the great marts of trade. Bands play and feasts are spread; the best of all that harvest yields is showered forth to tempt the appetite: huge cakes and fragrant pies and tarts, jellies and preserves all testify to housewives' skill; savory sausages, home cured hams and mellowest of cheese disclose their craft. There is loud rejoicing here for what has been achieved and there is too, a still and holy joy for what is yet to be — and a few dreamers see, — nestled among these lovely hills — ■ a city bright and fair, peaceful abode for a happy, healthy and industrious generation, led by wise council, and crowned by the fairest of all temples — a perfect SCHOOL-HOUSE. — 9 — RELISHES Oyster Cocktail, 6 oysters; £ tablespoonfuls tomato catsup; yz teaspoonful of grated horse radish; juice of % small lemon; dash of Worcestershire Sauce. This is for one cocktail. Pineapple Cocktail. 1 pineapple ; y2 cupful orange juice ; 1 cupful sugar ; 1/3 cupful grapefruit juice ; % cupful cocoanut ; 1/3 cupful water. Boil the sugar and water together for five minutes, cool, add the fruit juices. Cut fresh pineapple in cylinders, using an apple corer, put in glasses with cocoanut, and cover with the syrup. Cheese Straws. 1 cup flour; 1 cup grated cheese; 1 level teaspoon salt; 1|6 teaspoon Cayenne pepper; 4 tablespoons melted Snowdrift (any kind of lard will do) ; 3 tablespoons ice water. Sift flour and mix with Snowdrift stirring with a fork. Add cheese and seasoning, and lastly add ice water. Roll on floured board about % inch thick. Cut into narrow strips and bake in quick oven. MISS ALVINA GOLD. — 10 — Pimento and Egg Canapees. Pimentos y2 can; butler y2 cup; salt y2 teaspoonful; eggs (hard boiled) ; bread; bread, toasted or fried; pickled walnuts, or any other pickles. Rinse the pimentoes in cold water, dry on a cloth, then rub through a sieve, add the salt and butter and pound until whole is smooth. Spread on diamondshaped pieces of toasted or fried bread, placing a slice of hard boiled egg and a small piece of pickle in the center of each piece of bread. CONSTANCE STRIEGLER. Stuffed Celery. 14 tbs. Roquefort cheese; y2 cup sweet cream; paprika, olives, green peppers. Work cream into cheese until as smooth as paste; add chopped olives and peppers; fill hollows of tender stalks of celery, dust with paprika; serve as an appetizer with soup or as after-dinner cheese. MRS. W. PETIT. Anchovy Appetizer. Spread triangles of toast with anchovy paste, place on each a thin slice of fresh ripe tomato, sprinkle over with hard boiled egg chopped fine. Place on nest of cress or parsley garnished with pimento strips. Table Mustard. 3 tablespoonfuls of mustard; 1 tablespoonful of butter; 1 tablespoonful of sugar; y2 cupful of vinegar; yolks of 2 eggs. — 11 — Wet mustard with a little boiling water, add sugar, yolks of eggs, well beaten, and vinegar. Mix well, set in boiling water for a few minutes, stirring. A good relish. MRS. A. B. WILLIAMSON. Welsch Rarebit.