Good Things to Eat as Suggested by Rufus

RASPBERRY SHRUB— Put one quart of ripe raspberries in a bowl, add two cups of vinegar, mash the berries slightly, and let stand overnight. In the morning, scald and strain until clear. Measure, and to each cup of juice add one cup of sugar, boil twenty minutes and seal. STRAWBERRY SYRUP— Pick over, rinse, drain and remove the hulls from several quarts of ripe berries. Fill a porcelain lined double boiler with the fruit and set it over the lower boiler half full of boiling water, and let it heat until the juice flows freely. Mash the berries, then turn out into a cloth strainer and cook the remainder of the fruit in the same way. When all the juice is pressed out, measure it and allow an equal amount of sugar. Let the juice come to the boiling point, add the sugar 132 BEVERAGES and cook five minutes from the time the whole begins to boil. Turn into jars or bottles and seal the same as canned fruit. This is excellent for beverages, flavoring ice cream and other fancy creams, and will be found desirable for many purposes when fresh fruit is not at hand. A PAGE Apple slump 90 Apples and onions 66 Apples, scalloped 123 Apples stuffed with dates 120 B Bacon and green peppers 48 Bacon and spinach 66 Baked milk 57 Bananas, fried 49 Bananas with oatmeal 56 Broiled steak, rare 28 En casserole 21 English pot roast 23 Hamburg steak, fried, Russian sauce. . 29 Hash cakes 21 Hash with dropped eggs 24 Loin steaks, broiled 29 Pie 25 Ragout of 21 Rib roast 29 Roast, American style 29 Roast on spit 29 Rolled rib roast 26 Smoked with cream 30 Steak, fried 28 Boiled samp 56 BBEAD — Bread, brown, Boston 82 Egg 82 Graham 82 Nut 83 Oatmeal 83 Oriental oatmeal 83 Raisin 83 Steamed brown 84 Steamed graham 84 Whole wheat 84 Bread with cream cheese filling 45 Bread puffs with sauce 90 Brunswick stew 23 BRUSSEL'S SPROUTS — Maitre d'hotel 60 Sauted... GO Cabbage, stuffed 73 Cabbage and cheese 67 CAKE — Fancy — Almond 93 Almond cheese. . . 93 CAKE — Continued. PAGE Aunt Amy's 93 Baltimore 93, 94 Bread 94 Bride's 94 Buttermilk 94 Chocolate 94, 95 Chocolate layer 95 Chocolate loaf 96 Cocoa 96 Cream layer 96 Cream (or pie) 96 Date 96 Eggless 97 Feather 97 Fig 97 Fig layer 97 Fruit 97 Golden 97 Hickory nut 97 Huckleberry 98 Ice cream 98 Layer 98 Margarettes 98 Plain 98 Plain tea 98 Raisin 99 Rockland 99 Snow 99 Spice 99 Sponge 99 Sultana tea 100 Sunshine 100 Tea 100 Velvet 100 White patty 100 CAKES — Hot — Breakfast 79 Hominy 85 Oatmeal 85 Rye breakfast 79 Scotch cones 79 Scotch oat 79 Calla lilies 92 Calves' tongues 23 CANDIES — Cowslips crystallized 104 Figs, glace 105 Fruit paste 105 Fudge, raisin 105 Pineapple marshmallows 105 Sugaring flowers 105 Violets, candied : 104 Walnuts, creamed 104 PAGE Carrots, glazed with peas 68 Catsup, tomato Ill CAULIFLOWER — Au gratin 67 Fritters 67 In mayonnaise 57 Scrambled 69 Celery, boiled 66 Charlotte and eclair, coffee cream for. . . 118 Cheese croquettes 45 Cheese ramekins 48 Cheese timbales 48 Cherry preserves 113 Chestnuts, boiled 61 CHICKEN — A la tartare 35 Bohemian 35 Broiled in paper 35 Croquettes 35, 36 Deviled 38 Fried 38 Jellied 38 Marbled 38 Potted 39 Pot pie 37 Pressed 39 Roast 39 Stuffed 39