The housewife's aid

To make: sift flour and salt, rub in the shortening, add the cheese, pepper and lemon juice, and lastly, the ice water. Roll thin like pie crust, cut in strips % inch wide with pastry cutter, bake a light brown quickly.—Mrs. C. G. Cummings. CHEESE PUFFS Two well beaten eggs, % cups flour, % cup grated cheese, salt and pepper to taste, 1 teaspoon baking powder, 1 scant cup sweet milk; mix to a stiff batter, drop by spoonfuls in hot fat.—Mrs. Grace Kornegay. CHEESE SOUFFLÉ Crumble three thick slices of light-bread in stew pan, without a particle of crust. Boil soft in one cup of sweet milk, stir while cooking. Add % teaspoon of mustard, some red pepper and salt. Have ready 11% cups of grated cheese mixed with yolks of three eggs and piece of butter size of walnut. Stir that in mixture over fire until smooth, then remove from stove and stir in the well beaten whites of three eggs. Bake in baking dish (or ramekins) until brown on top. Serve at once.—Mrs. Henry Tullar. ALMOND CHEESE Moisten a square of cream cheese, add a little rich cream, and beat with a fork until smooth. Mix with it one-half cupful of chopped blanched almonds, add lightly one cupful whipped cream. Serve cold with a scant teaspoonful of currant jam on each por- tion with salad course. ALMOND PATS Moisten one cream cheese with two tablespoonfuls of cream, add one cupful of finely minced almonds, salt and paprika. Form into small pats with a mould that is used for making butter pats. Serve two or three on the salad plate if individual plates are used, or place them around the salad bowl. PEANUT MACAROONS The whites of three eggs, 1% cupfuls of powdered sugar, 1% cupfuls of finely ground peanuts, % teaspoonful of almond extract. Beat the whites of the eggs till very stiff. Mix the sugar and peanut meal and add. Flavor and shape into small balls and bake on greased paper in a slow oven until delicately browned. VANITIES Boil a cupful of milk and thicken it in the saucepan with flour to a stiff dough. Let it cool, then break in three eggs, one at a time and beat thoroughly, add a tablespoon of melted butter. Drop it by teaspoons into hot fat. Fry a delicate brown. Drain and roll in a mixture of sugar and cinnamon.—Mrs. Frank La- Roque. MERINGUES Beat the whites of three eggs real stiff, add % of a teaspoon of Royal baking powder, then gradually fold in one cup of sugar, add % teaspoon vanilla extract and % teaspoon almond extract. Butter baking tins and drop by teaspoonfuls 1% inches apart. Bake in moderate oven for fifty minutes. When cold take off caps and put whipped cream inside. Replace cap, add more cream and place a cherry on top.—Mrs. W. T. Moseley. CREAM PUFFS % cup of shortening 1 cup boiling water 3 eggs 1 cup of flour % teaspoonful salt Heat the water and shortening in a saucepan until they boil up well; add flour with salt all at once and stir vigorously. Remove from the fire as soon as mixed. Mix in unbeaten eggs one at a time; as soon as mixture has thoroughly cooled add baking powder; mix well and drop by spoonfuls one inch and a half apart on a greased tin. Make round with a wet spoon. Bake about twenty-five minutes in a hot oven. With a sharp knife cut to admit filling. Cream Filling.—One cup sugar, 1-3 cup corn starch, % teaspoonful of salt, 1 egg, 2 cups of scalded milk, 1 teaspoonful of vanilla. Mix the dry ingredients, add the egg slightly beaten and stir into this gradually the scalded milk. Cook for about 15 minutes in a double boiler, stirring constantly until it thickens. Cool slightly and flavor. Sweetened whip cream may be used instead of the above filling. FILLINGS FOR PATTY SHELLS