The housewife's aid

1 cup raisins, 2 cups flour, 42 teaspoon salt, 1-3 cup milk, 2 teaspoons baking powder, 2 tablespoons shortening. Sift flour, salt and baking powder into bowl, add the shortening and rub in very lightly, add enough cold milk to hold together, add the raisins and mix. Place dough on floured board, roll or pat with hands until 1-inch thick, then cut with biscuit cutter and brush tops with cold milk. Bake in hot oven 20 to 25 minutes.—Miss Elizabeth Foye. NUT BREAD 2 eggs 1 cup granulated sugar 3144 cups fiour 1 teaspoonful salt 4 teaspoonsful baking powder 1 cup chopped walnuts After putting into a greased pan let stand 20 minutes before baking. Bake in slow oven.—Mrs. R. L. Crisp. 10 THE HOUSEWIFE’S AID CINNAMON BUNS 2% cups flour 4 teaspoons of baking powder 1 teaspoon of salt. 4% cup sugar 2 tablespoons of shortening 2 teaspoons of cinnamon 4 tablespoons of seeded raisins 4% cup water 1 egg Take two tablespoons of the measured sugar and sift with the flour, salt and baking powder, rub the shortening in lightly and add the beaten egg to the water, add slowly, roll out one-third of an inch thick on floured board, brush with melted butter, sprinkle ‘with sugar, cinnamon and raisins, roll out as for jelly roll, cut into one and one-half inch pieces, place with edges up on well greased pan, sprinkle with sugar and cinnamon and bake in mod- erate oven thirty or thirty-five minutes.—Mrs. Jack Skinner. MEMORANDA THE HOUSEWIFE’S AID MEMORANDA ed 11 12 THE HOUSEWIFE’S AID MEMORANDA THE HOUSEWIFHR’S AID 13 ECS VENETIAN EGGS 2 eggs 1 can of tomato soup ¥% of onion cut fine 1 pound of grated cheese 1 cup of milk Salt and pepper to taste. Put onion in soup and bring to boiling point, add cheese and stir until melted. Then add beaten eggs mixed with milk. Salt and pepper to taste. Serve on hot toast.—Mrs. F. E. Wallace. EGG A LA CREME Half pint of rich cream dressing, four to six hard-boiled eggs. Cut the whites of the eggs into the dressing, saving out as many yellows as desired for ‘‘decoration.’’ Season with salt, pepper, and a dash of paprika. Serve on hot buttered toast. Press the yolks through a fine-mesh wire strainer into mounds on each slice. Decorate with parsley, and serve hot. EGG IN NEST 1 egg, 1 slice of toast. Beat the white stiff and dry, add a pinch of salt. Cut the toast circular or square, butter and pile on the whites of the eggs. Make a depression in center and drop in the yolk. Bake until light brown.—Mrs. C. G. Cummings. FRENCH OMELET 4 eggs 4 tablespoons milk % teaspoon salt Ym teaspoon pepper 2 tablespoons butter Beat eggs slightly, just enough to blend yolks and whites, add the milk and seasonings. Put butter on hot omelet pan, when melted, turn in the mixture; as it cooks, prick and pick up with a fork until the whole is of creamy consistency. Place on hotter part of range that it may brown quickly underneath. Fold, and turn on hot platter. SPANISH OMELET Mix and cook a French Omelet. Serve with Tomato Sauce in the centre and around omelet. Tomato Sauce.—Cook two tablespoons of butter with one table- spoon of finely chopped onion until yellow. Add one and three- 14 THE HOUSEWIFE’S AID fourths cups tomatoes and cook until moisture has nearly evap- orated. Add one tablespoon sliced mushrooms, one tablespoon capers, one-fourth teaspoon salt, and a few grains cayenne. This is improved by a small piece of red or green pepper, finely chop- ped, cooked with butter and onion. CHEESE OMELET