Luncheons, breakfasts, simple dinners and carving

Caramels — Three cups of sugar, one and a half cupful sweet milk, boil until it will harden. Chocolate cream drops — one-half cupful of cream, two cupfuls of sugar. Boil together five minutes, then set the , dish in another of cold water. Stir until hard enough to make into balls. Flavor and roll the balls in melted chocolate. Put on paper. Boiled Custard — Put a quart of milk on. When hot, have ready well, beaten together, one cup of sugar and six eggs. Stir in gradually. Then stir all the time until it comes to a boil or thickens well, and no longer, or it will curdle. When cold, flavor to taste. Many people boil peach leaves or lemon rind, orange peels in the milk, then remove, adding the egg and sugar. Always add a little salt. Strawberry Preserves — To every pound of fruit use one and one-fourth of a pound of sugar. Put in a preserving kettle, fruit in the bottom, sugar on top. Set the kettle over a slow fire until the sugar melts, then boil rapidly a few minutes. Pour on large platters and set in the sun every day for five days*, then seal up air tight. If this receipt is followed correctly the berries will look whole, red and fresh. Raspberry Preserves — Make the same as strawberry preserves, above. Note — Cherries and all small fruit are put up the same way. A cheaper way is to use half the quantity of the sugar that you do of the fruit. Boil one-half hour, and seal boiling hot. Have the jars hot and stand in hot water while filling. In preserving peaches and pears, put the sugar on with a little water and let boil a few minutes. Have the peaches pared and cut in halves, drop in the syrup, boil until a silver fork will go through them easily, then skim out the peaches, let the syrup boil a little longer. Then put the peaches in the jars and pour the syrup on top. Seal up at once. Jelly — Fruit to make good jelly should be picked before it is too ripe. In making jelly scald the fruit and mash it well, then strain through a coarse bag, let drip; do not squeeze or the jelly will be cloudy. Never let jelly stop boiling until done. And it is always better not to cook jelly in large quantities. Never use a brass kettle for boiling jelly. Set the glasses in a damp towel or put a silver spoon in the glasses to keep the glasses from breaking while filling them. Many people strain jelly through a flannel bag into the glasses; this makes the jelly a beautiful color, but must be done near the stove or it will jell before it runs through. In making jelly use equal quantities of juice and sugar. Always heat the sugar first. Boil about twenty minutes or until it jells. Be careful not to cook too long or it will be dark. Set the glasses in the sun a few days before sealing. Always put a small piece of paper over the top of the jelly before putting on the top. Put a little white of egg on the paper. Ice Cream — (Delicious) — If you want a whole gallon of cream take nearly a gallon of pure cream, whip it, sweeten to taste, flavor with vanilla. Dissolve one large tablespoonful of gelatine in warm water and add or get the real ice cream powder. Freeze. Chocolate Ice Cream — Make the same as above only grate one-quarter of a cup of chocolate and dissolve it in hot milk.