Mary Jane's cook book

Sift flour and sugar, rub in butter, add beaten eggs and luke-warm water to make a rather stiff paste. Put on ice for !/> hour. Then cut in squares and triangles, or roll into cones. Pour hot butter over them and bake, watching closely. When they begin to brown pour over more hot butter. ' When well browned remove, drain off superfluous butter and put in oven a moment to dry. Fill between squares or in cones with a thin cream filling such as is used in ordinary cream cakes. Bay State. LETTUCE SALAD. 1. Use only tender heart of lettuce leaves for a lettuce salad. Wash thoroughly, then soak in cold water for y2 hour. This will make lettuce leaves very crisp and fresh. Shake off as much water as possible and wipe each piece dry with a piece of cheese cloth, being careful not to bruise or tear the leaves. Rub the inside of a salad bowl with a piece of onion, arrange leaves in a nest in it and just before serving pour over all French dressing. Garnish with chopped green peppers or pepper rings. 2. Roll each crisp lettuce leaf and cut with sharp scissors into fine shreds. Let stand a few moments in French dressing, then drain and serve at once. vv 3. Remove tough outer leaves from a head of lettuce and soak head in cold water. Shake out as much water as possible and dry without breaking leaves apart. "With a very sharp knife cut the whole head in half from top to bottom, then cut again from top to bottom at right angles, dividing the head into quarters. Pour over French dressing and serve at once. GERMAN POTATO SALAD. Potatoes. Butter, 1 tablespoon. Onions, 2. Celery seed, a pinch. Parsley, 2 tablespoons. Salt. •? Vinegar, y> cup. Sugar. Hot water, y2 CUP- Egg, 1. Boil potatoes until tender but not too soft. Chop onions fine, mix in chopped parsley. Make dressing as follows : Add butter to vinegar and hot water mixed, add celery seed and salt and sugar to taste. When just lukewarm stir in very slowly the beaten egg. Beat until very smooth. Slice potatoes or cut in cubes while very hot. Put in a dish alternate layers of potatoes, onion and parsley, pour over all the dressing and set away to cool. BIRD'S NEST SALAD. Chop cold cooked spinach, mix with French dressing and form into little individual nests on lettuce leaves. Soften cream cheese with a little mayonnaise dressing, and form into tiny eggs. Roll in minced parsley and place 4 or 5 in each nest, VEGETABLE SALAD. Carrots, 1 cup. Sweet potatoes, y2 cup. Potatoes, y2 cup. Turnips, 1/2 cup. String beans, 1 cup. French dressing, i/2 cup. Cook vegetables separately, adding salt toward the last of the cooking. When cool cut into y2 inch cubes. Cut beans into y2 inch lengths. Mix all together with French dressing and garnish with lettuce leaves. Other vegetables may be used such as cauliflower, peas, beets, celery and asparagus. CORN SALAD. Fresh corn, 2 cups. Cold boiled rice, 2 cups. Tartar sauce. The corn should be freshly cut from the ear. Mix with the rice and season well. Moisten with as much tartar sauce as desired and serve in a nest of lettuce leaves. PEA SALAD. Peas, 1 pint. Minced onion, y2 teaspoon. Hard boiled eggs, 2. Grated cheese, 2 tablespoons. Salad dressing. * Cook peas in as little boiling water as possible, drain. When