The New century cook book

stirred to a smooth pulp ten minutes. In another vessel put one-half cup milk, soda half the size of a pea, dissolved in milk, add one-half teaspoon butter, add to tomatoes, pour over slices of well buttered toast. Serve on platter. Mrs. J. B. Gascoigne. Appetizing Breakfast Dishes. (For Three). Wash, quarter and core, but do not peel, four medium sized apples, then cut the quarters in two both ways, which leaves them in chunks, put in the saucepan, or skillet, a piece of butter the size of an egg; let it melt slowly and add one-third cup of brown sugar; stir carefully so it may melt together and get hot without scorching, then add the apples. Do not cover, as they get soft and mushy, but move carefully in the hot butter and sugar that they may cook and brown evenly without burning or breaking. When soft and brown they are delicious. Mrs. R. A. Potter. Another Quick and Easy Dish. Cut four slices of bread one-half inch thick, butter one side and cover with chipped beef, pressed on to the butter so it will not fall off, when handled; beat two eggs, add sprinkle of salt and two or three tablespoonfuls sweet cream or milk; then lay each slice — dry side down — into the egg. just an instant, not long enough to get soaked through, and fry in hot skillet with just a very little butter; put the meat side down first, which gives the bread such a fine flavor when it begins to fry. Turn over before it begins to scorch, and when the other side is light and brown, it is ready to be eaten immediately. Mrs. R. A. Potter. Rice Chocolate. One-half cup of rice well cooked, add to one quart of milk; one square of Baker's chocolate, one-third cup sugar, pinch of salt; boil all together. This is a nice lunch dish. Mrs. H. X. Mudge. Boiled Cider Apple Sauce. Pare, quarter, core and wash two quarts of sweet apples; put in a porcelain kettle, add to them one quart of boiled cider: cover and let boil slowly until tender. "Pound Sweets'' are the best apples. Mrs. H. X. Mudge. New Century Cook Book. Drop Dumplings. Sift together one cupful of flour, one-half teaspoon of salt, one teaspoon baking powder; add, stirring with a knife, about one-half cupful of milk. Drop on the top of any nice stew, being careful not to let the gravy cover them. Lay a cloth over the top of the kettle before putting on the lid. Cook, closely covered, for exactly twelve minutes without uncovering them. Noodles. Take one egg, a pinch of salt, half an egg shell of water. Stir in all the flour it will take, lay it to dry, cut thin. Macaroni Croquettes. One cup cold boiled macaroni, one egg (yolk well beaten), three tablespoonfuls grated cheese, one pint cream sauce. Chop macaroni, mix well, shape, roll in bread crumbs, dip in batter and fry in hot lard. Mrs. M. P. Hatfield. Potato Croquettes. Two cups mashed potatoes, two tablespoons cream, one teaspoon onion juice, one teaspoon salt, yolks of two eggs, one tablespoon chopped parsley, butter size of walnut. Mrs. A. R. Clark. Rocks. One and one-half cups granulated sugar, one cup butter, two and one-half cups flour, three eggs, one teaspoon soda dissolved in about a tablespoon of water, three-fourths pound dates chopped fine, one and one-half pounds English walnuts, broken a little, one-half teaspoon cinnamon, one-half teaspoon allspice. Drop on buttered pans and bake. Rera Crane.