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One cup of sugar, one egg, one-half cup of butter, one-half cup of wine, cream, butter and sugar together, slightly beat the egg and add it to the butter and sugar, pour in the wine, put all on stove and stir till thick, add _adash of nutmeg. MRS. F. L. FULLER BANANA CROQUETTES. Six bananas, one-half cup powdered sugar, juice of two oranges, one tablespoonful of essence ginger, one egg, two cups of shredded wheat buiscuit crumbs or cracker crumbs. Strip skins from bananas, cut into halves crosswise, make straight on ends, sprinkle with powdered sugar, and turn them over in orange juice and ginger. It is well to puncture them with five or six holes that the flavoring may more thoroughly penetrate the fruit. . Then roll in raw egg and then in crumbs and fry in deep hot fat. Serve with or without sauce. | LETTUCE DRESSING. Two eggs well beaten, one tablespoonful oil, small piece of butter, three tablespoonfuls of vinegar and [41] teaspoonful sugar; stir all the while it is cooking. This is about as nice as mayonnaise, and far less trouble. When done add one-half teaspoonful of mustard. TOMATO SAUCE. One peck of ripe tomatoes, four pounds of sugar, onehalf gallon of vinegar; flavor with cloves, cinnamon and spice and boil five hours. Mrs. H. EK. SEEMAN. CRANBERRY SAUCE. Wash a quart of cranberries, put into a preserve kettle with water to cover, and stew until the berries break, then strain through a colander; return to the kettle, add a pound and a half of sugar, and stir until it boils. Mrs. HENRY SCOTT. TOMATO AND MACARONI. Boil one pint of tomatoes with teaspoonful salt and pinch of pepper, until tender, then strain, make a cream of three ounces butter, three tablespoonfuls flour, and one cup of water, add this to tomatoes and pour over one-half package of macaroni that has been broken in bits and boiled tender in water. Bake until brown. Miss H. EH. CANNON. PEANUT SANDWICH. One quart of parched peanuts shelled, skinned and pounded with a little salt, when pulverized add a little melted butter and mix with Royal or mayonnaise dressing. Spread on thin slices of bread cut round with cake cutter. | Se eed [ 42 ] WHITE DRESSING. One cup of milk, two teaspoonfuls corn starch, one tablespoonfuls butter; simmer until it thickens. A good dressing for Irish potatoes or asparagus. NASTURTIUN SANDWICHES. (MAYONNAISE DRESSING. ) Yolk of two eggs stirred gently; then add a pinch of salt, then drop by drop a gill of salad oil, thin with lemon juice, a little red pepperand mustard; mix into this four hard boiled eggs, rubbed fine and smoothe; nalf can (small) of either potted ham or potted tongue, or else finely chopped chicken or grated ham. Cut your bread round with a powder box, spread the mixture on each slice and put nasturtiun or lettuce leaf between. Beautiful and good. Mrs. T. H. MARTIN, MAYONNAISE DRESSING. Take the raw yolks of three eggs—beat a very little— add drop by drop half tumbler fresh olive oil, beating steadily all the time with a silver fork; have ready three hard boiled eggs, rub into the yolks one tablespoonful mustard, one of salt, one-half tablespoon white sugar, one-half saltspoon of red pepper. (I do not always put this last ingredient, if I do not happen to have it). Add slowly three-fourths large coffee cup of vinegar, when well mixed, add to this, the combined o1] and raw yolks stirring well; put a lump of butter the size of a walnut, in a sauce pan, melt and pour into it the whole mixture. Simmer slowly, stirring steadily for two or three minutes, or until you can see that it has thickened. It [ 43 ]