Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

In whipping mashed potatoes, to make them very flaky, add two teaspoonfuls of baking powder with the milk and butter. When to be browned in the oven sprinkle a very little chopped pickle and onion over top to give a unique flavor. MINCED SPINACH. Boil the spinach in salt and water until tender (from one to two hours). Drain in the colander and chop fine in the tray. Season well with pepper and salt. For each quart of the chopped spinach, put two tablespoonsful of butter and one of flour in a frying pan; when this has cooked smooth and before it has become browned, add the spinach. Stir for five minutes, then add half a cupful of cream or milk and stir three minutes longer. Garnish with slices of hard boiled eggs. Serve hot. Lettuce can be cooked and served in the same manner. It must be boiled about twenty minutes to be tender. BAKED EGG PLANT BERTHA HEMPSTEAD. Prepare egg plant. Fry slices plain brown. Mix breadcrumbs with chopped parsley, green bell pepper and a little onion, salt, pepper. Put in baking dish a layer of egg plant, cover with tomato sauce. Then layer of bread crumbs and so continue until dish is full. Bake twenty minutes. Serve hot. CARROTS AND PEAS. (Sweet and Sour.) MRS. H. W. LAWRENCE. Cut up the carrots, about the size of the peas, and boil. them together, until tender. Cook a little flour and butter in a saucepan, then add a little soup stock, (if you have it), if not add the water that the vegetables have been cooked in. Add pepper and salt anda tablespoonful of vinegar and enough sugar to suit the taste. STUFFED PEPPERS. MRS. BURR. Crumb the bread, then add any kind of cold meat, chopped fine, moisten with soup stock. Cut a cover off of each large green pepper, dig out the inside and. fill with the above mixture. A few pepper seeds may be added if desired. Replace the cover and bake one hour. VEGETABLES 55 JUMBALO. MRS. DICKSON Cut two large thin slices of bacon in small pieces and fry brown. Put in baking pan with one cup of rice, one quart of canned tomatoes, three or four medium sized onions, a little salt and one rather small red pepper, with seeds removed, and cut up finely. Bake one and a half hours. SALADS. DRESSING FOR CHICKEN SALAD, For one chicken, take four eggs and one-half cup vinegar; heat the vinegar, stir in the beaten eggs; keep this over the fire until it begins to thicken. Remove from the fire, and beat until light; add two teaspoonfuls of mixed mustard, one of sugar, a dash of - cayenne pepper, and salt-to suit the taste. When cold, and just before pouring over the chicken and celery, add a half cup melted butter, or the same quantity of salad oil, beating it in thoroughly. SALMON SALAD. MRS. E. ROBERTS. One quart of cooked salmon. Two heads of lettuce. Two tablespoonfuls of lemon juice. One tablespoonful of vinegar. Two tablespoonfuls of capers. One teaspoonful of salt. One-third of a teaspoonful of pepper. One cupful of Mayonnaise dressing. Break up the salmon with two silver forks. Add to it the salt, pepper, vinegar and lemon juice. Put in — 60 CHOICE RECIPES the ice chest, or some other cold place, for two or three hours. At serving time, pick out leaves enough to border the dish. Cut or tear the remainder in pieces, and arrange these in the center of a flat dish. On them heap the salmon lightly, and cover with the dressing. Now sprinkle on the capers. Arrange the whole leaves at the base, and, if you choose, lay one-fourth of a thin slice of lemon on each leaf. FRUIT SALAD. MRS. HUMPHRIES. One cup celery cut in small pieces. One cup apples. One cup fresh pineapple (or sliced canned) cut in small pieces.