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

One tablespoonful butter. One tablespoonful flour. One pint milk; cooked together. Salt and pepper POTATO HAM HASH. MRS. MARTHA R. KING. Chop the meat very fine, removing every particle of fat and gristle. Mix with this a one-fourth part of fine bread crumbs, and a little mashed potato. Season with pepper, salt and a rind or two of onion chopped fine, two or three tablespoonfuls of melter butter (according to the amount of meat.) Mix with this enough milk to hold it well together. It is improved with a little catsup or Worcestershire sauce. Make the hashed mixture into a haystack formed loaf, cover this with a beaten egg, then sprinkle over the whole as many fine crumbs as will stick. Place on a buttered pie plate and bake in a quick oven until nicely brown all over. ' This may be made of one kind of cold meat, or several kinds mixed. TURKEY: DRESSING. Take baker’s bread and crumb coarsely or break in small bits. Salt and pepper plentifully, cut butter.in pieces as big as hickory nuts through the bread—add a cup of hickory nuts chopped fine. Mix with a big fork and fill the turkey. The butter will melt and moisten the dressing as it cooks and the basting of the turkey adds a little moisture. TURKEY DRESSING. MRS. F. K. WOODRUFF. Make a good bread and sage dressing, and add to it raisins and sliced olives, stuffed with red peppers, as many as one desires. CHEESE CROQUETTES. Cut one pound of American cheese in dice shape. . Have ready one cup full of very hot cream sauce, in a sauce pan. Add the cheese, also the yolks of two eggs diluted with a little cream, stir the whole on the fire for a minute, so that the cheese will become sticky, season with salt, white and red pepper, and a little nutmeg. Place it on a plate and put it at once on ice until it becomes cold, then form croquettes any shape, roll in breadcrumbs, fry in very hot fat and serve. Make the croquettes the day before using, as they are easier tc shape. . CHEESE SOUPELES. EMILA M. FERGUSON. 1 tablespoonful of butter. 1 tablespoonful of flour. 1 cup of milk. cup of grated.cheese. 3 eggs. Red pepper, salt and paprika to taste. Melt the butter in chafing dish, add the flour and stir until smooth, put in the milk. When hot, add the grated cheese. Stir till melted, add the well beaten yolks, and when it begins to thicken fold in the whites beaten very stiff. Cook over the hot water pan with cover on for ten or fifteen minutes. Serve on toasted crackers. EGGS STUFFED WITH MUSHROOMS. MRS. GALIGHER. Chop quite fine two dozen or so of mushrooms, put them into a double boiler with butter size of an egg, salt and pepper, cook until quite tender. Add one pint of cream, let it come to a boil; then you take it off the fire, add tablespoon of sherry—have ready six hard boiled eggs, cut lengthwise, remove the yolks, mash smooth with a little of the mixture, adding cayenne pepper, fill the whites again, lay in baking dish and cover with the sauce to which has been added flour and butter thickening. Bake fifteen minutes in hot oven. VEGETABLES. TO BOIL GREEN VEGETABLES. All green vegetables must be washed thoroughly in cold water and dropped into’ water which has been salted and is just beginning to boil. There should be a tablespoonful of salt for every two quarts of water. If the water boils a long time before the vegetables are put in, it loses all its gases and the mineral ingredients are deposited on the bottom and sides of the kettle so that the water is flat and tasteless; the vegetables will not look green nor have a fine flavor. GREEN PEAS: