Two hundred tested recipes

Soak the gelatine in the cold water five minutes. Add the boiling water. When dissolved add the sugar and boil slowly for 15 minutes. Divide into two eaual parts. When somewhat cooled add to one part % teaspoonful of the lemon flavor found in separate en- velope, dissolved in 1 tablespoonful water, and 1 table- spoonful lemon extract. To the other part add I tablespoonful brandy, if desired, % teaspoonful ex- tract of cloves, and color with pink color. Pour into shallow tins that have been dipped in cold water. Let stand over night; turn out and cut in squares. Roll in fine granulated or powdered sugar and let stand to crystallize. Vary by using different flavors and col- ors, and adding chopped nuts, dates or figs. MARSHMALLOW FUDGE Four cups brown sugar, 1 cup milk, % cake choco- late, butter size of a walnut, vanilla. Cook until hard in water, beat in 14 pound of marshmallows and beat until creamed. Pour in buttered dish and when cool cut in squares. Miss HIXTE SW Elke 88 Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed. CREAMED MINTS Two cups of white sugar, 2 tablespoonfuls of butter, 2/, cups boiling water. Mix well before putting on stove. Then do not stir any more. Let boil till a ball formed in water when tapped on the cup will make a ringing noise, or till mixture dripped from the spoon will spin a good thread. Pour in shallow dishes, pull, flavor with 3 or four drops of oil of peppermint. Color if desired. Pull out long on oiled paper and cut in small pieces. Put in tight box for twenty-four hours for them to cream. MRS. KATE FLEMING BRUMMITT. 89 XIV. MENUS “A clear soup, a bit of fish, a couple of little entrees and a nice little roast. That’s my kind of a dinner.”—Thackeray. DINNER Grape fruit cocktail. Clear soup with celery- wafers. Turkey, sweet potatoes; a salad. Ice cream and cake. DINNER Grapefruit with candied cherries, tomato bouillon, croutons; chicken or turkey; mashed potatoes, cran- berry jelly, celery, mince pie, coffee and cheese wafers. DINNER Cocktail in pepper cups, consommé with shredded lettuce, wafers, scalloped oysters, turkey, mashed po- tatoes and turnips, cranberry salad, bisque cream and cake, or a pudding, crackers, cheese and coffee. DINNER Oyster cocktail, Creole soup, crottons, chicken, sweet potatoes, cauliflower, celery and cheese salad, fruit frappé, cake, coffee and cheese wafers. 90 KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons. DINNER Oyster cocktail and bread sticks, tomato soup and crotitons, roast beef, green peas, mashed white pota- toes, roll, grape ice. Asparagus, in patties (Dres- den), with cream sauce; ginger ale salad, beaten bis- cuit, sandwiches, mousse with cake; coffee and cheese sandwich. LUNCHEON Pineapple (fresh with ugar). Fish, fried potatoes and rolls. Salad, (tomatoes on lettuce). Ice cream and cake. Coffee and cheese wafers. LUNCHEON Grapefruit, croquettes, Waldorf salad, green peas and crackers. Tomato and cucumber salad, and sand- wiches; marshmallow pudding. Coffee and cheese wafers. OI MEMORANDUM MEMORANDUM MEMORANDUM MEMORANDUM MEMORANDUM MEMORANDUM MEMORANDUM TRY THIS SIMPLE TEST OF YOUR GELATINE Over \% teaspoonful of Gran- ulated Gelatine pour a little boiling water. Inhale the vapor rising from the solution. The odors from Chalmers’ Gelatine gare not disagreeable, but rich, wholesome and appetizing. It Ais “manufactured and packed’”’ in a spotless, sanitary fctory. REMEMBER Chalmers’ Gelatine Z rESTED— ESTABLISHED 1872 —PURE What more wonderfully dainty and refreshing desserts than ‘‘fruit juice jellies’—Grape-juice, Loganberry, Cider, Pineapple, Home-made wine, Coffee,—made in a minute— fit for a King—save cane sugar. Serve with or without cream.