Two hundred tested recipes

Melt 3 tablespoonfuls butter in a saucepan. Add 3 tablespoonfuls flour, 34 teaspoonful salt, % teaspoonful paprika. Stir to smooth paste and gradually add 1% cups tomato, stewed and strained, to which 14 teaspoonful soda has been added, then put ?/, cup scalded cream. Dip slices of toast into sauce. A slight sprinkling of cheese is a great addition. MRS. J. WEBB. IT CEREALS “The hailsome parritch, chief of Scotio’s food.” —Burns. OATMEAL Oatmeal, 1 cup; salt, %4 teaspoon; boiling water, 2 cups. Sprinkle the oatmeal into boiling salted water and let it boil a few minutes; then put the vessel into a pan of boiling water or a double boiler, and cook slowly from 1% to 3 hours. Do not stir. If the oatmeal is stirred the grains are broken and it becomes a sticky, gluey mass. When properly cooked, oatmeal is of a jelly-like consistency. The steamer and the fireless cooker are excellent for cooking oatmeal, because the large amount of cellulose is broken down and softened by the long, slow cooking. SHREDDED WHEAT BISCUIT WITH STRAW- BERRIES Prepare berries as for ordinary serving. Warm biscuit in oven before using. Cut or crush oblong cavity in top of biscuit to form basket. Fill the cavity with berries and serve with cream or milk sweeten. to taste. Peaches, blackberries, raspberries, blueberries, pineapple, bananas, and other fruit, fresh or preserved, can be served with Shredded Wheat Biscuit in the same way. Where recipes call for Gelatine use KNOX GELATINE. SHREDDED WHEAT BISCUIT FOR BREAK- FAST Warm the biscuit in the oven to restore crispness— don’t burn; pour hot milk over it, dipping the milk over it until the shreds are swollen; then pour a little cream over the top of the biscuit; or, serve with cold milk or cream, according to individual taste. SHREDDED WHEAT OYSTER, MEAT OR VEGETABLE PATTIES Cut oblong cavity in top of biscuit, remove top carefully and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. Season with additional salt and pepper. Keplace top of biscuit over oysters, then bits of butter on top. Place in a covered pan and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables, or meats may also be used. CREAM OF WHEAT Cream of wheat, I cup; salt, 1 teaspoon; water, 4 cups. Bring the water to the boiling point, add the salt, and sprinkle in the cream of wheat. Cook at least half an hour immediately over the fire. EUS SOUPS “Do daily soups your dinners introduce?”’— Gay. WHITE SOUP Four large peeled and sliced Irish potatoes and 1 onion into a saucepan, cover with water and allow to boil until soft. Rub through a sieve. Melt 1 tablespoonful of butter (or substitute) in a saucepan; stir in _ I tablespoonful of flour; add water from boiled potatoes and % cup of milk; season with salt and pepper. Serve hot with diced pieces of toasted bread. Miss MAY WHITE. BEAN SOUP Beans, 2 cups (cooked) ; tomatoes, 2 cups; stock or water, or quart;sonion, 1 medium; 'parsley,.1 sprig: butter, 2 tablespoons; flour, 1 tablespoon; pepper to taste; salt to taste. Use beans that have been left from dinner. Cook the tomatoes, stock, parsley, and beans until tender. In the meantime, cook the onions to a golden*brown in the butter, and add the flour. Strain the tomatoes and beans through a puree sieve, pushing all of the pulp through and rejecting only the skins and seeds. Reheat, and when steaming add the onion, butter and flour. Season with salt and pepper, and serve. KNOX GELATINE is measured ready for use—each package is divided into two envelopes. CREAM OF TOMATO SOUP