Two hundred tested recipes

Tomatoes, I quart; soda, 4 teaspoon; flour, 2 tablespoons; butter, 2 tablespoons; milk, 1 quart. Heat tomatoes and press through puree sieve; reheat. Heat the milk in a double boiler and season with salt and pepper and thicken with the creamed flour and butter. When smooth and creamy, add the soda to the hot tomatoes and pour the tomato juice slowly into the hot milk. Do not put the soup back on the stove. Serve at once. CREAM OF CELERY SOUP Chop fine enough celery to make I quart by measure. Cover with 1 quart water and simmer gently for twenty minutes. Press through a colander. Put 1 quart of milk in double boiler. Rub together 2 tablespoons of butter and 2 of flour; add to milk; stir until thick and smooth. Add a teaspoon salt, a saltspoon white pepper; add the celery mixture; strain all through a fine sieve and serve at once. BRUNSWICK STEW (Small) Take 1 chicken or 2 squirrels, cut up and put over the fire, with % gallon water. Let stew until the bones can be removed; add % dozen large tomatoes, I pint of butterbeans, corn cut from %4 dozen ears, and 4 large Irish potatoes sliced. Season with but- ter, pepper and salt, and cook until thick enough to be eaten with a fork, 26 HV FISH AND OYSTERS _ “There stay thy haste and with the savory fish indulge thy taste.”—Gay. “Now, if you’re ready, oysters, dear, we can begin to feed."—Lewis Carroll (Through the Looking Glass). BAKED FISH Fish, 2% to 3% pounds; bread crumbs, 1% cups; salt, I teaspoon; parsley, I tablespoon; pepper, 1 saltspoon; butter, 3 tablespoons; a few slices salt pork. Dress the fish for baking, mix the stuffing by melting the butter and adding melted butter, salt, pepper, and chopped parsley to the crumbs. Stuff the fish and sew together. Make gashes on sides 2 inches apart and fill with thin slices of bacon. Try out a little of the bacon or pork and drop the fish into the hot fat. Cook a moment or two and then turn the fish over. After the fish has been exposed to heat on all sides, put into a moderate oven and cook slowly. When the fish is half-done, dredge with flour and add enough boiling water to cover the bottom of the pan. Up to this time the fish has had no water in the pan; it is baked very slowly in the bacon fat, and basted every ten minutes in its juices and fat. Garnish with parsley and lemon, or serve with sauce Hollandaise. MRS. J. D. B. KNOX GELATINE solves the problem of “What to have for dessert?” FISH a la GRAPES Select white fish with as few bones as possible. Remove bones. Place in shallow pan, skin side down, with just enough water to cook in and keep from sticking. Season with salt. Cook thoroughly done, but do not let fish come to pieces. Serve with dressing made as follows: Put large tablespoon of butter in saucepan and melt without burning, stir in thoroughly without lumping, 1 tablespoon flour, add 1 cup of cream and % cup fish stock, add 2 tablespoons grated cheese and the yolks of 2 eggs, well beaten; stir until hot, but do not allow to boil. Drop in 2 cups of malaga grapes and pour all over fish and serve hot. MRS. A. GAE LAKE. SCALLOPED OYSTERS Oysters, I quart; salt, 1 teaspoon; butter, 2 tablespoons; flour, 2 tablespoons; milk, I cup; pepper, I saltspoon; cracker crumbs, 2 tablespoons. Pan-broil and drain the oysters; heat the milk in a double boiler. Add the creamed flour and butter to the hot milk, making a cream sauce. Season with salt and pepper. Put the oysters-in a pudding dish, cover with the cream sauce, sprinkle the crumbs over the top and bake a few moments in a hot oven. A KNOX GELATINE Dessert or Salad is attractive and appetizing. DEEP-FAT FRYING-OYSTERS