Two hundred tested recipes

One and three-quarters cup minced chicken, %4 teaspoonful salt, few grains of cayenne, 1 teaspoonful lemon juice, I teaspoonful finely chopped parsley, 1 cup thick white sauce; mix in order given, cool, shape in croquettes, dip in crumbs, then in egg and crumbs again. Fry in basket in deep fat. MRS. B. R. SABLE. FOUR PINTS of jelly in each package of KNOX GELATINE. CHICKEN en Casserole a la Spaghetti (A Delicious Luncheon or Supper Dish) One broiling sized chicken cut in small pieces, I small package spaghetti, I green sweet pepper, cut in shreds, I red sweet pepper, cut in shreds. 1 cup sweet milk, 2 tablespoonfuls butter, 1% pound grated cheese, 1 tablespoonful flour, pepper and salt to taste, and a little cayenne pepper, % cup cracker crumbs. Place chicken in cassarole with 1 tablespoonful of butter, cover with water and cook until tender; then add the spaghetti and peppers which have been cooked separately until done. Mix the flour and remaining tablespoonful of butter, and add the milk, which must be warm, though not boiling, and add the salt and pepper. Pour this over the other ingredients, and sprinkle with the grated cheese, stirring all together lightly. Cover with cracker crumbs and bake until brown; I5 or 20 minutes should be long enough. MRS. NELLE C. POWELL. | SALMON LOAF One can salmon (wash), 3 cups bread crumbs, (soften in cold water), not necessary to remove bones and skins in can of salmon. Mix in beginning: 2 eggs (slightly beaten), 1/, cup milk, juice of 1 lemon or I tablespoonful of vinegar, I small onion chopped fine, 2 level teaspoons salt, I-3 teaspoonful pepper, 2 pounds fat (melted). DESSERTS can be made in a short time with KNOX GELATINE. BOILING A HAM Boiled ham to be at its best requires very slow cooking. Put the ham in a kettle, cover it. with cold water and let it soak 4 hours. Take it out, wash it thoroughly, scrape and clean off the hard edges of the skin, put back in kettle, cover with cold water, let it simmer until meat is tender when tried with a fork. A ten-pound ham would require about 5 hours cooking in this way. Remove the ham from fire and let stand in water for an hour, then take from water and remove the outside skin. Sprinkle ham with granulated sugar and cracker crumbs, a dash of paprika and insert two or three whole cloves. Put in a slow oven and bake for an hour. MRS. WILLIAM VADEN. LAMB CROQUETTES Chop or run through a grinder, 1 pound of lamb or veal. Salt and pepper to suit taste, dash of celery seed, 1 egg. Chop, either 2 small apples, or 1 large 1, very fine, 2 or 3 cold Irish potatoes chopped up, 1 grated biscuit. Mix all together well, form into shapes, roll in egg, then in cracker dust or meal. Fry in deep fat or bake in deep fat. (Original.) MRo. Keel Rae Use KNOX GELATINE—the two quart package. SWEET POTATO CROQUETTES Boil 4 medium sized potatoes; mash; season with 3 tablespoonfuls of sugar, I tablespoonful of butter and a pinch more salt. Add a little flour, shape into croquettes, roll in flour and brown. This will make about eight croquettes. .WRS. KATE F. BRUMMITT. SALADS “We have got three things left, sir. Love, music, and salad!”—Wéilkie Collins. CHERRY SALAD Cream cheese with fork, adding a little cream or milk, then stuff cherries with mixture and stick in a nut. Heap on lettuce leaves and add mayonnaise, MRS. W. HARPER. PEAR SALAD One qt. can of large tender pears, 1 head white-headed lettuce; place several leaves of crisp lettuce on a plate. On this place 2 halves of a pear, I spoon of mayonnaise dressing. Over this sprinkle a little grated (fresh) cheese and a few chopped almonds. MRS. JOHN R. HALL. MAYONNAISE