Show IREt RECIPES IPES FOR MANY DISHES BY B MARION MARIO HARLAND ND STEWED FROGS LEGS Skin and lay in milk adding n a tablespoonful ul of melted butter and aM a pinch of salt Drain put over ocr the fire with just enough hot water to cover co r them and stew covered until tender When tender make a white roux ro pour upon it a cup of cream and anti season to taste Stir to a smooth sauce and pour this gradually stirring all the time upon the frogs legs and aniT the tile liquor in itt which they are stewing Add Ad chopped parsley and seasoning to 00 f taste cook for a minute and serve SIDE RIOE AND TOMATO SALAD Set cold coM boiled rice in the ice iee until very cold Scoop out the inside i ide of large ripe Make a mixture of equal parts of the tomato pulp and find cold old rice and add a n tablespoonful of f fated grated rated Parmesan cheese chees Mix thor thoroughly thoroughly t season s son with salt and and tand fill ml the hollowed tomatoes with the mixture Set hi rn the ice for an tin n hour then serve with a great spoonful of mayonnaise poured on top and cover each aRch tomato t ato I DRAWN WN BUTTER 1 cook together until they ey bubble a l tablespoonful each of butter and 1 flour and when they ore arc blended add adda a cup of hot milk Stir to a smooth sauce season to taste and aud servo serve Some persons make drawn butter with boiling water instead of milk lk GLUTEN GEMS With two wo cups of gluten glut n flour sift a of salt and two ten tea teaspoonfuls spoonfuls of baking powder Bent Beat two eggs light stir them into a pint of milk and pour this with two tea ten of melted incited butter utter into the stirred flour Stir smooth then pour into greased and heated gem pans and bake immediately in a ahot hot oven POTATO POT TO SALAD Twelve potatoes boiled in ii i their jackets peeled pealed and nd cut into small dice the whites of three il d 1 deggs eggs two hunches bunches bunc es of onions chopped ch p ped ed very fine ino salt and pepper to taste Make a dressing of two to eggs a scant half cup of vinegar two tablespoonfuls of sugar and nd butter the size of walnut boiling all Ill to tn together gether g geth th r until thick When cold thin with cream yd stir well into t he e po potatoes potatoes potatoes Line g fJ salad dish p lettuce l leaves pour into it the salad d and gar nish with the yolks of three e hard boiled eggs cut into slices 51 and a few f w leaves of parsley STRAWBERRY JAM and crush three pounds p of ripe strawberries and aad allow to this quan quantity q quantity of fruit two and a quarter quart r pounds of sugar Put the crushed berries with any juice that may exuded into a kettle and nd bring to the then cook stirring stin Jg frequently f q f an hour hp r Now stir stIr in 1 the th rj n cook i i or ve P 0 minutes sealing 1 Z HOT CHOCOLATE CR s P Boil oil five minutes a 8 cup of water an f cup CUI of oi 01 granulated apul ted sugar then a I ve of grated chocol that has been nub rub rubbed bed smooth th i gill of milk anaa and a tablespoonful tablespoon ful it arrowroot wro o IVed in iu a half af gill cold c ld water Boj ll together r for vu ve I stirring steadily add a pinch of cinnamon c h I on a ate te teaspoonful iUn an serves ere CREAMED ED SPINACH 1 Wash the th rou put r tE true that clings to the leaves Cover Coyer and cook until urit l very vry verY tender Drain Druin and chop very ery very very Sue flue then whig light with a tablespoonful of butter butt r and three tablespoonfuls of crean Beat until you have a soft green graven gr ma mass to the th saucepan season to t tate taste t stir steadily st a py very v g ho and serve on a hot platter garnished g with triangles of thin dry toast to t BOSTON r D A D BEANS S SS S P a a it of beans bc ns over o r night tofa pot with a of stilt salt pork cover with vit water jand d boil bell until ul tender Drain season with pep pepper pepper per pC and salt stir in ill a small Cup CUll of f and turn fn into a deep d pud pudding pudding ding d sh Put P t the pork in th the centre of the beans cover cover closely and bake in iri a moderate iP oven for six sL or o eight ei ht hours pf the beans are in In a pudding pud mg dish uncover them a half hour r from the oven that they may oay brown on 4 T I f f DANDELION IO IOP TEA Pour P r boiling boil g water over o ove er the the dande dandeo o n j lJ 0 m s lot Jot thorn them stand at the e elj lj fire jS b steep but bait not t boil bail bo bop p ut then strain Dressing t j C out ut all the juice Sweeten to taste and drink very yer hot or drink cold in a glass filled with cracked ice SOUSE MEAT AT OR OB HEAD BEAD i AD CHEESE One small hogs head bead five or six pigs feet one pepper pod fine on of ot pulverized sage salt to taste tast Wash Vash scrape and singe the head and feet until clean then t cn put them over the fire in hot water and cook until the meat falls from the bones Pick PickY this meat into fine bits and work in pepper and sage with the tho hands pack in a stone jar and put in ina a cool place When cold hold the jar ja over hot pt water va r for fora a few minutes and the cake will turn out whole It will slice nicely j GREEN PEA PM AND STRING BEAN SALAD Mix together a cup each ench of cold boiled string beans beaus and cela boiled peas Season to taste and stir sir into nto them two tw tablespoonfuls of mayon mayonnaise naise unite dressing Arrange lettuce leaves j jon on tEn a n dish put a large spoonful of the j 1 vegetables on each leaf eaf and put pu a of mayonnaise m 0 of f ch mound Serve very cold |