Raspberry Pyramid

Mix one and one-half cupfuls of Eastern cheese (grated) with one-fourth teaspoonful each of salt and paprika; then cut and fill into the mixture the whites of three eggs beaten stiff; shape into small balls; roll these in fine cracker crumbs and fry in deep fat to a pale straw color; drain in soft paper. Serve with plain lettuce salad. Don't mix with salad; separate dish.

Cheese Balls

Six pounds Concord grapes, one pound raisins, three pounds granulated sugar, one pint nut pits; pulp grapes; cook and run through colander; add skins, sugar and raisins; cook thick and add nuts when you remove from fire.

Grape Conserve

Six pounds Concord grapes, two pounds raisins, four oranges, four pounds sugar; cut off rind of oranges and cut fine; pulp grapes and cook until they rub through colander; add the skins, raisins, orange peel, juice and sugar, and simmer gently until jellied. For California grapes cook grapes without removing skins.

Grape And Orange Conserve

Three bowls plums, cut from pit ; three bowls sugar, two and one-half cups raisins, juice two oranges; cook and add one pound English walnuts when you remove from fire.

Plum Conserve

Two tablespoonfuls Knox gelatine, six tablespoonfuls water; soak one-half hour; two cups sugar, ten tablespoonfuls water, one teaspoonful vanilla; boil until it spins a thread; beat in the gelatine.

Marsh-Mallows

One cup scalding milk; do not boil; put on stove in iron or granite skillet; six large spoonfuls of granulated sugar and stir over fire until it melts, turns brown and boils; pour this into the boiling milk; stir over fire a minute, strain and let cool. Scald one quart cream; now add two well-beaten eggs and one-half cup sugar; stir and cook until mixture begins to thicken; take from fire; strain, and then cool, add one teaspoonful vanilla extract and the caramel; freeze, and let stand about two or three hours.

Caramel Ice Cream

Put one tablespoonful of butter in sauce pan; when melted add two cupfuls brown sugar and one-third cupful of milk; bring to boiling point and let boil twelve minutes; remove from range, add one cupful English walnuts; sprinkle with salt and beat until creamy. Turn into a buttered tin, cool slightly, and mark into squares.

Panoche

Two cups of granulated sugar, half a cup of corn syrup, half cup of boiling water; boil until it cracks when dropped into boiling water; have the whites of two eggs beaten stiff, then beat into it the boiled mixture; add one teaspoonful of vanilla and one cupful of chopped nuts; beat until hard and creamy, then drop on buttered plate.

Divinity Fudge

Beat the whites of two eggs until stiff, and add gradually, while beating constantly, half cup fine granulated sugar; continue to beat until mixture will hold its shape; cut and fold remaining sugar and add one-fourth tea-spoonful vanilla and three tablespoonfuls' of shredded cocoanut; shape with a tablespoon or pastry bag and tube on wet board; cover with letter paper. Bake thirty minutes in moderate oven.

Cocoanut Kisses

Pare and grate five large quinces; add five pounds of sugar to water and stir over range until sugar is dissolved; then add five quinces; let simmer fifteen minutes and turn into jelly glasses; cover when cold.

Quince Honey

Take one egg and beat it until very stiff; only very fresh eggs will do for this. When stiff add the juice of one orange and juice of one-half lemon; add sugar to taste and mix all well together. This is particularly good for convalescing people.

Egg Lemonade

Take one dozen lemons and squeeze the juice from them into one gallon of water; add sugar to taste; add one-half cake compressed yeast which has been dissolved in a little water; have water lukewarm and bottle at once; leave set in kitchen over night, and then set in cellar. This is not ready for use for a week. This drink can also be made from oranges, pineapple and lemons mixed, or with any kind of berries.

Sparkling Lemonade. Root Beer

Take five gallons lukewarm water; add to it four pounds sugar; mix until sugar is melted; dissolve one cake compressed yeast in a little water and add to water and sugar; next add a twenty-five-cent bottle of Hire's root beer and mix well; have ready bottles with either screw tops or some other top which will not come off when beer is fermenting. Bottle while still warm and let stand in kitchen until next day; then set in cellar or other cool place. It is ready for use the third day.