Marguerites

Unsalted Long Branch crackers, whites of 3 eggs beaten to a stiff froth, 1 cup sugar, 1 cup English walnut meats cut into small pieces (not chopped), flavor to taste. Stir all together and spread thickly on the crackers; put on stiff paper and bake in moderate oven about 20 minutes. Nice to serve with afternoon tea, ice-cream or berries. This quantity will make 36.

Chili Con Carne

One round steak, 1 tablespoon hot fat, 2 tablespoons rice, 1 cup boiling water, 2 large red peppers, 1/2 pint boiling water, salt and onions to taste. Cut the steak into small pieces; place in frying pan with the hot fat, water and rice; cover closely and cook slowly until tender. Remove the seeds and part of the veins from the peppers; cover with 1/2 pint boiling water and let them stand until cool; then squeeze them in the hand until the water is thick and red. If not thick enough, add a little flour and let come to a boil. Season with salt and a litle onion, if desired. Pour the sauce on the meat and serve.

Baked Apples

Peel and core the apples; put them into a deep pie-dish half filled with water. Fill up the cavities with sugar and little cinnamon, and put a small piece of butter on top of each. Bake till soft, basting occasionally with the juice in the pan. May be served hot or cold with their own syrup, or with whipped cream flavored with vanilla.

Cottage Cheese

Take sour milk before old enough to have an unpleasant taste; set in a warm place, not hot. When the curd separates from whey, drain off the latter; put the curd in a strong bag and squeeze out the whey; mash the curd fine, mix with it a little cream or butter and salt to taste. Mold into small cakes.

Boiled Tongue

If the tongue be corned, put into cold water; if fresh, into hot water. Boil 3 hours; try with a fork; set aside and let cool in the liquor. When cold, remove the skin and serve as desired.

Scrapple

Take bits of cold fowl, or any kind of cold meat, or two or three kinds together, and chop fine; put into frying-pan with water to cover; season well; if you have any gravy, add it. When it boils thicken with cornmeal stirred in carefully, like mush, and about as thick. Cook a short time, pour into a dish to mold; slice off, and fry for breakfast or lunch.

Cheese Omelette

One cup cracker crumbs, 1 cup milk, 1 cup grated cheese, 3 eggs, yolks and whites beaten separately, and salt. Mix together, adding beaten whites of eggs last. Bake 10 minutes in a buttered dish.

Scalloped Cheese

Season 1 cup bread crumbs with salt and red pepper; add 1 tablespoon butter, 3 eggs, 1 1/2 cups milk and 1/2 pound grated cheese. Place in baking dish and sprinkle with 1 cup bread crumbs. Bake till brown.

Fried Bananas

Select fruit not over-ripe. Slice it lengthwise. Place a little butter in a dish; as soon as it begins to bubble, put in the fruit and fry brown. Serve with or without bacon.

Quivering Davy

Have a shin bone of beef cut into 3 or 4 pieces, add a little salt and cover with cold water. Boil 5 hours, or until the meat cleaves from the bone. When done, there should be but a little liquor left. Shred the meat fine, season with salt, red, and black pepper and pack into a long, narrow mold; strain the liquor over it. This should be prepared the day before used, and should be of a quivering consistency when cold.

German Toast

One egg well beaten, 1 pint milk and a pinch of salt. Dip thin slices of stale bread into this and fry brown. Serve with butter and sugar.

German Toast

Slice stale bread; dip into well-beaten egg to which has been added a little salt, and fry brown in butter. Allow 1 egg for every 4 slices of bread and serve hot as possible.

Banana Fritters

Two eggs, whites and yolks beaten separately, 1 cup flour, 2 tablespoons olive oil or butter, salt and sufficient luke-warm water to make a smooth batter, adding the whites of eggs last. Slice bananas in halves, lengthwise; dip into the batter and fry in deep fat; serve with powdered sugar.

Welsh Rarebit

Place 2 tablespoons butter and 1/2 pound grated cheese in a double boiler. When the cheese is melted, add 2 eggs, 1/2 teaspoon each of paprika and salt, a pinch of cayenne, 1/4 teaspoon soda and 1/2 cup cream. Cook until as thick as custard. Serve on toast which has been toasted only on one side, putting the cheese on the untoasted side.

Dried Beef In Cream

Shave your beef very fine or buy the chipped beef; pour over it cold water; set on stove and let come to a boil, slowly; then pour this off and pour on sufficient cream to make a gravy; let this come to boil. If you have no cream, use milk and butter, thickened with a little flour, mixed smoothly with water; season with pepper and serve on toast, or with boiled potatoes in their jackets.

Castoeten

Boil 10 cents calves' liver and when nearly done skin and grate it. Mix with this 1 small onion, grated, 3 hard-boiled eggs, pepper, salt and fat from some fowl or butter. Shape into balls and fry brown.