Two cups of flour, 2 teaspoon-fuls yeast powder, or 1/2 teaspoonful soda and 1 of cream tartar, 1 tablespoonful sugar, 1 apple cut in small pieces, sour milk if preferred. A little cornmeal, 1/2 teaspoon salt and a tablespoon or 2 of cooked cereal mixed with milk to make a thick batter. Make cake full size of pan; when done on one side, disperse bits of butter over it and turn. Lessen the heat and cover pan with close cover, and cake will be found to be light and delicious. - Mrs. J. K.
Make a nice cream gravy. Boil eggs. Remove the whites and chop. Put them in the cream gravy. Season well. Mash the yolks well. Season with butter, pepper and salt, but put the cream gravy and whites on top of toast. Then put the yolks through the ricer over the top of it all. Nice for luncheon. - Mrs. S.
Scald 2 calves' brains. Clean well. Roll 4 soda crackers. Add 1 egg, a piece of butter size of a walnut, 1 tablespoon milk, pepper and salt. Beat all together. Bake in oven or cook on top stove. This will cook in 10 minutes. Nice for lunch or breakfast. This will serve 4. Serve on hot cracker or toast. - Mrs. W. A. B.
Take a round loaf of bread, cut the top off in one slice, and remove all the crumb; brush the inside over with melted butter and put into the oven till the whole inside is browned. Fill with creamed chicken, dust with crumbs and bits of butter, and brown in the oven. Serve hot.
Butter baking dish. One can chicken, 1 can corn. Cut chicken, put in baking dish, pepper and salt. Pour can corn over and season. Add bread crumbs. - Mrs. G. M.
Two hard boiled eggs. Make a rich white sauce of drawn buter; 1 tablespoon flour stirred into 1 tablespoon melted butter and 1 cup milk. Separate the yolks and whites of the hard boiled eggs. Chop up the whites of eggs finely and mix with the sauce. Have ready on a platter some thin triangles of buttered toast. Pour the sauce on the toast, and grate the yolks over the top. This is very nice for lunch in place of meat. - C. B. D.
Select a nice fish and let soak for a couple of hours. Then pick into small pieces. Have a rich cream sauce ready. Place fish in frying pan in which a large piece of butter has been melted. Sprinkle a little cayenne and shake well on the stove for a few minutes. Add the cream sauce, a cupful of picked shrimps, a small can of mushrooms which have been cut in halves, and 2 sliced boiled eggs. Let the mixture simmer for about 15 minutes. Add 2 tablespoon-fuls of sherry wine. Have delicately browned buttered toast on hot platter in which pour the finnan haddie. Serve with sections of lemon. Served this way, makes a royal special breakfast dish, or it may be served in ramequins for lunch course. - -Mrs. E. L. P.
Three-fourths cup macaroni cooked in salted water until tender, 1 cup finely minced ham, 2 eggs well beaten, 1 generous cup of milk. Put layer of macaroni in well buttered baking dish, then a layer of ham sprinkled well with grated Swiss cheese, salt, pepper and bits of butter, then another layer of macaroni, etc. Pour over this custard and bake in slow oven. - Mrs. G. M.