German Potato Soup

Take 4 large potatoes, pare and cut into dice, boil in 1 quart of water until soft. Take 1/2 lb. of fat meat, cut into tiny pieces and fry. (If meat is very fat, pour off part of the drippings.) Take 2 medium sized onions, slice, and fry with the meat until soft and brown, and pour into the potatoes. Take cup sour cream mixed with 1 wel1 beaten egg. Pour this mixture into the potatoes, meat and onions. Stir well, add enough vinegar to give sour taste, add more salt if necessary, let all come to a good boil. Serve hot immediately after the soup is made.

E. F. H.

Excellent Lean Sausage

Use one-third good tender beef and two-thirds pork; cut all very fine with chopper or machine; then to each 100 lbs. add 30 ozs. fine salt, 6 ozs. black pepper, an ordinary handful of crushed coriander and mix thoroughly. You will have the best sau-sage that ever sated an epicure's appetite.

Jesse Frysinger, Chester, Pa.

Apple Butter

Pare and quarter 2 bushels of apples and 1 peck of quinces. Cook the latter soft in water and mash through a colander. Boil and skim 1/2 barrel of cider until no froth gathers. Remove part of this cider, leaving in the kettle just enough to cook the apples soft. When they are soft, add the mashed quinces. As the mixture cooks pour in the rest of the cider, a little at a time. When the butter is of the desired thickness, add sugar to taste. Sugar thins the butter, hence the cooking must be continued until the butter again becomes as thick as desired. Just before re-moving the kettle from the fire, add cinnamon and cloves to taste.

Mrs. Geo. D. Gitt.

Beef Roll, "Rollardin"

Cut a round steak into pieces about 5 in. square, cover each piece with thin slices of onion and bacon, dust with pepper and salt. Roll and tie each piece with string and potroast them for 2 hours.

Mrs. Charles E. Althoff.

Hot Slaw

Cut cabbage, take lump butter the size of an egg, put into pan with cabbage an steam until soft Beat 1 egg, 1/2 cup vinegar together, pour over cab-bage, salt and pepper to taste. Serve.

Mary Zinn.

Cornmeal Mush

3 cups cornmeal mixed with 3 cups cold water. Set kettle on stove until chill is removed. Now add 12 cups of boiling water, stirring all the time that it may not become lumpy, add salt to taste. Boil for 35 minutes over a steady fire. When done pour into molds. Slice when cold into thin slices; fry in lard in a pan or griddle. Mush made this way, only boiled 1 hr., may be used for the old fashioned dish "mush and milk." Edith Hesson.

Lemon Toast

Beat well the yolks of 6 eggs, and add 3 cups of sweet milk. Cut baker's bread, not too stale, into slices, dip them into the milk and lay slices in a pan with sufficient melted butter and lard to fry a nice brown. Beat the whites of 6 eggs to a froth, adding a large cup of white sugar, the juice of 2 lemons, and 2 cups of boiling water. Serve over the toast and you will find it a very delicious dish.

Mrs. Samuel Althoff.