Cherry Jam

Stone the cherries and to each ponnd (weighing after they are stoned) add one-half pound of sugar. Let them stand until the sugar becomes moistened with the juice, then place over a slow fire until sugar is dissolved, when it may be put over a quicker fire. When it reaches boiling point, observe the time and allow it to boil from thirty to forty minutes, according to the quantity. Put while hot into jelly glasses and when cold cover the same as jelly.

Quince Honey

Two large or three small quinces, one pint sugar, one pint boiling water. Put the sugar and water over the fire and let boil gently while preparing the quinces. Wipe them carefully and peel, then grate on a coarse grater as rapidly as possible, as they become dark quickly. As soon as grated add to the boiling syrup and boil from five to ten minutes. Put at once into glasses and cover the same as jelly, when quite cold. This quantity will fill three half-pint jelly glasses. Never make more than this at one time. As soon as one lot is put into> glasses, begin another.

Corn Meal Mush

One cup of yellow granulated corn meal, one rounding tablespoonful of flour, two level teaspoonfuls of salt, one level tablespoonful of sugar, one cup of cold water, three cups of boiling water. Put all the dry materials into upper part of double boiler, add the cold water, stir a moment, then add the boiling water. Stir over the fire until it bubbles, then set in lower boiler, cover and cook three hours, giving an occasional stir. This is delicious eaten hot with cream, or it may be turned into an oblong bread pan and when cold and firm, cut in slices and fried on a griddle. To aid in browning, each slice may be dipped into flour.

Little Suet Dumplings

One-half cup of finely chopped suet, one cup of flour, one level teaspoonful of salt. Mix well, then add gradually, sufficient ice water to make a firm dough. Form into balls the size of marbles, and boil gently in soup for ten minutes, or into balls size of walnuts and simmer very gently in a stew for twenty minutes.

Cheese And Nut Balls

Put some mild cheese through a meat chopper, using a fine cutter. To each cupful add one-fourth teaspoonful of salt, season to taste with paprika or cayenne and add sufficient rich cream, olive oil, or creamed butter to enable one to mould it into balls. Now add (to each cupful of cheese) one-third cup of finely chopped English walnuts or hickory nuts. Mix well and form into balls a trifle larger than marbles. Chill thoroughly and serve with any kind of salad. Any of the soft cream cheeses put up in tin foil may be used in place of the older cheese.

Waffles

Two and two-thirds cups of sifted pastry flour, two rounding tablespoonfuls of butter, two rounding teaspoonfuls of baking powder, half teaspoonful of salt, two eggs, one pint of milk. Sift together the flour, salt and baking powder, rub the butter thoroughly through them. Beat the yolks of the eggs very light, add the milk to them and stir into the dry materials. Beat until perfectly free from lumps, then carefully cut in, the stiffly beaten whites. Turn into a pitcher and pour from that into the waffle iron.

Salted Almonds

Place a quarter of a pound of shelled almonds in a saucepan, cover with boiling water and :place over the fire until they come to a boiling point. Drain at once and while still hot remove the skins, wipe dry. Put in a small baking pan a level teaspoonful of butter, place in the oven until melted, then add the almonds and stir around until mixed with the butter. Then place in a very slow oven and stir occasionally until a delicate brown. Take from the oven, place in another dish, sprinkle liberally with salt and set away to cool.