Special Mayonnaise

1/2 teaspoon Morton's Iodized salt.

1 tablespoon lemon juice.

1 teaspoon sugar.

1 teaspoon dry mustard.

Pinch of paprika.

1 tablespoon water.

1 egg.

1 tablespoon oil.

2 cups oil.

Mix salt, sugar, mustard, paprika and water. Stir until salt and sugar dissolve. Add lemon juice and unbeaten egg. Beat mixture regularly few secands. Pour in slowly one tablespoon of oil. Beat until mixture starts to thicken. Beat with egg beater. Then add two cups oil in larger amounts beating between times. Mixture thickens quickly and makes one pint.

Mrs. Ralph E. Brown.

A Luncheon Dish

1 1/2 cups chopped ham 1 cup mushrooms chopped and sauted in butter with dash of cayenne pepper.

1 cup cream.

5 eggs beaten with cream.

Line a baking dish with pastry. Then fill with mixture of ham, mushrooms, cream and eggs. Season and bake in slow oven about half an hour.

Kathleen Row Jones.

Spanish Spaghetti

1 pound beef.

1/4 pound pork.

1 1/4 quarts tomatoes.

1 box spaghetti boiled in salted water until tender.

1 hot red pepper 1 large onion 1/2 pound grated American cheese 1 can mushrooms Salt and pepper.

Have beef and pork ground together. Chop pepper and onions. Cook all until meat is tender. Then add spaghetti, cheese and mushrooms. Cook until cheese is melted, and serve.

Elizabeth Boring Hawes.

Omelette A La Creole A Southern Dish

Slices of bacon Slices of tomato Diced Green pepper.

Sliced onion.

Eggs.

Milk.

Fry bacon, tomato, pepper and onion for a short period. Remove bacon from pan and pour over the remainder the eggs beaten well with sufficient milk added to make it light and foamy. Cook slowly, turning carefully, and finally rolling it over double. Place on a plate with slices of bacon across the top.

Helen Davidson Hawes.

Cheese Rarebit

1 tablespoon butter (large).

3 tablespoons Gold Medal Flour.

1 cup of milk.

1 cup of cheese Salt and paprika 1 cup tomato strained 1/4 teaspoon soda.

Melt butter in double boiler and mix flour with it. Pour milk into this slowly and add cheese after milk is hot. Stir constantly. When thick, add the tomato mixed with soda. Serve on hot toast or crackers.

Marian Drew Waitley.

Lady Finger Cake

1 cup confectioner's sugar 1/2 cup butter.

1 egg.

1/2 dozen lady fingers.

Cream sugar and butter. Add well beaten yolk of egg and stiff white of egg. Beat all with egg beater. Spread over lady fingers that have been arranged into cake form. Stick blanched almonds in the top very close together. Leave in ice box until ready to serve. Cut in four portions.

Helen Gale George.

Ice Box Cake

1 Ward's Sponge Cake.

3 eggs.

1/2 cup sugar.

1/4 teaspoon salt.

Vanilla.

1 tablespoon Knox gelatine 1/2 cup cold milk 2 1/2 cups milk.

Line a bread tin with waxed paper. Slice the Ward's cake into three layers and put one on bottom. Use second layer to line sides. Beat eggs separately and add sugar to the yolks. Soak gelatine in the one-half cup milk. Scald the other two and one-half cups of milk and pour slowly into yolks. Return to double boiler until thickened and add gelatine while it is hot and pour onto the beaten whites. Let stand until cool, then pour on cake in tin. Cover with the third layer of cake and place in ice box over night. Serve with whipped cream.

Almira Johnson Drew.