Fruit Cocktail

One cup sugar, 2 cups water; boil 5 minutes; cool and add juice of 1/2 lemon or 2 tablespoons grape juice. Take 3 oranges, 3 bananas, 1 cup pineapple, 1 cup malaga grapes, 1/2 cup maraschino cherries; dice oranges, bananas and pineapple; halve and seed grapes. Mix syrup and fruit. Serve very cold in glasses. Mrs. G. E. McKean.

Mrs. W. J. Johnson.

Grapefruit In Shells

Cut grapefruit in halves; remove pulp and juice; sweeten to taste; add a few maraschino cherries. Remove white lining from skins; notch edges with scissors and fill with fruit mixture, just before serving. Must be served very cold.

Mrs. A. Montgomery.

Mint Sauce For Melon

Two cups water, 1 cup sugar, boil 15 minutes. Chill. Just before serving add 1/2 cup chopped mint leaves. Pour over watermelon or cantaloupe, cut in dice. Serve in tall glasses. Mrs. E. I. Chase.

Crab Meat Cocktails

Place one section orange in glass, add crab meat, top with oil dressing. Serve cold. Mrs. E. I. Chase.

Delicious Fruit Cup

3 Grapefruit. 1 cup cherries and their syrup. 3 oranges. 3/4 cup sugar.

Cut fruit in half and separate from all skin. Then mix altogether and let stand 4 or 5 hours or over night.

Mrs. Geo. E. Goddard.

Cheese Souffle

Make white sauce of 1 cup milk, 2 tablespoons butter and 3 level tablespoons Henkel's flour. Add yolks 4 eggs, 1/2 teaspoon salt, pepper and 1 cup grated cheese, stir well. Let cool, and add whites of 4 eggs beaten stiff, bake in buttered ramekins in hot oven 15 minutes. Serves six.

Mrs. E. I. Chase.