Three eggs, one cup bread crumbs, one pint milk (or little over), one-half cup grated cheese, lump of butter size of walnut, pepper and salt to taste. Soak the bread crumbs in the milk fifteen or twenty minutes. Then stir with that the beaten eggs, butter, etc. Put into a buttered baking dish and bake about thirty minutes.

BAKING POWDER.

One pound cream of tartar, one-half pound bicarbonate of soda, one-half pound flour. Sift the soda and flour together several times, then mix in cream of tartar and sift again. Put in glass jar and keep dry.

BANANA FRITTERS.

Prepare batter as for plain fritters. Into this dip the quartered bananas and fry as you would doughnuts. Serve warm with the following sauce: Boil three-fourths pint sweet milk, beat the yolk of one egg and a level teaspoonful flour with sugar enough to make the sauce very sweet. When the milk boils, stir this into it and let it cool. Flavor to taste.

CHEESE STRAWS.

One-half pound of cheese grated, two tablespoonfuls flour and the yolk of two eggs. Season with salt and pepper. Mix thoroughly and roll in a thin sheet. Cut into tiny rings and strips. Bake, being careful not to burn, as they bake quickly. When ready to serve place three sticks in two rings.

CHESTNUTS.

Cover one quart chestnuts with stock. Add two tablespoonfuls sugar and a pinch of salt, cook until tender. Don't stir. Chestnuts should be quartered.

GELATINE.

One-half box of Cox's gelatine, enough cold water to cover it, let stand a moment, then add a pint or little more of boiling water, two cups sugar, flavoring to taste, turn in mold. Make custard of a pint of milk, three yolks, three tablespoonfuls sugar. When cool, add vanilla and stir in lightly, stiffly beaten whites of eggs.

JELLY.

One package gelatine, one pint cold water, let stand two hours, then pour over it one quart boiling water, one and one-half pound sugar, one pint wine, juice of three lemons; strain it twice through a canton flannel bag. Instead of wine use juice of four lemons, gratings of two.

MINCE MEAT.

Mix together one cup sugar, one cup chopped apple, one-half cup raisins seeded and chopped, one-half cup currants, one-fourth cup butter, one tablespoonful molasses, one tablespoonful boiled cider, one teaspoonful cinnamon, one-half teaspoonful cloves, one-half grated nutmeg, one saltspoonful mace and one teaspoonful salt. Add enough stock, in which meat has been cooked, to moisten; heat slowly to boiling point and let simmer an hour; then add one cup of chopped meat and two tablespoonfuls Barberry jelly. Cook fifteen minutes. If Barberry jelly is not to be obtained, use some other kind.

OATMEAL GRUEL FOR BABIES.

Boil for three hours or more two tablespoonfuls of oatmeal in one quart of water. Reduce liquid to one pint and strain. The long boiling is necessary to break down the cell walls and to make the gruel easy of digestion by the delicate stomach.

TOMATO SAUCE.

Put a tablespoonful butter and one of flour in a saucepan; mix until smooth, add one-half pint strained tomatoes, a bay leaf, one-fourth teaspoonful celery seed. Stir constantly until boiling; add one-half teaspoonful salt, one-quarter teaspoonful paprika. Strain and use.

WELSH RAREBIT.

One-fourth pound grated cheese, one-fourth cup cream or milk, one-half teaspoonful mustard, one-half teaspoonful salt, a little cayenne pepper, one egg, one teaspoonful butter, dry toast. Put cheese and milk or cream in double boiler, mix mustard, salt and cayenne; add egg and beat well. When cheese is melted, stir in mixture of dry ingredients and the egg, then the butter, and cook until it thickens. Stir constantly. Pour it over toast. Moderate heat and constant stirring, two important points.

YORKSHIRE PUDDING.

Beat the yolks of three eggs until light colored and thick; add one-half teaspoonful salt and one pint of milk. Add the mixture slowly to two-thirds cup flour, stir until smooth, then cut and fold in the white of eggs which have been beaten until stiff and dry. Bake in hot, well-greased gem pans forty-five minutes. Baste with drippings.

HELPFUL HINTS

Dredge your cake tins with flour and your cake will not stick to the pan.

Wooden spoons are the best to use when making cakes.

A little butter added to cake frosting greatly improves it.

Moisten grease spots with cold water and soda before scrubbing, as it lightens the task.

To polish hardwood floors, use equal parts of vinegar, turpentine and olive oil, thoroughly mixed: Rub in and polish with soft cloth.

To remove mildew stains, cover spots with lemon juice and salt and let dry in the sun.

Place a piece of wax paper over a knife when cutting butter.

If raisins and currants are rolled in flour before putting in a cake, they will not sink to the bottom.

When cutting fresh bread, have the knife very hot.

Put a pinch of salt in the whites of eggs to make them whip better.

Stains on knives, however obstinate, will disappear if rubbed with a piece of raw potato.

Put a slice of potato in the deep fat when frying doughnuts.

If potatoes are pared and laid in cold water just before boiling, they will be much whiter.

Rice will absorb three times its measure of water and a large quantity of milk or stock.

One ounce of butter equals two level tablespoonfuls.

One ounce of flour equals four tablespoonfuls.

Allow two level teaspoonfuls of baking powder to each cup of flour when no eggs are used.

A USEFUL TABLE.

Three teaspoonfuls equal one tablespoonful.

Four tablespoonfuls equal a quarter cup.

One cup of butter or sugar equals one-half pound.

Two cups of flour equals one-half pound.

One rounded tablespoonful of butter, one ounce.

One quart sifted pastry flour equals one pound.

One pint of granulated sugar equals one pound.

One pint of butter equals one pound.

One pint of ordinary liquid, one pound.

PROPORTIONS.

One teaspoonful baking powder to one cup flour.

One teaspoonful cream of tartar and one-half teaspoonful soda to two cups flour.

A little over an ounce of gelatine to a quart of liquid.

MILK.

Sour milk is used to raise doughs and batters, by adding to one pint solidly sour milk one teaspoonful soda. Mixtures which contain molasses require more soda.