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[Front Cover Image]

Second National Bank Houston, Texas

L. Lechenger The Center For Gift Seekers

Over 1800 Articles $1.00 and Under Gifts $25,000.00 to 25c

Our Ladies Tailoring Department Is Creating in Our Own Shops Coat Suits, Coats and Riding Habits Of distinction that will appeal to the woman of chic — the woman who appreciates fine clothes and who knows how to wear them. BARRINGER-NORTON CO. 410 Main St.

The Ideal Investment — Collateral Gold Bonds Issued by Houston Investment Company E. L. CRAIN, President H. B. FINCH, Vice-President FRANK DAWSON, Secretary-Treasurer L. M. PETERSON, Asst. Secretary-Treasurer

Life Insurance in Force Ordinary and Industrial $466,700,967.00

Conservative Progress Every Year.

Operating from Coast to Coast, Canada to the Gulf, Cuba and Hawaiian Islands.

Surplus Security to Policyholders $4,139,461.06

American National Insurance Company of Galveston, Texas

W. L. Moody, Jr., President Shearn Moody, Vice Pres. T. L. Cross, Vice Pres. W. L. Moody, III, Vice Pres. F. B. Markle, Vice Pres. W. J. Shaw, Secretary

The First National Bank Houston, Texas

A HOME, no matter how beautiful, is only as desirable as the community in which it is located. River Oaks, primarily and preeminently a home community, offers advantages to be found no-where else in Houston.

And River Oaks homes and homesites are available to suit almost every purse. Telephone Hadley 4333 or stop by the offices on River Oaks Boulevard for full information.


This Little Books Is Affectionately Dedicated to MRS. S. F. CARTER By “The Bluebird Circle” Of the First Methodist Church of Houston

“She looketh well to the ways of her household And eateth not the bread of idleness. She stretcheth out her hands to the poor; Yea, she reacheth forth her hands to the needy.”
Entrees Delicious Entree

2 loaves white bread. 1 loaf whole wheat bread. Cut in thin slices and then round with a biscuit cutter. 2 cans sardines mashed fine and seasoned with lemon juice, salt and cayenne pepper. 1 medium-sized jar of peanut butter mixed with mayonnaise and butter and season with salt.

Spread peanut butter on round slice of white bread and cover with whole wheat bread. Then spread sardine mixture on the whole wheat bread and cover with second piece of white bread. Press firmly together and cover with mayonnaise dressing to which has been added enough gelatine to make it congeal slightly. Sprinkle grated hard-boiled egg on top of each. Place spoonful of caviar in center of grated egg and ½ stuffed olive in center of caviar. Place in refrigerator until firm and until time to serve.

Mrs. E. L. Crain.
Veal or Poultry Cake

Chop veal or chicken very fine. Mix two cupfuls of meat to 1 bread crumbs that have been soaked in milk. Add ½ cup cream, 1 tablespoon butter, 1 egg, well beaten, pepper and salt, half nutmeg. Bake in deep dish. Serve cold.

Miss Alice O'Grady, San Antonio.

Cheek-Neal Coffee Company

Crab Meat Entree

1 large can of tomatoes strained 1 cup vinegar 2 bay leaves ½ dozen eggs boiled and cut in halves salt and pepper to taste ½ tablespoon onion juice 1 envelope gelatine 1 can crab meat Hearts of celery cut fine

Boil the strained tomato juice, vinegar, bay leaves, salt, pepper and onion juice a few minutes, then add gelatine, which has been soaked in a little cold water. Let cool a little. Stuff halves of eggs with crab meat, celery hearts mixed with mayonnaise. Place in molds and pour the tomato mixture over it, set away to congeal. Serve on rounds of toast with caviar and a slice of tomato. Lettuce leaves may be used if preferred.

Mrs. Brady W. Steele.
Stuffed Eggs with Tomato Jelly

Six hard-boiled eggs cut lengthwise. Mash and mix yolks with teaspoon, butter, salt, pepper, celery cut very fine. Fill again into whites of egg. Set each half into a small mold cut side down. Contents 1 can tomatoes.

Two tablespoons Knox gelatine, a few celery stalks, small onion, salt, pepper and dash of sugar. Let this boil and strain. Fill into molds which have already been prepared. Let stand until it sets. Serve on lettuce leaves with or without mayonnaise.

Mrs. Robt. I. Cohen, Galveston.

Blue Bird Shop Gift Shop of the BLUE BIRD CIRCLE of FIRST METHODIST CHURCH 1606 Main

Asparagus Loaf Mousse

2 tablespoons butter 2 tablespoons flour 4 eggs 1 can of asparagus tips 1 cup of cream before being whipped 1 envelope of gelatine (plain) Juice of 1 lemon, salt, pepper and paprika to taste

Put butter; flour and juice from asparagus in sauce pan over hot water. Dissolve gelatine in little cold water; beat eggs together and add to hot mixture on stove. Let all cook for a few minutes over hot water. Remove from stove and add while hot to gelatine. Cut asparagus into small pieces; also add a little pimento to mixture. Cool and add lemon juice. Add pimento, asparagus and whipped cream, also other seasoning. Put into mold and place on ice. Cut into squares and serve with mayonnaise on lettuce leaves.

Mrs. Vernon Leman.
Stuffed Crabs

12 large crabs boiled and picked. Make thick white sauce with 2 cups milk, 2 tablespoons flour and 2 tablespoons butter. Add picked crabs to sauce, also 4 hard-boiled eggs, mashed, 1 cup cracker crumbs, (or more if needed), juice of 1 lemon, 1 small onion grated, 1 cup whipped cream. Season with salt and red pepper. Fill crab shells with this mixture and sprinkle with cracker crumbs and melted butter. Brown slightly under flame and serve with slice of lemon on top.

Mrs. S. F. Carter.

ABC STORES, Inc. Makes buying as easy as A B C 5 Stores in Houston

Apple Croquettes

1 dozen large apples ¾ cups sugar Grating of lemon rind 4 tablespoons corn starch Yolks of 5 eggs 1 egg and bread crumbs

Pare, quarter and core the apples, steam until tender, cook with the sugar and lemon until very dry. Melt the butter and in it cook the corn starch, add the apple jelly gradually, then the slightly beaten yolks of eggs. Cook over hot water until the egg is set, then put aside to cool. Shape into apple shapes, eggs and bread crumbs and fry in deep fat. Serve as a garnish for roast or any kind of game.

Mrs. Turner Williamson.
Pressed Chicken

With onion, celery, salt and other seasoning to taste, boil a hen until it is very tender. Save one quart of this stock.

Mix one package of Knox gelatine in a glass of cold water. Add this to the stock with parsley, celery, juice of two lemons, Worcestershire sauce, salt and pepper as needed, and boil all for 15 minutes.

Grind chicken, six hard-boiled eggs and small pieces of celery. Pour in molds and place on ice. Serve on shredded lettuce with mayonnaise.

Mrs. Herman Nussbaum, Galveston.

PARK'S COURT Calhoun & Smith

Furnished Apartments 1, 2 and 3 Rooms, Kitchenette bath, Steam Heat, Brick Buildings, Garage, Janitor Close in—Near Car Line Preston 9816

Mrs. Una Leonard Expert Dressmaking Coats Relined

Wayside 2241 6930 Ave. E

Stuffed Quail

Prepare quail as you would a turkey. Fill with dressing made of oysters and bread crumbs, highly seasoned. Toast and baste until quite done. Serve on a bed of lettuce and parsley.

Mrs. F. Charles Hume.
Nut Cutlets

The breast of a seasoned chicken, 2 tablespoons of fine nuts, 1 tablespoon of chipped blanched almonds, a little nutmeg, a little butter and cream; add flour to make stiff enough to cut the cutlets with mold. Egg and bread them to fry. Serve nut cutlets, lemon, butter made into balls and put with whites of hardboiled eggs.

Mrs. R. W. Knox.
Tcherkey Tanouck or Circassian Chicken (Delicious Cold Dish)

Cook 1 chicken (boil until tender and bone); 2 cups walnut meats; put them through fine meat grinder; put in dish and press down until oil comes to top; then put oil in cup and keep until needed.

To 2 cups walnut meats, 1 cup dry powdered bread crumbs, take chicken stock and add walnut paste and bread crumbs. Take chicken and arrange nicely on platter and pour over mixture. This has been salted before.

Take walnut oil, add paprika until quite red and a little cayenne pepper. Pour this oil over chicken in spoonfuls. It makes bright spots. Serve cold.

Waldine F. Kopperl, New York.

Bankers Mortgage Company

Capital, $2,000,000.00 Surplus, $600,000.00 Real Estate Loans

Crab Ravigote

To 1 ½ pounds of crab meat add a teaspoon each of French mustard and salt, a salt spoon of cayenne pepper, ½ teaspoon of parsley chopped fine, 3 tablespoons of tarragon vinegar and 1 of olive oil, and 1 hard-boiled egg chopped fine. Mix well and let stand for some time, then put into a saucepan 3 anchovies in oil, 2 gherkins chopped fine, a shallot, 1 tablespoon of chopped parsley; mix these thoroughly and press through a sieve. Put the mixture back into the saucepan, add 5 tablespoons of thick cream, stirring over the fire for two minutes. Add the yolks of three eggs thoroughly beaten and stir again for a little while. Take off the stove, season to taste, and add to the crab mixture. Fill the crab shells and serve cold.

Mrs. Edward Randall, Galveston.
Woodcock Toast 6 thick slices of bread ½ small cream cheese 1 pimento cheese ¼ teaspoon paprika 1 tablespoon Worcestershire sauce ¼ teaspoon salt 2 eggs 12 slices or bacon cut very thin

Cut bread ¾ inch thick and trim crusts. Cream together the cheese, Worcestershire sauce, salt, pepper and the eggs slightly beaten. Spread this on the bread generously and place on each slice 2 slices of bacon.

Brown in oven 10 minutes.

Mrs. H. Mosle, Galveston.


Shrimp Jumbelia

1 cup rice 1 scant teacup ham ½ onion ¾ can tomatoes 3 pounds shrimp will serve 8 people

Use boiled rice. Take dice-shaped ham or tongue, together with a little onion, brown in a sauce pan. To this add the rice and the canned tomatoes, using some of the liquor, season with salt, pepper and tabasco. Then put in shrimp, which have been well cleaned and shelled, not boiled. When well cooked, put in a banking dish, or ramekins, sprinkle with bread crumbs, butter and a little cheese. Put in oven when ready to serve and brown slightly. This can be served without the extra banking.

Mrs. Charles Fowler, Galveston.
Green Pea Croquettes 1 can peas 1 tablespoon butter 1 tablespoon flour 1 tablespoon cream 1 egg yolk 1 egg white Salt, pepper, cayenne

Add mashed peas to melted butter, flour and cream. Add seasoning, roll in beaten white and crumbs and fry.

Mrs. W. S. Gibbs.

Dennis and Tomforde INSURANCE Fire—Tornado—Automobile—Burglary and All Other Classes Preston 2906 Houston

Shrimp Fricassee with Rice

1 ½ pounds fresh shrimp 1 small onion ½ bell pepper ⅛ pound butter 1 cup rice

Peel shrimp while raw. Cut in sections. Wash and put in collander to drain. Saute onion and bell pepper in small amount of butter, adding one slice of diced bacon.

After saute has cooked slowly for fifteen minutes, remove from stove.

Place butter in skillet; allow it to get hot enough for frying. Salt shrimp and roll in flour. Place in melted butter. and fry for five minutes.

Place saute articles in skillet with shrimp, add half cup boiling water; allow to cook very slowly for five minutes. Tabasco and Worcestershire sauce may be added to taste.

Serve with rice, boiled separately.

Mrs. Jacob F. Wolters.
Shrimp Cutlet

From 1 to 6 pounds of shrimp boiled and shredded and 1 kitchen spoonful of finely chopped parsley. Have a cream sauce of 1 spoonful of butter and 2 of flour, and 1 pint of milk. Remove from the fire and add two well-beaten eggs. Mix well together and mold into a loaf. When thoroughly cold, cut in slices, roll in egg and bread crumbs and fry in deep fat. Serve with hot chili sauce.

Mrs. Fred Schneider, Galveston.

Preston 3184 The Smartest of Millinery at All Times La Mode Millinery 606 Main St. Mrs. Ruby Fox Mrs. Henry Yates Mrs. R. L. LeBlanc

A. Walzel WATCHMAKER Adjusting of High-Grade Watches and Clocks a Specialty P. 3351 507 Stuart Bldg.

Tresses from St. Pierre

½ cup mixed butter and lard 1 cup sugar 2 well beaten eggs 1 cup milk ½ to 1 teaspoon salt ½ teaspoon soda 1 teaspoon cream of tartar, sifted with 1 ½ cups flour Vanilla or cinnamon and nutmeg

Beat hard. Roll about ¼ inch thick.

Cut with knife like this and braid and pinch the ends.

Fry in very hot fat.

Mrs. Murray, Boston, Mass.
Toasted Cheese Sandwiches (Cheese Dreams) Yolk of hard-boiled egg 1 teaspoon salt ½ teaspoon paprika 1 tablespoon butter (melted), or cream 1 tablespoon vinegar ¼ 1b. American cheese, grated

All mixed together.

Spread between buttered rounds of bread, and toast in oven until brown; spread cheese on both buttered sides, quite thickly, or it will not be strong and thick of cheese.

Mrs. J. E. Thompson, Galveston.

The Well Dressed Man Knows Hamilton Quality Shirt Makers — Tailors — Furnishers HAMILTON BROS. 510 Main St.

Shrimp in Tomato Cases

1 ½ cups shrimp in usual pieces 2 tablespoons butter 2 sliced onions 1 cup bread crumbs ¼ cup cream Salt and paprika Buttered crumbs

Cut tomatoes in halves, removing pulp and inverting on sieve to draw. Melt butter in saucepan, and cook in this slowly, the onions slightly browned, then remove onions and add tomato pulp. Cook this 15 minutes and add enough soft bread crumbs and cream to make a soft paste, about ¼ cup. When well blended, add shrimp, also high seasoning of salt and paprika, place in tomatoes, cover with buttered crumbs and bake quickly until brown, serve on lettuce leaves or rounds of fried or toasted bread.

Mrs. G. G. Moore, Galveston.
Cheese Straws 8 tablespoons flour 12 tablespoons grated American cheese 5 tablespoons butter 1 teaspoon banking powder 1 whole egg, with pinch of cayenne pepper, pinch of salt.

Roll the mixture thin and cut in narrow strips and bake in moderately hot oven.

Mrs. M. L. Graves. Pastry wheel at Blue Bird Shop.

St. Regis Candies, Inc.

Houston, Texas

Shabba Shoppe Antiques 3501 Main St. Houston, Texas

Oysters au Gratin

Thoroughly drain 100 large oysters. Put this liquor in a large pot. Cut up and add to this liquor 1 medium-sized onion, 1 stalk celery, ¼ bunch parsley, 1 tablespoon salt. When the liquor comes to a boil add the oysters, let them boil in this liquor until they curl around edges, then drain.

Then put them in a large mixing bowl and add ½ stalk celery, finely cut, and several pieces chopped parsley, 1 can mushrooms cut in quarters, about 1 heaping tablespoon finely sliced bacon, 1 heaping tablespoon butter, 1 tablespoon Worcestershire sauce, the juice of 1 lemon, 1 teacup tomato catsup, ¾ cup of finely toasted bread crumbs, salt to taste, 1 large pinch red pepper. Mix all this together. Put in baking pan with butter and bread crumbs on top. Bake 20 minutes.

Mrs. Abe Blum, Galveston.
Creamed Brains

1 set brains, 1 medium sized can mushrooms, 3 hardboiled eggs. Boil brains seasoned with white pepper and salt. When cold chop all together. Make cream sauce; bake in saucepan with toasted bread crumbs on top and tiny piece of butter in center.

Mrs. John Goggan, Galveston.
Stuffed Crabs

1 dozen crabs; add 3 toasted crackers rolled and sifted; 1 medium chopped onion; season with red pepper and salt; add two-thirds cup thick cream; stuff into shells, cover with cracker crumbs and melted butter. Brown in hot oven.

Mrs. John Hammersmith.

Miss Maude Ashby Exclusive Millinery Special Designing At MRS. C. SHEPHERD'S Main at McKinney Houston, Texas

Mrs. C. Shepherd Incorporated MAIN at McKINNEY In the “Heart of Theater District” Ladies' Ready-to-Wear Shoes and Hosiery

Creole Oysters

Cook 4 dozen oysters in 3 tablespoons of butter until plump. Take oysters out and put into butter, 1 cup of chopped celery, Worcestershire sauce, tomato catsup and tobasco to suit taste. Cook until celery is tender, then add bread crumbs to thicken. Mix with oysters and serve in ramekins.

Mrs. Maurice McAshan.
Minced Oysters

Into 2 tablespoons of hot butter fry 2 small onions and some ground celery. Then mince with scissors 150 oysters, season with salt and red pepper; add to this after simmering in pan with onion the juice of 2 lemons, 2 tablespoons Worcestershire sauce and 4 eggs well beaten, enough cracker crumbs to stiffen; fill shells or ramekins, put cracker crumbs on top, bake in hot oven just before serving.

Mrs. Court Norton.
Birds on Canapes

Split 5 birds (quails or squabs), season with salt and pepper and spread with four tablespoons of butter rubbed until creamy and mixed with three tablespoons flour. Bake in a hot oven until well browned, basting every four minutes with two tablespoons butter, melted in one-fourth cup water. Chop six boiled chicken livers, season with salt, pepper and onion juice, moisten with melted butter, and add one teaspoon finely chopped parsley. Spread mixture on five pieces toasted bread, arrange a bird on each canape and garnish with parsley.

Mrs. Chas. G. Heyne.

The Store for Men Where Ladies are Always Welcome Rolle's MENS WEAR Rolle-Jewett & Beck 811-813 MAIN ST.

Miss Cooper's Cupboard Home Cooked Foods Ready to Serve 1002 Stuart Hadley 0059


Eight large tomatoes. Hull and turn upside down and put in ice box to chill.

Hard boil 8 eggs, using yellows only, and to that add chopped celery, mayonnaise well mixed and fill into tomatoes. Serve in crisp lettuce leaves.

Mrs. T. K. Thompson, Galveston.
Cheese Rolls

Cut in thin slices 1 loaf Pullman bread, cutting off edges. Arrange on large board.

Heat 1 pint sweet milk, lump of butter, pinch of cayenne pepper and salt. And when hot, add 1 lb. cheese, grated, until melted then spread on slices of bread. Roll each slice of bread, cover with damp white cloth until ready to use, of bread, cover with damp white cloth until ready to use, then brown in moderately hot oven and serve with any salad.

Mrs. Winbourne Pearce, Temple.

Peel firm, ripe tomatoes. Scoop out to stuff and chill. Brush inside of tomato with French dressing, using about a teaspoon for each tomato. Have ready blanched almonds, chopped but not minced. Mix these with cottage cheese that has been seasoned with salt and paprika and enough thick cream either sweet or sour to make pleasing consistency. Stuff tomatoes with this and top with mayonnaise plain or to which cream has been added.

Mrs. R. C. Patterson.

Standard Rice Company

Cheese Fondu

3 tablespoons grated cheese 1 tablespoon melted butter 3 eggs beaten separately 2 tablespoons stale bread crumbs or cracker crumbs ½ cup sweet milk 1 small teaspoon dry mustard and salt and pepper to taste

Bake in ramekins or baking dish and serve immediately.

Mrs. Maurice McAshan.
Eggs Boureguard

Hard boil 3 eggs, separate yolks from whites, mash whites through sieve into cream sauce.

Have toast ready. Spread the sauce over toast and then over the top sprinkle the yolks that have been passed through the sieve. Finely chopped up parsley may be added to the cream sauce. This amount serves about six.

Cream sauce: 1 cup or little more milk; 1 level tablespoon flour; 1 heaping tablespoon butter; salt and pepper to taste.

Mrs. H. M. Curtin.
Baked Tomatoes Florentine Style

Take out the center of 6 large tomatoes. Rub a clove of garlic across an earthen casserole and fry in it an onion in a spoonful of butter or olive oil. Add 6 mushrooms, 10 livers of chickens, both minced finely, and a spoonful of lemon juice. Cook these. Add yolks of 2 eggs and sufficient bread crumbs. Fill the tomatoes and bake half an hour.

Mrs. J. O. Ross.

Zero Zone Electric Refrigeration 3315 Main H. 3405

J. Tietze GROCERIES Phones: Fairfax 5493-6260 Cor. McGowen and Caroline Houston, Texas

Escalloped Cheese

Take bread and cut in slices, take off all crust and butter bread; put in a baking dish, first a layer of bread and then chees until dish is nearly full, then cover with about 4 eggs beaten and add enough milk to cover. Salt and pepper and bake about ½ hour.

Mrs. Henry B. Fall.
Chicken Terrapin

One hen, 1 set of brains, 25 oysters, 1 can mushrooms. Boil fowl until tender, brains twenty minutes, plump oysters and simmer mushrooms half an hour. Dice all ingredients and mix with rich white sauce. Bake in ramekins, sprinkling bread crumbs over the top.

Aida B. Potter, Leavenworth, Kan.
White House Rice Snowballs 1 cup boiled White House rice 3 whites of eggs 3 teaspoons sugar 1 tablespoon butter ½ teaspoon lemon extract

Mix rice, sugar and melted butter thoroughly. Form in balls and place in flat baking dish, put in oven and bake without browning for 10 minutes. Pour over this whites of three eggs beaten dry, to which 3 teaspoons pulverized sugar and lemon extract have been added. Set in a cool oven to just dry and not brown. Serve with whipped cream.

Mrs. W. K. Morrow.

Y. W. C. A. Cafeterias Rusk and Austin 506 San Jacinto 11:15-2:00 5:15-7:00

SERVICE ROOM 2nd Floor Cafeteria No. 1 506 San Jacinto Opens NOVEMBER 1, 1927 Evening Meal Only 50c—85c With Service Watch for Announcement

Deviled Oysters on Half Shell

1 quart oysters (large) 8 large shells 4 tablespoons tomato catsup 2 teaspoons Worcester sauce Juice of ½ lemon Salt and tabasco to taste About 2 cups rolled bread crumbs

Boil shells in soda water and scrub well and dry. Toast and roll bread for crumbs. Boil oysters in their own juice for 3 minutes, remove from fire, strain off juice and chop oysters fine in wooden mixing bowl. Add catsup, sauce, lemon juice, salt and tabasco, and enough bread crumbs to make the mixture creamy thickness not too dry. Fill shells with mixture, brush over lightly with eggs and bread crumbs and bake in hot oven about ten minutes.

Two shells may be served on entree plate for one person, the plate being decorated with parsley and a spray of red peppers.

Mrs. J. M. Lykes.
Salmon Ramekin

1 can salmon or 2 pounds fresh salmon, mashed with a fork. Prepare and cool 1 pint of cooked mayonnaise, any recipe can be used, must be cooked dressing. Mix thoroughly, add 1 teaspoon minced onion, 1 egg beaten light. Fill ramekins or scallop shells and bake in quick oven, until a light brown. Serve garnished with a thin slice of lemon on top. Paprika sprinkled over all.

Charlotte Rotan.

Mrs. V. Roccaforte Dressmaking Phone Capitol 4831W 1544 Scott St.

Cherryhurst Pharmacy Westheimer Road at Yupon WE HAVE IT Free Motorcycle Delivery H. 3333 H. 7884

Russian Caviar Entree

Toast Onion Tomato Hard-boiled egg Russian Caviar Lemon juice Mayonnaise Caper or parsley

Spread Russian caviar on thin slices of buttered toast. Small amount of finely chopped onion on caviar. Sprinkle with lemon juice. Place slice of tomato on top of onion. One teaspoon mayonnaise dressing on each tomato and cover with hard-boiled egg and small piece of parsley or capers on top of egg.

Katherine B. Kitchell.
Pimentos Au Gratin

1 large can pimentos. Wash and take out seed and fill with grated yellow cheese, which has been flavored with paprika, tabasco, Worcester. Arrange in baking dish.

Pour over it a rich cream sauce with cracker crumbs, little butter and brown in oven.

Mrs. Wallace Ralston.
Cheese Balls 1 cup grated cheese Whites 2 eggs, beaten very stiff Pinch of salt Dash of red pepper

Roll in balls like marbles, fry in deep fat until brown.

Serve immediately

Mrs. L. C. Sloan.

YOU ARE CAREFUL TO SELECT PURE. WHOLESOME FOODS Why not keep it pure and appetizing in a storage space that science has designated as perfect for food preservation PRODUCT OF GENERAL MOTORS Frigidaire ELECTRIC REFRIGERATION COX & BLACKBURN, Inc. 3108 Main St. Hadley 3352-53-54

Brains and Chicken Croquettes

Make stiff white sauce. When cold stir in 1 set of brains, which have been parboiled and chopped, and 2 cups ground cold chicken. Season with salt, pepper, few drops of onion juice, chopped parsley and nutmeg. Mould into croquettes and dip in beaten egg, then dry bread crumbs and fry in deep fat. Either twice the amount of brains or chicken without the other is equally as good.

Mrs. Maurice McAshan.
Barbecue Chicken in Your Own Oven

Prepare chicken as for broiling by splitting down the back; rub with butter, salt and paprika, the last very liberally; also a few grains of cayenne. Put in baker with very little water and place in oven.

Put in sauce pan to cook: 1 cup butter, 3 tablespoons chili sauce, 3 tablespoons tomato catsup, 2 tablespoons lemon juice, 2 tablespoons Worcester sauce, 2 or 3 drops tabasco sauce, 1 dash dry mustard.

Baste chicken with sauce applied with a mop during process of cooking, sometimes dipping the entire chicken into the sauce. Cook slowly until thoroughly done.

The sauce left in pan where chicken was cooked may be used for gravy, served on rice.

You may make the sauce to taste. If more gravy is desired, double the quantity of chili sauce and tomato catsup.

Mrs. L. O. Jarrell.

J. Jamail & Bro. With the A. B. C. Store MAIN AND WEBSTER No Matter Where It Grows—We Have It

Mrs. S. Montgomery Home-Made Cakes and Salads H. 0431 1510 Marshal St.


Spread rounds of toast with a mixture of anchovy paste and salad dressing. Place round of pickled beet on this and garnish edge of circle with yolks of hard-boiled egg pressed through ricer. In center place little ball made of neufchatel cheese combined with salad dressing and rolled in paprika. Spring of parsley in cheese ball if desired.

Mrs. John W. Hopkins, Galveston.
Delicious Luncheon Entree

Boiled eggs, cut in half and trim ends flat. Take out yolks and mix with fish roe, a little onion juice, butter, lemon juice, pepper and salt. Put back in egg and pour over all a hot cream sauce. This must be served in a flat dish and on each egg a sprig of parsley. Do not pour dressing on top of eggs.

Mrs. James A. Baker.
Chicken Croquettes

One chicken boiled tender, 1 set brains prepared and cooked in a little butter, 1 can mushrooms, 1 measure of cream sauce. Mix thoroughly and mold into shape. Roll in cracker crumbs, dip in egg, then roll again in cracker crumbs. Fry in very hot lard.

Cream sauce: Half pint of milk, 2 tablespoons flour, small spring of parsley, salt and pepper to taste, 2 tablespoons butter.

Mrs. John T. Scott.

South Texas Lumber Co. Everything Used in Building Including Money

Shrimp Aspic for Six People

1 Ib. shrimp 1 oz. gelatine, soaked in 1/3 cup cold water 1 cup tomato pulp (Spanish style) Teaspoonful salt Teaspoonful pepper Juice one lemon 1 cup chopped celery

Wash shrimp thoroughly and then shell. Boil shrimp in a cup of water for about 20 minutes, until done. Drain; add the water that the shrimp were cooked in to the gelatine.

Mix shrimp, celery and all ingredients together. Place this in individual glasses or molds and pour the stock over this and put into ice box to let it congeal. Serve on lettuce with mayonnaise. It can also be made in one large mold, and instead of using shrimp, one can use asparagus.

Mrs. D. Stuart Godwin, Galveston.
Breast of Chicken a la Rice

Saute breast of chicken in pan with a little butter, cook well done; cut Virgina ham and mushrooms, Julienne style, saute in pan together; cook all well done; boil noodles in water, little salt; add 1 cup cream after taking off water. Serve chicken in bed of noodles; ham and mushrooms on top of chicken.

F. J. Hermann, Rice Hotel.

Hacks Home-Made Salad Dressing At Your Grocer What Houston Makes Makes Houston

Geiselman's The Best in Meats 2204 Main Preston 4816

Deviled Oysters

1 pint oysters 1 ½ cups dried rye bread crumbs 1 cup tomato catsup 1 cup butter 2 tablespoons Worcester sauce 1 small piece garlic out very fine

Cut oysters in halves and let all juice drain off. Mix oysters, bread crumbs, celery, catsup, Worcester sauce, garlic together. Add salt to taste. Small bit of cayenne pepper and some black pepper. Melt butter in skillet and cook all about half hour. Put in ramekins with rye bread crumbs on top and bake.

Creamed Oysters 1 cup milk Tablespoon butter 3 dozen oysters 2 raw eggs 4 hard-boiled eggs Cracker crumbs Salt and pepper to taste

Put milk in skillet; when boiling, add oysters cut in several pieces, salt and pepper and beaten eggs. When oysters curl up add cracker crumbs. Just before removing from fire add hard boiled eggs, which have been chopped up.

Put in ramekins with cracker crumbs and lump of butter on top and run in oven to brown. Do not have too stiff.

Mrs. W. S. Gibbs, Huntsville.


Shrimp or Crab a la Newburg

2 cups shrimp or crab meat 3 tablespoons butter ½ teaspoon salt Few grains cayenne 1 teaspoon Worcester sauce 1 teaspoon lemon juice 1 heaping teaspoon flour 1 cup cream or milk 1 whole egg 2 tablespoons sherry wine

Boil slightly, clean and cook shrimp or crabs 3 minutes in 3 level tablespoons of butter. Add salt, cayenne, lemon juice, Worcester sauce and sherry if desired, and cook 1 minute. Remove shrimp or crab. To the remaining butter add flour and cream or milk. When thickened, add the egg which has been well beaten and cook only a few moments. Then add shrimp or crab. Serve as soon as heated on pieces of toasted bread. This receipt will serve six people.

Mrs. Henry C. Haden.
Corn Oysters 1 can corn ½ cup flour 1 teaspoon baking powder 1 teaspoon salt 2 tablespoons melted butter ½ teaspoon pepper 1 egg

Put corn into tray and chop fine. Add flour, salt and baking powder. Beat egg and add ¼ cup milk, mixing all together well. Fry in hot fat.

Mrs. Hudson P. Ellis.

Houston's Twin Hostelries Sam Houston 200 Rooms—200 Baths Ben Milam 250 Rooms—250 Baths Rates, $2.00 to $2.50 Operation of O'Leary—Mickelson—Hall

The Pagoda Shop “Things chinese” The Gift Unusual Beautiful Objects for the Home—A Pleasure to Shop 3903 Main St. H. 1374

Salads Frozen Cream Cheese and Fig Salad

2 cream cheeses 10 finely chopped dried figs (rather moist) 2 tablespoons lemon juice 2/3 cups evaporated milk ½ teaspoons salt

Scald the evaporated milk and beat it into the cheese, which should be mashed. Chill, add remaining ingredients, transfer to a mold which has been rinsed in cold water; seal and bury in equal parts of ice and salt for four hours. Unmold and serve with a garnish of lettuce and sliced oranges. Use in a supper menu as final course. Accompany with black coffee and tiny baking powder biscuits, split and filled with jam.

Mrs. Robert Henderson.

Take 3 tomatoes, not quite ripe, 4 sweet peppers, 1 slice of onion and cut fine together, and make a dressing of 1 tablespoon olive oil, 3 of vinegar, 4 drops of tabasco sauce and 1 tablespoon of Durkee's salad dressing.

Put salt over salad and then pour dressing over. Serve on lettuce leaf.

Mrs. Horace Booth.

“Remember that good fortune requires thrift.” 4% INTEREST ON SAVINGS The National Bank of Commerce “The Bank of Courtesy”

Pineapple Salad Dressing

2 eggs ½ pint cream 1 tablespoon flour 1 scant cup sugar 1/3 cup white vinegar 2/3 cup pineapple juice

Blend dry sugar and flour. Add eggs and mix thoroughly, stir in vinegar and pineapple. Cook in double boiler until thick, stirring constantly. Remove from fire and set aside to cool.

Whip ½ pint cream and beat well into ½ of dressing.

Serve with any fruit salad. Particularly good with canned pears, seedless grapes and crushed pineapple.

For summer serving this is improved by still-freezing. Addition of grated cheese improves flavor.

Garnish with cherries, pimento or mint leaves.

Miss Julia Smith.
Cabbage Salad 1 small head cabbage 1 small stalk celery 2 thin slices onion

Chop very fine in chopping bowl. Put in cheese cloth bag and press out all juice. Mix with cooked dressing, garnish with pieces of green pepper and serve on lettuce leaves. Add pecans if desired.

Mrs. Wallace Ralston.

The Bobby and Betty shop “Things that are different” 3812 Main St., Houston Texas Infant Wear—School and Party Frocks, 2--14 Years

French Dressing de Luxe Makes 1 ½ Pints

2 cups oil Juice 1 ½ lemons Juice 1 ½ oranges ½ cup vinegar ½ tablespoon Worcester sauce ½ tablespoon dry mustard ¾ tablespoon paprika ¾ tablespoon salt ¾ cup powdered sugar ½ clove garlic (not grated)

Mix in deep bowl. Pour in the oil and vinegar. Beat with egg whip until thick. Mix the dry ingredients (sugar, mustard, paprika, salt), add them to the oil and vinegar, beating vigorously. Lastly add the lemon, orange, Worcester sauce and ½ clove of garlic. Before using shake bottle well. The garlic may be removed from the jar or bottle after a few days if the flavor of the dressing satisfies you. A splendid substitute for mayonnaise on many salads. It improves by standing so one can make up a larger quantity than this receipt calls for.

Miss G. E. Rieman.

Whip together the whites and yolks of two eggs; stir into this 2 tablespoons sugar, ½ cup vinegar, small piece butter. Cook slowly, stirring all the time, until it thickens. Take off. Stir till cool. Into this pour 1 cup of cream, whipped. Keep cool.

Mrs. B. F. Bonner.

Bennett's Drug Store Main at Webster Hadley 1617 Prescription Druggists MAKERS OF THAT GOOD ICE CREAM Free Motorcycle Service

Potato Salad

3 cups of cold potatoes chopped fine, 1 cup raw apples, 5 tablespoons butter, 1 tablespoon salt, 3 tablespoons vinegar, ½ teaspoon onion juice, dash of red pepper.

Dressing for same: 1 teaspoon mustard, ½ teaspoon salt, ½ teaspoon sugar, 3 tablespoons butter, 4 tablespoons vinegar, ½ cup cream, yolks of 3 eggs, dash of red pepper. Put seasoning with egg, then add butter and vinegar. Cook over hot water, stirring constantly until thick, then add cream and pour over salad.

Mrs. A. Frank Smith.
Asparagus Salad 1 can iced asparagus 1 head lettuce Sauce: ½ teaspoon salt ½ teaspoon sugar 4 tablespoons olive oil 1 tablespoon vinegar ½ tablespoon Tarragon vinegar 2/3 cup Heinze chili sauce Celery and green peppers

Dissolve salt and sugar with a bit of water, add oil and then the vinegar. To this French dressing add the chili sauce and the finely cut celery and green pepper. Chill and serve over asparagus.

Mrs. Edgar Lancaster.

So Pleasant—So Homelike YOU will find the surroundings here at The Warwick pleasant, with a homelike atmosphere that makes you always feel at ease. You will like living at The Warwick…its service… its location…its surroundings.

Then, too, for holding meetings, The Warwick is ideal, with its large dining room, parlors and ball room.

The Marmick Wallace C. O'Leary, President and Manager Hadley 6622

Fruit Salad

Slice 3 bananas 1 can sliced pineapple, cut in small pieces ½ cup pecans, pieces Pour over this the following dressing: Yolks of 6 eggs beaten stiff ½ cup vinegar, weakened with water 2 tablespoons sugar Mrs. D. D. McDonald, Galveston.
Cheese Salad 3 packages Neufchatel cheese ½ cup stuffed olives, cut fine ½ cup chopped nuts 1 tablespoon gelatine Salt Paprika ½ cup plain cream ½ cup whipped cream Mrs. J. P. Arnold Frozen Fruit Salad 1 can white cherries 1 can pineapple Blanched almonds

Stone cherries, and replace seeds with almonds. Cut up pineapple, mix together with mayonnaise to which has been added whipped cream. Freeze and serve on crisp lettuce leaf with mayonnaise.

Mrs. A. C. Barnett.

Henke & Pillot West End Store Washington Ave. and S. P. Ry. Preston 3332 Clancy Fish Market A. M. Clancy, Proprietor SEA FOODS Henke & Pillot South End Store Hadley 8503 Community Market McKinney at Austin Fairfax 2211

Cucumber and Pineapple Salad

1 cup diced pineapple 1 cup diced cucumbers Salt and paprika 2 tablespoons vinegar 1 tablespoon oil 1 teaspoon gelatine 2 teaspoons cold water 6 halves of walnut meats Mayonnaise Lettuce leaves

Soak gelatine in cold water. Place over fire until warm and well mixed, but do not boil. Pour vinegar, oil, salt and paprika over cucumbers and then add to the gelatine. Place walnut meat in bottom of mold and pour combined mixture over it. When firm and cold serve on lettuce with mayonnaise.

Mrs. R. C. Kuldell.
Veal Aspic Salad

Cook 1 pound fine baby veal for hours, until very tender Remove meat. Add salt, pepper, a stalk of celery, one onion and one small can tomato to stock. Cook until well seasoned. Strain. Cool 1 cup cold stock and dissolve in it 1 envelope Knox gelatine. Soak 5 minutes. Add 3 cups boiling stock. Stir well. Cool; place on ice and beginning to congeal add veal cut very fine, 1 cup chopped celery, 1 cup canned peas, ½ can pimento, olives (stuffed, 1 bottle). pickles cut fine. Season with Worcestershire, tabasco, etc. Mold in flat pans, remove and cut in slices, or mold in individual molds.

Mrs. Eugene Cavin, Galveston.

Joe Jett's Grocery FANCY GROCERIES, VEGETABLES, FRUITS POULTRY and FRESH MEATS 5019 Montrose Blvd. Phones Hadley 6395 and 3486

Ginger Ale Salad

1 envelope Knox gelatine 1 cup cold water 1 cup boiling water 1 cup ginger ale ½ cup sugar ½ cup pineapple 1 teaspoon pulverized ginger juice of two lemons 1 can apricots cut in halves

Soak gelatine in cold water for ten minutes and add cup of boiling water, then add and dissolve the sugar and other ingredients. Pour in mold and when thoroughly chilled and congealed serve on crisp lettuce with a cooked dressing and whipped cream.

Mrs. Lynch Davidson.
Fruit and Cheese Salad 2 cups Yogurt cheese, grated 6 tablespoons chopped almonds 12 dates 6 figs 6 tablespoons mayonnaise.

Wash and dry the figs and dates. Remove the stones from the dates. Chop the fruit. Arrange the grated Yogurt cheese on lettuce leaf and on top of this place the chopped almonds. Then arrange the chopped fruit, with the mayonnaise on top. If preferred cream cheese may be used in place of the Yogurt cheese.


The Gables 3100 Main St. Phones Hadley 2100-Hadley 2500

Asparagus in Aspic Jelly

Boil a large bunch of asparagus tips in salted water until tender, carefully saving the liquor in which they were cooked as a foundation for the jelly. Add to the asparagus water 1 teaspoon of beef extract, ½ teaspoon each of chopped celery and carrot, 1 bay leaf, 3 cloves. Allow these ingredients to simmer for 30 minutes. Add one ounce of gelatine that has been dissolved in a cup of water, stirring until the gelatine is dissolved. Strain the aspic, mold the asparagus tips with alternating layers of hard-boiled eggs in a mold. This is done by adding a sufficient amount of jelly to set each layer and waiting until that is firm before laying the next in place. Lay in nests of lettuce leaves and serve with graham bread sandwiches.

Mrs. Sam R. Hay.
Carrot Salad 1 pint raw coarsely grated carrots ½ cup mayonnaise 3 hard-boiled eggs ¼ teaspoon salt 2 ounces protose or bean pulp ½ cup toasted crumbs ½ teaspoon onion juice 2 tablespoons lemon juice

Wash and scrape the carrots, grate with a coarse grater. Chop the hard-boiled eggs and protose; add the crumbs; salt to taste. Add the lemon juice, mix well and add mayonnaise. Serve on garnished plates.


Studio Gift Shop Mrs. L. D. Sinclair Imported Gift Novelties China and Glassware Instructor in All Branches of Painting Expert Firing for China Painters Phone 2211 1310 Church St. GALVESTON

Mrs. C. Rhoades Quilting 3819 Texas at Drennan

Philadelphia Cheese Salad

3 cakes of Philadelphia cheese 1 pint of whipped cream 1 onion, grated Add paprika and salt

Whip cream, add cheese, add to cream, put in onion and seasoning. Mix well, put into a ring mold and freeze. Mold on a bed of lettuce, fill center of mold with sliced tomatoes and sliced cucumbers. Marinate with French dressing. Serve with dressing made with equal parts of mayonnaise and whipped cream.

Tomatoes Stuffed with Anchovies

Select five ripe tomatoes, remove skin, set on ice. Mix chopped hard-boiled eggs with anchovies together with mayonnaise, season with onion juice, red pepper and salt. Fill tomatoes with this mixture, top with mayonnaise and an anchovy. Serve on lettuce.

Mrs. L. C. Van Name.
Chicken Salad

One very large hen. Boil slowly until very tender, cut in squares not too small. Crisp celery cut like chicken to make one cup celery to two cups chicken. Chill both. Salt chicken. Two cups mayonnaise, plenty of salt and red pepper. Mix 2 hours before serving and keep cold. Serve on lettuce with large olives. This will serve ten people.

Mrs. Pleasant F. Graves.

Antiques At the Sign of the GREEN BOTTLE 701 Colquitt Ave. Houston, Texas

Ye Old College Inn Luncheon, .75 Dinner, $1.25 Seafood Dinners, Too

Delicious Fruit Salad

1 large can sliced pineapple 1 large can pears. 1 large can white cherries, seeded 1 cup pecans 3 grapefruit 2 envelopes plain gelatine dissolved in fruit juice with enough water to make 1 quart.

Salad dressing with whipped cream; break 2 eggs in sauce pan; add the juice of 1 lemon, 2 level tablespoons sugar, 1 pinch of salt, tablespoon melted oil; beat and cook until stiff, beating all the time. Before serving add 1 pint of cream that has been whipped.

Mrs. James Greenwood.
Ginger Ale Salad 1 box gelatine 1 bottle ginger ale ½ cup sugar 1 cup chopped apples 2 tablespoons Canton ginger 1 cup water Juice of 3 lemons 1 cup chopped celery 1 small can pineapple

Soak gelatine in cold water. Heat pineapple juice with sugar and lemon juice. Add gelatine when cool. Then ginger ale and fruit. Put in mold on ice to congeal. Serve with mayonnaise.

Mrs. Jerry A. Mitchell.

WALTER J. DALY INTERIOR DECORATOR Wall Paper, Draperies, Antique Furniture and Art Goods Houston San Antonio Chicago 4114 Main St. Phone Hadley 0586 Houston

Grape Salad

4 pounds white grapes, skinned and peeled 1 pound pecans, cut into bits 1 pound marshmallows

Place on ice and chill thoroughly, which is most essential in salads.

Dressing: 1 cup whipped cream, 1 tablespoon sugar, 4 tablespoons tarragan vinegar, 1 teaspoon butter, 1 teaspoon Coleman's dry mustard, 1 teaspoon salt, cayenne to taste, yolks of 4 eggs well beaten.

Mix yolks in the vinegar, sugar, mustard, salt and pepper and cook in double boiler, stirring constantly until thick. Then let cool and mix with cream. Then add the above.

Miss Alice O'Grady, San Antonio.
Fruit Salad

Cut into small round balls (with a potato scoop) watermelon, cantaloupe, bananas and peaches. Sprinkle slightly with lemon juice and salt. Put on a lettuce leaf and add mayonnaise dressing.

Mrs. Guy Bryan.
Caviar Salad

Mash 12 hard-boiled eggs very fine and season with salt and pepper. Press this down very firm in glass tumblers. Set on ice to chill. When ready to serve, slice in half-inch slices. Spread caviar between two slices, press firmly. Serve on lettuce leaf with mayonnaise.

Mrs. A. J. Morris.

“The Home of the Steinway” Complete Line of High-Grade Pianos Victor Orthophonic Victrolas Victrola—-Radiola Combinations All the Latest Music on the New VICTOR ORTHOPHONIC RECORDS J. W. Carter Music Company Est. 1877 Houston Main at Pease Beaumont Pearl at Broadway

Fruit and Vegetable Salad

1 large orange 1 large apple 1 stalk celery 1 large tomato 1 tablespoon of Parmesan cheese

Cut orange, apple, celery and tomato in slivers ⅛ by 2 inches. Before cutting orange grate the rind. Put all in large bowl, sprinkle over the grated orange rind and add Parmesan cheese. Place in refrigerator. Marinate the whole with about ½ cup of French dressing about half an hour before serving. Serve on a round platter outlined with lettuce leaves with salad in center.

Mrs. J. O. Ross.
Cream Mayonnaise Dressing 4 yolks, well beaten 3 tablespoons tarragon vinnegar Or plain malt vinegar with a good sprinkle of all kinds of spices 1 tablespoon sugar 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon butter Dash cayenne

Mix all (adding vinegar last) and cook in double boiler over very small blaze, stirring constantly, until well thickened. Keep in a cool place and mix into whipped cream as needed.

Miss Alice O'Grady, the Argyle.

Call Anna Mosle When You Wish Harmony in Interior Decorations Hadley 2454

Wademan's Flowers Bring Happy Hours 3106 Main St. Phones Hadley 5555—Hadley 5556

Fruit Salad

½ pound can sliced pineapple ½ pound can white pitted cherries 1 box mashmallows 1 cup pecans or almonds

Cut ingredients into pieces suitable for salad. Make dressing of 1 egg, juice of 1 lemon, ½ teaspoon mustard and ¼ of a ½ pint bottle of 30% cream. Cook in a double boiler, stirring constantly, until thick. When cool, add the remainder of the ½ pint of cream, thoroughly whipped. Fold with a fork the cream dressing into the mixed ingredients and put in the refrigerator to mold. The same recipe with a double amount of whipped cream and 1 ½ portions of salad dressing makes a delicious and very pretty frozen salad to be sliced and served at the table. Pack the mold in equal parts of rock salt and crushed ice, let stand for from 2 to 3 hours. This mixture should not be frozen too stiff. Will serve 16 persons.

Mrs. W. A. Toland.
Frozen Tomato Salad

Peel tomatoes and cut in halves; mix together the following and spread on top of each tomato:

Philadelphia cream cheese, two packages; 2 tablespoons lemon juice; paprika; juice of onion; mayonnaise. Wrap each in oil paper and put in freezer.

Dressing to be served with this: 2 tablespoons mayonnaise, 2 tablespoons Snyder chili sauce, 1 cup finely chopped celery, 1 cup finely chopped green peppers.

Mrs. Mary B. Dial.

Wier Long Leaf Lumber Company

New Orleans Cream Salad

1 pint double cream 1 package Philadephia cream cheese 1 package gelatine in 1 cup milk ½ can pineapple, sliced ½ pound almonds

Whip cream stiff and mix in cream cheese mashed smooth. Work in thoroughly diced pineapple and blanched almonds, gelatine dissolved in milk, salt to taste. Mold in ring mold, fill center with mayonnaise and serve on nest of lettuce leaves.

Mrs. Robt. Wier.
Cheese and Olive Salad

Mash cream cheese and season with salt and cayenne. Add six olives finely chopped, lettuce finely cut and ½ a pimento cut in strips. Press in original shape of cheese and let stand two hours. Cut in slices and serve with Mayonnaise dressing.

Annie Ray Watkin.
Asparagus Salad

Two tablespoons gelatine, 1 cup cold water, 2 cups mild vinegar, 3 slices onion, 2 cloves, 3 cups asparagus tips, salt.

Soak gelatine in cold water 5 minutes, add onion and cloves to vinegar and bring to boiling point. Strain and add soaked gelatine. When mixture begins to stiffen add asparagus tips and turn into mold, first dipped in cold water. Chill and serve on lettuce with mayonnaise dressing to which a little catsup has been added.

Mrs. A. D. Singleton, Galveston.

Tel. H. 4088 Wit-and-Wisdom BOOK SHOP Supply Good Things to Read as well as Good Things to Eat Your Family Needs Both BOOKS—BOOKS—BOOKS 3618 Main

Shop Without a Name Shop Without a Sign 407 Colquitt Gifts

Asparagus Loaf Salad

2 tablespoons butter 4 eggs 2 tablespoons flour 1 scant tablespoon gelatine Juice of 1 lemon Seasoning to taste (salt, paprika and pepper) 1 can asparagus with the liquid 1 pint whipped cream

Heat butter in double boiler; strain flour, to which has been added water with butter, stirring all the time, until it becomes thick. Beat eggs well and pour over eggs the flour and butter, stirring eggs continually. Put this mixture again in double boiler and cook until eggs are done; stir until ready to move from fire; this only takes a few minutes; then add the dissolved gelatine, add seasoning and lemon juice. When cool add whipped cream, about four large kitchen spoons. Line pan with asparagus tips and pour over sauce mixture and layer of asparagus on top. Put on ice to congeal and serve with whipped cream, mayonnaise, add little lemon to mayonnaise.

Mrs. Baylis Harriss.
Blackstone Salad

Take lettuce leaf, 1 round slice of pineapple, place on top of leaf, spread with Philadelphia cream cheese or any homemade cream cheese, bank up with fruits, cherries on top, served with Princess dressing, composed of whipped cream and equal parts of mayonnaise with chopped nuts.

F. J. Hermann, Rice Hotel.


Red Cabbage Salad

1 tablespoon granulated gelatine ½ cup cold water ¼ cup vinegar ¼ cup lemon juice 1/3 cup sugar 1 teaspoon salt 1 ½ cups boiling water 2 cups shredded red cabbage 1 cup chopped celery 1/3 cup chopped pimento 1 small green pepper, chopped ¼ cup chopped pecans

Soak gelatine in cold water for 5 minutes. Add boiling water, sugar, salt, lemon juice and vinegar. Stir until well mixed, then set aside until the mixture begins to stiffen. Add remaining ingredients and pour into individual molds or a large mold. Serve on lettuce with mayonnaise.

Mrs. R. C. Kuldell.
Moulded White Fruit Salad

One quart can white cherries with syrup, 1 can sliced pineapple (no syrup), ¼ cup blanched almonds, 1 pint whipped cream with 2 teaspoons sugar, 3 teaspoons Knox gelatine dissolved in warm water.

Cut up fruit in small pieces and pour gelatine over it and let it stand until it begins to congeal, then fold in whipped cream and pour in ice-cold molds. Delicious.

Mrs. Mary B. Dial.

Montrose Pharmacy A Good Drug Store With Fast Delivery H. 5333 H. 0086

Harper Method Miss Sadie Foster 508 Cotton Exchange Bldg. Shampoo—Treatment Facial—Manicure Preston 2832

Alligator Pear Salad

One alligator pear, 2 good-sized tomatoes, 2 tablespoons minced green pepper (optional), 1/3 cup French dressing, lettuce.

Remove the peeling from the alligator pear. Cut it in thin crosswise slices and take out any remaining pulp. Place in a bowl with some of the dressing and put the sliced tomatoes in another bowl with the remaining dressing. Chill for twenty minutes, then put a little lettuce on each of the six plates and lay on this, first, a slice of tomato, then a slice of the pear. Strew with the minced pepper, if used.

Mrs. W. O. Crain.
Chilled Cheese Salad for Frigidaire 5 cream cheeses 2 green peppers 1 small can pimento ¼ teaspoon paprika 1 ½ teaspoon vinegar ½ cup mayonnaise ½ cup cream 1 ½ teaspoon salt celery salt and mustard to taste.

Cream the chesse and add the peppers and pimentos, which have been put through a meat chopper. Blend with the cheese, add the mayonnaise and seasonings and lastly the whipped cream. If the vinegar is very strong, less will be needed, and the mustard and celery salt will not be needed. Put in a pan. Takes four or five hours to freeze. Will serve 18 to 24 people.

Carrie Scott.


Cucumber and Pineapple Salad

3 large cucumbers 1 1-pound can grated pineapple Juice 8 lemons 1 scant cup sugar red pepper and salt to taste 2 ½ envelopes gelatine 1 cup boiling water

Peel and cut out seeds of 3 large cucumbers, then grate; add to pineapple and other ingredients. After soaking gelatine in cold water five minutes add 1 cup of boiling water, to which mix other ingredients and color with green fruit coloring. Pour in mold and place in ice box. When ready to serve turn out on platter, garnish with cheese balls and lettuce. Serve with mayonnaise.

Mrs. B. F. Carruth.
Perfection Salad (15 People)

One envelope gelatine, 2 teaspoons salt, ½ cup cold water, 2 cups diced celery, ½ cup boiling water, 1 cup shredded cabbage, ½ cup sugar, ½ small can pimentos or 1 cup canned peas, ½ cup vinegar, juice of 1 lemon and 1 cup of cucumber cubes. Soak gelatine in cold water for 5 minutes, then dissolve in boiling water; then add sugar, vinegar, lemon juice and salt. Strain, cool, and when mixture begins to thicken add vegetables. Turn into molds that have been first dipped in cold water. Chill and let harden. Diced cucumbers, halves of walnuts and sliced stuffed olives may be used.

Mrs. Henry Oliver.

a. Schwartz, Inc. CHINA AND ART SHOP “Gifts for All Occasions” 815 Main Street

“Get It Quick” Interurban Pharmacy, Inc. PRESCRIPTIONS CAREFULLY COMPOUNDED Jackson and Pierce Phones: Fairfax 1315-1316

Molded Apricot Salad

1 can apricots (1-pound size) 1 can shredded pineapple (1-pound size) 1 ½ cups chopped celery (very fine) 1 package (2 envelopes) Knox acidulated gelatine Pinch salt 2 tablespoons strong vinegar

Drain juice from apricots and mash fruit through a coarse strainer and add mashed apricots and chopped celery, salt and vinegar to shredded pineapple, soak gelatine and lemon flavoring (contained in envelope) in cold water (enough to cover well) five minutes. Add apricot juice, which has been brought to boiling point, stir well and add to first mixture. Pour in molds and let stand in ice box about three hours and serve on lettuce leaf with mayonnaise. Will serve 15 to 20.

Mrs. Anna Boykin, Mgr. Rice Cafeteria.
Tomato Salad ½ package of gelatine ¼ cup cold water 1 ½ cup hot strained tomatoes Juice 2 lemons ¼ cup sugar ⅛ teaspoon salt Few grains onion salt

Moisten a baking dish or pan and pour mixture in to cool. Cut in cubes and serve with mayonnaise or boiled dressing.

Mrs. L. C. Sloan.

Self-Confidence and Assurance comes to the Lady that Drives a Neat Looking Car Finished in DUCO by Stewart & Stevenson Because Its Beauty Remains for the Life of the Car.


Avocado Rings

Alligator pear, 1 large Olive oil, ½ cup Vinegar, ⅛ cup Salt, 1 teaspoon Pepper, ¼ teaspoon Worcestershire, 1 tablespoon Lemon juice, 1 tablespoon Paprika, 1 teaspoon Lettuce leaves, 6

Serves six people.

Peel the avocado or alligator pear. Carefully cut around the seed, making six ½-inch circles. Mash the end of the pear into a dressing made of the oil, vinegar, salt, pepper, Worcestershire, lemon juice and paprika. Place lettuce on individual salad plates, lay the avocado rings in the center and season with the dressing.

Mrs. John W. Parker.
Macedoine Mold Salad

Soak 1 ½ tablespoons gelatine in 2 tablespoons cold water. Dissolve this in 1 1/3 cups of hot chicken stock; add ¼ cup vinegar, season highly with salt, pepper and cayenne. Put in center groove of melon, mold 4 slices of hard-boiled egg. Add stock to cover, then add 1 ½ cups chopped celery, 1 ½ cups chopped hard-boiled eggs (7 eggs), 1 ½cups chopped cold chicken (1 chicken), these to form separate layers. Pour over remaining stock, chill and serve on lettuce with mayonnaise.

Mrs. Robert L. Henry.

For Cleaning Satisfaction The QUEEN Cleaners & Dyers 4612 Main St. HOUSTON, TEXAS

Malitz Plumbing Co. GUARD YOUR HEALTH GOOD PLUMBING R. C. Malitz, Jr. Service and Fair Dealing in Every Way Phone Preston 2863 1503 Milby St., Houston, Tex.

Asparagus Loaf Salad

2 tablespoons butter 2 tablespoons flour 4 eggs 1 can asparagus tips 1 cup cream, whipped 1 envelope Knox gelatine Juice of 1 lemon Salt and paprika to taste

Put butter, flour and juice from asparagus in sauce pan over boiling water. Dissolve gelatine in little cold water. Beat eggs together and add to hot mixture. Let all cook for few minutes over hot water, then remove from stove and add while hot the gelatine.

Cut asparagus into small pieces, also a little pimento. When the mixture cools, add to it the juice of a lemon, pimento, asparagus and whipped cream and all seasonings. Put in mold and set on ice. When ready to serve, turn on dish garnished with crisp lettuce and mayonnaise, to which has been added a little whipped cream.

Mrs. Oliver A. Wright.
Salad Dressing for Alligator Pears

Make a French dressing for three pears, which will serve six. Gradually add to the dressing about ½ cup of double sweet cream, beating as cream is added. Cut the pear lengthwise without peeling and remove seed. Place on lettuce leaf and fill pear with dressing.

Have pears and dressing cold when served.

Mrs. J. O. Ross.

Everitt - Buelow Co. WOMEN'S CLOTHIERS 715 Main St.

An Attractive Salad

Lettuce 6 hardcooked eggs Salt Pepper Paprika Cayenne pepper Dressing

Arrange whites of hard-cooked eggs cut lengthwise in medium strips as daisy petals on a nest of shredded lettuce. Mash, season and make into balls the yolks and place in the center of white strips. Serve with either mayonnaise or French dressing. This will serve eight.

Mrs. J. T. Moore.
Roquefort Slaw (Served with Chili) 1 cup mayonnaise ½ cake Roquefort cheese 1 button garlic Juice 1 small lemon or same amount of vinegar ½ large head cabbage

Shred lettuce, place in ice water until crisp. Drain well and toss up with above ingredients, first well blended. The cheese is best rubbed smooth in lemon juice or vinegar. Serve promptly.

Junior League Cook Book.

Mrs. E. Hulsey.

Ye Blossom Shop 3503 Main St.


Desserts For 5 O'Clock Tea Spiced Almond Cakes

4 eggs beaten light 1 pound brown sugar ½ pound almonds (blanched and cut, not too fine) 1 ½ cups flour 1 ½ teaspoons baking powder, level 1 teaspoon cinnamon ½ teaspoon allspice ¼ teaspoon cloves

Cut out and bake in moderate oven.

Mrs. Walter Walne.
Sweet Potato Pie 1 pint mashed potatoes 4 eggs 1 ½ cups sugar 1 cup butter 1 cup milk 1 teaspoon vanilla

Beat light and bake in rich pastry, one crust.

Mrs. Frank Barnes.

“Be Convinced By Comparison”

Swiss Rice

1 pint double cream ½ cup sugar 2 teaspoons vanilla extract 2 cups boiled dry rice 1 teaspoon gelatine ½ cup chopped nuts

Whip the cream until stiff; add sugar and vanilla; beat again; toss in the rice, beat well, then put in the gelatine, which was soaked five minutes in 1/3 cup of cold water, then dissolved in 1/3 cup boiling water, then cooled off, and add to the above mixture and beat well, then sprinkle the nuts in.

Put in a mold rinsed with cold water and set on ice. When hard, turn out on a dish, decorate with strawberries and serve with sauce made of crushed strawberries and sweetened with sugar.

Mrs. I. H. Kempner, Galveston.
Spiced Pies (Two) 2 cups sugar 1 cup butter 10 eggs, yolks 1 nutmeg, grated 2 tablespoons spice Jelly

Spread the crust thinly with jelly, pour in custard and bake. Two cups of milk added increases the bulk and thins what is otherwise a very rich custard.

Mrs. J. Lyle Smith.

L. O. Jarrell Rufus Cage Shelton & Jarrell AND S. O. Cotton & Bro. INSURANCE and SURETY BONDS Post-Dispatch Bldg. Preston 0406

Complete Family Laundry and Dry Cleaning Service Prompt—Efficient The Rice Hotel Laundry Phone Preston 1137

Fruit Punch—20 Persons

1 quart bottle Apolonaris water 6 oranges 6 lemons 1 small can sliced pineapple cut in pieces 1 little bottle of cherries 3 pounds or 3 pints of ice Syrup for punch: 4 cups sugar 2 cups boiling water

Boil this 5 minutes, cool before adding to punch. Important to keep fruit juice separate until one hour before serving. Use no water in mixing, just crushed ice and juices. Before serving pour all in a punch bowl over a block of ice 6 inches square.

When ready to serve pour the quart of Apolonaris over the ice.

Mrs. Leroy G. Denman, San Antonio

Teas Nursery Company Landscape Service

Marshmallow Pudding

½ cup water 4 egg whites 1 cup sugar 1 teaspoon vanilla 1 ½ tablespoon gelatine 3 tablespoons cold water

½ cup each of chopped pecans, dates, Maraschino cherries and maroons.

Soak gelatine in cold water and dissolve over kettle. Boil water and sugar until syrup threads, fold into stiffly beaten eggs, whip in gelatine and vanilla.

Dip square pan in cold water, spread 1/3 marshmallow mixture in pan, then ½ of nuts, dates, cherries and maroons. Add another layer marshmallows and cover with remaining nut mixture. Cover this with other third of marshmallows. Put in ice box for an hour or more.

Dip pan in warm water and turn pudding on platter. Slice and top with whipped cream. Serves ten or twelve.

This may be varied by omitting nut mixture and using fruit coloring and chocolate for layers.

Mrs. Frank Andrews.

For Your Xmas Cards See The Cargill Company

Simple Chocolate Pudding

2 cups milk 1 cup sugar 2 tablespoons corn starch 3 tablespoons cocoa Pinch of salt

While milk is coming to a boil mix well the dry ingredients. Pour milk over mixture and place on fire, stirring constantly. When thick, take off and beat well.

Mrs. James Ruskin Bailey.

Passenger Service That Pleases the Ladies The “SUNBEAM” Crack, Non-Stop Daylight Afternoon Limited to Dallas and Fort Worth The “SUNSET LIMITED” West to California; East to New Orleans De Luxe Equipment—A World-Famed Train The “ARGONAUT” Complete Limited West to California and East to New Orleans LATEST NIGHT TRAINS BETWEEN PRINCIPAL TEXAS CITIES Southern Pacific City Ticket Office, 913 Texas

Frozen Fruit

1 can peaches 1 can chunk pineapple 1 can grated pineapple 8 bananas, sliced Juice of 1 orange Juice of 1 lemon 1 tablespoon gelatine 1 cup hot water Sugar to taste Whipped cream Red cherries

Chop and mix fruit, add prepared gelatine and sweeten. Put into baking powder cans, leaving space for expansion. and freeze.

Mrs. Jim Elkins.
Osgood Pie 4 eggs 2 cups sugar 1 tablespoon butter 3 teaspoons vinegar 1 teaspoon cinnamon 1 teaspoon cloves 1 cup chopped nuts 1 cup chopped raisins

Beat yolks lightly, add sugar and butter (melted), add vinegar, then spices. Beat whites until stiff and add to mixture; add nuts and raisins. Partially bake crust first.

Mrs. Ralf Graves

Decorative Art Store F. L. and E. WITTIG, Props. Art Needle Work Specialists 2015 Postoffice Street GALVESTON, TEXAS

Mince Pies

2 pounds lean beef 1 pound beef suet 2 ½ pounds beef suet 2 ½ pounds brown sugar 2 pounds raisins 2 pounds currants 5 pounds apples ¾ pound citron 2 tablespoons cinnamon 2 tablespoons mace 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon salt 1 cup molasses 1 cup vinegar

Cook meat tender and run it with the fruit through the meat chopper. Add seasoning, pack in a stone jar and cover with syrup to keep.

Christian Cook Book, Huntsville.
Black Bread Pudding ¼ pound black bread ½ pound sweet chocolate 1 cup chopped pecans 1 pint whipped cream

Grate bread and chocolate; mix with pecans. Put cream on top with cherries.

Mrs. F. A. Langben, Galveston.

PHONE FOR FOOD Auditorium Grocery Company, Inc. Phones: Fairfax 5337, 5338 and 5339 1011 McGowen Ave. Store No. 3, 815 Pacific Ave. New Accounts Invited

Orange Charlotte

1 dozen ladyfingers 1 cup orange juice and pulp The grated rind of 1 small lemon Juice of 1 lemon 1 cup sugar 1/3 package gelatine 1/3 cup cold water 1/3 cup boiling water

Thoroughly dissolve gelatine and place on ice until partially congealed; add lemon and orange juice and sugar; beat well and as it congeals add the well-beaten whites of 3 eggs; pour into mold lined with ladyfingers. Serve with whipped cream.

Mrs. Geo. Graves.
Cream Pie 2 cups milk ½ cup sugar 2 tablespoons corn starch 1 teaspoon butter Pinch salt Yolks of two eggs Few drops vanilla

Have milk near boiling; add sugar, yolks of eggs; butter and corn starch. Put in double boiler, stir well until thick and put into pie crust that has been baked. When cold and ready to serve cover with whipped cream and put in oven.

Mrs. Geo. N. Copley.

Mrs. Louise Westall Expert Caterer H. 2201 1110 West Drew

James Bute Company The Home of Masury Paints

Macaroon Pudding

6 eggs 1 dozen crisp macaroon (almond) 1 quart sweet milk 1 cup sugar ½ cup pecans ¼ cup maraschino cherries 1 tablespoon gelatine

Chop the ingredients very fine and mix thoroughly; stir into this mixture a custard made of the milk, sugar and the egg yolks. Fold in the whites of the eggs well beaten, and lastly add a tablespoon of dissolved gelatine. Put in comports or parfaits immediately to set and when ready to serve, top with whipped cream and a Maraschino cherry. Will serve 16 persons.

Mrs. W. A. Toland.
Ice Box Pudding 1 ½ dozen ladyfingers 1 pound marshmallows 1 cup pecans (chopped) 1 cup wine 1 cup whipped cream

Pour wine over ladyfingers and let soak fifteen minutes. Add marshmallows which have been cut into small pieces. Then add pecans, and lastly whipped cream. Place in ice box for 12 hours. Serve with whipped cream.

Mrs. D. R. Swain, Galveston.

Crane Co.

Separation Pudding

1 pint milk 1 envelope gelatine 4 eggs 5 tablespoons sugar Few drops any flavoring

Put half of milk in double boiler; soak gelatine in other half of milk. Beat whites and yolks separately. Add 2 tablespoons of sugar to yolks and 3 to whites; add gelatine mixture to yolks and stir well; then add the hot milk. Cook in double boiler a few minutes, stirring constantly. When it begins to thicken, add flavoring to whites and add to mixture in double boiler. Stir in well; pour in mold to cool. Serve with heavy whipped cream.

Mrs. W. A. Smith.
Charlotte Russe 1 quart milk 1 pint cream 1 cup sugar 3 eggs 1 envelope gelatine

Make a custard of 1 pint milk, the sugar and eggs. Add to these the gelatine dissolved in 1 pint milk. Flavor with vanilla. When the mixture is cold and begins to congeal, add the cream whipped. Pour in dish lined with lady fingers. Serve with whipped cream.

Mrs. E. M. Armstrong.

Mrs. Mary B. Dial Antiques 520 Branard St. Phone Hadley 4718

Phone Hadley 6834 The Ann Smith Shoppe Women's and Children's Ready-to-Wear and Millinery 2704 Main Street Houston, Texas

Charlotte Russe

1 tablespoon chopped almonds 1 envelope gelatine 1 cup milk 2 eggs 2 tablespoons sugar ½ pint cream ½ dozen ladyfingers

Soak gelatine in 1 cup cold water. Set aside after beating eggs and sugar to a smooth cream. Put into milk in a double boiler. Just before removing stir gelatine into the custard. When cold flavor to taste. Add half of the cream (whipped). Line bowl with the ladyfingers. Pour in mixture and sprinkle with chopped almonds. place remainder of cream (whipped) on top. Keep very cold.

Sara McAshan.
Ice Box Cookies 1 cup butter 2 cups sugar 2 eggs, beaten lightly 3 ½ cups flour 1 teaspoon soda ½ teaspoon salt 1 cup chopped walnuts

Mix in order given. As it is too stiff for spoon, pack in ungreased bread pans and put in ice box over night. Slice thin strips and bake in quick oven.

Mrs. Asa Reid.

The Paris WOMAN'S EXCHANGE and GIFT SHOP Hemstitching, Picot Edging, Embroidering, Scalloping, Monograms, Designing, Pleating, Buttons, Pinking, Stamping Mail Orders Receive Prompt Attention Phone Preston 5106 616 Fannin St., Houston, Texas

Almarine Baked Alaska

Select any good angel food cake baked in a round loaf. Remove the center of this, making a shell about 1 ¼ inches thick on the sides and bottom. Cover the hole in the bottom with a small piece of cake. Chill thoroughly in refrigerator, and just before serving fill with vanilla ice cream. Cover the whole with meringue and bake for a few minutes in a very hot oven until the meringue is a delicate brown. Garnish with candied red cherries and serve immediately.

It is best to serve this on the same platter it is baked on

For the meringue: Beat 8 or 10 eggs until very stiff. Add gradually three teaspoons of powdered sugar for each egg, and beat until very creamy.

Individual angel foods may be used in the same manner.

Mrs. R. E. Brooks.
Maple Nut Parfait ½ package gelatine (1 envelope) 2/3 cup maple syrup 1 cup pecans 1 cup cream 2 egg whites

Soak gelatine in water. Boil syrup until it ropes, add gelatine to boiled syrup without stirring. Pour this over egg whites beaten stiff and whip until rather cool. Set aside until mixture begins to congeal, then fold in the whipped cream and chopped nuts. Serve in parfait glasses and garnish with Maraschino or candied cherries.

Mrs. Robert L. Henry.

Oriental Baskets Made to Order GEORGE LONG Griggs Road

Le Mae Model Gowns The Warwick Houston, Texas

Southern Chess Cakes

Invert muffin or gem pans and shape rich pie crust over each cup. Cook until done but not even slightly brown. Remove carefully and place inside of pans.

For the filling cream four eggs, yolks and whites, with 1 ½ cups of sugar. Add to this 1 cup of butter that has been boiled. Measure while firm and then boil. Flavor to taste, nutmeg, vanilla or almond. Cook slowly on lower rack of oven.

Mrs. R. C. Patterson.
Cocoanut Cream Pie 1 pint milk ½ cup cocoanut ½ cup flour ¼ cup sugar 2 egg yolks 2 egg whites 2 tablespoons powdered sugar

Steep the cocoanut in 1 ½ cups milk for twenty minutes. Strain and thicken with the flour, rubbed smooth with the remainder of the milk. Cook at least twenty minutes in a double boiler. Beat the egg yolks and gradually stir into them the thickened milk, stirring meanwhile. Return to double boiler and cook until thickened. Cool slightly and turn into a baked crust.

Make a meringue of the egg whites and powdered sugar. Spread or pile unevenly over the filling. Bake in a moderate oven until set and nicely browned.


Day Phone F. 3531 Night Phone F. 4522 Lawson's Flowers Flowers for All Occasions R. F. Lawson 1020 McGowen Avenue Houston, Texas

Guenard, Speed & Clemen's Wholesale Fruits and Produce Pres. 2604 and 4589 819 Commerce Ave.

Nut Cakes (Pfeffernuesse)

Sift 1 pound flour and 1 pound pulverized sugar into a large bowl, four or five eggs, a piece of citron grated or chopped very fine, also the peel of a lemon, 1 whole nutmeg, grated; 1 tablespoon best ground cinnamon, ½ teaspoon ground cloves and hal fa teaspoon allspice. Mix all thoroughly in a deep bowl. Sift a heaping teaspoon baking powder in with the flour. Work into little balls as large as hickory nuts with buttered or floured hands. Bake on waxed or buttered tins an inch apart. Very good.

Mollie Westheimer.
Date Macaroons 3 whites of eggs, beaten stiff 1 cup sugar 1 teaspoon vanilla 1 package dates, floured 2 cups pecans ½ cup cocoanut. Use Baker's canned cocoanut

Mix and drop on tins that are buttered and floured.

Mollie Westheimer.
Date Nut Kisses 2 cups pecans 3 eggs, whites, beaten stiff 1 cup sugar

Mold very small after flouring hands.

Mrs. Walter WaIne.

Iron Lawn Furniture Marble Top Tables C. C. Ewing Manufacturer of Artistic Wrought Ironware — Fancy Gate and Grill Work 1002 Hyde Park, Houston, Texas Ph. Hadley 7556

Lewis' Fish and Oyster Parlor Cafe in Connection J. L. Lewis, Proprietor Phone Preston 1837 1016 Rusk Avenue Next to Cotton Hotel Houston, Texas

Apple Dumplings

1 ½ cups flour 1 teaspoon salt 1 lemon 6 teaspoons seeded raisins ½ pound almonds or pecans 1 ½ cups sugar Marshmallows ½ pint cream, whipped ½ cup crisco 6 apples 3 bananas nutmeg ½ pound butter ½ cup milk

Sift flour and salt together and add crisco, mixing very fine with knife or spoon. Add ice water enough to make stiff dough. Roll very thin and cut around a saucer to make six dumplings or cut in squares. Fill center of each dumpling with an apple that has been sliced thin, and about a banana sliced thin. Also 1 teaspoon raisins, 1 tablespoon chopped nuts, 1 tablespoon melted butted, 1 teaspoon lemon juice and 1 tablespoon sugar. Grate nutmeg over the top, fold pastry over it, and on top place a small lump of butter. Put the dumplings in a pan half full of water and pour over all 1 cup of sugar. Set in hot oven and cook until done. Serve with marshmallow sauce made by soaking marshmallows in ½ cup milk or cream till real soft. Whip ½ pint cream sweetened with 2 tablespoons sugar and fold in marshmallows.

Junior League Cook Book, Dallas. Mrs. J. O. McReynolds.

Houston Ready-Cut House Company Successor to Crain Ready-Cut House Company in the MANUFACTURE AND CONSTRUCTION OF HOUSES HOUSTON, TEXAS

Apple Sauce Cakes

To Be Served Either with a Rich Sauce or with Other Desserts

1 ½ cup apple sauce (very little sugar) mixed with ½ cup melted butter 1 cup sugar 2 cups flour 1 teaspoon cinnamon 2 teaspoons soda ½ teaspoon cloves 2 tablespoons cocoa 1 cup raisins 1 cup broken pecans

Mix sugar with apple sauce and butter, then add dry ingredients sifted together over raisins and pecans. Bake in a slow oven for about 45 minutes to an hour.

Mrs. J. T. Moore.
Carrot Tarts 1 Cup sugar 1 cup grated almonds (measure after grating) 1 cup mashed carrots Yolks of 6 eggs Whites 6 eggs, beaten stiff Juice and grated rind of 1 lemon

Bake in spring form 45 minutes. Put layer of jam on top and dabs of whipped cream.

Mrs. W. W. Munzesheimer

FORD LINCOLN FORDSON Hickman Garrett Motor Co. Preston and Louisiana Houston, Texas RED SEAL SERVICE DAY OR NIGHT Ford Products—Ammonia Sulphate

Honey for Sale By A Rice Student Taylor 7783

Post Toasties Cookies

4 egg whites, beaten stiff 1 cup sugar 3 cups Post toasties 1 cup nuts 1 cup Dromedary dried cocoanut

Mix all into beaten whites. Bake in slow oven. Leave in pan to cool.

Mrs. Walter F. Woodul.
Maple Mousse Yolk of 6 eggs, beaten lightly 1 cup maple syrup

Add syrup to eggs and cook until thick.

1 pint of cream whipped; add to eggs and syrup when cold. Add whites of two eggs beaten stiff. Freeze.

Mrs. J. P. Arnold.
Strawberry Shortcake

Beat yolks of 6 eggs until thick. Add 1 cup of sugar and ¼ teaspoon salt. Sift 1 cup flour with 2 teaspoons baking powder four times. Add to above mixture, together with the stiffly beaten whites of six eggs. Beat all together 3 minutes. Just before placing in the oven add grated rind of 1 lemon and 1 teaspoon of lemon juice.

Bake in moderate oven 15 minutes in a pan lined with waxed paper. Divide in two parts and spread with strawberries. Serve with whipped cream.

Mrs. Howard Fields.

Texas Sporting Goods House 1010 Fannin Street

Cream Puffs

½ cup butter 1 cup boiling water 4 eggs 1 cup flour

Put butter and water in saucepan and place on stove. As soon as boiling point is reached, add all the flour at once and stir vigorously. Remove from fire and add unbeaten eggs one at a time and beat until thoroughly mixed. Drop by spoonfuls on buttered sheets, 1 ½ inches apart, shaping as nearly round as possible. Bake 38 minutes in hot oven. If cream puffs are removed from oven before thoroughly cooked they will fall. When cool, fill with sweetened whipped cream flavored with vanilla and a chocolate sauce may be served over the filled cream puffs.

Mrs. R. C. Kuldell.
We Three

Three oranges, 3 lemons, small can of grated pineapple, 3 cups sugar, 3 cups water, whites of 3 eggs. When it begins to freeze stir in stiffly beaten whites.

Mrs. C. C. Carter, Temple.
Ginger Sherbet

Boil a cup of sugar and ½ cup of water until the syrup spins a thread; pour on stiffly beaten eggs; whip until stiff; add juice of 2 lemons, 1 cup each of preserved ginger syrup and cream. Freeze. Serve in glass cups with meat course.

Mrs. W. S. Shipp, Belton.

Houston Carpet Cleaning Co. Phone Hadley 5378 3210 Louisiana Street

Alexander - Bale Stores, Inc. Good Things to Eat Plenty Parking Space Houston Galveston

Bell Fritters

1 tablespoon butter 1 cup water ¾ cup flour 3 eggs

Boil water and butter together, add flour (dry). Boil 5 minutes stirring constantly. When slightly cool, add the eggs, one at a time, beating each in thoroughly before adding the next. Drop by small spoonfuls into deep hot fat. Cook about 1 ½ minutes. Each spoonful grows to double its size in cooking. Serve with sugar syrup to which has been added a few drops of lemon juice, 2 cups sugar, 1 cup water, allow to boil until it begins to thicken slightly and add a few drops of lemon juice.

Mrs. Clara Carter Roos.
Sweet Potato Pie

Take five or six small potatoes, peel and boil. When done put through a fruit press; then add 2 eggs, 1 cup sugar, 3 cups sweet milk. Flavor with nutmeg.

Mrs. W. A. Brown.
Fudge Cake

Cream together ½ cup butter, 1 cup sugar, add 2 eggs well beaten, 3 squares bitter chocolate. Mix one cup chopped pecans (not too fine) with ½ cup flour and 2 teaspoons of vanilla. Put in flat pan and bake in moderate oven 15 to 20 minutes.

Mrs. Court Norton.

Franklinton Dairy Route 4, Box 78 Phone Hadley 3315

Prune Whip

One cup stewed prunes ground very fine, whites of four eggs, one heaping tablespoon sugar, one teaspoon vanilla, a pinch of salt. Put prunes, vanilla and sugar together, add the salt to whites of eggs and whip very stiff. Then mix all together and bake for ten or fifteen minutes. To be eaten cold with cream.

Mrs. Walter R. Jones.
Peach Sherbet 1 quart water 2 cupfuls sugar 1 teaspoon gelatine 10 peach kernels The juice of 2 oranges and 1 lemon 1 pint peach pulp

Boil the water, peach kernels and sugar twenty minutes, and the gelatine softened in two tablespoons of cold water strained. When cold add the peach pulp, orange and lemon juice and freeze.

Mrs. J. O. Ross.
Strawberry Meringue

Make a good puff paste, cut out large and round and bake to a light brown in a quick oven. When done draw to oven door and lay strawberries rolled in sugar over it and cover all with meringue made of whites of four eggs whipped stiff with three tablespoons of powdered sugar. Cook again till slightly brown. Serve cold.

Mrs. Baldwin Rice.

Hewitt Flower Shop 1508 Main St. Phone P. 3076

Mrs. Jno. Wesley Graham Teacher of Voice and Piano 18 Years Director FIRST METHODIST CHURCH CHOIR Studio: 703 Dallas Ave. Phone P. 4889

Molasses Pie

2 eggs beaten together ½ cup sugar ½ cup brown Karo syrup ½ cup nuts

Cook in crust for one pie.

Mrs. Melvin Kurth.
Chess Pie 8 eggs 2 cups sugar ½ cup butter 1 tablespoon milk

Flavor to taste. Beat eggs, then add sugar and butter (melted) and last the milk. This quantity will make two pies.

Mrs. W. W. Brown.
Theresa's Delight

A very pleasant dessert which can be prepared for less than 50 cents and will serve six.

1 package cherry jello 1 box Angeles marshmallows ½ pint double cream

Dissolve jello in pint of boiling water. Stir well. Then add marshmallows and stir until they melt. Put on ice until it congeals, then whip until it is light and fluffy. Then add half of the cream whipped and the other half serve on top.

Mrs. Frank X. Chassaing.

B. A. FRELS DAIRY Prompt Service Assured Route 3, Box 17-B Phone Hadley 4651-W Houston, Texas

The Laundry for the Whole Family We Specialize in Steam and Dry Cleaning Send Us Your Whole Bundle We Have the Very Service For Your Home Ineeda Laundry and Cleaning Co. (5 Phones) Preston 3115

Butterscotch Pie

1 cup brown sugar 1 ½ cups boiling water 2 eggs 3 tablespoons corn starch Salt and vanilla

Mix sugar and starch together, pour boiling water over it, cook till thick and then add yolks of eggs, salt and vanilla. Cook a minute longer, pour into baked crust and cover with meringue brown.

Mrs. Virginia Parks Morton.
Apple Jelly Pie 1 cup sugar 2 egg yolks 1 teaspoon vanilla 1 tablespoon butter 2/3 cup cooked apples, strained

Prepare apples as for sauce. Do not have sauce too juicy. Cook all ingredients in double boiler until thick.

Use one crust. Whites of eggs for meringue.

Mrs. Fred Heyne.
Maple Mousse

Heat ¾ cup maple syrup quite hot. Beat yolks of 4 eggs; add syrup, stirring quickly; return to fire and cook until thick. When cold add 1 pint heavy cream. Pack in ice and salt three hours.

Mrs. Boice.


Apricot Ice

6 cups water 2 cups sugar 3 lemons 1 can apricots ½ pint cream

When sugar and water comes to a good boil, take off stove and add the juice of 3 lemons; also put the lemon rinds in while it is cooling, then take them out. When cool add 1 can apricots. Put through strainer. Put in freezer and when nearly frozen add ½ pint of cream.

Mrs. Ghent Graves.
Fig and Nut Ice Cream 1 quart milk 1 pint cream 3 cups sugar 4 eggs 8 large preserved figs, chopped fine ½ cup shelled pecans, chopped fine

Scald milk; add to beaten eggs; add sugar and vanilla. When cool, add cream, fruit and nuts, then freeze.

Mrs. S. P. Scott, Galveston.
Frozen Cream Cheese

Take 3 molds of cream cheese, mash fine, sweeten; 1 pint thick cream; 2 pints milk; vanilla. Mix thoroughly and freeze.

Mrs. Eva Allen Walls, New Orleans, La.

Houston Stamp & Stencil Co., Inc. Fairfax 3359 815 Fannin St. Manufacturers of LINEN MARKERS—MEMORIAL PLATES RUBBER STAMPS—DIES OF ALL SORTS METAL CHECKS—STENCILS Same Day Service E. Y. Cottingham, Pres. L. M. Krausse, V. P.-Treas. J. Robert Richardson, Secy.

Apricot Sherbet

Boil 2 cups of sugar and 1 cup of water 2 minutes. When cool, add the juice of 2 lemons, substance of 1 large can apricots strained, and 1 orange. When half frozen, add 1 pint of heavy cream and finish freezing.

Mrs. Howard Fields.
Fresh Fruit Ice Cream 1 ½ pints thick cream 1 pint top milk 1 ½ cups crushed fruit

Mix with 1 ½ cups sugar. Whip cream until thickened, but not at all stiff. Add milk and other ingredients. Freeze.

Mrs. Pleasant F. Graves.
Caramel Parfait ½ cup sugar ½ cup sugar, browned ½ cup boiling water

Boil together sugar and water until thoroughly dissolved. Add ½ cup sugar. Boil all together about five minutes. The yolks of 6 eggs, well beaten.

When syrup is dissolved, pour slowly over eggs, return to fire and boil until it coats the spoon.

Whip 1 pint of cream and mix well with the custard. Pack in ice from 4 to 6 hours.

Donna Buford, Henderson, Texas.

Sampson & Green COAL AND WOOD The Old Reliable Fuel Fairfax 1121-1122

Steam and Hot Water Heating Are you prepared for winter? Wouldn't it be better to call us in now and let us examine your heating apparatus than wait until the cold weather finds you shivering? FRED N. LOGAN “Better Plumbing and Heating” 1418 Kipling Ave. Hadley 4358

Praline Ice Cream

1 cup sugar 1 cup chopped pecan nut meats 2 cups scalded milk Yolks 3 eggs ½ cup sugar Few grains salt 1 cup heavy cream ¾ tablespoon vanilla

Put ½ cup sugar in small pan and stir constantly until caramelized. Add nut meats and turn into buttered dish. Cool and put through food chopper. Make custard of milk, egg yolks, remaining sugar and salt; add nuts and cool. Add cream (whipped), vanilla, and freeze.

Mrs. Eugene Steel.
Fresh Mint Sherbet

Boil 4 cups water and 2 cups sugar five minutes, add 1 cup lemon juice. Strain mixture over 1 cup finely chopped mint leaves, let cool and freeze.

Serve with lamb or in tea.

Mrs. H. P. Parmelee.
Orange Ice Cream 1 dozen large juicy oranges 1 quart whipping cream 1 pint thin cream

Freeze the juice of the oranges mixed with the cream and sweetened to taste.

Mrs. Burke Baker.

HENKE & PILLOT, Inc. GROCERS Milam St. and Congress Ave. 2906 to 2916 Travis St. Washington Ave. at Southern Pacific Crossing Large Private Parking Space At South End and West End Stores

Old Fashioned Suet Pudding

4 eggs 1 cup sugar 3 cups flour 1 cup milk Baking powder Mix with the flour: 1 cup chopped suet 1 cup raisins 1 cup nuts Candied orange and lemon peel Cinnamon and nutmeg

Boil three hours in a double boiler. Eat hot with a hard butter and sugar sauce.

Mrs. Albert G. Pabst, Galveston.
Chocolate Ronlade 5 eggs 2 tablespoons cocoa ½ cup granulated sugar 1 cup heavy cream

Separate the eggs and beat the yolks and sugar together until the grain of the sugar has disappeared. Stir in cocoa and fold in egg whites beaten very stiff. Bake in good-sized shallow pan fifty minutes. Turn out on paper covered with powdered sugar. Cool, spread with whipped cream and roll like a jelly roll. Spread over with icing.

Have baking pan well greased.

Mrs. R. B. Wilkens, Galveston.

Phone Preston 0708 AWNINGS Repsdorph Tent & Awning Co. Established 50 Years 402-04 Capitol Ave. HOUSTON, TEXAS

Everything to Set the Table Correctly Sterling Silver—Fine China—Glassware Corrigan's 615 Main St.

“English Roche Cahees”

3 eggs 3 cups flour 1 cup butter 1 ½ cups sugar 1 pound dates 1 pound English walnuts 1 teaspoon soda 1 teaspoon lemon extract 1 teaspoon vanilla extract 1 small teaspoon salt 1 tablespoon hot water

Cream butter and sugar; add yolks of eggs, salt, fruit and soda, dissolved in hot water.

Add flour, alternating with whites of eggs, beaten stiff. When ingredients are mixed, this is a very stiff mixture, but do not add any other liquid.

Drop on greased tins in spoonfuls and bake to golden brown.

Mrs. Thomas Rice, Galveston.
Steamed Bread Pudding 2 large cups bread crumbs 4 eggs 2 tablespoons butter 1 cup milk

Let milk and butter come to a boil and pour over bread; beat eggs with one cup of sugar and mix with bread and milk. Add one cup of chopped raisins, one of pecans, and flavor with vanilla and nutmeg. Steam 1 ½ hours and serve with hard sauce.

Mrs. G. H. Wilder.

Woods Electric Company LIGHTING FIXTURES Main at Pease Ave. Fairfax 3341

The Cherokee Tea Room 4818 Main St. Hadley 8208

Raspberry Ice

1 quart can raspberries 1 cup of sugar 2 cups of water Lemon juice

Make a syrup of water and sugar; add lemon juice. Strain berries through a sieve; add all together and freeze.

Mrs. T. H. Phillips, Galveston.
Orange Ice Cream 8 large oranges (juice) 2 lemons 1 quart of cream (whipped) 2 cups sugar ½ cup boiling water Whites of 2 eggs, beaten stiff

Cook sugar and water until it spreads. Pour on whites of eggs and beat until cool. Add orange and lemon juice, then cream, and freeze.

Mrs. W. L. Moody, Jr., Galveston.
Baked Apple (Creole Style)

Cook the apples in a little water and lemon juice. Place in a dish and fill with jelly or marmalade, pouring the liquid in the baking pan over them. On the top of each apple place a meringue, pressing it from a pastry bag or through a star tube. Put the apples in a moderate oven for eight minutes. Serve cold.

Mrs. M. T. Jones.

Daty-Rountree Joy & Gift Shoppe Happy Land of Santa Claus 1713 Main St.

Southern Tire and Repair Co. TIRES AND TUBES Main and Lamar

Plum Pudding

Soak 1 pound bread crumbs in 1 pint hot milk; 1 pound raisins, ¼ pound beef suet, 1 pound candied pineapple, 1 pound candied cherries, 1 pound pecans. Flour all fruit and nuts. Cloves, mace, cinnamon, 1 tablespoon each. Yolks 8 eggs, ¼ cup sugar. Lastly, well-beaten whites. Boil 4 hours. Serve with hard sauce.

Mrs. H. C. Ghent, Belton.
Chocolate Pudding ½ cup sugar ½ cup butter 1 ¼ cups flour 1 teaspoon soda ½ cup sweet milk ½ cup grated sweet chocolate 2 eggs

Cream sugar and butter; add well-beaten eggs (separated); stir in remainder of ingredients, dissolving soda in a little milk. Bake in a moderate oven about 20 minutes.

Sauce ½ pound grated sweet chocolate 1 tablespoon sugar 1 teaspoon vanilla 1 pint cold water

Boil until thick. Serve both sauce and pudding hot. comes out clean it is baked sufficiently.

Mrs. Wm. Gammon, Galveston.

AntiquesAt the Sign of the Spinning Wheel Furniture, Ornaments, Silver, Copper, Brass, Pewter, Glass Mrs. JOHN P. JOHNS Hadley 3360 3718 Main St. HOUSTON, TEXAS

Baked Custard

Beat 5 fresh eggs, the whites and yolks separately, the yolks with half a cup of sugar, the whites to a stiff froth; then stir them gradually into a quart of sweet, rich milk, previously boiled and cooled. Flavor with extract of lemon or vanilla, and half a teaspoon of salt. Rub butter over the bottom and sides of a baking dish or tin basin; pour in the custard, a little nutmeg over, and bake in a quick oven. It is better to set the dish in a shallow pan of hot water, reaching nearly to the top, the water to be kept boiling until the custard is baked; three-quarters of an hour is generally enough. Run a teaspoon handle into the middle of it, if it comes out clean it is baked sufficiently.

Mrs. N. W. Conkling, Galveston.
Maple Nut Pudding

Dissolve 1 ½ cups brown sugar in 2 cups boiling water. Mix 1/3 cup of corn starch in 1/3 cup cold water and add to syrup. Cook eight minutes, stirring constantly until thick and smooth. Add ¼ teaspoon salt to 2 egg whites, beat until stiff and pour hot mixture on gradually. Add ½ cup chopped nuts. Serve very cold with cream or custard sauce.

Mrs. W. O. Crain.
Graham Cracker Pudding

Cream together 1 egg, ½ cup molasses, ¼ cup butter, ½ cup milk; add 1 cup raisins, 1 ½ cup Graham crackers, rolled fine. Bake, serve with plain sauce or currant jelly with whipped cream folded in.


Nita's Hat Box N-H-B SMART MILINERY 808 Main Street HOUSTON, TEXAS Selected Exclusive Models

Calvin Wheat STUDIO 2111 Esperson Bldg. Phone Preston 2526-2527

Dale Pudding

2 eggs 1 cup sugar 3 tablespoons flour (heaping) 2 teaspoons baking powder 1 cup pecans 1 cup dates (cut small) Pinch of salt

Beat yolks and whites together, add sugar, flour, pecans, baking powder, dates and salt. Cook slowly until done in biscuit pan. Cut in squares and serve with whipped cream on top.

Mrs. Jas. R. Parks.
Macaroon Pudding

One-third box Knox gelatine in cup of cold water, heat slowly to dissolve gelatine. Take yolks of 6 eggs, cream well with 8 heaping teaspoons sugar, stirring well in pot in which pudding is to be cooked.

Gradually stir in a tumbler of sherry flavor. Put all in double boiler and stir constantly until it drops from the spoon in big drops. Take off to cool. Beat whites stiff and when custard is cool fold in whites.

Pour in lastly the dissolved gelatine. Roll well two dozen stale almond macaroons. Put layer of candied cherries, pineapple and pecans in bottom of bowl or individual glasses, then thin layers of custard and so on until bowl is full, allowing each layer to set before adding the other.

Serve with whipped cream.

Mrs. Wm. Priester.

Post Dispatch Pharmacy 7th Floor Post-Dispatch Building Your Prescriptions Are Filled Correctly by Registered Pharmacists and the Prices Are Reasonable Also Medical Supplies Tel. Preston 0456 After 7 P. M., Fairfax 3301

Butterscotch Pudding

1 pound brown sugar ¼ pound butter 1 quart milk 2 eggs 1 envelope gelatine

Melt butter and sugar slowly in iron skillet. Have ready quart of scalded milk. Pour part of milk into melted butter and sugar. Pour remainder of milk over gelatine, which has been soaked in cold water. Mix with beaten yolks of eggs. Add to first mixture which has been left over very slow fire. Let mix well.

Remove from fire and add beaten whites of eggs. Put into melon mold. Surround with whipped cream when put on platter.

Mrs. J. W. Lockett.
Holland House Pudding ½ cup minute tapioca 2 ½ cups water ½ cup brown sugar ½ cup dates ½ cup dried figs 1 cup pecans (shelled) 1 teaspoon vanilla

Cook the tapioca until soft in the water. Stew the figs until tender in a little additional water. Cook all ingredients together a few moments. Pour into a bowl. Serve very cold with whipped cream. Enough to serve ten people.

Mrs. Burke Baker.

KUHN'S PAINTS AND VARNISHES ARE THE BEST FOR EVERY HOUSEHOLD USE Two Conveniently Located Stores to Serve You 1109 Capitol Avenue Preston 0411 907 Stuart Avenue Hadley 7754 Houston, Texas Kuhn's Paint and Varnish Works Houston, U. S. A.

Date Cake

1 package or pound of dates 1 cup sugar 1 cup boiling water 1 tablespoon butter 1 egg 1 ½ cups flour 1 teaspoon soda Pinch of salt 1 teaspoon vanilla extract

Stone and chop dates, add soda and boiling water. Then cream sugar, butter and egg, stir in date and water mixture, add flour and salt and vanilla extract.

Bake in loaf in slow oven and iced with any good frosting.

Mrs. E. C. Downman.
Snow Pudding ¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water 1 cup boiling water 1 cup sugar ¼ cup lemon juice Whites three eggs

Soak gelatine in cold water, dissolve in boiling water, add sugar and lemon juice, strain and set aside to cool. Occasionally stir mixture and when quite thick beat until frothy, add whites of eggs beaten very stiff and continue beating until whole mixture is stiff enough to hold its shape. Mold or pile by spoonfuls on glass dish.

Lucille McAshan Atwell.

Phone Us FOR PROMPT DELIVERY “NOKOL” FUEL—For the “Nokol” Burner. DISTILLATE—For all Home Heating Purposes. FUEL OIL—For the Ray, the Fess or any other type of Fuel Oil Burner. HOUSTON OIL TERMINAL CO. 1019 Houston Post-Dispatch Bldg. Phone Preston 3977

Apricot and Grapefruit Ice

1 ½ cups sugar 1 ½ cups water ½ can apricots, sifted 1 cup grapefruit Juice ½ tablespoon lemon juice 1 egg white

Boil sugar and water together for five minutes, cool, add sifted apricots and fruit juices.

Freeze to a mush in three parts ice to one part salt. Then add the egg white, beaten stiff, and finish freezing.

Mrs. Robert Henderson.
Maraschino Pudding 6 eggs 8 tablespoons sugar 1 small bottle red cherries 1 cup pecans 6 macaroons 1 tablespoon gelatine in ½ cup water Juice of ½ lemon

Break eggs separately, add sugar to the yolks and cream. Put in a double boiler and pour in the juice from the cherries, cook until thick, add the cherries, chopped, and gelatine. Have macaroons crumbled and add. Stir in the beaten whites. Add the pecans and put on ice to congeal. Serve with whipped cream.

Mrs. Jno. R. Adams, Port Arthur.


Peach Ice Cream

1 quart heavy cream 2 cups sugar 6 large peaches 1 tablespoon vanilla

Peel peaches, crush well with silver fork, add sugar. Whip cream, flavor with vanilla. Beat mixtures thoroughly together, pack well and still-freeze four hours.

Mrs. Frank Andrews.
Marguerites 2 cups sugar 1 cup boiling water 1 teaspoon vinegar

Boil until threads. Pour over stiffly beaten whites of 4 eggs. Beat until creamy. Add 1 cup of pecans and 1 cup dates. Put by teaspoons on saltinas. Brown in oven.

Mrs. E. C. Downman.
Baked Alaska

Use sponge or pound cake. For single service cut cake in round shape, size of teacup; if for other than individual service use cake in square shape, making for parties of six or eight. Place ice cream on cake; beat up whites of eggs to a stiff meringue, spread over ice cream; decorate with Maraschino cherries and anglica. Put in red hot oven until brown. Watch very closely.

Snow Balls ½ cup butter 1 cup sugar 2 ¼ cups flour ½ cup milk 4 egg whites

Cream the butter and sugar, add milk and flour and baking powder sifted together. Then egg whites beaten until stiff. Steam in buttered cups for thirty-five minutes. Serve with fruit preserves.

Mrs. William Pettus Hobby.

Where Banking and Business go forward together SOUTH TEXAS COMMERCIAL NATIONAL BANK Houston, Texas


Left-over White House rice may be used in place of bread crumbs for thickening soup or in making quick breads and scalloped dishes. It adds deliciousness to boiled custard for dessert.

Try stuffing the centers of whole cold baked apples with White house rice and raisins.

When mixed with seasoning and a little minced meat or grated cheese, White House rice makes a good stuffing for tomatoes or green peppers.

When served with prunes it makes a dish that will please all.

White House rice reheated by steaming may be served on a platter surrounded with carrots and peas, or turned over in browned butter or other fat and served as a vegetable.

White House rice may be combined with vegetables and served cold with cheese sauce or mayonnaise as a salad.

White House rice may be combined with chopped meat and seasoned with onion, parsley, or celery seed, and made into croquettes.

White House rice scalloped with white sauce in which chopped or grated cheese has been melted makes a substantial and appetizing dish suitable for luncheon or supper.

Other Uses

The water left from boiled White House rice contains too much starch to be wasted. In laundering it makes a good starch for sheer materials.

Cooked down until thick, it makes an excellent foundation for all kinds of soups, replacing the flour used in thickening. If allowed to cool, it will jelly. Do not keep it too long in warm weather, for it sours easily. Remember that it is already well salted.

Mitchell Jewelry Co. Fannin and Capitol

Blue Bonnet Beauty and Bobbing Shop Ladies, Gentlemen and Children 914 Henke & Pillot Drive Tel. Hadley 1163

Bread Pudding

1 medium slice bread 1 cup sugar, or sweeten to taste 1 tablespoon butter 3 eggs (save one white) 1 pint milk

Soak bread in milk, add sugar, melted butter and eggs that have been well beaten and a dash of nutmeg. Cook till done. Take the one egg white and beat stiff. Add one tablespoon sugar and one heaping tablespoon any acid jelly. Spread meringue over the pudding and put in moderate oven to brown.

Mrs. H. M. Curtin.
Lemon Foam

Beat the yolks, of 8 eggs with ½ pound sugar. Add juice and grated lemon peel of 3 lemons. If wanted to serve in a form, take ½ ounce gelatine dissolved in as small quantity of water as possible. Add to gelatine mixture after it has simmered over fire for two or three minutes, and until mixture begins to thicken. Let stand until cool, then add whites of stiffly beaten eggs and pour into mold. Dispense with gelatine if do not use form. Just serve in glass bowl, covering the top with sweetened whipped cream.

Mrs. Aaron Blum, Galveston.

Eyesight Service Exlusively Careful Eye Examinations Correct and Comfortable Glasses Phone Preston 1118 for Appointment Dr. G. Henry Aronsfeld, Optometrist 1205-1207 POST-DISPATCH BLDG. HOUSTON, TEXAS

Skillet Pudding

Break 2 eggs in a teacup, fill remainder of cup with sweet milk, then pour in mixing bowl; add 1 cup sugar, white or brown; ½ cup butter or crisco, having first creamed butter and sugar. Add to this heaping cup of flour and heaping teaspoon baking powder and teaspoon vanilla. Melt in skillet ½ cup butter. On top of this melted butter put 2 heaping tablespoons brown sugar, then thick layer of pecans, and on top of this layer well drained pineapple crushed or sliced cut in small pieces. Pour over this the batter and put into a moderate oven for 20 or 25 minutes. Flop it over on a dish and if served cold use whipped cream, if hot plain.

Mrs. E. A. Kelly, San Antonio.
Fudge Cake ¼ cake Baker's bitter chocolate ½ cup melted butter 3 eggs 1 cup sugar ¾ cup flour ½ tablespoon baking powder ½ teaspoon salt 1 ½ cups pecans 1 teaspoon Vanilla extract

Bake in long biscuit pan in moderately warm oven. Ice with white icing.

Mrs. Oliver A. Wright.

Japanese Nursery Co. Olcott, Texas Call Long Distance

Luncheon Pudding

1/3 cup butter 1 cup sugar 1 egg ½ teaspoon vanilla ¾ cup milk 1 ¾ cups flour 4 teaspoons Royal baking powder 1 teaspoon cinnamon

Cream sugar and butter, adding sugar gradually, beat well. Add egg yolk, vanilla and half the milk, then half the flour with the baking powder and cinnamon and remainder of milk and flour. Fold in beaten egg white. Bake in greased small muffin tins in moderate oven about 20 minutes. Serve hot or cold with chocolate sauce. Nuts and raisins or one can be added to batter in baking or nuts chopped may be used with sauce. Top the chocolate sauce with whipped cream.

Will make twelve large servings.

Chocolate Sauce 1 cup sugar ¼ cup corn syrup 1/3 cup milk 4 tablespoons cocoa or 1 square chocolate 1 tablespoon butter

Mix all ingredients except the butter, stir and boil seven minutes and add butter and serve.

Mrs. Herbert C. May.

GIFTS, PARTY FAVORS GREETING CARDS Engraved Invitations and Visiting Cards Wedding Announcements “A Pleasure to Show You” 508-10 Fannin WILSON STATIONERY AND PRINTING CO. HOUSTON, TEXAS 1108 Main St.

Pineapple Dainty

½ pound fresh marshmallows, cut into quarters; 1 can shredded pineapple. Mix with marshmallows and let stand over night. In the morning beat up and set in a cool place. One hour before serving whip a half pint of cream and fold 2/3 of it gently into the pineapple mixture. Serve with the rest of the whipped cream and a red Maraschino cherry.

Delicious and very simple to prepare.

Mrs. Jno. R. Adams, Port Arthur.
Brulie 1 pint cream or milk 3 tablespoons sugar 3 eggs

Scald the milk in double boiler, add the beaten eggs and sugar. Cook until thick, set off for a few minutes. Brown ½ cup of sugar. Heat custard again, then add the burnt sugar, beating all the time. Cook a minute until sugar is dissolved. Serve cold with pecan kernels and whipped cream.

Mrs. Silas Reid.
Marshmallow Pudding

Soak a package of Knox gelatine in ½ cup cold water; 2 dozen lady fingers, 2 boxes marshmallows, yolks of 4 eggs, ½ cup sugar, 1 pint double X whipping cream.

Heat 1 cup sweet milk and add gelatine, yolks of eggs and chill on ice. Arrange marshmallows around brim and pour ½ mixture; then sprinkle pecans, remainder of mixture and stick lady fingers around. Vanilla flavoring. Turn out when thoroughly molded.

Mrs. J. H. McIntosh, San Antonio.

San Jacinto Trust Company Complete Banking and Trust Facilities RESOURCES OVER $5,000,000 Make this Institution Your Banking Headquarters Service and Dependability Humble Building Main and Polk

Clarice Dessert

Whites of 4 eggs 1 envelope gelatine 1 cup sugar Pecans

Soak gelatine ten minutes in ½ cup cold water. Add another half cup boiling water and dissolve gelatine thoroughly. Let cool.

Beat whites of eggs very stiff, add sugar and then gelatine, spoonful at a time. Beat until cool. Color one-half of mixture pink, etc., and spread out on platter. Cover thickly with chopped pecans; add the other half of the mixture and pecans and serve with whipped cream.

Mrs. C. T. Stone, Galveston.
Marshmallow Loaf Whites 4 eggs 1 tablespoon gelatine 1 cup chopped pecans 1 cup sugar

Soak 1 tablespoon granulated gelatine in ½ cup cold water and dissolve in ½ cup hot water. Mix with beaten egg whites. Add 1 cup sugar.

Divide into two parts and flavor one part with chocolate. Let stand until hard enough not to run. Put one part into bowl and sprinkle top with nuts, add second part, and chill. When firm, slice and serve with whipped cream.

Mrs. Chas. G. Heyne.

Phone Hadley 6882 or Hadley 9519 And Have Pure, Safe, Economical Polar Wave Ice Delivered to Your Door Polar Wave Ice & Fuel Company (Owners and Operators of the POLAR WAVE ICE PALACE) 2201 McGowen Avenue “The South's Finest Ice Skating Rink”

Brown Sugar Dessert

2 cups brown sugar 2 cups water 4 tablespoons corn starch 1 cup nuts Few grains salt

Boil together 20 minutes; add nuts just before taking from fire. Pour into molds. Serve with plain or whipped cream. Dates may be added.

Mrs. G. G. Moore, Galveston.
Chocolate Custard Souffle

Scald ¾ cup milk. Cream together 2 tablespoons each of butter and flour; this into hot milk. Continue stirring until the mixture thickens. Melt 1 ½ squares chocolate and 1/3 cup sugar and 2 tablespoons hot water; when smoothly mixed, this into the first mixture.

Now add the beaten yolks of 3 eggs and 1 teaspoon vanilla. Remove from the fire and when partially cold fold in the whites of three eggs, beaten until dry.

Bake in a buttered dish, standing in a pan of hot water, in a moderate oven for thirty or thirty-five minutes. Serve with whipped cream.

Mrs. B. P. Reading, Galveston.

Phone Capitol 2315 J. J. MUTH Expert Upholstering 2709 McKinney HOUSTON, TEXAS

Karl L. Dahlgren Cabinet Maker and Wood Finisher Phone Fairfax 5616 2709 McKinney Avenue HOUSTON, TEXAS


Things Worth Knowing

A good way to prevent cheese from molding is to wrap it in a cloth wrung out in vinegar and then wrap all in paper.

After cutting onions, hold the knife and fingers under running cold water. This will quickly remove the onion juice.

A cracked egg may be boiled by placing a teaspoon of salt in the water. This prevents any of the white from boiling out of the crack.

A little grated horseradish added to milk gravy is nice on boiled beef.

When mixing flour for gravy, stir with fork and note how much smoother it will become.

To keep cookies fresh and crisp in the jar, place crumpled tissue paper in the bottom.

In making tomato soup the milk will not separate if you pour the hot milk into the hot tomatoes—not the tomatoes into the milk.

Put cranberries through the meat chopper before cooking them and they will not require straining afterward.

When preparing macaroni and cheese, put the cheese through the food chopper instead of grating it. This is a much quicker and easier method.

A little salt added to an egg before beating it makes it very light and much easier to beat.

To prevent scorching in oven, place a little salt beneath the baking tin.

To remove odor from pans in which fish, onions, etc., have been cooked, put into the dish left-over coffee grounds. All odors will instantly disappear.

Cream that is just turning sour will whip well if mixed with a little sugar and will not taste any different than sweet cream.

To keep milk from souring add a tiny pinch of salt.

When milk has been burned pour it at once into a jug and stand this in a basin of cold water until milk is cool, when it will be found quite free from the burned smell and taste.

For individual gelatine molds, or for cake “pans,” use drinking cups made of heavy waxed paper. They will be found suitable for either purpose.

Use milk instead of water when making cornmeal mush to fry—it will brown in half the time.

Add beaten egg and milk to cold boiled rice, form into cakes and fry. Nice for tea.

Before putting milk into a saucepan, boil rapidly a few spoonfuls of water, just enough to cover bottom of pan, and the milk will never burn, however hot the fire.

Pudding molds should not be more than three-fourths full as room must be allowed for mixture to rise.

Milk added to the water in which palms are washed makes them glossy.

Mrs. Ralf Graves.


California Cream Pie

Mix 1 cup of chopped walnut meats, 1 cup of sugar in which you have blended a teaspoon of corn starch with 2 cups of cream or milk and 3 well beaten eggs, a pinch of salt and a seasoning of grated nutmeg.

Fill unbaked crust and bake. Have oven quite hot at first to set the crust, then reduce heat to bake the custard well.

Mrs. William Pettus Hobby.

THOS. GOGGAN & BRO. The Old Reliable Music House Est. 1866 1018 Main St.

We Carry a Large Stock of FINE PERFUMES AND TOILET ARTICLES Gazins Drug Store Gazin Guarantees Satisfaction 516 MAIN


1 quart of flour makes 1 pound.

1 quart soft butter makes 1 pound.

1 quart broken loaf sugar makes 1 pound.

1 quart best brown sugar makes 1 pound and 2 ounces.

1 quart white sugar, powdered, makes 1 pound and 1 ounce.

Ten eggs make 1 pound.

Sixteen large tablespoonfuls make one gill.

Common sized tumbler holds ½ pint, sixty drops 1 teaspoonful.

Mrs. F. A. Reichardt.
Spiced Tea

Pour 12 cups of boiling water over 12 teaspoons of tea and steep three to five minutes. Strain and sweeten to taste, taking into consideration the acid juices to be added.

Pour 1 pint of boiling water over two heaping teaspoons of whole cloves and let stand till cold. Strain together the juices of 3 oranges, 2 lemons and 2 grapefruit (2 ½ cups of fruit juice).

Take some of the peel of the fruit and cover with one pint of boiling water and leave until cold. Add together all tea, clove water, fruit juices and water from peel and serve either as iced or hot tea.

This will keep in fruit jars on ice for several days and will serve 20 people.

Mrs. Hudson P. Ellis.



Adoue, Mrs. Jacques Atwell, Mrs. K. V. Bailey, Mrs. James R. Baker, Mrs. T. J. Barnett, Mrs. A. C. Beasley, Miss Cecil Bering, Mrs. Conrad Berry, Mrs. Clay Johnson Black, Mrs. C. N. Black, Mrs. J. B. Bringhurst, Mrs. N. T. Brown, Mrs. F. N. Brown, Mrs. H. Lutcher Bullock, Mrs. F. N. Burns, Mrs. W. T. Bybee, Mrs. C. L. Calloway, Mrs. F. O. Carroll, Mrs. Fred Carter, Mrs. Bruce Carter, Miss Loraine Carter, Mrs. S. F. Cave, Mrs. D. L. Clark, Mrs. Wade Cody, Mrs. C. C. Cortes, Mrs. Earle Cortes, Mrs. Will Corrigan, Mrs. V. A. Cottingham, Mrs. E. Y. Crain, Mrs. E. L. Crain, Mrs. W. O. Crooms, Mrs. Sam Crosby, A. W. Daly, Mrs. Morgan Dennis, Mrs. W. L. Downman, Mrs. E. C. Dukett, Mrs. J. W. Elkins, Mrs. J. A. Embry, Mrs. John A. Erwin, Mrs. C. D. Fields, Mrs. Howard Foster, Mrs. A. B. Gantt, Mrs. Gammel Garwood, Mrs. Calvin Gillett, Mrs. R. W. Graves, Mrs. M. L. Graves, Mrs. Ghent Graves, Mrs. Pleasant Graves, Mrs. Ralf Green, Mrs. Charlie Green, Mrs. Joe Green, Mrs. Mac Greig, Mrs. A., Jr. Gunter, Mrs. H. F. Hannay, Mrs. Allen Harrison, Mrs. Dan Henderson, Mrs. Robert Heyne, Mrs. Charles Heyne, Mrs. Fred

Houston Natural Gas Co. Petroleum Building Phone Preston 1656


Hobby, Mrs. W. P. Holman, Mrs. Eugene James, Mrs. Judson Jarrell, Mrs. L. O. Kenyon, Mrs. B. E. Kidd, Mrs. Howell Kinney, Mrs. Cooper Kuhn, Mrs. H. J. Kuldell, Mrs. R. C. Landrum, Mrs. Conrad Laramore, Mrs. Pat Leonard, Mrs. J. C. Lester, Miss Margaret Lowenstein, Mrs. Virgie Manford, Mrs. L. G. McAshan, Mrs. Maurice McAshan, Miss Sarah McGlasson, Mrs. E. H. McGlasson, Miss Ritchie McHenry, Mrs. R. K. Meek, Mrs. Weston Mitchell, Mrs. Jerry Monroe, Mrs. Malcolm Monroe, Mrs. Thomas Moore, Miss Annie Bess Moore, Mrs. Harold Munger, Mrs. Nelson Nicholson, Mrs. W. F. Noonan, Mrs. H. D. Norton, Mrs. Court Olcott, Mrs. Perry Park, Mrs. J. H. Pearce, Miss Margaret Pernell, Mrs. T. C. Plunkett, Mrs. Anna Clyde Price, Mrs. D. S. Redman, Mrs. C. W. Sangster, Mrs. G. C. Scott, Mrs. John T. Sewell, Mrs. Roy Scott, Miss Dorothy Scott, Mrs. J. T., Jr. Sloan, Mrs. Lester C. Smith, Mrs. A. F. Stearns, Mrs. C. G. Steel, Mrs. J. E. Sterling, Mrs. Walter Taylor, Mrs. Tom, Jr. Toland, Mrs. W. A. Thomson, Mrs. W. S. Turner, Mrs. P. E. Turner, Mrs. U. V. Walker, Mrs. Harry Lee Wallace, Mrs. W. W. West, Mrs. Jim, Jr. Wier, Mrs. Tom Wilkins, Miss Mary Edna York, Mrs. Barry

Stewart Title Guaranty Co. Capital $1,500,000.00 INSURES LAND TITLES AND LIENS Maco Stewart, Pres. W. C. Morris, Vice.-Pres., Secty. Stewart Building Fannin and Preston

Always the Best at Fair Price Hammersmiths HOUSTON - GALVESTON Shoes and Hosiery

William H. Caldwell Landscape Architect 210 Marshall Avenue HOUSTON, TEXAS

Page & Shaw The Candy of Excellence The Standard of Quality Since 1882 HARRIE G. SWINFORD Second National Bk. Bldg. Gulf Bldg. Humble Bldg.


Medical Arts Drug Co., Inc. “For Sick or Well, We Have It” MEDICAL ARTS BLDG. Phones: Fairfax 5164-5165 Walker and Caroline

E. C. Downman Grain & Hay Co. If You Feed Feed, Feed Good Feed Office, Mill and Warehouses, H. & T. C. R. R. at Silver St. Phones: P. 0373, 0376

Fruit Cakes Mrs. H. E. Reichardt 602 Teetshorn Phone Taylor 1551

Business Phone: P. 6309 Residence Phone: C. 0214W Boudoir Hand Laundry Mrs. CARRIE STAMPS 2406 McKinney HOUSTON, TEXAS

Handmade Children's Dresses Nellie S. Landers 704 West Drew H. 5511-M

Phone F. 1510 1210 Dallas Furniture Renewing Co. Lacquer Our Specialty C. D. OLIPHINT, JR. Manager REFINISHING UPHOLSTERING

Rettig's Pure Cream Ice Cream WHOLESALE AND RETAIL 1900 Milam Fairfax 3333

Montrose Meat Market Choice Meats 3302 Louisiana Hadley 6216

C. W. CHEATHAM GROCERIES, K. C. MEATS VEGETABLES, POULTRY Delivery—Charge Accounts Phones Hadley 0324, 4294 915 RICHMOND AVE.

Season's Cards Fine Stationery Engraving Embossing Standard Printing and Lithographing Co. 1207-11 Capitol Avenue Opposite Post Office

The Mary Hat 3308 La Branch Houston, Texas

PHONE 956 Scott Flower ShopPersonal Sincere Service 417 Twenty-First St. Galveston, Texas Memorandum


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