One-third red currants, two-thirds raspberries, three-fourths pound
sugar to a pound of fruit. Boil until done.

One cup sugar, one cup molasses, one-half cup butter, one cup sour milk,
three and one-half cups flour, three eggs, one heaped teaspoonful
ginger, one even teaspoonful salt, one tablespoonful cinnamon, one
tablespoonful saleratus, stirred in dry. If milk is sweet, stir in one
tablespoonful vinegar and set it on the stove until it sours.

One and three-fourths cup sugar, three-fourths cup milk, one-third cup
maple syrup, butter size of an egg. Mix all ingredients together in an
enameled saucepan, boil about ten minutes, beat until almost stiff and
pour into buttered platter, mark into squares while warm. Cocoanut or
chopped nuts, added while beating, makes a variety.

MEXICAN CANDY.

Two cups brown sugar, one cup granulated sugar, three-fourths
teaspoonful cream of tartar, one tablespoonful butter, one teaspoonful
vanilla, one-half pound pecans cut in coarse pieces. Boil to a soft
state, add butter and vanilla.

MOLASSES CANDY.

One cup molasses, one cup sugar, one tablespoonful vinegar, small

lump butter; cook until it hardens in water; pour out, and when cool pull
until a light yellow.

PEANUT BUTTER FUDGE.  8*

Two heaping tablespoonfuls of peanut butter, scant teaspoonful of salt,
two cups sugar, one cup milk. Put sugar and milk in saucepan, stir

them,
add the peanut butter and salt. Stir occasionally while cooking. Should
be cooked slowly until a soft ball can be formed if dropped into cup of
cold water. Beat vigorously until it begins to stiffen, then pour in
butter platter. This makes a delicious, creamy candy, if beaten enough.

Mix together one cup sugar, one cup chopped apple, one-half cup raisins seeded and chopped,

one-half cup currants, one-fourth cup butter, one tablespoonful molasses, one tablespoonful

boiled cider, one teaspoonful cinnamon, one-half teaspoonful cloves, one-half grated nutmeg,

one saltspoonful mace and one teaspoonful salt. Add enough stock, in which meat has been

cooked, to moisten; heat slowly to boiling point and let simmer an hour; then add one cup of

chopped meat and two tablespoonfuls Barberry jelly. Cook fifteen minutes. If Barberry jelly is not

to be obtained, use some other kind.

Scald an earthen or china teapot. Use a teaspoonful of tea for each
person and one for the pot. Put into the pot and pour in freshly boiled
water, a cupful to each spoonful of tea. _Never boil tea_, but let it
stand in a warm place a few minutes before serving. Serve with or
without milk and sugar.

Tea and coffee, like all stimulants, should be used only in moderation.
The use of either by children or dyspeptics is not to be recommended.
Pure water is the best drink ordinarily for everybody. Most people
prefer cold water, as it is not so insipid as boiled, but a cup of hot
water taken in the morning on arising and one at night just before
retiring will prove of benefit to sufferers from dyspepsia or
indigestion.

Heat one quart of milk, one teaspoonful of butter, one-third cup of
rice, one-eighth teaspoon of grated nutmeg, one-eighth teaspoon of salt
and one-half cup of sugar in a pudding pan over a cooker pail of water.
When water boils remove pan and bring pudding also to a boil. When
boiling, replace pudding in large pan of boiling water, cover and put
into cooker for three or four hours. One-half cup of small unbroken
seeded raisins may be added to this recipe, and the pudding may be
browned in oven before serving, if desired.

Make a dressing of bread crumbs, melted butter, salt, pepper, and, if
desired, a little sage. Cut veal cutlets into pieces about the size of
palm of hand. Put a spoonful of dressing into each piece, roll, and
fasten with a toothpick. Put in a pan with a cup of hot water or stock,
cover and bake. Arrange around a platter or chop plate. Fill center with
a pound of peas. This is delicious cooked in a fireless cooker.

Cut lean lamb from the neck into small pieces. Put on in cold water and
bring to a boil. Simmer for one and a half or two hours. Put in salt as
desired soon after putting on to cook. When done add freshly boiled

rice
and simmer till the rice has absorbed the seasoning from the meat.

Cold turkey, chicken, veal or lamb, chopped fine; add one-fourth as

much
bread crumbs as meat; salt, pepper and herbs to taste; then to one cup
of the mixture one well-beaten egg. Make in small balls egg-shaped, and
fry in boiling lard.

Quality in veal is determined by color and grain of flesh. It should be
light pink, nearly white, and should contain a quantity of fat. The many
ways of cooking and serving veal are so well known as to need but
passing mention; veal loaf, veal cutlets, chops, pie, stew, curry of
veal and many others are all favorite dishes in many homes.