CORN FRITTERS

Beat the yolks of two eggs, add one cup sifted flour, 1 teaspoon bak- ing powder, % teaspoon salt, 1-3 teaspoon paprika. Add 1 can corn. Beat well; 2 teaspoons chopped parsley. Fold in the stiffiy-beaten egg whites. Cook in frying pan; 1 large tablespoonful flattened with side of spoon. Cook until golden brown in bacon fat. —Mrs. G. G. Hind

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FOR THE LUNCH BOX

Cold roast beef sandwiches, potato salad, cheese biscuits, fruit cus- tard, cake, apple, tea or coffee. Potato salad—2 cold boiled potatoes, 1 hard-boiled egg, chopped; 1 tsp. chopped onion; salt, pepper; pickled beet may be added. Salad dressing to taste. —Mrs, J. W. Rear

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CHEESE AND CELERY

Select Small deep stalks or celery, wash and dry, cut in 2-inch pieces and fill with grated cheese, walnuts and dressing, cream and season to taste. Add a few stuffed olives chopped if desired.

—Mrs. Keegan ——O————

RASPBERRY VINEGAR

Put 2 quarts raspberries in a stone jar and pour over them 1 quart malt vinegar. Cover and let stand 48 hours. Strain through muslin bag; add 1 lb. sugar to 1 lb. juice; boil slowly for 5 minutes; skim; let stand 15 minutes; bottle and seal. —Mrs. D. McIntosh

MUSHROOM SAUCE

1 can mushrooms or 1 cup, % lb. butter, 2 tablespoons flour, 1 cup chicken stock, % cup mushroom juice, salt, pepper, paprika to taste. Drain and cut mushrooms quite fine; cook in butter ten minutes, stirring all the time; add flour, salt, pepper, paprika and juice and cook till thick enough to suit the taste, stirring constantly. Be sure and do not scorch. —Mrs. Newsome ——

MARMALADE

2 oranges, 2 lemons, 2 grapefruit. Slice the fruit very thin, omitting only seeds and cores; measure and add twice the quantity of water. Let stand over night. In the morning boil 10 minutes, then add pint for pint of sugar. Boil steadily until it jellies, about 1% hours.

—Mrs. W. Beavo

ne een CLAM CHOWDER

2 medium onions, diced; % lb. bacon, cubed; 2 cups water (boil un- til tender. Add cubed potatoes, also 1 can clams. Boil until well cooked. Add 1 pt. milk. Thicken with 3 tablespoons corn starch mixed with milk.

—Mrs. G, Charne ———————

PEACH CONSERVE

4 lbs. peaches, 4 lbs. white sugar, 1 lb. white grapes, 3 oranges, % Ib. blanched almonds.

Pare peaches and cut into small pieces; wash and remove seeds from grapes; wash oranges and slice very thin. Cook slowly until fruit is well mixed; add sugar and cook for 1 hour; add almonds, chopped fine. The conserve should be thick and clear when done. The nuts should not cook more than 20 minutes. —M. P.

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