COOK BOOK - LVIS

COOK BOOK

ARRANGED BY THE

Ladies' Village Improvement SocietyEAST HAMPTON, LONG ISLAND, NEW YORK

1948

Tlie Titree Hundredth Jdnniversary

Gook 13ook$1. the Copy

Arranged by the

The Ladies’ Village Improvement Society

of

East Hampton, Long Island, New York

16^8 - ig^8

Cook Book Committee

Mrs. Nathan H. Dayton, Chairman

Mrs. Frank Bartholet, Mrs. N. H. Dayton 2nd, Mrs. S. J. Lynch, Miss Adaline M. Sherrill, Mrs. N. N. Tiffany

Mrs. Frederick Yardley, Advertising

Mrs. Henry Bradford, Mrs. E. Marvin Conklin, Mrs. Leonard Edwards, Mrs. Harry Escalette, Mrs. Nicholas Livingston, Mrs. Janies McGuirk, Mrs. James H. Mulford, Mrs. Edwin L. Sherrill, Mrs. William Strong

Mrs. Arnold E. Rattray, Editor

The first cook book was published in 1896. Seven have preceded the present one—the last of them in 1939. The whole community was invited to send in favorite recipes for this new book; or to send in cherished family “receipts” as our grandmothers would have termed them. In addition, some of the best dishes from earlier L.V.I.S. cook books have been included. The 1939 cook book went to every state in the Union, to Alaska, and abroad. The L.V.I.S. hopes this one will travel, too.

Mrs. Nathan H. Dayton, chairman of the Cook Book Committee since 1896, is a charter member of the L.V.I.S., and a former president. She is a descendant of first settlers by birth and by marriage—she was born a Stratton. Because this is the year East Hampton celebrates the 300th anniversary of its founding, Mrs. Dayton decided upon a new departure—to include with the recipes bits of East Hampton history having to do with products of the rich eastern Long Island soil, or of the sea and the bays which surround the township on three sides; and the preparation of these products by famous East Hampton housewives. The local history comments were written by Mrs. Arnold Rattray, largely from her columns in the East Hampton Star.

East Hampton prides itself on its homes; this village owns the most famous home in the world—the house that inspired John Howard Payne to write “Home, Sweet Home” Homesick in Paris, in 1823, he wrote the verses about a grey-shingled cottage on Main Street, built about 1660, now maintained by his native village as a shrine to his memory. It is very fitting, therefore, that the housewifely arts should be celebrated by the Ladies’ Village Improvement Society this year as part of the township’s Tercentenary observance.

Officers of the L.V.I.S. are: Mrs. Russell Hopkinson, President; Mrs. A. Victor Amann, First Vice-President; Mrs. Juan Terry Trippe, Second Vice-President; Mrs. Edward Tillinghast, Third Vice-President; Mrs. Charles Juckett, Secretary; Mrs. Kennell I. Schenck, Treasurer. Directors: Mrs. Edward Ewen Anderson, Mrs. Louis Faugeres Bishop Jr., Mrs. A. Wallace Chauncey, Mrs. J. Edward Gay Jr., Mrs. Percy Ingalls.

The Ladies’ Village Improvement Society, founded 1895, hasalways sponsored a cook book. This serves a dual purpose—topreserve the best and most typical Eastern Long Island dishes,and to add to the funds with which the L.V.I.S. carries on its workof caring for village trees and greens, and other worthy projects.

“FOR HOME AND VILLAGE IMPROVEMENT"

IPresidents of the L. V. I. S.

1895—MRS. HENRY D. HEDGES (two years)1897— MRS. WILLIAM A. HEDGES (one year)1898— MRS. E. H. DAYTON (one year)1899— MRS. WILLIAM A. HEDGES (one year)1900— MRS. E. H. DAYTON (two years)1902— MRS. WILLIAM A. HEDGES (one year)1903— MRS. B. H. VAN SCOY (one year)1904— MRS. N. H. DAYTON (five years)1909—MRS. HENRY D. HEDGES (two years)1911—MRS. N. H. DAYTON (two years)1913—MRS. E. T. DAYTON (two years)1916—MRS. N. W. BARNS (two years)1918—MRS. JOHN W. HAND (two years)1920—MRS. N. H. DAYTON (two years)1922— MRS. E. T. DAYTON (one year)1923— MRS. FREDERICK RUSSELL (one year and a half)1924— MRS. FREDERICK RUSSELL (later Mrs. George Ethridge)1925— MRS. GEORGE ETHRIDGE (seven years)1932— MRS. ETHRIDGE (later Mrs. Clifford McCall)1933— MRS. FRANK P. SHEPARD (one year)1934— MRS. WILLIAM R. MALONEY (four years)1938—MRS. NELSON C. OSBORNE (two years)1940—MRS. HOWARD MORRIS (two years)1942—MRS. EDWARD EWEN ANDERSON (two years)1944—MRS. BOUVIER SCOTT (one year plus)1946—MRS. J. EDWARD GAY JR. (part of one year)1946—MRS. RUSSELL HOPKINSON (two years)

BENISON

Beside the willows, sloping to the pool,The grass grows greenly, carpet-thick and cool, While elm trees reaching upwards to the sky. Whisper a blessing to the passer-by.Here is the peace that nature can bestow.The lovely certainty of things that grow.

Dokothy Quick

(Reprinted from the Saturday Evening Post)

TOWN PONDBeside the Village Green, is one of the beauty spots of

East Hampton, under the care of the L.V.I.S.

CONTENTS

Appetizers ................................................ 1

Breads .................. 1

Soup ................................................................. 8

Sea Food ..................................................................................... 9

Meat ...................................... 19

Game ........................................................................................... 26

Vegetables; Luncheon and Supper Dishes.............................. 27

Salads ............................................................. ..;.................... .. 34

Puddings . . .................. 38

Pies ................................................. 47

Ice Cream .................. 51

Cake ...................... 53

Cookies ............ 64

. Candy ................................................................................................ 70

Pickles and Preserves........ ........................................................... 71

Beverages ................................................................................... 75

Special Occasions

Menu of 1880’s .

77

78

THE HUNTTING INN

THE MAIDSTONE ARMS

THE HEDGES

ATTRACTIVE ROOMSALL WITH BATH

EXCELLENT FOOD

Rates On Application

MR. and MRS. RALPH C. FROOD

EAST HAMPTON 843

CAMP ST. REGISNORTHWEST HARBOR

EAST HAMPTON, LONG ISLAND

The Premier Saltivater Camp for Boys and Girls (5-18) at the Summer Playground of America.

PLANNED PROGRAM AT EVERY AGE LEVELMature Staff — Jesuit Chaplain — Doctor — Nurse — Registered j Red Cross Life Guards — Nature Study — Arts and Crafts j Dramatics — Sailing — Boating— Swimming — Basketball | Baseball — Tennis — Movies — Fishing — Horseback Riding |

Boxing — Orchestra — Dancing — Archery — Etc. !

OUTSTANDING STAFF INCLUDES, AMONG OTHERS:FRANK “BO” ADAMS, Director—Coach of Basketball at Fordham

University.DON KENNEDY, Director—Director of Physical Education at

Regis H. S.ED DANOWSKI HELEN DUFFY

Coach of Football Director of AthleticsFordham University Notre Dame College for Women

BUCK FREEMANCoach of Basketball Scranton University

ROSE LYONSChild SpecialistN.Y. C. Board of Education

CAMP ALWAYS OPEN FOR INSPECTION—SEE CARETAKERDirections to Northwest Harbor, East Hampton, Long Island: Follow Newtown Lane to Long Lane, to Stephan Hand Path, continue on Old Northwest Road and note directional arrows on road.

FOR FURTHERDON KENNEDY258-95 StreetBrooklyn 9, N. Y.SHore Road 8-6009

INFORMATIONFRANK “BO” ADAMS 1594 Metropolitan Ave. Bronx 62, New York UNderhill 3-2630

lEMW IHIAfidlPimN, HONS IISILAMIO

Modified American Plan

HOTEL and COTTAGES

The Only Hotel on the Ocean FrontIn East Hampton or Southampton

OCEAN BATHING

Arnold Bayley, Proprietor Tel. East Hampton 475

CODFISH BALLS

2 cups raw potato, 1 cup salt codfish, 2 eggs. Cut peeled potatoes in pieces and boil. When nearly done add freshened codfish broken in small pieces and continue boiling till potatoes are done. Drain. Mash thoroughly and season and pour onto the beaten eggs. When cold, drop by spoonfuls in hot deep fat and fry golden brown.

THERE ARE MANY RECIPES IN THIS BOOK FOR PfePARING DELICIOUS MEALS BUT. THERE IS ONE RECIPE FOR SAFE, DEPENDABLE INSURANCE PROTECTION.

Ba combination of a sound COMPANY AND AN AGENCY THAT KNOWS THE MEANING OF SERVICE. THIS AGENCY OFFERS YOU SUCH A COMBINATION.

NELSON C. OSBORNEInsurance and Real Estate

EAST HAMPTON, N. Y. Phone East Hampton 262

ASSOCIATESE. MONROE OSBORNE — CHARLES J. OSBORNE

YOU CAN COOK BETTERWith A "MAGIC CHEF" Gas Range

These Six Big Features Make Cooking Much Easier

1 3-in-l Burners adjust from simmer to high at turn of valve; ideal for "-waterless" cooking.

2 Red Wheel Regulatorheat for time and temperature cooking.

3 Pull-Out Broiler issmokeless. Excellent broiling results. Easy to clean.

4 E V e n-H eat Ovengives excellent baking and roasting results.

5 Super-Duty Burnergives extra heat and speed when needed.

0 Porcelain Finishkeeps range looking new and makes cleaning easy.

"Magic Chef" Ranges Are On Display At Your Gas Company

Show Room

PRODUCT OFAMERICAN STOVE COMPANY

THEEAST HAMPTON

STAR

Established 1885

PUBLISHED EVERY THURSDAY

FOR OVER 50 YEARS

EAST HAMPTON'S HOME NEWSPAPER

PRINTING - ENGRAVING

MAIN STREET

PHONE EAST HAMPTON 477

THE

NONTADE BEACH CO.INC.

I

Developers of Montouk's Finest Properties

Congratulates The L.V.LS. On Its

Fine Maintenance Program And Worthy Community Service

CAcunen.

TREE SERVICE

TELEPHONE E. H. 898

1770 HOUSEMR. and MRS. JOHN F. WILLIAMS

GUESTS...MEALSModified American PlanReservations: Phone E. H. 1081

BREAKFAST 8:00 - 9:30 a. m.

Dinner on Reservation 6:30 to 7:30 p. m.

MAIN STREET EAST HAMPTON, L. 1.

GUILD HALL

A center for educational, artistic, and community activities

Available for rental by clubs and organizations at the nominal fee of $5 per gallery and $1 for use of the kitchen. Available for private parties and receptions at a slightly higher rate. Call Mrs. Warren Whipple, Director, E.H. 806 or 695 for reservations.

THE

1770 HOUSE (I

STRONG BROTHERS GARAGE, Inc.WILLIAM H. STRONG, Pres.

BUICK SALES & SERVICE

TELEPHONE 345 EAST HAMPTON, N. Y.

East Hampton, Long Island, N. Y.

TEL. OFFICE E. H. 199 TEL. RESIDENCE E. H. 920

WILLIAM L. BENNETT COMPANY

LANDSCAPE CONTRACTING

East Hampton, N. Y.

CEDAR STREET PHONE E. H. 735

THE CARE OF TREES Pruning

Feeding BracingSpraying

NORMAN ARMSTRONG, Inc.ARBORISTS

517 PEOPLES BANK BLDG. WHITE PLAINS, N. Y.

RAYMOND S. PARSONS jELECTRICAL ENGINEERS AND CONTRACTORS |

i

General Electric and Crosley iRefrigerators and Home Freezers |

Bendix, Thor, G. E. Automatic WashersG. E., Zenith, R.C.A. Victor, Emerson

Crosley Radios

EAST HAMPTON LONG ISLAND

East Hampton—Days 254Nights and Holidays 382

DAKERS for Wine and Spirits

Sole Agent Foi

BELLOWS & COMPANY IMPORTED WINES AND CORDIALS

SPECIAL CASE PRICES

Phone East Hampton 831 For Prompt DeliveryN. Y. State Retail Liquor and Wine Store — License L 5678

Dakers Wine and Liquor StoreNEWTON LANE

“East Hampton's Finest Liquor Store"

IjI

The Recipe for |

THE BEST AUTOMOBILE

is called

CHEVROLET

LESTER MOTORSEast Hampton and Southampton

J. EDWARD GAY, IR. AGENCYREAL ESTATE

INSURANCE SERVICE

COTTAGES FOR SALE OR RENT APPRAISALS

East Hampton, L. L, N. Y.

Telephone 41

HELEN S. GAY — LICENSED BROKERS — JAMES P. AMADEN

VETAULT'S

FLORISTS AND DECORATORS

Flowers by Telegraph

Telephone 344

NEWTOWN LANE EAST HAMPTON. N. Y.

EAST END HARDWARE ! CORPORATION

SPORTING GOODS TOYS HOUSE FURNISHINGS FISHING TACKLE

LAWN MOWERS AND BICYCLES REPAIRED DUPLICATE KEYS MADE

VENETIAN BLINDS SHADES

Newtown Lane East Hampton

PHONE 1157

COMPLIMENTS OF ’

Your Local Bohack Store

Montauk Highway and Newtown Lane

MGR. REMINGTON KING

Cook With Bottled Gas

C. W. PULVER, Inc.SALES and SERVICE

BRIDGEHAMPTON TEL. 230

RIVERHEAD TEL. 2626

JAMES H. MULFORD Pies, cmd Gen. Mgr.

NELSON C. OSBORNE Sec.-Treas.

EAST HAMPTON

LUMBER & COAL CO„ Ltd.Incorporated January 1. 1889

BUILDING MATERIALS

COAL

Telephones:Yards at—Bridgehompton Bridgehompton 303

East Hampton East Hompton 45Sag Harbor Sag Harbor 43

MILL at—Biidgehampton

EAST HAMPTON. N. Y.

FRANK B. SMITH

CONTRACTOR AND BUILDER

Lumber Hardware

Building Materials

East Hampton, N. Y.

Estimates on all Kinds of Construction Work

FOR HOME AND VILLAGE IMPROVEMENT'

Appetizers are omitted from this 300th Anniversary Cook Book, because our forefathers had little need of appetizers, at any time of day; for there was always plenty of brisk work to do, to work up an interest in victuals. After rising at the crack of dawn, breaking the ice in the bedroom pitcher, then doing the chores while the housewife built a wood fire in the kitchen stove, the men were able to sit down with good appetite to buckwheat griddle-cakes, molasses, sausage, fried potatoes, and coffee. Even small boys had their before-school duties such as chopping kindlings and filling the woodbox. A small East Hampton boy of 1812, whose mother found him inclined to be lazy, was made to get up at five o’clock every morning and run around the house three times. Then he was free to do as he liked—go back to bed, if he wanted to!

East Hampton, settled 1648, had no grist mill until 1650; for two years the neighboring “plantation” of Southampton agreed to let the people of their sister village use their mill. Town records say that our first mill was run by bullocks. Joshua Garlick was the miller. His wife, “Goody” Garlick, was involved in East Hampton’s only witchcraft case.

In 1653 every man was ordered to lend a hand in building a mill at Northwest Harbor, five miles from the village street and port of entry for East Hampton at that time. In 1678 a group of twenty-five families built a horse-run mill at the south end of the village. But most of the mills were windmills, set on little hills with white sails to catch any passing breeze. In the 1870’s within memory of East Hampton’s oldest summer residents, mill wheels turned at each end of the village street. Today, the s'ails on the Old Hook Mill still revolve on every windy day, on Memorial Green at the north end of the Main Street. Reconditioned by the Village in 1939, the mill, built 1806, grinds cornmeal, rye flour, and wheat (white, light “canaille”, dark “canaille”, and bran) from locally-raised grain. This is generally sold to tourists; but during the bread shortage of World War II locally-raised and ground flour was used by the village bakery.

CANAILLE BREAD—Every household baked this in Old East Hampton. “Canaille” means inferior; it is that part of the flour between bran and white flour. The bran comes off first, in grinding; then the canaille, then the white flour. Canaille bread tastes something like the gluten bread we buy today. The recipes all use molasses; some housewives favored regular flour, some cornmeal, with the canaille. The bread is rather sticky, doesn’t rise much, and was considered by our forebears as just an everyday dish,—nothing extra.

Two recipes are from Mrs. John Lawrence; the first, a quick bread using canaille:

BAKED INDIAN BREAD—4 cups Indian meal (cornmeal); 2 cups canaille, 1 cup wheat flour, 1 good cup molasses, tblsp. saleratus, a little salt. Bake slowly for an hour in dripping pan; it should be mixed quite thin with milk or water.

A risen bread uses old-fashioned homemade yeast;CANAILLE BREAD—1 tblsp. cornmeal scalded; 1 tblsp. molasses; Itblsp. yeast, 1 pint milk, a little salt. Mix thick with canaille. This for one loaf.

—1—


An 1860 recipe for Corn Bread comes from the Main Street Osborn family: 1 qt. Indian meal; 1 pint conell (canaille); scalded with milk; Vz cup molasses; 2 tsp. saleratus; 2 tsp. salt. Bake in tin pail.SPOON BREAD—2 cups milk, % cup Quaker white cornmeal, % teasp. baking nowder, 2 tablesp. sugar, 1 teasp. salt, 3 eggs, 2 tablesp. melted fat. Scald milk in doubler boiler, gradually add cornmeal and cook five minutes or to the consistency of mush. Add baking powder, salt, fat and beaten egg yolks. Fold in stiffly beaten whites. Pour into a hot greased baking dish and bake thirty minutes at 375. Serve at once in dish in which it is baked. A shallow pyrex dish 6 x 10 is best.

Mrs. Robert A. Weed.CORN BREAD—1 cup yellow cornmeal, 2 cups flour, 1% cups milk, 1/2 cup sugar, 1 egg, pinch salt, 2 tblsp. melted butter. Bake in oblong pan % hour in medium oven.—from a member of the Talmage family of Georgica. (The first Talmages, Thomas 1 and Thomas 2, moved from Southampton to East Hampton in 1651. They lived on the west side of Town Pond in the place later owned by Mrs. Sarah Gardiner Tyler and now by Howard Morris; the house stood close by the fence then.)CORN BREAD—Mrs. John D. Hedges’ receipt from the 1896 L. V. I. S. Cook Book:

Two cups Indian, one cup wheat;One cup sour milk, one cup sweet;One good egg that well you beat;Half cup molasses, too;Half cup sugar add thereto.With one spoon butter new;Salt and soda each a spoon;Mix up quickly and bake it soon.Then you’ll have corn bread complete.Best of all corn bread you meet.If you have a dozen boys To increase your household joys.Double then this rule, I should, ^And you’ll have two corn cakes good.When you’ve nothing in for tea This the very thing will be.All the men that I have seen Say it is of all cakes queen—Good enough for any king That a husband home may bring;Warming up the human stove.Cheering up the hearts you love;And only 'Tyndall can explain The links between corn and brain.Get a husband what he likesAnd save a hundred household strikes.

BROWN BREAD, (By request)—1% cups Kellogg’s All Bran; Vh cups flour; 1 rounding tablesp. shortening; 1% cups milk; 1/2 teasp. salt; 1 cup seedless raisins; V2 cup molasses; nuts may be added if desired; 1 teasp. soda. Mix molasses and shortening together; then add bran and milk, stir all together. Sift flour and soda and salt together; add raisins and stir thoroughly. Grease and flour bread pan; pour in mixture and bake 1 hour in 350 degree oven. My boys love it. CJram Da;^on.WILLIAMSBURG SALLY LUNN—Put one yeast cake in one cup of warm milk. Cream together Vz cup of butter and % cup sugar, add 3 beaten eggs and mix well. Sift in one quart of flour, teasp. salt alternately with the milk and yeast. Let rise in a warm place then beat well. Pour into one well buttered Sally Lunn Mold or two smaller molds. Let rise again before baking in a moderate oven.

Mrs. Amy Jones McKay-2-

"FOR HOME AND VILLAGE IMPROVEMENT'

VIRGINIA BATTER BREAD (Spoon Bread)—1 egg well beaten, 1 cup cold cooked rice, 2 cups milk; 1 cup water-ground white corn meal, 2 level tsp. baking powder, 1 level tsp. salt, tblsp. melted bacon fat. Mix ingredients in order given; pour into greased baking dish and bake until solid and brown on top—about 50-60 minutes. This is best served with cured meat, such as ham, chipped beef, or bacon; also salt fish. Spread with butter or gravy. Mrs. R. G. Mann.MARTHA WASHINGTON'S SPOON BREAD—Stir IVi cups scalded milk into 1 cup sifted white cornmeal; add 1 tsp. salt. Cook over hot water till thick as mush. Stir in % tablesp. melted butter, cool slightly. Beat yolks of 4 eggs, add to mixture with 1 teasp. baking powder. Mix well. Fold in stiffly-beaten whites of 4 eggs. Turn into buttered casserole. Bake in moderate oven (375 degrees) until firm and crust is brown. Serves about 10. Mrs. James W. De Graff.

FOUNDATION RECIPE FOR COFFEE CAKE, CLOVER ROLLS. CINNAMON BUNS—1 cake compressed yeast, Vz cup lukewarm water, % teasp. sugar, Vz cup shortening, 3 cups flour, sifted, Vz cup granulated sugar, 1 egg, Wz teasp. salt, 2 cups milk, scalded. Dissolve yeast in water with Vz teasp. sugar. Let stand % hour. Cream shortening with % cup sugar. Add beaten egg, scalded milk which has cooled to room temperature, salt and lastly, yeast. Stir in sifted flour, a little at a time, until dough is stiff enough to knead. Knead on board until smooth and elastic—about 10 to 15 minutes. Make dough into ball, place in bowl, brush top with melted butter. Cover and keep in warm place until double in bulk—3 to 4 hours. Turn out, knead, put in pans to bake or put in greased bowl, grease top and put in refrigerator. Cut off when ready to use. Knead, let rise and bake in oven of 425 degrees.COFFEE CAKE—Knead dough and divide into 3 equal parts, shaping each between the palms of the hands until it is about 1 Vz inches thick and about 20 inches long. Press the ends of the strands firmly together with one hand and braid the lengths together. Bring these together to form a circle. Nuts, raisins and citron may be pressed into dough before braiding. Put in greased pan, set aside to rise in warm place until double in bulk. Brush with melted shortening. Sprinkle with mixture of 2 tablesp. sugar, 3 tablesp. cinnamon, 2 tablesp. chopped nuts. Bake in oven, 400'', for 20 minutes. If desired, cover coffee ring, while warm, with frosting made of 2 tablesp. butter, 3 tablesp. cream, 1 teasp. vanilla. Vs teasp. salt, 1% cups sifted powdered sugar, chopped nuts or bits of jelly may be added.CLOVER ROLLS—Pinch off dough and roll into balls the size of marbles. Place 3 balls in each muffin tin. Let rise and bake in hot oven until done.CINNAMON BUNS—Roll dough to Vz inch thickness. Spread with melted butter and a mixture of cinnamon and sugar. Roll like jelly roll. Cut half inch slices and place cut side down in greased pan. Let rise and bake. Mrs. Madeleine Edwards.CINNAMON COFFEE CAKE—\Vz cups flour, \Vz teasp. baking powder, Vz cup sugar, Vi teasp. salt. Sift ingredients together and blend in 4 tablsp. (level) Crisco. 1 beaten egg added to % cups milk and added last. Pour into square pan and sprinkle with Vz cup brown sugar and cinnamon. Bake 30 or 35 minutes at 400 even, according to thickness of cake. Serve warm. Miss Jean Filer.AUNT FREDA'S COFFEE CAKE!—2 cups flour; 2 teasp. baking powder’ 2 tablesp. shortening; 1 cup sugar; 1 egg; % cup milk. “Crumbs”—2 tblsp. flour, 4 tblsp. sugar (brown can be used); 1 tsp. cinnamon. Mix as you would a layer cake. Pour into 2 greased layer tins, cover with crumb mixture which has been worked with the fingers until it resembles crumbs. Bake. Mrs. Louis Baerst.

—3—

'FOR HOME AND VILLAGE IMPROVEMENT'

ORANGE NUT BREAD—Sift together 2V2 cups flour, 1 tblsp. baking powder, IV4 tsp. salt, add 1 cup milk, 2 beaten eggs, and stir until mixture is just moistened. Stir in V4 cup orange marmalade, 1 cup walnuts, chopped, 2 tblsp. butter. Pour mixture into a well greased pan and bake in a moderate oven for 1 hour, when it should be a golden brown.

Mrs. Nicholas R. LivingstonGRAPE NUT BREAD—% cup grapenuts, 1 cup sweet milk, soak 10 minutes; then add to following mixture 1 egg. Vs cup sugar, tblsp. shortening, tblsp. molasses, V2 tsp. soda, 2 cups flour, 1 tsp. baking powder, V2 tsp. salt. Add raisins or dates. Bake in moderate oven at 325 degrees.

Mrs. Kenneth StowellOATMEAL BREAD—2 cups Quaker oatmeal, 2 cups boiling water, let stand about an hour. Then add 4 tbslp. sugar, 2 tsp. salt, 1 tblsp. butter, 5 cups flour (about), 1 cake compressed yeast dissolved in V2 cup warm water. If setting at night, use enough flour to make sponge. Then add balance in the morning. Bake about 45 minutes in a moderate oven.

Mrs. Edward Cook.BROWN BREAD—1 cup graham or whole wheat flour, 1 cup white flour, 1/4 cup sugar, Va cup molasses, 1 tsp. soda, % tsp. salt, 1 cup sour milk. Combine flour and sugar, molasses and salt. Sweeten sour milk with soda and combine with flour mixture. Bake in slow oven (300) for one hour. Makes 1 loaf. Mrs. Kenneth StowellSTEAMED BROWN BREAD—1 cup molasses, Va cup brown sugar, 1 egg, 2 cups corn meal, 1 cup flour, 1 cup graham flour, 1 scant teaspoon soda, 2 tsp. baking powder, salt, 4 cups milk. Boil four hours.

Miss Rosalie B. Gay.DELICIOUS NUT BREAD—1 cup sugar, 2 well beaten eggs, 14 cup melted shortening, % cu^ molasses, 1 cup sour milk, IV2 cups flour, 1 tsp. salt, Itsp. soda, IV2 cups whole wheat flour, 1 cup chopped raisins, 11/2 cups coarsely chopped nut meats. Add sugar to eggs and beat smooth. Add shortening and molasses; mix well, then add sour milk. Add flour sifted with salt and soda, then graham or whole wheat flour and beat smooth. Fold in raisins and nut meats. Bake in a greased two pound loaf pan in a moderate oven (350 degrees), 50 to 60 minutes. Cool in pan.

Mrs. J. C. Lawrence.NUT BREAD—1 egg, V2 cup sugar, V2 cup chopped walnuts, 1 cup milk, 2 cups flour, 4 tsp. baking powder, V2 tsp. salt. Beat egg, add sugar and nuts. Add sifted dry ingredients alternately with milk. Pour into greased loaf pan and bake about 40 minutes at 365 degrees. Mrs. Charles B. Ross.GRAPE NUT BREAD—1 cup grape nuts, 2 cups milk, 1 egg beaten, % cup of sugar. Mix and let stand 20 minutes. Add 3 cups flour, 4 tsp. baking powder, % tsp. salt sifted together. One large or two small loaves. Bake about 30 minutes at 350 degrees. Mrs. Joseph Zenger.POPOVERS THAT POP!—1 cup sifted all-purpose flour, % tsp. salt, % cup plus 2 tblsp. milk, 2 eggs, V2 tblsp. melted shortening. Sift together flour and salt, add milk gradually to make smooth batter. Beat eggs until light and add to batter mijrture. Add shortening and beat for 2 minutes with beater. Fill hot, greased muffin pans, or custard cups % full. Place in very hot oven of 450 degrees and bake for 30 minutes. Lower heat to 350 degrees and bake for 10 minutes longer. Makes 9 popovers. In using electric beater, sift flour and salt together. Add milk gradually, with beater at low speed, beating until mixture is smooth. Add eggs and shortening. Beat 2 minutes at high speed. Pour and bake as above. For whole wheat popovers, follow recipe above, substituting % cup unsifted whole wheat flour for equal amount of all-purpose flour. Bake at 450 degrees for 25 minutes at 350 degrees for 15 minutes.

Mrs. Robert M. (Cheney.

-4-


PRUNE BREAD—1/4 cup shortening, 1 beaten egg, 1 cup prune pulp, 1 cup sour milk or buttermilk, 1 tsp. soda, IV2 cups flour, IV2 cups whole wheat flour, % tsp. salt, 1 cup nut meats. Cream sugar and shortening together. Add the egg and mix until smooth; then add prune pulp and the sour milk in which the soda has been dissolved. Combine the two kinds of flour with the salt and add to the mixture stirring only until mixed. Fold in the chopped nut meats and place in greased loaf pan. Bake at 350 degrees for IV4 hours. Cool in pan. Will make large loaf. Prunes may be cooked, seeded and chopped or canned prunes for babyfeeding may be used. Mrs. Robert M. Cheney.

CHRISTMAS BREAD (An old Pennsylvania recipe)—1 lb. dried prunes, stewed, drained and chopped, 1 pt. prune juice, V2 cup currants, V2 cup chopped almonds, 1 oz. shredded citron, 2 tsp. cinnamon. V2 cup raisins,1 yeast cake, V2 cup chopped walnuts, 1 oz. candied, orange peel (chopped), V2 tsp. cloves, 2 tsp. salt, 1 cup sugar or honey, 2 tblsp. shortening, about2 lbs. sifted flour. Prepare the fruit and nuts and sprinkle the spicesthrough them. Add the yeast cake, dissolved in luke warm water to 1 cup warm fruit juice. Add Vs of the flour and knead thoroughly. Set to rise. When raised, add the other cup of fruit juice, sugar, shortening and rest of flour. Add fruit and knead well. Set to rise until light (about 3 or 4 hours). Place in three bread pans and let rise again till light. Bake 1 hour at 350 degrees, when baked ice with confectionery sugar and water icing. Mrs. N. N. Tiffany.

DATE AND NUT BREAD—1 lb. pitted dates, cut fine, 1 Ib.shelled walnuts, chopped, V2 cup sugar, V2 cup flour, 2 tsp. baking powder, pinch of salt, 2 eggs. Sift dry ingredients over dates and nuts and mix carefully. Separate eggs aand add slightly beaten yolks. Mix carefully. Beat white of eggs dry and fold into heavy mixture. Line bread pan with waxed paper and press mixture into pan. Mrs. Leo D. Welch.

OATMEAL MUFFINS—1 cup milk, % cup oatmeal, 2 tblsp. shortening, IV2 cups flour, 3 tsp. baking powder, 1 tsp. salt, 3 tblsp. brown sugar, 1 egg. Combine in order given and bake in quick oven. Mrs. Victor Amann.

GRILLED MUFFINS—2 cups flour, 4 tsp. baking powder, % tsp. salt. Vs cup sugar, 2 eggs, IV4 cups milk, 2 tblsp. melted butter. Sift together the dry ingredients.. Beat the eggs, add milk and mix with the dry ingredients. Add melted butter. Bake in greased muffin rings on a greased griddle. Fill rings about half full. Bake slowly and when well risen and browned underneath, turn and brown on the other side. Makes twenty 2V2” muffins. Miss Mary E. Eldredge.

OATMEAL MUFFINS—1 cup flour, 1 tsp. baking powder, Mi tsp. salt, 4 tblsp. brown sugar, 1 cup quick cooking oatmeal, 1 cup sour milk or buttermilk, V2 tsp. soda, 2 tblsp. melted shortening, a few raisins or dates may be added. Drop from a spoon in greased tins and bake at 425 degrees about 25 minutes. Mrs. Nicholas R. Livingston.

WAFFLES—2 eggs, 2 tblsp. Wesson oil, IV2 cups buttermilk, IV2 tsp. soda 11/2 tsp. baking powder, 2 very scant cups flour, 1 tblsp. corn meal V2 tsp. salt. Break eggs into bowl, add fat and beat. Add milk, salt, soda and baking powder. Then sift flour and meal into this. Beat thoroughly To increase crispness add 1 tsp. more of Wesson oil, if desired.

Mrs. Greydon A. Rhodes.

SPANISH BUNS—1 pint sugar, 1 cup butter, 1 pint flour, 1 cup sweet milk, 4 eggs, 2 tsp. baking powder, 1 tsp. cinnamon, 1 tsp. cloves. Reserve whites of two eggs for frosting which is put on while in tins.

Miss E. McLean Nash.—5—


WAFFLES—1% cups of flour, 2 tsp. baking powder, 1 tsp. sugar, a little salt, 1 egg, well beaten, IVz cups of milk, 3 tblsp. melted butter (any shortening). Mix and silt dry ingredients. Add egg, milk and shortening. Beat well. Bake on hot well greased waffle iron. Mrs. I. Y. Halsey.

ICE BOX ROLLS—1 qt. sweet milk, 1 scant cup sugar, 1 cup lard, 1 tsp. soda, 1 tsp. baking powder, 3 tsp. salt, 1 yeast cake. Bring milk to boiling point, add sugar, lard and dissolve. Let cool till lukewarm. Dissolve yeast in a little of lukewarm milk. Add to above mixture. Add enough flour to make a spongy dough (3-4 cups). Grease top of dough and let rise till it is about twice its size. Sift together 1 cup flour, salt, soda and baking powder. Add enough flour until a stiff dough is formed. Place in greased pan, grease top of dough, put in refrigerator, until ready to use. Punch down each day, cut off what is needed. Will keep several days. Mrs. Margaret G. Riley.

MARTHA WASHINGTON POTATO LIGHT ROLLS—Boil and mash two good sized Irish potatoes and while still hot, add 2 tblsp. of butter, 1 tblsp. of lard, 2 tblsp. of sugar, 1 tsp. salt and IV2 cups of water in which the potatoes were boiled. Add 1 cup tepid milk. Beat all well, add gradually 4 cups sifted flour and when luke warm stir in yeast cake dissolved in 14 cup tepid water. Beat very hard, then turn out on board, adding more flour if necessary and knead well. Set away in warm, sheltered place for 6 hours. Do not knead again. Roll, cut in rounds, let stand until very light and bake in hot oven. The Williamsburg Cook Book,

M. Henry.

BUTTERSCOTCH ROLLS—2 cups flour, 4 tsp. baking powder, V2 tsp. salt, 4 tblsp. Mazola, Vz to % cup milk or enough to make a soft dough. Mix brown sugar and butter together and spread over dough and roll up. Cut in 1-inch pieces and bake in muffin tins. Mrs. E. H. Edwards.

QUICK ROLLS—Crumble 2 yeast cakes in cup lukewarm water, with 1 tsp. sugar. Set in warm place until light and spongy—about 10 minutes. Combine with Vs cup shortening, 2 tsp. salt, 2 tblsp. sugar, 1 cup warm milk, % cup water, 4 cups sifted flour; mix thoroughly. Cover and let rise in warm place 1 hour, or until light. Stir down and let rise again until very light (about % hour). Drop dough from spoon into muffin pans greased and floured. Let rise in warm place until double in bulk. Bake in hot oven (450 degrees) 15 minutes. Makes 2 dozen rolls.

Mrs. E. J. Edwards.

The following recipe is from Better Homes and Gardens magazine. I have tried it, and found it most satisfactory. Mrs. Mark A. Hall.MASTER MIX—9 cups sifted all-purpose enriched flour (or 10 cups sifted cake flour), 1/3 cup baking powder, 4 tsp. salt, 2% tsp. cream of tartar, 2 cups shortening (use easy-to-cream, white shortening that does not require refrigeration). Stir baking powder, salt, and cream of tartar into flour. Sift together twice into a large mixing bowl. Cut in shortening until mix is consistency of corn meal. Store in tightly covered container at room temperature. Mix will keep six weeks. To measure Master Mix, pile it lightly into cup; level with spatula. BISCUITS—3 cups Mix, % cup milk. Add milk all at once to Master Mix. Stir until flour is moistened. Knead 15 strokes on lightly floured surface. Roll V2 inch thick. Cut. Bake on cooky sheet in hot oven (450° to 475°) 10 minutes. Makes 12 2-inch biscuits. PANCAKES OR WAFFLES—3 cups Mix, 1% cups milk, 1 egg. Combine milk and beaten egg. Add to Master Mix. Stir until flour is moistened. Bake on hot griddle or in waffle baker. Makes 20 medium pancakes or 6 large waffles. MUFFINS—3 cups Mix, 2 tblsp. sugar, 1 cup milk, 1 egg. Add sugar to Master Mix. Combine milk and beaten egg. Add to mix. Stir just until flour is moistened. Bake in greased muffin pans in hot oven (425° ) 20 minutes. Makes 10 medium-

TOR HOME AND VILLAGE IMPROVEMENT'

sized muffins. COFFEECAKE—3 cups Mix, % cup sugar, % cup milk, 1 egg. Add sugar to Master Mix. Combine milk and beaten egg. Add to mix. Stir until flour is moistened. Turn into greased 9-inch layer pan. Topping—Combine 14 cup brown sugar, 1% tblsp. butter, 1 tblsp. flour, and 1/2 tsp. cinnamon. Sprinkle over batter. Bake in hot oven (400°) 25 minutes. DUMPLINGS—2 cups Mix, I/2 cup milk. Add milk all at once to Master Mix. Stir until flour is moistened. Drop from tablespoon onto hot stew. Cover. Steam, without lifting cover, 12 minutes.

SUGARY APPLE MUFFINS—214 cups flour, 3% tsp. baking powder, V2. tsp. salt, % tsp. cinnamon, 14 tsp. nutmeg, 4 tblsp. butter, 14 cup sugar, 1 egg, 1 cup chopped apple, 2 tblsp. sugar. Sift flour with baking powder, salt, 14 tsp. each of cinnamon and nutmeg. Cream butter and Vz cup sugar. Stir in egg, then flour mixture alternately with milk. Fold in apples, then fill buttered muffin pans almost full. Sprinkle with 2 tblsp. sugar, 14 tsp. each of cinnamon and nutmeg mixed. Bake in 400 degree oven 20 to 25 minutes. Makes 20 to 24 muffins. Mrs. Frank Dayton.

PRUNE MUFFINS—Sift, measure 2 cups flour; resift with 4 tsp. baking powder, 14 cup sugar, Itsp. salt. Mix 1 beaten egg, 1 cup milk, 2 tblsp. melted shortemng. Stir into dry ingredients, add % cup cooked chopped prunes. Bake in oven 400 degrees 20 to 25 minutes. Mrs. Frank Dayton.

THREE KINDS OF ROLLS FROM ONE RECIPE—Basic Recipe—1 cake compressed yeast, 14 cup lukewarm water, 14 cup milk, 2 tblsp. sugar, 1 tsp. salt, 14 cup shortening, melted, 1 egg, beaten, 214 cups flour (about),, melted fat. Dissolve yeast in lukewarm water. Scald the milk. (One- fourth *fcup each of evaporated milk and hot water may be used. This eliminates the scalding.) Add sugar, salt and shortening. Cool until lukewarm. Add 1 cup of flour. Beat well. Add softened yeast and the egg. Mix well. Add remaining flour to make a soft dough. Turn out on a lightly floured board and knead firmly but gently by folding the dough over toward you and then pressing down and away from you with the heel of the hand. With the other hand, give the dough a quarter turn on the board and repeat until the dough feels smooth, satiny and elastic. Place it in a lightly greased bowl, brush with melted fat and cover with a damp cloth to prevent a crust from forming on top of the dough. Place it away from drafts. Allow the dough to rise until it is double in bulk (about 3 hours). Then punch it down and again let it rise until almost double, about 1 hour. Divide into three equal portions. CLOVER LEAF ROLLS—Form % of basic bread recipe into balls about 1 inch in diameter. Place 3 balls in each greased medium-sized cup of the muffin pan. For twin rolls, use only 2 balls in each cup. Brush the tops with melted shortening. Let the balls rise until double in bulk, which requires about1 hour. Bake in a moderate oven (375°F.) about 15 minutes. Yield: 4 rolls. GLAZED BREAKFAST WHIRLAROUNDS—Divide the second portion of the dough (Vs basic recipe) into 4 equal parts and roll each one into a strip about 18 inches long. Twist each strip, holding one end of it on the greased baking sheet with a forefinger. Wind the strip around and round the finger to form corkscrews. "Tuck the end underneath. Pour2 tsp. of orange cinnamon glaze over each roll. Let the rolls rise until doubled in bulk and then bake in a moderate oven (375°F.) 15 minutes. To make orange cinnamon glaze combine 3 tblsp. of sugar. Vs tsp. of cinnamon, Vi tsp. grated orange rind and 1 tblsp. of orange juice. Mix well. Yield: 4 rolls. SCANDINAVIAN COFFEE CAKE—Roll the remaining dough to fit a small pie pan. Press it into the greased pan from the center to make the edges higher. Let it rise until doubled in bulk, which takes about 1 hour. Then with a spoon make perhaps a dozen little depressions in the dough and pour on 2 tblsp. of cream to fill them. Scatter on a mixture of 3 tblsp. of sugar and Vs tsp. of cinnamon. Bake in a moderate oven (375°F.) about 20 minutes. Serve warm for dessert.

(From N. Y. Herald Tribune) Mrs. N. N. 'Tiffany.—7—

FOR HOME AND VILLAGE IMPROVEMENT"

DUMPLINGS THAT NEVER FAIL—1 egg, 1 tblsp. melted shortening, 4 tblsp. milk, 1 cup flour, 1 tsp. baking powder, salt. Cook 6 or 7 minutes, enough for 4 people. Mrs. Julia B. Hand.

The 1896 L. V. I. S. cook book contained no directions for making raised buckwheat griddlecakes, because everybody knew how to make them, at that time. They were a matter of course, every morning in winter; % to two-thirds cup of the batter was saved, every morning, to leaven tomorrow’s batch; cold water was poured over to keep it moist. This could be kept up for many weeks, before fresh yeast had to be used. But when warm weather came, the mixture would get sour. During the summer a light breakfast of cornmeal or flour-and-egg griddlecakes made with cream of tartar or saleratus (baking soda) was used; and home-cured ham, for a change from sausage.

RAISED BUCKWHEAT CAKES—2 cups buckwheat flour, 1 cup com- meal, 1 cup canaille or whole-wheat flour, a little sugar and salt (2 tblsp. sugar, 1 or 2 tsp. salt); % to Vs cup potato yeast, or 1 to 1% yeast cakes. Stir up with luke warmwarm water until thin enough to pour easily. Let rise overnight in warm place. In morning, if very light, add pinch saleratus. Bake on greased griddle.

POTATO YEAST (1896)—2 or 3 good sized grated potatoes, 1 cup sugar, 1 cooking-spoonful salt, 1 tblsp. flour; mix and pour in 2 qts. boiling water. Let cook until it thickens; when cool, add 1 cup yeast or 1 yeast cake. Mrs. Ann Gay.

Some directions called for a handful of hops; Mrs. N. H. Dayton, Cook Book Chairman from 1896 through 1948, gives explicit directions in the 1896 issue for: Yeast for Making Bread in Five Hours. Every receipt called for one or two cups of yeast—or for yeast cakes, which had just come on the market, then. Any young housewife would ask, “Where did you get your cup of yeast? Didn’t it have to begin somewhere?” It was like the chicken and the egg; or the start of the human race; you saved seed yeast to start your next batch of bread. If you ran out, you borrowed from friends and neighbors, just as fire was borrowed in a still earlier day, before matches came into common use.

Outside of seafood chowders and stews, soup is not typical Old East Hampton fare. “Pretty thin fodder”, it would have been considered. Hearty outdoor appetites of farmer-fishermen required plenty of meat and ’taters and pie. From observation of the eating habits of older inhabitants here, it seems likely that most soups and salads were frills imported to suit the more finicky tastes of summer boarders, or brought on by overmuch reading of women’s magazines by local housewives. The boarders expected, no doubt, more elaborate fare than the average country home served every day; and they got it. The late Miss Alice Terbell, who helped her aunt keep a boarding house eighty years ago in what is now Dr. David Edwards’ home, was proud that fashionable people from Southampton used to come twelve miles for Aunt Hannah’s good cooking. The Waldorf Astors, she recalled, would drive over; “Mr. Astor in his fine tandem, bringing his bottles of liquor with him and getting dinner for fifty cents.”

Every set of dishes in our grandmothers’ young days included a soup tureen—which came in very handy for substantial beef vegetable stews with dumplings.

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CRAB BISQUE—1 can tomato soup, 1 can green pea soup, 1 can beef bouillon, 1 cup coffee cream, 1 jigger sherry, seasoning to taste, 1 lb. crab meat (lobster, shrimp, or flaked fish will do). Mix soups together in top of double boiler; heat; when warm add coffee cream. Season to taste. Then get hot, and add crab; when crab is hot, remove from fire, add sherry, and stir in. Mrs. Kenneth Chorley.

POTATO SOUP (Long Island)—1 qt. milk, 3 potatoes, 2 slices onion; 2 tblsp. butter, V4 tsp. celery salt or celery stalks, 1 tsp. salt, 1 cup potato juice, few grains pepper, few grains cayenne, 1 tsp. minced parsley. Cook potatoes in boiling salted water until soft, drain, rub through puree strainer. Add 1 cup potato juice. Scald milk with onion and celery stalks; remove onion and celery and add milk slowly to the potatoes and 1 cup potato juice, stirring constantly. Add the butter, seasoning, and parsley, mixing all together. Cook one minute before serving.

Mrs. Robert MacGarva.

PEA SOUP—Wash one cup green split peas and combine with 5 cups cold water, ham bone, clove of garlic (optional), two pepper-corns, salt and a bay leaf. After this has boiled rapidly for about % hour, add two sliced carrots, two medium sized sliced onions and two or three stalks of celery and leaves cut in % inch pieces. Simmer slowly for about an hour. Before serving remove ham bone returning to soup any small pieces of ham that may be scraped off. Lacking ham, sliced frankfurter or Vienna sausage may be added. Do not strain this soup. If too thick, more water may be added. Mrs. E. Marvin Conklin.

TOMATO SOUP—1 can tomatoes, 2 bay leaves, 6 or 7 whole cloves, few whole black pepper corns, sugar to taste, 1 or 2 bouillon cubes dissolved in potato water or any vegetable water you have, about a can full. Strain. Serve hot. Mrs. Roger Lewis.

CREAM OF TOMATO SOUP—Press through a fine sieve 1 cup of cooked tomatoes (getting through all but the seeds). Add V4 tsp. sugar, few shakes black pepper, 1 tsp. butter. Baking soda size of a green pea, 1 small grated onion. Bring all to the boiling point. Heat 1 pint of milk. Stir in 1 tblsp. corn starch dissolved in a little cold water. Stir until thickened. Add 1 tsp. chopped parsley. Add salt last, to taste. Pour tomato mixture and milk together. Don’t boil after adding the salt. Can be heated and used the next day but don’t boil. NOTE: Any cream soup thickened with cornstarch has a smoothness that flour does not give. Grated onion adds to all cream soups. Mrs. Willard F. Place.

For Chowders and Shellfish Stews, see SEA FOOD.

Sea food is where eastern Long Island really shines. Off Montauk Point, which is in East Hampton Township, is found the finest sportfishing and commercial fishing on the Atlantic Coast; and Gardiner’s Bay and smaller bays and harbors abound in shellfish,—oysters, clams, scallops, and crabs. Lobsters caught off Montauk Point are wonderful, eaten the same day. Freshness is the prime requisite of good eating, in fish; it must jump right from the sea onto the stove, or it’s hardly worth the trouble of cooking. In season, eastern Long Islanders enjoy Montauk swordfish, tuna, striped bass, bluefish, snappers, weakfish, seabass, flounders, porgies, fluke, yellowtail, butterfish, blowfish, cod, and eels. Most of New York City’s fish comes from Long Island. New York and Long Island people are said to eat 32 pounds of fish per capita, a year, as against 13.3 pounds per capita for the U. S. as a whole; because it’s right here, and it’s good.

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"FOR HOME AND VILLAGE IMPROVEMENT"

The New York State Conservation Commissioner, Perry B. Duryea, is a Montauk man; his duties include conservation of game, fish, and protection of Long Island’s shore-line against erosion.

An early name for Long Island was Sewanhakie, meaning “Island of Shells”; the best wampum was made from Long Island shells.

When the summer boarders began to come in numbers, about a century ago (to stay longer and longer, until now many live here the year round) the sea food attracted them as well as the scenery. Artists painted moonlight scenes on tthe shells of big sea-clams they picked up on the beach. Lines written on a clamshell were copied in the album of Mrs. Abraham Candy, who kept a boarding house on Apaquogue Road, where the Julian S. My rick house is now:

“I’ll hold nice soap to wash fair hands.Dip milk or whey, or skim sweet cream.”

The boarders liked the way East Hampton women cooked sea food. Some still speak swooningly of Mrs. Ann Gay’s clam fritters, served in the house now home of the Raymond Smith’s. Mrs. Theodore Stratton’s fritters, from the 1896 L. V. I. S. Cook Book were made like this: 12 hardshell clams, drain off all liquor, chop fine; stir in 1 egg, 3 tblsp. flour, and add milk until they are of the consistency of griddle cakes. Fry in a little lard and butter.

CLAMDIGGERSEastern Long Islanders were often called ‘clamdiggers” by their

comrades in arms during the late war. “Bonac” Clam Chowder, made in East Hampton and canned by Mr. and Mrs. Roy Maranville of Springs, is deservedly famous. Eastern Long Island clam chowder is made from the hard clam, or quahog; not the soft clam, as in New England milk chowder. We use tomatoes; but ours is different from Manhattan clam chowder; it doesn’t depend on herbs for flavor, and is thicker; it is always better the second day. The more perishable soft clams are generally steamed, eaten dipped in butter, with broth on the side; and sometimes in a cream stew. “Skimmers”, which are different from either, are generally used for bait, but make excellent soup.

Mrs. N. H. Dayton was once invited to New York, to show the New York Herald Tribune Institute how she made her:GRANDMOTHER STRATTON'S HARD SHELLED CLAM PIEI cup clams chopped fine, 1 egg beaten well, % cup milk, cup clam broth, V2 tsp. dry mustard, 1 tsp. chopped parsley, butter, and dash of pepper. Mix well and bake between two crusts for about 1 hour with temperature at 350 degrees. Cream sauce may be served with it, if desired.

CLAM PIE—There are different schools of thought on Long Island Clam Pie, which is unknown in the Big City. Some use all hard clams; some use both hard and soft. However it is made, it is delectable. A New York lady, summer resident in East Hampton since childhood, was once presented with a clam pie at her New York home. The cook was told to warm the pie in the oven. Later she reported, “I never had a chance to get it warmed through. Her teeth wuz waterin’.”

The two-variety clam pie is made like this:CLAM PIE—Crust-double, for deep dish, % cup shortening, Vh cups flour, 1 tsp. salt, 1 tsp. baking powder, cut in shortening with 2 knives. When well mixed, drop in water, very cold, until right to take in hands and roll. FILLING—Potatoes, cut up fine, 1/2 onion, parsley, cook in tiny bit of water until tender. Drain, add butter, a dusting of flour, a little cream, a touch of garlic, and chopped clams. This is best when both kinds of clams are used—soft and hard, mixed. Mrs. Everett J. Edwards.

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CLAMBAKE—Preparing a clambake is a real art, and one that should not be allowed to die out around here. An old-fashioned clambake is planned as a feature of the township’s 300th Anniversary, this summer; it will be given by the village of Springs—(the old Indian Accabonac) at Fire Place.

The chief method of raising funds for good roads, street-lighting, tree-planting, and greens-mowing, through the L. V. I. S.’ fifty-three years has been the annual Fair, held on the Village Green the last Friday in July. This year, Mrs. Juan Terry Trippe is Fair Chairman. There is always a Farm Booth, and for many years Mrs. N. H. Dayton has donated dozens of deviled clams for this booth. Her recipe follows:

DEVILED CLAMS—One dozen fairly large, hard shelled clams. Wash thoroughly, and put in pan in oven and bake until opened. Then use one third as many bread crumbs as you have clams—that have been chopped or ground fine—1 tsp. butter, 1 tsp. (scant) dry mustard, dash of pepper, 1% tsp. chopped parsley, 2 tsp. of chopped green pepper. Use clam broth from the pan and an equal amount of milk, usually about a cup. Mix thoroughly and let stand for crumbs to absorb liquid. Wants to be quite moist. Fill clam shells, sprinkle each with bread crumbs and dots of butter. Bake about twenty minutes in a 350 degree oven or until lightly browned. Mrs. N. H. Dayton, Sr.

HOT CLAMS ON THE HALF-SHELL—Large round clams, carefully opened and returned to the half-shell after being ground and seasoned to taste, with a strip of bacon on top, improve to a king’s taste following a short trip to a hot oven. Charles Collins.

CLAM CHOWDER, LONG ISLAND STYLE—2 qts. hard clams, 1 doz. large potatoes, diced; salt pork (about 3 good slices); 2 or 3 onions, good- sized ones; 1 can tomato, parsley, celery, carrots and green pepper (optional, these last 4 ingredients). Try out salt pork in kettle; take out slices and dice. Cut up onions and brown in pork fat. Put in potatoes, with rather more than enough water to cover. Cook slowly, not to burn, about 1/2 hour. When cooked, take large can tomato, cutting large pieces, cook with potato a few minutes, making altogether about 2 qts. liquid. Put clams through grinder, saving juice. Add clam juice to mixture; let it boil up once or twice. Put in chopped clams last of all; let simmer. This is better the second day. The optional ingredients would be put in with the potatoes. Mrs. E. J. Edwards.

CREAM OF CLAM SOUP—12 hard clams, or an equal amount of smaller ones, 1 large potato, 1 onion, % cup water, 1 tblsp. flour, % cup milk or cream, salt and pepper to taste. Scrub clams and steam in % cup of water until the clams open and the meats are easily removed from the shells. Remove the meats, saving the clam liquor, and chop the meats until very fine. Chop the raw potatoes into very small pieces and boil gently in just enough water to cover until tender, chop the onion very fine and brown in butter. Combine the chopped clams, clam broth, the cooked strained potatoes, and the fried onion in the top of a double boiler and simmer for about 20 minutes, or until well blended. Combine the flour and milk and pour into the clam mixture slowly, stirring constantly to avoid lumps. Simmer slowly until right consistency, but do not boil.

Whiting Hollister.

CLAM STEW—^Dice 4 slices of fat, salt pork and fry-out in frying pan until brown. Chop 1 qt. of soft or hard clams and add 2 large onions sliced and 4 large potatoes sliced, to this add pork. Cover with hot water and simmer 1 hour. Thicken with flour before serving. Serves 6.

Mrs. Carl H. Reutershan.—11—


BAKED CLAM AND RICE BALLS—2 cups hot boiled rice, 2 cups chopped clams, well drained and dried, 2 eggs beaten, V2 cup chopped celery, 1 tsp. parsley, minced, 1 tblsp. dry crumbs, 1 tsp. Worcestershire sauce, salt and pepper to taste, buttered crushed cornflakes. Mix all ingredients except the flakes, adding more crumbs if mixture is too soft. Form into large balls, roll in cornflakes and place on greased baking sheet. Bake in moderate oven 350 degrees 30 minutes or until browned. Serve with the following sauce, 1 tblsp. butter, 1 tblsp. flour, 1 cup clam juice, half lemon peel cut in thin strips, Vi tsp. each of salt and curry powder. Cook over low heat until thickened. Cook 3 minutes longer.

Miss Catherine Mulford.

DUNK YOUR SHRIMP EXCELLENT SAUCE—2 tblsp. prepared mustard, 1 bottle Miracle French Dressing, 2 small sections of garlic, 2 tblsp. horseradish, 2 tsp. Worcestershire sauce, V2 can tomato soup, Vi tsp. onion juice, % stalk celery chopped fine, red pepper to taste. Mix and let stand. Fill bowl with mixture and place in center of platter surrounded by whole shrimp stuck with toothpicks. Remove black vein of shrimp and replace it with narrow strip of pimiento, a green olive can be mounted on the small end of shrimp for color.


SAUCE FOR SHRIMP (or any cold fish used as a first course)—1 pint mayonnaise, 1 pint chili sauce, 1 cup India relish, 1 hard boiled egg (chopped), 1 tsp. chopped chives, V2 tsp. green pepper (chopped), 1 tsp. chopped pimento, 2 tblsp. chopped celery, 1 tblsp. prepared mustard, salt and pepper, 1 tblsp. A-1 sauce. Mix well and put in ice box.

Mrs. Theodore S. Rowland.

GARDINER'S BAY OYSTER STEW—These oysters are quite salty and are considered especially good. For a stew, they are warmed in their own juice until the edges curl, then combined with hot rich milk in which plenty of butter has been melted; seasoned to taste with freshly- ground pepper or paprika, and served at once. It is important to cook very little. Mrs. Arnold Rattray.

SCALLOPED OYSTERS—1 qt. oysters (drained), % cup butter, V2 pint light cream, pepper to taste, 1 tsp. salt, 3 cups cracker crumbs. Butter a medium sized casserole well, then sprinkle very thin layer of crumbs on bottom. Follow with full layer of oysters, then another thin layer of crumbs and on until the casserole is filled. Pour mixture of melted butter and cream over contents and set on top of stove in water to steam thoroughly so that no oysters will be raw. This steaming process is the secret of the dish. After about an hour, put into hot oven, brown and serve. Serves 6 as main dish. Mrs. Frank M. Edwards.

SHRIMP PILAU—W2 lbs. shrimp, V2 cup rice, V2 green pepper, 1 can tomatoes, 2 medium onions. Vs lb. salt pork, 1 level tblsp. sugar, salt to taste, a few drops tabasco sauce. Fry salt pork, which has been cut up fine. Add diced green pepper and onion. Add tomatoes, cook down. Add shrimp (raw but cut up a bit) and rice with 1% cups water. Cook slowly and stir frequently. Mrs. Greydon Rhodes.

IMPERIAL CRABS—1% lbs. crab meat makes 6 crabs on shells. To V2 pint mayonnaise add % tsp. dry mustard, Vi tsp. salt, dash of black pepper and dash of cayenne. Put 1 green pepper through meat grinder, add to mayonnaise. Melt 1 large lump of butter in pan, add 1 scant cup of fine bread crumbs; mix mayonnaise carefully through crab meat. Put small amount of buttered crumbs on top, and heat thoroughly.

Miss Adaline M. Sherrill.—12—


BROILED SOFT SHELL CRABS—Have crabs cleaned for broiling. Rub each crab with softened butter and broil under moderate heat. Baste with butter while broiling and sprinkle lightly with salt. When both sides are broiled, remove to hot platter and spread with lemon, chive butter made as follows: melt % cup butter or margerine, add 3 tblsp. lemon juice and IV2 tblsp. minced chives. Mrs. Nicholas R. Livingston.

SCALLOPS

Sweet little bay scallops are very different from the larger sea scallops. The latter teste well enough, and their shells are big and pretty, useful for baking scalloped-fish dishes; but they are not in the class with the tender bay variety for flavor; neither are frozen scallops in a class with fresh. Fried scallops are best known; but creamed, or in a stew with a tiny bit of nutmeg and freshly ground black pepper and a dash of sherry to enhance their flavor, they are superlative.

CREAMED BAY SCALLOPS—% lb. scallops, 3 cups boiling water, simmer gently for 10 minutes. Make sauce of 2 tblsp. butter, 2 tblsp. flour, 114 cups milk, 1 tblsp. grated cheese. Salt, pepper and paprika to taste, 1/2 tsp. Worcestershire sauce. Add the drained scallops, serve on toast.

Mrs. Charles B. Ross.FRIED ESCALLOPS—1 pint escallops. Dry thoroughly. Don’t wash them or dip or dust them. Put them in an iron skillet of smoking hot butter, a scant quarter of a pound. Turn with a fork for 3 to 5 minutes till brown. Serves 2 completely. Dr. Arthur H. Terry.

SAMOSET SCALLOPS—1 pt. scallops, 1 tblsp. butter, 1 tblsp. flour, V2 cup thin cream, % cup stewed and strained tomatoes, salt and cayenne, few grains soda, 1 cup finely cut, soft, mild cheese, 1 egg, slightly beaten, mustard and Worcestershire sauce. Parboil scallops in their own liquor; drain and cut in quarters. Melt butter, add flour and stir until well blended; then add cream gradually while stirring constantly. Bring to boiling point, add slowly tomatoes mixed with soda. Again bring to boiling point, add cheese and as soon as cheese has melted, add egg, scallops and seasoning. Serve on toast. This mayy be made a little thicker and baked in casserole. Mrs. Richard Steele.

Scallops are a protein-rich sea food. Creamy of color and quickly prepared. The scallop did not become popular in this country until about 1870, although the American Indians had made use of the fluted bay scallop for adornment. The sea scallop, about four times larger than the bay scallop is much more familiar than the bay scallop and constitutes the major part of today’s scallop production. Unfamiliar to most people is the giant deep sea scallop whose shell is comparatively smooth and neither fluted nor scalloped. These are never brought to market by fishermen because their meat comprises only one-tenth of the total bulk. By means of a powerful muscle the scallop, one of the most active mollusks in the sea, opens and closes his shell thus forcing out a jet of water which propels him forward about three feet. Scallops may be cooked in many tasty ways such as—oven fried, scallop stew, baked scallops, old fashioned fried, scallop newburg, and some serve them as a cocktail with a snappy sauce. Scallops should never be left in water. Mrs. Nicholas R. Livingston.

BAKED SCALLOPS—Wash and dry scallops quickly. Put half of them in a buttered shallow baking dish and sprinkle with buttered bread crumbs, then put in the other half and cover with a cheese sauce made by adding grated cheese aand 1 tblsp. Worcestershire sauce to a cream sauce. Cover with bread crumbs and bake about V2 hour in a moderate oven. Mrs. Nicholas R. Livingston.

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SCALLOP STEW—3 cups milk, 1 cup light cream, 2 tblsp. butter, % tsp. Worcestershire sauce, salt and pepper. 1 lb. scallops, paprika. Scald milk, cream, butter and Worcestershire sauce in top of double boiler. Season with salt and pepper to taste. Add scallops either minced or whole to this scalded mixture. Cook about 5 minutes. Serve very hot with dash of paprika and finely chopped parsley.

Mrs. Nicholas R. Livingston.

OVEN FRIED SCALLOPS—About 1 pound scallops, 1 egg, 2 tblsp. water, % cup fine bread crumbs, % cup melted butter, salt and pepper. Wipe scallops dry, season with salt and pepper. Beat together egg and water. Dip scallops in egg, crumbs and then into melted shortening. Place in shallow baking dish, in hot oven about 450 degrees and bake for 20 to 25 minutes. Mrs. Nicholas R. Livingston.

FRIED SCALLOPS—Wash and dry the scallops, roll in bread crumbs, then dip into slightly beaten egg, then into crumbs again. Fry in deep hot fat until nicely browned, serve with bacon curls, garnish with parsley and cut lemon. Mrs. Nicholas R. Livingston.

FRIED LOBSTEREmerson Taber, who has a lobster palace (for live lobsters) at

Three Mile Harbor, says his favorite way of fixing it is to shell it and fry up the meat in a little butter. He and his men eat it that way offshore in their boat, coming around Montauk Point on their way in after lifting their ocean traps.

LOBSTER CASSEROLE—Use desired amount of lobster to fill casserole % full, broken in pieces. Make a cream sauce. I make mine by melting butter in pan, be generous, adding flour, salt and pepper and then adding milk. Be sure to have a thick sauce. Pour over lobster and mix. Cover top with buttered bread crumbs. Bake in oven % hour. Temperature, 400 degrees. Mrs. Harry E. Parsons.

Mrs. Frank Bartholet is “Millie” who with her husband kept Millie’s Inn on Napeague Beach for many years. She gives her recipe for:LOBSTER NEWBURG—Pick out meat of IV2 lbs. lobster and saute in 1 tblsp. of butter, add pepper, salt and paprika. Add 1 tblsp. of flour, 1 oz. of good Sherry wine. Add heavy cream to make a medium sauce. Optional—1 tblsp. of-butter to make a satin finish.

“Millie” (Mrs. F. Bartholet)

LOBSTER NEWBURG—Boil four 2-lb. lobsters and when cold remove from shell and cut in inch pieces. Dredge well in flour and saute in 3 tblsp. of butter. Add 1 cup of dry sherry, pepper and salt and beat thoroughly. Break 3 egg yolks into 2 cups of thin cream and add to mixture, being careful not to cook after last addition. If not served immediately it is best to use a double boiler. Will serve twelve

Mrs. Ralph Frood (of 'The Huntting).

MONTAUK FISH CHOWDER—V4 lb. salt pork, 2 medium size onions, 1 bay leaf (if desired), 2 lbs. haddock or cod, 3 large potatoes, 1 qt. milk. Dice salt pork and fry. Then slightly brown the sliced onions in the fat. Boil fish till tender, remove from water. Into the fish water add the pork, onions, bay leaf and diced potatoes. When tender add the pieces of fish and milk. Salt and pepper to taste. Heat, but do not boil after adding milk. Mrs. Charles B. Ross.

FISH CREOLE—1 large onion sliced, 1 kitchen spoon butter; 1 green pepper (chopped), 2 bay leafs, 6 whole clove, % can tomato (qt. can), % cup soup stock, if too thick, 6 pitted olives, 1 tblsp. Worcestershire sauce, 3 tblsp. tomato ketchup, salt, pepper, dash cayenne pepper,

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parsley, 1 tsp. capers, salmon, best, or any solid fish. Brown onion in butter, add other ingredients (except fish and capers). Cook % hour (slowly). Cut fish in oblong pieces and cook in sauce 20 minutes. Add capers, when cooked. Serve on small squares of toast and garnish with hard-boiled egg and parsley.

This recipe has been in our family a long time, and was introduced to us by an old colored mammy, who in turn, got it from a Spanish family in New Orleans. Mrs. A. Wallace Chauncey.

FILLET OF SOLE—Wash and dry fillet of sole. Cover with Sherry in glass baking dish. Bake in oven 15 to 20 minutes until fish is dry. Pour over it rich white sauce with grated lemon rind to cover fillets. Then remove and place under broiler a few seconds to brown.

Mrs. Roger Lewis.

BAKED FISH—Dress a five pound fish, split and remove the backbone. Wash well and dry. Place in a greased pan. Chop fine 1 large onion and simmer in 1 tblsp. fat until tender. Add 2 cups tomatoes, 1 cup toasted bread crumbs, salt and a little cayenne pepper. Mix together and spread over the fish. Bake 1 hour. Miss Mary Eldredge.

BAKED CODFISH—1 cup milk, 1 cup bread crumbs (soft), grated rind of one lemon, 1 tsp. salt, pepper, 2 tblsp. butter, 2 eggs, 2 cups cooked cod fish (about 1 lb.). Scald milk, pour over bread crumbs, let stand till absorbed then combine with fish, lemon rind, seasonings and melted butter. Beat eggs and fold in. Pour in greased casserole. Bake about 45 minutes in moderate oven. Mrs. Mary Dunn.

QUICK TUNA CHOWDER—2 medium onions, thinly sliced, 1 7-oz. can tuna, 1 cup boiling water, 3 tsp. salt. Vs tsp. pepper, 4 medium potatoes (sliced), 1 cup cooked or canned peas, 3 cups milk. In a deep kettle, saute onions in 2 tblsp. oil drained from tuna, until tender. Add boiling water, salt, pepper and potatoes. Simmer covered 15 minutes. Then add cooked peas, tuna in large pieces, and milk. Heat. Serves 4.

Mrs. Louis T. Edwards.

FISH CHOWDER—Boil a 3-lb. cod or bass including the head, in enough water to cover. Remove fish and allow to cool, discarding all skin and bone. Leave in large pieces. Cube 2 large potatoes and 2 large onions and cook until tender in the fish water. Mince and render Vz lb. of salt pork and add to one quart of thick, rich cream sauce. Pepper and salt to taste. Place all together in a double boiler and add fish. Much improved if made several hours before serving.

Mrs. Ralph Frood.

SALMON ROLL—2 cups red salmon (No. 1 can), (4 cup mayonnaise, % tsp. salt, 1/16 tsp. pepper, 2 tsp. of finely chopped parsley, 2 tsp. of green pepper, 1 tsp. onion (all chopped), 1 tsp. lemon juice. Combine all ingredients and mix thoroughly. Make biscuit dough and shape into jelly roll. Spread with salmon mixture and cut in slices. Bake brown as a biscuit, about 350 or 400 degree oven. Mrs. Mary L. Dayton.

SALMON LOAF—1 can red salmon, 1 egg, 1 cup bread crumbs, Vz cup milk, 1 cup grated cheese, Vz cup celery, cut fine, IVz tblsp. melted butter, 2V2 tblsp. lemon juice. Cover with buttered crumbs and bake in moderate oven. Mrs. Adaline M. Sherrill.

BAKED SALMON LOAF—2 cups salmon, including skins, oil and bones, 1 cup cooked diced carrots, 1 cup cooked diced celery, Vz tsp. salt, % tsp. honey or brown sugar, suggestion of paprika. Vs cup undiluted evaporated milk, juice and pulp of one large grated onion, 1 tblsp. melted butter, 1 large beaten egg. Mix all ingredients thoroughly and form into loaf. Bake

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in greased pan in 360 degree oven for about thirty minutes or until beautifully browned. When it comes from oven, brush over loaf with more melted butter and sprinkle with chopped parsley. Delicious served either hot or cold. Particularly good with this loaf is Escalloped Tomatoes and Onions. Mrs. Ruth S. Braem.

SALMON LOAF—1 can salmon, 1 cup soft bread crumbs, 2 eggs, hard- boiled and chopped, 1 tblsp. lemon juice, 1 tsp. onion, salt to taste, 1 cup medium white sauce. In making white sauce use the liquid of the canned salmon. To make white sauce, blend 2 tblsp. of fat with 2 tblsp. flour, gradually add 1 cup milk to which has been added the liquor from the salmon. This gives a richer taste to sauce. Bake in buttered casserole for 30 minutes at 350 degrees. Mrs. Greydon A. Rhodes.

RED SALMON GRILL—Toast rounds of bread on one side. Spread the untoasted side wuth a thick layer of salmon, sprinkle with chopped parsley and lemon juice. Place a small thin slice of tomato over the salmon and a half slice of bacon over the tomato. Broil under a low heat until the bacon is crisp and the rest thoroughly heated through. If too hot a fire the bacon will burn quickly and the rest be discouragingly luke-warm and not appetizing, but if cooked correctly, it will be palatable and delicious. Mrs. N. H. Dayton, Sr.

TUNAOnce upon a time eastern Long Islanders knew tuna only from a

can put up on the Pacific Coast. But that time is past. Broiled tuna steak is often obtainable in summertime; it tastes very much like swordfish. You generally cut swordfish rather thick—at least an inch; but tuna seems best cut very thin—a quarter or half-inch thick. Broiled, served with melted butter, chopped parsley, and lemon, it’s grand. Or boiled, and used cold in fish salad.

Many women here put it up in glass jars for winter use. Mrs. Samuel Edwards of Amagansett cans a great deal of it.

TUNA FISH MUSHROOM SCALLOP—Flake 1 7-oz. can tuna fish slightly, combine with 1 cup crushed potato chips and 1 10y2-oz. can condensed cream of mushroom soup in a greased casserole. Make a border of 1 cup coarsely crushed potato chips on top. Bake 30 minutes at 350 degrees.

Mrs. William Grainger.TUNA FISH-LUNCHEON DISH—1 large can tuna fish, 5 hard boiled eggs, 1 can mushrooms, potato chips. Line dish first with crushed potato chips, layer of tuna fish, layer hard boiled eggs, layer mushrooms, salt and pepper. Repeat these again, put cream sauce over to cover them, last cover with potato chips. Bake 25 minutes at 400 degrees.

Mrs. Andrew A. Carson.FISH CASSEROLE—Use either left over fish or canned salmon or tuna. Make cream sauce of 2 cups milk, 2 tblsp. flour, 2 tblsp. oleo or butter. Add flaked fish and two hard boiled eggs sliced. If you have any peas, they may be added. Season well and cover with cracker crumbs. Bake in moderate oven. Mrs. Frederick Russell.

BAKED CREAM FISH FILLETS—2 pounds fish fillets (cod, sole, haddock or halibut—fresh or frozen), % tsp. salt, few grains pepper, 1/4 tsp. paprika, juice of 1 lemon, 2 tblsp. butter, 2 tblsp. flour, salt and pepper, 1 tblsp. dry mustard, 1 cup top milk, Vz cup buttered bread crumbs, 1 tblsp. minced parsley. Cut fillets in serving pieces. Place in greased, shallow baking dish; sprinkle with salt, pepper, paprika, and lemon juice. Make a white sauce of butter, flour, seasonings, and milk; pour over fillets. Sprinkle with crumbs and parsley. Bake in moderate oven (350 degrees) 35 minutes. Serves six. Mrs. Harry Lillywhite.

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FOR HOME AND VILLAGE IMPROVEMENT

PORPOISE STEAKSeveral East Hampton people enjoyed an unusual dish, in December,

1947; steaks cut from two 300-lb. porpoises found stranded in Northwest Creek by Philip Collins. Steaks cirt from them proved to be very tender, tasting very much like beef and not at all fishy. Everyone who tried the meat liked it. Sturgeon used to be called “Albany beef” but that had a distinctive flavor not always enjoyed; “like veal that has been too near fish” is one description. Whale meat is streaked with fat, and very strongly fishy. But the purpoise, cut half an inch thick, pickled for a while in salted water to draw the blood out, then dried thoroughly and fried, is really good. I added onion and mushrooms to it, and the family said you would never know it from beef. Years ago, my mother- in-law ground it up with onions and served it for hamburger and the family did not know the difference. The main thing is, to remove the layer of blubber which covers the meat, and then all the inner layer of fat. It seems like a very good idea for a hard winter and a meat shortage. The encyclopedia says “in former days it was a common article of food.” Mrs. Everett J. Edwards.

BROILED MACKEREL WITH SPANISH BUTTER—Season fresh mackerel with salt and pepper, arrange on a greased pan, skin side down. Spread with Spanish Butter, broil in pre-heated broiler medium heat 20 to 30 minutes. SPANISH BUTTER—14 cup soft butter, 1 medium size onion, minced. Mix and add 1 tblsp. vinegar, dash cayenne, 6 or 8 chopped olives. Mrs. Nicholas R. Livingston.

ONION SOLE—Cook two cups chopped onions in rapidly boiling water until tender. Drain, season and mix with one cup medium white sauce. Turn into greased casserole. Wipe one pound of fillet of sole, dip in milk, roll and fasten with tooth picks. Roll in crumbs and put in casserole on top of onions. Add one cup white sauce and sprinkle with 14 cup grated cheese. Bake in medium oven, 375 degrees about twenty-five minutes. Mrs. J. C. Lawrence.

BOTTLE FISHThe late Frank Case, who had a summer home in nearby Sag Harbor,

wrote a cook book, “Feeding the Lions”, giving favorite dishes of famous people who dined at his Hotel Algonquin in New York. He said of “the despised bottle fish”—“We think and our visitors think too, that it is the best-tasting fish in these waters. But the natives hold it in contempt—possibly because it is so plentiful. None of us think highly of things easily acquired.”

The small fillets of bottlefish (or blowfish) are very good broiled, and served with butter sauce. Or boiled and flaked, for fish salad.

FISH AU GRATIN—3 cups milk, 3 tblsp. grated sharp cheese, 2 tsp. Gulden’s mustard, 3 tblsp. butter, 3 tblsp. flour, 2 tsp. salt and pepper to taste. 1 cup boiled fish (fillet of haddock) % cup sliced boiled shrimp, 1 cup flaked bread. Make a cream sauce of the flour, butter and milk. Add seasonings, cheese and mustard. Add fish to sauce. Pour into buttered casserole. Add buttered crumbs. Bake in hot oven until brown, placed in pan of water. Serves eight. Mrs. Greydon A. Rhodes.

EELSA picture in the New York Journal-American not long ago showed

half a dozen men fishing from a municipal spot at the foot of West 83d. Street, in New York; it was captioned “The Poor Man’s Montauk”, and said they were as apt to catch the night boat to Albany as an eel.

Eels are very plentiful here. The smoked ones are good as an appetizer; most people fry them (covered!), or “smother” them—adding a little water at the last.

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FISH PUDDING—Any mild-flavored left over fish will do for this; preferably codfish or flounder. It can be fried fish, or boiled first in water flavored with a little vinegar, dill, and bayleaf or basil. It is flaked fine, or put through the food chopper; and mixed with enough fine breadcrumbs to fill your casserole (buttered first). Then milk is added; parsley; dill or summer savory, salt and pepper; a little butter or bacon fat; and a beaten egg. If the fish is cod, and has been served first with an egg sauce, that is very good for the pudding and the beaten egg may be omitted. It is baked in a moderate oven until brown on top but not too dry. If desired, an egg sauce may be served with this; and for an extra flourish, shrimps may be added to the sauce. Mrs. Arnold E. Rattray.

FISH SHASHLIK (This dish is served on skewers and amounts depend upon the number and size of skewers used)—SHASHLIK (Part No. 1)— Bacon, cubes of salmon, scallops, large shrimp, pieces of fillet of sole, cooked lobster, salt and pepper, minced garlic, butter, 3 tblsp. sherry, chopped chives. Cut strips of bacon in half and wrap around pieces of fish. Fill skewers with the bacon wrapped fish in the order listed. Season with salt, pepper and minced garlic and place on a cookie sheet. Bake in a moderate oven (350 degrees F.) 10 to 15 minutes. Remove from oven, brush with melted butter and season again. Place on seasoned rice. Heat sherry in a small saucepan, ignite it and pour over shashlik. Serve with Hollandaise sauce in separate bowl; sprinkle fish and sauce with chopped chives. RICE (Part No. 2)—1 cup rice, 8 to 10 cups boiling water, salt and pepper, 3 tblsp. butter (melted), paprika, water cress. Pour rice into boiling, salted water and boil, covered, 131^ minutes. Drain and place in strainer lined with cheesecloth. Cover the rice with corners of the cloth and steam over hot water 15 minutes, or until ready to serve. Make a bed of rice on serving platter, sprinkle with paprika and place shashlik on top. Garnish with water cress. HOLLANDAISE SAUCE (Part No. 3)—2 egg yolks, 1 tsp. tarragon vinegar, 2 tblsp. cream, 4 or 5 tblsp. butter, % tsp. dry mustard. Place egg yolks, vinegar and cream in top of double boiler, over boiling water. Beat with wire whisk until mixture begins to thicken. Add bit by bit butter (or Crisco) and mustard. Serve in bowl with shashlik. Approximate yield; % cup sauce. IDione Lucas.

PICKLED FISH—(from a manuscript cook book kepf by Miss Esther Osborn, during the years 1848-1870)—Take any freshly caught fish, clean, scale, wash and wipe dry. Cut them into slices a few inches thick; put into a jar with some salt, allspice, and a little horseradish; when the jar is filled, cover them with strong vinegar. Cover jar well with a good cover. Let it stand in your oven a few hours, don’t let the oven be too hot; this will keep six months. Put immediately in cellar and in a few months it will be fit for use. No bones will be found in it.

MENHADEN OR BUNKERS—A New York paper declared them to have a “delicate salmon flavor, but too many bones”. The paper called them “silver herring.” For eating, bunkers would be for those who like their flavors high—and very high! They belong at Promised Land, in the oil and fertilized factory on Gardiner’s Bay; or laid on cornhills, as our ancestors used them.

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MjeailMontauk has always been cattle country. Long Islanders were

garziers, rather than farmers, in the early days. Horses, sheep and cattle came at one time to Montauk from as far west as Patchogue—seventy miles. “Cattle Day” was a red-letter event on eastern Long Island until the Montauk Beach Development Company came in 1926. Cattle were driven “on” Montauk for pasturage May 1, and “off” November 1, depending on the weather. On May Day, 1936, Phineas Dickinson 3d. hired pasture in Indian Field and revived the ancient custom. He still raises cattle there; and Deep Hollow Ranch (formerly Third House, built 1806 for one of the Cattle Keepers) caters to guests who like riding, hunting and fishing, and plenty of the Great Outdoors.

East Hampton remembers Cattle Day. A triangular green “down Hook” known from time immemorial as the Old Sheep Pound, because sheep were rested there on the way to Montauk during cattle drives, has been bought by Mrs. William C. Dickerman and given to the Village in memory of her husband. Baiting Hollow Road at the west end of the village is so called because cattle, coming from the westward, were “baited” or fed on the green there.

Gardiner’s Island, during the heyday of deepsea whaling out of Sag Harbor, was a great cattle-raising place, supplying meat for the whale- ships leaving on three and four-year voyages.

ACCOMPANIMENTS OF MEATSRoast Beef ............................................... Grated horseradishRoast Pork ........................................................... Apple sauceRoast Veal ............................... Tomato or Mushroom sauceRoast Lamb ............................................................. Mint sauceRoast Turkey ............................................... Cranberry sauceBoiled Turkey ................................................... Oyster sauceVenison or Wild Duck ........... Black or red currant jellyRoast Goose ........................................................... Apple sauce

Mrs. George Osborn (from old Cook Book).

ROAST BEEF WITH YORKSHIRE PUDDING—When roasting a piece of beef set it on a rack so that the fat will drip in the pan below. If this is inconvenient remove some of the fat and have it in another pan; the grease should be about inch deep and very hot. About % of an hourbefore serving pour in a batter made as follows: 1 pt. milk, 4 eggs beatenvery light, a pinch of salt, 1 cup flour. Cut in pieces and serve with roast. Mrs. W. B. Robinson.

SWEDISH MEAT BALLS (yield 60—one inch diameter)—1 lb. beef, % lb. veal, % lb. pork, 2 egg yolks, 1 tsp. salt, Vs tsp. each allspice and nutmeg, dash of peppers, % cup bread crumbs or oatmeal, 1 cup heavy cream or best quality evaporated milk, 1 small onion chopped fine. Have meat ground together several times, getting it as fine as possible. Saute onion in 2 tblsp. butter (optional). Mix all ingredients thoroughly and mold into balls. Fry lightly in butter on all sides. Set aside and make gravy in remaining fat. Let simmer 10 minutes or so. Mrs. Greydon Rhodes. VEAL—4 thin pieces of veal, dust lightly in flour. Brown quickly each side in hot butter. Pour 2 tblsp. of hot Sherry, remove Veal and add 2 sliced mushrooms and cook briskly few minutes and season. Add Vz tsp. tomato paste, 1 tsp. potato flour, % cup soup stock. Stir over slow fire until boiling, add cooked asparagus tips, Vi cup of cream, freshly chopped tarragon and parsley. Replace veal, cover and cook for 15 minutes. Arrange on platter, pour over sauce and sprinkle with bacon.

Mrs. J. T. Trippe.—19—

'FOR HOME AND VILLAGE IMPROVEMENT"

SCOTCH STEW—Take 1 lb. chopped Round Steak. Put in pot, add pepper, salt, and small onion cut in very small pieces. Stir over low flame and cook about 15 minutes. Add 2 tblsp. chili sauce and 1 tblsp. Heinz 57 sauce. Serve with mashed potatoes. Will do for four people.

Mrs. Frank Bartholet.

UPSIDE DOWN HAM LOAF—Thoroughly mix the following; 114 lbs. ground smoked ham, 1 lb. lean pork, 2 tblsp. finely chopped onion, 1 tblsp. finely chopped green pepper, 2 tblsp. finely chopped celery, 2 beaten eggs, 1 cup sweet milk, 1 cup soft bread crumbs, salt and pepper to taste. METHOD—Pour milk over bread crumbs and allow to stand for five minutes; then add the remaining ingredients, mix well. In the bottom of a deep pan or small baker arrange “fingers” of pineapple (slices may be used). Sprinkle with 2 tblsp. brown sugar and cover with meat mixture. Moderate oven 114 hours. Turn out on a hot platter and serve with mushroom or horseradish sauce. Garnish with hot pickled peach halves, 14 tsp. jelly in center of each peach. May be varied in this way—omit the pineapple and “frost” the baked loaf with seasoned mashed sweet potatoes. Brown in oven and serve. Mrs. E. T. Dayton.

HAWAIIAN HAM—2 slices smoked ham (114 inches thick), prepared mustard, 6 slices pineapple, 3 cooked or canned sweet potatoes, li cup brown sugar. Cut ham slices in pieces for individual servings. Spread with mustard and place in greased baking dish. Top each piece of ham with pineapple slice, then with half a sweet potato. Pour over pineapple sirup and sprinkle with brown sugar. Bake in moderate oven (325) 114 hours. Mrs. Helena Lillywhite.HAM ROLL WITH CHEESE SAUCE—2 cups of flour, 4 level tsp. baking powder, 14 tsp. salt, 4 level tsp. shortening, % cup milk. Roll out dough about 12 x 10 and spread with the following mixture: 1 cup cooked ground ham, 114 tsp. prepared mustard, 2 tsp. chopped green pepper. Mix thoroughly and spread on dough. Roll up lengthwise and cut in eight slices about 114 inches thick. Flatten each slice to about 1 inch and bake in greased pan 15 minutes at 475 degrees. Serve hot with cheese sauce made of: 2 tsp. of butter, 2 tblsp. of flour, 1 tsp. of salt, 2 cups of milk. Add grated or bits of cheese (1 cup) and stir until melted. These are also good filled with chicken and served with chicken gravy.

Mrs. N. H. Dayton, Sr.HAM CROQUETTES—.1 can condensed cream of mushroom soup, 6 hard- boiled eggs, finely chopped, 1 tsp. salt (do not put in until after tasting), 14 tsp. Worcestershire sauce, 14 tsp. prepared mustard, 114 cups soft bread crumbs, 1 cup ham, finely chopped. Combine the salt, Worcestershire sauce and prepared mustard with the chopped eggs. Heat the mushroom soup and add chopped eggs and seasonings, soft bread crumbs and ham. Heat and cook 4-5 minutes. Chill for 2-3 hours. Mold into croquettes. BREADING FOR THEM—14 flour and 14 fine crumbs, 1 egg slightly beaten, 2 tblsp. water. Dip in flour mixture, then egg and roll in flour mixture again. Deep fat 3-5 minutes. I use an egg cream sauce on them. Mrs. E. 'T. Dayton.BAKED HAM SLICE WITH DRESSING—Cut ham slice about % inch thick. Make dressing of crumbled bread, chopped onion, dry mustard, parsley, pepper. Roll ham slice around dressing, tie with white string. Place in greased baking dish and baste at 10 minute intervals with 1 cup fruit juice (pineapple or apple), 1 tsp. dry mustard, 3 tsp. brown sugar. Cook for about 30-45 minutes in medium oven. Two tsp. of beachplum jam put on the ham toward the end of the baking period improves the flavor. Serves 2-3. Mrs. Charles Juckett.

Mrs. Russell Conklin found some old meat bills from Schenck Brothers in Bridgehampton in the 1880’s. The prices: beef, 20c a pound; veal, 20c; lamb, 23; ham or sausage, 18; lard, 16; pork, 14; liver, 10c a pound.

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'TOR'HOME AND VILLAGE IMPROVEMENT'

MEAT PIE WITH BAKING POWDER BISCUITS—Vz lb. suet fried out in heavy frying pan, 1 lb. stew beef, cut in small pieces browned slightly, salt and pepper. Cover with water and simmer (about % hour), add 2 large onions, sliced, 2 large potatoes diced and 6 stalks of celery, cut fine, 1 green pepper (without seeds). Add to meat and suet, add more water to cover, simmer until vegetables are well cooked. Then add 1 can cream mushroom soup. Pour in buttered casserole. Top with baking powder biscuit, cut about 1 inch thick and placed close together. Bake in very hot oven until desired brown. Serves about 6 people.

Mrs. P. C. Schenck.LEFT-OVER LAMB MEAT PIE—2 cups left-over lamb cut up, 6 small potatoes, 2 carrots cut in quarters, 1 onion, 2 cups gravy, 1 can tomato soup, salt and pepper to taste. Cook the onion cut fine in the gravy for 10 minutes. Let cool. Parboil the potatoes, and carrots 15 minutes in salted water, add gravy and onion, can tomatoes, 1 tsp. salt. 1 tsp. pepper. 1 cup chopped celery added will improve flavor. Place all in casserole dish, top with your favorite pie crust and bake in moderate oven 45 minutes. Serves four. Mrs. Robert MacGarva.

MEAT PIELETS—Prepare one package of pastry mix according to directions. Roll pastry thin and line large custard cups. Fill with canned beef-vegetable soup. 1 can of soup to Va can of water. Cover with a lid of pastry. Bake in hot oven (400) twenty minutes. Serve in cups or turned out upside down. Approximate yield—four portions. Mrs. N. H. Dayton.

TOMATO SOUP MEAT LOAF—2 lbs. ground steak, 2 cups corn flakes, 1 egg (beaten), 1 can condensed tomato soup, 1 cup milk, 4 tblsp. chopped onion, 2 tsp. salt, Vi tsp. pepper. Mix all ingredients thoroughly. Turn into a large greased loaf pan. Sprinkle lightly with flour and bake uncovered in hot oven for one hour. Serves eight. Mrs. Daniel Tucker.

MEAT LOAF—IV2 lbs. top round chopped; 1 or 2 onions, % cup tomato pulp drained; 1 egg; 2 tsp. salt and pepper, IVz tblsp. minute tapioca. Make into a loaf. 4 tblsp. chili sauce on top and strips of green pepper. Bake % hour. Take the tomato juice, boil with a little onion, then thicken with flour and butter, for a sauce. Mrs. E. H. Edwards.

GLORIFIED HAMBURG (Serves 4 to 6)—1 lb. ground round steak, 1 large onion, salt and pepper, 1 small can tomato sauce or Vz cup chili sauce and 1 strip of baconr. Divide round steak into two parts. Pat one part into large cake and place in a casserole. Cover with % of onion sliced thin. Season. Place remaining round steak on first layer. Cover this with remaining half of onion sliced. Season. Pour over all the can of tomato sauce and place over top the slice of bacon, cut in two pieces. Place casserole in a medium oven and bake about Vz to % hour.

Mrs. Chester Robbins.HOFFBRAU HAMBURGER—4 tblsp. cooking oil, 1 small green pepper, 1 small onion, Vz cup canned corn, 1 cup canned tomato soup, Vi cup grated cheese, Vi lb. raw hamburger, Vi lb. cooked spaghetti, salt to taste. Mix thoroughly and bake in moderate oven for 40 minutes.

Mrs. Charles Keyes.PRUNE-STUFFED PORK ROAST—A fresh ham, after being washed off with hot water, is rubbed with lemon, salt and mustard. 2 dz. prunes are boiled for 5 minutes (save the water for basting). Make deep holes with thin sharp knife, about one inch apart, stuff all the way down with pitted prunes. Brown the ham on all sides, baste well and let it roast for several hours, (45 min. per lb. and 20 min. for each additional lb.). For basting one may use tomato juice, pineapple juice or more prune juice Make a brown, smooth gravy, serve apple fritters with the meat.

Mrs. Russell G. Bennett.—21—


MEAT LOAF—1% lbs. chopped round, 1% cups soft bread crumbs, an 8 oz. can DelMonte tomato sauce, % tsp. salt, % tsp. celery salt. Vs tsp.

Sepper, 1 small onion grated, 1 egg. Mix thoroughly and shape into loaf, lot the top with fat. Bake forty-five minutes at 400 degrees.

Miss Mary E. Eldredge.

CURING HAMS (1900) For 100 lb. Ham—14 lbs. rock salt; 1 lb. salt peter, 3 qts. molasses, mixed thoroughly. Rub hams with fine salt the night before pickling. Put down with above mixture and add water to cover ham; leave 4 to 6 weeks in pickle. Remove, hang up to dry. Build fire of sawdust from woodpile, and hickory chips, in big pan. Hang up hams over this smoke; keep fire going continuously until a good deep brown,— two or three weeks. Jeremiah Huntting.

Every old house had a place for smoking a ham or two; sometimes it was a door at one side of the chimney, in the attic; sometimes down cellar—many cellars were equipped with fireplaces for dirty work like trying out lard. For any quantity of hams, there was a smoke house where doors were kept shut during the weeks of smoking, so the fire would smoulder but not burn out.

HAMBURGER CASSEROLE—Brown 1 lb. round steak, ground, together with two or three medium sized onions. After it is well seared, add 1 (No. 2) can tomatoes and about a tblsp. of grated cheese. Let simmer for an hour. Put this mixture in alternate layers with 1 can of peas (drained) into a baking dish. Sprinkle with bread crumbs, grated cheese and dot with butter. Bake in moderate oven (350) for 30 minutes. Serve with rice. Makes six portions. Mrs. Edwin H. Heller.

ESCALLOPED HAM—2 cups minced boiled ham, 1 cup soft bread crumbs, 4 hard cooked eggs, % tsp. prepared mustard, Vi tsp. salt, Vz tsp. paprika, IVi tblsp. melted butter, 2 cups milk, several dashes concentrated seasoning, % cup buttered bread crumbs. Fry minced ham lightly and add bread crumbs, eggs, mustard, salt, paprika and butter. Mix together and add milk. Add a few dashes of concentrated seasoning to tone up the taste of the dish. Turn into a shallow casserole. Sprinkle top lightly with buttered bread crumbs and bake in moderate oven 350 degrees for one hour.

Mrs. Samuel B. Cline.

LAMB CASSEROLE—^Boil 2 or 3 lbs. stewing lamb in sufficient salted water to cover. When partially tender, add: 1 can tomatoes, 1 cup celery, Vz cup chopped onions, 2 cups diced potatoes, 2 cups diced carrots, Vz cup chopped green pepper, 1 tblsp. Lea and Perrins sauce, Vi tsp. celery salt. Continue boiling slowly until vegetables are nearly tender. Then add 1 cup elbow macaroni. Let cook approximately 15 minutes longer. Transfer to casserole dish, adding 1 cup milk and sufficient flour to thicken only slightly. Cover with buttered bread crumbs and bake until crumbs are crisp and brown. Mrs. Garland Hicks.

SPICED HAM. APPLE AND SAUERKRAUT—Cut contents of a can ofspiced ham or luncheon meat into Vi inch slices and cover bottom of an oiled casserole. Core and slice 2 large apples and lay over ham. Cover with 4 tblsp. honey. Top with 2 cups of sauerkraut and season with salt and pepper. Bake at 400 degrees for 45 minutes.


BAKED HASH (By Request)—6 good size potatoes, cold cooked ham (other cold meat can be used) grind potatoes and ham separately. Put layer of raw potatoes in bottom of casserole, then ham and so on until casserole is full, but have potatoes on top as well as bottom. Salt. Fill casserole with milk and put slices of bacon on top. Cook in oven about 375 degrees for 1V4 hours. Mrs. Leon Brooks.

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KIDNEYS IN OIL (Spanish)—Veal kidneys. Cut out center and cut in slivers, not slices. Put a little oil in frying pan, and when hot add slices of onion, salt, cayenne and paprika. Liver may be used.

Mrs. W. S. Peters.LONG ISLAND HURRY—An inexpensive, nourishing dish for a cold day. About 14 lb. of salt pork with a streak of lean, 4 large onions, 4 large potatoes white, or part white and part sweet. Cut the salt pork in dice and fry until brown, add the onions and potatoes sliced, sprinkle with salt and pepper and add about Vz cup water. Cover and cook without stirring until potatoes and onions are soft and the water has nearly cooked away. Mrs. N. N. Tiffany.PORK AND APPLE PIE WITH SWEET POTATO CRUST—2 lbs ofshoulder of pork, diced, 4 tblsp. fat, 3 minced onions, IVb tblsp. flour, 1% tsp. salt, 1 tblsp. brown sugar, 4 apples, pared cored and sliced, 2 cups water or stock. Cut meat into large dice and roll in flour, salt and pepper. Brown in fat, add onions and cook till yellow. Arrange in casserole with apples sprinkled with brown sugar, add water or stock, cover and cook until tender, about 1 hour. Cover with sweet potato crust and bake about 25 minutes longer. Left-over meat and gravy may be used. If so the cooking time may be shortened. SWEET POTATO CRUST—1 cup flour, 3 tsp. baking powder, % tsp. salt, 3 tblsp. fat, 1 cup mashed sweet potatoes, % cup milk. Blend the flour, baking powder, salt and shortening, add the mashed sweet potatoes and milk.

Mrs. N. N. Tiffany.NEW ENGLAND BOILED DINNER—4 lbs. corned beef, Vi. lb. salt pork, % cup sugar, 3 bay leaves, 1 clove garlic, 9 potatoes, 3 yellow turnips, 8 carrots, 8 white onions, 6 parsnips, 1 small head cabbage, 9 small beets. Wash beef in cold water, and if very salty soak 30 minutes. Drain, place

pork in pot with 3 quarts of boiling, sugar-sweetened water. Add bay leaves and garlic. Simmer for 4 hours. A half hour before serving, add peeled potatoes, also turnips—peeled and thickly sliced, the carrots scrubbed until their faces shine. Next the onions neatly peeled and follow with parsnips scrubbed and scraped. At this time dip out 2 cups of liquor and add sufficient boiling water to cover cabbage cored and cut into 6 wedges. Cook in separate pot until just tender. Cook beets separately. Arrange the dinner on your biggest platter and corned beef and salt pork in the center, the pink and white slices alternating. Carrots and parsnips are sliced while hot to ring ’round the meat. Next the potatoes and beets left whole and the pale green cabbage. The yield is 6 big helpings, then pass again. And still enough left over for a red flannel hash meal. Accompaniments—English mustard, also horseradish for the corned beef; sweetened vinegar for the cabbage and beets. By all means, a dish of green tomato pickle. Pass golden corn-bread squares, split and buttered. And a big bowl of cottage cheese, sprinkled with ^raway. RED FLANNEL HASH—Fry 6 slices salt pork until crisp. Remove pieces, save as garnish for meat dish. Combine 1 cup chopped corned beef, Vi cup milk, 3 cups boiled potatoes, 1 cup chopped cooked beets, 1 cup chopped leftover vegetables, 1 minced onion. Brown in fat. Turn as an omelet and serve. Yield: 6 portions.

N. Y. Herald-Tribune.BEEF CASSEROLE—2 lbs. chuck beef, 2 tsp. salt, Vz tsp. white pepper, 1 tblsp. flour, 1 large Spanish onion, 3 tblsp. butter, 6 medium potatoes, IVs cup boiling water, Vi tsp. meat extract or beef cube, 3 or 4 tblsp. sherry, 1 tblsp. tarragon vinegar. Meat cut into small pieces, covered with salt, pepper and flour. Peel and slice onion, fry until yellow in half the butter. Peel potatoes, cut into slices % inch thick. Butter casserole. Fill with potatoes, meat, onion in separate layers. Season potatoes with salt. Pour over this water mixed with beef cube, vinegar and sherry. Cover and simmer in moderate oven (325 degrees) about two hours, until beef is tender. Mrs. Patricia Hopkinson Dunham.

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BAKED PORK CHOPS—6 pork chops, brown well. Salt and pepper. Put into a baking dish. Pour over it syrup made of 1 cup sugar, 1 cup water, % tsp. cinnamon, 1 tblsp. lemon juice. Bake in slow oven about 2 to 2V2 hours. Twenty minutes before serving cover each chop with a ring of apple cut thick. Mrs. Roger Lewis.

SWEET SOUR SAUCE—To be served with grilled ham or tongue—2 chicken livers browned in butter, add 2 tblsp. hot sherry. Remove liver, add 1/2 tsp. tomato paste, 1 tsp. potato flour, 1 cup stock. Stir over fire until boiling, add 2 tblsp. currant jelly, 1 grated rind and juice of 1 orange, salt and pepper. Simmer 5 minutes. Add chopped chicken liver.

Mrs. J. T. Trippe.

SOUTHERN CORNMEAL DRESSING FOR FOWL OR TURKEY—FORTURKEY—First step, make cornbread; 1V2 cups water ground corn meal, V2 cup flour or less, 2 tsp. baking powder, 1 tsp. salt, pinch of soda, IV2 cups buttermilk, 3 tblsp. melted fat (bacon grease is good), 1 egg. Beat egg slightly, add fat and milk. Sift all dry ingredients and add to egg and milk. Add melted fat and bake in greased shallow pan for 15-20 minutes at 425 degrees. Cool. Prepare 1 cup chopped onions, 1 cup chopped celery, 4 cups cornbread crumbled in pieces, 4 slices white bread toasted and cubed. FOR CHICKEN—Cornbread; % cup corn meal, Vi cup flour, 1 tsp. baking powder, Vi tsp. salt, tiny pinch of soda, “A cup buttermilk, 2 tblsp. melted fat, 1 egg. Note: Sweet milk can be used successfully but be sure to omit soda. Reduce the measurements of onions, celery and white bread to half for chicken.

Moisten cornbread and broken toast with 1 cup turkey or chicken stock made from boiling neck and giblets. Season with salt, pepper and sage, according to taste. Add onions and celery. 1 cup of chopped nut meats can be substituted for celery if preferred.


DUTCH OVEN DUCK—Singe Long Island Duck, cut in quarters or desired serving pieces. Wash and dry thoroughly before rolling in seasoned flour. Put 1 tblsp. butter in dutch oven (or iron skillet having a tight cover) and brown carefully. Remove from pot, drain all the grease. Replace pieces, sprinkle with 1 tblsp. minced onion and V2 tsp. thyme. Add 1 cup heavy cream and simmer gently for 1% hours or until tender, with pot covered tightly. Strain gravy and serve hot.

Mrs. E. Marvin Conkhn.

An account book of the 1840’s and ’50’s found in the old Hand house in Amagansett recorded supplies sold by Nathaniel Hand, who must have gathered them from the surrounding countryside. The whaleship Noble of Sag Harbor, Captain Howes, Master, took 229 hams . . . “Uncle Eg” (Egbert Voltaire) Homan of East Hampton, who drove the mail and passenger stage coach from New York ferry to East Hampton, bought 178 dozen eggs at 14 cents a dozen from Mr. Hand. (Eggs were 10 cents a dozen here, when bought in quantity, fifty years ago.)

CHICKEN EN CASSEROLE—Have the chicken cut into six or eight pieces, depending on its size. Vz lb. mushrooms, sliced, 1 tblsp. chopped parsley, 6 small white onions, 2 lbs. of peas. Rub chicken with flour, pepper and salt. Brown lightly in butter in a pan. Meanwhile, cook sliced mushrooms along with parsley in butter in another pan. Mushrooms should only be lightly sauteed, like the chicken. Then transfer pieces of chicken and mushrooms to a casserole, along with onions and peas, arranging them through each other. Add a cupful of water to each pan, stirring up any sediment from the browning of the chicken or the sauteed mushrooms, and pour the gravy from both pans over the contents of the casserole. There should be sufficient gravy to fill two-thirds of the casserole. If you haven’t enough gravy, add another cupful of

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chicken stock or water. Place casserole in oven, and have it covered. Cook at 350 degrees for a full hour. (If dinner is late, it can cook longer without any harm!) Then rernove the cover from the casserole, and cook for ten-to-fifteen minutes. This will add a nice brown touch. The gravy will have been reduced to fill half of the casserole, and should need no further browning or thickening. Serve casserole, wrapped with a napkin. New potatoes, or potato balls, lightly coated with melted butter and chopped parsley, are very good with this dish. This should serve four people. Mrs. Gilbert Highet.

KIDNEY RAGOUT—Wash 2 beef kidneys, split and remove core and membrane. Cut in thin slices, cover with cold water and slowly bring to a boil. Drain and repeat. Drain again. Meanwhile cook stems of one pound of mushrooms in 1% cups water until liquid is reduced to about half. Discard stems and add hot water enough to make three cups. Add to kidneys with 2 cups sliced carrots, 6 small onions and 14 cup diced celery. Simmer 30 minutes. Add sliced mushroom caps and simmer 15 minutes longer. Season with salt and pepper. Put kidneys and vegetables in casserole. Thicken gravy with flour mixed to a paste with cold water; strain into casserole. 'Top with ring of mashed potatoes and bake in hot oven 15 minutes, or until brown. Mrs. E. Marvin Conklin.

BARBECUED FRANKFURTERS — 1 medium sized onion, chopped; 3 tblsp. salad oil, 1 tblsp. sugar, 1 tsp. dry mustard, salt and pep^r, 1 tsp. paprika, Vi cup catsup, Vz cup water, 14 cup vinegar, 1 tblsp. Worcestershire sauce, drop of Tabasco sauce, 12 frankfurters. Lightly brown onion in salad oil. Add combined remaining ingredients, except frankfurters; simmer 15 minutes. Split frankfurters; place in shallow glass baking dish. Pour over barbecue sauce and bake in moderate oven (375) 30 minutes, basting several times. Serves six. Mrs. Harry Lillywhite.

HUNGARIAN GOULASH—2 big onions diced fine, put in iron skillet with plenty of butter, cook, not brown but transparent. 4 lbs. veal cut in about 2 inch cubes with all gristle out, cook until brown. Add paprika to taste. 2 small red peppers (bottled will do), add 4 cups chicken broth (canned), 1 tblsp. flour (sprinkled over veal before adding broth), salt to taste. 6 whole slices of rye bread with caraway. Cover, cook about Wz hours, stirring often. Just before serving add 1 tblsp. sour cream. Serves six. Serve with noodles and cole slaw. Mrs. Frank M. Edwards.

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^XutfteMontauk was once a practically womanless Paradise for groups of

men who went “on” gunning for days and weeks at a time. They planned to live on the land, taking along nothing much but hardtack, potatoes, and coffee. They stayed at gunning shacks dignified by the name of “club”, gunned a little, went oystering, fishing, beach-plumming and blackberrying; played cards and spun yarns at night; had all the game they wanted to cook, and plenty to bring home to family and friends. If their wives needed them it was just too bad, for there were no telephones, and the roads were very bad. Before the building of passable roads some thirty years ago, it would take five or six hours to drive from East Hampton village to Montauk Point with a horse and wagon. Before Great Pond was dug out and turned into Lake Montauk in 1926, and Montauk became a vacation spot for hundreds of visitors each summer, quantities of Canada geese, widgeon, redhead, broadbill, black ducks and canvasback could be taken there. Salt-water ducks such as coots are still plentiful in the ocean off East Hampton and in Gardiner’s Bay. Woodcock, quail, pheasant and plover are still here, but diminished with increasing settlement. Deer have multiplied tremendously of late years, but it is illegal to shoot them.

Gardiner’s Island, nine miles from East Hampton village and three from the mainland, is still a great game preserve; but a private one. It is owned by Miss Sarah Diodati Gardiner, and leased by Winston Guest.

TO COOK COOTS—From time immemorial the men of our family have been shooting and bringing home this generally despised species of wild duck, and until a few years ago I dreaded the thought of trying to make them edible. I believed in the ancient recipe which recommended boiling them all day with a brick, and then throwing away the coots and eating the brick. But my brother-in-law. Dr. David Edwards, who is a good sportsman, found out how to prepare them for cooking, and since then we have considered them quite a delicacy. The secret is to eliminate all the fat which lies under the skin, that does away with the strong fishy taste. The ducks are skinned, not picked; and only the two breast pieces and the two legs saved, and every bit of fat taken off. Then they are soaked overnight in salted water, and put on to boil in cold water in which is a little salt, a spoonful of vinegar, one or two onions, and a few stalks of celery. Cook on low heat until tender. Better allow three or four hours, though if young they may be tender in an hour or so. Drain, dredge in flour and brown in salt pork fat, making a gravy with some of the water the ducks were cooked in. Mrs. Everett J. Edwards.


Vj^cfeicuLU^LUNCHEON AND SUPPER DISHES

Suffolk County is the third largest agricultural county in the United States. Its best-known crops are Long Island potatoes and Long TsIanH

East Hampton girl, Miss Jean Filer, was crowned Queen of the first Long Island Potato and Vegetable Festival in 1947. She is a twenty-one-year-old dietician.

SWEET POTATO CASSEROLE—4 cups mashed sweet potatoes, 4 tblsp. meat drippings, V4 cup cream, ^ tsp. salt. Beat together potatoes, meat drippings, cream and salt; turn into greased casserole; bake in moderately hot oven for 30 minutes. Serves four. Mrs. Edward Ewen Anderson.

LIMA BEAN CASSEROLE—1 cup dried lima beans, ¥4 lb. salt pork diced, 1 cup shredded raw carrots, 1 small onion, thinly sliced, 1 tblsp butter or margarine, salt and pepper to taste, 1 cup tomato juice (ap- proxiniately). Wash beans and soak in cold water overnight; cover and cook slowly in the soaking water for about 1^ hours, or until beans are tender. Fry salt pork slowly until crisp and brown; drain on absorbent paper. Combine beans, pork, carrots, onion, butter, and seasonings; turn into a greased casserole; add enough tomato juice to half fill dish. Cover and bake in a slow oven (325 deg.) about 40 minutes, or until carrots are tender. Serves four This is an easy dinner-in-a-dish, and in the tall of the year most of the ingredients will be found in your garden A vegetable salad and hot, crusty rolls go well with this dish to make a nourishing meal. Mrs. E. Courtland MuMorcT.

PARSNIPS AND PINEAPPLE CASSEROLE—4 tblsp. butter or margarine, IVz cups coarse dry bread crumbs, 3 cups cooked parsnips diced, 1/2 cups canned pineapple diced, 1 cup pineapple juice and water % cup brown sugar, salt, dash of nutmeg, dash of cloves. Melt fat, add crumbs and brown lightly. Place alternate layers of crumbs, parsnips, and pineapple in buttered casserole, sprinkling with sugar, salt, spices and liquid, lop with crumbs. Bake in moderate oven about 375 degrees for 25-30

Mrs. N. N. Tiffany.soak overnight and cook until soft with

% lb. salt pork, add 1 tsp. salt, Vz tsp. dry mustard, 3 tblsp. molasses, 2 tblsp. brown sugar, % cup catsup, Vz onion sliced. Bake at 350 degrees 1 hour. Serves six. Mrs. Andrew A. Calson.

LOUISIANA BAKED BEANS—1 large onion, 3 cans baked beans, % cup molasses, % cup catsup, Vz cup dark brown sugar, % cup boiling water V4 lb. salt pork. Place onion in bean pot or casserole and add beans’ Combine molasses, catsup, sugar and water. Pour over beans. Score rind of pork; bury in beans leaving rind exposed. Bake in moderate oven 350 degrees, one hour. Serves 10. Mrs. Madeleine Edwards.

EGG AND ASPARAGUS CASSEROLE—8 hard-cooked eggs, Vz tsp salt Vz cup mushrooms, dash of pepper, 1 tblsp. butter, 1 cup white sauce’ asparagus (cooked, left over). Cut eggs into lengthwise wedges' brown mushrooms m butter; add seasoning, asparagus, white sauce, and bake in moderate (350) oven for 20 minutes. Makes six servings.

Charles, Marguerite and Ted Howell.NOODLE AND MUSHROOM CASSEROLE—Boil 1 6-oz. package broadnoodles, prepare 1 lb. small mushrooms, use whole or slice in half (onlywash the very small ones). Make 2 cups cream sauce—2 tblsp. of flour

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TOR HOME AND VILLAGE IMPROVEMENT"

to 4 tblsp. butter. Butter casserole and place noodles and mushrooms in alternate layers. Add the cream sauce. Cube V4 lb. American cheese and place on top. Then sprinkle buttered bread crumbs over this. Make a pinwheel of sausages, which have been fried and place a bunch of parsley in center with 3 or 4 strips of pimento as a decoration. Cole slaw, muffins, and Brown Betty make a satisfactory luncheon.

Mrs. Greydon Rhodes.

Asparagus was called “looking-glass weed” here years ago. People would cut sprays of the feathery stuff during the summer and hang them above their bedroom mirrors, for the flies to roost on; by walking carefully, you might get as far as the door with a spray-full of flies. Nobody had window-screens in those days.

CURRY SAUCE—2 tblsp. butter, IVz tblsp. flour, 2 tsp. curry powder, 3 tsp. onion salt, 1 cup hot chicken or beef stock, 1 egg yolk, 2 tblsp. cream. Melt butter, blend in flour, curry powder, and salt. Add hot stock and bring to boiling point. Boil 2 minutes. Remove from fire and add egg yolk slightly beaten with cream. Makes IVa cups sauce. Excellent with shellfish, left-over chicken, lamb or veal, hard-cooked eggs or mixed vegetables. Mrs. Edward H. Tillinghast.

CARROT RING WITH PEAS—2V4 cups mashed carrots, 4 egg yolks (beaten), % cup bread crumbs, 1V4 cups milk, V4 tsp. salt, 1 tsp. onion juice, 4 egg whites, well beaten. Boil carrots until tender. Drain and mash. Add milk, egg yolks, crumbs and seasonings. Fold in egg whites. Pour into greased ring mold. Set in a pan of hot water and bake at 325 degrees for 45 minutes. Turn out on large plate and fill with buttered peas. Mrs. N. N. Tiffany.

CORN AND BACON CASSEROLE—3 tblsp. butter, 3 tblsp. flour, 2 cups milk, Vz tsp. salt, dash pepper, 1 can corn, 8 to 10 slices bacon, 6 to 8 medium potatoes sliced. Make a white sauce of butter, flour, milk and seasonings. In a buttered baking dish place potatoes in first then a layer of corn, then bacon. Pour white sauce over this and bake 1 to IV2 hours, in a hot oven (400). Mrs. Kenneth Stowell.

SAMP—Corn kept the Pilgrims alive in Plymouth, Massachusetts, those first few hard winters. The Indians showed them how to plant it; and our forefathers who came here from Maidstone, Kent, England via New England depended on it too. Cornmeal was still called “Injun meal” within living memory here. Samp (whole corn, its outer husk removed, 'and cooked) was the most typical Long Island dish, up to forty or fifty years ago. It was served for dinner on Sundays, when cooking was not considered proper. The method:

One quart samp (or big hominy) was put to soak overnight, with 1 cup white beans. The next morning it was put on the back of the range to simmer all day, with 2 pounds salt pork, mixed fat and lean (sometimes a pig’s foot, a piece of corned beef, or a ham bone was used.) When done, the beans have gone to pieces and the porridge is thick. It is served very hot,with a pitcher of cold milk. That, with a slab of pie baked on Saturday, was Sunday dinner; and the same, with the addition of a few potatoes, also served for dinner on Monday which was washday.

When the 1939 L. V. I. S. cook book came out, with its recipe for samp. East Hampton people had homesick letters from exiles, asking where dry samp could be bought nowadays. It is very hard to find. It was prepared at home, in the old days. Older men here still remember their Saturday morning stint at the samp-mortar, pounding off the outer covering of corn kernels. Most stores now carry only big hominy, slightly cooked, in cans; this must be simmered for ten or twelve hours if it is expected to taste anything like the real thing. Samp is a cheap and satisfying dish.

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POTATO SOUFFLE—2 cups mashed potatoes, 2 eggs, 2 tblsp. butter, 1 cup milk. Mash potato with butter; beat egg yolks and add. Add milk, blend. Fold in beated egg whites. Heap in well greased baking dish. Bake at 375 degrees about 10 minutes or till brown. Serves six.

Mrs. Frederick Yardley.

ESCALLOPED TOMATOES AND ONION—1 pint canned tomatoes, 5 large thinly sliced onions, 1 tsp. salt, 1/2 tsp. honey or brown sugar, 4 tblsp. butter, 6 tblsp. whole wheat flour. Melt butter and incorporate thoroughly the flour, when smooth, add to the tomatoes which have been chopped and seasoned. Slowly, bring mixture to boil, then reduce flame and stir constantly until thickened and all smooth. Remove from flame and alternate in a greased baking dish, the tomato mixture and the sliced onions. Sprinkle top with crushed Wheaties, a suggestion of cinnamon, and bake in a 360 degree oven, for 45 minutes with dish covered, then remove the cover and bake 15 minutes more. Both Salmon Loaf and Escalloped Tomatoes and Onions can be baked at the same time.

Mrs. Ruth Braem.

GLAZED ONIONS—3 lbs. white onions (18-20 medium size), 4 tsp. granulated sugar, 1 tsp. dry mustard, tsp. salt, 6 tblsp. melted butter or margarine, V4 tsp. paprika. Cook onions, drain and arrange in a shallow baking dish. Combine the sugar, mustard, salt and butter and pour over the onions. Sprinkle with the paprika and bake in a moderate oven for ten or fifteen minutes. Mrs. E. T. Dayton.

SCALLOPED ONIONS—Slice the onions. Parboil 15 minutes in salted water. Drain. Put in baking dish. Season with salt and fresh-ground pepper. Cover with cream. Bake 1 hour. Onion lovers love ’em.

Mrs. Edward Ewen Anderson.

UNUSUAL SAUCE FOR GREEN PEAS—1 small onion, 1 green pepper, 1 cup tomato juice, 1 tblsp. flour, 1 tblsp. butter, 1 tblps. Worcestershire sauce, 1 tblsp. chili sauce, 2 sticks chopped celery, 2 hard-boiled eggs, sliced. Cook celery, pepper and onion in butter. Do not brown. Put flour in tomato juice and mix thoroughly. Combine with peas which have been cooked in 1 cup rich milk or cream. Add sliced eggs and serve.


CAULIFLOWER WITH MUSHROOMS—1 large head cauliflower, 1 lb. fresh mushrooms, 6 tblsp. butter, 1 tsp. salt, 6 tblsp. flour, 1 cup milk, 1 cup stock, 1/2 cup grated cheese, salt, pepper to taste. Grated onion as desired. Separate flowerets of cauliflower and boil ten minutes in salt water to which a little lemon juice has been added. Wash fresh, small mushrooms and peel and quarter large ones. Saute in butter 5 minutes. Cut up stems of mushrooms and boil until tender. Melt butter, blend in flour gradually add milk and stock using part liquid from mushrooms. Add a small amount of grated onion and the cheese. Add salt and other seasonings. Place alternately layers of cauliflower, mushrooms and cream sauce in a baking dish until filled. Top with bread crumbs. Place dish in pan of water and bake 20 minutes slowly until well done and crumbs are brown. Mrs. Greydon A. Rhodes.

CARROT RING—Wz cups cooked carrots, mashed. 2 tblsp. flour, salt, 2 tblsp. melted butter, yolks 4 eggs. Mix together. Then fold in beaten whites, onion salt if you like. Place in well buttered ring and place in pan of boiling water. Moderate oven, 25 to 30 minutes. Mrs. Roger Lewis.

MUSHROOMS ON TOAST—2 heaping tblsp. butter in double boiler.Melt and when hot, add heaping tblsp. flour. Blend until smooth. Add1 pound mushrooms, salt, pepper. Cover, let steam 20 to 30 minutes.Add 1 cup cream. Serve piping hot on thin toast. Mrs. Roger Lewis.

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SCALLOPED CORN WITH COCOANUT—1 can Niblets, V2 pkg. cocoanut, 1 cup milk, 2 eggs, salt (no sugar). Beat eggs, add milk, niblets and cocoanut. Put in casserole and dots of butter on top. Set in pan of water and cook about 1 hour in medium oven. Mrs. Leon Brooks.

BELGIAN CABBAGE—Shred one large head of cabbage. Core 6 large green apples. Bay leaves, peppercorns, celery seed, V2 cup of vinegar (tarragon, if preferred), 2 cups water. Sugar to taste. 1 glass Port wine. Boil slowly two hours. Serve with roast duck and applesauce.

Mrs. Roger Lewis.

ESCALLOPED EGG PLANT—1 large egg plant, 1 jar pimento cheese, % tsp. mustard, Va tsp. each pepper and paprika. 1 cup thick white sauce, 1 cup cubed cooked ham, 3 whole tomatoes (or canned tomatoes), buttered bread crumbs. Peel egg plant, cut in cubes, boil in salted water 15 minutes. Drain well. Add cheese and seasonings to white sauce, cook over hot water till cheese melts. In greased baking dish put layer of egg plant and ham, then a layer of sauce. Repeat until ingredients are used. Cut tomatoes in half, place on top. Sprinkle with crumbs. Bake in 350 degree oven, 25-30 minutes. Miss Catherine Mulford.

BROILED TOMATOES—Choose tomatoes not dead ripe; cut them unpeeled in rather thick slices, dust with pepper, salt, and powdered sugar; roll in melted butter, then in finely sifted breadcrumbs, and broil over a clean fire. Mrs. J. D. Hedges.

(From an early L. V. I. S. Cook Book.)

SCALLOPED TOMATOES—2 cups bread cubes, 2 tblsp. fat, 1 No. 2 can tomatoes, 1 cup diced celery, % tsp. salt, 1 large onion sliced thin. Brown bread cubes in fat. Combine tomatoes, celery and seasoning. Add bread cubes. Pour into greased 6 x 10 baking dish. Place onion rings on top. Bake in 345 degree oven for forty-five minutes. Mrs. T. Rowland.

TWICE-BAKED SWEET POTATOES—Bake the potatoes, when done cut lengthwise and scoop out in an earthenware dish; mash, add salt and pepper, a little cream and enough sherry wine to flavor. Then fill the sacks and put in oven to brown. Mrs. C. E. C. Homan.

(From an early L. V. I. S. Cook Book).

SCALLOPED POTATOES WHICH DO NOT CURDLE—Melt 1 tblsp. butter in double boiler, add 2 tsp. flour and % tsp. salt, 1)4 cups milk. Cook stirring constantly until creamy and thick. Add 2 cups thinly sliced potatoes. Cover and simmer seven minutes. Pour into a greased shallow baking dish and bake uncovered in a moderate oven, 350 degrees, about forty-five minutes or until tender. Mrs. Robert A. Weed.

SCALLOPED ONIONS (by request)—Grease the size baking dish you wish to use. Sprinkle liberally with bread crumbs. Wash, peel and slice as many onions into the dish as you need. Add 1 scant tsp. of salt, dash of pepper and 2 tsp. sugar. (My grandmother used to say that sugar was a compliment to nearly every vegetable). Cover thickly with crumbs and add milk, not enough to cover but so you can see it. Bake in 350- degree oven for 1 or 1% hours, until onions are done. Do not fill dish too full, or it will boil over. I usually put cover on mine.

Mrs. N. H. Dayton.

DRIED BEEF AND SPAGHETTI—Break enough spaghetti to fill cup, in small pieces. Cook in salted water and drain. Make sauce of 3 tblsp. butter, 2 tblsp. flour, salt and pepper to taste, 1% cups of milk, % cup grated cheese, Vz lb. mushrooms or 1 small can. Freshen V4 lb. dried beef and put all in baking dish and cover with grated cheese. Bake in moderate oven 30 minutes. Mrs. Daniel Tucker.

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BAKED HOMINY—2 cups cooked hominy, 2 beaten eggs, % cup sugar, 1 tblsp. butter, Vz cup milk, salt and pepper. Mix thoroughly and pour in greased casserole. Bake half hour in 350 oven. Miss A. L. Worthington.TANSY FRITTERS—1 cup sifted flour, 1 tsp. baking powder, Vz tsp. salt, 2 tblsp. sugar, mix together. Then mix together 2 eggs, slightly beaten; Vi cup milk, 1 tblsp. melted shortening. Add egg and milk mixture to a dry mixture; then add 2 heaping tblsp. tansy leaves, chopped. Drop by spoonsful into hot fat. Tansy is a spring medicine, and the fritters are good eaten plain or with a sprinkle of sugar and a few drops of vinegar. (Tansy tea was an old-fashioned remedy.) Mrs. Floyd Field.LUNCHEON DISH—1 cup tomato soup undiluted, 1 can pea soup, undiluted, % cup thin cream, 1 can lobster meat or fresh lobster, % cup sherry. Heat thoroughly but do ^ not boil. Four generous servings.

Mrs. N. N. Tiffany.GOULASH—Put a thin layer of uncooked rice in greased casserole. Cover

, with layer of sliced raw potato then one of sliced raw onion. Season with pepper and salt. Add sausage meat in small bits then cover with layers of rice, etc. Pour 1 can tomatoes or thinned tomato soup over all and bake l%-2 hours. Mrs. E. T. Dayton.PEATUNIA—Pour one can condensed cream of mushroom soup into saucepan. Add one half amount of water. Break into chunks a seven- ounce can of tuna fish and add to soup mixture. Wind up dish by tossing in a small can of peas. Heat mixture and serve on either bread, buttered noodles or on toast. Mrs. George H. Hand.

PASTRY-PEN ARGYLL, (Pennsylvania Style)—1 cup flour, V4 tsp. salt,1 tblsp. shortening. Mix and wet with 2 tblsp. cold water. Roll as for pie. FILLING—1 cup L. I. potatoes cut fine, Vz cup onions cut fine, Vz cup beef cut fine, 1 tblsp. butter, salt and pepper to taste. Bring edges of crust together with crimp on top. Bake in oven 1 hour.

Mrs. William Beecher Hambright.

ESCALLOPED HAM AND POTATOES—Take a thick slice of ham, place in covered baking dish or double roaster. Cover ham with raw sliced potatoes, salt and pepper. A little onion and cheese, if desired, cover with milk and bake in oven (375 degrees) for one hour. Makes a delicious main dish for dinner or supper. Mrs. Adele P. Hackworth.

PEA, TOMATO AND FRANKFURTER CHOWDER—4 tblsp. salad oil,2 sliced onions, 2 cups diced potatoes, 1 No. 2 can peas, 2 cups milk, 2 tblsp. flour, 3 frankfurters, 3Vz tblsp. cold water, 1% cups canned tomatoes, 1 tsp. sugar. Vs tsp. soda, 4 tsp. salt, tsp. pepper. Brown onions in half the oil, add potatoes. Add liquid from peas and enough water to make 2 cups. Cook covered until potatoes are tender. Add peas and milk. When hot, stir in flour blended with cold water. Add tomatoes which have been heated with sugar, soda, salt and pepper. Slice and saute frankfurters in other half oil. Add to chowder. Serves eight.

Mrs. Charles Keyes.

CREOLE EGGS—2 tblsp. fat 2 tblsp. flour, 1 cup milk, 2 tblsp. chopped onions, 2 tblsp. green pepper, 114 cups canned tomatoes, 1 clove garlic mashed, 14 tsp. chili powder, 4 hard-cooked eggs sliced, 14 cup buttered cracker or bread crumbs, 14 cup grated American cheese. Make a white sauce of the fat, flour, and milk, add pepper and salt to taste. Saute onion and pepper in 2 tblsp. fat until tender but not brown. Add tomatoes, garlic and chili powder. Cook until thick. Add to white sauce. Place alternately in greased casserole the sauce and a layer of eggs, top with crumbs and cheese. Bake in a moderate oven (350) for 15 minutes or until heated through. Serves 6-8. Mrs. Greydon A. Rhodes.

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LIVERWURST FRITTERS—Mix one beaten egg with Vz cup milk and1 tblsp. fat; add mixture to Vz cup sifted flour, 1 tsp. baking powder and salt. Dip 8 slices of meat in batter and saute in melted drippings or shortening, browning both sides. Serve with creamed or sauteed onions.

Mrs. William Grainger.

A NICE WAY TO USE COLD BEEF—Chop fine some cold roast beef or steak, season liberally with salt and pepper. Boil 1 cup of rice in salted water until tender. Butter a casserole and put in a layer of rice then the seasoned beef; add a liberal quantity of cooked tomatoes seasoned to taste and another layer of rice and moisten rice with left-over gravy, cover with a layer of rice, add grated cheese if you like it. Cook for about 20 minutes in a 350 degree oven or until nicely browned. Serve hot. Mrs. E. H. Cartwright.

DELMONICO EGGS—Make cream sauce of 2 cups of milk, pinch of salt,2 tblsp. flour, 2 tblsp. margarine or butter. Place in buttered casserole and add as many eggs (uncooked) as you wish. Cover with sharp cheese, grated. Bake until cheese is brown. Medium oven.

Mrs. Frederick Russell.

EGGS AU GRATIN—Hard boil the same number of eggs as there are guests. While still hot, peel and slit down one side, removing yolk and making opening as small as possible. Make a sauce of salt and pepper, cayenne, dry mustard, tarragon vingear, olive oil, Worchestershire sauce and a few drops of lemon juice. Mix with egg yolks, being careful not to make mixture too thin. Fill whites with this and place each egg on square of hot buttered toast which has been spread with chopped ham. Place in shallow baking dish. Cover each egg with white sauce made with Gru- yere or Parmesan cheese. Grate Parmesan cheese over top and leave in oven until brown and sizzling. Serve in baking dish.

Mrs. Edward Ewen Anderson.

BREAD-CHEESE SOUFFLE—3 tblsp. shortening, 41/2 tblsp. flour, 1 tsp. salt, dash cayenne pepper, 1V2 cups milk, % cup grated cheese, 3 egg yolks, beaten, IV2 cups soft V2-in. bread cubes, 3 egg whites. Melt shortening in small saucepan. Blend in flour, salt and cayenne pepper. Add milk and cook until thick. Add cheese and stir until cheese melts. Gradually add cheese sauce to beaten egg yolks. Add soft bread cubes and mix well. Beat egg whites until stiff and dry and fold into cheese mixture. Pour into greased, 1V2 qt. casserole and bake in moderately hot oven, 425 degrees, 25-30 minutes. Mrs. Robert M. Cheney.

BAKED EGGS (Luncheon)—Grease pyrex pie dish. Put in 6 eggs whole. Salt, pepper, dot with butter. Add 3 tblsp. cream, cover with grated “rat trap” cheese. Bake in 375 degree oven 45 minutes.

Mrs. Frank M. Edwards.

SWISS RAMEKIN—Vz lb. cheese, 1% tblsp. butter, V4 cup milk, salt and pepper to taste, few grains of cayenne and a little mustard. Grate cheese, put in top of double boiler with milk and seasonings. Melt. Pour over 8 slices of bread (that have been spread) on a buttered platter, and over which milk has been poured. % cup milk and 1 egg well beaten. Brown in hot oven. Miss Adaline M. Sherrill.

EGGS BEAUREGARD—Boil 3 eggs until hard; separate yolks from whites and chop whites fine. Make a white sauce of 1 tblsp. butter, 1 tblsp. flour and 1 cup milk. Cook until it thickens. Have ready 4 or 5 pieces of toast. Mix whites of eggs with white sauce and pour over toast. Mash the yolks of eggs through a strainer over the toast and decorate with sprigs of parsley. Miss Marian Talmage.

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TAPIOCA SOUFFLE—4 tblsp. quick-cooking tapioca, IVi cups milk, 114 cups grated cheese, IV2 tsp. salt, 14 tsp. dry mustard, 4 egg yolks, unbeaten, 4 egg whites, stiffly beaten. Cook tapioca and milk over hot water, stirring frequently, until mixture is clear and thick, about ten minutes. Remove from hot water, add cheese and seasonings, stirring until well blended. Beat in unbeaten egg yolks, one at a time. Fold in stiffly beaten egg whites. Bake in greased, two-quart casserole in moderately hot oven, (425) about 25 or 30 minutes, until golden brown. Serve at once. Six servings. Mrs. Robert M. Cheney.

A FINE RELISH FOR SUPPER—1 can Campbell’s tomato soup, Vt lb. cheese cut fine, piece of butter size of an egg. Toast 5 or 6 slices of bread. Heat tomato and cheese, add butter and pour over slices of toast. Serve at once. Mrs. Edith Quaw (an old colored cook).

WELSH RAREBIT—1 egg beaten in double boiler, 1 scant cup cheese cut fine, 1 cup milk, 14 tsp. of mustard, pepper to taste. Cook until it thickens. If not thick enough add 1 tsp. corn starch. Pour over slices of hot toast, serve at once. Aunt Dora Stratton.

OMELET—5 eggs, tblsp. of milk to each egg, 14 tsp. baking powder, 14 tsp. corn starch. Beat eggs separately, put milk, baking powder, cornstarch and egg yolks together and fold in whites beaten stiff. Put small pieces of butter in pan and let brown; pour egg mixture in it, cook until half done, it will raise considerably. Then put in oven to brown on top, put salt on the top and fold over. Serve immediately. Mrs. Leon Brooks.

CHEESE PUFFIT—-1 cup cooked ham, 1 tsp. minced onion, 2 tblsp. shortening, 2 14-inch slices bread, 14 lb. yellow cheese, 2 eggs separated, 14 tsp. salt, 14 tsp. paprika, 114 cups hot milk, 1 tblsp. shortening, 1 tblsp. minced parsley. Put ham and onion through grinder. Fry gently 3 minutes with 2 tblsp. shortening. Arrange in bottom of greased baking dish. Break bread into small pieces, sliver cheese in thin slices. Combine with beaten egg yolks and hot milk. Add 1 tblsp. shortening, salt, paprika. Let stand a few minutes, add parsley and fold in stiffly beaten egg whites. Pour on top of ham and bake in 325 degree oven 45 minutes or until done.


EGGS A LA BECHAMEL—Fry 3 tblsp. butter with sliced carrot and onion, sprig of parsley, and bit of bay leaf, for 5 minutes. Then add 3 tblsp. flour, V4 tsp. salt. Vs tsp. paprika. When well blended, pour on gradually, while beating constantly, 1 cup chicken stock. Bring to boiling point, strain, re-heat and add 4 hard-boiled eggs, cut in eighths, lengthwise. Just before serving add 14 cup cream. Try browning delicately.

Mrs. James W. De Graff.

SOUTHWEST SPECIAL—1 lb. hamburger, 14 cup minced onion, 14 cup minced green pepper, 3 tblsp. bacon drippings or other fat, 1 No. 2 can kidney beans, 1 No. 2 can whole-kernel corn, 1 cup tomato puree or condensed soup, 1 cup boiling water, 1 tsp. chili powder, salt, pepper, 14 cup minced parsley. Brown meat, onion, and pepper lightly in melted drippings. Add beans, corn, liquid ingredients and seasonings. Mix well and pour into greased casserole. Bake at 400 degrees for 30 minutes. Sprinkle with parsley before serving. May be simmered on top of stove instead of casserole baking. Use more chili powder according to hotness desired. Six servings.

Mrs. Robert M. Cheney.

TAMALE PIE—In the bottom of a casserole dish put a layer of tamales cut in 14-inch pieces. Place over this a layer of onions, thinly sliced. Then add a layer of chili con came and repeat till dish is full. Cover with grated cheese and bake about 1 or 114 hours. If the onions are parboiled first the baking time may be shortened. Mrs. Newton Tiffany.

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SMOKED BEEF WITH CHEESE—For 4 eggs allow % lb. freshly shaved smoked beef, 1 cup of the thick part of canned tomatoes, 2 tblsp. grated cheese. Melt a tsp. butter in frying pan. Add other ingredients, with a tsp. onion juice and a dash or two of paprika. Stir just long enough for the eggs to become thick and creamy. Serve on warm plates.

Miss Adaline M. Sherrill.

RICE OMELET WITH CHEESE SAUCE—Warm 1 cup boiled rice in 1 cup milk, and 1 tblsp. butter or margarine. Stir and beat until well blended, add 3 well-beaten eggs and salt to taste. Melt 1 tblsp. butter or margarine in frying pan. When sizzling turn in mixture, and lower flame. CHEESE SAUCE (have ready)—Melt IV2 tblsp. butter in saucepan, add 11/2 tblsp. flour, mix thoroughly. Add 1% cups milk, stir until thickened. Add 1 cup grated Italian cheese and stir until smooth. Pour over omelet. Mrs. James W. De Graff.

SPAGHETTI SAUCE—Chop fine 4 large onions, 1 clove garlic; fry in olive oil sufficient to cover. 1 large can tomatoes, 2 cans tomato sauce, 2 cans water, 1 can tomato paste, 2 tblsp. sugar, 1/2 tsp. cloves, 1 tblsp. Parmesan cheese, pinch of crushed red pepper, salt. To the above add Italian Pepperoni or dry sausage or meat balls. Simmer 2 hours. Cook spaghetti in water for 15 minutes. Serve with Parmesan cheese.

Mrs. Madeline Edwards.

NOODLE GOULASH—1 pkg. medium noodles, 1 tblsp. butter, 2 medium sized onions, 1 lb. hamburger, 1 tblsp. prepared mustard, 1 tsp. Worcestershire sauce, 1 tsp. salt, 1 stalk celery, chopped, 1 small can tomatoes, 1 can tomato paste, cup grated cheese, 1 can mushrooms. Cook noodles, brown meat and vegetables in butter. Cook ten minutes. Add tomatoes and mushrooms and cook five minutes. Combine with noodles. Season. Sprinkle cheese on top. Bake 30 minutes. Mrs. Charles Keyes.

Tomatoes, so highly esteemed as a salad ingredient for their vitamin content, and so luxuriantly grown in East Hampton’s rich soil, were despised by our ancestors, and even considered poisonous. Mrs. N. H. Dayton remembers when East Hampton people first began to eat tomatoes. Miss Adaline Sherrill says her grandmother raised her tomato vines on discarded hoopskirt-frames. Hoopskirts had just gone out of fashion when tomatoes came in.MILLIE'S COLD SLAW—Grate 1 small head of cabbage and 2 small or1 large carrot, using a medium size shredder. Add pepper and salt, Vz cup vinegar and Vz bottle Krafts French dressing. Mix all together for2 or 3 minutes, squeeze out all liquids, add % pt. Krafts Mayonnaise.

Mrs. F. Bartholet.HERRING SALAD (for six persons)—A large jar of pickled herring, 6 medium boiled potatoes, 4 medium boiled beets, 2 large apples, 1 sweet dillpickle, Vs tsp. white pepper, 2 tsp. sugar, 1 tblsp. vinegar. The herring is cut in small cubes, carefully boned. The potatoes, beets, apples, and pickles are also finely cubed and mixed with the herring. Add vinegar and sugar and pepper. Pack tightly in a bowl, rinsed with cold water, let it stand one hour. When served, the salad is turned upside down on a silver platter and following sauce poured over it. SAUCE FOR HERRING SALAD—Strain 3 hardboiled egg yolks in a bowl with 3 raw yolks; blend well and mix with: 21/2 tsp. salt, 6 tsp. sugar, % tsp. white pepper,3 tsp. English mustard, 3% tblsp.- vinegar, 3 cups of heavy, whipped cream, which is the last ingredient turned into the mixture.

Mrs. Russell C. Bennett.—34—


TOSSED GREEN SALAD—This is different every month in the year, depending upon what you can pick out of doors to add variety to iceberg, romaine, or Boston lettuce from the store; chicory, endive, celery or es- carolle are also obtainable the year round, and a salad with any or all of them is good. The first of the garden greens in the spring is sorrel; then wild young dandelion is good in salad; later on, curly-leafed mustard, parsley. New Zealand spinach, Chinese or plain cabbage, young leaves and stems of red rhubarb chard, green pepper, and any garden lettuce. With these, one at a time or mixed, are flavorings—young onion tops, chopped fresh dill, basil, thyme, tarragon, summer savory, chives, sage. We dry several of these for winter use, and make dill or basil- flavored vinegar to use when the fresh herbs are not available. When the greens are torn or cut in pieces and put into a big wooden bowl, we add a couple of cut-up hard-boiled eggs, or bits of cold potato, or a little cheese, or leftover vegetables. Then season with freshly-ground pepper and salt, and sprinkle with three tablespoons of peanut oil, tossing thoroughly; then put a little mustard, a little garlic powder and a teaspoonful of Worcestershire sauce into the big wooden salad spoon; mix them; and add a tablespoonful or so of vinegar. This makes a vegetable dish that never lacks variety. Mrs. Arnold E. Rattray.

STUFFED TOMATOES FOR SALAD—Hollow out tomatoes and fill with the following stuffing; 1 cup seasoned cottage cheese, 3 cups diced cooked potatoes, 1/2 cup celery chopped, a little chopped green pepper, pimento, onion. Mix with mayonnaise. Mrs. William Grainger.

CARROT-PINEAPPLE SALAD—1 pkg. orange Jello, 1 pkg. lemon Jello, IV2 cups hot water, 2 cups pineapple juice, 1 cup lemon juice plus 1 tsp. vinegar, 2 cups crushed pineapple, 2 cups grated carrots, ¥2 cup celery (optional), salt. Serve with French dressing. Mrs. Greydon A. Rhodes.

SUPER COLESLAW—Place 1 tsp. salt, % tsp. pepper, % tsp. dry mustard, 1 tsp. celery seed, 2 tblsp. sugar, cup chopped green pepper, 1 tblsp. chopped red pepper or pimento, Vz tsp. grated onion, 3 tblsp. salad oil. Vs cup vinegar, 3 cups chopped cabbage in large bowl in order given. Mix well. Cover. Chill thoroughly. Four servings. Mrs. Robert M. Cheney.COLE SLAW—Shred cabbage fine and soak in ice water until sauce is ready. Bring to the scald Vz cup vinegar in a double boiler. Beat one egg with one tsp. sugar, V-z cup cream, and % tsp. salt. Turn over this the hot vinegar and then turn back into double boiler, stirring quickly. Cook until it thickens and stir again. Drain cabbage and pour hot dressing over it. Toss well and chill before serving. Mrs. E. Marvin Conklin.COLE SLAW DRESSING—8 oz. sugar, Wz cups malt vinegar, Wz cups Wesson oil, 4 level tsp. salt, dash of pepper. Heat oil, vinegar and sugar only until sugar is dissolved. Keep in ice box. Makes over a quart. Shred cabbage very fine, cover with dressing in wooden bowl and place in ice box 3 hours before serving. Mrs. Frank M. Edwards.CABBAGE SALAD—1 lb. of cabbage, chopped fine (use chopping knife, not food chopper); 3 small onions, 2 heaping tblsp. sugar, 1% tsp. salt vinegar to taste (generous amount), Vz cup of mayonnaise. Cut up some pimento and pickles for decoration. Serves eight. Mrs. I. Y. Halsey.CRANBERRY SALAD—1 cup ground raw cranberries (measure after ground, about Vz lb. raw berries), 1 cup sugar, 2 pkgs. lemon Jello, 2% cups boiling water, ¥4 cup orange juice, 1 tsp. grated orange rind, 1 small can crushed pineapple, Vz cup celery cut very fine. Mix sugar and ground cranberries and let stand over night. If left for two days flavor will improve. Add boiling water to Jello and stir until dissolved. Heat over boiling water if necessary. Add rest of ingredients and pour into mold. Excellent served with avocado slices and cream cheese balls on shredded lettuce. Mrs. Greydon A. Rhodes.

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CRANBERRY SALAD—1 pkg. Knox gelatine, V4 cup cold water, Vz cup boiling water, 1 can cranberry sauce, 1 lb. chopped nuts, 1 cup chopped celery. Soak gelatine in Vi cup cold water, add Vz cup boiling water. Mix cranberry into water with egg beater. Add nuts and celery. Put in mold and chill. Mrs. Betty Osborn.

JELLIED CABBAGE AND GRAPEFRUIT SALAD—1 tblsp. unflavored gelatin, IVi cups grapefruit juice, Vi cups each of vinegar and sugar, V^ tsp. salt, 1 cup grapefruit sections, Vi cup minced green pepper, 2 cups shredded cabbage. Soften gelatin in Vi cup grapefruit juice. Heat remaining grapefruit juice, add to gelatin, stir until dissolved. Add vinegar, sugar and salt. Chill till syrupy. Fold in grapefruit sections, green pepper and cabbage. Pour into mold which has been rinsed in cold water. Chill until firm. Unmold on lettuce or chicory. Serve with mayonnaise. Serves six to eight. Mrs. Frederick Yardley.

GOLDEN GLOW SALAD—1 pkg. lemon Jello, 1 cup boiling water, 1 cup pineapple juice, 1 cup crushed or diced pineapple (well drained), 1 cup grated raw carrots, 1 tblsp. vinegar. Vs cups pecan meats, cut fine, Vz tsp. salt. Dissolve Jello in boiling water, add pineapple juice, vinegar and salt. When slightly thickened add pineapple, carrots and nuts. Pour into a 9 X 9 dish or ten individuals. Mrs. E. T. Dayton.

FRUIT SALAD—1 can white cherries, 1 can pineapple, drain these well for 3 hours; yolks of 3 eggs, juice of 2 large lemons or 3 small lemons, cook over hot water until thick then add to fruit, mix well. Let stand on ice for hours. When ready to use add 3 small bananas and IVz jars of whipped cream. Serves 10 to 12 people. Mrs. Helen S. (Jay.

HAM-MACARONI SALAD—Add Vz-inch cubes of ham or luncheon meat to 2 cups cooked elbow macaroni, V'z cup each of chopped celery, green pepper and salad dressing, V4 cup chopped pickle, 2 tblsp. minced onion. May be served with ham slices and deviled eggs, or by itself on lettuce.


ELBOW MACARONI SHRIMP SALAD—1 pkg. elbow macaroni, 2 cans shrimp, Vi cup walnuts, chopped, V2 tsp. salt. Vs tsp. pepper, Vz cup stuffed olives, cut fine; Vi cup mayonnaise, 2 hard boiled eggs, sliced, 3 fresh tomatoes, lettuce. Boil macaroni 9 minutes, in rapidly boiling water to which add 1 tblsp. salt. Drain and chill. Add shrimp, nuts, salt, pepper, olives and mayonnaise, tossing lightly with fork. Serve on crisp lettuce leaves. Garnish with eggs and tomato slices.


AVACADO PEAR DRESSING—1 cup salad oil, Vi cup catsup, 2 tblsp. tarragon vinegar, 1 cake cream cheese, 1 tsp. salt, 1 tblsp. sugar, juice of 1 lemon, dash of onion juice. Mash cheese, add catsup, then oil. Add seasoning. Beat hard with rotary beater. Makes 2 cups. Roquefort cheese can be used as a variation and serve on vegetable or grapefruit salads.


COLD FISH SALAD—2 steaks of cod, lobster, salmon or any other fish. Put in pan with lemon juice, water and seasoning. Cook on top of stove 12 minutes. Drain and let cool. 3 or 4 handsful of rice boiled in salted water. Drain and wash well in cold water. Mix with following French dressing: 1 tsp. salt, V4 tsp. pepper, 1 pinch mustard, 1 tsp. vinegar, 4 tblsp. oil, juice of 1 lemon. Place on serving dish and put fish on top. Pour over the fish the following mayonnaise: 2 egg yolks in bowl, salt and cayenne pepper, 1 pinch mustard, 2 tsp. tarragon vinegar. Beat in slowly 1 cup Mazola oil, add 2 tblsp. fresh tomato pulp (skin tomato, cut in quarters and cut out pulp). Decorate with cucumbers and slices of outside wall of tomato. Mrs. J. T. Trippe.

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FROZEN FRUIT SALAD—% lb. marshmallows, cut in small pieces with scissors; /z lb. blanched almonds (cut in half), 1 large can of pineapple (drained) cut in about eighths, place in bowl and allow to stand overnight Next morning make dressing, as follows: 4 tblsp. sugar, 4 tblsp. vinegar and 4 eggs (beaten in cup with fork). Cook this in double boiler until thick, pour while hot over pineapple mixture and let stand to cool. Whip V2 pint heavy cream and add. Pour in refrigerator trays and freeze at least 4 hours. Serve on lettuce. Mrs. P.. C. Schenck.

mayonnaise salad dressing (for lobster salad)—1 tsp. dry mustard, 1 tsp. powdered sugar, tsp. salt, cayenne pepper, yolks of 2 eggs, 2 tblsp. vinegar, 2 tblsp. lemon juice, 1 cup olive oil. Mix first four ingredients, add egg yolks and stir well. Add oil, a few drops at a time

^ -1 thickens. When very thick, thin it with a little lemon juice: then add oil and lemon alternately and lastly, the vinegar.

Mrs. Victor Amann.DRESSING—2 eggs, 1 tsp. mustard (dry), 1% tsp. sugar,

4 tblsp. vinegar, 1 tblsp. butter, cayenne or paprika. Vs cup sour cream (optional). Cook m double boiler. Beat with egg beater before and after cooking. Thin with 1 small can of evaporated milk. Makes 1 pint, and IS particularly good on potato or chicken salad. Mrs. Victor Amann.

SALAD DRESSING—1 cup Wesson oil, % cup vinegar, % cup sugar, 1 can tomato soup, 2 tblsp. Worcestershire sauce, 1% tsp. salt, % tsp. dry mustard, juice of one onion, 2 cloves garlic. Heat all ingredients to mix and place in jar. Keep cool. Shake well before using. Onion chopped fine may be used instead of juice. Remove garlic cloves after two (2) days (or more) according to potency desired. Mrs. Harry Lillywhite

COOKED HORSE RADISH SAUCE—1 stick fresh horseradish, grated: 1 pint mdk, 1 tblsp. butter, 1 egg yolk, % tsp. sugar, % tsp. salt, 1 tsp. cornstarch. Put all ingredients in saucepan and cook slowly after it comes to a boil for five or ten minutes. Not so sharp as uncooked horseradish

Mrs. Adam Wilhelm.SALAD DRESSING—1 tsp. salt, 1 tsp. dry mustard, several shakes of paprika /s cup powdered sugar, 1 tsp. onion juice, Va cup vinegar. Beat well and add 2 cups of the oil you prefer. I use half and half olive and Wesson oil. Ragna steinvik.

^^®J!ARD sauce for cold lobster—6 tblsp. mayonnaise, 3 tblsp. Escoffier sauce, 1 tsp. French mustard, 1 tsp. English mustard, 1 tsp. Worcestershire sauce. Mrs. Howard B Dean.

HOLLANDAISE SAUCE—1 tblsp. butter, 1 tblsp. flour, % cup milk, salt^ juice, 4 tblsp. mayonnaise!

add flour and mix. Then add milk. Cook, stirring constantly jmtil thickens. Sea^n highly. Add egg yolk beaten and mixed with a tblsp. ot the sauce. Cook slowly for 1 minute. Add lemon juice and mayonnaise. Blend thoroughly and serve hot. It is good on hot vegetables or on salads. Mrs. E. H. Edwards.

SALAD DRESSING FOR FRUIT SALADS—% cup sugar, % cup orange juice, 2 tblsp lemon juice. Beat 1 egg slightly, add above ingredients and cook until the consistency of soft custard. Cool. Add V2 cup of whipped cream. Keep in refrigerator. Mrs. Roger Lewis

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PA4jJl(IUn(f4>“Pudding Hill” at the corner of Woods Lane and Ocean Avenue is

so named because of the Revolutionary War incident in which Mrs. Mary Miller is said to have thrown a hot boiled pudding, kettle and all, down the hill from the old house which stood on that site, rather than allow British soldiers to dine upon it, as they had planned.

Everybody took boarders in East Hainpton, up to the 1890’s when many summer homes were built. Captain George Hand’s (now Mrs. George H. Hand’s home and once owned by Rev. Lyman Beecher) and Mrs. Charles Osborne’s were among the largest houses. Four of East Hampton’s present-day hotels — the Sea Spray Inn, The Hedges, The Maidstone Arms, and The Huntting, are boarding houses enlarged beyond recognition.

Nelson C. Osborne has given the Cook Book Committee a letter written about 1862 by Mrs. Rosalie Miller Baker. She was grandmother of Village Highway Superintendent Edward M. Baker; her husband, Capt. Edward M. Baker of the whaleship “Daniel Webster”, Kbilt the house where Mr. Baker now lives, “down Pantigo”. The letter was addressed to Mr. Osborne’s grandmother, Mrs. Charles Osborne. Both of these ladies took summer boarders at the time.

Saturday Evening (about 1862)Dear Mrs. Osborne,

I hope you will excuse my tardiness in complying with your request for some pudding recipes. I have one for a lemon and a cocoanut pudding which I have mislaid as they were not in the right place, but I have one or two drawers yet to be regulated and presume I shall find them. As “variety is the spice of life” I shall be glad when I have company to have some of your recipes. I make a great many cocoanut pies which are much liked, in the following manner.

COCOANUT PIESGrate three fresh cocoanuts, add twelve well beaten eggs, and even more sugar than would be required for a custard, a little milk or cream and bake without an upper crust.

RICE PUDDINGTake 3 tblsp. of rice and add sufficient water to swell it. Then add the yolks of 3 eggs with sufficient sugar to sweeten it to the taste and some milk. Let it boil a little and pour it into a buttered dish. Then whip the whites to a stiff froth, add a little granulated sugar and with a tablespoon, drop the froth in balls over the rice in the dish. Then bake it a moment and when it begins to brown it is finished. It is a pretty looking dish and where dessert is placed before company will add very much to the effect of the table. It is best I think flavored with a little vanilla.

SPONGE CAKEObtain the exact weight of any number of eggs in pulverized sugar and half of the weight of the eggs in good flour. Break the eggs very carefully putting the yolks in the sugar and the whites on a platter or in a tin pan if you use an egg beater, but if a knife is used a platter is best. After the yolks and sugar are very thoroughly beaten together add the whites beaten to a stiff froth. Then add the grated peel of a fresh lemon and the juice. Then, immediately before baking add the flour and bake in a quick oven.I have written the directions very explicitly because a great many

persons do not make good sponge cake and mine is always good made in the manner I have described.

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I have a pair of scales which are very convenient for weighing as I can more easily obtain the exact weight than with steelyards. I have eaten very delicious pound cake at your house which is my favorite cake but I think it is more expensive than sponge cake and is not as great a favorite with our summer guests—particularly the gentlemen.

I should have called to see you ere this, if my mother had not been so feeble. I have been with her every moment I could be spared from home and I found her quite ill this evening, with a dizzy head and general debility. I wish to stay with her all night but she said it was not necessary and I am at home entirely alone with the exception of our faithful dog “Watch,” my boys having gone to Amagansett to see the drill of the soldiers. How lovely the night is, it is too pleasant for sleep almost.

Truly yours,

ROSALIE M. BAKER.

Mrs. Baker’s mother, of whom she speaks in the letter, was widow of General Jeremiah Miller, East Hampton’s first postmaster (1816) and lived in the house now owned by Mr. and Mrs. Franklin M. Chace on Main Street. John Howard Payne, author of “Home, Sweet Home” wrote longingly from distant cities about Mrs. Miller’s apple pie, saying: “I wish I were with you in your seclusion, listening to the roar of the ocean and the scandal of the tea table.” He wrote, in 1836, a six-canto poem to “my little sweetheartess Miss Rosalie Miller, from her devoted!” and on June 9, 1883, when his remains were brought from Tunis in North Africa where they had rested for thirty years, for burial with national honors in the Oak Hill Cemetery in Washington, D. C., Mrs. Baker rode in state with President Arthur and other dignitaries to pay final honor to the poet who was her childhood friend.

IT FLOATS—Stiffly whip 3 whites of egg, fold in 2 tblsp. powdered sugar, % tblsp. orange extract, grated rind of 1 orange (marmalade may be substituted). 1 handful of raisins. Butter deep mold, dust out with sugar and fill with mixture. Put to set surrounded by hot water in 350 oven—35 minutes. Allow to cool, turn out on serving dish, pour over following sauce: 2 yolks eggs in bowl, 1 tblsp. sugar, beat well, whip Va cup cream. Mix into yolks 1 tblsp. Sherry. Serve ice cold.

Mrs. Juan T. Trippe.

SIMPLE, EASY QUICK DESSERT—1 cup of prepared coffee, 20 marshmallows (Campfire). Melt marshmallows in the coffee. Do not boil. Add % pint of cream. Pour into glass bowl and chill. Serve with or without whipped cream. Miss E. McLean Nash.

COFFEE FLUFF—1 cup strong coffee. Dissolve 24 marshmallows in the coffee, in double boiler, thoroughly. When cool and partially set, add

pint whipped cream. Stand in refrigerator overnight.Mrs. Roger Lewis.

MARMALADE BAVARIAN—1 pkg. orange flavored gelatin, 1% cups hot water, 14 tsp. salt, cup heavy cream, % cup orange marmalade. Dissolve gelatin in hot water. Add salt. Chill until cold and syrupy. Fold in cream whipped until thick and shiny but not to stiff. Fold in marmalade. Chill until slightly thickened. Turn into mold. Chill until firm. Unmold. Garnish with whipped cream and additional marmalade.


ENGLISH CHRISTMAS PUDDING—1 lb. flour, 1 tsp. each nutmeg, allspice, cinnamon, cloves, salt, 1 lb. sugar, 6 eggs, 1 grated carrot (medium size), 1 tblsp. almond extract, 1 lb. bread crumbs, 1 lb. suet, chopped fine, 1 lb. raisins, 1 lb. white raisins, 14 cup blanched almonds, chopped, Vz lb.

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mixed fruit peel (candied), 1 cup brandy or rum. Sift together all dry ingredients. Beat eggs till light. Add to dry ingredients along with the grated carrot, almond extract, bread crumbs, suet and rum or brandy. Mix well, add remaining ingredients and mix until fruit is evenly distributed. Place 2 lbs. of mixture into a heavy bowl. Cover with two layers of heavy waxed paper and then place a clean white cloth over the top of the bowl and tie the cloth firmly, by tying a cord around the rim of the bowl over the cloth. Fill as many bowls as are required to use mixture. Place covered bowls in a large pot, cover with boiling water and let pudding cook in the boiling water for three hours. If a modern touch is wanted and a pressure cooker is available try this time saver. Cook puddings in pressure cooker, use Vi cup water and cook 90 minutes at 15 lbs. pressure. Charlotte Barrow.

CHRISTMAS PUDDING—Note 1. Puddings may be cooked in any heavy greased bowl or crock. Note 2. Store in a cool, dry place until needed. The older the pudding the better the taste. Note 3. As an added attraction at Christmas Dinner try burning the pudding. Just before bringing the pudding to the table pour one or two jiggers of liquor over it and set a match to it. A dancing blue flame will light up the darkened dining room and bring exclamations of joy from all. Marjorie Barrow.

CUSTARD SAUCE—3 tblsp. cornstarch, 3 tblsp. sugar, 1 pint milk or light cream, 1 egg beaten, 3 tblsp. brandy, whiskey or rum or 2 tsp. rum or brandy flavoring. Combine cornstarch and sugar in top of a boiler. Add milk slowly. Cook over direct flame, stirring constantly, until mixture thickens. Cook over boiling water for five minutes; stir occasionally. Add beaten egg and cook one minute longer. When sauce has cooled, add the liquor or flavoring. Serve cold over Christmas pudding.

Marjorie Barrow.

FRUIT OR CHRISTMAS PUDDING—% cup sugar, V2 cup ground salt pork, % cup melted butter or shortening, 2 cups milk, 2 eggs (beaten), 2 cups raisins (ground fine), 3 cups flour, 2 tsp. baking powder, ¥2 tsp. ground cloves, 1 tsp. cinnamon, 1/4 tsp. allspice, grind skin of one orange (no juice) and 1 tblsp. ground citron. Fill two 1 lb. cans and steam for 2 hours. Miss Rosalie B. Gay.

CHRISTMAS PUDDING—1 cup dates, Vz cup raisins, 1/2 cup lemon and orange peel, 1 cup figs (cut fine), 1 cup chopped suet, 1 cup fine bread crumbs, Vz tsp. soda, 2 eggs beaten with 1 cup sugar, % tsp. cloves, Vz tsp. cinnamon, 2 tblsp. brandy, 1 cup milk. Mix just as given. Steam 3 hours in top of large double boiler or 2 smaller ones. Grease boiler with suet. This has taken the place of plum pudding for three generations in my family. It can be prepared several days ahead and mixed quickly. Is much nicer for children as it is not as heavy as others. Will serve 16.

Mrs. Frederick Bronaugh.LEMON SNOW WITH CUSTARD SAUCE—LEMON SNOW—Juice and rind of 2 lemons, add 21/2 cups hot water, 1 cup sugar. Dissolve 2 heaping tblsp. cornstarch with a little water and add to mixture. Cook until it thickens. Slowly pour into 3 stiffly beaten egg whites. Stir until mixture is well blended. Fill sherbet glasses % full. Cool before putting into refrigerator. When ready to serve, add custard sauce to fill sherbets. CUSTARD SAUCE—Scald 2V2 cups milk. Beat 3 egg yolks, add % tblsp. cornstarch, % cup sugar, Vz cup milk. Mix well and pour into scalded milk. Cook over low flame and stir until mixture coats spoon. Add 1 tsp. vanilla. Pour into bowl, cool. Put into refrigerator. This is best if made several hours before it is to be served. Mrs. Harry Escalette.LEMON PUDDING— 3 tblsp. butter, Vz cup sugar, 2 eggs, 2 tblsp. flour, rind and juice of 1 lemon, 1 cup milk, salt. Bake in buttered dish in hot oven for 1 hour. Mrs. Roger Lewis.

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LEMON DELIGHT—Line buttered 8x8 shallow dish with % cup crushed Wheaties. 3 eggs separated, V2 cup sugar in yolks, grated rind of 2 lemons, 1/4 cup lemon juice, IV2 cups cream (whipped). Beat egg whites, then cream and then yolks. Add lemon to yolks, then pour this mixture into cream. Add egg whites and pour into dish. Sprinkle top with crushed Wheaties. Freeze in refrigerator until firm.

LEMON PUDDING—% cup granulated sugar, butter size of an egg, pinch of salt. Cream together. Add 2 egg yolks, well beaten, rind and juice of1 large lemon. Add 2 tblsp. flour, 1 cup milk. Stir all together, then addstiffly beaten egg whites. Bake in pan of water 30-40 minutes in 350 degree oven. Mrs. Mabel A. Tourison.

BAKED LEMON PUDDING—% cup sugar, Va tsp. salt, Vt cup sifted flour, 1/4 tsp. baking powder, 2 eggs separated, 1 tsp. grated lemon rind,2 tblsp. lemon juice, 1 tblsp. butter, % cup milk. Sift 1/2 cup sugar withflour, baking powder and salt. Beat egg yolks, add lemon rind and juicp, melted butter and milk. Beat well. Stir in sifted ingredients. Beat egg whites stiff, add rest of sugar, fold into first mixture. Bake in greased dish. Place dish in warm water. Bake about 40 minutes or until browned (oven 375 degrees). When done it separates—lemon sauce at bottom, cake-like layer on top. Serve warm. Mrs. Arter Gould.

STEAMED PUDDING—3 cups flour, 2 tsp. baking powder, 2 tblsp. melted butter, pinch salt, 1/2 cup sugar, 2 cups pie plant, cut in half-inch pieces (or 2 cups blackberries, huckleberries, or raisins). Put fruit in the flour, wet with 1 cup milk, mixed with 1 egg. Steam in 2 cans or a pudding pail for 3 hours. Member of the Georgica Talmage Family.

BULLY PUDDING—1 cup sugar, 1 tblsp. butter, 2 eggs, 1 cup milk, 1 large tblsp. flour, % tsp. baking powder, 1 cup chopped pecans, 1 cup chopped dates. Mix ingredients in order given, sifting flour and baking powder together. Bake 40 minutes at 350 degrees. Serve warm, with whipped cream. Mrs. Edwin H. Heller.

BREAD AND BUTTER PUDDING—Brush both sides of 4 slices of bread with melted butter. Spread one slice with canned Montauk blackberries and some juice. Cover with another slice of bread and add more berries and juice and so on until all bread is used. Place a plate over the top and put a weight on it. Leave in refrigerator until serving time. Cut down through bread slices for each serving. Serve with whipped cream. This pudding is also delicious when made with raspberries.

Mrs. Robert A. Weed.

COTTAGE PUDDING—V4 cup shortening, Vz cup sugar, 1 egg, IV2 cups flour, 21/2 tsp. baking powder, 1/4 tsp. salt, 1/2 cup milk. Bake 20 minutes at 375 degrees. Serve with confectioners sugar sauce to which add 1 cup of crushed strawberries just before serving. Miss Mary E. Eldredge.

PENNSYLVANIA PUDDING—6 medium sized tart apples, 1% cups sifted flour, 2 tsp. baking powder, 1/2 tsp. salt, V4 cup shortening, % cup sugar, 1 egg, well beaten, % cup water, 2 oz. bar milk chocolate. Peel and slice apples and put in greased baking dish. Mix and sift flour, baking powder and salt. Cream shortening, add sugar and egg and beat well. Add flour alternately with water. Turn over apples. Grate chocolate and scatter over batter. Bake in 350 oven, 1 hour or until done. Serve warm with cream. Miss Catherine Mulford.

GRAPEFRUIT DELUXE—Remove centers and seeds from grapefruit halves. Cut between each section to loosen. Sweeten to taste. In the center of each grapefruit half place 1 tblsp. cranberry relish.

Miss Mary E. Eldredge.—41—


DATE GELATINE CUSTARD—1 tblsp. Knox gelatine, Vi cup cold water, 4 egg yolks, IV2 cups scalding milk, 1/2 cup brown sugar. Vs tsp. salt, % cup seeded and cut Dromedary dates, V2 cup whipping cream. Soak the gelatine in the cold water 5 minutes. Beat the egg yolks, add the scalding milk gradually, and mix. Add the sugar, salt, and the soaked gelatine and stir until dissolved. Cool until it begins to thicken then add the dates. Chill until firm and serve with the whipped cream, sweetened to taste. If desired, the whipped cream may be folded into the mixture with the dates. Mrs. E. H. Braem.

APPLE ROLL PUDDING—Boil % cup brown sugar and 1 cup water. Pour in 8” pan. Sift together 1 cup flour, 1 tsp. salt, 2 tsp. baking powder. Cut in 3 tblsp. shortening and add Vs cup milk to make stiff dough. Roll out Vi inch thick. Spread with 2 large unpeeled apples and Vs cup raisins ground with coarse blade. Sprinkle with cinnamon, roll up and cut in %-inch slices. Place in pan. Bake at 425 degrees about 20 minutes or till done. Serve warm with cream or top milk. Mrs. Mary Dunn.

QUICK DESSERT—3 eggs (beaten). Vs cup flour, IV2 cups milk, V2 tsp. vanilla, % tsp. salt. Beat with rotary egg beater and add Vi cup melted butter or margarine. Pour into greased skillet and bake until brown in 350 degree oven. Cut in pie-shaped pieces and serve with any preferred sauce or maple syrup. I make a sauce of V2 cup sugar, V2 cup orange juice and grated rind, 1 tblsp. butter, 1 tblsp. liquor or brandy.

Mrs. Frederick Bronaugh.

GRANDMA'S PUDDING SAUCE—2 teacups sugar, 2 teacups water. Let it come to a boil. Have 1 egg beaten. Pour sugar and water on egg and keep beating. 2 large oranges grated rind of one and juice of both. Mix with the above ingredients and scald. Flavor with a little cinnamon and nutmeg and after scalding add 2 tsp. vanilla. Mrs. E. H. Edwards.

CHOCOLATE CRUMB PUDDING—W2 cups chocolate wafers (about 18), Vi cup butter, melted; 2 cups milk, 3 tblsp. corn starch, V2 cup sugar, Vi tsp. salt, 3 eggs separated, 1 envelope gelatin, softened in 3 tblsp. of cold water, IV2 tsp. vanilla, V2 cup of finely chopped nuts, grated chocolate. Roll wafers fine, combine with butter and salt. Press firmly on side and bottom of flat, straight-sided pan. Set in refrigerator to chill. Make custard in double boiler, using egg yolks and V2 of sugar. Remove from heat and add gelatin and egg whites, beaten stiff, and rest of sugar. Cool. Add vanilla and nuts and pour in crumb-lined pan. Grate chocolate over top and set in refrigerator 3 or 4 hours, until firm. Serves eight.

Mrs. Arter Gould.

TOASTED SNOW SQUARES—1 envelope plain unflavored gelatin, 4 tblsp. cold water, 1 cup boiling water, % cup granulated sugar, 3 egg whites, unbeaten; Vi tsp. salt, 1 tsp. vanilla extract, 16 graham crackers, rolled fine. Sprinkle gelatin over cold water and let soak 5 minutes. Add boiling water and stir until dissolved. Add sugar and stir until dissolved. Let cool slightly, then add egg whites, salt and vanilla. Beat with rotary egg beater or an electric beater at high speed until mixture is light and resembles thick cream. Turn into a 9 x 9 x 2 pan to chill. In serving, cut pudding into 1-inch squares and roll in graham cracker crumbs. Arrange in dessert glasses, top with butter sauce. Serves 8 to 10. T'o serve 2 or 3, make Vs recipe, using 1 tsp. gelatin. BUTTER SAUCE—2 egg yolks. Vs cup granulated sugar. Vs cup melted butter or margarine, 1 tblsp. grated lemon rind, 2 tblsp. lemon juice. Vs cup heavy cream, whipped. Beat egg yolks until thick and lemon-colored, gradually add sugar, continuing to beat. Add butter, lemon rind and juice; blend. Fold in cream and chill. Serve over toasted snow squares. Serves 8 to 10. To serve 2 or 3, make Vz this recipe. Mrs. E. L. Sherrill.

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CREAM PUDDING—1 cup sweet cream, 1 cup milk, 2 eggs, 1 cup (either fresh or canned-drained) berries, 1 tsp. baking soda or 2 tsp. baking powder, 2 tsp. cream of tartar, 1 tsp. salt. Stir in flour enough to make as soft as cake. Steam 1 hour. Mrs. Nat S. Miller.

CREAM PUMPKIN CUSTARD—lYz cups cooked and sieved pumpkin, % cup brown sugar, 1 tsp. cinnamon. Vs tsp. ginger, Vi tsp. salt, 4 beaten egg yolks, IVz cups thin cream. Mix the pumpkin with the sugar, which has been blended with the spices and salt. Add the beaten egg yolks and mix, then stir in the cream. Fill buttered custard cups % full and set in a pan of hot water. Bake in a slow oven (325 degrees) until firm, or about 45 to 50 minutes. Cool and serve with sweetened whipped cream, which has been flavored with vanilla. The molded custard may be turned out on serving plates, if desired. Serves 6 to 8.

Mrs. Ruth Samuells Braem.BUTTERSCOTCH LUXURIA—Vi cup butter, % cup sugar, 1 egg, V2 cup milk, 11/2 cups flour, 21/2 tsp. baking powder, Vz tsp. vanilla. Cream butter and sugar. Add egg well beaten. Add milk alternately with sifted flour and baking powder. Add vanilla and beat thoroughly. Bake in 9” tin 25 minutes at 400 degrees. When cool cover with whipped cream and pour over the following sauce. BUTTERSCOTCH SAUCE—114 cups of brown sugar, % cup corn syrup, 4 tblsp. butter. Put ingredients into sauce pan, bring to boiling point and boil 20 minutes. Put in Vi cup of cream. Spread chopped nuts on top. Mrs. I. Y. Halsey.

POTS DE CREME (For 8 to 10 people)—Melt 1 lb. of Chocolate (Marquis or any other rich, sweet brand) in 1 pt. of warm milk and let it boil. Beat yolks of 6 eggs. Pour chocolate and milk on eggs and stir well. Strain through cheesecloth or very fine sieve into small china cups (or custard cups). Chill. Serve with pitcher of thick cream (not whipped cream).

Mrs. Edward Ewen Anderson.COCONUT BREAD PUDDING—^Mix a cup of soft bread crumbs (no crusts) with 2 cups scalded milk. Add a heaping tblsp. butter, stir well and put aside to cool. Beat the yolks of 2 eggs with a Vz cup sugar, 1 tsp. lemon juice, a little grated rind, % tsp. vanilla and a Vz cup of coconut. Add to milk and crumbs. Bake in a moderate oven until set like custard. Use egg whites for meringue. Mrs. Theodore S. Rowland.

CARAMEL BREAD PUDDING—Scald a quart of milk, add Vz cup of sugar which has been caramalized. When caramel is dissolved, pour the milk over 2 cups of stale bread crumbs. Add 2 eggs slightly beaten, Vi cup of sugar, Vz tsp. salt and 1 tsp. of vanilla. Pour into buttered baking dish and bake slowly for 1 hour. Serve with cream—plain or whipped.


STEAMED BLACKBERRY OR BLUEBERRY PUDDING—% cup sugar, Vz cup butter, 2 cups flour, 3 tsp. baking powder, Vz tsp. salt, 114 cups milk, 1 egg, 1 pint berries. Cream butter and sugar and egg (yolk), add milk and flour (sifted with salt and baking powder) alternately. Fold in egg white and berries. Pour into greased chimney mould and either bake or steam for about 50 minutes. Serve with foamy sauce. 1 heaping tblsp. cornstarch, 1 cup boiling water. Mix cornstarch with a little cold water and cook in boiling water until clear. Add salt. Beat % cup sugar and 1 egg together until very light, pour the hot starch on slowly, add lemon flavoring. Serves 6. Mrs. Charles Juckett.

COUNTRY APPLE DESSERT—3 medium sized apples, peeled and sliced into a shallow baking dish, dot with % tblsp. butter. Mix 1 cup sugar, Vi tsp. nutmeg, Vi cup heavy cream. Pour this mixture over apples and bake covered 30 minutes at 350 degrees. Bake uncovered 10 minutes. Serve while warm. Mrs. Paul F. Nugent.

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PEANUT CRUNCH APPLE CRUMBLE—6 cooking apples, peeled; Vz cup sugar, Vz cup flour, V4 tsp. salt, 3 tblsp. peanut crunch or peanut butter, 3 tblsp. butter. Slice apples in shallow buttered dish. Mix sugar, flour and salt. Cut peanut crunch and butter together until crumbly. Put all over top of apples. Bake in moderate oven (350 degrees) for 50 minutes, or until apples are soft. Serve warm with cream to which a little peanut crunch has been added. Mrs. J. Arter Gould.

BLACK CHERRY DESSERT—1 can large black pitted cherries. Drain cherries, mix juice with 2 tblsp. sugar and boil up. Soak 1 envelope Knox gelatine in 1/4 cup cold water, dissolve in the hot cherry juice. Add 2 tblsp. orange juice, Vz tsp. grated orange rind, speck of salt, Vz tsp. vanilla and if desired 2 tblsp. sweet sherry wine. Add the cherries and place in a mold. Chill, unmold and serve with whipped cream.

Mrs. Paul F. Nugent.

PEACH CRISP—1 cup flour, 1 cup brown sugar, V4 tsp. cinnamon, V4 tsp. nutmeg, Vz cup chopped nuts, Vz cup butter, 2 cups fresh peaches. Mix dry ingredients together and mix with butter until like coarse meal. Slice peaches and spread in buttered baking dish. Sprinkle crumb mixture thoroughly covering peaches. Bake in moderate oven until peaches are soft and crumb mixture is brown and brittle — about 40 minutes. Serve with whipped cream. Mrs. G. Hicks.

BREAD PUDDING WITH WINE SAUCE—1 loaf dry bread, % cup raisins, Vz cup sugar, 3 eggs, 1 pint milk, Vz tsp. nutmeg, pinch of salt. Remove crusts from bread and cut in V^-inch cubes. Put alternate layers of bread cubes and raisins in greased casserole. Beat eggs with sugar, salt and nutmeg together with milk and pour over bread and raisins. Bake in a slow oven about 300 degrees about 2 hours. This can be turned out when cold and sliced like cake. WINE SAUCE—1 pint grape juice, 1 cup sherry wine, Vz cup sugar, 1 tblsp. cornstarch, Vz lemon, sliced thin, small piece of stick cinnamon. Mix sugar and cornstarch, add to other ingredients and cook till thickened. About 5 minutes. Mrs. Adam Wilhelm.

BLUEBERRY BUCKLE—Cream Vz cup shortening and Vz cup sugar. Add 1 beaten egg and mix well. Sift 2 cups flour, ¥4 tsp. salt and 2Vz tsp. baking powder. Add to creamed mixture, alternately with Vz cup milk. Pour into an 8” layer cake pan and sprinkle 2 cups fresh blueberries over batter. Mix Vz cup sugar, Vz cup flour, Vz tsp. cinnamon and 14 cup butter until crumbly. Sprinkle over blueberries. Bake in 350 oven 1 hour and fifteen minutes. Cut in wedges and serve hot with sauce. Use ordinary lemon sauce in which you have cooked 1 cup blueberries.

Miss Mary E. Eldredge.

HUCKLEBERRY OR BLUEBERRY FLOAT—1 cup berries, 3 tblsp. sugar, 1 cup flour, 2 tsp. Royal Baking Powder, 14 tsp. salt, 1 tsp. shortening, Vz cup milk. Pick over and wash berries; put into small saucepan with half cup of water, and bring quickly to boil; add sugar and boil five minutes. Sift flour, baking powder and salt; mix in shortening very lightly; add milk slowly. Take a tsp. at a time in floured hands and roll into balls. Place on floured pie pan; brush with cold milk and bake about 12 minutes in hot oven. While warm, break in half, butter each biscuit, put into dish and pour berries over. Serve hot with hard sauce.

Mrs. Harry Easer.

APPLESAUCE CONES—Cut bread circles 14 inch thick to fit tops and bottoms of 5 custard cups. Also cut 5 strips to fit around inside of cup. Brush circles and strips with butter or margarine (Vz cup) and dip in sugar (Vz cup). Fit bottoms and strips into cup. Fill with sweetened applesauce. Cover each with bread circles. Bake in moderate oven 30 to 40 minutes. Serve warm with or without cream. Miss Mary E. Eldredge.

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APPLE PUDDING—1 cup flour, 1 cup sugar, 1 tsp. baking powder, 10 sSSi 4 large apples thinly sliced, 1 tsp. cinnamon, 1 tsp. nutmeg, 2 tblsp. butter, V4 cup water. Sift flour, sugar and baking powder. Add egg and mix well. Spread apples in 8 x 8 x 2 inch pan and cover with first mixture. Sprinkle with spices and two tblsp. additional sugar; dot with butter. Sprinkle with water and bake in moderate oven (350 degrees) until apples are cooked and top is slightly browned. Serves 6-8.

Mrs. J. C. Lawrence.COFFEE PUDDING—22 marshmallows cooked in 1 cup strong coffee until dissolved, cool, then add 1/2 pt. whipped cream. Mrs. George H. Hand.

STEAMED CHOCOLATE PUDDING—1 egg, % cup sugar, 3 tblsp. butter, 2 squares chocolate, 1/2 tsp. vanilla, Vi cup milk, 1 cup flour, 1 tsp baking powder, V4 tsp. salt. Beat the egg and sugar together. Melt the butter and chocolate together and add to the sugar mixture beating well. Add the vanilla and milk, then the flour sifted with the baking powder and salt. Pour in top of greased and floured double boiler and steam 1 hour. Serve at once with chocolate sauce: Vz cup sugar, 1 tblsp. flour, 1 square chocolate cut fine, % cup boiling water, 1 tblsp. butter, V4 tsp. vanilla Mix the sugar and flour, add the chocolate and boiling water and cook until smooth and thick stirring constantly. Remove from the fire and add butter and vanilla. Serve hot over the pudding.

Mrs. Robert M. Cheney.BLUEBERRY COTTAGE PUDDING—Vi cup shortening, Vi cup sugar,1 egg, beaten, 1V2 cups flour, 3 tsp. baking powder, Vi tsp. salt, Vi cup milk,1 cup blueberries. Cream shortening, add sugar, stir in beaten egg. Sprinkle berries with 1 tblsp. of the flour. Sift rest of flour, baking powder and salt together. Add alternately with milk to the creamed mixture. Last add berries. Pour into an 8” greased pan and bake at 350 degrees for 30-35 minutes. Serve warm with lemon sauce. LEMON SAUCE—1 tblsp cornstarch, Vi cup sugar, dash salt, 1 cup water, 1 tblsp. butter, grated rind of 1 lemon, juice of 1 lemon, Vi tsp. nutmeg. Combine dry ingred- lents, add water. Cook until thick about five minutes. Add butter, rind and juice. Mrs. Russell G. Conklin.

RUM BUMBLE PUDDING—IVi tblsp. gelatin, 6 tblsp. boiling water 1 pt. whipped cream, 2 tblsp. cold water, Vi cup chopped almonds (optional). Vs cup rum, 1 cup sugar, 2 egg whites, 4 tblsp. rye whiskey, pinch salt. Soak gelatine in cold water, dissolve in hot water. Add sugar, and stir until sugar is thoroughly dissolved. Add rum and whiskey and strain cool. When mixture begins to thicken, beat until frothy and add well

whites. Add 2 tblsp. whipped cream and fold in until smooth. Add 2 more, always folding in until all whipped cream has been used. Beat very lightly, pour into mold and chill. Serve with whipped cream flavored with rum, sprinkle with chopped almonds.

Mrs. Greydon A. Rhodes.FOOD FOR THE GODS—1 cup graham cracker crumbs rolled medium fine, 1 cup sugar, 1 tsp. baking powder, % cup broken nut meats, pinch of salt, 3 egg yolks beaten. Mix in order given. Fold in beaten egg whites and bake in moderate oven 350-375 degrees in buttered square pan. Serve cold with whipped cream. Mrs. Greydon A. Rhodes.

PRUNE BETTY—2 cups cooked prunes, 2 apples, 3 cups soft bread crumbs. Vs cup sugar, V4 cup butter. Vs tsp. cinnamon, 1/3 to V2 cup prune juice. Pit prunes and cut into pieces. Core and slice apples. In a buttered baking dish place one-third of the crumbs, half the prunes, apples, sugar cinnamon and butter. Add another layer of crumbs and the remaining ingredients, covering with crumbs, and the prune juice. Cover and bake in a moderate oven one hour. Mrs. N. N Tiffany

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PINEAPPLE TRIFLE—1 cup crushed pineapple, \Vz cups hot water, V2 cup sugar. Cook together 2 or 3 minutes, then pour over one package strawberry Jello. When stiff enough to drop from spoon add V2 pint whipped cream. Pour in sherbet glasses and chill. Mrs. Hugh Filer.

PEACH PUDDING—14 cup sugar, 2 eggs, 3 tblsp. Crisco, grated rind 1 lemon, 1 cup flour, 14 cup milk, 2 tsp. baking powder, 14 tsp. salt, 8 to 10 large peaches, % cup sugar, 1 tblsp. lemon juice, 14 cup powdered sugar. Blend sugar, egg yolks and Crisco, add dry ingredients sifted and lemon rind and milk; fill greased baking dish with peeled and quartered peaches sprinkled with sugar and lemon juice, spread dough on top of peaches and bake in moderate oven thirty minutes. Use egg whites for meringue or serve with cream. Mrs. Daniel Tucker.

CARROT PUDDING—Grind 1 cup suet, 1 cup raw carrots, 1 cup raw potatoes; 1 cup molasses, 3 tblsp. brandy or rum, 114 cups flour mixed with 2 tsp. baking powder, 1 tsp. soda, 14 tsp. salt, 1 tsp. cinnamon, 14 tsp. cloves, 14 box seedless raisins, % cup chopped nuts (if desired). Steam in buttered mold 4 hours. Serve with sauce. Mrs. Alan Simpson.

SHORT CAKE—114 cups flour, 14 tsp. salt, 3 tsp. baking powder, 1 tblsp. sugar, 14 cup shortening, 14 cup milk, 1 well beaten egg. Sift together flour, salt, baking powder, and 1 tsp. sugar; cut in shortening until mixture is like coarse crumbs. Add milk and egg at once; stir just until flour is moistened. Sprinkle with 2 tblsp. sugar. Bake in hot oven (400).

Mrs. Margaret G. Riley.

SHORT CAKE CRUST—14 cup melted butter, 1 egg, well beaten, 14 cup milk, 114 cups flour, 2 heaping tsp« baking powder, salt. Bake in hot oven 15 to 20 minutes. Mrs. Leon Brooks.BAKED INDIAN PUDDING—5 cups milk, % cup dark molasses, 14 cup granulated sugar, 14 cup yellow cornmeal, 1 tsp. salt, % tsp. cinnamon, % tsp. nutmeg, 14 cup butter. Heat four cups milk, add molasses, sugar, cornmeal, salt, spices and butter. Cook 20 minutes, stirring frequently, or until mixture thickens. Pour into baking dish (114 quart capacity), add remaining 1 cup cold milk. Do not stir. Put into slow oven, 300 degrees, and bake for 3 hours. Pass with thick cream flavored with nutmeg and sprinkled with maple sugar. Some prefer ice cream. Yield: 8 servings.RICE SUPREME—2 cups cream (whipped), 2 egg whites (beaten stiff), sugar to taste, 14 tsp. vanilla extract, 1 cup boiled rice. Mix and cool. Put in ring mold in ice box. Serve with brandied peaches or other fruits.

Mrs. Howard B. Dean.APPLE PIE (without a crust)—Grease a pie tin. Put apples which have been cut in eighths in tin—cover the bottom with apples. Mix 1 cup flour, 1 cup brown sugar, 14 cup butter. Sprinkle the mixture over apples. Raisins may also be added. Top with whipped cream. Bake in 350 degree oven for 30 minutes or until apples are soft. Mrs. Charles Foster.PUDDING SAUCE—14 cup sugar, butter size of walnut, rubbed together; 1 tblsp. flour, turn on this a cup of boiling water. Add to this the beaten yolks of 2 eggs while boiling, then the whites of the eggs beaten to a stiff froth; flavor to taste. Old Recipe.CLEAR APPLES—Put tea cup of sugar to about 14 cup of water in sauce pan on fire, and when it becomes a syrup add enough cored, whole peeled apples to cover bottom of sauce pan. Cover pan and watch. When syrup boils and apples are cooked on the bottom turn over each apple with large fork, and when tender and transparent place in dish they are to be served in, as they become tender. Some may take a little longer than others. Pour syrup over. Good sized Delicious red apples are the best.

Mrs. W. S. Peters.—46—


GRAPENUT PUDDING—Scald 1 cup evaporated milk and 3 cups water. Take from fire and add Vz cup sugar, Vz cup molasses, Vz cup seedless raisins, 1 cup grapenuts, butter size of walnut, % tsp. salt. Pour into buttered dish and bake in hot oven. Mrs. Robert M. Cheney.

SNOW PUDDING—Cook 1% cups water with 1 tblsp. cornstarch and 2 tblsp. sugar, salt and flavoring. Beat whites of 2 eggs and add to above after it is cooked. Cover with sauce made from yolks of the two eggs, milk and sugar. Mrs. George H. Hand.

pJe4,“By guy, that’s good pie!” is a remark in the vernacular of old East

Hampton which must have been heard with great frequency years ago when the men of the family sat down to pies filled, according to season, with pieplant (rhubarb), strawberries, blackberries, huckleberries, beachplums, wild grapes, apples, homemade mincemeat, or pumpkin; with lemon meringue for a special treat, and cranberry tarts of course at Thanksgiving time. East Hampton, which was one of the eastern Long Island towns at one time under the government of New England, did not bring the New England custom of pie for breakfast across Long Island Sound. But pie answers very well for dessert at any other meal, and for what fishermen call “mug-ups” between meals.

FOOL-PROOF FLAKY PASTRY—Into a medium-sized bowl place the following ingredients in the order given: 7 or 8 tblsp. Crisco, 14 cup cold water, 1% cups sifted flour, pinch salt. Mix with case knife until ingredients form rough ball. Chill in refrigerator and roll out on pastry cloth. Enough for one two crust pie and several tarts. Mrs. Robert M. Cheney.

APPLE PANDOWDY—4 cups sliced apples, Vz to % cup sugar, Vz tsp. cinnamon, Vz tsp. nutmeg, 2 tblsp. molasses, 2 tblsp. butter, pastry. Arrange alternate layers of apples, sugar, spices, and molasses in greased baking dish. Dot with butter and cover with lid of pastry. Cut slits in top and bake in hot oven, 450 degrees for 15 minutes. Then lower temperature to 375 and continue cooking until the apples are soft. Serve hot with ice cream or plain cream. Mrs. Robert M. Cheney.

FRUIT COCKTAIL PIE—Add % cup of milk to Vz lb. marshmallows and heat in double boiler until mallows are dissolved. Cool a little and add 1 cup fruit cocktail, well drained, and 1 sliced banana. When cold fold in Vz pint cream, whipped. Have ready a graham cracker pie crust and pour the mixture into this crust. Save a few of the cracker crumbs to sprinkle over the top. Set in ice box until ready to serve.

Mrs. E. T. Dayton.

APPLE CRISP PIE—Fill an uncooked pie shell with peeled sliced apples. Pour Vz cup water over them. Mix together until crumbly % cup of flour, 1 cup of sugar, 14 tsp. salt, 1 tsp. cinnamon, 5 tblsp. butter. Spread mixture over apples and bake about 40 minutes in 350-degree oven or until apples are soft and crumbs are brown. Serve with or without whipped cream.

Mrs. Frank Dayton.

ANGEL PIE—4 eggs, 1 cup sugar, 14 tsp. cream of tartar, pinch of salt, Vz tsp. vanilla. First step: Meringue shell. Separate eggs and beat the whites until frothy. Gradually add 1 cup sifted sugar (14 tblsp. at a time) to which cream of tartar has been added. Add salt and vanilla. Spread on bottom of large pie pan or form into shape of pie shell on brown paper. Bake 1 hour (20 minutes at 275 degrees and 40 minutes at 300 degrees). Beat egg yolks until thick and lemon-colored. Gradually add Vz cup

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sugar, then 3 tblsp. lemon juice, 2 tblsp. grated rind of lemon. Cook in double boiler until very thick, stirring frequently. Cool. Beat ¥2 pt. heavy cream and spread ¥2 over meringue. Then spread the lemon filling over the cream. Top with remaining whipped cream and garnish with candied cherries. Place in refrigerator for 24 hours before serving.


PUMPKIN PIE—1 can pumpkin, 5 eggs, IV2 cups milk, 2 tblsp. melted butter, 1 tblsp. salt, 1 tblsp. vanilla, 2 cups sugar, 1 tblsp. nutmeg. Makes two 9-inch pies. Cook 450 degrees first 15 minutes, then 350 degrees for 45 minutes, or until firm. Mrs. E. L. Sherrill.

SOUR CREAM PIE—1¥2 cups sour cream, 1 cup sugar, 1¥2 cups seeded raisins, chopped, 2 eggs, beaten, 1 tsp. vanilla, ¥4 tsp. salt. Mix and pour into uncooked crust—adjust upper crust. Bake 15 minutes at 400 degrees. Reduce to 325 degrees and bake for 45 minutes. Cool before serving.

Mrs. Paul F. Nugent.

CHOCOLATE SUNDAE PIE—IV2 cups evaporated milk, 3 egg yolks,1 cup granulated sugar, ¥2 tsp. nutmeg, 1 tsp. vanilla, % tsp. salt, 1 tblsp. gelatin, 3 tblsp. cold water, 3 egg whites beaten stiff, 14 cup grated bitter chocolate, 1 cup sweetened whipped cream. Heat milk in double boiler with nutmeg. Beat egg yolks with sugar and salt. Pour hot milk over egg mixture, return to double boiler, and cook until the consistency of thick cream. Remove from fire, add gelatin, cool. When cool and ready to set, beat with Dover egg beater, and fold in stiffly beaten egg whites. Pour into a baked 9-inch pie shell and put into refrigerator. When cold cover with whipped cream and cover top with grated chocolate.

Mrs. E. J. Edwards.DELICIOUS PIE—1¥2 cups milk, 14 cup sugar, 1 cup seeded raisins (chopped or put through grinder), 1 tblsp. flour, 2 egg yolks, ¥2 tsp. vanilla, cook in double boiler. Bake crust; add- filling. Beat whites of eggs and add 2 tblsp. sugar. Put on top. Put in oven and brown. Mrs. I. Y. Halsey.FRENCH PASTRY—1 cup butter, ¥2 cup sugar, 2 cups flour, vanilla. Mix then pat out and cut in shapes or use cookie press. Mrs. George H. Hand.LEMON MERINGUE PIE—114 cups granulated sugar, 2 tblsp. cornstarch, ¥4 cup cake flour, 14 tsp. salt, 2 cups boiling water, 3 eggs (separated), 1¥2 tsp. grated lemon rind, 6 tblsp. lemon juice, 2 tblsp. butter, 1 baked (9-inch) pastry shell, 6 tblsp. powdered sugar. Combine granulated sugar, cprnstarch, flour and salt; gradually stir boiling water and cook 15 minutes, stirring constantly until mixture thickens, then occasionally. Mix together slightly beaten egg yolks, lemon rind and juice; add to thickened sugar-mixture and cook 2 minutes, stirring constantly. Add butter. When slightly cool turn into baked pastry shell, cover with Meringue; made by gradually beating powdered sugar into stiffly beaten egg whites. Bake in moderate (350) oven about 15 minutes. Yield: 1 open-crust 9-inch pie.

Mrs. N. T. Staneland.GREEN TOMATO MINCE MEAT—Put through food chopper 8 quarts green tomatoes. Drain overnight in colanders and in the morning measure the water which has drained off. Add as much water to the tomatoes as there was juice, in which scald them. Then pour off all liquor. Add 5 lbs. brown sugar, 2 lbs. seeded raisins, 1 cup suet, ground, 2 tblsp. vinegar or cider. Cook until the tomatoes are color of raisins. When cool, add2 tblsp. each of cinnamon, cloves and nutmeg. Place in earthenwarecrock and cover, or seal in jars. Mrs. E. Courtland Mulford.PUMPKIN PIE—1 qt. pumpkin (canned), 3 cups milk, heated, 1 tblsp. butter, melted in milk, 1 tsp. cinnamon, 1 tsp. ginger, 1 tsp. salt, ¥2 tsp. nutmeg, IV2 cups sugar, 2 eggs, beaten. This filling makes 2 medium sized pies. Mrs. James T. McGuirk.

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CUSTARD PIE—When Calvin Coolidge was President, the White House housekeeper

could not suit him with custard pie; finally he sent home to Plymouth, Vermont for the family rule for that dessert, and it was used for the rest of his administration. The housekeeper published the recipe afterward as an illustration of Coolidge’s parsimony; but I have used it for years and found it very good.

RECIPE—% cup sugar, 2 tblsp. flour. Vs tsp. salt, 2 eggs (well beaten), 2Vz cups milk, 1 tsp. vanilla. Sprinkle a little grated cocoanut on top when removed from oven. Mrs. N. H. Dayton.

LEMON CAKE-PIE—1 cup sugar, 2 tblsp. flour, 1 tblsp. soft butter, 2 egg yolks, Vi tsp. salt. Vs cup lemon juice, grated rind of 1 lemon, 1 cup milk, 2 egg whites beaten stiff. Mix the sugar and flour, add the butter, egg yolks, salt, lemon juice and grated rind, and beat with rotary beater until well blended. Add the milk, then fold in the stiffly beaten egg whites. Pour into pie pan lined with rich pastry and bake in hot oven (450) ten minutes, then reduce heat to 325 degrees and bake until the mixture is firm in the center, which will be about 20 minutes.

Mrs. Robert M. Cheney.

APPLE PIE—Fill a 9-inch pie plate with crust and cover bottom with half of the following mixture: IVi cups sugar. Vs cup flour, 2 tblsp. butter, salt. Put apples in pan. Cover with remainder of mixture. Add 2 tblsp. of hot water, unless the apples are very juicy. Bake in 425 degree oven for 15 minutes, and then at 350 degrees until apples are soft.


When Long Island whalemen were off on their three or four-year voyages, they whiled away the hours between whales by fashioning gifts for their dear ones at home out of whale-ivory (the teeth of sperm whales.) This was called scrimshaw work; the East Hampton Historical Society held an exhibition of such work a few years ago. Among the articles shown in the museum at Clinton Academy are jagging-wheels or pie-crimpers, used for cutting and piercing piecrust.

MINCE MEAT FOR PIES FOR ALL WINTER—(This was given me by an old friend of the family when I was a bride, 58 years ago, and had been in her family nearly fifty years before that.) 3% lbs. uncooked beef, chopped fine; 4 lbs. apples, 1 lb. suet, both chopped fine, and floured; 5 lbs. brown sugar, 2 lbs. raisins, 1 lb. citron, 2 lbs. currants, floured; 3 tblsp. cinnamon, 2 tsp. cloves, 2 tsp. allspice, 2 tsp. nutmeg, 2 tsp. salt, a little mace. 3 pints cider. Bring to boil; add 1 pint brandy and 1 pint sherry. Keep in stone crock or glass jars for use all winter.

Mrs. James W. De Graff.

STRAWBERRY PIE—1 baked pastry shell using any favorite recipe, 1 qt. strawberries, 1 cup sugar, 3 tblsp. cornstarch. Wash, then hull strawberries, add sugar which has been well mixed with cornstarch and cook over low heat, stirring occasionally for about 10 minutes. Cool and pour into pastry shell, place in refrigerator until very cold. May be topped with whipped cream. A few berries may be kept separate to garnish whipped cream. Mrs. Robert M. Cheney.

PEACH CREAM PIE—Line a pie plate with pastry. Sift together—1 cup sugar and 2 tblsp. cornstarch. Cover pastry with % of this mixture, then arrange peach halves (cut side up) over this. Now carefully pour Vs pt. cream over all and sprinkle remaining sugar and cornstarch over this. Bake in 450 degree oven for 15 minutes then reduce heat to 350 degrees and bake until cream thickens and crust is done. A little grated nutmeg sifted with the sugar and cornstarch is very good.

Mrs. E. T. Dayton.—49—


RIVEL PIE—IV4 cups molasses, 1 heaping tsp. baking soda into 1 cup of hot water, then stir this into the molasses until it bubbles up, then have 2 pans lined with pie crust then pour half of this into each pan. Then for the rivels—3 cups flour, 1 cup lard, 1 cup sugar, rub between fingers lightly not into hard lumps; spread lightly on top of molasses and bake 45 minutes in 300 degree oven. Cut with silver knife as for custard to see if done. Mrs. J. Edward Gay Jr.

LEMON SPONGE PIE—Cream together 1 cup sugar, butter size of an egg; add 2 tblsp. flour and pinch of salt, grated rind and juice of 1 lemon,2 eggs beaten separately; add cup milk with yolks of eggs. Add whites last. Bake in 1 crust. Mrs. E. H. Edwards.

LIME PIE—1 can Eagle Brand condensed milk, V2 cup lime juice, rind of 1 lime, 2 eggs separated, 2 tblsp. sugar. Put lime juice and rind in milk and beat well. Add well beaten egg yolks. Beat until smooth. Whip egg whites and sugar until they hold a peak. Fold into mixture and pile in a baked pie shell. Put in refrigerator to set. Miss Adeline M. Sherrill.

SOCIETY HILL SWEET POTATO PIE—2 eggs, pinch of salt, 2 tblsp. sugar, 2 tblsp. butter, 1 cup mashed sweet potatoes, Vz cup milk, nutmeg. Bake in pastry shell. Mrs. William Beecher Hambright

PINEAPPLE PIE—1 No. 2 can of crushed pineapple, heated; 1 cup sugar,1 heaping tblsp. flour, 1 heaping tblsp. cornstarch, pinch of salt, 3 eggs, separated; IV2 cups milk. Heat milk. Mix sugar, flour, cornstarch and salt together. Beat egg yolks with the sugar mixture. Add to the milk. Cook over hot water until thickened. Add heated pineapple. Use whites for meringue. Good with either plain pastry or graham cracker crust.

Mrs. Louis T. Edwards.

BLACK BOTTOM PIE—2 cups hot milk, 5 tblsp. flour, Vz tsp salt, 4 egg yolks or 2 whole eggs, Vz cup sugar, 2 tsp. vanilla, 2 squares grated chocolate, whipped cream. Scald milk, mix Hour, sugar, salt and slowly add hot milk. Cook 20 minutes over hot water. Beat the egg yolks. Slowly pour hot mixture on them. Cool and add vanilla. Cover the baked pie shell with a layer of grated chocolate while pie crust is still warm, allow it to melt, cool and set. Pour cream filling into this. Cover the cream filling with a layer of grated chocolate. Before serving cover the top of pie with unsweetened whipped cream. Mrs. J. Edward Gay, Jr.

One June, fifty or sixty years ago, an East Hampton couple went to New York. The wife had been serving pie-plant in pie and in sauce for weeks, until she was tired to death of it. When they sat down in a restaurant for dinner, and looked over the menu for something that would be a special treat, she said “I believe I’ll try some of that rhubarb pie.” When it came, she was so disappointed; “Why, it’s nothing but pie-plant!” she said.

RHUBARB PIE—Make crust, leave enough for strips on top. IVz pints thinly sliced rhubarb, unpeeled. 1 beaten egg, stir. 14 tsp. salt, Va tsp. grated nutmeg, 1 tblsp. flour, 1 cup sugar. Mix well. Pour into bottom crust, cover with criss-cross strips. Bake at 450 degrees for 10 minutes then 350 for 30 minutes. Mrs. Margaret Schenkel.

LEMON MERINGUE PIE—CRUST—12 graham crackers. Vs cup butter, 1 tblsp. sugar. Grind crackers. Mix with butter and sugar. Pack hard in pie plate. Bake 10 minutes in hot oven. FILLING—1 can condensed milk. Add Vz cup lemon juice, grated rind of 1 lemon, 2 egg yolks, beaten. Will thicken as stirred. Pour into cold crust. Whip egg whites. Add 2 tblsp. sugar slowly. Pile lightly on filling. Brown in moderate oven.

Mrs. Willard F. Place.

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MOCK CHERRY PIE FILLING—1 cup cut cranberries, 1/2 cup raisins, 1 cup sugar, 2 tblsp. flour, 1 cup hot water. Mix sugar and flour together. Add cranberries and raisins, then hot water. Pour into crust; top is nice with lattice strip crust. Bake at 350 degrees for about 30 minutes.

Mrs. Frederick Yardley.

PECAN PIE—1 cup dark Karo, Vz cup granulated sugar, Vi cup melted butter, 3 whole eggs, 1 cup pecans, 1 tsp. vanilla, pinch of salt. Beat eggs, add sugar and syrup, then salt and vanilla and melted butter. Last, put pecans in bottom of crust and add filling. Bake slowly.

Mrs. E. H. Edwards.

9jce> GAe<S4ftMrs. Harry L. Hamlin, writing in the East Hampton Star’s 50th An

niversary Issue in 1935, recalled the ice cream parlors of her ’teens when she summered with her father. Rev. Dr. John R. Paxton, on Divinity Hill, and the Maidstone Club was new:

“East Hampton in 1892 was definitely away from the Boarding House era of the ’80’s, and that hospitality and marvelous cooking were never to be equalled again. But the curse of the can had not yet descended upon the land, and there was much delectable home cooking. Mrs. Tom Babcock’s peach ice cream was a gastronomic dream. Mr. Babcock drove her up every Saturday evening to deliver it, so jolly and witty, a fine man, and nothing short of a salute of 21 guns could have done justice to that ice cream. Mrs. Sherrill made a perfect home-made butter and made us hate to return to town; and I have never ceased to mourn the loss of Mrs. John D. Hedges’ personal cook book which disappeared in the transfer of her property. The Club only served soft drinks in the ’90’s, and Mrs. Lawrence was a close rival of Mrs. Babcock. We always stopped at her porch every afternoon for ice cream and wonderful cake’ (where Lion Gardiner now lives.) It was really sort of Junior Club. I wonder now at Mrs. Lawrence’s majestic calm facing that horde of hungry locust youngsters.”

SHERBET DELIGHT—1 pkg. lime jello, 1 cup boiling water, 1% cups sugar, juice and rind of 1 lemon, 1 qt. milk. Dissolve Jello in boiling water, add sugar, lemon rind and juice, mix well. Add 1 qt. milk. Freeze at coldest temperature until about half frozen. Then remove from pans and beat well. Return to ice box and freeze. 8 large servings.

Mrs. Joseph Zenger.

ICE CREAM (No Cooking)—3 egg yolks, and 1 whole egg, 1 cup granulated sugar. Stir up together. 1 qt. cream stirred into the eggs and sugar. Whites of the 3 eggs beaten stiff, and stirred in at the last. Put in coldest part of ice box. You may use 1 pt. cream and 1 pt. milk if you prefer. No Cooking. Miss E. McLean Nash.

ORANGE ICE—% cup sugar, 1 cup water, 1 pkg. orange jello, grated rind of 1 orange, 1 cup orange juice, 2 tblsp. lemon juice, 2 cups milk. Boil sugar and water two minutes. Remove from fire and dissolve jello in the hot syrup. Add the orange rind, orange juice and lemon juice. Turn into 2 refrigerator trays and set at coldest point. When partially frozen turn into a cold bowl and beat with egg beater until fluffy and thick. Add the milk and beat until blended. Return to trays and continue freezing, stirring every thirty minutes until mixture holds its shape.

Mrs. Robert A. Weed.

LEMON ICE CREAM—Vz cup sugar, grated rind and juice of 2 lemons, 2 tblsp. water, 2 beaten egg yolks, 2 whipped egg whites, Va cup sugar,

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pint cream, whipped. Mix the sugar, grated rind and lemon juice, and the 2 tblsp. of water in a saucepan. Cook, stirring, for 5 minutes. Then pour this mixture over the beaten yolks, put all back into the saucepan and cook 5 minutes more. Beat the egg whites stiff, add 14 cup of sugar and beat it in. Fold this into the mixture in the saucepan, then fold in the whipped cream and put into the freezing tray. Stir once or twice during freezing period. Mrs. Edward Ewen Anderson.

FROZEN LEMON PIE—Beat in double boiler 3 egg yolks, % cup sugar, 14 cup lemon juice, 14 lemon rind grated, cook until thick. Chill. Beat egg whites, add 1 tblsp. sugar; fold into custard. Whip 14 pt. cream, fold custard mixture into cream. Grease freezer tray. Crush up a package of vanilla wafers, cover bottom with 14 wafer crumbs, add mixture and cover with balance of crumbs. Mrs. Samuel B. Cline.

BANANA DESSERT—15 marshmallows, 14 cup hot water. Put the above in double boiler, stir until melted then add 2 crushed bananas. Cool, add 14 pt. cream whipped, vanilla and salt. Freeze. Mrs. George H. Hand.

FROZEN MARSHMALLOW DESSERT—23 marshmallows, 14 cup milk, 14 pint cream, whipped; 7 graham crackers. Melt marshmallows in milk over hot water. When cool, add to whipped cream. Crush graham crackers, line ice cube tray with 14 the crumbs, pour in the marshmallow mixture, cover top with remaining crumbs and freeze. When ready to serve, cut into squares, and remove from tray with spatula.

Mrs. Mark A. Hall.IVORY CREAM—1 heaping tblsp. gelatin in 14 cup cold water. Scald 1 pint of milk and pour over gelatin and let set. Roll 14 doz. maccaroons and whip 14 pt. cream. Add maccaroons and whip, then 14 cup sugar and whip. Flavor with almonds and set in ice box. Mrs. E. H. Edwards.

COFFEE ICE CREAM—14 can condensed milk, 14 cup strong coffee, 14 pt. heavy cream, pinch of salt. Remove from tray when partly frozen and beat, then return to tray. You can use any kind of fruit.

Mrs. E. H. Edwards.

Mrs. William Babcock, mother of Thomas Babcock, is said to have had the first ice cream parlor in East Hampton,—over sixty years ago, in the house now owned by Miss Martha Burke.ICE CREAM PIE—1 pkg. Melody chocolate cookies, 3 eggs, 14 cup sugar, 1 cup heavy cream, pinch salt, 1 tsp. vanilla, 2 tblsp. milk. Roll cookies until very fine and spread half of the crumbs in the bottom of 2 narrow refrigerator trays. Beat whites until stiff, and gradually add the sugar. Beat the yolks, and add to whites. With the 2 tblsp. milk rinse yolks from bowl and add to mixture. Beat cream until stiff and add to mixture with salt and vanilla. Mix and pour into trays and cover with remaining crumbs. Place in refrigerator freezing unit, set at 5 for 3 or 4 hours or longer. Serves 8. Mrs. Robert A. Weed.FROZEN PRUNE WHIP—1 cup undiluted evaporated milk, 14 cup sugar, pinch of salt, 14 cup orange juice, 1 tblsp. lemon juice, 1 cup chopped pitted cooked prunes. Chill evaporated milk in refrigerator tray until nearly frozen. Beat with rotary beater or electric mixer until stiff. Add sugar and salt and continue beating until no grains of sugar remain. Fold in juices and fruit. Freeze. Mrs. Samuel B. Cline.TANGERINE ICE CREAM—Dissolve 114 cups Spry in 2 cups of boiling water. Add 114 cups tangerine juice, 14 cup lemon juice, grated rind of 6 tangerines. Put in refrigerator until cool and mushy. Remove and add 1 cup heavy cream, whipped; 14 cup sugar, pinch salt. Beat yolks of 2 eggs and add to mixture. Then add 2 egg whites, stiffly beaten. Freeze until firm. Mrs. Leo D. Welch.

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REFRIGERATOR VANILLA ICE CREAM—1 cup milk, Vz cup sugar, tsp. salt, 1 tsp. flour, 1 tsp. gelatin, 1 tblsp. water, 1 cup heavy cream. % tsp. vanilla, 1 egg. Combine scalded milk, sugar, salt and flour in top of double boiler. Cook over hot water for 5 minutes. Pour slowly over beaten egg. Return to double boiler and cook 1 minute, stirring constantly. Pour over gelatin which has been softened in water. Mix until gelatin is dissolved. Chill through for 1 hour. Fold in whipped cream and vanilla. Pour into refrigerator tray and freeze. Stir once after the first hour of freezing. Mrs. Helen Wood Cordier.

STRAWBERRY ROMANOFF—1% cups sugar, 1 cup brandy, Vz cup Curacao, 1 qt. strawberries, Vz pt. whipping cream. Soak berries in warm water removing sand. Wash thoroughly. Place berries in bowl and sugar. Pour in brandy and curacao. Let soak 3 to 4 hours. Fold in whipped cream. Add 1 qt. vanilla ice cream just before serving.

Mrs. A. Cuthbert Potter.

LEMON AND EVAPORATED MILK SPONGE—1 box lemon jello, Vz cup sugar, 1 cup boiling water, juice and rind of 1 large lemon, 25c pkg. of vanilla wafers or equivalent, 1 141/2-OZ. can of evaporated milk, l tsp. salt. Dissolve jello in the boiling water, add sugar, lemon juice and rind. Cool this mixture until it begins to set. Whip the evaporated milk (which has been chilled overnight in ice box) with salt added. Combine these two mixtures gradually and beat with egg beater. Use shallow pyrex biscuit dish. Crush vanilla wafers fine. Sprinkle half of them on bottom of dish before pouring mixture in, and sprinkle the other half over the top of mixture. Mrs. Frank B. Smith.

FROZEN PUDDING—1 pt. cream, 2 egg whites, 2 tsp. vanilla, Vz cup crushed maccaroons, 4 tblsp. powdered sugar, V4 pt. black coffee, V2 cup maraschino cherries cut fine. Beat the cream stiff, add other ingredients folding in beaten whites last. Put in freezing tray in ice box and freeze Serves eight. Mrs. S. J. Lynch.

FROZEN FRUIT SALAD—1 tblsp. gelatin, % cup cold water, 1 No. 1 can fruit cocktail (2 cups), % cup mayonnaise, 1 cup cream, 1 3-oz. bottle cherries (cut fine). Dissolve gelatin in cold water then warm a little. Add other ingredients and whipped cream; put in tray in freezer in ice box till firmly set. Mrs. S. J. Lynch.

QxJie^East Hampton has plenty of fine cooks today; they are hampered

somewhat by the high price of eggs, butter, cream, and the occasional shortage of sugar; but their hands are as light as ever. The Cake Booth at the annual L. V. I. S. Fair on the Village Green is generally sold out before the rest of the Fair is fairly started.

The old-time “receipts” leave much to the cook’s experience, and seem very sketchy to part-time cooks who work with a mixing spoon in one hand and the cook book in the other. A story is told of the same Mrs. William Babcock who had the first ice cream parlor. She was away, and young Tom thought he would stir up a molasses cake to surprise her He hunted up the “rule”, followed it exactly, and it turned out to be candy. The rule made no mention of flour. An old-time cook would have said “Anybody’d know enough to put that in!” Sometimes they said “flour to roll”; sometimes nothing at all about flour,—in writing out a recipe, intended for the use of a seasoned cook.

A few of these old “rules” are included here, just for fun; but the committee has chosen largely recipes adapted to modern stoves and usable by the most inexperienced housewives.

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'FOR HOME AND VILLAGE IMPROVEMENT

Miss Esther Osborn, whose hand-written cook book of 1848-1860 is still kept here, remembered the dashing young poet John Howard Payne. She was born next door to Gen. Jeremiah Miller’s, in 1813, and died at the age of 86. She used to tell of the poet coming to call when she was a child, and taking her on his knee.

Two of her cake recipes follow:

DRIED APPLE CAKE—2 cups dried apples put to soak overnight, chop; boil in IV2 cups molasses, with spice, 1 cup cream and milk, 1 cup butter, 3 eggs, 1% cups sugar, 4 cups flour, 1 tsp. saleratus.BEST SOFT GINGERBREAD (Very Good; Try it.)—1 cup molasses, 1 cup sugar, 1 cup butter, 3 cups flour, 3 eggs, 1 tblsp. ginger, 1 tblsp. allspice and cinnamon, a wine-glass of brandy. 1 tsp. soda, dissolved in a cup of milk, to be added the last thing before baking. Mix the ' biftter and sugar to a cream, then add the molasses, eggs, flour, and spices; lastly the milk.GOLDEN CHIFFON CAKE—2 cups sifted flour, IV2 cups sugar, 3 tsp. double-action baking powder, 1 tsp. salt,—sift together into mixing bowl. Add, in order (in a “well” in middle) V2 cup cooking oil such as Mazola or Wesson, 7 unbeaten egg yolks (medium-sized), % cup cold water, 2 tsp. vanilla, grated rind of 1 lemon. Beat with spoon until smooth. Measure into large mixing bowl 1 cup egg whites (7 or 8), 1/2 tsp. cream of tartar. Whip whites until VERY stiff, in peaks. Do not underbeat. Pour first mixture gradually over whipped egg whites—gently folding with rubber scraper just until blended. Do not stir. Pour into ungreased 10-inch tube pan, 4 inches deep. Bake 55 minutes in slow oven (325) heat to moderate oven (350) for 10 minutes. Immediately turn pan upside down, placing tube part over neck of funnel or bottle. Let hang until cold. Loosen with spatula. Mrs. Neil Kennedy.OLD FASHIONED APPLESAUCE CAKE—1 cup sugar, % cup shortening, 1 cup applesauce, 1 tsp. soda dissolved in a little hot water. Pour over sugar, shortening and sauce. Let foam, then add 2 cups flour. Season with 1 tsp. cinnamon, 1/2 tsp. cloves and 1 cup raisins. Bake 50 to 60 minutes in a 350 degree oven. Mrs. Kenneth Stowell.APPLE SAUCE CAKE—1% cups unsweetened apple sauce, 1 cup sugar, 1/2 cup shortening, 1 egg, 2 cups flour, 2 tsp. soda (scant), 1 tsp. cinnamon, 1 tsp. cloves, raisins if liked. Cream sugar and butter, add yolk of egg. Dissolve soda in a little hot water, add to apple sauce. Sift other dry ingredients together and add to butter mixture, alternately with apple sauce. Make frosting of the white of egg, 1 cup sugar, 3 tblsp. water, beaten together with egg beater over boiling water, until thick enough to spread. Have moderate oven for cake. Mrs. David Edwards.APPLESAUCE CAKE—% cup shortening, 1 cup brown sugar, 1 cup unsweetened applesauce, 1 tsp. each of soda, cinnamon, and cloves, % tsp. allspice, % tsp. salt, 2 cups sifted flour, 1 cup raisins, 1 cup chopped nuts. Cream shortening and brown sugar, add applesauce, mix well, add sifted flour with salt, soda and spices, add nuts and raisins. Bake in 350 degree oven for 40 minutes or until done. This makes a very good base for a fruit cake by adding % cup currants, % pkg. dates, V2 pkg. figs, 1 pkg. each of pineapple, citron, orange peel, lemon peel, cherries. Decorate top with candied cherries and nuts. Cook in slow oven IV2 hours, or till done when tested. Mrs. Margaret G. Riley.

ONE-EGG MOCHA CAKE—1 cup sugar, 1 large tblsp. butter, V4 tsp. salt, 1/2 tsp. vanilla, 1 egg, % cup milk, 2 tblsp. cocoa or 2 squares melted chocolate, 1 cup flour, 1 tsp. baking powder. Cream butter and sugar, add yolk of egg; stir; then add other ingredients and last the white of egg, beaten. Bake in moderate oven in loaf or two layers.

Mrs. S. J. Lynch.—54—


DRIED APPLE CAKE—Cut up fine 1/2 lb. dried apples. Soak in water for 1 hour. Drain off water and add 2 cups Karo syrup and cook until most of the syrup has been absorbed by the apples. Set aside to cool. Cream 1 cup shortening, 1 cup sugar, 3 eggs. Sift together 3 cups flour, 1 tsp. soda, 1 tsp. cinnamon, 1 tsp. cloves, 1 tsp. allspice, V4 tsp. salt. Add 1 lb. raisins rolled in flour, 1 lb. chopped nuts meats, pecans or walnuts and apple mixture. Combine with sugar and shortening and eggs. Bake in greased pan 2 hours at 350 degrees. Mrs. Greydon A. Rhodes.MOCHA TART—Beat yolks of 4 eggs until light; then beat in 1 cup granulated sugar; add 2 tblsp. Crosse and Blackwell’s coffee extract. Then mix into the egg mixture, 1 scant cup flour into which 1 heaping tsp. baking powder has been added. Sift together. This mixture will look rather stiff; but add the stiffly beaten whites of 4 eggs; mix well; put into 2 deep layer cake pans. Bake about 20 minutes in fairly warm oven. FILLING—pt. cream, whipped until stiff; add 4 tblsp. granulated sugar, and 4 tsp. coffee extract. Put between layers, ana on top. You can use % pt. cream, 6 tblsp. sugar, and 6 tsp. extract, if you like the filling thicker. Mrs. Harry Escalette.MOCHA CAKE—2 cups Swan’s Down cake flour, Vz tsp. baking powder,1 tsp. baking soda, Ve cup boiling water, 3 squares Baker’s unsweetened chocolate, V2 cup shortening, 1 cup granulated sugar, Vz cup brown sugar, firmly packed, 2 eggs, well beaten, % cup sour milk or cream, 1 tsp. vanilla. Sift flour once, measure, add salt and soda, and baking powder, and sift together three times. Add boiling water to chocolate and stir until chocolate is melted. Cream shortening, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well; then add chocolate mixture and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven—350 degrees— 30 minutes or until done. MOCHA CREAM FROSTING—Melt % cup semi-sweet chocolate bits in top of double boiler. Remove from heat; add % cup water, stirring until smooth. Cool. Add 3 tblsp. instant coffee and 1V2 cups heavy cream. Beat with egg beater until just stiff enough to mound. Use to fill and frost two 9-inch layers. Miss Helen Dankowski.ORANGE PUFFS—14 cup butter, 1 cup sugar, 2 eggs, 1% cups flour, 3 tsp. baking powder, 14 cup milk. Cream butter and sugar; add beaten eggs; add flour sifted with baking powder alternately with milk. Bake in muffin tins. SAUCE—Beat 3 egg whites very stiff. Add 1 cup powdered sugar, juice and rind of 2 oranges and 1 lemon. Mrs. Madeline Edwards.ORANGE LOAF CAKE!—Squeeze 1 orange, add 14 cup sugar, let stand to melt, for top. Save peel. 14 cup butter, 1 cup sugar, small pinch salt,2 beaten eggs, 14 tsp. lemon extract, 14 tsp. vanilla, % cup sour milk, 1level tsp. soda (in 1 tblsp. warm water), 2 cups flour, 1 cup raisins, ground with the peel. Cream sugar and butter, add eggs, dissolve soda in 1 tblsp. warm water, add other ingredients, alternating flour and milk. Fruit is added after the first cup flour, before the soda. Bake in a tube pan, at 350 degrees for 50 or 60 minutes, while hot, pour over the juice and sugar. Mrs. Margaret Schenkel.ORANGE-RAISIN CAKE—1 whole orange, 1 cup raisins. Grind in food chopper. Cream 114 cups sugar, 14 cup shortening. Add 2 eggs. Beat well, then add orange and raisins that have been ground. Add 14 tsp. hot water in which 1 tsp. soda has been dissolved. Mix well. Add 2 cups flour, 1 tsp. baking powder and % cup sour milk. Bake in 2 9-inch layers in moderate oven. Put together with boiled icing or any favorite icing.

Mrs. Floyd Field.ORANGE CAKE—®/4 cup shortening, 114 cups sugar, 3 beaten egg yolks, 214 cups flour, 14 tsp. salt, 314 tsp. baking powder, % cup cold water, 14 cup orange juice, 1 tblsp. grated orange rind, 3 stiffly beaten egg whites.

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Cream shortening and sugar; add egg yolks, beat well. Add sifted dry ingredients alternately with water, juice and rind. Fold in egg whites. Bake in two nine inch layer cake pans in 350 degree oven 30 to 35 minutes. Put together with ORANGE FILLING—Melt 1 tbisp. butter, add 1 tblsp. corn starch, add % cup sugar, V\ tsp. salt, 1 tbisp. grated orange rind and Vz cup orange juice and pulp. Cook in double boiler until thick. Add 1 tsp. lemon juice. ORANGE FROSTING—^Cook % sugar and V4 cup water until it threads. Pour over 2 stiffly beaten egg whites. Beat stiff. Add Vz tbisp. orange juice. Beat until thick. Frost cake and sprinkle with grated orange rind. Mrs. Theodore S. Rowland.

ORANGE CAKE—2 oranges, 2 cups granulated sugar, 8 eggs, 2 cups flour, Vz tsp. salt, 1 tsp. baking powder, 2 tbisp. water; confectioners sugar for icing. Beat yolks of eggs with sugar, add water. Stir in flour, then juice and grated rind of 1 orange. Add 6 egg whites beaten to a froth. Bake in three layers, in moderate oven. ICING—Beat whites of remaining 2 eggs, then add juice and grated rind of one oraange. Stir stiff with confectioners sugar. This is an old, well-tested and tried family recipe. Dorothy Quick (Mrs. John Adams Mayer).

MOLASSES CAKE—Vz cup brown sugar, Vz cup molasses, Vz cup lard, Vz cup cold water, 1 egg, 1 tsp. soda, 2 cups flour (sift before measuring), 1 tsp. cinnamon, % tsp. cloves, % tsp. nutmeg (wintergreen flavoring and V2 cup raisins make a change from spice). Bake at 350 degrees for 25 minutes or until done. Mrs. William Greene.

MOLASSES CAKE—% cup shortening, % cup sugar, 1 tsp. cinnamon, 1 tsp. cloves, 2 tsp. ginger, V4 tsp. salt, 1 cup molasses, 2 cups flour, 1 tsp. baking soda, 1 cup cold coffee or sour milk. Cream shortening, add sugar, cream well. Add molasses and mix well. Add flour and spices sifted together, alternately with coffee or sour milk. Add soda dissolved in 1 tbisp. boiling water. Bake in square or oblong pan. Mrs. Leo McGuirk.

CHOCOLATE PUDDING CAKE—1 cup sifted flour, % cup sugar, 2 tsp. baking powder, V4 tsp. salt, V2 tsp. vanilla, Vz cup milk. Melt 1 square Baker’s chocolate with 2 tbisp. butter. Add to batter and pour into buttered square pan. Sprinkle over the batter a mixture of: Vz cup white sugar, % cup brown sugar, 2 rounding tbisp. cocoa. Pour over all Vs cup boiling water. Bake at 350 degrees for 40 minutes. Serve with cream or ice cream. Mrs. James M. Dunn.CHOCOLATE LOAF CAKE OR 2 LAYER—1 cup sugar, % cup butter, Vz cup sour milk, 1% cups flour, salt, vanilla, 2 eggs, 1 tsp. soda, 2 tbisp. cocoa, wet and stir in last. Cream butter, sugar; add eggs, beat; sour milk with soda dissolved in it, salt, vanilla and flour. Wet 2 tbisp. of cocoa and stir in last. Tern. 350. Mrs. Harry E. Parsons.

CHOCOLATE ROLL (No Flour)—6 eggs, % cup sugar, Vz cup cocoa, a few grains salt. Mix sugar, cocoa and salt. Then beat egg yolk, add the dry ingredients. When will blended add to the stiffly beaten egg whites. Fold in well, working with light strokes. Spread on a cookie sheet, which has been covered with waxed paper, well greased. Bake at 300 degrees about 15 or 20 minutes. Put on sugared towel and take paper off at once. Roll in towel to cool for about 5 or 6 minutes, then spread with sweetened whipped cream. Roll, cover with waxed paper, place in refrigerator. Cut in slices, serve with hot chocolate sauce, not too sweet.

Mrs. Shepard Krech.CHOCOLATE CAKE (Made in a Jiffy)—1 egg, 1 cup sugar, V2 cup cocoa, V2 cup shortening, 1 tsp. soda, Wz cups sifted flour, 1 tsp. vanilla, V2 cup milk, V2 cup boiling water. Put ingredients into mixing bowl in order given and beat vigorously with rotary egg beater or electric mixer. Bake in moderate oven 30-40 minutes. Mrs. Charles Grainger.

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CHOCOLATE NUGGET CAKE—Cream V4 cup butter with Vi cup powdered sugar. Break in one egg. Beat till very light. Add 2 cups flour sifted with 2 tsp. cream tartar. Add 1 tsp. soda dissolved in % cup milk. Put into double boiler 3 tblsp. sugar, Vz cup water, 3 oz. chocolate, or 3 tblsp. cocoa; boil till thick; add Vz cup milk, 1 cup walnut meats chopped and add this to first mixture. Bake in layers in moderate oven. Put together with white boiled icing. Mrs. S. J. Lynch.

Layer cakes first came into fashion in East Hampton shortly after the Civil War; and the first layer cakes were always filled with jelly. From an old cook book is:

CELIA HUNTTING'S JELLY CAKE OR COOKIES—3 eggs, 2 cups sugar, 1 cup butter, 1 cup milk, 1 spoon cream tartar, Vz tsp. soda, nutmeg. This receipt makes very good cookies when made sufficiently hard to cut out.

Another “flourless” rule (any cook was supposed to know enough to put that in!) was for:COUSIN FRANCES' CRULLS (She was Mrs. Sylvanus Osborn, grandmother of Gardner Osborn)—1 egg, 2 tblsp. sugar, 1 tblsp. butter, 1 tblsp. niilk, nutmeg, cream of tartar and soda.

FATHER'S SCOTCH SHORTBREAD—1 lb. flour, % lb. sweet butter, Vi lb. light brown sugar. Make sure there are no lumps in sugar (use rolling pin). Gradually mix sugar with butter, then add all of flour by kneading mixture on flat board. (This may be difficult at first.) Finally mixture looks like very rich pie crust. Roll out as you knead, into square or rectangle, making fancy edge with fingers (as for piecrust). Cut in squares (about 11/2”). Individual squares are put on greased baking tin. Bake in medium oven until light brown (about 14-20 minutes).

Mrs. John Telfer.

CUSTARD MERINGUE CAKE—Cream together Vz cup shortening, 1 cup sugar, 4 egg yolks, % cup milk, Wz cups flour, 2 Vi tsp. baking powder,1 tsp. vanilla, pinch salt. Beat all together thoroughly and spread in2 9-inch layer cake pans, greased and floured. FOR MERINGUE—Beat4 egg whites until stiff, fold in % cup brown sugar and Vi tsp. vanilla. Spread on batter, and sprinkle with chopped walnuts. Bake in moderate oven (350 degrees) 25 to 30 minutes. Turn out carefully, and put layers together with custard, made as follows: Combine Vi cup brown sugar with 2 even tblsp. cornstarch, then stir in 1 cup milk and 1 beaten egg, and cook until it thickens, then add Vz tsp. vanilla, and cool before putting between layers. Mrs. E. J. Edwards.

ECONOMY LAYER CAKE—IVi cups sugar, Vi cup Crisco, 3 eggs, little salt, 3 cups cake flour, 4 tsp. baking powder, 1 cup water, Vi cup evaporated milk, 1 tsp. vanilla. Cream sugar and Crisco. Add 1 egg, beat well. Add second egg and third yolk, beat well. Save third white for icing. Add flour and milk in turn, then vanilla and water. Bake about 20 minutes at 375 degrees. Makes three layers. Mrs. Joseph Zenger.

MANDELTARTA (Almond Cake)—IVi cups ground almonds, 4 egg yolks, 14 saltine crackers, 1 tsp. baking powder, 1 cup gran, sugar, 1 tsp. vanilla, V2 tsp. salt, 4 egg whites. Mix all ingredients well, turn in the beaten egg whites last. Bake in moderate oven, use one or two layers. Baking time—35 to 45 minutes. Cover with whipped cream and serve with crushed strawberries. Mrs. Russell (5. Bennett.

BUTTERSCOTCH CAKE!—1 cup brown sugar firmly packed, Vi cup butter, Vi cup milk, IVi cup hot milk, Vz cup shortening, Vz tsp. salt, 1 tsp. vanilla, % cup brown sugar, firmly packed; 3 eggs, well beaten; 3 cups

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sifted flour, 3 tsp. baking powder. Combine 1 cup brown sugar, butter, and V4 cup milk in saucepan. Cook until small amount forms a hard ball in cold water (250 degrees). Stir constantly after mixture begins to boil. Remove from fire and stir in 1V4 cups hot milk gradually. Cool. Combine shortening, salt and vanilla. Add % cup brown sugar gradually and cream until light and fluffy. Beat eggs until light and add to creamed mixture, beating thoroughly. Sift flour and baking powder 3 times. Add small amounts of flour to creamed mixture alternately with butterscotch mixture, beating after each addition until smooth. Pour into 10 x 10 x 2 pan, well greased. Bake 50 or 60 minutes in 350 degree oven. Spread with butterscotch icing on sides and top. Mrs. Leo McGuirk.

butterscotch ICING—1 cup brown sugar, firmly packed; 2 tblsp. butter, V4 cup milk, 1 tblsp. light corn syrup, 14 cup shortening, 2 cups sifted confectioners sugar, 3 tblsp. hot milk, 14 tsp. salt. Combine brown sugar, butter, 14 cup milk and syrup in sauce pan and cook until small amount forms hard ball in cold water (250 degrees). Stir constantly after mixture starts to boil. Remove from fire. Combine shortening and salt and add sugar gradually, creaming well. Add hot milk. Then pour on hot butterscotch mixture gradually and beat until smooth and thick enough to spread. Mrs. Leo McGuirk.

YUM-YUM CAKE—2 tblsp. lard, 2 cups hot water, 2 cups sugar, 1 lb. raisins, V2 tsp. salt, 1 tsp. cinnamon, 1 tsp. cloves, 1. tsp. nutmeg, 1 tsp. soda, 3 cups flour. Put lard, hot water, sugar, raisins and salt in saucepan and boil for 5 minutes. Cool. Then add other ingredients. Be sure not to let it get too stiff. If it seems to be, don’t put all the flour in. Bake in moderate oven about V2 hour or until done. Mrs. J. T. Sparks.

ALFRED LUNT AND LYNN FONTANNE'S CHEESE CAKE—V2 cupbutter, softened; 1 6-oz. pkg. Zwiebach crushed, Vz cup powdered sugar, Vi tsp. salt, 4 eggs, 1 cup gran, sugar, juice and grated rind of 1 lemon, % tsp. vanilla, 1 cup heavy cream, 1 lb. cottage cheese, Vi cup all-purpose flour. Spread butter in bottom of 8 inch spring form pan. Press into this % pkg. of Zwiebach combined with the sugar or mix these ingredients together in separate bowl and when thoroughly mixed remove and press over bottom of pan. Beat eggs thoroughly, add gran, sugar, salt, lemon juice and rind, vanilla and cream. Stir in cheese, then flour. Put mixture through a fine sieve, then beat well. Pour into pan, sprinkle remaining Zwiebach over top. Bake about 1 hour in very slow oven, 250 degrees. At end of the hour turn off heat and leave cake in 1 hour longer. Recipe yields one 8-inch cake. Excellent. Mrs. Greydon A. Rhodes.

WHOLE WHEAT DATE CAKE—Va cup of soft butter, IVa cup light brown sugar, 2 eggs, % cup milk, 1% cups whole wheat flour, 3 tsp. baking powder, 1 tsp. cinnamon, Vi tsp. salt, 1 cup seeded and cut Dromedary dates. Cream butter and brown sugar until smooth and fluffy, then add eggs and beat thoroughly. Alternate milk with the whole wheat flour, which has been sifted with the baking powder, cinnamon and salt. Beat until smooth, then stir in cut dates. Place in greased and floured shallow loaf pan and bake in moderate oven (350 degrees) for about 45 minutes. Cool and ice as desired. The cake is most delicious served with sweetened and flavored whipped cream. Mrs. Ruth Samuells Braem.

SPANISH CAKE—1 cup sugar, Vz cup shortening, 2 eggs, separated; Vz cup milk, 1 cup flour, 1 tblsp. cinnamon, 1 tsp. baking powder, Vi tsp. salt, Vi tsp. vanilla, 1 cup chopped nuts. Cream sugar and shortening. Add egg yolks, then milk. Sift in flour, to which has been added cinnamon, salt and baking powder. Add vanilla. Add chopped nuts, and last, egg whites beaten stiff. Pour into greased angel-food tin and bake about an hour at 350 degrees. Cake will draw away from sides of pan, and crack across the top, when done. Mrs. R. G. Mann.

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DA^TE NUT CAKE—1 pkg. pitted dates, cut small; add 1 tsp. soda, 1 cup boiling water, stir, cool. Beat together 1 cup sugar, 2 tblsp. shortening, „ ^ date mixture, 1% cups flour, 1 cup choppednuts. Bake about 25 minutes at 375 in flat pan. Frost with 7 minute frosting or whipped cream. Mrs. Mary Dunn.

BOILED RAISIN CAK^l cup raisins, boiled 20 minutes in 3 cups water. Cool and dram. Save 1 cup water for cake. Mix 1 egg, 1 cup sugar V2

^ cinnamon, 1 tsp. soda, 1 tsp. nutmeg, 1 tsp. salt. Add raisins, 2 cups flour, 1 cup water (saved). Bake in square pan 40 minutes. Mrs. James T. McGuirk.

SPICE FILLED COFFEE CAKE—2 cups flour, 3 tsp. baking powder, %'h shortening, 2 eggs, % cupmilk. TOPPING—14 cup butter, % cup brown sugar, 3 tblsp. flour, 1

tsp. cinnamon, 14 tsp. salt, 14 cup chopped nuts.Sift flour before measuring, then sift again with baking powder, salt,

^ j Cut in shortening with 2 knives or pastry blender.Add eggs (unbeaten) add milk and stir to a smooth dough. Turn into 2 layer cake pans and cover with topping, mixed as follows—mix sugar fmur, cinnamon and salt together, blend in the melted butter and stir in chopped nuts. Bake about 20 minutes at 375. When cool put one layer top side down on plate. Use package of butterscotch or vanilla pudding for filling. Top with other layer, top side up. Mrs. Mary Dunn.

HONEY BLACK CAKE—% cup firmly packed brown sugar, 14 cup honey, 14 cup butter, 114 cups sifted whole wheat flour, 2 tsp. baking powder ^11 ^ tsp- vanilla, % cup sour milk, 2 well beaten eggyolks, 2 well beaten egg whites, 2 squares chocolate. Add soda to honey and mix well. Cream fat and gradually add sugar, then vanilla and honey beaten egg yolks and then melted chocolate. Sift 5 times, all dry ingredients, and add alternately with the milk. Lastly, fold in the stiffly beaten egg whites Use a 9-inch pan with a 2-inch depth, or 2 7-inch pans with 1-mch depth. If 9-mch pan is used, the oven can be 340 degrees for about 55 minutes. If 2 7-inch pans are used, the oven can be 360 degrees for about 25 minutes. When the cake tester comes out dry from center of cake, it IS done. Whole wheat products require a lower heat than when white flour is used and any creation which includes honey also needs a lower heat. A cake tester costs ten cents and is a must in every kitchen.

Mrs. Ruth S. Braem.cup shortening, % cup sugar, 2 eggs, Vz tsp. salt, Vz cup

milk, 1% cups flour, 2 tsp. baking powder, 1 tsp. vanilla.Mrs. George H. »and.

Mrs. Norman W. Barns makes Christmas fruit cakes every winter from a recipe which came over from England with the Oakleys 250 years ago and was handed down to Mrs. Barns from her Grandmother Hawkins of Center Moriches. Mrs. Barns sends her “Old East Hampton Fruit Cake” far and wide to friends and friends of friends, at holiday time.

WEDDING CAKE—1% lbs. light brown sugar, 1 lb. butter, 1 lb. flour 10 eggs, 3 lbs. raisins 2 lbs. currants, Vz lb. citron, wineglass of molasses, the same of brandy or wine, 2 oz. cinnamon, 1 oz. cloves, 3 nutmegs grated. Mrs. Joshua B. Edwards, Amagansett (in the 1890’s)!

FRUIT CAKE—1V2 cups seeded raisins, 1% cups dates, cut in small pieces,2 cups sugar, 2 cups boiling water, 5 tblsp. shortening, 3 cups flour, 1 tsn soda, 2 tsp. cmnamon, 1 tsp, cloves, 1 tsp. salt, 1 cup chopped nuts, 1 cup mixed candied fruits. Place raisins, dates, sugar, water and shortening in pan; simmer gently for 20 minutes. Cool. Sift flour once before measuring. ihen sift flour, soda, cinnamon, cloves and salt together. Stir

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into cooled mixture. Add nuts and fruit last mixed together with a little of the flour. Pour into well greased and floured pans. Bake IV2 hours in slow, moderate oven, 325 degrees. While still hot pour 2 tblsp. Rye or Brandy over each loaf. Mrs. Leo McGuirk.

FRUIT CAKE—1 lb. butter, 1 lb. sugar, 1 lb. flour, 5 lbs. raisins, 3 lbs. currants, 3 lbs. citron, 16 tblsp. beachplum juice or brandy, 1 cup molasses, 13 eggs, 2 tsp. nutmeg, 2 tsp. cinnamon, 2 tsp. cloves, V2 tsp. baking soda. Steam 4 hours and bake 1 hour in a moderate oven to dry off. Let stand 1 hour or more before taking out of tins, then let stand around a day or more before wrapping to put away. Store away for a month or six weeks before cutting. May be kept a long time. Recipe makes 14 lbs.

Mrs. Nat S. Miller.

TOMATO JUICE FRUIT CAKE—V2 cup butter, 1 cup brown sugar, 1 well beaten egg, 1 tsp. cinnamon, Vz tsp. each nutmeg, cloves and salt; 1 tsp. baking powder, 1 cup tomato juice, 214 cups sifted whole wheat flour, 1 tsp. baking soda, V2 cup chopped raisins, 1 Vz cups chopped mixed candied fruits. Cream butter and sugar, add well beaten egg, cinnamon, nutmeg, cloves and salt. Next, add baking soda dissolved in a little hot water, tomato juice, and beat in 1 cup flour which has been sifted 5 times with baking powder. Add fruits, then rest of flour. Place in a well-greased tin or angel cake pan and bake in 345-degree for about 1 hour.

Mrs. Ruth S. Braem.

GREAT-GRANDMOTHER'S CHRISTMAS FRUIT CAKE—% cup shortening, 1V2 cups brown sugar, 4 eggs, % cup molasses, Vz cup grape jam,

cup strawberry jam, cup port wine, 1 lb. seeded raisins, cut fine; Vz lb. seedless raisins, Vz lb. currants, Vz lb. layer figs, cut fine; Vz cup candied pineapple, 1 tsp. almond extract, 14 tsp. baking soda dissolved in 1 tblsp. hot water, 2 tsp. allspice, 3 tsp. cinnamon, Vz tsp. nutmeg, % tsp. mace, 1 tsp. cloves, Vz tsp. salt, 3 cups flour, ^k. lb. candied citron, cut in small strips; Vz cup candied orange peel, 14 cup candied lemon peel, 14 cup candied cherries, 1 cup chopped nuts, 1 tsp. lemon extract. Cream shortening, add sugar, molasses, eggs, jam and wine. Then all other ingredients. Grease large round pan, line with heavy brown paper, grease again. Pour mixture into it. Bake at 300 degrees for 14 hour, then reduce heat to 200 degrees and bake 214 hours longer. Keep pan of hot water in the oven during entire baking time. When cool pour a jigger of brandy or wine over the top. Wrap well in waxed paper, store in airtight tin or crock. From time to time moisten with brandy or wine. Make at least two months before Christmas. Improves with age.

Mrs. Charles B. Ross.CHRISTMAS APPLESAUCE FRUIT CAKE—1% cups cake flour, 1 tsp. soda, li tsp. salt, 1 tsp. cinnamon, 14 tsp. cloves, 14 cup butter, 1 cup sugar, 1 egg (beaten lightly), 3 cups fruit (raisins, currants, nuts, dates, citron, cherries, orange peel), 1 cup hot thick strained applesauce. Cream shortening and sugar. Add spices next and then egg. Next add the fruit, and mix. Add flour sifted with soda alternately with the applesauce, small amount at a time. Bake in greased, lined pans at 350 degrees for 1 hour. Ice with cream cheese icing. Decorate with poinsettia made of candied cherries for petals, orange peel for centers, and citron for stem and leaves. Cakes may be made ahead but best not to ice until several days before; should be kept cool. CREAM CHEESE ICING—Soften cream cheese with cream and add confectioners sugar till of spreading consistency. Flavor with vanilla. Mrs. Claire Hildreth.

MINCEMEAT FRUIT CAKE—14 cup butter, 1 cup brown sugar, creamed; 1 tsp. vanilla, 2 eggs, one at a time, beat thoroughly. One 1-lb. can Premier mince meat, 1 pkg. mixed candied fruit, 1 cup pecans, chopped coarsely; 2 cups flour, 114 tsp. baking powder, IVz tsp. soda, 14 tsp. salt. Bake 114 hours at 325 degrees. Mrs. E. L. Sherrill.

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UNCOOKED FRUIT CAKE—3 cups Bran flakes crumbs (about 9 cups Bran flakes rolled fine), % cup brown sugar, 1 tsp. salt, ¥2 tsp. each, cinnamon, nutmeg, ginger; IV2 tsp. each, grated orange rind, grated lemon rind. 1V2 cups chopped cooked prunes, % cup each, chopped dates, raisins, walnuts. Mix all thoroughly by hand, add 1/2 cup orange juice. Keep in ice box or cold place. Improves with age. Mrs. Donald Gould.

WHITE FRUIT CAKE—1 cup butter or shortening, 2 cups sugar, 1 cup chopped dates or white raisins, 1 cup blanched, slivered almonds; 1 cup chopped candied pineapple, % cup chopped candied orange peel, V2 cup chopped candied lemon peel. Vs cup citron, 1/2 tsp. salt, 2 tsp. flavoring— vanilla, almond or lemon; 1 cup milk, 4 cups flour, V2 tsp. soda, 4 beaten egg whites. Cream butter and sugar. Add remaining ingredients and mix well. Pour into 2 well greased loaf pans. Bake 2 hours in very slow oven. Mrs. Leo McGuirk.NEVER-FAIL SPONGE CAKE—Separate whites and yolks of 4 eggs. Beat the whites until stiff but not dry. Beat into them % cup sugar. Beat yolks and add to them ¥2 cup sugar and beat until very light. Add to beaten yolks the rind and juice of 1 lemon and V4 tsp. salt. Beat yolks and whites together, then carefully fold in 1 scant cup flour and bake for 25 minutes in a moderate oven in a sheet, or in an angel cake pan about 1 hour. Mrs. N. N. Tiffany.GOOD WHITE CAKE—2 eggs, % cup Spry or margarine, 1V2 cups sugar, 3 cups flour (Presto), 1 cup milk, 1 tsp. vanilla. Cream shortening and vanilla, add sugar and eggs and beat well. Add flour and milk alternately. If a chocolate cake is desired use % cup of cocoa and 2V4 cups of flour. Bake in 375-degree oven. Mrs. Frederick Russell.INEXPENSIVE WHITE CAKE—% cup shortening, 1 cup sugar, 2 eggs, 1% cups flour, ¥2 tsp. salt, 2 tsp. baking powder, ¥2 cup milk, 1 tsp. vanilla. Cream shortening and sugar in bowl. Add 1 egg and mix, then second egg. Sift flour, baking powder and salt. Add alternately with milk. Add vanilla, put in two layers or cup cake tins and bake at 375 degrees for 25 to 30 minutes. BOILED ICING—I cup sugar, ¥4 tsp. salt, ¥2 tsp. cream of tartar, 2 unbeaten egg whites, 3 tblsp. water, 1 tsp. vanilla. Put all together in a double boiler, beat with beater until it thickens or if you use an electric beater it takes three minutes; add cocoanut to above if desired. Mrs. John Haffen.SPONGE CAKE—2 eggs, 1 cup sugar, 1 cup flour, 1 tsp. baking powder, 1 tsp. almond or lemon extract, ¥2 cup hot milk. Beat eggs. Gradually add sugar and dry ingredients; then hot milk and flavoring. Pour into ungreased pan. Bake 35 minutes at 350 degrees. Invert pan until cake is cool. Mrs. Charles B. Ross.SIX-EGG SPONGE CAKE—6 eggs, 1 cup sugar, 1 cup flour, ¥2 tsp. cream tartar, pinch salt, 1 tsp. vanilla. Sift flour six times or more to make very light. Beat egg whites and add sugar, then beat egg yolks and add to sugar and egg whites. Mix flour, salt and cream tartar, then add to egg mixture. Beat a few minutes, put in cake tin for sponge cake. Bake 35 to 40 minutes in 350 degree oven. Mrs. Betty Mulford Osborn.FRENCH SPONGE CAKE—1 cup powdered sugar, yolks 4 eggs, whites beaten stiff and stirred in, pinch salt, scant cup flour, 1 tsp. baking powder. FILLING—1 cup powdered sugar, 2 dessert spoons butter, stirred to a cream. Yolks 2 eggs, stir one in at a time. Flavor strong with coffee.

Old East Hampton Recipe.HOT WATER SPONGE CAKE—2 cups sugar, 4 eggs, vanilla, salt, 2 cups flour, 3 tsp. baking powder, last 1 cup boiling water. Orange filling for cake—The grated rind and juice of 1 orange, ¥2 cup hot water, 2 tblsp. cornstarch, 4 tblsp. sugar, 1 egg, salt. 1890 Amagansett Recipe.

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CAKES AND COOKIES—PLAIN CAKE—3 cups "Mix”, 1V4 cups sugar, 1 cup milk, 2 eggs. Add sugar to Master Mix. Combine milk, eggs, and1 tsp. vanilla. Stir in 1 cup of the liquid. Beat 2 minutes.* Add remaining liquid. Beat 1 minute*. Bake in two waxed-paper-lined 8-inch layer cake pans in moderate oven (375) 25 minutes. Serve same day. ORANGE- RAISIN CAKE—3 cups “Mix”, 1 Vz cups sugar, no milk, use juice of orange plus water to make 1 cup, 2 eggs. Add sugar to Master Mix. Combine eggs and liquid. Add 1 cup of the liquid to dry ingredients. Beat 2 minutes.* Add remaining liquid plus % cup chopped raisins and grated peel of 1 orange. Beat 1 minute.* Bake in two 8-inch waxed-paper-lined layer-cake pans in moderate oven (375) 20 to 25 minutes. Serve same day. DROP COOKIES—3 cups “Mix”, 1 cup sugar. Vs cup milk, 1 egg. Add sugar to Master Mix. Combine milk, eggs, and 1 tsp. vanilla. Add to mix. Stir until well blended. Drop from teaspoon onto greased cooky sheet. Bake in moderate oven (375) 10 to 12. minutes. For variety, add Vz cup semi-sweet chocolate chunks (for Chocolate Jumbles), raisins, nuts, or dates. Makes 3 dozen. MOLASSES SNAPS—4 cups “Mix”, % cup sugar, 1 egg. Combine sugar, spices (1 tsp. cinnamon, % tsp. ginger, % tsp. cloves) and % tsp. soda. Add to Master Mix. Combine egg and 1 cup molasses. Add to dry ingredients. Mix thoroughly. Chill. Shape into balls. Roll in additional sugar. Flatten on greased cooky sheet. Bake in moderate oven (375) 10 to 12 minutes. Makes 4 dozen cookies.

* Or use electric mixer at low speed for the same length of time. Scrape bowl occasionally.

(See “Master Mix”, Mrs. Mark Hall, under BREAD).HARVEST DREAM CAKE—Measure into sifter: 2% cups cake flour, 3% tsp. baking powder, 1 tsp. salt, % tsp. cinnamon, V4 tsp. nutmeg, V4 tsp. allspice. Measure into mixing bowl: % cup shortening. Measure into cup: with butter, margerine, or lard use % cup milk. With vegetable or any other shortening, use 1 cup milk, 1 tsp. vanilla. Have ready: 1% cups brown sugar, firmly packed, 3 eggs, unbeaten. Bake in layers at 375 degrees for 25 minutes. BUTTER CREAM FROSTING—Cream Vz cup butter. Add Vs tsp. salt and 3Vz cups sifted confectioners sugar gradually, blending after each addition. Add 2 egg yolks, 1 tsp. grated lemon rind and about2 tblsp. top milk, to give a spreading consistency. Mrs. Charles Foster.SOUR CREAM CAKE—Beat together 1 cup sour cream, 14 tsp. salt, V4 tsp. soda, 2 eggs. Add 1 cup sugar, IVz cups flour, 1 tsp. baking powder, 1 tsp. vanilla. Mrs. Charles Foster.WONDER CAKE—1 cup sugar, Vz cup lard, 1 can tomato soup, 1 tsp. baking soda, 2 cups flour, 1 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. cloves, Vz tsp. salt, 1 cup raisins, 1 cup chopped nuts. Cream sugar and lard together. Mix baking soda and tomato soup well. Sift together flour, cinnamon, nutmeg, cloves, and salt. Combine ingredients and add nuts and raisins. Bake in a slow oven (300) for 1 hour. Mrs. Asa L. Miller.ONE, TWO, THREE, FOUR CAKE—1 cup butter or margarine, 2 cups sugar, 3 cups flour, 4 eggs, 1 cup milk, 1 tsp. soda, 1 tsp. salt. This makes 2 loaf cakes. You may make 1 plain and 1 with fruit, raisins and spice.

Mrs. Raymond A. Smith Sr.DATE OATMEAL CAKE!—1 cup brown sugar packed, 114 cups oatmeal (quick cooking), 1V4 cups flour, 1 tsp. soda, 1 cup shortening. Mix these ingredients together until well mixed. Cover bottom of 9-inch pan using about % of mixture, then spread with the following mixture which has been cooked until thick: 1 lb. dates, 1 cup sugar, 1 cup water. Add remainder of crumbs. Bake 30 minutes in moderate oven.

Mrs. Floyd Field.

CRISCO FROSTING—Beat together Vz cup sugar and Vz cup Crisco. Blend 2% tblsp. flour slowly in Vz cup milk and add to sugar and Crisco mixture. Beat until light and fluffy. Add chopped nuts and vanilla. Mrs. Hugh Filer.

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NEVER-FAIL FROSTING—1 egg white, Vz cup light corn syrup, 2 tblsp. sugar, 1/4 tsp. cream of tartar, dash of salt, 2 tsp. vanilla. Put egg white, corn syrup, cream tartar, salt and sugar together—mix well. Place this over hot water and beat with egg beater until it forms peaks; remove and let cool. Mrs. Kenneth Stowell.

CHOCOLATE ICING WITH CREAM CHEESE—2 squares chocolate and 2 tblsp. butter melted in double boiler. Add 1 cup confectioners sugar and enough hot water to make right consistancy for icing. Add 1 tsp. vanilla, a pkg. cream cheese, and mix well. Mrs. Leon Q. Brooks.

CHOCOLATE ICING—4 tblsp. cocoa or 2 squares chocolate, 1 cup sugar, 1 tblsp. flour, pinch salt, 1/2 cup milk, 1 tblsp. butter, 1 egg, vanilla. Beat egg, add sugar, flour and milk, dissolve chocolate with butter in double boiler, and add other ingredients. Mrs. Andrew A. Carson.

UNCOOKED ICING—1 cup granulated sugar, white of 1 egg, 1/4 cup boiling water, pinch of cream tartar, flavoring. Beat until icing peaks.

Mrs. Frederick Russell.CHOCOLATE ICING—1 cup sugar, 1/4 cup milk, 1/4 cake chocolate, lump of butter, 1 tsp. vanilla. Mix, let come to boil slowly, boil 1 minute and beat until stiff. Mrs. Charles Foster.

CARAMEL FROSTING—Combine 1 cup firmly packed brown sugar, 1 cup granulated sugar, and % cup cream or evap. milk. Cook until a little syrup dropped from spoon forms soft ball in cold water. Remove from heat and cool to lukewarm. Add % tsp. vanilla and Vs tsp. salt and beat until thick and creamy. Mrs. Greydon A. Rhodes.

STRAWBERRY ICING—1 cup granulated sugar, white of 1 egg, 1 cup crushed strawberries. Beat until icing peaks. Mrs. Frederick Russell.

BOILED MARSHMALLOW ICING—2% cups granulated sugar, % cup light corn syrup, V\ tsp. salt, 1 tsp. vanilla, 1/2 cup water, 2 egg whites beaten, 8 marshmallows cut in quarters. Cook together sugar, corn syrup, salt and water to form ball (250 degrees). Pour syrup slowly into egg whites, beating constantly. Add vanilla, beat until frosting holds shape. Add marshmallows. Mrs. Charles Foster.

CARAMEL SQUARES—% cup melted butter, 1 cup brown sugar, 1 egg, 1 cup cake flour, 1 tsp. baking powder, pinch salt, 1 tblsp. vanilla, 1 cup chopped nuts. Mix in order given, bake in pan, cut in squares. Temperature, 350 degrees, for 20 minutes. Mrs. Ray Townsend

CARAMEL FROSTING—cups brown sugar, % cup cream or milk, 2 tblsp. butter, % tblsp. vanilla. Boil until it forms a soft ball. Beat and add vanilla. Mrs. Charles Foster.

The late Mrs. Owen Bennett, “Aunt Phoebe” as she was called by more than one generation here, catered for weddings, dances, and parties for over twenty-five years from her home on Main Street, now owned by Harrison Mulford. Her fresh cocoanut cake was an experience not to be forgotten.

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Cjo^cUzd^Any child who grows up without a “cookie grandmother” has been

cheated. A grandmother should always have cookies, and a cookie jar kept for all emergencies. Some grandmothers would frown upon this performance, but one East Harnpton woman whose grandmother was an unfailing source of the good things of life can recall stopping, homeward bound from school, to skim heavy yellow cream from a pan in Grandma’s “milkroom” with a succession of fat brown molasses cookies.

NEW YEAR'S CAKES (1850)—% lb. butter, 1 lb. sugar, 3 lbs. flour, Vi pt. water, 1 tsp. soda, 2 tsp. cream tartar, and caraway seed to your taste. Roll them out and cut them in diamonds or stamp them any pattern you choose. They are excellent, and will keep a long time.GINGER SNAPS—Heat 1 cup molasses to boiling point. Remove from heat. Add to V2 cup Spry and 1 tsp. soda; stir until well blended. Sift 214 cups Gold Medal flour with % tsp. salt, 1% tsp. baking powder, 1% tsp. ginger, 1 tsp. cinnamon, 1/2 tsp. cloves and a little nutmeg; and stir into molasses mixture, blending well. Put dough in a waxed-paper lined bread-pan and put into refrigerator overnight. Slice very thin and bake 5-7 minutes at 350 degrees. Do not overbake. Mrs. James W. De Graff.LEBKUCHEN—214 cups flour, V2 tsp. salt, V2 tsp. soda, 14 tsp. cinnamon, 14 tsp. cloves, 1/2 tsp. allspice, 1 tblsp. cocoa, 14 cup fat, 14 cup brown sugar, 1 egg, 14 cup molasses, % cup chopped nuts, 14 cup sliced candied citron, 14 cup sliced candied orange peel, 14 cup sliced candied lemon peel, 14 cup cold coffee. Sift the flour, salt, soda, spices and cocoa together. Cream the fat; add the sugar gradually; add the unbeaten egg and molasses; mix well. Stir in the nuts and fruits. Stir in the dry ingredients alternately with the coffee. Spread the mixture in a well-greased shallow pan making a layer about 14-inch thick. Bake in a moderate oven (350) until firm to the touch or 20 or 30 minutes. On removal from the oven, the cake may be spread with a thin layer of icing—make by stirring 114 to 2 tblsp. lemon juice into 1 cup of confectioners sugar. Cut the sheet into 2 inch squares when cool. Store in a tightly covered tin box or stone crock for at least 1 week before serving; the squares will keep for months. This recipe makes 60 squares. Mrs. N. N. Tiffany.SOUR CREAM NUT JUMBLES—14 cup shortening, 1 cup sugar, 1 egg well beaten, 14 tsp. salt, 1 tsp. vanilla, 214 cups pastry flour, 14 tsp. soda, 3 tsp. baking powder, 1 cup sour cream, 14 cup chopped nut meats, 14 tsp. mace. Cream shortening and sugar until smooth. Then add well beaten egg and salt. Measure and sift together flour, soda, baking powder and mace. Add in shortening mixture alternately with the sour cream, beating constantly. Add vanilla and nut meats and beat again. Drop by teaspoonfuls on a greased baking sheet and bake in medium oven (375 degrees) until golden brown, about twelve to fifteen minutes. Mrs. J. C. Lawrence.ICE BOX COOKIES—1 cup butter or nucoa, 1 lb. brown sugar, 2 eggs, 314 cups flour, 1/2 tsp. salt, 1 tsp. soda, 1 tsp. vanilla, 1 lb. chopped nuts. Mix butter and sugar very well, add eggs. Sift flour, salt, soda. Mix nuts in flour and add to sugar mixture. Mix all together well with a heavy spoon or hands. Take 14 mixture and roll in a roll making two rolls. Place in oil paper in ice box for over night or more. Slice thin, bake on cookie sheet for 10 minutes in 350° oven. Can be kept for a week and slice and bake as needed. Mrs. Betty Mulford Osborn.

CORN FLAKE COOKIES—4 eggs beaten stiff, 2 cups sugar beaten in eggs, 2 cups or 1 box cocoanut, 4 cups corn flakes, 1 tsp. almond extract, 1 tsp. vanilla, 14 tsp. salt. Drop on cookie sheet in small amounts. Bake 20 minutes in 350° oven. Mrs. Betty Mulford Osborn.

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FIG CRUMBLE—10 or 12 dried figs, 2 eggs separated, % tsp. salt, % cup sugar, Vz tsp. baking powder, 1 tsp. grated lemon rind, 1 tblsp. lemon juice, 1 cup graham cracker crumbs, Vz cup chopped nuts. Cover figs with boiling water, let stand 10 minutes. Drain, cool and cut up fine. Beat egg whites until foamy, add salt, beat until stiff. Add sugar slowly, beating constantly. Sprinkle baking powder over surface and beat enough to blend. Add lemon juice and rind to yolks, beat well. Fold mixture into egg whites. Then fold in crumbs, nuts, and figs. Spread evenly in 8-in. square pan, greased. Bake at 350° for 25-30 mins. Serve warm with lemon sauce as dessert or cold cut into squares, as cookies.

Mrs. Russell G. Conklin.

HERMITS—1 cup butter or any shortening, 2 cups sugar, 2 eggs, 1 cup raisins, chopped, 3 cups flour, salt, 1 tsp. soda dissolved in 2 tsps. sour cream, 1 tsp. cinnamon, Vz tsp. cloves, V2 tsp. nutmeg. Mix as any cake recipe. If other shortening is used besides butter, use less flour. I always use less flour, make a try-cookie then add more flour if necessary.

Mrs. Josiah Dayton.

CHOCOLATE-HALF WAY COOKIES—1 cup butter or other shortening, Vz cup white sugar, Vz cup brown sugar, 2 egg yolks slightly beaten with 1 tblsps. water, 2 cups sifted all-purpose flour, 1 tsp. vanilla, V4 tsp. salt,1 tsp. baking powder, 14 tsp. soda, 1-7 oz. bar Nestles semi-sweet chocolatecut in small pieces. Cream shortening and sugar. Add egg yolks, water and vanilla and blend well. Sift dry ingredients 3 times and mix together. (It is a stiff dough). Pat on greased cookie sheet about 14 x 10 in. and on top sprinkle chipped chocolate. Make a mixture of 2 egg whites, beaten stiff, 1 cup brown sugar, beat well. Spread on top of chocolate and bake at 350 degrees for 20-25 minutes. Allow to stand until cool before cutting. (Chocolate tidbits may be used.) Mrs. J. C. Lawrence.

DATE PINWHEELS—1 lb. pitted dates, cut up, Vz cup water, Vz cup sugar,2 cups flour, Vz tsp. soda, Vz tsp. salt, Vz cup butter or margarine, Vz cupbrown sugar, firmly packed, Vz cup white sugar, 1 egg well beaten, 1/2 tsp. vanilla, 1 cup chopped nuts. Put first 3 ingredients into saucepan, stir constantly and cook thick, 2 or 3 minutes. Cool. Sift flour and measure, then sift soda, salt and flour three times. Cream butter, blend in both sugars. Add egg and beat until light and fluffy. Stir in vanilla. Stir in flour mixture and quickly work dough until smooth. Chill thoroughly. Divide dough into 2 equal portions. Place one portion on lightly floured board. Roll in rectangle 14 inch thick. Combine date mixture with nuts and spread half mixture, evenly over dough. Roll up like jelly roll and wrap in wax paper. Repeat with remaining dough and filling. Chill rolls until firm, 2 hours. Cut in thin slices and bake in a hot oven 400 for 8-10 minutes. Makes 5 dozen. Mrs. Kenneth Stowell.

DATELESS DATES—12 large graham crackers rolled fine, 1 cup brown sugar, 1 cup nuts (cut fine), 2 well beaten eggs, 1 tsp. baking powder, 1 tsp. vanilla. Mix all dry ingredients then add eggs and vanilla. Spread thin in large flat pan. Bake 20 minutes in moderate oven. Spoon to date size and roll in powdered sugar. Mrs. E. T. Dayton

BUTTERSCOTCH COOKIES—Cream % cup shortening. Add 1 pkg. butterscotch pudding and blend well. Stir in one well beaten egg, one cup sifted all purpose flour, Vz tsp. soda, and 14 tsp. salt. Add one cup rolled oats and % cup chopped nuts, one tsp. vanilla. Drop by teaspoonfuls onto oiled baking sheet. Bake at 375 for 12 minutes or until light brown.


CHOCOLATE COOKIES—Vz cup butter, 1 cup sugar, % cup milk, 2 cups flour, 2 eggs, 1 cup raisins, 1 cup chopped nuts, 2 squares melted chocolate, 2 tsp. baking powder, 1 tsp. vanilla. Mrs. Charles Foster.

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PUMPKIN COOKIES—% cup brown sugar, Vt cup shortening, 1 egg well beaten, % cup pumpkin (canned), 1 tsp. vanilla, % tsp. salt, Vn, tsp. ginger, Vi tsp. nutmeg, Vz tsp. cinnamon, 1 tsp. lemon extract, 1% cups flour, 2 tsps. baking powder, Vz cup raisins, Vz cup nuts. Cream sugar and shortening. Add egg, pumpkin and seasonings. Sift flour and baking powder; add to sugar mixture. Add raisins and nuts and blend thoroughly. Drop on cookie sheet from teaspoon. Bake 15 minutes. Mrs. James T. McGuirk.

CHERRY WINKS—% cup shortening, 1 tsp. grated lemon peel, 1 tsp. vanilla extract, Vz cup sugar, 1 well-beaten egg, Wz tblsp. milk, 1 cup enriched flour, V4 tsp. soda, % tsp. salt, % tsp. baking powder, Vz cup chopped raisins, Vz cup chopped walnut meats, \Vz cups crisp wheat flakes or rice crispies, crushed. Thoroughly cream shortening, lemon peel, vanilla, and sugar; add egg and milk; beat well. Add sifted dry ingredients. Stir in raisins and nut meats. Drop from teaspoon into crushed wheat flakes or rice crispies; toss lightly to coat. Arrange on greased cook sheet. Top with piece of candied cherry. Bake in hot oven (400°) about 12 minutes. Makes 2 to 3 dozen cookies.

If kept in a tight container these cookies are very good after several days. Mrs. Nat S. Miller.

MINCEMEAT COOKIES—1 cup shortening, 1% cup sugar, 3 eggs, 1 tsp. soda, V^h. tblsp. hot water, 3% cups flour, 1 cup mincemeat, 1 cup chopped raisins. Cream shortening and sugar. Add eggs well beaten, soda dissolved in water, and half the flour sifted and mixed with salt. Add mincemeat, raisins and remainder of flour. Drop by spoonfuls on a baking sheet. Bake in quick oven. Mrs. Theodore S. Rowland.

QUICK CHANGE COOKIES—1 cup shortening, 1 cup sugar, 2 eggs (beaten), 1% tsp. vanilla, 2% cups flour, 1 tsp. baking powder, Vz tsp. salt. Cream shortening and sugar together thoroughly. Add beaten eggs and vanilla. Sift together flour, baking powder and salt. Add to first mixture. Chill in refrigerator. Roll very thin, cut out. Sprinkle nuts or cocoanut on top or add nuts or raisins to the dough. Bake 10 minutes at 350 degrees. Makes about five dozen small cookies. Mrs. Joseph Zenger.

SCOTCH SHORTBREAD—1 cup butter, Vz cup sugar, 2 cups flour, tsp. vanilla. Cream butter, add sugar gradually, add flour, vanilla, and mix thoroughly. Pat into greased cake tin 9 in. square. This can be brushed with egg white and decorated with candied cherries and citron if desired. Bake at 360 degrees about 20 minutes or until delicately brown, (iut in

.squares while hot. Mrs. Paul F. Nugent.

COCOANUT COOKIES—Cream Vz cup shortening, Vz cup granulated sugar, Vt. cup brown sugar, add 1 unbeaten egg, beat thoroughly, add % cup sifted flour with Vz tsp. each of baking powder, soda and salt. Add1 cup shredded cocoanut, 1 cup quick- cooking oatmeal, vanilla. (Grindcocoanut and oatmeal.) Bake 8 min. 350 oven, makes 40 cookies. Drop from teaspoon on greased cookie sheet. Mrs. J. Robert Riley.

MARMALADE SQUARES—% cup flour, 1 tsp. baking powder, 1 tsp. salt,2 tblsp. fat, % cup chopped almonds or walnuts, 1 egg, 2-3 cup sugar, 2-3 cup orange marmalade, % cup bran. Sift flour with salt and baking powder, cream fat and sugar together, add unbeaten egg and mix well. Then add marmalade, bran, flour, and nuts. Grease an 8x8x2 pan, line with wax paper and grease the paper. Bake at 350° for 30-35 min. Cut into squares.

Mrs. Fred Dayton.

GINGER CREAM—2 eggs, 1 cup shortening, Vz cup sugar, 1 cup molasses, 2 tsp. soda (scant), Vz cup cold water, ginger and cinnamon, salt, 4 scant cups flour. Spread on cookie sheet and cut in squares when baked.

Mrs. George H. Hand—66—


lady FINGERS—4 eggs, the weight of 4 eggs of sugar, the weight of 2 eggs of flour, rind and juice of a lemon, V2 tsp. baking powder. When in pans, shake sugar over top. Miss E. McLean Nash.

HUNG YEN BING COOKIES—1 cup shortening. Vs cup sugar, 14 tsp. salt, % cup ground almonds (blanched) or % cup fine soy grits, 1 tblsp. milk, almond flavoring, 1% cups sifted flour, 24 (1% oz.) blanched almonds. Cream shortening and sugar until light and fluffy. Add salt, stir in ground almonds or soy grits. Sift in flour and knead lightly into smooth ball. Chill for 10 min. Form into IV4 in. balls and place on ungreased baking sheet. Press down with palm of hand to make a cake in. thick. Place a blanched almond in center of each cookie. Bake in moderate oven 350° for 12 min. Mrs. Greydon A. Rhodes.

CHINESE ALMOND BALLS—1 lb. margarine, 4 cups flour, V2 cup sugar, vanilla or almond flavoring, nuts or chocolate bits. Cream margarine and sugar well, add flour mix flavoring and nuts, roll into balls, bake 30 minutes in 300 oven. Leave on pan next day, roll in powdered sugar Full recipe will make about 100 cookies. Mrs. J. Edward Gay, Jr.

TUXEDOS—3% cups Swansdown cake flour, 2 cups brown sugar (do not pack), % cup milk, 1 cup butter ( margarine isn’t so good), 1 heaping tsp. ginger, 1 tsp. vanilla. Blend all ingredients thoroughly and spread exceedingly thin on bottom of cookie sheet or pan and sprinkle with chopped nuts, pecans are especially good. Bake at 325-350°. Trim browned edges and score through immediately into squares and remove to board to cool and crisp. Stored in air-tight jar these will keep indefinitely.

Mrs. Greydon A. Rhodes.TEA DAINTIES (very rich)—First step: Mix % cup butter, % cup brown sugar (do not pack), 1 cup flour. Pat into thin layer in shallow pan. Bake 20 min. at 350°. Cool. Second step: Mix 1 cup brown sugar, 2 eggs, 2 tblsp. flour, 1 tsp. baking powder, IV2 cups dried cocoanut, % cup chopped nuts, pinch of salt. Spread on top of first batter when cooled and bake again until light brown on top. Cut into squares when cool.


OATMEAL MACAROONS^% cup butter or shortening, 1 cup sugar 2 eggs well beaten, 2 cups flour, 2 cups uncooked oatmeal, 1 cup chopped raisins, % tsp. soda, 1 tsp. cinnamon, % cup chopped walnuts, 1 tsp. vanilla. Cream butter and sugar, add eggs well beaten. Sift dry ingredients and add with raisins and nuts, then the oatmeal. If too stiff add cold coffee or milk. Drop from teaspoon on greased pan and bake at 350° until brown. Mrs. Robert M. Cheney.

HOLIDAY OATMEAL BARS—1 pkg. dry mince meat, 1 cup boiling water % cup shortening, 1 % cups quick cooking oatmeal, Vz tsp. salt, 1 cup brown sugar (firmly packed), 1 cup sifted flour. Break mincemeat into boiling water and cook stirring constantly for 3 minutes. Cool. Cream sugar shortening until fluffy. Add dry ingredients and mix well. Spread one-half the oatmeal mixture on bottom of greased shallow pan 9x9. Press down firmly. Spread cooled mincemeat over this layer. Then spread remaining oatmeal mixture over this pressing firmly with fingers. Bake in moderate oven 350° for 30-40 min. Let stand until cold. Cut into 6 strips one way and then divide into thirds. Yield, 18 bars. Wrap well in wax paper and store in tin box. Will keep fresh for week or longer. Nice cookies for mailing. Mrs. Greydon A. Rhodes.

OLD FASHIONED MOLASSES COOKIE—1 egg, V2 cup sugar IV2 cups molasses, 1 cup melted lard, 14 cup hot water in which stir 1 heaping tsp baking soda, 5 cups flour (about), 1 tsp. salt, 3 tsp. ginger. Roll and bake.

Mrs. Marion S. Cook.■67—


OATMEAL COOKIES—1 cup shortening, 1 cup sugar, 2 eggs, 1 tsp. cinnamon, 1 tsp. soda dissolved in 2 tsp. molasses, 2 cups rolled oats, 2 cups white flour, % cup raisins, % cup chopped nuts. Cream butter, add sugar gradually. Add eggs and beat well; add cinnamon, soda, molasses and rolled oats and let stand 1 hour. Then add other ingredients; shape into balls size of walnut. Place on greased tins and bake in a medium, 375- degree oven until brown. Mrs. J. C. Lawrence.

MOLASSES COOKIES—2 cups molasses, 1 cup lard, 1 cup sugar, Vz cup sour cream, 2 eggs, 1 tblsp. ginger, 3 tsps. soda. Flour enough to roll. Dissolve soda in sour cream. Mrs. Raymond A. Smith, Sr.

MY MOTHER'S MOLASSES COOKIES—2 cups shortening, 1 cup sugar, 2 eggs, beaten, 2 cups molasses, V2 cup cold water, 4 tsp. soda, 1 tsp. ginger, 1 tsp. salt, 1 tsp. vanilla, 6 cups flour. Mix and sift together salt, soda, and ginger with five cups of the flour (reserve 1 cup flour and add if necessary). Cream shortening and sugar; add beaten eggs, vanilla and molasses. Mix well and add sifted dry ingredients, alternately with cold water to make a soft dough. Add as much of extra cup of flour as is needed but keep dough soft. Chill dough for at least two hours. Roll dough thin and cut with cookie cutter. Bake on greased sheet in moderate oven, 375 degrees for 10 to 12 minutes. This dough may be kept in refrigerator for several days, baking only amount needed. Mrs. Harry T. Ingalls.

PEANUT BUTTER COOKIES—% cup butter or other shortening, V2 cup peanut butter, % cup white sugar, % cup brown sugar, 1 egg, IV4, cups sifted flour, % tsp. soda, % tsp. baking powder, Vi tsp. salt. Cream butter, peanut butter with white and brown sugar, add egg, beat well. Add flour sifted with soda, salt and baking powder. Take teaspoon to make small mounds, place on greased cookie sheet, flatten with floured fork. Cook in moderate oven until brown. Mrs. Margaret G. Riley.

PEANUT WAFERS—6 tblsp. Crisco, % cup brown sugar, 1 egg, IV2 cup flour, V2 tsp. salt, Vi tsp. baking soda, 1 cup chopped peanuts, V2 tsp. vanilla. Cream Crisco and sugar, add egg. Mix flour, salt, baking soda and nuts. Add to sugar and Crisco. Roll Vs inch thick. Cut and bake 6 or 7 minutes in 400° oven. Mrs. Betty Osborn.

CREAM CHEESE COOKIES—V2 lb. butter, 2 cups flour, 2 cakes Philadelphia Cream Cheese, cinnamon, nuts, sugar. Cream butter until soft, then work in cream cheese and flour. This makes a very stiff dough. Put into icebox and let stand overnight. Cut off small pieces and work until soft. Then roll thin and sprinkle with cinnamon, sugar and chopped nuts. Roll dough in a roll and cut off small slices. Sprinkle with 4X sugar. These cookies are delicious with tea. Mrs. Greydon A. Rhodes.

CREAM CHEESE COOKIES—1 cup sugar, V2 lb. butter; 1 cream cheese, 1 egg yolk, 2V2 cups flour, a little salt. Mix in order given, and roll very thin. Brush top with egg white, put pecan on top and bake in 375° oven until brown. Watch carefully. Miss Adaline M. Sherrill.

MERINGUES—4 egg whites, IV2 cups sugar, 2 tsp. baking powder. Vs tsp. vanilla. Beat egg whites until they stand up stiff. Gradually add sugar, beating in 1 cup. Sift the other V4 cup sugar and baking powder. Fold in with a spoon about V4 cup at a time. Fold in vanilla. Don’t beat. Place a wet sheet of brown paper on cookie sheet. Drop 1 tablespoon at a time. Bake in slow oven 250^ for 30 minutes then increase to 300° for 30 minutes more. Mrs. George H. Hand.CHINESE CHEWS—Beat 3 eggs light; add 1 cup sugar; then add 1 cup flour, V2 cup nut meats chopped, and 1 cup dates, pitted and halved. Pour in lined biscuit pan, and bake short time at 450 degrees. Turn and cut while warm. Mrs. James W. De Graff.

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GOLDEN PINEAPPLE COOKIES (by request)—Vz cup shortening, 1 cup granulated sugar, 2 eggs, % cup canned crushed pineapple (drained), V4 tsp. soda, % tsp. salt, \yz tsp. baking power, 1% cups flour, 14 tsp. vanilla. Cream shortening and sugar thoroughly, add unbeaten eggs. Beat well. Then add flavoring and pineapple. Mix and sift flour, salt, soda and baking powder. Add to fruit mixture, beating just enough to make batter smooth. Drop by teaspoonful on greased cookie sheet, well apart, and bake in 375-degree oven for 10 minutes. Makes about 6 dozen.

Mrs. John H. Dayton.FLORENTINES—2 cups flour, 1 tsp. baking powder, 1 tsp. salt, Vz cup shortening, 1 cup sugar, 2 eggs (or 1 egg and 2 yolks), 1 tsp. vanilla. Spread cake batter in rectangular buttered pan. Spread over the batter Vz cup grape jam or jelly and sprinkle with % cup chopped nuts. Cover with meringue. Bake in moderate oven 25 minutes. Meringue: egg whites, 1 cup brown sugar, 1 tsp. vanilla. Cut into squares and serve.

Mrs. James M. Dunn.BROWNIES—1 cup butter, 4 sq. chocolate, 4 eggs, 2 cups sugar, 1 cup sifted flour, 1 cup chopped nuts, pinch of salt. Melt butter and chocolate cool. Beat eggs until light, add sugar gradually. Add cooled chocolate, beat well. Add flour gradually, add salt and chopped nuts. Makes 24 good size Brownies. Bake in slow oven 300. Mrs. Margaret G. Riley.

BUTTERSCOTCH BROWNIES——Melt 4 tblsp. butter, add slowly 1 cup brown sugar and cook 2 minutes. Add 1 egg, % cup flour, 1 tsp. baking powder, Vz tsp. vanilla and 14 cup broken nutmeats. Mix well. Bake in oiled pan. Cut in squares or strips. Mrs. Robert M. Cheney.

FUDGE BROWNIES—% cup butter, 1 cup sugar, 2 eggs beaten, % cup sifted flour, 14 tsp. salt, Vz tsp. baking powder, 2 sqs. (ounces) unsweetened chocolate, % cup chopped nuts, 1 tsp. vanilla. Melt chocolate in butter over hot water or in double boiler. Add sugar and beaten eggs. Then add sifted dry ingredients with nuts mixed in. Lastly add vanilla. Blend well and spread evenly in greased shallow pan 8 in. x 8 in. x 2 in. Bake in moderate oven 350° about half an hour. Cut in squares while still warm.

Mrs. Edwin H. Heller.CHRISTMAS COOKIES—1 lb. chopped nuts, 1 lb. chopped dates, Vz lb. glazed red cherries chopped small, 2 slices glazed pineapple chopped small, IVz cups brown sugar, 1 cup butter or nucoa, 2 eggs, Vz cup milk, 1 tsp. soda, 3 cups flour, 1 tsp. salt, 1 tsp. cinnamon, Vz tsp. cloves. Cream sugar, butter, eggs and milk all together. Sift flour, salt, soda and spices together. Mix cherries, pineapple in flour. Add nuts and mix all together well. Chill over night and drop on cookie sheet in teaspoons. Bake 15 minutes in 350° oven. This amount makes 72 cookies.

Mrs. Betty Mulford Osborn.OATMEAL COOKIES—Melt Vz lb. butter in a sauce pan, remove from stove and stir in 2 dessert spoons of milk. Sift together 1 cup sugar, 6 level tblsp. flour, and stir in 1 cup oatmeal, (the slow cooking oatmeal the quick oats won’t work.) Have oven set at 350 F. Mix dry ingredients into butter-milk mixture, spoon very small spoonfuls, well separated onto a greased and floured cookie pan and cook for about nine minutes, or until the edges are a little brown. Remove with a wide spatula as soon as cool enough to lift and place on a wooden rolling pin to cool. If cookies get too cool in the pan and stick, place the pan over a top of the stove burner just long enough to free it. Whiting Hollister.OATMEAL COOKIES—2 cups oat flakes, 2 cups flour, Vz cup shortening, 1 cup sugar, I egg, pinch of salt. Vz tsp. soda stirred in Vz cup sour milk (or about the same amount of sweet milk). Roll thin and when baked put jelly between two cookies. Mrs. I. Y. Halsey

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SUGAR COOKIES—1 cup sugar, 1 cup shortening, 2 eggs, 1 tsp. baking powder, Vi tsp. soda, V2 tsp. salt, 4 tblsp. milk. Flour enough to roll. For shortening, use % lard and % butter or margarine.

Mrs. Raymond A. Smith Sr.

SUGAR COOKIES—2 eggs, V-h cup sugar, 1 cup shortening, 1 cup sour milk, 1 tsp. soda, % cups flour, 2 tsp. baking powder, dash salt, 1 tsp. vanilla. Drop by teaspoon on baking sheet. Bake about 10 minutes in a 350° oven. Mrs. Kenneth Stowell.

Doughnuts and crullers, in East Hampton, are two quite different things. The doughnut is made from raised bread dough, with spice and egg added; it is big and round, dark brown and crisp without, pale beige and soft within; wonderful warmed up for breakfast, or cold with a glass of milk between meals. Doughnuts are almost a lost art, today; Miss Mary Ruppel of Bridgehampton still makes them occasionally, on special order. The cruller, ring-shaped, baking-powder raised, has been commercialized until everybody is familiar with it, but few know how good the homemade product can be. Deep-fat frying of doughnuts or crullers makes the price almost prohibitive, for family use.

OLD FASHIONED RAISED DOUGHNUTS—2 yeast cakes, V4 cup warm water, 1 tblsp. sugar, % cup lard, Vz tsp. salt, Vz cup sugar, 1 beaten egg,1 tsp. cloves, 2 tsp. cinnamon, Vz tsp. nutmeg, 1% cups scalded milk. 5% cups sifted flour. Dissolve yeast in warm water in small bowl; add 1 tblsp. sugar and set in warm place until light and spongy (about 15 minutes). Combine lard, salt and sugar in large bowl and add scalded milk; cool to lukewarm. Add yeast mixture and egg, flour and spice, mixing well. Cover, let rise until double in bulk. Pat on board, cut with biscuit cutter, let rise again on waxed paper and fry in hot deep lard.

Mrs. Jeremiah Huntting.

An old cook book suggests: “Just before putting your doughnuts into the fat, plump them into a well-beaten egg. This will keep out the grease effectually.”

CRULLERS—1 heaping cup brown sugar, 3 eggs, butter and lard size of an egg, mixed, 1 cup milk, salt, nutmeg, 3 tsp. baking powder, about IVz qt. flour, or you know when enough. Mrs. Joshua B. Edwards.

MOTHER'S CRULLERS—1 cup sugar, 2 eggs, 1 cup fresh mashed potato,2 tblsp. melted butter (measured after melting), Vz tsp. nutmeg, 1 cup milk, flour to roll. Cut and fry in deep fat. Mrs. Sarah B. Recktenwald.

Qxi4lAif.CANDIED GRAPEFRUIT PEEL—Peel of 1 large grapefruit, 1 qt. water, V4 tsp. salt, 1 cup sugar, % cup water, % cup sugar (for coating). Cut the peel with scissors into V4 in. strips. Heat the water to boiling, add salt and the strips of peel. Boil about 1% hrs. until tender. Drain. Dissolve the sugar in % cup water in a small saucepan, add the drained, cooked peel. Boil rapidly about 20 minutes, then cook slowly until only a few tablespoons of thick syrup remains in the bottom of the pan. With a fork lift each piece of peel from the pan and spread on waxed paper When cool roll the peel in granulated sugar. Store in tin box. Mrs. N. N. Tiffany.

SUGARED PECANS—2 cups pecan halves, 1 cup sugar, Vz cup water, 2 tblsp. white Karo. Boil sugar, water and syrup until it threads. When sugar mixture has reached this point pour over salted nuts and stir until creamy. Separate nuts on greased paper to cool. Mrs. Greydon A. Rhodes.

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PUFFED RICE CANDY—Put box of puffed rice in the oven in a pan to crisp. Be careful not to burn. Then: 1 cup sugar, Vz cup water, 2 tblsp. vinegar. Cook this 5 minutes, then add 2 full tblsp. of Karo syrup, butter size of walnut, Vz tsp. salt. Cook until hard ball forms in cold water. Then add 1 tblsp. of molasses and nuts if you wish. Turn immediately into the puffed rice and stir. Put into a large pan and press down with another pan. Mrs. E. H. Edwards.

RICH CHOCOLATE CONFECTION—24 vanilla wafers rolled until entirely powdered. Add 2 tblsp. cocoa, 2 tblsp. white Karo syrup, 4 tblsp. whiskey or rum, 1 cup chopped nuts. Mix together and roll into 1-in. balls and roll balls in powdered sugar. Chill and serve.


DATE LOAF CANDY—Cook 2 cups sugar and 1 cup milk to the soft ball stage. Add 1 package dates cut up in small pieces. Cook until thick. Take off fire, add 1 tablespoon butter and 1 cup pecan meats cut up fine. Beat until creamy, pour into wet cloth and mold into a roll. Let cool, then slice. Mrs. Robert M. Cheney.

FUDGE DE luxe;—2 cups brown sugar, 1 cup white sugar, Vz cup cocoa, % cup milk, 1 tblsp. corn syrup, 1 tblsp. butter. Stir over fire until well dissolved, then cook to soft ball stage. Stir in 2 heaping tablespoons peanut butter. Remove from fire, add 1 teaspoon vanilla and allow to cool. When nearly lukewarm beat well and pour in pan When nearly cold cut in squares. Mrs. Joseph Eenger.

CHOCOLATE FUDGE—3 cups sugar, 1 tblsp. cocoa, 1 cup cream, vanilla. Mix cocoa and sugar. Add cream, and cook over medium flame until mixture forms soft ball in cold water. Remove, add butter, vanilla, and nutmeats if desired. Tony Brown.

The woods and meadows of East Hampton Township furnish an abundance of fruit for preserving. High-brier blackberries and wild grapes, both purple and white, are found on Montauk. Beachplums grow on Napeague Beach and all along the dunes, but have been scarce for the past few years. No Thanksgiving dinner is complete without cranberry sauce from berries that should be picked in person some fine fall day from marshes at Amagansett or Napeague, within sight or sound of the ocean. Cranberries may be kept for months, spread out to dry on a clean sheet on the attic floor, and used as needed. Whole-berry cranberry sauce is the old-fashioned kind; it is more moist, and does not keep as long as the jelly.CRANBERRY SAUCE—5 heaping cups cranberries (cook together and strain), 1V4 cups water. Add to strained juice 2 cups sugar. Cook until it boils. Remove from fire and pour in dish when slightly cooled.

Mrs. Charles Foster.

CONDE SAUCE—5 lbs. seeded blue egg plums, 5 lbs. sugar. Cook 25 minutes. Then add 1 lb. seeded raisins and fruit and rind of 2 oranges, cut fine. Cook until thick as marmalade and pour into jars.

Mrs. R. Graham Dun Douglas

CORN RELISH—6 ears corn, % lb. cucumbers, Vz lb. white onions, Wz lb. tomatoes, 2 green peppers, 2 sweet red peppers, 3 small hot red pf;p- pers (optional), 1 small bunch celery, 1 tsp. turmeric, 1 qt. vinegar, 21/2 tblsp. salt, 2 cups sugar, 5 tblsp. whole light mustard seed. Use a knife (not a food-chopper) to cut all vegetables. Cut corn from cob without

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scraping. Peel cucumbers, onions, and tomatoes, dice coarsely. Remove seeds from peppers and cut fine. Use inside stalks of celery, cut in small pieces. Blend turmeric with small amount vinegar, add to remaining vinegar with salt and sugar. In large kettle combine vegetables and mustard seed. Add vinegar mixture. Boil one hour, stirring frequently. Pack into 3 hot sterilized pint jars, filling to top, fasten closures at once.


CAROLINA CORN RELISH—24 ears of corn, 2 red peppers, 2 green peppers, 4 large onions, 3 cups brown sugar, % cup salt, 1 tblsp. turmeric, oz. ground mustard. Vs cup flour, 2 qts. vinegar (if too strong add water). Cut corn off cobs, chop peppers and slice onions. Take vinegar, add sugar and let come to a boil. Add salt. Take mustard and flour mixed with water and add to vinegar and salt, then corn, etc. and let boil slowly for 30 minutes. Then add turmeric dissolved in water and boil another 5 minutes. Jar while hot.

Mrs. W. B. Hambright.

STRAWBERRY JAM—4 heaping cups strawberries, 5 cups sugar. Let stand over night. Boil for 15 minutes (full rolling boil). Mrs. Charles Foster.

TANGY MARMALADE—2 oranges, 2 grapefruit, 2 lemons, 5 lbs. sugar. Wash fruit, cut in quarters. Remove all seeds, then with sharp knife cut into thinnest possible slices (rind and fruit). Add enough cold water to make five pints in all. Let stand overnight. In the morning add the sugar and boil for one and one-quarter hours. Pour into glasses and seal with wax. Mrs. Charles B. Ross.DUSKY MARMALADE—1 lb. prunes, 1 lemon, grated rind and juice, lb. walnut meats. Wash and soak prunes for 5 hours. Simmer until tender. Press through a sieve and measure the pulp. To each cupful allow % cup sugar. Mix well. Add grated lemon rind and chopped nuts. Return to the fire and simmer until thick and smooth. Just before removing from the fire add the lemon juice. Pour into glasses and seal as usual.

Mrs. Leo McGuirk.

ORANGE-LEMON MARMALADE—^Slice 6 oranges and 3 lemons very fine, discarding seeds. Cover the sliced fruit with water and let stand overnight. Next morning boil the fruit and water mixture 45 minutes. Let stand overnight again. In the morning measure and then bring to a boil. Add 1V2 times as much sugar as fruit and boil 45 minutes Just before marmalade is removed from heat, add 1 cup lemon juice. Seal in glasses.

Miss Catherine Mulford.STRAWBERRY JAM—Cap and wash 1 qt. of berries. Drain them dry as possible. Put the 1 qt. of berries and 1 qt. of sugar into a saucepan, heating slowly. When it boils, let it boil exactly 20 minutes. Then turn it out into a bowl and stand at least 12 hours. Pour in glasses and cover without heating again. Mrs. Andrew A. Carson.PEAR HONEY—4 lbs. pears, put through meat grinder, 2 oranges, 2 lemons, just seeded, 4 lbs. sugar. Cook about 2 hours. Put in jelly glasses and paraffin. Mrs. E. L. Sherrill.SPICED BEACH PLUMS—8 cups beachplum pulp, 7 cups sugar, % cup vinegar, 1 rounding tblsp. cinnamon, 1 rounding tblsp. cloves. Place raw whole, beachplums in kettle with Vz cup water. Cook until soft; when cool, work out all pits, measure and proceed with recipe above. Boil gently about 45 minutes. Pour into glasses and seal with wax.

Mrs. Charles B. Ross.APRICOT AND ORANGE JAM—31^ lbs. apricots, 31/2 lbs. sugar, 4 oranges. Cut apricots in small pieces and grind oranges. Add sugar and cook 1V2 hours. Stir frequently. Mrs. Theodore S. Rowland.

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PEACH MARMALADE—2 qts peaches, cut fine, 1% qts. sugar, 2% oranges, rind of 1 cut fine, 1 bottle marachino cherries (medium size bottle). Mix thoroughly peaches, sugar, oranges, before cooking. Cook until thick. Cook a few whole pits with the fruit, adding also, a few almond pits sliced very fine. Add the cherries when the fruit begins to boil. Add the cherry juice when the mixture begins to thicken. Pack in sterilized jars and seal. Mrs. John W. Hand.

CRANBERRY RELISH—1 pound cranberries, 2 oranges, 2 cups sugar. Force raw cranberries through medium chopper blade. Peel oranges, remove seeds and white membrane from peel; grind orange pulp and rind! Mix with cranberries and sugar; chill several hours.

Miss Mary E. Eldredge.RECIPE TO PRESERVE CHILDREN—Take one large grassy field, one- half dozen children, two or three small dogs, a pinch of brook and some pebbles. Mix the children and the dogs well together, and put them in the field, constantly stirring. Pour the brook over the pebbles, sprinkle the field with flowers, spread over all a deep blue sky and bake in the hot sun. When brown, remove, and set away to cool, in a bathtub.

Mrs. James W. De Graff.UNSPICED CHILI SAUCE—24 medium sized tomatoes, 8 onions, 2 green peppers, 2 red peppers, 3 tblsp. salt, 1 large bunch (or 2 smaller) celery, V2 cup brown sugar (firmly packed), 3 cups vinegar. Scald and peel the tomatoes and cut in 14-inch slices. Put in kettle with onions, peeled and chopped; also peppers chopped and celery cut in small pieces. Add remaining ingredients. Bring to a boiling point and simmer for about 3 hours. Seal in pint jars. Mrs. Hugh Filer.

CHILI SAUCE—12 large tomatoes, 7 small onions, 6 red peppers, 1 bunch celery, 3 cups sugar, 3 cups vinegar, 3 tblsp. salt, 1 tblsp. mustard seed. Cook thick, add sugar and mustard seed when nearly done. This is my mother’s recipe. Mrs. Harry E. Parsons.

SMALL CUCUMBER PICKLES—Soak 300 small cucumbers in % cup salt and boiling water to cover overnight. In morning wipe each cucumber carefully. Take 14 gal. vinegar and mix with 4 tblsp. mustard, 4 tblsp. sugar and 4 tblsp. salt, 14 cup mixed pickling spices. Pour over pickles and put in crock in cool place. Add 3 lbs. sugar, handful each morning. Stick of ginger may be added. Crock should be kept covered. Smaller number of pickles may be started and more added each morning until required amount is reached. Mrs. Robert M. Cheney.

BREAD AND BUTTER PICKLES—1 gallon cucumbers, 8 small onions, 2 green peppers, V2 cup salt Wash but do not pare cucumbers. Slice crosswise in paper-thin slices. Slice onions thin and cut peppers into fine shreds. Mix the salt with the three vegetables and bury pieces of cracked ice (1 qt.) in the mixture. Cover with weighted lid and let stand 3 hours. Drain very thoroughly and add to the following pickling sirup; 5 cups sugar, IVz tsp. turmeric, % tsp. ground cloves, 2 tblsp. mustard seed, 1 tsp. celery seed, 5 cups vinegar (not too strong). Mix sugar, turmeric and cloves together. Add mustard and celery seed and vinegar. Place over low heat and stir occasionally. Heat mixture to scalding but do not boil. Pour into hot sterilized jars and seal. Mrs. Robert M. Cheney.SWEET PICKLED RIPE CUCUMBERS—14 doz. ripe (yellow) cucumbers, 3 lbs. sugar, 1 qt. vinegar, 2 tblsp. mustard seed, 1 tblsp. whole cloves (heads removed), 1 stick cinnamon. Peel cucumbers, cut in two lengthwise, scoop out seeds with silver spoon, salt and let stand overnight. Cut in pieces the size to serve. Make a syrup of sugar and vinegar. Add spices tide in bags. Boil cucumbers in syrup only a few minutes, until they are glossy. Pack and seal air-tight. Mrs. Theodore S. Rowland.

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TOR HOME AND VILLAGE IMPROVEMENT'

MUSTARD PICKLE—2 qts. small cucumbers, 2 qts. small onions, 2 qts. green tomatoes, 5 heads cauliflower, 3 green peppers, 1 red pepper, (celery and string beans optional). Soak separately overnight in salty water. Scald separately in same water in morning. Drain well. Heat scant gallon of vinegar, add 6 cups of sugar. Make paste of % lb. mustard, 3 cups flour and 1 oz. turmeric. Stir paste slowly into hot vinegar. Cook until smooth and thick. Add vegetables and when thoroughly heated, place in sterilized jars and seal. Mrs. Robert M. Cheney.

BREAD AND BUTTER PICKLES—1 gal. cucumber pickles, 3 white onions, 2 green peppers, Vz cup salt. Wash and slice cucumbers, onions, shred the peppers. Mix with salt. Put into a crock, adding 1 qt. cracked ice. Weight it. Let it stand 3 hours. Drain thoroughly. Take 5 cups sugar, 1% tsp. turmeric, IVz tblsp. ground cloves, 2 tblsp. mustard seeds, 1 tsp. celery seeds, 5 cups vinegar. Mix and pour over pickles. Place over low heat and stir. Heat to scalding point. Do not boil. Put into tight jars.

Mrs. John W. Hand.

GREEN TOMATO PICKLE—1 peck green tomatoes, sliced thin, 4 sweet peppers, red or green, chopped, 8 large onions, sliced thin Soak tomatoes and onions in water over night Use 1 cup salt in the water. Drain well in the morning and boil 1 hour in 2 qts. vinegar, 3 lbs. sugar, 1 tblsp. each of stick or ground cinnamon, cloves, all spice. Put spices in a thin muslin bag. Pack pickle in jars and seal. Mrs. John W. Hand.

DILL PICKLES—18 medium cucumbers, cut in thick slices, or an equal quantity of small ones, whole 1 or 2 heads dill to each pint jar, 7 cups water, 1 cup vinegar, % cup salt, Vz tsp powdered alum to each pint jar. Wash cucumbers. Put in hot sterilized jars with dill and alum. Boil water, vinegar and salt 5 minutes. Pour over cucumbers and seal at once.

Mrs. E. J. Edwards,

OLD FASHIONED BREAD AND BUTTER PICKLES—6 qts sliced small cucumbers, 1 qt. sliced onions, 1 cup salt. Cold water to cover. Let stand 3 hours. Drain and rinse. Let come to boil: 3 pts. vinegar, 3 lbs. sugar, 1 tblsp. turmeric, 1 tsp. mustard seed, 1 tsp. celery seed. Add cucumbers and onions, let come to a boil and seal quickly in hot jars.

Mrs. Charles B. Ross.

PEPPER RELISH—30 red peppers, 30 green peppers, 30 onions, all chopped; 4 cups sugar, 6 tblsp. salt, 2 qts. vinegar. Boil 15 minutes and can hot. Mrs. E. H. Edwards.

PRESERVED GREEN TOMATOES—Vz bu. green tomatoes, 2 gals, fresh cider, % doz. lemons, 8 lbs. brown sugar. Boil cider slowly down to a gallon. Boil tomatoes in cold water 15 minutes, put into colander, drain. Boil lemons. Then put all together, until they come to a heavy syrup. Take off and place in jars. Fine for tarts, relish. Mother Barbey.

—74—


Bje^Aen<4Xfe4>

The best drinks in East Hampton Village are milk and water. It s a good dairy country; and the water is exceptionally pure and soft for drinking or washing purposes. Summer residents of forty years ago used to have East Hampton water bottled in great demijohns and sent to them in New York. East Hampton people today complain of the drinking water they find while traveling.

This township was better known during Prohibition years, for something stronger. For thirteen years “Rum Row” lay off Montauk, just over the legdl line. Strange boats plied back and forth from shorej strange men appeared from nowhere, in the little fishing village.

Just before Christmas, 1922, the “Madonna V” went ashore opposite Nomimck Hills at the west end of Montauk. It was loaded with the choicest liquors. Lifelong teetotallers risked pneumonia in the December surf to salvage its cargo; prompted probably by the inherited custom of wrecking and by old New England principles against waste of any kind.

There was a battle between bootleggers and hijackers at Third House (now Deep Hollow Ranch) over a cache of $200,000 worth of liquor. A British liquor schooner with a million-dollar cargo was captured by the Coast Guard in December, 1930, in Fort Pond Bay.

SWEETENED RHUBARB JUICE—1 qt. rhubarb, 1 qt. water, 1 cup sugar syrup. Cut rhubarb in small pieces; cook with the water until fruit is soft. Strain through a double thickness of cheese cloth. Add the sugar syrup and chill thoroughly. Use in combination with other fruit juices.

USES OF SWEETENED RHUBARB JUICE—Rhubarb juice is an excellent substitute for iced tea as a basis for iced fruit drinks. The strained juice of any canned fruit may be added to suit the taste, and to obtain the desired color.

RHUBARB PUNCH—1 qt. sweetened rhubarb juice, Vz cup orange juice 4 tblsp. lemon juice, Vz cup sugar syrup, 1 pt. ginger ale. Combine the ingredients, chill thoroughly and serve. Mrs. N. N. Tiffany.

GRAPE JUICE—Use fairly ripe Montauk grapes. Stem and wash, then cover with water and bring to good boil, then mash with potato masher and let drip through fine cheesecloth bag. Overboiling will make grapes bitter. To each qt. juice, add 1 scant cup sugar, bring to boil and bottle while hot in sterilized bottles or jars. This juice is concentrated and for serving may be diluted with water or ginger ale 1 cup of this juice in place of 1 cup water adds considerably to mince pie.

Mrs. Robert M. Cheney.CRANBERRY JUICE COCKTAIL—4 cups cranberries, 4 cups water % cup granulated sugar. Cook cranberries and water until all the skins pop open (about 5 minutes. Strain through cheese cloth. Bring the juice to a boiling point, add sugar and boil 2 minutes. Chill and just before serving add 3/4 bottle of ginger ale. For large quantities use: 20 lbs cranberries 5 gals, of water and 8Vz lbs. sugar. Cook as above and add ginger ale to suit taste. This is good as a base for fruit punch and in fruit cups.

Miss Jean Filer.TOMATO JUICE COCKTAIL—Put tomatoes through potato ricer Add- Vz cup orange juice, 1 tblsp. lemon juice, V2 bay leaf, 2 tsp. sugar V2 tsp’ salt. Strain through fine sieve and serve ice-cold. Mrs. L. E. Woodhouse!

—75—


HOT SPICED TEA—1 gal. boiling water. Place in cheesecloth bag the following: 12 whole cloves, 1 stick cinnamon, 3 tsp. tea. Drop bag into boiling water and let stand until color is quite dark, 10-15 minutes. Add juice of 3 lemons, 2 oranges, and % cup sugar. Mrs. Greydon A. Rhodes.

Switchel, a beverage still remembered by men and women in their seventies here, was made of molasses and cold water flavored with vinegar and ginger. Housewives made it and carried it out in stone jugs to the harvesters at haying time It was said to keep you from getting a sunstroke.ICED TEA—2 qts. cold water, juice and rind -of 2 lemons, 3 tsp. tea, 1 cup sugar, sprigs of mint if desired. Let come to boil. Let stand a few minutes, then strain. Mrs. Charles Foster.

TOMATO JUICE—4 cups tomatoes cut in pieces, V4 cup water, 1 tsp. salt. Vs tsp. black pepper, 2 tblsp. sugar, 2 stalks celery with leaves, 5 whole cloves. Combine all ingredients. Bring to boil and simmer slowly 20 minutes. Press through sieve. This can be made in large quantities and canned by the usual processing method. It is also good when made in this manner from commercial tomato juice. Mrs. Paul F. Nugent.

TOMATO JUICE—% bu. tomatoes, 8 stalks celery, 3 medium green peppers, 8-10 onions, small bunch parsley, 8 bay leaves, 15 whole cloves. Peel and cut tomatoes fine, boil all ingredients 30 minutes, strain, add 1 large cup sugar and 2% tblsp. salt. Reheat to boiling, and seal in jars.

Mrs. Andrew A. Carson.

ICED BEVERAGE CUBES—% cup lemon or lime juice, 1 cup grape juice, % cup sugar. The attractiveness and flavor of ginger ale or any fruit drink is enhanced by the addition of such cubes. Combine the fruit juices listed with the sugar and dilute with half their total volume of water. Let freeze in ice-cube trays. Maraschino cherries may also be frozen into the cubes. Mrs. Robert M. Cheney.

ICED COFFEE—To 4 cups freshly made regular strength coffee, add 12 whole cloves and 2 three-inch sticks cinnamon. Chill. Beat one egg white until stiff, add 4 tablespoons sugar gradually and continue beating until glossy. Add IV2 cups cream and chilled coffee. Pour into tall glasses V2 full of ice. Makes four servings. Mrs. Frank W. Edwards.

WINE PUNCH FOR 32 PEOPLE—2 qts. of Cuban rum, 2 qts. Bourbon whiskey, a 4-5 bottle of claret (domestic variety is satisfactory), 16 limes, 16 lemons, 4 small cans raspberry juice (juice of canned raspberries is good), a little grenadine, a little syrup made of sugar and water, a club soda or sparkling water, large size. Sorry these ingredients can’t be more exact but one must rely on one’s taste. The results will be well worth the effort. Note: Use a block of ice rather than small cubes. Remove the separators from the ice tray and freeze solid, %-in. slices of orange, cherries and fresh or canned raspberries can be added to each cup when served. Mrs. Greydon A. Rhodes.

—76—


B^fieciaL OjcccuUouA.STRAWBERRY FESTIVAL

Some time in June, back in the 1890’s, the ladies of the Village Improvement Society would spread trestle tables in Clinton Hall with fresh white cloths, and raise funds for their good works by a Strawberry Festival. There would be a choice of hot shortcake smothered in cold strawberries and dripping with cream; fresh strawberries and cream with layer cake; or homemade strawberry ice cream, with cake; and oceans of coffee. That made a substantial enough supper for anybody, with second and third helpings served cheerfully by bustling housewives in their best white aprons.

Wainscott, which is a potato-farming community with fine strawberries raised on the side, is considering an oldtime Strawberry Festival as part of the town-wide 1948 Tercentenary celebration.

New England Supper“No one in the world can beat the ladies of East Hampton in getting

up a New England Supper’.’—East Hampton Star, Jan. 22, 1892.A New England Supper consisted of chicken pie, cold boiled ham,

baked beans (not New England, but Long Island style—boiled first, THEN baked); potato salad; pickles and jelly; raised biscuits; pumpkin, mince, or apple pie; crullers, doughnuts, and coffee.

Oyster SupperWhen Mr. and Mrs. Theodore Stratton kept a boarding house in the

old Gen. Jeremiah Miller place, now Franklin M. Chace’s, an Oyster Supper would be followed by a dance. For supper there was a choice of:

“Oyster stew and oyster fry.Oysters raw and oyster pie”

accompanied by potatoes, of course; hardtack, pickles and relishes, and pie or cake, to top off with.

Covered-Dish SupperThis is a modern and very popular version of the oldtime church sup

per. Each lady brings a “covered-dish”, whatever dish she excels in preparing. These are all spread out buffet style on a table; the hostesses for the evening usually furnishing homemade rolls, coffee, and dessert. The results are always intriguing, and there is a great demand for pencils and paper as recipes are exchanged.

Mrs. N. H. Dayton, Cook Book Committee Chairman, lived at The Huntting (East Hampton’s oldest inn) as a girl, when it was managed by her “Uncle Theo” and “Aunt Dora” Stratton. She gives a typical summer day’s menu set before the boarders:


jo^ fSSO%BREAKFAST

OatmealBroiled Salt Mackerel Ham and Eggs Corned Beef Hash

Creamed PotatoesBread Griddlecakes Corn Bread

Milk Coffee Chocolate

DINNER Vegetable Soup Baked Bluefish

Fried Chicken Roast of BeefMashed Potatoes Boiled Beets Corn Fritters

Beachplum Jelly Cucumber PicklesHomemade White Bread Homemade Canaille Bread

Bread Pudding Berry Pie Tea Coffee

SUPPERCold Tongue

Sliced Cucumbers Lettuce Hot Biscuit

Sponge Cake Molasses CookiesTea Coffee

ThanksgivingMiss Clementine Paddleford wrote about an “East Hampton Thanks

giving” in the New York Herald-Tribune in 1941; she sampled the cooking of the Mulfords, Daytons, Lawrences, Osbornes, Barns, Tiffanys and Edwards; and asked for a Thanksgiving menu “as typical of Long Island as the breath of fog in the face, or an Island field of potatoes.”

This is what she called a

"Home, Sweet Home" ThanksgivingGardiner’s Bay Oysters

Turkey Amagansett with Sausage-Apple Stuffing Napeague Beach Cranberry Sauce

Long Island Whipped Potatoes Giblet Gravy

Glazed Onions Baked SquashMashed Turnips Cauliflower.

Light Oatmeal Rolls Montauk Hills Wild Grape Jelly

Red and Green Relish Garlic PicklesCelery RadishesBrown Sugar Pumpkin Pie

Stone Jar Mince Pie Coffee Jericho Cider

Devilled ClamsBaked Potatoes

Cut-up Fruit

-78—

TOR HOME AND VILLAGE IMPROVEMENT"

Mjf OAim Hjecelpti^

—79—


MAf, Ojum llJ^ceifU6.

—80—

TELEPHONE 730

JEANNETTE GOLDSTEINSPECIALTY SHOP

SPORTSWEAR

MAIN STREET EAST HAMPTON. N. Y.

OSBORNE TRUST COMPANYEast Hampton, N. Y.

EVERY BANKING FACILITY

“The Bank of East Hampton"

Member of the Federal Deposit Insurance Corp.

TELEPHONE EAST HAMPTON 60

The Hamptons Department StoreFURNITURE — HOUSE FURNISHINGS

FLOOR COVERINGS — YARD GOODS NOTIONS — GIFTS

EAST HAMPTON. NEW YORK

Helen L. Satterlee

GIFTS BOOKS CARDS

DECORATIVEACCESSORIES

WEDDING PRESENTSRENTAL LIBRARY TOYS PARTY FAVORS

EAST HAMPTON 815 or 904-R STEPHEN A. PALMER. Mgr.

MAIDSTONE BOAT YARDTHREE MILE HARBOR

EAST HAMPTON, N. Y.

LIGHTHOUSE PHOTOSHOP—KODAKS—

DAVE EDWARDES, PHOTOGRAPHER

East Hampton, L. I.NEWTOWN LANE TEL. EAST HAMPTON 1067

COMPLIMENTS

OF

THE CHEAT ATUNTIC 4 TACIFIC TEA CO.

COMPLIMENTS OF

REVERE PROPERTIES, Inc.GENERAL CONTRACTORS — BUILDERS

PHILIP H. DATER, President PHONE 404

FOR THE FINESTPressure Cookers and other Cooking Utensils

FOR THE LATESTStoves, Refrigerators and Kitchen Appliances

it'sR. C. BARRY & SON

MAIN STREET SAG HARBOR, L. I.Open Evenings — Phone 103 — 297

HOME SWEET HOME MOVING & STORAGE CO., Inc.

LOCAL OR LONG DISTANCEP. S. C. & I. C. C. CARRIERS

• PACKING — CRATING• MODERN WEATHERPROOF VANS• PART LOAD RATES GIVEN

MODERN STORAGE FACILITIES FOR EVERY NEED

East Hampton 700MAIN STREET EAST HAMPTON. L. I.

COMPLIMENTS OF

R. DiGATE & SONSMASON CONTRACTORS

TELEPHONE EAST HAMPTON 397

JOHN HASSELBERGERPAINTING — DECORATING — PAPER-HANGING

SIGN PAINTING

EAST HAMPTON, N. Y. PHONE 900

DANIEL TUCKER GARAGE CO.

SALES and SERVICE

Hudson International

East Hampton, N. Y. Amagonsett, N. Y.

COMPLIMENTS OF

STAR BARBER SHOPNAT VIGNERl. Prop.

Newtown Lone, East Hampton Phone 821

EDITH

HAIRDRESSER

Newtown Lane

Phone 32-W East Hampton

MAIDSTONE MOTORSWilliam F. Parlato

Newtown Lane

TEXACO and FIRESTONE PRODUCTS

Storage — Repairing Accessories

Road and Towing Service Phone East Hampton 393

LYON'S

BAR . . . RESTAURANT

EAST HAMPTON Opposite Post Office

Phone 88

COMPLIMENTS

OF

EDWARDS THEATRE

GEORGE A. SCHULTEANTIQUE RESTORATION

FURNITURE REFINISHING AND REPAIR

TELEPHONE 188 EAST HAMPTON, N. Y.

COMPLIMENTS OF

Everit Albert Herter Post, No. 550VETERANS OF FOREIGN WARS

OF THE UNITED STATES

EAST HAMPTON, NEW YORK

Greene-Russell Contracting Corp.GENERAL CONTRACTORS

EAST HAMPTON, N. Y. Phone 385 NEWTOWN LANE

EXCAVATIONSLAND CLEARING — LANDSCAPING — LAWN BUILDING

GRADINGROADWAYS and DRIVEWAYS BUILT and MAINTAINED

TENNIS COURT CONSTRUCTION DRAINAGE SYSTEMS INSTALLED

FOR SALEROAD OILS andi EMULSIONS APPLIED. HOT or COLD

APPLICATIONSMARL — SAND — TRAP ROCK— BLUE STONE — GRITS

CONCRETE GRAVEL

FOR HIRE WITH OPERATORSDUMP TRUCKS — CRANE or SHOVEL WORK — POWER GRADER

TRACTORS — ASPHALT DISTRIBUTORS — GARDENS PLOUGHED — ETC.

LIVE LOBSTERSCooked Lobsters in the Shell

Fresh and Frozen Lobster Meat Hard Clams and Steamers

E. B. TABERLocation—Just Past Maidstone Boat Yard

THREE MILE HARBOROPEN 8 a. m. to 5 p. m. TEL. E. H. 662

COMPLIMENTS OF

DUNE ALPIN

FARM

JOHN C. GRANT Pumps :: Oil Burners

SANITARY PLUMBING and

MODERN HEATING VACUUM FURNACE CLEANING

Tel. 858

E. T. DAYTONR. G. Reutershan, Assoc.

REAL ESTATE & INSURANCE

Main Street — East Hampton, N. Y.

OFFICE TEL. 420 or 421 HOUSE TEL. 469 or 649

SHERRILL'S DAIRY

MILKPRODUCED, PASTUERIZED and

BOTTLED ON OUR FARM

EAST HAMPTON. L. I„ N. Y.Phone

Estoblished East Hampton1910 97-W

NORTH MAIN STREET HARDWARE

EAST HAMPTON, L. I.

Emerson and Admiral Radios AM and FM

Norge Appliances Paints, Hardware, Electrical

Appliances, Radio Repair

FRANK MOLTISANTI Tel. 52-J

HARRY T. INGALLS

Contractor and Builder

EAST HAMPTON. NEW YORK

TEL. 971 or 963-M

MILDRED & ROY

HAIRDRESSERS

MAIN STREET E. H. 793

CHARLES N. LLOYDPLUMBING and HEATING

Quiet May Oil Burner Sales and Service

TEL. E. H. 299 EAST HAMPTON. N. Y.

MAIN STREET TELEPHONE 770

anonYourHdirdresserEAST HAMPTON NEW YORK

SAG HARBOR SAVINGS BANKSAVINGS ACCOUNTS

MORTGAGE LOANS

MAIN STREET, SAG HARBOR, N. Y.Member Federal Deposit Insurance Corp.

EDWARD V. BROOKS

PLUMBING and HEATING

EAST HAMPTON, N. Y.

Box 822 TeL 871

EDWARD SCHAEFERTAXI SERVICE AT ANY HOUR

Telephone 334 King Street

EAST HAMPTON AIRPORTINSTRUCTION

CHARTERSTORAGE

PHONE 1099

OCKENFUSS BROTHERSPAINTING CONTRACTORS

PAPER HANGING

PHONE 1006 — 914-W

OAKS INN RESTAURANTSTEAKS OUR SPECIALTY

Also A La CarteTEL. 567

MONTAUK HIGHWAY EAST HAMPTON. N. Y.

G (Sr I SERVICE STATIONAUTO PAINTING

BODY AND FENDER REPAIRING AUTO TOPS AND SAFETY GLASS

SINCLAIR PRODUCTS — SIMONIZING 24 Hr. Towing Service — Auto Repairing of All Kinds

Tel. Bridgehompton 179-R EAST HAMPTON. N. Y.

DAVID A. JACOBSONMEN'S AND LADIES' APPAREL

SHOES

I & C HOME FURNISHINGS, Inc.FURNITURE

ELECTRICAL APPLIANCES

TELEPHONE 148

WHITE'S PHARMACYWILLIAM T. WHITE

East Hampton, L. I.

TELEPHONE 1027

JOHN I. KELLYWINES AND UQUORS

L-710

MAIN STREET, EAST HAMPTON, L. I.

E. J. McMAHON, Mgr.

S. J. LYNCH 6c SONGENERAL CONTRACTORS

for all kinds of MASON WORK

EDWARD F. COOKEast Hampton, N. Y.

Telephone 1080

INSURANCE REAL ESTATE

JOHN F. GILMARTIN CO.FUEL OIL

COAL AND WOOD

TEL. E. H. 509

H. M. DIAMONDEast Hampton Upholstery Co.

Draperies Yard GoodsSlip Covers CurtainsFurniture Rug Contractor

TELEPHONE 374

Newtown Lane East Hampton, N. Y.

ROWE'SEAST HAMPTON PHARMACY

WM. P. BAIN, Ph. G.

Phone East Hampton 502

V/m, I. LeVesconte"THE MODERN MEN'S STORE"

COMPLETE LINE OF MEN'S WEAR SHOES — SPORTS ACCESSORIES

TELEPHONE 667 NEWTOWN LANE

COMPLIMENTS OF

Frederick Yordley

NEWTOWN LANE TELEPHONE 433

I. Y. HALSEY AUTOMOBILE CO.EAST HAMPTON, N. Y.

PLYMOUTH AND DODGE DEALER

NEWTOWN LANE TELEPHONE 173

MAIDSTONE MARKET, Inc.PHONES; 63 and 64

GROCERIES .... MEATS .... VEGETABLES FRESH SEA FOOD .... BIRD'S EYE FOODS

EAST HAMPTON

PHONE 263 ESTABLISHED 1910

W. P. COLLINSFUEL OIL — GASOLINE

CEDAR STREET EAST HAMPTON, L. I.

SID CULLUM'S GARAGEN. MAIN STREET — TEL. 582

Marfak Lubrication — Machine Work Marine Engines — Welding

SALES and SERVICE — TEXACO PRODUCTS

PUBLIC MARKET OSCAR BRILL

Groceries and Meats Fruits and Vegetables

Shoes, Dry Goods and Clothing

P. Cangiolosi & J. Pombo, Props. N. Main St.

Phone 452 N. Main St. EAST HAMPTON, N. Y.

PHONE E. H. 333 P. O. BOX 1478

THE MODEL & HOBBY SHOPJ. R. RILEY — EAST HAMPTON. N. Y.

Complete Line of Models and Accessories

Mail Orders Given Our Careful Attention

C. LOUIS EDWARDS & SONELECTRICAL CONTRACTORS

OUR SPECIALTYELECTRICAL APPLIANCES SERVICED

REFRIGERATION SERVICE

TEL. EAST HAMPTON 722 MAIN STREET

BAKER & LESTERSuccessors to N. S. Cleaves

HARDWARE PAINTS HOUSEWARESWESTINGHOUSE PRODUCTS

Refrigerators - Laundromats - Irons - Vacuum Cleaners ■ RadiosRANGES

Magic Chef - Estate - Wellbuilt - Glenwood Evans and Perfection Heaters

TOYS - BICYCLES - SCOOTERS - TRICYCLES - EXPRESS WAGONS PYROFAX BOTTLED GAS

COMPLIMENTS OF

H. G. STEPHENS

Attorney-at-Law

DAYTON & DAYTON

Contractors and Builders

EAST HAMPTON, N. Y.

TEL. 610

Office — Shop on Sag Harbor Rd.

Telephone East Hampton 105S

S. C. GRIMSHAW

PLUMBING and HEATING

McCONNELL'S PHOTOGRAPHIC ART

STUDIOPORTRAIT and ART WORK

Tel. E. H. 133Baby Photos Wedding Photos

Copy PhotosEast Hampton Long Islond

WILLIAM E. P. CARDOSCAR KONGEVOLD LAWN MOWING

CARPENTER and BUILDERMAINTENANCE

GENERAL GARDENING

Phone East Hampton 614HEDGE CUTTING

Tel. E. H. 844Egypt Lane, East Hampton, N. T.

JOHN BOYLE ESTATE

REGISTERED NURSESCLARA C. FORSYTH

FLORENCE C. GUTHRIE

PLUMBING and HEATINGColonic Irrigations Under

Doctors Orders

Tel. E. H. 240 Appointments — Tel. E. H. 748 Gay Road

WILLARD MOTORS lOHN H. GRAYInc. CARPENTER and BUILDER

SALES — SERVICE Tel. E. H. 352

East Hampton, L. I.Shop next to M. E. Church

Tel. 623

THE KIP SHOP F. H. SCRIBNERDRESSES — SPORTSWEAR

Complete Beoch WearJEWELER

Hosiery Accessories East Hampton. N. Y.

Theatre Bldg.. Main St.East Hampton. N. Y.

Telephone 740

Breakfast ServedBlue Plate Luncheon COMPLIMENTS OF

THE MARMADOR THE MADELEINEIn Theatre Building BEAUTY SHOP

HOMEMADE PASTRIESCool Refreshments

Edwards Theatre BuildingPhone E. H. 284

EAST HAMPTON CLEANERS JAMES MARLEY

Main Street STATIONERY

EAST HAMPTON, N. Y. TOYSGREETING CARDS

Phone 36

Henry Eberhart. Prop.Eost Hampton. N. Y.

COMPLIMENTS OF

•

EUGENIA M. STANLEA

CHILDREN'S WEAR

JOSEPH EPSTEINTel. East Hampton

1014

Fine Watch and Jewelry Repairing

Fritts Jewelry StoreSOLOMON & SONS, Successors

-------------------------------------• DIAMONDS• WATCHES

AUTHORIZED AGENCY • JEWELRY• SILVERWARE

Hamilton — Elgin Waltham — Omega

Mathey Tissot — Bulova Gruen — Benrus

Longines — Wittnauer Le Coultre

Main Street

Sag Harbor, N. Y.

COMPLIMENTS OF COMPLIMENTS OF

THE FIL-NET SHOPPE

SAG HARBOR, L. I.

SPITZ'S

Radio & Appliance Shop

Sag Harbor, L. I.

East Hampton Taxi Co. W. ADAIR ORR, Jr.

TAXIWM. E. REUTERSHAN

— Call —East Hampton 624

Electrician

Newton Lane Tel. E. H. 1188 Appliances and Repairs

Wiring

WM. CONRAD COMPLIMENTS OF

CARPENTER and BUILDERStGsIi and Door Work EAST HAMPTON

Near R. R. Station Newrtown Lone

STEAM LAUNDRYTel. 540 East Hampton, N. Y.

WHITEY HUSTECK LONG ISLANDPAINTING and DECORATING

PAINT SUPPUESICE CORPORATION

Newtown Lane BLOCK — CRUSHED — CUBESTel. 518 East Hampton, N. Y.

Tel. 53

THE LOU-ANN SHOP COMPLIMENTS OF

Louis F. lalacci

LADIES and MEN'S WEAR A FRIEND

Newtown LoneEast Hampton. L. I.

ROBERTSON & ZENGERSERVICE STATION BOB & ANN'S

Tires, Fishing Tackle for

Newtown Lone BORDEN'S ICE CREAM

Tel. 969 East Hampton, N. Y.

PHILIP THE FASHION SHOPCLEANERS and TAILORS

Newtown Lane

All Cleaning Done on Premises East Hampton, N. Y.

Phone E. H. 144 Mrs. Walter Hedges

EAST HAMPTON CANDY KITCHEN ROSS M. FANNING

Confectionery, Luncheonette

HOME MADE ICE CREAMJEWELER

Joseph McGinnis, Prop.

East Hampton, N. T.East Hampton, N. Y.

P. C. SCHENCK & SONS STAR CLEANERSCOAL — FUEL OILS

WOOD — BLUESTONE Newtown Lone

Prompt DeliveriesOpp. East Hampton Hotel

Tel. 142 Newtown Lane Phone 32-J

NEW COFFEE SHOP A U GI E ' SBARBER SHOP

Newtown Lane

James Mittas, Prop.Newtown Lone

East Hampton, N. Y.

TeL E. H. 756

G. &. T. DAIRIES# Inc. FRANK'S MARKET

Local Pasteurized Milk PRIME MEATSFINEST QUALITY Groceries — DelicatessenDAIRY PRODUCTS Vegetables

Covering Former Routes ofGould, Tillinghost and Telephones 243 - 999

Hardscrabble Dairies Newtown Lane Eost Hampton

Opposite Post Office

EAST HAMPTON BAKERY

WEDDING and BIRTHDAYCAKES OUR SPECIALTY

JACK'SBATTERY SHOP

Jack CiocchettiWILLARD and

PREST-O-LITE BATTERIESSpecializing in Recharging and Repairing All Mokes Batteries

Since 1912Tel. 869 East Hampton, N. Y. All Work Guoronteed

Tel. E.H. 813 Near R. R. Station

A. CAVAGNARODREESEN'S MARKET DELICATESSEN

Meats — Groceries — FruitsPRIME MEATS — SEA FOOD Vegetables

Dave and Rudy# Props. Telephone 75Newtown Lane Near R. R. Station

TeL 465 East Hampton, N. Y. Newtonn Lane East Hampton

NEWTOWN GROCERY MAIDSTONEGROCERIES RESTAURANT

Andrew Cavagnaro, Prop.FRUITS and VEGETABLES

BAR and RESTAURANTW. H. Moykm

Near R. R. StationNewtown Lone Newtown Lane

Tel. 701 East Hampton, N. Y. Tel. 447. East Hampton, N. Y.

GOING TO EUROPE?

"BOOK THROUGH YOUR LOCAL AGENT""NO ONE CAN SERVE YOU BETTER"

FOR RATES, SAILING DATES AND PASSPORT INFORMATION

Cunard-While Slar - U. S. Lines - Holland Amer. Line

Trans-Allanlic Passage Winler Cruises

ARNOLD E. RATTRAY(Authorized Local Agent)

OPP. GUILD HALL MAIN STREET EAST HAMPTON 477

Bait of All Kinds at All Times Rods and Reels—^For Sale or Rent

MONTAUK BAIT AND TACKLE SHOP

Montauk Highway MONTAUK. NEW YORK

Frank N. Tuma, Prop. Frank J. Tuma, Mgr.

Shop; Tel. Montauk PL 2433

"WEE ACRE"NURSING HOME

Chronics ElderliesConvalescents Semi-Invalids

24 Hour Nursing Care Home-like Atmosphere

A. M. Reininger, R. N. Tel. 1193 Davids Lane East Hampton, L. I.

S. J. BLASCHERfor

PRACTICALPAINTING & DECORATING

FURNITURE & GLAZING Amcrgansett Road Box 1208

East Hampton, L. I.Tel. East Hampton 633 Between 5 and 7 P. M.

TYPEWRITERSNew and Used

For Sale . .. For Rent

Easl Hamplon SlarOpp. Guild Hall :: E. H. 477 LOCAL "ROYAL" AGENT

EAST HAMPTON STAR

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