The Portland Woman's Exchange Cook Book

of 3 eggs and 3 tablespoons of sugar beaten together, 1 tablespoon of butter, 2 tablespoons of cream, !4 teaspoon of salt and the whites of the eggs stiffly beaten. Divide into buttered ramekins, sprinkle a little sugar and chopped nuts over the top and bake until ready. Peanut Croquettes. Take 1 tablespoon of peanut butter to 1 cup of ground cracker crumbs, thinning the peanut butter with hot water and adding to the cracker crumbs. Moisten with water till the mass can be formed into cakes or balls and saute in hot butter long enough to brown on each side, and serve with tomato sauce. M. R. Polenta. Melt a large spoonful of butter in 1 quart of boiling water. Wet 1 pint of cornmeal with a very little cold water, add 1 spoonful of salt, then stir in slowly boiling water. Bring it to a boil, stirring continually until the meal is cooked and has lost its raw taste. It should be thick enough to make into a ball. Lay aside to cool; when quite cold cut into thin slices and put a layer on the bottom of a pudding dish. Dot it with butter and thin slices of cheese; then more mush, cheese and butter until the dish is full. Have the last layer cheese and bake in a quick oven from 20 to 30 minutes. Mrs. Scott Brooke. Stuffed Squash. Select 6 summer squash of the same size. Cut off the hard stems and parboil. Cut out a round disc for the stem and scoop out some of the contents. Make a rich cream sauce, add a little Worcestershire sauce and a cup of New York dairy cheese. Cut in dice and add 2 ounces of cracker crumbs and I egg. Stir all together over the fire until quite melted. Into each squash put a tablespoon of this paste and bake brown in quick oven. To the remainder of the sauce add a little thick cream and heat. Pour this over the squash and serve. Spanish onions can be cooked in the same way. Mrs. Scott Brooke. VEGETARIAN DISHES 257 Split Pea Croquettes. Three-quarter parts boiled split peas to one-quarter part soaked cracker crumbs; add a little minced celery or boiled sweet pepper mincad fine, and one beaten egg. Roll in egg and cracker meal and fry. Walnut Timbales. y^ cup milk. J4 cup cream. 1-3 teaspoon salt. 1-3 teaspoon celery salt. 1 egg, beaten. 1 cup stale bread crumbs. Mix ingredients well together, put into oiled timbale molds or cups, set in a pan of hot water, and bake till set. Serve with peas or with peas in cream sauce. New Idea" Sanitary Gas Ranges Are used in over 3,000 Portland homes. They are the ideal of gaa range construction and show more improved features than all other makes combined. Sold on easy terms of credit. OWE R Cash or Credit :: Terms to Suit THIRD AND YAMHILL s V^ll 3 llty is what makes particular people demand "RED RIBBON" BRAND Canned and Glass Goods. Pure Food Products Mason, Ehrman & Co. PortiuMi, Oregon M.J.Wabh&Co. Mrs. Robt. Mair High Gmde Lighting Fixtures Caters for Dinner Parties Dances Electric Light Wiring and Bells Phone Main TS«! A UK Luncheons Phone Marshall 2594 Address : -730 Wilson Street Portland Taxicab Co. RED AND GREEN CABS We allow 10 per cent reduction on all charge bills if paid by the 10th of the month _ _ ^ No Books Required iTLcllIl Candies Chocolate Caramels. Mix together Yi pint sugar, Yi pint molasses, Yi P^^^t thick cream, 1 tablespoon butter and 4 ounces Walter Baker & Co.'s Premium No. 1 chocolate. Place on fire and stir until mixture boils; cook until drops of it will harden if dropped into ice water. Pour into well buttered pans, having mixture about 1 inch deep. When nearly cold mark into squares. Mrs, Wallace Phillips, Sutherlin, Ore, Chocolate Fudge. 3 lbs. light brown sugar. J/2 lb. chocolate. Yi cup cream. 14 lb. butter.