The Twin-city housewife

To one hen use four eggs, one teaspoon vinegar, one teaspoon mustard (ground), one-fourth teaspoon cayenne pepper, one-third cup good vinegar, one-fourth teaspoon salt. Cook until it thickens; when cool add one-half cup butter or oil from chicken and one tablespoon Worcestershire sauce.—Mrs. James K. Norfleet. Cooked Salad Dressing One teaspoon salt, one teaspoon mustard, three teaspoons white sugar, two tablespoons vinegar, two tablespoons drawn butter, two tablespoons cream or sweet milk and two eggs beaten separately. Mix salt, mustard, sugar and yolks well beaten, add slowly the cream, then gradually the vinegar; add very slowly the drawn butter or it will curdle. Set on stove over boiling water, stirring constantly until it almost boils, then add the whites beaten stiff. Set aside to cool and pour over salad when quite cool. This is not enough for a large chicken made into salad.—Mrs, W. T. Carter. iad a eens THE TWIN-CITY HOUSEWIFE Jellies to Serve With Salads Tomato Jelly ; The juice from one quart can of tomatoes, one-half box of gelatine. After the gelatine is dissolved add the tomato juice and half a pint of water. Season with salt, pepper and a little sugar. Strain through a muslin cloth and set away to cool. Very nice to serve with salads. —Mrs. H. E. G. Hester, Tampa, Fla. Mint Jelly, No. 1 Soak one box gelatine in one pint cold water. Pour two pints boiling water over mint which has been cut into short pieces, and add this to gelatine while hot. When cool add juice of three lemons, a small quantity of sugar, and strain through a fine cloth. If the mint does not color it enough, green coloring fluid can be used to make it the desired shade. Mould in form of cup and use on lettuce leaf to serve salad in.—Mrs. W. L. Stagg. Mint Jelly, No. 2 Make clear apple jelly by using tart green or white apples. Pare, remove cores and boil until soft in enough water to cover. Strain through double bag and add one-half cup hot sugar for each cup of juice. When syrup begins to congeal add enough essence of spearmint to give desired flavor, a very few drops. or tie mint leaves in cloth and boil with syrup. After taking from stove tint with green vegetable coloring.—Miss Mary Hinshaw. THE TWIN-CITY HOUSEWIFE sixty-one | Pickles and Catsups Cabbage Pickle Four large heads cabbage, cut up coarse; sprinkle with salt—about one and one-half pints. Cover with cold water; let stand over night, after which drain off water and squeeze cabbage to get all water out. Then cut up four or six onions, one and one-half pints brown sugar, two tablespoons white mustard seed, one tablespoon black mustard seed, one tablespoon of cloves, two tablespoons of allspice, one tablespoon of mace, two pods red pepper, two pieces of ginger (beat spices together a little), two tablespoons grated horseradish. Mix together. Put layer of cabbage, then layer of spices and sugar, and so on till jar is full. Heat one-half gallon vinegar to boiling point and pour over cabbage, enough to cover it; then tie up tightly. This will fill a two gallon jar. It is ready for use in two weeks. If wanted for use sooner, ‘put cabbage and all on fire and scald nearly to a boil—Mrs. John A. Dickson, Morganton. Yellow Cabbage Pickle Cut two solid heads of cabbage in eighths and pour boiling brine over it; let it stand over night. Squeeze all brine out and put in the sun two days. Then pour over the cabbage weak vinegar and let it stand a day or two; squeeze well and boil vinegar enough to cover with one pound of sugar, horseradish and one heaping tablespoon tumeric.—Mrs. E. C. Clinard. Chili Sauce