The Twin-city housewife

One-half cake of yeast, three and a half cups gluten flour, two cups luke warm water, one-half teaspoon salt. Soften yeast in a portion of the water and add to the other ingredients. Mix to a stiff dough and knead thoroughly, using more of the flour if necessary to keep it from sticking. Shape into a loaf, place in a buttered pan to rise until double in bulk which should take about two and a half hours. Bake for forty-five minutes. If desired the dough may be given a second kneading after the first rising and allowed to rise again before before baking. One cup of nut meats may be added to dough just before putting into pans.—Miss L. J. Willson. Cocoa Cordial Mix one teaspoon each of cocoa and sugar, add enough of one half cup of boiling water to form a paste. Stir in remainder of water and boil one minute, then add one and a half tablespoons port wine.— Mrs. R. F. Gray. Chicken Jelly Cut a chicken into small pieces and put in a double boiler with a teaspoon of celery seed, and water. Cover closely and let cook for five hours. Salt to taste, and strain through a cloth. There should be about one-half pint of liquid. When cold remove the fat, and to one tablespoon of the jelly add three tablespoons boiling water. Very nourishing for invalids. Extract of Beef Run through a meat chopper one pound of round steak; put in a glass jar with one-fourth cup of cold water. Place jar in a kettle of cold water, heat gradually and keep just below the boiling point for two hours. Strain and press the meat to obtain the juice. Season with salt.—Mrs. Yorke. THE TWIN-CITY HOUSEWIFE one hundred and one Egg Nog Beat the yolk of one egg until very light, add one tablespoon of sugar, and a speck of salt, and beat until creamy. Add very slowly one tablespoon of brandy, or more if egg still has a raw taste. Add one-half cup of milk or whipped cream and last of all the stiffly-beaten white of the egg. Serve immediately.—Mrs. H. L. Jones. Sherry Nog To the yolk of one egg thoroughly beaten, add one tablespoon powdered sugar, two tablespoons sherry wine, and a pint of whipped cream.—Mrs. R. F. Gray. Baked Eggs Break an egg into a well-buttered dish, sprinkle with pepper, salt, and bits of butter. Add one-half tablespoon of cream and bake until white is set. Serve very hot on toast—Miss Mamie Thomas. Boiled Eggs Soft: Put eggs into a saucepan of boiling water, put on back of stove, or where water will keep hot, and let cook for ten minutes. Hard: Put eggs in saucepan of boiling water and put where the water will keep very hot, but not boil. Cook one-half hour when the yolk should be dry and mealy. Eggs Scrambled in Milk Beat an egg a very little, just enough to mix the white and the yellow. Season with a pinch of salt. Heat one-fourth of a cup of milk almost to boiling. Add to this the egg, stir rapidly a moment or so, and serve while very hot. Invalid Sandwiches Scrape raw beef and spread between thin slices of bread after seasoning it with a little salt and pepper. Put in stove until bread is a little brown, and the meat heated through. c OatMeal Soup Heat soup stock to boiling point, add a little uncooked oatmeal and boil an hour. Rub through sieve, add a little milk and thicken with butter and flour rubbed together. Season with salt and pepper. Meat Broths In making any kind of meat broths, cut meat into small pieces, soak in cold water before heating, using both meat and bone. Cook in steam-tight kettle, let simmer but not boil, cook a long time. Make the day before using and remove fat from top when cold by laying upon it a sheet of blotting paper. Omelet