The Twin-city housewife

Beat two eggs slightly with one teaspoon of sugar and one-fourth teaspoon of salt; add one cup each of milk and flour and beat until smooth. Have in a stew pan boiling-hot lard several inches in depth. Heat the rosette iron in this and dip in the batter, being careful not to let batter come quite to the top of iron. (If batter fails to adhere a little more flour should be added). Thoroughly immerse in the hot lard and let remain until the wafer is a delicate brown, when it should slip off easily. This recipe makes forty wafers. They may be kept for months by reheating in stove to freshen them before using. If wanted to serve oysters, meats or vegetables on, omit the sugar. tT Swedish Timbales Three-fourths of a cup of flour, one egg, one tablespoon olive oil, one-fourth teaspoon each of salt and sugar. Mix ingredients slowly, not separating egg. Heat frying basket half full of lard or Wesson oil. Put timbale iron in lard to heat, take out and wipe it off. Lower it about one inch in batter, put into deep, hot fat. When slightly browned remove from iron and let drain. This recipe makes about thirty—Mrs. R. O. Apple. Grape Wine Pick all imperfect and green grapes from bunches, put perfect bunches in a vessel and crush. Let stand twelve hours. Draw off juice and add two pounds sugar to every gallon of juice. Pour over the grapes half as much water as you took off juice, let stand twentyfour hours. Draw off and add two pounds of sugar to the gallon. Repeat, and let stand forty-eight hours. This is a recipe used by the monks in France. The last wine drawn off is the best—Mrs. C. L. Summers. General Rules For Making Jelly In making jelly cook the fruit until it is soft. Put in a bag and let drain. Strain the syrup, put into a porcelain-lined kettle and let boil a few minutes. .Add a scant pound of sugar to each pint of juice, and stir until the sugar is dissolved. Boil quickly and as soon as it begins to form a jelly when cooled in a saucer, take from fire and pour into glasses. When juice is not very acid it sometimes fails to make jelly. This can be remedied by adding a little lemon juice. In filling glasses, if a silver spoon is put in each before the hot juice is poured in, the glasses will not crack. After the jelly is cool, before putting on tops, melt paraffine and pour over top to prevent jelly moulding. Preserves Prepare the fruit and to each pound add one pound of sugar. Solid fruits such as pears, quinces, etc., should be boiled in clear water until tender before sugar is added. The water in which they are boiled can be used for making jelly. After the fruit is tender add it to a boiling syrup made of the sugar and water enough to melt it. Cook slowly until fruit is transparent. Put in jars and when cool cover with paraffine before putting tops on. It makes fruit firmer if sugar is put over it and allowed to stand several hours before cooking. THE TWIN-CITY HOUSEWIFE one hundred and seven - Time Tables For Cooking—Baking