Oatmeal Cookies.— Cream two tablespoons butter with ½ cup sugar until white and creamy, add one egg and stir again a few minutes, then add ½ cup oatmeal and ½ cup flour, two tablespoons raisins, one tablespoon molasses and ¼ cup milk; drop by teaspoons on well-buttered tins and bake in a hot oven about ten minutes.
Vienna Pancakes.— Put two ounces flour with three eggs in a bowl, add ½ teaspoon salt, one cup milk, one teaspoon sugar and beat fifteen minutes, heat a large well-cleaned frying pan, melt ½ tablespoon fat or butter, pour in the mixture, turn the pan from side to side, let the batter run up the sides of the pan, continue until the batter has formed a coating on bottom and sides of the pan, then set in a hot oven and bake until light brown on top; serve dusted with powdered sugar and the juice of ½ lemon.
Checkerboard Sandwiches.— Take an 8-cent white loaf of bread, and an 8-cent loaf of brown bread, cut off crusts on all sides of both loaves; now cut into lengths of 2 inches thick, butter thickly on all sides, lay a white strip next a brown strip of bread alternately to form checkers; then roll in a wet napkin and set aside to chill; when required cut in slices and serve. When finished they should look like checkerboards.
Domino Sandwiches.— Stir one cream cheese with ½ cup cream and two dashes of paprika until smooth; spread on brown bread and cover with brown bread; cut the sandwiches 1½ inches by three inches and decorate top with the cheese mixture put through a pastry bag to represent dominoes.
Minced Ham Sandwiches.— Put cooked ham through meat machine and to one cup of ham add ¼ cup mayonnaise spread between thin pieces of wheat bread cut in diagonal shapes and put a little of the mixture in the center of each sandwich.
Fruit Sandwich.— Cook ½ cup dates and ½ cup figs in water five minutes; drain, chop fine, mix with ½ cup apple or currant jelly and ½ cup of chopped walnuts or pecans. Cut graham bread into round and heart shapes and put mixture between and decorate top with a little of the mixture.
Toasted Cheese Roll.— Sprinkle grated cheese on thin slices of wheat bread that has been buttered, sprinkle a little paprika over it and toast until cheese is melted, holding cheese side to the flame. Then roll quickly, hold together with a toothpick and toast the outside.
Cheese Balls.— Grate one-third of a cup of American cheese, add the beaten whites of one egg to it and a little paprika, drop by teaspoonfuls into bread crumbs and then fry in hot fat a minute till brown; nice served with fish or salad.
Horn of Plenty Salad.— Cut pineapple from top lengthwise cutting across the bottom, remove the fruit of pineapple, cutting it in small pieces, careful not to break the skin; add one pint of fine cut peeled apples, one pint of fine cut celery, ½ cup of walnut meats broken, mix with 1 cup of fine mayonnaise, arrange the pineapple on a platter the green top up and fix it to look like a horn of plenty; fill in the salad, pour over one cup of fine mayonnaise, spread it smooth with a knife, decorate with celery tops, candied cherries and chopped pistachio nuts.
Grape Fruit Salad.— Cut three grape fruit and three oranges in half and take out the pieces, add one pint fine cut celery, four tablespoons fine mayonnaise and put back in the grape fruit shells that have been cleaned out and scalloped. Mask with mayonnaise and garnish with pieces of grape fruit and orange and celery leaves, sprinkle finely chopped pistachio nuts over all.