FRIAR TUCK'S CRUNCHY CRACKER HOTPOT

Take good soup stock and strain it. When it boils add cracker balls, made thus: To one pint of cracker crumbs add a pinch of salt and pepper, one teaspoonful parsley, cut fine, one teaspoonful baking powder, mixed with the crumbs, one small dessert spoon of butter, one egg; stir all together; make into balls size of a small child's clenched fist; place on platter to dry for about two hours; when ready to serve your soup put them into the stock; boil five minutes

"Now good digestion, wait on appetite, And health on both." MACBETH.

chicken tips

TIPS ON COOKING CHICKEN FROM FLORENCE NIGHTINGALE

Fricassee your chicken, taking care to brown the skin nicely; season to taste. When done set by to cool; then remove all the bones; put back into white wine in which it was cooked; chop fine, leaving in all the oil of the fowl. If not enough of the oil, add a piece of butter; then pack closely in a dish as you wish it to go to the table.

ST THOMAS AQUINAS'S GOLDEN CODFISH BALLS

One pint shredded codfish, two pounds mashed potatoes, well seasoned with butter and pepper--salt, if necessary. Make this mixture into balls. After dipping them into a mixture of two eggs beaten with one-half cup milk, place them in a dripping pan into which you have put a little butter; place them in the oven; baste frequently with eggs and milk; bake till a golden brown.

"And then to breakfast with what appetite you have." - SHAKESPEARE.

ROBIN HOOD'S GREEN CORN PATTIES

Take twelve ears of green corn (grated), one teaspoon of salt, and one teaspoon of pepper; beat one egg into this, with two tablespoons of flour. Drop into hot butter or lard

WILLIAM THE CONQUEROR'S POTATOES "AU GRATIN"

Take one tablespoonful of butter, and three tablespoonfuls of flour; mix together on stove, and add two cups milk. Chop fine cold boiled potatoes; put in a baking dish; pour the dressing over, and add enough grated cheese to cover it; bake about thirty minutes.

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KING HENRY VIII'S CHEESY STRAWS

One cup of flour, two cups of grated cheese, one teaspoon of salt, one teaspoon of baking powder, and water enough to roll out like pie dough; roll thin, and cut with pastry wheel in long, narrow strips. Bake in quick oven.

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ROASTING PORK WITH THOMAS BECKETT

Take a leg of pork, and wash clean; cut the skin in squares. Make a dressing of bread crumbs, sage, onions, pepper and salt; moisten it with the yolk of an egg. Put this under the skin of the knuckle, and sprinkle a little powdered sage into the rind where it is cut. Eight pounds will require about three hours to roast. Shoulder, loin, or spare ribs may be roasted in the same manner.

EDWARD II'S FLUFFY CREAM TART

The whites of ten eggs, one and a half tumblers of granulated sugar, one tumbler of flour; a heaping teaspoon of cream tartar, a pinch of salt. Put through the sieve twice. Take one-half of eggs, and stir in one-half the sugar; beat until they have a gloss; then add the other half of eggs, and the rest of the sugar. Beat again; then add the flour and cream tartar. Stir up lightly. Flavour with almond. Bake one hour in slow oven.

BONNIE PRINCE CHARLIE'S DELICIOUS TEA ROLLS

Two tablespoonfuls butter, two tablespoonfuls sugar, two eggs. Beat the three articles all together; add a little salt, one cup sweet milk, two cups flour, three teaspoonfuls baking powder. Grease a large dripping pan with butter. Drop a tablespoonful in each place. Bake twenty minutes.

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OLIVER CROMWELL'S
MEXICAN TOMATO CHOW-CHOW

One-half peck tomatoes, two large heads of cabbage, fifteen onions, twenty-five ripe cucumbers, one pint of grated horseradish, one-half pound of white mustard seed, one ounce of celery seed, one-half teacup each of ground pepper, turmeric, and cinnamon. Cut tomatoes, cabbage, onions, and cucumbers in small pieces, and salt over night. In the morning, drain off the brine; put on vinegar and water, half and half; let stand twenty-four hours; drain again; put in the spices. Boil two gallons of vinegar with three pounds of brown sugar; pour over while hot; do this three mornings; then add one-half pound of mustard; stir in when nearly cold.

AN EASY WAY TO BAKE GOOD BREAD BY JUSTIN MARTYR

For four loaves of bread - Peel five good-sized potatoes; boil until soft, and mash through a colander; then two tablespoonfuls of sugar, one of salt; and five pints of water. When about cold, add one-half medium-sized cakes of yeast, which have been well soaked. Let this stand in a warm place twenty-four hours. In the morning, mix stiff; knead well; let it rise until light; mold into loaves, and when raised again, bake in a moderately hot oven one hour.

CHARLES DARWIN'S STEAMED INDIAN PUDDING

One-half cup sour milk, two eggs (beaten stiff), one teaspoonful soda, one cup seeded raisins, two tablespoonfuls molasses, corn meal for a stiff batter; mix, and steam two hours. Serve with this sauce:

One cup sugar, one-half cup butter (beaten to a cream) one teaspoonful water, yolk of one egg; heat to a scald; add the white of egg, well beaten, with a pinch of salt; flavour with lemon.

MARY QUEEN OF SCOTS' PINEAPPLE SOUFFLE

Pare, and remove the eyes from two good-sized pineapples; then chop into bits, and sprinkle with one-half pound of sugar; let the whole stand until quite soft; then mash, and strain through a fine sieve. To one quart of juice so obtained, add one quart of water and twelve eggs, which have been rubbed to a cream with one and one-half pounds of sugar. Put the mixture in a farina kettle, and cook till it assumes the thickness of soft custard; then strain, and beat briskly till cold. Freeze, and serve with sweet cream, flavoured with fruit juice.

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JOSEPH STALIN'S FLUFFY MERINGUE KISSES

White of one egg (beaten stiff), one teaspoonful of baking powder to the white of an egg; thicken with powdered sugar to drop from the spoon; add one small cup of nuts. Flavour to taste. Drop on buttered pans, and bake until light brown on top.

QUEEN BOUDICA'S CRUNCHY CHOCOLATE CARAMELS

One cup of sweet milk, two cups of brown sugar, two cups of molasses, one pint of water, a tablespoon of butter. Flavour to taste. Two ounces of chocolate just before taking from the fire.