PATTY CASES

After puff paste has been rolled 5 times and chilled, roll to 1/2 inch thickness, shape with patty cutter, cut halfway through with a small cutter, chill again, and bake in oven at 550 degrees F. at first, reducing heat after 5 or 8 minutes to 425 degrees F., and turning often that patties may rise evenly.

CABBAGE AND CARROT SALAD

Mix
  2 cups shredded cabbage with
  1/2 cup grated carrot and
  1 apple cut in dice.  Serve in nests of
  Lettuce or cabbage leaves with
  Thousand Island French Dressing.

THOUSAND ISLAND FRENCH DRESSING

Put in small jar
  1 1/4 teaspoons salt
  1/3 teaspoon pepper
  Few grains cayenne
  1/2 cup salad oil
  2 tablespoons vinegar
  1/4 cup chili sauce
  1/2 teaspoon table sauce.  Just before serving add
  1/3 cup cream beaten stiff, and shake thoroughly.

BRAN MUFFINS

Beat
  1 egg until light, add
  2 tablespoons molasses or sugar
  1 cup milk
  1 cup bran
  1/2 cup Graham flour or entire wheat flour
  1/2 teaspoon salt
  2 teaspoons baking powder and
  1/2 cup seedless raisins.  Mix well and bake in greased and floured
muffin pans 20 minutes at 450 degrees F.

MAPLE CHARLOTTE

Soak
  1 tablespoon gelatin in
  2 tablespoons cold water.  Boil
  2/3 cup maple syrup until it spins a thread.  Add gelatin and stir
until dissolved.  Pour slowly onto
  2 egg whites, beaten stiff.  Put in a cool place and when it begins
to stiffen fold in
  2/3 cup heavy cream beaten stiff.  Add
  1/2 cup pecan nut meats broken in pieces.  Fill center of sponge cake
box with charlotte mixture and serve with maple pecan sauce.

[Illustration:  Maple charlotte]

MAPLE PECAN SAUCE

Boil
  3/4 cup maple syrup and
  2 tablespoons butter to 232 degrees F. or until syrup forms a very
soft ball when tried in cold water.  Remove from fire, and add slowly
  1/4 cup cream.  Keep hot over hot water until ready to serve, then add
  1/3 cup pecan nut meats.

MARY ANN SPONGE CAKE

Beat
  2 egg whites until stiff and dry, and add
  1/4 cup sugar slowly while beating.  Beat
  2 egg yolks, add
  1/4 cup sugar
  1 teaspoon vinegar and
  2 teaspoons water and beat until light.  Combine mixtures, and fold in
gently
  1/2 cup pastry flour sifted with
  1/4 teaspoon baking powder.  Cream
  1 tablespoon lard with
  1 tablespoon flour and spread inside of rim of Mary Ann cake pan. 
Cover center with greased paper.  Put in cake mixture.  Bake at 345
degrees F. for 30 minutes.  Remove carefully from pan, remove paper
and fill with maple charlotte or whipped cream.