White of an egg,
  One-half glass of jelly.

Beat until it holds its shape.

BEAN SAUSAGE

Open a can of beans and drain well, then mash and put through a sieve into a mixing bowl.  Add

  Two onions, grated,
  Two tablespoons of parsley, chopped fine,
  One-quarter teaspoon of mustard,
  One-half teaspoon of paprika.

Mix well and then mould into sausages.  Roll them in flour and brown in hot fat.  Use the liquid drained from the beans and sufficient milk to measure one and one-half cups.  Place in a saucepan and add five tablespoons of flour.  Stir to dissolve and then bring to a boil and cook for five minutes.  Add

  Three-quarters teaspoon of salt,
  One-quarter teaspoon of pepper,
  Two tablespoons of finely-minced parsley.

VIRGINIA GRIDDLE CAKES

Place one cup of corn meal in a mixing bowl and add

  One teaspoon of salt,
  Three tablespoons of shortening,
  Three tablespoons of syrup,
  One cup of boiling water.

Beat to mix and then add

  Two cups of cold water,
  One egg,
  Two and one-half cups of flour,
  Two level tablespoons of baking powder.

Beat hard to mix and then bake on a hot griddle.

BUTTERED AND SPICED BEETS

Cook the beets until tender and then drain and cut into slices.  Now place in a small saucepan

  One tablespoon of butter,
  Two tablespoons of vinegar,
  Two tablespoons of hot water,
  One teaspoon of salt,
  One teaspoon of paprika,
  One-eighth teaspoon of mustard,
  Tiny pinch of cloves.

When boiling hot, pour over the sliced beets.

Use the yolk of egg for making the dressing for the cole slaw and the white of egg and one-half glass of jelly for making the meringue for the grape tapioca blanc mange.

YE OLD-TYME OYSTER PYE

To prepare the crust, place in a mixing bowl

  Two cups of sifted flour,
  One teaspoon of salt,
  Two teaspoons of baking powder.

Sift to mix and then put one-quarter pound of suet through the food-chopper.  Then rub the finely chopped suet through a fine sieve to remove the stringy parts.  Now rub the suet into the flour and mix to a dough with one-half cup of cold water.  Then chop and fold for two minutes.  Turn on a floured pastry board and divide into two pieces.  Roll out one-half of the dough until one-quarter inch thick and then turn a large plate over this dough and cut around the edge of the plate.  Be sure that the plate is at least two inches larger than the top of the baking or casserole dish.

Now drain the oysters and look over carefully for the bits of shell.  Place the oysters in a casserole or baking dish and add the stalk of celery that has been scraped clean and then diced and cooked until tender, also