One cupful of sugar,
  One teaspoonful of vanilla,
  Yolk of two eggs.

Beat to blend thoroughly and then partly cool and pour into stem glasses, filling nearly to the top.  Set on ice to chill.  While chilling place the white of two eggs and one-half glass of currant jelly in a bowl.  Now use a Dover egg-beater and beat until it holds its shape.  When ready to serve pile high on the coffee custards and garnish with maraschino cherries.

GALATIN A LA MELBA

Cut a slice of sponge cake.  Place on a fruit saucer and pour over it three tablespoons of syrup from a jar of peaches and then place two halves of peaches on the cake and top off with whipped cream and a maraschino cherry.

MINT GELATINE

Shred the leaves of a bunch of mint and place in a saucepan; add one-half cup of water and cook slowly for ten minutes.  Now drain and add

  One-half cup of sugar,
  Three-quarters cup of vinegar.

Stir to thoroughly dissolve and then place one tablespoon of gelatin to soak in one-quarter cup of cold water for ten minutes and add the hot mint preparation.  Strain and add two drops of green vegetable coloring into it, and then pour into a pan to mould.  Cut into blocks and serve with the meat.

PASTRY

Now it all rests with the cook as to whether we are going to have a cut of pastry that fairly melts in your mouth or a tough doughy mass that is unfit for food.

Any little housewife may turn out delicious, flaky pastry if she will but follow directions carefully.  First of all, let us study for a minute just what pastry is.  It is a mixture of flour, shortening and water.  Each grain of flour is thoroughly coated with shortening and then mixed to a dough with the water.  Do I hear you say “Well I know that?” Surely you do.  But do you know the real knack of putting it together?  For here is the real rub.  The minute you knead or squeeze pastry that is the moment you make it tough.

THE REAL SECRET

Sift

  Three cups of flour,
  One teaspoon of salt,
  Three teaspoons of baking powder,

together twice, and then cut or rub into this two-thirds cup of shortening.  If you cut it in, use your griddle-cake turner or spatula and chop it in rather coarse.  Now mix to a dough with one-half cup of ice-cold water, using the cake-turner to mix the water in; just keep chopping and turning over until the mixture is formed into a ball of dough.  Do not knead or pat with the hand.  You cannot hurt this dough if you will just mix it as a man does when mixing mortar with a hoe.  Keep working it back and forth, chopping it each time until well mixed.  This amount will make the tops and the bottoms for two pies.