AUNT POLLY RIVES’S ONE-EGG CAKE

  One egg,
  One cup of brown sugar,
  Five tablespoons of shortening,

Cream well and then add

  One and three-quarter cups of flour,
  Four teaspoons of baking powder,
  One cup of milk.

Beat to thoroughly mix.  Add one cup of seeded raisins; pour in a well-greased and floured loaf-shaped pan and bake forty minutes in moderate oven.

REAL OLD VERMONT OYSTER SOUP

For six people.

Drain one dozen oysters free from the liquid, then strain the liquid into a saucepan.  Wash and look carefully over the oysters to remove all bits of shell.  Chop the oysters very fine and then return them to the oyster liquid.  Add one tablespoon of butter and a tiny pinch of thyme; then heat to the scalding point and add two and one-half cups of scalding hot milk.  Let come to a boil, remove from the fire and serve.  Scald the milk in a double boiler.

COUSIN HETTY’S FISH BALLS

“Time was,” said Cousin Hetty, “when we used to flake out fish, but since brother and old Amos went into the fish business, we generally use the shredded fish.”

Recipe for six persons.  Open a package of prepared shredded codfish and then turn into a piece of cheese-cloth and plunge four or five times into a large bowl of hot water.  Squeeze dry.  Cook and then mash sufficient potatoes to measure three cups and then add the prepared fish and

  Two tablespoons of grated onion,
  Four tablespoons of finely-minced parsley,
  One teaspoon of paprika,
  One-quarter cup of milk,
  Two tablespoons of butter.

Beat hard to mix thoroughly and then mould into small balls; roll in flour; dip in beaten egg and milk and then roll in fine crumbs and fry until golden brown in hot fat.

BANNOCKS

For six persons.  Place in a saucepan

  Two cups of boiling water,
  One-half teaspoon of salt,
  Two tablespoons of maple sugar,
  Four tablespoons of syrup,
  Three-quarters cup of cornmeal.

Cook until it is a thick cornmeal mush, then let cool.  Spread very thin on well-greased baking sheet; brush with melted shortening and bake in a hot oven.  In the days of long ago these bannocks were usually baked before the open fire.

The feature of the dinner, three large turkeys, were cooked until golden brown and juicy tender.  Nigh about the coming of the first of October, grandma gives strict orders that every morsel of bread crumbs, even though it is just the war bread, be saved.  For you know lots of bread crumbs are needed for the fish cakes and then filling of the birds.  This stale bread is thoroughly dried out and then put through the food chopper, then sifted.  The coarse crumbs are used for filling the turkey.