Economical Jelly Roll. Separate three eggs; to the yolks add half a pound of powdered sugar; beat fifteen minutes; then add grated lemon rind; half a pound of sifted flour with a quarter teaspoonful of baking powder; add it to the mixture with the whites beaten stiff and half a cup of milk.

Spread, dust with sugar, and bake till done.

Millionaire Cake. Cream the yolks of three eggs with one-half cup powdered sugar for ten minutes, add one-half teaspoonful vanilla and three quarters of a cup of flour sifted with one-fourth of a teaspoonful of baking powder and the beaten whites of the three eggs, butter six small layer cake tins and put in the mixture. Bake in a quick oven ten minutes.

Filling. Put two tablespoonfuls of chocolate and three tablespoonfuls sugar with one-half cup strong coffee and boil for ten minutes, when almost cold add one-half cup well-washed butter, teaspoon vanilla in small portions; when thick and creamy spread between layers and on top and decorate with candied cherries.

Probasco Cream. Mix 4 ounces flour with 2 ounces butter, 2 ounces ground almonds, 1 yolk and a little water, 1 tablespoonful sugar to a firm paste; let rest 1 hour, roll out 1/4 inch thick, lay a small jelly tin over, cut around it, lay the round piece of paste on a buttered tin, brush over with egg and bake a fine golden color. Add to 1/2 pint whipped cream, 1 teaspoonful granulated gelatine dissolved in 2 tablespoonfuls milk, flavor with 1/2 teaspoonful vanilla and sweeten with 2 tablespoonfuls sugar, fill into a round form and set on ice.

Boil 1 pound of chestnuts 20 minutes, remove the outside shells and the brown skin, place the nuts in a saucepan, cover with boiling water, cook till very tender, drain and press through a sieve, add 2 tablespoonfuls cream, 2 tablespoonfuls sugar, a pinch of salt, and 1/2 tablespoonful melted butter. Set on ice. Shortly before serving turn the cream on the almond cake, put the chestnut puree in a pastry bag with a small tube in the end, press the puree in the form of spaghetti around the cream and cover the cream with a thick layer of pulverized macaroons with sponge sugar, sprinkle over 1 tablespoonful satin sugar, ornament with whipped cream and sprinkle with fine pistachio nuts.

Prune Souffle. Wash and soak 1 cup of prunes over night, next day drain, remove pits, and add them to 3 whites of eggs beaten stiff; add 1 teaspoonful vanilla, put in buttered and sugared souffle dish, set in shallow pan with a little water, set in a medium oven to poach till done, which will take about 40 minutes.

Apricot Whip. Rub half a cup of apricots after they have been cooked through a sieve, add half a bottle of cream beaten stiff to it and two tablespoons powdered sugar and half a teaspoon vanilla, put in six sherbet glasses and decorate with lady fingers around the edge.

Coffee Parfait. Put 1/4 cup granulated sugar with one tablespoon cornstarch and one pint of milk over the fire and boil five minutes, then add two tablespoons coffee extract and 1/2 teaspoon vanilla; when cool freeze, put into four parfait glasses and decorate with whipped cream.

Dorothy Royal. Bake a cup cake mixture in a sheet pan, when done and cool, cut into square pieces and pour over a sauce made as follows: put one cup of sugar with half a cup of milk, a tablespoon of butter and one square of chocolate over the fire and cook until thick and creamy, about ten minutes; pour hot over the cake, add a spoonful of whipped cream on every piece and sprinkle chopped walnuts over all.

Peach a la Melba. Put one tablespoon of vanilla ice cream on a round of sunshine cake, on it lay half a preserved peach and pour over two tablespoons melba syrup made as follows: melt 1/2 cup raspberry syrup to which has been added one tablespoon fine cut candied cherries and decorate with whipped cream.

Praline Cream. Put 1/4 cup granulated sugar with one tablespoon cornstarch and one pint milk over the fire and boil five minutes, stirring all the time, then add the yolks of two eggs and one teaspoon vanilla and set aside to cool, in another saucepan put 1/2 cup granulated sugar with 1/4 cup water over the fire and boil until it turns a golden brown; pour on a buttered marble and when cold roll with a rolling pin until fine, sprinkle into the cooked mixture, add 1/2 pint cream and freeze in a well-packed freezer.

Prune Whip. Rub 1/2 cup prunes after they have been cooked through a sieve; add 1/2 bottle whipped cream to it and two tablespoonfuls powdered sugar, 1/2 teaspoon vanilla, serve in six sherbet glasses with lady fingers around the edge.

War Bread. Two cups of rye flour, one cup bran, one cup Indian meal, one teaspoonful salt, one yeast cake and 2 cups of luke warm water, two tablespoonfuls molasses, one teaspoonful fat; put flour, bran and meal into a bowl, add the salt and rub the fat through the flour, then add the yeast and crumble it fine, then add the warm water and mix well about 15 minutes, cover and let raise to double its height, then add some wheat flour slowly while kneading the dough to a soft firm dough; shape it into loaves, put into buttered pan, let rise again till double its size, and bake in a medium hot oven till done about 3/4 of an hour.

Bran Muffins. Put one cup of bran and one cup of whole wheat in a bowl, add one teaspoon salt and one teaspoon fat and rub it through until fine and then add one egg, two tablespoons molasses and one cup milk and a heaping teaspoon baking powder, mix well and put in buttered and floured muffin tins and bake about fifteen minutes.

Oatmeal Cookies. Cream two tablespoons butter with 1/2 cup sugar until white and creamy, add one egg and stir again a few minutes, then add 1/2 cup oatmeal and 1/2 cup flour, two tablespoons raisins, one tablespoon molasses and 1/4 cup milk; drop by teaspoons on well-buttered tins and bake in a hot oven about ten minutes.

Vienna Pancakes. Put two ounces flour with three eggs in a bowl, add 1/2 teaspoon salt, one cup milk, one teaspoon sugar and beat fifteen minutes, heat a large well-cleaned frying pan, melt 1/2 tablespoon fat or butter, pour in the mixture, turn the pan from side to side, let the batter run up the sides of the pan, continue until the batter has formed a coating on bottom and sides of the pan, then set in a hot oven and bake until light brown on top; serve dusted with powdered sugar and the juice of 1/2 lemon.

Checkerboard Sandwiches. Take an 8-cent white loaf of bread, and an 8-cent loaf of brown bread, cut off crusts on all sides of both loaves; now cut into lengths of 2 inches thick, butter thickly on all sides, lay a white strip next a brown strip of bread alternately to form checkers; then roll in a wet napkin and set aside to chill; when required cut in slices and serve. When finished they should look like checkerboards.

Domino Sandwiches. Stir one cream cheese with 1/2 cup cream and two dashes of paprika until smooth; spread on brown bread and cover with brown bread; cut the sandwiches 1-1/2 inches by three inches and decorate top with the cheese mixture put through a pastry bag to represent dominoes.

Minced Ham Sandwiches. Put cooked ham through meat machine and to one cup of ham add 1/4 cup mayonnaise spread between thin pieces of wheat bread cut in diagonal shapes and put a little of the mixture in the center of each sandwich.

Fruit Sandwich. Cook 1/2 cup dates and 1/2 cup figs in water five minutes; drain, chop fine, mix with 1/2 cup apple or currant jelly and 1/2 cup of chopped walnuts or pecans. Cut graham bread into round and heart shapes and put mixture between and decorate top with a little of the mixture.

Toasted Cheese Roll. Sprinkle grated cheese on thin slices of wheat bread that has been buttered, sprinkle a little paprika over it and toast until cheese is melted, holding cheese side to the flame. Then roll quickly, hold together with a toothpick and toast the outside.

Cheese Balls. Grate one-third of a cup of American cheese, add the beaten whites of one egg to it and a little paprika, drop by teaspoonfuls into bread crumbs and then fry in hot fat a minute till brown; nice served with fish or salad.

Horn of Plenty Salad. Cut pineapple from top lengthwise cutting across the bottom, remove the fruit of pineapple, cutting it in small pieces, careful not to break the skin; add one pint of fine cut peeled apples, one pint of fine cut celery, 1/2 cup of walnut meats broken, mix with 1 cup of fine mayonnaise, arrange the pineapple on a platter the green top up and fix it to look like a horn of plenty; fill in the salad, pour over one cup of fine mayonnaise, spread it smooth with a knife, decorate with celery tops, candied cherries and chopped pistachio nuts.

Grape Fruit Salad. Cut three grape fruit and three oranges in half and take out the pieces, add one pint fine cut celery, four tablespoons fine mayonnaise and put back in the grape fruit shells that have been cleaned out and scalloped. Mask with mayonnaise and garnish with pieces of grape fruit and orange and celery leaves, sprinkle finely chopped pistachio nuts over all.

Waldorf Salad. Peel, core and cut fine, four apples, add one pint finely cut celery to it and mix two tablespoonfuls broken English walnuts previously boiled in salted water, add four tablespoonfuls fine mayonnaise and mix well, pile on a platter and mask with mayonnaise, garnish with pieces of red apple, celery leaves and walnuts.

Pear farcis fromage a la Rocquefort. Peel a nice mellow ripe pear, remove core after cutting it carefully in half, cream, put Rocquefort cheese through a potato ricer, add little cream and a few dashes of paprika, mix few minutes, fill in center of pears, lay the pear on a crisp lettuce leaf, decorate with chopped pistachio nuts, and a candied cherry at top, pour over a nice Russian dressing, and serve.

Russian Dressing. Put 2 yolks of eggs in a bowl, set the bowl in cracked ice or cold water, add to the yolks 1/4 teaspoonful dry mustard, add 1/4 cup of salad oil, in small portions till absorbed by the yolks, add 1 teaspoonful lemon juice or vinegar, 1 even teaspoonful salt, dash of paprika, 1 tablespoonful Chili sauce, and 1 tablespoonful whipped cream.

Green Pepper farcis fromage a la Cream. Have a washed green pepper scooped out so the seeds are all removed. Mix a fresh cream cheese with fine chopped walnuts and pieces of pimento cut into small squares, fill into the pepper, so it is well packed, set on ice till chilled an hour or so.

When ready to serve, cut into slices with a sharp knife, arrange onto fresh lettuce leaves, pour over French dressing and serve.