Peel one pound of apples, place them in a stewpan with a little nutmeg, a cup of water, and six ounces of sugar. Let them cook quickly until perfectly tender, then press them through a sieve and let get cold. If very juicy pour off the fluid before putting them through the sieve. Whisk half a pint of cream until stiff and dry, add the apple pulp, a little essence of lemon, one ounce of gelatine which has been soaked and dissolved in a gill of hot water. Mix well together, pour into a jelly mould, and let set. When firm, and ready to serve, turn it out on a glass or silver dish, and garnish with cubes of red currant jelly.

1 package cherry, raspberry, or strawberry flavored gelatin
2 cups hot water

Dissolve the package of gelatin in two cups of hot water. Pour the mixture into a shallow dish – the gelatin should be a little less than 1/2 inch thick. Chill until firm. Cut out hearts with a cookie cutter. These can be eaten’as they are or used to trim salads or desserts.

1 No. 2 can crushed pineapples, drained
1 large bowl of cream topping
1 can cherry pie filling
1 can condensed milk

Mix the above ingredients together. Put into a dish and chill. Serve cold.

Combine:
2 1/2 quarts milk
5 cups sugar
1/2 teaspoon salt

Bring to a boll. Soak 3 packages of gelatine in 1 cup cold water. Mix S heaping tablespoons flour with milk enough to make a smooth sauce. Stir flour into the hot milk stirring constantly until the mixture comes to a boil. Add gelatine and remove from beat. Chill and stir occassionaly until it thickens. Add 1 pint of milk, 1 quart heavy cream, 4 tablespoons vanilla and 2 cans evaporated milk.

3 cups old fashioned oats
2 cups raw wheat germ
1 1/2 cups brown sugar
3 cups nuts
3 cups sesame seeds
1 1/2 cups coconut
1 cup honey
1 1/2 cup oil
two-thirds cups water
1 teaspoon vanilla
1/2 teaspoon salt.
Mix ingredients and spread thin, bake and stir. Bake at 350 degrees for 1/2 hour.

Around the farm fireside, if anywhere, the pleasure derived from popping corn and making candies may be enjoyed during the long, cold evenings so close at hand, and the following recipes are not only a good, but so simple that even the children can follow them.

To make nice pop corn balls, boll one cupful of white smear with half a cupful of water, and a tablespoonful of butter, until it threads. Stir into this syrup two quarts of nicely popped corn and mix well. When every kernel Is sticky, make it into balls.

To crystallze corn, prepare the syrup in the same way but add three quarts of corn instead of two, stir until evenly mixed and then take from the stove, but keep on stirring until every kernel is separate and evenly coated with the syrup.

Meats from any kind of nuts are simply delicious when prepared in this way.

For nut-caramels put one pound of finely chopped nuts, two pounds of white sugar and a cupful of sweet cream into a granite basin and cook slowly until thick. Add a tnblespoonful of butter and stir it through the mixture. Take from the fire and let it get cool, then make into smnll cakes, working them into shape with the hands. Sometimes I stir the mixture after taking it from the fire until it seems light and creamy.

For baked nut-drops, heat the whites of two eggs to a stiff froth; add, gradually, a cupful of white sugar, a cupful of nuts (chopped fine) and a tanlespoonful of flour. Drop on a buttered tin and bake in a quick oven for five minutes.

Imported nuts may be used if one happens to have them, and grated cocoanut may take the place, of nuts In any of these recipes, but they seem more like store-candy than when the domestic nuts are used.

Right here let me remind you that pretty boxes filled with genuine home-made candies are gifts within the reach of almost every farm family and tbey will be received with pleasure by some of your town friends, who can buy all sorts of factory-made candles, but who rarely find such as you never think of being a real treat to them. This hint holds good when you are wondering what to give them at Christmas time or on a birthday.

Everyone likes “cracker-jack,” and the following recipe is a good and easy one: Boil two cups of sugar with one cup of molasses and a tablespoonful of butter, until it will crack between the teeth after being dropped in cold water. Add n teaspoonful of soda and stir until light. While it is foaming stir in about six quarts of popped corn.

Turn into a pan and work into a loaf, then roll out until about two inches thick and cut into squares. The work must lie done rapidly or the jack gets too hard to cut nicely. Pick the corn over carefully and discard all kernels that have not been popped white and crisp and have ready something more than the measure given for once in a while the corn does not seem to thicken the syrup as much as at others, and when this is the case more should be added.

In making nut-candles it make but little difference what kind are used, and those who gather a good supply of walnuts, butternuts, hickorynuts, or any of the sorts which can be had for the gathering may make candy to to their heart content.

For “Nut-brittle,” put one cup of granulated sugar in a spider (without water) and stir constantly until melted. As soon as all is dissolved turn in a cup of nut meats of any kind, stirring rapidly as they are put in. Spread on a buttered plate, and when cool cut into bars.

1/2 cup granulated sugar
3 ounce package of strawberry gelatin
3 ounce package of cream cheese
1 can crushed pineapples
13 ounce can of evaporated milk, chilled

Bring the sugar, gelatin, cheese, and pineapples to a boil. Cool to room temperature. Whip the evaporated milk and blend in the above mixture. Pour into a dish or mold. Serves ten to 12.

3 cups milk
1 cup port wine
1 tablespoon confectioner’s sugar

In a saucepan combine milk, wine and sugar and heat over low heat to serving temperature. Pour into mugs. Serve with a cinnamon stick stirrer or sprinkle with cinnamon.

One and a half cupfuls of sifted squash, two cups of scalded milk, in which a piece of butter the size of a walnut has been melted, four eggs bilghtly beaten, half teaspoon of salt, one cup of sugar, and half a teaspoon of almond extract. Bake with lower crust only. This will make two deep pies.

Boll two large carrots until tender, remove the skin, and scrape them to a fine pulp. Put them into a pan, and add half a pound of stoned raisins, half a pound of cleaned currants, half a pound of breadcrumbs, one-fourth pound of finely chopped beef suet, four ounces of candied peel, cut in shreds, a cup of moist sugar and some nutmeg. Stir it well together, and mix in enough flour to make it quite stiff. Put the mixture in a buttered mold, tie over it a floured cloth, and steam for four hours. Serve with a rich sweet sauce.