1/2 box gelatine.
1/2 cup cold water.
2 cups boiling water.
1 cup sugar.
Juice of three lemons, and three scrapings of the yellow rind.

Put the gelatine into the cold water and soak one hour.  Put the
boiling water, the sugar, and the scrapings of the peel on the fire,
and still till the sugar dissolves.  Take it off the fire and stir
in the gelatine, and mix till this is dissolved; when it is
partly cool, turn in the lemon juice and strain through a flannel
bag dipped in water and wrung dry.  Put in a pretty mould.

1 small cup sugar.
1/2 cup butter.
1 cup cold water.
1 egg.
2 cups flour.
3 teaspoonfuls baking-powder.

Rub the butter and sugar to a cream; sift the flour and baking-powder
together; beat the egg stiff without separating; put the egg with
the sugar and butter, add the water and flour in turn, a little
at a time, stirring steadily; bake in two layer-tins.  Put crushed
berries between, and whole berries on top.

Tiny field strawberries make the most delicious shortcake of all.

1 quart of milk.
2 tablespoonfuls of rice.
One-third cup of sugar.
1/2 cup seeded raisins.

Wash the rice and the raisins and stir everything together till
the sugar dissolves.  Then put it in a baking-dish in the oven.
Every little while open the door and see if a light brown crust
is forming on top, and, if it is, stir the pudding all up from
the bottom and push down the crust.  Keep on doing this till
the rice swells and makes the milk all thick and creamy, which it
will after about an hour.  Then let the pudding cook, and when
it is a nice deep brown take it out and let it get very cold.

3 tablespoonfuls of oil.
1/2 teaspoonful lemon juice or vinegar.
1/2 teaspoonful of salt.
3 shakes of pepper.

Stir together till all is well mixed.

Many people prefer this dressing without pepper and with a
saltspoonful of sugar in its place; you can try it both ways.

6 long pieces of macaroni.
1 cup white sauce.
1/2 pound of cheese.
Paprika and salt.

Break up the macaroni into small pieces, and boil fifteen minutes
in salted water, shaking the dish often.  Pour off the water and
hold the dish under the cold-water faucet until all the paste is
washed off the outside of the macaroni, which will take only a
minute if you turn it over once or twice.  Butter a baking-dish,
put in a layer of macaroni, a good sprinkle of salt, then a very
little white sauce, and a layer of grated cheese, sprinkled over
with a tiny dusting of paprika, or sweet red pepper, if you have it;
only use a tiny bit.  Then cover with a thin layer of white sauce,
and so on till the dish is full, with the last layer of white sauce
covered with an extra thick one of cheese.  Bake till brown.

Margaret’s mother got this rule in Paris, and she though it
a very nice one.

After the soup, meat, and vegetables at dinner came the salad;
for this Margaret almost always had lettuce, with French dressing,
as mayonnaise seemed too heavy for dinner.  Sometimes she had nice
watercress; once in a long time she had celery with mayonnaise.

This was a recipe the Pretty Aunt put in Margaret’s book out of
the one she had made at cooking school.

1 cup fresh bread-crumbs.
2 cups grated cheese.
1 cup of milk.
1 bit of soda as large as a pea.
1/2 teaspoonful of salt.
1 pinch of red pepper.
1 teaspoonful of butter.
2 eggs.

Put the butter in a saucepan to heat while you beat the eggs light
without separating them; let these stand while you stir everything
else into the pan, beginning with the milk; cook this five minutes,
stirring all the time, and then put in the eggs and cook three minutes
more.  Put six large crackers on a hot platter and pour the whole
over them, and send at once to the table to be eaten very hot.
Sometimes Margaret made three or four slices of toast before she
began the fondu, and used those in place of the crackers, and the
dish was just as nice.

Chop a cup of nice cold meat, and season with a little salt, pepper
and chopped parsley.  Add enough stock or hot water just to wet it,
and cook till rather dry.  Put this in buttered baking-dishes, filling
each half-full, and on top of each gently slip from a cup one egg.
Sprinkle over with salt and pepper, and put in the oven till firm.

You can buy very nice, fresh crab meat in tins, and the shells also.
A very delicious dish is made by mixing a cup of rich cream sauce
with the crab meat, seasoning it well with salt and pepper and putting
in the crab-shells; cover with crumbs, dot with butter, and brown in
the oven.  This is a nice thing to have for a company luncheon.

Take the white of one egg, and measure just as much cold water;
mix the two well, and stir stiff with confectioners’ sugar;
add a little flavoring, vanilla, or almond, or pistache, and,
for some candies, color with a tiny speck of fruit paste.
This is the beginning of all sorts of cream candy.

Wash six large potatoes and scrub them with a little brush, till
they are a nice clean light brown, and bake them for half an hour
in a hot oven; or, if they are quite large, bake them till they are
soft and puffy.  Cut off one end from each and take out the inside
with a teaspoon, holding the potato in a towel as you do so, for
it will be very hot.  Mix well this potato with two tablespoonfuls
of rich milk or cream, a half-teaspoonful of salt and just as much
butter, and put this back into the shells.  Stand the potatoes side by
side in a pan close together, the open ends up, till they are browned.