ling 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.

To roll the dough, divide it