ce in a saucepan and add five
tablespoons of flour. Stir to dissolve and then bring to a boil and
cook for five minutes. Add

Three-quarters teaspoon of salt,
One-quarter teaspoon of pepper,
Two tablespoons of finely-minced parsley.

VIRGINIA GRIDDLE CAKES

Place one cup of corn meal in a mixing bowl and add

One teaspoon of salt,
Three tablespoons of shortening,
Three tablespoons of syrup,
One cup of boiling water.

Beat to mix and then add

Two cups of cold water,
One egg,
Two and one-half cups of flour,
Two level tablespoons of baking powder.

Beat hard to mix and then bake on a hot griddle.

BUTTERED AND SPICED BEETS

Cook the beets until tender and then drain and cut into slices. Now
place in a small saucepan

One tablespoon of butter,
Two tablespoons of vinegar,
Two tablespoons of hot water,
One teaspoon of salt,
One teaspoon of paprika,
One-eighth teaspoon of mustard,
Tiny pinch of cloves.

When boiling hot, pour over the sliced beets.

Use the yolk of egg for making the dressing for the cole slaw and the
white of egg and one-half glass of jelly for making the meringue for
the grape tapioca blanc mange.

YE OLD-TYME OYSTER PYE

To prepare the crust, place in a mixing bowl

Two cups of sifted flour,
One teaspoon of salt,
Two teaspoons of baking powder.

Sift to mix and then put one-quarter pound of suet through the
food-chopper. Then rub the finely chopped suet through a fine sieve to
remove the stringy parts. Now rub the suet into the flour and mix to
a dough with one-half cup of cold water. Then chop and fold for two
minutes. Turn on a floured pastry board and divide into two pieces.
Roll out one-half of the dough until one-quarter inch thick and then
turn a large plate over this dough and cut around the edge of the
plate. Be sure that the plate is at least two inches larger than the
top of the baking or casserole dish.

Now drain the oysters and look over carefully for the bits of shell.
Place the oysters in a casserole or baking dish and add the stalk of
celery that has been scraped clean and then diced and cooked until
tender, also

One grated onion,
Three tablespoons of parsley,
Three cups of thick cream sauce,
One and one-half teaspoons of salt,
One teaspoon of white pepper,
One-eighth teaspoon of thyme.

Mix thoroughly and then make two or three small gashes in the top
of the crust and cover the oysters with