iments for, 323
how to distinguish between, 324
baked emince of, in green peppers, 325
Bengal curry of, 325
boiled with ravoli, 326
bone and stuffed shoulder of, 324
cutlets, Mentone, 475
haricot, 327
how to use left-over, 326
roast shoulder of, 322

Lancaster apple butter, 430

Large pound cake, 67

Leftover turkey, 346

Lemon custard pie, 92
dumplings, 98
marmalade, 84
pudding, 235
sauce, 80

Lemonade, egg, 390

Lettuce, try this dressing on plain, 302

Lima bean croquettes, 182

Liver and bacon, creole, 321
dumplings, 76

Loaf cake, 55
(one-egg), 51
cheese, 270
chicken, 202, 356
fish, 304, 314
ham, 269
meat, 163
oyster, 408
to prepare, 9

Lobster, 171
a la Newburg, 171

Lobsters, to boil, 172
to broil, 172

Loin, to roast, 158

London butter, 297

Long Island deep-sea pie, 174
Sound cocktail, 315

* * * * *

MRS. G.L. HARTING'S

HOME-MADE

JELLIES, PRESERVES AND JAMS

_ARE DIFFERENT_

They contain nothing but GRANULATED SUGAR and NATURALLY RIPENED
FRUIT--as named on label.

Only the most clean and sanitary methods are employed in their making.

ABSOLUTELY PURE, CLEAN AND WHOLESOME

NOTE:--MRS. WILSON PERSONALLY RECOMMENDS MRS. G.L. HARTING'S JELLIES,
PRESERVES, AND JAMS.

* * * * *

Louisiana corn bread, 43
crullers, 53

Lum gum gue, 460

Lunn, Sally, 19

Luncheon rolls, 16

Lyonnaise potatoes, 472

M

Macaroni and cheese, 105
au gratin, 258
custard, 257
cutlets, 103
mileuse, 256
Neapolitan, 102
olives and cheese, 190
souffle, 106
to prepare, 256

Mackerel, broiled, 471
salt (Flemish style), 307

Maintenon sauce (for au gratin dishes), 195

Making a chocolate sauce using cocoa, 82
scrapple and hogshead cheese, 433

Malvern cream, 211

Mangoes, stuffed pepper, 443

Marmalade, fancy quince, 449
lemon, 84
pudding, 184
Roman quince, 450
Scotch orange, 116
sweet red pepper, 440
tomato, 439

Mayonnaise, eggless, 128

Meal eliminates, 405
pudding, 263

Measure, dry, 283

Measuring haphazard, 393

Measurements, 281

Meat, correct method of boiling, 156
crab, 166
fried, 166
if necessary to keep three or four days, 261