Transcribed (as originally written) by Jan Williamson in memory of her grandmother, Sarah J. (Daley) Kiteley and her mother Anna (Kiteley) Harrington Brown.

One pound grated cheese, put in chafing dish over hot water. When cheese is thoroughly melted add one beaten egg, and milk, to thin to right consistency, red pepper to taste. Serve on square crackers or reception flakes.--Lucy Ann Watrous.

Cover bottom of bake dish with pieces of buttered bread, (about two slices). Put on top of this three-fourths cup of grated cheese. Beat three whole eggs, add pinch of salt, one and one-half cups sweet milk; pour over bread and cheese and bake in hot oven till brown. (about fifteen minutes). Serve at once.--Mrs. R. L. Holloway.

Take bits of cold meat (several different kinds may be used), place on stove with some water; when it boils remove from the water and mince quite fine, adding one tablespoon flour. Mix thoroughly and stir into the water which should be boiling. Butter slices of toast and pour the elephant over it.--Mrs. Percy Jayne.

Prepare berries as for ordinary serving. Warm biscuit in oven before using. Cut or crush oblong cavity in top of biscuit to form basket. Fill the cavity with berries and serve with cream or milk. Sweeten to taste. Peaches, blackberries, raspberries, blueberries, pineapple, bananas and other fruit, fresh or preserved, can be served with shredded wheat biscuit in the same way.--Committee.

Take two eggs beaten very light, add one-half cup of sugar, three-quarter cup of milk, one teaspoon of salt, one pint of flour, through which one dessertspoon of butter has been rubbed; also one teaspoon of cream of tartar, and one-half teaspoon of soda. Cut about eight bananas lengthwise into four strips and dip each slice into the batter, frying in butter to a golden brown.--Mrs. C. T. Purdy.

To serve butter in dainty individual patties, take a piece of mosquito netting, rinse through boiling water with a little salt in it. Then dip in cold water; take small pieces of butter and press through with fingers; set in refrigerator till wanted--Mrs. Robert Park.

The whites of six eggs beaten very stiff; in another bowl beat the yolks well, add tablespoon milk, salt and pepper to taste. add the beaten whites and beat all together thoroughly. Put large tablespoon of butter in deep spider, being sure that the sides of spider are well greased. Put in egg mixture and cover. Cook on back of stove or with an asbestos mat under it. When well set, fold together and serve on hot platter immediately.--Mrs. F. O. Watrous.

Boil eggs about twenty minutes, then plunge into cold water. Remove shells and cut into halves lengthwise; take out yolks. Beat yolks to a cream and season with salt, cayenne pepper, butter, mustard and vinegar to soften; put back into the whites of the eggs, putting a tiny piece of red pepper in center of each. Serve on lettuce leaf.--Mrs. Geo. Proctor.

Cover slices of toast with grated cheese, set in oven; cut into pieces one-half can mushrooms and fry two minutes in a spider with three tablespoons of butter; gradually add six well-beaten eggs and stir until it thickens. Add a little salt and pepper; then pour hot over the toast, and serve.--Anna G. Montague.

For six persons take two eggs, one-half cup milk, and flour enough to make a thick batter. Cut old bread in thin slices dip in batter and fry in butter. Serve hot.--Mrs. Will Rice.

Rub well together two tablespoons of butter and two of flour. Add one pint of milk, cook until thick, stirring constantly; add one level teaspoon of salt and saltspoon of pepper. Cover the bottom of a baking dish with one-half of this mixture; break into it six or eight eggs, cover with the remainder of mixture. Dust thickly with grated cheese, cook for a time on top of stove, in pan of water; then put in the oven to bake, ten or fifteen minutes.--Helen M. Wixon, Cass City..

Three hard cooked eggs, four slices toast, one cup white sauce, parsley. Separate yolks and whites of eggs, chip whites very fine and stir into white sauce. Cut three slices of toast in half, crosswise, and place on platter. Pour over them the sauce. Rub yolks through a strainer over surface, garnish with parsley and remaining slices of toast, cut into points. Serve hot.

White Sauce.--Two tablespoons butter, two tablespoons flour, one cup milk, one-fourth teaspoon salt, few grains pepper. Melt butter, add flour and seasoning, mix smoothly, add milk, slowly stirring until smooth and glossy.--Emily Slocum.

Put a sieve over some larger dish and spread a cheesecloth over it. Put the thick milk in a good sized kettle or pan, have a teakettle of boiling water ready and pour the water on the milk, letting it cook back on the stove for about a minute, turn into the cloth and drain, being careful not to press too much as this will make it too hard; turn into a dish and season with plenty of good butter and salt. Add a little cream if you have it, otherwise more butter.--Mrs. C. E. Cross.

Break macaroni in pieces, boil twenty minutes, drain well, place in baking dish, pour over fresh milk till there is about an inch in dish, let simmer, but not boil, till milk is scalded, add salt and pepper. Grate dried cheese on top or in layers, bake until brown.--Mrs. F. S. McDurmon.

Beat the whites of six eggs to a stiff froth that will stand alone, and the yolks to a smooth, firm batter; add to the yolks pepper, salt and cream or water (never milk) and then beat in the whites. Have the pan hot, and when the melted butter upon it hisses, pour in the egg mixture. Be careful not to stir; but if there is danger of burning slip a broad-bladded knife underneath. I like best to cook in a moderate oven. When turning out on the hot platter be careful not to break. Pour over omelet a rich creamed asparagus. Mushrooms can be used the same way.--Alma Clark.

Four ounces of flour, four ounces of grated cheese, three ounces butter, a little salt and pepper, a dash of cayenne pepper, knead all together, roll thin cut in strips like lady fingers, bake a delicate grown.

Cut out stems, seeds and core. Boil until tender.

Stuffing.--four parts beef, chopped, one part ham, chopped, one cup water; boil ten minutes. Save water, season stuffing to taste and add bread crumbs to equal one-half. Stuff peppers and pour water one inch deep in pan; bake fifteen minutes.

Tomato Sauce for same.--One cupful strained tomatoes, one cupful water in which meat was boiled, one and one-half tablespoons of butter, three-fourths tablespoon of flour. Put butter in frying pan, add flour, stir until smooth, add stock and as it thickens add tomatoes. Season with salt and red pepper.--Mrs. Geo. Watson.

Allow two tablespoons melted butter to each cup of crumbs. Stir with a fork lightly to coat crumbs evenly.--Mrs. G. H. Slocum.

Two eggs well beaten, one-half cup milk, two heaping teaspoons B. P. flour, like cake batter. Add fruit last. Bake like fried cakes, only lard smoking hot--Sarah Kelsey.

Bread for sandwiches should be twenty-four-four hours old. In preparing bread for sandwiches, cut as thin as possible, and if to be buttered, cream the butter before spreading, or butter the bread before cutting from the loaf. Sandwiches for teas or receptions should have all crusts removed, and should be cut in oblong, triangle or fancy shapes. Sandwiches which must lie for several hours before serving may be kept fresh and moist by wrapping in a napkin wrung as dry as possible out of hot water and putting in a cool place.

Equal parts of finely minced celery and rich cream cheese, moisten with mayonnaise, season with pepper and salt, spread on buttered bread and fold together.--Mrs. N. M. Richardson.

Toast some bread and butter it. Chop ham and tongue together very fine and mix with the yolk of one egg and some sweet cream; heat this and spread on toast.--Mrs. Paul Schleicher.

Mix grated cheese with salad dressing and spread between slices of buttered bread. Dip in white of egg slightly beaten with one tablespoon milk. Cook in hot oven until a delicate brown.--Emily Slocum.

One part chopped almonds, to two parts grated or shredded salted celery. Moisten with mayonnaise and spread between thin slices of brown bread.

Press one cup of baked beans through a sieve and mix with them a tablespoon of finely minced boiled ham; season with pepper and a dash of French mustard and rub to a paste with a great spoonful of butter. Spread upon thin slices of crustless Boston brown bread and press the slices firmly together.

Wash and remove the hard end from one-half pound of figs; chop fine and boil in a very little water until tender. Spread the bread to be used for sandwiches with dairy butter, over this on one slice spread a layer of marmalade, thus made, and on the other a layer of peanut butter. Press the slices together firmly.--Mrs. A. D. Gallery.

Peanuts.--Equal parts of finely chopped, well roasted peanuts, and celery mixed with enough mayonnaise or thick cream to spread well.

Marmalade--Finely chopped nut meats, mixed with equal quantity of orange marmalade or a tart jelly, as currant or grape.--Maude C. Seeley.

Egg Sandwich.--The yolk of four hard boiled eggs, mashed with fork, moisten with cream or dressing and seasoned with red pepper and salt. Spread thick.

Pepper Sandwich.--Chop canned red sweet peppers, add salt , a little vinegar and spread quite thick.

Onion Sandwich.--Soak slices of large onion in well sweetened ice water

for an hour before placing between thin slices of butter bread.--Emily F. Seeley.