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Cheese Frosting

With wooden spoon work 1 cram cheese until creamy and add gradually 1 1/2 cram cheese until creamy ;and add gradually 1/2 egg whit until stiff and gradually beat in the cheese mixture. This frosting may be put on cookies or cake by forcing through a pastry bag and fine tube or paper cone, making lines or other decoration. It may be colored if desired.

SPICE SYRUP FOR TEA Put in small saucepan 1 cup water and 1/2 cup sugar . Heat to boiling point and when sugar is dissolved add 1 tablespoon whole cloves, crushed and a 2 inch piece stick cinnamon broken is pieces, tied together very loosely in apiece of cheesecloth. Boil gently to 215 dg. F. or to a thin syrup. When cool add juice of 2 lemons. Serve in small bowl, using 1 tablespoon syrup in each cup of tea.

ROSE APPLES EN SURPRISE Hard cool 2 eggs. Reserve 1/2 yolk. Chop remainder fine and mix with 2 tablespoon green pepper chopped 2 tablespoon pimiento chopped 4 anchovies chopped 1/2 teaspoon salt Few drops onion juice. Moisten with Mayonnaise dressing. Fill 8 rose apples or small tomatoes form which centers have been removed. Cover with mayonnaise and garnish with Strips of anchovy, laid crosswise. Serve each rose apple or tomato on a small plate sprinkled with Chopped parsley mixed with reserved egg yolk, rubbed through a strainer.

MOCK LOBSTER A LA NEWBURG Wipe a 2 pound haddock, remove skin and bones, sprinkle with Salt and steam 20 minutes over boiling water. Cool and separate in flakes. Melt 1/4 cup butter, add 1 tablespoon flour mixed with 3/4 teaspoon salt 1 teaspoon paprika Few grains cayenne and Slight grating nutmeg. Then add 1/2 cup mild gradually. Cook and strips until sauce boils. Add haddock flakes and 1 pimiento cut in strips and place over hot water. Just before serving add 2 egg yolks beaten slightly with 1/2 cup cream and 2 tablespoons lemon juice. As soon as it is hot serve in Timbale cases.

TIMBALE CASES Sift together 1/2 cup bread flour 1/4 teaspoon salt 1 tablespoon sugar. Add gradually 1/2 cup water 1 egg slightly beaten 1 tablespoon salad oil. Strain mixture into a cup and let stand 2 hours or over night. Put timbale iron in deep saucepan and cover with fat or oil. Heat fat until it browns a piece of bread in 4dg. Seconds. Drain iron, dip in timbale mixture until two-thirds covered. Then immerse in hot fat and fry until crisp and a delicate brown. Drain cases on brown paper. A rosette iron may be used instead of a timbale iron if desired.

CORN MEAL ROLLS Sift together 1 1/2 cups breads flour 1/4 teaspoon soda 3/4 cup corn meal 3 teaspoon baking power 1 teaspoon salt and 1 tablespoon sugar. Cut in 2 tablespoons shortening with a case knife. Beat 1 egg, add 1/2 cup sour milk and combine mixtures. Roll 1/2 inch think, cut with oval cutter, brush with Melted butter, double over and place on greased baking sheet. Bake 12 minutes at 45 degrees F.

BACON SALAD Cut 1/2 pound bacon in tiny squares or force through food chopper, and cook until crisp. Reserve both bacon fat and dice. Mix 2 teaspoons brown sugar Few grains pepper 1/2 teaspoon paprika 1/4 teaspoon mustard. Add 4 tablespoons vinegar. Stir until smooth. Add to 1/2 cup of the bacon fat and bring to boiling point. Sprinkle Lettuce with the dice of cooked bacon and just before serving pour dressing over or pass it at the table.