1 egg
1 Tb. water
salt
flour

Beat egg and water until frothy, add salt to taste, add enough flour to make stiff batter. Put by teaspoonsful into rapidly boiling salted water. Let cook 15 minutes. Drain in colander. Place in bowl and pour Chicken Paprika over.

NAHIT (CHICK PEAS)
Soak chick peas over night. Drain and cook in salted water, to cover, until tender. Drain, and add pepper to taste and additional salt if necessary. Serve either hot or cold.

WITH the coming of winter comes roast pork to a prominent place in the dinner menu. And pork brings apples with it. For years we have served apple sauce, but leave it to Nancy to find some unusual way to combine the apples and the ham, roast pork or pork chops. She chose apple sauce sifted to a fineness into which she folded whipped cream and freshly grated horseradish. She chose baked apples In the center of which she had stuffed squares of crisp bacon and raisins and lemon peel. Sometimes she put tiny crisp sausages in the hollow of the apple. She often spiced prunes and served them. To do this she soaked large prunes over night. Next day she simmered them until tender. As they simmered she added brown sugar and vinegar and two inches of stick cinnamon. Just before she took them from the fire she added a small amount of cornstarch stirred in cold water and then cooked in the syrup until it became translucent. These spiced prunes made her experiment with spiced apples. She chose firm, red skinned cooking apples. She cut them in half-inch thick slices. Then she took out core and cooked the apple rings slowly in a heavy syrup made of equal parts sugar and water. To this she added a little stick cinnamon, a few whole cloves, a suspicion of ginger and a tablespoon or two of vinegar. When the apples were tender but not broken, she took them out of the syrup and cooked that down until thick. She spooned this over the rings after she had arranged them on the serving plate. Peter voted them a great success.

Pare and slice sufficient potatoes for meal. Put layer
of potatoes in baking dish, sprinkle with salt, flour, and small
bits of butter. Continue this until dish is full. Pour on
enough milk to almost fill dish.

Salt pork, bacon or flesh pork may be added to potatoes.
Do not use butter if meat is added.

Wash, pare and cut a slice from large end of tunip, so
it will stand. Hollow out center to form a cup. Cook in
salted water until tender. Have peas heated in "White
Sauce". Fill cups with mixture, sprinkle tops with chopper
peersley, and serve.

6 sweet potatoes
2 eggs
1/2 cup milk or cream
1/2 teaspoon nutmeg, pinch salt
1/2 cup sugar

Boil potatoes. When cooked mash and add the beaten
eggs and milk gradually. Beat well. Add other ingredients
and beat until very light and well mixed. Put into buttered
pan and blown in oven like pudding. To be eaten with meat.

Cook 3/4 cup of rice in boiling water until tender. Pour
over it cold water to keep kernels separate. Place in bak-
ing dish, and pour over it the following:

TOMATO SAUCE FOR RICE
3 tablespoons butter
2 onions, 2 green peppers
1 tablespoon sugar, 1/2 teaspoon salt
1 pt. tomatoes

Melt butter in saucepan, add onions and pepper cut fine.
Cook until slightly brown. Add tomatoes cooking and stir-
ing meanwhile. Pour over rice and bake 1 hr. Serve hot.

Peel medium sized cooking apples, as many as required
for the meal. Core and fill with mixture of
2 tablespoons butter
1 cup brown sugar
1/2 teaspoons curry powder

Cream butter and sugar with curry powder, increasing or decreasing proportions as required. Bake until transparent. If curry is not used, chopped fruit may be mixed with the butter and sugar.

Pare and boil two pounds of sweet potatoes, mash them
and season with salt and butter. Add to them three-fourths
of a cup of blanched almonds cut in pieces and a cup of
seedless raisins. Put into a baking dish and cover the top
with marshmallows. Bake in the oven until the marsh-
mallows are puffed up and brown.

3 cups mashed sweet potato
1/2 cup sugar
1/4 cup each butter, raisins, nut meats
Little salt and nutmeg or cinnamon

Boil and mash sweet potatoes, add other ingredients.
Put in baking or serving dish, cover with marshmallows and
brown in oven.