Pond Lily Salad

Mrs. Anna Arnett

Form the petals with the whites of hard boiled eggs cut lengthwise. One egg makes about eight petals. For the center chop the hard boiled yolks and mix with chopped olives and a little chopped celery, add little mayonnaise. Serve on nasturtium leaves.

Belvue Stew

Mrs. Warren S. Wood

One root celery (or two cups diced) stewed until tender in two tablespoons butter, two cups thin cream, one quart oysters, one half cup cracker dust. Cook until oysters curl.

Nut Loaf - A substitute for meat

Lula Renn

Grind one-half pound pecans, one-half pound almonds and English walnuts. Stir together. Add four tablespoons peanut butter, one-half cup of minced celery or one-half teaspoon of celery seed, one cup of moistened bread crumbs, two well beaten eggs. Mix thoroughly, form into a loaf, bake in temperate oven one hour, basting occasionally with hot water, or if desired with tomato juice. Serve on a platter garnished with cress or nasturtium leaves and currant jelly.

Egg [Soup]

Mrs. E. Hogan

Boil three potatoes until tender. Mash fine, add one quart new milk, a lump of butter the size of an egg. Beat one egg very smooth. When milk boils stir rapidly over all. Add finely chopped celery to flour. This is an inexpensive soup and good for the sick and children.