RECIPES

l O l

101 P R I Z E RECIPES

Printed from contest conducted by

P O S T U M C E R E A L COMPANY, Inc. BATTLE CREEK, M I C H .

C A N A D I A N P O S T U M C E R E A L CO., Ltd. T O R O N T O ; O N T A R I O , C A N A D A .

G R A P E - N U T S COMPANY, Ltd. LONDON, ENGLAND.

Copyright, 1925, by

P o s t u m C e r e a l C o m p a n y , I n c .

$7550 in Prizes was given for these recipes

Judged by

Good Housekeeping Institute of Good Housekeeping Magazine

HO U S E W I V E S have been serving Grape-Nuts with milk or cream for over a quarter of a

century. In the last few years, however, many house-

wives who use Grape-Nuts regularly have written us telling of delicious ways of combining Grape-Nuts with other foods.

So we held a contest to collect the best of these dishes from housewives all over the country.

Over 80,000 recipes were received. Every factor of interest to the housewife was considered—taste, appearance, simplicity, economy.

Finally 101 recipes were selected and compiled into this book.

Each recipe used here won $50. And grand prizes of $1,000, $750, $500 and $250 were awarded for the four recipes which were judged the best of all.

Try them. Every one is delightful. Every dish is practical.

FOOD and NOURISHMENT are two very different things

Food is what you eat— Noui~ishment is what your body gets out of it—what it can use

YOUR food can be a blessing or a curse. With food you can actually breed poisons in your

body. On the other hand, with food you can build health and strength.

Even with our tables loaded with every kind of food, one out of every three of the American people suffers f rom some form of malnutrition.

Malnutrition does not mean lack of food; more often than not, it means too much food—but food of the wrong kind.

At least one-third of your nourishment should come from the carbohydrates (starches and sugars), for they are your great source of strength and vitality—your power to do work. They are the force that keeps you mentally and physically alert.

But if they are not rightly prepared—if they are not broken down as your body wants them, they may fail to give you their precious nourishment that you need so much, and may, instead, form actual poisons. They must be in a form your body can utilize.

In Grape-Nuts the carbohydrates are prepared in the form that yields your body the full value of their nourishment.

In Grape-Nuts is nourishment you need

in the form your body can digest

MO R E than three-fourths of the contents of Grape-Nuts are the precious carbohydrates.

They have been dcxtrinizcd, that is, scientifically broken down into the form your body most readily digests and transforms into strength and vitality.

In this form they yield their full nourishment without producing any of the acids and poisons that cause premature aging and so many of our com-monest ailments.

Grape-Nuts is wheat and malted barley slow-baked and specially processed in a way that trans-forms the carbohydrates so that the body readily utilizes them.

No matter how much you have abused your body with difficult foods you can digest Grape-Nuts quickly and easily. It is good for your digestion and it gives you nourishment you should daily have.

And Grape-Nuts has this added value to your health. It comes in crisp golden kernels that you must chew. You cannot help chewing them and you enjoy it. This chewing starts the salivary and gastric juices. It keeps the whole mouth healthy, and it is the first step to sound digestion.

Eat Grape-Nuts at least once a day. You will be surprised to see how much more wide-awake and vigorous you are.

TABLE of CONTENTS

Breads, Biscuits, Muffins 8-9-10-24 Breakfast Dishes 11 Candy 14-15-16 Cheese Dishes 21-23-24-27-28 Desserts:

Cakes and Cookies 13-14-15-22 Pastry 17-25-26-28 Pie 12-29 Puddings 29-30-31-32 Misc. (Custard, Ice Cream) 16

Egg Dishes 7-19 Fillings and Frostings 25 Fish Dishes 17-18 Malted Milk 18 Meat Dishes 17-21-23-24-26-27 Meat Substitutes 23-24-27-28 Prize Recipes:

First prize recipe 7 Second prize recipe 12 Third prize recipe 22 Fourth prize recipe 33

Salads 21-34-35-36 Sandwiches 33-36-37 Sauces 17-24-34 Soups 37-38 Stuffings 38 Vegetable Dishes 17-19-20-21-23-24-26

M E A S U R E M E N T S A N D D I R E C T I O N S :

All measurements given in this book are level.

Flour should always be sifted once before measuring, and never packed into the cup.

Usually flour, baking powder, and other dry ingredients are sifted together, before combining with the other ingredients of a recipe.

S U G G E S T I O N S :

Fine particles of Grape-Nuts are crisp and flavory used in place of bread crumbs for escalloped dishes, croquettes and puddings.

The large granules of Grape-Nuts make delicious croutons in soups. They have the taste of real nut meats in cake, cookies or breads.

Powdered Grape-Nuts added to custard, soup or broth gives more nourishment in feeding children or invalids.

Winner of the First Prize o f$1000 Frances Lewis Trussel, San

Marcos, California, who sub-mitted the winning recipe

Grape-Nuts Omelet California Y* cup Crape-Nuts 2 tablespoons butter or fa t 2 tablespons each chopped

onion, green pepper and parsley.

Yi teaspoonful salt

1^2 cups cooked tomatoes 3 eggs 3 tablespoons water

Y\ teaspoon pepper Y2 teaspoon salt

1 tablespoon butter 4 to 6 tablespoons grated cheese

Melt the butter or cooking fat , in it cook the onion, pepper and parsley until softened, add salt and tomatoes and let simmer about 15 minutes. (This can be done beforehand and reheated.) Beat the eggs with a spoon until a full spoonful can be l i f ted; add water, salt and pepper and mix well. Melt butter in an omelet pan, pour in the egg, shake and tilt the pan, run a spatula around the edge so that the raw egg can run down on the hot pan; when the egg is nearly set, sprinkle over it the grated cheese and Grape-lSluts, spread some of the tomato mixture over this, roll half the omelet over the other half and put on a hot dish; pour the rest of the tomato ever it and serve. This recipe serves four people generously.

With Grape-Nuts digestion starts right—in the mouth

Grape-Nuts Bread 1 cake yeast 2 cups Grape-Nuts 4 cups water 2 tablespoons lard 7 cups flour 1 tablespoon salt

y2 cup brown sugar Dissolve the yeast in 2 cups of lukewarm water, add 3 cups of flour,

beat well, and set in a warm place to rise over night. In the morning, pour 2 cups of boiling water over the Grape-Nuts, add

salt, lard and sugar, and let stand until lukewarm. Add to yeast mixture made before, then add remaining fleur gradually, and knead well; cover and let rise in a warm place until double its bulk. Mould into loaves, again let rise, to twice its bulk, and bake 1 hour in a moderate oven.

This* recipe makes four loaves. Mrs. Tver Hanson, Clarkfs Grove, Minn.

Grape-Nuts Buns with Raisins 1 cup Grape-Nuts x/2 teaspoon salt 1 cup milk (warmed) x/z cup seedless raisins 1 yeast cake 3 cups flour

y2 cup warm water x/2 cup sugar 1 egg teaspoon cinnamon 3 tablespoons butter

P u t Grape-Nuts in mixing bowl, add warm milk, yeast dissolved in warm water, beaten egg and then other ingredients. Let the mixture rise and treat as any yeast bread. When light, knead and form into twelve buns, placed one inch apart in baking pan. When very light, brush with butter and bake 20 minutes in a moderate oven.

This recipe makes twelve good-sized buns. Mrs. Percy Anderson, R. F. D. 1, Taunton, Mass.

Grape-Nuts Brown Bread 1 cup Grape-Nuts x/2 cup raisins 1 teaspoon Instant Postum 1 cup molasses 1 cup boiling water 1 teaspoon salt 1 teaspoon soda 1 cup yellow corn meal 1 cup thick sour milk \y2 cups rye flour

Dissolve Postum in boiling water, pour over Grape-Nuts in mixing bowl, dissolve soda in sour milk, add to Grape-Nuts. Add raisins, molasses, salt, corn meal, rye flour and mix well. The mixture should be very thick, and as flour varies, judgment in mixing is necessary.

Steam 3 hours in well-greased covered coffee can of 1 lb. capacity. The recipe will serve six to eight people. Mrs. Pearl L. Miller, 32 South St., Middlebury, Vt., Lock Box 581.

Strength and vitality are stored for you in this delicious food

Grape-Nuts Breakfast Puffs 2 eggs 1 tablespoon syrup 2 cups milk y2 cup Grape-Nuts

y2 teaspoon salt 2 cups flour Beat eggs until very light. Add milk, salt and syrup. Si f t flour into

this mixture and beat with egg beater until smooth as cream. Add Grape-Nuts. Have ready gem pans well buttered. Pu t 2 tablespoons of batter into each pan. At once, set into moderately heated oven and bake slowly until a rich brown. Serve hot with honey or butter and syrup. (Maple syrup is best.)

This recipe will serve f rom four to six people. Mrs. J. B. Wandrey, Sentinel Butte, N. D.

Grape-Nuts Muffins YA cup Grape-Nuts 2 tablespoons sugar

cups flour x/2 teaspoon salt 4 teaspoons baking powder 1 cup milk

2 tablespoons shortening Sif t flour, baking powder, sugar and salt into mixing bowl, add milk

and melted shortening, and beat well. Have ready well-greased muffin pans. Fill each YA. ful l with the batter. Bake about 20 minutes in a hot oven.

This recipe makes ten to twelve muffins. Mrs. Anna Sinclair, 7720 Fifth Avenue, Brooklyn, N. Y.

Grape-Nuts Breakfast Muffins 3 cups flour 2 tablespoons butter 2 teaspoons baking powder 1 cup brown sugar 1 teaspoon baking soda 1 cup Grape-Nuts 1 teaspoon salt 1 egg

2 cups sour milk Mix flour, baking powder, soda, salt together, sift twice, then add butter

rubbed in finely, sugar, Grape-Nuts. Stir in gradually the sour milk and lastly the well-beaten egg. Pour into well-greased muffin pans. Bake in moderate oven 15 to 20 minutes.

This recipe makes twenty-four muffins. Mrs. Henry A. Hots, 827 South \Zth Street, Newark, N. J.

Grape-Nuts Orange Muffins 1 cup Grape-Nuts YA cup orange juice 2 tablespoons butter Grated rind of orange

YA cup sugar \T/2 cups flour 2 eggs 1 y2 teaspoons baking powder

Cream butter and sugar, add eggs and beat; then add orange juice, r ind of orange, flour sifted with the baking powder, and then the Grape-Nuts. Bake in greased muffin pans in a moderate oven 25 minutes.

This recipe makes eight muffins. Mrs. Joseph Lorencc, 124 East Fifth St., Connersville, Ind.

[9]

Grape-Nuts delights you if you're hungry, tempts you if you're not

Grape-Nuts Post Bran Muffins 1 cup Grape-Nuts 3 teaspoons baking powder 1 cup Post 's Bran Flakes 2 eggs 1 cup sifted flour 1 tablespoon sugar

Y* teaspoon salt 1 cup milk 2 tablespoons melted butter

Mix Grape-Nuts and Post 's Bran. Add flour, salt and baking powder sifted together. Beat eggs with sugar, add milk. Stir in the Grape-Nuts Bran mixture. Add melted fat last. Bake in greased muffin pans in a moderate oven.

This recipe makes twelve muffins. Mrs. E. C. Cunningham, 1529 Main Avenue, San Antonio, Texas.

Grape-Nuts Coffee Cake 1 cup Grape-Nuts Y\ cup butter 1 cup milk y2 cup brown sugar 1 cake yeast 1 egg 1 tablespoon sugar Y\ teaspoon salt 2 cups sif ted flour 3 tablespoons cinnamon

Scald the milk; cool until lukewarm. Dissolve yeast and one table-spoon sugar in milk. Add one cup of sif ted flour; beat well, set in warm place. Cover sponge, let rise 45 minutes.

Cream butter and sugar, add egg well beaten. Combine with sponge. Mix one cup flour, Grape-Nuts, and salt, and add, s t i rr ing unti l well mixed. Cover, set in warm place, and let rise until double in bulk.

Take out on floured board, and roll one inch thick. Place in greased pan, brush with butter, sprinkle with sugar and cinnamon, and let rise until light. Bake 40 minutes in moderate oven.

This will serve six people. Mary E. Dunkle, R. F. D. 8, LogansporInd.

Grape-Nuts "Disc"uit—A Real Grape-Nuts Cracker 3 tablespoons soft butter or substitute

Y\ cup sugar 1 cup whole wheat flour and 1 egg Yt cup white flour to roll out 2 tablespoons rich milk 1 teaspoon baking powder

Y\ teaspoon salt V/\ cups ground Grape-Nuts Cream butter and sugar and add egg. Beat well, then add milk, salt,

and flour sifted with baking powder. Grind Grape-Nuts in food chopper and add to this mixture to make a very stiff dough. T u r n out on mould-ing board and knead well, adding any remaining Grape-Nuts. This' should be a stiff, smooth dough. Roll out, to the thickness of thin pie crus t ; cut into discs with sharp round cutter XYz inches in diameter, and bake in a hot oven (hot enough to crisp them) until brown, about 15 minutes.

This makes five dozen small, crisp "Disc"uits . When these little crack-ers are dipped in melted chocolate or two put together in sandwich form with marmalade or marshmallow, they make a fine addition to a school lunch—and all good food. Mrs. Geo. A. LeFevre, 10917 118th St., Richmond Hill, Long Island, N. Y.

Grape-Nuts nourishes zmthout forming injurious acids

Grape-Nuts Fried Breakfast Sandwiches For each portion use: 2 tablespoons Grape-Nuts

1 egg 3 tablespoons grape or raspberry 3 tablespoons milk jelly

Cover Grape-Nuts with the milk; salt egg and beat until f ro thy ; stir all three ingredients together and turn into hot, well-buttered skillet. Cover tightly and cook over very slow fire until egg is set. Spread jelly over surface, mark crosswise in thirds, and tu rn opposite sides' in across center. T u r n out on plate, and slice like jelly roll, in three-inch slices.

(This combines deliciously the egg and cereal for those who must eat a hasty breakfast .)

Miss Helen Luke, 2200 East 71st St., Cleveland, Ohio.

Grape-Nuts Flannel Cakes 1 egg 1 cup flour 1 pint buttermilk y2 cup Grape-Nuts

1 teaspoon soda Beat egg well, add buttermilk and beat again, then mix in flour, Grape-

Nuts and soda, to a light paste. Pour f rom pitcher or drop by spoonfuls on hot greased griddle. When puffy and full of holes on one side, turn , bake one minute, and serve at once.

This recipe serves three people. Mrs. Mary Donovan, 1520 Luzerne Street, Scranton, Pa.

Grape-Nuts Waffles YZ cup Grape-Nuts 1 YA cups milk

1 y2 cups flour 1 tablespoon melted shorten-2 teaspoons baking powder ing

y2 teaspoon salt 2 eggs, separated Sif t flour, baking powder and salt together; add Grape-Nuts; add milk

and melted shortening to egg yolks, and add to dry ingredients; mix in well-beaten egg whites. Bake in well-greased hot waffle iron until brown; turn once. Serve hot with butter and maple syrup.

This recipe serves six persons. Mrs. Claude Van A ken, Roxbury, N. Y.

Grape-Nuts Cooked with Dates 1 cup Grape-Nuts x/2 cup corn meal 2 cups boiling water y2 teaspoon salt

y2 cup stoned dates Into two cups of rapidly boiling salted water pour gradually x/2 cup

corn meal, and cook until like mush. Then add 1 cup Grape-Nuts, x/2 cup of stoned dates cut in two, and serve with sweetened milk or sweetened cream.

This recipe will serve four to six persons. Anna IV. Kibby, Atkinson Ave., cor. Reed & Stolp Aves., Syracuse, N. Y.

Grape-Nuts Raisin Pie Winner of the Second Prize of $750

Submitted by Mrs. Daniel Nicholas

Chickasha, Oklahoma (R. R. 3)

34 cup Grape-Nuts 2 Y cups hot water 34 cup raistns, seeded and % cup vinegar

chopped 3 tablespoons butter \ y 2 cups brown sugar

Mix in order given, and cook for 10 minutes. Cool. Pu t into a paste-lined plate and cover with half-inch str ips of paste placed half an inch apart to form a lattice top. Tr im edges neatly, moisten and finish with a half-inch strip of paste around the edge. Bake about 40 minutes. The oven should be hot for the first 15 minutes and then the heat should be reduced. This recipe will serve six persons.

Grape-Nuts makes you chew—the first step tozvard sound digestion

Here are carbohydrates in the most easily digested form

Grape-Nuts Orange Layer Cake with Filling and Icing 1 y2 cups Grape-Nuts 3 teaspoons baking powder

2 cups sugar x/2 cup water cup butter and lard 3 cups flour, sifted with 1 tea-

3 eggs, separated spoon salt 2 oranges

For cake, cream two cups of sugar with the fa t , add beaten yolks of eggs with grated rind of one orange, half cup of orange juice and water.

Then add the three cups of flour, sifted with the teaspoon of salt and three teaspoons of baking powder, and the three-quarter cup of Grape-Nuts previously put through grinder. Fold in stiffly whipped egg whites and bake in three layers. Cool.

For filling mix : For icing: y2 cup of the Grape-Nuts, put y cup Grape-Nuts

through machine 1 cup sifted sugar y2 cup sifted sugar 1 teaspoon orange extract

Juice of 1 orange and grated 1 tablespoon cream rind

Beat cream and sugar together, add Grape-Nuts and orange extract and spread over cake when cold.

This will serve f rom eight to ten persons. Mrs. E. S. Edge, 4 Main St., Fisherville, Mass.

Grape-Nuts Macaroons 2 cups Grape-Nuts 1 can sweetened condensed milk 2 cups dried cocoanut

Stir Grape-Nuts and cocoanut into the condensed milk. Shape this into small round cakes and bake on greased tin, in medium hot oven, until brown en top, seven to ten minutes.

This recipe will make four dozen cakes. Florence M. Lee, 96 North Broadway, White Plains, N. Y.

Grape-Nuts Delight Cake 1 cup of fine crushed 25 Graham crackers, crushed

Grape-Nuts 2 teaspoons baking powder y2 cup butter 1 x/2 cups milk

1 cup sugar (enough to make stiff bat ter) 3 eggs 1 teaspoon vanilla

Cream butter and sugar, add beaten eggs, then Grape-Nuts and crackers with baking powder—add milk and lastly vanilla. Bake 30 minutes in moderate oven. Frost with any preferred icing.

Th is recipe makes one medium sized cake. Florence K. Colbert, 1433 Thome Ave., Chicago, III.

Grape-Nats makes you chew. It starts the digestive juices

Grape-Nuts Cookies 1 egg V\ cup sour milk or buttermilk 1 cup sugar _ 1 teaspoon vanilla

34 cup shortening 1 teaspoon soda y2 cup Grape-Nuts 2 y2 cups flour (good measure)

Break eg^ into mixing bowl—beat, add sugar and shortening, and beat again; add Grape-Nuts softened in the sour milk, vanilla, and soda sifted in flour. Roll very thin and cut with small fancy cutter. Sprinkle with sugar, with raisins or scattering of Grape-Nuts on top. Bake in quick oven. Put on lower grate, and finish on upper grate.

If desired sof t instead of crisp, roll thicker. This recipe will make twenty-four cookies. Florence Owen Williams, 136 East University Ave., Royal Oak, Mich.

Grape-Nuts Kreepy-Kaps 34 cup Grape-Nuts y cup sour milk

1 egg V\ teaspoon salt y2 cup sugar 1*4 cups flour

3 tablespoons sour cream l/2 teaspoon soda Beat egg very light, then add sugar gradually, beating with egg; add

cream, milk and flour, with salt and soda mixed in it. Add Grape-Nuts last. Drop by spoonfuls and f r y in deep fat . Drain on brown paper.

These make a delightful novelty to serve with afternoon tea or at breakfast.

Esther Albert, Buffalo Center, Iowa.

Kiddies' Grape-Nuts Delight 1 cup Grape-Nuts 2 squares Baker's cooking

. 7 tablespoons fresh soft chocolate (unsweetened) peanut butter 3 tablespoons confectioners'

3 tablespoons hot water sugar Mix Grape-Nuts and peanut butter very thoroughly, take piece size of

English walnut and roll in palms of hands to a ball. Flat ten into patties. Melt chocolate in hot water, add sugar, beat smooth. Roll patties in

chocolate, place on buttered plate, and chill, if wanted immediately. Keeps like any candy. Perfect for school lunches as they contain

Vitamin B, mineral elements, calories and fat . This recipe makes twenty patties.

Miss E. T. Nash, Meadowbrook, Madison, Conn.

Three-fourths of Grape-Nuts are the precious carbohydrates

Grape-Nuts Trilbys 1 cup brown sugar 2 cups Grape-Nuts rolled fine 1 cup butter 2 cups flour

Vz cup sour milk 1 teaspoon soda Cream butter and sugar. Add milk. S i f t flour and soda, add to mix-

ture. Stir in Grape-Nuts and roll to J^-inch thickness on a floured board. Cut cookie's' and bake in hot oven. As soon as taken f rom oven spread filling between each two cookies, making sandwiches. These trilbys taste best two or three days af te r baking.

This recipe makes three dozen small trilbys.

F I L L I N G 1 cup raisins or chopped dates

1 cup sugar y cup water Cook until smooth

Dorothy A. Jcrmin, Box 255, Alpena, Mich.

Grape-Nuts Popcorn Candy 2 cups granulated sugar 1 cup vinegar

y2 cup butter or butter substitute 1 cup Grape-Nuts 1 cup molasses 6 cups popped corn Boil sugar, but ter , molasses and vinegar together until a hard ball

is formed by a drop in cold water; then stir in the Grape-Nuts and popped corn and pour into buttered pans to cool.

This recipe will make eight servings. Marguerite Betts, 43 High St., Passaic, N. J.

Grape-Nuts Dainties 2 squares sweetened chocolate 2 dozen round oyster crackers

y2 cup Grape-Nuts Melt chocolate over hot water, dip crackers in and roll in Grape-Nuts.

Dry on waxed paper. This recipe serves six children.

Mrs. Geo. D. Young, 974 East 19th St., North Portland, Ore.

Grape-Nuts Lolly Pops 1 cup brown sugar y cup water 1 cup dark syrup 1 tablespoon but ter 2 tablespoons vinegar y2 cup Grape-Nuts

y2 teaspoon lemon extract Boil the syrup, sugar, vinegar, water and butter until a little of the

mixture will form a hard ball when dropped into cold water. Do not boil too hard. Add the Grape-Nuts and stir well over a low heat, then add the lemon extract. Pour the mixture on a buttered platter and when cold enough to handle wrap a small portion around a small wooden stick.

Lydia C. Heller, 401 East Queen St., Chambersburg, Pa. [15]

Grape-Nuts is a delicious food that meets the demands of your body

Grape-Nuts Pralines 3 cups Grape-Nuts 1 cup thin cream or rich milk 4 cups sugar 2 tablespoons butter

Stir three cups of sugar, cream and butter over fire until sugar is melted. Boil without st irr ing to the soft boiled stage. Meanwhile, stir one cup of sugar over the fire until it becomes caramel. Pour first mixture into the caramel, allow to boil up once. Remove and beat until thick, add-ing Grape-Nuts quickly at the last moment. Drop by spoonfuls on a buttered plate* or marble.

Mrs. Paul Tabor, 1225 Milledge Ave., Athens, Ga.

Grape-Nuts Clusters 1 teaspoon butter 2 tablespoons cream or top milk 1 cup Grape-Nuts 2 squares unsweetened chocolate

Melt chocolate in double boiler, stir in butter, cream and Grape-Nuts. Drop from a spoon on marble slab or oiled paper and let stand to harden.

This recipe makes twelve or fifteen clusters. Mrs. H. C. Woodruff, 334 Sherman Ave., Roselle Park, N. J.

Grape-Nuts Fruit Custard 1 egg 2 tablespoons Grape-Nuts 2 teaspoons sugar 1 teaspoon lemon or vanilla

y2 cup milk J4 saltspoon salt Yx fresh peach

Beat egg and sugar lightly, add milk, flavor, Grape-Nuts and salt, at last peach cut in thin slices. Bake or steam 40 minutes until custard is set-

Raisins, cooked prunes or cooked apricots may be used instead of a peach. This recipe may be doubled and baked in a single Grape-Nuts pie crust.

This recipe is for one person. Mrs. Gust. A. Olson, 311 Lincoln St., Jamestown, N. Y.

Grape-Nuts Tortoni Yx cup Grape-Nuts Yx cup powdered sugar Yz teaspoon ground mace 154 pints whipping cream

4 egg yolks Mix together mace, sugar and half of the Grape-Nuts; whip cream

unti l stiff, add egg yolks well beaten, fold in other ingredients slowly. P u t into individual containers (paper cases are best) , sprinkle the top with remainder of Grape-Nuts, which have been crushed with a rolling pin. Have ready an empty can packed in a tub with cracked ice and rock salt, use five parts ice to one part salt, place containers in can.

This recipe serves ten to twelve persons. F. D. Thompson, 1615 Pinkncy St., Omaha, Neb.

Grape-Nuts with cream is a well-balanced ration

Grape-Nuts Baked Apple Dumplings 1 cup Grape-Nuts 1 teaspoon lard 1 cup flour Vi cup water

J/> teaspoon salt 5 tar t apples 2 teaspoons baking powder 1 cup brown sugar 1 teaspoon butter Cinnamon and nutmeg to taste.

Si f t flour, salt and baking powder together. Add butter and lard, then the water, and roll out like pie crust. Chop the apples finely, spread over the dough, sprinkle with the brown sugar, Grape-Nuts and spices. Roll this up like a jelly roll, cut in slices two inches thick and place on end in a deep pudding pan. Pour over the sauce.

S A U C E 1 cnn granulated sugar 1 tablespoon butter 1 tablespoon flour 1 y2 cups water

y2 teaspoon salt 1 teaspoon vanilla or desired flavoring

Mix all the ingredients and cook for three minutes. P o u r over the dumplings and bake all for only 25 minutes'. Also delicious served with whipped cream, Grape-Nuts and lemon flavoring.

This amount will make six generous portions. Mrs. E. E. Lease, Box 853, Wenatchee, Wash.

Grape-Nuts Croquettes Supreme 1 cup left-over meat or vegetables 1 egg 1 small onion, celery salt and cup stock

paprika to taste 1 cup Grape-Nuts Mix all ingredients, shape croquettes, dip in crumbs, egg, and crumbs

or powdered Grape-Nuts. Fry in deep fat , and serve with cur ran t jelly. This recipe will serve six persons.

Mrs. R. M. Kendrick, Downingtoum, Pa.

Grape-Nuts Salmon Croquettes 1 can salmon Y teaspoon salt 1 cup Grape-Nuts 2 eggs 1 tablespoon salad dressing cup fine cracker crumbs

Pour the liquid f rom salmon and mix with Grape-Nuts. Af t e r remov-ing skin and bones, mince the salmon fine and add to Grape-Nuts. Beat the eggs, salt and salad dressing together and add to the other ingredients. Form into croquettes, roll in cracker crumbs or powdered Grape-Nuts and f ry in deep f a t ; or brush with melted butter and bake until a golden-brown. Serve with white sauce.

W H I T E S A U C E 2 tablespoons butter 1 cup scalded milk

1 y2 tablespoons flour teaspoon salt Melt the butter in sauce pan and blend with it the flour and salt,

add scalded milk gradually ar/1 cook until you have a smooth sauce. This amount will serve four persons.

Mary A. Marble. West Upton, Mass. [17]

Grape-Nuts gives you nourishment without forming acids

Grape-Nuts Turbots of Flounder 8 fillets of flounder 4 tablespoons flour

16 chopped oysters 54 cup milk 54 cup chopped mushrooms 54 cup water 54 teaspoon pepper 54 teaspoon onion salt 54 teaspoon mace 54 cup Grape-Nuts, rolled with 2 tablespoons butter rolling pin and buttered

1 cup Grape-Nuts Coil each fillet inside a large buttered muffin r ing and place in a greased

baking pan. Sauté the mushrooms in the butter, add flour and seasonings and stir smooth. Gradually add the milk and water and cook, stirring constantly until smooth. Add the chopped oysters and one cup Grape-Nuts. Pour this mixture into the center of the fillets, sprinkle with the crushed buttered Grape-Nuts and bake 30 minutes at 425° F .

This recipe serves eight persons. Bessie A. Ryan, 4600 South Hermitage Ave.j Chicago, 111.

Cod a la Grape-Nuts 1 cup codfish (if salt fish is used, freshen overnight)

24 cup Grape-Nuts 1 pint cream or milk 2 cups mashed potatoes 54 cup butter , melted 2 eggs, well beaten Salt and pepper to taste

Pick codfish fine. To this add potatoes, Grape-Nuts, salt, pepper, eggs, cream and butter. Beat well, put in a baking dish and bake 20 or 25 minutes or until browned and well set. Serve f rom same dish.

This recipe is sufficient fo r six persons. Mrs. Cable B. Jones. Whitewood. S. D.

Grape-Nuts Milk (A delicious malted milk)

34 cup Grape-Nuts 3 tablespoons sugar, or 4 cups boiling water 2 tablespoons honey 2 cups rich milk 54 teaspoon vanilla

Pour the boiling water over the Grape-Nuts, and let stand covered half hour. Strain the liquid off, and add the other ingredients, and thoroughly mix. Serve cold or hot as required.

This recipe makes six cups or medium glasses. James H. Rochester, Box 651, Costa Mesa, Orange County, Cal.

r ibi

Grape-Nuts is nourishment your body can turn into strength

Grape-Nuts Mock Omelet 2 tablespoons flour % cup milk

z/4 teaspoon salt 2 eggs ! s teaspoon pepper y cup Grape-Nuts y teaspoon baking powder 6 slices bacon

Sif t flour, salt, pepper and baking powder and add milk a little at a time, keeping f ree f rom lumps. Beat eggs sufficiently to break yolks, and add. Fry bacon in omelet pan and remove when crisp. Pour in mixture and cook slowly, l ift ing edges to let liquid run under. When set, sprinkle Grape-Nuts over top, hold under oven flame a few minutes and fold. Decorate with bacon strips and parsley.

This recipe serves four persons. Emma Caldwell, 1808 West Summit St., Marshalltown, Iowa.

Grape-Nuts Souffle y cup Grape-Nuts 2 tablespoons sugar YA cup butter 3 eggs

1 cup milk y2 teaspoon vanilla Melt butter, add Grape-Nuts. Cook until slightly brown, stirring of ten ;

add milk and sugar. Cook twenty minutes, remove f rom fire, add un-beaten yolks of eggs, then cut and fold in white of eggs beaten until stiff. Add flavor.

This recipe will serve four people. Mrs. E. W. Gray, 2122 Druid Hill Ave., Baltimore, Md.

Grape-Nuts Stuffed Tomatoes 6 firm ripe tomatoes 1 pimiento 1 cup cold creamed potatoes 1 tablespoon butter

y2 teaspoon salt y cup Grape-Nuts y teaspoon pepper

When creamed potatoes form a part of the day's menu, there is nearly always a small portion left . An excellent way to utilize this is found in this recipe:

Wash and hollow six firm, ripe tomatoes, mix the hearts of the tomatoes with the cold creamed potatoes, season with salt and pepper to taste, add one pimiento, finely minced, and three-fourths cup of Crape-Nuts. Mix thoroughly, stuff the hollowed tomatoes, top with a half teaspoon of but-ter to each tomato. Place in a shallow pan with a little warm water and bake in a moderate oven for thir ty or for ty minutes. Serve hot.

Cooked okra may be substituted for the potatoes. This recipe will serve six persons.

Mrs. Ruth Garrison Francis, 706 College St., Belton, Texas.

Grape-Nuts Stuffed Onions y2 cup Grape-Nuts A teaspoon salt

6 large Bermuda onions y teaspoonful pepper 3 cooked sausages 1 tablespoon butter

\ 1 hard boiled egg 2 teaspoons catsup 6 small slices bacon

Boil the onions nearly soft , then remove the inside, leaving a shell. Fill the shell with mixture of the other ingredients, sprinkle cracker crumbs over the top and over each a small thin slice of bacon. Cook one-half hour in hot oven. This recipe will serve six persons.

Mrs. Ed. McKeon, Dorchester, Texas, R. D. 1. [19]

Grape-Nuts makes you chew—the first step toward sound digestion

Grape-Nuts Stuffed Baked Eggplant 1 large eggplant 1 egg 1 cup Grape-Nuts 54 cup tomato catsup 1 tablespoon grated onion 54 cup minced ham 2 tablespoons melted butter 54 teaspoon paprika

1 teaspoon salt Parboil the eggplant for twenty minutes. Cut it into halves and

scoop out the center, leaving a wall about half an inch thick. Chop the portion of eggplant which has been scooped out, add to it 34 cup of Grape-Nuts , onion, melted butter , egg, catsup, minced ham (minced fried bacon or other cooked meat may be substituted for the ham) and seasoning; mix well. Fill the dressing into the shells, cover with 54 cup Grape-Nuts, dot with bits of butter and bake in a quick oven for thirty minutes.

This recipe serves eight portions as entrée or four portions if used as main dish for luncheon or supper.

Miss E. E. Madden, 241 Powers Street, Brooklyn, N. Y.

Grape-Nuts Noodles 34 cup Grape-Nuts 54 teaspoon baking powder 34 cup flour 2 eggs

1 saltspoon salt 2 tablespoons butter Roll and crush three-fourths cup of Grape-Nuts. Into this s if t three-

four ths of a cup of flour mixed with one saltspoon of salt and one-fourth teaspoon of baking powder.

Break the two eggs into a mixing bowl and stir them until well blended (do not beat) ; add the flour mixture to the blended eggs. A little more or less flour and Grape-Nuts may be needed, depending upon the size of the eggs. The mixture should be of the same stiffness as a regular noodle mixture. Roll out very thin and roll up like a jelly roll. Cut strips about one-fourth inch wide. Shake out and let stand for about thir ty minutes. Cook in boiling salted water for twenty minutes. (Keep the kettle covered tightly.) Drain, butter, and serve hot in place of potatoes. These noodles may be served with soup also.

This recipe will serve four to six. Mrs. John Dixon, Columbus, Wis.

Grape-Nuts Stuffing for Belled Peppers 6 large sweet Bell Peppers 6 tablespoons Grape-Nuts 3 f resh ripe tomatoes 6 fresh eggs 1 teaspoon salt 6 tablespoons melted butter ,

V2 teaspoon celery salt cooled 54 teaspoon white pepper 54 cup warm water

Stem and seed the peppers. Cover closely and let s tand in boiling water 10 minutes. Feel tomatoes and cut into small pieces, now add salt, celery salt and white pepper. Mix well. Place peppers upright in baking dish. P u t a tablespoon of Grape-Nuts in each pepper, and add 1 tablespoon of tomato mixture to each pepper, then carefully break an egg into each pepper and put 1 teaspoon melted butter on egg and sprinkle Grape-Nuts over top till peppers arè ful l .

Add 54 cup warm water to dish and bake at 400° F. until soft . Too much heat will cause them to lose their shape. Level measurements only.

This recipe will serve six people. Mrs. Alma E. Hunt, 51854 North Main St., Pueblo, Colo.

Eat Grape-Nuts once a day and see how much better you feel

Grape-Nuts and Vegetables en Casserole 1 cup Grape-Nuts 1 teaspoon salt 1 cup cooked green peas YA teaspoon paprika 1 cup cooked sweet corn \y 2 cups milk 1 small chopped onion 2 strips bacon

1 tablespoon minced parsley Arrange Grape-Nuts in layers, alternately, with vegetables and season-

ing. Add milk when casserole is filled, place bacon strips on top. Bake in a moderate oven until brown, or forty-five minutes.

This recipe makes three or four portions. Mrs. G. IV. St owe, c/o Home Labor Savers of Mass., Inc., 858 Little Bldg.,

Boston, Mass.

Grape-Nuts Stuffed Carrots x/2 cup Grape-Nuts x/2 cup rice 8 medium sized carrots Y\ cup grated cheese

1 x/2 tablespoons chopped sweet pepper The carrots should be scraped, boiled, and hollowed out. Boil x/2 cup

of rice in slightly salted water, drain and mix with the cheese, Grape-Nuts and sweet peppers. Af te r the carrots are stuffed with this mixture they should be put in the oven to brown. When ready to serve, garnish with parsley, and s'erve with, or without, white sauce.

This recipe will serve four . Miss Marjorie Dunn, c/o Mr. Dunn, Osakis, Minn.

Grape-Nuts Macaroni and Dried Beef 1 cup Grape-Nuts 1 teaspoon salt

y2 cup macaroni y2 teaspoon pepper \ l /2 cups milk 1 tablespoon butter

1 lb. sliced dried beef Boil macaroni in salted water 15 minutes. Drain, pour cold water over

it and drain again. Scald milk, add Grape-Nuts, seasonings and butter . Butter a baking dish. Pu t in one-half the macaroni, then one-half the dried beef, then one-half the Grape-Nuts mixture. Repeat. Bake in slow oven 45 minutes.

This recipe makes six portions. Mrs. Francis E. Bates, Benkelman, Neb., Lock Box 165.

Grape-Nuts Cheese Balls 1 cup grated cheese y2 cup Grape-Nuts 6 drops Worcestershire sauce 1 well-beaten egg

Mix all together and roll between hands into little balls, flouring the fingers if necessary. Pu t the balls into a wire basket and drop into a kettle of hot fa t . I n one minute they will be golden brown and ready to be served with your salad. These are especially nice served with f ru i t salads.

This recipe will serve three persons. Alice Anderson, 4904 W. 31 St., Cicero, III.

Grape-Nuts Fruit Cake Winner of the Third Prize of $500

Submitted by Miss Frances H. Mclntyre

Rochester, N. Y., 194 Dartmouth St.

1 cup Grape-Nuts Vz teaspoon nutmeg 1 cup water \x/2 cups flour 1 cup brown sugar 1 level teaspoon soda

y2 cup lard or butter 1 level teaspoon baking 1 cup raisins powder 1 teaspoon cinnamon 1 level teaspoon salt

2 eggs

Boil together for two minutes, the water, sugar, lard, raisins and stpices. Pour this while hot over the Grape-Nuts; let stand until cold. Stir in the flour sifted with the soda, salt and baking powder, and lastly, add the eggs, well beaten. Bake in a loaf in a moderate oven. This recipe makes one medium sized cake.

Grape-Nuts is three-fourths carbohydrates—your chief source of power

No matter haw you have abused your body you can digest Grape-Nuts

Grape-Nuts Rink Turn Diddy Yt cup Grape-Nuts 1 egg

1 can tomato soup Yz lb. American cheese 1 small onion chopped 1 teaspoon Worcestershire sauce

Heat soup in double boiler. Stir in chopped onion (which has been fried golden-brown). When soup is hot, add cheese cut into small pieces. Add Grape-Nuts and egg beaten together unti l well mixed and last the sauce. Serve on toast or toasted crackers. This also may be used cold as a sandwich filling.

This recipe makes six to eight portions. Mrs. Joe Gilbert, 1402 West Avenue, Austin, Texas.

Grape-Nuts Scrapple 1 cup Grape-Nuts 5 pints cold water

1 YT lbs. cheap cut beef 1 cup corn meal Y* pound pork 2 teaspoons salt

1 onion 1 saltspoon pepper Boil the meat in the water (s tar t in cold water) till it is ragged, then

mince and re tu rn to the meat broth. Add the seasonings and the corn meal and cook slowly f rom one to two hours. Add the Grape-Nuts and cook a half hour longer. Cool in moulds. Next morning f r y for breakfast till well browned and serve with f ru i t and buttered toast.

This recipe will serve six persons. Mrs. M. E. Farr, 1 Superior St., Salem, Ohio.

Grape-Nuts Mock Hamburger Steak 1 cup Grape-Nuts 1 teaspoon salt 1 cup lentils 1 teaspoon poultry seasoning 1 tablespoon shortening 2 eggs 2 onions Yz cup milk

Soak lentils in water overnight, then boil until sof t and mash and allow to chill, then add Grape-Nuts and shortening, grate in the onions, add salt, seasoning and eggs and mix thoroughly; then add milk sufficient to make stiff batter, tha t can easily be handled with a spoon and holds together when placed in the f ry ing pan. Make into Hamburger steak and f r y in butter until brown. Serve with brown gravy.

This recipe will serve six persons. Mrs. J. E. Edwards, South Lancaster, Mass.

Grape-Nuts Potatoes Royal Y\ cup Grape-Nuts 1 teaspoon salt

2 cups mashed potatoes J4 teaspoon black pepper 1 egg 1 small onion

3 slices breakfast bacon To the cold mashed potatoes lef t over from the previous meal, add the

egg well beaten, salt, pepper and onion chopped very fine. Fry bacon unti l crisp, break into small pieces and with the Grape-Nuts add to the mixture, mixing all thoroughly. Form into small cakes, f r y a golden-brown.

This recipe serves f r o m four to six people. Mrs. Irl A. Godfrey, Arkansas City, Kans.

Grape-Nuts is three-fourths carbohydrates—your chief source of power

Chicken Tamale Pie with Grape-Nuts 5 cups of stock in which 1 teaspoon each of Chili

chicken was cooked powder and paprika 54 cup corn meal 1*4 cups milk

1 teaspoon salt 5 cups chicken i y 2 cups' Grape-Nuts rolled 1/4 cups ripe olives cut in

small pieces Heat stock and stir in corn meal and Grape-Nuts, add the other in-

gredients except chicken and olives, cook until thick, then fold in olives and the chicken cut in small pieces, the light and dark meat well mixed.

T u r n into a greased baking pan and cook in a moderate oven twenty minutes. Serve with or without cream sauce, given below.

This recipe will serve six generously.

CREAM S A U C E 2 tablespoons butter 1 54 cups milk 2 tablespoons rolled Grape-Nuts 54 teaspoon salt 1 tablespoon flour 54 teaspoon Chili powder

3 tablespoons pimientos, cut Melt butter , add Grape-Nuts and flour, then milk, gradually seasoning

and pimiento, and cook until a creamy consistency. Minnie C. Childs, Tustin, Cat.

Grape-Nuts Noodle Casserole 154 cups dry noodles 1 tablespoon butter

34 cup Grape-Nuts 54 teaspoon salt 154 cups milk l/z teaspoon pepper

1 tablespoon flour 54 cup chopped cheese Cover noodles with seasoned white stock, or boiling salted water, and

cook unti l tender, drain. Make a white sauce of milk, flour, butter and seasonings.

Combine noodles, Grape-Nuts and cheese, reserving enough Grape-Nuts to sprinkle on top; moisten with white sauce. Place in a buttered casserole and brown in a slow oven.

This is a splendid meat substitute, and serves f rom four to six. Miss Marion A. Hoddick, 1315 Prospect St., Sandusky, Ohio.

Grape-Nuts Dumplings 1 cup Grape-Nuts 54 cup butter 2 cups flour 54 teaspoon ground nutmeg

54 teaspoon salt 1 cup milk 2 teaspoons baking powder 1 egg

Sif t salt, flour and baking powder together, rub in the butter , then add the Grape-Nuts and nutmeg. Lastly, add the milk and beaten egg gradually, shape, or drop them f rom a spoon, into a stew or steamer, and steam twenty minutes. These dumplings are good with any roasted meat or fricassee.

This recipe will serve four or five people. Mrs. Caroline F. Panasewich, 627 Hallett Street, Bridgeport, Conn.

[24]

Grape-Nuts gives you nourishment in the form you can digest

Grape-Nuts Fudge Frosting 2 ounces Baker 's No. 1 At teaspoon flour

chocolate x/2 teaspoon vanilla A cup butter y2 cup Grape-Nuts

1 cup milk YA cup blanched Jo rdan 2 cups sugar almonds

Melt over hot water the chocolate, add gradually the butter bit by bit and stir until butter is melted, then add gradually while beating constantly, the cup of milk. Bring to the boiling point and add the sugar. Let boil until mixture will form a very soft ball when tried in cold water, the time required being about twenty minutes. Cool slightly, add the flour and beat until of the right consistency to spread, then add the Grape-Nuts, almonds and vanilla. Spread between and on top of cake layers.

Sufficient for a two-layer cake. Margaret Newkirk Keith, 535 E. Tenth Street, Lockport, 111.

Grape-Nuts "Golden Cake Filling" Yolks 4 eggs 1 cup granulated sugar 1 cup sour cream x/2 cup coarse Grape-Nuts

1 teaspoon vanilla Beat yolks thoroughly, add sour cream and sugar, then caok in double

boiler until very thick. Add Grape-Nuts and vanilla. When cold, spread between layers and on top of an average sized cake.

This has a slightly piquant taste and is a pretty filling. The cake may be made with the four whites, using no yolks in the batter.

This recipe is a good way to make use of small amounts of sour cream. One can save the sour cream for two or three days, until there is one cupful on hand.

Sufficient for one medium sized cake. G. Grenon, 29 West Park St., Butte, Mont.

Grape-Nuts Fritters x/2 cup Grape-Nuts A teaspoon salt

1 cup milk 1 y2 cups flour 2 eggs, separated 1 teaspoon baking powder

x/2 cup lard ( for f rying) Soak the Grape-Nuts in the milk until soft. Beat the yolhs of the

eggs until light, add salt and stir lightly into Grape-Nuts and milk. Sif t flour and baking powder together and mix with the other ingredients. Add stiffly beaten whites of eggs last. Drop by the spoonful into smoking hot lard and f r y until a delicate brown.

Serve with powdered sugar or syrup while hot. This recipe will serve five people.

Mrs. Loie E. Brandom, 2601 Felix St., St. Joseph, Mo.

With Grape-Nuts digestion starts right—in the mouth

Grape-Nuts Entree Fritters Zl/2 cups boiling water Y\ cup Grape-Nuts

1 teaspoon salt 1 cup banana pulp cut coarsely Y\ cup corn meal Deep fat for frying

Salt boiling water. Begin to stir with long spoon while slowly sifting in the corn meal f rom cup held high in other hand; then add Grape-Nuts, and mix till big bubbles form and burst on the surface of thickened mass. Set dish over hot water, cover, and let cook for fifteen minutes. Take f rom water, stir, then quickly mas'h in the banana pulp. Butter or oil a bread tin, single loaf size, using one of oven-glass if possible and press the mixture into it, flattening the top with the bowl of a spoon wet in cold water. Let cool, put in refrigerator, and allow to stand till perfectly set and chilled.

Loosen edges with a spatula and turn out mass on a floured board. Dip a thin steel knife in hot water and slice mass about V\ inch thick. Coat thinly and evenly with flour, turning with spatula, and slide into deep fat to brown and heat. Slices may equally well be sauted if watched and carefully turned. Drain on soft paper spread on wire cake cooler, lift-ing from fat with pancake turner or broad spatula. Slices may be kept hot in oven for some time, and be served with meats as an accompaniment, or with a tart f rui t or jelly sauce as an entree or tea-room special. Substitute raisins, dates, or any solid frui t .

This recipe will serve eight to twelve, according to slices. Mrs. I. G. Emerson, Grey Shingles Tea Room, King's Highway,

Barnstable, Mass.

Grape-Nuts Ham en Casserole (Southern Style)

Yx cup Grape-Nuts 2 large sweet potatoes; 1 pound 1 small sweet pepper 2 cups sweet milk or soup stock

y2 teaspoon salt, if milk is used 1 slice ham; approximately 1 pound Use low, wide casserole. Lay full-length slice on ham first. Spread

lightly with chopped pepper. Sprinkle over with half the Grape-Nuts. Cut sweet potatoes in thick slices and completely cover the ham. Sprinkle over the remaining Grape-Nuts. Pour the salted milk or soup stock over all; cover; bake in slow oven forty minutes, or until ham is tender. More liquid may be added if very moist dish is desired. Uncover and brown before serving. A complete luncheon dish, ample for four portions.

Mrs. Helen McCrary Garcia, 509 West 140th St., New York City.

Grape-Nuts Spinach Loaf 1 cup Grape-Nuts y2 teaspoon salt 2 cups cooked spinach J4 teaspoon black pepper 1 tablespoon butter 1 egg

1 cup grated cheese Cook the spinach in its own water until tender. Chop, add the but-

ter, salt, a dash of black pepper, a well-beaten egg, the cheese and the Grape-Nuts. Shape into a loaf, place in a baking dish, dot the top with butter and bake in a moderately hot oven twenty minutes. Serve with a cream sauce to which has been added one tablespoon of grated cheese.

This recipe will serve six persons. Mrs. Olin Williams, 202 College St., Americus, Ga.

Strength and vitality are stored for you in this delicious food

Grape-Nuts Ham au Vert 1 cup Grape-Nuts 2 tablespoons fa t 2 cups cooked spinach 1 large onion, minced

Yz teaspoon salt Dash of thyme Y\ teaspoon pepper 1 bay leaf

2 tablespoons butter Yz tablespoon flour Yz cup milk Yz teaspoon salt

1 slice ham, 2 inches thick Yz cup water Pu t spinach in saucepan with butter and milk, salt and pepper. Mix

over hot fire for 2 minutes. Keep hot. Melt butter in saucepan, put in ham, f ry light brown then add onion,

thyme, bay leaf, salt if required. Cover and let f r y 20 minutes, then stir in flour blended with the water, let cook 1 minute.

To serve, make on hot platter a bed of Grape-Nuts, put spinach over it, place ham in middle, strain gravy on this.

This recipe makes five portions. Mrs. H. O. Hopkins, Round Valley, Neb.

Grape-Nuts Macaroni Loaf 3 -eggs 1 tablespoon parsley 1 cup scalded milk 2 tablespoons ground pimiento 1 cup Grape-Nuts # 1 cup grated cheese 1 cup cooked macaroni 1 tablespoon onion juice

Y\ cup melted butter Yz tablespoon salt Beat the eggs; add to them the milk, st irr ing slowly. Combine the

other ingredients and just before turning into pan add the egg and milk mixture. T u r n into a buttered pan. Set the pan on folds of paper in a dish of hot water and bake in a moderate oven Y hour. Serve with a tomato sauce.

This recipe will make six portions. Charlotte E. Biester, S. D.

Grape-Nuts Roast 1 Yz cups Grape-Nuts Y\ cup finely chopped nu ts

2 eggs 1 tablespoon grated onion 1 Yz cups milk 1 teaspoon salt

2 tablespoons butter 1 cup chopped celery Beat the eggs, add milk and butter, nu t meal, salt, Grape-Nuts, onion,

and celery. Let stand twenty minutes. Bake in an oiled tin for about thirty minutes, or until well browned. To remove, tu rn upside down on a platter and cover with a cloth wrung out of cold water, allowing it to stand for a few minutes till loosened f rom the pan. Serve with parsley sauce.

This recipe will serve six persons. Susan Myrick, c/o Macon Telegraph, Macon, Ga.

Grape-Nuts delights you if you're hungry, tempts you if youre not

Grape-Nuts Mock Meat Loaf 2 cups Grape-Nuts 1 cup chopped nut meats 1 cup green pea puree 1 egg 3 tablespoons melted butter 3 tablespoons tomato ketchup 1 teaspoon salt 1 small minced onion

54 cup white stock or water Mix, form into loaf, roll in crumbs or powdered Grape-Nuts, place in

well-greased baking pan. Brush top with melted shortening, bake about 45 minutes or unti l nice and brown. Serve hot with tomato sauce.

Th is recipe serves four , abundantly. Mrs. J. H. Werden, 204 Brevis St., Peoria, III.

Grape-Nuts Cheese Cakes 1 package Grape-Nuts 54 teaspoon salt

34 cup butter 4 lemons 4 cups powdered sugar 154 teaspoons baking powder 8 eggs, separated 36 almonds

154 cups cottage cheese Rich pie crust Cream but ter ; add sugar gradually and when well blended add egg

yolks and mix well. Pu t Grape-Nuts through food chopper, using fine knife, then add to first mixture with grated r ind and juice of lemons. Beat egg whites until f ro thy, add baking powder and beat unti l stiff, then cut and fold into mixture.

Line individual tar t tins with rich pie c rus t ; fill with Grape-Nuts mixture and scatter finely chopped blanched almonds over tops. Bake in a moderate oven (350 degrees) 45 minutes.

This recipe makes thirty-six delicious' tarts . Anna J. Peterson, Director, Home Service Dept., The Peoples Gas Light

& Coke Co., Michigan at Adams St., Chicago, III.

Grape-Nuts Patty Shells 1 cup Grape-Nuts, rolled fine 54 teaspoon salt 1 cup flour 1 teaspoon baking powder 4 tablespoons lard, or substitute Ice water

Mix thoroughly the Grape-Nuts # finely rolled or put through fine grinder, with the flour, salt and baking powder. Add the lard, blending it in with the finger tips. Add ice water to form a stiff dough. Roll out thin and fo rm over patty molds. Tr im and bake in hot oven. These can be used with a variety of fillings, such as creamed chicken, peas, oysters, corn, etc., and are. a delicious' addition to any table.

Recipe sufficient for eight or ten patties. Mrs. F. A. Maas, 1369 Downer Ave., Milwaukee, Wis.

Grape-Nuts Cheese Straws 1 cup grated American cheese 54 teaspoon pepper 1 cup flour 1 egg 1 teaspoon baking powder 34 cup Grape-Nuts

3 tablespoons milk Mix together cheese, flour, baking powder, pepper; add well-beaten egg,

mix well, add the Grape-Nuts, then the milk to make a stiff dough. Roll out 54 inch thick on floured board. Cut into strips 5 inches long and 54 inch w*cle- Bake in hot oven 15 minutes.

This recipe makes four to six portions. Miss Irene Pier, 120 Mound St., Elyria, Ohio.

Grape-Nuts nourishes without forming injurious acids

Grape-Nuts Pie Yz cup Grape-Nuts YA cup cold water Yz cup pastry flour 2 cups sealded milk 2 tablespoons cane sugar 2 egg yolks

YA teaspoon salt 1 tablespoon lemon juice Mix flour, sugar and salt to a paste with cold water and add to

scalded milk, s t irr ing constantly until mixture thickens. Cook over water fifteen minutes. Add beaten egg yolks and cook three

minutes. Remove f rom heat. Add lemon juice and Grape-Nuts. Pour mixture into an ordinary pie-crust shell previously baked. Cover

with meringue and brown in a hot oven. This recipe will serve six people.

Mr. Jack Foster, 414 West Mansion St., Marshall, Mich.

Grape-Nuts Mexican Praline Pie 1 cup granulated sugar cup Grape-Nuts

Yz cup boiling water 2 egg yolks l?/2 cups orange juice JA teaspoon salt

YA cup flour 1 teaspoon vanilla 1 tablespoon butter 2 egg whites

2 tablespoons powdered sugar Prepare a caramel by melting Yz cup of granulated sugar. Stir over

fire until it becomes a dark brown, but clear color. Add slowly the boiling water and cook until melted sugar is dissolved. Heat the orange juice, caramel and remaining Yz .cup of granulated sugar in a double boiler. Add the flour, first mixed with cold water, then the butter and then the Grape-Nuts.

Beat the yolks of the eggs. Add to them slowly the cooked mixture. Return to double boiler and cook until eggs thicken. Add vanila and salt and pour into baked crust or individual shells.

Make a meringue of fluffy egg-whites and powdered sugar and place on top of filled pie.

The combination of caramel and orange juice is the secret foundat ion of the Mexican Praline, so famed in New Orleans. The Grape-Nuts add an exotic flavor, supplying the taste of nuts.

This recipe will make six portions. Katharine Lewis, 413 North Ardmore, Los Angeles, Cat.

Grape-Nuts Puff Pudding 6 level tablespoons Grape-Nuts 4 eggs, separated

Yz cup butter 2 cups milk 2 cups granulated sugar > 4 level tablespoons flour

2 lemons, grated r ind and juice Cream butter and sugar, add egg yolks well beaten, milk, Grape-

Nuts, flour and lemons, last fold in the egg whites beaten stiff. Bake in pudding dish set in pan of boiling water. Have oven hot enough to keep water boiling. When done pudding will have crust on top, jelly below. Serve hot or cold with plain or whipped cream.

This recipe will serve six to eight people. Laura Riddle, 516 South Rampart Blvd., Los Angeles, Cat.

[291

Here are carbohydrates in the most easily digested form

Jack Horner's Grape-Nuts Pudding 2 cups Grape-Nuts x/2 teaspoon cloves 1 cup canned plums x/2 teaspoon cinnamon

(stoned) x/2 teaspoon salt x/2 teaspoon soda 1 cup molasses x/2 teaspoon nutmeg 1 cup milk

Mix ingredients together and pour in greased pudding pan or mold. Steam two hours and serve with plum sauce, use canned egg plums or Green Gage plums.

If you wish sauce, use: 1 cup canned plum juice 1 tablespoon corn starch

( f rom plums in pudding) 2 tablespoons sugar 2 tablespoons cold water

This recipe makes six portions. Mrs. J. R. Stivers, 504 Pike St., Manchester, Ohio.

Grape-Nuts Lemon Pudding 2 cups; Grape-Nuts 4 tablespoons corn starch

6x/2 cups water 3 tablespoons flour 2x/2 cups sugar 4 tablespoons' lemon juice

5 eggs 1 teaspoon grated lemon rind 1J/2 cups milk 1 teaspoon salt

1 teaspoon butter 3 tablespoons granulated sugar Soak Grape-Nuts one hour in 2x/2 cups water ; add \x/2 cups sugar.

Pu t into pudding pan. Beat 2 egg yolks; add \x/2 cups milk—mix well. Pour into pudding pan and mix with Grape-Nuts. Add 1 teaspoon butter . Cook 20 minutes in oven. Remove f rom oven and let stand five minutes.

Pu t 3 cups water to boil. Mix 4 tablespoons oorn starch, 3 tablespoons flour, 1 cup sugar with 1 cup cold water until smooth. Add 3 beaten egg yolks; mix well and add slowly to boiling water. Cook five minutes, s t i rr ing constantly; add 4 tablespoons lemon juice, 1 teaspoon grated lemon rind, and 1 teaspoon salt. Pour upon Grape-Nuts. Place in oven. Cook 20 minutes. Remove and let stand 5 minutes. Beat the 5 egg v/hites and add 3 tablespoons granulated sugar and spread thickly over the top of pud-ding. Dust with granulated sugar and brown in slow oven. Remove. Serve hot or cold, with or without f ru i t . This recipe makes twelve portions.

Mrs. L. A. Moore, 2841 Henry Ave., Honolulu, H. I.

Grape-Nuts Steamed Cherry Pudding 1 cup Grape-Nuts 1 teaspoon baking powder 1 tablespoon butter y teaspoon salt 1 cup sugar 1 cup milk

V/2 cups flour 2 cups' cherries 1 egg, beaten light

Cream butter and sugar, add egg and beat hard. Si f t flour, salt and baking powder together, and add alternately with milk. Add Grape-Nuts and cherries and steam 2x/2 hours. Serve warm with the following cherry sauce:

Take 1 cup cherry juice, 1 cup water, y cup sugar and br ing to a boil. Thicken with 2 tablespoons flour rubbed smooth with a little cold water. This recipe makes twelve large servings.

Mrs. Tom Reeves, Route 1, Fairport, Iowa.

Grape-Nuts makes you chew. It starts the digestive juices

Grape-Nuts Nesselrode Pudding y2 box gelatine \x/2 cups Grape-Nuts, powdered

1 cup cold water 7̂3 cup raisins, seeded and chopped fine 2 cups milk 3 tablespoons blanched almonds, chopped fine

2/i cup sugar 2 teaspoons vanilla 5 eggs, separated y2 teaspoon almond extract

Put gelatine to soak in cold water until soft . Put the milk on to scald in a double boiler. In a mixing bowl stir sugar and egg yolks together. When milk is scalded pour slowly into sugar and egg mixture, re turn to double boiler and cook until it coats the spoon, st irr ing constantly. Take f rom the fire, add softened gelatine, raisins, almonds and powdered Grape-Nuts, vanilla and almond extracts'. Lastly fold in the stiffly beaten egg whites. P o u r into a mold that has been wet with cold water. Set on ice overnight. Serve with whipped cream.

This recipe makes eight portions. Mrs. Charles G. Shoemaker, 3006 P St., N. IV., Washington, D. C.

Grape-Nuts Queen Pudding 1 cup Grape-Nuts 1 cup sugar 1 quar t scalded milk 1 tablespoon butter • 2 eggs, separated 1 lemon, grated rind and juice

2 tablespoons powdered sugar Mix the Grape-Nuts, milk, egg yolks, sugar, butter and lemon rind

together, stir well and bake about 1 hour, or until set. Take juice of lemon and pour over top of pudding and then frost with the whites of the 2 eggsi beaten stiff with 2 tablespoons of powdered sugar. Set in oven until a delicate brown and serve cold.

This recipe serves five people. Mrs. E. M. Drake, 25 Granite Place, East Milton, Mass.

Grape-Nuts Delight Pudding (Steamed or Baked)

1 cup Grape-Nuts y2 cup walnut meats 1 package dates y2 cup shortening 1 teaspoon soda x/2 cup brown sugar 1 cup boiling water 1 cup flour

2 eggs, beaten Chop dates or cut in small pieces, sprinkle soda over them, add boiling

water and let stand until cool. Then add other ingredients, creaming short-ening and sugar first, and steam two hours or bake forty-five minutes. Serve with hard sauce or whipped cream.

This recipe will serve eight generous portions. Mrs. Clara Campbell, 62 Southeast Ave., Poughkeepsie, N. Y.

Three-fourths of Grape-Nuts are the precious carbohydrates

Grape-Nuts Steamed Pudding Yx cup Grape-Nuts 1 teaspoon ginger 54 cup almonds (chopped fine) 54 teaspoon salt

154 cups flour 1 cup molasses 1 teaspoon baking soda 1 cup boiling water

1 egg, well beaten Pulverize Grape-Nuts and almonds with coffee grinder. Si f t dry in-

gredients together, add molasses, hot water and well-beaten egg, mix thor-oughly and steam in greased three-pint basin, without removing cover, for 154 hours'.

Serve with sauce of two tablespoons butter , one cup powdered sugar, one egg (beaten separately) and one teaspoon vanilla, all stirred to a cream. Sauce can be served either hot or cold. This recipe makes five good portions.

Helen A dele Hillcr, Teachers College, Columbia University, New York, N. Y.

Grape-Nuts Steamed Apple Pudding 1 cup Grape-Nuts 1 tablespoon butter

154 cups graham flour 24 cup milk 3 teaspoons baking powder 1 egg

54 teaspoon salt 54 teaspoon nutmeg 1 cup sugar 1 cup whipping cream

4 peeled and quartered tar t apples Mix the dry ingredients, work in the butter , egg and milk, stir in the

apples and spice. Turn into buttered mold and steam about two hours. Serve with whipped cream, sweetened or plain. This recipe serves six persons.

Mrs. Will Shull, 1014 Cass St., Jolict, III.

Grape-Nuts Apple Caramel Pudding 12 large cased peeled apples 54 cup brown sugar

1 cup Grape-Nuts 54 teaspoon salt 1 cup flour 54 cup butter

Fill a buttered baking dish with the apples cut into quarters, and cover with the Grape-Nuts, flour, sugar and salt, creamed with the but-ter . Af te r this creamed mixture is placed over the top it forms a crust and yet some of it "leaks" down through the apples, giving them a de-licious caramel nutty flavor. Bake in a slow oven 40 to 60 minutes, unti l the apples are tender. Serve hot, with whipped or plain cream.

This recipe serves six to eight. Grace Viall Gray, 5514 University Ave., Chicago, III.

Grape-Nuts Toastie Pudding 1 cup Grape-Nuts 1 cup sugar

54 cup Post Toasties 1 tablespoon butter 3 large apples, pared and cut in thin slices 1 teaspoon cinnamon

But ter a pudding dish, line bottom with Post Toasties, cover with layer of sliced apples, sprinkle with sugar, cinnamon, flakes of butter and Grape-Nuts. Continue to alternate with Post Toasties and apples, leaving Grape-Nuts on top. Bake in moderate oven for 40 minutes, covering for the first 15 minutes. Serve warm with cream.

This recipe makes six portions. Mrs. Julia Clemens, 2432 University Ave., New York, N. Y.

Grape-Nuts Lunch Sandwiches Winner of the Fourth Prize of $250

Submitted by Clara Morris

Grinncll, Iowa, 153 Spencer St.

1 cup Grape-Nuts 2 tablespoons finely chopped 6 hard cooked eggs chopped celery

very fine 2 tablespoons Chili sauce 2 tablespoons finely chopped V/2 teaspoons salt

sweet pickles V\ teaspoon paprika 1 tablespoon chopped onion y cup thick mayonnaise

Mix the ingredients until they are well blended, and will spread easily. Use a silver kni fe and spread on buttered slices of graham bread. This recipe makes filling for eighteen sandwiches.

Eat Grape-Nuts once a day and see how much better you feel

Grape-Nuts is a delicious food that meets the demands of your body

Grape-Nuts Salad Dressing 2 eggs 3 tablespoons powdered Grape-Nuts

y2 cup vinegar % teaspoon pepper 1 teaspoon corn starch Yz teaspoon dry mustard 2 tablespoons sugar (or 1 teaspoon prepared mustard) 1 teaspoon salt 1 tablespoon melted butter

YA cup cream To the well-beaten eggs add vinegar. Stir constantly until it boils.

Roll Grape-Nuts to a powder, mix with corn starch, sugar, salt, pepper and mustard (dry) . Add this mixture to vinegar. Boil until pasty, continue s t i r r ing; add butter and cream.

This recipe makes eight largo salad servings. Mrs. Tillie Harker, R. F. D., Arcadia, Fla.

Grape-Nuts and Tomatoes 3 cups Grape-Nuts 1Yz teaspoons sugar 1 large onion \Yz teaspoons salt

% pound butter 1 teaspoon paprika 1 small can tomatoes 2 tablespoons grated cheese

1 tablespoon finely chopped parsley Chop onion very fine, scald it with boiling water, and f ry in butter for

10 minutes. Add tomatoes, sugar, salt, paprika and parsley and cook for half an hour.

Place slices of any cold meat on a platter. Pour Grape-Nuts over them; add the tomato sauce and just before serving add the grated cheese.

This amount is enough for four people. Mrs. Kenneth-Brown (Demetra Vaka), 133 East 40th St., New York, N. Y.

Grape-Nuts Yosemite Salad 2 cups dioed cold boiled carrots 1 teaspoon white pepper 2 cups cold boiled peas 1 tablespoon finely chopped onion 2 cups Grape-Nuts 1 cup mayonnaise 2 teaspoons salt 4 lettuce leaves Mix carrots, peas, onion, salt and pepper. Pu t in an enamelware

colander to drain. Jus t before serving mix with the Grape-Nuts and mayonnaise. Heap on lettuce leaves. This salad should be very cold.

Humphre Voiers, 1818 Emerson, Palo Alto, Cal.

Grape-Nuts with cream is a well-balanced ration

Grape-Nuts Frozen Chicken Reception Salad 1 cup Grape-Nuts 1 x/2 cups finely diced cooked 1 teaspoon gelatine chicken (white meat)

1V* cups heavy cream Y\ cup diced Malaga grapes 1 cup boiled mayonnaise or seeded canned grapes

Barely cover the gelatine with cold water , let it stand five minutes, dissolve it over steam and add it to the mayonnaise. Combine this with the cream, which has been whipped stiff, and fold in the Grape-Nuts and other ingredients. Trans fe r to a mold which has been wet in cold water, and seal; freeze in equal parts of ice and salt for four hours. If small molds are used, the salad will freeze in two hours. When ready to serve remove f rom mold (or molds), garnish with lettuce, whole stuffed olives and sprigs of watercress.

Use as a substantial salad at a luncheon or supper, or at a reception or wedding breakfast . Accompany each serving with two cheese balls (made of cream cheese, one rolled in minced parsley, the other in paprika) and tiny buttered rolls.

This recipe makes six to eight portions. Mrs. Hattic A. Charles, 46 Myrtle St., Le Roy, N. Y.

Grape-Nuts Meat Salad 1 cup Grape-Nuts 1 small finely chopped onion 1 pound beef liver 2 hard boiled eggs 1 teaspoon salt 5 teaspoons mayonnaise

% teaspoon pepper 5 leaves lettuce 1 tablespoon butter 5 walnuts

Cook liver with butter , salt, pepper, and onion unti l tender. P u t through a meat chopper and mix with Grape-Nuts. Make into conical patties and put in oven. Baste frequently with gravy obtained f rom liver. When slightly browned, take from oven, cool and place each on a lettuce leaf, on individual plates. On each put 1 teaspoon mayonnaise and 1 walnut.

This recipe will serve generous portions to five persons. Louis Concordia, 745 State St., Schenectady, N. Y.

Grape-Nuts Surprise Salad 1 cup Grape-Nuts \y 2 cups finely cut celery

1 Yz cups raw cabbage, shredded 1 teaspoon salt y2 cup French dressing (Mayonnaise)

Soak cabbage in salted ice water twenty minutes, drain thoroughly. Mix with celery, Grape-Nuts, salt and dressing. Arrange in heaps on young, curved cabbage leaves. Place these in a nest of lettuce, pour mayonnaise on top and garnish with sprigs of parsley and fancy cut pieces of pimento.

This recipe will make four to six portions. Mrs. William M. Jones, 104 Linden St., Ludlow, Ky.

Grape-Nuts gives you nourishment without forming acids

Grape-Nuts Tomato Salad 34 cup Grape-Nuts 1 cup boiling wa te r

1 tablespoon bu t te r 1 cup condensed tomato soup 1 envelope minu te gelat ine Mayonna ise dress ing

Smal l hear t of cabbage, or let tuce P u t the bu t t e r over the fire till melted, then st ir in the Grape-Nuts .

Remove f r o m the fire and roll 54 cup on mold ing board . Dissolve the gelatine in the boiling water , add t he can of tomato

soup. Mold in cus ta rd cups. W h e n beginning to h a r d e n , gent ly st i r into each cup a por t ion of the but te red whole Grape-Nuts , us ing the 54 cup in all.

Set on t he ice till ha rd , then t u r n out on a bed of le t tuce or (prefer -ably) finely chopped cabbage hear t .

Spr ink le over the whole salad ( tomato mold and cabbage bed) the Grape-Nuts dus t a l ready prepared , a n d serve wi th Russ ian dressing.

Russ i an Dres s ing—Mix mayonna ise dress ing wi th one-half as much Chili sauce, add one p imento cut in small pieces. I f p r e fe r r ed , plain mayon-naise may be used.

Miss Lucy H. Chapman, 659 State StSpringfield, Mass.

Grape-Nuts Meat Sandwiches 1 cup Grape-Nuts 1 small can tomatoes 1 pound g r o u n d f r e sh beef Sal t and pepper to tas te 1 pound g round f r e s h pork 1 small onion

Mix the meat and tomatoes toge ther , t hen add salt , pepper and onion. Las t add 1 cup Grape-Nuts . Bake in a slow oven 154 hou r s and serve hot on slices of bu t t e red bread. Sandwiches ' may be cut in f a n c y shapes a n d a re delicious on cool evenings.

T h i s recipe makes about twen ty sandwiches. Mrs. Jess Cooper, 811 West Park Ave., Kenton, Ohio.

Grape-Nuts Dried Fruit Sandwiches 54 cup s toned dates 54 cup dr ied apricots 54 cup Grape-Nuts 54 cup c ream

P u t dates a n d apricots t h rough a food chopper . A d d Grape-Nuts and moisten to the proper consistency to spread with cream. Use on white bread.

Miss Adella New kirk, Cortland, Ind.

Grape-Nuts Cheese Sandwich Filling 1 cup Grape-Nuts 1 teaspoon d r y mus ta rd

34 cup gra ted cheese 1 tablespoon tomato ca tsup 54 teaspoon papr ika 5 drops tabasco sauce 2/s teaspoon salt 1 cup mayonnaise

M i x thoroughly so tha t it will spread easily. Makes one dozen sandwiches.

Mattic Bell, P. O. Box 7, New Boston, Texas.

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Grape-Nuts is nourishment your body can turn into strength

Grape-Nuts Sandwich Filling Yz cup Grape-Nuts YA cup stuffed olives (chopped) Yz cup Post Toasties 1 tablespoon peanut butter

Mayonnaise Mix first four ingredients together, then stir in enough mayonnaise to

make right consistency to spread. Spread generously on thinly sliced day-old bread. Whole wheat bread, raisin or nut bread is delicious to use. One tablespoon of orange marmalade or the same amount of any preferred jam may be used in place of the peanut butter , or use both peanut butter and marmalade if desired, with pleasing results.

This recipe makes f rom ten to fifteen sandwiches, according to size of slices, and whether used sparingly or liberally.

Miss F. Brcivster, c/o Lieut. Flagg, Fort Totten, N. Y.

Grape-Nuts Onion Soup 1 Yz cups Grape-Nuts 3 pints meat broth

4 onions 2 tablespoons melted butter 2 tablespoons grated cheese

Slice onions very fine and cook in the broth until done. Pu t butter in f ry ing pan, heat, add Grape-Nuts, then grated cheese and place in tureen. Pour soup over the heated Grape-Nuts and cheese and serve.

This recipe makes six to eight portions. Effie Russell, Burr Oak, Mich.

Grape-Nuts Puree 3 cups beef stock 3 cups milk 2 cups Grape-Nuts Yz cup butter 1 slice onion Yz cup flour

YA teaspoon celery salt Yz teaspoon salt Yz teaspoon pepper

Cook stock, Grape-Nuts, onion and celery salt 15 minutes. Rub through a sieve and add milk very gradually. Into a separate saucepan put butter and melt slowly over low fire, add flour gradually until smooth and the consistency of cream, then add very gradually to first mixture, s t i rr ing constantly. Bring to boiling-point, season with salt and pepper and serve at once. Th is recipe will serve six to eight.

Mrs. A. King, 2025 Fifth Ave., Bay City, Mich.

Grape-Nuts Vegetable Soup 1 cup Grape-Nuts 1 cup carrots, sliced 1 pound veal stew 1 cup peas 3 tablespoons shortening 4 tablespoons salt 2 onions, medium size 1 teaspoon black pepper 1 quart tomatoes Few sprigs parsley 2 quarts water 2 cups potatoes, sliced

Put shortening in stew pan, when it s tarts smoking put in stew meat, cut in small pieces. When light brown, slice in onion. When, onion is brown put in tomatoes and cook 20 minutes, add 2 quarts water and let boil 15 minutes, then put in sliced carrots, peas, parsley, salt and pep-per, let cook until peas and carrots are quite tender, then put in potatoes; when potatoes are almost done put in Grape-Nuts and cook three minutes.

This recipe serves ten to twelve. Mrs. Mary Palombi, Standardville, Utah.

Grape-Nuts gives you nourishment in the form you can digest

Grape-Nuts Mock Bisque Soup 4 cups milk 2 cups tomatoes (canned or raw)

YA cup Grape-Nuts 2 teaspoons sugar y2 onion y$ teaspoon soda

Sprig of parsley cup butter Bit of bay leaf x/2 tablespoon salt

x/2 dozen cloves % teaspoon pepper Scald the milk with Grape-Nuts, onion, cloves, parsley and bay leaf.

Remove seasonings and rub through a sieve. Cook tomatoes' with sugar, add soda and rub through a sieve. Heat Grape-Nuts and milk to boiling point, add tomatoes, and pour at once over butter , salt and pepper. Serve with any saltines.

This recipe makes four to six portions. Frieda Muhlhauser, 56 Myron Ave., Kenmore, Buffalo, N. Y.

Grape-Nuts Baked Stuffed Fish (Use any f resh fish desired)

1 cup Grape-Nuts 1 tablespoon finely cut green peppers 1 teaspoon salt 6 or 7 ounces salt pork

y2 teaspoon pepper 1 teaspoon chopped parsley 1 teaspoon sage powder y2 cup finely cut celery 1 tablespoon chopped onion 1 tablespoon chopped pickles 1 pinch paprika YA cup melted butter

1 tablespoon Worcestershire sauce Moisten the mixture with warm water. Clean and wipe dry the fis'h. Cut gashes, two inches apart on each

side and put thin slices of salt pork in the gashes, stuff and fasten securely. If narrow in proportion to length, skewer into the shape of a letter S, this will keep the fish in an upright position. P u t thin slices of salt pork under and over the fish and it will need no basting. Do not put water in pan.

Bake in moderate oven for 35 to 45 minutes. Cyrielle du Muyt, 5516 Dorchester Ave., Chicago, III.

Grape-Nuts Bombay Filling 1 cup Grape-Nuts 1 small onion, chopped fine

y2 cup seeded raisins 3 cups Post Toasties 3 apples, grated 1 large sour pickle chopped fine

y2 cup of the green tips of H cup melted butter or celery, chopped fine bacon drippings

y2 cup boiling water Place in mixing bowl, mix well, and use to fill one chicken or duck.

Roast in the usual manner. Mrs. I. A. Sheridan, 235 Midwood St., Brooklyn, N. Y.

Grape-Nuts Stuffing for Geese and Ducks 1 cup Grape-Nuts ^ teaspoon salt 2 cups freshly mashed potatoes x/2 teaspoon black pepper 1 egg, well beaten V2 teaspoon poultry seasoning

x/2 cup butter or bacon fa t y> cup milk 2 tablespoons scraped onion pulp

Mix thoroughly and fill fowl loosely. Mrs. Anna Hartle, 314 Block I, Pueblo, Colo.

[38]

From a Physician: ''Digestion is intended by nature to be an orderly process, starting in the mouth with thorough masti-cation and in salivation of the food," says an eminent physician. "People who eat nothing but soft, lazy foods neglect this step and pay for it with overworked, worn-out stomachs.

"I consider Grape-Nuts a particularly beneficial food because in addition to its high nutritive value, it is in a form that induces thorough chewing."

Served with cream or rich milk, Grape-Nuts gives you in most delicious form the essentials

of a well-balanced ration

Post Health Products

Grape-NutS—Made of wheat and malted barley. In this food is nourishment you need in the form your body can digest.

Postum Cereal—A delicious drink made from roasted wheat and bran, free from the drug, caffein. Made by boiling at least twenty minutes.

Instant Postum—Postum Cereal in soluble form. Made instantly in the cup by the addition of boiling water.

Post Toasties (Double-Thick Corn Flakes)—Stay crisp in milk or cream. Al-ways ask for Post Toasties by name.

Post's Bran Flakes—with other nutritious parts of the wheat; an Ounce of Prevention for everybody, every day.

Prin ted in U. S. A. [401 4417

Health ^Products,