ffs in the oven.

PEACH ROLL

Place in a mixing bowl

Two cups of flour,
One teaspoon of salt,
Four teaspoons of baking powder,
Three tablespoons of sugar.

Sift to mix and then rub in five tablespoons of shortening, and mix
to a dough with two-thirds of a cup of ice-cold water. Roll out on a
well-floured pastry board one-quarter inch thick. Now cover with the
prepared peaches and then sift over

One-half cup of sugar,
One-half teaspoon of cinnamon.

Roll as for jelly roll, tucking the ends in securely. Place in
a well-greased and floured pan and bake in a moderate oven for
forty-five minutes. Baste every ten minutes with

One-half cup of syrup,
Five tablespoons of water,
One-quarter teaspoon of nutmeg.

Stir to thoroughly mix before basting the roll. Remove the roll to a
large platter when baked and serve cold, with crushed and sweetened
peaches in place of a sauce.

To prepare the peaches for the roll select the fully ripe peaches
and cut into thin slices; if they are clinging stones, cut into small
pieces.

CHOCOLATE PIE

Place in a saucepan

One and one-half cups of water,
One-half cup of cocoa,
One-half cup of cornstarch,
One cup of sugar.

Stir until the cornstarch is dissolved and then bring to a boil and
cook for five minutes. Cool and then pour into pastry lined pie tin.
Bake in a slow oven for thirty minutes.

BUTTERSCOTCH PIE

Line a pie tin with plain pastry and then place in a saucepan

Three tablespoons of butter,
One cup of brown sugar.

Heat slowly and cook for three minutes. Then place one and one-half
cups of cold milk in a bowl and add four level tablespoons of
cornstarch to the milk. Stir to dissolve the starch and add to the
cooked sugar and stir constantly to thoroughly blend. Bring to a boil
and cook for three minutes. Cool and add

One well-beaten egg.

Then pour into the prepared pie plate. Care must be taken not to let
the sugar caramel.

ARTICHOKES

The artichoke is a plant closely resembling the thistle, and it is
extensively cultivated for its flowering head. The head is gathered
just before the flower expands. The eatable portion is the fleshy part
of the calyx, the bottom or basin of the blossom and the true base of
the leaves of the flower.

The flesh of the artichokes correspond closely to that which the
old world folks call the cheese of the thistle. On the Continent,
in Europe, the artichoke is frequently se