. The Ladies' home journal. Pillsbuy4 Best Enriched Flour >4 ILII-P1111 sa few grains ,, ,, shortening m 1)ilHW wa,er over Add 2 tablespoons chopped Pimen,° Add 2 tablespoons chopped green pepper to boiling rjry^^gredients, all at once, rnok until mixture leaves sides of Cook nan in a smooth compact ball, Iin, vigorously. Removefrom heat; cool 1 2 eggs, one at a time, beating Add vigorously aftei each addition until mixture is smooth ,„n by rounded toblespoonfuls 1JS Drop inches apart on greased baking Boke Kot oven (450* F.) for 10 Bake mi
. The Ladies' home journal. Pillsbuy4 Best Enriched Flour >4 ILII-P1111 sa few grains ,, ,, shortening m 1)ilHW wa,er over Add 2 tablespoons chopped Pimen,° Add 2 tablespoons chopped green pepper to boiling rjry^^gredients, all at once, rnok until mixture leaves sides of Cook nan in a smooth compact ball, Iin, vigorously. Removefrom heat; cool 1 2 eggs, one at a time, beating Add vigorously aftei each addition until mixture is smooth ,„n by rounded toblespoonfuls 1JS Drop inches apart on greased baking Boke Kot oven (450* F.) for 10 Bake minutes, then at 400° F. for 20 ,,,•25 ( .opening in top of puff a. in%b£r-°n shortening. You Bake i|omi* Bestwith Pillsburi(s Best 0 to ^3 minuics. Well 6 tablespoons shortening&*>«£% bo lei over direct he at. aiW o a i I mix „ell Add ^*\cnTsmooth pTaSI over ix:i!:s 7 f ,,,eBt- ££reextrM aI„l till with salmon salad lorluncn. Ann Pillsburys out-of-the-ordinaryrecipes found in every bag. «« I. ENRICHED FLOUR tor BREAD BISCUITSWES and CAKES MtLSBURY MILLS. Inc. MILS 11MM 1 bv avocationby Men. an amateur HANDGAMfc , «>f lhe ^ .! Tenus and recipes »« Botsford otters men PUT the average male in a kitchen andhe is usually possessed with a passionfor improvement. Unlike the distaffside of the household, he often becomesadventuresome, casually discards thewritten precept of recipes, and coura-geously improvises in a most unorthodoxmanner. Certainly, unless he has an un-canny sense of culinary values, he will makemistakes. But often he will strike puregold and produce a dish so good that itmerits the instant and hearty approval ofthe family and guests. Im afraid that many of the men whobask smugly in the prestige they have at-tained really do not deserve it. I am veryhonest in admitting that I fall in thatclassification. The truth is, men cooks ofthe domestic variety seldom originatecooking formulas. Mostly, we improvise ona theme, make some sub
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