MAJESTIC RANGE CATALOGUE AND COOK BOOK. HARPER, REYNQLDS & CO., LOS ANGELES, CAL. INDEX. Biscuits, Kolls, Tea Cakes, etc - Page 25 HiVad Making . 15 Cakes : .39 Circulating Boiler 99 C.ffee, Tea, etc 93 Delicious Desserts 55 Dumplings 54 Ki;. suggest that you see your neighbors; if they do not pos- sess a " Majestic " advise them to buy one at once ; and after a trial exchange congratulations, which will be a recom- mendation to other neighbors and friends. Remember, that each and every "Majestic" is guaranteed to work to perfection. NOTE. On the three last pages of this book will be found Majestic Range cuts lettered A, B and C respectively. They are only designed to show attachments that can be connected with any family range on preceding pages. In ordering please be governed by the number on range, and from ranges A, B or C select such extra attachments as may be desired ; if Pressure Boiler or Charcoal Broiler, state which end of range to be connected, right or left. The price on hotel ranges includes double mantel shelf. .Our open reservoir as shown on family sixes cannot be connected with either 55, 56, 57, 58 or 59. ''MAJESTIC" IN SENSITIVENESS TO HEAT " MAJESTIC." 10 MAJESTIC RANGE COOK BOOK. MATERIAL. The life of a range depends on quality more than on the weight of material. A range made of cast and wrought iron is heavier, but on account of its inferior character will not last half so long, as one made of malleable iron and wrought steel weighing much less. It is a well established fact, that ranges made of malleable and wrought steel and best gray iron are in every way superior to ranges made of wrought and cast iron, or of cast iron Avholly. Few people under- stand the process of making malleable or know the enormous expense connected with its manufacture for range work, nor have we the space to go into a detailed statement. Suffice to say. years in time and very large sums of money have been spent in bringing it up to its present high state of perfection. Majestic Eanges are made of material especially manu- factured for the purpose. The steel is cold rolled, thor- oughly annealed and double stretched, giving a smooth and level surface: the parts in malleable iron are fully decarbon- ized, making them strong, durable, and equal in tensile " MAJESTIC" IN ALL THINGS" MAJESTIC." MAJESTIC RANGE COOK BOOK. 11 strength to that of wrought iron they cannot be broken by rough usage; the gray iron is made of the best quality of pig, such as will stand the greatest amount of lire service. In our family size ranges the parts in malleable are as follows : Oven doors and frames, warming closet doors and frames, ash pan frames, top frames, fire doors and frames, flue and clean-out frames, back flue collars, shelf corner irons, door stakes, latch and latch catches, dampers and frames, damper rods, hooks, lugs, oven buttons, door handles and number plates. In hotel ranges the parts in malleable are : Oven doors and frames, oven door stakes, shoes, door handles and catches, ash pan frames, warming closet doors and frames, flue and clean-out doors and frames, shaker, cranks and lugs. The parts in steel: For range body, No. 14; oven body. No. 14; oven bottom, No. 10. In the largest sizes, two numbers heavier. With such material, and constructed as they are. Majestic Kanges will stand the test of years of hard usage without a break or flaw. MAJESTIC" IN UNIFORMITY MAJESTIC." 12 MAJESTIC RANGE COOK BOOK. IMPROVED WATER HEATER FOR OPEN RESERVOIR. t> People who have used open reservoirs with water back and pipe connections are familiar with the annoyances occasioned by the filling and burning out and free/.ing and bursting of such connections; but they have not given tin- matter thought sufficient to understand the cause. Water contains more or less mineral and vegetable matter, and when heaiedto above 212 degrees such matter is left as a deposit in pipes or water heater, which gradually fills the entire space, and there being no way of cleaning the>e parr- burn out. Should the water freeze in these connections, the vent from heater to re.-crvoir is cut off. the result being the bursting or explosion of water back, sometimes with force sufficient to wreck the entire apparatus; in fact, there are instances where by these explosions people have been killed. With our new water connection as shown on this page, these dan- gerous complications are jj^&^ fully overcome, as by its open connection with |j|^Jf|^^^ f *k|& reservoir it can readily be cleaned ; and there being a free open outlet from heater to reservoir -JP renders it absolutely safe from explosion by freezing. This improvement is of such importance to purchasers that they should examine carefully any cooking apparatus with reservoir connec- before buying; an abundance of hot water and absolute safety should be the recommending feature. " MAJESTIC" IN SEASON- MAJESTIC.' MAJESTIC RANGE COOK BOOK. OUR NEW PIN EXTENSION WATER FRONT. For years the ever-present and all-important question with Range and Stove manufacturers has been, how to increase the heating surface of water backs so as to give a supply of hot water adequate for the de- mands, without encroaching upon the fire space or detracting from the baking qualities of the ovens, Pipes, coils and water backs of varied and multiple forms have been deviled, yet none of them can be referred to as doing the work required. Knowing that a aCT^--^. water back in contact with the oven chilled fSOp&^^T^------^^ and destroyed its effi- ciency, and desiring 1B| _'. ?1 adornments are simple, not too much not too lit- *^ 4 > I tic. but just enough nickel- plate and polish to show ~-CJP to thc b j est . ldva ^ ta o- ( .. Price, $53.00. Prices Include delivery on board cars in St. Louis. Freight must be paid by purchasers the rate varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 25 BISCUITS, ROLL5, TEA CAKES, ETC. Biscuit. Dissolve one rounded tablespoon of butter in a pint of hot milk; when lukewarm stir in one quart of flour, add one beaten egg, a little .salt, and a teacup of yeast; work into dough, until smooth. If win- ter, set in a warm place; if summer, in a cool one to rise. In the morn- ing work softly and roll out one-half inch and cut into biscuit and set to rise for thirty minutes, when they will be ready to bake in a Majestic Range. These are delicious. Soda Biscuit. Put one quart of flour, before sifting, into sieve, with one teaspoon soda and two of cream tartar (or three of baking pow- der), one of salt, and one tablespoon white sugar; mix all thoroughly with the flour, run through sieve, rub in one level tablespoon of lard or butter (or half and hatf), wet with half pint sweet milk, roll on board about an inch thick, cut with biscuit cutter, and bake in a Majestic Range in a quick oven fifteen minutes. If you have not milk, use a little more butter, and wet with water. Handle as little and make as rapidly as possible. Hard Tea Biscuit. Two pounds of flour, one-fourth pound but- ter, one saltspoon salt, three gills milk; cut up the butter and rub it in the flour, add the salt and milk, knead dough for half an hour, cut cakes about as large as a small teacup and half an inch thick, prick with a fork, and bake in a Majestic Range in a moderate oven until they are a delicate brown. South Carolina Biscuit. One quart sweet cream or milk, one and a half cups butter or fresh lard, two tablespoons white sugar, one good teaspoon salt; add flour sufficient to make a stiff dough, knead well and mold into neat, small biscuit with the hands, as our grandmothers used to do; add one good teaspoon cream tartar if preferred; bake well in a Majestic Range, and you have good sweet biscuit that will keep for weeks in a dry place, and are very nice for traveling lunch. They are such as we used to send to the army, and the " boys " relished them '* hugely." Breakfast Rolls. Mix the dough in the evening, according to directions in the recipe for making good bread ; add a tablespoon of butter, and set where it will be a little warm until morning; cut off pieces, and carefully shape them into rolls of the desired size by rolling them between the hands, but do not knead them ; dip the sides of each into drawn butter when they are shaped, and place them in the baking pan (the butter prevents their sticking together when baked, and they will be smooth and perfect when separated). Rub them over the top with drawn butter, and dust a little fine salt over the top ; set in a warm place, and they will quickly rise ready for baking in a Majestic Range. These are delicious. " MAJESTIC "IN SPRING TIME < MAJESTIC." 26 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 43. FOR SOFT COAL OB WOOD. IF FOR HARD COAL OR WOOD No. 43HC. Has no water-front. Has three anchor plates and six 8-inch lids. Top cooking surface 29x33 inches; oven 17 inches wide, 21 inches deep, 13 inches high; mantel shelf, large lower warming oven, bailed ash pan, heavy diagonal grates and fire-linings, protecting bar. gravity door handle and towel rod. Flue lined with pure asbestos board. Made almost entirely of malleable iron and wrought steel. Progression is our motto, and the successive steps leading up to this beautiful range can be cle^viv obs^rvpH . Price, $44.00. Prices include delivery on board cars In St. Louis. Freight must be paid by purchasers the rate varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 27 Coffee Rolls. Work into a quart of bread dough a rounded table- spoon of butter and a balf teacup of white sugar ; add some dried currants (well washed and dried in the oven), sift some flour and sugar over them, work into the other ingredients, make into small rolls, dip into melted butter, place in tins, let rise a short time, and bake in a Majestic Range. E very-day Rolls. Take a piece of bread dough on baking day when molded out the last time, about enough for a small loaf, spread out a little, add one egg, two tablespoons of sugar, and three-fourths cup of lard; add a little flour and a small teaspoon soda if the least bit sour; mix well, let rise, mold into rolls or biscuits, set to rise again, and they will be ready for the oven in twenty or thirty minutes. Bake in a Ma- jestic Eange. Vienna Rolls. Have ready in a bowl a tablespoon of butter or lard, made soft by warming a little, and stirring with a spoon. Add to one quart of unsifted flour two heaping teaspoons baking powder; mix and sift thoroughly together, and place in a bowl with butter. Take more or less sweet milk as may be necessary to form a dough of usual stiffness, according to the flour (about three-fourths of a pint), put into the milk half a teaspoon of salt, and then stir it into the flour, etc., with a spoon, forming the dough, which turn out on a board and knead sufficiently to make smooth. Roll out half an inch thick and cut with a large round cutter ; fold each one over to form a half round, wetting a little between the folds to make them stick together; place on buttered pans so as not to touch, wash over on top with milk to give them a gloss, and bake imme- diately in a hot oven in a Majestic Range about twenty minutes. It will do them no harm to stand half an hour before baking if it is desired. Sally JLunn. Sift into a pan a pound and a half of flour, put in two ounces of butter warmed in a pint of new milk, one saltspoon salt, three eggs well-beaten, and two tablespoons of good yeast. Mix well together, and put the whole into a tin pan well greased, and set to rise all night. Bake a little brown in a quick Majestic Range oven. Warm the milk and butter over water until the butter is melted; beat the eggs in a two-quart tin pail, and if the milk is not hot pour it over them. Stir in half the flour, then add the yeast, stirring thoroughly with the rest of the flour. Let rise over night. Some add two tablespoons sugar and use a teaspoon soda and two of cream tartar instead of the yeast. Rusk. One pint milk, three eggs, one teacup each of butter and sugar, and one coffee cup potato yeast; thicken with flour and sponge over night; in the morning stir down, let rise, and stir down again; when it rises make into a loaf, and let rise again; then roll out like soda biscuit, cut and put in pans, and, when light, bake carefully. Or, when baking take four cups dough, one-half cup butter, one cup sugar,-three eggs ; mix thoroughly, adding enough flour to mold easily; let rise, make into rather high and nai'row biscuit, let rise again, rub the tops with a little sugar and water, then sprinkle over them dry sugar. Bake twenty min- utes in a Majestic Range. " MAJESTIC "IN SUMMER" MAJESTIC." 28 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 44. FOR SOFT COAL OK WOOD. IF FOR HARD COAL OR WOOD No. 44HC. Tho only pronounced change from No. 43, is that this range has our pin extension'' water- ^ KKffMmmm ^^ front; and the all-impor- tant question with house- &BHHHM keepers, what range will supply the greatest quan- .; t ity of hot water is at once answered when this ^BBB^BjP hea ter is shown in the ange. lucre is nothing made, encompassed in the same space, that is equal to it in heating power. Price, $-!(!. 00. Prices include delivery on board cars in St. Louis. Freight must be paid by purchaert the rate varying according to distance-trom 26c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 29 Rusk. Two teacups raised dough, one teacup sugar, half cup but- ter, two well-beaten eggs, flour enough to make a stiff dough; set to rise, and when light mold into high biscuit and let rise again; sift sugar and cinnamon over the top and place in Majestic Range oren. Lebanon Rusk. One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs; mix together; when raised light, add half cup butter or lard, and flour to make a soft dough, and, when quite light, mold into small cakes, and let them rise again before baking in a Majestic Range. If wanted for tea, set about nine A. M. Bread Puffs. If the wheat bread is light enough for the oven at breakfast time, have ready some hot lard in a deep kettle; with the thumb and two fingers pull up some of the dough quite thin, and cut it some two or three inches in length ; as these pieces are cut, drop them in the lard and fry like doughnuts on a Majestic Range. At table they are eaten like biscuit; they may also be served in a vegetable dish with a dressing of hot cream, seasoned with pepper and salt. Wheaten Gems. Mix one teaspoon baking powder and a little salt into one pint flour; add to the beaten yolks of two eggs one teacup sweet milk or cream, a piece of butter (melted) half the size of an egg, the flour with baking powder and salt mixed, and the well-beaten whites of the two eggs. Beat well, bake immediately in gem pans in a hot Ma- jestic Range oven, and take out and send to the table immediately. Wheat Muffins. Mix one pint milk, two eggs, three tablespoons yeast, and saltspoon of salt, with flour enough to make a stiff batter; let rise four or five hours and bake in muffin rings in hot Majestic Range oven for about ten minutes. This recipe may be made with Graham flour by adding two tablespoons of molasses, and is excellent. Corn Muffins. One quart sifted Indian meal, a heaping teaspoon butter, one quart milk, a saltspoon salt, a third cup yeast, a tablespoon of molasses; let it rise four or five hours, and bake in muffin-rings in a Ma- jestic Range. Graham Muffins. Two cups of sour milk, two tablespoons brown sugar, a little salt, one teaspoon soda, sufficient Graham flour to make moderately stiff. If not convenient to use sour milk use sweet, adding cream of tartar. Bake in a Majestic Range. Waffles. Take one quart of flour, a teaspoon of salt, a tablespoon of melted butter, and milk enough to make a thick batter. Mix thoroughly. Add two well-beaten eggs, and one measure each of acid and soda (or two heaping teaspoon* acid and one moderately heaping teaspoon soda) of Hereford's Bread Preparation; stir well, and bake at once in waffle irons on a Majestic Range. Quick Waffles. Two pints sweet milk, one cup butter (melted), sifted flour to make a soft batter; add the well-beaten yolks of six eggs, then the beaten whites, and lastly (just before baking) four teaspoons baking powder, beating very hard and fast for a few minutes. These are very good with four or five eggs, but much better with more. Bake in a Majestic Range. " MAJESTIC "IN FALL" MAJESTIC." 30 MAJESTIC RANGE COOK BOOK. Crullers. Two coffee cups sugar, one of sweet milk, three eggs, u heaping tablespoon butter, three teaspoons baking powder mixed with .six cups flour, half a nutmeg and a level teaspoon cinnamon. Beat eggs, sugar and butter together, add rnilk. spices and flour; put another cup flour on molding board, turn the dough out on it, and knead until stiff enough to roll out to a quarter inch thick; cut in squares, make three or four incisions in each square, lift by taking alternate strips between the finger and thumb, drop into hot lard and cook like doughnuts on a Ma- jestic Kange. Fried Cakes. One coffee cup of not too thick sour cream, or one of sour milk and one tablespoon ot butter, two eggs, a little nutmeg and salt, one teacup sugar, one small teaspoon soda dissolved; mix soft. Fry on a Majestic Range. Cornmeal Doughnuts. A teacup and a half boiling milk poured over two teacups meal ; when cool add two cups flour, one of butter, one and one-half of sugar, three eggs; flavor with nutmeg or cinnamon: let rise till very light; roll about half an inch thick, cut in diamond shape and boil in hot lard on a Majestic Range. Cream Doughnuts. Beat one cup of sour cream and sugar and two eggs together, add level teaspoon soda, a little salt, and Hour enough to roll. Cook on a Majestic Range. Doughnuts. One egg, a cup rich milk, a cup sugar, three pints flour, three teaspoons baking powdei (or one and a half measures Hors- ford's Bread Preparation). These are made richer by adding one egg and one teaspoon butter. Cook on a Majestic Range. Xorth Star Doughnuts. One and a half cups sugar, one of sour milk, half cup butter, three eggs, a level teaspoon soda, spice to taste, and flour to roll. Cook on a Majestic Range. Berlin Pancakes. Roll out dough slightly sweetened and short- ened, as if for very plain doughnuts; cut in circles like biscuit, put a tea- spoon currant jam or jelly on the center of one, lay another upon it. pn-.-> the edges tightly together with the fingers and fry quickly in boiling fat on a Majestic Range. They will be perfect globes when done, a Tittle smaller than an orange. Trifles. A quart flour, a cup sugar, two tablespoons melted butter, a little salt, two teaspoons baking powder, one egg, and sweet milk suffi- cient to make rather stiff; roll out in thin sheets, cut in pieces about two by four inches; make as many cuts across the short way as possible, in- serting the knife near one edge and ending the cut just before reaching the other. Pass two knitting needles under every other strip, spread the needles as far apart as possible, and with them hold the trifles in the fat until a light brown. Only one can be fried at a time. Fry on a Majestic Range. Lemon Snaps. A large cup sugar, two-thirds cup butter,, half teaspoon soda dissolved in two teaspoons hot water, flour enough to roll thin; flavor Avith lemon. Bake in a Majestic Range. " MAJESTIC "IN SIMPLICITY" MAJESTIC." MAJESTIC RANGE COOK BOOK. 31 Fruit Cookies. Two cups of sugar, one eup of butter, two cups of chopped raisins, two eggs, two tablespoonfuls of sour milk, one tea- spoonful of soda, one-half teaspoonful each of extract of nutmeg, clove and cinnamon. Flour enough to roll; bake in a quick Majestic Range oven. The Best Cookies. Two cups of powdered sugar, one-half cup of butter, one cup of sweet milk, whites of four eggs, one teaspoonful extract of lemon, two teaspoonfuls of baking^ powder, flour enough to make a soft batter. Bake in patty tins in a Majestic Range. Beat the batter hard for ten minutes before putting into tins. When cold, ice with soft white icing made with the whites of four eggs and powdered sugar enough to make them stiff. Tea Cakes. Put upon a pie board one pound of flour which you have previously sifted, make a hole in the center, in which place one-half pound of butter, six ounces of powdered sugar and four eggs. Mix all well together, and roll out your paste extremely thin ; cut it out in rounds or squares, put in a pan which has been' buttered slightly, brush your cakes with beaten egg, sprinkle on top with one-half pound of currants; put in a Majestic Range oven, and when colored a bright yellow remove them and serve as needed. Almond Drops. Six eggs, one pound of sugar, one-half pound of butter, one quart of flour, two teaspoonf uls of baking powder, one cup of cream, one teaspoonful extract of almond. Drop from spoon on buttered paper, and ba*ke in a Majestic Range. Anise Drops. Three cups of sugar and six eggs beaten together one-half hour; add one quart of flour, one teaspoonful of anise seed. Grease the pan with beeswax, and drop the mixture from a spoon. Bake in a Majestic Range. Spice Drops. Yolks of three eggs, one-half cup of butter, one cup of molasses, one-half cup of sweet milk, three cups of flour, three tea- spoonfuls of baking powder; spice with ground nutmeg, cloves, cinna- mon, and flavor with one teaspoonful extract of lemon; drop on tins lined with buttered paper. Bake quickly in Majestic Range. Dew Drops. Two cups of powdered sugar, one-half cup of butter, one cup of sweet milk, whites of four eggs, one teaspoonful extract of lemon, two teaspoonfuls of baking powder, flour enough to make a soft batter. Bake in patty tins in Majestic Range, and ice when cold. Ginger Drops. Pne cup of molasses, one-half cup of brown sugar, one-half cup of butter, one teaspoonful each extract of ginger and cinnamon; two teaspoonfuls of soda in one cup of hot water, three cups of flour, two eggs. Bake in drops in buttered tins in Majestic Range. Bread Cake. On baking day, take from your dough when ready for baking, two cups of dough, add two cups of white sugar, one cup of butter, three eggs, two tablespoonfuls of sweet cream ; one-half pound of currants, dredged; one and one-half teaspoonfuls extract of cinnamon; beat hard for five minutes; put in two buttered pans and let raise for twenty minutes. Bake one-half hour in a Majestic Range. "MAJESTIC" IN EVERY HOWIE " MAJESTIC." MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 45. FOR SOFT COAL OR WOOD. IF FOR HARD COAL OR WOOO No. 45HC. Long descriptive ar- we refer for detail to No. ing feature in this range per reservoir and its con- needless to say that all tides are tiresome, hence 43, the only distinguish- bcing the 15-gallon cop- nections, as shown. It is users are delighted. Price, $54.00. Prices Include delivery on board cars in St. Louis. Frieght must be paid by purchasers the rate varying according to distance from 25c to $2.00 per tOO Ibs. MAJESTIC RANGE COOK BOOK. 33 Bice Waffles. Boil half a pint of rice and let it get cold, mix with it one-fourth pound butter and a little salt. Sift in it one and a half pints flour, beat five eggs separately, stir the yolks together with one quart milk, add whites beaten to a stiff froth, beat hard, and bake at once in waffle-iron on Majestic Range. Corn Dodgers. To one quart corn meal add a little salt and a small tablespoon lard; scald with boiling water and beat hard for a few minutes; drop a large spoonful in a well-greased pan. The batter should be thick enough to just flatten on the bottom, leaving them quite high in the center. Bake in a hot Majestic Range oven. Cracknells. To one pint of rich milk put two ounces butter and spoon of yeast. Make it warm, and mix enough fine flour to make a light dough; roll thin and cut in long pieces, two inches broad. Prick well, and bake in a slow oven in Majestic Range. Alabama Jolmny-Cake. Cook a pint of rice till tender on a Majestic Range, add a tablespoon butter; when cold add two beaten eggs and one pint of meal, and when mixed spread on an oaken board and bake by tipping the board up before an open fire. When done on one side turn over. The dough should be spread half an inch thick. Jolmny-Cake. Two-thirds teaspoon soda, three tablespoons su- gar, one teaspoon cream of tartar, one egg, one cup sweet milk, six table- spoons Indian meal, three tablespoons flour and a little salt. This makes a thin batter. Bake in a Majestic Range. Alabama Rice Fritters. Four eggs beaten very light, one pint milk, one cup boiled rice, three teaspoons baking powder in one quart flour; make into a batter, drop by spoonfuls into boiling lard. Cook on a Majestic Range. , Sauce. One pound of sugar, one and a half cups water, stick of cin- namon ; boil until clear. Apple Fritters. Make a batter in proportion of one cup sweet milk to two cups flour, a heaping teaspoon baking powder, two eggs beaten separately, one tablespoon sugar, one saltspoon salt; heat the milk a little more than milk-warm, add slowly to the beaten yolks and sugar, then add flour and whites of eggs; stir all together and throw in thin slices of good sour apples, dipping the batter up over them; drop in boil- ing lard in large spoonfuls with piece of apple in each and fry to a light brown on a Majestic Ra,nge. Serve with maple syrup or a nice syrup made of sugar. Cream Fritters. One and a half pints flour, one pint milk, six well-beaten eggs, one-half nutmeg, two teaspoons salt, one pint cream; stir the whole enough to mix the cream; fry in small cakes on a Majestic Range. Fritters. Four eggs well beaten, one quart of flour, two heaping teaspoonfuls baking powder, one-half teaspoonful of salt, milk to make a batter; fry in hot lard on a Majestic Range; sprinkle with sugar, or eat with syrup. v " MAJESTIC "IN WINTER ' MAJESTIC." 34 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 46. FOR SOFT COAL OR WOOD. IF FOR HARD COAL OR WOOD No. 46HC. Has no water-front. It is the realization of all that is good and hon- a cooking apparatus. Is perfect in construction, operates charm- ingly, and will do service for from twelve to fifteen persons. Top cookin"- surf ace 29x36 inches; six 8-inch lids; oven 20 inches wide, 21 inches deep, iches high; mantel shelf, large lower warming oven, bailed ash pan heavy diagonal grates and fire-linings, protecting bar, gravity door handle and towel rod. ^lue lined with pure asbestos board. Made almost entirelv of malleable iron and wrought steel. Price. $48.00. Prices Include delivery on board cars In St. Louis. Freight must be paid by purchaiers-the rate varying according to dlstance-from 2Bc to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 35 Buckwheat Cakes. Buckwheat flour when properly ground is perfectly free from grits. The grain should be run through the smutter with a strong blast before grinding, and the greatest care taken through the whole process. Adulteration with rye or corn cheapens the flour but injures the quality. The pure buckwheat is best and is unsurpassed for griddle-cakes. To make batter, warm one pint sweet milk and one pint water (one may be cold and the other boiling) ; put half the mixture in a stone crock, add five teacups buckwheat flour, beat well until smooth, add the rest of the milk and water, and last a teacup of yeast. Or, the same ingredients and proportions may be used except adding two tablespoons of molasses or sugar, and using one quart of water instead of one pint each of milk and water. Cook on a Majestic Range. French Pancakes. Beat together till smooth six eggs and half a pound of flour, melt four ounces butter and add to the batter with one ounce of sugar and half a pint of milk, and beat until smooth. Put a ta- blespoon at a time into a hot frying-pan slightly greased, spreading the batter evenly over the surface of the pan by tipping k about, fry to a light brown on a Majestic Range, spread with jelly, roll it up, dust it with powdered sugar, and serve hot. Bread Cakes. Take stale bread and soak over night in sour milk; in the morning rub through a colander, and to one quart add the yolks of two eggs, one teaspoon salt, one teaspoon so'da, two tablespoons sugar, and flour enough to make batter little thicker than for buckwheat cakes; add last the well-beaten whites of the eggs and bake on a Majestic Range. Corn Cakes. One pint cornmeal, one of sour milk or buttermilk, one egg, one teaspoon soda, one of salt. A tablespoon of flour or corn starch may be used in place of eggs. Bake on a griddle on a Majestic Range. Flannel Cakes. Make hot a pint of sweet milk and into it put two -heaping tablespoons butter, let melt, then add a pint of cold milk, the well-beaten yolks of four eggs placing the whites in a cold place a teaspoon of salt, four tablespoons potato yeast, and sufficient flour to make a stiff batter; set in a warm place to rise, let stand three hours or over night; before baking add the beaten whites; fry like any other grid- dle-cakes on a Majestic Range. Be sure to make batter stiff enough, for flour must not be added in the morning unless it is allowed to rise again. Indian Pancakes. One pint Indian meal, one teaspoon salt, small teaspoon soda; -pour on boiling water until a little thinner than mush; let stand until cool, add the yolks Qf four eggs, half a cup of flour in which is mixed two teaspoons cream tartar; stir in as much sweet milk or water as will make the batter suitable to bake; beat the whites well and add just before baking in a Majestic Range. Plantation Buckwheat Cakes. One quart best buckwheat flour, one handful of corn meal, two teaspoonfuls baking powder, one teaspoonful salt, two tablespoonfuls New Orleans molasses, one table- spoonful melted butter. Mix thoroughly; cook on a Majestic Range, as soon as ready. " MAJESTIC "IN AWARDS" MAJESTIC." MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 47. FOR SOFT COAL OR WOOD. IF FOR HARD COAL OR WOOD No. 47HC. With our '-pin extension" water-front connected with 40 or 50 gallon pressure boiler, thig range t-^-sr^^rsincrt^ furnishes the most abun- dant supply of hot water, dHJHKMMBBigfl and it is not too much to say. thai it charms the M cook and supplies at each meal time the utmost IHHHBB^P wants of the household. It is recommended as possessing all the requisites to economical house- keeping. Price, $50.00. Prices Include delivery on board cars In St. Louis. Freight must be paid by purchasers-the rate varying according to distance-from 25c to $2.00 per 100 ibs. MAJESTIC RANGE COOK BOOK. 37 Fried Mush. A delicious breakfast relish is made by slicing cold mush thin and frying in a little hot lard on a Majestic Range. Or dip in beaten eggs salted to taste, then in bread or cracker crumbs, and drop in hot lard like doughnuts. Graham Mush. Sift meal slowly into boiling salted water, stir- ring briskly until it is as thick as can be stirred with one hand ; serve with milk or cream and sugar, or butter and syrup. It is much improved by removing from the kettle to a pan as soon as thoroughly mixed, and steaming for three or four hours. It may also be eaten cold, or sliced and fried like com mush. Cook on a Majestic Range. Oatmeal Mush. To two quarts boiling water well salted add one and a half cups best oatmeal (Irish, Scotch, Canadian or Akron are best) ; stir in meal by degrees, and after stirring up a few times to prevent its . settling down in a mass at the bottom, leave it to cook three hours with- out stirring. While stirring in the meal put inner kettle directly on range. (Cook in a custard kettle with water in outer kettle). To cook for breakfast it may be put on over night, allowing it to boil an hour or two in the evening, but it is better when freshly cooked. Serve with cream and sugar. This is unsurpassed as a breakfast dish, especially for growing children, who need bone and muscle-producing food. To be wholesome it must be well cooked, and not the pasty, half-cooked mass usually served at boarding-houses. There are a few persons with very delicate digestive powers who should eat oatmeal only when thoroughly pearled, as the outer husks of the grain irritate the coatings of the stom- ach. In lieu of a custard kettle the mush may be made in a pan or small tin bucket, and then placed in a steamer and steamed two hours on a Ma- jestic Range. Steamed Oatmeal. To one teacup oatmeal add one quart cold water, teaspoon salt; put in steamer over a kettle of cold water, and steam one hour and a half on a Majestic Range after meal begins to cook. Cracked Wheat. Two quarts salted water to two cups best white winter wheat; boil tAvo or three hours in a custard kettle. Or, soak over night and boil at least three-fourths of an hour. Or, put boiling water in a pan or small tin bucket, set on range, stir in wheat, set in steamer and steam four hours. Or, make a strong sack of thick muslin or drilling, moisten wheat with cold water, add a little salt, place in sack, leaving half the space for wheat to swell in. Fit a round sheet of tin, perforated with holes half an inch in diameter, to the inside of ordinary kettle so that it will rest two or three inches from the bottom; lay sack on the tin, put in water enough to reach tin, and boil from three to four hours, sup- plying water as it evaporates. Serve with butter and syrup, or cream and sugar. When cold, slice and fry on a Majestic Range; or warm with a little milk and salt in a pan greased with a little butter; or make in griddle-cakes with a batter of eggs, milk, a little flour and pinch of salt. Fine White Hominy or Grits. Take two cups to two quarts salted water, soak over night, and boil three-quarters of an hour in a cus- tard kettle on a Majestic Range. Serve with milk and sugar, or when cold slice and fry. " MAJESTIC "IN BAKING" MAJESTIC." MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 48. FOR SOFT COAL OR WOOD. IF FOR HARD COAL OR WOOD No. 48HC. In all things pertaining eminent. With its im- ~ of the cook can be nearly its work noiselessly, and user. With its 15-gallon uients the hot water sup- other respects it is the to culinary matters this range stands pre- !fca^ provements the services dispensed with; it does with great comfort to the, copper reservoir attach- ply is abundant. In same as No. 46. Price, $60.00. Prices include delivery on board cars in St. Louis. Freight must be paid by purchasers-trie rate varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 39 CAKES. Cup Cake. One cup of butter, two cups of sugar, three cups of flour, four eggs, one-half cup of milk, two teaspoonfuls of baking pow- der, one teaspoonful extract of lemon or white rose. Bake in a Majestic Range. Plain Fruit Cake. One cup of butter, one of brown sugar, one of molasses, one of sweet milk, three cups of flour, four eggs, one and one-half teaspoonfuls of cream of tartar, one teaspoonful of soda, one of nutmeg, two pounds of raisins, seeded ; one teaspoonful each extract of rose and cinnamon, one-half of cloves, one-half wineglass of brandy. Bake in a Majestic Range. Cream Sponge Cake. Two cups of sugar, one of cream, two cups of flour, four eggs, one teaspoonful of baking powder, one teaspoon- ful extract of lemon. Bake quickly in a Majestic Range. Pound Sponge Cake. One pound of sugar, one-half pound of flour, nine eggs, juice of one lemon; stir the yolks of eggs and sugar to a cream ; add flour and lemon; the whites last, and bake in a quick oven in a Majestic Range. Quick Sponge Cake. Three eggs, one and one-half cups of su- gar, two cups of flour, two teaspoonfuls of baking powder, one-half cup of cold water, one teaspoonful extract of lemon. Bake in a Majestic Range. White Sponge Cake. One and one-half cups of powdered su- gar, one cup of flour, a pinch of salt, whites of eleven eggs, one teaspoon- ful of baking powder, one teaspoonful extract of vanilla. Bake hi a Majestic Range. Marble Cake. White Part. One-half cup of butter, one and one- half cups of sugar, one-half cup of milk, two and one-half cups of flour, whites of four eggs, one teaspoonful of baking powder, one teaspoonful extract of lemon. Dark Part. One-half cup of butter, one-half cup of molasses, two cups of brown sugar, one-half cup of sour milk, one-half teaspoonful of soda, two cups of flour, yolks of four eggs, one whole egg, one teaspoon- ful of cloves, one of extract of cinnamon ; put into well-buttered pan, one teaspoonful of white, one of dark, until all is used. Bake in a Majestic Range. Chocolate Marble Cake. Whites of six eggs, one cup of butter, two cups of sugar, three cups of flour, one-half cup of sweet milk, two teaspoonfuls of baking powder, one teaspoonful extract of vanilla; one- quarter cake of chocolate grated and mixed into one-half of the batter; put into the cake pah in layers of dark, then white. Bake in a Majestic Range. "MAJESTIC" IN SHIPS < MAJESTIC." 40 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 49. FOB SOFT COAL OK WOOD. IF FOE HAED COAL OR WOOD No. 49HC. Has no water-front. This range is made more particularly for the North and Northwestern trade, where people want 9-inch lids and large ovens. Top cooking surface 31x33 inches; four 9-inch lids and wide key- plate; oven 17 inches wide, 23 inches deep, 13 inches high; mantel shelf, large lower warming oven, bailed ash pan, heavy diagonal grates and lire-linings, protecting bar, gravity door handle and towel rod. Flue lined with pure asbestos board. The general design and construction is the same as on all family sizes. Price, $45.00. Prices Include delivery on board cars In St. Louis. Freight must be paid by purchasers the rate varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 41 Bride's Cake. Three cups of white sugar, one cup of butter, one of sweet milk, four cups of flour, one-half cup of corn starch, whites of twelve eggs, two teaspoonfuls of baking powder, one teaspoonful each of extract of vanilla and leinon. Bake in a Majestic Range. Black or Wedding Cake. One pound of brown sugar, one pound of butter, one and one-half pounds of flour, twelve eggs; one pound of currants, dredged; two pounds of raisins, seeded; one-half pound of citron, cut thin; one-half pound tigs, chopped; one pound almonds, blanched and chopped; one glass of jelly, one wineglass of brandy, one teaspoonful extract of cinnamon, one teaspoonful of cloves, two teaspoonfuls of nutmeg. Mix all well, the whites of the eggs and brandy last. Bake in two loaves in a Majestic Range four hours, or longer if not cooked through. Will keep well for one year. Angels' Food No. 1. One and one-half tumblers of granulated sugar, one tumbler flour, each sifted seven times ; in the last sifting put in one even teaspoonful of cream of tartar; whites of eleven eggs ; flavor with extract of almond or vanilla. Bake one hour in a Majestic Range. Angels' Food No. 2. One and one-half tumblers of sifted pow- dered sugar, one tumbler of flour sifted four times, one teaspoonful of baking powder, whites of eleven eggs, one teaspoonful extract of vanilla; beat the eggs stiff, add sugar, then flour and baking powder. Do not butter the pan. Bake one hour in a Majestic Range. Fig Cake. Two cups of sugar, one cup of butter, one cup of cold water, three cups of seeded raisins, one pound of figs, three cups of flour, two teaspoonfuls of baking powder, one egg. Bake slowly in a Majestic Range. Imperial Cake. One pound of butter, one pound of sugar, one pound of flour, juice and rind of one lemon, nine eggs, one pound of blanched almonds, one-half pound of citron, one-half pound of raisins, one teaspoonful of baking powder. Bake in a Majestic Range. Fruit Cake. Stir to a cream one pound each of brown sugar and butter and ten eggs ; one wineglass of brandy, one of wine ; mix in one pound of flour and two teaspoonfuls of baking powder; add two pounds of seeded raisins, two of currants, one of citron, one-quarter of almonds. One teaspoonful each extract of rose and cinnamon. Bake in a Majestic Range three or four hours. Washington Cake. One cup of butter, three cups of brown su- ar. one cup of milk, four eggs, one cup of seeded raisins, three cups of our, two teaspoonfuls of baking powder, one teaspoonful of cloves, one of nutmeg, one teaspoonful extract of cinnamon. Bake in a Majestic Range. Hickory -Nut Cake. Two cups of sugar, one cup butter, three cups of flour, one cup of milk, four eggs, two teaspoonfuls of baking powder, one cup of nut meats cut fine, one-half teaspoonful extract of almond. Bake in a Mejestic Range. " MAJESTIC "IN CARS" MAJESTIC." 42 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 5O. FOR SOFT COAL OR WOOD. IF FOR HARD COAL OR WOOD No. 50HC. Is a fac-simile of No. 49. The only change, to which we call atten- tion, is for the guidance j^~^^^=^a of people in ordering. 1 his range has our "pin SHHBHHHBfl extension " water - front fitted with nipples ready for connection with pres- sure boiler, and if prop- erly connected, insures a ' j: r ^si iv OUll supply of hot water beyond the needs of any one family. Price, $47.00. Prices Include delivery on board cars In St. Louis. -Freight must be paid bj purchasers the rale varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 43 Chocolate Loaf Cake. One cup of sugar, one tablespoonful of melted butter, three-fourths cup of milk, one and one- half cups of flour, two teaspoonfuls of baking powder, yolks of eight eggs, white of one; grate one-quarter of a cake of chocolate into one-half cup of the milk and boil until thick. Flavor with extract of vanilla and mix into the batter. Bake in a Majestic Range. Cocoanut Loaf Cake. One pint of flour, two cups of sugar, one-half cup of butter, one cup of milk, live eggs, two teaspoonfuls of baking powder, one cup of grated cocoanut, one-half teaspoonful extract of almond. Bake in a Majestic Range. Caramel Cake. One cup of butter, two cups of sugar, one cup of milk, one and one-half cups of flour, one cup of corn starch, whites of seven eggs, two teaspoonfuls of baking powder, one teaspoonful extract of vanilla; bake in long pans. One-half pound of brown sugar, one-half pound of chocolate, one-half cup of milk, butter the size of an egg, two teaspoonfuls extract of vanilla ; boil until thick enough to spread ; spread over the top and sides of cake. Or two cups of brown sugar, one cup of sweet cream, two teaspoonfuls of vanilla, butter the size of an egg ; boil until it sugars; spread over top and sides. Bake in a Majestic Range. White Cream Cake. Four cups of flour, one cup of butter, one cup of sweet cream, three cups of sugar, two teaspoonfuls of baking powder, whites of ten eggs; flavor with extract of white rose. Bake in a Majestic Range. White Pound Cake. One pound of sugar, one pound of flour, one pound of butter, whites of sixteen eggs, one teaspoonful of baking powder, one teaspoonful extract of lemon. Bake in a Majestic Range. White Lady Cake. One and one-half cups of flour, one cup of sugar, one-half cup of butter, whites of four eggs, one-half cup of milk, one teaspoonful of baking powder; flavor with extract of peach. Bake in a Majestic Range. White Mountain Cake. One pound of sugar, one and one-half pounds of butter, one pound of flour, whites of ten eggs, one-half tea- spoonful extract of almond. Bake in a Majestic Range. White Fruit Cake. One pound each of flour, butter, white sugar and blanched almonds, two pounds of citron, one grated cocoanut, whites of sixteen eggs, two teaspoonfuls of baking powder, one teaspoonful ex- tract of white rose. Bake in a Majestic Range. Pound Cake No. 1. One pound of butter, one pound of sugar, one pound of flour, sixteen eggs leaving out yolks of four one tea- spoonful extract of lemon. Bake in a Majestic Range. Pound Cake Xo. 2. One pound of sugar, one pound of butter, one pound of flour, twelve eggs beaten separately very light, one wine- glass of brandy. Bake in a Majestic Range. Citron Cake. One quart of flour, one cup of butter, two cups oi sugar, twelve eggs, one cup of cream, one glass of wine, one teaspoonful extract of almond, one cup of chopped citron. Bake in a Majestic Range. " MAJESTIC" IN HOTELS ' MAJESTIC." MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 51. FOR SOFT COAI, OK WOOD. IT FOR HARD COAL OR WOOD No. 51HO. H;i- our 15-gallon copper which is the absence of back; such connections account of filling with or freezing :u.d bursting, this trouble cannot occur; the reservoir is safe and dimensions, see No. 49. reservoir, the recommending feature of nipples and closed water- giving trouble to users on sediment and burning out, With our new connection the heater being open to readily cleanable. For Price, $55.00. Prices Include delivery on board cars In St. Louis. Freight must be paid by purchasers the rate varying according to distance-from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. Doughnuts. One pound of butter, one and three-quarters fff a pound of sugar, one quart of sweet milk, four eggs, one cup of yeast, one teaspoonful extract of cinnamon. Mix together butter, sugar, milk, yeast and one quart of flour. Set to raise over night. In the morning add the eggs well-beaten, then the flavoring, and flour enough to make a stiff dough; let rise three hours; roll thick and fry on a Majestic Range in hot ' lard. Fried Cakes No. 1. Take three eggs, one cup of brown sugar, one cup of sweet milk, three teaspoonfuls of baking powder, three table- spoonfuls of hot lard, one quart of flour, one teaspoonful of extract of cinnamon. Fry in hot lard on a Majestic Range. Fried Cakes Xo. 2. One quart of flour, one cup of sugar, one- half cup of milk, one-half cup of cream, two eggs, two teaspoonfuls of baking powder, one teaspoonful extract of cinnamon. Fry in hot lard on a Majestic Range. Ginger Snaps. -One and one-quarter cups of flour, one-quarter cup of sugar, two tablespoonfuls of butter, one-half pint of molasses, three tablespoonfuls of baking powder, two teaspoonfuls extract of Jamaica ginger. Bake in a Majestic Range. Ginger Cookies. Two cups of molasses, one cup of lard, one cup of sugar, one-half cup of sour cream, one tablespoonful of ground ginger, two eggs, three and one-half teaspoonfuls of soda, flour to roll thick. Bake in quick Majestic Range oven. Fruit Ginger Bread. Two pounds of flour, three-fourths of a pound of butter, one pound of sugar; one pound of raisins, seeded and chopped; one pound of currants, two cups of molasses, one-half cup of sour cream, six eggs, one heaping teaspoonful of soda, two tablespoon- fuls of ground ginger, one teaspoonful extract of cinnamon; mix well. Add the fruit last, well dredged with flour. Beat well, and bake in tin pans in a Majestic Range. Ginger Bread. One cup of molasses, one-half cup of butter, one cup of boiling water, one egg, two and one-half cups of flour, one and one-half teaspoonfuls of soda, one teaspoonful each essence of Jamaica ginger and extract of cinnamon. Bake in a Majestic Range. Soft Sugar Ginger Bread. One cup of molasses and two cups of sugar beaten together, one cup of sour milk, one teaspoonful of soda, four eggs, five cups of flour, and one and one-half tablespoonfuls of ground ginger. Bake thirty minutes in a Majestic Range. Sponge Ginger Bread (Eggless). Five cups of flour, one heaping tablespoonful of butter, one cup of molasses, one cup of sugar, one cup of sour milk, two teaspoonfuls of saleratus dissolved in hot water, two teaspoonfuls extract of ginger, one teaspoonful extract of cinnamon ; beat very light, and bake in broad, shallow pans in a Majestic Range. Half a pound of seeded raisins, cut fine, added to this will make a de- licious tea bread. " MAJESTIC" IN INSTITUTIONS" MAJESTIC," 46 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 52. FOR SOFT COAL OR WOOD. IF FOR HARD COAL OR WOOD No. 52HC. Has no water-front. Top cooking surface 31 x 36 inches ; six 9-inch lids; oven 20 inches wide, 23 inches deep, 13 inches high; mantel shelf, large lower warming oven, bailed ash pan, heavy diagonal grates and fire-linings, protecting bar, gravity door handle and towel rod. Flue lined with pure asbestos board. Made almost entirely of malleable iron and wrought steel. This range is amply large to do the cooking for fami- lies of fifteen to twenty persons. Price, $54.00. Prices include delivery on board cars in St. Louis. Freight must be paid by purchasers the rate varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 47 Coffee Cake. One cup of coffee or two tablespoonfuls extract of coffee, one cup of molasses, one cup of butter, one cup sugar, one of rais- ins, one of currants, four cups of flour, one nutmeg, one-half teaspoonful extract of cinnamon, one-half teaspoonful cloves, four eggs, one-half teaspoonful soda dissolved in hot water. Bake in a Majestic Range. Clove Cake. One cup brown sugar, one egg, one cup of sour cream, one teaspoonful of soda, one-half cup of flour, a pinch of salt, one teaspoonful of cloves. Bake in a Majestic Range. Spice Cake. One cup brown sugar, one cup molasses, one cup butter, one of milk, one nutmeg, one teaspoonful extract of cinnamon, one teaspoonful of cloves, three eggs, four cups of flour, two teaspoonfuls of baking powder. Bake in a Majestic Range. Mottled Cake. One pound of sugar, one-half pound of butter, whites of twelve eggs, three cups of flour, one teaspoonful of baking powder, one teaspoonful extract of peach; take one- half of the batter and stir in one teaspoonful fruit coloring; fill the buttered cake pan by put- ting in one spoonful of white, then one of pink, until all the batter is in. Bake in a Majestic Range. Lunch Cake. Four cups of sugar, three cups of flour, one-half cup of milk, two eggs, two teaspoonfnls of baking powder, one teaspoon- ful extract of peach. Bake in a Majestic Range. Gold Cake. One-half cup of butter, two cups of sugar, three cups of flour, one cup of milk, yolks of ten eggs, one teaspoonful extract of lemon. Bake in a Majestic Range. Delicate Cake. One and one-half cups of sugar, one and one- half cups of flour, one cup of corn starch, one-half cup of butter, one-half cup of milk, whites of six eggs, two teaspoonfuls of baking powder; fla- vor with one-half teaspoonful extract of almond. Bake in a Majestic Range. Rolled Jelly Cake. One cup of sugar and two eggs creamed; add two tablespoonfuls of water, one and one-half cups of flour, one tea- spoonful of baking powder, one teaspoonful extract of lemon. Bake, in a Majestic Range, in a dripping pan in quick oven; when cool spread with jelly and roll. Lemon Jelly Cake. One and one-half cups of sugar, one-half of butter, one-half of milk, two and one-half cups of flour, three eggs, two teaspoonfuls of baking powder, one teaspoonful extract of lemon. Bake in layers in a Majestic Range. Filling . One cup of sugar, one egg, grated rind and juice of one lemon, one tablespoonful of water, one teaspoonful of flour. Boil until it thickens ; cool and spread between the layers. Orange Cake. Make cake part the same as for lemon cake. Bake in a Majestic Range. Filling. Whites of two eggs, three cups of sugar, the grated rind and juice of one orange, half the juice of one lemon, two teaspoonfuls extract of orange. Spread between layers. " MAJESTIC "IN RESTAURANTS" MAJESTIC." 48 MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 53. FOB SOFT COAL, OR WOOD. IF FOE HARD COAL OK WOOD No. 53HC. The top cooking surface, etc., is accurately given under No. 52. _ No doubt readers will have &r&&^&xa v %. n ti ce< ! t^ e striking simi- larity in their construct- Bn99^^H||H ive features; in fact, one of the strong points we V| " rnake in recommending our ranges to the public ^l^ is, that the parts are nearly interchangeable one with the other, as is the case with our " pin extension " water-front in this range. The testimony of users is alto- gether in its favor. Price, $56.00. Prices include delivery on board cars In St. Louis. Freight must be paid by purchasers the rate varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. ICING FOR CAKE. Boiled Frosting. One pint of granulated sugar with enough water to dissolve it. Let it boil on a Majestic Range until it threads from the spoon. Beat the whites of two eggs stiff and pour the boiling sugar into it, beating all the time. Cream Frosting Take the whites of two eggs, add an equal measure of cold water, stir into this confectioners' sugar until the right consistency to spread. Flavor with one-half teaspoonful extract of vanilla. The Best Icing. One pound of sugar, whites of three eggs ; beat the whites until frothy, not white, add the sugar gradually with one hand while you beat with the other. Flavor with extract of lemon or almond. Frosting. Whites of two eggs, two cups of pulverized sugar, one- half cup corn starch. Beat all together until stiff, and frost the cake while hot. Soft Icing. Ten teaspoonfuls of sugar to one egg; beat twenty minutes. Flavor with extract of rose. Almond Icing. Three cups of sugar, one pound of almonds, blanched and pounded to a paste ; beat the whites of three eggs and stir in the sugar and almonds. Flavor with extract of rose. Water Icing. Two cups of sugar, water enough to make a thick paste, a small pinch of cream of tartar. Beat well; if not stiff enough, add more sugar. Flavor with one-half teaspoonful extract of peach. Chocolate Icing. Melt three ounces of chocolate in a little water, boil in two cups of sugar, stir in the whites of three well-beaten eggs. Flavor with extract of vanilla. Orange Cake Frosting. Yolks of three eggs beaten very light and made stiff with pulverized sugar, one teaspoonful of orange extract; put on the cake while warm. Gelatine Icing. Dissolve one tablespoonful gelatine in one-half cup boiling water, and strain ; thicken with powdered sugar, and flavor. Chocolate Icing. One cup milk; when it comes to a boil, add one cup grated chocolate; when chocolate is dissolved, add one and a half cups pulverized sugar, the yolks of five eggs ; after it has been taken from the stove, add one teaspoonful of vanilla. Crystallization. Crystallization consists in simply covering the cake while the icing is wet with granulated sugar, plain or pink. Or you can use pink or white sugar, or rock candy crushed. If you wish to crys- tallize only a portion of the icing, and that in any particular design, first allow the icing to dry, then wash the part you wish crystallized with white of egg or gum water, and cover it with the sugar ; then shake off what will not remain on. "MAJESTIC" IN SCIENCE" MAJESTIC." MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 54. FOR SOFT COAL OK WOOD. IF FOR HARD COAL OR WOOD No. 54HC. Is the last of the series of family ranges, the description of which i* fully ~et forth under jj|^^ No. 52. With its r Ion copp.T ivservoir, as 1^^^^^, shown, it is admirably adapted for small restau- 4ftHJl ^H ranls and hotels, or fam- ili<>> who do cooking for WIT twenty to twenty - live pcr.-on.s. As of all our ^58 , j family ranges, we rec- ommend Xo. 54. ^*** i; .-ary ; cover till the peas are done tender, then add a bit of butter rolled in flour, and pepper to taste; let simmer for a few min- utes and serve. Mutton Chops. Season with salt and pepper, put in skillet, cover closely and fry five minutes, turning over once ; dip each chop in beaten egg, then in cracker or bread crumbs, and fry till tender or nicely browned on each side; or put in oven in a dripping pan with a little water, salt and pepper; baste frequently and bake in a Majestic Range until brown. To broil lamb chops, trim neatly, broil over a clear fire, with a Majestic Broiler, season with pepper and salt, and serve with green peas. Fried Salt Pork. Cut in rather thin slices, and freshen by letting lie an hour or two in cold water, or milk and water, roll in flour and fry till crisp (if in a hurry pour boiling water on the slices, let stand a few minutes, drain, roll in flour and fry as before) ; drain off most of the grease from frying pan, stir in while hot one or two tablespoons of flour, half a pint new milk, a little pepper, and salt, if not salt enough already from the meat; let boil and pour into gravy dish. This makes a nice white gravy when properly made. Cook on a Majestic Range. " MAJESTIC "IN PROPORTIONS" MAJESTIC." ' MAJESTIC RANGE COOK BOOK. MAJESTIC LAUNDRY STOVE No. 1 Is no doubt the most convenient and economical apparatus that has ever been constructed for laundry purposes. It has space on sides to hold eight sad irons, so arranged that they set closely against fire linings. The -stove has open anchor plate, short center, and two 8-inch lids, so that any 8-inch pit or flat-bottom wash boiler may be used on top. If wanted, we connect open top Copper Reservoir with water heater inside of fire box, that will heat 40 gallons of water. Any kind of fuel can be used. Price, $18.50. With Water Connections, 21.00. Prices include delivery on board cars In St. Louis. Freight must be paid by purchasers the rate varying according to distance from 25c to $2.00 per 100 Ibs. MAJESTIC RANGE COOK BOOK. 61 Fried Porksteaks. Fry like beefsteaks, with pepper and salt, or sprinkle with dry powdered sage if the sausage flavor is liked. Fry on a Majestic Range. Roast Pork. A small loin of pork, three tablespoons bread crumbs, one onion, half a teaspoon chopped sage, half teaspoon salt, half teaspoon pepper, one oiiHce chopped suet, one tablespoon drippings. Separate each joint of the loin with the chopper, and then make an inci- sion with a knife into the thick part of the pork in which to put the stuf- fing. Prepare the stuffing by mixing the bread crumbs together with the onion, which must have previously been finely chopped. Add to this the sage, pepper, salt and suet, and when all is thoroughly mixed press the mixture snugly into the incision already made in the pork, and sew to- gether the edges of the meat with needle and thread, to confine the stuf- fing. Grease well a sheet of kitchen paper with drippings, place the loin into this, securing it with a wrapping of twine. Put to bake in a dry baking pan in a brisk Majestic Range oven, basting immediately and con- stantly as the grease draws out, and roast a length of time, allowing twenty minutes to the pound and twenty minutes longer. Serve with apple sauce or apple fritters. Veal Loaf. Chop fine three pounds of leg or loin of veal and three -fourths pound salt pork, chopped finely together; roll one dozen crackers, put half of them in the veal with two eggs, season with pepper and a little salt if needed; mix all together and make into a solid form; then take the crackers that are left and spread smoothly over the outside ; bake in a Majestic Range one hour, and eat cold. Veal or Chicken Pot-Pie. Put two or three pounds veal (a piece with ribs is good) cut in a dozen pieces in a quart of cold water; make a quart of soda biscuit dough, take two-thirds of dough, roll to a fourth of an inch thick, cut in strips one inch wide by three long; pare and slice six potatoes; boil veal till tender, take out all but three or four pieces, put in two handfuls of potatoes and several strips of dough, then add pieces of veal and dough, seasoning with salt, pepper, and a little butter, until all the veal is in the pot; add boiling water enough to cover, take rest of dough, roll out to size of pot, cut several holes to let steam escape, and place over the whole. Put on a tight lid and boil gently on a Majestic Range twenty or thirty minutes without uncovering. A Pot Roast. Take a nice brisket of beef, weighing about four pounds, trim off rough parts; place it in a kettle, over a good fire, on a .Majestic Range; bro\vn one side, then turn and brown on the other; then add one pint of boiling water; cover and cook slowly one hour. Adda teaspoonf ul of salt when the meat is half done. After the water evapo- rates add no more, as there should be sufficient fat to finish cooking the meat. When the meat is done place it on a heated dish. Drain all the fat but two tablespoonfuls from the pot, and puf it away for frying. To the two tablespoonfuls in the pot add the same quantity of flour. Mix well, and add one pint of water; stir until it boils; season, and pour around the meat. " MAJESTIC" IN PRINCIPLE" MAJESTIC." MAJESTIC RANGE COOK BOOK MAJESTIC RANGE No. 55. FOB SOFT COAL OB WOOD. IF FOR HARD COAL OR WOOD 55HC. and Hue lined with asbestos* - Prices include delivery on board cars in St. Louis Freight must be .paid by purchasers-the rate varying according to distance-from 25c to $2.00 per MAJESTIC RANGE COOK BOOK. Boned Ham. Having soaked a well-cured ham in tepid water over night, boil it till perfectly tender on a Majestic Range, putting it on in warm water; take up in a wooden tray, let cool, remove bone carefully, press the ham again into shape, return to boiling liquor, remove pot from fire and let the ham remain in it till cool. Cut across and serve cold. Boiled Ham. Pour boiling water over it and let stand until cool enough to wash ; scrape clean (some have a coarse hair brush on purpose >for cleaning hams), put in a thoroughly cleansed boiler with cold water enough to cover; bring to the boiling point and then place on back part of range to simmer steadily for six or seven hours, or till tender when pierced with a fork (if the ham weighs twelve pounds) ; be careful to keep water at boiling point, and not to allow it to go much above it. Turn the ham once or twice in the water; when done take up and put into a baking pan to skin; dip the hands in cold water, take the skin be- tween the lingers and peel as you would an orange ; set in a moderate oven, placing the lean side of the ham downward, and if you like sift over pounded or rolled crackers. Bake one hour in a Majestic Range. The baking brings out a great quantity of fat, leaving the meat much more delicate, and in warm weather it will keep in a dry, cool place a long time ; if there is a tendency to mold set it a little while into the oven again. Or, after the ham is boiled and peeled cover with the white of a raw egg, and sprinkle sugar or fine bread crumbs over it; or cover with a regular cake-icing, place in the oven and brown ; or, quarter two onions, stick whole allspice and black pepper in the quarters, with a knife make slits in the outside of the ham in which put the onions, place in dripping pan, lay parsley around and bake till nicely browned. Or, after boiling and peeling dust with sugar and pass a hot knife over it until it forms a caramel glaze, and serve without baking. A still nicer way is to glaze with strong meat jelly or any savory jelly at hand, boiled down rapidly , (taking great care to prevent burning) until it is like glue. Brush this jelly over the ham when cool and it makes an elegant dish. The nicest portion of a boiled ham may be served in slices, and the ragged parts and odds and ends chopped fine for sandwiches, or by adding three eggs to one pint of chopped ham a delicious omelet may be made. If the ham is very salt it should lie in water over night. Broiled Ham. Cut the ham in slices of medium thickness, place on a hot gridiron and broil on a Majestic Broiler until the fat readily flows out and the meat is slightly browned; take from the gridiron with a knife and fork, drop into a pan of cold water, then return to the gridiron, - repeat several times, and the ham is done; place in a hot platter, add a few lumps of butter, and serve at once. If too fat trim off a part; it is al- ' most impossible to broil the fat part without burning, but this does not impair the taste. Pickled pork and breakfast bacon may be broiled in the same way. Delicious Fried Ham. Place the slices in boiling water and cook till tender; put in frying pan and brown on a Majestic Range, and dish on a platter; fry some eggs by dripping gravy over them until done instead of turning; take up carefully and lay them on the slices of ham. " MAJESTIC "IN USE" MAJESTIC." 64 MAJESTIC RANGE COOK BOOK. Fried Veal Cutlets. Make a batter of half pint of milk, a well- beaten egg, and flour; fry the veal brown in sweet lard or beef drippings, dip it in the batter and fry again till brown ; drop some spoonfuls of bat- ter in the hot lard after the veal is taken up, and serve them on top of the meat; put a little flour paste in the gravy with salt and pepper, let it come to a boil and pour it over the whole. The veal should be cut thin, pounded, and cooked nearly an hour in a Majestic Range. Cracker crumbs and eggs may be used instead of batter, but the skillet should then be kept covered, and the veal cooked slowly for half an hour over a moderate fire. If a gravy is wanted sprinkle a little flour in the pan, add salt and pepper and a little water, let come to a boil, and pour over the cutlets; or, pound well, squeeze juice of lemon over the slices, let stand an hour or two, dip in beaten egg and then in fine bread crumbs (if no stale bread is at hand dry slices in a cool oven), plunge at once into hot fat enough to cover. The slices will brown before they are thoroughly cooked, and the pan should be drawn aside to a cooler place to "finish " more slowly. Fish may be fried in the same way ; when done the meat will separate readily from the bone when a knife is inserted. They may be dipped in milk and then in flour, instead of in eggs and bread crumbs; sift salt evenly over the meat or flsh just before serving. The bread crumbs should be fine ; if coarse, they crumble off with the egg in cooking. Roast Spare-Rib. Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey-dressing, sew up tightly, place in dripping pan with pint water, baste frequently, turning over once so as to bake both sides equally Bake in a Majestic Range until a rich brown . Yankee Pork and Beans. Pick over carefully a quart of bear and let them soak over night; in the morning wash and dram in another water, put on to boil in cold water with half a teaspoon of soda- boil about thirty minutes (when done the skin of a bean will crack if taker out and blown upon), drain, and put in an earthen pot first a slice of port and then the beans, with two or three tablespoons of molasses. Whei the beans are in the pot put in the center half or three-fourths of a pounc of well-washed salt pork with the rind scored in slices or squares, and uppermost, season with pepper and salt if needed; coverall with he water, and bake six hours or longer in a moderate oven in a Majestic Range, adding hot water as needed; they can not be baked too Keep covered so that they will not burn on the top, but remove cover hour or two before serving, to brown the top and crisp the pork. This , the Yankee dish for Sunday breakfast. It is often baked the day before allowed to remain in the oven all night, and browned in the mornin< Serve in the dish in which they are cooked, and always have enough lei to know the luxury of cold beans, or baked beans warmed over. If sal pork is too robust for the appetites to be served, season delicately wit salt, pepper, and a little butter, and roast a fresh spare-rib to serve wit them. "MAJESTIC" IN SPEED" MAJESTIC." MAJESTIC RANGE COOK BOOK. MAJESTIC RANGE No. 56. FOB SOFT COAL OB WOOD. IF FOR HARD COAL OR WOOD 56HC. , restaurants, double mantel shelf , center flue, one water-front. Price, Prices include de.ivery on board cMu the rate varying aecording to distance-from 25c to $Z.uu | 66 MAJESTIC RANGE COOK BOOK. POULTRY. Baked Chickens. Dress the chickens and cut them in two, soak for half an hour in cold water, wipe perfectly dry and put in a dripping- pan, bone side down, without any water; have a hot oven, and, if the i-hirkens are young, half an hour's cooking in a Majestic Range will be sufik-ient. Take out, and season with butter, salt and pepper; pack one above another as closely as possible, and place in a pan over boiling water, covering them closely this keeps them moist until served boil the gib- lets in a little water, and, after the chickens are taken from the dripping- pan, put into it the water in which giblets were boiled, thicken it, and add the chopped giblets. This manner of baking chickens is fully equal to broiling them. Baked Spring Chickens. Cut each of four chickens into seven or nine pieces, wash thoroughly and quickly, and put in a colander to drain, put a half tablespoon each of lard and butter into a dripping-pan, lay in the pieces, and add half a pint hot water; place in Majestic Range oven and bake half an hour, turn, taking care that they get only to a light brown, and, just before taking up, add salt and pepper to taste; when done, take out in a dish and keep hot. To make the gravy, add a half pint or more of water, set the dripping-pan on the range, and add one tablespoon flour mixed with half cup of cream or milk, stirring slowly, adding a little of the mixture at a time, Let cook thoroughly, stirring constantly to prevent burning, and to make the gravy nice and smooth ; season more if necessary. Baked Chicken with Parsnips. Wash, scrape and quarter parsnips, and parboil for twenty minutes ; prepare a young chicken by splitting open at back, place in a dripping-pan, skin side up, lay parsnips around the chicken, sprinkle with salt and pepper, and add a lump of butter the size of an egg, or two or three slices of good pickled pork; put enough water in pan to prevent burning, place in Majestic Range oven and bake until chickens and parsnips are done to a delicate brown; serve chicken separately on a platter, pouring the gravy in the pan over the parsnips. Chicken Croquettes. Boil two fowls weighing five pounds each till very tender, mince fine, add one pint cream, half pound butter, salt and pepper to taste; shape oval in a jelly glass or mold. Fry in lard like doughnuts until brown on a Majestic Range. Breaded Chicken. Cut a tender chicken into seven pieces, as if for frying, roll in beaten yolks of two eggs, then in finely grated bread crumbs, seasoned with chopped parsley, pepper and salt; place in dripping- pan, dot the pieces with bits of butter (one tablespoon in all), add a little water, bake slowly in a Majestic Range, basting often. When done, take out chicken and make gravy in the pan by adding a mixture of flour and butter, make smooth by stirring. Add either cream or milk to make sufficient gravy, which season to taste. " MAJESTIC" IN COMPLETENESS" MAJESTIC." MAJESTIC RANGE COOK BOOK. 67 Broiled Chickens or Quails. Cut a chicken open on the back, lay on the meat-board and pound until it will lie flat, place on Majestic Broiler and broil until a nice brown, but do not burn. It will take twenty or thirty minutes to cook thoroughly, and it will cook much better to tender, chop line and add flour, butter, pepper, salt, and stir a cup of sweet cream to the water in which they were boiled ; when the chicken is done, dip in this gravy while hot. lay it back on the broiler a minute, put it in the gravy and let boil for hall a minute, and send to the table hot. Cook quails in the same way. Dressing for Chicken or Beef .Boil potatoes, mash as if for the table, except that they should be less moist, stuff the chicken or roast with this, and bake as ordinarily in a Majestic Range; for ducks, add onions chopped fine ; if the bread-dressing is wanted too, it may be laid in the corner of the pan. Fricasseed Chicken. Cut up and put on to boil, skin side down, on a Majestic Range in a small quantity of water, season with salt, pep- per, and slices of an onion if liked; stew gently until tender, remove chicken, add a half pint of cream or milk to gravy, and thicken with butter and flour rubbed smoothly together (adding a little of the gravy to soften and help mix them), let boil two or three minutes, add a little chopped parsley, and serve. Or, first fry the chicken brown in a little hot lard on a Majestic Range, take out chicken, add a tablespoon flour, and let cook a minute, stirring constantly; add a pint of water (or stock, if at hand), a little vinegar or Worcestershire sauce, season with salt and pepper; when it has boiled, remove from fire, strain, add the beaten yolk of an egg, pour over the chicken and serve. Or, put chicken in sauce- pan with barely enough water to cover, stew gently until tender; have a frying-pan prepared with a few slices of salt pork, drain chicken, and fry with pork on a Majestic Range until it is a fine, rich brown; take chicken and bits of pork from the pan, pour in the broth, thicken with brown flour, mixed smooth with a little water, and season with pepper; now put chicken and pork back into gravy, let simmer a few minutes, and serve very hot. English Roast Turkey. Kill several days before cooking, pre- pare in the usual manner, stuff with bread-crumbs (not using the crusts) rubbed fine, moistened with butter and two eggs, seasoned with salt, pep- per, parsley, sage, thyme or sweet marjoram ; sew up, skewer, and place to roast in a rack within a dripping-pan in a Majestic Range; spread with bits of butter, turn and baste frequently with butter, pepper, salt and water; a few minutes before it is done glaze with the white of an egg; dish the turkey, pour off most of the fat, add the chopped giblets and the water in which they were boiled, thicken with flour and butter rubbed to- f ether, stir in the dripping-pan, let boil thoroughly and serve in a gravy- oat. Garnish with fried oysters, and serve with celery sauce and stewed gooseberries. Choose a turkey weighing from eight to ten pounds. If it ecomes too brown, cover with buttered paper. " MAJESTIC" IN REALITY ' MAJESTIC." 68 MAJESTIC RANGE COOK BOOK. Chickens for Lunch. Split a young chicken down the back, wash and wipe dry, season with salt and pepper. Put in a dripping-pan, and place in a moderate Majestic Range oven; bake three-quarters of an hour, This is much better for traveling lunch than when seasoned with butter. Chicken Pot-pie. Cut up a chicken and place on a Majestic Range in hot water enough to cover, and take care that it does not cook dry; while boiling cut off a slice from bread dough, add a small lump of lard, and mix up like light biscuit, roll, cut out with cake-cutter, and set by range to rise ; wash and pare potatoes of moderate size, and add them when chicken is almost done; when potatoes begin to boil, season with salt and pepper, add dumplings and season again. See that there is water enough to keep from burning, cover very tightly, and do not take cover off until dumplings are done. They will cook in half an hour, and may be tested by lifting one edge of the lid, taking out a dumpling, and breaking it open. Or the dumplings may be placed in steamer over cold water, taking care to leave some of the holes in steamer open as, if all are covered by the dumplings, the steam will not be admitted, and they will not cook well. If there are too many dumplings to lie on bot- tom without covering all holes, attach them to the side and upper edge of steamer by wetting dough and pressing it to the edge. When done, re- move to vegetable dish and pour hot gravy over them. Dish potatoes by themselves, and chickens and dumplings together. Make gravy by mix- Ing two level tablespoons flour and a little butter together, and stir into the broth remaining in pot slowly, add more boiling water if needed, and season with salt and pepper. Or, make dumplings with one pint sour milk, two well-beaten eggs, half teaspoon soda (mixed iu part of the flour), and Hour enough to make as stiff as can be stirred with a spoon; or baking powder and sweet milk may be used. Drop in by spoonfuls, cover tightly, and boil on a Majestic Range, as above. A pot-pie may be made from a good boiling piece of beef ; if too much grease arises, skim off. Chicken Pie. Cut up two young chickens, place on a Majestic Range in hot water enough to cover (as it boils away add more, so as to have enough for the pie and for gravy to serve with it), boil until tender; line the sides of a four of six quart pan with a rich baking powder or soda biscuit dough quarter of an inch thick, put in part of the chicken, season with salt, pepper and butter, lay in a few thiu strips or squares of dough, add the rest of chicken and season as before ; some add five or six fresh eggs, or a few new potatoes in their season; season liquor in which the chickens are boiled with butter, salt and pepper, add a part of it to the pie, cover with crust a quarter of an inch thick with a hole in the center the size of a tea cup. Keep adding the chicken liquor as needed, since the fault of most chicken pies is that they are too dry. There can scarcely be too much gravy. Bake one hour in a moderate oven. Veal pies are similarly made, omitting eggs, and using two or three pounds veal to a quart of dough. Add to the liquor left in pot a table- spoon