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Full text of "The Battle Creek cook book; a collection of well tested recipes"

*-l TX 






The Battle Creek 

COOK BOOK 



THIRD FDITIOr 



PUBLISHED BY 
THE WOMEN OF THE 

FIRST CONGREGATIONAL CHURCH 

BATTLE CREEK, MICHIGAN 



A-B Gas Ranges 




equipped with 

A-B O VEN 

HEAT CONTROL 

- Save Gas 

— Save Time 
-- Save Work 



This wonderful device regulates the 
oven heat for you — prevents over-bak- 
ing or under-baking; it banishes guess 
work and makes watching unnecess- 
ary. Every A-B Oven Heat Control is 

GUARANTEED FOR S YEARS 

Descriptive Literature Mailed 
on Request 

A-B STOVE COMPANY 

BATTLE CREEK, MICH. 




< & COMPANY fe > 

Dependable Merchandise 




A MAN'S SHOP OF THE HIGHEST CHARACTER 

FURNISHINGS, HATS AND COSTUM TAILORING 

"FOR MEN WHO CARE" 

SKINNER & TITUS COMPANY 

56 West Main Street 



KLEIN'S 

Cloaks, Suits and Millinery 

correct apparel for women 
ARCADE AT MAIN STREET 



This Page of Space is 
Paid for by a Friend of 
The Women 's Aid Society 



X 



COMPLIMENTS OF 




The 
BATTLE CREEK SANITARIUM 

BATTLE CREEK, MICHIGAN 



CITY ICE & COLD STORAGE CO. Inc. 




E CREEK, Ml 



COAL COKE WOOD 

For real quality and service phone us 
your next order for fuel. 

Our seven modern concrete coal pock- 
ets put us in position to give you the 
best service in the city which we back 
up with the highest quality of fuel ob- 
tainable, coupled with a square deal in 
every transaction. 

We make good our slogan. 

CLARKS COAL COMES CLEAN 

E. G. CLARK 



Office cor. Marshall & Beach Sts. 
Yards Beach St. end of Bennett. 



Phones Bell 112 
Citz. 4280 



THE BATTLE CREEK 



COOK BOOK 



A COLLECTION OF 



Well Tested Recipes 

SELECTED BY 

THE WOMEN OF THE 

FIRST CONGREGATIONAL CHURCH 

BATTLE CREEK, MICH. 



"He Hath Never Fed of the Dainties that Are Bred in a Book' 



BATTLE CREEK, MICH. 

ELLIS PUBLISHING COMPANY 
1922 



&* 1 



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Copyright, 1922 

By the Women of the First Congregational Church 
Battle Creek, Michigan 



DLCli'22 

C1A690534 



iWhen You 
Make Cake 



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. 



A 



swans down 




Nothing gives such wonderful results 
in home made cake as Swans Down 
Cake Flour! Try it in any good recipe. 
You can have lighter, whiter, finer, 
better cake — pie crust — pastry, just as 
you long to have it. 

Swans Down costs only a few cents for 

each cake made and yet it saves all the 

costly waste of cake disappointments. 

Swans Down has been the grocers' choice 
for 25 years. 

IGLEHEART BROTHERS 

Evansville, Indiana 

Established 1856 

Also manufacturers of Swans Down Wheat 
Bran, Nature's Laxative Food. 

SWANS DOWN 

Prepared (Not Self-Rising) 

CAKE FLOUR 

Preferred by Housewives for 25 years 



Try This Cake Recipe 



DELICIOUS SWANS DOWN CAKE 

1 2 cupful butter, or substitute 3 teaspoonfuls baking powder 

1 cupful sugar Vi teaspoonful salt 

2 3 cupful milk 1 teaspoonful vanilla 
2 cupfuls SWANS DOWN CAKE FLOUR 3 egg whites 

Cream butter, gradually add sugar, creaming mixture well. Sift flour once, measure, add 
baking powder and salt and sift three times. Add the flour and milk alternately to the creamed 
butter and sugar, beating batter hard between each addition of flour and milk. Add vanilla 
extract. Fold in the stiffly beaten egg whites and bake in a loaf or two layers in a moderate 
oven. Ice as desired. 

Before attempting to make any cakes in this book, read this article. It may prevent a cake 
failure, thereby saving the waste of ingredients. These are the four most important steps 
in cake-making, and if followed carefully will help you to make really, good cake. 

SELECTING INGREDIENTS 

A good cake cannot be made with poor ingredients. For the best results choose only the 
purest materials obtainable. Cake is a food that contains the most nutritive elements, such 
as eggs, butter, milk, sugar, flour, etc. Cake is more delicate than bread and needs a more 
delicate flour. This flour is Swans Down Cake Flour, soft, white, and velvety, made especially 
for cake and pastry making. Swans Down costs but a few cents more per cake and yet it 
insures against disappointment and costly cake failures. Lighter, whiter, finer, better cakes 
if you use Swans Down. 

MEASURING 

All ingredients called for in any good recipe must be accurately mixed and all measure- 
ments should be level. This is necessary in order to obtain the same results in each baking. 
The standard one-half pint measuring cup should be used and the recipe followed exactly. 

CAREFUL MIXING 

It is necessary in successful cake making that all ingredients be perfectly measured and 
utensils and cake tins be ready before beginning to mix the cake. Always beat the shortening 
to a cream before adding any sugar. Add sugar gradually, creaming the mixture meanwhile. 
Add a little sifted Swans Down Cake Flour, with baking powder added, then a little milk and 
so on alternately until all the flour and milk are used, beat the batter, never stirring, after each 
addition of flour and milk. Add flavoring. lhe stiffly-beaten egg-whites should be next 
folded in very carefully if recipe calls for same. Work quickly, but carefully, in mixing 
your cake. 

CORRECT OVEN HEAT 

The heat of oven for cake making is of very great importance. There are some general 
guides for temperature which may be profitably observed. All thin layer, small cakes and 
cookies require a hot oven (350-400°F). Thick layer and cakes baked in a loaf require a mo- 
derate oven (325-375°F) while sponge cakes and angel cakes require a slow oven (250-300°F). 
Fruit cakes require even a slower oven (200-250°F). 

The helpful hints above are taken from "Cake Secrets," an authoritative booklet on cake 
making by Janet McKenzie Hill, editor of American Cookery Magazine. You are welcome 
to a copy full of original recipes, directions, illustrations — for 10c sent to Igleheart Brothers, 
Evansville, Indiana, Department C. I. Best grocers everywhere have Swans Down Cake 
Flour. If you cannot get it, write us. Use it in your cake and pastry making. 

Always use Swans Down Cake Flour in all cake recipes given injhis book and elsewhere. 
It insures lighter, whiter, finer cakes. 



TABLE OF CONTENTS 



PAGE 

Soups - 1 

Fish and Oysters 10 

Meats 17 

Sauces for Meats 26 

Poultry and Game - 28 

Vegetables 34 

Bread 45 

Breakfast and Tea Cakes 51 

Luncheon and Side Dishes.. 58 

Salads 71 

Pastry and Puddings 82 

Desserts and Creams 104 

Cake 117 

Jellies and Conserves 142 

Pickles 148 

Confectionery 158 

Table of Weights and Measures - 164 



KELLOGG'S BRAN 

MAKES the best bran muffiins you ever ate — 
and they help keep you healthy 

Kellogg 's Bran is not only ready to eat — a brand- 
new cereal food made of bran — but because of its 
unusual goodness and choice flavor it is away ahead 
of ordinary brans for making 
bread, muffins, gems, pancakes, 
etc. 

Muffins made with Kellogg's Bran 
— whether you use your own recipe 
or follow the one on the package — 
are not only light and tempting, but 
they have a rich, palatable taste. This 
is because we keep the nutlike flavor 
in the bran as we krumble it, and 
bring out a sweet, pleasing flavor 
besides. 

Millions of people have welcomed 
Kellogg's Bran. For them it makes a 
pleasure instead* of a distasteful task 
of eating bran in some form every day 
to avoid constipation. 

CAUTION— Be sure to get the 
genuine. Ask your grocer for Kel- 
logg's Bran. Bemember the name 
KELLOGG'S. You only get the wax- 
tite package bearing the signature of 




Kellogg' s Bran 
, Muffins 

Cream 34 c. sugar, 
and shortening size 
of an egg, together. 
Add to this one egg, 
1 c. sour milk (or 
sweet milk), 1 c. 
Kellogg's Bran, \]/i 
c. flour, 1 level tsp. 
soda (or 2 tsp. bak- 
ing powder if sweet 
milk is used), Pinch 
Salt. Mix well. 

This will make 
twelve large deli- 
cious muffins. 



Mtfak 



°ff- 



SOUPS 



"Ceres presents a plate of vermicelli; 

For love must be sustained like flesh and blood; 
While Bacchus pours out wine, or hands a jelly; 
Eggs, oysters, too, are amatory food." 

Stock For Soups 

Stock for soups is made from meat or bones, or of 
cooked joints of meat (omitting the fat — this would 
give a tallowy flavor to the soup), to which may be 
added chicken, turkey, beef, or mutton bones, well broken 
up. Put all this in cold water without salt; let it come 
slowly to boiling point, then skim well; set it back and 
let it simmer gently for six hours, until the meat is in 
shreds. Rapid boiling hardens the fiber of the meat, and 
the savory flavor escapes with the steam. Add a little 
pepper and salt, strain into a stone jar, let it cool, and 
remove all the grease. This stock will keep for many 
days in cold weather, and from it can be made all the 
various kinds of soups. 

White Soup 

A knuckle of veal, 2 turnips, 1 carrot, 2 tablespoons of 
whole pepper, 2 tablespoons of ground rice or farina. 
Boil and strain through a sieve. Beat the yolks of three 



WALK OVER SHOES 



ARE GOOD SHOES 

BUTCHER - BLACK CO, 



2 soups 

eggs; put in a very little of the whites, add a pint of 
cream. Do not boil the eggs and cream, but put them 
in a tureen and stir as you pour the soup upon them. 

Mrs. Anna Scott. 

Oyster Soup 

Drain 1 can of oysters. Boil the liquor and 1 pint of 
water; skim well. Season with butter, pepper, and salt. 
Add oysters and let come to a boil, then add 1 cup milk 
or cream, heated separately. 

Miss Cora C. Leon. 

Tomato Soup 

One quart canned tomatoes, 2 heaping tablespoons of 
flour, 1 teaspoon of salt, 1 of sugar, and 1 pint of hot 
water. Let tomatoes and water come to a boil. Rub 
flour, butter, and a little tomato juice together, stir into 
boiling mixture. Boil 15 minutes. Strain through a sieve 
and serve with dice of toasted bread. 

Mrs. Walter Clark. 

Tomato Soup 

One quart of tomatoes, 1 teaspoon salt, 1 quart of hot 
water, 1 teaspoon sugar, pepper to taste, 4 cloves, 1 table- 
spoon of butter, 1 tablespoon chopped onion, 1 tablespoon 
chopped parsley, 1 tablespoon corn-starch. Add cloves, 
salt and pepper to tomatoes and boil in a porcelain kettle. 
Put the butter in a saucepan and when it bubbles, put in 
the onion and parsley. Fry five minutes, being careful 
not to burn it; let it simmer ten minutes; add more salt 



SOUPS 6 

if needed. Strain it ; then add the corn-starch dissolved 
in a little water. Serve with boiled rice or toasted crackers 

Mrs. Sallie Palmer. 

Tomato Soup 

Boil 1 quart of tomatoes in 1 quart of water until 
smooth. Add 1 heaping teaspoon of soda. When the 
effervescence has subsided, add 1 quart of scalded milk 
with butter size of an egg. Salt and pepper and thicken 
with cracker crumbs. Mrs. J. C. Barrer. 

Pea Soup 

Soak 1 quart split peas over night. Next morning boil 
with 2 carrots, 2 onions, 1 stalk celery and a little piece 
of salt pork. Boil all the morning, being careful not to 
scorch; strain, and serve hot. 

Mrs. Arthur Smith. 

Green Pea Soup 

Cover a quart of green peas with hot water, and boil 
until they mash easily. Mash, and add 1 pint of stock or 
water. Cook together 2 tablespoons of butter and 1 of 
flour, until smooth, but not brown; add to the peas and 
then add 1 cup of milk and 1 of cream. Season with salt 
and pepper, and boil once; strain and serve. A cup of 
whipped cream added at the last moment is an improve- 
ment. Canned peas may be used if desired. 

Mrs. Maude C. Ward. 



ttle Creek Qarfc>£»g» Company 
IN THE CITY 
PAYING CITY TAXES 

WHY NOT TRADE AT HOME? BELL PHONE 328 



Only Garbage Co. 



4 soups 

Potato Soup 

Boil 3 potatoes and put through a colander; mix these 
with a small piece of melted butter, 1 tablespoon of 
browned flour, salt, a little onion and a little finely chop- 
ped parsley. Add the mixture with a few bread crumbs 
to soup stock already prepared. Improved by adding 
just before serving, a cup of whipped cream. 

Mrs. Nellie Hawxhurst. 

Black Bean Soup 

One pint black beans boiled soft and put through 
sieve, being careful not to let any of the skins through. 
Add this to about 1 quart beef stock and season well. 
Add either catsup or Chilli sauce. Serve with sliced 
lemon. The whites of hard boiled eggs, chopped fine, 
are nice to add to any dark soup. 

Mrs. Mary McCamly Smith. 

Bean Soup 

One pint of beans soaked over night in cold water. 
In the morning add 2 quarts of water and I teaspoon 
soda. Boil \ hour in the soda water, then pour off and 
wash thoroughly in cold water. Boil again in 2 quarts 
of water to which is added a little butter, pepper and 
salt and 1 hard boiled egg, chopped fine. 

Mrs. W. H. Noble. 

Potato Soup 

Three large potatoes, \ green pepper cut fine, 3 onions, 
1 slice fat salt pork, 3 stalks celery cut fine, parsley. 
Cook in small amount of water until done. There should 



SOUPS 



be no water to drain off. Remove the salt pork. Mash 
with a potato masher and add 4 cups milk. Reheat and 
8erve . Mrs. Ralph W. Harbert. 

Potato Chowder 

Six large potatoes, \ pound salt pork, 1 onion, 1 table- 
spoon butter, 1 tablespoon flour, 1 pint milk or cream; 
1 pint water, 1 tablespoon chopped parsley, 1 teaspoon 
salt, i teaspoon pepper. Dice potatoes and pork; slice 
onion; fry pork and onion until light brown. Put in 
kettle layer of potatoes, then onion and pork, sprinkle 
with salt, pepper and parsley. Repeat until all is used, 
pour over grease from pan. Add 1 pint water, cover and 
simmer 20 minutes. Scald milk in boiler and add melted 
butter and flour browned together, add to pot when 
potatoes are tender, stir carefully. Season if necessary, 
serve hot. Mrs. H. C. Hawk. 

Corn Soup 

Made either of fresh or canned corn. When fresh, cut 
from cob, and scrape all that is sweet that remains on cob. 
To 1 pint of corn add 1 quart hot water, boil 1 hour or 
longer, and put through colander. Put into saucepan 
butter the size of small egg, and when thoroughly melted, 
sprinkle in heaping tablespoon of flour. Cook a moment, 
stirring constantly. Now add \ corn pulp and when 
smoothly mixed, add remainder. Season with cayenne 
pepper, salt and when done, add a scant pint of boiling 
milk and a cup of cream. All milk can be used, but in 
such a case, add more butter. 

Mrs. Mary McCamly Smith. 



6 soups 

Onion Soup 

Slice 4 large onions very thin, fry in butter. Add 1 
quart of well seasoned beef stock, put on top 4 slices 
toasted bread and sprinkle over 3 tablespoons grated 
cheese. Mrs. H. C. Hawk. 

Mushroom Soup 

One onion cut fine, a little parsley, 2 cups of beef stock; 
boil together 20 minutes; then strain. Add § can mush- 
rooms cut in thin slices, and boil 20 minutes. Add 1 cup 
of milk, 2 tablespoons of flour and 1 tablespoon of butter; 
stir flour and butter together. Let boil; and when ready 
to serve, pour in 1 cup whipped cream. This will serve 
six persons. Mrs. E. C. Hinman. 

Vegetable Soup 

Put 3 pounds of soup bone into 3 quarts of water and 
boil 4 hours. One hour before serving, grate 1 carrot, 

1 potato, and chop | head of cabbage very fine. Add \ 
pint of tomatoes, and salt and pepper to taste. Strain 
before serving. Mrs. W. H. Norle. 

Canned Vegetable Soup 

One-half bu. tomatoes, 18 ears corn cut off the cob, 

2 cabbages cut fine, 12 stalks celery, 2 bunches carrots, 
4 green peppers, 12 large onions, 1 red pepper. Season 
with salt and parsley. Put all together and cook \\ 
hours. Put in sterilized glass jars very hot and seal im- 

^£ttttf?ltt & 00 WNS& WRAPS 



SOUPS I 

mediately. In the winter combine with soup stock, 
canned bouillon or bouillon cubes. 

Mrs. Ralph W. Harbert. 

Noodle Soup 

For the noodles, take 1 egg, a little salt, 4 tablespoons 
of sweet milk, 2 even teaspoons of baking powder, flour to 
make stiff enough to roll out. Roll thin, and cut in fine 
strips, adding to any soup stock and cook 20 minutes. 

Mrs. J. F. Hinman. 

Oyster Purie 

One quart of oysters well cooked in the liquor, then 
strain through a colander. Set the juice aside, and chop 
the oysters very fine. Make a cream sauce as follows: 
| cup of butter, and 3 tablespoons of sifted flour; melt 
in a saucepan, stirring constantly; add to this 1 quart of 
sweet cream, and let boil one minute; then add the liquor 
and chopped oysters, salt and pepper; serve on toast. 

Mrs. N. A. Osgood. 

Bouillon 

Five pounds lean beef from lower round, 3 quarts 
water; let it come to a boil slowly; skim and set back 
where it will keep at a boiling point 8 or 10 hours. About 
§ hour before taking off, add 6 whole peppers, 3 or 4 
cloves, small bay leaf, 1 sprig each of thyme, summer 
savory, and parsley, half a stalk of celery, small onion, 
and salt to taste. Strain, and when cold, skim. Put on 
the fire again, and when hot, put in the white of an egg, 
slightly beaten, with what egg shells you have, broken 



S s6ups 

in a cup of cold water, and a little burnt sugar for color- 
ing. Strain through a flannel bag. 

Mrs. Belle H. Ward. 

Savora Bouillon 

One half cup diced carrots, 1-3 cup diced turnips, 1-3 
cup sliced onions, 1-3 cup chopped celery, 2 tablespoons 
Savita, 3 quarts cold water. Put the vegetables to 
cook and let them come slowly to the boiling point. Let 
boil for one hour or more or until the vegetables are 
tender and the liquid is reduced to 1 \ quarts. Strain out 
the vegetables and add the Savita and salt if desired. 
Clarify the stock as follows: Beat the whites of two eggs 
slightly, break the shells into small pieces and add with 
the beaten whites to the cool stock. Place over a hot 
fire and stir"constantly until the boiling point is reached. 
Boil 2 minutes and then set on the back of the range 
andTlet* simmer 20 minutes. Remove the scum and 

id*. ah »- 

strain through a double thickness of cheese cloth placed 
over a fine strainer. It may now be served as a clear 
bouillon, or it may be served in bouillon cups with a 
spoonful of whipped cream on top. 

Superior in flavor to any meat bouillon. 

Courtesy Battle Creek Food Co. 

Mock Chicken Soup 

Three tablespoons rice, 3 cups water, \ cup mushrooms 
1 teaspoon Savita, 3 tablespoons butter. Cook the rice 
one-half hour in the water with the Savita and salt. 
Cook the mushrooms in a double boiler in the butter, 



soui^s 



9 



and add to the above ingredients. And you won't 
miss the pullet. The Battle Creek Food Co. 

Cream of Brown Onion Soup 

Four med. size onions, 3 tablespoons flour, 1 cup 
water, 3 tablespoons butter, 2 cups milk, l£ teaspoons 
salt, § tablespoon Savita. Slice the onions and put in 
a buttered pan. Add a little water and put into the 
oven covered. When tender, remove the cover, and 
brown. Rub the browned onions through a colander, 
add the water and the white sauce, made by adding the 
hot milk to the butter and slightly browned flour rub- 
bed together until smooth; cook ten minutes in a double 
boiler before adding to the onion. Reheat the soup, 
salt and serve. This makes one quart. 

Courtesy of The Battle Creek Food Co. 

Turkey Soup 

Take the remnants of a roast turkey, break the bones, 
cover with 2 quarts of cold water and cook slowly 4 or 5 
hours. Then remove the bones, strain through a colander 
and add 1 pint of milk. Beat one egg with 1 teaspoon of 
salt and stir flour into it until it can be rubbed in the 
hands into fine pieces like rice. Stir into the soup just 
before removing from the stove. 

Miss Anna Etzcorn. 



FISH AND OYSTERS 



NO MAN CAN BE WISE ON AN EMPTY STOMACH. 

Baked Pickerel 

Carefully clean and wipe the fish, and lay in a dripping- 
pan, with enough hot water to prevent scorching. Several 
muffin rings may be used to keep it off the bottom. Bake 
slowly, basting often with butter and water. When done, 
have ready a cup of sweet cream to which a few spoons of 
hot water have been added; stir in 2 large spoons melted 
butter, heat all by setting cup in boiling water; add the 
gravy from the dripping-pan, and let it boil once; place 
the fish in a hot dish, and pour over it the sauce. Or an 
egg sauce may be made with drawn butter; stir in the 
yolk of an egg quickly, and then a teaspoon of chopped 
parsley. Mrs. A. S. Parker. 

To Fry Perch and Other Small Fish 

Remove the heads and scales, clean and wash the inside 
wipe dry, sprinkle with salt. Dip in beaten egg, then in 
cracker crumbs, to which a pinch of salt has been added. 
Have ready a frying-pan half full of hot lard, drop in the 
fish, and fry as you would doughnuts. If the lard is hot, 
they will cook in a few minutes. Garnish with thin slices 
of lemon. Mrs. E. Ben Fischer. 

Victrolas and Records at?I$lj€R$ 



FISH AND OYSTERS 11 

Stuffing For Baked Fish 

Two caps bread crumbs, 1 tablespoon each of onion, 
olives, capers, pickles and parsley. 1 teaspoon salt 
and 1 tablespoon melted butter. 2 tablespoons sweet 
m ilk. Miss Orpha Plaisted. 

White Fish A La Turbot 

Steam a fresh white fish until tender. Remove bones, 
and pick into bits. Make a sauce of 1 pint rich milk, and 
i cup flour wet with cold water. While still warm, beat 
in \ cup butter. Put in the bottom of pudding dish a 
layer of fish, season with salt and pepper, then a layer of 
the sauce; fill the dish with alternate layers of fish and 
sauce. Cover with a layer of bread crumbs dotted with 
butter. Bake \ hour, and serve in the dish in which it is 
baked. Mrs. Preston Lovell. 

Turbot A La Creme 

Boil 4 or 5 pounds of haddock or white fish. Take out 
all the bones, and shred very fine. Let a quart of milk, 
\ of an onion, and a piece of parsley come to a boil, then 
stir in a scant cup of flour, which has been mixed with a 
cup of cold milk, and the yolks of two eggs. Season with 
| teaspoon of white pepper, salt, and \ teacup of butter. 
Butter a pan, and put in first a layer of sauce, then one of 
fish, finishing with sauce. Sprinkle with bread crumbs, 
and a light grating of cheese. Bake in a moderate oven 
1 hour. Mrs. Maude C. Ward. 



BATTLE CREEK FRUIT MARKET 

116 W. Main St. Phones: Bell 3139; Citizens 3125 



12 FISH AND OYSTERS 

Salmon Turbot 

Boil 1 quart of fresh milk, taking off the cream for the 
top dressing. Reserve enough of the cold milk to moisten 
10 level tablespoons of flour. When smooth stir into the 
hot milk until a thick dressing is made. Add 3 heaping 
tablespoons of butter, salt and pepper to taste. Shred 
a can of salmon, and place in a dish alternate layers of 
salmon and dressing, with the dressing on the top. 
Sprinkle over it a thin layer of cracker "crumbs, dotted 
with butter and covered with the cream. Bake until a 
golden brown, and serve immediately. 

Mrs. Nellie P. Hawxhurst. 

Fish Chowder 

Cut 3 lbs. of fresh fish in small pieces, first removing 
the bones, \ pound of potatoes cut in slices — not too thin 
— 1 large onion cut fine, § pound salt pork cut in \ inch 
squares. Put the pork and onion in a pan, and slowly 
fry to a light brown. Butter a large kettle, and place 
first a layer of potatoes, next a layer of fish. Then sprinkle 
on the onion and pork, repeat until all are used, leaving 
potatoes on top. Barely cover the whole with water. 
Take 1 quart of boiling milk, to which add 3 oz. of 
butter after the fish etc. has simmered 10 minutes. Add 
the hot milk, and let boil without disturbing for 20 
minutes. When ready to serve, add a few broken crack- 
ers. If you wish more soup add more milk. 

Mrs. E. C. Hinman. 
Fish Chowder 

Any kind of fresh fish may be used, those having large 
flakes being preferred. Cut in pieces over an inch thick, 



FISH AND OYSTERS 13 

and 2 inches square. Place eight good sized slices of salt 
pork in the bottom of an iron pot, and fry crisp ; remove 
the pork, leaving the fat. Put in the pot a layer of fish, a 
layer of split crackers, and some of the pork chopped fine, 
with black and red pepper, and chopped onions ; then an- 
other layer of fish, another of crackers, and so on until the 
pot is full. Cover with water, and stew slowly until the 
fish is cooked. Remove the fish. Thicken the gravy with 
rolled crackers or flour; boil, and pour over the chowder. 

Mrs. A. S. Parker. 

Katie's Clam Chowder 

Two quarts of hard-shell clams chopped fine. 1 quart 
of potatoes cut the size of dice. 1 can of tomatoes, 4 
medium onions cut fine, \ of a lb. of salt pork cut fine, 
\ cup of butter. Salt well. Use fresh red peppers cut 
fine, if they can be procured, if not use \ teaspoon of 
cayenne pepper, parsley, and celery chopped fine. Put 
in a large iron kettle to cook, with a cup of rolled cracker 
crumbs. To this add 1 quart of boiling water. Let boil 
slowly 2 hours. Mrs. S. J. Titus. 

Cod-Fish Pie 

Take a nice thick piece of cod-fish, soak until the fish 
will part in flakes, changing the water once; then peel 
and slice some potatoes. Take a deep dish, rub butter on 
the sides and bottom, put upon that a layer of fish flakes; 
alternate with layers of potatoes dotted with occasional 
lumps of butter and a little pepper till the dish is filled. 
On the top, place a large piece of butter, and \ cup of 



14 FISH AND OYSTERS 

milk. Bake in a hot oven until cooked through. A thin 
paste or crust may cover the whole. 

Mrs. J. F. Hinman. 

Lobster Chops 

Heat in a spider a piece of butter the size of an egg, add 
2 heaping tablespoons of flour and brown. Add 1 cup of 
hot sweet cream, then the lobster, having first shredded 
it. When cool add the well beaten yolks of three eggs, 
heat again and season. Spread the mixture \ inch thick 
on a platter. When cool, shape much like lamb-chops. 
Dip in egg and cracker crumbs and fry in lard. One can 
of lobster will make 15 to 18 chops. Serve with tomato 
sauce made as follows: 1 can of tomatoes well cooked. 
Strain and add a little butter, 2 teaspoons of sugar, and 
seasoning. Thicken with flour. The chops can be made 
the day before using. Miss Cora Amrerg. 

Broiled Oysters 

Take thin slices of salt pork, and lay on wire frame 
over coals. Lay an oyster on each piece of pork. Season 
well. Serve on dry toast. Nice for breakfast or lunch. 
Mrs. Clelle Humphrey White. 

Broiled Oysters 

Grease a fine wire gridiron, and dry fine, large, 
oysters and place upon it; broil quickly over hot coals. 
Have ready some pieces of buttered toast upon a hot 
platter, and lay one or two of the oysters upon each piece; 
put a bit of butter and a little pepper and salt upon each 
one, and serve as hot as possible, Mrs. Groesreck, 



FISH AND OYSTERS 15 

Fried Oysters 

Season the oysters with salt and pepper. Beat 1 egg, 
add salt and pepper. Have prepared also a dish of crack- 
ers rolled very fine, and seasoned with salt and pepper. 
Dip the oysters first in the egg, then in the dry crackers, 
and fry in hot butter. Mrs. C. M. Leon. 

Deviled Oysters 

Drain 2\ dozen nice fat oysters, chop, and drain again. 
Heat | pint of rich milk. Rub a tablespoon each of butter 
and flour together, and stir in the milk. When thick, take 
from the fire, add a tablespoon of chopped parsley, the 
oyster, yolks of 3 eggs well beaten, a little salt and pepper. 
Fill deep oyster shells with the mixture, sprinkle with 
stale bread crumbs, set in a baking pan, put in a very hot 
oven ten minutes. Serve in the shells; garnish with sliced 
lemon and parsley. Mrs. Thorp, Detroit. 

Deviled Oysters 

Drain 1 pint of oysters, add \ as many cracker crumbs, 
2 hard boiled eggs, 1 tablespoon melted butter, salt, pep- 
per, 2 tablespoons of cream, chop together very fine; fill 
halves of oyster shells, and bake in moderate oven about 
20 minutes. Garnish with lemon and parsley. 

Mrs. Marie Upton Strong. 

Little Pigs In Blankets 

Season large oysters with salt and pepper. Cut fat 
pork or bacon into thin slices. Wrap an oyster in each 

/ . I H , r. N. J. FREEMAN 

lfHlF3l Dm? MOrf 8 W. Main St. Bell Phone 1690 



Pure Drugs, Medicines, Toilet Articles, Cigars and Soda Water 



16 FISH AND OYSTERS 

slice, and fasten with a little skewer (tooth-picks are the 
best). Cook just long enough in a frying-pan to crisp the 
bacon — about two minutes. Place on slices of toast. Do 
not remove the skewer. Mrs. J. F. Hinman. 

Creamed Oysters 

Two quarts of oysters, washed and dried in a towel. 
1 cup of milk, thickened to the consistency of cream, 
salt and pepper, and 1 cup of sweet cream. Pour dressing 
over oysters after they have steamed until they begin 
to curl. When nearly ready to serve, dot with lumps of 
butter. Mrs. W. H. Eldred. 

Oyster Patties 

One pint of small oysters, \ pint cream, 1 large tea- 
spoon of flour. Let the cream come to a boil, mix the flour 
with a little cold milk, and stir into the boiling cream. 
Season with salt and pepper while the cream is cooking. 
Let the oysters heat in their own liquor, skim carefully, 
and strain off all the liquor. Add the oysters to the cream, 
and boil once. Fill the pattie shells, and serve. The 
quantity given will fill 18 shells. 

Mrs. Thorp, Detroit. 



MEATS 



"Man wants but little here below, 
As beef, veal, mutton, pork, lamb, venison show." 

Suggestions For Baking Meat or Tame Fowl 

Do not season, or put water in the dripper for 30 min- 
utes, after placing in a very hot oven. Then season well, 
add hot water, and bake slowly, basting often. Meats 
baked in this manner retain all their juices, instead of 
being drawn out by steam and salt. 

Mrs. B. T. Skinner. 

Yorkshire Pudding 

TO RE SERVED WITH ROAST MEAT. 

Four eggs beaten very light, a pinch of salt, 12 heaping 
tablespoons of flour, 1 pint of milk; beat part of the flour 
with the eggs, and add the rest of the flour and milk 
gradually. Bake with the meat three quarters of an hour 
before the roast is done. May be baked without meat by 
putting 2 or 3 tablespoons of the drippings from the meat 
in a pan, and when hot pour in the batter, basting oc- 
casionally. Cut in squares and serve on the platter with 
the roast. 

Beefsteak Smothered in Onions 

Grease a hot spider with butter or the suet from the 
meat, and fry the steak until half done; then cover very 
thickly with sliced onion, season very well with butter, 
pepper and salt, and put a little water in the spider to 
prevent burning; cover closely and set where they will 



18 MEATS 

cook more moderately. If not cooking fast enough, turn 
the meat so the onions will come to the bottom. Serve 
hot, with the onions on top the steak. 

Mrs. N. A. Osgood. 

Sirloin Steak With Oyster Sauce 

Let your oysters fry a few minutes in butter, pepper, 
salt, a little flour, and the juice of half a lemon, with 
enough water to make the quantity of sauce desired. Stir 
till the oysters are done. Serve with broiled steak. 

Mrs. S. S. Hulrert. 

Beef Loaf (Small) 

One-half pound beef (cut from top of round), put 
twice through grinder (using fat that is on it) and also 
small piece of onion. Mix with this about half the 
bulk of dry bread crumbs (barely moistened). Add 1 
tablespoon melted butter, salt and pepper and 1 egg 
beaten slightly. Mix thoroughly using about \ cup milk. 
Shape into an oval loaf and bake in buttered pan 1 hour. 
Baste with 1 tablespoon butter melted in \ cup hot 
water. Mrs. Wendell L. Smith. 

Beef Loaf 

Take 3 pounds of raw beef steak, off the round. Chop 
very fine. One tablespoon of salt, 1 teaspoon of pepper, 
10 tablespoons of rolled crackers, 1 cup of milk (partly 
cream if possible), \ cup of butter, 2 eggs. Season with 
sage. Put in a deep narrow tin, pour over it a little water 
and bake about 1 hour. 

Miss Carrie McFarland. 



Meats 10 

Meat Loaf 

One pound chopped veal, 1 pound chopped beef, 1 
pound chopped lean fresh pork, 3 large slices bread, 
soaked in milk (about 1 pint) until soft, 1 egg, 2 table- 
spoons salt, \ tablespoon pepper. Bake about 2 hours. 
Sliced tomatoes and onion baked on top much improves 
this loaf. Mrs. Evan Hubbard. 

Baked Chops 

Dip lamb chops in egg and then in bread crumbs. 
Season well with salt and pepper. Put in a dripper and 
bake 20 minutes in a hot oven. Mrs. J. M. Ward. 

Breaded Veal 

Pound veal cutlets; season with salt and pepper; dip 
in the white of egg ; roll in fine cracker crumbs ; and fry 
slowly for half an hour in a very hot spider, with equal 
quantities of lard and butter. Keep covered closely; 
turn only once. Mrs. Amalie Burgee. 

Veal Loaf 

Three and one-half pounds of veal, free from bone, 
chopped fine. Add to it 3 well beaten eggs, 1 \ tablespoons 
of salt, 1 tablespoon of pepper, 4 crackers rolled fine, 
3 tablespoons of milk, and a piece of butter the size of 
an egg. Stir well together, make into the form of a loaf 
and bake 2 hours, basting frequently. 

Miss Emma Watts. 

C(V TTk /%**»<«* The Watchman of Main Street 
.(dr. UDOma 9 West Main St. 



20 MEATS 

Veal Loaf 

Three pounds raw veal, and \ pound salt pork, chopped 
and mixed; 3 soda crackers, 3 eggs, sage, pepper, and 
salt. Make into a loaf after mixing well together. But- 
ter the outside well, and sprinkle with crumbs of crackers. 
Bake about three hours; baste as often as needed. 

Mrs. Jos. Weeks. 
Pressed Veal 

Boil until thoroughly done, 3 pounds of veal and 1 
pound of salt pork (with lean and rind removed), salt 
and pepper to taste, then chop very fine. 

Dressing. — Use 1 cup of the liquid, butter the size of 
an egg. Let this come to a boil, and stir in 2 well beaten 
eggs. Boil 2 minutes, stirring constantly, to keep it 
smooth. Add more salt and pepper if necessary. Pour 
over the chopped meat, and mix well. If desired, the 
juice of | lemon may be added. Place in pan and press. 

Mrs. Wm. H. Flagg. 

Calf's Liver Baked 

Soak a calf's liver in salt water for a few moments. 
Skewer with bacon and sprinkle with chopped onion. 
Place in a pan with a little water and butter and bake one 
hour in a hot oven, basting frequently. Use browned flour 
for the gravy. Pour gravy over the liver and garnish 
with parsley. 

Mrs. John T. Winship. 

[WEIMANj Coats = Suits = Dresses = Millinery 



MEATS 21 

Lamb Cutlets Crumbed 

Season French chops with salt and pepper; dip in 
melted butter, and roll in fine bread crumbs. Broil over 
a moderate fire. Serve with potato balls heaped in center 
of dish. Garnish with parsley. 

Mrs. Reed Stuart. 

Sweet-Breads 

Slowly soak in strong salt water until the blood sepa- 
rates from the meat. Place in boiling water to blanche 
and harden. After which draw off the thin outer casing, 
remove any little pipes that may adhear, and cut into 
strips. Lay on ice until ready to use, and then dip in egg, 
and roll in bread crumbs. Salt, pepper, and fry slowly in 
butter. They burn easily. Mrs. John T. Winship. 

Pressed Tongue 

Cover a large beef tongue with cold water. Put on the 
stove, and let simmer 4 hours. Take up and cool. Boil 
the liquor until reduced to a pint. Chop tongue in small 
pieces, and add to it 1 teaspoon of salt, a small pinch of 
cayenne pepper, § spoon of ground cinnamon, allspice, 
and white pepper, | teaspoon of ground cloves and ground 
mace. Mix well, and press in square tin. Pour over this 
the boiling liquid, with 3 tablespoons of vinegar added. 
Set away for 10 hours. Slice thin when served. 

Mrs. Geo. E. Howes. 

French Tongue 

Put in a kettle 1 fresh tongue, 1| pounds of beef, 1 
dozen cloves, 1 dozen allspice, 1 dozen pepper-corns, and 



22 MEATS 

boil until the tongue is ready to skim. Take the tongue 
out, and strain the stock, then return the tongue, and 
let it simmer until very tender, and there is left about 
1 pint of stock. Thicken this with browned flour, and 
add 5 or 6 pickles, chopped fine, and one wine-glass of 
currant jelly. Pour over tongue, which is placed on a 
platter and garnish with sliced lemon. The tongue should 
cook nearly 1| days, until very dark. 

Mrs. Belle H. Ward. 

Meat Souffle 

A good way to use scraps of cold beef, ham or fowl, 
which have been boiled, fried or roasted. Make 1 cup of 
cream sauce as follows: 1 cup of milk, 1 tablespoon of 
butter, 1 teaspoon flour, salt and pepper. Melt butter 
and flour together, then slowly stir in the milk. Season 
with 1 teaspoon of chopped parsley, or celery tops and 
a little chopped onion. Stir into this sauce 1 cup of 
chopped meat or fowl; when well mixed, add the beaten 
yolks of 2 eggs. Cook one minute and set away to cool; 
then stir in the beaten whites. Bake in a buttered pud- 
ding dish 20 minutes. 

Pot-Pie Dumpling 

One cup of flour, 1 heaping teaspoon of baking powder 
and a little salt. Mix with water as stiff as can be stirred 
and drop into the kettle with a spoon. Boil 20 minutes 
without removing cover. Miss Anna Etzcorn. 

Roast Veal 

Put into small frying pan 1 tablespoon butter, and 
fry a finely chopped onion. Rub veal with teaspoon 



MEATS 23 

ginger and sear in pan with onions, add a little salt 
and tablespoon flour. Place hot in roasting pan, pour 
over dressing. When done make gravy by pouring water 
into pan and thicken with flour. Can add to abo\e, 
cooked rice § hour before meat is done, and baste with 
juices of meat or use cooked macaroni, drained and place 
round meat in platter. Have ready tomato sauce and 
grated cheese, pour over and place in oven 3 or 4 minutes 
and serve. Chili sauce can be used in place of tomato 
sauce. Miss Orpha Plaisted. 

Larded Fillet of Beef 

Dredge well with salt, pepper and flour, and put 
without water in a small pan. Bake in hot oven 30 
minutes for four pounds, which will serve twelve people. 
Serve with mushroom, Hollandaise or tomato sauce. 

Brown Mushroom Sauce: One can French mush- 
rooms, 2 cups stock, 2 tablespoons flour, 4 tablespoons 
of butter, salt and pepper. Melt the butter. Add the 
flour and stir until a dark brown. Gradually add the 
stock. When this boils add the mushroom liquor. 
Season and simmer 20 minutes. Skim off grease. Add 
mushrooms and simmer 5 minutes. Too much cooking 
toughens mushrooms. Mrs. Nellie P. Hawxhurst 

Breaded Veal 

One slice of veal, cut 1 inch thick, 1 egg, bread crumbs, 
milk, onion, green pepper. Mix the egg with one table- 

s, Stationery and School Supplies ■ Fishers 



24 MEATS 

spoon milk, salt and pepper. Dip veal first in the egg 
and then in the bread crumbs. Brown well in a frying 
pan. Put in a baking dish. Cover with milk. Add a 
little onion and green pepper. Bake one hour in a slow 
oven. Mrs. Balph W. Harbert. 

Smothered Veal 

Order round of veal, about 2 inches thick. Cut in 
chunks for serving each person. Boll in flour and season 
with salt and pepper. Brown quickly in frying pan, 
using part butter and part lard, remove from pan when 
brown. Put in covered baking dish, sprinkle well with 
flour, and fill dish with hot water nearly covering the 
meat. Bake in moderate oven until tender, about \\ 
hours. 4 pounds will serve ten to twelve people. Serve 
with gravy left in bake dish. 

Mrs. B. F. Hoffmaster. 

Meat Loaf 

Two pounds fresh pork (shoulder) and 1 pound 
smoked ham put through grinder; 1 cup milk, 2 cups 
crumbs, 2 eggs, little pepper (no salt as ham is salty). 
Place in pan, then pour over it a small can tomato soup 
and bake an hour or little longer. Mrs. C. P. Baker. 

Baked Ham 

Take 6 or 7 pounds of ham, put about 1 dozen cloves 
in it. Make a stiff dough of flour and water, sufficient 
after rolling out to cover the ham all over. Put ham in 
baker with a little water and bake 4 hours slowly. 

Mrs. Arthur Green. 



MEATS 25 

Ham 

Slice of ham cat one inch thick. Rub each side with 
dry mustard and quite a little brown sugar. Place in 
dripping pan and baste with two tablespoons of vinegar 
and two of water. Bake 40 minutes in slow oven. Serve 
with gravy poured over, not thickened. 

Mrs. Bertha Bush Minahan, Green Bay, Wis. 

Ham In Olive Sauce 

Take 2 cups of cold boiled ham cut in quarter inch 
pieces. Brown 2 tablespoons butter and 3 tablespoons 
flour. Add 1| cups stock or water, 2 small onions cut 
very fine; \ green pepper sliced thin, salt and pepper. 
Cook until thick. Add ham and \ cup pimento olives 
sliced. Mrs. Ralph W. Harbert. 

A Substitute For Meat 
Protose Steak With Onions 

One pound Protose, 1 c. grated onion, 1 tablespoon 
melted butter, 1 teaspoon salt, 1 cup brown sauce, \ 
cup water. Remove the protose from the can, cut in 
half lengthwise, and make six or eight slices of each half, 
Arrange these on the bottom of a buttered pan. Mix 
the melted butter and salt with the grated onion. On 
top of each slice of Protose put a spoonful of the grated 
onion. Dilute the brown sauce with the water and pour 
around the Protose, taking care not to disturb the onions. 
Place in the oven and bake slowly 45 minutes to one 
hour, or until the onions are perfectly tender. 

Courtesy The Battle Creek Food Co. 



SAUCES FOR MEATS 



Brown Sauce 

One-quarter cup flour, I cup butter, 1-3 cup strong 
cereal coffee, § cup strained tomatoes or 2 tablespoons 
condensed tomato, \\ cups water, \ teaspoon salt, 2 
teaspoons Savita. Rub the flour and butter together. 
Heat the liquids but not to the boiling point. Add salt 
and strained tomato. Pour the hot liquids over the 
flour and butter, stirring meanwhile. Add Savita and 
let boil five minutes. 

Courtesy The Battle Creek Food Co. 

Horse Radish Sauce to Serve With Ham 

One tablespoon butter. Melt and add 1 tablespoon 
of flour, 1 cup milk. Cook until thick in double boiler. 
Add \ bottle grated horse radish, \ teaspoon salt, 1 
teaspoon sugar. Mrs. T. H. Morgan. 

Hollandaise Sauce 

One-half cup butter creamed, add 4 egg yolks, one by 
one, cook in double boiler, add \\ tablespoons lemon 
juice, \ teaspoon salt, dash cayenne, 1 cup boiling water. 
Stir and cook until creamy and smooth. 

HAWLEY & FAY The Cliff Street Grocery 

PHONE 875 - - 274 CLIFF ST, 



SAUCES FOR MEATS 27 

Mint Sauce 

Two teaspoons fresh mint chopped, 1 cup boiling 
water, 4 tablespoons sugar, 2 teaspoons vinegar. Pour 
water over mint, add sugar and vinegar, boil, then 
cool and serve. 

Creole Dressing 

Yolks of two hard boiled eggs, \ teaspoon red pepper, 
1 teaspoon black pepper, 1 teaspoon salt, \ cup powdered 
sugar, I cup oil, \ cup vinegar, 1 chopped onion. Pre- 
pare two or three hours before serving. Serve with 
steak or other meats. Mrs. John T. Winship. 



POULTRY AND GAME 



"And when the pie was opened, 

The birds began to sing; 

And is not this a dainty dish 

To set before the king?" 

Broiled Spring Chicken 

Cut up chicken and crush bones to make the pieces lie 
flat. Broil over a clear fire about two hours before serv- 
ing. Season with butter, salt, and pepper. Pack in an 
oatmeal boiler, sprinkle in a tablespoon of Worchester- 
shire sauce, cover closely, and cook till time to serve. 
This renders the fowl perfectly well done, and is delicious. 
An ordinary steamer can be used, provided the chicken 
is put into a covered dish so the steam cannot touch it. 

Mrs. Emma G. Harbeck. 

Broiled or Smothered Chicken 

Cut chicken in quarters. Lay in a dripping pan. 
Sprinkle with salt; pepper well; dredge with flour; put 
small bits of butter over all, allowing pieces the size of 
an egg to each chicken. Cover close with another pan. 
Bake 40 minutes, then remove pan, and bake with brisk 
fire until brown. Mrs. Howard Kingman. 

Broiled Birds 

Place the birds (cut open) on a hot broiler, and season 
with salt and pepper. Have prepared a dish of hot water, 
butter, salt, and pepper; and when the birds begin to 



Poultry and game 29 

brown, dip them in it, and place again over the fire. Re- 
peat the process until the birds seem thoroughly cooked, 
which will require 20 minutes or \ hour. Thicken the 
dish of hot water, pepper, and salt, with flour, and pour 
over the game. Mrs. C. M. Leon. 

Fried Spring Chicken 

Joint up the chickens, and throw into salt and water; 
let stand a few minutes, rinse, and dry in a cloth like 
oysters. Put considerable lard in a frying pan until very 
hot; roll the chicken in flour, pepper, and salt mixed 
together; put in frying pan, and cover close; turn often 
and all ways. Be careful the lard does not cook out. 

Gravy. — Put to the lard a very little water and £ 
cup of cream. When it boils, thicken with flour wet 
with cold milk. Miss Olivia S. Hinman. 

Sauce for Fried Chicken 

One-half teacup of butter, juice of \ a lemon, yolks of 
2 eggs, a little cayenne pepper, \ cup of boiling water, 
\ teaspoon of salt. Beat butter to a cream, add yolks one 
at a time, the lemon juice, pepper, and salt. Place the 
bowl with the mixture in a saucepan of boiling water, 
beat with an egg-beater until sauce begins to thicken, 
and add the boiling water, beating all the time. When 
like a soft custard, it is done. Serve in gravy dish, or 
put around the chicken on platter. 

Mrs. F. P. Boughton. 

MRS. CONNER, China Decorator 

FIRING & LESSONS PARTY NOVELTIES PHONE 1418 F-2 



30 POULTRY AND GAME 

Chicken Pie 

Crust. — One quart of sifted flour, three teaspoons of 
baking powder, 1 cup of lard, salt, and milk to make a 
stiff dough. Roll, and line a pan with the paste. Boil 
a fowl until tender, pick the meat from the bones: seas- 
on to taste; pour in the pan and cover with a top crust; 
bake in a slow oven f of an hour. Mrs. 0. B. Green 

Chicken in Jelly 

For each pound of chicken allow a pint of water. 
When boiling, skim; simmer gently until meat is very 
tender. Take out chicken, skin, and take all of the flesh 
from the bones. Put bones in liquor, and boil until 
water is reduced one-half. Strain, and set away to cool. 
Next morning skim off fat. Turn jelly into clean sauce- 
pan, removing sediment, and to each quart of jelly add 
\ package of Knox gelatine (which has been soaked 
an hour in half a cup of cold water), an onion, a stalk 
of celery, 12 peppercorns, a small piece of mace, 4 
cloves, pepper and salt, and the white of one egg. Let 
it boil, then set back where it will simmer 20 minutes. 
Strain the jelly through a napkin. In a 3 pint mould 
put a layer of jelly about f of an inch deep, and set in 
ice water to harden. Have the chicken cut in long thin 
strips, and season well with salt and pepper. When 
jelly in mould is hard, lay in chicken, and cover with the 
liquid jelly which must be cool, but not hard. Put away 
to harden. When ready to serve, dip the mould into 
warm water, and turn into the center of a flat dish. Gar- 
nish with parsley, and if you choose, with mayonnaise 
sauce. Mrs. A. T. Penniman. 



POULTRY AND GAME 



31 



Scalloped Chicken 

One cooked chicken, 1 cup of gravy, 1 tablespoon of 
butter, 1 egg well beaten, 1 cup of bread crumbs or rolled 
crackers, salt and pepper. Rid the chicken of skin and 
bones; cut or chop into pieces, thicken the gravy, and stir 
until the chicken boils; take it off and add the egg; cover 
the bottom of the dish with crumbs; pour the gravy and 
chopped chicken in; cover with crumbs and pieces of 
butter. Warm over in a quick oven. 

Mrs. H. R. Williams. 

Chicken Souffle 

One pint of cooked chicken finely chopped, 1 pint of 
cream sauce, 4 eggs, salt and pepper. Stir the chicken 
and seasoning into the boiling sauce, cook two minutes, 
add the yolks of the eggs well beaten, and set away to 
cool; when cold, add the whites well beaten, turn into 
a buttered dish, and bake \ hour. Serve hot. Can use 
veal or beef. 

Cream Sauce for SouFFLE.—One cup of milk, 2 table- 
spoons of butter,, salt, and pepper. Put butter in small 
fryingpan. When hot, but not brown, add 2 table- 
spoons flour; stir until smooth; then gradually add the 
milk. Let it come to a boil. Use cream instead of milk if 
you have it. Mrs. T. M. Flower. 

Creamed Chicken 

One chicken of 4^ pounds or 2 of 6 pounds, 4 sweet- 
breads, and 1 can of mushrooms. Roil chicken and sweet- 
breads and when cold, cut up as for salad. In a sauce- 
pan, put 4 coffee cups or 1 quart cream; in another, 4 



32 POULTRY AND GAME 

large tablespoons butter, and 5 even ones of flour; stir 
until melted, then pour on the hot cream, stirring until 
it thickens. Flavor with a small half of a grated onion, 
and a very little grated nutmeg; season highly with 
black and red pepper. Put chicken and ingredients, 
together with sweet-breads and mushrooms (which if 
large should be cut in 4 pieces), in a baking dish, cover 
with bread crumbs and pieces of butter, and bake 
20 minutes. It can be made without sweet-breads by 
using more chicken, but is not as good. Serves sixteen 
persons. Mrs. Belle H. Ward, Evanston, III. 

Chop Suey 

Saute in a tablespoon of shortening for five minutes 
in the order named below, then skim into a kettle: 
1 chopped onion, the meat of a chicken cut in small 
pieces, 1 can mushrooms, 1 cup celery cut quite fine. 
Rinse spider with a little hot water, and add to the kettle 
and cook two or three hours. Season with salt and 
pepper. Just before serving add 1 tablespoon kitchen 
bouquet. Serve with boiled rice. 

Mrs. C. A. Squier. 

Chicken A La King 

One chicken cut up fine, 3 hard boiled eggs, 4 green 
peppers, 2 pimentos, 1 can mushrooms, | teaspoon 
paprika, \ teaspoon salt, £ teaspoon pepper, 2 table- 

KEAGLE SHOE REPAIR 

97 Calhoun St. Phone 1637J 



POULTRY AND GAME 33 

spoons melted butter, 3 tablespoons flour, 1 pint milk, 
1 pint cream. Make cream sauce of milk, cream, butter 
and flour add cooked chicken, and other ingredients 
and cook in double cooker. 

Mrs. J. N. Decker. 

Chicken Mousse 

Cook a chicken and run through food chopper or 
grinder. Dissolve 1 level tablespoon of Knox gelatine in 
| cup of the chicken broth. Beat the yolks of 3 eggs. 
Into them pour slowly 1 cup of hot broth and cook in 
double cooker until thick. Put this with the gelatine 
and beat until gelatine is dissolved. Add this to the 
chicken and when cold fold in one pint of whipped 
cream. Put into mould to set. Serve on lettuce with 
salad dressing or as pressed chicken. 

Mrs. J. N. Decker. 



VEGETABLES 



"Take the goods the gods provide thee I" 

Real Boston Baked Beans 

Two cups beans, soak over night. Boil in fresh 
water until skins separate. Place in deep earthenware 
pot and add 1 level teaspoon ful of powdered mustard, 
a pinch of soda and 2 tablespoons of New Orleans mo- 
lasses. Put one whole onion in the center of the beans 
and \ to f pound of lean salt pork on top of the beans 
with rinds up to brown with the beans. Bake 8 hours 
in a slow oven. When done skim off the top beans 
and serve hot with brown bread and dill pickles on 
Saturday night. Carleton Brooks Miller. 

Baked Potatoes 

Pare and slice \ dozen potatoes about \ inch thick. 
Grease a small dripper with butter, leaving a little in the 
tin. Salt, pepper, and butter the slices of potatoes. Put 
in the tin and bake. Salt, pepper, and butter again. Put 
in a covered tureen, and serve. Mrs. N. A. Osgood. 

Sweet Potatoes 

Boil with the skins on. When done, remove the skins; 
mash, add butter, salt, and milk, the same as for white 
potatoes. Put in baking dish, and bake to a light brown. 

Mrs, Edward C. Hinman. 



VEGETABLES 35 

Sweet Potatoes 

Steam the potatoes until nearly done; take out; peel 
them; place them in a dripping pan. with a small lump 
of butter on each; put in the oven to brown. 

Mrs. S. 0. Bush. 

Sweet Potatoes 

Select small sweet potatoes, and scrape well. Roll in 
flour and sugar, and bake slowly in a pan with melted 
butter, turning frequently. They will scrape more readily 
if allowed to soak in water an hour or more. 

Mrs. John T. Winship. 

Sweet Potatoes With Mar shm allows. 

Boil sweet potatoes with jackets on, peel, mash, and 
add top milk, a little sugar, butter and if desired black 
walnut meats. Put in baking dish, cover with mash- 
mallows and let brown in the oven. 

Mrs. Wendell L. Smith. 

Sweet Potatoes With Almonds 

Mash sufficient sweet potatoes for six persons. Add 1 
cup sweet cream and salt and pepper. Put in baking 
dish and cover with a very thick layer of chopped 
almonds. Bake until brown and crisp. 

Mrs. C. G. Wencke. 

Potatoes Anna 
Peel and slice potatoes into baking dish with a little 
salt, pepper, flour and butter between layers (onions if 
desired). Barely cover with water and let bake in a slow 
oven about an hour. Mrs. Wendell L. Smith. 



36 VEGETABLES 

Potato Souffle 

Take large smooth potatoes, \ cup of boiling milk, 1 
tablespoon of butter, the whites of 4 eggs. Salt and 
pepper to taste. In washing potatoes, be careful not to 
break the skin. Bake them 45 minutes; take from the 
oven, and cut in halves lengthwise; scoop with a 
spoon, and put in a hot bowl. Mash light and fine: add 
the butter, milk, and \ the whites of the eggs. Fill the 
skins with the mixture, cover with remaining white of 
eggs, and brown in the oven. 

Mrs. Maude C. Ward. 

Parsley Dressing for Potatoes 

Seven melted teaspoons butter, 1 teaspoon lemon 
juice, 1 teaspoon minced parsley, \ spoon salt. Pour 
over diced, ball or new potatoes. 

Saratoga Potatoes 
Peel potatoes, and slice them thin on a slicer. Let 
stand for several hours in cold water. Drain well, and 
dry on a towel. Fry a few at a time in boiling lard until 
crisp. Take out, drain on a cloth, and salt. 

Mrs. Carrie Leon. 

Baked Tomatoes 

Take round, firm tomatoes, cut a hole in the top of each 
and scoop out the inside. Chop an onion, and put to sim- 
mer in a little butter. When slightly colored, add 1 cup of 
bread crumbs previously wet in water, chopped parsley, 
salt and pepper. Mix well together; fill the inside of the 

M1DT MOD PICTURES & FRAMES ALL KINDS OF GIFT NOVELTIES 
AKI JllVr 17 NORTH McCAMLY PHONE 1418 



VEGETABLES 37 

tomatoes; sprinkle the tops with bread crumbs, and a 
little melted butter; bake slowly to a light brown, and 
thoroughly. Mrs. Edward C. Hinman 

Baked Tomatoes 

Cut a good slice from the blossom end of tomatoes. 
Cut across in two or three places deep enough to hold 
a large tablespoon of mixed and chopped green pepper, 
onion and parsley. Bake in moderate oven for an hour, 
with piece of butter and salt on top. Have slices of toast 
ready to put tomatoes on. Add pieces of butter and 
cream to the liquor left in pan, thicken with flour, and 
pour this cream sauce over tomatoes. 

Mrs. Nellie P. Hawxhurst. 

Scalloped Tomatoes 

Scald and peel ripe tomatoes; cut into slices, and re- 
move seeds. Butter an earthen baking dish, put in a 
layer of bread crumbs, sprinkling with pepper and salt, 
then a layer of sliced tomatoes, and a few bits of butter. 
Alternate these, until dish is full, the top being bread 
crumbs. Bake § hour in hot oven. 

Mrs. Nellie Hawxhurst. 

Delmonico Tomatoes 

Pare the tomatoes and cut out the center; fill the 

opening with grated bread crumbs, seasoned with butter, 

salt, and pepper, a little onion if desired. Bake until 

done. Mrs. C. A. Earle. 

Fried Tomatoes 

Remove the stem from tomatoes; do not peel; cut 
slices \ inches thick; pepper and salt both sides, laying 



38 VEGETABLES 

in single slices on a plate. Let stand 1 or 2 hours. The 
salt hardens. Dip in egg and cracker, or flour them, and 
fry in butter or lard. Make a gravy of the juice that is 
left, with the egg, a little salt and water, and pour over 
them. For breakfast, slice at night. 

Mrs. Clelle Humphrey White 

Scalloped Corn 

One cup canned corn, 1 green pepper, \ an onion, 

1 teaspoon salt, \ cup milk, \ cup dry bread broken in 
small pieces, \ cup cracker crumbs ,2 tablespoons butter, 

2 tablespoons flour, \ teaspoon paprika, 1 egg yolk. 
Wipe pepper and cut in small strips. Cook pepper, 
onion and butter 5 minutes, stirring constantly. Add 
flour mixed with seasoning. Stir until well blended. 
Gradually pour on milk. Bring to boiling point, add 
corn, egg yolk and bread. Turn into baking dish, cover 
with cracker crumbs and bake in moderate oven until 
firm and brown on top. Miss Margaret Ritchie. 

Scalloped Cauliflower 

Take off the green leaves, and soak in salt and water 1 
or 2 hours. Boil 1 hour in salt water, drain, and break 
apart. Put a layer of cauliflower in a baking dish, 
moisten it with cream sauce, and sprinkle in a little 
grated cheese, another layer of cauliflower, etc., until all 
is used. There should be 2 tablespoons of grated cheese 
and 1 pint of sauce to each head of cauliflower. Cover 
with bread crumbs and cheese, and dot with bits of 
butter. Bake \ hour in moderate oven. 

Sauce. — One cup of milk, 1 teaspoon of flour, 1 table- 



Vegetables 39 

Spoon of butter. Melt the butter, then add the flour. 
Stir until smooth; gradually add the milk. Let boil 
once. Season with salt and pepper. 

Mrs. Nellie Hawxhurst. 

Scalloped Cabbage 

Boil a firm, white cabbage until tender in salted water. 
When cold, chop, rejecting the coarser portions. Beat 3 
eggs thoroughly, adding 1 pint of sweet cream or rich 
milk. Put the chopped cabbage into a pudding dish, 
seasoning to taste with salt, white pepper, and bits of 
butter. Pour over it the milk and eggs, and cover the 
top with rolled crackers moistened with milk and dotted 
with bits of butter. Bake for \ hour, closely covered, 
removing the cover for | hour to brown. Serve in baking 
dish. Mrs. Preston Lovell. 

Cabbage Dressing for Hot Slaw 

Beat the yolks of 2 eggs, \ scant cup of sugar, \ cup of 
vinegar, butter the size of an egg, § teaspoon of salt and 
pepper. Put the mixture into a saucepan and stir until it 
boils, then stir in 1 cup of cream and let it boil once more. 
Pour over the cabbage while hot. Mrs. G. C. Sterling. 

Cabbage With Apples 

Take rather a small cabbage, cut out the center, and 
stuff with apple, quartered, tie in a cloth and boil until 
tender. Place in dish and turn over it the sauce given 
in Mrs. Sterling's Hot Slaw. Mrs. S. 0. Bush. 



SCALP & FACIAL Electrical Treatments. SHAMPOOING & MANICURING 

75 West Main Street. ffTU* '3fTv^;+~ <S;L^.^ Marcel Waving 

Bell Phone 2563 ®¥ Psnty ^i]OXi A Specialty 



40 VEGETABLES 

Fried Egg Plant 

Slice the egg plant, and cover with cold water and salt 
for I hour or more. Then dip in beaten egg and cracker 
crumbs. Fry like oysters. Miss Julia E. Hinman. 

To Fry Parsnips 

Cut in small squares, and fry in basket the same as 
croquettes. Mrs. E. C. Hinman. 

Scalloped Onions 

Cut 8 or 10 good sized onions in slices £ inch thick. 
Boil until nearly done, drain thoroughly. Put a layer of 
onions in a buttered baking dish, cover with a layer of 
white sauce, alternating until both are used. Sprinkle 
the top layer with cracker crumbs and bits of butter. 
The white sauce should be rich and made by adding 
flour to melted butter, then add rich milk or cream. 
Bake 20 minutes. Mrs. F. H. Bodman. 

French Fried Onions 

Take Spanish or Bermuda onions. Slice, separate 
rings and soak in milk 1 hour. Drain and sprinkle 
lightly with salt. Dredge in flour and fry in deep fat. 
Drain on brown paper. Mrs. E. C. Nettels. 

Baked Summer Squash 

Cut squash in pieces and remove the rind. Boil until 
tender, then mash. Add 1 beaten egg, 1 tablespoon 
butter, salt, paprika and f cup bread crumbs. Put in 
buttered dish, cover with crumbs and bake 20 minutes. 

Miss Mary Browning. 



VEGETABLES 41 

Baked Celery 

Cut into small pieces 1 quart celery, and cook until 
very soft in salted water. Place celery in baking dish. 
Thicken (with flour) the water in which celery Was cook- 
ed. Add 1 large tablespoon butter. Make quite thick. Pour 
over celery, and cover top with crumbs & 2 tablespoons 
grated cheese. Bake 15 minutes. Mrs. N. E. Hubbard. 

Corn Fritters 

Grate 6 ears of corn, add 1 egg,l tablespoon of cream 
or butter, 1 tablespoon of flour, pepper, and salt. Fry in 
boiling lard, a spoonful at a time. 

Miss Julia E. Hinman. 

Spinach 

Boil the spinach in salt and water until tender (about 
20 minutes). Drain in a colander and chop fine. Season 
well with pepper and salt. For each quart of the chopped 
spinach, put 2 tablespoons of butter and 1 of flour in a 
frying-pan. When this has cooked smooth, without 
browning, add the spinach. Stir for 5 minutes, then add 
I cup of cream or milk, and stir 3 minutes. Garnish with 
slices of hard boiled eggs. Serve hot. 

Mrs. N. P. Hawxhurst. 

Dressing for Spinach 

For 2 pounds of spinach, take \ cup of sweet cream, 
\ teaspoon pepper and two heaping teaspoons of grated 
horse radish, 1 teaspoon butter, and salt to taste. Heat 
and place in it the drained spinach and serve at once 

Mrs. S. 0. Bush. 



42 VEGETABLES 

Spinach Souffle 

Cook 1 peck spinach, chop and sprinkle with flour. 
I cup bread crumbs soaked in milk, 2 cups milk and 
cream mixed, salt, pepper and 2 eggs beaten, | cup 
melted butter. Add eggs and milk to crumbs, spinach, 
lastly butter. Bake f hour. 

Mrs. H. C. Hawk. 

Asparagus Loaf 

Two tablespoons butter and 2 tablespoons flour 
cooked together, salt, dash cayenne, 1 cup cream added 
gradually. When smooth add 1 cup asparagus (cooked) 
which has been pressed through a sieve and 4 eggs well 
beaten. Save asparagus tips to line the sides of the mold. 
Bake in a buttered quart mold set in a pan of hot water 
30 minutes. Serve with Bechamel sauce. 

Mrs. John T. Winship. 

Bechamel Sauce 

Three tablespoons butter, 3 scant tablespoons flour, 
| an onion, a slice of carrot, 2 cups white stock, 1 cup 
cream, salt, 2 sprigs parsley, 1 sprig thyme and bay leaf. 
Tie parsley, thyme and bay leaf together. Rub butter 
and flour to a paste. Cook all ingredients except cream 
together in a stew pan. Simmer § hour. Add cream. 
Let come to a boil. Strain and serve. 

Mrs. John T. Winship. 

RattU f rook T™ f ah (i\ passenger & baggage service 

DdlllC UCCn IdAl LdD 10. all Night and Day Bell Phone 371 



VEGETABLES 



Vegetable Oysters 



43 



Cut in small pieces and boil in salted water until 
tender. Drain. Make a cream sauce by melting 2 table- 
spoons of butter, to which add 1 large tablespoon of 
flour. Add gradually 1 cup of milk, and season with salt, 
pepper, and a little mace or nutmeg. Put oysters with 
sauce in a buttered baking dish and cover with bread 
crumbs \ inch thick. Bake 20 minutes, or until brown. 

Bread crumbs should be kept ready for use. Dry pieces 
of bread and roll fine. When needed, moisten with melted 
butter. Mrs. F. P. Boughton. 

Vegetable Oyster Cakes 

One cup mashed vegetable oysters, \ teaspoon salt, 
2 tablespoons butter, \ teaspoon pepper, 1 egg. Add 
butter and seasoning to vegetable oysters while hot. 
Mix and let cool. Add egg. Shape about size of oysters 
and fry in deep fat. Miss Virginia Winship. 

Spanish Rice 

Three quarters cup rice, 1 tablespoon butter, 2 green 
peppers and 2 onions chopped, 1 pint unstrained tomato 
juice, 1| cups boiling water, 1 tablespoon salt. Cook 
about one hour in double boiler. Then put in buttered 
baking dish with cracker crumbs and butter or grated 
cheese over the top. Bake. 

Mrs. Wendell L. Smith. 

Rice 

One cup rice, cooked, add rich cream sauce, 1 green 
pepper chopped, cheese if desired. Put in buttered 



<* 



44 VEGETABLES 

baking dish, cover top with bread crumbs and butter. 
Heat. Mrs. H. C. Hawk. 

Hot Dressing For Vegetables 

May be used instead of cream dressing on asparagus, 
carrots, beans, etc. Butter size of good size egg, juice 
of 1 small lemon. Heat with the vegetable just before 
serving. Mrs. Fred W. Gage. 



BREAD 



"Would you know how first he met her? 
She was cutting bread and butter." 

Quick Yeast and Bread 

Twelve medium-sized potatoes boiled in 3 pints of 
water. Put in a crock 3 tablespoons of flour, 2 of sugar, 
and 1 of salt. Add the potatoes which have been put 
through a colander, using the water they were boiled in, 
besides 3 pints of boiling water. When cool enough, add 
2 Twin Brothers' Yeast cakes, which have been dissolved 
in \ cup of water. Let it stand over night. For one loaf 
of bread, use 1 \ cups of yeast to a quart of flour. Knead 
\ hour, and put immediately in baking tins to rise. 
When light, bake the usual time. 

To make delicious rolls, take quantity for one loaf of 
bread, adding § cup of butter. Knead well, and cut out, 
letting rise in baking tins. Bake when light. 

Mrs. C. A. Ward. 

Whole Wheat Bread 

Two yeast cakes (compressed) dissolved in 1 cup luke 
warm water. Add 1 tablespoon sugar, \\ cups white 
flour to make sponge. Let rise two hours. 1 quart 
milk, | cup water, scant \ cup sugar, \ cup shortening 
1 tablespoon (heaping) salt. Add sponge. 8 cups whole 

If you use Titus & Hicks GILT EDGE Flour, for Bread and 
Rolls, You will be proud of your baking. 



46 BREAD 

wheat flour, 2 cups white flour. Let rise and use white 
flour to make into loaves. 

Mrs. A. B. Williams. 

Brown Bread 

Scant i cup brown sugar, 1 cup molasses, 3 cups 
sour milk or buttermilk, 3 teaspoons soda, 2 teaspoons 
salt, 2 cups white flour, 3 cups graham flour, \ cup 
walnut meats, \ box raisins. Bake very slowly for f of an 
hour, then faster until done. 

Mrs. Fred Holmes. 

Graham Bran Bread 

Mix in one bowl: — 3 cups of bran, 3 cups graham 
flour, 1 cup white flour, 1 level tablespoon salt, 1 level 
tablespoon soda, 1 cup sugar. Beat 3 eggs separately. 
Add 3 cups buttermilk and f cup molasses to yolks. 
Beat. Add this to dry ingredients. Beat. Add the 
stiffly beaten whites of eggs, then 1 cup raisins or dates, 
and 1 cup walnut meats. Bake one or one and one-fourth 
hours slowly. Makes two loaves. 

Mrs. V. Howard Wattles. 

Rolls 

One quart sifted flour, 2 tablespoons of sugar, 2 table- 
spoons of melted butter, 1 tablespoon of lard. Salt; mix 
with 1 pint boiling milk. Add \ cup of yeast when luke- 
warm. Set sponge in the morning, and when light, knead, 
adding sufficient flour to make stiff as biscuit. When 
light, shape into rolls. Mrs. J. C. Barber. 

BEST BREAD AT LOWEST PRICES 

AT CARL MOORES 44 South Jefferson Avenue 



BREAD 47 



Rolls 



Two boiled potatoes, mashed, 2 eggs beaten, 1 pint 
milk scalded and cooled, 1 tablespoon butter, \ cup 
sugar in milk, 1 tablespoon salt. When cool add 1 cake 
compressed yeast, 2 quarts flour. Put part of flour in 
bowl, make hole in center, pour in liquid. Put a little 
flour on top, stir in but leave quite soft. Raise. Stir 
all of the flour in, knead well. Raise. Make in rolls. 
Raise and bake. Mrs. W. I. Fell. 

Fruit Bread 

When bread dough is ready to put in tins, take suffi- 
cient quantity for a common loaf. Add 1 egg, \ cup of 
butter, I cup of stoned and chopped raisins, \ cup of 
sugar, 1 teaspoon of cinnamon; mix thoroughly with the 
dough, and knead very soft; let rise again, and bake like 
bread. Miss Eliza Cooley. 

Bread Sticks 

Four cups of flour, 1 tablespoon of sugar, \ cup of but- 
ter, 1 cup of boiled milk, the white of 1 egg, I cake of com- 
pressed yeast, 1 scant teaspoon salt. Dissolve the butter 
in the milk, which have blood warm. Beat the white of 
the egg to a stiff froth. Dissolve the yeast in 3 table- 
spoons of cold water. Add all the other ingredients to the 
flour, and knead well. Let the dough rise over night; in 
the morning, make into balls about the size of a large Eng- 
lish walnut. Roll each ball into a stick 1 foot long. Use 

BEST BREAD AT I^OWJBST PRICB8 

AT CARL MOORES 44 South Jefferson Avenue 



48 BREAD 

the moulding board. Place the sticks 2 inches apart in 
long pans. Let rise \ hour in a cool place, and bake 25 
minutes in a very moderate oven. Sticks should be quite 
dry and crisp. They cannot be if baked rapidly. 

Miss Julia Hinman. 

Coffee Bread 

Two cups of sponge, 1 cup of milk, \ cup of cream or 
butter, 2-3 cup of sugar, a little salt, 2 eggs, and enough 
flour to make a soft dough. When light, roll out in loaves 
2 inches thick. (Knead a few raisins in first if desired.) 
Put in pans, and let rise again. When done, beat one egg, 
spread on the top with cinnamon and sugar. Put in the 
oven to dry. Mrs. E. C. Hinman. 

Oat Meal Bread 

Two heaped coffee cups of Steamed Quaker Rolled 
White Oats, \ pint of boiling water, 2 tablespoons of 
sugar, butter the size of a walnut, flour to make a thin 
batter. When scarcely luke warm, add \ cup of yeast. 
Let rise over night. When light, stir in flour enough to 
make a batter as stiff as can be stirred with a spoon. 
Put into baking tin, and let rise again. Bake in an evenly 
hot oven (not too hot at first) for 1 \ hours. 

Mrs. James Green. 

Quick Bran Bread 

Mix 1 cup Kellogg's Bran, \\ cups flour, 2 teaspoons 
baking powder, 1 teaspoon salt together. Add \ cup 
milk or water, \ cup molasses and 1 well beaten eg§. 



BREAD 49 

Thoroughly beat and pour into a buttered bread pan. 
Bake in a moderate oven one and one-half hours. 

Kellogg Corn Flake Co. 

Brown Bread 

Two cups sour milk, 3 cups Graham flour, \ cup 
molasses, 1 desert spoon soda, pinch of salt, \ pound 
raisins or nut meats, rolled in flour, may be added. 

Mrs. T. H. Morgan. 

Brown Bread 

Mix 3 cups of graham flour, 1 cup of white flour, 1-3 
cup of brown sugar, 1 flat teaspoon salt, \ cup chopped 
nut meats and \ cup of seeded raisins; add 1 pint of 
sour milk, \ cup molasses, 1 egg (beaten), 2 teaspoons 
(rounded) soda, one in milk and one in molasses, and 
2 tablespoons of melted lard and butter. 

Mrs E. L. Branson. 

Nut Bread 

Two eggs well beaten, § cup of sugar, 2 cups milk, 
4 cups of flour, 3 teaspoons baking powder, 1 cup chop- 
ped walnuts, 1 scant teaspoon salt. Put in tins and let 
rise 20 minutes. Bake about 45 minutes. 

Miss Louise B. Davis. 

Boston Brown Bread 

Two cups of Indian meal (use the bolted meal), 1 
coffee cup of wheat flour, 1 small coffee cup of molasses, 

Buy Baked Goods of D. B. TOTTEN 

33 IMORTM JEFFERSON 



50 BREAD 

1 teaspoon of salt, 1 teaspoon of soda dissolved in hot 
water. Add boiling water to make a stiff batter. Pour 
into a greased tin ; cover, and steam 5 hours ; remove from 
tin, and bake in a moderate oven 10 minutes. 

Mrs. A. D. Ordway. 

Brown Bread 

One pint of sweet milk, | cup of molasses, 1 teaspoon 
of soda, a pinch of salt, 4 cups of Graham flour. 

Mrs. T. H. Jennings. 

Graham Bread 

One pint of sweet milk, 3 cups of Graham flour, 1 \ cups 
of white flour, \ cup of molasses, a little salt, 3 small 
tablespoons of baking powder. This will fill 4 one-pound 
baking powder cans. Steam 1 hour. Take off the covers, 
and put in the oven until they brown a little over the top. 

Mrs. R. B. Merritt. 

Grape-Nut Muffins 

1 cup sugar, \ cup butter, 5 eggs, 1 pint milk, 4 cups 
pastry flour, 4 teaspoons baking powder, 1 teaspoon 
vanilla flavoring, 1 cup grape-nuts. Cream sugar and 
butter, then add eggs, then milk. Sift the flour and 
baking powder together. Add grape-nuts last to the 
sifted flour. Mix all together. Use hot oven. Makes 

2 \ dozen. 



BREAKFAST AND TEA CAKES 



Baking Powder Biscuits 

Sift together 1 quart of flour, 3 teaspoons of baking 
powder, 1 teaspoon of salt, and 1 teaspoon of white sugar. 
Rub in thoroughly 1 level tablespoon of lard or butter. 
Mix with § pint of sweet milk. Roll on board § inch thick, 
cut with biscuit cutter, and bake in hot oven 15 minutes. 
Handle as little and make as quickly as possible. 

Mrs. F. P. Boughton. 

Drop Biscuits 

Three cups of flour, 2 tablespoons butter, i teaspoon 
salt, 3 teaspoons baking powder, 1£ cups milk. Drop 
one inch apart. Miss Virginia Winship. 

Graham Gems 

Take 1 cup of sour milk, \ cup of sugar, 1 egg, and \ 
teaspoon of soda. Graham and white flour sufficient to 
make a batter; bake in a hot oven. 

Mrs. W. D. Simonds. 

Wheat Gems 

Take 2 cups of buttermilk, 2 teaspoons of soda, 1 tea- 
spoon of baking powder, 3 tablespoons of melted butter, 
flour to make a batter little thicker than griddle cakes. 

Mrs. G. A. Robertson. 



N. J. FREEMAN 
8 W. Main St. Bell Phone 1690 



OHM DRUG STORE 

Pure Drugs, Medicines, Toilet Articles, Cigars and Soda Water 



52 BREAKFAST AND TEA CAKES 

Muffins 

Take 1 small pint of flour, 1 egg, 1 tablespoon of melted 
butter, 1 teaspoon of baking powder, \ teaspoon of salt, 
milk enough to make a thick batter. Beat the yolk and 
white separately. This amount makes 8 muffins. 

Mrs. John T. Winship. 

Potato Flour Muffins 

Four eggs, pinch salt, £ cup potato flour; 1 teaspoon 
baking powder, 2 teaspoons ice water, 1 tablespoon 
sugar. 

Beat whites stiff and dry, add salt and sugar to beaten 
yolks, and fold into whites. Sift flour and baking powder 
twice and add it to egg mixture. Add ice water last. 
Bake in a moderate oven 15 to 20 minutes in muffin tins. 

Mrs. Wendell L. Smith. 

Potato Splits 

Two large baked potatoes, 2 well beaten eggs, 1 cup 
shortening (half lard, half butter) 1 cup warm milk, 
% teaspoon salt, \ yeast cake, 1 tablespoon sugar, 1 
quart flour. When potatoes are ready, mash and rub 
shortening in them while hot, then add salt, sugar and 
eggs, then milk and flour. Set to rise at noon the day 
you want to use them. At two-thirty add another pint 
of flour and let rise. When light roll out, cut with small 
cutter \ of an inch thick, dip in melted butter and put 
two together. Bake quickly. Mrs. C. W. Brown. 

FISHERS PLA CE CARDS, SCORE CARDS and BRIDGE PRIZES 



BREAKFAST AND TEA CAKES 53 

Corn Meal Muffins 

One cup of sour milk, 1 cup of sweet milk, \ cup of 
molasses, 1 teaspoon of soda, 2 cups of corn meal, 1 cup 
of Graham flour. Salt and bake in hot gem irons. 

Mrs. E. S. Gregory 

Date Muffins 

Cream together 1-3 cup butter, | cup sugar, add 1 
egg, 1 cup milk, 2 cups flour, 3 teaspoons baking 
powder, \ teaspoon salt, \ pound dates, cut small. 

Miss Louise B. Davis. 

Bran Muffins 

Four tablespoons flour, four tablespoons bran, one 
tablespoon lard one tablespoon butter, one tablespoon 
baking powder, one tablespoon sugar, two eggs, one- 
fourth pint cold milk, a pinch of salt. 

Mix the above thoroughly, flour with baking powder, 
add lard and butter, mix and add bran, eggs and milk, 
bake in hot oven twenty minutes. 
Anthony Giacofci, Chef. New Willard Hotel. 
Courtesy Kellogg Corn Flake Co. 

Pop Overs for Breakfast 

Four eggs lightly beaten, butter size of an egg, 2 cups 
of sweet milk, 3 teaspoons of baking powder, flour suf- 
ficient to make as stiff as stirred cake. Bake in hot irons 
in a quick oven. Mrs. G. A. Rorertson, 

Bran Gems 

One and one- half cups of bran, 1 teaspoon of baking 
soda, 1 tablespoon of butter, three-fourths cup of sour 



54 BREAKFAST AND TEA CAKES 

cream or buttermilk, | cup of sugar. Mix together and 
bake in a hot oven for twenty minutes. This makes 
six gems. 

Rene Anjard, chef of the Waldorf-Astoria, New York. 
Courtesy Kellogg Corn Flake Co. 

Luncheon Biscuit 

One quart flour, 3 teaspoons baking powder, | cup 
sugar, I pound butter, yolks of three eggs, § pound of 
nut meats, chopped fine and § teaspoon salt. Mix with 
milk sufficient to roll. 

Mrs. Bertha Bush Minahan, Green Bay, Wis.. 

Brown Sugar Buns 

Two cups flour, 4 teaspoons baking powder, 1 
tablespoon shortening, \ teaspoon salt, \ cup milk, 1 
tablespoon butter, 1 cup brown sugar. Sift together 
flour, baking powder and salt, add shortening and rub 
in very lightly, add milk slowly to make a soft dough; 
roll out \ inch thick. Have butter soft and spread over 
dough; cover with brown sugar. Roll same as jelly 
roll, and cut into \\ inch pieces, and place with cut 
edges upon well greased pan. Bake in moderate oven 
about 30 minutes. Remove from pan at once. 

Mrs. Bertha Bush Minahan, Green Bay, Wis. 

Johnny Cake 

Two tablespoons of butter, two tablespoons of sugar, 

2 eggs, 1 cup of sweet milk, 1 cup of meal, 1 cup of flour, 

3 teaspoons of baking powder. 

Mrs. James Boughton. 



BREAKFAST AND TEA CAKES 55 

Sally Lunn 

Take h cup of sugar, butter size of an egg — beat butter 
and sugar to a cream — 1 well beaten egg, not quite 1 
pint of milk, pinch of salt, 2 teaspoons of baking powder, 
1 \ pints of flour. Mrs. A. W. Davis. 

French Toast 

Take 3 well beaten eggs, \ tea-cup of milk, and a little 
salt. Dip the slices of bread in this batter, and fry in but- 
ter until well browned. Mrs. A. C. Kingman. 

Corn Meal Waffles 

One pint of milk, 2 eggs, 1 cup of corn meal, 1 table- 
spoon of melted butter, \ teaspoon of soda, flour enough 
to make a batter, a little sugar to make them brown 
nicely. Mrs. Reed Stuart, Detroit. 

Waffles 

Take 1 pint of sour milk, 2 eggs, small \ cup of butter* 
a little salt, 1 teaspoon of soda. 

Mrs. R. P. Kingman. 

Buckwheat Cakes 

One quart of water, 1 cup of yeast, make a very thick 
batter, let it stand over night. In the morning pour out 
in another dish, leaving enough to set again. Add a 
little salt, and half a teaspoon of soda dissolved in milk, 
to thin the batter; then have your griddle very hot, and 
turn quickly. Mrs. D. R. Griswold. 

I A nniAf CE*TT DRUGS & GROCERIES 

■ AiUUff PC I I 103 104 Calhoun Street 



56 BREAKFAST AND TEA CAKES 

Pancakes 

Sift together 1 cup of flour, 2 rounded teaspoons of 
baking powder, § teaspoon of salt, l£ tablespoons of 
sugar; add 1 egg beaten light, 1 scant cup of milk and 
1 tablespoon of melted butter. 

Mrs. E. L. Branson. 

Ramekins 

Four ounces of grated cheese, 2 ounces of butter, 2 
ounces of bread without crust, 1 gill of milk,l-3 teaspoon 
of mustard, 1-3 teaspoon of salt, pinch of cayenne pepper, 
yolks of 2 eggs, whites of 3 eggs reserved for the top. 
Crumb the bread, and boil in the milk until soft; add 
other ingredients mixed together. Bake in gem pans 
8 or 10 minutes. Add whites of eggs, and brown in oven. 

Mrs. I. L. Stone. 
Vanities 

Two eggs, butter the size of a walnut, 1 tablespoon of 
sugar, enough flour to make very stiff. Roll very thin, 
drop in hot lard. When done, sprinkle with powdered 
sugar and cinnamon. Mrs. Mary Smith. 

Rice Pancakes 

One cup boiled rice, yolks of 2 eggs beaten, 
1 cup milk, 1 teaspoon melted butter, a little salt, 7-8 
cups flour, beaten whites of the 2 eggs. 

Mrs. Morna Eldred LaPierre. 

Hot Chicken Sandwiches 

Cook 1 cup chopped chicken in 1 \ cups cream or milk, 
until thick. Season to taste. Spread between two slices 



BREAKFAST AND TEA CAKES 57 

of bread (not too fresh). Dip in beaten egg and fry 
in small amount of butter. Serve very hot. 

Mrs. Linsley W. Dudley. 

Protose Sandwiches 

One loaf bread, f cup butter, § pound can Protose, 
£ cup mayonnaise, \ teaspoon salt, 1 teaspoon celery 
salt. Mince the protose and mix well with the season- 
ings. Add the mayonnaise and spread between thinly 
sliced buttered bread. Trim the crusts, and cut into 
oblong or triangular shaped sandwiches. 

Courtesy Battle Creek Food Co. 

New Protose Sandwiches 

One can minced Protose, 1 tablespoon lemon juice, 
Graham bread, 6 tablespoons Chili sauce, 2 hard boiled 
egg yolks, butter. Put the egg yolks through sieve, 
add them to the minced Protose and Chili sauce. Mix 
well. Cut bread into oblong pieces about 2 inches 
wide by 3 inches long. Spread lightly with butter. 
Toast on one side, spread untoasted side with Protose 
mixture. Courtesy Battle Creek Food Co. 

Sandwiches 

One-fourth pound pecan meats, 1 small onion, 6 
sweet pickles. Put through grinder. To this mixture, 
add 1 medium sized can McLaren's Cheese. 

Miss Beatrice Ensign. 



LUNCHEON AND SIDE DISHES 



"Variety alone gives joy; 
The sweetest meats the soonest cloy." 

Veal or Chicken Croquettes 

One solid pint of finely chopped cooked meat, 1 table- 
spoon of salt, \ teaspoon of pepper, 1 cup of cream or 
chicken stock, 1 tablespoon of floar, 4 eggs, 1 teaspoon 
of onion juice, 1 tablespoon of lemon juice, 1 pint of 
crumbs, 3 tablespoons of butter. Put the cream or stock 
to boil, mix the flour and butter together, and stir in 
the boiling cream. Then add chicken and seasoning. 
Boil for 2 minutes, and add 2 of the eggs well beaten; 
take from the fire immediately, and set away to cool. 
When cool, shape, and dip them in egg, and roll in bread 
crumbs; fry in deep lard. Mrs. Maude C. Ward. 

Veal Croquettes 

Boil meat until tender then chop fine. To 1 bowl of 
meat, add equal quantity of mashed potato, a little 
butter, 1 egg, salt and pepper. Roll together, and dip 
in beaten egg and rolled crackers. Fry in hot lard. 

Dressing. — Two tablespoons of melted butter poured 
over yolks of two well beaten eggs. Cook in double 
kettle and thin with lemon juice. Mrs. A. W. Davis. 

Salmon Croquettes 

One can of salmon, 1 cup of mashed potato, 2 eggs, 
doz, crackers rolled fine. Drain the oil from the salmon, 



LUNCHEON AND SIDE DISHES 59 

and remove all bones and skin. Beat yolks of eggs, and 
mix very thoroughly with salmon and mashed potatoes, 
seasoning with salt and pepper. Mould into small cylin- 
der-shaped rolls. Dip first in the whites of the eggs, then 
cover with cracker crumbs, and fry in deep lard as you 
would fried-cakes. Mrs. Frank Preston. 

Salmon Croquettes 

Take equal parts of salmon and bread crumbs, Salt 
and pepper, pour on enough melted butter to moisten. 
Make in balls with the hands, roll in flour, and fry in 
butter until brown. Mrs. C. E. Laquay. 

Moulded Salmon 

Two tablespoons cold water, \ tbsp. salt, \\ tbsp. 
sugar, | tablespoon flour, 1 teaspoon mustard, 1-3 can 
salmon, yolks 2 eggs, \\ teaspoon melted butter, f cup 
milk, \ cup of vinegar, f cup Knox gelatine, little cay- 
enne pepper. Put salmon into a strainer, rinse with hot 
water and separate into flakes. Mix all the dry ingredi- 
ants, add egg yolks, butter, milk and vinegar. Cook 
over boiling water stirring constantly until it thickens. 
Add Knox gelatine, soaked in cold water; put into ring 
mold and serve with garnish of cucumber and tomato 
and cucumber sauce. 

Cucumrer Sauce. — To one half cup of cream whipped 
stiff, add | teaspoon salt, a few grains of pepper, and 



The Tavern Dress Shop 



ANNA^WALT ' 



60 LUNCHEON AND SIDE DISHES 

gradually 2 tablespoons vinegar. Add 1 cucumber, 
pared, chopped, and drained. 

Mrs. John T. Winship. 

Salmon Loaf 

One can salmon. Mix 1 cup of bread crumbs, 2 eggs 
and white of third, small piece of butter, salt and pepper 
with salmon and steam one hour. 

Dressing. — Take oil from salmon, yolk of egg, 1 
cup of milk, 1 tablespoon of flour; little butter, salt and 
pepper; cook in double boiler until thick. Pour over 
loaf. Mrs. W. J. Smith. 

Cod Fish Balls 

Take 8 or 9 good sized potatoes, 1 quart of picked 
cod-fish that has soaked over night; let simmer on the 
stove until potatoes are boiled, strain the fish, and put 
in with the potatoes; add a piece of butter the size of 
a hickory nut, and one well beaten egg. Mash all to- 
gether. Sometimes it needs a little salt to season well. 
Shape like croquettes, and fry in very hot lard, like 
doughnuts. Always take some lard which has been used 
before, adding fresh lard if needed; if not hot enough, 
they will fall to pieces. Miss Julia E. Hinman. 

Potato Croquettes 

Season cold mashed potatoes with pepper salt, nutmeg; 
beat to a cream with a tablespoon of melted butter to 
every cup of potato. Bind with 2 or 3 beaten eggs, and 
add some minced parsley or celery. Roll into cylinder- 
shaped rolls; dip in beaten egg, then bread crumbs, and 



LUNCHEON AND SIDE DISHES 61 

fry in hot lard. Pile in a pyramid upon a flat dish; garnish 
with parsley. Mrs. Chas. Bathrick. 

Sweet Potato Croquettes 

Two cups of cold, boiled, mashed sweet potatoes, 3 
tablespoons of melted butter, 1 teaspoon of lemon juice, 
| cup of cream or rich milk, salt and pepper to taste. 
Beat all together until light and smooth. Shape into 
balls, dip in beaten egg, and roll in bread crumbs. Fry 
in enough boiling fat to cover. Drain when a light 
brown. Serve hot. Mrs. J. F. Hinman. 

Rice Croquettes 

One teacup of rice, boiled in one pint of milk. When 
soft add butter the size of an egg, 2 spoons of sugar, juice 
and grated peel of 1 lemon. Mix well and make into 
rolls. Beat the yolk of 2 eggs. Dip the rolls first into the 
egg, then in cracker crumbs, and fry in deep lard. 

Mrs. J. F. Hinman. 

Rice Cakes 

Take 2 cups of boiled rice, 2 eggs, 2 tablespoons of 
flour, a little salt. Beat well together. Mould into cakes 
or balls, fry in butter to a light brown. Baw oysters may 
be added. Mrs. E. H. Coller. 

Pea Patties 

Make pastry crust, and bake in small patty-pans. Cut 
sweet-breads in small pieces, and cook with peas; season 
with butter, pepper and salt; thicken with a little flour 
and milk. Fill the patties, and serve hot. 

Mrs. Chas. Earle. 



62 LUNCHEON AND SIDE DISHES 

Baked Hash 

To 2 cups of cold mashed potatoes, allow 2 well beaten 
eggs, 2 tablespoons of melted butter, and 1 cup of sweet 
milk; beat all together till very light, then add \\ caps of 
meat chopped fine. After mixing thoroughly, put in a 
shallow baking dish, and bake 20 minutes or J hour. 

Miss Olivia Hinman. 

Meat Hash 

Chop meat very fine. To each pint add \ pint cold 
boiled potatoes chopped fine, 1 tablespoon of butter, 
1 cup stock or water, season, stir over fire 8 minutes, 
spread smoothly. Cover pan, and set back where it 
will brown slowly h hour. When done, fold like an omelet 
put on hot dish. Garnish with points of toast and parsley. 
Mrs. Reed Stuart, Princeton N.J. 

Potato Puffs 

Boil potatoes, mash fine, add salt and butter, then beat 
well. Add \ cup of boiling milk; beat again. Shape into 
balls, butter tin sheet, place them on. Brush with beaten 
egg. Brown in oven, and garnish with parsley. Serve 
immediately. Mrs. Reed Stuart, Princeton N.J. 

Tomato and Lamb Pie 

Take the remains of a cold roasted or boiled lamb, cut 
up in small pieces; put in a deep dish a layer of bread 
crumbs, a layer of meat, and then a layer of sliced toma- 
toes, pepper, and salt ; when the dish is full, moisten with 



LUNCHEON AND SIDE DISHES 63 

hot water ; sprinkle the top with bread crumbs and small 
pieces of butter. Bake 50 minutes. 

Mrs. E. C. Groesbeck. 

Macaroni With Cheese 

One-fourth pound of best macaroni, boiled in salted 
water 20 minutes, or until tender. 1 cup of grated cheese. 
Take 1 tablespoon of melted butter, 2 tablespoons of flour 
Mix and stir slowly into 1 pint of hot milk; cook until 
thick. Butter your baking dish. Put alternate layers 
of cheese, macaroni, and dressing, the cheese on top with 
bits of butter and 3 or 4 crackers rolled fine. Bake in 
a hot oven from £ to § hour. Mrs. J. M. Ward. 

Macaroni With Red Dressing 

Simmer the macaroni in weak soup stock until tender 
and well flavored; drain well, place in a deep dish, and 
cover moderately with dressing. Have ready some 
grated Parmesan cheese, which sprinkle over all. 

Red Dressing. — One can of tomatoes or 1 quart of 
fresh ones; boil them in a porcelain pan from 15 to 30 
minutes. After seasoning with salt, pepper, and two 
or three sprigs of parsley, strain all, and put the purie 
over the fire with \ cup of rich brown sauce. Thicken 
with a tablespoon of butter stirred in a saucepan till 
brown, and mixed with a tablespoon of flour. Stir con- 
stantly for fifteen minutes; if too thick, add more sauce; 
if too thin, boil longer, and season again when done. 

Mrs. D. P. Smiley. 

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64 LUNCHEON AND SIDE DISHES 

Macaroni Loaf With Cheese and Tomato Sauce 

One half cup macaroni in small pieces, 1 cup milk, 
1 cup soft bread crumbs, 1 tablespoon butter, 3 eggs, 
1 tablespoon chopped green pepper, 1 teaspoon each 
of chopped onion and parsley, 1 teaspoon salt, £ cup 
grated cheese. Cook macaroni in boiling salted water 
till tender and rinse in cold water. Cook parsley, onion 
and pepper in a little water with the butter. Beat the 
yolks and whites of eggs separately. Mix all ingre- 
diants, cutting and folding in the stifly beaten whites 
last. Bake in quart dish, lined with buttered paper, 
set in pan of hot water \ to f of an hour, in moderate 
oven. Turn out on plate and serve with tomato sauce 
around it. A hole in center for parsley decoration adds 
to its attractiveness. 

Tomato Sauce. — 1 quart tomatoes cooked thoroughly, 
Put through a sieve. Season with salt, white pepper, 
and a little green pepper which has been soaked in salt 
and water and chopped very fine. Add 1 tablespoon 
sugar and butter size of an egg. Serve hot. 

Mrs. Gertrude Chapin. 

Ham Sandwiches 

Cream in water 1 teacup of butter, add a heaping tea- 
spoon of mustard, and the beaten yolks of 2 eggs, stir 
into 1 quart of chopped ham; mix with the hand. 

Miss Julia E. Hinman. 

Ham Mousse 

Two cups boiled ham chopped fine. Dash cayenne 
pepper, 1 teaspoon French Mustard, 1 teaspoon Knox 



LUNCHEON AND SIDE DISHES 65 

gelatine, £ cup hot water, £ cup whipped cream. Dis- 
solve gelatine in hot water and add cream. Mix cayenne 
and mustard with ham, then combine this mixture 
thoroughly with gelatine and cream. Turn into square 
mold, place on ice for two or three hours. Cut in slices 
and serve with any sauce prefered. 

Miss Margaret Ritchie. 

Potato Cheese Puff 

Three cups mashed potato, \ cup hot milk, whites 
of 2 eggs, \ pound cheese, 2 egg yolks, I teaspoon salt, 
\ teaspoon pepper. Cut cheese in pieces and melt in hot 
milk. When smooth and creamy beat into mashed 
potato, to which egg yolks have been added. Season 
and fold in stifly beaten whites. Pour in well buttered 
baking dish ; bake in moderate oven until firm and brown. 

Miss Margaret Ritchie. 

Cheese Fondu 

One cup of bread crumbs dry and fine, 2 cups of sweet 
milk, 3 eggs, | pound of dry cheese grated, 1 tablespoon 
of melted butter, pepper and salt to taste. Soak the 
crumbs in the milk, beat in the yolks, butter, pepper, and 
salt, then the whites whipped stiff, lastly the cheese. 
Pour into a pudding dish, stew dry crumbs over the top 
and bake in a quick oven until brown; serve in the same 
dish at once, as it falls like omelet by standing. 

Mrs. Kate Snyder, Denver. 

Toasted Cheese 

Cut cheese in slices of moderate thickness; put in sauce- 
pan with a little butter and cream. Simmer gently till 



66 LUNCHEON AND SIDE DISHES 

quite melted, then take from fire to cool a little; add yolk 
of egg well beaten; make into shape, and brown before 
fire. Nice for lunches. 

Mrs. Clelle Humphrey White. 

Walnut Cheese Loaf 

Mix 2 cups fine bread crumbs, 1 cup ground nut 
meats, 1 cup grated cheese, 1 cup milk, f teaspoon salt, 
\ teaspoon cayenne, 1 tablespoon chopped parsley, 1 
tablespoon chopped onion, 1 egg slightly beaten. Shape 
into a loaf and bake § hour. Serve with tomato sauce. 
Rice may be used in place of bread crums. 

Miss Mary Browning. 

Cheese Straws 

One cup of cheese, 1 cup of flour, \ cup butter. Dash 
of paprika. Put cheese through meat grinder and mix 
all together. Cut in strips and bake in moderate oven. 

Mrs. Elmer Brocker. 

Cheese Souffle 

Two tablespoons butter, 2 tablespoons flour, h cup 
scalded milk, § teaspoon salt, little red pepper, J cup 
grated cheese, 3 eggs. Melt butter, and mix thoroughly 
with flour. Add hot milk gradually. Add salt, pepper 
and cheese. Remove from fire and add beaten yolks. 
Cool and fold in beaten whites of eggs. Pour into but- 
tered dish and bake 20 minutes in slow oven. 

Mrs. Helen Davis Chope, 



LUNCHEON AND SIDE DISHES 7 

Dream Cake* 

One-half cup milk. ± jar McLaren's cream cheese, 
1 tablespoon melted butter. 1 tablespoon flour, Put 

between bread and toast. Mrs. Nellie B. Davis. 

"N irginia Red Devil 

One can Campbell's Tomato soup. Put on in double 
boiler. While this is heating, put one pound of cheese 
through grinder. Then add to soup. When cheese is 
melted and piping hot, add a beaten egg and' remove 
Gram lire. Serve un crackers at toast. A good dish for 
lunch. Mrs. C. P. Baker. 

Southern Spoon Bread 

One cup corn meal. 1 tal a fat. 1 teaspoon salt. 

1 egg, boiling water. 1 cup sour milk. g teaspoon soda. 

Scald meal and salt with boiling water enough to 
make a soft dough. Add fat. yolk of egg. sour milk and 
soda. Beat well. Fold in the beaten egg white. Put in 
buttered baking dish and cook 45 minutes in a moderate 
oven. Serve from dish with a spoon. This may be served 
with a meat course, at as a luncheon dish with maple 
svrup. Mrs. Ralph W. Harrert. 

Stuffed Eggs 

Boil eggs 20 minutes, rub yolks to smooth paste, add 
equal amount of chopped ham. 1 tablespoon melted 
butter, salt, pepper, and mustard to taste. Fill eggs with 

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68 LUNCHEON AND SIDE DISHES 

this mixture, and place in a baking dish, having cut a 
thin slice from the end of the eggs so they will stand; 
turn around them a thin white sauce, sprinkle the whole 
with bread crumbs, and bake until a delicate brown. 
Before serving, place a small piece of parsley in each egg. 
White Sauce. — Half pint of milk, 1 tablespoon of but- 
ter, 1 heaping tablespoon of flour, f teaspoon of salt and 
pepper. Serve also with fish, warmed-over potatoes, or 
omelet. Mrs. John T. Winship. 

Omelet 

Small slice of white bread soaked in milk, crush with a 
fork, and remove hard crusts. With this beat the yolks of 
3 eggs and a little salt. Beat 3 whites very stiff, and stir 
lightly with the yolks just before frying. Fry on pancake 
griddle in a little butter, and turn half over when there is 
a firm crust on the bottom. 

Mrs. F. B. Mechem, Chicago, III. 

Omelet With Cream Sauce 

Three eggs, \ cup of milk, 1 \ tablespoons of corn starch 
1 teaspoon of salt, 1 tablespoon of butter. Put the omelet 
pan, covered closely, on to heat. Beat the yolks of the 
eggs, the corn starch, and salt. Beat the whites to a stiff 
froth, and add to yolks and corn starch. Stir all together 
thoroughly, and add the milk. Put the butter in the hot 
pan. When melted, pour in the mixture, cover, and place 
on the stove where it will brown, but not burn. Cook 
about 7 minutes; fold, turn on a hot dish, and serve with 
cream sauce poured around it. Serve with white sauce 
above. Miss Julia E. Hinman, 



LUNCHEON AND SIDE DISHES 69 

Spanish Omelet 

Yolks of 2 eggs well beaten, a pinch of salt. Add 3 
tablespoons thick stewed tomatoes and f cup sliced 
ripe olives. Beat whites very stiff and fold in carefully. 
Cook in well buttered pan until brown. 

Mrs. A. D. Ordway. 

Corn Pudding 

Mix 2 tablespoons corn starch with \ cup milk and 
stir into 1 pint of hot milk in a double boiler. Cook 
until thick. Add 1 good tablespoon butter, the beaten 
yolks of 3 eggs and 1 can corn, add seasoning. Put into 
a buttered baking dish and bake until firm, about 20 
minutes. Add salt to the whites and beat stiff. Put 
on top of pudding and brown in the oven. Sprinkle 
chopped red pepper on top. Mrs. L. W. King. 

Deviled Eggs 

Six eggs boiled hard. Shell and cut them in halves, 
slipping the yolks into a dish. 

Dressing. — Two spoons of melted butter, 2 table- 
spoons vinegar, 1 tablespoon sugar, 1 teaspoon mustard, 
a little salt and pepper. Pour this over the yolks, and 
rub with the hands until smooth; make into balls, and 
replace into the whites of the eggs. 

Mrs. J. T. Caldwell. 



L 



Q and y 
Service 



70 LUNCHEON AND SIDE DISHES 

Baked Eggs 

Separate the whites and yolks of eggs, being careful not 
to break the yolks. Salt the whites very salt, and beat to 
a stiff froth. Place in turbot shells. Scoop out the mid- 
dle, into which drop the unbroken yolk. Bake, and when 
done, butter, pepper, and salt the yolks. 

Miss Olivia S. Hinman. 

A Nice Dish For Breakfast 

One slice of bread and 1 pint of milk boiled together, 1 
cup of fried ham chopped very fine, and 1 egg. Pour 
the bread and milk over the ham and egg, and beat all 
together. Bake a light brown. Mrs. Wm. Neale. 



SALADS 



Chicken Salad 

One chicken boiled tender. When cold, pick into 
course pieces, careful to leave out skin and bones. Rub 
into this 2 or 3 teaspoons of dry mustard, and salt well, 
and use 3 or 4 bunches of celery. Cabbage may be used 
if celery is scarce. 

Dressing. — A little more than \ pint of good sour ^vine- 
gar, yolks of 8 eggs, 2 tablespoons of butter. Have the 
eggs beaten light, and when the butter and vinegar are 
hot, add a few spoonfuls to the eggs, stirring constantly, 
that the mixture may not curdle. Beat until nearly cold, 
and when cold, mix with the chicken, etc. Just before 
serving, add all the whipped sweet cream it will bear 
without making too thin. Veal may be used in place of 
chicken. Six chickens, 4 pounds each, will serve 130 
people. Mrs. Charles H. Hinman. 

Shrimp Salad 

For 1 can of shrimps, take 4 eggs, or yolks of 8, 6 table- 
spoons of vinegar, 2 tablespoons of cream (or the same of 
milk and a piece of butter), 2 teaspoons of sugar. Beat 
the eggs well with an egg-beater; add the sugar, \ tea- 
spoon each of salt and dry mustard; then the vinegar and 

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72 SALADS 

the cream. Place the bowl in a kettle of boiling water, 
and stir until very thick. Let this dressing get very cold 
before using. Place the shrimps in cold water from 3 to 
4 hours, and put the dressing and shrimps together with 
an equal quantity of lettuce or celery, cut rather coarse. 

Miss. 0. S. Hinman. 

Lobster Salad 

Drain the oil from 1 can of lobster. Chop the lobster, 
also 6 heads of celery, not very fine. Mix 1 teaspoon of 
mustard into a smooth paste with a little vinegar. Add 
the yolks of 2 eggs, 1 tablespoon of creamed butter, 1 
small teaspoon of salt, the same of pepper, 1 gill of vine- 
gar, the mashed yolks of 2 hard boiled eggs. Mix a small 
portion of the dressing with the celery and lobster, and 
turn the remainder over all. Garnish with the green tops 
of celery and the whites of the hard boiled eggs cut in 
rings. Mrs. Mary L. Briggs. 

Salmon Salad 

Set the can of salmon in a kettle of boiling water, and 
let it remain 20 minutes. Remove the salmon from the 
can, lay it on a platter, cover with vinegar, season with 
salt and pepper, sprinkle with whole cloves, and let stand 
over night. Then pour off the vinegar, remove cloves, 
and mix with enough minced celery to make the salad 
crisp. Pour over it a mayonnaise dressing, and garnish 
with celery. Mrs. Mollie E. Bathrick Marvin. 

Cheese Salad 

Soak 1 tablespoon Knox gelatine in I cup cold water 
15 minutes and dissolve over hot water, 2 packages 



SALADS 73 

Philadelphia cream cheese, \ cup grated cheese, \ cup 
cream whipped, salt to taste, paprika. Cream cheese 
with a little cream, making it smooth. Add gelatine, 
whipped cream, salt and paprika. Mold in dish for ten 
or twelve hours. Serve with Thousand Island dressing. 

Mrs. Waldo Jennings. 

Cheese Salad 

Three packages Philadelphia Cream Cheese, 1 cup 
mayonnaise, 1 box Knox gelatine, 2 cups boiling water, 
\ pint cream, whipped, juice of \ lemon, 2 tablespoons 
sugar. Mix cheese and mayonnaise. Dissolve gelatine 
in \ cup cold water, add boiling water; cool. When cool, 
add cheese and mayonnaise, lemon juice, sugar, and 
whipped cream. Mold in ring mold. As mixture begins 
to stiffen, add the following filling: 

Filling. — 1 pint white cherries, 1 pint pineapple 
(cut up) or apricots, \ cup pecan meats, 1 small bottle 
mareschino cherries. Serve on head lettuce. Place 
mayonnaise in center of ring. This amount will serve 12. 

Mrs. V. Howard Wattles. 

Prune Salad 

Soak large prunes over night, in water little more 
than enough to cover. Cook in same water in covered 
stewpan very slowly. Add a very little sugar and about 
1 teaspoon lemon juice to 1 dozen prunes. When cold 
remove pits. Soften cream cheese with cream or an acid 
fruit juice, preferably pineapple or apricot, and a little 
salt. Stuff the prunes with the cheese mixture and serve 
on lettuce with French dressing. 

Custer Tea Shop. 



74 SALADS 

Head Lettuce With Roquefort Cheese Dressing 

One large solid head lettuce, 3 tablespoons roquefort 
cheese, 4 tablespoons oil, 1 tablespoon vinegar, (strong) 
£ teaspoon salt, 1-8 teaspoon black pepper. Prepare 
lettuce as for any salad, wrap in old linen and put on 
ice. Place \ of cheese in bowl, and mix in the oil, add 
vinegar slowly and beat vigorously. Add salt and pepper 
and rest of cheese which has been crumbled. 

Pour over lettuce and serve at once. 

Mrs. S. 0. Bush. 

Frozen Tomato Salad 

Six medium sized tomatoes or 1 pint cooked tomato, 
1 teaspoon onion juice, 1 teaspoon finely chopped cu- 
cumber, 1 teaspoon salt, 1 cup mayonnaise, 1 cup 
whipped cream. Skin the fresh tomatoes and scoop 
out pulp and juice in center. Drain and chill. Add onion, 
cucumber and other seasonings to the pulp and juice; 
fold in mayonnaise and cream. Pack and freeze to the 
consistency of mush. Fill tomato shells. If canned 
tomato is used put through sieve. Freeze solidly 
enough to slice. Serve on lettuce with mayonnaise. 

Miss Margaret Ritchie. 

Stuffed Tomato Salad 

One tablespoon Knox gelatine, 2 tablespoons sugar, 
\ cup cold water, 1 cup shredded cabbage, 2 tablespoons 
vinegar, \ cup nut meats chopped, 1 \ cup boiling water, 

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SALADS 75 

\ cup cucumbers cut in small cubes, \ teaspoon salt. 
Peel tomatoes, scoop out the inside pulp, sprinkle with 
salt and invert. Let stand \ hour. Soak gelatine in 
cold water. Dissolve in boiling water. Add vinegar, 
sugar and salt. Cool and when it begins to jelly add the 
vegetables and fill the tomatoes. Chill and serve with 
mayonnaise. Mrs. Ralph W. Harbert. 

Potato Salad 

Nine potatoes, 5 hard-boiled eggs, 1 onion, small 
bottle of capers, French dressing, 1 cup mayonnaise, 1 
cup whipped cream. Slice the onion very thin and mari- 
nate in French dressing several hours or over night. 
Then boil the potatoes and while still hot, cube, and add 
onions and enough French dressing to thoroughly moist- 
en potato. Season with salt and pepper to taste. Set 
aside for several hours or over night. Then whip the 
cream thoroughly and slowly add the mayonnaise. 
Add sliced or cubed hard-boiled eggs and capers to 
potato, fold in the dressing and serve very cold. 

Mrs. W.R. Wooden. 

French Dressing 

Nine tablespoons oil, 1 tablespoon vinegar, juice of 
one lemon, 1 teaspoon celery seed, 1 slice onion, 1 tea- 
spoon Worcestershire Sauce, | teaspoon paprika, 1 
tablespoon sugar, 1 teaspoon salt. Place all ingredients 
except oil in a dish and beat until the sugar is dissolved. 
Pour into salad bottle, add oil. Shake well before using. 

Mrs. W. R. Wooden. 



76 SALADS 

Cabbage Salad 

Chop fine 1 medium sized head of cabbage ; add 1 cup 
of sugar, \ cup of vinegar, salt and pepper. Stir and add 
1 cup of sour cream. Beat until very light. 

Mrs. E. H. Coller. 

Cabbage Salad 

Yolks of 3 eggs, \ pint of cream, 3 tablespoons of 
sugar, 1 tablespoon of mustard, 2 teaspoons of salt, \ 
cup of butter, \ cup of strong vinegar, juice of one 
lemon. Mix mustard, sugar, and salt with melted butter, 
and add to the cream and eggs. Stir constantly until it 
boils. When cold, add vinegar and lemon juice. 

Mrs. Lettie Locke Godfrey. 

Molded Salad 

One envelope Knox gelatine dissolved in 1 cup of cold 
water. Add 2 cups of boiling water, \ cup of sugar and 
juice of 2 lemons. When cooled a little, add 1 cup sliced 
cucumber, 1 cup pineapple, cut in small pieces. Mold 
in small molds and chill. Remove from molds and serve 
in individual nests of lettuce, with mayonnaise and a 
little chopped parsley on top. In place of cucumber 
and pineapple, may use the following: 1 cup celery, 
I of a green pepper cut fine,£ cup pimento and \ cup 
nut meats chopped. Mrs. Elmer Brocker. 

White Salad 

One cup celery, 1 cup cabbage, small can of pimento, 
\ cup blanched almonds. Cut these ingredients rather 
fine. Soak \ box Knox gelatine in 1 pint cold water. 



SALADS 77 

When soft, add 1 pint of hot water and 1 teaspoon salt, 
and If cups granulated sugar. When slightly cold, add 
the juice of 3 lemons. When the gelatine has begun to 
congeal add the other ingredients. Mold in either cups 
or pan. Serve on lettuce leaves with mayonnaise mixed 
half with whipped cream. 

Miss Julia E. Hinman. 

Salad Supreme 

Two cups diced pineapple, 1 cup diced cucumber, 3 
oz., mayonnaise dressing (6 tablespoons). Put diced 
cucumber in ice water or ice box till needed. Mix with 
pineapple. Arrange on lettuce leaf and serve with spoon- 
ful mayonnaise. (Uncooked Mayonnaise.) 

Miss Virginia Winship. 

Walnut Deceits to Serve With Salad 

One small cream cheese, f cup olives stoned and 
chopped, \ teaspoon salt, 1-8 teaspoon paprika, \ cup 
sifted cracker crumbs. Work small cheese, add olives, 
salt and paprika. Shape in balls; roll in cracker crumbs. 
Flatten and place halves of English Walnuts on oppo- 
site sides. Miss Margaret Ritchie. 

Grape Fruit Salad 

One envelope Knox gelatine dissolved in a little cold 
water and add \ cup of boiling water, 3 tablespoons 
lemon juice, 3 tablespoons orange juice. Heat and add 
\ cup of sugar. When cool, add 2 grape fruit cut up, and 
mold. Serve with salad dressing 

Mrs. Arthur Green, 



78 SALADS 

Salad Dressing 

One pint vinegar, 1 cup sugar, 2 tablespoons salt, 
a little red pepper, 1 large cup of butter. Let it come to 
a boil and add 3 tablespoons mustard, 3 tablespoons 
flour mixed in a little water. When boiling add 1 table- 
spoon Knox gelatine dissolved in water. After removing 
from the fire, add 3 well beaten eggs. Thin with cream. 

Mrs. Arthur Green. 

Salad Dressing 

Four eggs, 6 tablespoons of vinegar, \ teaspoon salt, 
\ teaspoon mustard, 1 tablespoon sugar, 1 tablespoon 
butter, 2 tablespoon cream. Stir all together and boil 
until thick; add whipped cream. Serves eight. 

Mrs. Charles W. Brown. 

Salad Dressing 

One tablespoon dry mustard, a little cayenne pepper, 
1 teaspoon of salt and 1 of sugar, yolks of three raw eggs, 
| of a lemon, 3 tablespoons of vinegar, 1 pint of oil. Beat 
dry ingredients thoroughly with the eggs, then add oil 
drop by drop till it begins to thicken, when you can beat 
it in faster; thin with the vinegar till all is used. When 
cold, add one cup whipped cream. Eggs and oil must 
be very cold. Mrs. Walter Clark. 

Salad Dressing 

Yolks of eight eggs, \ cup of butter, 1 \ tablespoons of 
mustard, 1 tablespoon of sugar, 1 tablespoon of salt, and 
1 pint of vinegar. Beat eggs very light, and add mustard, 



SALADS 79 

salt, sugar, melted butter, and vinegar. Cook until thick 
like cream, and just before using, add § cup of whipped 
cream, and juice of 1 lemon. Mrs. A. L. Clark 

Mock Mayonnaise 

One cup water, 1 tablespoon butter, 1-3 cup flour, 
2 egg yolks, 1 teaspoon salt, 1 teaspoon mustard, f 
teaspoon cayenne pepper, 2 tablespoons lemon juice, 
2 tablespoons vinegar, 1 cup oil. Make in double boiler, 
a sauce of the butter, flour and water. Cook ten minutes. 
Combine egg yolks, salt, mustard, pepper, lemon juice 
and vinegar. To this add oil but do not stir. Turn 
sauce hot into other ingredients and beat quickly with 
egg beater. Miss Margaret Ritchie. 

Sour Cream Dressing 

One cup sour cream (good and thick is best), \ cup 
butter, \ (scant ) teaspoon salt. (Cook in double boiler). 
When thoroughly hot add beaten yolks of 3 eggs, 2 
dessert spoons sugar, juice £ lemon. Stir until thorough- 
ly cooked. This will be very thick and when desired 
for use thin with lemon or fruit juice. Very nice for 
fruit salads. Mrs. Fred W. Gage. 

Cooked Salad Dressing With Oil 

Three egg yolks, 2 tablespoons vinegar, 2 tablespoons, 
lemon juice, 1 teaspoon dry mustard, 1 teaspoon salt, 



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80 SALADS 

a little paprika, 1 cup Mazola oil. Mix in a bowl. Take 
1-3 cup flour and oil enough to rub smooth; add to this 
1| cups boiling water. Cook until smooth and thick. 
Beat the above mixture into it while hot, using a Dover 
egg beater. Makes 1 quart. Mrs. S. 0. Bush. 

Dutch Cheese Salad 

Season creamy Dutch cheese with salt, chopped onion, 
and green pepper. Place on thick slice of tomato, with 
another slice of tomato on top. Serve on head lettuce 
with mayonnaise. 

Mrs. Morna Eldred LaPierre. 

Mayonnaise Dressing 

Put the yolks of 2 eggs in a bowl with salt and pepper, 
juice of 1 lemon, and a half teaspoon of dry mustard. Add 
by degrees in very small quantities, 1 tablespoon of vine- 
gar, then | pint of salad oil, only a few drops at a time, 
stirring rapidly all the time. 

Mrs. Richmond Kingman. 

French Dressing for Lettuce, Tomatoes, Etc. 

Three tablespoons of olive oil, 1 tablespoon of vinegar, 
salt, pepper, and Worchestershire sauce dissolved in the 
vinegar. To be made on the table. 

Mrs. E. C. Hinman. 

Prepared Cheese 

One package Philadelphia cheese, 1 teaspoon olive 
oil, 3 teaspoons Worchestershire sauce and a little salt 
mixed together. Make in balls and serve with salad. 

Miss Myrtle C. Ellis, 



SALADS 



81 



Thousand Island Dressing 

Add 1 cup of well drained Chili sauce to 1 cup of 
thick mayonnaise, 1 tablespoon of chopped onion and 
2 hard boiled eggs chopped fine. Mix well together 
and serve on head lettuce. 

Miss Myrtle C. Ellis. 



PASTRY AND PUDDINGS 



"Now good digestion waits on appetite, 
And health on both." 

Pie Crust 

Small | cup of lard, 1 coffee cup of flour, and a pinch of 
salt. Add water enough to roll without using more flour. 
Bake in a hot oven until the crust is set, then regulate 
the heat to finish slowly. Mrs. C. E. Kleckner. 

Pie Crust 

One and one-fourth cups of flour, \ teaspoon of salt, 
1 rounded tablespoon of butter and 2 of lard rubbed or 
cut through the flour; add 3 tablespoons of ice water. 
Roll on floured board. Mrs. E. L. Branson. 

Mince-Meat 

Four lbs. of beef, 3 lbs. of suet, 3 lbs. of raisins, 3 lbs. of 
currants, 1 lb. of citron, 3 lbs. of brown sugar, 1 pint of 
molasses, 2 ozs. of ground cinnamon, 1 oz. of cloves, 1 oz. 
of nutmeg; grated rind and juice of 8 lemons. Boil the 
meat very tender the day before you wish to chop it, 
pick out all bits of fat or gristle, chop the suet fine, re- 
moving all strings and threads. Mix well together, 
season with salt and black pepper. Wash the currants 
thoroughly, dry them, and add to the mixture; seed the 

Dei England Pie Shop J^tS nome £££» . 



PASTRY AND PUDDINGS 



83 



raisins, add the molasses, sugar, and spices; slice the 
citron thin. To 1 quart of the foregoing, add one pint 
of apples chopped fine. It is best to add the apples at 
each baking. Moisten with sweet cider till very juicy. 
Keep in a stone jar in a cool place. When ready to make 
the pies, take just enough mince-meat for the number of 
pies desired, put it on the stove in a pan, and let it come 
to a boil. Mrs. C. F. Bock. 

Green Tomato Mincemeat 

One peck green tomatoes, put through food chopper, 
using coarse cutter. Drain well over night and add as 
much cold water as juice. Then add 5 lbs. brown sugar, 
2 lbs. chopped raisins, 2 lemons, 6 large sour apples, 
chopped but not peeled, 2 tablespoons of cinnamon, 2 
of cloves, 2 of allspice, 2 of salt and nutmeg, 1 cup of 
vinegar, \ lb. of butter. Cook until done. 

Mrs. Gertrude Chapin. 

Mock Mince Pie 

One cup of grated bread crumbs or rolled crackers, 1 
cup of chopped raisins, 2 cups of molasses, 1 cup of sugar, 
2 cups of hot water, 1 cup of vinegar, 1 teaspoon of cin- 
namon, 1 of cloves, 1 of allspice, a little butter and nut- 
meg. Mrs. M. P. Chatterton. 

Lemon Pie 

Line a plate with rich crust, prick full of holes, and 
bake. For filling : stir into 1 cup of boiling water 1 table- 
spoon of cornstarch; cook thoroughly, then add butter 
size of walnut, 1 cup of sugar, 1 egg and yolks of 2, re- 



84 PASTRY AND PUDDINGS 

serving the whites for frosting, rind of 1 lemon and juice 
of 2. Put this mixture into the crust, cover with the 
beaten whites of 2 eggs, with a little sugar and lemon 
juice added. Brown in the oven. 

Mrs. Carrie Leon. 

Individual Lemon Pies 

Fill deep gem tins with flaky pie crust made of butter. 
Filling: 1 lb. of sugar, § lb. of butter, 8 eggs well beaten, 
rind and juice of 4 lemons; fill tins 2-3 full, bake; put 1 
tablespoon of whipped cream on each pie. This makes 
dessert for 12. Mrs. Marie Upton Strong. 

Cocoanut Tarts 

One cup of sugar, and a very little water; boil like 
frosting. Then stir in yolks of 4 eggs and £ cup of cocoa- 
nut. Use frosting of 2 whites for tops. Bake like pies. 

Mrs. Olivia S. Hinman. 

Cocoanut Tarts 

fr. Two cups sugar, 1 cup water. Boil slowly fifteen min- 
utes. Then add one large cup of cocoanut and boil 
slowly fifteen minutes more. Take from stove and stir 
in one-half cup of butter and the beaten yolks of 7 eggs. 
Beat well. Line muffin tins with pie crust, fill with 
mixture and bake in moderate oven. 

Mrs. L. H. Sarin. 



hats-Ha llu noim;in-FURs 




-Holly IklitL 



PASTRY AND PUDDINGS 85 

Cinnamon Sticks 

Take light pie crust, roll thin, and spread with butter. 
Sprinkle with sugar and cinnamon, cut into small oblong 
pieces, roll twice, and bake a light brown. 

Mrs. C. A. Earle. 

Pumpkin Pie 

One coffee cup of pumpkin, \ cup of sugar, \ teaspoon 
of cinnamon, \ teaspoon of ginger, a little salt, and 1 egg. 
Milk to fill 1 round pie tin. Mrs. V. P. Collier. 

Pumpkin Pie 

One cup of pumpkin, add to it £ cup of sugar to which 
add 1 teaspoon of cinnamon, | teaspoon of salt, § tea- 
spoon of nutmeg, \ teaspoon of cloves and \ teaspoon 
of ginger rubbed well together; add 1 cup of hot milk, 
and then two slightly beaten eggs. Lastly \ of teaspoon 
of baking powder. Fill in crust and bake in moderate 
oven. Mrs. E. L. Branson. 

Chocolate Pie 

One coffee cup of milk, 3 eggs, 2-3 cup of sugar, 2 large 
tablespoons of grated chocolate, salt, vanilla. Reserve 
the white of 1 egg, beat with a little powdered sugar, 
for frosting. Bring the milk to a boil, which pour over 
the remaining eggs well beaten with the sugar. Stir the 
chocolate into 2 large spoons of cold milk, then add to 
the boiling milk. Bake with one crust. 

Mrs. L. W. Peebles, 



86 PASTRY AND PUDDINGS 

Chocolate Pie 

Make a crust, and bake. For the filling: 2 cups of 
milk, 2 tablespoons of corn starch dissolved in some of the 
milk, \ cake of chocolate, 2-3 cup of sugar, yolks of 2 eggs, 
a little vanilla, after taking from the stove. Beat whites 
of 2 eggs, and 2 tablespoons of sugar ; spread over the 
top, and slightly brown. Mrs. James Green. 

Cocoanut Pie 

One pint of milk, the beaten whites of 2 eggs, 2-3 cup 
of sugar, 1 small tablespoon of Knox gelatine, dissolved 
in a little milk. Stir all together, and flavor with vanilla; 

1 cup of cocoanut; bake with under crust only. 

Miss Julia E. Hinman. 

Ripe Currant Pie 

One and one-half cups of ripe currants crushed, 1 cup 
sugar, 1 tablespoon water, 1 large tablespoon flour, yolks of 

2 eggs, whites for Meringue. Mrs. C. R. Brewer. 

Pineapple Pie 

One pint pineapple juice, 2 eggs, 2 tablespoons of 
corn starch, 1 cup sugar. Cook in double boiler. Add 1 
cup of pineapple pulp when cool. Put in pie shell and 
cover with whipped cream. The juice of 1 lemon can 
be added. Mrs. W. J. Smith. 

Cream Pie 

One pint of milk, 1 cup of sugar, yolks of 2 eggs (keep 
whites for frosting) , piece of butter size of an egg, 3 table- 
spoons of corn starch. Mix sugar and egg well together. 



PASTRY AND PUDDINGS 87 

Let cornstarch and milk boil a little before adding egg 
and sugar, 1 teaspoon baking powder in crust. When 
crust is in the pan, prick with a fork. If you have a per- 
forated pie tin, then it is not necessary. Flavor with 
vanilla. Mrs. Hattie H. Austin. 

Sour Cream Pie 

Beat 1 egg, add 1 cup sour cream and 1 cup of granu- 
lated sugar. Beat well and mix together 2 teaspoons 
flour, \ teaspoon cinnamon, \ teaspoon cloves and \ 
teaspoon salt. Add to the above, then add \ cup chopped 
raisins. Make with two crusts. 

Miss Myrtle C. Ellis. 

Southern Sugar Pie 

Three cups light brown sugar, \ cup melted butter, 
\ cup cream, 3 eggs, juice of one lemon. Bake without 
top crust in slow oven until filling is solid. 

Mrs. A. 0. Jones. 

Butter Scotch Filling for Individual Pies 

One egg yolk, 1 cup dark brown sugar, 1 cup milk 
3 tablespoons flour, 2 tablespoons butter, 3 tablespoons 
water, 1 teaspoon vanilla. Add everything to yolk and 
cook in double boiler. This filling is for four individual 
pies, serve with whipped cream. If large pie is desired, 
double the rule. Whites of eggs may be used for meringue 
in place of whipped cream. Mrs. Waldo Jennings. 

Use Titus & Hicks GOLDEN ROD FLOUR f or all Pastry work. 
IT IS THE BEST. 



88 PASTRY AND PUDDINGS 

Fruit Pie 

Take 2 lemons, squeeze out the juice, and remove the 
seeds; chop the rind and pulp very fine with 1 cup of 
seeded raisins, add the juice, \ cup of cold water, 2 well- 
beaten eggs, and 1 \ cups of sugar. Bake between 2 crusts 
45 minutes. Mrs. A. D. Ordway. 

Jam Pie 

Yolks of 3 eggs, beaten with 1 cup sugar, 2 level 
tablespoons butter, 3 tablespoons of thick jam or 4 thin. 
Put into crust, bake, and beat whites of eggs for top. 

Mrs. R. D. Sleight. 

Peach Cobbler 

Pare 1 doz. ripe peaches, place in basin and add 1 cup 
sugar. Bake \ hour. Prepare a dough as follows: 2 eggs, 
1 cup sweet milk, 2 cups flour (heaping), 2 large tea- 
spoons baking powder, 1 heaping tablespoon sugar, 
butter size of an egg, melted and added last thing. Turn 
the juice off the cooked peaches, leaving fruit in the 
basin, pour the dough over them and bake 20 minutes. 
Serve with whipped cream, mixed with the juice of the 
peaches. Canned peaches can also be used. 

Mrs. H. B. Sherwood. 

Banburys 

One cup of raisins, seeded and chopped fine, 1 cup of 
sugar, and the juice of 1 lemon, mixed with the raisins. 
Make a rich pie paste and cut into small circles. Fill 
them with the raisins, and fold together like turnovers. 
Pick with a fork and bake them. Mrs. F. H. Gray, 



PASTRY AND PUDDINGS 89 

English Plum Pudding 

One pound raisins, 2 ozs. citron and 1 oz. each of 
candied orange and lemon peal sliced, the grated rind 
and juice of 1 orange and 1 lemon, 4 oz. shelled almonds, 
blanched and cut in several pieces, 1 pound of currants, 
rubbed in flour in a sieve to free from stems, 1 pound of 
suet chopped and rubbed with 4 tablespoons of flour, 
1 lb. light coffee sugar, 1 lb. of the inside of a baker's 
fresh loaf of bread. Mix thoroughly with fruit, 
together with a grated nutmeg, a dash of cayenne pepper, 
and a teaspoon of salt. Over all poor § cup rather strong 
coffee. Cover the bowl containing the mixture, and 
keep in a cool place a day or two. Then add eight eggs 
and enough sweet cream to moisten. Have the pudding 
mold well buttered and dusted with flour. Press the pud- 
ding in leaving about two inches for pudding to swell. 
Put buttered paper over pudding, and close mold tight. 
Boil or steam steadily for ten hours. Do not open until 
it is to be served. Before using boil again for two hours. 
Nice to make several weeks before needed. Serve with 
rich sauce. 

Mrs. Louise S. Boughton, Pasadena, Calif. 

Christmas Pudding 

One cup raw apples, 1 cup raw carrots, 1 cup raw 
potatoes, 1 cup brown sugar, 1 cup raisins, 1| whole 
wheat flour, § melted butter, £ cup citron, 1 teaspoon 
cinnamon, % teaspoon cloves, 1 teaspoon soda. Put 
apples, carrots and potatoes through food chopper 
several times. Cream sugar and butter and add to the 



90 PASTRY AND PUDDINGS 

chopped mixture. Also add spices, soda, raisins, flour 
and citron. Mix thoroughly and steam three hours. 
Serve with hard sauce. Miss Lenna Cooper. 

Plum Pudding 

One and one-half cups chopped suet, | cup molasses, 
1 \ cups sugar, 1 cup sour milk, 1 pound raisins, § teas- 
spoon soda. Spices to taste. Two teaspoons baking 
powder, 2 eggs, \ teaspoon salt, 1 cup nut meats, \\ 
cups flour, 1 cup bread crumbs. Steam for hours. 

Mrs. Edwin Barnes. 

Suet Pudding 

Three cups of bread crumbs, 1 cup of finely chopped 
suet, 1 cup of raisins, 1 cup of brown sugar, 1 cup of flour, 
and 1 cup of milk, 1 teaspoon of soda. Steam three hours. 

Sauce. — One cup of sugar, \ cup of butter, yolk of one 
egg, 3 teaspoons of corn starch. Add l£ cups hot water. 
Last stir in the beaten white of 1 egg. 

Mrs. Chas. Hicks. 

Suet Pudding 

One cup of suet, 2 cups of raisins, 4 cups of flour, \ cup 
of sugar, 1 cup of sweet milk, 1 cup of molasses, 1 tea- 
spoon each of cloves, cinnamon, and nutmeg. Steam three 
hours. 

Sauce. — Beat to a cream \ cup of sugar, and \ cup of 
butter. Let come to a boil 3 cups of water and \ cup 
of sugar; flavor with lemon and nutmeg. Pour over but- 
ter and sugar when ready for table. 

Mrs. C, E, Thomas. 



PASTRY AND PUDDINGS 91 

Date Pudding 

One cup gran, sugar, § cup butter, 2 eggs, 1 cup milk, 
1 heaping tablespoon flour, § teaspoon baking powder, 
1 cup chopped walnut meats, 1 cup dates cut in small 
pieces. Bake in moderate oven 40 minutes. Serve cold 
with whipped cream. 

Mrs. Helen Davis Chope, Detroit. 

Date Pudding 

One egg, 1 cup sugar, 1 cup dates cut in small pieces, 
1 cup milk. Mix together. Add 1 cup crackers crumbs, 
1 cup walnut meats. Place in pan with hot water, and 
cook | hour. Serve with whipped cream. 

Mrs. A. D. Ordway. 

Fruit Pudding Sauce 

One and one-half cups brown sugar, f cup of butter, 
1 tablespoon each of cinnamon and flour, a little cloves, a 
pinch of salt. Mix, and add 2 cups of boiling water, and 
cook until it thickens. 

Mrs. L. W. Partridge, Denver. 

Pudding Sauce 

One quarter cup of butter, 1 cup sugar, \ cup milk, 
yolks of 2 eggs. Cook about eight minutes. Pour this 
onto the beaten whites of the two eggs. Flavor with 



Buy Baked Goods of D. B. TOTTLN 

33 IMOFtTM JEF-F-ERSOM 



92 PASTRY AND PUDDINGS 

a little nutmeg, 2 tablespoons vinegar, and 4 tablespoons 
of cherry juice or dissolved currant jelly. 

Mrs. A. 0. Jones. 

Cottage Pudding 

One large tablespoon butter, 1 cup sugar, 1 cup 
milk, 1 egg, 2 teaspoons baking powder, 2 cups flour. 

Mrs. Nellie Hawxhurst. 

Sauce for Cottage Pudding 

One and one-half cups brown sugar, f cup butter, 
1 tablespoon cinnamon, 2 tablespoons flour. Mix and 
add 2 cups boiling water. Cook till it thickens. 

Miss Julia E. Hinman. 

Graham Pudding 

Take 1| coffee cups of Graham flour, § coffee cup of 
molasses, £ coffee cup of butter, \ coffee cup of sweet milk, 
1 egg, 1 even teaspoon of soda, \ cup of raisins, \ cup of 
currants; salt and spice to taste. Steam 2\ or 3 hours. 

Mrs. A. M. Minty. 

Sauce for Graham Pudding 

Two eggs and f cup of sugar, well beaten, then add \ 
cup melted butter. Mrs. T. H. Jennings. 

Raisin Puffs 

Two eggs, 1-3 cup of butter, 2 tablespoons of sugar, 1 
cup of sweet milk, 1 cup of raisins, chopped fine and 
floured, 2 cups of flour, 3 teaspoons of baking powder. 
Steam one hour. Serve with following sauce. 

Mrs. Alice Henika. 



PASTRY AND PUDDINGS 93 

Hard Sauce 

One and one-half cups pulverized sugar, \ cup butter, 
yolk 1 egg, 1 dessert spoon vanilla. Work this in a large 
bowl until it is light and looks almost fluffy. 

Mrs. Fred W. Gage. 

Foam Pudding Sauce 

Take 4 tablespoons of white sugar, 2 tablespoons of 
butter, 1 tablespoon of flour, all beaten to a cream. Add 
the beaten white of 1 egg, and to the whole 1 gill of boil- 
ing water, stirring very fast. Flavor with lemon or rose. 

Mrs. H. G. Brooks. 

Steamed Pudding 

One cup of sugar, | cup of butter, 3 eggs, 1 cup of milk, 
3 heaping teaspoons of baking powder, 3 cups of flour. 
Steam one hour. Serve with sweetened or whipped 
cream. Mrs. R. B. Merritt. 

Foamy Sauce 

One teaspoon butter, 1 cup sugar, 2 eggs. Mix 
butter, sugar and 1 teaspoon water in top of double 
boiler, heat until sugar is dissolved. Add yolks of eggs 
slightly beaten and just before serving the whites of 
the eggs beaten stiff. Flavor with vanilla. 

Mrs. Ralph W. Harrert. 



Hartio Art tleeivorft Shop 



STAMPED GOODS, HEMSTITCHING, 

72 W. MAIN STREET 



94 PASTRY AND PUDDINGS 

Steamed Molasses Pudding 

Three cups of flour, 1 cup of dark molasses, 1 cup of 
melted butter, 1 cup of hot water, 1 teaspoon of soda. 
Steam 2 or 3 hours. Serve with sauce of butter and sugar 
worked to a cream, with 1 coffee cup of hot water added. 
Seed and chop fine § cup of raisins ; add to the sauce, and 
let it boil to flavor the sauce. Mrs. C. H. Hinman. 

Sponge Pudding 

Three cups of flour, 1 cup of molasses, \ cup of butter, 
1 cup of milk, 1 teaspoon each of soda, cinnamon, nut- 
meg, and salt to taste, 1 cup of raisins, 1 cup of currants, 
citron if liked. Steam 2 hours. 

Sauce. — Three eggs, whites beaten separately, h cup of 
pulverized sugar beaten with the yolks. Mix all together 
and if very stiff add a little cream. 

Mrs. Fannie Shepard. 

Tailor Duff 

One egg, 1 tablespoon sugar, | cup molasses, 2 table- 
spoons of melted butter, 1 scant tablespoon of soda 
in \ cup of boiling water, 1 \ cups flour. Beat well after 
each ingredient. Steam in buttered mould one hour. 
H Sauce. — \ pint of cream whipped very stiff, yolks 
of 2 eggs, \ teaspoon of vanilla, 1 cup of pulverized sugar, 
Beat eggs, add sugar, and beat, add the cream just be- 
fore serving. Mrs. J. N. Decker. 

Lemon Pudding 

One quart of milk, 6 eggs, 8 tablespoons of sugar, 1 
tablespoon each of butter and flour, 1 lemon. Beat the 



PASTRY AND PUDDINGS 95 

yolks of eggs, sugar, flour, and butter together, and stir 
in the milk scalding hot. When cold, add the whites of 
the eggs well beaten, and the juice and rind of the lemon. 
Bake like custard, and eat cold with sugar and cream. 

Mrs. Gertrude Chapin. 

Lemon Pudding 

One pint of scalded milk, 1 pint of crumbs of any white 
cake, yolks of 4 eggs, 4 tablespoons of sugar, butter the 
size of an egg, and the grated rind of a lemon. Bake. 
Beat the whites of the eggs to a stiff froth, add 1 cup of 
sugar and the juice of the lemon, cover the pudding with 
it, and place in the oven until lightly browned. 

Mrs. L. W. Partridge, Denver. 

Baked Indian Pudding 

One half cup of yellow meal, 1 quart of milk, 3 eggs, 
| cup of molasses, 1 large tablespoon of butter, 1 tea- 
spoon of salt, 1 pint of boiling water, £ teaspoon each of 
cinnamon and mace. Scald salted meal with water, 
heat the milk in farina kettle, stir in the scalded meal, 
and boil, stirring well. Beat eggs light, put in butter and 
molasses stirred until several shades lighter, add spice, 
and lastly batter from farina kettle, with \ cup of raisins 
Put all in a greased dish, and bake f of an hour. 

Sauce. — One cup of pulverized sugar, \ cup of butter, 
stirred to a cream, adding last the beaten white of an egg, 
with vanilla flavoring and nutmeg grated over. 

Mrs. Belle H. Ward, Evanston III. 

MfC I M QlaliinffPl* LADIES TREATMENT PARLORS 
iflra. L,. iTl.OKCIIlllgCr 316 Wara " Building Phone 2898 



96 PASTRY AND PUDDINGS 

Baked Indian Pudding 

One quart of sweet milk, 3 tablespoons of Indian meal, 
2 tablespoons of flour stirred together and scalded in the 
milk; then put in a baking dish, and add 1 cup of milk 
and sugar to taste, with nutmeg and salt, and small lump 
of butter. Bake till it wheys. 

Mrs. J. B. Ellsworth. 

Swiss Pudding 

One tea-cup of flour, 4 tablespoons of butter, 3 table- 
spoons of sugar, 1 pint of milk, 5 eggs. Grate the rind of a 
lemon into the milk, which put on the stove in the double 
boiler. Rub the flour and butter together, pour the boil- 
ing milk on this, and return to the boiler. Cook five 
minutes, stirring the first two. Beat the yolks of the eggs 
and the sugar together, and stir into the boiling mixture; 
remove from the fire immediately. When cold, add whites 
of eggs beaten to a stiff froth. Have a 3 quart mould well 
buttered, turn the mixture into this, and steam forty min- 
utes. Turn on a hot dish, and serve without delay, with 
rich sauce. This will serve nine persons. 

Mrs. Susie Broderick 

Sauce 

One cup of butter, 2 cups of powdered sugar. Beat the 
butter to a cream, and add the sugar gradually. When 
very light, add 1 teaspoon vinegar and currant jelly, 
cherry juice or any acid juice to taste. Place the bowl 
in basin of hot water, and stir for two minutes. The 
sauce should be smooth and foamy. 

Mrs. Susie Broderick 



PASTRY AND PUDDINGS 97 

Brown Betty Pudding 

One cup of bread crumbs, 2 cups of chopped apples, * 
cup of sugar, 1 teaspoon of cinnamon, 2 tablespoons of 
butter in bits. Butter a deep dish, and put in a layer of 
apples, then bread crumbs, sugar, butter, spice, and so on. 
Serve hot with sugar, cream, 

Miss Emily Wilson. 

Hard Sauce 

One half cup of butter, 1 cup of powdered sugar, sifted, 
£ cup of milk. Cream butter with the hand, add slowly 
the sugar, then the milk, and 1 teaspoon of flavoring. 
When hard, mould, and put in a cool place. 

Mrs. L.W. Partridge, Denver, Col. 

Tapioca Pudding 

One-half cup of tapioca soaked and steamed in 1 § pts. 
water in oatmeal cooker till. transparent. Turn into a 
baking dish, add a little salt, a small cup of sugar, and 
cover the top with peaches halved and pared. Bake half 
an hour. Serve warm with whipped cream. 

Mrs. F. B. Mechem, Chicago, III. 

Tapioca and Apple Pudding 

Soak a large cup of tapioca in a quart of tepid water, for 
at least 3 hours. Prepare enough nice tart apples to fill a 
2 quart pudding dish 2-3 full. Add one cup of sugar to the 

Use Snyder's Superior Extracts 



98 PASTRY AND PUDDINGS 

soaked tapioca, pour it over the apples, and bake 1 hoar. 
Serve with whipped cream. Miss Emily Wilson. 

Tapioca Pudding 

One cup of tapioca; cook in water until clear and ten- 
der, then add 1 cup of dark brown sugar, and bake about 
twenty minutes. Serve with whipped cream sweetened 
and flavored with vanilla. 

Mrs. Susie Broderick, Elkhart, Ind. 

Egg Pudding 

One quart of milk, 6 eggs, salt, 9 tablespoons of flour. 
Put in a bag and boil, or bake in a pudding dish. Serve 
with sugar and butter stirred to a cream; flavor to suit. 

Mrs. Clara Gilman. 

Prune Pudding 

Take 1 pound of French prunes, cook in water until 
soft. Strain and add 3 tablespoons of sugar, and the 
whites of 5 eggs. Put in a pudding dish; place the dish 
in a pan of boiling water, and bake 20 minutes. Serve 
either hot or cold with cream. Mrs. Maude C. Ward. 

Snow-Flake Pudding 

One quart of milk, 3 tablespoons of corn starch, yolks 
of 4 eggs, \ cup of sugar, and a little salt. Put part of the 
milk, salt, and sugar on the stove, and let boil; dissolve 
the corn starch in the rest of the milk, stir into the milk, 
and while boiling, add the yolks. Flavor with vanilla. 

Frosting. — Whites of 4 eggs beaten to a stiff froth, £ 
cup of sugar, flavor with lemon. Spread on the pudding, 



PASTRY AND PUDDINGS 99 

and put it into the oven to brown, saving a little of the 
frosting to moisten the top. Then put on grated cocoanut 
to give it the appearance of snow-flake. 

Mrs. Fannie Shepard. 

Apple Pudding 

One-half cup of sugar, 1 § cups of flour, 2 eggs, butter 
the size of an egg. Beat it thoroughly, then add § cup of 
milk and 1 § teaspoons of baking powder. Cover the bot- 
tom of a 2 quart dish with apples cut fine, and | lemon 
sliced, a little nutmeg and some sugar. Pour the batter 
over all, and bake 40 minutes. To be eaten with a rich 
sauce. Mrs. A. T. Metcalf. 

Sauce for Batter Pudding 

Blend 1 tablespoon with | tablespoon corn starch. 
Add | cup of cherry juice, | cup boiling water, 2 table- 
spoons sugar. Boil and stir five minutes. 

Miss Julia E. Hinman. 

Steamed Apple Pudding 

Fill cups 1-3 full of sour apple pared and chopped fine. 
Pour over them a batter made of 1 cup of flour, \ cup of 
sweet milk, 1 well beaten egg, 1 \ tablespoon of melted 
butter, 1 \ teaspoons of baking powder, Steam nearly 1 
hour and serve with sauce, cream and sugar, or maple 
syrup. Mrs. Frances Owens. 



W l U I IliSOB SOI! BoiI, l uels ' Cu * Flowers ' F1 ° ra! Designing Potted Plants 



100 PASTRY AND PUDDINGS 

Baked Pear Pudding 

Three eggs well beaten, 1 cup of sugar, 1 small cup of 
suet chopped fine, a little salt, § teaspoon of cloves, 1 tea- 
spoon of cinnamon, 4 large pears, pared and sliced, § loaf 
of Graham bread, which has been previously softened in 
warm water, but is thoroughly pressed, and well mixed 
with the other ingredients. Butter and sprinkle a pud- 
ding dish with cracker crumbs. Bake pudding 1 hour, 
closely covered. Add 1 pint of pear or plum juice, return 
to oven, covered well, and bake slowly another hour. 

Mrs. M. B. Maas. 

Corn Starch Pudding 

One pint milk, 2 rather rounding tablespoons corn- 
starch, 3 tablespoons sugar, whites of 3 eggs. Wet corn 
starch with a little of the milk cold. Heat milk, sugar, 
and a pinch of salt. Add cornstarch, stirring till it 
thickens. Cook 15 or 20 minutes in double boiler. Stir 
in beaten whites after taking from the fire. Mould, and 
serve with hot chocolate sauce. 

Mrs. Louise S. Boughton. 

Hot Chocolate Sauce 

Three-quarters cup of sugar, one third cup boiling 
water, one eighth teaspoon salt, 1 square chocolate, 
2 teaspoons boiling water, 1 teaspoon butter, § teaspoon 
vanilla. Cook sugar, one third cup water, salt and cho- 
colate until syrup threads. Bemove from fire. Add 2 
teaspoons boiling water, butter and vanilla. 

Mrs. Louise S, Boughton, 



PASTRY AND PUDDINGS 10 1 

Chocolate Pudding 

One cup of flour, \ cup sugar, § cup milk, 1 egg, butter 
size of egg, one large square of chocolate, 2 level tea- 
spoons baking powder, \ teaspoon salt, 1 teaspoon 
vanilla. Mix sugar, milk and beaten egg. Add melted 
chocolate and vanilla. Sift into this flour, salt and baking 
powder. Add melted butter. Steam f hour. 

Sauce. — One egg well beaten, 1 cup powdered sugar, 
| cup melted butter, 1 teaspoon cold water just before 
serving. Miss Virginia Winship. 

Steamed Chocolate Pudding 

Melt 3 squares of Baker's Chocolate. Then add 2-3 
cup of granulated sugar, ^ cup sweet milk, l£ cups of 
flour with 1 teaspoon of baking powder. Beat two eggs 
together and add to the above. Steam 45 minutes. 

Sauce. — Cream 1-3 cup of butter and 2 cups of xxxx 
sugar. Then add well beaten yolks of 2 eggs. Whip 1 
cup of cream and add, then the well beaten whites of 2 
eggs. 1 tablespoon vanila, & nutmeg. 

Miss Myrtle C. Ellis. 

Walnut Pudding 

Three eggs beaten separately, 2-3 cup of sugar, beaten 
in yolks, 2 tablespoons flour, 1 cup of nut meats, chopped, 
1 teaspoon each baking powder and flavoring. Bake in 
layers. Serve warm with whipped cream. 
Mrs. Bertha Bush Minahan, Green Bay, Wis. 

n. j. freeman 

8 W. Main St. Bell Phone 1690 



Central Drug Store 



Pure Drugs, Medicines, Toilet Articles, Cigars and Soda Water 



102 PASTRY AND PUDDINGS 



Cranberry Pudding 



One and a half cups of milk, f cup of molasses, 1 tea* 
spoon of salt, 1 teaspoon of cinnamon, 3 cups of flour, 1 
teaspoon of soda. Stir well, and add 2 cups of cranberries. 
Steam 1 £ hours. Mrs. A. M. Minty. 

A Good Desert 

In 1 pint of flour stir two teaspoons of baking powder. 
Take 1 tablespoon of white sugar, 1 tablespoon of melted 
butter, and a little salt, using milk enough to make a soft 
batter. Place well greased cups in a steamer, fill \ full of 
berries, cherries, or apples. Pour in the batter until the 
cups are 2-3 full. Cover tightly, and steam 30 minutes. 
This will fill 5 cups. Mrs. Geo. C. Sterling. 

Peach Dumpling 

Make a light baking powder biscuit dough, and roll 
quite thin. Take pieces about 4 inches square, roll in 
them about 2 pieces of canned peaches, and a little juice. 
Put in a deep tin, the corners and edges underneath. 
Pour boiling hot water over them. Add to the water a 
great deal of butter, sugar, and the juice from the canned 
fruit. Mrs. Celia Mandeville. 

Strawberry Short Cake 

Sift together 4 cups of flour, 2 teaspoons of baking 
powder, 1 tablespoon of sugar, 1 teaspoon of salt. Rub in 
I cup of butter. Beat 1 egg and add to it one large cup of 
milk and stir lightly and quickly into the prepared flour. 
Roll in 2 sheets, \ in. thick, laying one sheet on the other 



Pastry and puddings 103 

and bake in a hot oven. While warm separate the layers 
and place butter, chopped strawberries, and powdered 
sugar between the layers and over the top. Cream may 
be added. Mrs. Justus L. Broderick. 

Delicious Dessert 

Bake 2 sheets of sponge cake in long flat tins. Cut 
peaches into thin slices and sweeten them. Prepare 
cream by whipping, sweetening, and flavoring it. Put the 
peaches between the cake, pour the cream between the 
layers and over the top. This may be used with straw- 
berries, also. Mrs. Norman Sage. 

Hot Chocolate Dressing 

One-fourth cake Baker's Chocolate, cover with hot 
water, butter size of walnut, 1| cups sugar. Cook until 
a rich syrup. Serve at once. 

Miss Louise B. Davis. 

Maple Sauce 

Add | cup hot maple syrup to the well beaten yolks 
of 2 eggs. 



DESSERTS AND CREAMS 



"Human longings are perversely obstinate; and to the man who 
is longing for a peach, it is no use to offer the largest vegetable 
marrow." 

Snow Pudding 

Dissolve \ box of Knox gelatine in 1 pint of boiling 
water, 2 cups of sugar, juice of 2 lemons; strain, and when 
it begins to thicken, beat into it the beaten whites of 2 
eggs. Pour over a soft custard, and serve. 

Mrs. Walter Clark. 

Snow Custard 

Take \ package of Knox gelatine, 3 eggs, 1 pint of 
milk or cream, 2 cups of sugar, juice of 1 lemon, juice of 
1 orange. Soak gelatine 1 hour in a tea cup of 
cold water. Then add 1 pint of boiling water, 2-3 of 
the sugar, the lemon and orange. Beat the whites of 
the eggs, and when the gelatine is quite cold, whip it 
together, a spoonful at a time. When it is stiff, pour 
into a mold. Make a custard of the milk, yolks of eggs, 
remainder of the sugar, and flavor to taste. When the 
meringue is turned out of the mould, pour the custard 
around the base. Mrs. Howard Kingman. 

Use Snyder's Superior Extracts 



DESSERTS AND CREAMS 105 

Angel Food Dessert 

Beat thoroughly together the whites of 2 eggs, 2 table- 
spoons of currant jelly, 2 tablespoons of powdered sugar 
and serve with whipped cream. 

Mrs. N. A. Osgood. 

Peach Snow-Balls 

Take 1-3 of a box of Knox gelatine, whites of 3 eggs, 
1 lemon, rind and juice, and flavor with vanilla; small 
pinch of salt. Cover gelatine with cold water; when soft, 
add boiling water enough to make a full pint or a little 
more, strain it on a platter. When cool, beat into it the 
whites of the eggs until it begins to stiffen. Add a little 
sugar, lemon juice, grated rind, salt and vanilla; also 
add about § pint of canned peaches or other fruit, re- 
duced to a smooth pulp through a colander. Have fruit 
very sweet. Beat all together until stiff and foamy, 
then put in moulds, and serve with whipped cream. 

Mrs. T. M. Fowler. 

Prune Whip 

Soak | lb. of prunes over night. In the morning stew 
them slowly till very soft. Sweeten while stewing, then 
mash them to a paste, after removing the stones. Take 
the whites of 6 eggs, beat very light and stiff, sweeten a 
little to take off the raw taste of the egg, then beat thor- 
oughly the eggs and prunes, mixing as lightly as possible. 

Get your Bridge Supplies at fishers 

J U LL 12 WEST MAIN 



106 DESSERTS AND CREAMS 

Bake 15 minutes in a slow oven, until a delicate brown. 
Serve cold, with a thin custard of the yolks of the eggs for 
sauce, or with whipped cream. 

Mrs. Baxter Gilman, Detroit. 

Prune Whip 

Fourteen prunes, 1-3 package of Knox gelatine, (1 
tablespoon.) 4 egg whites, | cup nut meats. Boil prunes 
in water and sweeten to taste. To 1 £ cup prune juice 
add \ cup sugar and boil 20 minutes. Add gelatine 
dissolved in water. Let simmer 10 minutes. When 
cool beat well. Add prunes (cut fine), fold in egg whites, 
add nuts and pour into a mould. Serve with whipped 
cream. Mrs. Wendell L. Smith. 

Prune Dessert 

Fourteen large cooked prunes (cut up), little salt, 
1 scant bottle of cream, whipped, 1 tablespoon Knox 
gelatine dissolved in water. Sugar to taste, vanilla. 
Mrs. Helen Davis Chope, Detroit.. 

Quince Souffle 

Take ripe fruit, cut in pieces and stew until tender, put 
through a colander, sweeten, and turn into a deep dish. 
Make a boiled custard of the yolks of three eggs, and pour 
over the quinces. Whip the whites to a stiff froth, add 2 
spoons of powdered sugar, flavor to taste, and heap upon 
the custard. Mrs. L. W. Partridge, Denver. 

Pine-Apple Spongue. 

One can of grated pine-apple, § box of Knox gelatine; 
put the gelatine in a tea cup, and fill up with water. Put 



DESSERTS AND CREAMS 107 

on the stove to dissolve. To the pine-apple add 1 cup of 
sugar, and cook until thoroughly done; pour in the gela- 
tine, and set aside to cool. Beat 1 pint of cream, and 
add when you have beaten pine-apple to a cream. Pour 
into a mould, and serve cold with whipped cream. 

Mrs. Mary McC. Smith. 

Dandy Jack 

Beat up together the yolks of three eggs, 1 quart milk, 
1 tea-cup of sugar, and l£ tablespoons of corn starch; 
flavor with one teaspoon of vanilla. Beat the whites of 
three eggs and § tea-cup of sugar to a stiff froth, and 
spread on top. Put in oven, and bake to a light brown. 

Miss Millie Pendle. 

Refrigerator Cake or Ice Box Dessert 

Two dozen Lady Fingers, 1 lb. almond macaroons, 
\ lb. almonds, blanched and chopped, \ lb. sweet butter, 
\ lb. powdered sugar. Cream the yolks of 6 eggs and the 
whites of 3 with the butter and sugar add almonds and 
whites of 3 eggs beaten stiff. Line mould with Lady 
Fingers, place layer of macaroons in bottom of mould, 
add batter and macaroons alternately until all is used. 
Put into refrigerator until next day until ready to serve. 
Then add whipped cream on top and decorate with 
candied fruit. Do not remove from mould in which this 
is made. Serve in same. Mrs. C. L. Post. 

Tilt PAIIlriOt* Pllff Mrs * ALICE CAMPBELL Ex P"t OPERATOR 
Vl/> ■ vWWvl I Ml I Permanent Rair HJavina 304 Ward Bldg. 

Marcel Waving 



108 DESSERTS AND CREAMS 

Ice Box Pudding 

Melt 2 squares of chocolate, stir in very slowly h 
cup of sugar till melted. Remove from fire, add very 
slowly i cup cold water. When cold stir in beaten 
yolks of 4 eggs. Then cream J cup of butter and 1 
cup powdered sugar, add to above. Fold in beaten 
whites of eggs. Line cake pan with oiled paper, spread 
with layer of lady fingers, then add layer of mixture, 
another of cake and mixture, and lastly a layer of cake 
on top. Cover with oil paper. Put in ice box for 24 
hours. Put on platter and serve with whipped cream. 
Use 3 doz. small or 2 doz. large lady-fingers. 

Miss Myrtle C. Ellis. 

In the above recipe, Mrs. Margaret Ward Wahl 
cooks the chocolate, granulated sugar and water in 
double boiler until smooth. Adds slowly the beaten 
egg yolks. Cooks until thick, stirring constantly. 
When cool adds to creamed butter and sugar. 



Chocolate Blanc Mange 

One package of Knox gelatine, 4 tablespoons of sugar, 
1 square (oz.) of Baker's Chocolate, 3 pints of milk. 
Soak gelatine for 2 hours in the milk, then put in a 
double boiler. Scrape the chocolate fine, and put in a 
small pan with 2 spoons of sugar and 2 of boiling water. 
Stir over a hot fire until smooth and glossy. Then stir 
in the milk, add the remainder of the sugar, and strain 



DESSERTS AND CREAMS 109 

into moulds. Flavor with vanilla. Let stand at least 
8 hours, or over night. Serve with whipped cream. 

Mrs. E. C. Hinman. 

Orange Molded Dessert 

Juice of 2 oranges, sweeten to taste, add \ cup of water, 
\ package of Knox gelatine, thoroughly dissolved. Strain 
into a pint mould and let it harden. Whip \ pint of 
cream stiff. Sweeten and flavor a little and place on top 
of jelly. Cover and pack in ice and salt for three or 
four hours. 
Mrs. Bertha Bush Minahan, Green Bay, Wis. 

Apricot Bavarian Cream 

One quart can apricots put through a sieve, \ cup 
sugar, juice 1 lemon, 2 tablespoons Knox gelatine, \ 
cap cold water. Put gelatine in cold water and set in 
hot water until dissolved. Put fruit, sugar, and gelatine 
together. Let it stand until it begins to set. Whip 
\ pint of cream, add to mixture and mould. 

Mrs. John T. Winship. 

Almond Custard 

Blanch 3 oz. of almonds and pound the meats to a 
smooth paste in a mortar. Mix with a little cream and 
add the beaten yolks of 4 eggs, and 1 cup of sugar. Add 
1 pint of hot cream and stir thoroughly. Put into cups or 
a baking dish and bake slowly in a pan of hot water. 

Compliments of EISENHOOD BROS. 



110 DESSERTS AND CREAMS 

When cold put whipped cream on top and stick a few 
almonds in the cream. 

Caramel Custard 

Melt | cup of sugar and brown it, add 2 tablespoons of 
water and 1 quart of hot milk, 6 eggs, \ teaspoon of salt, 
and 1 teaspoon of vanilla. Strain into a buttered mould, 
bake slowly \ hour. 

Sauce. — Melt and brown one cup of sugar, add 1 cup 
of hot water, and simmer ten minutes. 

Mrs. J. F. Gould. 

Steamed Custard 

One quart milk, 4 eggs, f cup sugar, pinch of salt. 
Steam in steamer 10 minutes with nutnmeg on top. 
Will fill six cups. Mrs. Julia E. Hinman. 

Orange Fluff 

Soak 1-3 box of Knox gelatine in 1-3 cup of water. 
After it is dissolved, double the quantity with boiling 
water, then add a cup of granulated sugar, and juice of 
1 lemon and 1 orange, and the whites of 4 eggs, beaten 
thoroughly, and 1 cup of orange picked fine. Stir all 
together, and cool till nearly ready to jelly; then pour 
into the mould where you have previously arranged 
sections of oranges in fancy besigns. 

Mrs. D. C. Simons. 

Orange Float 

One quart of water, juice and pulp of 2 lemons, 1 coffee 
cup of sugar. When boiling, add 4 tablespoons of corn 



DESSERTS AND CREAMS 111 

starch mixed in cold water. Let it boil 15 minutes, stir- 
ring constantly. When cool, pour it over 6, 8, or 10 
oranges, cut up and sugared. Spread with frosting of 
3 eggs. Flavor with vanilla. It is nice eaten with cream. 
Serve cold. Mrs. 0. S. Hinman. 

Cherry Dessert 

Take 1 pint of canned cherries, dissolve 1 tablespoon of 
powdered Knox gelatine, and add to cherries. Pour in the 
mould, and set on ice. Serve with whipped cream. 

Mrs. D. D. Thorp, Detroit. 

Chocolate Cream 

Take 3 ozs. of chocolate, \ lb. of sugar, \\ pints of 
cream, \\ ozs. of Knox gelatine, yolks of 6 eggs. Beat 
yolks, and add to them chocolate, sugar, and 1 pint 
of cream. Stir well. Cook in double boiler, stirring the 
same way until it thickens. Strain the cream, and add 
the gelatine and the remaining § pint of cream, whipped. 
Pour into mould, and serve with whipped cream. 

Mrs. Y. A. Adams. 

Bavarian Cream 

Cover % box of Knox gelatine with water, and soak 
until fully dissolved. Grate 2 ozs. of chocolate, and add 
it, with the gelatine, to a pint of boiling milk. Stir until 
thoroughly dissolved. Remove from fire, and add \ 
cup of sugar, and flavor with vanilla. Pour into a pan to 

Compliments of MAAS and SON 



112 DESSERTS AND CREAMS 

cool, and stir until thick. Add 1 pint of whipped cream, 
stir until well mixed,then pour into a mould to harden. 
Turn out, and serve with whipped cream. 

Mrs. G. C. Sterling. 

Italian Cream 

Dissolve 1-3 box of Knox gelatine in 1 cup of milk 
with \ cup of sugar. When cool, strain into 1 pint of 
cream, previously whipped stiff. Add 1 well beaten egg, 
flavor with vanilla, and place on ice to harden. 

Mrs. E. C. Hinman. 

Lady-Finger Torte 

One cup granulated sugar, 8 stale lady-fingers rolled 
fine, 5 eggs, whites beaten separately, f cup almonds 
measured before grating. Beat yolks and sugar very 
light. Add the grated almonds, lady-fingers, the beaten 
whites last. Bake in two layers in slow oven 40 minutes. 

Filling. — Small can grated pineapple, \ cup sugar, 
1 tablespoon butter, 1 tablespoon corn starch. Let this 
come to a boil and cool. Then spread between layers. 

Mrs. David Klein. 

Charlotte Russe 

One pint of cream, whites of 2 eggs beaten to a stiff 
froth, scant \ oz. of Knox gelatine dissolved in 1 gill of 
hot milk, 1 small cup of powdered sugar. Mix cream, 
eggs, and sugar; beat in the gelatine and milk last. It 
should be quite cold before this is added. Flavor with 
almond or vanilla, and stir in candied fruits. Mould. 

Miss Louise S. Whitcomb. 



DESSERTS AND CREAMS 113 

Charlotte Russe 

Arrange lady fingers around a mould, wash the pieces 
with the white of an egg to make them stick together and 
dry in an oven. Put a pint of milk in a double boiler, and 
boil; beat 4 eggs and stir into the milk, letting it just 
thicken. In another dish, dissolve a box of Knox gelatine 
in a pint of water, and let it boil as for jelly; strain the 
jelly into the custard, and stir gently until cold. Sweeten 
a quart of rich cream with 1 lb. of sugar, flavor with 
vanilla and whip, stir into the custard when cold, and 
turn into the mould; put cake over the top, and frost. 

Miss Olivia S. Hinman. 

Coffee Souffle 

One and one-half cups of coffee infusion, \ cup of 
milk, 2-3 cup sugar, \ teaspoon salt, 3 eggs, \ teaspoon 
vanilla, 1 tablespoon Knox granulated gelatine. Mix 
coffee, milk, \ of sugar and gelatine. Heat in double 
boiler. Add remaining sugar, salt, egg yolks slightly 
beaten. Cook until mixture thickens. Remove from 
stove, add beaten eggs whites and vanilla. Mold, 
chill and serve with cream. Mrs. W. E. Tyrel. 

Frozen Peaches 

One quart of peaches, pared and quartered, 1 pint of 
cold water, sweetened to taste, whites of 4 eggs beaten 
stiff. Freeze; stir very little; serve with macaroons. 

Mrs. Chas. F. Bathrick. 



Til) TOD (\ F1NFIK CLEANING PRESSING & ALTERATIONS 

IIP I UK ULAIILKj RUSSELL SMITH PROP. PHONE 4084 43 N. MCCAMLY 



114 DESSERTS AND CREAMS 

Frozen Pudding 

One pint of milk, the yolks of 4 eggs, 2 tablespoons of 
corn starch, 1 tablespoon of Knox gelatine (dissolved); 
mix together. Let boil, set off to cool, make a syrup of 
1 pint of sugar and 1 pint of water. When boiling, add 
1 lb. of blanched almonds, pounded fine, 1 oz. of chopped 
citron, 2 ozs. each of raisins and currants, 1 oz. each of 
candied orange and lemon peel, with 1 wine-glass of 
currant jelly. Freeze, remove the dasher, and set away 
to harden. Mrs. R. R. Wilder. 

Maple Puff (Frozen) 
Two eggs, (beaten a little), 7-8 cup of maple syrup, 
1 pint double cream. Cook syrup and eggs in a double 
boiler until thick like custard. Reat well and when cool 
add 1 pint cream and freeze. Makes one quart. 

Mrs. Wendell L. Smith. 

Ice-Cream 

Three quarts of not very thick cream, 1 quart of milk. 
Sweeten and flavor to taste. Let it stand in the freezer un- 
til very cold before freezing. 

Mrs. John T. Winship. 

Custard Ice Cream 

One and one-half cups milk, f cups sugar, 2 eggs, 
1 teaspoon vanilla, £ pint cream. Scald milk and sugar 
in double boiler; pour over eggs, beating constantly. 
Return to double boiler and boil four minutes, stirring 
constantly. Strain. When cool add vanilla and cream. 
Freeze. Makes nearly 1 quart 

Mrs. V. Howard Wattles. 



DESSERTS AND CREAMS ll5 



Chocolate Ice-Cream 

Use 1 pint of sweet cream, 2 pints of new milk, 2 cups 
of granulated sugar, 2 eggs beaten very light, and 5 
tablespoons of chocolate rubbed smooth in a little milk. 
Heat the milk almost to the boiling point, and pour by 
degrees into the beaten egg and sugar. Stir in the cho- 
colate, and beat 3 minutes; return to the inner kettle, 
and heat until it thickens, stirring constantly. When 
cold, stir the cream into the custard, and freeze. 

Mrs. Lettie Godfrey. 

Peppermint Ice-Cream 

One half pound peppermint stick candy, 1 pint milk' 
1 pint cream. Break candy and let soak over night in 
milk. Add the cream and freeze. 

Mrs. Elmer Brocker. 

Grape-Nuts Ice-Cream 

Prepare vanilla or any plain flavored ice cream in 
the usual way. Just before the cream congeals in freez- 
ing, add Grape-Nuts (as it comes from the package) 
in the proportion of two cupfuls of Grape-Nuts to one 
gallon of ice cream. 

Courtesy Postum Cereal Co. 

Parfait 

One cup whipping cream, | pound marshmallows. 
Break up the marshmallows in the cream and let stand 

£vf liKino ItltlHtitru BR0WN and PALMER HAT SH0P 

CAVmtlVV mUllllliy Successors to Ethel Brayton 7 ARCADE 



H6 DESSERTS AND CREAMS 

over night. In morning, whip until creamy, add a 
small can of shredded pineapple. When ready to serve, 
put layers of this alternating with layers of pink and 
white ice cream. Over this pour chocolate fudge. 

Chocolate Fudge. — One fourth cake Baker's choco- 
late, 1-3 cup butter. Melt the two together in double 
boiler. Mix in sugar until pretty stiff. Add 1 cup 
water and let boil until it thickens slightly. 

Miss Beatrice Ensign. 

Orange Sherbet 

Take 12 oranges, 2 lemons, 1 pint of water, 1 lb. of 
loaf sugar, and 1 tablespoon of Knox gelatine. Let the 
gelatine soak 1 hour, then dissolve in \ pint of boiling 
water. Boil the sugar and water together, and let stand 
until cold. Squeeze in the juice of the oranges and lemons. 
Strain and freeze. Mrs. E. C. Groesbeck. 

Raspberry Ice 

Take § pint of raspberry jam, and pour over it \ pint 
of hot water. Let it simmer over the fire a few minutes; 
strain through a sieve; add \ pint of cold water, and 
freeze solid. Serve with whipped cream. This quantity 
is sufficient for five or six persons. 

Mrs. Frank Preston. 

Lemon Ice 

Take 2 tablespoons of Knox gelatine, 1 pint of sugar, 
4 lemons. 1 orange, and 3 pints of water. Freeze. 

Mrs. C. A. Sutton, Minneapolis, Minn. 



CAKES 

English Fruit Cake or Wedding Cake 

One pound of butter, 1 lb. light brown sugar, 9 eggs, 
beaten separately, 1 lb. flour, 2 teaspoons each of mace 
and cinnamon, 1 teaspoon soda, 5 teaspoons baking 
powder, 2 tablespoons of milk, 1 \ lbs. English currants, 
1 lb. seedless raisins, 1 lb . seeded raisins, \ lb. almonds 
blanched and chopped, 1 lb. citron thinly sliced 
and chipped, \ lb. mixed candied fruits, \ lb candied 
cherries, § lb. candied pineapple. Cream butter and sugar 
thoroughly. Sift flour with baking powder and soda 
once, and use half of it to flour the fruit. Add spices to 
the remaining flour, and sift four times. Then add the 
well beaten egg yolks and the spiced flour alternately 
to the sugar and butter, also add the milk. Have the 
floured fruit and nuts in a large bowl, pour the dough 
over them and mix thoroughly. Then add the stiffly 
beaten egg whites, pour into tins which have been lined 
with 12 thicknesses of paper. Cover with two sheets 
of paper. Bake in cool oven two hours. Makes 4 loaves. 
If one large cake is made, steam 3 hours and bake 1$ 
hours. Mrs. Edwin Barnes. 

Fruit Cake 

One pound flour, 1 lb. brown sugar, 1 lb. butter, 8 
lbs. raisins, 2 lbs. currants, 2 lbs. citron, 10 eggs, 1 tea- 



JIIHffllUIMI 



31 ARCADE 

LUNCHES TEAS 

SUPPERS GIFTS 



118 CAKE 

spoon soda, 1 tablespoon cloves, 2 tablespoons cinnamon, 
2 nutmegs, 2-3 cup dissolved currant jelly and 1-3 cup 
grape juice, 2-3 cup molasses. Brown part of the flour 
and chop half the raisins. Bake very slowly several 
hours. When cold, cover cake with thick boiled frost- 
ing and leave in the tin until used. Better if made sever- 
al weeks before using. 

Mrs. T. B. Skinner. 

Fruit Cake 

One cup of butter, 1 £ cups of sugar, 2 cups of flour, \ 
cup of molasses, \ cup of water, 3 eggs, whites and yolks 
beaten separately, 1 teaspoon of soda, equal quantities of 
cinnamon, cloves, nutmeg, allspice, and ginger, 1 lb. of 
raisins, stoned and chopped, 2 lbs. of currants, \ lb. of 
citron, and the same of prepared lemon peel. Bake 
slowly. Mrs. Mary B. Adams. 

Coffee Cake 

Two cups brown sugar, 1 cup butter, 1 cup molasses, 
1 cup strong coffee as prepared for the table, 4 eggs 
1 teaspoon soda, 2 teaspoons cinnamon, 1 teaspoon 
cloves, 1 of grated nutmeg, 1 pound raisins, 1 pound cur- 
rants, 4 cups flour. 

Mrs. Louise S. Boughton. 

Spice Cake 

One and one-half cups light brown sugar, \ cups short- 
ening (butter or lard), 1 cup sour milk, 2 eggs, \\ cups 
flour, 1 teaspoon soda, 1 teaspoon cinnamon, \ teaspoon 
cloves, 1 nutmeg, \ cup raisins, \ cup nut meats if desired 



CAKE 119 

Cream shortening and sugar. Add eggs, sour milk in 
which the soda has been dissolved, the flour, into which 
the spices have been sifted; and lastly the nuts and rais- 
ins. Mrs. V. Howard Wattles. 

Pork Cake 

One pound salt pork chopped fine, 1 tablespoon of 
soda, 1 pint of boiling water, 1 tablespoon each of cloves, 
cinnamon and allspice, 3 cups of sugar, 1 cup molasses, 
1 pound of raisins and currants mixed, 8 cups flour. 
Bake in moderate oven. 

Mrs. C. W. Brown. 

White Fruit Cake 

One tea-cup of butter, 2 cups of sugar, the whites of 8 
eggs, beaten light. Cream the butter and sugar, add a 
wine-glass of lemon and rose water, 1 teaspoon of salt, 2 
teaspoons of baking powder, I lb. of citron, cut up, 1 cup 
of cocoanut, \ lb. of blanched almonds; chop and mix 
with 5 cups of flour. Bake 1 hour. 

Mrs. J. F. Hinman. 

Angel's Cake 

Whites of 11 eggs, whipped stiff; \\ tumblers of sugar 
with 4 tablespoons of water, boil until it hairs. Beat 
sugar into eggs until rather cool. Add \ pint well sifted 
flour, 1 teaspoon each of corn starch and cream tartar 

"do to ram first" *ZZ.'ZSZ'Z* 



120 CAKE 

and a little salt. Bake 40 minutes in slow oven; turn 
over on a plate, and leave undisturbed 40 minutes. 
Flavor to taste. Mrs. C. F. Bock. 

Angel's Food 

One and one-half tumblers of sugar, measured after the 
sugar has been sifted 4 times, 1 tumbler of flour, measured 
after the flour has been sifted 3 times. Add 1 teaspoon of 
cream tartar, and sift again. Beat the whites of 11 eggs to 
a stiff froth, using a fork, not a Dover egg-beater. Add 
the sugar, and beat 10 minutes. Stir the flour in lightly, 
and a few drops of vanilla. Bake in an Angel's Food 
tin about 40 minutes in a slow oven. Do not open the 
oven during the first 15 minutes. When baked, turn 
over on feet until cold. Do not grease the pan. 

Mrs. N. P. Hawxhtjrst. 

Sunshine Cake 

Whites of 7 eggs, yolks of 5 eggs, | teaspoon salt, 
1 1 cups flour, 1| cups sugar, \ teaspoon cream of tartar, 
1 teaspoon vanilla. Beat whites stiff, add sugar grad- 
ually. Beat yolks till lemon color and add whites. 
Add flour gradually and beat little as possible, using 
egg beater entirely. Put in cold oven and leave fire 
very low. Mrs. A. B. Williams. 

Sunshine Cake 

Whites of 11 eggs beaten stiff; add gradually 1 1 cups of 
granulated sugar. Beat the yolks of six eggs with the peel 
of half an orange grated, and three teaspoons of juice. 
Add to the whites 1 cup of flour sifted 3 times, in which is 



CAKE 121 

put 1 teaspoon of cream tartar; add to the above. Sift 
flour and sugar 3 times, measure each after one sifting. 
Sift cream tartar with flour, beat quickly and well. Bake 
in a moderate oven 50 minutes. Do not grease the pan. 
Turn up side down on a sieve. 

Mrs. L. W. Partridge, Denver, Col.. 

A Simple Sponge Cake 

Two eggs beaten separately, and then together, 1 
scant cup white sugar, 1 cup flour and l£ teaspoons 
baking powder, £ cup boiling water, vanilla. Bake 
slowly at leasts hour in tube pan. Delicious with whipped 
cream. Mrs. Ralph Holmes. 

White Sponge Cake 

One half cup of sugar, \ cup of flour, \ teaspoon of 
cream tartar, whites of 4 eggs, 1 teaspoon extract of 
lemon; whites of the eggs beaten stiff, and cream of 
tartar mixed with flour. Mrs. J. F. Hinman. 

Cream Sponge Cake 

Two eggs well beaten, put in a cup, and fill the cup 
with thick, sweet cream; add 1 cup of white sugar, 1$ 
cups of flour, 1 teaspoon cream of tartar, % teaspoon of 
soda, pinch of salt. Bake quickly in a small deep tin, 
cover with hot icing. Mrs. J. F. Hinman. 

Use Snyder's Superior Extracts 



122 CAKE 

Beautiful Cake 

Two cups of sugar, \ cup of butter, good measure, 3 
cups of flour, 1 cup of milk, whites of 4 eggs, and 2 tea- 
spoons of baking powder. Mrs. Belle Ward, 

Evanston, III. 
White Cake 
One cup of sugar, scant \ cup of butter, whites of 3 eggs 
\ cup of sweet milk, 2 cups of flour, 3 teaspoons of baking 
powder, and 2 or 3 drops of vanilla. 

Mrs. Florence Whitcomb Welch. 

NlCHOLASVILLE, Ky. 

Ice-Cream Cake 

Two cups of granulated sugar, \ cup of butter, beaten 
to a cream, 1 cup of sweet milk, add a tablespoon at a 
time until all is added to sugar and butter; then stir in 
\ cup of corn starch, whites of 6 well-beaten eggs, 2\ 
cups of flour, 2 teaspoons of baking powder. Flavor 
with vanilla. Add citric acid, a piece the size of a pea 
dissolved in a tablespoon of cold water. Put \ of the 
citric acid in the cake, the rest in the frosting. 

Mrs. S. J. Titus. 

Corn Starch Cake 

Whites of 4 eggs, 1 cup of sugar, \ cup of butter, \ cup 
of corn starch mixed in \ cup of milk, 1 \ cups of flour, 2 
teaspoons of baking powder. 

Mrs. Julia S. Thompson, Rensselaer, Ind. 

Tilden Cake 

Cream together 1 cup butter, 2 cups pulverized sugar, 
yolks of 4 eggs add 1 cup sweet milk, 3 cups flour al- 



CAKE 123 

ternately with the whites of 4 eggs beaten very stiff, 
\ cup corn starch, 2 teaspoons of baking powder stirred 
into the milk, as you add it. Two teaspoons of lemon 
extract. Mrs. C. L. Post. 

Guest Cake 

Two cups of sugar, 1 cup of butter, 3 cups of flour, 5 
eggs or 10 whites of eggs, 1 cup of sweet milk, 2 teaspoons 
of baking powder. Beat the whites separately. Flavor 
to taste. Miss. 0. S. Hinman. 

Hickory Nut Cake 

One and one-half cups of sugar, % cup of butter, small 
measure, whites of 4 eggs, f cup of sweet milk, 2 cups of 
flour, 1 teaspoon of baking powder, 1 cup of hickory-nut 
meats, other nuts if you like. Mrs. A. T. Havens. 

Walnut Maple Cake 

One third cup butter, 1 cup brown sugar, 2 eggs, 
| cup milk, 1 and 1-3 cup flour, 2 teaspoons baking pow- 
der, 1 teaspoon vanilla, \ teaspoon salt, 1 cup chopped 
walnut meats. Cream sugar and butter, add yolks of 
eggs and milk, then add flour which has been sifted 
twice with baking powder. Add vanilla, salt and wal- 
nuts. Lastly, add whites of eggs beaten stiff. Bake in 
loaf in angel cake pan 45 minutes. Frost as desired. 

Mrs. Victor I. Minahan. 

Sour Cream Cake 

Two eggs, 1 cup sugar, salt, 1 teaspoon vanilla, beat 
together. Add 1 cup sour cream in which \ teaspoon 



124 CAKE 

soda has been stirred. Beat. Add l£ cups flour and 1 
tablespoon more, and 1 teaspoon baking powder. Beat 
thoroughly. Mrs. C. E. Lyman. 

Best One Egg Cake 

One and f cups flour, 1 cup sugar, 2 teaspoons baking 
powder, sift together. Break 1 egg into measuring cup 
and fill cup with sweet milk. Pour into sifted mixture, 
and beat well. Add 12 teaspoons melted butter. Beat 
again, and add vanilla. Good for either layer or loaf 
cake. Mrs. James Redner. 

Custer Tea Shop Cake 

Two cups sugar, £ cup butter, § cake Baker's choco- 
late, 3 eggs, 2 \ cups flour, good pinch of salt, 1 rounding 
teaspoon baking powder, \ teaspoon vanilla. Bake in 
two layers. * / k^/j W(LCir 

Filling. — 1 cup sugar, 1 cup milk, \ cake Baker's 
chocolate, § cup nut meats, salt, 1 tablespoon butter. 
Let come to a boil and add 1 heaping tablespoon corn 
starch dissolved in \ cup cold water. Flavor with vanilla. 

Frosting. — 1\ cups sugar, 1| squares Baker's chocl 
olate, | cup cream. Let boil until each drop forms a 
little ball when dropped in water. When almost cold 
beat and beat and beat. 

Mrs. Fred I. Griswold. 

Devil's Food 

One-half cake German sweet chocolate, 1 teaspoon 
soda, mix together. Add § cup boiling water. Let 
stand. Take 2 cups light brown sugar, \ cup butter, 



CAKE 125 

i cup sour milk, 2 eggs, 2 large cups flour, 2 level tea- 
spoons baking powder. 

■ Filling. — One cup brown sugar, 1 cup sweet cream, 
1 large tablespoon butter, 2 teaspoons corn starch. 
Mix corn starch with sugar and add the cream and butter. 
Cook in double boiler until it thickens. Ice with cho- 
colate or caramel frosting. 

Miss Beatrice Ensign. 

Chocolate Cake 

Cream together 1 cup sugar and 1 scant tablespoon 
butter. Add the beaten yolks of 2 eggs. Mix 2 large 
teaspoons baking powder in 2 cups flour. Add 1 cup 
milk and the flour, a little at a time, then the stifly 
beaten whites of 2 eggs. Stir in double boiler h cake 
Baker's chocolate and a scant h cup milk until like paste; 
take from fire and add the beaten yolk of an egg and 1 
cup powdered sugar, vanilla. Let this partly cool and then 
stir into the cake. Bake in three layers and put together 
with chocolate frosting. 

Chocolate Frosting. — Disolve \ cake Baker's choc- 
olate in \ cup milk as for cake. Take from fire and stir 
in 1 cup powdered sugar. When nearly cool add it to 
frosting made by beating whites of 2 eggs to a froth, 
to which is added a little at a time 1 cup powdered 
sugar. \ teaspoon vanilla. Nellie P. Hawxhurst. 

A Vassar Girl's Delicious Chocolate Cake 

One cup sugar, butter size of walnut, 1 egg , £ teaspoon 
soda, 1 cup sweet milk, 2 squares Baker's chocolate. 
1 cup flour and 2 teaspoons more. Cream sugar, butter 



126 CAKE 

and egg. Cook chocolate in § the milk. When cool, 
add to mixture, then the other \ cup milk and the flour. 
Flavor with vanilla. Mrs. Ralph Holmes. 

Cocoanut Cake 

One cup granulated sugar, \ scant cup butter, 1 \ cups 
Swansdown flour, \ cup milk, 1 large teaspoon baking 
powder, whites of 4 eggs beaten very stiff, vanilla, and 
little salt in whites of eggs. Cream butter and sugar 
thoroughly. Sift flour twice, then measure and sift 
three times. Alternate milk and flour to which baking 
powder has been added. Beat mixture hard for five 
minutes. Fold in beaten whites and bake in two layers 
in a very slow oven. The success of this cake is in the 
thorough beating before the whites are added and in 
baking it very slowly. Light the oven just before put- 
ting in the cake and turn the burners down half way. 
It takes about twenty-five minutes to cook. Frost with 
boiled frosting and use either fresh cocoanut or Baker's 
fresh grated cocoanut that comes in cans. 

Mrs. Ward Smith, Flint, Michigan. 

Lady Baltimore Cake 

Two cups sugar, 1 cup butter, 1 cup milk, 3 cups flour, 
2\ even teaspoons baking powder, whites of 6 eggs. 
Bake in layers. 

Filling. — 1 cup chopped almonds, 1 cup chopped 



Compliments 



\A/oMs IVIillinory 

74 WEST MAIN STREET 
BATTLE CREEK. MICHIGAN 



CAKE 127 

figs, 1 cup chopped dates. Make a paste of the fruit, 
and add the nuts. Frost on top with white frosting. 

Julia E. Hinman. 

Lemon Cake 

Two eggs, 1 cup sugar, 1-3 cup butter, § cup water, 
2 cups sifted flour, 1 heaping teaspoon baking powder. 

Filling — 2-3 cup water, 1 cup sugar, juice one lemon, 
and grated rind. Let boil well and stir in two well 
beaten eggs, cook until quite thick. 

This makes a small three layer cake. 

Mrs. A. 0. Jones. 

Orange Cake With Marshmallow Frosting 

Two cups sugar, 2-3 cup butter, 5 egg yolks, 3 whites, 
2 oranges, juice and rind, cold water, 2 teaspoons baking 
powder, 2f cups flour. Cream butter and sugar, add 
beaten egg yolks, then take juice and rind (saving a 
little to flavor the frosting) put in a measuring cup and 
fill with cold water, and add to first mixture. Sift flour 
with baking powder twice and add. Then fold in the 
beaten whites. Bake in two large layers. 

Frosting. — Boil 2 cups sugar in \ cup water until it 
spins a thread three inches long. Then pour in a fine 
stream over the beaten white of 2 eggs. Beat constantly 
until very cool. Take \ lb. marshmallows and cut each 
in three pieces with scissors and stir in. The marsh- 
mallows should not melt in the icing, which should be 
very light and fluffy. 

Mrs. Bertha Bush Minahan. 



128 CAKE 

Orange Cake 

Two cups flour, 2 cups sugar, \ cup water, 1 \ teaspoons 
baking powder, a little salt, yolks of 5 eggs and whites 
of 3, grated rind of 1 orange and juice of \ orange. 
Bake in 3 layers. 

Filling. — Beat the whites of 2 eggs to stiff froth, 
add 1 cup sugar, a little at a time, the grated rind of 
1 orange and the j uice of \ an orange. 

Mrs. Nellie P. Hawxhurst. 

Almond Custard Cake 

Whites of 4 eggs, 1 \ cups of sugar, \ cup of butter, \ 
cup of sweet milk, 2 cups of flour, 1 \ teaspoons baking 
powder. Fill three flat tins, one of which is colored with 
\ teaspoon of pink coloring. 

Custard. — Yolks of 4 eggs, 1 cup of milk, 1 teaspoon 
of corn starch. Sweeten to taste. One-fourth lb. of 
almonds blanched and chopped. 

Mrs. Belle H. Ward. 

Jelly Roll 

One-half cup of sugar, \ cup of flour, 2 eggs, 1 teaspoon 
of baking powder, 1 tablespoon of water added the last 
thing before putting into the oven. Bake in a square tin, 
and spread jelly on under side; roll up in a cloth, and let 
cool. Mrs. C. C. Beach. 

Dried Apple Cake 

One cup of sugar, \ cup of molasses, 2-3 cup of butter, 
2-3 cup of sweet milk, 1 egg, 1 heaping teaspoon of soda, 
1 heaping teaspoon of cinnamon. £ teaspoon each of 



CAKE 129 

cloves and nutmeg, 1 cup dried apples soaked over night. 
Chop fine in the morning; cook in 1 cup of molasses until 
well done; 3^ cups of flour; \ cup of raisins improves it. 

Mrs. A. M. Phillips. 

Raised Cake 

Two cups of bread dough when ready to make into 
loaves, 2 cups of brown sugar, 1 cup of butter, 1 cup of 
raisins, 2 eggs, 1 teaspoon of soda, all kinds of spices. 

Mrs. R. P. Kingman. 

Spanish Bun 

Five eggs, reserving the whites of 2 for frosting, 2 cups 
of brown sugar, f cup of butter, 1 cup of sweet milk, 
2f cups of flour, 3 teaspoons of baking powder. Cin- 
namon, cloves, and nutmeg to taste. Use brown sugar 
for frosting, and put on while the cake is hot. 

Mrs. Gertrude Chapin 

Cream Puffs 

Take 1 cup of hot water, | cup of butter ; boil together, 
and while boiling, stir in 1 cup of sifted flour. Take from 
the stove, and stir to a smooth paste, When cool stir in 
3 eggs, 1 at a time. Stir 5 minutes, drop in a buttered 
pan, and bake in a quick oven 25 minutes. This makes 
12 puffs. 

Filling. — Take 1 cup of milk, § cup of sugar, 1 egg, 3 
tablespoons of flour ; flavor with vanilla. When both are 
cool, open the puffs, and fill them with the cream. 

Mrs. C. Lou Rathbun Williams. 



130 CAKE 

Corn Starch Puffs 

One cup of corn starch, 1 cup of pulverized sugar, f 
cup of butter, 2 teaspoons of baking powder, 1 teaspoon 
of vanilla. Cream the butter and sugar together and add 
the yolks of 4 eggs. Beat the whites very stiff and add 
alternately with the corn starch. Bake in heated gem 
tins in a moderately quick oven. Frost. 

Mrs. J. B. Davenport. 

Cocoanut Kisses 

To one can "Sweetened Condensed Cream" add all 
the dry cocoanut (about \ pound) possible to make it 
stick together without running. Drop by teaspoonful 
into buttered tin and bake very slowly about \ hour. 

Mrs. Wendell L. Smith. 

Meringues 

Beat the whites of 3 eggs very stiff. Add 1 cup sugar 
slowly. Then 1 teaspoon vanilla and 1 teaspoon vinegar. 
Shape with a spoon in the desired form on a buttered 
tin. Bake three quarters of an hour in a very slow oven. 

Mrs. Ralph W. Harbert. 

Post Toasties Kisses 

Whites 4 eggs beaten stiff; 1 cup granulated sugar 
added slowly; 1 cup dry cocoanut; 1 cup nut meats; 
3 cups Post Toasties. Drop by teaspoonful into buttered 
tin and bake \ hour in slow oven. 

Mrs. Wendell L. Smith. 

For Quality Plumbing See HEFFLEY PLUMBING CO. 

PHONE 416 27 N. WASHINGTON AVE. 



CAKE 131 

Apple Filling For Layer Cake 

One egg, 1 cup sugar, 1 large or two small apples 
grated, 1 lemon, juice and grated peel. Simmer until 
thickens. Mrs. C. R. Brewer. 

Sour Cream Filling For Cake 

One cup sour cream, 1 cup sugar, 1 cup nut meats 
chopped, 1 cup raisins cut fine. Boil until thick enough 
to spread on cake. Mrs. Ralph W. Harrert. 

Milwaukee Cream Filling 

One and one-half cups hickory nut meats, chopped, 1 
cup of sour cream, sweetened to taste, whites of 2 eggs. 
Flavor with vanilla. To be used with a white cake. 

Miss 0. S. HlNMAN. 
Fig Filling 

One lb. of figs boiled tender and chopped fine, with 1 
cup of seeded raisins, 1 large cup of sugar, and juice of 1 
large lemon. Mrs. L. A. Dudley. 

Almond Filling 

One lb. English walnuts meats chopped fine, \ lb. 
sweet almonds, blanched and chopped. Put the chopped 
nuts into boiled frosting. Have a few of each kind of 
meats whole to put on top of cake. Flavor with bitter 
almonds. Mrs. G. A. Rorertson. 

Malaga Frosting 

Two large cups of raisins, seeded and chopped, not too 
fine. Put to boil with \ cup of water and 2 cups of sugar, 



132 CAKE 

Boil to a thick syrup. Allow this to cool. Add the whites 
of 3 eggs, 2\ cups of pulverized sugar, beaten to a stiff 
frosting; flavor with vanilla. Mrs. W. F. Neale. 

Boiled Frosting 

One and one half cups of sugar, water enough to 
moisten sugar well, put on a stove, and cook fast until 
the syrup will hair as it drops from a spoon. Have ready 
whites of 2 eggs beaten stiff; stir hot syrup into the eggs, 
and beat until stiff. This will make enough for a three 
layer cake. Mrs. G. A. Robertson. 

Frosting 

Whites of 2 eggs, 1 teaspoon each of cinnamon and 
cloves; thicken with brown sugar. 

Mrs. Belle H. Ward. 

Caramel Frosting 

One cup of brown, or maple sugar, a piece of butter the 
size of a walnut and about 4 tablespoons of cream or 
enough to moisten the sugar, cook until it threads. 

Mrs. S. 0. Bush. 
Frosting 

Add enough orange juice to one cup pulverized sugar 
to make a frosting stiff enough not to run. 

Molasses Cake 

One cup of molasses, 2-3 cup of sugar, 1 cup of sour 
milk, \ cup of butter and lard, 2 eggs, 1 teaspoon of 
cinnamon, 1 teaspoon of ginger, 2 teaspoons of soda, 
3 1-3 teacups of flour. Mrs. J. L. Whitcqmb. 



CAKE 133 

Hot Water Molasses Cake 

One cup molasses, £ cup sugar, | cup butter, 1 cup 
hot water, 1 teaspoon soda, 1 teaspoon ginger (scant), 
1 teaspoon cinnamon, 2 eggs, 1\ cups flour. 

Mrs. Nellie B. Davis. 

Ginger Bread 

One-half cup sugar, 1 cup molasses, \ cup butter, 
1 teaspoon cinnamon, \ teaspoon cloves, \ teaspoon 
ginger, 2 teaspoons soda dissolved in one cup of boiling 
water. 2 \ cups flour. Add 2 eggs, well beaten, the last 
thing before baking. Bake in muffin tins or two square 
tins. Mrs. L. H. Sabin. 

Colonial Gingerbread 

One cup New Orleans molasses, \ cup butter, \ cup 
granulated sugar. Over above pour 1 cup boiling water, 
in which 1 level desert spoon soda has been dissolved. 
Stir well and cool mixture. Add 1 cup chopped black 
walnut meats, 1 cup raisins, 1 teaspoon ginger, 1 tea- 
spoon cinnamon, 2\ cups flour, and last 2 well beaten 
eggs. Steam in 2 basins 2| hours. 

Mrs. R. D. Sleight. 

Molasses Drop Cake 

One cup of sugar, \ cup of molasses, \ cup of butter and 
lard, \ cup of sour milk, 1 egg, 2 teaspoons of soda, 2 } cups 
of flour, cinnamon or ginger to taste. Bake in a well- 
heated oven. This makes about twenty-five nice break- 
fast cakes. Mrs. J. H. Wattles 



i34 CAKE 

Ginger Drops 

One cup of sour cream, 1 cup of molasses, § cup of 
sugar, 1 egg, 1 teaspoon each of cinnamon, soda, and 
ginger, 3 heaping cups of flour. Drop. Bake quickly. 
Add 2 spoons of shortening if cream is not very good. 

Mrs. V. P. Collier. 

Ginger Drops 

One-half cup of sugar, 1 cup of molasses, \ cup of but- 
ter, 1 teaspoon each of cinnamon, ginger, and cloves, 2 
teaspoons of soda in a cup of boiling water, 2| cups of 
flour, add 2 well beaten eggs the last thing before baking. 
Baked in gem tins or as a common ginger bread, and eaten 
warm ; with a sauce, they make a nice dessert. 

Mrs. M. M. Lewis. 

Thick Ginger Cookies 

One pint of N. 0. molasses, \ coffee cup of shortening, 
\ cup of sugar, \ cup of cold water, 1 teaspoon of ginger, 
1 \ teaspoons of soda. Put flour in a pan, add molasses 
and shortening, stirring together lightly; then dissolve 
sugar and ginger in the water, and add; and last the 
soda dissolved in a little hot water. Mix soft, knead 
well, roll to about one-half inch in thickness, cut round 
or in squares. Bake in a moderate oven. 

Mrs. E. H. Coller. 

Cut Glass HOWARD M. SAGER Fancy 

Silverware JEWELER Leather Goods 

54 West Main Street 



CAKE 135 

Old Fashioned Molasses Cookies 

One cup molasses, \ cup brown sugar, \ cup butter 
and \ cup of lard, \ cup butter milk or sour milk, 1 egg, 
use spices, ginger and cinnamon, allspice, 2 teaspoons 
soda dissolved in little boiling water. Roll soft and cut 
thick. Bake quickly. Mrs. Ralph Holmes. 

Ginger Snaps 

One cup of granulated sugar, 1 cup of lard or drippings, 

1 cup of N. 0. molasses, 2 teaspoons of soda dissolved in a 
little boiling water, 1 tablespoon of ginger, a little salt, 
flour enough to roll out easily. Lay a little apart on tins, 
that they may not run together in baking. 

Miss Nettie Ballantine. 

Brown Sugar Cookies 

Cream 2 cups light brown sugar and 1 cup lard. Add 

2 eggs beaten light, 1 cup sour milk, and 2 teaspoons 
soda. Beat all well. Add 1 cup raisins, nutmeg, salt, 
vanilla and flour. Do not mix stiff enough to roll out. 
Flour the hands and pinch off dough the size of a walnut 
and roll in the hands. Put in the pan and flatten out 
with a broad fork. Makes about seven dozen. 

Mrs. L. W. King. 

Fruit Cookies 

Three eggs, 2 cups of brown sugar, 1 cup of butter, & 
cup of sour milk, 1 cup of raisins chopped, 1 teaspoon each 
of nutmeg, cinnamon, and soda; flour to roll soft. 

Mrs. Y. A. Adams. 



136 CAKE 

Fig Cookies 

Cream, 1 cup brown sugar, § cup butter. Add 2 
beaten eggs, 2 tablespoons sour cream, £ teaspoon soda 
dissolved in cream, \ teaspoon cinnamon, 1 cup chopped 
figs, 1 teaspoon baking powder sifted in flour. Enough 
flour should be used to make good drop cakes. 

Mrs. Fred W. Gage. 

Wafer Cookies 

Two cups of butter, 2 cups of sugar, 4 eggs, 3 pints of 
flour, h teaspoon of mace. These must be made in a cool 
room, and cannot be made in very warm weather. Roll 
very thin, cut, and bake in a hot oven. They keep indefi- 
nitely. Mrs. F. P. Boughton. 

White Cookies 

One cup of sugar, 2-3 cup of butter, \ cup of sweet milk, 
1 teaspoon of soda, 1 egg, nutmeg. 

Miss Cora Leon. 

Drop Cookies 

One and one-half cups of sugar, 1 cup melted butter, 1 
cup sour milk, 3 \ cups flour, 1 teaspoon soda, nutmeg, 2 
eggs, Drop on greased pan and put a raisin on each. 

Mrs. Charles Sterbins. 

Bran Cookies 

One half cup brown sugar, one half cup butter 
one heaping teaspoon ground cinnamon, § cup Sultana 
raisins, \ cup chopped walnut meats, 2 cups flour, 1 level 



CAKE 137 

teaspoon baking soda, one heaping teaspoon baking 
powder, 2 \ cups of bran, 1 egg and \ cup water. 

Beat sugar and butter to a cream; add egg and beat 
well; add water, mixed with baking soda and flour, 
sifted with baking powder; then add the other ingre- 
dients and mix thoroughly. Drop by teaspoonfuls on 
greased baking sheet and bake in a moderate oven. 
Sufficient for thirty cookies. 

Chef VanderBroeck, Hotel Statler, Buffalo. 
Courtesy Kellogg Corn Flake Co. 

Date and Oat Meal Cookies 

One and one-half cups sugar, f cup shortening, 
creamed together; break in 2 eggs, beat hard; | cup 
sour cream or milk, good pinch of salt, 3 cups ground 
oatmeal or two of unground; flour to handle. Roll 
cookies as thin as possible, using white flour for rolling, 
Cut and place 1 teaspoon of filling in center, and cover 
with another cookie, pinching edges together. 

Filling. — 1 package dates, seeded and ground, \ 
cup sugar, 1 cup water, 1 tablespoon butter. Cook 
until thick. Mrs. W. J. Smith. 

Oatmeal Cookies 

Two cups brown sugar, 2 eggs, £ cup cold coffee, \ 
teaspoon soda, 2 teaspoons baking powder, a little salt, 
2-3 cup shortening, 2 cups uncooked oatmeal, 2 cups 
flour, 1 cup raisins. Morna Eldred LaPierre. 

POMPI TMFNT^ Gordon shoe company 

VxVyiVir L.11V1L.1M 1 kJ 28 WEST MAIN STREET 



138 cake 

Sugar Cookies 

Mix 3 cups of flour, 1 flat teaspoon soda and 1 cup 
of butter, add 3 eggs and 1 \ cups of sugar beaten togeth- 
er. Roll thin as paper and bake on bottom of pans. 
Mrs. E. L. Branson. 

Sour Cream Cookies 

Two cups sugar, 1 cup butter, 3 eggs, 1 cup sour cream, 

1 teaspoon soda. Flour enough to make a soft dough. 
Flavor with lemon, nutmeg or vanilla. 

Mrs. L. H. Sabin. 

Caramel Cookies 

One half pound of butter or 1 cup packed solid, 1 
cup brown sugar, 1 cup granulated sugar, 2 eggs, 2 
tablespoons sour milk, 1 teaspoon soda, 4 cups flour, 
salt, vanilla. Roll in two long rolls on board with hands. 
Put in refrigerator until very cold. Slice thin. Bake. 

Mrs. Waldo Jennings. 

Nut Cookies with Chocolate Frosting 

One cup brown sugar, \ cup butter, \ cup milk, 1 egg, 

2 teaspoons baking powder, \\ cup flour, 1 cup nut 
meats broken up. Drop from spoon on buttered tins. 

Frosting. — 2 cupsxxxx sugar, 2 tablespoons cocoa, 
1 teaspoon butter. Enough hot coffee to make smooth 
to spread. Mrs. S. 0. Bush. 

ct a TVTPTTVrr 1 embroidery designing felt letters 
s l i\iYi.r in v* monograms 

151 North Ave. Miss Emily Scofield Bell 386 J 



CAke i39 



Chocolate Cookies 

One cup sugar, \ cup butter, 1 cup flour, 1 teaspoon 
vanilla, 2 squares chocolate, 2 eggs beaten slightly. 
Cream butter and sugar, mix all together. Bake about 
15 minutes in slow oven. Cut at once. 

Mrs. Waldo Jennings. 

Chocolate Drop Cookies 

Whites of 3 eggs, 1 cup sugar, \ cup rolled cracker 
crumbs, 1 cup grated sweet chocolate, 1 teaspoon cin- 
namon, 1 cup nut meats slightly broken. 

Miss Virginia Winship. 

Date Bars 

Two eggs, slightly beaten, 1 cup sugar, 1 tablespoon 
water, 1 package dates quartered, 1 cup nut meats, 1 
cup flour, 1 teaspoon baking powder, pinch of salt. 
Bake § hour in a slow oven. Remove from pan at once, 
and cut in strips. Roll in powdered sugar. 

Mrs. V. Howard Wattles. 

Brownies 

Cream together 1 cup sugar and scant \ cup butter. 
Add 2 squares melted chocolate, 3 eggs whipped lightly, 
\ cup chopped walnuts, \ teaspoon vanilla, \ cup flour. 
Spread on buttered tins, and bake 20 minutes. Cut in 
squares or strips. Miss Louise Welch. 

Brownies 

One cup sugar, \ cup butter, \ cup milk, 1 cup chopped 
nuts, two thirds cup flour, 2 eggs, 2 squares chocolate, 



140 CAKE 

vanilla. Cream butter and sugar. Gradually add milk 
eggs, and flour, salt and melted chocolate, then nuts 
and vanilla. Spread thin in pans; bake 15 or 20 minutes. 
Cut in small squares. Makes 40 squares. 

Mrs. Nellie P. Hawxhurst. 

Fried Cakes 

One quart of flour, 3 heaping teaspoons of baking 
powder, 2 eggs, 7 even teaspoons of white sugar, 5 table 
spoons of melted lard or butter, 17 tablespoons of sweet 
milk, a little salt and nutmeg. Measure the flour before 
sifting, and put the baking powder into it. Beat the eggs 
and sugar together until light, then add the butter and 
milk a little warm and sift in the flour. Let stand 5 or 
10 minutes before rolling out, and they will thicken and 
not need more flour. Mrs. J. M. Ward. 

Potato Fried Cakes 

Two cups hot mashed potatoes, 2 cups sugar, 2 eggs, 
1 cup sour milk, 4 level tablespoons melted butter, three 
teaspoons baking powder, pinch of salt, 1 teaspoon 
soda, 1 teaspoon nutmeg, J teaspoon ginger. Flour to 
make soft dough. Mrs. L. J. Bush. 

Doughnuts 

One cup of sugar, 1 cup of milk, 3 eggs, 3 tablespoons of 
butter, 4 cups of flour, 3 teaspoons of baking powder, 
nutmeg, and juice of half a lemon. 

Mrs. Walter Clark. 

QII.LIS CONSTRUCTION OO. 

G-erxetrai Contractors «5te :Bx*.ild.e>r» 

135 Hamblin Ave. Bell 42 



CAKE 141 

Sour Cream Doughnuts 

One pint of sour cream, 1 teaspoon of soda, dissolved 
in the cream, 1 teaspoon of salt, 3 eggs, 2 tea-cups of 
sugar. Mrs. 0. B. Green. 

Fried Cakes 

Beat 2 eggs thoroughly, and add a scant cup of sugar, 
and beat again, 6 tablespoons of melted butter, and beat 
again. Sift into your flour 4 heaping teaspoons of baking 
powder. Add 2 tea-cups of sweet milk, and a little salt. 
Mix very soft, and cut with a knife. 

Mrs. V. C. Wattles. 

Fried Cakes 

One quart of sifted flour, 3 teaspoons of baking powder, 
1 teaspoon of salt, sifted together. Stir 1 cup of sugar 
and 1 tablespoon of warm butter together. Add the well 
beaten yolks of 3 eggs, 1 cup of milk alternately with 
part of the flour, the beaten whites of 3 eggs, and re- 
mainder of the flour. Fry in hot lard. 

Mrs. B. T. Skinner. 

Crullers 

Three eggs, 3 tablespoons of melted lard or butter, 3 
tablespoons of sugar. Mix very hard with sifted flour, 
roll very thin like pie-crust, cut in squares three inches 
long and two inches wide, then cut several slits or lines 
lengthwise. Lay them down on the board edgewise, and 
dent them. Fry in hot lard a light brown. 

Miss Mary McNamara, 



JELLIES AND CONSERVES 



Jellies of Any Kind 

To each pint of juice allow 1 lb. of sugar; set the juice 
on to boil, and while it is boiling, divide the sugar in 
shallow pans, and heat in the oven, stirring occasionally 
to prevent burning. Boil the juice 20 minutes from the 
moment it begins to bubble. By this time the sugar 
should be too hot for the finger to bear. Should it melt 
around the edges, do not be alarmed; the burnt part 
can be easily taken out. Throw the sugar into the boil- 
ing juice, stirring it rapidly all the while. Withdraw as 
soon as the sugar is dissolved. Let it come to a boil, and 
take instantly from the fire. Will certainly jelly. 

Mrs. I. L. Stone. 

Pine-Apple Marmalade 

Pare the pine-apples, and pick out all the little eyes; 
then weigh, and to every lb. of ungrated fruit, take f lb. 
of sugar. Grate as much of the pine-apple as possible, — 
you cannot grate all the core, — and cook with the sugar 
till it seems almost like jelly. 

Miss Julia E. Hinman. 

Orange Marmalade 

Two oranges, 1 grapefruit, 1 lemon. Slice fruit very 
fine removing as much of the white pulp as possible. 
Save seeds of Grapefruit, soak in one cup of water. 
Cover fruit with as much water as fruit. Let stand 24 



JELLIES AND CONSERVES 143 

hours. Cook 15 minutes and let stand 24 hours. Add 
water from seeds and take as much sugar as fruit and 
cook until it thickens. Skim often. 

Mrs. W. J. Smith. 

Pear and Grape Marmalade 

Take equal weights of pears and grapes. Wash and 
stem grapes and cook in just enough water to keep 
from burning. Press them through sieve and 
add pears, pared, cored and cut in thin slices. 
Let simmer, stirring often until pears are tender. Then 
add f cup sugar for each cup of material. Cook very 
slowly half an hour stirring frequently to prevent burn- 
ing. Miss Virginia Winship. 

Red Raspberry and Currant Conserve 

Two boxes currants and 1 of red raspberries cooked 
and strained as for jelly. 1 cup seeded raisins, 1 cup 
blanched almonds chopped, not too fine; 2 oranges, 
entire, chopped; 1 cup of sugar to each cup of fruit 
juice and pulp. Boil down as for any conserve. When 
almost cool in the glasses, stir nuts down before cover- 
ing with paraffine. Mrs. E. C. Nettels. 

Pear Marmalade 

Peel and dice 8 pounds pears and 6 oranges, let stand 
with 6 pounds of sugar over night. Parboil the skins 
of 3 of the oranges, with the white part removed, for 20 

MRS. H. J. DOWLING'S "SR&&& 



144 JELLIES AND CONSERVES 

minutes. Drain, and cook again until tender. Cut 
up fine and add to the marmalade just before it is done. 
In the morning drain juice from fruit and boil until 
thick. Then add fruit and cook until of the right con- 
sistency. Mrs. L. W. King. 

Melange of Fruit 

Two dozen ripe peaches, 15 blue plums, 10 pears, 
2 lbs. white grapes. Pare and quarter peaches, plums and 
pears. Cut the grapes in halves and remove seeds. 
Cook with equal amount of sugar until thick syrup is 
formed. The pieces of fruit should remain whole. 
Fill glasses and seal while hot. This will fill 12 jelly 
glasses. Miss Margaret Ritchie. 

Peach Chutney 

One peck peaches, 1 lb. raisins, juice of 2 oranges, 
and grated rind of one-half, \ lb. almonds. Cut peaches 
in small pieces, chop nuts and raisins. Add f as much 
sugar as fruit, and cook until thick. 

Mrs. W. J. Smith. 

Grape Conserve 

Five pounds of grapes, 4 pounds sugar, 4 oranges, 1 
lemon, 1 pound raisins, \ pound walnut meats. Run the 
grape skins, raisins, walnuts, orange and lemon peel 
through the food chopper. Cook the pulps and put 
through a sieve. Then cook all together. 

Miss Julia E. Hinman. 



R.J.SMITH 



FRESH. SMOKED AND SALTED MEATS 
PHONE 921 -W 754 MAPLE ST. 



JELLIES AND CONSERVES 145 

Strawberry Preserves 

Two and one-half quarts of sugar, 1 pint water, boil 
until sugar is melted. Add 2 quarts (heaping) of straw- 
berries and boil 17 to 20 minutes. Do not stir but shake 
the kettle and skim. Pour in shallow pans and shake 
often until cold. Shaking is the secret of success. Can 
when cold. Mrs. H. C. Hawk. 

Jellied Currants 

Take currants freshly picked, stem and wash. To 
every cupful of currants take one cupful of granulated 
sugar. Put a little water in granite kettle, add sugar 
and let it boil to a syrup but not until it hairs. Add the 
whole currants and boil twenty minutes. Put in jelly 
glasses and when cold, put away as ordinary jelly. 

Mrs. Ralph W. Harbert. 

Lemon Jelly 

Dissolve 2-3 box of Knox gelatine in 1 pint of boil- 
ing water; add while hot 1 large cup of sugar, juice of 5 
lemons, and 1 orange. Place on the back of stove, and 
stir often until thoroughly dissolved; then strain into 
moulds to cool. Make the day before using. 

Mrs. Geo. B. Willard. 

Peach Jelly 

Take 1 box of Knox gelatine, soaked in 1 pint of cold 
water 1 hour. Add rind of 1 lemon and juice of 2, 2 lbs. 
of sugar, 2 pints of boiling water, and the syrup from 1 
can of peaches. Stir together in double boiler until 
dissolved. Strain in dishes, and when partly hard, put 



146* JELLIES AND CONSERVES 

canned peaches (whole) all through. You can place 
them with a fork. Let harden and serve with whipped 
cream. You can use other fruit if desired. 

Mrs. E. C. Hinman. 

Fruit Jelly 

Take 3 bananas, 6 oranges, 1 can of pine-apple, \ box 
of Knox gelatine, 1 tea-cup of sugar. Dissolve the gela- 
tine, put in the juice of the fruit, and let it come to a 
boil. Cut the fruit in small pieces, and add to the rest 
just before putting in the mould. The juice should be 
strained before adding to the jelly. 

Mrs. M. F. Garfield. 

Coffee Jelly 

One pint of sugar, 1 pint of strong coffee, 1 \ pints of 
boiling water, § pint of cold water, 1 box of Knox gela- 
tine. Soak the gelatine 2 hours in cold water. Pour the 
boiling water on it, when it is dissolved. Add sugar and 
coffee, strain, turn into moulds. Set away to harden. 
Serve with whipped cream sweetened. 

Mrs. T. M. Flower. 

Orange Jelly 

Squeeze the juice from 5 or 6 oranges, add water 
enough to make 1 quart, in which put the orange peel 
till well flavored, then drain. Have ready \ box of Knox 
gelatine which has been soaked in a little cold water. 

£ba$€. float-music Store ■S%?g w 



JELLIES AND CONSERVES 14? 

Add 2 cups of sugar, a little citric acid, and heat all 
until dissolved and ready to mould. 

Mrs. J. P. Primley. 

Preserved Ginger Pears 

Eight lbs. of ripe but hard pears, 8 lbs. of sugar, 6 
lemons, I lb. of green ginger or dried ginger root. Cut the 
pears into small pieces. Grate in a little of the yellow of 
the lemon, and put in pieces of the rind with the lemon 
juice. Dissolve sugar and 1 tumbler of cold water, and 
add the other ingredients. Cook moderately 2 or 3 hours 
until clear. The ginger should be cut in small pieces. 

Mrs. A. T. Penniman. 

Green Tomato Preserves 

Take 1 peck of smooth green tomatoes, washed, pared, 
cut into quarters with seeds removed. Have a very rich 
syrup made and add 1 oz. of dried ginger root, pounded 
fine. Drop in a few pieces of tomatoes at a time, and 
cook until clear and transparent, then skim out into 
glass jars. Boil the syrup until thick and pour over them. 
This will make about 2 quarts. A nice dessert can be 
made by serving with whipped cream. 

Mrs. M. R. Simmons. 



PICKLES 



Cucumber Pickles 

Use 1 tea-cup of salt to 2 gals, of pickles. Scald brine 
and turn over them 3 days in succession. Then pour hot 
water over them, and let stand till cold, and pour off. 
Scald vinegar 3 days and turn over them; use fresh 
vinegar the last time, and pour into the kettle a handful 
each of cloves and cinnamon, and a spoonful of alum. 
Pickle nasturtiums in cold vinegar, and place on the top 
of pickles; tie up some English mustard seed in a cloth 
and put in, also add 3 or 4 green peppers and horse- 
radish. Cauliflower, onions, and tomatoes can be added 
if desired. Mrs. Luther Holton. 

Cucumber Pickles 

Line a stone jar with horse-radish leaves, put in the 
cucumbers, and pour over them boiling water, let stand 
over night or a little longer. Put in a kettle, and cover 
with vinegar. Add alum the size of a walnut, 1 table- 
spoon salt, 1 handful of sugar, 4 or 5 small green peppers; 
let this scald, but not boil. They are to be canned while 
hot, adding a few pieces of horse-radish in each can. Will 
keep years. Mrs. Garrett Decker. 



Correct ^Bxz&& 

28-30 W. Main St. Telephone 2947 




PICKLES 149 

Sliced Cucumber Pickles 

100 small cucumbers, sliced, 1 quart small onions, 
sliced, Put in layers with salt between. Let stand 4 or 5 
hours then drain. Cover with vinegar; add 1 tablespoon 
powdered alum and let it stand 4 hours. Drain. Mix 
£ lb. mustard seed, 1 oz. celery seed, 1 teaspoon black 
pepper, 1 quart olive oil. Mix slowly and pour all over 
pickles, then add 2 quarts vinegar. 

Mrs. S. 0. Bush. 

Pickled Onions 

One half peck rather small onions. Not necessary 
to have pickling onions. Peel and place in earthen 
crock. Cover with warm water, not hot. Add 1 large 
cup salt. Let stand over night. Drain and put in 
jar. Take 1 quart vinegar, 2 teaspoons cloves, 1 large 
red pepper, chopped, 1 teaspoon whole allspice, 1 teas- 
spoon black pepper whole. Let simmer 1 hour and pour 
over onions. Mrs. T, H. Morgan. 

Chunk Pickles 

Seven pounds of good sized cucumbers. Soak in strong 
brine three days. Freshen three days, changing water 
once each day. Strain, wipe dry; cut in chunks. Boil 
very slowly for two hours in weak vinegar and grape 
leaves, with 1 tablespoon powdered alum. Drain, and 
pour over pickles a syrup made of 3 pounds brown 
sugar, 3 pints vinegar, 1 ounce cassia buds, 1 ounce 
celery seeds, 1 ounce allspice. Heat. Let stand until 
next day, then cover. 



150 PICKLES 

French Pickles 

To 1 peck of green, sliced tomatoes add 7 or 8 medium 
sized white onions also sliced. Put them in a weak solu- 
tion of salt and water; cover, and let stand over night; 
then drain and put in weak vinegar and water, and let 
them come to a boiling point. Drain again, and add 3 
bunches of celery, chopped not too fine, 2 or 3 heads of 
cauliflower, 20 or 30 large sliced cucumbers, 1 oz. of tur- 
meric, 5 tablespoons of ground cinnamon, 2 of cloves, 2 
of black pepper, 2 of ground mustard, 5 green peppers 
(take out seeds and chop fine,) and 2 lbs. of brown sugar. 
Tie spices in a thin bag, cover the whole with good cider 
vinegar, and let it cook slowly 2 hours, stiring often to 
prevent scorching. Mrs. Baxter Gilman, Detroit 

Mixed Pickles 

One doz. green tomatoes, 1 doz. cucumbers, 1 bunch of 
celery, 1 medium sized citron, cut in dice, 1 bunch of 
cauliflower, 2 doz. small cucumbers, 2 doz. small white 
onions, and 1 quart string beans. Soak in salt and 
water over night. Boil in 1-3 of vinegar and 2-3 of water 
until tender. Make a syrup of 5 lbs. of sugar, and 3 
pints of vinegar, \ cassia buds, 1 tablespoon of mixed 
spice. Put spice in a bag, and boil in syrup. 

Miss Emily L. Wilson. 

Piccalilli 

One peck of green tomatoes, 6 large onions chopped 
very fine; mix well with one tea-cup of salt, let it stand 
over night, drain off the juice, scald in good vinegar, 
then drain again. Add 3 pints of strong vinegar, 2 lbs. 



PICKLES 151 

of brown sugar, J lb. of white mustard seed, 2 teaspoons 
of cinnamon, 2 ozs. of cloves, a little grated horse-radish, 
2 common sized green peppers. Boil all together 20 
minutes. Mrs. P. Tenney. 

Bordeaux Pickle 

One gallon of chopped green tomatoes, 1 large head of 
cabbage chopped, 1 doz. onions chopped. Mix the above 
with \ pint of salt, and let stand 1 hour. Add \ oz. each 
of turmeric, celery seed, and whole peppers, 4 chopped 
green peppers, \ lb. each of brown sugar and white 
mustard seed, 1 gal. of good vinegar. Cook 1 hour. 

Mrs. Preston Lovell. 

Mustard Cucumber Pickles 

One peck cucumbers pared, sliced and salted. Let 
stand three hours. Rinse and add § dozen onions sliced 
thin or chopped, \\ quarts vinegar, 3 or more cups 
white sugar, 4 tablespoons flour, 1 tablespoon turmeric, 
1 heaping tablespoon ground mustard, 2 tablespoons 
celery seed. Let come to a boil and add cucumbers. 
Cook 5 minutes, and seal hot. 

Mrs. Fred I. Griswold. 

Mustard Pickles 

Two quarts small white onions, 1 quart sliced cucum- 
bers (large and peeled) 1 quart small cucumbers; 2 
quarts green tomatoes sliced thin; 6 green peppers cut 

A. B. HUDLER, Optometrist, 76 W. Main St. 
formerly battle creek sanitarium, opt. dept. 



152 PICKLES 

fine; 1 large cauliflower. Put all in weak brine twenty- 
four hours, then scald in the brine and drain well. 

Dressing. — 6 tablespoons (level) mustard 1 £ table- 
spoons turmeric, 2-3 cup flour, 11-3 cups sugar, 2 quarts 
vinegar. Put vinegar on stove and when hot add other 
ingredients which have been well beaten together. 
Add pickles, heat and let boil one or two minutes. Seal. 

Mrs. C. P. Baker. 

Sweet Tomato Pickles 

One peck of green tomatoes, 6 onions sliced thin ; mix 
and let stand over night with one cup of salt; drain, boil 
in 1 quart of vinegar and 2 quarts of water 15 minutes; 
drain, and add 1 quart of vinegar, 2 lbs. of brown sugar, 
1 oz. of mustard seed, 2 tablespoons each of cinnamon 
and cloves; boil 15 minutes. Mrs. F. Turner. 

Sweet Green Tomato Pickles 

One peck of green tomatoes sliced, 6 large onions 
sliced fine. Pour over one cup of coarse salt and let 
stand over night. Drain well in the morning, take 
two quarts of water, one quart of vinegar and boil 
until tender (not too soft). Drain well, take one quart 
of vinegar to 6 pounds of white sugar, (if you need more 
vinegar fix in same proportions), i lb. of white mustard 
seed, 1 tablespoon cloves, (powdered). Two tablespoons 
of powdered cinnamon. Cook sugar, spices and vinegar 
until a little thick, then add tomatoes and cook very 
thick. Add three tablespoons of grated horseradish root 
and 4 green peppers which have been soaked over night 



PICKLES 153 

in salt water and cooked tender in clear water. Put 
in cans. Be very careful not to burn while cooking. 

Mrs. Edward C. Hinman. 

Peach Pickles 

Pare the peaches, and steam until a fork will easily 
pierce them; put into a jar, and pour over them while 
hot a syrup made as follows: to 7 lbs. of fruit, take 4 
lbs. of brown sugar, 1 pint of vinegar, 1 oz. of whole mace, 
1 oz. of stick cinnamon, and cloves if liked. Good also for 
pears, plums, etc. Mrs. S. 0. Bush. 

Ripe Cucumber Pickles 

Pare and seed cucumbers, and let stand in weak brine 
over night. ! Drain, and boil in vinegar and water until 
soft. Drain again. Make a syrup of 1 quart of vinegar to 
3 lbs. of sugar (cassia buds, cloves, and cinnamon in 
muslin bag); pour over cucumbers, and let stand over 
night; in the morning scald all together, and put in jars. 

Miss Julia Hinman. 

Cucumber Catsup 

Take cucumbers that are half grown, grate, and press 
out the juice thoroughly. Add vinegar to make it of the 
consistency of catsup; season with salt and pepper to 
taste; seal up before putting away. Can be kept for 
years. Miss Hettie Wilson. 

F LOWERS FOR ALL OCCASIONS ^^ e N hous¥ 

* Telephone 1756- J CRASE " 628 Maple Street 



154 PICKLES 

Tomato Catsup 
One peck of tomatoes, 2 tablespoons of salt, table- 
spoon of black pepper, 2 tablespoons of cinnamon, 1 
teaspoon of cloves, 1 teaspoon cayenne pepper, f tea- 
cup of sugar, 1 pint of vinegar. Mrs. Carrie Leon. 

Tomato Relish 
One peck of red tomatoes, scalded, peeled, and chopped 
fine, 6 onions chopped fine, 4 red peppers chopped fine. 
Let drain over night. In morning, add 1 bunch (12 
stalks) celery, chopped, 2 oz. white mustard seed, \ 
cup salt. If not hot enough, add a little cayenne pepper. 
Boil 2 lbs. of granulated sugar in 2 quarts of vinegar. 
When cold, pour over the tomato and mix well. Stir 
occasionally for 3 or 4 days, then can and seal. 

Miss Olivia S. Hinman. 

Cold Catsup 

One-half peck of ripe tomatoes chopped fine, (let drain 
about \\ hours), 1 tea-cup of chopped onions, 2 table- 
spoons of ground mustard, \ tea-cup of salt, 1 cup of 
grated horse-radish, 2 bunches of celery, 2 green peppers, 
1 tablespoon of cinnamon, 1 tablespoon of cloves, 1 quart 
of vinegar. The peppers and celery to be chopped very 
fine. Seal in bottles. Mrs. J. F. Hinman. 

Currant Catsup 

Four lbs. of fully ripe currants, 1 \ lbs. of sugar, \ pint 
vinegar, 1 tablespoon of cinnamon, 1 teaspoon each of 
ground cloves, pepper, and salt. Mash the currants, add 
sugar, and cook until thick; then add the rest, and put 
hot into cans. Mrs. S. 0. Bush, 



PICKLES 155 

Pepper Hash 

Shave thin 1 large cabbage, chopping a little afterward ; 
then sprinkle well with salt, and let stand over night to 
drain out the water, then chop 1 doz. peppers (first re- 
move seeds), and add 2 tablespoons of celery seed, and 1 
tablespoon of mustard seed. Mix all together and pour 
over cider vinegar sufficient to cover, and keep in a cool 
place. Mrs. Geo. E. Howes. 

Pepper Hash 

Twelve green peppers, 12 red peppers, 15 good sized 
onions, 2 quarts cider vinegar, 2 cups brown sugar, 3 
tablespoons salt. Chop peppers in food chopper and 
scald separately, chop onions in chopper. Cook all 
together in one quart of vinegar. Drain and cook until 
tender in the other quart of vinegar, sugar and salt. 

Mrs. A. 0. Jones. 

French Mustard 

Slice an onion in a bowl, cover with vinegar. After 2 
days, pour off the vinegar. Add 1 teaspoon of cayenne 
pepper, 1 teaspoon of salt, 1 tablespoon of sugar, and mus- 
tard enough to thicken. Mix, set on stove and stir until 
it boils. When cold it is fit for use. 

Mrs. R. R. Wilder. 

Pickled Grapes 

Take 7 lbs. of grapes, 3 lbs. of brown sugar, 2 ozs. of 
cinnamon, 1 oz. of cloves, 1 oz. of mace, § pint vinegar. 

BAKER DRUG CO. 2 STORES 

"IN BUSINESS FOR YOUR HEALTH" 



156 PICKLES 

Pulp the grapes, cook pulps well for 10 minutes, strain 
through a sieve; add skins, with sugar, vinegar, and 
spices. Cook \ hour. Mrs. S. S. Hulbert. 

Chili Sauce 

Thirty large ripe tomatoes, six red peppers, 10 onions, 
2 stalks celery, 5 tablespoons salt, 1 cup brown sugar, 
2 cups vinegar. Pare, cut up and cook tomatoes while 
preparing other ingredients. If too watery drain off 
2 cups. Add other ingredients and cook 20 or 30 min- 
utes. Mrs. Walter Clark. 

Chilli Sauce 

Sixteen tomatoes, 1 large onion, 1 green pepper, 1 
cup vinegar, Stew 2 hours slowly; just before taking 
from the stove, add 1 teaspoon each of cinnamon, all- 
spice, cloves, cassia, ginger, and nutmeg, 1 spoon of salt. 

Mrs. V. P. Collier. 

Corn Relish 

Seven and one-half cups corn (about 16 large ears), 
3 % cups shredded cabbage, 1 cup green and red peppers, 
f cup onion, 1 cup celery, chopped, 1\ cups granulated 
sugar, \ cup cider vinegar, 1-3 cup salt (or enough to 
taste), 1 oz. dry mustard. Put onions, peppers, cabbage 
through meat chopper and measure separately. Add 
all ingredients except mustard and boil 45 minutes 
slowly. Mix mustard with 3 extra tablespoons of vine- 

Garments for Cvenin? § SportWear 




Pickles 15? 

gar. Add and boil ten minutes longer. Fill hot jars 
and seal. If vinegar is very sharp, dilute with water. 

Mrs. Waldo Jennings. 

French Mustard 

Three tablespoons mustard, 1 tablespoon granulated 
sugar, well worked together. Then beat in an egg until 
it is smooth; Add 1 tea-cup of vinegar, a little at a time 
working it all smooth. Cook three or four minutes, 
stirring all the time. When cool, add 1 tablespoon olive 
oil, taking care to work it in smoothly. 

Mrs. C. A. Squier. 



CONFECTIONERY 



White Fondant 

Two and one-half pounds sugar, If cups hot water, 
\ teaspoon cream of tartar. Put ingredients into a 
smooth granite stewpan. Stir, and then heat gradually 
to boiling point. Boil without stirring until, when 
tried in cold water, a soft ball may be formed that will 
just keep in shape. After a few minutes' boiling sugar 
will adhere to sides of kettle. This should be washed 
off with the hand first dipped in cold water. Have a 
pan of cold water near at hand, dip hand in cold water, 
then quickly wash off a small part of the sugar with 
tips of fingers, and repeat until all sugar adhering to 
side of sauce pan is removed. If this is done quickly 
there is no danger of burning the fingers. Pour slowly 
on a slightly oiled marble slab or platter. Let stand a 
few minutes to cool, but not long enough to become hard 
around the edge. Scrape fondant with chopping knife 
to one end of marble, and work with a wooden spatula 
or spoon until white and creamy. It will quickly change 
from this consistency and begin to lump, when it should 
be kneaded with the hands until perfectly smooth. 

Put into a bowl, cover with oiled paper to exclude 
air, that a crust may not form on top, and let stand 



Tip Top Dry Cleaning and Pressing 



Phona 
4084 



CONFECTIONERY 159 

twenty-four hours. Always make fondant on a clear 
day, as damp, heavy atmosphere has an unfavorable 
effect on the boiling of sugar. Virginia Winship. 

Opera Cream 
Boil 2 cups sugar and 1 cup water, butter size of 
walnut, J, tablespoon vinegar. Let boil until it forms 
a soft ball. Add f cup chopped nuts. Pour into but- 
tered pan. Cool 5 minutes, then beat until white. 

Mary Browning. 
Divinity 
Two cups granulated sugar, § cup water. Boil 2 or 
3 minutes, then add ^ cup corn syrup. Put in a pinch 
of cream of tartar as soon as sugar and water boil. 
After adding syrup, boil until it threads brittle. Have 
beaten stiff the whites of two eggs, pour upon it the 
cooked syrup, and beat adding three-quarters cup 
chopped nuts and candied fruit. 

Mrs. C. W. Sutton, Minneapolis. 

Nut Candy 

One cup of milk and 1 cup of sugar. Boil and stir all 
the time. When done it will follow the spoon. Stir full 
of peanuts or hickory nut meats. Miss 0. S. Hinman. 

Cream Taffy 

Three cups of granulated sugar, \ cup of vinegar, \ cup 
of water, and butter the size of a walnut. Boil without 
stirring until it will candy when dropped in cold water; 
flavor and pour out on a buttered dish. Moisten the 
hands when pulling. When cold, cut with sharp scissors. 
Mrs. Harriet Howes Morgan. 



160 CONFECTIONERY 



Fudge 



One cup white sugar, 2 cups brown sugar, 1 cup milk, 
piece of butter size of walnut, \\ squares chocolate, 1 
tablespoon cocoa. Let boil until it forms very soft 
ball in water. Add pinch of cream of tartar while 
boiling. Add a little vanilla and nut meats if desired. 
Turn on buttered platter and let cool. Then beat till 
creamy. If it gets too hard or grainy, add a bit of cream. 

Mary Browning. 
Fudge 

Two cups white sugar, | cake Baker's chocolate, 
butter the size of egg, f cup thin cream. Boil until 
it forms a soft ball when dropped into cold water. Take 
from fire and cool until you can hold your hand on the 
outside of the pan, then add 1 teaspoon vanilla and 
beat until it thickens. Put into buttered tins and 
cut in squares. 

Butter Scotch Candy 

One and one-fourth cups brown sugar, 6 teaspoons 
vinegar, 2| tablespoons butter. Cook slowly until 
crisp in cold water. Stir very little. 

Mrs. Morna Eldred LaPierre. 

Butter Scotch 

One cup of sugar, 1 cup of molasses, | cup of butter, 1 
tablespoon of vinegar, and a pinch of soda. Boil all to- 
gether until done; pour in buttered pan, and cut in 
squares when cold, and wrap in paraffin paper. 

Mrs. R. R. Wilder. 



CONFECTIONERY 161 

Pralines 

Two cups light brown sugar, | cup boiling water, 
2 heaping tablespoons butter, pecan meats. Boil water 
and sugar until it will make soft ball in water. Add 
butter and cook five minutes. Add nuts without beat- 
ing much. Drop from spoon on oiled paper. 

Mrs. Delos Thompson, Rensselaer, Ind. 

Chocolate Carmels 

Three-fourths cup of chocolate, 1 cup of molasses, 2 
cups of white sugar, butter the size of a small egg. a 
pinch of flour and soda, and 1 cup of milk. 

Mrs. J. B. Rue. 

Chocolate Carmels 

Three cups of brown sugar, 1 cup of milk, 1 half cake 
of chocolate, and a piece of butter the size of an egg. 
Boil until thick, pour in a buttered pan, and when cool 
cut in squares. Mrs. G. C. Steele. 

Hickory Nut Macaroons 

To 1 cup of hickory-nut meats add | teaspoon each of 
ground allspice and nutmeg. Make a frosting of 1 egg 
as for cake, and stir in the meats. Make the mixture 
into balls the size of a nutmeg. Lay them on buttered 
tins, and bake in quick oven. Mrs. E. C. Groesreck. 

LEVANT COLE, Florist, "•^EL'ST 



162 CONFECTIONERY 

Molasses Candy 

One cup molasses, \ cup white sugar, a piece of butter 
the size of a walnut, and 2 tablespoons of vinegar. Heat 
a frying-pan, and put the butter in first and heat. Add 
the molasses, and the sugar moistened with the vinegar. 
Just before removing from the fire, add \ teaspoon of 
soda. It is done when it will drop hard in cold water. 

Mrs. V. P. Collier. 

Salted Almonds 

Blanch the almonds by pouring boiling water over 
them, and let them stand until the water is cool. Then 
slip off the skins. Butter very freely a frying-pan or 
dripper, put the almonds in it, and bake in the oven, 
stirring frequently, until they are well browned. Take 
from the oven and salt while hot, that the salt may 
adhere to the buttered nuts. 

Miss Julia E. Hinman. 

Candied Grape Fruit Peel 

Save grape fruit rinds, the thicker the better. Cut 
in quarters and then in strips. Put on fire in cold 
water. When it comes to a boil, drain and repeat 
three times. Make a heavy syrup, allowing 1 cup 
sugar to each grape fruit. Add peel and cook, stirring 
constantly till syrup is all absorbed. Lay on brown 

ABBOTT OPTICAL CO., 17 E. Main St. 



CONFECTIONERY I" 3 



paper and sprinkle thoroughly with granulated sugar. 
VeU»e coloring may he added Jo syrup ,* add to 
attractiveness. lylKB - L " 

Fig Paste 
One pound each of figs, raisins and dates, 2 cups 
walnut meats. Put through fine grinder twice. Add 
Tuice of 1 large orange. Roll in as much powdered 
J 8U gar - is necessary to make firm paste. Shape m 
balls and roll in powdered sugar^ ^ ^ ^^ 



Table of Weights and Measures 

4 cups of sifted flour well heaped 1 lb. 

2 cups of butter 1 lb. 

1 generous pint of liquid 1 lb. 

2 cups of granulated sugar 1 lb. 

2\ cups of powdered sugar 1 lb. 

10 common-sized eggs 1 lb. 

1 large tablespoon of flour.... 1 oz. 

The cup used is the common cup holding £ pint. 

1 Gill of liquids..... \ cup. 



Read The Good Health 
Magazine 

IT was the pioneer magazine in teaching biologic living, and 
it stands alone. When the magazine (under another name) 
was established in 1866, the Editors adopted a policy 
which has been maintained at the same high standard 
throughout the years. 

When you select a magazine, you want one that is worth 
while. The majority of thinking people will at once admit that 
health is the most important and valuable of a man's assets. 
Without it, one is crippled in every line of endeavor. GOOD 
HEALTH tells you how to keep well. 

There is no periodical in the world that contains such a 
wealth of general health information, dietetics and all that 
pertains to the art and science of health and longevity, as the 
GOOD HEALTH magazine. John Harvey Kellogg, M. D., 
LL. D., is'the Editor-in-chief. Dr. [Kellogg' s work as the 
builder and medical chief of the renowned Battle Creek San- 
itarium is well known. His forceful editorials, as well as 
other articles in GOOD HEALTH, are widely copied and 
commented upon in journals throughout the country. 

One year's subscription to GOOD HEALTH costs only 
$2. SO. Mail your subscription remittance today. Send 
a postal card request for a sample copy of GOOD HEALTH. 

ADDRESS 

Good Health Publishing Company 

Battle Creek, Michigan. 



Phone 224 



HI 



El 



mm 



w 



EVANS 6 SON 



iUL> 



m 



BATTLE CREEK, MICHIGAN. 

16 Liberty St. 




Ilo burst o! elo= 
quence, no glor- 
ified words can 
quite paint for 

a the beauty of 
the hats shown by 

Vogue 
Hat Shop 

Mrs.B.V. WELSH 
9-11 Arcade 



"Cleaning and dyeing things 
Saves lots of buying things" 

M 

WILL H. SPINK 

61 EAST MAIN ST. phone 741 



GO TO FISHER'S FIRST" 



For Books, Stationery, Office Supplies 
Party Favors, Novelties, etc. 



E. C. FISHER 8c CO. 

12-14 West Main Street phone 128 



Y our Sunba\> Dinner 

Try a Sunday Dinner with Savita Bouillon and Roast of 
Protose. 

Savita is a wonderful vegetable extract with a pro- 
nounced meaty taste. A genuine vitamin food. 

Protose is a substitute for meat that has stood the test 
of time and use and has become a staple in hundreds of 
homes. Wholesome, nourishing, appetizing. 



The Battle Creek Food Company. 



Always Best at Binder's 



MEAT, FISH, GAME 

IN SEASON 



THE BINDER MARKET 

Where Quality is Supreme 



COMPLIMENTS OF 

H. A. BROMBERG 

Jeweler and Optician 

Bromberg Building," Monument Square 
BATTLE CREEK, MICH. 



Wearing Apparel, Millinery 

AND 

Furnishings for Women 

Bell Phone 159 BATTLE CREEK, MICH. 



THE BEST RECEIPTS 

Fail With Poor Heat. Try Our Coal and Have 

SUCCESS 

RATHBUN & KRAFT CO. 

BELL PHONE ■ 2737 57 SOUTH MCCAMLY ST. 

CITIZENS PHONE 1037 

"Our Coal Makes Warm Friends*' 



J. Porter Mayo 

Jeweler & Optician 

A COMPLETE OPTICAL SERVICE POST TAVERN BLDG. 

Compliments 





The Cheerful Service Store 



Compliments 

Turner Furniture Co. 



Eight out of every ten homes in 
Battle Creek are using an 

A-B Gas Range 

Exclusive A-B features make this 
range the best value on the mar- 
ket today. 

FOR BETTER COOKING AND BETTER 
BAKING, BUY AN A-B GAS RANGE. 

Sold in Battle Creek by 

THE BATTLE CREEK GAS CO. 



Work Called for and Delivered 



IVAN HOLMBERG 

TAILOR 



CLEANING-PRESSING-REPAIRING 

BELL PHONE 2236 4»5J4 MAPLE ST. 



ELECTROLYSIS AND 
MARCEL WAVING 



SOFT WATER 
SHAMPOO 



BLANCHARD AND WOLGAMOOD 



BELL PHONE 
8 3 - J 



605 POST BLDG. 
BATTLE CREEK, MICH. 



STEVENS & GORDON CO. 

CLOTHING AND FURNISHINGS 
FOR MEN AND BOYS 



10 W. Main Street 



Battle Creek, Mich. 



POTTER & SAVAGE 

Dealers in Fresh, Salt & Smoked Meats. 

When in need of best quality meat 
at moderate price, give us a trial. 

Your Satisfaction Means Our Success. 
241 W. Main St. Bell Phone 4548 W 



ABBEY'S RICHELIEU GROCERY 
THE QUALITY STORE 

130 North Division 

Bell Phone 3456 & 3457 Automatic Phone 2685 

When you are hurried and in need of im- 
mediate service phone us for any of 
the leading brands of groceries; delicacies, 
jams and other condiments. One of the im- 
portant parts of our service is that we not 
only supply you food products that are fresh 
and pure at maximum value and at a moder- 
ate price but that we protect you through our 
guarantee of satisfaction in everything you 
buy here. We recommend Richelieu products. 



THE? JXJ«T RIGHT 

BREAD 

(Sold t>^r all O^OOOrS 

Made by Gartner Baking Co, 



MAYO & GAULT 

Jewelers 

1 8 Jefferson Ave. So. Bell Phone 606 

Battle Creek, Mich. 



A. H. THOMAS 

MEATS 

When in need of anything in our 
line, remember that we handle 
only highest quality at reasonable 



prices. 
106 CALHOUN ST. 



PHONE 1712 



Since 1899 

Strain's Bread has been the Standard of Bread for 
Battle Creek. 

Our constant care is to so maintain the quality 0/ 

Gold Medal Bread 

as to always merit the confidence and patronage of the 
exacting housewife. 

FRESH DAIL Y AT ALL GROCERS. 

Strain 'Baking Company 



H. A. PRESTON CO. 

A STANDARD OF QUALITY HAS BEEN SET FOR 
MERCHANDISE BY THIS FIRM FOR 40 YEARS 



as-t 



Street 



GEORGE BODINE 



FLOYD BODINE 



BODINE BROTHERS 

THE FRENCH DRY CLEANERS 
AND DYERS 

PRESSING AND REPAIRING 



BELL PHONE 365 

36 N. JEFFERSON AVE. 



BATTLE CREEK, MICH. 




SERVICE — QUALITY 

45=47 

Jefferson Ave., South 

Both Phones 1504 



GENERAL LAUNDRY WORK 

SPECIAL SERVICE FAMILY 

WASHING 

SPECIAL EQUIPPED 
LACE CURTAIN DEPARTMENT 



OF BATTLE CREEK, MICHIGAN soft-waterlaundry 



AUSTIN & COMPANY 

Opposite Bijou 

China, Glass and a thousand Novelties. 



Compliments of 

\tewart I aundry 

57 -- 59 E. Main St. 

OLDEST and BEST 



TAYLOR & TAYLOR 

Grocers 



15 Jefferson Ave. North 



May we suggest 

SQUIBB'S SPICES 

for your Cabinet 

Money cannot buy better nor 
Science produce purer. Goes 
farther and gives better flavor. 

OWL DRUG COMPANY 

53 W. Main Street Battle Creek, Mich. 

Look for the Yellow Owl Front 




rv ' 



COMPLIMENTS OF r 




BATTLE CREEK BREAD WRAPPING 
MACHINE COMPANY 



A GOOD COOK 

Knows that a good recipe makes 
APPETIZING FOOD 

AND A GOOD MILLINER 

KNOWS that good material and good workman- 
ship makes durable and stylish hats. 

The best of everything in the millinery line can 
be had here at all times, at a moderate price. 

EXPERT BUTTON MAKING, HEMSTITCHING & PLEATING 

COLEMANS MILLINERY 

(upstairs) 

io East Main St. Over Bazleys 



GOOD COOKING NEED*S GOOD SPICES 

\JSE SQ\J\US 

AND TASTE THE DIFFERENCE 

A FULL LINE 

Also — Squibb's Soda — Olive oil — Vanilla & 

Household Specialties at 

AMBERG, MURPHY DRUG COMPANY Ltd. 

50 YEARS AT 
5 EAST MAIN STREET 

ASK THE WOMAN WHO USES THEM 



sells Stationery that you 
will be Proud to use 

Cameras, Photo Supplies 

and Superior Service 
Plate and Society Engraving 
McCamly Street on the Bridge 

BATTLE CREEK 



WHAT WOULD A GOOD RECEIPT BE 
WITHOUT GOOD MATERIALS 

The most skillful chef in the world, working with 
a tried and tested recipe would achieve poor 
success unless his ingredients were exactly what 
he knew them to be. 

But with the ingredients of known quality and 
merit his simplest dishes would be fit to set be- 
fore a king. 

For years, this store has been dealing in groceries 
and supplies of known quality and established 
merit — on that basis the reputation of this store 
has been built. 
Just as the excellence of the recipes in this book 
has been established by test, so has the reputa- 
tion of this store. 
Tho "T. F". NA/halen Qrocory Oo. 
Established, 1900 



TOELLER'S 

DEPARTMENT STORE 

Battle Creek, Mich. 

READY-TO-WEAR 
DRESS GOODS 
LINENS 

DOMESTICS 

MILLINERY 
SHOES 

HOSIERY 

HOUSE FURNISHINGS 

"Exclusive Agents For Athena Underwear" 



How About It? 



GOVERNMENT STATISTICS SHOW THAT 7 
PERSONS OUT OF EVERY 10, SUFFER 
FROM SOME FORM OF FOOT TROUBLE 

—Are you one of the Seven?— 

DR. G. H.ALWARD 
CHIROPODIST— FOOT SPECIALIST 

207 POST BLDG. PHONE BELL 217 



Do Not Neglect 



YOUR PERSONAL APPEARANCE AND 
LOOSE FAVOR AMONG YOUR FRIENDS 

MARCELING MANICURING 

ELECTRICAL. FACIAL AND SCALP TREATMENTS 

-EXPERIENCED OPERATORS- 
MARINELLO PREPARATIONS-HAIR GOODS 
ALWARD HAIR SHOP 

208 POST BLDG. PHONE BELL 217 



THE MOON THE JOURNAL 

Founded in 1879 Founded in 1872 

The Home Newspaper of Battle Creek. 

THE MOON-JOURNAL 

Owned, Managed, Edited, and Manned in 
All Departments by Battle Creek People. 

The Best Buy for News. The Best Advertising Buy. 

Goes Into 60 Per Cent, of the City's Homes . 



Prepare for the 

Camping and Outdoor Season 

"United" Products 
The Best Equipment 





"NUGGET" OUTFIT ALL-STEEL CAMP STOOL 

The "NUGGET" is a practical, folding Camp Stove and Oven. Cooks. 
Bakes, Broils. Outfit consists of Stove, Oven, Meat Broiler, Extension 
Handle, Folding Handle Fry Pan, and Kit Bag. 

Folding Camp Stool. Every part of steel. Seat pliable. All joints electric- 
ally welded. Tested to over 350 pounds. Height 16 inches. 

UNITED STEEL & WIRE CO. Battle Creek, Mich. 



Apparel For 

Ladies, Misses and Children 

Let Us Furnish Your Floor 
Coverings. We Carry a 
Complete Line of Carpets, 
Rugs and Linoleums. 



Dry Goods, Millinery and Notions 
WEICKGENANT'S DEPT. STORE 



Hours 8:30 Bell Phone 

To 6 P.M. — 365 1 — 

®lp> (Comfort ^hop 

522-23 $00i Jgutlhmg 

Harper Method Hair Office 
Mrs. Oren O. Cummings 



Careful Shampooing Scalp Treatments 

Marceling Hairdressing 

Facial Treatments Manicuring 



N. E. HUBBARD 

GENERAL INSURANCE 

412 POST BUILDING BELL PHONE 175 

OUR RECIPE: 

SUDDEN SERVICE 

C. R. Brewer Lumber Co. 

Ill Marshall Street 



ALL LADIES 

Are proud of their Kitchen. 

Let us cover your table with 

ZINC. 



JONES SHEET METAL CO. 

PHONE 599 

66 S. JEFFERSON AVE. 
Eave T roughing Roofing 

Stop and Shop 

at the 

"Butcber ©bop" 

men's Wear of Quality 

BUTCHER, ROBERTS & MILLARD 

BELL PHONE 1417- W 



MRS. NELLIE FISH 

HAIR GOODS MANUFACTURED WHOLESALE, RETAIL. 
HAIR DRESSING MANICURING AND MASSAGING. 



608 City National Bank Bldg. Battle Creek, Mich. 



The Jury- Rowe Company 

OF BATTLE CREEK 

FURNITURE, RUGS, STOVES AND 
COMPLETE HOUSE FURNISHINGS 

79-81-83 West Main St. Battle Creek, Mich. 



G. E. FITZGERALD 

HARDWARE 

SHEET METAL WORK 

97 WEST MAIN ST, 



"Better Shoes For Less Money" 



MERRITT & CALDWELL SHOE PARLORS 

G. S. CALDWELL, PROPRIETOR 



51} W. MAIN ST. 

OVER OWL DRUG BATTLE CREEK, 

ARCADE BLDG. MICHIGAN 



MILK PRODUCERS CO, 

47 KALAMAZOO STREET 

F. W. SULLIVAN 



WHOLESALE 8c RETAIL 

SCIENTIFICALLY PASTUER1ZED 

Milk, Cream, Buttermilk, Cottage Cheese 

and Velvet Ice Cream 



THE MOST PRECIOUS OF PERFUMES 



^ttar of roses is distilled from the crushed petals 
of the rose. Taken in the fullness of its bloom and 
beauty, the rose withers and is gone — but lives 
for ages as an essence, inexpressibly sweet. 

§o it is with a real noble soul; adversity but dis- 
tills the perfection of the character. - And, ill for- 
tune brings out a sweet nobility. 

(Compliments of The Farley Company.) 

FARLEY FUNERAL HOME 

105 W. Van Buren St. 



A Tribute to Your Success 



FROM 



L. W. ROBINSON 

POST BLDG. Battle Creek, Mich. 



The Enquirer and News 
Battle Creek's Newspaper 

Institution 



"""Phe Classified Department of the 
A Enquirer and News is the Market 
Place of Calhoun County. 



The Good Health Cafe 

Washington at Champion 

Here you will find the finest food 
that the markets afford — cooked 
and served so appetizing that you 
will be delighted. 



"No meat — but the best there is to eat 



THE GOOD HEALTH GROCERY 

47 N. Washington Ave. 

FINE GROCERIES AND FRUITS 



SANITARIUM HEALTH SAVOY 

FOODS QUALITY PRODUCTS 

OUR OWN DELIVERY 




The Sign of Good Printing 



Ellis Publishing Co. 

PRINTERS - BINDERS 
ELECTROTYPERS 
ENGRAVERS 

BATTLE CREEK, MICHIGAN 



The Makers of this Book 



LIBRARY OF CONGRESS 




014 488 331 7